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    Beer-flavored carbonated beverage
    7.
    发明专利
    Beer-flavored carbonated beverage 有权
    啤酒花生啤酒

    公开(公告)号：JP2014140352A

    公开(公告)日：2014-08-07

    申请号：JP2013250949

    申请日：2013-12-04

    Applicant: Kao Corp ,  花王株式会社

    Inventor： HAYAKAWA YOSHINOBU ,  SAKOTA SHUN

    IPC: A23L2/00

    CPC classification number: A23L2/52 ,  A23L2/54 ,  A23L2/56

    Abstract: PROBLEM TO BE SOLVED: To provide a beer-flavored carbonated beverage in which delicate bubbles can be formed effervescingly and such a bubbled state can be kept for a fixed time.SOLUTION: The beer-flavored carbonated beverage contains 0.05-0.15 mass% of chlorogenic acids (A) and 0.5-3.2 (v/v) at NTP (normal temperature and pressure) of carbon dioxide gas (B), and has pH of 2.8-4.2.

    Abstract translation: 要解决的问题：提供一种啤酒风味的碳酸饮料，其中可以有效地形成微妙的气泡，并且这样的鼓泡状态可以保持固定的时间。解决方案：啤酒风味的碳酸饮料含有0.05-0.15质量％的绿原酸 酸（A）和0.5-3.2（v / v）在二氧化碳气体（B）的NTP（常温和常压）下，pH为2.8-4.2。

    Coffee extract
    8.
    发明专利
    Coffee extract 有权
    咖啡提取物

    公开(公告)号：JP2013138631A

    公开(公告)日：2013-07-18

    申请号：JP2011289902

    申请日：2011-12-28

    Applicant: Kao Corp ,  花王株式会社

    Inventor： HAYAKAWA YOSHINOBU ,  AKUTAGAWA KOJI ,  OGURA YOSHIKAZU

    IPC: A23F5/26

    Abstract: PROBLEM TO BE SOLVED: To provide a coffee extract useful as a raw material of a coffee drink having a high-quality bitter taste and to provide a method for producing the same.SOLUTION: There is provided the coffee extract containing the following components (A) and (B): (A) 1.6-5 mass ppm of diketopiperazines and (B) caffeine ≤0.12 mass% in which a mass content ratio [(B)/(A)] of the component (A) and component (B) is ≥100.

    Abstract translation: 要解决的问题：提供可用作具有高品质苦味的咖啡饮料的原料的咖啡提取物，并提供其制备方法。解决方案：提供含有以下成分的咖啡提取物（A ）和（B）：（A）1.6-5质量ppm的二酮哌嗪和（B）咖啡因≤0.12质量％，其中组分（A）和组分（B）的质量含量比[（B）/（A） ）≥100。

    Roasted coffee bean
    9.
    发明专利
    Roasted coffee bean 审中-公开
    烤咖啡豆

    公开(公告)号：JP2011182749A

    公开(公告)日：2011-09-22

    申请号：JP2010053652

    申请日：2010-03-10

    Applicant: Kao Corp ,  花王株式会社

    Inventor： SHIOYA YASUSHI ,  KUSAURA TATSUYA ,  HAYAKAWA YOSHINOBU

    IPC: A23F5/10

    Abstract: PROBLEM TO BE SOLVED: To provide roasted coffee beans containing a more amount of chlorogenic acids, and a reduced amount of hydroxyhydroquinone. SOLUTION: The roasted coffee beans having 20-40 of L-value is regulated so that the mass ratio [(A)/(B)] of (A) the hydroxyhydroquinone to (B) the chlorogenic acids in the roasted coffee beans may be ≤55×10 -4 (-), and the content of the chlorogenic acid in the roasted coffee beans may be 2.8-8 mass%. COPYRIGHT: (C)2011,JPO&INPIT

    Abstract translation: 要解决的问题：提供含有更多量的绿原酸的焙炒咖啡豆和减少量的羟基氢醌。 解决方案：调节具有20-40 L值的焙炒咖啡豆，使得（A）羟基氢醌与（B）焙烧咖啡中的绿原酸的质量比[（A）/（B）] 豆可以≤55×10 -4 （ - ），焙炒咖啡豆中绿原酸的含量可以为2.8-8质量％。 版权所有（C）2011，JPO＆INPIT

    Coffee extract
    10.
    发明专利
    Coffee extract 有权
    咖啡提取物

    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

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