Kao Corporation

Yuko Kubo

Yoko Sugiura

Yoshikazu Ogura

Yasushi Shioya

Yukiteru Sugiyama

Kenji Yamawaki

Provided is a process for producing a purified chlorogenic acid-containing preparation, which is useful for the production of a chlorogenic acid-containing beverage with reduced developability of turbidity even in an acidic range. The process for producing a purified chlorogenic acid-containing preparation according to the present invention includes a first step of dispersing or dissolving a chlorogenic acid-containing composition as a starting material in the presence of acid clay or activated clay in a mixed solvent of an organic solvent and water, a second step of removing a deposit from a dispersion or solution obtained by the first step, a third step of adjusting a concentration of chlorogenic acids and pH in a solution, which has been obtained by the second step, to from 1.5 to 10 mass % and from 2 to 4, respectively, and a fourth step of separating the deposit formed in a concentration-adjusted solution obtained by the third step.

Process for production of purified chlorogenic acid-containing pharmaceutical preparation

Provided is a drink containing vegetable juice and excellent in ease of drinking. A vegetable drink composition contains from 0.1 to 1.2 wt. % of (A) solids derived from vegetables and/or fruits, (B) an acidic polysaccharide water-soluble dietary fiber, and (C) water.

Vegetable and/or fruit drink composition

A vegetable drink composition containing (A) from 0.1 to 15% by weight of one or more substances selected from the group consisting of water-soluble acidic polysaccharide dietary fiber, water-soluble neutral polysaccharide dietary fiber, and indigestible oligosaccharide; (B) 65% by weight or more of water; and (C) one or more vegetable juices; which is subjected to a heat sterilization treatment; has a vegetable solid content of from 0.001 to 0.09% by weight, wherein said vegetable solid is a solid material having a particle size of 833 &#x3bc;m or smaller; and has a pH of from 3 to 5.

Vegetable drink composition

A vegetable drink composition is provided. The vegetable drink composition is free of cooked odor attributable to heat sterilization treatment, is excellent in taste and also in the feeling as it passes down the throat when swallowed, and is possible to consume over a long period of time. The vegetable drink composition has been subjected to heat sterilization treatment and has a vegetable solid content of from 0.001 to 0.09% by weight and a pH of from 3 to 5. It contains the following ingredients (A) and (B):

Growing community of inventors

Sumida-ku, Japan

Yuko Kubo