Roasted coffee bean extract
US8734884B2 · kind B2 · utility
1Cited by
8References
11Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Nov 22, 2011 |
| Grant date | May 27, 2014 |
| Priority date | — |
| Expiry date | Nov 22, 2031 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F5/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.