Author
Kato Hiroyuki
Bio: Kato Hiroyuki is an academic researcher. The author has contributed to research in topics: Quinic acid & Caffeine. The author has an hindex of 1, co-authored 6 publications receiving 4 citations.
Topics: Quinic acid, Caffeine, Astringent, Low caffeine coffee, 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•
06 Dec 2018
TL;DR: In this article, the authors provide a beverage in which a discomfort odd taste is prevented from occurring when a relatively high concentration of isomaltodextrin is blended in the beverage.
Abstract: To provide a beverage in which a discomfort odd taste is prevented from occurring when a relatively high concentration of isomaltodextrin is blended in the beverage.SOLUTION: There is provided a beverage containing 300-10000 mg/100 g of isomaltodextrin and 0.5-50.0 mg/100 g of sodium.SELECTED DRAWING: None
1 citations
Patent•
02 Mar 2017
TL;DR: In this article, the authors proposed a method to adjust the mass ratio of quinic acid to enzyme-treated isoquercitrin so as to be larger than 0.05 and lower than 20.
Abstract: PROBLEM TO BE SOLVED: To provide an enzyme-treated isoquercitrin-containing beverage generating little color change, even when being stored for a long term.SOLUTION: A beverage containing enzyme-treated isoquercitrin at a concentration of 200 mg/kg or higher is allowed to contain quinic acid so as to acquire a concentration higher than 10 mg/kg and lower than 4,000 mg/kg, to thereby adjust the mass ratio of quinic acid to enzyme-treated isoquercitrin so as to be larger than 0.05 and lower than 20.SELECTED DRAWING: None
Patent•
09 Feb 2017
TL;DR: In this article, an enzyme-treating isoquercitrin containing container-packed beverage having little decline of brightness (L) even when being stored for a long term.
Abstract: PROBLEM TO BE SOLVED: To provide an enzyme-treated isoquercitrin containing container-packed beverage having little decline of brightness (L) even when being stored for a long term.SOLUTION: In a container-packed beverage which is a tea beverage, and which is a beverage containing enzyme-treated isoquercitrin as much as 100-1,000 mg/kg, preferably 200-600 mg/kg, glucose and sucrose are contained at the glucose/sucrose (weight ratio) of 0.2 to less than 2.0, preferably of 0.5-1.0. A method for suppressing secular decline of brightness of the container-packed beverage is also provided.SELECTED DRAWING: None
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Patent•
10 Sep 2020
TL;DR: In this paper, the purpose of the present invention is to provide a coffee beverage packed in a container in which a reduction in flavor is suppressed, and this coffee beverage has a coffee solids content of 3 to 30% by mass, and contains 1-deoxynojirimycin.
Abstract: The purpose of the present invention is to provide a coffee beverage packed in a container in which a reduction in flavor is suppressed This coffee beverage has a coffee solids content of 03 to 30% by mass, and contains 01 to 20 mg/100 mL of 1-deoxynojirimycin
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