Abstract: A concentrated coffee composition comprising the following components (A), (B) and (C); (A) chlorogenic acids, (B) total sugar, and (C) caffeine, in which a mass ratio of the component (A) and the component (B), [(B)/(A)], is from 1.2 to 5, and a mass ratio of the component (A) and the component (C), [(C)/(A)], is 0.5 or less, and (F) Brix is 5% or more.

Abstract: A concentrated coffee composition comprising the following components (A), (B) and (C); (A) chlorogenic acids, (B) total sugar, and (C) caffeine, in which a mass ratio of the component (A) and the component (B), [(B)/(A)], is from 1.2 to 5, and a mass ratio of the component (A) and the component (C), [(C)/(A)], is 0.5 or less, and (F) Brix is 5% or more.

Abstract: Provided is a method of producing roasted coffee beans, comprising: a first step of adding water to raw material roasted coffee beans, followed by heating of the resultant; and a second step of subjecting the raw material roasted coffee beans after the first step to supercritical carbon dioxide extraction.

Abstract: Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans.

Abstract: Provided is a process for producing roasted coffee beans, which are useful as a starting material for a coffee beverage having a suppressed unpleasant taste and have a roast degree within a predetermined level or less. The process for producing roasted coffee beans of the present invention comprises placing starting material roasted coffee beans having an L value of from 21 to 50 in an airtight container and subjecting the roasted coffee beans to a heat treatment at from 100 to 160° C.

Abstract: The present invention provides a method for producing roasted coffee beans useful as a starting material for a coffee beverage having rich body, suppressed in unpleasant taste and reduced in the amount of hydroxyhydroquinone. The method for producing roasted coffee beans of the present invention includes placing starting material roasted coffee beans in an airtight container and subjecting the roasted coffee beans to a heat treatment at from 100 to 160° C. under humidified conditions.

Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.

Abstract: Provided is a process for producing roasted coffee beans, which are useful as a starting material for a coffee beverage having a suppressed unpleasant taste and have a roast degree within a predetermined level or less. The process for producing roasted coffee beans of the present invention comprises placing starting material roasted coffee beans having an L value of from 21 to 50 in an airtight container and subjecting the roasted coffee beans to a heat treatment at from 100 to 160° C.

Abstract: Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans.

Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.

Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.

Abstract: Provision of a packaged milk coffee beverage having excellent hypertensive effects. A packaged milk coffee beverage satisfying the following conditions (A) to (C): (A) from 0.01 to 1 wt % of chlorogenic acids, (B) less than 0.1 wt % of hydroxyhydroquinone based on a content of the chlorogenic acids, and (C) a pH of from 5.0 to 6.4.

Abstract: Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 and satisfies the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydroxyhydroquinone: 0.08% by mass or less relative to the mass of the chlorogenic acid; and (C) the chlorogenic acid/a coffee solid content?0.03 (by mass).

Abstract: To provide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, the beverage comprising (A) monocaffeoylquinic acid, (B) feruloylquinic acid and (C) dicaffeoylquinic acid, wherein (a) a total content of the ingredients (A), (B) and (C) contained in dissolved states in the beverage is from 0.14 to 4% by weight based on the beverage, and the beverage comprises (b) 80% by weight or more of water, (c) magnesium and sodium at a Mg/Na weight ratio of from 0.04 to 1, (d) a coffee extract obtained from roasted coffee beans having an L value of form 16 to 25, and (e) from 0.0024 to 0.0122% by weight of brown color in terms of Food Yellow No. 4.

Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.

Abstract: A packaged coffee drink containing chlorogenic acid in high concentration and having excellent flavor and suppressed precipitation when stored for a prolonged time is provided. The heat-sterilized packaged coffee drink contains (A) monocaffeoylquinic acid, (B) ferulaquinic acid and (C) dicaffeoylquinic acid, the drink containing (i) a total of from 0.19 to 4% by mass of the components (A), (B) and (C) in a dissolved state, (ii) 80% by mass or more of water and (iii) from 0.005 to 0.028% by mass of a brown colorant in terms of edible yellow dye No. 4, wherein (iv) the mass ratio of magnesium/sodium is from 0.04 to 1, and (v) the mass ratio of quinic acid/brown colorant is from 0.5 to 30.

Abstract: Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 and satisfies the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydroxyhydroquinone: 0.08% by mass or less relative to the mass of the chlorogenic acid; and (C) the chlorogenic acid/a coffee solid content ?0.03 (by mass).

Abstract: Provision of a packaged milk coffee beverage having excellent hypertensive effects. A packaged milk coffee beverage satisfying the following conditions (A) to (C): (A) from 0.01 to 1 wt % of chlorogenic acids, (B) less than 0.1 wt % of hydroxyhydroquinone based on a content of the chlorogenic acids, and (C) a pH of from 5.0 to 6.4.

Abstract: The present invention provides a beverage comprising: (a) 0.05 to 10% by weight (wt %) of a chlorogenic acids family mixture comprising isochlorogenic acids(s) family wherein the weight content of said isochlorogenic acid(s) ranges from 1/20 to 1/3 of the total ingredient (a); (b) hydroxycarboxylic acid(s) in a quantity ranging from 5 to 30 times the weight content of said ingredient (a) and from 0.25 to 10 wt % of the beverage, and/or vegetable-derived or fruit-derived flavor substance(s) in a quantity ranging from 0.1 to 30 times the weight content of said ingredient (a) and from 0.25 to 10 wt % of the beverage; and (c) 30 to 99.7 wt % of water. The present invention provides a flavorous beverage having a stable antihypertensive action and long-term storage stability.

Abstract: To provide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, the beverage comprising (A) monocaffeoylquinic acid, (B) feruloylquinic acid and (C) dicaffeoylquinic acid, wherein (a) a total content of the ingredients (A), (B) and (C) contained in dissolved states in the beverage is from 0.14 to 4% by weight based on the beverage, and the beverage comprises (b) 80% by weight or more of water, (c) magnesium and sodium at a Mg/Na weight ratio of from 0.04 to 1, (d) a coffee extract obtained from roasted coffee beans having an L value of form 16 to 25, and (e) from 0.0024 to 0.0122% by weight of brown color in terms of Food Yellow No. 4.