WO2014155746A1

WO2014155746A1 - Coffee beverage

Info

Publication number: WO2014155746A1
Application number: PCT/JP2013/059769
Authority: WO
Inventors: さや香土門
Original assignee: 花王株式会社
Priority date: 2013-03-29
Filing date: 2013-03-29
Publication date: 2014-10-02
Also published as: TW201442639A; JP5965479B2; SG11201508068YA; JPWO2014155746A1; TWI577290B

Abstract

Provided is a coffee beverage in which off-flavors have been reduced and bitterness dissipates well, and which has a favorable retronasal aroma. This coffee beverage comprises Components (A) and (B): (A) less than 0.1 ppm by mass of acetylmethyl pyrrole (B) dicaffeoyl quinic acids and the mass ratio [(A)/(B)] of Component (A) to Component (B) is not more than 0.00055.

Description

Coffee drink

The present invention relates to a coffee beverage.

The flavor of coffee drinks has a bitter taste, sour taste, sweetness, richness, etc. that can be felt with the tongue as taste, and a scent that can be felt with the nose as smell. In addition, the scent of coffee drinks includes the nasal odor (orthonasal), which allows you to feel the fresh scent directly from the nose, and the oral odor (retronasal), which you feel when you put it in your mouth from the throat to the nose. Is also an important factor in determining the taste of coffee beverages.

As an aroma component of a coffee beverage, for example, pyrroles such as acetyl pyrrole are known, and by adding pyrroles to food and drink, the aroma and flavor are improved, and the taste of food and drink is enhanced. (Patent Document 1). There is also a report that it becomes a coffee drink with high drinkability by maintaining the scent of furfurals, dimethylpyrazines, acetylpyrroles and the like (Patent Document 2).

Further, caffeine and dicaffeoylquinic acid are known as bitter components of coffee beverages, and chlorogenic acids including dicaffeoylquinic acids are known as components having health effects.

JP 2006-20526 A International Publication No. 2011/096283

The present invention is as follows.
(I) the following components (A) and (B);
(A) Acetylmethylpyrrole: less than 0.1 ppm by mass,
(B) including dicaffeoylquinic acids,
A coffee beverage having a mass ratio [(A) / (B)] of component (A) to component (B) of 0.00055 or less.
(Ii) the following components (A) and (B);
(A) Acetylmethylpyrrole: less than 3 mass ppm in dry solids,
(B) includes dicaffeoylquinic acids,
Soluble coffee whose mass ratio [(A) / (B)] of ingredient (A) and ingredient (B) is 0.00055 or less.
(Iii) A miscellaneous taste reducing method for a coffee beverage, wherein the content of (A) acetylmethylpyrrole in the coffee beverage is adjusted to less than 0.1 mass ppm.
(Iv) The method for improving the oral flavor of a coffee beverage, wherein the content of (A) acetylmethylpyrrole in the coffee beverage is adjusted to less than 0.1 ppm by mass.

The present invention is to provide a coffee drink and soluble coffee with reduced miscellaneous taste, good bitterness and good oral aroma. Moreover, this invention is providing the miscellaneous taste reduction method of a coffee drink, and an oral fragrance improvement method.

The present inventors examined bitterness in order to develop a coffee beverage with high palatability. Coffee beverages are beverages that enjoy bitterness, and espresso is a typical example. Coffee beverages have a sharp bitter taste when put in their mouths, and are favored with good quality bitterness that does not have a bitter aftertaste. Will be damaged. Here, “aftertaste” in this specification refers to “sensation remaining in the mouth” described in JIS Z 8144: 2004. As a result of examining the factors of the deterioration of bitterness, it was found that miscellaneous taste is related to the deterioration of bitterness, and that the deterioration of bitterness leads to a decrease in oral aroma. Furthermore, as a result of detailed studies to reduce the miscellaneous taste of coffee beverages, it has been found that specific aroma components contained in the coffee beverage are involved in miscellaneous taste. And, by reducing the content of such aroma components in the coffee beverage, it was found that miscellaneous taste was suppressed, and by suppressing miscellaneous taste, a bitter bite and an improved oral aroma were obtained. .

According to the present invention, it is possible to provide a coffee beverage and a soluble coffee with reduced miscellaneous taste and improved bitterness and oral aroma due to the suppression of miscellaneous taste. Moreover, according to this invention, the reduction method of the miscellaneous taste of a coffee drink, and the improvement method of oral fragrance can be provided.

The coffee beverage of the present invention contains 2-acetyl-1-methylpyrrole, which is a causative substance of miscellaneous taste, as component (A).
Although content of the component (A) in the coffee drink of this invention is less than 0.1 mass ppm, from a viewpoint of the further reduction of miscellaneous taste, the bitterness | taste sharpness, and the improvement of oral fragrance, it is 0.09 mass. ppm or less is preferred, 0.08 mass ppm or less is more preferred, 0.06 mass ppm or less is more preferred, and 0.03 mass ppm or less is even more preferred. The lower limit of the content of component (A) is not particularly limited, and may be 0 ppm by mass. However, from the viewpoint of production efficiency, the lower limit is set to 0.0001 ppm by mass, and further to 0.001 ppm by mass. You can also. The range of the content of the component (A) in the coffee beverage of the present invention is preferably 0 to 0.09 mass ppm, more preferably 0 to 0.08 mass ppm, still more preferably 0 to 0.06 mass ppm. More preferably, the content is 0.0001 to 0.06 mass ppm, and still more preferably 0.001 to 0.03 mass ppm. In addition, in this specification, the analysis of a component (A) shall follow the method as described in an Example mentioned later. In addition, in this specification, the content of the component (A) is 0 ppm by mass, which may be below the detection limit when the content of the component (A) is analyzed in the method described in Examples below. It is a concept to include.

Thus, in the coffee beverage of the present invention, since the component (A) is significantly reduced from the amount normally contained in the coffee beverage, miscellaneous taste is suppressed. As a result, a sharp bitter taste is felt when it is contained in the mouth, and the bitterness is not pulled later, so that the oral flavor can be sufficiently increased.

The coffee beverage of the present invention contains dicaffeoylquinic acids as the component (B). As used herein, “dicaffeoylquinic acid” refers to 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. It is a generic name, and the content of dicaffeoylquinic acids is defined based on the total amount of the above three types. In addition, in this specification, the analysis of a component (B) shall follow the method as described in an Example mentioned later.

In the coffee beverage of the present invention, the mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.00055 or less, but the bitterness, the bitterness, and the oral aroma From the point of further improvement, 0.00045 or less is preferable, 0.00035 or less is more preferable, and 0.00025 or less is still more preferable. The lower limit of the mass ratio [(A) / (B)] is not particularly limited and may be 0. However, from the viewpoint of production efficiency, the lower limit may be set to 0.000001 and further to 0.00001. it can. The range of the mass ratio [(A) / (B)] in the coffee beverage of the present invention is preferably 0 to 0.00055, more preferably 0 to 0.00045, still more preferably 0.000001 to 0.00035. More preferably, it is 0.00001 to 0.00025.

Further, the content of the component (B) in the coffee beverage of the present invention is preferably 30 mass ppm or more, more preferably 50 mass ppm or more, and more preferably 70 mass ppm or more from the viewpoint of imparting bitterness and improving the richness of bitterness. Is more preferable, 80 mass ppm or more is more preferable, and from the viewpoint of improving bitterness sharpness, 300 mass ppm or less is preferable, 250 mass ppm or less is more preferable, 200 mass ppm or less is further preferable, and 150 mass ppm or less is preferable. Even more preferred. The range of the content of the component (B) in the coffee beverage of the present invention is preferably 30 to 300 ppm by mass, more preferably 50 to 250 ppm by mass, still more preferably 70 to 200 ppm by mass, and still more preferably 80 ppm. -150 ppm by mass.

The coffee beverage of the present invention can contain caffeine as the component (C).
From the viewpoint of imparting bitterness, the content of the component (C) in the coffee beverage of the present invention is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and further preferably 0.015% by mass or more. Preferably, 0.02% by mass or more is more preferable, and from the viewpoint of improving bitterness, 0.15% by mass or less is preferable, 0.1% by mass or less is more preferable, and 0.075% by mass or less is more preferable. 0.05 mass% or less is still more preferable. The range of the content of the component (C) in the coffee beverage of the present invention is preferably 0.005 to 0.15% by mass, more preferably 0.01 to 0.1% by mass, and still more preferably 0.015. It is ˜0.075 mass%, more preferably 0.02 to 0.05 mass%. In addition, in this specification, the analysis of a component (C) shall follow the method as described in an Example mentioned later.

Furthermore, the coffee beverage of the present invention can contain chlorogenic acids as component (D). In this specification, “chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid and 4-ferlaquina. Acid and 5-ferlaquinic acid monoferlaquinic acid and the above-mentioned 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid dicaffeoylquinic acids It is a collective term.

The content of the component (D) in the coffee beverage of the present invention is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and further preferably 0.07% by mass or more from the viewpoint of physiological activity. 0.1% by mass or more is still more preferable, 0.12% by mass or more is more preferable, 0.15% by mass or more is further more preferable, and from the viewpoint of flavor, 2% by mass or less is preferable, and 1% by mass. The following is more preferable, 0.8% by mass or less is further preferable, 0.5% by mass or less is further preferable, and 0.3% by mass or less is further more preferable. The content range of the component (D) in the coffee beverage of the present invention is preferably 0.01 to 2% by mass, more preferably 0.05 to 1% by mass, and still more preferably 0.07 to 0.8%. % By mass, more preferably 0.1 to 0.8% by mass, still more preferably 0.12 to 0.5% by mass, and still more preferably 0.15 to 0.3% by mass. In addition, in this specification, content of a component (D) is defined based on said 9 types total amount, and the analysis of a component (D) shall follow the method as described in an Example mentioned later. .

The mass ratio [(B) / (D)] of the component (B) and the component (D) in the coffee beverage of the present invention is preferably 0.04 or more from the viewpoint of physiological effects and richness of bitterness. 05 or more is more preferable, 0.06 or more is further preferable, 0.07 or more is more preferable, and 0.2 or less is preferable from the viewpoint of improving the sharpness of the flavor and bitterness, 0.18 or less is more preferable, and 0 .16 or less is more preferable, and 0.14 or less is still more preferable. The mass ratio [(B) / (D)] in the coffee beverage of the present invention is preferably 0.04 to 0.2, more preferably 0.05 to 0.18, still more preferably 0.06. To 0.16, more preferably 0.07 to 0.14.

The coffee beverage of the present invention has a Brix (20 ° C.) of preferably 0.8 or more, more preferably 1.0 or more, still more preferably 1.2 or more, and even more preferably 1.5 or more, from the viewpoint of imparting richness. From the viewpoint of ease of drinking, it is preferably 3.0 or less, more preferably 2.5 or less, and even more preferably 2.3 or less. The Brix range of the coffee beverage of the present invention is preferably 0.8 to 3.0, more preferably 1.0 to 2.5, still more preferably 1.2 to 2.5, and still more preferably 1. 5 to 2.3.

The coffee beverage of the present invention is preferably acidic in terms of flavor. Specifically, the pH (20 ° C.) is preferably 4.0 or more, more preferably 4.3 or more, still more preferably 4.5 or more, and preferably 6.0 or less, more preferably 5.9 or less. Preferably, 5.8 or less is more preferable. The pH range (20 ° C.) of the coffee beverage is preferably 4.0 to 6.0, more preferably 4.3 to 5.9, still more preferably 4.5 to 5.8.

The coffee beverage of the present invention is obtained, for example, by diluting a coffee extract in which the content of the component (A) is reduced and the mass ratio of the component (A) and the component (B) is controlled as it is or in water. be able to.

The coffee extract in which the content of component (A) is reduced and the mass ratio of component (A) and component (B) is controlled is, for example, (i) reverse-phase chromatography of raw roasted coffee bean extract, Fractionation of component (A) by subjecting to various types of chromatography such as liquid chromatography to reduce the content of component (A) in the raw roasted coffee bean extract, or (ii) the average particle size is within a specific range In a method in which roasted coffee beans and activated carbon are charged into the same container, and an extraction solvent is supplied into the container to obtain a coffee extract, and the coffee extract is brought into contact with activated carbon in the container. The amount of component (A) and component (B) extracted from roasted coffee beans and the amount adsorbed on activated carbon can be controlled. In the method (i), a known method can be appropriately employed as the fractionation method. Hereinafter, the method (ii) will be described.

The roasted coffee beans used in the present invention have an average particle size of preferably 0.90 to 1.40 mm, more preferably 0.96 to 1.33 mm. Here, the “average particle size” in this specification refers to a particle size obtained based on 6.3 of JIS K1474, then a particle size distribution obtained based on 6.4, and further based on 7) of the same item b). It means the calculated mass average particle diameter.
The roasted coffee beans have an L value measured with a color difference meter of preferably 10 to 60, more preferably 13 to 40, still more preferably 15 to 35, still more preferably 20 to 30, and have different roasting degrees. It is also possible to use a mixture of coffee beans. When coffee beans having different roasting degrees are mixed and used, the roasting degree of roasted coffee beans is the sum of values obtained by multiplying the L value of roasted coffee beans to be used by the content ratio of the roasted coffee beans. And Moreover, the coffee extract with high content of a component (B) can be obtained by using roasted coffee beans with a large L value. Here, “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100. As the color difference meter, for example, a spectrophotometer SE2000 (manufactured by Nippon Denshoku Co., Ltd.) can be used. The roasting method and roasting conditions are not particularly limited. Examples of the bean type of coffee beans include Arabica, Robusta, and Reberica, and can be used alone or in combination of two or more.

Further, the activated carbon used in the present invention has an average particle size of preferably 0.30 to 0.60 mm, more preferably 0.32 to 0.45 mm. The “average particle diameter” here is also a mass average particle diameter calculated based on JIS K1474. In addition, wood (for example, sawdust), coal, coconut shell, etc. are mentioned as a starting material of activated carbon, Among these, coconut shell activated carbon is preferable. Moreover, activated carbon activated by a gas such as water vapor or chemicals may be used, and among them, water vapor activated activated carbon is preferable. The amount of the activated carbon used is preferably 10 to 35% by mass, more preferably 20 to 28% by mass, based on the roasted coffee beans.

As for the roasted coffee beans and activated carbon whose average particle diameter is controlled, the roasted coffee beans and activated carbon may be pulverized and sieved if necessary, and those having a desired average particle diameter may be collected. The pulverization method is not particularly limited, and a known method and apparatus can be used. For classification of roasted coffee beans and activated carbon, for example, a sieve made by Tyler (JIS Z 8801-1) can be used.

Next, the roasted coffee beans and activated carbon are charged into a container. Examples of the container include a drip extractor and a column extractor.
Alternatively, after the activated carbon is charged into the container and before the roasted coffee beans are charged, the activated carbon may be washed by passing water through the container. The water used for cleaning is discharged outside the container. The temperature of water is preferably 60 to 100 ° C, more preferably 70 to 95 ° C. The amount of water used for washing is preferably 5 to 200 times by mass, more preferably 15 to 50 times by mass with respect to the activated carbon.

Next, after charging roasted coffee beans and activated carbon into the container, an extraction solvent is supplied.
The extraction solvent is preferably water from the viewpoint of flavor, and tap water, natural water, distilled water, ion-exchanged water, and the like can be appropriately selected and used.
The temperature of the extraction solvent is preferably 70 to 90 ° C, more preferably 77 to 87 ° C.

Alternatively, after supplying a certain amount of the extraction solvent to the roasted coffee beans, the supply of the extraction solvent may be stopped and the state may be maintained for a predetermined time. In this case, the supply amount of the extraction solvent is preferably 0.5 to 10 times the mass of the roasted coffee beans, and the retention time is preferably 1 to 20 minutes, more preferably 5 from the viewpoint of flavor. ~ 16 minutes.

Next, the coffee extract is discharged out of the container, but it is preferable to stop when the extraction ratio of the coffee extract, that is, the mass of the coffee extract / the roasted coffee bean mass reaches a predetermined amount. The extraction ratio of the coffee extract is preferably 1 to 15 times by mass, more preferably 4 to 12 times by mass with respect to roasted coffee beans.
The discharged coffee extract may be processed by filtration, centrifugation, or the like, if necessary, after cooling.

Thus, a coffee extract in which the content of (A) acetylmethylpyrrole is reduced to less than 0.1 ppm by mass can be obtained. The obtained coffee extract has a mass ratio [(A) / (B)] of component (A) and (B) dicaffeoylquinic acid of usually 0.00055 or less. ) May be added to adjust the mass ratio [(A) / (B)] within the above range.

In addition, the coffee beverage of the present invention, if necessary, sweeteners, milk ingredients, antioxidants, fragrances, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, You may mix | blend 1 type (s) or 2 or more types of additives, such as a seasoning, a sour agent, an amino acid, a pH adjuster, and a quality stabilizer. The coffee beverage of the present invention may be a black coffee beverage or a milk coffee beverage.

The coffee beverage of the present invention is filled in a normal packaging container such as a molded container (so-called PET bottle) composed mainly of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, a bottle, etc. Can be provided as a stuffed coffee drink.
In addition, coffee beverages can be manufactured under the sterilization conditions stipulated by applicable laws and regulations (Food Sanitation Law in Japan) if they can be heat sterilized after filling in containers such as metal cans. . For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted.

Next, the soluble coffee of the present invention will be described.
In the present specification, “Soluable coffee” is obtained by concentrating or drying the above-mentioned coffee extract in which the content of the component (A) is reduced, and it is a solid content concentration more than that of a generally drinkable coffee beverage. Means something expensive. The dry solid content of soluble coffee is usually 10 to 100% by mass, but is preferably 20 to 99.9% by mass, more preferably 25 to 99% by mass, and still more preferably 30 to 98% by mass from the viewpoint of handling. . In addition, the measurement of "dry solid content" shall follow the method as described in "measurement of dry solid content" of an Example mentioned later.
Examples of soluble coffee include potion-type diluted beverages and instant coffee. The instant coffee can be prepared by measuring with a spoon, a permeable brewing package, or a stick type divided into cups.

The content of the component (A) in the dry solid content of the soluble coffee of the present invention is less than 3 ppm by mass, but from the viewpoint of further reducing the miscellaneous taste, improving bitterness and improving the oral aroma. It is preferably 7 mass ppm or less, more preferably 2.4 mass ppm or less, still more preferably 1.8 mass ppm or less, and even more preferably 0.9 mass ppm or less. In addition, the minimum of content of a component (A) is not specifically limited, Although 0 mass ppm may be sufficient, it can also be 0.001 mass ppm and also 0.01 mass ppm from a viewpoint of production efficiency. . The content range of the component (A) in the dry solid content of the soluble coffee of the present invention is preferably 0 to 2.7 ppm by mass, more preferably 0 to 2.4 ppm by mass, and still more preferably 0.001. It is -1.8 mass ppm, More preferably, it is 0.01-0.9 mass ppm.

The soluble coffee of the present invention has a mass ratio [(A) / (B)] of 0.00055 or less as in the case of the coffee beverage described above. The suitable aspect of mass ratio [(A) / (B)] is as having demonstrated in the above-mentioned coffee drink. Moreover, the suitable aspect of mass ratio [(B) / (D)] in the soluble coffee of this invention is also as having demonstrated in the above-mentioned coffee drink.

The content of the component (B) in the dry solid content of the soluble coffee of the present invention is preferably 0.03% by mass or more, more preferably 0.05% by mass or more from the viewpoint of imparting bitterness and improving the richness of bitterness. Preferably, 0.07% by mass or more is more preferable, 0.08% by mass or more is more preferable, and from the viewpoint of improving the bitterness sharpness, 0.9% by mass or less is preferable, and 0.75% by mass or less is more preferable. 0.6 mass% or less is more preferable, and 0.45 mass% or less is still more preferable. The range of the content of the component (B) in the dry solid content of the soluble coffee of the present invention is preferably 0.03 to 0.9% by mass, more preferably 0.05 to 0.75% by mass, and still more preferably. Is 0.07 to 0.6 mass%, more preferably 0.08 to 0.45 mass%.

From the viewpoint of imparting bitterness, the content of the component (C) in the dry solid content of the soluble coffee of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and 0.15% by mass. % Or more is more preferable, 0.2% by mass or more is more preferable, and from the viewpoint of improving bitterness sharpness, 4.5% by mass or less is preferable, 3% by mass or less is more preferable, and 2.25% by mass or less is preferable. More preferably, 1.5 mass% or less is still more preferable. The range of the content of the component (C) in the dry solid content of the soluble coffee of the present invention is preferably 0.05 to 4.5% by mass, more preferably 0.1 to 3% by mass, and still more preferably 0. .15 to 2.25% by mass, and still more preferably 0.2 to 1.5% by mass.

From the viewpoint of physiological activity, the content of the component (D) in the dry solid content of the soluble coffee of the present invention is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and 0.7% by mass. The above is more preferable, 1.0% by mass or more is more preferable, 1.2% by mass or more is further preferable, 1.5% by mass or more is further more preferable, and 60% by mass or less is preferable from the viewpoint of flavor. 30 mass% or less is more preferable, 24 mass% or less is still more preferable, 15 mass% or less is more preferable, and 9 mass% or less is still more preferable. The content range of the component (D) in the dry solid content of the soluble coffee of the present invention is preferably 0.1 to 60% by mass, more preferably 0.5 to 30% by mass, and still more preferably 0.7. To 24% by mass, more preferably 1.0 to 15% by mass, still more preferably 1.2 to 15% by mass, and still more preferably 1.5 to 9% by mass.

The soluble coffee of the present invention can be obtained by drying the coffee extract, and examples of the drying method include spray drying and freeze drying.

Next, the miscellaneous taste reduction method and oral aroma improvement method of a coffee drink are demonstrated.
The method for reducing miscellaneous taste of coffee beverages and the method for improving oral aroma according to the present invention is to adjust the content of (A) acetylmethylpyrrole to less than 0.1 mass ppm for the coffee beverage. The suitable aspect of content of a component (A) is as having demonstrated in the above-mentioned coffee drink.
Further, in the method for reducing miscellaneous taste of coffee beverages and the method for improving oral aroma according to the present invention, the content of component (A) in the coffee beverage from the viewpoint of further reducing the miscellaneous taste, improving bitterness and improving oral aroma. And the mass ratio [(A) / (B)], from the viewpoint of improving the bitter taste and improving the bitterness sharpness, the content and mass ratio of (B) dicaffeoylquinic acids in the coffee beverage [(B) / (D)] from the viewpoint of imparting bitterness and flavor, (C) the content of caffeine, from the viewpoint of physiological activity and flavor, the content of (D) chlorogenic acids in the coffee beverage, From the viewpoint of imparting richness, Brix can be adjusted. Each content of components (A), (B), (C) and (D) in the coffee beverage, and a mass ratio [(A) / (B)], a mass ratio [(B) / (D)], Suitable aspects of pH and Brix are as described above for the coffee beverage.

That is, regarding the above-described embodiment, the present invention further discloses the following coffee beverage, soluble coffee, and a method for reducing miscellaneous taste of coffee beverage and a method for improving oral aroma.

<1-1>
The following components (A) and (B);
(A) Acetylmethylpyrrole: less than 0.1 ppm by mass,
(B) including dicaffeoylquinic acids,
A coffee beverage having a mass ratio [(A) / (B)] of component (A) to component (B) of 0.00055 or less.

<1-2>
The miscellaneous taste reduction method of a coffee drink which adjusts content of (A) acetylmethylpyrrole in a coffee drink to less than 0.1 mass ppm.

<1-3>
A method for improving the oral aroma of a coffee beverage, wherein the content of (A) acetylmethylpyrrole in the coffee beverage is adjusted to less than 0.1 mass ppm.

<1-4>
The mass ratio [(A) / (B)] of (A) acetylmethylpyrrole and (B) dicaffeoylquinic acids contained in the coffee beverage is adjusted to 0.00055 or less, <1-2> or <1-3> The method described.
<1-5>
The mass ratio [(A) / (B)] is preferably 0.00045 or less, more preferably 0.00035 or less, still more preferably 0.00025 or less, preferably 0 or more, more preferably 0.000001. As described above, more preferably 0.00001 or more, the coffee beverage according to the above <1-1> or the method according to <1-4> (hereinafter referred to as “coffee beverage, method for reducing miscellaneous taste of coffee beverage, or coffee beverage” "Oral aroma improvement method" is referred to as "coffee beverage etc.").
<1-6>
The mass ratio [(A) / (B)] is preferably 0 to 0.00055, more preferably 0 to 0.00045, still more preferably 0.000001 to 0.00035, and still more preferably 0.00001 to 0. The coffee drink according to <1-1>, <1-4>, or <1-5>, etc.
<1-7>
The content of the component (A) in the coffee beverage is preferably 0.09 mass ppm or less, more preferably 0.08 mass ppm or less, still more preferably 0.06 mass ppm or less, and still more preferably 0.03 mass. Any one of the above <1-1> to <1-6>, which is ppm or less, preferably 0 ppm by mass or more, more preferably 0.0001 ppm by mass or more, and further preferably 0.001 ppm by mass. Coffee drinks described in 1.
<1-8>
The content of the component (A) in the coffee beverage is preferably 0 to 0.09 mass ppm, more preferably 0 to 0.08 mass ppm, still more preferably 0 to 0.06 mass ppm, and still more preferably 0. The coffee beverage or the like according to any one of <1-1> to <1-7>, which has a concentration of 0.0001 to 0.06 ppm by mass, more preferably 0.001 to 0.03 ppm by mass.
<1-9>
(B) The dicaffeoylquinic acid is preferably at least one selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. The coffee beverage or the like according to any one of <1-1> and <1-4> to <1-8>.
<1-10>
The content of the component (B) in the coffee beverage is preferably 30 ppm by mass or more, more preferably 50 ppm by mass or more, still more preferably 70 ppm by mass or more, still more preferably 80 ppm by mass or more, preferably <1-1>, <1-4> to <1-9>, which are 300 ppm by mass or less, more preferably 250 ppm by mass or less, further preferably 200 ppm by mass or less, and still more preferably 150 ppm by mass or less. Or the coffee drink according to any one of the above.

<1-11>
The content of component (B) in the coffee beverage is preferably 30 to 300 ppm by mass, more preferably 50 to 250 ppm by mass, still more preferably 70 to 200 ppm by mass, and even more preferably 80 to 150 ppm by mass. The coffee beverage according to any one of <1-1> and <1-4> to <1-10>.
<1-12>
Preferably, caffeine is contained as the component (C), and the content of the component (C) in the coffee beverage is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and still more preferably 0.8. 015% by mass or more, more preferably 0.02% by mass or more, preferably 0.15% by mass or less, more preferably 0.1% by mass or less, still more preferably 0.075% by mass or less, and still more. The coffee beverage or the like according to any one of <1-1> to <1-11>, which is preferably 0.05% by mass or less.
<1-13>
Preferably, the component (C) contains caffeine, and the content of the component (C) in the coffee beverage is preferably 0.005 to 0.15% by mass, more preferably 0.01 to 0.1% by mass. The coffee according to any one of <1-1> to <1-12>, more preferably 0.015 to 0.075% by mass, and still more preferably 0.02 to 0.05% by mass. Beverages etc.
<1-14>
Preferably, the component (D) contains chlorogenic acids, and the content of the component (D) in the coffee beverage is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and still more preferably 0.00. 07% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.12% by mass or more, still more preferably 0.15% by mass or more, further preferably 2% by mass or less, more Preferably, it is 1% by mass or less, more preferably 0.8% by mass or less, still more preferably 0.5% by mass or less, and still more preferably 0.3% by mass or less, <1-1> to <1 −13>, the coffee beverage according to any one of the above.
<1-15>
Preferably, the component (D) contains chlorogenic acids, and the content of the component (D) in the coffee beverage is preferably 0.01 to 2% by mass, more preferably 0.05 to 1% by mass, still more preferably 0.07 to 0.8 mass%, more preferably 0.1 to 0.8 mass%, still more preferably 0.12 to 0.5 mass%, still more preferably 0.15 to 0.3 mass% %, Or the coffee beverage according to any one of <1-1> to <1-14>.
<1-16>
The mass ratio [(B) / (D)] of the component (B) and the component (D) in the coffee beverage is preferably 0.04 or more, more preferably 0.05 or more, still more preferably 0.06 or more. More preferably, it is 0.07 or more, preferably 0.2 or less, more preferably 0.18 or less, further preferably 0.16 or less, still more preferably 0.14 or less, <1 -1> to <1-15>, the coffee beverage according to any one of the above.
<1-17>
The mass ratio [(B) / (D)] of the component (B) and the component (D) in the coffee beverage is preferably 0.04 to 0.2, more preferably 0.05 to 0.18, The coffee beverage or the like according to any one of <1-1> to <1-16>, which is preferably 0.06 to 0.16, and more preferably 0.07 to 0.14.
<1-18>
The Brix (20 ° C.) of the coffee beverage is preferably 0.8 or more, more preferably 1.0 or more, still more preferably 1.2 or more, still more preferably 1.5 or more, preferably 3.0. The coffee beverage or the like according to any one of <1-1> to <1-17>, which is more preferably 2.5 or less and still more preferably 2.3 or less.
<1-19>
The Brix (20 ° C.) of the coffee beverage is preferably 0.8 to 3.0, more preferably 1.0 to 2.5, still more preferably 1.2 to 2.5, still more preferably 1.5 to The coffee drink or the like according to any one of <1-1> to <1-18>, which is 2.3.
<1-20>
The pH (20 ° C.) of the coffee beverage is preferably 4.0 or higher, more preferably 4.3 or higher, still more preferably 4.5 or higher, preferably 6.0 or lower, more preferably 5.9 or lower. More preferably, the coffee beverage according to any one of the above <1-1> to <1-19>, which is 5.8 or less.
<1-21>
<1-1> The pH (20 ° C.) of the coffee beverage is preferably 4.0 to 6.0, more preferably 4.3 to 5.9, and still more preferably 4.5 to 5.8. ~ Coffee drink according to any one of <1-20>.
<1-22>
The coffee drink according to any one of the above <1-1> to <1-21>, which is preferably a packaged coffee drink.

<1-23>
The coffee drink according to any one of <1-1> to <1-22>, which is preferably a black coffee drink or a milk coffee drink.
<1-24>
Preferably, sweetener, milk component, antioxidant, flavor, organic acid, organic acid salt, inorganic acid, inorganic acid salt, inorganic salt, pigment, emulsifier, preservative, seasoning, acidulant, amino acid, pH adjustment The coffee drink according to any one of <1-1> and <1-5> to <1-23>, further containing one or more additives selected from an agent and a quality stabilizer.

<2-1>
The following components (A) and (B);
(A) Acetylmethylpyrrole: less than 3 mass ppm in dry solids,
(B) includes dicaffeoylquinic acids,
Soluble coffee whose mass ratio [(A) / (B)] of ingredient (A) and ingredient (B) is 0.00055 or less.

<2-2>
The dry solid content is preferably 10 to 100% by mass, more preferably 20 to 99.9% by mass, still more preferably 25 to 99% by mass, and still more preferably 30 to 98% by mass. > Soluble coffee described.
<2-3>
The soluble coffee according to <2-1> or <2-2>, which is preferably a portion-type diluted beverage or instant coffee.
<2-4>
The content of the component (A) in the dry solid content of soluble coffee is preferably 2.7 mass ppm or less, more preferably 2.4 mass ppm or less, still more preferably 1.8 mass ppm or less, and still more preferably. <2-1> to <2-3, which is 0.9 mass ppm or less, preferably 0 mass ppm or more, more preferably 0.001 mass ppm or more, and still more preferably 0.01 mass ppm or more. > Soluble coffee as described in any one of>.
<2-5>
The content of component (A) in the dry solid content of soluble coffee is preferably 0 to 2.7 ppm by mass, more preferably 0 to 2.4 ppm by mass, and still more preferably 0.001 to 1.8 ppm by mass. The soluble coffee according to any one of <2-1> to <2-4>, more preferably 0.01 to 0.9 ppm by mass.
<2-6>
The mass ratio [(A) / (B)] is preferably 0.00045 or less, more preferably 0.00035 or less, still more preferably 0.00025 or less, preferably 0 or more, more preferably 0.000001. The soluble coffee according to any one of <2-1> to <2-5>, more preferably 0.00001 or more.
<2-7>
The mass ratio [(A) / (B)] is preferably 0 to 0.00055, more preferably 0 to 0.00045, still more preferably 0.000001 to 0.00035, and still more preferably 0.00001 to 0. Soluble coffee according to any one of the above <2-1> to <2-6>, which is .00025.
<2-8>
The content of the component (B) in the dry solid content of soluble coffee is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.07% by mass or more, and still more preferably. 0.08% by mass or more, preferably 0.9% by mass or less, more preferably 0.75% by mass or less, still more preferably 0.6% by mass or less, and still more preferably 0.45% by mass or less. The soluble coffee according to any one of <2-1> to <2-7>.
<2-9>
The content of component (B) in the dry solid content of soluble coffee is preferably 0.03 to 0.9% by mass, more preferably 0.05 to 0.75% by mass, and still more preferably 0.07 to 0%. The soluble coffee according to any one of the above <2-1> to <2-8>, which is 0.6 mass%, more preferably 0.08 to 0.45 mass%.
<2-10>
Preferably it contains caffeine as component (C), and the content of component (C) in the dry solid content of soluble coffee is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and further Preferably it is 0.15% by mass or more, more preferably 0.2% by mass or more, preferably 4.5% by mass or less, more preferably 3% by mass or less, still more preferably 2.25% by mass or less, The soluble coffee according to any one of <2-1> to <2-9>, more preferably 1.5% by mass or less.

<2-11>
Preferably, it contains caffeine as component (C), and the content of component (C) in the dry solid content of soluble coffee is preferably 0.05 to 4.5% by mass, more preferably 0.1 to 3%. The mass%, more preferably 0.15 to 2.25 mass%, and still more preferably 0.2 to 1.5 mass%, as described in any one of the above <2-1> to <2-10> No soluble coffee.
<2-12>
Preferably, it contains chlorogenic acids as component (D), and the content of component (D) in the dry solid content of soluble coffee is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, Preferably it is 0.7% by mass or more, more preferably 1.0% by mass or more, still more preferably 1.2% by mass or more, still more preferably 1.5% by mass or more, preferably 60% by mass. Or less, more preferably 30% by mass or less, still more preferably 24% by mass or less, still more preferably 15% by mass or less, and still more preferably 9% by mass or less. <2-1> to <2-11> Soluble coffee as described in any one of.
<2-13>
Preferably, chlorogenic acids are contained as component (D), and the content of component (D) in the dry solid content of soluble coffee is preferably 0.1 to 60% by mass, more preferably 0.5 to 30% by mass. More preferably, it is 0.7 to 24% by mass, still more preferably 1.0 to 15% by mass, still more preferably 1.2 to 15% by mass, and still more preferably 1.5 to 9% by mass. The soluble coffee according to any one of <2-1> to <2-12>.
<2-14>
The mass ratio [(B) / (D)] of the component (B) and the component (D) in the coffee beverage is preferably 0.04 or more, more preferably 0.05 or more, still more preferably 0.06 or more. More preferably, it is 0.07 or more, preferably 0.2 or less, more preferably 0.18 or less, further preferably 0.16 or less, and still more preferably 0.14 or less, <2 The coffee drink or the like according to any one of -12> or <2-13>.
<2-15>
The mass ratio [(B) / (D)] of the component (B) and the component (D) in the coffee beverage is preferably 0.04 to 0.2, more preferably 0.05 to 0.18, The coffee beverage or the like according to any one of <2-12> to <2-14>, preferably 0.06 to 0.16, and more preferably 0.07 to 0.14.

1. Analysis of acetylmethylpyrrole GC-MS was used as an analytical instrument. The model numbers of the constituent units of the apparatus are as follows.
・ Model: 6890N / 5975inert (Agilent Technologies, Inc.)
・ Column: AQUATIC-2 0.25 mm × 60m, film thickness 1.4 μm (GL Sciences Inc.)
・ Introduction system: Splitless

The analysis conditions are as follows.
・ Temperature: Material injection inlet 220 ℃
Column 40 ° C (1 min hold) → 10 ° C / min temperature rise → 260 ° C
・ Gas flow rate: Helium (carrier gas) 1mL / min
・ Ion source temperature: 230 ℃
・ Ionization method: EI
・ Set mass number: m / z 123, 108

2. Analysis of chlorogenic acids and caffeine The analytical instrument used was HPLC. The model numbers of the constituent units of the apparatus are as follows.
・ UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation),
-Column oven: L-2300 (Hitachi High-Technologies Corporation),
・ Pump: L-2130 (Hitachi High-Technologies Corporation),
Autosampler: L-2200 (Hitachi High-Technologies Corporation),
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (Intact Co.).

The analysis conditions are as follows.
-Sample injection volume: 10 μL,
-Flow rate: 1.0 mL / min,
UV-VIS detector setting wavelength: 325 nm,
-Column oven set temperature: 35 ° C
Eluent A: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution,
Eluent B: acetonitrile.

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with an eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.

Retention time of chlorogenic acids Chlorogenic acids / monocaffeoylquinic acid: 5.3 minutes, 8.8 minutes, 11.6 minutes, 3 points in total. Monoferlaquinic acid: 13.0 minutes, 19.9 minutes, 21. 3 points in total for 0 minute, dicaffeoylquinic acid: 3 points in total for 36.6 minutes, 37.4 minutes and 44.2 minutes.
From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and mass% was determined.
Dicaffeoylquinic acids / dicaffeoylquinic acid: 36.6 minutes, 37.4 minutes, 44.2 minutes in total.
From the area values of the three kinds of dicaffeoylquinic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.
Caffeine was analyzed in the same manner as chlorogenic acids except that UV-VIS detector set wavelength: 270 nm and caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.

3. Measurement of Brix The refractometer reading (Brix) for sugar at 20 ° C. of the sample was measured using a sugar meter (Atago RX-5000 (manufactured by Atago)).

4). Measurement of dry solid content The dry solid content is a ratio of the mass of a dry product obtained by freeze-drying soluble coffee to the mass of soluble coffee, and is expressed as (mass of freeze-dried product / mass of soluble coffee) × 100. Defined by 20 g of soluble coffee was precisely weighed in a dedicated glass container, and the soluble coffee was frozen while rotating this container in an ethanol bath at -80 ° C. After freezing, it was freeze-dried with a freeze dryer (FD-81 manufactured by Tokyo Rika Kikai Co., Ltd.). The freeze-drying conditions were a pressure of 0.08 Torr and then left at room temperature for 20 hours.

5. Sensory evaluation Each coffee drink was sampled by 5 expert panels, and the bitterness, miscellaneous taste, bitterness and oral aroma were evaluated according to the following criteria, and then the final score was determined by consultation.

Bitterness evaluation criteria 5: Bitterness is sufficiently strong 4: Bitterness is strong 3: Bitterness is slightly strong 2: Bitterness is slightly weak 1: Bitterness is weak

Evaluation criteria for miscellaneous taste 5: No miscellaneous taste 4: Little mischievous feeling is felt 3: Some mischievous taste is felt slightly 2: Miscellaneous taste is felt 1: Strong taste is felt strongly

Evaluation criteria for bitterness 5: Very good bitterness 4: Good bitterness 3: Some bitterness is felt 2: Some bitterness is bad 1: Some bitterness is bad

Evaluation criteria of oral scent 5: Very good oral scent 4: Good oral scent 3: Slight oral scent 2: Slightly bad oral scent 1: Poor oral scent

Production Example 1
The dicaffeoylquinic acid preparations used in the examples were prepared by the following method.
The hot water extract of green coffee beans was dissolved in a small amount of eluent (acetic acid 30 mL / distilled water 9200 mL / acetonitrile 800 mL), and fractionated by medium pressure preparative column chromatography. The obtained fraction was lyophilized with an evaporator to obtain a powder. The purity was 3.5-dicaffeoylquinic acid: 98.5%, 3,4-dicaffeoylquinic acid: 97.3%, and 4,5-dicaffeoylquinic acid: 98.3%. A mixture of 3.5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid in the same mass was used as a dicaffeoylquinic acid preparation.

The equipment and conditions are as follows.
○ Medium pressure preparative column chromatograph equipment and conditions and equipment: Online degasser GASTORR154 (FLOM)
Pump PUNP60A (YAMAZEN)
Gladiator GR200 (YAMAZEN)
Fraction connector FR50N (YAMAZEN)
・ Detector: UV spectrophotometer PREP-UV-10V (YAMAZEN)
・ Detection wavelength: 325 nm
・ Column: ULTRA PACK ODS-A-40 (YAMAZEN)
・ Column temperature: Room temperature ・ Eluent: Liquid C (Acetic acid 30 mL / Distilled water 9200 mL / Acetonitrile 800 mL)
Liquid D (Acetic acid 30 mL / Distilled water 8000 mL / Acetonitrile 2000 mL)
・ Flow rate: 10 mL / min
・ Sample injection volume: 10 mL

Concentration gradient condition Time Eluent C Eluent D
0 minutes 100% 0%
80 minutes 100% 0%
580 minutes 0% 100%
980 minutes 0% 100%

Retention time of dicaffeoylquinic acids, 3.5-dicaffeoylquinic acid: 702 minutes, 3,4-dicaffeoylquinic acid: 658 minutes, 4,5-dicaffeoylquinic acid: 787 minutes

Example 1
A drip extractor (inner diameter 73 mm, volume 11 L) was charged with 90 g of steam-activated coconut shell activated carbon (average particle size 0.358 mm). Next, 85 ° C. warm water was supplied from the top of the activated carbon for 10 minutes from the shower to sterilize the activated carbon. The supply amount of warm water was 25 mass times with respect to activated carbon. Thereafter, 400 g of roasted coffee beans of L25 (average particle size 0.965 mm) were put on the activated carbon. Next, 0.25 kg of 85 ° C. warm water was supplied from the bottom of the drip extractor, and bottom water was poured. Next, 85 ° C. hot water was supplied from the top of the roasted coffee beans at a rate of 1.25 g / sec from the shower, and then the hot water supply was stopped and the state was maintained for 10 minutes. The amount of hot water supplied was 2.55 times the mass of roasted coffee beans. After holding, hot water at 85 ° C. was supplied from the shower at a rate of 1.25 g / sec, and the coffee extract was discharged at the same rate. When the collected amount reached 2.4 kg, the discharge of the coffee extract was stopped, and this sample was obtained as a coffee extract.
Next, this coffee extract was diluted with water to prepare a coffee beverage. Coffee analysis and sensory evaluation were performed. The results are shown in Table 1.

Example 2
0.03 mass ppm of acetylmethylpyrrole was added to the coffee beverage obtained in Example 1 to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 3
0.06 mass ppm of acetylmethylpyrrole was added to the coffee beverage obtained in Example 1 to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 4
0.09 mass ppm of acetylmethylpyrrole was added to the coffee beverage obtained in Example 1 to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 5
The coffee drink obtained in Example 1 was diluted 2 times with distilled water. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 6
0.0173 mass% of caffeine was added to the coffee beverage obtained in Example 5 to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 7
A dicaffeoylquinic acid preparation was added to the coffee beverage obtained in Example 6 as a dicaffeoylquinic acid concentration at 83.0 ppm by mass to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 8
0.0955 mass% of caffeine was added to the coffee beverage obtained in Example 1 to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 9
0.02 mass ppm of acetylmethylpyrrole was added to the coffee beverage obtained in Example 6 to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 10
A dicaffeoylquinic acid preparation was added to the coffee beverage obtained in Example 9 as a dicaffeoylquinic acid concentration at 83.0 mass ppm to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Example 11
The coffee extract obtained in Example 1 was concentrated to Brix 15 with a plate concentrator. 100 g of the obtained concentrated liquid was spray-dried to obtain 18.7 g of instant coffee. 2 g of the obtained instant coffee was dissolved in 180 g of hot water to prepare a coffee beverage. The coffee beverage had good bitterness and oral aroma.

Comparative Example 1
In Example 1, a coffee beverage was prepared by the same method as in Example 1 except that the activated carbon treatment was not performed. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Comparative Example 2
0.1 mass ppm of acetylmethylpyrrole was added to the coffee beverage obtained in Example 1 to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Comparative Example 3
0.1 mass ppm of acetyl methyl pyrrole was added to the coffee beverage obtained in Comparative Example 1 to prepare a coffee beverage. The obtained coffee beverage was analyzed and sensory evaluation was performed. The results are shown in Table 1.

Comparative Example 4
Analysis and sensory evaluation of a commercially available sugar-free black can coffee drink were performed. The results are shown in Table 1.

From Table 1, by reducing the content of (A) acetyl methyl pyrrole in the coffee beverage to less than 0.1 mass ppm, the miscellaneous taste is suppressed and the bitter taste and oral aroma are improved. confirmed.

Claims

The following components (A) and (B);
(A) Acetylmethylpyrrole: less than 0.1 ppm by mass,
(B) including dicaffeoylquinic acids,
A coffee beverage having a mass ratio [(A) / (B)] of component (A) to component (B) of 0.00055 or less.
The coffee beverage according to claim 1, wherein the content of the component (B) in the coffee beverage is 30 to 300 ppm by mass.
The coffee beverage according to claim 1 or 2, comprising caffeine as the component (C), wherein the content of the component (C) in the coffee beverage is 0.005 to 0.15% by mass.
The coffee beverage according to any one of claims 1 to 3, wherein the component (D) contains chlorogenic acids and the content of the component (D) in the coffee beverage is 0.01 to 2% by mass.
The coffee beverage according to any one of claims 1 to 4, wherein Brix is 0.8 to 3.0.
The coffee beverage according to any one of claims 1 to 5, which is a container-packed coffee beverage.
The following components (A) and (B);
(A) Acetylmethylpyrrole: less than 3 mass ppm in dry solids,
(B) includes dicaffeoylquinic acids,
Soluble coffee whose mass ratio [(A) / (B)] of ingredient (A) and ingredient (B) is 0.00055 or less.
The soluble coffee according to claim 7, wherein the dry solid content is 10 to 100% by mass.
The soluble coffee according to claim 7 or 8, wherein the content of the component (B) in the dry solid content of the soluble coffee is 0.03 to 0.9 mass%.
The component (C) contains caffeine, and the content of the component (C) in the dry solid content of the soluble coffee is 0.05 to 4.5% by mass according to any one of claims 7 to 9. The soluble coffee described.
The component (D) according to any one of claims 7 to 10, wherein the component (D) contains chlorogenic acids, and the content of the component (D) in the dry solid content of the soluble coffee is 0.1 to 60% by mass. Soluble coffee.
A method for reducing the miscellaneous taste of a coffee beverage, wherein the content of (A) acetylmethylpyrrole in the coffee beverage is adjusted to less than 0.1 mass ppm.
The method for improving the oral aroma of a coffee beverage, wherein the content of (A) acetylmethylpyrrole in the coffee beverage is adjusted to less than 0.1 mass ppm.
The mass ratio [(A) / (B)] of (A) acetylmethylpyrrole and (B) dicaffeoylquinic acids contained in the coffee beverage is adjusted to 0.00055 or less. Method.
The method according to any one of claims 12 to 14, wherein the content of (C) caffeine in the coffee beverage is adjusted to 0.005 to 0.15 mass%.