Nakao Yuki

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

Abstract: PROBLEM TO BE SOLVED: To provide a beverage that is easy to drink while comprising grape seed polyphenol, and a method for reducing a bad aftertaste (astringent taste) caused by grape seed polyphenol in a beverage comprising grape seed polyphenol.SOLUTION: The present invention provides a beverage comprising grape seed polyphenol of 1-60 mg/100 mL, wherein glucose and maltose are contained so that [glucose]/[maltose] (weight ratio) becomes 0.001-1.SELECTED DRAWING: None

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

Abstract: PROBLEM TO BE SOLVED: To provide a novel method for reducing fishy flavor which arginine has in a beverage containing high concentration of arginine and a beverage having reduced fishy flavor.SOLUTION: An arginine-containing beverage containing arginine of 800 to 20000 mg/L, contains theanine at concentration of 200 mg/L or more with concentration of arginine of 800 to 6000 mg/L, theanine at concentration satisfying Y≥0.0000170X-0.194X+568, where X is arginine concentration, Y is theanine concentration and units are mg/L, with concentration of arginine of 6000 to 20000 mg/L. The present invention also provides an arginine-containing beverage with theanine concentration of 370 g/L or less.SELECTED DRAWING: Figure 1

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

Abstract: The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food in which off-flavor is reduced by the off-flavor reducing agent. The present invention was completed based on the finding that a microdispersion of a polyphenol material-containing aqueous phase in an oily phase exhibits an effect as an off-flavor reducing agent. According to the present off-flavor reducing agent, a particularly prominent off-flavor reducing effect is observed in high-cacao chocolates, cereals, vegetables and beverages.

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