UCC Ueshima Coffee Co.

Takatsuki, Japan

UCC Ueshima Coffee Co.

Takatsuki, Japan

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Patent
Guangdong Shunde District Gaoda Kafei Electrical Appliance Manufacturing Co. and UCC Ueshima Coffee Co. | Date: 2014-03-05

The present invention provides a milk foamer that implements simplification of a configuration of a cup lid, and reduces contamination and corrosion to a drive mechanism or a junction. A milk foamer includes a base body 1, a cup body 2 placed on the base body 1, a cup lid 3 placed on the cup body 2, and a stirring mechanism 5 configured to stir milk in the cup body 2, wherein the stirring mechanism 5 includes a stirring head 50 and a shaft 51 for supporting the stirring head 50, and a magnetic drive mechanism configured to magnetically drive the stirring head 50 is provided to the base body 1.


Patent
Guangdong Shunde District Gaoda Kafei Electrical Appliance Manufacturing Co. and UCC Ueshima Coffee Co. | Date: 2016-01-13

The present invention provides a milk foamer that implements simplification of a configuration of a cup lid, and reduces contamination and corrosion to a drive mechanism or a junction. A milk foamer includes a base body (1), a cup body (2) placed on the base body (1), a cup lid (3) placed on the cup body (2), and a stirring mechanism (5) configured to stir milk in the cup body (2), wherein the stirring mechanism (5) includes a stirring head (50) and a shaft (51) for supporting the stirring head (50), and a magnetic drive mechanism configured to magnetically drive the stirring head (50) is provided to the base body (1).


Narita Y.,Kyoto University | Narita Y.,UCC Ueshima Coffee Co. | Inouye K.,Kyoto University
Food Chemistry | Year: 2012

Coffee silverskin (CS) is a thin tegument of the outer layer of green coffee beans and a major by-product of the roasting process to produce roasted coffee beans. CS extracts obtained by the treatment of CS with subcritical water at 25-270 °C were investigated for their antioxidant activity using hydrophilic oxygen radical absorption capacity (H-ORAC) and DPPH radical scavenging capacity assays. The antioxidant activity increased with increasing the extraction temperature and the highest activity was observed with the extracts obtained at 270 °C. The H-ORAC and DPPH values of the extracts were 2629 ± 193 and 379 ± 36 μmol TE/g of CS extract, respectively. High correlation (R = 0.999) was observed between H-ORAC and DPPH values for the CS extracts. High correlation of the antioxidant activity was also observed with protein and phenolic contents in the extracts. The CS extracts could be useful as a good source of antioxidative materials. © 2012 Elsevier Ltd. All rights reserved.


Narita Y.,Kyoto University | Narita Y.,UCC Ueshima Coffee Co. | Inouye K.,Kyoto University
Food Chemistry | Year: 2011

Nine kinds of chlorogenic acids (CGAs) account for 80% of the total CGA content in green coffee beans. They consist of three subgroups of caffeoylquinic acids (CQAs), feruloylquinic acids (FQAs), and dicaffeoylquinic acids (diCQAs). We previously reported the inhibitory effects of 5-CQA on porcine pancreas α-amylase (PPA) isozymes, PPA-I and PPA-II. In this paper, we investigated the PPA-I inhibition by eight kinds of CGAs. The IC 50 values of CQAs, FQAs, and diCQAs against the PPA-I-catalysed hydrolysis of p-nitrophenyl-α-D-maltoside were 0.08-0.23 mM, 1.09-2.55 mM, and 0.02-0.03 mM, respectively. All CQAs and FQAs and 3,5-diCQA showed mixed-type inhibition with binding to the enzyme-substrate complex (ES) being stronger than to the enzyme (E). 3,4-DiCQA and 4,5-diCQA showed mixed-type inhibition, but, conversely are suggested to bind to E stronger than ES. © 2011 Elsevier Ltd. All rights reserved.


Narita Y.,UCC Ueshima Coffee Co. | Inouye K.,Kyoto University
Food Research International | Year: 2014

Coffee is one of the most frequently consumed drinks in the world. Coffee silverskin (CS) is the only by-product produced during the coffee beans roasting process, and large amounts of CS are produced by roasters in coffee-consuming countries. However, methods for the effective utilization of CS have not been developed. Reuse of CS, which is the primary residue from the coffee industry, is important for the environment and economy. Recently, there have been some attempts to reuse CS for biological materials and as a nutrient source for solid-state fermentation. The purpose of this review is to provide an overview about CS, its chemical composition, biological activity, and attempts at its reuse. © 2014 Elsevier Ltd.


Trademark
Ucc Holdings Co. and UCC Ueshima Coffee Co. | Date: 2011-08-09

Coffee and tea; black tea; Japanese green tea; Chinese tea; Oolong tea; flavored tea.


Patent
Ucc Ueshima Coffee Co. | Date: 2012-10-17

Provided is a beverage percolation device that can efficiently supply hot water and water vapor and that does not require a user to perform troublesome work. An exemplary device provides a warm water storage tank (1) that holds water; an electric heater (10) that heats the water in the warm water storage tank (1); a hot water guide tube (4) that heats the water in the warm water storage tank (1) to a first temperature and guides that hot water to a coffee powder (C); a steam guide tube (3) that heats the water in the warm water storage tank (1) to a second temperature higher than the first temperature and guides that steam to the coffee powder (C); and a control unit (20) that controls the supply of the hot water and the steam to the coffee powder (C).


Patent
UCC Ueshima Coffee Co. and Nippon Light Metal Company | Date: 2011-09-09

It is an objective of the present invention to provide a cap opening tool set that enables the user of a container to reduce surely an inner pressure of the container and loosen smoothly a screw cap even if the user has only a weak arm power. A cap opening tool set according to the present invention includes a ring and a cap opener. The ring includes a guide section for facing a circumferential surface section of a screw cap. The cap opener includes a head to be placed over the screw cap and arms extending from the head. The head includes a contact section, a top-surface facing section, and a needle. The contact section enters a space formed between the screw cap and the guide section and presses the circumferential surface section of the screw cap. The needle penetrates the top surface section of the screw cap.


Patent
UCC Ueshima Coffee Co. | Date: 2013-05-22

Disclosed is a beverage extraction filter that can extract in a plurality of extraction machine types. The beverage extraction filter comprises a filter unit (40) where coffee powder is housed and a planar lid unit (41) mounted to the top section of the filter unit (40). The lid unit (41) is formed in a layer structure created by a non-permeable first sheet member (42) positioned on the filter unit side (40) and a permeable second sheet member (43) layered on top of the first sheet member (42), and a hole section (42a) through which hot water is made to pass is formed in the center of the first sheet member (42).


Patent
Ucc Ueshima Coffee Co. and Ozeki Corporation | Date: 2013-02-04

Provided are self-cloning Aspergillus oryzae that expresses amidase without induction culture exhibiting high amidase degradation activity, and a method for reducing acrylamide in which this self-cloning Aspergillus oryzae is used. Self-cloning Aspergillus oryzae, which has a gene which codes a polypeptide with a specific amino acid sequence indicated in SEQ ID NO:1, or has a base sequence hybridizable to a complementary sequence of the gene encoding SEQ ID No:1 under stringent conditions, has a protein with amidase activity which the gene is expressed without induction culture, the process of reducing acrylamide by contact treatment with the above described self-cloning Aspergillus oryzae and acrylamide-containing matter, and a method of producing reduced acrylamide food or beverage.

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