JP6725237B2 - Soluble coffee - Google Patents

Description

The present invention relates to soluble coffee.

Freshly brewed coffee beverages have a rich coffee aroma and are excellent, but they are inferior in convenience in terms of brewing work and waste disposal. In order to improve its convenience, soluble coffee that can be immediately drunk by being dissolved in hot water or cold water has been developed and widely used. However, soluble coffee tends to have a fragrance peculiar to coffee during production. Therefore, many attempts have been made to enhance the aroma of soluble coffee. For example, soluble coffee containing a dry coffee extract component obtained by drying a coffee extract and a finely ground coffee bean component that has not been extracted (Patent Document 1), instant freeze dried coffee, and coffee consisting of regular roast finely ground coffee beans. A composition (Patent Document 2) has been proposed.

On the other hand, coffee oil is an oil component contained in roasted coffee beans. For example, coffee oil obtained by extracting a roasted coffee bean with a supercritical fluid is added to a roasted coffee bean extract. However, there is a report that the deterioration odor generated by long-term storage can be suppressed (Patent Document 3).

Special table 2011-527574 gazette Special table 2013-506415 gazette JP, 2010-17126, A

The present inventor conducted studies to develop a soluble coffee having a good coffee flavor. As a result, dried coffee extract obtained by drying a coffee extract extracted from roasted coffee beans as soluble coffee is widely used, but such soluble coffee is dissolved in hot water and drunk. It was found that not only the aroma peculiar to coffee was insufficient, but also unpleasant sourness was likely to occur when cooled. In addition, soluble coffee obtained by adding finely ground coffee beans to a dry coffee extract has a rich aroma peculiar to coffee when dissolved in hot water and drunk, but not only does it produce fine powder tongue residue, but also the taste. It was found that the thickness (feeling of body) was insufficient.
An object of the present invention is to provide a soluble coffee in which the tongue residue of fine powder when drinking and unpleasant sourness when cooled are suppressed and the thickness of taste is enhanced.

In the soluble coffee containing the dried coffee extract and the roasted coffee bean fine powder, the present inventor reduces sodium to a specific amount or less, and the roasted coffee bean fine powder and the coffee oil have a certain amount ratio satisfying a certain relationship. It was found that such control not only suppresses the tongue residue of fine powder when drinking and the unpleasant sourness when cooled, but also enhances the taste thickness without producing an oily feeling.

That is, the present invention provides the following soluble coffee.
(A) dry coffee extract,
(B) Contains finely ground roasted coffee beans,
(C) The content of sodium is 0.03 mass% or less, and (D) coffee oil and (B) roasted coffee bean fine powder are represented by the following formula (1);
6.3952×β−8.7088<α<5.8928×β−0.1768 ・・・(1)
[In formula, (alpha) shows the mass (mass %) of roasted coffee bean fine powder, (beta) shows the mass (mass %) of coffee oil. However, α is α>0. ]
Soluble coffee that satisfies the relationship shown in.

According to the present invention, it is possible to provide a soluble coffee in which not only the tongue residue of fine powder when drinking and unpleasant sourness when cooled are suppressed but also the taste thickness is enhanced without producing an oily feeling. You can

Hereinafter, the soluble coffee of the present invention will be described.
In the present specification, "soluble coffee" refers to an instant product that can be immediately drunk after being reduced with a liquid such as water or milk at the time of drinking, and the solid content in the soluble coffee is usually 95% by mass or more, preferably 97. It is at least mass%. The upper limit of the solid content is not particularly limited and may be 100% by mass. Here, in the present specification, the “solid content” means the mass% of the residue after removing the volatile substances by drying the sample for 3 hours with an electric constant temperature dryer at 105° C.

The soluble coffee of the present invention contains (A) dried coffee extract.
As used herein, the term “dry coffee extract” refers to a coffee extract that has been dried. The dry coffee extract has a solid content of usually 95% by mass or more, preferably 97% by mass or more, and the upper limit is not particularly limited and may be 100% by mass.

Examples of the coffee extract include a coffee extract extracted from roasted coffee beans, an aqueous solution of instant coffee, and the like, and those activated carbon-treated products are preferable from the viewpoint of suppressing unpleasant sourness when cooled.
The coffee extract uses roasted coffee beans per 100 g of the coffee extract in terms of green beans, preferably 1 g or more, more preferably 2.5 g or more, and further preferably 5 g or more. Here, 1 g of roasted coffee beans is equivalent to 1.3 g of green coffee beans in terms of green beans (revised new edition, soft drinks, supervised by: National Soft Drink Industry Association, published by Korin, Heisei 1) Issued December 25, page 421).

The extraction method and extraction conditions are not particularly limited, and known methods and conditions can be used, but a multistage extraction method can also be adopted. Here, the "multi-stage extraction method" in the present specification refers to an extraction method using an apparatus in which a plurality of independent extraction towers are connected in series by piping, and more specifically, a plurality of independent extraction towers is used. An operation of charging roasted coffee beans, supplying an extraction solvent to the first-stage extraction tower to discharge the coffee extract from the extraction tower, and supplying the coffee extract to the next-stage extraction tower. This is an extraction method in which the coffee extract discharged from the extraction tower at the final stage is repeatedly collected. The extraction may be carried out under normal pressure or under pressure.

The roasting degree of the roasted coffee beans used for extraction is preferably 10 to 60, more preferably 13 to 40, still more preferably 15 to 38, and still more preferably 20 to 36 as the L value. In the present invention, coffee beans having different roasting degrees may be mixed and used. When coffee beans having different roasting degrees are mixed and used, the roasting degree of the roasted coffee beans is the value obtained by multiplying the L value of the roasted coffee beans to be used by the content ratio of the roasted coffee beans. Total. Here, the "L value" in the present specification means that the lightness of roasted coffee beans is measured with a color difference meter, with black having an L value of 0 and white having an L value of 100. The roasting method and roasting conditions are not particularly limited.

Examples of the bean species of coffee beans include Arabica species, Robusta species, Riberica species, Arabista species, and the like. In addition, the production area of coffee beans is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandolin, Blue Mountain, Guatemala, Vietnam, Indonesia, and the like. In the present invention, one kind or two or more kinds of roasted coffee beans having different kinds of beans and different production areas can be used.

The coffee extract may be treated with activated carbon. The activated carbon treatment may be either batch type or continuous type. In the batch method, for example, activated carbon may be added to the coffee extract and stirred at 0 to 100° C. for 0.5 minutes to 5 hours, and then the activated carbon may be removed. On the other hand, in the continuous method, for example, the column may be filled with activated carbon, and the coffee extract may be passed through the lower or upper portion of the column and discharged from the other side. Alternatively, roasted coffee beans and activated carbon may be charged in the same container, the extraction solvent may be supplied into the container, and the coffee extract preparation and the activated carbon treatment may be performed substantially at the same time.

The activated carbon is not particularly limited as long as it is generally used for industry, and examples thereof include powdered activated carbon, granular activated carbon, activated carbon fiber and the like. Examples of the raw material of activated carbon include sawdust, coal, and coconut shells, and among them, coconut shells are preferable. In addition, activated carbon activated by a gas such as steam is also preferably used. Examples of commercially available steam activated carbon include Shirasagi WH2c (Japan EnviroChemicals Co., Ltd.), Dakukaku CW (Nimura Chemical Co., Ltd.), and Kuraray Coal GL (Kuraray Chemical Co., Ltd.).
The amount of the activated carbon used is preferably 2 to 50% by mass, more preferably 5 to 45% by mass based on Brix (%) of the coffee extract from the viewpoint of suppressing unpleasant sourness when cooled and enhancing the thickness of taste. %, more preferably 10 to 40% by mass, and most preferably 15 to 40% by mass. Here, "Brix" in the present specification is a value measured using a sugar refractometer, and is a value corresponding to the mass percentage of the sucrose aqueous solution at 20°C. Further, it means the concentration of soluble solid content calculated from the refractive index of the sample with reference to the refractive index of the sucrose aqueous solution at 20°C. Specifically, it can be measured by the method described in Examples below. The contact temperature with activated carbon is usually 0 to 100°C, preferably 10 to 80°C, more preferably 12 to 60°C.

Examples of the method for drying the coffee extract include spray drying, vacuum drying, freeze drying and the like. Examples of the form of the dry coffee extract include powder and granules.

The content of the (A) dry coffee extract in the soluble coffee of the present invention is preferably 86% by mass or more, more preferably 93% by mass or more, further preferably 94% by mass or more, from the viewpoint of enhancing the thickness of taste. From the viewpoint of suppressing unpleasant sourness when cooled, 99% by mass or less is preferable, 98% by mass or less is more preferable, and 97% by mass or less is further preferable. The content of the dry coffee extract (A) in the soluble coffee of the present invention is preferably 86 to 100% by mass, more preferably 93 to 99% by mass, and further preferably 94 to 98% by mass. ..

Further, the soluble coffee of the present invention contains (B) roasted coffee bean fine powder. Here, in the present specification, "roasted coffee bean fine powder" refers to fine particles of roasted coffee beans. (B) The average particle size of the roasted coffee bean fine powder is preferably 200 μm or less, more preferably 160 μm or less, still more preferably 140 μm or less, and further more preferably 120 μm or less, from the viewpoints of suppressing the tongue residue when drinking and enhancing the aroma. It is more preferably 100 μm or less, still more preferably 80 μm or less, still more preferably 50 μm or less, even more preferably 30 μm or less, and preferably 10 μm or more, more preferably 12 μm or more, still more preferably 15 μm or more. The range of the average particle diameter is preferably 10 to 200 μm, more preferably 10 to 160 μm, further preferably 10 to 140 μm, still more preferably 10 to 120 μm, still more preferably 12 to 120 μm, still more preferably 12. ˜100 μm, more preferably 15 to 80 μm, even more preferably 15 to 50 μm, still more preferably 15 to 30 μm. Here, in the present specification, the “average particle size of roasted coffee bean fine powder” is measured by a laser diffraction/scattering method based on Mie scattering theory, and specifically, laser diffraction/scattering The particle size distribution of the roasted coffee bean fine powder was prepared on the volume basis by a method particle size distribution measuring device, and the obtained median diameter (d ₅₀ ) was taken as the average particle diameter.

The (B) fine powder of roasted coffee beans can be obtained by crushing or polishing roasted coffee beans. Examples of devices used for crushing or polishing include cutter mills, hammer mills, jet mills, impact mills, Willey crushers, grinders, and the like.
In addition, in order to obtain roasted coffee bean fine powder having a desired average particle size, the roasted coffee beans may be pulverized or ground and then sieved to obtain one having a desired average particle size. A sieve manufactured by Tyler (JIS Z 8801-1) can be used for the classification operation.

(B) The roasting degree of the roasted coffee beans used for the roasted coffee bean fine powder is preferably 10 or more, more preferably 13 or more, still more preferably 15 or more, and 40 as the L value from the viewpoint of aroma enhancement. The following are preferred, 35 or less are more preferred, 30 or less are still more preferred, 26 or less are even more preferred, and 22 or less are even more preferred. The range of the L value is preferably 10 to 40, more preferably 13 to 35, still more preferably 13 to 30, still more preferably 15 to 26, still more preferably 15 to 22. The roasting method and roasting conditions are not particularly limited.
Examples of the bean species and production area of the coffee beans include the same ones as described above, and one or more coffee beans having different bean species, production area, roasting degree and the like may be used.

From the viewpoint of aroma enhancement, the content of (B) roasted coffee bean fine powder in the soluble coffee of the present invention is preferably 1% by mass or more, more preferably 1.2% by mass or more, and 1.5% by mass or more. From the viewpoint of suppressing the tongue residue when drinking, 14% by mass or less is preferable, 12% by mass or less is more preferable, and 8% by mass or less is further preferable. The content of the roasted coffee bean fine powder (B) in the soluble coffee of the present invention is preferably 1 to 14% by mass, more preferably 1.2 to 12% by mass, and still more preferably 1.5 to. It is 8% by mass.

The mass ratio [(B)/(A)] of (A) dry coffee extract and (B) roasted coffee bean fine powder in the soluble coffee of the present invention is preferably 0.010 or more from the viewpoint of aroma enhancement. , 0.013 or more is more preferable, 0.016 or more is further preferable, 0.02 or more is particularly preferable, and from the viewpoint of suppressing the tongue residue when drinking and unpleasant sourness when cooled, 0. 16 or less is preferable, 0.13 or less is more preferable, 0.10 or less is further preferable, and 0.08 or less is particularly preferable. The range of the mass ratio [(B)/(A)] is preferably 0.010 to 0.16, more preferably 0.013 to 0.13, still more preferably 0.016 to 0.10. It is preferably 0.02 to 0.08.

Further, the soluble coffee of the present invention has (C) sodium content of 0.03% by mass or less.
(C) Sodium is a component mainly derived from the raw material, but is characterized in that it is contained in an amount lower than that normally contained in soluble coffee. More specifically, the content of sodium (C) in the soluble coffee of the present invention is 0.03 mass% or less, but from the viewpoint of suppressing unpleasant sour taste when cooled, 0.02 mass% or less is preferable. The content is preferably 0.015% by mass or less, more preferably 0.01% by mass or less, still more preferably 0.005% by mass or less. The lower limit of the content of (C) sodium is not particularly limited and may be 0 mass%, but from the viewpoint of production efficiency, 0.00001 mass% or more is preferable, and 0.0001 mass% or more is further preferable. preferable. Here, the content of sodium (C) of 0% by mass is a concept that includes the case where the sodium content is below the detection limit in the “analysis of sodium” described in the examples below. The sodium content is reduced by the above-mentioned activated carbon treatment.

Furthermore, the soluble coffee of the present invention contains (D) coffee oil in order to suppress the tongue residue of fine powder when drinking and the unpleasant sourness when cooled and to enhance the thickness of taste.
(D) Coffee oil is contained in roasted coffee beans and coffee extracts from roasted coffee beans. The (D) coffee oil according to the present invention may be derived from a raw material or may be newly added.
(D) Coffee oil can be obtained, for example, from roasted coffee beans by steam distillation, extraction by solvent extraction, supercritical fluid extraction, or the like, or compression. Alternatively, commercially available coffee oil may be used. When (D) coffee oil is added, it is preferable to use coffee press oil obtained by pressing from the viewpoint of suppressing unpleasant sourness when cooled. Known methods can be adopted as the extraction method and the pressing method. Moreover, the bean type, production area, and degree of roasting of roasted coffee beans are not particularly limited.

In the soluble coffee of the present invention, (D) coffee oil and (B) roasted coffee bean fine powder are represented by the following formula (1);
6.3952×β−8.7088<α<5.8928×β−0.1768 ・・・(1)
It satisfies the relationship shown in. Coffee oil is also contained in (A) dried coffee extract and (B) roasted coffee bean fine powder, but the soluble coffee of the present invention further comprises (D) component as coffee oil so as to satisfy the above formula (1). Is preferably added. Thereby, not only the tongue residue of fine powder when drinking and unpleasant sourness when cooled can be suppressed, but also the thickness of taste can be enhanced without producing an oily feeling.

In the formula (1), α represents the mass (% by mass) of the roasted coffee bean fine powder, and β represents the mass (% by mass) of the coffee oil. In addition, when α (mass %) of coffee oil is applied to β in the formula (1), when α includes a minus region, α>0 in the minus region.

The soluble coffee of the present invention preferably satisfies the relationship shown in the following formula (2), more preferably the relationship shown in the following formula (3), and the tongue residue of fine powder when drinking or unpleasant sour taste when cooled is obtained. Is further suppressed, and the taste thickness can be further enhanced without producing an oily feeling. Note that α and β in the following formulas (2) and (3) have the same meaning as in the above formula (1), and α>0.

6.3952×β-3.7188<α<5.8928×β-0.5000 ・・・(2)
6.3952×β-3.7185<α<5.8928×β-0.2368 ・・・(3)

The mass ratio [(D)/(A)] of the (A) dry coffee extract and the (D) coffee oil in the soluble coffee of the present invention is from the viewpoint of suppressing the tongue residue when drinking and enhancing the taste thickness. , 0.001 or more is preferable, 0.003 or more is more preferable, 0.005 or more is further preferable, and from the viewpoint of suppressing oil feeling, 0.025 or less is preferable, 0.020 or less is more preferable, 0.015 or less. The following is more preferable. The mass ratio [(D)/(A)] is preferably 0.001 to 0.025, more preferably 0.003 to 0.020, and further preferably 0.005 to 0.015. .. In addition, in this specification, the mass of (D) coffee oil is the total amount of the thing derived from a raw material, and the thing added newly.

The mass ratio [(C)/(D)] of (C) sodium and (D) coffee oil in the soluble coffee of the present invention is used for suppressing the tongue residue when drinking and unpleasant sourness when cooled. From the viewpoint, 0.14 or less is preferable, 0.05 or less is more preferable, 0.03 or less is further preferable, and 0.01 or less is particularly preferable. The lower limit of the mass ratio [(C)/(D)] may be 0, but from the viewpoint of production efficiency, it is preferably 0.00001 or more, more preferably 0.00002 or more. The mass ratio [(C)/(D)] is preferably in the range of 0 to 0.14, more preferably 0.00001 to 0.05, still more preferably 0.00002 to 0.03, and further particularly preferably. Is 0.00002 to 0.01.

The soluble coffee of the present invention can contain (E) chlorogenic acids. Here, in the present specification, "chlorogenic acids" means monocaffeoylquinic acid of 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid, and 3-ferulaquinaic acid, 4-ferulaquina. Acid and 5-ferulaquinic acid, monoferulaquinic acid, and 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid It is a general term for all. In the present invention, at least one of the above 9 kinds may be contained, but it is preferable to contain all 9 kinds.

From the viewpoint of physiological effects, the content of (E) chlorogenic acids in the soluble coffee of the present invention is preferably 5% by mass or more, more preferably 5.5% by mass or more, further preferably 6% by mass or more, and flavor. From the viewpoint of, 20 mass% or less is preferable, 17 mass% or less is more preferable, 15 mass% or less is further preferable, 14 mass% or less is further more preferable, and 13 mass% or less is further more preferable. The range of the content of (E) chlorogenic acids in the soluble coffee of the present invention is preferably 5 to 20% by mass, more preferably 5 to 17% by mass, further preferably 5 to 15% by mass, and further more preferably Is 5.5 to 14% by mass, more preferably 6 to 13% by mass. The content of chlorogenic acids is defined based on the total amount of the above 9 kinds.

The mass ratio [(B)/(E)] of (B) roasted coffee bean fine powder and (E) chlorogenic acids in the soluble coffee of the present invention is from the viewpoint of enhancing aroma and suppressing unpleasant sourness when cooled. , 0.10 or more is preferable, 0.13 or more is more preferable, 0.14 or more is further preferable, 0.18 or more is particularly preferable, and 1.30 or less is from the viewpoint of suppressing the tongue residue when drinking. It is preferably 0.80 or less, more preferably 0.60 or less, still more preferably 0.50 or less. The range of the mass ratio [(B)/(E)] in the soluble coffee of the present invention is preferably 0.10 to 1.30% by mass, more preferably 0.13 to 0.80% by mass, It is more preferably 0.14 to 0.60% by mass, further preferably 0.18 to 0.50% by mass.

The mass ratio [(C)/(E)] of (C) sodium and (E) chlorogenic acids in the soluble coffee of the present invention is to suppress the tongue residue when drinking and the unpleasant sourness when cooled. From the viewpoint, 0.0025 or less is preferable, 0.0020 or less is more preferable, and 0.0015 or less is further preferable. The lower limit of the mass ratio [(C)/(E)] may be 0, but from the viewpoint of production efficiency, it is preferably 0.0001 or more, more preferably 0.0002 or more. The range of the mass ratio [(C)/(E)] is preferably 0.0000 to 0.0025, more preferably 0.0001 to 0.0020, and further preferably 0.0002 to 0.0020. ..

The mass ratio [(D)/(E)] of (D) coffee oil and (E) chlorogenic acids in the soluble coffee of the present invention is 0 from the viewpoint of suppressing tongue residue when drinking and enhancing taste thickness. 0.003 or more is preferable, 0.030 or more is more preferable, 0.040 or more is further preferable, and from the viewpoint of suppressing oil feeling, 0.250 or less is preferable, 0.200 or less is more preferable, and 0.150 or less is. More preferable. The mass ratio [(D)/(E)] is preferably 0.003 to 0.250, more preferably 0.030 to 0.200, and still more preferably 0.040 to 0.150. ..

The soluble coffee of the present invention can be produced by an appropriate method, for example, (A) dry coffee extract and (B) roasted coffee bean fine powder are blended, and (C) sodium content is It can be produced by controlling the quantity ratio of B) roasted coffee bean fine powder and (D) coffee oil so as to satisfy the relationship shown in the above formula (1).

Soluble coffee of the present invention, even if manufactured by mixing a pre-dried coffee extract and roasted coffee bean fine powder, after mixing the liquid coffee extract and roasted coffee bean fine powder, then dried. Although it may be produced, it is preferable that the coffee extract and the roasted coffee bean fine powder that have been dried in advance be mixed and produced from the viewpoint of aroma enhancement.

In addition, the soluble coffee of the present invention, if necessary, sweeteners, milk components, cocoa powder, antioxidants, flavors, pigments, emulsifiers, preservatives, seasonings, acidulants, amino acids, proteins, vegetable oils, pH adjustment You may mix|blend 1 type, or 2 or more types of additives, such as an agent and a quality stabilizer.

The soluble coffee of the present invention can take various forms. For example, when filling in a bottle or the like and weighing one cup with a spoon when drinking, a cup type containing one cup, a cup 1 It can be a stick type or the like, which is subdivided for each cup.

Regarding the above embodiment, the present invention further discloses the following soluble coffee and method.

<1>
(A) dry coffee extract,
(B) Contains finely ground roasted coffee beans,
(C) Sodium content is 0.03 mass% or less, and (D) coffee oil and (B) roasted coffee bean fine powder are represented by the following formula (1);
6.3952×β−8.7088<α<5.8928×β−0.1768 ・・・(1)
[In formula, (alpha) shows the mass (mass %) of roasted coffee bean fine powder, (beta) shows the mass (mass %) of coffee oil. However, α is α>0. ]
Soluble coffee that satisfies the relationship shown in.

<2>
(A) dry coffee extract,
(B) contains roasted coffee bean fine powder,
The content of (C) sodium is adjusted to 0.03 mass% or less, and (D) coffee oil and (B) roasted coffee bean fine powder are represented by the following formula (1);
6.3952×β−8.7088<α<5.8928×β−0.1768 ・・・(1)
[In formula, (alpha) shows the mass (mass %) of roasted coffee bean fine powder, (beta) shows the mass (mass %) of coffee oil. However, α is α>0. ]
The method for improving the tongue residue of fine powder when drinking soluble coffee, the method for suppressing unpleasant sour taste when soluble coffee is cooled, or the method for enhancing the taste thickness of soluble coffee, which is controlled so as to satisfy the relationship shown in.

<3>
The solid content in the soluble coffee is preferably 95% by mass or more, more preferably 97% by mass or more, and may be 100% by mass, or the soluble coffee according to <1> or the above <2>. The method of improving the tongue residue of fine powder when drinking soluble coffee, the method of suppressing unpleasant sourness when cold soluble coffee, or the method of enhancing the thickness of the taste of soluble coffee (hereinafter referred to as "soluble coffee, soluble coffee A method for improving the tongue residue of fine powder when ingested, a method for suppressing unpleasant sourness when the soluble coffee is cooled, or a method for enhancing the taste thickness of the soluble coffee" is referred to as "soluble coffee or the like".).
<4>
The solid content of the dry coffee extract is preferably 95% by mass or more, more preferably 97% by mass or more, and may be 100% by mass, according to any one of <1> to <3> above. Soluble coffee etc.
<5>
The soluble coffee or the like according to any one of the above items <1> to <4>, wherein the dried coffee extract is preferably a dried coffee extract.
<6>
Coffee extract, preferably a coffee extract extracted from roasted coffee beans, or an aqueous solution of instant coffee, more preferably a coffee extract extracted from roasted coffee beans or an activated carbon treatment product of an instant coffee aqueous solution, Soluble coffee and the like described in <5> above.
<7>
The coffee extract uses roasted coffee beans per 100 g of the coffee extract in terms of green beans, preferably 1 g or more, more preferably 2.5 g or more, and further preferably 5 g or more. <5 > Or <6>, such as soluble coffee.
<8>
The soluble coffee or the like according to any one of <5> to <7> above, wherein the coffee extract is preferably obtained by multi-step extraction of roasted coffee beans.
<9>
The roasted coffee beans used for extraction have an L value of preferably 10 to 60, more preferably 13 to 40, still more preferably 15 to 38, still more preferably 20 to 36. <5> to < 8) The soluble coffee or the like described in any one of 8>.
<10>
The roasted coffee beans used for extraction are one or more kinds of coffee beans, preferably selected from Arabica species, Robusta species, Reberica species and Arabista species, and the coffee beans are produced in Brazil, The soluble coffee according to any one of <5> to <9> above, which is one or more selected from Colombia, Tanzania, Mocha, Kilimanjaro, Mandolin, Blue Mountain, Guatemala, Vietnam and Indonesia.

<11>
Any of the above <6> to <10>, wherein the activated carbon is preferably powdered activated carbon, granular activated carbon or activated carbon fiber, more preferably coconut shell-derived activated carbon, and further preferably coconut shell-derived steam activated carbon. Soluble coffee described in Kaichi.
<12>
The amount of activated carbon used is preferably 2 to 50% by mass, more preferably 5 to 45% by mass, still more preferably 10 to 40% by mass, and particularly preferably 15 to 40% by mass, based on Brix of the coffee extract. The soluble coffee or the like according to any one of <6> to <11>.
<13>
The content of the (A) dry coffee extract in the soluble coffee is preferably 86% by mass or more, more preferably 93% by mass or more, further preferably 94% by mass or more, and preferably 99% by mass or less, The soluble coffee or the like according to any one of <1> to <12>, which is preferably 98% by mass or less, more preferably 97% by mass or less.
<14>
(B) The average particle size of the roasted coffee bean fine powder is preferably 200 μm or less, more preferably 160 μm or less, further preferably 140 μm or less, further preferably 120 μm or less, further preferably 100 μm or less, further preferably 80 μm or less, further The soluble coffee or the like according to any one of <1> to <13>, which is preferably 50 μm or less, preferably 10 μm or more, more preferably 12 μm or more, further preferably 15 μm or more.
<15>
(B) The average particle diameter of the roasted coffee bean fine powder is preferably 10 to 200 μm, more preferably 10 to 160 μm, further preferably 10 to 140 μm, even more preferably 10 to 120 μm, still more preferably 12 to 120 μm, The solution according to any one of the above <1> to <14>, further preferably 12 to 100 μm, even more preferably 15 to 80 μm, even more preferably 15 to 50 μm, still more preferably 15 to 30 μm. Coffee etc.
<16>
(B) The soluble coffee and the like according to any one of <1> to <15>, wherein the roasted coffee bean fine powder is preferably obtained by crushing or polishing roasted coffee beans.
<17>
The roasted coffee bean fine powder (B) has an L value of preferably 10 or more, more preferably 13 or more, still more preferably 15 or more, preferably 40 or less, more preferably 35 or less, still more preferably 30 or less. The soluble coffee or the like according to any one of <1> to <16>, which is more preferably 26 or less, and particularly preferably 22 or less.
<18>
The roasted coffee bean fine powder (B) has an L value of preferably 10 to 40, more preferably 13 to 35, still more preferably 13 to 30, still more preferably 15 to 26, still more preferably 15 to 22. The soluble coffee or the like according to any one of <1> to <17>.
<19>
(B) The roasted coffee bean fine powder is one or two or more kinds of coffee beans, preferably selected from Arabica species, Robusta species, Reberica species and Arabista species, and the coffee beans are produced in Brazil, The soluble coffee according to any one of <1> to <18> above, which is one or more selected from Colombia, Tanzania, Mocha, Kilimanjaro, Mandolin, Blue Mountain, Guatemala, Vietnam and Indonesia.
<20>
The content of (B) roasted coffee bean fine powder in soluble coffee is preferably 1% by mass or more, more preferably 1.2% by mass or more, still more preferably 1.5% by mass or more, and preferably 14% by mass or more. The soluble coffee or the like according to any one of <1> to <19>, which is less than or equal to mass%, more preferably less than or equal to 12% by mass, and further preferably less than or equal to 8% by mass.

<21>
The content of (B) roasted coffee bean fine powder in soluble coffee is preferably 1 to 14% by mass, more preferably 1.2 to 12% by mass, still more preferably 1.5 to 8% by mass. The soluble coffee or the like according to any one of <1> to <20>.
<22>
The content of (B) roasted coffee bean fine powder in soluble coffee is preferably 1.64% by mass or more, more preferably 1.74% by mass or more, still more preferably 3.23% by mass or more, The soluble coffee or the like according to any one of 1> to <21>.
<23>
The content of (B) roasted coffee bean fine powder in soluble coffee is preferably 6.25% by mass or less, and more preferably 3.23% by mass or less, any one of the above items <1> to <22>. Soluble coffee, etc.
<24>
The content of (B) roasted coffee bean fine powder in soluble coffee is preferably 1.64 to 6.25 mass%, 1.64 to 3.23 mass%, 1.74 to 6.25 mass%, 1 Soluble coffee etc. in any one of said <1>-<23> which is 0.74-3.23 mass %, or 3.25-6.25 mass %.
<25>
The mass ratio [(B)/(A)] of (A) dried coffee extract and (B) roasted coffee bean fine powder in soluble coffee is preferably 0.010 or more, more preferably 0.013 or more, More preferably 0.016 or more, particularly preferably 0.02 or more, preferably 0.16 or less, more preferably 0.13 or less, still more preferably 0.10 or less, particularly preferably 0.08. The soluble coffee or the like according to any one of <1> to <24> below.
<26>
The mass ratio [(B)/(A)] of (A) dry coffee extract and (B) roasted coffee bean fine powder in soluble coffee is preferably from 0.010 to 0.16, more preferably from 0. 013 to 0.13, more preferably 0.016 to 0.10, and still more preferably 0.02 to 0.08, the soluble coffee or the like according to any one of <1> to <25>.
<27>
The mass ratio [(B)/(A)] of (A) dry coffee extract and (B) roasted coffee bean fine powder in the ruble coffee is preferably 0.017 or more, more preferably 0.018 or more. , And more preferably 0.033 or more, the soluble coffee or the like according to any one of the above items <1> to <26>.
<28>
The mass ratio [(B)/(A)] of (A) dry coffee extract and (B) roasted coffee bean fine powder in the ruble coffee is preferably 0.067 or less, more preferably 0.033 or less. The soluble coffee or the like according to any one of the above items <1> to <26>.
<29>
The mass ratio [(B)/(A)] of (A) dry coffee extract and (B) roasted coffee bean fine powder in the ruble coffee is preferably 0.017 to 0.067, 0.018 to The soluble coffee etc. in any one of said <1>-<28> which is 0.067, 0.033-0.067, 0.017-0.033, or 0.018-0.033.
<30>
The content of (C) sodium in soluble coffee is preferably 0.02% by mass or less, more preferably 0.015% by mass or less, further preferably 0.01% by mass or less, and particularly preferably 0.005% by mass. % Or less, preferably 0.00001% by mass or more, more preferably 0.0001% by mass or more, and may be 0% by mass, according to any one of the above items <1> to <29>. Soluble coffee etc.

<31>
The content of (C) sodium in the soluble coffee is preferably 0 to 0.02% by mass, more preferably 0.00001 to 0.02% by mass, further preferably 0.00001 to 0.015% by mass, and further The soluble coffee or the like according to any one of <1> to <30>, which is preferably 0.00001 to 0.01% by mass, and particularly preferably 0.0001 to 0.005% by mass.
<32>
The content of (C) sodium in soluble coffee is preferably 0.0197% by mass or less, more preferably 0.0048% by mass or less, and further preferably 0.009% by mass or less, <1> to << 31. The soluble coffee or the like described in any one of 31.
<33>
(D) The coffee oil is preferably a steam distillate, a solvent extract, a supercritical fluid extract or a pressed extract from roasted coffee beans, more preferably coffee press oil, <1> ~ The soluble coffee or the like according to any one of <32>.
<34>
The (D) coffee oil and the (B) roasted coffee bean fine powder preferably satisfy the relationship represented by the following formula (2), and more preferably satisfy the relationship represented by the following formula (3): The soluble coffee or the like according to any one of <1> to <33>.
6.3952×β-3.7188<α<5.8928×β-0.5000 ・・・(2)
6.3952×β-3.7185<α<5.8928×β-0.2368 ・・・(3)
[In formula, (alpha) shows the mass (mass %) of roasted coffee bean fine powder, (beta) shows the mass (mass %) of coffee oil. However, α is α>0. ]
<35>
The mass ratio [(D)/(A)] of (A) dry coffee extract and (D) coffee oil in soluble coffee is preferably 0.001 or more, more preferably 0.003 or more, and further preferably The soluble coffee according to any one of <1> to <34>, which is 0.005 or more, preferably 0.025 or less, more preferably 0.020 or less, and further preferably 0.015 or less. etc.
<36>
The mass ratio [(D)/(A)] of the (A) dry coffee extract and the (D) coffee oil in the soluble coffee is preferably 0.001 to 0.025, more preferably 0.003 to 0. 0.020, more preferably 0.005 to 0.015, the soluble coffee or the like according to any one of <1> to <35>.
<37>
The mass ratio [(D)/(A)] of the (A) dry coffee extract and the (D) coffee oil in the soluble coffee is preferably 0.0043 or more, more preferably 0.0056 or more, and further preferably The soluble coffee or the like according to any one of <1> to <36>, which is 0.0066 or more, more preferably 0.0069 or more, and further preferably 0.0083 or more.
<38>
The mass ratio [(D)/(A)] of (A) dry coffee extract and (D) coffee oil in soluble coffee is preferably 0.0183 or less, more preferably 0.0139 or less, and further preferably The soluble coffee or the like according to any one of the above items <1> to <37>, which is 0.0126 or less, more preferably 0.0093 or less.
<39>
The mass ratio [(D)/(A)] of (A) dry coffee extract and (D) coffee oil in soluble coffee is preferably 0.0043 to 0.0183, 0.0056 to 0.0183, 0.0066 to 0.0183, 0.0069 to 0.0183, 0.0069 to 0.0139, 0.0069 to 0.0126, or 0.0069 to 0.0093, <1> to <38. > Soluble coffee, etc.
<40>
The mass ratio [(C)/(D)] of (C) sodium and (D) coffee oil in the soluble coffee is preferably 0.14 or less, more preferably 0.05 or less, still more preferably 0.03. Or less, particularly preferably 0.01 or less, preferably 0.00001 or more, more preferably 0.00002 or more, and may be 0. Any one of the above <1> to <39> Soluble coffee, etc.

<41>
The mass ratio [(C)/(D)] of (C) sodium and (D) coffee oil in soluble coffee is preferably 0 to 0.14, more preferably 0.00001 to 0.14, and further preferably Is 0.00001 to 0.05, more preferably 0.00002 to 0.03, and most preferably 0.00002 to 0.01. The soluble solution according to any one of <1> to <40> above. Coffee etc.
<42>
The soluble coffee or the like according to any one of <1> to <41>, which preferably contains (E) chlorogenic acids.
<43>
Chlorogenic acids are preferably 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferulaquinic acid, 4-ferulaquinic acid, 5-ferulaquinaic acid, 3,4-dicaffeoylquina. Soluble according to the above <42>, which is one or more selected from acids, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid, and more preferably all nine types. Coffee etc.
<44>
The content of (E) chlorogenic acids in the soluble coffee is preferably 5% by mass or more, more preferably 5.5% by mass or more, still more preferably 6% by mass or more, and preferably 20% by mass or less. The soluble coffee or the like according to <42> or <43>, which is preferably 17% by mass or less, more preferably 15% by mass or less, further preferably 14% by mass or less, particularly preferably 13% by mass or less.
<45>
The content of (E) chlorogenic acids in the soluble coffee is preferably 5 to 20% by mass, more preferably 5 to 17% by mass, still more preferably 5 to 15% by mass, still more preferably 5.5 to 14% by mass. %, and more preferably 6 to 13% by mass, the soluble coffee or the like according to any one of <42> to <44>.
<46>
The content of (E) chlorogenic acids in soluble coffee is preferably 10.53% by mass or more, more preferably 10.57% by mass or more, further preferably 10.58% by mass or more, further preferably 10.90% by mass. The soluble coffee or the like according to any one of <42> to <45>, which is at least %.
<47>
The content of (E) chlorogenic acids in soluble coffee is preferably 11.10% by mass or less, more preferably 11.09% by mass or less, further preferably 11.08% by mass or less, further preferably 10.90% by mass. % Or less, the soluble coffee or the like according to any one of the above items <42> to <46>.
<48>
The content of (E) chlorogenic acids in the soluble coffee is preferably 10.53 to 11.10 mass%, 10.57 to 11.09 mass%, 10.58 to 11.08 mass%, 10.90. Any of <42> to <47>, which is 11.08% by mass, 10.53 to 10.90% by mass, 10.57 to 10.90% by mass, or 10.58 to 10.90% by mass. Soluble coffee etc. described in 1.
<49>
The mass ratio [(B)/(E)] of (B) roasted coffee bean fine powder and (E) chlorogenic acids in soluble coffee is preferably 0.10 or more, more preferably 0.13 or more, and further preferably Is 0.14 or more, particularly preferably 0.18 or more, preferably 1.30 or less, more preferably 0.80 or less, still more preferably 0.60 or less, and most preferably 0.50 or less. The soluble coffee or the like according to any one of <42> to <48>.
<50>
The mass ratio [(B)/(E)] of (B) roasted coffee bean fine powder and (E) chlorogenic acids in soluble coffee is preferably 0.10 to 1.30 mass %, more preferably 0.1. 13 to 0.80% by mass, more preferably 0.14 to 0.60% by mass, further preferably 0.18 to 0.50% by mass, any one of the above <42> to <49>. Soluble coffee etc.

<51>
The mass ratio [(B)/(E)] of (B) roasted coffee bean fine powder and (E) chlorogenic acids in soluble coffee is preferably 0.15 or more, more preferably 0.16 or more, and further preferably The soluble coffee or the like according to any one of <42> to <50>, which is 0.30 or more.
<52>
A mass ratio [(B)/(E)] of (B) roasted coffee bean fine powder and (E) chlorogenic acids in soluble coffee is preferably 0.59 or less, more preferably 0.30 or less, The soluble coffee or the like according to any one of <42> to <51>.
<53>
The mass ratio [(B)/(E)] of (B) roasted coffee bean fine powder and (E) chlorogenic acids in soluble coffee is preferably 0.15 to 0.59, 0.16 to 0.59. , 0.30 to 0.59, 0.15 to 0.30, or 0.16 to 0.30, the soluble coffee or the like according to any one of <42> to <52>.
<54>
The mass ratio [(C)/(E)] of (C) sodium and (E) chlorogenic acids in soluble coffee is preferably 0.0025 or less, more preferably 0.0020 or less, and further preferably 0.0015. The soluble coffee or the like according to any one of the above items <42> to <53>, which is below, preferably 0.0001 or more, more preferably 0.0002 or more, and may be 0.
<55>
The mass ratio [(C)/(E)] of (C) sodium and (E) chlorogenic acids in soluble coffee is preferably 0 to 0.0025, more preferably 0.0001 to 0.0025, and further preferably Is 0.0001 to 0.0020, particularly preferably 0.0002 to 0.0015. The soluble coffee or the like according to any one of <42> to <54>.
<56>
The mass ratio [(C)/(E)] of (C) sodium and (E) chlorogenic acids in soluble coffee is preferably 0.0018 or less, more preferably 0.0004 or less, and further preferably 0.0001. The soluble coffee or the like according to any one of <42> to <55> below.
<57>
The mass ratio [(D)/(E)] of the (D) coffee oil and the (E) chlorogenic acids in the soluble coffee is preferably 0.003 or more, more preferably 0.030 or more, still more preferably 0.1. The soluble coffee or the like according to any one of <42> to <56>, which is 040 or more, preferably 0.250 or less, more preferably 0.200 or less, still more preferably 0.150 or less.
<58>
The mass ratio [(D)/(E)] of the (D) coffee oil and the (E) chlorogenic acids in the soluble coffee is preferably 0.003 to 0.250, more preferably 0.030 to 0.200. , And more preferably 0.040 to 0.150, the soluble coffee or the like according to any one of <42> to <57>.
<59>
The mass ratio [(D)/(E)] of the (D) coffee oil and the (E) chlorogenic acids in the soluble coffee is preferably 0.038 or more, more preferably 0.050 or more, still more preferably 0. The soluble coffee or the like according to any one of <42> to <58>, which is 059 or more, more preferably 0.061 or more.
<60>
The mass ratio [(D)/(E)] of the (D) coffee oil and the (E) chlorogenic acids in the soluble coffee is preferably 0.162 or less, more preferably 0.123 or less, still more preferably 0.1. The soluble coffee or the like according to any one of <42> to <59>, which is 111 or less, more preferably 0.083 or less.

<61>
The mass ratio [(D)/(E)] of the (D) coffee oil and the (E) chlorogenic acids in the soluble coffee is preferably 0.038 to 0.162, 0.050 to 0.123, 0. 059 to 0.111, 0.061 to 0.162, 0.061 to 0.123, 0.061 to 0.111, or 0.061 to 0.083, of the above <42> to <60> Soluble coffee etc. described in any one.
<62>
Preferably selected from sweeteners, milk components, cocoa powder, antioxidants, flavors, pigments, emulsifiers, preservatives, seasonings, acidulants, amino acids, proteins, vegetable fats and oils, pH regulators, and quality stabilizers 1 The soluble coffee or the like according to any one of <1> to <61>, which further contains one or more kinds.
<63>
Soluble coffee is preferably packed in bottles and the like, one cup is measured with a spoon when drinking, a cup type containing one cup, or a stick divided into each cup The soluble coffee or the like according to any one of <1> to <62>, which is a type.

1. Analysis of Sodium 3% to 4 g of a sample is added with 100 to 200 mL of 1% hydrochloric acid, shaken for about 30 minutes, filtered with filter paper (No. 5A), and then measured by an atomic absorption spectrophotometric method.
The conditions of the atomic absorption spectrophotometer measurement are as follows.
・Model: SpectrAA240FS (Agilent Technology Co., Ltd.)
・Light source: Sodium hollow cathode lamp (Agilent Technology Co., Ltd.)
・Measurement wavelength: 589.6 nm
・Frame: acetylene 2.00L/min, air 13.50L/min

2. Analysis of Coffee Oil 3 to 4 g of a sample is dissolved in 100 g of ion-exchanged water, 20 mL of 7% aqueous copper sulfate solution and 10 mL of 3% aqueous sodium hydroxide solution are mixed, and then filtered. Then, the residue is washed and then dried. The dried product is extracted with a diethyl ether solution for 16 hours or more. After filtration, the solvent was distilled off, and the residue was dried at 105° C. for 1 hour, and the amount of dried substance was taken as the amount of coffee oil.

3. Analysis of Chlorogenic Acids 180 mL of pure water at 85° C. was poured into 2 g of the sample, stirred, and then dispensed into a vial for analysis.
HPLC was used as an analytical instrument. The model numbers of the constituent units of the device 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., Ltd.)
·Detector

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℃
Eluent A: 0.05 M 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 (volume%)
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 the sample was precisely weighed, the volume was adjusted to 10 mL with the eluent A, filtered through a membrane filter (GL Chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and then subjected to analysis.

Retention time of chlorogenic acids 9 kinds of chlorogenic acids/monocaffeoylquinic acid: 5.3 minutes, 8.8 minutes, 11.6 minutes total 3 points/monoferulaquinic acid: 13.0 minutes, 19.9 minutes 21.0 minutes total 3 points ・Dicaffeoylquinic acid: 36.6 minutes, 37.4 minutes, 44.2 minutes total 3 points.
From the area values of the 9 kinds of chlorogenic acids obtained here, 5-caffeoylquinic acid was used as a standard substance, and mass% was obtained.

4. Measurement of average particle size of roasted coffee bean fine powder To 1.0 g of roasted coffee bean fine powder, 180 mL of pure water at 85° C. was poured, stirred, and then cooled to 25° C. Then, the volume-based particle size distribution of this sample was measured at 25° C. using a laser diffraction particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation), and the particle size when the cumulative volume was 50%. (D ₅₀ ) was calculated.

5. Measurement of L value The sample was measured using a color difference meter (Spectrophotometer SE2000 manufactured by Nippon Denshoku Co., Ltd.).

6. Measurement of Brix Brix of the sample at 20° C. was measured using a saccharimeter (Atago RX-5000, manufactured by Atago).

7. Sensory evaluation 2 g of soluble coffee was poured into 180 mL of pure water at 85° C. and stirred, and then a coffee beverage was prepared. After that, five specialty panels tasted the coffee beverage, and the tongue residue of fine powder, oily feeling, thickness of taste, and unpleasant sourness when cooled were evaluated according to the following criteria, and then the final score was determined by consultation.

Evaluation criteria of fine powder tongue residue 5: Not left 4: Not much left 3: Slightly left 2: Slightly left 1: Left

Evaluation standard of oily feeling 5: Oily feeling does not remain 4: Oily feeling does not remain much 3: Oily feeling slightly remains 2: Oily feeling slightly remains 1: Oily feeling remains

Evaluation criteria for taste thickness 5: Yes 4: Somewhat 3: Somewhat 2: Almost no 1: No

Evaluation criteria for unpleasant sourness when cooled 5: None 4: None 3: Slightly 2: Somewhat 1: Yes

Example 1
Roasted coffee beans of L29 (production area: Vietnam) were crushed and filled in six cylindrical extraction columns (inner diameter 160 mm×height 660 mm) such that the filling amount per column was 4.2 kg. Next, hot water at 150° C. was sent from the lower part to the upper part of the first stage extraction tower. Next, the coffee extract discharged from the upper part of the first extraction column was sent from the lower part of the second extraction column to the upper part. This operation was repeated for the third and subsequent extraction towers, and the coffee extract discharged from the upper part of the sixth extraction tower was quickly cooled and recovered. All extractions were performed under a pressure of 0.3 MPa. The coffee extract thus obtained was heated and concentrated under reduced pressure at 30 torr and 50° C. using a rotary evaporator (N-1100V type, manufactured by Tokyo Scientific Instruments Co., Ltd.) to obtain a Brix10 coffee concentrated composition. Subsequently, 100 g of activated carbon (Shirasagi WH2C LSS, manufactured by Nippon EnviroChemicals) was added to a cylindrical column (inner diameter 72 mm×height 100 mm), and after sterilizing at 80° C. for 10 minutes, 10.0 kg of the Brix10 coffee concentrated composition was added. At 25° C. and a flow rate of 64.0 mL/min, and 10.4 kg of activated carbon-treated solution was obtained as the final sample amount from the column outlet. The amount of activated carbon used was 10% by mass based on Brix (%) of the coffee concentrated extract. Using the obtained activated carbon-treated liquid, a dry coffee extract was obtained using a spray dryer.
Next, roasted coffee beans of L16 (Arabica variety, production area: Brazil) are ground at room temperature with a wonder blender (WB-I type, manufactured by Osaka Chemical Co., Ltd.), and the ground product is sieve (Tyler 20, 60, 115, 170). , 400 mesh), and a 400 mesh pass product was collected to obtain roasted coffee bean fine powder having an average particle size adjusted to 19 μm.
Next, to 3.0 g of dried coffee extract, 0.05 g of finely ground roasted coffee beans and 3 mg of coffee oil (roasted coffee beans: Colombia, pressed extract) were added and mixed to obtain soluble coffee. It was The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Example 2
Soluble coffee was prepared in the same manner as in Example 1, except that the amount of coffee oil added was changed to 7 mg. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Example 3
Soluble coffee was prepared in the same manner as in Example 1, except that the amount of coffee oil added was changed to 10 mg. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Example 4
A dry coffee extract was obtained in the same manner as in Example 1 except that the amount of activated carbon used in Brix of the coffee concentrated composition was changed to 30% by mass. Soluble coffee was prepared in the same manner as in Example 1, except that 0.1 g of roasted coffee bean fine powder was added to 3.0 g of the obtained dry coffee extract. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Example 5
Soluble coffee was prepared in the same manner as in Example 4, except that the amount of coffee oil added was changed to 7 mg. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Example 6
Soluble coffee was prepared in the same manner as in Example 4, except that the amount of coffee oil added was changed to 10 mg. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Example 7
A dry coffee extract was obtained in the same manner as in Example 1 except that the amount of activated carbon used in Brix of the coffee concentrated composition was changed to 50% by mass. Soluble coffee was prepared in the same manner as in Example 1 except that 0.2 g of roasted coffee bean fine powder was added to 3.0 g of the obtained dry coffee extract. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Example 8
Soluble coffee was prepared in the same manner as in Example 7, except that the amount of coffee oil added was changed to 7 mg. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Example 9
Soluble coffee was prepared in the same manner as in Example 7, except that the amount of coffee oil added was changed to 20 mg. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 1
A coffee concentrated composition was obtained by the same operation as in Example 1, and then the coffee concentrated composition was dried using a spray dryer without treatment with activated carbon to prepare a dried coffee extract. The obtained dried coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative example 2
A dry coffee extract was prepared in the same manner as in Comparative Example 1 except that the coffee concentrated composition obtained using hot water at 170° C. was used. The obtained dried coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 3
After obtaining the activated carbon treatment liquid by the same operation as in Example 4, the activated carbon treatment liquid was spray dried to prepare a dry coffee extract. The obtained dried coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 4
Soluble coffee was prepared in the same manner as in Example 4, except that the amount of roasted coffee bean fine powder added to 3.0 g of the dried coffee extract was changed to 0.2 g and no coffee oil was added. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 5
Soluble coffee was prepared in the same manner as in Comparative Example 4 except that the amount of the roasted coffee bean fine powder added was changed to 0.5 g. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 6
Soluble coffee was prepared in the same manner as in Comparative Example 4 except that 40 mg of coffee oil was added. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 7
Soluble coffee was prepared in the same manner as in Comparative Example 5 except that 40 mg of coffee oil was added. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 8
Soluble coffee was prepared in the same manner as in Comparative Example 6 except that the roasted coffee bean fine powder was not added. The obtained soluble coffee was analyzed and sensory evaluated. The results are shown in Table 1.

From Table 1, in soluble coffee containing (A) dried coffee extract and (B) roasted coffee bean fine powder, (C) sodium content is reduced to a specific amount or less, and (B) roasted coffee beans By controlling the amount ratio between the fine powder and the (D) coffee oil so as to satisfy a certain relationship, the tongue residue of the fine powder when drinking and the unpleasant sourness when cooled are suppressed and the oily feeling is obtained. It can be seen that the taste thickness is enhanced without occurring.

Claims (7)

(A) dry coffee extract,
(B) Contains finely ground roasted coffee beans,
The mass ratio [(B)/(A)] of (A) dry coffee extract and (B) roasted coffee bean fine powder is 0.010 to 0.08,
(C) The content of sodium is 0.03 mass% or less, and (D) coffee oil and (B) roasted coffee bean fine powder are represented by the following formula (1);
6.3952×β−8.7088<α<5.8928×β−0.1768 ・・・(1)
[In formula, (alpha) shows the mass (mass %) of roasted coffee bean fine powder, (beta) shows the mass (mass %) of coffee oil. However, α is α>0. ]
Soluble coffee that satisfies the relationship shown in. The mass ratio [(B)/(E)] of (E) chlorogenic acids and (E) chlorogenic acids and (B) roasted coffee bean fine powder is 0.10 to 1.30. Soluble coffee. The (E) chlorogenic acids are included, The mass ratio [(D)/(E)] of the (E) chlorogenic acids and the (D) coffee oil is 0.003 to 0.250, The claim 1 or 2 statement. Soluble coffee. The soluble coffee according to any one of claims 1 to 3, comprising (E) chlorogenic acids, and the content of (E) chlorogenic acids is 5 to 20% by mass. The soluble coffee according to any one of claims 1 to 4, wherein a mass ratio [(C)/(D)] of (C) sodium to (D) coffee oil is 0.14 or less. (B) The soluble coffee according to any one of claims 1 to 5, wherein the roasted coffee bean fine powder has an average particle diameter of 200 µm or less. (B) The soluble coffee according to any one of claims 1 to 6, wherein the roasted coffee bean fine powder has an L value of 10 to 40.