Teramoto Takanori

Bio: Teramoto Takanori is an academic researcher. The author has contributed to research in topics: Caffeine & Low caffeine coffee. The author has an hindex of 1, co-authored 1 publications receiving 1 citations.

Low-caffeine coffee beverage

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

Heat-treated coffee drink

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