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    ORGANIC ACID GLYCOSIDE CONTAINED IN COFFEE BEANS
    3.
    发明公开
    ORGANIC ACID GLYCOSIDE CONTAINED IN COFFEE BEANS 审中-公开
    有机体在KAFFEEBOHNENSÄUREGLYKOSID

    公开(公告)号：EP3064505A1

    公开(公告)日：2016-09-07

    申请号：EP14850777.5

    申请日：2014-10-03

    申请人： Suntory Holdings Limited

    发明人： NAKAHARA, Koichi ,  IWASA, Keiko

    IPC分类号： C07H15/04 ,  A23F5/10

    CPC分类号： A23F5/46 ,  A23F5/10 ,  A23F5/14 ,  A23F5/24 ,  A23F5/36 ,  A23L27/10 ,  A23L27/11 ,  C07H13/04

    摘要： The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof.
    Formula 1

    wherein, each of R 1 to R 7 is independently selected from a 1group consisting of H, OH, NH 2 , OCH 3 , OC(O)CH 3 , and NHCOCH 3 ;
    A is selected from C 1 to C 6 alkyl or C 1 to C 6 alkenyl, and the C 1 to C 6 alkyl or C 1 to C 6 alkenyl may be substituted by methyl or ethyl.

    摘要翻译： 本发明提供了一种存在于咖啡豆中的新型有机酸糖苷及其用途。 式1其中，R 1至R 7各自独立地选自H，OH，NH 2，OCH 3，OC（O）CH 3和NHCOCH 3组成的1组; A选自C 1至C 6烷基或C 1至C 6烯基，C 1至C 6烷基或C 1至C 6烯基可以被甲基或乙基取代。

    Beverage composition comprising co-milled powders
    4.
    发明公开
    Beverage composition comprising co-milled powders 审中-公开
    Getränkemischungenthaltend co-gemahlen Pulver

    公开(公告)号：EP2676548A1

    公开(公告)日：2013-12-25

    申请号：EP13185230.3

    申请日：2011-07-15

    申请人： Kraft Foods Global Brands LLC

    发明人： FOUNTAIN, Gerald O. ,  OXFORD, Philip James ,  PENNER, Amy L.

    IPC分类号： A23F5/00 ,  A23G1/00 ,  B65D85/00

    CPC分类号： A23F5/36 ,  A23F5/405 ,  A23G1/00 ,  A23G1/56 ,  A23L2/39 ,  B65D85/8043 ,  B65D85/8046

    摘要： A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.

    摘要翻译： 提供了一种从共磨粉末组合物形成饮料的至少一部分的方法和装置。 将共同研磨的粉末状组合物的量与流体混合以产生饮料的至少一部分。 共研磨的粉末组合物通过将至少一种具有难分散或溶解部分的粉末成分与一种或多种分散促进剂组分共同研磨而获得，以形成有效增强粉末的分散或溶解的共研磨粉末 当形成食物或饮料时。

    PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT
    5.
    发明公开
    PROCESS FOR PRODUCTION OF ROASTED COFFEE BEAN EXTRACT 审中-公开
    VERFAHREN ZUR HERSTELLUNG EINES EXTRAKTS AUSGERÖSTETENKAFFEEBOHNEN

    公开(公告)号：EP2644036A1

    公开(公告)日：2013-10-02

    申请号：EP11843435.6

    申请日：2011-11-22

    申请人： Kao Corporation

    发明人： MATSUI, Yuji

    IPC分类号： A23F5/24 ,  A23F5/28

    CPC分类号： A23F5/06 ,  A23F5/243 ,  A23F5/26 ,  A23F5/28 ,  A23F5/36 ,  A23F5/40

    摘要： 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.

    摘要翻译： 提供通过选择性地降低绿原酸内酯的含量，同时保持绿原酸含量并具有烘焙咖啡豆提取物固有的味道和风味的方法来生产抑制苦味的焙炒咖啡豆提取物的方法。 制造焙炒咖啡豆提取物的方法包括调整原料焙炒咖啡豆提取物，使白利度为10〜40，pH为5.5〜6.5，在100℃下加热处理提取物 或者更多。

    Aromatization particles containing coffee aroma constituents
    8.
    发明公开
    Aromatization particles containing coffee aroma constituents 有权
    Aromatisierte Partikeln enthaltend Kaffeearomastoffe

    公开(公告)号：EP1522223A1

    公开(公告)日：2005-04-13

    申请号：EP03022899.3

    申请日：2003-10-09

    申请人： Kraft Foods R & D, Inc.

    发明人： Ceriali, Stefano ,  Wragg, Anthony ,  Gaonkar, Anilkumar Ganapati ,  Zeller, Bary Lyn

    IPC分类号： A23F5/46 ,  A23F5/24 ,  A23F5/36 ,  A23L1/22 ,  A23L1/00 ,  A23L2/64

    CPC分类号： A23F5/36 ,  A23F5/24 ,  A23F5/46 ,  A23L2/64 ,  A23L27/28 ,  A23L27/70

    摘要： The invention relates to aromatization particles comprising a water-soluble coffee matrix and an aromatizing composition comprising volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase comprised of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.

    摘要翻译： 本发明涉及包含水溶性咖啡基质和包含挥发性特征咖啡香气成分的芳构化组合物的芳构化颗粒，其中所述颗粒基本上不含脂肪，并且基本上不含咖啡油，其衍生物或植物油，并且其中所述水溶性咖啡 基质包含由所述挥发性特征咖啡香气成分组成的物理夹带的分离相，其制备方法和含有它的食品。