TWI577290B - Coffee drinks - Google Patents

Description

Coffee drink

The present invention relates to a coffee beverage.

In the taste of the coffee drink, in addition to the bitterness, sourness, sweetness, and strong alcohol that the taste feels from the tongue, there is also a scent that is felt by the nose as a sense of smell. In addition, in the scent of the coffee drink, there is a nasal scent (orthonasal) that directly feels the scent that has just been brewed by the nose, and a mouth scent (retronasal) that is felt from the throat to the nose when it is contained in the mouth, and the mouth scent is also An important factor in determining the taste of a coffee drink.

As a scent component of a coffee drink, for example, azoles such as acetylpyrrole are known, and it has been reported that aromas and flavors are improved by blending azoles into foods and drinks, and the palatability of foods and drinks is improved (Patent Document 1). Also, there are reports that by maintaining furfural and dimethylpyrrol The flavor of the genus or the acetylpyrrole is such that a coffee beverage having a high potency is formed (Patent Document 2).

Further, as a bitter component of a coffee beverage, caffeine or dicaffeinic quinic acid or the like is known, and further, a haloic acid containing two caffeine quinic acids is known as a component having a health effect.

(Patent Document 1) Japanese Patent Laid-Open Publication No. 2006-20526

(Patent Document 2) International Publication No. 2011/096283

The invention is as follows.

(i) A coffee beverage comprising the following ingredients (A) and (B): (A) Ethylmethylpyrrole: less than 0.1 mass ppm, (B) dicaffein quinic acid, and the mass ratio of component (A) to component (B) [(A)/(B)] is 0.00055 the following.

(ii) a soluble coffee comprising the following components (A) and (B): (A) ethinylmethylpyrrole: less than 3 ppm by mass in the dry solids component, (B) dicaffeine quinine The acid, and the mass ratio [(A)/(B)] of the component (A) to the component (B) is 0.00055 or less.

(iii) A method for reducing the taste of coffee beverages by adjusting the content of (A) ethinylmethylpyrrole in the coffee beverage to less than 0.1 ppm by mass.

(iv) A method for improving oral aroma of a coffee beverage, which comprises adjusting the content of (A) ethinylmethylpyrrole in the coffee beverage to less than 0.1 mass ppm.

The present invention provides a coffee beverage and a soluble coffee which have reduced bitterness, refreshing bitterness and good mouth aroma. Further, the present invention provides a method for reducing the taste of a coffee beverage and a method for improving the oral aroma.

The present inventors studied bitterness in order to develop a highly savory coffee drink. Coffee drinks are beverages that enjoy bitterness. As a representative example, there is espresso. Regarding the coffee drink, it can be perceived as a bitter taste when it is contained in the mouth. The bitterness does not continue, and the good bitterness with good refreshing properties is welcomed. If the bitterness in the aftertaste is not high quality, the taste of the coffee drink is impaired. Here, in the present specification, the "aftertaste" refers to the "feeling in the mouth" described in JIS Z 8144:2004. The study of the factors that deteriorate the refreshing taste of bitterness revealed that the taste of bitterness was related to the deterioration of bitterness, and the deterioration of bitterness caused a decrease in mouth aroma. Furthermore, in order to reduce the odor of the coffee beverage, the research was carried out in detail, and it was found out that the specific aroma components contained in the coffee beverage were involved. The formation of miscellaneous taste. Further, it has been found that by reducing the content of the aroma component in the coffee beverage, the taste is suppressed, and since the taste is suppressed, a coffee beverage having improved bitterness and improved mouth aroma is obtained.

According to the present invention, it is possible to provide a coffee beverage and a soluble coffee in which the taste is suppressed, the bitterness is suppressed, and the mouth aroma is improved. Further, according to the present invention, a method for reducing the taste of a coffee beverage and a method for improving the oral aroma can be provided.

The coffee beverage of the present invention contains, as a component (A), 2-acetyl-1-methylpyrrole as a substance causing a taste.

In the coffee beverage of the present invention, the content of the component (A) is less than 0.1 ppm by mass, and it is preferably 0.09 ppm by mass or less, more preferably from the viewpoint of further reducing the taste, improving the refreshing taste of the bitter taste and the mouth aroma. It is 0.08 mass ppm or less, more preferably 0.06 mass ppm or less, still more preferably 0.03 mass ppm or less. In addition, the lower limit of the content of the component (A) is not particularly limited, and may be 0 ppm by mass. However, from the viewpoint of production efficiency, the lower limit may be 0.0001 ppm by mass, and further 0.001 ppm by mass. . The content of the component (A) in the coffee beverage of the present invention is preferably 0 to 0.09 ppm by mass, more preferably 0 to 0.08 ppm by mass, still more preferably 0 to 0.06 ppm by mass, still more preferably 0.0001. ~0.06 mass ppm, more preferably 0.001 to 0.03 mass ppm. In the present specification, the analysis of the component (A) is carried out in accordance with the method described in the examples described below. In addition, in the present specification, the content of the component (A) is 0 ppm by mass, and includes the concept of the case where the content of the component (A) is analyzed in the method described in the examples described below. To detect the limit below.

Thus, in the coffee beverage of the present invention, the amount of the component (A) which is usually contained in the coffee beverage is remarkably reduced, and the taste is suppressed. As a result, a bitter taste is perceived when it is contained in the mouth, and the bitterness is not continued, so that the mouth aroma can be sufficiently enhanced.

The coffee beverage of the present invention contains two coffee quinic acids as component (B). Here, In this specification, the so-called "two caffeine quinic acids" combines 3,4-diffeequine quinic acid, 3,5-di-coffee quinic acid and 4,5-di-coffee quinic acid. In general, the content of the second coffee quinic acid is defined based on the total of the above three kinds. In the present specification, the analysis of the component (B) is carried out in accordance with the method described in the examples described below.

The mass ratio [(A)/(B)] of the component (A) to the component (B) of the coffee beverage of the present invention is 0.00055 or less, but further improves the bitter taste of the concentrated alcohol, the refreshing taste of the bitterness, and the mouth aroma. In particular, it is preferably 0.00045 or less, more preferably 0.00035 or less, still more preferably 0.00025 or less. Further, the lower limit of the mass ratio [(A)/(B)] is not particularly limited, and may be 0. However, from the viewpoint of production efficiency, the lower limit value may be 0.000001 and further set to 0.00001. The range of the mass ratio [(A)/(B)] in the coffee beverage of the present invention is preferably 0 to 0.00055, more preferably 0 to 0.00045, still more preferably 0.000001 to 0.00035, still more preferably 0.00001. ~0.00025.

In addition, the content of the component (B) in the coffee beverage of the present invention is preferably 30 ppm by mass or more, more preferably 50 ppm by mass or more, and more preferably from the viewpoint of imparting bitterness and improving the richness of bitterness. 70 ppm by mass or more, more preferably 80 ppm by mass or more, and further preferably 300 ppm by mass or less, more preferably 250 ppm by mass or less, further preferably 200 by mass, from the viewpoint of improving the refreshing taste of bitterness. It is more preferably ppm or less, more preferably 150 ppm by mass or less. The content of the component (B) in the coffee beverage of the present invention is preferably from 30 to 300 ppm by mass, more preferably from 50 to 250 ppm by mass, still more preferably from 70 to 200 ppm by mass, still more preferably 80. ~150 mass ppm.

The coffee beverage of the present invention may contain caffeine as component (C).

The content of the component (C) in the coffee beverage of the present invention is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.015% by mass or more, and still more preferably from the viewpoint of imparting bitterness. 0.02% by mass or more, and from the viewpoint of improving the refreshing property of bitterness, it is preferably 0.15% by mass or less, more preferably 0.1% by mass or less, and further It is preferably 0.075 mass% or less, and more preferably 0.05 mass% or less. The content of the component (C) in the coffee beverage of the present invention is preferably 0.005 to 0.15 mass%, more preferably 0.01 to 0.1 mass%, still more preferably 0.015 to 0.075 mass%, still more preferably 0.02. ~0.05% by mass. In the present specification, the analysis of the component (C) is carried out in accordance with the method described in the examples described below.

Further, the coffee beverage of the present invention may contain a bleaching acid as the component (D). Here, in the present specification, the "dried acid" is a single coffee quinic acid of 3-coffee quinic acid, 4-coffee quinic acid, and 5-coffee quinic acid, 3- Aspergillus quinic acid, 4-awei quinic acid and 5-awei quinic acid of a single wei quinic acid, and the above 3,4- espresso quinic acid, 3,5-di-coffee quinic acid and 4 The general term for the combination of 5-bis coffee quinic acid bis-coffee quinic acid.

In the coffee beverage of the present invention, the content of the component (D) is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.07% by mass or more, and still more preferably from the viewpoint of physiological activity. It is 0.1% by mass or more, more preferably 0.12% by mass or more, further preferably 0.15% by mass or more, and more preferably 2% by mass or less, and still more preferably 1% by mass or less from the viewpoint of taste. Further, it is preferably 0.8% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less. The content of the component (D) in the coffee beverage of the present invention is preferably 0.01 to 2% by mass, more preferably 0.05 to 1% by mass, still more preferably 0.07 to 0.8% by mass, still more preferably 0.1. ~0.8% by mass, more preferably 0.12 to 0.5% by mass, still more preferably 0.15 to 0.3% by mass. In the present specification, the content of the component (D) is defined based on the total of the above nine kinds, and the analysis of the component (D) is carried out according to the method described in the examples described below.

The mass ratio of the component (B) to the component (D) in the coffee beverage of the present invention [(B)/(D)] is preferably 0.04 or more from the viewpoint of physiological effects and bitter taste of the concentrated alcohol, more preferably 0.05 or more, more preferably 0.06 or more, still more preferably 0.07 or more, and further, taste, change From the viewpoint of the refreshing property of the bitter taste, it is preferably 0.2 or less, more preferably 0.18 or less, further preferably 0.16 or less, and still more preferably 0.14 or less. The range of the mass ratio [(B)/(D)] in the coffee beverage of the present invention is preferably 0.04 to 0.2, more preferably 0.05 to 0.18, still more preferably 0.06 to 0.16, still more preferably 0.07. ~0.14.

From the viewpoint of imparting a concentrated alcohol to the coffee beverage of the present invention, the Brix (20 ° C) is preferably 0.8 or more, more preferably 1.0 or more, further preferably 1.2 or more, still more preferably 1.5 or more, and In terms of ease of drinking, it is preferably 3.0 or less, more preferably 2.5 or less, still more preferably 2.3 or less. The range of Brix of the coffee beverage of the present invention is preferably from 0.8 to 3.0, more preferably from 1.0 to 2.5, still more preferably from 1.2 to 2.5, still more preferably from 1.5 to 2.3.

From the viewpoint of taste, the coffee beverage of the present invention is preferably acidic in liquid form. Specifically, the pH (20 ° C) is preferably 4.0 or more, more preferably 4.3 or more, still more preferably 4.5 or more, and is preferably 6.0 or less, more preferably 5.9 or less, still more preferably 5.8 or less. The pH of the coffee beverage (20 ° C) is preferably 4.0 to 6.0, more preferably 4.3 to 5.9, still more preferably 4.5 to 5.8.

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

The coffee extract whose content of the component (A) is reduced and the mass ratio of the component (A) to the component (B) is controlled, for example, (i) the raw coffee bean extract is supplied to the reverse phase chromatography, the liquid layer Different kinds of chromatographic methods such as analysis to distinguish the component (A), reduce the content of the component (A) in the raw coffee bean extract; or (ii) control the roasted coffee beans and the average particle diameter within a specific range The activated carbon is added to the same container, the extraction solvent is supplied into the container to obtain a coffee extract, and the coffee extract is brought into contact with the activated carbon in the container, and the component (A) and the component (B) can be controlled by the above method. The amount of extraction from roasted coffee beans and the amount of adsorption to activated carbon. Further, in the method of (i), a well-known method can be suitably employed for the discrimination method. Following (ii) The method is explained.

The average particle diameter of the roasted coffee beans used in the present invention is preferably from 0.90 to 1.40 mm, more preferably from 0.96 to 1.33 mm. In the present specification, the "average particle diameter" refers to a mass average particle diameter calculated based on 6.3 of JIS K1474, a particle size distribution based on 6.4, and further calculated based on 7) of the same item b).

The L value of the roasted coffee bean measured by a color difference meter is preferably from 10 to 60, more preferably from 13 to 40, further preferably from 15 to 35, more preferably from 20 to 30, and the baking degree may be different. The coffee beans are mixed and used. When the coffee beans having different baking degrees are mixed and used, the baking degree of the roasted coffee beans is set to the value of the L value of the roasted coffee beans used multiplied by the content ratio of the roasted coffee beans. sum. Further, by using roasted coffee beans having a large L value, a coffee extract having a high content of the component (B) can be obtained. Here, in the present specification, the "L value" is obtained by measuring black as the L value of 0 and white as the L value of 100 and measuring the brightness of the roasted coffee beans with a color difference meter. As the color difference meter, for example, a spectrophotometer SE2000 (manufactured by Nippon Denshoku Co., Ltd.) can be used. Further, the baking method and baking conditions are not particularly limited. For example, the Arabica, the Robusta species, and the Liberian species may be used as the bean seed, and one type or a mixture of two or more types may be used.

Further, the average particle diameter of the activated carbon used in the present invention is preferably from 0.30 to 0.60 mm, more preferably from 0.32 to 0.45 mm. The "average particle diameter" referred to herein is also a mass average particle diameter calculated based on JIS K1474. Further, examples of the raw material of the activated carbon include wood (for example, sawdust), coal, coconut shell, and the like. Among them, coconut shell activated carbon is preferred. Further, activated carbon activated by a gas or a chemical such as water vapor may be used. Among them, water vapor activated activated carbon is preferred. The amount of activated carbon used is preferably from 10 to 35% by mass, and more preferably from 20 to 28% by mass, based on the roasted coffee beans.

The roasted coffee beans and activated carbon whose average particle diameter is controlled may be obtained by pulverizing roasted coffee beans and activated carbon as needed, and sieving to have a desired average particle diameter. The pulverization method is not particularly limited, and a known method and apparatus can be used. Furthermore, roasted coffee beans and live For the classification of carbon, for example, a sieve manufactured by Tyler (JIS Z 8801-1) can be used.

The roasted coffee beans and activated carbon are then added to the container. Examples of the container include a drip filter extractor and a column extractor.

Further, the activated carbon may be washed by adding water to the container and then introducing the water into the container before adding the roasted coffee beans. Furthermore, the water used for washing is discharged to the outside of the container. The temperature of the water is preferably from 60 to 100 ° C, more preferably from 70 to 95 ° C. The amount of water used for washing is preferably 5 to 200 parts by mass, and more preferably 15 to 50 parts by mass, based on the activated carbon.

Then, after the roasted coffee beans and activated carbon are added to the container, the extraction solvent is supplied.

As the extraction solvent, water is preferred from the viewpoint of taste, and tap water, natural water, distilled water, ion-exchanged water, or the like can be appropriately selected and used.

The temperature of the extraction solvent is preferably from 70 to 90 ° C, more preferably from 77 to 87 ° C.

Further, the supply of the extraction solvent may be stopped after a certain amount of the extraction solvent is supplied to the roasted coffee beans, and the state may be maintained for a specific period of time. In this case, the supply amount of the extraction solvent is preferably 0.5 to 10 parts by mass with respect to the roasted coffee beans, and the holding time is preferably from 1 to 20 minutes, more preferably from 5 to 16 minutes, from the viewpoint of taste. .

Then, the coffee extract is discharged to the outside of the container, and it is preferred to stop the discharge when the extraction ratio of the coffee extract, that is, the mass of the coffee extract/the quality of the roasted coffee beans reaches a certain amount. The extraction ratio of the coffee extract is preferably from 1 to 15 parts by mass, more preferably from 4 to 12 parts by mass, relative to the roasted coffee beans.

The discharged coffee extract may also be treated by filtration, centrifugation or the like after cooling, as needed.

By the above manner, it is possible to obtain a coffee extract in which the content of (A) ethoxymethylpyrrole is reduced to less than 0.1 ppm by mass. The mass ratio of the obtained coffee extract (A) to (B) dicaffein quinic acid [(A)/(B)] is usually 0.00055 or less, but the component (B) may be added as needed. Adjust the mass ratio [(A)/(B)] within the range.

Moreover, in the coffee beverage of the present invention, sweeteners, milk ingredients, antioxidants, perfumes, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, and emulsified products may be blended as needed. One or more of additives such as a preservative, a preservative, a seasoning, an acidulant, an amino acid, a pH adjuster, and a quality stabilizer. The coffee beverage of the present invention can be made into a black coffee beverage or a milk coffee beverage.

The coffee beverage of the present invention can be filled into a general-purpose package such as a shaped container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a metal container or a plastic film, and a paper container or bottle. It is provided in the container and in the form of a coffee beverage in a container.

In addition, when the coffee beverage is filled in a container such as a metal can, for example, when it can be heat-sterilized, it can be manufactured under the sterilization conditions prescribed by the applicable regulations (Japanese Food Sanitation Law). For those who cannot perform retort sterilization like a PET bottle or a paper container, a method such as sterilizing at a high temperature for a short period of time, for example, using a plate heat exchanger or the like under the same sterilization conditions as described above, and then cooling to a constant temperature and filling it may be employed. Inside the container.

Next, the soluble coffee of the present invention will be described.

In the present specification, the "soluble coffee" is one in which the coffee extract having a reduced content of the component (A) is concentrated or dried, and the solid content concentration is higher than that of a normal coffee beverage. The dry solid content of the soluble coffee is usually from 10 to 100% by mass, and from the viewpoint of handling, it is preferably from 20 to 99.9% by mass, more preferably from 25 to 99% by mass, still more preferably from 30 to 98% by mass. . In addition, the measurement of the "dry solid content component" is performed by the method described in the "measurement of the dry solid content component" of the Example demonstrated below.

Examples of the soluble coffee include a diluted package of a separate package type, that is, instant coffee, and the like. As the form of instant coffee, it can be set as a stick type which is measured by a spoon and prepared, a permeable leaching package, or a subdivided one cup.

In the dry solid content of the soluble coffee of the present invention, the content of the component (A) is less than 3 ppm by mass, thereby further reducing the taste, improving the refreshing taste of the bitterness and the viewpoint of the mouth aroma. The amount is preferably 2.7 ppm by mass or less, more preferably 2.4 ppm by mass or less, still more preferably 1.8 ppm by mass or less, still more preferably 0.9 ppm by mass or less. In addition, the lower limit of the content of the component (A) is not particularly limited, and may be 0 ppm by mass, and may be 0.001 ppm by mass, and further preferably 0.01 ppm by mass, from the viewpoint of production efficiency. The content of the component (A) in the dry solid content component of the soluble coffee of the present invention is preferably 0 to 2.7 ppm by mass, more preferably 0 to 2.4 ppm by mass, still more preferably 0.001 to 1.8 ppm by mass. More preferably, it is 0.01 to 0.9 mass ppm.

The soluble coffee of the present invention is the same as the above coffee beverage, and the mass ratio [(A)/(B)] is 0.00055 or less. The preferred aspect of the mass ratio [(A)/(B)] is as described in the above coffee beverage. Further, the preferred aspect of the mass ratio [(B)/(D)] in the soluble coffee of the present invention is also as described in the above coffee beverage.

In the dry solid content of the soluble coffee of the present invention, the content of the component (B) is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, and further preferably from the viewpoint of enhancing the richness of the bitterness. It is 0.07% by mass or more, and more preferably 0.08% by mass or more, and is preferably 0.9% by mass or less, more preferably 0.75% by mass or less, and still more preferably 0.6 from the viewpoint of improving the refreshing property of bitterness. The mass% or less is more preferably 0.45 mass% or less. The content of the component (B) in the dry solid content component of the soluble coffee of the present invention is preferably 0.03 to 0.9% by mass, more preferably 0.05 to 0.75% by mass, still more preferably 0.07 to 0.6% by mass, More preferably, it is 0.08 to 0.45 mass%.

In the dry solid content of the soluble coffee of the present invention, the content of the component (C) is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and still more preferably 0.15% by mass, from the viewpoint of imparting bitterness. In addition, it is more preferably 0.2% by mass or more, and further preferably 4.5% by mass or less, more preferably 3% by mass or less, and still more preferably 2.25% by mass or less, from the viewpoint of improving the refreshing property of bitterness. More preferably, it is 1.5 mass % or less. The content of the component (C) in the dry solid content of the soluble coffee of the present invention is preferably 0.05 to 4.5% by mass, more preferably 0.1 to 3% by mass, still more preferably 0.15 to 2.25% by mass. %, more preferably 0.2 to 1.5% by mass.

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

The soluble coffee of the present invention can be obtained by drying the coffee extract described above, and as the drying method, spray drying, freeze drying, or the like can be exemplified.

Next, a method for reducing the taste of the coffee beverage and a method for improving the oral aroma will be described.

The method for reducing the taste of the coffee beverage of the present invention and the method for improving the oral aroma are to adjust the content of the (A) ethylidenemethylpyrrole in the coffee beverage to less than 0.1 ppm by mass. A preferred aspect of the content of ingredient (A) is as described in the coffee beverage described above.

Further, in the method for reducing the taste of the coffee beverage of the present invention and the method for improving the oral aroma, the component in the coffee beverage can be adjusted from the viewpoint of further reducing the taste, improving the refreshing taste of the bitterness and the mouth aroma (A). Content and mass ratio [(A)/(B)], in terms of improving the richness of bitterness and improving the refreshing taste of bitterness, the content of (B) espressoquinone quinic acid in coffee beverage can be adjusted. And the mass ratio [(B)/(D)], in terms of imparting bitterness and taste, can adjust (C) the content of caffeine, in terms of physiological activity and taste, can be adjusted in the coffee beverage ( D) The content of the bleaching wood acid, the pH value can be adjusted from the viewpoint of taste, and the Brix can be adjusted from the viewpoint of imparting a concentrated alcohol. Coffee drink The contents of the components (A), (B), (C) and (D), and the mass ratio [(A)/(B)], the mass ratio [(B)/(D)], the pH value and A preferred aspect of Brix is as described in the coffee beverage described above.

That is, in the above embodiment, the present invention further discloses the following methods for reducing the taste of coffee, soluble coffee, and coffee beverage, and methods for improving oral aroma.

<1-1>

A coffee beverage comprising the following components (A) and (B): (A) ethenylmethylpyrrole: less than 0.1 mass ppm, (B) dicaffein quinic acid, and component (A) and component ( B) The mass ratio [(A)/(B)] is 0.00055 or less.

<1-2>

A method for reducing the taste of coffee beverages by adjusting the content of (A) ethoxymethylpyrrole in the coffee beverage to less than 0.1 ppm by mass.

<1-3>

A method for improving oral aroma of a coffee beverage, which comprises adjusting the content of (A) ethinylmethylpyrrole in the coffee beverage to less than 0.1 mass ppm.

<1-4>

The method according to the above <1-2> or <1-3>, wherein the mass ratio of (A) ethenylmethylpyrrole to (B) dicaffein quinic acid contained in the coffee beverage [(A) ) / (B)] is adjusted to 0.00055 or less.

<1-5>

The coffee beverage according to the above <1-1> or the method described in <1-4> (hereinafter, "method beverage, coffee beverage odor reduction method, or coffee beverage oral aroma improvement method" is referred to as "coffee beverage" And the mass ratio [(A)/(B)] is preferably 0.00045 or less, more preferably 0.00035 or less, further preferably 0.00025 or less, and more preferably 0 or more, more preferably 0.000001 or more, and further Good is 0.00001 or more.

<1-6>

The coffee beverage according to the above <1-1>, <1-4> or <1-5>, wherein the mass ratio [(A)/(B)] is preferably 0 to 0.00055, more preferably 0 to 0.00045. Further, it is preferably 0.000001 to 0.00035, and more preferably 0.00001 to 0.00025.

<1-7>

The coffee beverage according to any one of the above-mentioned <1-1> to <1-6>, wherein the content of the component (A) in the coffee beverage is preferably 0.09 ppm by mass or less, more preferably 0.08 ppm by mass or less. Further, it is preferably 0.06 mass ppm or less, more preferably 0.03 mass ppm or less, and is preferably 0 mass ppm or more, more preferably 0.0001 mass ppm or more, still more preferably 0.001 mass ppm or more.

<1-8>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-7, wherein the content of the component (A) in the coffee beverage is preferably 0 to 0.09 mass ppm, more preferably 0 to 0.08 mass. The ppm is further preferably 0 to 0.06 mass ppm, more preferably 0.0001 to 0.06 mass ppm, still more preferably 0.001 to 0.03 mass ppm.

<1-9>

The coffee beverage or the like according to any one of the above-mentioned <1-1>, wherein the (B) espressoquinone quinic acid is preferably selected from the group consisting of 3,4-di coffee. At least one of quinic acid, 3,5-di-coffee quinic acid, and 4,5-di-coffee quinic acid.

<1-10>

The coffee beverage according to any one of the above-mentioned <1-1>, wherein the content of the component (B) in the coffee beverage is preferably 30 ppm by mass or more, more preferably It is 50 mass ppm or more, more preferably 70 mass ppm or more, further preferably 80 mass ppm or more, and more preferably 300 mass ppm or less, more preferably 250 mass ppm or less, still more preferably 200 mass ppm or less. More preferably, it is 150 mass ppm or less.

<1-11>

The coffee beverage according to any one of the above <1-1>, <1-4> to <1-10> Etc., wherein the content of the component (B) in the coffee beverage is preferably from 30 to 300 ppm by mass, more preferably from 50 to 250 ppm by mass, still more preferably from 70 to 200 ppm by mass, still more preferably from 80 to 150 by mass. Ppm.

<1-12>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-11, wherein caffeine is preferably contained as the component (C), and the content of the component (C) in the coffee beverage is preferably 0.005 mass% or more, more preferably 0.01 mass% or more, further preferably 0.015 mass% or more, further preferably 0.02 mass% or more, and preferably 0.15 mass% or less, more preferably 0.1 mass% or less, further It is preferably 0.075 mass% or less, and more preferably 0.05 mass% or less.

<1-13>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-12, wherein caffeine is preferably contained as the component (C), and the content of the component (C) in the coffee beverage is preferably 0.005 to 0.15 mass%, more preferably 0.01 to 0.1 mass%, still more preferably 0.015 to 0.075 mass%, still more preferably 0.02 to 0.05 mass%.

<1-14>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-13>, wherein the bleached wood acid is preferably contained as the component (D), and the content of the component (D) in the coffee beverage is preferably. It is 0.01% by mass or more, more preferably 0.05% by mass or more, further preferably 0.07% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.12% by mass or more, and still more preferably 0.15% by mass. % or more, and further preferably 2% by mass or less, more preferably 1% by mass or less, further preferably 0.8% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less.

<1-15>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-14>, wherein the bleached wood acid is preferably contained as the component (D), and the content of the component (D) in the coffee beverage is preferably. It is 0.01 to 2% by mass, more preferably 0.05 to 1% by mass, still more preferably 0.07 to 0.8% by mass, still more preferably 0.1 to 0.8% by mass, still more preferably 0.12 to 0.5% by mass, and further more preferably It is preferably 0.15 to 0.3% by mass.

<1-16>

The coffee beverage or the like according to any one of the above <1-1> to <1-15, wherein the mass ratio of the component (B) to the component (D) in the coffee beverage is greater than [(B)/(D)] Preferably, it is 0.04 or more, more preferably 0.05 or more, still more preferably 0.06 or more, still more preferably 0.07 or more, and further preferably 0.2 or less, more preferably 0.18 or less, still more preferably 0.16 or less, still more preferably It is 0.14 or less.

<1-17>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-16>, wherein the mass ratio of the component (B) to the component (D) in the coffee beverage is greater than [(B)/(D)] Preferably, it is 0.04 to 0.2, more preferably 0.05 to 0.18, still more preferably 0.06 to 0.16, still more preferably 0.07 to 0.14.

<1-18>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-17, wherein the coffee beverage has a Brix (20 ° C) of preferably 0.8 or more, more preferably 1.0 or more, and still more preferably 1.2 or more is more preferably 1.5 or more, and is preferably 3.0 or less, more preferably 2.5 or less, still more preferably 2.3 or less.

<1-19>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-18, wherein the coffee beverage has a Brix (20 ° C) of preferably 0.8 to 3.0, more preferably 1.0 to 2.5, and further Preferably, it is 1.2 to 2.5, and more preferably 1.5 to 2.3.

<1-20>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-19, wherein the pH value (20 ° C) of the coffee beverage is preferably 4.0 or more, more preferably 4.3 or more, and still more preferably 4.5. The above is preferably 6.0 or less, more preferably 5.9 or less, still more preferably 5.8 or less.

<1-21>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-20, wherein the pH value (20 ° C) of the coffee beverage is preferably 4.0 to 6.0, more preferably 4.3 to 5.9, and further preferably It is 4.5~5.8.

<1-22>

The coffee beverage or the like according to any one of the above-mentioned <1-1> to <1-21, wherein a coffee beverage is contained in a container.

<1-23>

The coffee beverage or the like according to any one of the above <1-1> to <1-22, wherein a black coffee beverage or a milk coffee beverage is preferred.

<1-24>

The coffee beverage according to any one of the above-mentioned items, wherein the coffee beverage further contains a sweetener, a milk component, an antioxidant, a flavor, and an organic acid. , one of organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, coloring agents, emulsifiers, preservatives, seasonings, sour agents, amino acids, pH adjusters and quality stabilizers or Two or more additives.

<2-1>

A soluble coffee comprising the following components (A) and (B): (A) Ethylmethylpyrrole: less than 3 ppm by mass in the dry solid component, as the (B) bis coffee quinic acid And the mass ratio [(A) / (B)] of the component (A) and the component (B) is 0.00055 or less.

<2-2>

The soluble coffee according to the above <2-1>, wherein the dry solid content is preferably from 10 to 100% by mass, more preferably from 20 to 99.9% by mass, still more preferably from 25 to 99% by mass, still more preferably. It is 30 to 98% by mass.

<2-3>

The soluble coffee described in the above <2-1> or <2-2> is preferably a separately packaged diluted beverage or instant coffee.

<2-4>

The soluble coffee according to any one of <2-1> to <2-3>, wherein the content of the component (A) in the dried solid content of the soluble coffee is preferably 2.7 ppm by mass or less. It is 2.4 ppm by mass or less, more preferably 1.8 ppm by mass or less, still more preferably 0.9 ppm by mass or less, and is preferably 0 ppm by mass or more, more preferably 0.001 ppm by mass or more, and still more preferably 0.01 ppm by mass or more. .

<2-5>

The soluble coffee according to any one of the above-mentioned <2-1> to <2-4>, wherein the content of the component (A) in the dry solid content of the soluble coffee is preferably 0 to 2.7 ppm by mass. It is preferably 0 to 2.4 ppm by mass, more preferably 0.001 to 1.8 ppm by mass, still more preferably 0.01 to 0.9 ppm by mass.

<2-6>

The soluble coffee according to any one of <2-1> to <2-5, wherein the mass ratio [(A)/(B)] is preferably 0.00045 or less, more preferably 0.00035 or less, and further preferably. It is 0.00025 or less, preferably 0 or more, more preferably 0.000001 or more, still more preferably 0.00001 or more.

<2-7>

The soluble coffee according to any one of the above-mentioned <2-1> to <2-6>, wherein the mass ratio [(A)/(B)] is preferably 0 to 0.00055, more preferably 0 to 0.00045, and further It is preferably 0.000001 to 0.00035, and more preferably 0.00001 to 0.00025.

<2-8>

The soluble coffee according to any one of the above-mentioned <2-1> to <2-7>, wherein the content of the component (B) in the dry solid content of the soluble coffee is preferably 0.03% by mass or more, more preferably It is 0.05% by mass or more, more preferably 0.07% by mass or more, and still more preferably 0.08% by mass. The amount is not less than 0.9% by mass, more preferably 0.75% by mass or less, still more preferably 0.6% by mass or less, still more preferably 0.45% by mass or less.

<2-9>

The soluble coffee according to any one of the above-mentioned <2-1> to <2-8>, wherein the content of the component (B) in the dry solid content of the soluble coffee is preferably 0.03 to 0.9% by mass. It is preferably 0.05 to 0.75 mass%, more preferably 0.07 to 0.6 mass%, still more preferably 0.08 to 0.4 mass%.

<2-10>

The soluble coffee according to any one of the above-mentioned <2-1> to <2-9>, which preferably contains caffeine as the component (C), and the dry solid component of the soluble coffee, the component (C) The content of the compound is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, still more preferably 0.2% by mass or more, and more preferably 4.5% by mass or less, more preferably 3 mass% or less, further preferably 2.25 mass% or less, more preferably 1.5 mass% or less.

<2-11>

The soluble coffee according to any one of the above-mentioned <2-1> to <2-10>, which preferably contains caffeine as the component (C), and the dry solid component of the soluble coffee, the component (C) The content of the compound is preferably from 0.05 to 4.5% by mass, more preferably from 0.1 to 3% by mass, still more preferably from 0.15 to 2.25 mass%, still more preferably from 0.2 to 1.5 mass%.

<2-12>

The soluble coffee according to any one of the above-mentioned <2-1> to <2-11>, which preferably contains a drifting acid as the component (D), and the dry solid component of the soluble coffee, the component ( The content of D) is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.7% by mass or more, still more preferably 1.0% by mass or more, still more preferably 1.2% by mass or more, and still more preferably Further, it is preferably 1.5% by mass or more, more preferably 60% by mass or less, still more preferably 30% by mass or less, further preferably 24% by mass or less, and still more preferably 15% by mass. Hereinafter, it is more preferably 9% by mass or less.

<2-13>

The soluble coffee according to any one of the above-mentioned <2-1> to <2-12>, which preferably contains the bleaching acid as the component (D), and the dry solid component of the soluble coffee, the component ( The content of D) is preferably from 0.1 to 60% by mass, more preferably from 0.5 to 30% by mass, still more preferably from 0.7 to 24% by mass, still more preferably from 1.0 to 15% by mass, still more preferably from 1.2 to 2. 15% by mass, more preferably 1.5 to 9% by mass.

<2-14>

The soluble coffee according to any one of the above <2-12> or <2-13>, wherein the mass ratio of the component (B) to the component (D) in the soluble coffee [(B)/(D)] It is preferably 0.04 or more, more preferably 0.05 or more, still more preferably 0.06 or more, still more preferably 0.07 or more, and further preferably 0.2 or less, more preferably 0.18 or less, still more preferably 0.16 or less, and further more preferably Good is below 0.14.

<2-15>

The soluble coffee according to any one of the above <2-12> to <2-14>, wherein the mass ratio of the component (B) to the component (D) in the soluble coffee [(B)/(D)] It is preferably 0.04 to 0.2, more preferably 0.05 to 0.18, still more preferably 0.06 to 0.16, still more preferably 0.07 to 0.14.

[Examples] 1. Analysis of ethionylmethylpyrrole

The analytical equipment uses GC-MS. The model of the unit of the device is as follows.

‧Model: 6890N/5975inert (Agilent Technologies, Inc.)

‧Tube: AQUATIC-2 0.25mm×60m, film thickness 1.4μm (GL Science Co., Ltd.)

‧Import system: no shunt

The analysis conditions are as follows.

‧ Temperature: data injection inlet 220 ° C

Column 40 ° C (for 1 min) → 10 ° C / min for temperature → 260 ° C

‧Gas flow: helium (carrier gas) 1mL/min

‧Ion source temperature: 230 ° C

‧Ionization method: EI (electronic ionization)

‧Set the mass number: m/z 123,108

2. Analysis of drifting acid and caffeine

The analytical equipment used HPLC (high performance liquid chromatography). The model of the unit of the device is as follows.

‧UV-VIS detector: L-2420 (Hitachi High-Technologies Co., Ltd.), ‧ column oven: L-2300 (Hitachi High-Technologies Co., Ltd.), ‧ pump: L-2130 (Hitachi High-Technologies shares Co., Ltd., ‧ Autosampler: L-2200 (Hitachi High-Technologies Co., Ltd.), ‧ Column: Cadenza CD-C18 has an inner diameter of 4.6 mm × a length of 150 mm and a particle size of 3 μm (Imtakt Co., Ltd.).

The analysis conditions are as follows.

‧ Sample injection amount: 10 μL, ‧ flow rate: 1.0 mL/min, ‧ UV-VIS detector set wavelength: 325 nm, ‧ column oven set temperature: 35 ° C, ‧ eluent A: 0.05 M acetic acid, 0.1 mM 1-hydroxyl Ethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V/V)% acetonitrile solution, ‧solvent B: acetonitrile.

Concentration gradient condition

Time Dissolution A Dissolution B

After accurately weighing 1 g of the sample by HPLC, the solution was adjusted to a volume of 10 mL with a solution A, and filtered through a membrane filter (GL Chromatodisk 25A, pore size 0.45 μm, GL Science Co., Ltd.) for analysis.

Retention time of drifting acid

Driftwood

‧ Single coffee quinic acid: 5.3 minutes, 8.8 minutes, 11.6 minutes, a total of 3 kinds

‧ Single avidin quinic acid: 13.0 minutes, 19.9 minutes, 21.0 minutes, a total of 3 kinds

‧Two coffee quinic acid: 36.6 minutes, 37.4 minutes, 44.2 minutes, a total of 3 kinds.

Based on the area values of the nine kinds of bleaching wood acids obtained here, 5-coffee quinic acid was used as a standard substance, and the mass % was determined.

Two coffee quinic acids

‧Two coffee quinic acid: 36.6 minutes, 37.4 minutes, 44.2 minutes, a total of 3 kinds.

Based on the area values of the three kinds of di-coffee quinic acids obtained here, 5-coffee quinic acid was used as a standard substance, and the mass % was determined.

Further, the analysis of the caffeine was carried out in the same manner as the drifting acid, except that the UV-VIS detector was set at a wavelength of 270 nm and the caffeine was used as a standard substance. coffee Because the retention time is 18.9 minutes.

3. Determination of Brix

The sugar of the sample at 20 ° C was measured with a refractive index (Brix) using a Brix meter (Atago RX-5000 (manufactured by Atago)).

4. Determination of dry solid content

The dry solid content is defined as the ratio of the mass of the dried product obtained by freeze-drying the soluble coffee to the mass of the soluble coffee, (the mass of the freeze-dried product / the mass of the soluble coffee) × 100. Accurately weigh 20 g of soluble coffee in a special glass container, and freeze the soluble coffee while rotating the container in an ethanol bath at -80 °C. After freezing, it was freeze-dried by a freeze dryer (FD-81 manufactured by Tokyo Physicochemical Co., Ltd.). The freeze-drying conditions were such that the pressure was set to 0.08 Torr and then allowed to stand at room temperature for 20 hours.

5. Functional evaluation

Five professional inspectors tested each coffee beverage and evaluated the bitterness, the odor, the refreshing taste of the bitterness, and the mouth aroma using the following criteria, and then determined the final score by negotiation.

Basis of evaluation of bitterness

5: Very bitter taste

4: Strong bitterness

3: slightly bitter taste

2: bitter taste is weaker

1: weak bitterness

Evaluation criteria for odor

5: no smell

4: I can hardly feel the smell.

3: I feel a little bit of odor

2: I feel the smell

1: Strong feeling of miscellaneous

Basis for evaluation of bitterness

5: The refreshing taste of bitterness is very good

4: Better refreshing bitterness

3: I feel a little bit of bitterness

2: The bitterness is slightly less refreshing

1: poor taste of bitterness

Basal evaluation of oral aroma

5: The mouth aroma is very good

4: better oral aroma

3: I feel a little bit of mouth aroma

2: The aroma of the mouth is slightly worse

1: bad mouth aroma

Manufacturing example 1

The coffee quinic acid type preparation used in the examples was prepared by the following method.

The hot water extract of green coffee beans was dissolved in a small amount of a solution (30 mL of acetic acid / 9200 mL of distilled water / 800 mL of acetonitrile) and separated by medium pressure fractionation column chromatography. The obtained component was obtained by an evaporator and freeze-drying to obtain a powder. The purity was 3,5-two coffee quinic acid: 98.5%, 3,4-diffeequine quinic acid: 97.3%, 4,5-di-coffee quinic acid: 98.3%. A mixture of 3,5-di-coffee quinic acid, 3,4-diffeequine quinic acid, and 4,5-di-coffee quinic acid is separately mixed with a mass as a di-coffee quinic acid preparation.

The device and conditions are as follows.

○ Medium pressure fractionation column chromatography equipment and conditions

‧Device: Online degassing equipment GASTORR154(FLOM)

Pump PUNP60A (YAMAZEN)

Inclinometer GR200 (YAMAZEN)

Component Collector FR50N (YAMAZEN)

‧Detector: UV spectrophotometer PREP-UV-10V (YAMAZEN)

‧Detection wavelength: 325nm

‧Tube: ULTRA PACK ODS-A-40 (YAMAZEN)

‧column temperature: room temperature

‧Dissolved solution: Liquid C (acetic acid 30mL / distilled water 9200mL / acetonitrile 800mL)

Liquid D (acetic acid 30mL / distilled water 8000mL / acetonitrile 2000mL)

‧Flow rate: 10mL/min

‧ sample injection amount: 10mL

Concentration gradient condition

Second coffee quinic acid retention time

‧3,5-two coffee quinic acid: 702 minutes

‧3,4-two coffee quinic acid: 658 minutes

‧4,5-two coffee quinic acid: 787 minutes

Example 1

In a drip filter extractor (inner diameter: 73 mm, volume: 11 L), water vapor was introduced to activate coconut shell activated carbon (average particle diameter: 0.358 mm) of 90 g. Then, activated carbon was sterilized by supplying warm water of 85 ° C for 10 minutes from the upper portion of the activated carbon. The amount of warm water supplied was 25 parts by mass relative to the activated carbon. Thereafter, 400 g of roasted coffee beans (average particle diameter: 0.965 mm) of L25 was placed on activated carbon. Then, supply 0.25kg from the lower part of the drip filter extractor The warm water at 85 °C makes the bottom full of hot water. Then, warm water of 85 ° C was supplied from the upper portion of the roasted coffee beans by a water jet at a rate of 1.25 g/sec, and then the supply of warm water was stopped, and the state was maintained for 10 minutes. The amount of warm water supplied was 2.55 parts by mass relative to the roasted coffee beans. After the retention, the warm water of 85 ° C was supplied at a rate of 1.25 g/sec using a water jet, and the coffee extract was discharged at the same speed. When the amount of liquid collected reaches 2.4 kg, the discharge of the coffee extract is stopped, and the liquid is obtained as a coffee extract.

The coffee extract is then diluted with water to prepare a coffee beverage. Conduct coffee analysis and functional evaluation. The results are shown in Table 1.

Example 2

To the coffee beverage obtained in Example 1, 0.03 mass ppm of etidylmethylpyrrole was added to prepare a coffee beverage. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Example 3

To the coffee beverage obtained in Example 1, 0.06 mass ppm of ethyl hydrazinomethylpyrrole was added to prepare a coffee beverage. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Example 4

To the coffee beverage obtained in Example 1, 0.09 ppm by mass of ethyl decylmethylpyrrole was added to prepare a coffee beverage. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Example 5

The coffee beverage obtained in Example 1 was diluted to 2 times with distilled water. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Example 6

A coffee beverage was prepared by adding caffeine 0.0173% by mass to the coffee beverage obtained in Example 5. The analysis and functional evaluation of the obtained coffee beverages were carried out. Show the result in Table 1.

Example 7

A coffee beverage prepared by adding a dicalyx quinic acid preparation having a concentration of 23.0 ppm by mass based on the concentration of the dicaproxil quinic acid was added to the coffee beverage obtained in Example 6. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Example 8

A coffee beverage was prepared by adding caffeine 0.0955% by mass to the coffee beverage obtained in Example 1. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Example 9

To the coffee beverage obtained in Example 6, 0.02 mass ppm of etidylmethylpyrrole was added to prepare a coffee beverage. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Example 10

A coffee beverage prepared by adding a dicalyx quinic acid preparation having a concentration of 23.0 ppm by mass based on the concentration of the dicaproxil quinic acid was added to the coffee beverage obtained in Example 9. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Example 11

The coffee extract obtained in Example 1 was concentrated to Brix 15 using a plate concentrator. 100 g of the obtained concentrate was spray-dried to obtain 18.7 g of instant coffee. 2 g of the instant coffee obtained was dissolved in 180 g of hot water to prepare a coffee beverage. The bitterness of the coffee beverage is refreshing and the mouth aroma is good.

Comparative example 1

A coffee beverage was prepared in the same manner as in Example 1 except that the activated carbon treatment was not carried out in Example 1. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Comparative example 2

To the coffee beverage obtained in Example 1, 0.1 mass ppm of etidylmethylpyrrole was added to prepare a coffee beverage. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Comparative example 3

To the coffee beverage obtained in Comparative Example 1, 0.1 mass ppm of etidylmethylpyrrole was added to prepare a coffee beverage. The analysis and functional evaluation of the obtained coffee beverages were carried out. The results are shown in Table 1.

Comparative example 4

Analysis and functional evaluation of commercially available sugar-free canned black coffee beverages. The results are shown in Table 1.

According to Table 1, it was confirmed that the content of (A) ethyl ethylpyrrole in the coffee beverage was reduced to less than 0.1 mass ppm, and the taste was suppressed, and the refreshing taste and the mouth aroma were improved.

Claims (13)

A coffee beverage comprising the following components (A), (B) and (D): (A) ethyl decylmethylpyrrole: 0.06 mass ppm or less, (B) di-coffee quinic acid: 30 to 300 mass ppm (D) drifting acid: 0.01 to 2% by mass, and the mass ratio of the component (A) to the component (B) [(A)/(B)] is 0.00055 or less, and the component (B) and the component (D) The mass ratio [(B)/(D)] is 0.04 to 0.2. The coffee beverage of claim 1, which comprises caffeine as the component (C), and the content of the component (C) in the coffee beverage is 0.005 to 0.15 mass%. The coffee beverage according to claim 1 or 2, wherein the content of the component (D) in the coffee beverage is 0.05 to 1% by mass. The coffee beverage of claim 3, wherein the mass ratio [(B)/(D)] of the component (B) to the component (D) in the coffee beverage is 0.05 to 0.18. The coffee beverage according to claim 1 or 2, wherein the content of the component (A) in the coffee beverage is 0.0001 to 0.06 mass ppm. The coffee beverage of claim 1 or 2 has a Brix of 0.8 to 3.0. A coffee beverage according to claim 1 or 2, which is a coffee beverage in a container. A soluble coffee comprising the following components (A), (B) and (D): (A) ethinylmethylpyrrole: 0.001 to 1.8 ppm by mass in the dry solid content component, (B) two caffeine Quinic acid: 0.03 to 0.9% by mass in the dry solid content, and (D) drifting acid: 0.1 to 60% by mass in the dry solid content, and the mass of the component (A) and the component (B) The ratio [(A)/(B)] is 0.00055 or less, and the mass ratio [(B)/(D)] of the component (B) to the component (D) is 0.04 to 0.2, and The dry solid content is 10 to 100% by mass. The soluble coffee of claim 8, wherein the dry solid content is from 20 to 99.9% by mass. The soluble coffee according to claim 8 or 9, wherein the content of the component (B) in the dry solid content of the soluble coffee is 0.05 to 0.75 mass%. The soluble coffee according to claim 8 or 9, which comprises caffeine as the component (C), and the content of the component (C) in the dried solid component of the soluble coffee is 0.05 to 4.5% by mass. The soluble coffee according to claim 8 or 9, wherein the content of the component (D) in the dry solid content of the soluble coffee is from 0.5 to 30% by mass. The soluble coffee according to claim 12, wherein the mass ratio [(B)/(D)] of the component (B) to the component (D) in the soluble coffee is 0.05 to 0.18.