COFFEE BEVERAGE COMPOSITION Russian patent published in 2009 - IPC A23F5/24 

FIELD: food products.

SUBSTANCE: composition consists of the following components (A) and (B): about 0,01 to 1 wt % of chlorogenic acid (A). High-performance liquid chromatography analysis showed that composition doesn't contain any essential peak at the limit if relative retention time from 0.54 to 0.61 relative to gallic acid, used as reference material. Composition consists of the following components (A) and (B): from 0.1 to 10 wt % (A) chlorogenic acid, less than 0.1 wt %, quantily of chlorogenic acid, (B) hydroxyhyobroqumone. Instant coffee composition consists of 0.1 to 10 wt % of chlorogenic acid. High-performance liquid chromatography analysis showed that composition doesn't contain any essential peak at the limit if relative retention time from 0.54 to 0.61 relative to gallic acid, used as reference material. Composition package consists of the following components (A) and (B): about 0.01 to 1 wt % of (A) chlorogenic acid, less than 0.1 wt % quantity of chlorogenic acid, (B) hydroxyhydroquinone. Coffee composition preparation method on any of 1-5 p. includes fried coffee beans processing with absorbent carbon with middle void size 5 Angstrem (E) or less in microvoids. Production method of instant coffee composition consists of fried coffee beans processing with absorbent carbon with middle void size 5 Angstrem (E) or less in microvoids with coffee composition preparation, which consists of hydroxyhydroquinone in quantity of less than 0.1 wt % quantity of chlorogenic acid, spray dehydration or dehydrofrosting of the coffee composition.

EFFECT: excellent hypotensive effect.

11 cl, 5 dwg, 5 tbl, 15 ex