Process for production of roasted coffee bean extract
AssigneeKao Corporation
InventorYuji Matsui
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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.
Claims15
A process for producing a roasted coffee bean extract comprising adjusting a starting roasted coffee bean extract having amounts of chlorogenic acids (A) and chlorogenic acid lactones (B) so as to form an intermediate roasted coffee bean extract having a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and subjecting the intermediate roasted coffee bean extract to a heat treatment at 100° C. or more for 5 to 60 minutes, wherein
- the amount of chlorogenic acid lactones (B) is selectively reduced while maintaining at least 96% by weight of the content of chlorogenic acids (A).
Dependencies are inferred from the claim text.