Yuki Saori

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 packaged coffee beverage that can maintain aromas and thick taste that are unique to coffee, even when diluted with hot water, water or milk.SOLUTION: A packaged coffee beverage has a turbidity (absorbance at OD680nm), measured by adjusting the coffee solid content concentration to 1.0 weight%, of 0.05-0.38, and a value Y, which is obtained by dividing the caffeine concentration by the coffee solid content concentration (caffeine concentration/coffee solid content concentration), of 5-100×10. Preferably, the packaged coffee beverage has the turbidity of 0.10-0.37, the value Y of 10-60×10, the caffeine concentration of 100-300 mg/100 g, and a pH of 5.0-6.0.SELECTED DRAWING: None

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