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1. (WO2010147222) FLAVOR-ENHANCING COMPOSITION AND METHOD FOR PRODUCING THE SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2010/147222    International Application No.:    PCT/JP2010/060395
Publication Date: 23.12.2010 International Filing Date: 18.06.2010
IPC:
A23F 5/24 (2006.01), A23F 5/48 (2006.01)
Applicants: KIRIN BEVERAGE COMPANY, LIMITED [JP/JP]; 1, Kandaizumi-cho, Chiyoda-ku, Tokyo 1018645 (JP) (For All Designated States Except US).
YOTSUMOTO Yuko [JP/JP]; (JP) (For US Only).
YOSHIDA Kouichi [JP/JP]; (JP) (For US Only).
KOIZUMI Hideki [JP/JP]; (JP) (For US Only).
KINOSHITA Akiko [JP/JP]; (JP) (For US Only)
Inventors: YOTSUMOTO Yuko; (JP).
YOSHIDA Kouichi; (JP).
KOIZUMI Hideki; (JP).
KINOSHITA Akiko; (JP)
Agent: HIRAKI Yusuke; Kamiya-cho MT Bldg. 19F, 3-20, Toranomon 4-chome, Minato-ku, Tokyo 1050001 (JP)
Priority Data:
2009-146565 19.06.2009 JP
Title (EN) FLAVOR-ENHANCING COMPOSITION AND METHOD FOR PRODUCING THE SAME
(FR) COMPOSITION RENFORÇATRICE DE GOÛT ET PROCÉDÉ DE FABRICATION DE CELLE-CI
(JA) 呈味増強組成物とその製造方法
Abstract: front page image
(EN)Provided is a method for producing a flavor-enhancing composition derived from roasted coffee beans. The method includes a distillation treatment that comprises the gasification of the roasted coffee beans by the addition of water and the application of heat and, using a cooling medium between 5°C and room temperature, the concentration and recovery of a gasified fraction rich in a group of substances having a lower volatility than the fragrance components that are initially distilled off. Also provided is a novel flavor-enhancing composition obtained by the method.
(FR)L'invention concerne un procédé de fabrication d'une composition renforçatrice de goût dérivée de grains de café torréfiés. Ce procédé de fabrication se caractérise en ce qu'il comprend un traitement de vaporisation consistant à vaporiser des grains de café torréfiés par addition d'eau et application de chaleur, et, au moyen d'un liquide réfrigérant dont la température est égale ou supérieure à 5℃ et égale ou inférieure à la température ambiante, à concentrer puis récupérer une fraction vaporisée riche en groupes de substances dont la volatilité est comparativement inférieure à celle des composants aromatiques initialement distillés. L'invention concerne également la composition renforçatrice de goût obtenue à l'aide de ce procédé de fabrication.
(JA) この発明は、焙煎コーヒー豆由来の呈味増強組成物を製造する方法であって、 焙煎コーヒー豆に加水及び加熱して気化し、5℃以上室温以下の冷媒を用いて、最初に留出する香気成分より比較的揮発性の低い物質群に富む気化画分を濃縮し回収することを含む蒸留処理を含むことを特徴とする方法、並びに、このような方法によって得られる新規な呈味増強組成物を提供する。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)