Roasted coffee beans
AssigneeKao Corporation
InventorsYusuke OKAMURA, Hideo OHMINAMI, Tatsuya KUSAURA, Kohjiro HASHIZUME
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Abstract
Provided is a method of producing roasted coffee beans, comprising: a first step of adding water to raw material roasted coffee beans, followed by heating of the resultant; and a second step of subjecting the raw material roasted coffee beans after the first step to supercritical carbon dioxide extraction.
Claims20
A method of producing roasted coffee beans, the method comprising:
- first adding water to raw material roasted coffee beans, followed by heating the water and the raw material roasted coffee beans;
- and
- second subjecting the raw material roasted coffee beans, after the heating, to supercritical carbon dioxide extraction.
Roasted coffee beans having an L value of from 15 to 45, the roasted coffee beans comprising, per kg of the roasted coffee beans, 6.0 g to 90.0 g of a chlorogenic acid (A), 50 mg or less of hydroxyhydroquinone (B), 70 mg or less of 5-hydroxymethylfurfural (C), and 9.0 g or less of caffeine (D).
A coffee beverage, comprising:
- 0.01 mass % to 0.45 mass % of a chlorogenic acid (A);
- 2 ppm by mass or less of hydroxyhydroquinone (B);
- 3 ppm by mass or less of 5-hydroxymethylfurfural (C);
- and
- 0.04 mass % or less of caffeine (D).
Dependencies are inferred from the claim text.