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1. 发明专利

JP2013055916A Coffee extract composition 有权
标题翻译：咖啡提取物组合物
公开(公告)号：JP2013055916A
公开(公告)日：2013-03-28
申请号：JP2011197141
申请日：2011-09-09
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： SATO TAKESHI , HAMADA KENICHI , MAEKAWA KOICHIRO , MURANISHI SHUICHI
IPC分类号： A23F5/24
摘要： PROBLEM TO BE SOLVED: To provide a coffee extract with plenty of flavor and aroma and a good aftertaste without unpleasant bitterness or odd taste while having desirable deep-roasted aroma.SOLUTION: This coffee extract composition is obtained by a producing method that includes a process 1 for fractionating a coffee extract A, which is an aroma component, from coffee ground beans or coffee slurry by distillation in a stage prior to obtaining an extract from deep-roasted coffee beans with an L-value of 20 or less; a process 2 for carrying out adsorption processing of an extract obtained by extracting coffee bean residue in the process 1 with water of 50-100°C or an extract obtained from coffee slurry in the process 1 using an adsorbent to fractionate a coffee extract B which is a non-adsorbed fraction; and a process 3 for mixing the coffee extract A and the coffee extract B so that the mass ratio of a pyridine amount contained in the coffee extract A, to the dry solid amount of the coffee extract B is 0.0026-3.312.
摘要翻译：要解决的问题：提供具有足够的香味和良好余味的咖啡提取物，而没有令人不快的苦味或奇怪的味道，同时具有理想的深烤香气。解决方案：该咖啡提取物组合物通过制备方法获得，该方法包括通过在获得提取物之前的阶段通过蒸馏从咖啡研磨豆或咖啡浆中分馏咖啡提取物A（其为香味成分）的方法1 来自L值为20以下的深烤咖啡豆; 在方法1中用50-100℃的水提取咖啡豆残渣提取物的提取物或使用吸附剂从咖啡浆中得到的提取物进行吸附处理的方法2，将咖啡提取物B分馏，是非吸附级分; 以及将咖啡提取物A和咖啡提取物B混合以使咖啡提取物A中所含的吡啶量与咖啡提取物B的干固体量的质量比为0.0026-3.312的方法3。版权所有（C）2013，JPO＆INPIT

2. 发明专利

JP2011083282A Method for producing coffee extract 审中-公开
标题翻译：生产咖啡提取物的方法
公开(公告)号：JP2011083282A
公开(公告)日：2011-04-28
申请号：JP2010210488
申请日：2010-09-21
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： MURANISHI SHUICHI , MAEKAWA KOICHIRO , SATO TAKESHI , KIYOHARA SUSUMU , KENMOCHI HISANORI , SAITO YUUKA , SUZUKI KAZUYOSHI , HAMADA KENICHI
IPC分类号： A23F5/24 , A23F5/10 , A23L1/30 , A23L2/00
摘要： PROBLEM TO BE SOLVED: To produce a coffee extract from which raw bean smell caused by a perfume components such as 2-isobutyl-3-methoxypyrazine is removed sufficiently, and which has excellent flavor and a high content of chlorogenic acid. SOLUTION: The coffee extract is produced by deodorizing roasted coffee beans having an L-value of not less than 25 and not more than 40 by steam distillation, and extracting the resultant product with water, ethanol or a mixture thereof. Thus the coffee extract from which raw bean smell caused by the perfume components such as 2-isobutyl-3-methoxypyrazine is removed sufficiently, and which has excellent flavor and the high content of chlorogenic acid is obtained. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：为了生产咖啡提取物，其中充分除去由2-异丁基-3-甲氧基吡嗪等香料成分引起的生豆味，并且具有优异的风味和高含量的绿原酸。解决方案：通过蒸汽蒸馏对L值不小于25且不大于40的焙炒咖啡豆进行除臭制备咖啡提取物，并用水，乙醇或其混合物萃取所得产物。因此，充分除去由2-异丁基-3-甲氧基吡嗪等香料成分引起的生豆味的咖啡提取物，得到优良的风味，得到高含量的绿原酸。版权所有（C）2011，JPO＆INPIT

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