JP2011083282A - Method for producing coffee extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a coffee extract from which raw bean smell caused by a perfume components such as 2-isobutyl-3-methoxypyrazine is removed sufficiently, and which has excellent flavor and a high content of chlorogenic acid. <P>SOLUTION: The coffee extract is produced by deodorizing roasted coffee beans having an L-value of not less than 25 and not more than 40 by steam distillation, and extracting the resultant product with water, ethanol or a mixture thereof. Thus the coffee extract from which raw bean smell caused by the perfume components such as 2-isobutyl-3-methoxypyrazine is removed sufficiently, and which has excellent flavor and the high content of chlorogenic acid is obtained. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a coffee extract. More specifically, the present invention provides a method for producing a coffee extract rich in chlorogenic acid, a method for increasing the chlorogenic acid content of the food and drink by adding the coffee extract to the food and drink, and further obtaining a coffee extract. The present invention relates to a processed coffee bean and a processed product for extracting a coffee beverage for obtaining a coffee beverage rich in chlorogenic acid.

  Coffee is one of the most consumed beverages in the world, and it is widely loved at home and at work because of its relaxing effect and caffeine's awakening action, making it indispensable for daily life. . In recent years, chlorogenic acid contained in coffee has been found to have an effect of suppressing an increase in blood sugar level, and the physiological effects of coffee have attracted attention, and coffee beverages containing a large amount of chlorogenic acid have been released.

  Chlorogenic acid is most contained in green coffee beans, but when roasted, it is decomposed into caffeic acid and quinic acid, and the amount is greatly reduced. For this reason, in the production of coffee beverages containing a large amount of chlorogenic acid, a method of obtaining an extract containing a large amount of chlorogenic acid from coffee beans roasted so shallow that chlorogenic acid does not decrease has been adopted. A novel beverage obtained by pulverizing coffee beans roasted shallower than the roast roasting used in coffee beverages of the past and extracting them at a lower temperature than when obtaining a normal warm coffee beverage (Patent Document 1), L A beverage extraction processed product (Patent Document 2) in which raw coffee beans with a value of 60 or less and 40 or more and roasted coffee beans with an L value of 30 or less is mixed is disclosed.

  However, when the degree of roasting of coffee beans is low, the unpleasant odor peculiar to green coffee beans (raw bean odor due to aroma components such as 2-isobutyl-3-methoxypyrazine) remains in the roasted coffee beans. Affect the flavor of coffee drinks.

  As a method for solving this problem, a method for producing a coffee extract characterized by extracting roasted coffee beans that have been roasted so shallow that the amount of chlorogenic acids is not reduced with water or a water-miscible organic solvent. Has been proposed (Patent Document 3).

JP 2000-50801 A JP 2006-81451 A JP 2006-191925 A

  However, the green bean odor cannot be sufficiently removed by the method of Patent Document 3, and the green bean odor remains in the obtained coffee extract.

  The problem to be solved by the present invention is to obtain a coffee extract having a high chlorogenic acid content excellent in flavor, in which raw bean odor due to aroma components such as 2-isobutyl-3-methoxypyrazine is sufficiently removed, and The coffee extract is added to a food or drink to obtain a food or drink with an excellent flavor and a high chlorogenic acid content.

  In addition, the problem to be solved by the present invention is to obtain a coffee extract with a high chlorogenic acid content that is sufficiently flavor-free due to aroma components such as 2-isobutyl-3-methoxypyrazine and is excellent in flavor. To get processed coffee beans.

  Furthermore, the problem to be solved by the present invention is to extract a coffee beverage for obtaining a coffee beverage having a high chlorogenic acid content excellent in flavor without raw bean odor caused by aroma components such as 2-isobutyl-3-methoxypyrazine. To obtain a processed product.

  The present inventors, after steam-distilling roasted coffee beans having an L value of 25 to 40, extract them with water, ethanol or a mixture thereof, thereby producing 2-isobutyl-3-methoxypyrazine which is a causative substance of raw bean odor. Furthermore, the present inventors have found that a coffee extract containing high chlorogenic acid content with good flavor from which raw bean odor is removed can be obtained by effectively reducing the concentration of other low boiling point aroma components.

The present invention is configured as follows.
(1) A method for producing a coffee extract, wherein roasted coffee beans having an L value of 25 or more and 40 or less are deodorized by steam distillation, and then extracted with water, ethanol or a mixture thereof. (2) A coffee extract produced by the method described in (1).
(3) The coffee extract according to (2), wherein the weight of chlorogenic acid / weight of dry solid is at least 0.03.
(4) The coffee extract according to (2) or (3), wherein low boiling point aroma concentration (mass%) / dry solid content (mass%) × 100 is 0.001 or less.
(5) A method for increasing the chlorogenic acid content of a food or drink by adding the coffee extract according to any one of (2) to (4) to the food or drink.
(6) The method according to (5), wherein the food or drink is a coffee-flavored food or drink.
(7) Food / beverage products to which the coffee extract as described in any one of (2) to (4) is added.
(8) The food or drink according to (7), wherein the food or drink is a coffee-flavored food or drink.
(9) A processed coffee bean product obtained by deodorizing roasted coffee beans having an L value of 25 or more and 40 or less by steam distillation.
(10) A processed product for coffee beverage extraction, wherein the processed coffee bean according to (9) is blended with roasted coffee beans having an L value of less than 25.
(11) A method for producing a coffee beverage comprising a step of hot water extraction of the coffee beverage extraction processed product according to (10).

According to the method for producing a coffee extract of the present invention, an unpleasant raw bean odor is removed from coffee beans, and there is no bitterness and sweetness, and a coffee extract rich in chlorogenic acid can be produced. Furthermore, by adding this extract to foods and drinks, foods and drinks containing a large amount of chlorogenic acid and excellent in flavor can be obtained.

  Further, according to the processed coffee bean product of the present invention, the unpleasant raw bean odor is removed from the coffee bean, and by extracting with water, ethanol or a mixture thereof, there is no raw bean odor, no bitterness and sweetness A coffee extract rich in chlorogenic acid can be obtained.

  Further, according to the processed product for coffee beverage extraction of the present invention, the processed coffee bean product of the present invention is blended with roasted coffee beans for obtaining a normal coffee beverage. There is no bean odor, and a coffee beverage rich in chlorogenic acid can be obtained.

[Coffee beans]
The coffee beans used in the present invention are not particularly limited, and any coffee beans of any variety and production area can be used. The method for roasting coffee beans is not particularly limited, and various roasting methods such as direct-fire roasting, hot-air roasting, far-infrared roasting, and microwave roasting can be used. The roasting degree is determined by the balance between the flavor and chlorogenic acid content of the coffee beans. In the present invention, the roasting degree of the coffee beans is L value (black is 0, white is 100, and the roasting state of the coffee beans is In the case of medium to deep roasting less than 25, the chlorogenic acid contained in the coffee beans decomposes into caffeic acid and quinic acid and the amount of chlorogenic acid decreases, and the bitterness is strong. It is not preferable from the aspect of flavor such as, and since the raw bean odor is strong in roast roasting exceeding 40 and removal of the raw bean odor by steam distillation becomes difficult, the L value is preferably 25 to 40, Furthermore, 27-35 are preferable.

[Steam distillation]
The roasted coffee beans are pulverized to an appropriate particle size, for example, about 0.2 to 3.0 mm, and then deodorized by steam distillation to remove raw bean odor. Steam distillation is originally a method for extracting an aromatic component as an essential oil, but in the present invention, it is used as a method for removing an unpleasant raw bean odor remaining in roasted coffee beans. The steam distillation method is not particularly limited, and any of pressurized steam distillation, atmospheric steam distillation, and reduced pressure steam distillation can be used. The temperature of steam, the flow rate of steam, the amount of distillate distillate, etc. can be arbitrarily set according to the strength of raw bean odor. Specifically, considering the deodorization degree of raw bean odor, the distillation temperature is 80 to 100 ° C., the steam flow rate is the space velocity (steam flow rate (m ³ / hr) / coffee bean charge (m ³ )) 100 to 600 ( 1 / hr), the amount of distillate distillate is preferably 0.5 to 1.5 times the weight of coffee beans, but is not limited to this range.

[Extract]
Next, a coffee extract rich in chlorogenic acid is obtained by extraction from the coffee beans from which the green bean odor has been removed by steam distillation. As the extraction method, a conventionally used method can be used without particular limitation, and examples thereof include drip extraction and immersion extraction. As the extraction solvent, water, ethanol, or an aqueous ethanol solution can be used. When water is used, any of cold water, hot water, and hot water may be used, but in consideration of the extraction efficiency of chlorogenic acid, hot water of 90 ° C. or higher is generally preferable. . In the case of using ethanol or ethanol aqueous solution, the extraction temperature and ethanol concentration are not particularly limited and can be arbitrarily set. However, considering the extraction efficiency of chlorogenic acid, the extraction temperature is generally 40 to 90 ° C, preferably 80 to 90 ° C. The concentration of the aqueous solution is generally 30 to 80% by mass, preferably 40 to 60% by mass. The extraction time is not particularly limited and can be arbitrarily set. However, considering the extraction efficiency of chlorogenic acid, 30 to 180 minutes is preferable. Moreover, there is no restriction | limiting in particular also about the quantity of the extraction solvent with respect to coffee beans, but when the recovery rate of an extraction solvent is considered, the amount of extraction solvents 3-30 times by weight with respect to coffee beans is suitable. The obtained extract can be used as a coffee extract as it is, but can be purified using a synthetic resin adsorbent made of activated carbon or a porous styrene-divinylbenzene copolymer, if necessary. .

The extract obtained by the extraction has a weight of chlorogenic acid / weight of dry solids of at least 0.03, almost no raw bean odor, and has a sweet and desirable flavor. The dry solid content means a solid content obtained by drying the coffee extract. By adding the extract as it is or as a concentrated extract to a food or drink, the chlorogenic acid content of the food or drink can be increased, and as long as the flavor of the extract does not impair the taste of the food or drink, It can be used without any particular restrictions. Examples of foods and beverages include various beverages such as coffee, cocoa and tea beverages, chocolates, baked confectionery, candy, chewing gum, jelly, ice cream and other confectionery, and frozen desserts. In view of the influence on the flavor of food, foods and beverages having a coffee flavor are preferable, and use in coffee beverages is most suitable. The extract may be added as it is to the coffee beverage as a coffee extract of the present invention, but it is preferably used after being concentrated to an appropriate concentration. In this case, the chlorogenic acid content of food and drink can be increased with a small addition amount. When concentrating the extract, when water is used as the extraction solvent, it is preferable to use it as a coffee extract concentrated to, for example, Brix 5 to 50. When using ethanol or an aqueous ethanol solution as the extraction solvent, for example, It is preferable that the coffee extract is concentrated so that the dry solid content is 10 to 60% by mass. If necessary, the extract once concentrated may be diluted with a solvent again and used. For example, a coffee extract concentrated to have a dry solid content of 10 to 60% by mass may be diluted again with an aqueous ethanol solution and used as a coffee extract having a dry solid content adjusted to 5 to 30% by mass. . The coffee beverage in the present invention includes coffee, coffee beverages, soft drinks with coffee as defined in the fair competition rules, and milk-containing coffee that contains 3% or more of milk solids and is treated as a milk beverage by a ministerial ordinance such as milk. Including cafe au lait. There are no particular restrictions on the type, origin, roasting degree, extraction method, etc. of the coffee beans used as the raw material for the coffee beverage, and the coffee extract of the present invention can be added to the coffee beverage obtained by a conventional method, and if necessary Sweeteners such as sugar, milk such as milk, and dairy products can be added. Since the coffee extract of the present invention has less unpleasant green bean odor and does not affect the flavor of the coffee beverage, the amount added to the coffee beverage is not particularly limited. It is preferable to add 01-1.0 mass%.

The above-described embodiment is an example of a preferred embodiment of the present invention, but is not limited thereto, and various modifications can be made without departing from the gist of the present invention. For example, roasted coffee beans having an L value of 25 or more and 40 or less deodorized by steam distillation are roasted coffee beans having an L value of less than 25 (for example, light roast, cinnamon roast, medium roast, high roast, city roast, full city roast, A certain amount of coffee beans in a roasted state to obtain a normal coffee drink such as French roast or Italian roast) is blended into a coffee beverage extraction processed product, and this coffee beverage extracted processed product is subjected to drip extraction to produce chlorogen. An acid-rich coffee drink may be produced.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Example 1]
2000g of Brazilian coffee beans roasted to L value 35 is crushed to 0.2-1.0mm and steam distilled under normal pressure (distillation temperature 100 ° C, space velocity 300 (1 / h), distillate distillate 2,000 g) to remove the green bean odor, followed by drip extraction with hot water at 95 ° C. to obtain 10,000 g of coffee extract.

[Example 2]
The coffee extract obtained in Example 1 was concentrated to Brix 30, and sterilized by a 0.45 μm membrane filter to obtain a coffee extract.

[Example 3]
2000g of Brazilian coffee beans roasted to L value 35 is crushed to 0.2-1.0mm and steam distilled under normal pressure (distillation temperature 100 ° C, space velocity 600 (1 / h), distillate distillate The amount of raw bean odor was removed by 2000 g). A 10-fold amount (mass) of a 50% by weight ethanol aqueous solution was added to 200 g of coffee beans from which the green bean odor was removed, and after heating and refluxing for 2 hours, the coffee beans were separated to obtain 1970 g of an extract. To this extract, 200 g of coffee beans from which the green bean odor was removed was added and heated under reflux for 2 hours. After separating the coffee beans, the obtained extract was cooled at −15 ° C. overnight and filtered to obtain 1930 g of a coffee extract.

[Comparative Example 1]
200 g of Brazilian coffee beans roasted to L value 35 were pulverized to 0.2 to 1.0 mm, and drip extraction was performed with hot water at 95 ° C. to obtain 1000 g of coffee extract.

[Comparative Example 2]
200 g of Brazilian coffee beans roasted to L value 35 were pulverized to 0.2 to 1.0 mm, and drip extraction was performed with water at 30 ° C. to obtain 1000 g of coffee extract.

[Comparative Example 3]
200 g of Brazilian coffee beans roasted to L value 16 were pulverized to 0.2 to 1.0 mm, and drip extraction was performed with hot water at 95 ° C. to obtain 1000 g of coffee extract.

[Comparative Example 4]
200 g of Brazilian coffee beans roasted to L value 22 were pulverized to 0.2 to 1.0 mm, and drip extraction was performed with hot water at 95 ° C. to obtain 1000 g of coffee extract.

[Comparative Example 5]
200 g of Brazilian coffee beans roasted to L value 27 were pulverized to 0.2 to 1.0 mm, and drip extraction was performed with hot water at 95 ° C. to obtain 1000 g of coffee extract.

[Comparative Example 6]
2000g of Brazilian coffee beans roasted to L value 45 is crushed to 0.2-1.0mm and steam distilled under normal pressure (distillation temperature 100 ° C, space velocity 300 (1 / h), distillate of distillate 2,000 g) to remove the green bean odor, followed by drip extraction with hot water at 95 ° C. to obtain 10,000 g of coffee extract.

[Example 4] Coffee beverage After blending (mass ratio) as shown in Table 1, it was filled in a 190 g can and sterilized at 121 ° C for 10 minutes to obtain a coffee beverage.

[Example 5] Coffee jelly After blending each raw material (mass ratio) as shown in Table 2 and dissolving by heating, the jelly cup was filled and sterilized at 85 ° C for 20 minutes to obtain coffee jelly.

[Example 6] Brown sugar candy Based on the blending amount (mass ratio) of Table 3, sugar, starch syrup, and water were mixed and heated to 155 ° C, then rapidly cooled to 120 ° C, and the coffee extract of Example 2 and After adding the brown sugar flavor, it was molded and cooled to obtain a brown sugar candy.

[Example 7]
2000g of Brazilian coffee beans roasted to L value 25 are crushed to 0.2-1.0mm and steam distilled under normal pressure (distillation temperature 100 ° C, space velocity 300 (1 / h), distillate distillate 2,000 g) to remove the green bean odor, followed by drip extraction with hot water at 95 ° C. to obtain 10,000 g of coffee extract.

[Example 8]
2000g of Brazilian coffee beans roasted to L value 40 is ground to 0.2-1.0mm and steam distilled under normal pressure (distillation temperature 100 ° C, space velocity 300 (1 / h), distillate distillate 2,000 g) to remove the green bean odor, followed by drip extraction with hot water at 95 ° C. to obtain 10,000 g of coffee extract.

[Test Example 1]
The coffee extracts obtained in Example 1, Comparative Example 1 and Comparative Example 2 were adjusted so as to have a dry solid content of 1% by mass, and sensory evaluation was performed by a panel of seven persons. Sensory evaluation evaluated each item regarding raw bean odor and sweetness by the score according to the following evaluation criteria, and averaged the evaluation points of each panel. The results are shown in Table 4.
(Evaluation criteria)
5 points: very strong 4 points: strong 3 points: moderate 2 points: weak 1 point: very weak

  As shown in Table 4, the coffee extract of Example 1 had a very weak raw bean odor and a strong sweetness as compared with the coffee extracts of Comparative Examples 1 and 2.

[Test Example 2]
Measurement of dry solid content and aroma component of the coffee extracts obtained in Example 1, Comparative Example 1, and Comparative Example 2 were performed.

<Method for measuring dry solid content>
The evaporating dish and stirring bar containing 20 g of sea sand were sufficiently dried and cooled, and then 2 g of a sample was added and weighed. After stirring, the sea sand and the sample were sufficiently mixed, dried in an oven at 105 ° C. for 2 hours, cooled in a desiccator, the weight of the dried sample was weighed, and the dry solid content was calculated by the following formula.
Dry solid content (% by mass) = (Sample weight after drying (g)) / (Sample weight before drying (g)) × 100

<Measurement method of aroma components>
Sample preparation After accurately weighing 5 g of the sample, an internal standard substance (phenyl isothiocyanate) was added so that the concentration in the sample was 20 ppm (0.002% by mass), passed through a column packed with a synthetic adsorption resin, and aroma components. Was adsorbed. After washing the column with distilled water, aroma components were collected with 60 ml of diethyl ether and concentrated to prepare 100 μl of an analytical sample. Each analysis sample maintained the scent characteristics of each sample (Example 1, Comparative Example 1, Comparative Example 2).

Measurement method Aroma component analysis of each analysis sample was performed under the following conditions, and a low-boiling-point aroma concentration and a 2-isobutyl-3-methoxypyrazine concentration, which is a contributing component of green bean odor, were calculated. When the aroma component analysis was performed under the following conditions, the total value of the aroma component concentrations with a retention time of less than 20 minutes was taken as the value of the low boiling point aroma concentration. The concentration of each aroma component was calculated by the following formula.
Aroma component concentration (mass%) = (concentration of internal standard substance in sample (mass%)) × (peak area value of each component) / (peak area value of internal standard substance)
The results are shown in Tables 5A and 5B.
Apparatus: GC-MS (manufactured by Agilent Technologies 7890A (GC) 5975C (MS))
Column: DB-WAX (inner diameter 0.25 mm × length 60 m, film thickness 0.25 μm)
Carrier gas: He (1.0 ml / min)
Oven temperature: 80 → 230 ° C, 3 ° C / min
Injection conditions: 250 ° C., split ratio 30: 1
Injection volume: 1 μl

From Table 5A and Table 5B, compared with the coffee extract of the comparative example 1 and the comparative example 2, the coffee extract of an Example has the amount of 2-isobutyl-3-methoxypyrazine which is a contribution component of a green bean smell, and a low boiling point aromatic concentration. / The dry solid content was low. It became the result which shows that the deodorizing effect of an Example is high. Further, from the results shown in Table 5B, 2-isobutyl-3-methoxy pyrazine concentration of coffee extract beans odor is sufficiently removed (wt%) / dry solids (wt%) × 10 ^9, the 4 It became clear that it was .5. Therefore, if 2-isobutyl-3-methoxypyrazine concentration (% by mass) / dry solid content (% by mass) × 10 ⁹ is 10 or less, preferably 7.5 or less, more preferably 5 or less, coffee extraction It was estimated that the raw bean odor was sufficiently removed. From the results shown in Table 5A, the low boiling point aroma concentration (mass%) / dry solid content (mass%) × 100 of the coffee extract from which the green bean odor has been sufficiently removed is 0.000014 or less. Became clear. Therefore, low boiling point aroma concentration (% by mass) / dry solid content (% by mass) × 100 is 0.001 or less, preferably 0.0001 or less, more preferably 0.00005 or less, and further preferably 0.00002. If it was below, it was estimated that the green bean odor of coffee extract was fully removed.

[Test Example 3]
Example 2, Example 3, Example 7, Example 8, Comparative Example 3, Comparative Example 4, Comparative Example 5, Comparative Example 6, sensory evaluation, dry solid content measurement, chlorogenic acid measurement of coffee extract obtained in Comparative Example 6 Went.

<Sensory evaluation>
The coffee extracts obtained in Example 2, Example 3, Example 7, Example 8, Comparative Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 6 were adjusted to have a dry solid content of 1% by mass. Then, sensory evaluation of only smell was performed by a panel of seven people. Evaluation evaluated each item regarding raw bean smell by the following evaluation criteria, and averaged the evaluation score of each panel. The results are shown in Table 7.
Evaluation criteria 5 points: very strong 4 points: strong 3 points: moderate 2 points: weak 1 point: very weak

<Measurement of dry solid content>
The coffee extracts obtained in Example 2, Example 3, Example 7, Example 8, Comparative Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 6 were dried in the same manner as in Test Example 2. Measurements were made. The results are shown in Table 7.

<Measurement method of chlorogenic acid>
The coffee extracts obtained in Example 2, Example 3, Example 7, Example 8, Comparative Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 6 were measured for chlorogenic acid. The results are shown in Table 7.

Sample preparation The sample was precisely weighed so that the dry solid content after dilution was 1% by mass, diluted with water, and a measurement sample was obtained through a 0.45 μm membrane filter.

Measuring apparatus: HPLC (manufactured by Agilent Technologies 1100)
Column: CAPCELL Pak C18 MG
(Inner diameter 4.6 mm x length 250 mm, filler 5 μm)
Eluent: A liquid, B liquid gradient A liquid: acetonitrile / water = 10/90 (pH 2.5)
Liquid B: acetonitrile Table 6 shows the gradient conditions.
Flow rate: 1 ml / min
Oven temperature: 25 ° C
Detection: UV324nm
Sample injection volume: 10 μl

The coffee extracts of Example 2, Example 3, Example 7, and Example 8 had a very weak green bean odor and a high chlorogenic acid / dry solid content. The coffee extracts of Comparative Examples 3 and 4 had a weak green bean odor but a low chlorogenic acid / dry solid content. The coffee extract of Comparative Example 5 had a slightly higher chlorogenic acid / dry solid content but a strong green bean odor. The coffee extract of Comparative Example 6 had a high chlorogenic acid / dry solid content, but the raw bean odor was very strong.

[Test Example 4]
The food of Example 4, Example 5, and Example 6 was subjected to sensory evaluation (preference) using seven panels based on the following evaluation criteria. In addition, sensory evaluation (raw bean odor intensity) and chlorogenic acid measurement were performed in the same manner as in Test Example 3. The results are shown in Table 8.
Evaluation criteria (preference)
5 points: very high 4 points: high 3 points: moderate 2 points: low 1 point: very low

  The foods of Example 4, Example 5, and Example 6 were all highly palatable, had a weak raw bean odor, and were rich in chlorogenic acid.

Claims (11)

  A method for producing a coffee extract, comprising deodorizing roasted coffee beans having an L value of 25 or more and 40 or less by steam distillation, followed by extraction with water, ethanol or a mixture thereof.   A coffee extract produced by the method according to claim 1.   A coffee extract according to claim 2, wherein the weight of chlorogenic acid / weight of dry solids is at least 0.03.   The coffee extract according to claim 2 or 3, wherein low boiling point aroma concentration (% by mass) / dry solid content (% by mass) x 100 is 0.001 or less.   The method to raise the chlorogenic acid content of this food-drinks by adding the coffee extract as described in any one of Claims 2-4 to food-drinks.   The method according to claim 5, wherein the food or drink is a coffee-flavored food or drink.   The food-drinks to which the coffee extract as described in any one of Claims 2-4 was added.   The food / beverage product according to claim 7, wherein the food / beverage product is a coffee-flavored food / beverage product.   A processed coffee bean obtained by deodorizing roasted coffee beans having an L value of 25 or more and 40 or less by steam distillation.   A processed product for coffee beverage extraction, wherein the processed coffee bean according to claim 9 is blended with roasted coffee beans having an L value of less than 25.   The manufacturing method of a coffee drink including the process of extracting with hot water the processed product for coffee drink extraction of Claim 10.