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US 8,734,884 B2Granted
Roasted coffee bean extract
AssigneeKao Corporation
InventorYuji Matsui
Life of this patent
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Abstract
Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract. The process for producing a roasted coffee bean extract includes adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and treating the extract with heat at 100° C. or more.
Claims11
A roasted coffee bean extract comprising components (A) and (B):
- chlorogenic acids (A);
- and
- chlorogenic acid lactones (B),
- wherein a weight ratio (A)/(B) of the chlorogenic acids (A) to the chlorogenic acid lactones (B) is from 45 to 100000,
- a content of the dicaffeoylquinic acids (A1) in the chlorogenic acid (A) is from 3 to 13 mass %, and
- a Brix degree is from 10 to 40.
3 more elements
Dependencies are inferred from the claim text.