COFFEE DRINK AND PRODUCTION METHOD OF THE SAME, AND OFF-FLAVOR REDUCTION METHOD OF COFFEE DRINK

摘要

PROBLEM TO BE SOLVED: To provide a coffee drink in which off-flavor resulted from a raw smell of chlorogenic acids and shallow roasted beans or the like is reduced regardless of a high content of the chlorogenic acids, and that combines favorable flavor and taste.;SOLUTION: Provided is a coffee drink that includes at least a specified quantity of chlorogenic acids, and the coffee drink is characterized in that a chlorogenic acids content (mg/100 g)[CQ] and a roasted coffee polyphenol oligomer amount (ppm)[R] in a drinking liquid satisfy the following conditions of (a) and (b). (a) The chlorogenic acids content [CQ] is 80-250. (b) A ratio of the chlorogenic acid content [CQ] to the roasted coffee polyphenol oligomer amount [R] [R]/[CQ] is 1.0-7.0.;COPYRIGHT: (C)2015,JPO&INPIT