公开(公告)号：BRPI1011878A2

公开(公告)日：2016-08-02

申请号：BRPI1011878

申请日：2010-04-21

Applicant: KAO CORP

Inventor： DOMON SAYAKA ,  OGURA YOSHIKAZU ,  HAYAKAWA YOSHINOBU

IPC: A23F5/24 ,  A23F5/28

公开(公告)号：SG11201508068YA

公开(公告)日：2015-11-27

申请号：SG11201508068Y

申请日：2013-03-29

Applicant: KAO CORP

Inventor： DOMON SAYAKA

IPC: A23F5/24 ,  A23F5/36

公开(公告)号：EP2425720A4

公开(公告)日：2015-04-22

申请号：EP10769471

申请日：2010-04-21

Applicant: KAO CORP

Inventor： HAYAKAWA YOSHINOBU ,  DOMON SAYAKA ,  OGURA YOSHIKAZU

IPC: A23F5/28 ,  A23F5/24

CPC classification number: A23F5/28 ,  A23F5/16 ,  A23F5/18 ,  A23F5/185 ,  A23F5/243 ,  A23F5/505

公开(公告)号：JP2011125283A

公开(公告)日：2011-06-30

申请号：JP2009288013

申请日：2009-12-18

Applicant: Kao Corp ,  花王株式会社

Inventor： DOMON SAYAKA ,  HAYAKAWA YOSHINOBU ,  OGURA YOSHIKAZU

IPC: A23F5/24

Abstract: PROBLEM TO BE SOLVED: To provide a coffee extract rich in roast fragrance and good in aftertaste sharpness. SOLUTION: The coffee extract includes: (A) furfural and (B) at least one kind of guaiacols selected from guaiacol, 4-ethyl guaiacol, and 4-vinyl guaiacol, wherein the mass ratio [(B)/(A)] of the content of the component (A) to the content of the component (B) is 1.6 or less. COPYRIGHT: (C)2011,JPO&INPIT

Abstract translation: 要解决的问题：提供富含烘烤香味的咖啡提取物，并且具有良好的回味清晰度。 咖啡提取物包括：（A）糠醛和（B）选自愈创木酚，4-乙基愈创木酚和4-乙烯基愈创木酚的至少一种愈创木酚，其中质量比[（B）/（A ）]成分（A）的含量相对于成分（B）的含量为1.6以下。 版权所有（C）2011，JPO＆INPIT

公开(公告)号：JP2009153452A

公开(公告)日：2009-07-16

申请号：JP2007335654

申请日：2007-12-27

Applicant: Kao Corp ,  花王株式会社

Inventor： DOMON SAYAKA ,  MORIYA AIMI ,  YAMAMOTO SHINJI

IPC: A23F5/24

Abstract: PROBLEM TO BE SOLVED: To provide a method for producing a packed coffee drink, by which the coffee drink prevents precipitation in a high concentration, when stored, and can maintain the flavor of the coffee, especially the body and aroma of the coffee. SOLUTION: This method for producing the packed coffee drink having a chlorogenic acid compound concentration of 0.1-0.5 mass% comprises (process 1) a process for subjecting a coffee extract solution originated from roasted coffee beans having an L value of 14-25 to an adsorbent treatment to obtain a coffee extract (a), (process 2) a process for mixing the coffee extract (a) with a coffee extract (b) originated from roasted coffee beans having an L value of 35-55 in a weight ratio of coffee solid content in (a):coffee solid content of (b) in a range of 3-8 to obtain a coffee solution, and (process 3) a process for subjecting the coffee solution to a thermal sterilization treatment, and further containing a process for adding a mannan-degrading enzyme until before the adsorbent treatment. COPYRIGHT: (C)2009,JPO&INPIT

Abstract translation: 要解决的问题：提供一种生产包装咖啡饮料的方法，通过该方法咖啡饮料防止高浓度的沉淀，当储存时，并且可以保持咖啡的风味，特别是咖啡的身体和香味 咖啡。 解决方案：用于生产绿原酸化合物浓度为0.1-0.5质量％的包装咖啡饮料的方法包括（处理1）将来自具有14- 14％的L值的焙炒咖啡豆的咖啡提取物溶液 25获得咖啡提取物（a）的吸附剂处理，（方法2）将咖啡提取物（a）与来自具有35-55的L值的咖啡豆的咖啡提取物（b）混合在一起的方法 （a）中的咖啡固体成分的重量比：（b）的咖啡固体成分在3-8范围内以获得咖啡溶液，和（方法3）对咖啡溶液进行热灭菌处理的方法，以及 进一步含有在吸附剂处理之前加入甘露聚糖降解酶的方法。 版权所有（C）2009，JPO＆INPIT

公开(公告)号：JP2015091271A

公开(公告)日：2015-05-14

申请号：JP2015025212

申请日：2015-02-12

Applicant: KAO CORP

Inventor： DOMON SAYAKA

IPC: A23F5/24 ,  A23F5/36

Abstract: 【課題】雑味が低減され、苦味のキレ及び口腔香気の良好なコーヒー飲料を提供すること。【解決手段】次の成分(A)及び(B);(A)アセチルメチルピロール:0.09質量ppm以下、(B)ジカフェオイルキナ酸類:30〜300質量ppmを含み、成分(A)と成分(B)との質量比[(A)/(B)]が0.00055以下である、コーヒー飲料。【選択図】なし

公开(公告)号：JP2012105565A

公开(公告)日：2012-06-07

申请号：JP2010255611

申请日：2010-11-16

Applicant: Kao Corp ,  花王株式会社

Inventor： HAYAKAWA YOSHINOBU ,  DOMON SAYAKA ,  OGURA YOSHIKAZU

IPC: A23F5/24

Abstract: PROBLEM TO BE SOLVED: To provide a packed coffee drink having an excellent preservability without impairing a flavor.SOLUTION: The packed coffee drink contains the following ingredients (A)-(C); (A) chlorogenic acids, (B) mannose, and (C) free mannose, and a content of the ingredient (B) is 0.06 mass% or less and the mass ratio of the ingredient (B) relative to the total amount of the ingredient (B) and the ingredient (C) is 0.75 or less.

Abstract translation: 待解决的问题：提供具有优异保存性的包装咖啡饮料，而不损害风味。

解决方案：包装的咖啡饮料含有以下成分（A） - （C）; （A）绿原酸，（B）甘露糖和（C）游离甘露糖，成分（B）的含量为0.06质量％以下，成分（B）的质量比相对于 成分（B）和成分（C）为0.75以下。 版权所有（C）2012，JPO＆INPIT

公开(公告)号：JP2011125288A

公开(公告)日：2011-06-30

申请号：JP2009288143

申请日：2009-12-18

Applicant: Kao Corp ,  花王株式会社

Inventor： HAYAKAWA YOSHINOBU ,  DOMON SAYAKA ,  OGURA YOSHIKAZU

IPC: A23F5/24

Abstract: PROBLEM TO BE SOLVED: To provide a coffee extract having a rich sweet aroma and a superior sharp aftertaste, and being hard to generate deterioration smell even if preserved for a long period. SOLUTION: The coffee extract includes following components (A) and (B), wherein (A) is at least one pyrazine selected from among 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 3,5-dimethyl-2-methylpyrazine, and (B) is N-furfurylpyrrole and has a containing ratio of the components (B) to (A) [(B)/(A)], in mass, of 0.025 or less. COPYRIGHT: (C)2011,JPO&INPIT

Abstract translation: 要解决的问题：提供具有丰富的甜味和卓越的回味的咖啡提取物，并且即使长时间保存也难以产生劣化气味。 咖啡提取物包括以下组分（A）和（B），其中（A）是至少一种选自2-甲基吡嗪，2,5-二甲基吡嗪，2,6-二甲基吡嗪，乙基吡嗪，2 - 乙基-5-甲基吡嗪，2-乙基-6-甲基吡嗪，2-乙基-3-甲基吡嗪，2-乙基-3,5-二甲基吡嗪和3,5-二甲基-2-甲基吡嗪，（B）为N （B）〜（A）[（B）/（A）]的含有比例为0.025以下。 版权所有（C）2011，JPO＆INPIT

公开(公告)号：JP2009124951A

公开(公告)日：2009-06-11

申请号：JP2007300355

申请日：2007-11-20

Applicant: KAO CORP

Inventor： DOMON SAYAKA ,  OGURA YOSHIKAZU ,  KATAOKA KIYOSHI

IPC: A23F5/24

Abstract: PROBLEM TO BE SOLVED: To provide a coffee beverage packed in a container, which has a relatively high chlorogenic acid concentration, without odd taste or abnormal odors, after a long-term preservation, while solving the storage stability during long-term preservation and aimed at distribution and sales which are superior in the sensation of coffee. SOLUTION: The heat-sterilized coffee beverage packed in a container has (A) a range of chlorogenic acid concentration of 0.1 mass% or higher and lower than 0.14 mass%, (B) the mass ratio range of chlorogenic acid to tannin (according to FOLIN-DENIS method) of 0.6-1.0, and (C) the mass ratio range of dichlorogenic acid to chlorogenic acid of 0.07-0.16. COPYRIGHT: (C)2009,JPO&INPIT

公开(公告)号：JP2014168433A

公开(公告)日：2014-09-18

申请号：JP2013042438

申请日：2013-03-04

Applicant: Kao Corp ,  花王株式会社

Inventor： DOMON SAYAKA

IPC: A23F5/24

CPC classification number: A23F5/185 ,  A23F5/16 ,  A23F5/243

Abstract: PROBLEM TO BE SOLVED: To provide a coffee drink excellent in the sharpness in bitterness and the retronasal aroma, with reduced off-flavor.SOLUTION: The coffee drink includes: a component (A), which is at least one selected from catechol and pyrogallol; and (B), which is 3,4-dicaffeoyl-1,5-quinolactone. When the coffee drink is analyzed by liquid chromatography/time-of-flight/mass spectrometry (LC-TOF/MS method), the ratio of the sum of peak areas of the component (A) to the peak areas of the component (B), i.e. [(A)/(B)], is 0 to 2.0.

Abstract translation: 要解决的问题：提供一种咖啡饮料，其具有极佳的苦味和深色香料，具有降低的异味。咖啡饮料包括：组分（A），其为选自邻苯二酚和邻苯三酚中的至少一种 ; 和（B），其为3,4-二脱酰基-1,5-喹啉内酯。 当通过液相色谱/飞行时间/质谱（LC-TOF / MS法）分析咖啡饮料时，组分（A）的峰面积与组分（B ），即[（A）/（B）]，为0〜2.0。