Concentrated liquid for containerized coffee beverages and method for producing the same

Abstract

Embodiments of the present invention relate to a concentrated liquid in a container for a coffee beverage that is diluted before drinking, and the objective is to provide a concentrated liquid in a container for a coffee beverage that, after dilution, has an excellent balance of bitterness and richness, allows consumers to clearly taste the deep roast flavor derived from dark roast coffee beans, and is intended to be stored for a certain period after opening, thereby suppressing the development of deterioration acidity and loss of flavor after the storage period. [Solution] A concentrated liquid in a container for coffee beverages that contains (A) calcium, (B) caffeine, (C) citric acid, and (D) quinic acid, and satisfies the following conditions. • The content of component (A) is 8.60-12.90 mg / 100g. • The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and • The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8%

Description

TECHNICAL FIELD

[0001] Embodiments of the present invention relate to a packaged concentrate for coffee beverages, a coffee beverage, methods for producing the same, and a method for suppressing deterioration of a packaged concentrate for coffee beverages.

BACKGROUND ART

[0002] Coffee beverages are widely enjoyed as luxury refreshments. In recent years, various categories of coffee have been developed to meet the diverse needs of consumers. Among them, the packaged concentrate for coffee beverages is a packaged concentrate intended to be drunk after being diluted with a solvent such as drinking water or milk, and is widely favored by modern people for its convenience.

[0003] Various research and development efforts have been made to date to improve the taste, flavor and quality of packaged concentrates for coffee beverages. For example, Patent Documents 1 to 3 disclose that in order to obtain a coffee concentrate composition containing high-concentration chlorogenic acids and having good flavor, two types of roasted coffee beans with L-values controlled within a specific range are combined as essential components, the L-value of the mixed roasted coffee beans is controlled within a specific range, and then the resulting product is subjected to multi-stage extraction and concentration. In addition, Patent Document 4 discloses obtaining a packaged concentrated coffee beverage that consumers can appropriately dilute with milk or the like for drinking.

PRIOR ART DOCUMENTS

PATENT DOCUMENTS

[0004]

PATENT DOCUMENT 1

PATENT DOCUMENT 2

PATENT DOCUMENT 3

PATENT DOCUMENT 4

SUMMARY OF INVENTION

[0005] Embodiments of the present invention relate to a concentrated liquid in a container for a coffee beverage to be diluted before drinking, and aim to provide a concentrated liquid in a container for a coffee beverage and a method for producing the same, in which the diluted coffee beverage has an excellent balance of bitterness and richness, allows the deep roast flavor derived from dark roast coffee beans to be well perceived, and is intended to be stored for a certain period after opening, and can suppress the occurrence of deterioration acidity and loss of flavor after the storage period. Another embodiment of the present invention aims to provide a method for suppressing the deterioration of a concentrated liquid in a container for a coffee beverage. Furthermore, another embodiment of the present invention aims to provide a coffee beverage and a method for producing the same, in which the balance of bitterness and richness is excellent, the deep roast flavor derived from dark roast coffee beans can be well perceived, and the occurrence of deterioration acidity and loss of flavor are suppressed. [Means for solving the problem]

[0006] The present invention includes the following embodiments. [1] The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, (D) Quinic acid A concentrated, containerized coffee beverage containing the following ingredients and meeting the following conditions. • The content of component (A) is 8.60-12.90 mg / 100g. • The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and • The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8% [2] The concentrated liquid described in [1] above, which further satisfies the following conditions. • The content of component (B) is 151.0-217.5 mg / 100g [3] The concentrated liquid described in [1] or [2] above, which further satisfies the following conditions. • The content of component (C) is 51.3-80.1 mg / 100g [4] A concentrated liquid as described in any of [1] to [3] above, which further satisfies the following conditions. • The content of component (D) is 188.8-273.0 mg / 100g [5] A concentrated liquid according to any of the above [1] to [4], which is diluted for drinking. [6] The concentrated solution described in [5] above, wherein the dilution ratio is 5 to 7 times. [7] The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, (D) Quinic acid A concentrated liquid in a container for coffee beverages according to any of [1] to [6] above, which contains and is used to obtain a coffee beverage that satisfies the following conditions. • The content of component (A) is 1.23 to 2.58 mg / 100g. • The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and • The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8% [8] The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, (D) Quinic acid A coffee beverage containing the following and meeting the following conditions. • The content of component (A) is 1.23 to 2.58 mg / 100g. The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40-7.50%. • The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8%, and • A beverage obtained by diluting any of the concentrated liquids described in [1] to [7] above. [9] The beverages described in [8] above, which further meet the following conditions. • The content of component (B) is 21.6-43.5 mg / 100g

[10] The beverage according to the above [8] or [9], which further satisfies the following conditions. ·Content of component (C) is 7.3 to 16.1 mg / 100g

[11] The beverage according to any one of the above [8] to

[10] , which further satisfies the following conditions. ·Content of component (D) is 26.9 to 54.6 mg / 100g

[12] The beverage according to any one of the above [8] to

[11] , which further satisfies the following conditions. ·Particle size distribution D90 is 0.1 to 10.0 μm

[13] A method for producing a packaged concentrate for coffee beverages, comprising the following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, and (D) Quinic acid A method for producing the packaged concentrate for coffee beverages, which comprises adjusting to satisfy the following conditions. ·Content of component (A) is 8.60 to 12.90 mg / 100g, ·Content ratio of component (A) to component (B) [((A) / (B))×100] is 4.40 to 7.50%, and ·Content ratio of component (C) to component (D) [((C) / (D))×100] is 22.7 to 31.8%

[14] A method for suppressing deterioration of a packaged concentrate for coffee beverages, comprising the following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, and (D) Quinic acid A method for suppressing deterioration of the packaged concentrate for coffee beverages, which comprises adjusting to satisfy the following conditions. ·Content of component (A) is 8.60 to 12.90 mg / 100g, ·Content ratio of component (A) to component (B) [((A) / (B))×100] is 4.40 to 7.50%, and ·Content ratio of component (C) to component (D) [((C) / (D))×100] is 22.7 to 31.8% ​​

[15] Using any of the concentrated solutions described in [1] to [7] above, The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, (D) Quinic acid A method for producing a coffee beverage containing, A method for producing a coffee beverage, comprising adjusting a concentrated liquid according to any one of claims 1 to 7 to satisfy the following conditions. • The content of component (A) is 1.23 to 2.58 mg / 100g. • The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and • The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8% [Effects of the Invention]

[0007] According to an embodiment of the present invention, the present invention relates to a concentrated liquid in a container for a coffee beverage that is diluted before drinking, wherein the diluted coffee beverage has an excellent balance of bitterness and richness, allows for a good perception of the deep roast flavor derived from dark roast coffee beans, and is a concentrated liquid in a container for a coffee beverage intended for dilution that is expected to be stored for a certain period after opening, and which can suppress the development of acidity and loss of flavor after the storage period, and a method for producing the same. According to another embodiment of the present invention, a method for suppressing the deterioration of a concentrated liquid in a container for a coffee beverage is provided. Furthermore, according to another embodiment of the present invention, a coffee beverage has an excellent balance of bitterness and richness, allows for a good perception of the deep roast flavor derived from dark roast coffee beans, and suppresses the development of deteriorated acidity and loss of flavor, and a method for producing the same is provided. [Modes for carrying out the invention]

[0008] Embodiments of the present invention will be described in detail below. It is also possible to appropriately select other known methods besides those shown below, as long as they do not depart from the technical scope of the present invention.

[0009] In this specification, "concentrated liquid in a container for coffee beverages" refers to a concentrated liquid in a container manufactured using coffee as a raw material and undergoing a heat sterilization process, and is a product for coffee beverages that is diluted with various solvents such as water, cold water, or milk before consumption. The type of coffee beverage is not particularly limited, but examples include "coffee," "coffee beverage," and "coffee-containing soft drink," as defined in the "Fair Competition Rules Concerning Labeling of Coffee Beverages, etc." certified in 1977. In addition, beverages with a milk solids content of 3.0% by mass or more are subject to the "Fair Competition Rules Concerning Labeling of Drinking Milk" and are treated as "milk beverages," but if they contain coffee, such beverages may also be included in "coffee beverages." In this specification, "concentrated liquid in a container for coffee beverages" is also referred to as "concentrated liquid in a container."

[0010] [Concentrated liquid for coffee beverages in containers] The bottled concentrate of the present invention contains calcium as component (A). The content of component (A) in the bottled concentrate is preferably 8.60 to 12.90 mg / 100g, more preferably 9.00 to 12.00 mg / 100g, even more preferably 9.50 to 11.50 mg / 100g, and most preferably 10.00 to 11.00 mg / 100g, based on the concentrate. A calcium content of 8.60 mg / 100g or more is preferred because it makes it easier to perceive the richness derived from coffee when diluted, and a calcium content of 12.90 mg / 100g or less is preferred because it prevents the bitterness derived from calcium from being too strong when diluted. The content of component (A) in the bottled concentrate can be adjusted by known methods, such as using one or more types of coffee beans, adjusting the roasting conditions of the coffee beans, adjusting the extraction conditions of the coffee beans, extracting the coffee beans with calcium-containing water (for example, medium-hard water, hard water, or water obtained by appropriately mixing these with soft water), mixing one or more types of coffee extracts, adding calcium or a composition containing it to the coffee extract, or concentrating, diluting, or mixing the coffee extracts. The water temperature is not particularly limited, and cold or hot water can be used.

[0011] The bottled concentrate of the present invention contains caffeine as component (B). The content of component (B) in the bottled concentrate is preferably 151.0 to 217.5 mg / 100g, more preferably 160.0 to 215.0 mg / 100g, even more preferably 163.0 to 200.0 mg / 100g, and most preferably 165.0 to 190.0 mg / 100g, based on the concentrate. A caffeine content within the above range is preferable because it prevents excessive bitterness from caffeine when diluted, and also makes it easier to adjust the mass ratio of calcium to caffeine. The content of component (B) in the bottled concentrate can be adjusted by known methods, such as using one or more types of coffee beans, adjusting the roasting conditions of the coffee beans, adjusting the extraction conditions of the coffee beans, extracting coffee beans with caffeine-containing water, mixing one or more types of coffee extracts, adding caffeine or a composition containing it to the coffee extract, or concentrating, diluting, or mixing the coffee extracts. The water temperature is not particularly limited, and cold or hot water can be used.

[0012] In the bottled concentrate of the present invention, the content ratio of component (A) to component (B) [((A) / (B))×100] is preferably 4.40 to 7.50%, more preferably 4.45 to 7.45%, even more preferably 4.50 to 7.40%, and most preferably 4.60 to 7.35%. A ratio of 4.40% or more in [((A) / (B))×100] is preferable because it suppresses changes in acidity after opening, and a ratio of 7.50% or less is preferable because it suppresses changes in aroma after opening. The ratio of component (A) to component (B) in the bottled concentrate [((A) / (B)) × 100] can be adjusted by known methods, such as using one or more types of coffee beans, adjusting the roasting conditions of the coffee beans, adjusting the extraction conditions of the coffee beans, extracting the coffee beans with water containing calcium and / or caffeine, mixing one or more types of coffee extracts, adding calcium and / or caffeine or a composition containing them to the coffee extract, or concentrating, diluting, or mixing the coffee extracts. The water temperature is not particularly limited, and cold or hot water can be used.

[0013] The bottled concentrate of the present invention contains citric acid as component (C). The content of component (C) in the bottled concentrate is preferably 51.3 to 80.1 mg / 100g, more preferably 52.0 to 80.0 mg / 100g, even more preferably 55.0 to 75.0 mg / 100g, and most preferably 60.0 to 70.0 mg / 100g, based on the concentrate. When the citric acid content is within the above range, the flavor of the diluted coffee beverage does not become too sour, and the mass ratio of citric acid to quinic acid is easily adjusted. The content of component (C) in the bottled concentrate can be adjusted by known methods, such as using one or more types of coffee beans, adjusting the roasting conditions of the coffee beans, adjusting the extraction conditions of the coffee beans, extracting coffee beans with citric acid-containing water, mixing one or more types of coffee extracts, adding citric acid or a composition containing it to the coffee extract, or concentrating, diluting, or mixing the coffee extracts. The water temperature is not particularly limited, and cold or hot water can be used.

[0014] The bottled concentrate of the present invention contains quinic acid as component (D). The content of component (D) in the bottled concentrate is preferably 188.8 to 273.0 mg / 100g, more preferably 190.0 to 270.0 mg / 100g, even more preferably 195.0 to 265.0 mg / 100g, and most preferably 200.0 to 260.0 mg / 100g, based on the concentrate. When the quinic acid content is within the above range, the flavor of the diluted coffee beverage does not become too astringent, and the mass ratio of citric acid to quinic acid is easily adjusted. The content of component (D) in the bottled concentrate can be adjusted by known methods, such as using one or more types of coffee beans, adjusting the roasting conditions of the coffee beans, adjusting the extraction conditions of the coffee beans, extracting coffee beans with quinic acid-containing water, mixing one or more types of coffee extracts, adding quinic acid or a composition containing it to the coffee extract, or concentrating, diluting, or mixing the coffee extracts. The water temperature is not particularly limited, and cold or hot water can be used.

[0015] In the bottled concentrate of the present invention, the content ratio of component (C) to component (D) [((C) / (D))×100] is preferably 22.7 to 31.8%, more preferably 23.0 to 31.0%, even more preferably 23.5 to 30.5%, and most preferably 24.0 to 30.0%. When [((C) / (D))×100] is 22.7% or more, the deep roast flavor is not lost and the aroma does not become charcoal-like when diluted, making it suitable for drinking. When it is 31.8% or less, the deep roast flavor is sufficiently obtained, making it suitable for drinking and preferable. The ratio of component (C) to component (D) in the bottled concentrate [((C) / (D)) × 100] can be adjusted by known methods, such as using one or more types of coffee beans, adjusting the roasting conditions of the coffee beans, adjusting the extraction conditions of the coffee beans, extracting coffee beans with water containing citric acid and / or quinic acid, mixing one or more types of coffee extracts, adding citric acid and / or quinic acid or a composition containing them to the coffee extract, or concentrating, diluting, or mixing the coffee extracts. The water temperature is not particularly limited, and cold or hot water can be used.

[0016] The bottled concentrate of the present invention may optionally contain, in addition to the aforementioned components, one or more additives such as coffee bean-derived components, emulsifiers, sweeteners, antioxidants, flavorings, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, preservatives, seasonings, acidulants, vitamins, amino acids, pH adjusters, and quality stabilizers.

[0017] The bottled concentrate of the present invention may further contain an emulsifier. The emulsifier is not particularly limited as long as it is one that is commonly used as an emulsifier in the food industry, but examples include sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, glycerol fatty acid esters, propylene glycol fatty acid esters, and the like.

[0018] From the viewpoint of flavor balance, the pH (at 25°C) of the bottled concentrate of the present invention is preferably 5.0 or higher, more preferably 5.5 or higher, even more preferably 6.0 or higher, preferably 7.0 or lower, more preferably 6.8 or lower, and even more preferably 6.5 or lower. The pH range is preferably 5.0 to 7.0, more preferably 5.5 to 6.8, and even more preferably 6.0 to 6.5. The pH can be measured using a pH meter (Horiba, Ltd. "Benchtop pH Meter F-72").

[0019] From the viewpoint of flavor balance, the Brix (25°C) of the bottled concentrate of the present invention is preferably 1.0 or higher, more preferably 1.5 or higher, even more preferably 2.0 or higher, even more preferably 2.5 or higher, preferably 20.0 or lower, more preferably 19.5 or lower, even more preferably 19.0 or lower, and even more preferably 18.5 or lower. The Brix range is preferably 1.0 to 20.0, more preferably 1.5 to 19.5, even more preferably 2.0 to 19.0, and particularly preferably 2.5 to 18.5. The Brix value can be measured using a digital refractometer (for example, "RX-5000" manufactured by Atago Co., Ltd.).

[0020] The bottled concentrate of the present invention is a concentrate intended for use in beverages after dilution. The dilution ratio may be, for example, 5 to 7 times. A dilution ratio of "5 to 7 times" means that the volume ratio of the bottled concentrate to the diluent is bottled concentrate:diluent = 1:4 to 6. The coffee beverage obtained by dilution preferably contains components (A) to (D) as described later, and the content and content ratio satisfy specific conditions.

[0021] The present invention relates to a method for producing a bottled concentrate, comprising adjusting the content and content ratio to satisfy the specific conditions described above. Methods for adjustment include a combination of the above-described method and other known methods. The method for producing a bottled concentrate may include, for example, one or more steps selected from: preparing green coffee beans, roasting the green coffee beans, cooling the roasted coffee beans, grinding the roasted coffee beans to obtain ground coffee beans, extracting coffee components from the ground coffee beans to obtain a coffee extract, concentrating the coffee extract to obtain a coffee extract, diluting the coffee extract, mixing multiple types of diluted coffee extracts, mixing multiple types of concentrates, filling the concentrates into containers, and sterilizing the bottled concentrates.

[0022] In obtaining the bottled concentrate of the present invention, it may be necessary to dilute the coffee extract to obtain a diluted coffee extract solution, or to obtain a coffee extract using roasted coffee beans having an L value of 18.0 or less. The L value is the L value according to the Hunter Lab color system and can be measured using a colorimeter (for example, the Hunter colorimeter "CR410" manufactured by Konica Minolta, Inc.). In this specification, "coffee extract (coffee concentrate)" refers to a concentrated coffee extract obtained by concentrating a coffee extract obtained by extracting roasted coffee beans through a concentration process such as freeze concentration or vacuum concentration. The coffee extract differs from the bottled concentrate of the present invention in terms of the content or ratio of at least one of components (A) to (D), and therefore does not fall under the category of the bottled concentrate of the present invention.

[0023] The concentrated liquid is provided as a concentrated coffee beverage in a container. Examples of containers include PET bottles, cans (aluminum, steel), paper, plastic, retort pouches, and glass bottles.

[0024] Sterilization is preferably performed before filling the concentrated liquid into containers. Sterilization can be carried out under the sterilization conditions specified in the Food Sanitation Act. Examples of sterilization methods include UHT sterilization and retort sterilization.

[0025] The present invention provides a method for suppressing the deterioration of a bottled concentrate containing components (A) to (D), and includes adjusting the content and content ratio to satisfy the specific conditions described above. Methods for adjustment include a combination of the above-described method and other known methods. The deterioration suppression method may include storing the obtained bottled concentrate at a low temperature, storing it in a nearly airtight condition, and so on.

[0026] [Coffee Beverages] The coffee beverage of the present invention contains calcium as component (A). The content of component (A) in the coffee beverage is preferably 1.23 to 2.58 mg / 100g, more preferably 1.25 to 2.50 mg / 100g, even more preferably 1.30 to 2.40 mg / 100g, and most preferably 1.35 to 2.30 mg / 100g, based on the coffee beverage. A coffee beverage containing component (A) of 1.23 mg / 100g or more is preferable because it allows for a more pronounced coffee-derived richness, while a coffee beverage containing 2.58 mg / 100g or less is preferable because it prevents excessive bitterness derived from calcium.

[0027] The coffee beverage of the present invention contains caffeine as component (B). The content of component (B) in the coffee beverage is preferably 21.6 to 43.5 mg / 100g, more preferably 24.0 to 43.0 mg / 100g, even more preferably 24.5 to 41.0 mg / 100g, and most preferably 25.0 to 40.0 mg / 100g, based on the coffee beverage. When the caffeine content is within the above range, the bitterness derived from caffeine is not too strong, which is preferable, and it is also easy to adjust the mass ratio of calcium to caffeine.

[0028] The content ratio of component (A) to component (B) in the coffee beverage of the present invention [((A) / (B))×100] is preferably 4.40 to 7.50%, more preferably 4.45 to 7.45%, even more preferably 4.50 to 7.40%, and most preferably 4.60 to 7.35%. A ratio of 4.40% or more is preferable because it suppresses changes in acidity after opening, and a ratio of 7.50% or less is preferable because it suppresses changes in aroma after opening.

[0029] The coffee beverage of the present invention contains citric acid as component (C). The content of component (C) in the coffee beverage is preferably 7.3 to 16.1 mg / 100g, more preferably 8.0 to 15.0 mg / 100g, even more preferably 9.0 to 14.0 mg / 100g, and most preferably 9.5 to 13.5 mg / 100g, based on the coffee beverage. When the citric acid content is within the above range, the flavor of the coffee beverage does not become too sour, and the mass ratio of citric acid to quinic acid can be easily adjusted.

[0030] The coffee beverage of the present invention contains quinic acid as component (D). The content of component (D) in the coffee beverage is preferably 26.9 to 54.6 mg / 100g, more preferably 28.0 to 54.0 mg / 100g, even more preferably 29.0 to 53.0 mg / 100g, and most preferably 30.0 to 50.0 mg / 100g, based on the coffee beverage. When the quinic acid content is within the above range, the flavor of the coffee beverage does not become too astringent, and the mass ratio of citric acid to quinic acid is easily adjusted.

[0031] The content ratio of component (C) to component (D) in the coffee beverage of the present invention [((C) / (D))×100] is preferably 22.7-31.8%, more preferably 23.0-31.0%, even more preferably 23.5-30.5%, and most preferably 24.0-30.0%. When [((C) / (D))×100] is 22.7% or higher, it is possible to prevent the loss of the deep roast flavor and the resulting charcoal-like aroma when diluted, making it suitable for drinking. When it is 31.8% or lower, a sufficient deep roast flavor is obtained, making it suitable for drinking and therefore preferable.

[0032] The coffee beverage of the present invention is a beverage obtained by diluting a bottled concentrate. Water, milk, or other liquids can be used for dilution. Examples of water include pure water, tap water, hard water, and soft water. Examples of milk include unadjusted milk, low-fat milk, adjusted milk, and processed milk. The coffee beverage of the present invention preferably contains components (A) to (D), with the content and ratio of these components satisfying the specific conditions described above. The coffee beverage obtained by diluting the bottled concentrate is preferably obtained by diluting the bottled concentrate within a dilution ratio range of 5 to 7 times. This dilution may be performed with water.

[0033] The coffee beverage of the present invention may contain milk. Milk may be added as a liquid to dilute the bottled concentrate, or as a powder, flour, etc. Here, "milk" refers to an ingredient added to impart a milky flavor or texture to the coffee beverage, and mainly refers to milk, cow's milk, and dairy products. Examples include raw milk, cow's milk, special milk, partially skimmed milk, skim milk, processed milk, milk beverages, etc. Examples of dairy products include cream, concentrated whey, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, and adjusted milk powder. Fermented milk and lactic acid bacteria beverages can also be used as milk. Among these, cow's milk, processed milk, and cream are preferred as milk from the viewpoint of flavor.

[0034] The milk content in the coffee beverage of the present invention can be appropriately selected according to palatability, but from the viewpoint of imparting milk flavor and milkiness, it is preferable to have 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.7% by mass or more, based on the solid content of the coffee beverage. Furthermore, from the viewpoint of imparting coffee flavor and coffeeiness, it is preferable to have 8% by mass or less, more preferably 6% by mass or less, and even more preferably 4% by mass or less. The range of milk content is preferably 0.1 to 8% by mass, more preferably 0.3 to 6% by mass, and even more preferably 0.7 to 4% by mass, based on the solid content of the coffee beverage. Here, "solid content" refers to the residue after removing volatile substances by drying milk in an electric constant-temperature dryer at 105°C for 3 hours.

[0035] In coffee beverages, the cumulative 90% diameter (D90) of insoluble particles is preferably 10.0 μm or less, more preferably 9.0 μm or less, and even more preferably 8.0 μm or less. D90 may be 0.1 to 10.0 μm, 0.5 to 9.0 μm, or 1.0 to 8.0 μm. When D90 is 0.1 μm or more, the concentration of the coffee beverage is more easily perceived. When D90 is 10.0 μm or less, the concentration of the coffee beverage can be perceived without feeling any aftertaste on the tongue. D90 is the D90 in the volume-based particle size distribution and can be measured using a laser diffraction scattering particle size distribution device (for example, "SALD-2100" manufactured by Shimadzu Corporation).

[0036] The pH (at 25°C) of the coffee beverage of the present invention is preferably 5.0 or higher, more preferably 5.5 or higher, even more preferably 6.0 or higher, preferably 7.0 or lower, more preferably 6.8 or lower, and even more preferably 6.5 or lower, from the viewpoint of shelf life and flavor balance. The pH range is preferably 5.0 to 7.0, more preferably 5.5 to 6.8, and even more preferably 6.0 to 6.5.

[0037] The present invention relates to a method for producing a coffee beverage containing components (A) to (D), and includes adjusting the content and ratio of these components using a bottled concentrate so that they satisfy the specific conditions described above. Methods of adjustment include changing the dilution ratio and selecting an appropriate diluting liquid. By using a bottled concentrate, a coffee beverage with an excellent balance of bitterness and richness, and a pleasant dark roast flavor derived from dark roast coffee beans, can be easily obtained. [Examples]

[0038] Embodiments of the present invention will be described by reference to examples, but the present invention is not limited to the following embodiments.

[0039] [Preparation of raw materials] (Preparation of coffee extract A) Indonesian Arabica coffee beans were roasted to obtain roasted coffee beans with an L value of 14.0-15.0. The roasted coffee beans were ground to obtain ground coffee beans with a particle size of 0.5-2 mm. Pressurized extraction with hot water was performed using the ground coffee beans, followed by centrifugation, and filtration through a 150 μm mesh to obtain coffee extract A with a Brix value of 15-16. (Preparation of coffee extract B) Brazilian Arabica coffee beans were roasted to obtain roasted coffee beans with an L value of 20.0-22.0. The roasted coffee beans were ground to obtain ground coffee beans with a particle size of 0.5-2 mm. The ground coffee beans were subjected to pressurized extraction with hot water, filtered through a 100 μm mesh, and then centrifuged to obtain a coffee extract. The obtained coffee extract was concentrated under reduced pressure to obtain coffee extract B with a Brix value of 46-48. (Preparation of coffee extract C) Brazilian Arabica coffee beans were roasted to obtain roasted coffee beans with an L value of 16.0-18.0. The roasted coffee beans were ground to obtain ground coffee beans with a particle size of 0.5-2 mm. The ground coffee beans were subjected to pressurized extraction with hot water, filtered through a 100 μm mesh, and then centrifuged to obtain a coffee extract. The obtained coffee extract was concentrated under reduced pressure to obtain coffee extract C with a Brix value of 46-48. (Preparation of coffee extract D) Arabica coffee beans from Colombia were roasted to obtain roasted coffee beans with an L value of 15.0-17.0. The roasted coffee beans were ground to obtain ground coffee beans with a particle size of 0.5-2 mm. The ground coffee beans were subjected to pressurized extraction with hot water, filtered through a 100 μm mesh, and then centrifuged to obtain a coffee extract. The obtained coffee extract was concentrated under reduced pressure to obtain coffee extract D with a Brix value of 44-48. (Preparation of coffee extract E) Arabica coffee beans from Colombia were roasted to obtain roasted coffee beans with an L value of 24.0-25.0. The roasted coffee beans were ground to obtain ground coffee beans with a particle size of 0.5-2 mm. The ground coffee beans were subjected to pressurized extraction with hot water, filtered through a 100 μm mesh, and then centrifuged to obtain a coffee extract. The obtained coffee extract was concentrated under reduced pressure to obtain coffee extract E with a Brix value of 40-44. (Preparation of coffee extract F) Colombian Arabica coffee beans were roasted to L18-19 and ground to approximately 0.5-2 mm. The ground beans were then subjected to pressurized extraction with hot water, filtered through a 100 μm mesh, and centrifuged to obtain a coffee extract. The obtained coffee extract was concentrated under reduced pressure to obtain coffee extract F with a Brix value of 47-49.

[0040] [Preparation of bottled concentrate for coffee beverages and coffee beverages] [Examples 1-7, Comparative Examples 1-9] According to the method described below, concentrated coffee beverage solutions 1-16 and coffee beverages 1-48 were prepared for Examples 1-7 and Comparative Examples 1-9.

[0041] (Container-packed concentrated liquid 1) (1) Coffee extract B, coffee extract E, and coffee extract F were diluted with twice their respective volumes of water (70°C), then filtered through a 100-mesh metal filter to obtain diluted solutions of coffee extract B, coffee extract E, and coffee extract F. (2) Diluted coffee extract B obtained in (1) above was added to the container in an amount of 12.24% by mass of the total volume, diluted coffee extract E in an amount of 13.41% by mass of the total volume, and diluted coffee extract F in an amount of 25.71% by mass of the total volume. Then, sodium bicarbonate was added at 0.42% by mass and pure water was added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 1. (Coffee beverage 1) The obtained containerized concentrate 1 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 1.

[0042] (Container-packaged concentrated liquid 2) (1) Coffee extract B, coffee extract E, and coffee extract F were diluted with twice their respective volumes of water (70°C), then filtered through a 100-mesh metal filter to obtain diluted solutions of coffee extract B, coffee extract E, and coffee extract F. (2) Diluted coffee extract B obtained in (1) above was added to the container in an amount of 12.24% by mass of the total volume, diluted coffee extract E in an amount of 13.41% by mass of the total volume, and diluted coffee extract F in an amount of 25.65% by mass of the total volume. Then, sodium bicarbonate was added at 0.19% by mass and pure water was added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 2. (Coffee Beverage 2) The obtained bottled concentrate 2 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 2.

[0043] (Container-packed concentrated liquid 3) (1) Coffee extract B, coffee extract E, and coffee extract F were diluted with twice their respective volumes of water (70°C), then filtered through a 100-mesh metal filter to obtain diluted solutions of coffee extract B, coffee extract E, and coffee extract F. (2) Diluted coffee extract B obtained in (1) above was added to the container in an amount of 11.76% by mass of the total volume, diluted coffee extract E in an amount of 12.89% by mass of the total volume, and diluted coffee extract F in an amount of 24.70% by mass of the total volume. Then, sodium bicarbonate was added at 0.40% by mass, sucrose-type liquid sugar (Bx67) at 15.22% by mass, and pure water was added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 3. (Coffee beverage 3) The obtained bottled concentrated liquid 3 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 3.

[0044] (Container-packaged concentrated liquid 4) (1) Coffee extract C was diluted with twice its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract C. (2) The diluted coffee extract C obtained in (1) above was added to the container in an amount of 42.86% by mass relative to the total volume. Then, 0.42% by mass of sodium bicarbonate and pure water were added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 4. (Coffee beverage 4) The obtained bottled concentrate 4 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 4.

[0045] (Container-packed concentrated liquid 5) (1) Coffee extract D was diluted with twice its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract D. (2) The diluted coffee extract D obtained in (1) above was added to the container in an amount of 42.86% by mass relative to the total volume. Then, 0.42% by mass of sodium bicarbonate and pure water were added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 5. (Coffee beverage 5) The obtained bottled concentrated liquid 5 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 5.

[0046] (6 canned concentrated liquids) (1) Coffee extract C was diluted with twice its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract C. (2) The diluted coffee extract C obtained in (1) above was added to the container in an amount of 37.5% by mass relative to the total volume. Then, 0.42% by mass of sodium bicarbonate and pure water were added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 6. (Coffee beverage 6) The obtained bottled concentrate 6 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 6.

[0047] (Container-packaged concentrated liquid 7) (1) Coffee extract D was diluted with twice its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract D. (2) The diluted coffee extract D obtained in (1) above was added to the container in an amount of 30.0% by mass relative to the total volume. Then, 0.42% by mass of sodium bicarbonate and pure water were added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 7. (Coffee beverage 7) The obtained bottled concentrate 7 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 7.

[0048] (Container-packaged concentrated liquid 8) (1) Coffee extract B was diluted with twice its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract B. (2) The diluted coffee extract B obtained in (1) above was added to the container in an amount of 42.86% by mass relative to the total volume. Then, 0.42% by mass of sodium bicarbonate and pure water were added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 8. (Coffee beverage 8) The obtained bottled concentrate 8 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 8.

[0049] (Container-packaged concentrated liquid 9) (1) Coffee extract F was diluted with twice its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract F. (2) The diluted coffee extract F obtained in (1) above was added to the container in an amount of 42.86% by mass relative to the total volume. Then, 0.42% by mass of sodium bicarbonate and pure water were added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 9. (Coffee beverage 9) The obtained bottled concentrate 9 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 9.

[0050] (10 bottled concentrated liquids) (1) Coffee extract A was diluted with 0.5 times its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract A. (2) The diluted coffee extract A obtained in (1) above was added to the container in an amount of 75.0% by mass relative to the total volume. Then, 0.42% by mass of sodium bicarbonate and pure water were added to obtain a concentrated solution. The concentrated solution thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles and sealed to obtain bottled concentrated solution 10. (Coffee beverage 10) The obtained bottled concentrate 10 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain the coffee beverage 10.

[0051] (Container-packaged concentrated liquid 11) The concentrate prepared for bottled concentrate 4 and the concentrate prepared for bottled concentrate 10 were mixed in a 1:1 ratio to obtain a concentrate. The concentrate thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles, and sealed to obtain bottled concentrate 11. (Coffee beverage 11) The obtained bottled concentrate 11 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain the coffee beverage 11.

[0052] (12 bottled concentrated liquids) The concentrate prepared for bottled concentrate 6 and the concentrate prepared for bottled concentrate 8 were mixed in a 1:2 ratio to obtain a concentrate. The concentrate thus prepared was sterilized at 133.5°C for 36 seconds using UHT sterilization, filled into PET bottles and sealed to obtain bottled concentrate 12. (Coffee beverage 12) The obtained bottled concentrate 12 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain the coffee beverage 12.

[0053] (Container-packaged concentrated liquid 13) The concentrate prepared for bottled concentrate 2 and the concentrate prepared for bottled concentrate 10 were mixed in a 1:1 ratio to obtain a concentrate. The concentrate thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles, and sealed to obtain bottled concentrate 13. (Coffee beverage 13) The obtained bottled concentrate 13 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain the coffee beverage 13.

[0054] (Container-packaged concentrated liquid 14) The concentrate prepared for bottled concentrate 7 and the concentrate prepared for bottled concentrate 10 were mixed in a 3:1 ratio to obtain a concentrate. The concentrate thus prepared was sterilized using UHT at 133.5°C for 36 seconds, filled into PET bottles, and sealed to obtain bottled concentrate 14. (Coffee beverage 14) The obtained bottled concentrate 14 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 14.

[0055] (15 bottled concentrated liquids) The concentrate prepared for bottled concentrate 4 and the concentrate prepared for bottled concentrate 12 were mixed in a 1:1 ratio to obtain a concentrate. The concentrate thus prepared was sterilized at 133.5°C for 36 seconds using UHT sterilization, filled into PET bottles and sealed to obtain bottled concentrate 15. (Coffee beverage 15) The obtained bottled concentrate 15 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain the coffee beverage 15.

[0056] (16 bottled concentrated liquids) The concentrate prepared for bottled concentrate 8 and the concentrate prepared for bottled concentrate 11 were mixed in a 1:1 ratio to obtain a concentrate. The concentrate thus prepared was sterilized at 133.5°C for 36 seconds using UHT, filled into PET bottles, and sealed to obtain bottled concentrate 16. (Coffee beverage 16) The obtained bottled concentrate 16 was opened once, then resealed and stored at 5°C for one week, and then diluted 6 times with pure water to obtain coffee beverage 16.

[0057] (Coffee beverages 17-32) Coffee beverages 17-32 were prepared in the same manner as coffee beverages 1-16, except that the dilution ratio was 5 times.

[0058] (Coffee beverages 33-48) Coffee beverages 33-48 were prepared in the same manner as coffee beverages 1-16, except that the dilution ratio was 7 times.

[0059] (Measurement of content) The content of each component in the bottled concentrate and coffee beverage, as well as the particle size (D90) of insoluble fine particles in the coffee beverage, were measured according to the method described below. The content in the bottled concentrate was measured immediately after opening the container and sampling the concentrate, and the content in the coffee beverage was measured immediately after preparing the coffee beverage. The measurement results are shown in Table 1.

[0060] (calcium) The calcium content was measured using an ICP emission spectrometer. • Preparation of sample solution Approximately 2 g of the sample was weighed into a container, 8 mL of concentrated nitric acid was added, and microwave decomposition was performed by irradiating it with microwaves. Pre-treatment device: Microwave decomposition system ETHOS1 (Milestone General Co., Ltd.) Disassembly program: [Table A] • Measurement of content The prepared sample solution was diluted to a final volume of 50 mL using ultrapure water, and then diluted with 1% nitric acid as needed before being used for measurement. Measurement equipment: ICP emission spectrometer 5900 ICP-OES (Agilent Technologies, Inc.) Measurement wavelength: 396.847nm

[0061] (CAF (caffeine)) The CAF content was measured by high-performance liquid chromatography. HPLC analysis conditions Equipment: Alliance system (Waters Corporation) Mobile phase A: 0.05M acetic acid / milliQ aqueous solution Mobile phase B: 0.05M acetate / acetonitrile Column: Imtakt Cadenza CD-C18 100×4.6mm (3μm) Guard: Imtakt Cadenza CD-C18 5×2mm Flow rate: Mobile phase 0.8mL / min Column temperature: 40℃ Measurement wavelength: 265nm Gradient conditions: [Table B]

[0062] (Citric acid and quinic acid) The citric acid and quinic acid content was measured by high-performance liquid chromatography. HPLC analysis conditions Equipment: LC-20A system (Shimadzu Corporation) Detector: Photodiode array detector (Shimadzu Corporation) Mobile phase: 4.6 mM perchloric acid aqueous solution Add 0.50 mL of perchloric acid (60% perchloric acid) to 1 L of ultrapure water. Reaction solution: 0.2 mM bromothymol blue (BTB) - 15 mM disodium hydrogen phosphate Column: Shodex RSpak KC-811 8mm x 300mm, 2-piece set Guard column: Shodex RSpak KC-G 6φ×50mm Flow rate: Mobile phase 0.5 mL / min, reaction solution 0.5 mL / min Column temperature: 50℃ Measurement wavelength: 455nm Sample: Use samples that have been diluted as appropriate and filtered.

[0063] (Particle size of insoluble particles (D90)) The particle size (D90) of insoluble fine particles contained in a coffee beverage (25°C) was measured using a batch cell with a laser diffraction scattering particle size distribution analyzer "SALD-2100" (manufactured by Shimadzu Corporation). The measurement results were analyzed using analysis software "WingSALDII-2300" (manufactured by Shimadzu Corporation) to determine the D90 in the volume-based particle size distribution.

[0064] [Table 1-1]

[0065] [Table 1-2]

[0066] (Evaluation criteria) The evaluation items and criteria are as follows: (The balance of richness and bitterness in coffee) 5: The balance between the richness and bitterness of the coffee is good. 4: The coffee has a good balance of richness and bitterness. 3: The balance between the richness and bitterness of the coffee is slightly off. 2: The balance between the richness and bitterness of the coffee is poor. 1: The balance between the richness and bitterness of the coffee is very poor. (Changes after opening) Comparison of diluted beverages prepared immediately after opening and diluted beverages prepared 7 days after opening at 5°C. 5: Less likely to notice changes in acidity and flavor due to deterioration. 4: Slight changes in acidity and flavor due to deterioration are noticeable. 3: Slightly noticeable changes in acidity and flavor due to deterioration. 2: You will notice changes in acidity and flavor due to deterioration. 1: I strongly feel the change in acidity and flavor due to deterioration. (Dark roast feel) 5: I strongly feel the dark roast flavor. 4: You can feel the dark roast. 3: The dark roast flavor is somewhat difficult to perceive. 2: It's hard to feel the dark roast flavor. 1: Doesn't taste like it's dark roasted.

[0067] The bottled concentrate, which is the product of the present invention (example), received a good evaluation (4 points or higher) in all evaluation items. In contrast, the bottled concentrate, which is the comparative product (comparative example), did not receive a good evaluation (3 points or lower) in one or more items.

Claims

1. The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, and (D) Quinic acid A concentrated, containerized coffee beverage containing the following ingredients and meeting the following conditions. - The content of component (A) is 8.60 to 12.90 mg / 100g. - The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8%

2. The concentrated liquid according to claim 1, further satisfying the following conditions. - The content of component (B) is 151.0 to 217.5 mg / 100g

3. The concentrated liquid according to claim 1, further satisfying the following conditions. • The content of component (C) is 51.3 to 80.1 mg / 100g

4. The concentrated liquid according to claim 1, further satisfying the following conditions. • The content of component (D) is 188.8 to 273.0 mg / 100g

5. The concentrated liquid according to claim 1, which is diluted for drinking.

6. The concentrated solution according to claim 5, wherein the dilution ratio is 5 to 7 times.

7. The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, and (D) Quinic acid A concentrated liquid according to any one of claims 1 to 6, which contains and is used to obtain a coffee beverage that satisfies the following conditions. - The content of component (A) is 1.23 to 2.58 mg / 100g, - The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8%

8. The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, and (D) Quinic acid A coffee beverage containing the following and meeting the following conditions. - The content of component (A) is 1.23 to 2.58 mg / 100g, - The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%. - The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7 to 31.8%, and - A beverage obtained by diluting the concentrated liquid according to any one of claims 1 to 6.

9. The beverage according to claim 8, further satisfying the following conditions. • The content of component (B) is 21.6 to 43.5 mg / 100g

10. The beverage according to claim 8, further satisfying the following conditions. • The content of component (C) is 7.3 to 16.1 mg / 100g

11. The beverage according to claim 8, further satisfying the following conditions. • The content of component (D) is 26.9 to 54.6 mg / 100g

12. The beverage according to claim 8, further satisfying the following conditions. - The particle size distribution D90 is 0.1 to 10.0 μm.

13. The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, and (D) Quinic acid A method for producing a containerized concentrate for coffee beverages containing the following: A method for producing a containerized concentrate for coffee beverages, including adjusting it to satisfy the following conditions. - The content of component (A) is 8.60 to 12.90 mg / 100g. - The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8%

14. The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, and (D) Quinic acid A method for suppressing the deterioration of a concentrated liquid in a container for coffee beverages containing the following: A method for suppressing the deterioration of a concentrated liquid in a container for coffee beverages, including adjusting it to meet the following conditions. - The content of component (A) is 8.60 to 12.90 mg / 100g. - The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8%

15. The following components (A) to (D): (A) Calcium, (B) Caffeine, (C) Citric acid, and (D) Quinic acid A method for producing a coffee beverage containing, A method for producing a coffee beverage, comprising using the concentrated liquid described in any one of claims 1 to 6 and adjusting it to satisfy the following conditions. - The content of component (A) is 1.23 to 2.58 mg / 100g, - The content ratio of component (A) to component (B) [((A) / (B)) × 100] is 4.40 to 7.50%, and The content ratio of component (C) to component (D) [((C) / (D)) × 100] is 22.7-31.8%

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