Author
Hirano Aki
Bio: Hirano Aki is an academic researcher. The author has contributed to research in topics: Caffeine & Astringent. The author has an hindex of 1, co-authored 3 publications receiving 3 citations.
Topics: Caffeine, Astringent, Low caffeine coffee, Inulin, Chlorogenic acid
Papers
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Patent•
02 Aug 2018
TL;DR: In this article, the authors proposed a method of reducing the bitter and astringent tastes of a beverage originating from tiliroside using either propylene glycol or ethanol.
Abstract: PROBLEM TO BE SOLVED: To provide a beverage in which bitter and astringent tastes originating from tiliroside are reduced, and a method of reducing bitter and astringent tastes of a beverage originating from tiliroside.SOLUTION: Ethanol or propylene glycol of 0.001-1.5 v/v% is added to a beverage containing tiliroside of 0.005-1.5 mg/100 mL where the soluble solid concentration is 2.0 or less.SELECTED DRAWING: None
2 citations
Patent•
24 Aug 2017
TL;DR: In this paper, a low-caffeine coffee beverage with a favorable balance of bitterness and sharpness peculiar to coffee is presented, and the content ratio of quercetin glycoside to caffeine is adjusted to a predetermined value or higher.
Abstract: PROBLEM TO BE SOLVED: To provide a low-caffeine coffee beverage having a favorable balance of bitterness and sharpness peculiar to coffee.SOLUTION: A coffee beverage in which the caffeine content and the quercetin glycoside content are adjusted within predetermined ranges, and the content ratio of caffeine and quercetin glycoside (quercetin glycoside content/caffeine content) is adjusted to a predetermined value or higher is provided. Particularly, the caffeine content is 0-0.04 mass%, preferably 0-0.033 mass%, and the quercetin glycoside content is 0.005-0.2 mass%, preferably 0.02-0.2 mass% in the coffee beverage. The content ratio of quercetin glycoside to caffeine may be 1.52 or more in the coffee beverage. Further, the coffee beverage may comprise chlorogenic acid, and the chlorogenic acid content may be 0.01-0.1 mass%. Preferably, the content ratio of caffeine and chlorogenic acid is 0.25 or more in the coffee beverage. Desirably, the coffee beverage has a beverage pH of 4-7.SELECTED DRAWING: None
1 citations
Patent•
04 Jan 2018
TL;DR: In this paper, a packaged tea beverage containing high concentrations of inulin, a non-polymerized catechin compound, and ascorbic acid are adjusted to be within specified ranges.
Abstract: TEA BEVERAGE CONTAINING HIGH CONCENTRATION OF INULIN An object of the present invention is to provide a packaged tea beverage comprising high concentrations of inulin, and characterized in that the harshness specific to inulin is suppressed. In this beverage, the contents of inulin, a non-polymerized catechin compound, and ascorbic acid are adjusted to be within the specified ranges.
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Patent•
25 Oct 2018
TL;DR: In this paper, a novel frothing agent capable of increasing froth-lasting effectiveness without imparting a foreign taste or an off-flavor to a carbonated beverage was developed.
Abstract: PROBLEM TO BE SOLVED: To develop a novel frothing agent capable of increasing froth-lasting effectiveness without imparting a foreign taste or an off-flavor to a carbonated beverage.SOLUTION: A method of improving a froth-lasting quality of a carbonated beverage of this invention is achieved by adding Tiliroside to the carbonated beverage.SELECTED DRAWING: None
Patent•
08 Oct 2020
TL;DR: The purpose of the present invention is to provide a containerized beverage that has a good aftertaste despite containing 1-deoxynojirimycin at a high concentration as discussed by the authors.
Abstract: The purpose of the present invention is to provide a containerized beverage that has a good aftertaste despite containing 1-deoxynojirimycin at a high concentration. A containerized beverage containing 0.1 to 0.75 mg of 1-deoxynojirimycin per 100 mL of a beverage, wherein 0.005 to 1.0 v/v% of ethanol and/or propylene glycol is blended.
Patent•
28 Feb 2019
TL;DR: In this article, a coffee drink containing tiliroside of 0.01 to 1.0 mg/100 mL in addition to coffee solids was used to provide a heat-treated coffee drink improved in odor caused by heat treatment.
Abstract: To provide a heat-treated coffee drink improved in odor caused by heat treatment.SOLUTION: A coffee drink contains tiliroside of 0.01 to 1.0 mg/100 mL in addition to coffee solids of 0.5 to 2 wt.%.SELECTED DRAWING: None