SOLUBLE COFFEE

Abstract

Provided is a soluble coffee, including: a dried coffee extract; and a roasted coffee bean fine powder, in which the soluble coffee has a mass ratio of acetic acid (B) to malic acid (A), [(B)/(A)], of 2.9 or less.

Claims

1: A soluble coffee, comprising: a dried coffee extract; and a roasted coffee bean fine powder, wherein the soluble coffee has a mass ratio of acetic acid (B) to malic acid (A), [(B)/(A)], of 2.9 or less.

2: The soluble coffee according to claim 1, wherein the soluble coffee has a ratio of particles each having a particle size of 10 m or more of 95 vol % or more in a particle size distribution on a volume basis measured for a diluted solution obtained by diluting 2 g of the soluble coffee with 180 mL of pure water at 85 C. with a laser diffraction particle size analyzer.

3: The soluble coffee according to claim 1, further comprising 0.001 mass % or more of cellulose (C).

4: The soluble coffee according to claim 1, wherein the roasted coffee bean fine powder has an average particle size of 550 m or less.

5: The soluble coffee according to claim 1, wherein the roasted coffee bean fine powder has a degree of roasting of from L10 to L40.

6: The soluble coffee according to claim 1, further comprising chlorogenic acid (D), wherein the soluble coffee has a content of chlorogenic acid (D) of from 5 to 20 mass %.

7: The soluble coffee according to claim 1, wherein a ratio of the roasted coffee bean fine powder to the dried coffee extract is from 0.5 to 150 mass %.

8: The soluble coffee according to claim 1, wherein the soluble coffee has a HAZE value of a water-diluted solution, obtained by diluting 3.4 g of the soluble coffee with 180 mL of pure water at 85 C., of 85 or less.

9: The soluble coffee according to claim 6, further comprising caffeine (E), which is present in the soluble coffee and is present in an amount of 5 mass % or less.

10: The soluble coffee according to claim 9, further comprising caffeine (E), wherein the soluble coffee has a mass ratio of the caffeine (E) to the chlorogenic acid (D), [(E)/(D)], of 0.48 or less.

11: A method of improving sourness of a soluble coffee, the method comprising blending a dried coffee extract and a roasted coffee bean fine powder so that a mass ratio of acetic acid (B) to malic acid (A), [(B)/(A)], is adjusted to 2.9 or less.

12: The method of improving sourness of a soluble coffee according to claim 11, the method further comprising adjusting a ratio of particles each having a particle size of 10 m or more to 95 vol % or more in a particle size distribution on a volume basis measured for a diluted solution obtained by diluting 2 g of a soluble coffee with 180 mL of pure water at 85 C. by a laser diffraction particle size analyzer.

13: The method of improving sourness of a soluble coffee according to claim 11, the method further comprising adjusting a content of cellulose (C) to 0.001 mass % or more.

14: The soluble coffee according to claim 1, further comprising caffeine (E), which is present in the soluble coffee and is present in an amount of 5 mass % or less.

Description

EXAMPLES

(1) Analysis of Malic Acid and Acetic Acid

[0156] 180 mL of pure water at 85 C. was poured into 2 g of a soluble coffee, and the mixture was stirred and filtered to prepare a sample. The sample was appropriately diluted and subjected to measurement by capillary electrophoresis (CE).

[0157] Measurement Condition: CE [0158] Used apparatus: Agilent Technologies CE system [0159] Capillary: fused silica [0160] Electrophoresis buffer: 2,6-pyridinedicarboxylic acid-based solution [0161] Applied potential difference: negative [0162] Detection: indirect absorptiometric method

[0163] Standard Reagents [0164] Acetic acid: sodium acetate trihydrate (guaranteed reagent grade, manufactured by Kanto Chemical Co., Inc.) [0165] Matic acid: DL-malic acid (guaranteed reagent grade, manufactured by Kanto Chemical Co., Inc.)

CE Conditions

[0166] Applied voltage: 25 kV [0167] Apparatus model number: G1602A

(2) Analysis of Cellulose

[0168] 0.5 g to 10 g of a sample was collected in a 250 mL centrifuge tube, and 85 mL of an aqueous solution of 0.05% sodium chloride was added thereto. The mixture was subjected to thermal treatment in a boiled water bath for 30 minutes and then immediately cooled. After to the resulting cooled solution, 5 mL of a pancreatin solution was added, and the resultant was incubated under an environment of pH 6.5 and 40 C. for 16 hours. The incubated solution was centrifuged, and the solid matter was collected using filter paper (ADVANTEC 101). 50 mL of an aqueous solution of 5% sulfuric acid was added to the collected residue, and the resultant was left to stand for 2.5 hours in a boiled water bath to perform decomposition. After that, the solution was subjected to suction filtration using a glass filter (1G3), and the residue was washed with acetone and diethyl ether. 30 mL of 72% sulfuric acid was added to the washed solid matter, and the resultant was left to stand in a refrigerator at 5 C. for 24 hours or more and subjected to suction filtration, followed by measurement of the amount of glucose in the filtrate by a phenol-sulfuric acid method to determine a quantity of cellulose.

(3) Analysis of Chlorogenic Acids and Caffeine

[0169] 180 mL of pure water at 85 C. was poured into 2 g of a soluble coffee, and the mixture was stirred and dispensed into vials and subjected to an analysis.

[0170] HPLC was used as an analyzer. The model numbers of constituent units of the analyzer were as described below. [0171] UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation) [0172] Column oven: L-2300 (Hitachi High-Technologies Corporation) [0173] Pump: L-2130 (Hitachi High-Technologies Corporation) [0174] Autosampler: L-2200 (Hitachi High-Technologies Corporation) [0175] Column: Cadenza CD-C18, 4.6 mm in inner diameter150 mm in length, particle size: 3 m (Imtakt Corporation) [0176] Detector

[0177] Analysis conditions were as described below. [0178] Sample injection amount: 10 L [0179] Flow rate: 1.0 mL/min [0180] Set wavelength of UV-VIS detector: 325 nm [0181] Set temperature of column oven: 35 C. [0182] Eluent A: solution containing 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, and 5(V/V) % acetonitrile [0183] Eluent B: acetonitrile

TABLE-US-00001 Concentration Gradient Condition Time Eluent A Eluent B 0.0 min 100% 0% 10.0 min 100% 0% 15.0 min 95% 5% 20.0 min 95% 5% 22.0 min 92% 8% 50.0 min 92% 8% 52.0 min 10% 90% 60.0 min 10% 90% 60.1 min 100% 0% 70.0 min 100% 0%

[0184] In HPLC, 1 g of a sample was weighed accurately, and after that, the sample was increased to 10 mL with the eluent A, filtered with a membrane filter (GL Chromatodisc 25A, pore diameter: 0.45 m, GL Sciences Inc.), and then subjected to the analysis.

[0185] Retention Times of Chlorogenic Acids

Nine Chlorogenic Acids

[0186] Monocaffeoylquinic acid: three peaks in total at 5.3 min, 8.8 min, and 11.6 min [0187] Monoferuloylquinic acid: three peaks in total at 13.0 min, 19.9 min, and 21.0 min [0188] Dicaffeoylquinic acid: three peaks in total at 36.6 min, 37.4 min, and 44.2 min

[0189] From area values for the nine chlorogenic acids determined in the foregoing, the content of the chlorogenic acids was determined in terms of % by mass by using 5-caffeoylquinic acid as a standard substance.

[0190] The analysis of caffeine was carried out in the same manner as in the cases of the chlorogenic acids except that caffeine was used as a reference material and the wavelength of the UV-VIS detector was set to 270 nm. The retention time of caffeine was 18.9 min.

(4) Measurement of Particle Size Distribution of Soluble Coffee

[0191] 180 mL of pure water at 85 C. was poured into 2 g of a soluble coffee, and the mixture was stirred and cooled to 25 C. The particle size distribution of the sample was measured using a laser diffraction particle size analyzer (SALD-2100, manufactured by Shimadzu Corporation).

(5) Measurement of Average Particle Size of Roasted Coffee Bean Fine Powder

[0192] 180 mL of pure water at 85 C. was poured into 1.0 g of a roasted coffee bean fine powder, and the mixture was stirred and cooled to 25 C. Subsequently, the particle size distribution of the sample was measured at 25 C. using a laser diffraction particle size analyzer (SALD-2100, manufactured by Shimadzu Corporation), and an average particle size (d.sub.50) was calculated based on the ratio of the respective volumes.

(6) Measurement of HAZE

[0193] 3.4 g of a soluble coffee was poured into 180 mL of pure water at 85 C., and the mixture was stirred and cooled to 25 C. Subsequently, the sample was placed in a glass cell (optical path length: 10 mm, width: 35 mm, height: 40 mm), and the HAZE value was measured at 25 C. using HAZEMETER (HM-150, manufactured by Murakami Color Research Laboratory Co., Ltd.).

(7) Measurement of L Value

[0194] The sample was subjected to measurement using a colorimeter (spectrophotometer SE2000, manufactured by Nippon Denshoku Industries Co., Ltd.).

(8) Measurement of Brix

[0195] The Brix at 20 C. of a sample was measured with a saccharimeter (Atago RX-5000, manufactured by Atago Co., Ltd.).

(9) Sensory Evaluation

[0196] 2 g of a soluble coffee was poured into 180 mL of pure water at 85 C., and the mixture was stirred to prepare a coffee beverage. After that, five expert panelists sampled each coffee beverage and evaluated its aroma spreading to the nose, quality of sourness, clean taste, and residual feeling on the tongue in accordance with the following criteria. After that, discussion was made to determine the final score.

[0197] Evaluation Criteria of Aroma Spreading to Nose

[0198] 5: Strong

[0199] 4: Slightly strong

[0200] 3: Normal

[0201] 2: Slightly weak

[0202] 1: Weak

[0203] Evaluation Criteria of Quality of Sourness

[0204] 5: Pleasant sourness

[0205] 4: Slightly pleasant sourness

[0206] 3: Neither

[0207] 2: Slightly unpleasant sourness

[0208] 1: Unpleasant sourness

[0209] Evaluation Criteria of Clean Taste

[0210] 5: Strong

[0211] 4: Slightly strong

[0212] 3: Normal

[0213] 2: Slightly weak

[0214] 1: Weak

[0215] Evaluation criteria of Residual Feeling on Tongue

[0216] 5: Completely insensible

[0217] 4: Insensible

[0218] 3: Slightly sensible

[0219] 2: Sensible

[0220] 1: Very sensible

Example 1

[0221] Roasted coffee beans having an L value of 26 (Coffea robusta, produced in Vietnam) were pulverized and filled into six cylindrical extraction towers (160 mm in inner diameter660 mm in height) so that the amount of the pulverized coffee beans filled per tower was 4.2 kg. Subsequently, hot water at 110 C. was delivered from the lower portion of the first extraction tower to the upper portion. After that, the coffee extract solution discharged from the upper portion of the first extraction tower was delivered from the lower portion of the second extraction tower to the upper portion. The procedure was repeated in the third and subsequent extraction towers, and the coffee extract solution discharged from the upper portion of the sixth extraction tower was immediately cooled and collected. All of the extraction operations were carried out under an elevated pressure of 0.3 MPa. The resultant extract solution was concentrated by heating under reduced pressure using a rotary evaporator (model: N-1100V, manufactured by Tokyo Rikakikai Co., Ltd.) at 0.004 MPa and 50 C. to yield a concentrated coffee composition having a Brix of 10%. Subsequently, 108 g of activated carbon (Shirasagi WH2C LSS, manufactured by Japan EnviroChemicals Ltd.) was added to a cylindrical column (72 mm in inner diameter100 mm in height) and sterilized at 80 C. for 10 minutes, and 3.6 kg of the concentrated coffee composition having a Brix of 10% was delivered at 25 C. and a flow rate of 69.1 mL/min. Further, ion-exchange water was delivered at 25 C. and a flow rate of 69.1 mL/min, and as a final collection amount, 4 kg of a solution treated with an activated carbon was obtained from the outlet of the column. The resultant treated solution was dried using a spray dryer to yield a dried coffee extract.

[0222] Roasted coffee beans having an L value of 16 (Coffea arabica, produced in Brazil) were pulverized at normal temperature using a Wonder Blender (model: WB-I, manufactured by Osaka Chemical Co., Ltd.), and the pulverized product was classified using sieves (Tyler 20, 60, 115, 170, and 400 mesh), followed by collection of particles having passed through the 400 mesh sieve to yield a roasted coffee bean fine powder having an average particle size adjusted to 19 m.

[0223] 10 mass % (0.34 g) of the roasted coffee bean fine powder was added with respect to 3.4 g of the dried coffee extract, and the resultant was mixed to yield a soluble coffee. The resultant soluble coffee was analyzed and subjected to a sensory evaluation. The results are shown in Table 1.

Example 2

[0224] A soluble coffee was prepared in the same manner as in Example 1 except that 1.7 mg of D,L-malic acid was further added to 3.4 g of the dried coffee extract. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Example 3

[0225] A soluble coffee was prepared in the same manner as in Example 1 except that 3.4 mg of D,L-malic acid was further added to 3.4 g of the dried coffee extract. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Example 4

[0226] A soluble coffee was prepared in the same manner as in Example 1 except that 6.8 mg of D,L-malic acid was further added to 3.4 g of the dried coffee extract. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Example 5

[0227] A soluble coffee was prepared in the same manner as in Example 1 except that 10.2 mg of D,L-malic acid was further added to 3.4 g of the dried coffee extract. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Example 23

[0228] A soluble coffee was prepared in the same manner as in Example 1 except that the usage of the activated carbon with respect to 3.6 kg of the concentrated coffee composition having a Brix of 10% was changed to 54 g. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Example 24

[0229] A soluble coffee was prepared in the same manner as in Example 1 except that the usage of the activated carbon with respect to 3.6 kg of the concentrated coffee composition having a Brix of 10% was changed to 126 g. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Example 25

[0230] A soluble coffee was prepared in the same manner as in Example 1 except that roasted coffee beans having an L value of 30 (Coffea robusta, produced in Vietnam) was used instead of the roasted coffee beans having an L value of 26 and the usage of the activated carbon with respect to 3.6 kg of the concentrated coffee composition having a Brix of 10% was changed to 72 g. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Comparative Example 1

[0231] The concentrated coffee composition of Example 1 was dried using a spray dryer without the treatment with the activated carbon to yield a dried coffee extract. The resultant dried coffee extract was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Comparative Example 2

[0232] A solution treated with an activated carbon was obtained in the same manner as in Example 1, and then dried using a spray dryer to yield a soluble coffee. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Comparative Example 3

[0233] A solution treated with an activated carbon was obtained in the same manner as in Example 1, and then dried using a spray dryer to yield a dried coffee extract. 9.9 mg of acetic acid was added to 3.4 g of the dried coffee extract, and the resultant was mixed to yield a soluble coffee. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Comparative Example 4

[0234] A soluble coffee was obtained in the same manner as in Example 1 except that 9.9 mg of acetic acid was further added to 3.4 g of the dried coffee extract. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Comparative Example 5

[0235] A soluble coffee was obtained in the same manner as in Example 1 except that the dried coffee extract obtained in the same manner as in Comparative Example 1 was used. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

Comparative Example 6

[0236] The concentrated coffee composition of Example 25 was dried using a spray dryer without the treatment with the activated carbon to yield a dried coffee extract. The resultant dried coffee extract was analyzed and subjected to the sensory evaluation. The results are shown in Table 1.

TABLE-US-00002 TABLE 1 Example 1 2 3 4 5 23 24 25 Dried L value of roasted 26 26 26 26 26 26 26 30 coffee coffee beans extract Usage of mass % 30 30 30 30 30 15 35 20 activated carbon (with respect to Brix) (A) Malic mass % 0.50 0.55 0.60 0.70 0.80 0.43 0.52 0.54 acid (with respect to Brix) (B) Acetic mass % 1.21 1.21 1.21 1.21 1.21 1.18 1.22 0.57 acid (with respect to Brix) Mass ratio 2.42 2.20 2.01 1.73 1.51 2.72 2.34 1.07 [(B)/(A)] Usage of g 3.4 3.4 3.4 3.4 3.4 3.4 3.4 3.4 dried coffee extract Roasted Producing Brazil Brazil Brazil Brazil Brazil Brazil Brazil Brazil coffee region of bean roasted fine coffee powder beans L value of 16 16 16 16 16 16 16 16 roasted coffee beans Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- ization ization ization ization ization ization ization ization ization method for at at at at at at at at roasted normal normal normal normal normal normal normal normal coffee temper- temper- temper- temper- temper- temper- temper- temper- beans ature ature ature ature ature ature ature ature Average m 19 19 19 19 19 19 19 19 particle size Addition mass % 10 10 10 10 10 10 10 10 amount of roasted coffee bean fine powder (with respect to dried coffee extract) Soluble (A) Malic mass % 0.53 0.58 0.63 0.74 0.84 0.45 0.54 0.56 coffee acid (B) Acetic mass % 1.28 1.28 1.28 1.28 1.28 1.23 1.28 0.60 acid (C) mass % 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Cellulose (D) mass % 8.2 8.2 8.2 8.2 8.2 8.3 8.1 10.3 Chlorogenic acids (E) mass % 2.3 2.3 2.3 2.3 2.3 4.0 1.7 2.5 Caffeine Mass ratio 2.42 2.21 2.03 1.73 1.52 2.73 2.37 1.07 [(B)/(A)] Mass ratio 0.065 0.071 0.077 0.090 0.102 0.054 0.067 0.054 [(A)/(D)] Mass ratio 0.156 0.156 0.156 0.156 0.156 0.149 0.158 0.058 [(B)/(D)] Mass ratio 0.28 0.28 0.28 0.28 0.28 0.48 0.21 0.24 [(E)/(D)] Ratio of vol % 1.1 1.1 0.9 1.0 1.1 3.5 1.0 2.0 particles each having particle size of less than 10 m Ratio of vol % 98.9 98.9 99.1 99.0 98.9 96.5 99.0 98.0 particles each having particle size of 10 m or more HAZE value 63 62 64 62 63 70 62 62 Sensory Aroma 5 4 4 4 4 4 4 4 evaluation spreading to nose Quality of 4 4 4 4 4 4 4 5 sourness Clean 5 5 5 5 5 5 5 3 taste Residual 5 5 5 5 5 5 5 4 feeling on tongue Comparative Example 1 2 3 4 5 6 Dried L value of roasted 26 26 26 26 26 30 coffee coffee beans extract Usage of mass % 0 30 30 30 0 0 activated carbon (with respect to Brix) (A) Malic mass % 0.37 0.50 0.50 0.50 0.37 0.37 acid (with respect to Brix) (B) Acetic mass % 1.15 1.21 1.50 1.50 1.15 0.73 acid (with respect to Brix) Mass ratio 3.11 2.42 3.00 3.00 3.11 1.97 [(B)/(A)] Usage of g 3.4 3.4 3.4 3.4 3.4 3.4 dried coffee extract Roasted Producing Brazil Brazil coffee region of bean roasted fine coffee powder beans L value of 16 16 roasted coffee beans Pulver- Pulver- Pulver- ization ization ization method for at at roasted normal normal coffee temper- temper- beans ature ature Average m 19 19 particle size Addition mass % 0 0 0 10 10 0 amount of roasted coffee bean fine powder (with respect to dried coffee extract) Soluble (A) Malic mass % 0.43 0.58 0.58 0.53 0.43 0.43 coffee acid (B) Acetic mass % 1.34 1.40 1.74 1.58 1.33 0.85 acid (C) mass % 0.00 0.00 0.00 0.05 0.05 0.00 Cellulose (D) mass % 8.9 9.0 8.9 8.2 8.2 11.4 Chlorogenic acids (E) mass % 6.6 2.5 2.5 2.3 6.1 6.6 Caffeine Mass ratio 3.11 2.43 3.00 2.98 3.09 1.98 [(B)/(A)] Mass ratio 0.048 0.064 0.065 0.077 0.048 0.038 [(A)/(D)] Mass ratio 0.150 0.156 0.196 0.193 0.149 0.075 [(B)/(D)] Mass ratio 0.74 0.28 0.28 0.28 0.74 0.58 [(E)/(D)] Ratio of vol % 96.0 n.d. n.d. 1.1 6.3 96.7 particles each having particle size of less than 10 m Ratio of vol % 4.0 n.d. n.d. 98.9 93.7 3.3 particles each having particle size of 10 m or more HAZE value 86 7 7 64 >95 85 Sensory Aroma 3 2 3 4 5 2 evaluation spreading to nose Quality of 2 4 1 2 2 4 sourness Clean 3 5 2 5 3 3 taste Residual 4 5 4 5 4 2 feeling on tongue

Example 6

[0237] A soluble coffee was prepared in the same manner as in Example 1 except that the addition amount of the roasted coffee bean fine powder was changed to 2 mass % (0.068 g). The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 2 together with the results of Example 1.

Example 7

[0238] A soluble coffee was prepared in the same manner as in Example 1 except that the addition amount of the roasted coffee bean fine powder was changed to 5 mass % (0.17 g). The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 2 together with the results of Example 1.

Example 8

[0239] A soluble coffee was prepared in the same manner as in Example 1 except that the addition amount of the roasted coffee bean fine powder was changed to 20 mass % (0.68 g). The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 2 together with the results of Example 1.

Example 9

[0240] A soluble coffee was prepared in the same manner as in Example 1 except that the addition amount of the roasted coffee bean fine powder was changed to 30 mass % (1.02 g). The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 2 together with the results of Example 1.

Example 10

[0241] A soluble coffee was prepared in the same manner as in Example 1 except that the addition amount of the roasted coffee bean fine powder was changed to 50 mass % (1.7 g). The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 2 together with the results of Example 1.

Example 26

[0242] A soluble coffee was prepared in the same manner as in Example 23 except that the addition amount of the roasted coffee bean fine powder was changed to 2 mass % (0.068 g). The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 2 together with the results of Example 23.

Example 27

[0243] A soluble coffee was prepared in the same manner as in Example 23 except that the addition amount of the roasted coffee bean fine powder was changed to 20 mass % (0.68 g). The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 2 together with the results of Example 23.

TABLE-US-00003 TABLE 2 Example 6 7 1 8 9 10 26 23 27 Dried L value of roasted 26 26 26 26 26 26 26 26 26 coffee coffee beans extract Usage of mass % 30 30 30 30 30 30 15 15 15 activated carbon (with respect to Brix) (A) Malic mass % 0.50 0.50 0.50 0.50 0.50 0.50 0.43 0.43 0.43 acid (with respect to Brix) (B) Acetic mass % 1.21 1.21 1.21 1.21 1.21 1.21 1.18 1.18 1.18 acid (with respect to Brix) Mass ratio 2.42 2.42 2.42 2.42 2.42 2.42 2.72 2.72 2.72 [(B)/(A)] Usage of g 3.4 3.4 3.4 3.4 3.4 3.4 3.4 3.4 3.4 dried coffee extract Roasted Producing Brazil Brazil Brazil Brazil Brazil Brazil Brazil Brazil Brazil coffee region of bean roasted fine coffee powder beans L value of 16 16 16 16 16 16 16 16 16 roasted coffee beans Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- ization ization ization ization ization ization ization ization ization ization method for at at at at at at at at at roasted normal normal normal normal normal normal normal normal normal coffee temper- temper- temper- temper- temper- temper- temper- temper- temper- beans ature ature ature ature ature ature ature ature ature Average m 19 19 19 19 19 19 19 19 19 particle size Addition mass % 2 5 10 20 30 50 2 10 20 amount of roasted coffee bean fine powder (with respect to dried coffee extract) Soluble (A) Malic mass % 0.57 0.55 0.53 0.48 0.45 0.39 0.50 0.45 0.42 coffee acid (B) Acetic mass % 1.38 1.34 1.28 1.18 1.09 0.94 1.35 1.23 1.15 acid (C) mass % 0.01 0.03 0.05 0.11 0.16 0.27 0.01 0.05 0.11 Cellulose (D) mass % 8.8 8.6 8.2 7.5 6.9 5.0 8.8 8.3 7.5 Chlorogenic acids (E) mass % 2.4 2.4 2.3 2.2 2.2 2.0 4.7 4.0 3.6 Caffeine Mass ratio 2.42 2.44 2.42 2.46 2.42 2.41 2.70 2.73 2.70 [(B)/(A)] Mass ratio 0.065 0.064 0.065 0.064 0.065 0.065 0.057 0.054 0.056 [(A)/(D)] Mass ratio 0.157 0.156 0.156 0.157 0.158 0.188 0.154 0.149 0.153 [(B)/(D)] Mass ratio 0.27 0.28 0.28 0.29 0.32 0.33 0.53 0.48 0.48 [(E)/(D)] Ratio of vol % 1.4 1.2 1.1 0.9 0.5 0.2 1.4 3.5 0.9 particles each having particle size of less than 10 m Ratio of vol % 98.6 98.8 98.9 99.1 99.5 99.8 98.6 96.5 99.1 particles each having particle size of 10 m or more HAZE value 36 58 63 72 83 >100 36 70 72 Sensory Aroma 4 5 5 5 5 5 4 5 5 evaluation spreading to nose Quality of 4 4 4 4 4 4 4 4 4 sourness Clean 5 5 5 5 4 2 5 5 5 taste Residual 5 5 5 5 4 2 5 5 5 feeling on tongue

Example 11

[0244] A soluble coffee was prepared in the same manner as in Example 1 except that a roasted coffee bean fine powder obtained by classifying the pulverized product using sieves (Tyler 20, 60, 115, 170, and 400 mesh) and collecting a roasted coffee bean fine powder having passed through the 170 mesh sieve and having remained on the 400 mesh sieve to adjust the average particle size to 65 m was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 3 together with the results of Example 1.

Example 12

[0245] A soluble coffee was obtained in the same manner as in Example 1 except that a roasted coffee bean fine powder obtained by classifying the pulverized product using sieves (Tyler 20, 60, 115, and 170 mesh) and collecting a roasted coffee bean fine powder having passed through the 115 mesh sieve and having remained on the 170 mesh sieve to adjust the average particle size to 107 m was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 3 together with the results of Example 1.

Example 13

[0246] A soluble coffee was obtained in the same manner as in Example 1 except that a roasted coffee bean fine powder obtained by classifying the pulverized product using sieves (Tyler 20, 60, and 115 mesh) and collecting a roasted coffee bean fine powder having passed through the 60 mesh sieve and having remained on the 115 mesh sieve to adjust the average particle size to 202 m was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 3 together with the results of Example 1.

Example 14

[0247] A soluble coffee was obtained in the same manner as in Example 1 except that a roasted coffee bean fine powder obtained by classifying the pulverized product using sieves (Tyler 20 and 60 mesh) and collecting a roasted coffee bean fine powder having passed through the 20 mesh sieve and having remained on the 60 mesh sieve to adjust the average particle size to 550 m was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 3 together with the results of Example 1.

TABLE-US-00004 TABLE 3 Example 1 11 12 13 14 Dried L value of roasted 26 26 26 26 26 coffee coffee beans extract Usage of mass % 30 30 30 30 30 activated carbon (with respect to Brix) (A) Malic mass % 0.50 0.50 0.50 0.50 0.50 acid (with respect to Brix) (B) Acetic mass % 1.21 1.21 1.21 1.21 1.21 acid (with respect to Brix) Mass ratio 2.42 2.42 2.42 2.42 2.42 [(B)/(A)] Usage of g 3.4 3.4 3.4 3.4 3.4 dried coffee extract Roasted Producing Brazil Brazil Brazil Brazil Brazil coffee region of bean roasted fine coffee powder beans L value of 16 16 16 16 16 roasted coffee beans Pulver- Pulver- Pulver- Pulver- Pulver- Pulver- ization ization ization ization ization ization method for at at at at at roasted normal normal normal normal normal coffee temper- temper- temper- temper- temper- beans ature ature ature ature ature Average m 19 65 107 202 550 particle size Addition mass % 10 10 10 10 10 amount of roasted coffee bean fine powder (with respect to dried coffee extract) Soluble (A) Malic mass % 0.53 0.53 0.53 0.53 0.53 coffee acid (B) Acetic mass % 1.28 1.28 1.28 1.28 1.28 acid (C) mass % 0.05 0.05 0.05 0.05 0.05 Cellulose (D) mass % 8.2 8.2 8.2 8.2 8.2 Chlorogenic acids (E) mass % 2.3 2.3 2.3 2.3 2.3 Caffeine Mass ratio 2.42 2.42 2.42 2.42 2.42 [(B)/(A)] Mass ratio 0.065 0.065 0.065 0.065 0.065 [(A)/(D)] Mass ratio 0.156 0.156 0.156 0.156 0.156 [(B)/(D)] Mass ratio 0.28 0.28 0.28 0.28 0.28 [(E)/(D)] Ratio of vol % 1.1 1.0 1.1 1.2 1.4 particles each having particle size of less than 10 m Ratio of vol % 98.9 99.0 98.9 98.8 98.6 particles each having particle size of 10 m or more HAZE value 63 67 70 76 88 Sensory Aroma 5 5 4 4 4 evaluation spreading to nose Quality of 4 4 4 4 4 sourness Clean 5 5 4 4 2 taste Residual 5 5 4 4 2 feeling on tongue

Example 15

[0248] A soluble coffee was obtained in the same manner as in Example 1 except that a roasted coffee bean fine powder having an average particle size of 19 m, obtained by freezing roasted coffee beans having an L value of 16 (Coffea arabica, produced in Brazil) with liquid nitrogen, pulverizing the resultant, and collecting particles having passed through the 400 mesh sieve, was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 4 together with the results of Example 1.

Example 16

[0249] A soluble coffee was obtained in the same manner as in Example 1 except that a roasted coffee bean fine powder having an average particle size of 19 m, obtained by freezing roasted coffee beans having an L value of 19 (Coffea arabica, produced in Brazil) with liquid nitrogen, pulverizing the resultant, and collecting particles having passed through the 400 mesh sieve, was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 4 together with the results of Example 1.

Example 17

[0250] A soluble coffee was obtained in the same manner as in Example 1 except that a roasted coffee bean fine powder having an average particle size of 19 m, obtained by freezing roasted coffee beans having an L value of 26 (Coffea arabica, produced in Brazil) with liquid nitrogen, pulverizing the resultant, and collecting particles having passed through the 400 mesh sieve, was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 4 together with the results of Example 1.

TABLE-US-00005 TABLE 4 Example 1 15 16 17 Dried L value of roasted 26 26 26 26 coffee coffee beans extract Usage of mass % 30 30 30 30 activated carbon (with respect to Brix) (A) Malic mass % 0.50 0.50 0.50 0.50 acid (with respect to Brix) (B) Acetic mass % 1.21 1.21 1.21 1.21 acid (with respect to Brix) Mass ratio 2.42 2.42 2.42 2.42 [(B)/(A)] Usage of g 3.4 3.4 3.4 3.4 dried coffee extract Roasted Producing Brazil Brazil Brazil Brazil coffee region of bean roasted fine coffee powder beans L value of 16 16 19 26 roasted coffee beans Pulver- Pulver- freeze freeze freeze ization ization pulver- pulver- pulver- method for at ization ization ization roasted normal coffee temper- beans ature Average m 19 19 19 19 particle size Addition mass % 10 10 10 10 amount of roasted coffee bean fine powder (with respect to dried coffee extract) Soluble (A) Malic mass % 0.53 0.53 0.53 0.53 coffee acid (B) Acetic mass % 1.28 1.28 1.29 1.29 acid (C) mass % 0.05 0.05 0.05 0.05 Cellulose (D) mass % 8.2 8.2 8.2 8.2 Chlorogenic acids (E) mass % 2.3 2.3 2.3 2.3 Caffeine Mass ratio 2.42 2.42 2.43 2.43 [(B)/(A)] Mass ratio 0.065 0.065 0.065 0.065 [(A)/(D)] Mass ratio 0.156 0.156 0.157 0.157 [(B)/(D)] Mass ratio 0.28 0.28 0.28 0.28 [(E)/(D)] Ratio of vol % 1.1 1.0 1.1 0.9 particles each having particle size of less than 10 m Ratio of vol % 98.9 99.0 98.9 99.1 particles each having particle size of 10 m or more HAZE value 63 63 64 62 Sensory Aroma 5 5 5 4 evaluation spreading to nose Quality of 4 4 4 4 sourness Clean 5 5 5 5 taste Residual 5 5 5 5 feeling on tongue

Example 18

[0251] A soluble coffee was obtained in the same manner as in Example 1 except that a roasted coffee bean fine powder obtained using roasted coffee beans having an L value of 16 (Coffea arabica, produced in Columbia) and having an average particle size of 19 m was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 5 together with the results of Example 1.

Example 19

[0252] A soluble coffee was obtained in the same manner as in Example 1 except that a roasted coffee bean fine powder obtained using roasted coffee beans having an L value of 16 (Coffea robsuta, produced in Indonesia) and having an average particle size of 19 m was added. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 5 together with the results of Example 1.

TABLE-US-00006 TABLE 5 Example 1 18 19 Dried coffee L value of roasted coffee beans 26 26 26 extract Usage of activated carbon mass % 30 30 30 (with respect to Brix) (A) Malic acid (with respect mass % 0.50 0.50 0.50 to Brix) (B) Acetic acid (with respect mass % 1.21 1.21 1.21 to Brix) Mass ratio [(B)/(A)] 2.42 2.42 2.42 Usage of dried coffee extract g 3.4 3.4 3.4 Roasted Producing region of roasted Brazil Colombia Indonesia coffee bean coffee beans fine powder Lvalue of roasted coffee beans 16 16 16 Pulverization method for Pulverization Pulverization Pulverization roasted coffee beans at normal at normal at normal temperature temperature temperature Average particle size m 19 19 19 Addition amount of roasted mass % 10 10 10 coffee bean fine powder (with respect to dried coffee extract) Soluble (A) Malic acid mass % 0.53 0.53 0.53 coffee (B) Acetic acid msss % 1.28 1.28 1.28 (C) Cellulose mass % 0.05 0.05 0.05 (D) Chlorogenic acids msss % 8.2 8.2 8.2 (E) Caffeine mass % 2.3 2.3 2.4 Mass ratio [(B)/(A)] 2.42 2.42 2.42 Mass ratio [(A)/(D)] 0.065 0.065 0.065 Mass ratio [(B)/(D)] 0.156 0.156 0.156 Mass ratio [(E)/(D)] 0.28 0.28 0.29 Ratio of particleseach having vol % 1.1 1.1 1.0 particle size of less than 10 m Ratio of particleseach having vol % 98.9 98.9 99.0 particle size of 10 m or more HAZE value 63 63 63 Sensory evaluation Aroma 5 5 4 spreading to nose Quality of 4 4 4 sourness Clean taste 5 5 5 Residual 5 5 5 feeling on tongue

Example 20

[0253] A soluble coffee was obtained in the same manner as in Example 1 except that a dried coffee extract obtained by drying the solution treated with an activated carbon using a freeze dryer was used. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 6 together with the results of Example 1.

Example 21

[0254] A solution treated with an activated carbon and a roasted coffee bean fine powder having an average particle size of 19 m were prepared in the same manner as in Example 1, and 10 mass % (0.34 g) of the roasted coffee bean fine powder was added with respect to 3.4 g of solids of the solution treated with an activated carbon. The resultant was mixed and dried using a spray dryer to yield 3.74 g of a soluble coffee. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 6 together with the results of Example 1.

Example 22

[0255] A drip extractor (inner diameter: 73 mm, volume: 11 L) was filled with 100 g of activated carbon (KURARAY COAL GW), and then the activated carbon was sterilized with hot water at 85 C. for 10 minutes, followed by loading of 400 g of pulverized roasted coffee beans having an L value of 26 (Coffea robusta, produced in Vietnam) on the activated carbon. Subsequently, the bottom of the extractor was filled with 0.250 L of hot water, and 1.02 L of hot water at 85 C. was fed through a shower from above the roasted coffee beans. The state was maintained for 10 minutes. After maintaining the state, hot water at 85 C. was fed through a shower and discharged (flow rate: 12.5 g/10 sec). The collection of the solution was stopped when the amount of the collected solution reached 2.4 L, and the resultant collected solution was used as an extract solution. The resultant extract was dried using a spray dryer to yield a dried coffee extract.

[0256] Further, roasted coffee beans having an L value of 16 (Coffea arabica, produced in Brazil) were pulverized at normal temperature using a Wonder Blender (model: WB-I, manufactured by Osaka Chemical Co., Ltd.), and the pulverized product was classified using sieves (Tyler 20, 60, 115, 170, and 400 mesh), followed by collection of particles having passed through the 400 mesh sieve to yield a roasted coffee bean fine powder having an average particle size adjusted to 19 m.

[0257] 10 mass % (0.34 g) of the roasted coffee bean fine powder was added with respect to 3.4 g of the dried coffee extract, and the resultant was mixed to yield a soluble coffee. The resultant soluble coffee was analyzed and subjected to the sensory evaluation. The results are shown in Table 6 together with the results of Example 1.

TABLE-US-00007 TABLE 6 Example 1 20 21 22 Dried L value of roasted 26 26 26 26 coffee coffee beans extract Extraction 150 150 150 85 temperature C. Kind of activated WH2c-LSS WH2c-LSS WH2c-LSS GW32/60 carbon Usage of mass % 30 30 30 25 activated carbon (with respect to Brix) Extraction method Multi-step Multi-step Multi-step Single-tube Method for treatment with Column Column Column Simultaneous activated carbon (A) Malic mass % 0.50 0.50 0.50 0.70 acid (with respect to Brix) (B) Acetic mass % 1.21 1.21 1.21 1.40 acid (with respect to Brix) Mass ratio 2.42 2.42 2.42 2.00 [(B)/(A)] Usage of g 3.4 3.4 3.4 3.4 dried coffee extract Roasted Producing Brazil Brazil Brazil Brazil coffee region of bean roasted fine coffee powder beans L value of 16 16 16 16 roasted coffee beans Pulver- Pulver- Pulver- Pulver- Pulver- ization ization ization ization ization method at at at at for roasted normal normal normal normal coffee temper- temper- temper- temper- beans ature ature ature ature Average m 19 19 19 19 particle size Addition mass % 10 10 10 10 amount of roasted coffee bean fine powder (with respect to dried coffee extract) Method of producing soluble coffee *1 *2 *3 *1 Soluble (A) Malic mass % 0.53 0.53 0.53 0.74 coffee acid (B) Acetic mass % 1.28 1.28 1.28 1.48 acid (C) mass % 0.05 0.05 0.05 0.05 Cellulose (D) mass % 8.2 8.2 8.2 12.2 Chlorogenic acids (E) mass % 2.3 2.3 2.3 1.6 Caffeine Mass ratio 2.42 2.42 2.42 2.00 [(B)/(A)] Mass ratio 0.065 0.065 0.065 0.061 [(A)/(D)] Mass ratio 0.156 0.156 0.156 0.121 [(B)/(D)] Mass ratio 0.28 0.28 0.28 0.13 [(E)/(D)] Ratio of vol % 1.1 1.0 1.0 1.0 particles each having particle size of less than 10 m Ratio of vol % 98.9 99.0 99.0 99.0 particles each having particle size of 10 m or more HAZE value 63 64 64 63 Sensory Aroma 5 5 4 4 evaluation spreading to nose Quality of 4 4 4 4 sourness Clean 5 5 5 5 taste Residual 5 5 5 5 feeling on tongue *1: The dried coffee extract obtained by drying through spray drying and the roasted coffee bean fine powder were mixed. *2: The dried coffee extract obtained by freeze drying and the roasted coffee bean fine powder were mixed. *3: The roasted coffee bean fine powder was mixed with the coffee extract, and the mixture was dried through spray drying.

[0258] As is apparent from Table 1, when the mass ratio [(B)/(A)] in the soluble coffee containing the dried coffee extract and the roasted coffee bean fine powder is controlled so as to fall within a predetermined range, it found that the soluble coffee has good quality of sourness and a good aroma spreading to the nose. In addition, as is apparent from Tables 2 and 3, when the content of the cellulose (C), the ratio of the particles each having a particle size of 10 m or more, as determined under predetermined conditions, and the average particle size of the roasted coffee bean fine powder are controlled so as to fall within specific ranges, it found that the soluble coffee has an enhanced clean taste, a reduced residual feeling on the tongue, and improved transparency.