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1. (WO2018123390) METHOD FOR ROASTING COFFEE BEANS TO ENRICH FRUITY AROMA AND METHOD FOR PRODUCING COFFEE EXTRACT
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Pub. No.: WO/2018/123390 International Application No.: PCT/JP2017/042477
Publication Date: 05.07.2018 International Filing Date: 28.11.2017
IPC:
A23F 5/02 (2006.01) ,A23F 5/24 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
F
COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5
Coffee; Coffee substitutes; Preparations thereof
02
Treating green coffee; Preparations produced thereby
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
F
COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5
Coffee; Coffee substitutes; Preparations thereof
24
Extraction of coffee; Coffee extracts; Making instant coffee
Applicants:
サントリーホールディングス株式会社 SUNTORY HOLDINGS LIMITED [JP/JP]; 大阪府大阪市北区堂島浜2丁目1番40号 1-40, Dojimahama 2-chome, Kita-ku, Osaka-shi, Osaka 5308203, JP
Inventors:
西海 俊宏 NISHIUMI, Toshihiro; JP
亀沢 直 KAMEZAWA, Nao; JP
尾崎 弘教 OZAKI, Hiroyuki; JP
Agent:
小野 新次郎 ONO, Shinjiro; JP
山本 修 YAMAMOTO, Osamu; JP
宮前 徹 MIYAMAE, Toru; JP
中西 基晴 NAKANISHI, Motoharu; JP
鶴喰 寿孝 TSURUHAMI, Kazutaka; JP
Priority Data:
2016-25477028.12.2016JP
Title (EN) METHOD FOR ROASTING COFFEE BEANS TO ENRICH FRUITY AROMA AND METHOD FOR PRODUCING COFFEE EXTRACT
(FR) PROCÉDÉ DE TORRÉFACTION DE GRAINS DE CAFÉ DESTINÉ À RENFORCER L’ARÔME FRUITÉ, ET PROCÉDÉ DE FABRICATION D’EXTRAIT DE CAFÉ
(JA) フルーティー香を増強するためのコーヒー豆の焙煎方法及びコーヒー抽出物の製造方法
Abstract:
(EN) Provided are a method for roasting coffee beans to enrich the fruity aroma and a method for producing a coffee extract. The method for roasting coffee beans comprises a step for roasting the coffee beans in the presence of an alcohol.
(FR) L’invention fournit un procédé de torréfaction de grains de café destiné à renforcer l’arôme fruité, et un procédé de fabrication d’extrait de café. Le procédé de torréfaction de grains de café de l’invention inclut une étape au cours de laquelle des grains de café sont torréfiés en présence d’un alcool.
(JA) フルーティー香を増強するためのコーヒー豆の焙煎方法及びコーヒー抽出物の製造方法を提供する。 コーヒー豆をアルコールの存在下で焙煎する工程を含んでなる、コーヒー豆の焙煎方法。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, 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 (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (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, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)