JP2015144573A - coffee beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gorgeous aroma imparted coffee beverage.SOLUTION: Provided is a coffee beverage, such as black coffee, coffee concentrated liquid and instant coffee, containing quercetin glycoside (including isoquercitrin) and sodium, and in which the sodium concentration in the beverage is 50 to 300 ppm(w/w), the quercetin glycoside concentration is 100 to 3000 ppm(w/v), and the quercetin glycoside concentration (w/v) versus sodium concentration (w/w) in the beverage is 3:1 to 1:40.

Description

  The present invention relates to a coffee beverage, and more particularly to a coffee beverage having a gorgeous scent and a method for producing the same.

  Coffee beverages are highly-preferenced beverages, and the scent of coffee is said to have an effect of enhancing relaxation and promoting digestion. In recent years, consumer preferences for coffee drinks have been diversified, and various improvements have been demanded for coffee aroma. A particularly gorgeous aroma is important for coffee drinks that don't get tired of drinking. However, in addition to the gorgeous scent, there is a method to enhance the overall coffee flavor (also referred to as “coffee feeling” in this specification) such as richness, sourness, bitterness, and sweetness, but knowledge about how to enhance only the gorgeous scent There was almost no. As a method for enhancing the coffee feeling, a method is known in which ethyl isovalerate is added to enhance the flavor of a container-packed coffee beverage (Patent Document 1).

  Quercetin, on the other hand, is a polyphenol component that is abundant in vegetables and fruits, and is contained in various plants such as citrus fruits, onions, buckwheat, and enju as it is or in the form of glycosides (rutin, quercitrin, etc.). ing. Quercetin is known to have a variety of physiological functions such as platelet aggregation inhibition and adhesion inhibition, vasodilation, and anticancer in addition to strong antioxidant activity (Non-patent Document 1). Regarding quercetin glycosides, it is known that the oral absorbability increases as the number of bound glucoses increases to 1, 2 and 3, and the oral absorbability decreases when the glucose number (n) reaches 4. (Patent Document 2).

  A soba tea drink is known as a drink containing a high content of rutin, one of quercetin glycosides. Since rutin has a unique raw odor, bitterness, and bad aftertaste (slimy), a method for improving the flavor of the buckwheat tea drink has been studied (Patent Document 3).

International Publication No. 2010/38867 Pamphlet International Publication No. 2006/070883 Pamphlet JP 2009-171856 A

Pharmacology and treatment, p123-131, vol.37, No.2, 2009

  The present inventors have studied a coffee drink having a gorgeous scent. What is known so far as a technique for imparting gorgeousness to coffee is, as in Patent Document 1, a gorgeous fragrance, a coffee feeling enhanced, or an unnatural flavor due to the use of a fragrance or the like. Or the manufacturing process is complicated and lacks simplicity, and is not fully satisfactory.

  An object of the present invention is to provide a coffee beverage in which only the natural gorgeousness of coffee is enhanced by a simple method.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors surprisingly, by adding a predetermined concentration range of quercetin glycoside and sodium to the coffee beverage, the coffee feeling remains as it is, It has been found that a coffee drink with only a gorgeous scent can be obtained.

The present invention includes, but is not limited to, the following.
[1] A coffee beverage containing quercetin glycoside and sodium, wherein the sodium concentration in the beverage is 50 to 300 ppm (w / w), and the quercetin glycoside concentration is 100 to 3000 ppm (w / v). A coffee drink.
[2] The coffee beverage according to [1], which is black coffee.
[3] The coffee beverage according to [1] or [2], wherein the quercetin glycoside includes isoquercitrin.
[4] The coffee beverage according to any one of [1] to [3], wherein the quercetin glycoside concentration (w / v) relative to the sodium concentration (w / w) in the beverage is 3: 1 to 1:40. .
[5] A coffee concentrate obtained by concentrating the coffee beverage according to any one of [1] to [4].
[6] Instant coffee obtained by drying the coffee beverage according to any one of [1] to [4].
[7] A method for producing a coffee beverage containing quercetin glycoside and sodium, wherein the concentration of sodium in the beverage is 50 to 300 ppm (w / w), and the concentration of quercetin glycoside is 100 to 3000 ppm (w / v). A method comprising adjusting to).
[8] A method for imparting a gorgeous scent to a coffee beverage, wherein the concentration of sodium in the beverage is adjusted to 50 to 300 ppm (w / w), and the concentration of quercetin glycoside is adjusted to 100 to 3000 ppm (w / v). A method comprising:

  According to the present invention, it is possible to obtain a coffee beverage having a good flavor with only a natural gorgeous fragrance enhanced by a simple method without changing the strength of the coffee feeling. Moreover, the coffee drink of this invention does not change a gorgeous fragrance also by a sterilization process or long-term storage, and can taste a gorgeous scented coffee drink easily.

(Coffee drink)
The coffee beverage of the present invention refers to one using coffee as a raw material. Here, the coffee component means a component containing a coffee bean-derived component, and includes, for example, a coffee extract, that is, a solution obtained by extracting roasted and pulverized coffee beans using water or warm water. . Moreover, the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.

  In the present specification, the coffee solid content refers to a solid content excluding components derived from coffee beans such as milk, sweeteners, antioxidants, etc., among the soluble solids contained in the coffee beverage. Is the coffee used as a value measured using the refractometer for sugar (Brix) at 20 ° C. of the solid content of the raw coffee extract (including a solution in which concentrated coffee extract or instant coffee is dissolved) It is a value obtained by multiplying the amount of extract (g). The coffee solid content concentration is a ratio (%) of the coffee solid content (g) to the liquid amount (g) of the coffee beverage. The coffee solid content concentration in the beverage of the present invention is not particularly limited, and this effect is obtained in a wide range, but a range of 0.6 to 1.4% by weight is preferable.

  The kind of coffee beans used for the coffee beverage of the present invention is not particularly limited. Examples of the cultivated tree species include arabica species, Robusta species, and Riberica species. Examples of coffee varieties include mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. One kind of coffee beans may be used, or a plurality of kinds may be blended. There is no particular restriction on the roasting method of roasted coffee beans, and there are no restrictions on the roasting temperature and roasting environment, and a normal method can be adopted, but the roasting degree L value of coffee beans is 18-24. preferable. Furthermore, there is no restriction | limiting about the extraction method from the roasted coffee beans, for example, using water and warm water (0-100 degreeC) from the pulverized material which roasted coffee beans were grind | pulverized into coarse grinding, medium grinding, fine grinding, etc. And extracting for 10 seconds to 30 minutes. Extraction methods include drip, siphon, boiling, jet, and continuous methods.

  Milk of milk, milk, dairy products and the like may be added to the coffee beverage of the present invention, but black coffee containing no milk is preferable. Black coffee also includes beverages containing sweeteners.

  In addition to milk, the coffee beverage of the present invention is a sweetener (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharide, maltooligo, as long as the effects of the present invention are not impaired. Sugar, isomaltoligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharified, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, Sucralose, dulcin, etc.), antioxidants (such as sodium erythorbate), emulsifiers (such as sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), flavors (such as coffee flavor) Can be Yibin blended. From the viewpoint of imparting a natural scent, it is preferable not to use a fragrance.

  Although the caffeine density | concentration of the coffee drink of this invention is not specifically limited, About 30-75 mg / 100g is preferable. Moreover, although the chlorogenic acid density | concentration of the coffee drink of this invention is not specifically limited, About 15-85 mg / 100g is preferable.

  The pH of the coffee beverage of the present invention is not particularly limited, but is preferably pH 6.0 or less, more preferably pH 5.8 or less, from the viewpoint of the stability of the quercetin glycoside. From the viewpoint of flavor, in any case, the pH is preferably 5.4 or more, and more preferably pH 5.6 or more. Overall, the pH is preferably 5.4 to 6.0, and more preferably 5.6 to 5.8. Examples of the method for adjusting the pH of the beverage include adding an acid or alkali to the beverage or passing the solution through an ion exchange resin. Examples of the acid component to be used include citric acid, lactic acid, tartaric acid, succinic acid, malic acid, and ascorbic acid as organic acids, and hydrochloric acid and phosphoric acid as inorganic acids. Examples of the alkali component include sodium hydroxide, potassium hydroxide and sodium bicarbonate. However, when using a sodium salt, it is good to adjust so that the sodium concentration in a drink may be in the specific range mentioned later.

  The form of the coffee beverage of the present invention is not limited. For example, it may be in the form of a beverage in which concentrated coffee extract or instant coffee is dissolved, or may be enclosed in a container such as a can or a PET bottle to form a container-packed coffee drink. . When setting it as a container-packed drink, the manufacturing method of the drink of this invention includes the process of filling a container with a coffee drink. Moreover, when it is set as a container-packed drink, when a coffee drink is sterilized before or after filling a container with a coffee drink, it is preferable because long-term storage becomes possible. For example, when making a canned coffee beverage, a predetermined amount of the coffee beverage can be filled in the can, and for example, retort sterilization can be performed at 120 to 125 ° C. for about 5 to 20 minutes for heat sterilization. In addition, in the case of PET bottles, paper packs, bottled beverages, for example, UHT sterilization held at 130 to 145 ° C. for about 2 to 120 seconds, etc., by filling a predetermined amount aseptically at a hot pack or at a low temperature, A packaged beverage can be obtained.

  Here, heat sterilization of coffee beverages is sterilization accompanied by severe heating for coffee beverages, and in coffee beverages, there is a problem that the odor and miscellaneous taste become noticeable due to heating and the quality as coffee beverages deteriorates. In the coffee beverage of the present invention, an enhanced gorgeous scent is maintained even when sterilization is performed.

  After preparing a coffee beverage containing quercetin glycoside and sodium in a predetermined concentration range of the present invention, it may be concentrated to give a concentrated solution, or dried and solidified by means of freeze drying, spray drying, etc. It may be a solid coffee that can be easily dissolved in hot water such as so-called instant coffee. Such concentrated liquid and solid coffee (instant coffee) are convenient for storage and transportation. Further, by diluting or dissolving with an appropriate amount of water or hot water according to the degree of concentration, it is possible to easily enjoy the coffee beverage with enhanced gorgeous aroma of the present invention.

(sodium)
The coffee beverage of the present invention contains sodium, and the sodium concentration in the beverage is in a specific range.

  The form of sodium used in the present invention is not particularly limited. For example, sodium ascorbate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium citrate, sodium phosphate, sodium hydrogen phosphate, sodium tartrate, sodium benzoate, etc. And mixtures thereof as readily available sodium salts such as mixtures thereof. Sodium is also included in the components derived from coffee beans.

  The sodium concentration in the coffee beverage of the present invention is 50 to 300 ppm (w / w), preferably 100 to 250 ppm. The effect of the present invention cannot be obtained if the sodium concentration is too low or too high. The sodium concentration can be measured by a known method. For example, the sodium concentration can be measured by atomic absorption spectrophotometry.

(Quercetin glycoside)
In the present invention, “quercetin glycoside” refers to a glycoside of quercetin (also referred to as quercetin), which is a kind of flavonoid, unless otherwise specified, and is represented by the following formula.

(Wherein (X) _n represents a sugar chain, and n is an integer of 1 or more.)
Here, the saccharide | sugar which comprises the sugar chain represented by X which glycoside bonds to quercetin is glucose, a rhamnose, galactose, and glucuronic acid, for example, Preferably they are glucose and a rhamnose. Moreover, if n is 1 or more, it will not be restrict | limited especially, However, Preferably it is 1-16, More preferably, it is 1-8. When n is 2 or more, the X moiety may consist of one type of sugar chain or a plurality of sugar chains.

  In the present specification, QG1 is one in which one glucose is arranged in quercetin, QG2 is one in which two glucoses are arranged, and QG3 is one in which three glucoses are arranged (hereinafter, QG4, GG5, QG6...

  The quercetin glycoside of the present invention includes a product obtained by treating an existing quercetin glycoside with an enzyme or the like to cause sugar transfer.

  The quercetin glycoside referred to in the present invention specifically includes rutin, enzyme-treated rutin, quercitrin, and isoquercitrin.

  In the present invention, one compound included in the quercetin glycoside may be used alone, or a plurality of compounds may be mixed and used.

  The quercetin glycoside used in the present invention is not particularly limited in its origin and production method. For example, capers, apples, tea, onions, grapes, broccoli, moroheiya, raspberries, bilberries, cranberries, optia, leaf vegetables, citrus fruits, etc. are known as plants rich in quercetin, and quercetin glycosides are derived from these plants. Can be obtained.

  Rutin is a compound represented by the following formula.

  Rutin is sometimes referred to as lutoside or quercetin-3-rutinoside.

  In a particularly preferred embodiment of the present invention, an enzyme-treated product of rutin (hereinafter, enzyme-treated rutin) is used as the quercetin glycoside. Enzyme-treated rutin refers to an ingredient obtained by enzymatic treatment of rutin or an analog thereof. Enzyme-treated rutin is sometimes referred to as enzyme-treated isoquercitrin or sugar transfer rutin.

  A particularly preferable example of the enzyme-treated rutin is composed of 1 to 7 glucoses by treating isoquercitrin obtained by enzymatic treatment of quercetin glycoside and removing the rhamnose sugar chain portion, isoquercitrin treated with glycosyltransferase. The main component is a sugar chain bonded or a mixture thereof.

  Isoquercitrin can be produced, for example, by the method described in WO 2005/030975, that is, by treating rutin with naringinase in the presence of certain edible components. Furthermore, as described in WO2005 / 030975, α-glycosylisoquercitrin can be obtained by treating isoquercitrin with a glycosyltransferase.

  In general, rutin is known to have an antioxidant effect, but its use is limited because it is sparingly soluble in water. However, enzyme-treated rutin can be suitably used in beverages because of its improved water solubility due to sugar transfer. Enzyme-treated rutin is known to have a variety of physiological functions, including potent antioxidant activity, platelet aggregation and adhesion inhibition, vasodilation, and anticancer activity, improving inflammation and promoting blood circulation It is used in health foods for the purpose of such effects. The enzyme-treated rutin can be obtained, for example, by treating an extract such as Enju or buckwheat with a glycosyltransferase.

  The amount (concentration) of quercetin glycoside in the beverage of the present invention is 100 to 3000 ppm (w / v), preferably 200 to 2000 ppm, more preferably 250 to 1000 ppm. In the present invention, the amount of quercetin glycoside in the beverage refers to the amount obtained by converting the total amount of quercetin glycoside as QG1 unless otherwise specified.

  The amount of quercetin glycoside can be measured by an ordinary method well known to those skilled in the art. The amount of quercetin glycoside may be determined by the following method using QG1 to QG7 as components involved unless otherwise specified: That is, Quercetin 3-O-glucoside (QG1) is used as a standard substance, and HPLC is used. A calibration curve is prepared based on the peak area of the absorbance when detected at a wavelength of 350 nm and the standard substance concentration. Since quercetin glycoside is hydrolyzed to quercetin in the small intestine, QG1 to QG7 are considered to be physiologically equivalent, and quercetin 3-position glycoside is not related to the length of sugar chain. , All have a maximum absorption at 350 nm, and its absorbance depends on quercetin, which is an aglycon moiety. Therefore, although molecular weights are different, QG1 to QG7 are considered to be equal in terms of molar absorbance, and the components involved are quantified in terms of QG1. Specifically, the analysis sample is subjected to HPLC under the same conditions as the standard substance, and the peak that matches the elution retention time of the standard substance is specified in the obtained chart. Then, the peaks of quercetin glycosides QG2 to QG7 detected before the peak of QG1 are specified (if any), and from the total of each peak area, using a calibration curve created using a standard substance, The quercetin glycoside content in the analysis sample is calculated. Even if the sugar is rhamnose, galactose, or glucuronic acid, it can be measured by the same method.

  The ratio of the quercetin glycoside concentration (ppm) to the sodium concentration (ppm) contained in the coffee beverage of the present invention is preferably 3: 1 to 1:40, and preferably 1: 1 to 1:20. More preferably.

(Beverage production method)
The method for producing the beverage of the present invention is not particularly limited as long as the blending amount of each component described above can be satisfied. The timing for adjusting the content of sodium or quercetin glycoside is not particularly limited.

  For example, a raw material containing a quercetin glycoside is added to an existing coffee beverage by a conventional method so that the concentration of the quercetin glycoside is appropriate. Next, the drink of this invention can be manufactured by adding sodium salts, such as sodium chloride, so that the compounding quantity of sodium may become suitable.

  Thus, a gorgeous fragrance can be imparted to the coffee beverage by adjusting the sodium concentration and quercetin glycoside concentration in the beverage to a predetermined range. Therefore, in another aspect, the method for producing a beverage of the present invention is a method for imparting a gorgeous scent to a coffee beverage.

  Hereinafter, the present invention will be described more specifically based on examples. The present invention is not limited to these examples.

  In this example, the amount of quercetin glycoside was measured by the following method.

1. Analysis method (equipment and reagents, operation method)
1-1. Reagent / Acetonitrile: High-performance liquid chromatograph purity 99.8% (manufactured by Nacalai Tesque)
・ Water: Impurity for high performance liquid chromatograph 0.001% or less (manufactured by Nacalai Tesque)
・ Trifluoroacetic acid: 99% purity (manufactured by Nacalai Tesque)
・ Isoquercitrin (Quercetin 3-O-glucoside: QG1): SSX1327S, purity 93.8% (Funakoshi Co., Ltd.)
・ Ethanol: 99.8% purity for high performance liquid chromatography (manufactured by Nacalai Tesque)
Dimethyl sulfoxide (hereinafter referred to as DMSO): purity 99.0% (manufactured by Nacalai Tesque).

1-2. Analytical instrument high performance liquid chromatograph (hereinafter referred to as HPLC)
Pump: LC-10ADvp
Detector: SPD-M10Avp detector
Analysis software: Class LCsolution (Shimadzu Corporation)
1-3. Preparation of analysis sample ・ The stock solution of the food is diluted 5-fold with 20% ethanol / water and filtered through a 0.45 μm filter (Mirex LH-4: manufactured by Millipore) for HPLC.

1-4. Preparation of calibration curve 1.0 mg of Quercetin 3-O-glucoside (Funakoshi Co., Ltd .: SSX 1327S, purity 93.8%), the standard substance, was accurately weighed and 0.5 ml of dimethyl sulfoxide (DMSO: Nacalai in a 5 ml volumetric flask) Dissolve in Tesque Co., Ltd. (purity 99.0%), and fill up to 5 ml with 20% ethanol (Nacalai Tesque Co., Ltd., purity 99.8% Special reagent for high performance liquid chromatography) / water. This 200 μg / ml solution is diluted sequentially with 20% ethanol / water to make 10, 25, 50, and 100 μg / ml solutions. 10 μl of each concentration solution is subjected to HPLC. The elution retention time of the peak detected at this time is about 14.5 minutes. At this time, a calibration curve is prepared based on the area and concentration at an ultraviolet absorbance of 350 nm.

  Calculate an approximate straight line passing through the origin, calculate the concentration from QG1 to QG7 using this, and calculate the amount of quercetin glycoside by multiplying the sum by the purity of the standard substance (93.8%).

1-5. Test procedure and qualitative test: Analyze the analysis sample under the same conditions as the standard, and set the peak that matches the elution retention time of the QG1 standard to QG1. QG1 is a quercetin glycoside in which one glucose is bound to quercetin.
Quantitative test: The six peaks detected before the QG1 peak are glycosides of quercetin further glucose-bound to QG1. In HPLC analysis, compounds in which 1 to 6 glucoses were further bound to QG1 and QG1 were detectable, and these (QG1 to QG7) were set as the components involved. In addition, since quercetin glycoside is hydrolyzed to quercetin in the small intestine, QG1 to QG7 are considered to be physiologically equivalent and are the main constituents of quercetin glycoside, and standard products are available QG1 is set as the index component, and the amount in terms of QG1 is calculated. The peak areas of the seven elution peaks of quercetin glycoside are measured, and the quercetin glycoside content in the analysis sample is calculated from a calibration curve created based on the peak area of the QG1 standard product.

  Isoquercitrin (QG1) is a compound in which one molecule of glucose is β-bonded to the 3-position of quercetin. QG2 to QG7 are a group of compounds in which 1 to 6 glucoses are further α-1,4 linked to QG1, and the seven components QG1 and QG2 to QG7 are involved components.

  Regardless of the length of the sugar chain, quercetin 3-position glycosides all have a maximum absorption at 350 nm, and the absorbance is contributed by quercetin, which is an aglycon moiety. Therefore, although the molecular weight is different, QG1 to QG7 are considered to be equal in terms of molar absorbance, and the components involved are determined in terms of QG1.

  Roasted coffee beans (L value = 18) are crushed to medium grind, dipped in hot water at 55 to 65 ° C. to obtain an extract of Brix 2 to 3.5, and filtered through 500 mesh to remove insoluble solids. The coffee solid solution was diluted with pure water so that the coffee solid content concentration was 1.1% by weight to obtain a coffee extract. To this, a predetermined amount of Sanemic P15 (isoquercitrin glycoside-containing preparation; manufactured by Saneigen FFI Co., Ltd.) and predetermined amounts of various sodium salts were added, and the pH was adjusted to 6 with a pH adjuster (potassium hydroxide). A black coffee drink was obtained. After the sterilization treatment, it was filled into a 185 mL steel container. The sensory evaluation was conducted by 5 trained panelists, and the beverages to which neither sodium nor quercetin glycosides were added were controlled for 2 items of coffee feeling (overall coffee flavor) and gorgeous scent (evaluation score: 0) ), And the average score of five panelists is shown in Table 1. (4 points: extremely strong to 0 points: the same level as the control). Moreover, the presence or absence of bitterness derived from a quercetin glycoside was evaluated, and it described in Table 1 ((circle): There exists bitterness and x: There is no bitterness).

  The quercetin glycoside concentration in the beverage described in Table 1 is a value calculated as a QG1 equivalent amount by the above-described method, and the sodium concentration in the beverage is a value measured by an atomic absorption photometry method. The sodium concentration of the beverage to which neither sodium nor quercetin glycoside was used as a control in sensory evaluation was 0.7 ppm. In addition, the amount of caffeine in each beverage was 580 ppm, and the amount of chlorogenic acid was 300 ppm.

  From these results, by adjusting the sodium concentration in the beverage to 50-300 ppm and the quercetin glycoside concentration in the beverage to 100-3000 ppm, only the natural gorgeous aroma is enhanced without changing the strength of the coffee feeling. It was found that a coffee drink was obtained.

  Using the four types of coffee extracts whose roasted degree (L value) and coffee solid content concentration of coffee roasted beans were changed, similarly to Example 1, beverages 1 to 4 shown in Table 2 were prepared. Sensory evaluation and measurement of quercetin glycoside and sodium concentration in beverages were performed. These results are listed in Table 2. In the sensory evaluation, each of beverages 1 to 4 was evaluated using a beverage to which neither sodium nor quercetin glycoside was added as a control (evaluation score: 0). The sodium concentration of the beverage used as a control in sensory evaluation was 0.7 ppm for the controls of beverages 1 and 2, 0.4 ppm for the control of beverage 3, and 0.9 ppm for the control of beverage 4, respectively. The amount of caffeine and the amount of chlorogenic acid of each beverage were 580 ppm and 350 ppm for sample 1, 620 ppm and 810 ppm for sample 2, 330 ppm and 170 ppm for sample 3, and 740 ppm and 390 ppm for sample 4, respectively.

  From these results, it was found that the same effects as those confirmed in Example 1 were obtained regardless of the type of coffee extract (roasting degree, solid content).

Claims (8)

  A coffee beverage containing quercetin glycoside and sodium, wherein the beverage has a sodium concentration of 50 to 300 ppm (w / w) and a quercetin glycoside concentration of 100 to 3000 ppm (w / v) .   The coffee beverage according to claim 1, which is black coffee.   The coffee drink according to claim 1 or 2, wherein the quercetin glycoside contains isoquercitrin.   The coffee drink according to any one of claims 1 to 3, wherein the quercetin glycoside concentration (w / v) relative to the sodium concentration (w / w) in the beverage is 3: 1 to 1:40.   The coffee concentrate obtained by concentrating the coffee drink of any one of Claims 1-4.   Instant coffee obtained by drying the coffee drink according to any one of claims 1 to 4.   A method for producing a coffee beverage containing quercetin glycoside and sodium, wherein the concentration of sodium in the beverage is adjusted to 50 to 300 ppm (w / w), and the concentration of quercetin glycoside is adjusted to 100 to 3000 ppm (w / v) A method comprising:   It is a method of imparting a gorgeous scent to a coffee beverage, wherein the sodium concentration in the beverage is adjusted to 50 to 300 ppm (w / w), and the quercetin glycoside concentration is adjusted to 100 to 3000 ppm (w / v). Including methods.