Title:
COFFEE DRINK
Document Type and Number:
WIPO Patent Application WO/2014/136630
Kind Code:
A1
Abstract:
A coffee drink which contains the following components (A), (B) and (C). (A) catechol and/or pyrogallol (B) 3,4-dicaffeoyl-1,5-quinolactone (C) chlorogenic acid or an analogue thereof The ratio of the total peak area of the component (A) to the peak area of the component (B) as determined by liquid chromatography-time of flight mass spectrometry (LC-TOF/MS) of the coffee drink, namely (A)/(B) is 0-2.0; and the content of the component (C) in the coffee drink is 0.05-2% by mass.
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Inventors:
DOMON SAYAKA (JP)
Application Number:
PCT/JP2014/054638
Publication Date:
September 12, 2014
Filing Date:
February 26, 2014
Export Citation:
Assignee:
KAO CORP (JP)
International Classes:
A23F5/24
Foreign References:
| JP2007054056A | 2007-03-08 | |||
| JP2009028013A | 2009-02-12 | |||
| JPH07313063A | 1995-12-05 | |||
| JPH07313366A | 1995-12-05 | |||
| JP2009142507A | 2009-07-02 | |||
| JP2008106271A | 2008-05-08 | |||
| JP2009515547A | 2009-04-16 | |||
| JP2009153426A | 2009-07-16 | |||
| JP5358742B1 | 2013-12-04 |
Other References:
TOKUTEI HOKEN-YO SHOKUHIN HYOKASHO HEALTHYA COFFEE MUTO BLACK, 27 August 2009 (2009-08-27), pages 3 - 4
"Food Safety Commission of Japan Shin Kaihatsu Shokuhin Senmon Chosakai (Dai 50 Kai) Gijiroku", pages 8 - 9, Retrieved from the Internet [retrieved on 20140403]
KREPPENHOFER ET AL.: "Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee", FOOD CHEMISTRY, vol. 126, no. 2, 2011, pages 441 - 449, XP027571807
BLUMBERG ET AL.: "Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee BrewSimone Blumberg, Oliver Frank and Thomas Hofmann", J. AGRIC. FOOD CHEM., vol. 58, no. 6, 2010, pages 3720 - 3728
FRANK ET AL.: "Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds", EUR FOOD RES TECHNOL, vol. 222, no. 5-6, 29 November 2005 (2005-11-29), pages 492 - 508, XP019328310, doi:10.1007/s00217-005-0143-6
"Food Safety Commission of Japan Shin Kaihatsu Shokuhin Senmon Chosakai (Dai 50 Kai) Gijiroku", pages 8 - 9, Retrieved from the Internet
KREPPENHOFER ET AL.: "Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee", FOOD CHEMISTRY, vol. 126, no. 2, 2011, pages 441 - 449, XP027571807
BLUMBERG ET AL.: "Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee BrewSimone Blumberg, Oliver Frank and Thomas Hofmann", J. AGRIC. FOOD CHEM., vol. 58, no. 6, 2010, pages 3720 - 3728
FRANK ET AL.: "Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds", EUR FOOD RES TECHNOL, vol. 222, no. 5-6, 29 November 2005 (2005-11-29), pages 492 - 508, XP019328310, doi:10.1007/s00217-005-0143-6
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
Patent business corporation Alga patent firm (JP)
Patent business corporation Alga patent firm (JP)
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