SATO MAKOTO,佐藤 誠,NAKAJIMA TAKESHI,中島 雄,SHIRAHATA NOBORU,白幡 登,SHIOYA YASUSHI,塩屋 靖
申请号：
JP2016031973
公开号：
JP2017147957A
申请日:
2016.02.23
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a coffee beverage comprising a high concentration of chlorogenic acid, having reduced zatsumi (undesirable flavors) and unpleasant flavors derived from raw coffee beans, and having a good flavor.SOLUTION: A coffee beverage comprises the following components (A) and (B): (A) chlorogenic acid 0.05-2 mass% and (B) a coffee bean-derived protein, and the mass ratio [(A)/(B)] of the component (A) and the component (B) is 1-40, the ratio of (b) a protein having a molecular weight of 5000 or less in the component (B) is 1-60 mass%, and the coffee beverage has a pH of 2-5. Preferably, the coffee beverage has a coffee bean-derived protein content of 0.005-0.2 mass%. The coffee beverage preferably further comprises a raw coffee bean extract and/or a lightly roasted coffee bean extract.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】高濃度のクロロゲン酸類を含み、生コーヒー豆由来の雑味や不快臭が少なく風味の良好なコーヒー飲料の提供。【解決手段】次の成分(A)及び(B):(A)クロロゲン酸類0.05~2質量%、(B)コーヒー豆由来タンパク質を含有し、成分(A)と成分(B)の質量比[(A)/(B)]が1~40であり、成分(B)に占める(b)分子量5000以下のタンパク質の割合が1~60質量%であり、且つpHが2~5である飲料。好ましくはコーヒー豆由来タンパク質の含有する量が0.005~0.2質量%であるコーヒー飲料。更に生コーヒー豆抽出物及び/又は浅焙煎コーヒー豆抽出物を含有することが好ましいコーヒー飲料。【選択図】なし
