Coffee bean extract, food and drink, packaged beverage with improved flavor, and method for producing the coffee bean extract

Abstract

The purpose of the present invention is to provide a coffee bean extract that contains an extract of coffee beans of Liberica species and has an improved flavor with reduced stuffy odor, a method for producing the same, etc. The present invention pertains to an extract of coffee beans wherein the content of isovaleric acid per soluble solids is less than 10 ppm and the coffee beans include coffee beans of Liberica species.

Description

[Technical Field]

[0001] The present invention relates to a coffee bean extract. The present invention also relates to a food, drink, etc. containing the coffee bean extract. The present invention also relates to a packaged beverage. The present invention also relates to a method for producing a coffee bean extract. [Background technology]

[0002] Coffee beverages are widely enjoyed as beverages, and are typically produced by blending extracts from roasted coffee beans. There are three common types of coffee beans: Arabica, Robusta, and Liberica. Liberica coffee beans are characterized by a strong bitter taste and a stale smell. Therefore, most commonly available coffee beverages are produced by blending coffee bean extracts extracted from coffee beans primarily containing Arabica or Robusta, and Liberica coffee beans have rarely been used as a raw material for coffee bean extracts.

[0003] For example, Patent Document 1 discloses a method for extracting volatile components contained in a palatable raw material such as roasted coffee beans, and the volatile components obtained by the extraction method. It also discloses that Arabica, Canephora robusta, Canephora conulon, or Liberica coffee beans should be used because they have a high content of aroma components. However, it does not state or suggest that when Liberica coffee beans are used, the volatile components contain negative odors such as a stuffy smell.

[0004] Furthermore, Patent Document 2 discloses a method for improving the flavor of green coffee beans, which provides a method for reducing off-flavors and unpleasant tastes in green coffee beans and improving the flavor specific to varieties such as Robusta, without requiring any large-scale equipment. The types of green coffee beans listed are Arabica, Robusta, and Liberica. Patent Document 3 also discloses coffee and coffee beverages whose essential ingredient is a coffee extract obtained by extracting the seeds of coffee plants (Coffea arabica, Coffea robusta, Coffea liberica), with the aim of providing coffee and coffee beverages that contain many aroma components and are rich in flavor even after sterilization. However, there is no mention or suggestion that negative odors such as a stuffy smell are produced when green coffee beans and coffee plants of the Liberica variety are used. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2005 / 044014 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-009767 [Patent Document 3] Japanese Patent Application Laid-Open No. 2000-201622 Summary of the Invention [Problem to be solved by the invention]

[0006] The flavor of coffee bean extracts includes many elements such as bitterness, sweetness, sourness, and aroma, and depending on the variety, they also contain components that cause negative odors such as a stuffy smell. As mentioned above, Liberica coffee beans are characterized by a strong bitterness and stuffy smell, but until now, Liberica coffee beans have rarely been used as a raw material for coffee bean extracts.

[0007] In recent years, climate change due to global warming has become a global issue, raising concerns that the limited production areas of coffee trees will decrease in the future. Therefore, there is a demand for the development of coffee bean extracts using Liberica coffee beans, which have traditionally been little used, as an ingredient. Furthermore, consumer preferences for coffee beverages are diversifying, creating a demand for the development of coffee beverages with novel flavors and aromas. For example, a coffee bean extract that has a flavor derived from components derived from Liberica coffee beans and a reduced stuffy odor is thought to be useful as an ingredient for food and beverage products, such as coffee beverages, with novel flavors and aromas.

[0008] An object of the present invention is to provide a coffee bean extract containing a Liberica variety of coffee beans and having an improved flavor due to a reduced stuffy odor, and a method for producing the same. Another object of the present invention is to provide a food or beverage containing a coffee bean extract containing a Liberica variety of coffee beans and having a reduced stuffy odor. [Means for solving the problem]

[0009] The present inventors conducted extensive research based on the idea that if the negative odor of coffee bean extracts containing Liberica coffee beans could be reduced, it would be possible to use the extracts as new coffee bean extracts with the aroma and flavor unique to Liberica coffee beans. In particular, as a result of extensive research into the stuffy odor felt in coffee bean extracts containing Liberica coffee beans, they discovered that isovaleric acid, one of the components contained in coffee bean extracts containing Liberica coffee beans, causes the stuffy odor. They also found that in coffee bean extracts containing Liberica coffee beans, and in foods, beverages, and the like containing said extracts, the stuffy odor is reduced when the content of isovaleric acid per soluble solids is set to a specific amount or less. They also found that the flavor and aroma unique to Liberica coffee beans are exhibited. That is, they found that in coffee bean extracts containing Liberica coffee beans, and in foods, beverages, and the like containing said extracts, the stuffy odor is reduced and the flavor is improved when the content of isovaleric acid per soluble solids is set to a specific amount or less.

[0010] That is, the present invention includes the following coffee bean extracts, etc. [1] A coffee bean extract, having an isovaleric acid content of less than 10 ppm per soluble solid content, wherein the coffee beans include Liberica coffee beans. [2] A coffee bean extract comprising isovaleric acid and compound (I) detected at 727.35 m / z in LC-MS analysis, wherein the isovaleric acid content per soluble solid is less than 10 ppm, and when an aqueous solution of 0.3% by mass of soluble solid is diluted to one-half with ethanol, in LC-MS analysis using 99 ppm of xanthohumol as an internal standard, the ratio of the area value at 727.35 m / z of compound (I) to the area value at 353.30 m / z of xanthohumol is 0.11 or more. [3] A food or drink containing the coffee bean extract according to either [1] or [2] above, wherein the isovaleric acid content per soluble solid content is less than 10 ppm. [4] The food or beverage described in [3] above, wherein the soluble solids include soluble solids derived from Liberica coffee beans, and the content of soluble solids derived from Liberica coffee beans exceeds 0.0001% by mass. [5] The food or drink described in [3] or [4] above, which is a coffee drink. [6] The food or drink according to [3] or [4] above, which is a coffee concentrate. [7] The food or drink according to [3] or [4] above, which is instant coffee. [8] A flavoring composition containing the coffee bean extract described in [1] or [2] above. [9] A packaged beverage containing a coffee bean extract extracted from coffee beans, including Liberica coffee beans, and having an isovaleric acid content of less than 10 ppm per soluble solids.

[10] The container-packed beverage according to [9] above, wherein the beverage is a coffee beverage.

[11] A method for producing a coffee bean extract, comprising a roasting step of roasting coffee beans containing Liberica coffee beans, and an extraction step of extracting the obtained roasted coffee beans with water, and an isovaleric acid reduction step of reducing the isovaleric acid content per soluble solid in the obtained extract to less than 10 ppm. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a coffee bean extract containing Liberica coffee beans and having an improved flavor due to a reduced stuffy odor, and a method for producing the same. According to the present invention, it is possible to provide a food or beverage containing a coffee bean extract containing Liberica coffee beans and having a reduced stuffy odor. According to the present invention, it is possible to provide a coffee bean extract containing Liberica coffee beans as a raw material and having a reduced stuffy odor, and a method for producing the same. Furthermore, according to the present invention, it is possible to provide a food or beverage, or a flavor composition containing a coffee bean extract containing Liberica coffee beans as a raw material and having a reduced stuffy odor. Furthermore, according to the present invention, it is possible to provide a packaged beverage containing Liberica coffee beans as a raw material and having a reduced stuffy odor. Furthermore, because the coffee bean extract of the present invention has a reduced stuffy odor and retains the aroma and flavor unique to Liberica coffee beans, it can be used in the development and production of foods, beverages, and the like with new aromas and flavors. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a graph showing the content (ppm) of isovaleric acid per soluble solid content of each coffee bean extract according to Comparative Example 1 and Examples 1 to 7. [Figure 2] 1 is a graph showing the area value of 727.35 m / z when each of the coffee bean extracts according to Comparative Example 1 and Examples 1 to 7 was analyzed by LC-MS. DETAILED DESCRIPTION OF THE INVENTION

[0013] In this specification, ppm means ppm by mass.-4 Expressed as mass %.

[0014] <Coffee bean extract> The coffee bean extract of the present invention is a coffee bean extract having an isovaleric acid content of less than 10 ppm per soluble solid content, wherein the coffee beans are Liberica coffee beans. The isovaleric acid in the coffee bean extract can be reduced by the green bean pretreatment process, extraction process, concentration process, aroma removal process, etc. in the coffee bean extract manufacturing method described below. As described above, Liberica coffee beans are characterized by a strong stuffy odor. However, according to the present invention, a coffee bean extract with a reduced stuffy odor can be obtained, even though it is an extract extracted from coffee beans containing Liberica coffee beans. In other words, the stuffy odor of an extract extracted from coffee beans containing Liberica coffee beans can be reduced, improving the flavor, and thereby obtaining a coffee bean extract with an improved flavor. Because this more effectively reduces the stuffy odor, the content of isovaleric acid per soluble solid content in the coffee bean extract of the present invention is preferably 8 ppm or less, more preferably 7 ppm or less, more preferably 6.5 ppm or less, more preferably 3 ppm or less, even more preferably 2 ppm or less, even more preferably 1.5 ppm or less, even more preferably 1.3 ppm or less, even more preferably 1.285 ppm or less, and particularly preferably 1 ppm or less.

[0015] The content of isovaleric acid per soluble solid content in the coffee bean extract of the present invention can be measured using high-performance liquid chromatography mass spectrometry (LC-MS), specifically, using LC-MS analysis condition 1 described in the Examples below. Note that, although there is no particular limitation on the lower limit of the content of isovaleric acid per soluble solid content in the coffee bean extract of the present invention, it is preferably 0 ppm or more and more than 0 ppm. In one aspect, the content of isovaleric acid per soluble solid content in the coffee bean extract of the present invention is preferably greater than 0 ppm and less than 10 ppm, preferably greater than 0 ppm and 8 ppm or less, more preferably greater than 0 ppm and 7 ppm or less, more preferably greater than 0 ppm and 6.5 ppm or less, more preferably greater than 0 ppm and 3 ppm or less, even more preferably greater than 0 ppm and 2 ppm or less, still more preferably greater than 0 ppm and 1.5 ppm or less, even more preferably greater than 0 ppm and 1.3 ppm or less, still more preferably greater than 0 ppm and 1.285 ppm or less, and particularly preferably greater than 0 ppm and 1 ppm or less.

[0016] In this specification, the phrase "the content of isovaleric acid per soluble solid content is less than 10 ppm" means that the content of isovaleric acid per soluble solid content (1 Brix) is less than 10 ppm, and can be rephrased as "the content of isovaleric acid per soluble solid content is less than 10 ppm / Brix." The content of isovaleric acid per soluble solid content (1 Brix) is a value obtained by measuring the content of isovaleric acid in a solution in which 1% by mass of soluble solid content is dissolved.

[0017] Furthermore, the coffee bean extract of the present invention may be a coffee bean extract that contains isovaleric acid and compound (I) that is detected at 727.35 m / z in LC-MS analysis, has an isovaleric acid content of less than 10 ppm per soluble solid content, and, when an aqueous solution of 0.3% by mass of soluble solid content is diluted to one-half with ethanol, in LC-MS analysis using 99 ppm of xanthohumol as an internal standard, the ratio of the area value at 727.35 m / z of compound (I) to the area value at 353.30 m / z of xanthohumol is 0.11 or greater. The coffee bean extract has an isovaleric acid content per soluble solid content of more than 0 ppm and less than 10 ppm. The preferred range of the isovaleric acid content per soluble solid content is the same as that of the coffee bean extract. A compound detected at 727.35 m / z in LC-MS analysis is a compound for which a peak is detected at 727.35 m / z (m / z 727.35) in the analysis. The area value of 727.35 m / z for compound (I) is the area value of the peak at 727.35 m / z. Xanthohumol is a component not contained in coffee beans and is used as an internal standard. In LC-MS analysis, a peak of xanthohumol is usually detected at 353.30 m / z (m / z 353.30). The area value of 353.30 m / z (m / z 353.30) for xanthohumol is the area value of the peak at 353.30 m / z derived from xanthohumol. LC-MS analysis is performed according to the method described in the Examples below. In the coffee bean extract, the ratio of the area value of the 727.35 m / z peak to the area value of the 353.30 m / z peak ((area value of 727.35 m / z) / (area value of 353.30 m / z)) is 0.11 or more. The coffee bean extract can also be described as a coffee bean extract that contains isovaleric acid and compound (I) that shows an ionic strength of 727.35 m / z in LC-MS analysis, has an isovaleric acid content of less than 10 ppm per soluble solid content, and when an aqueous solution containing 0.3% by mass of soluble solid content is diluted to one-half with ethanol, the ionic strength of compound (I) at 727.35 m / z relative to the ionic strength of xanthohumol at 353.30 m / z is 0.11 or greater in LC-MS analysis using 100 ppm xanthohumol as an internal standard.

[0018] It is known that the carbohydrate fraction contained in coffee beans (green coffee, roasted coffee) varies in content depending on the type and origin of the coffee beans. Atractylglucosides are diterpene glycosides found in coffee beans, and KA I, KA II, and KA III are known (Reference 1: Coffee: Recent Developments (World Agriculture Series), edited by RJ Clarke and OG Vitzthum, published by Wiley-Blackwell; 1st edition, February 15, 2001, pp. 1-3 and 36-38). Reference 2 (JP 2013-96895 A) describes a method for evaluating the quality of coffee beans using 2-O-β-D-glucopyranosyl atractyligenin (kaffee atractyloside II (KA II)) as an indicator substance, and notes that coffee extracts with a higher KA II content have a more bitter and astringent taste. The present inventors have found that coffee bean extracts containing Liberica coffee beans contain a higher content of a compound detected at 727.35 m / z in LC-MS analysis (compound (I)), compared to coffee bean extracts made from other coffee beans (Arabica or Robusta coffee beans that do not contain Liberica coffee beans).Based on its molecular weight, the compound (I) detected at 727.35 m / z is presumed to be the compound of the following formula (1) (3'-O-β-D-glucopyranosyl-2'-O-isovaleroyl-2-β-(2-desoxy-atractyligenin)-β-D-glucopyranoside), known as Kaffee Atractyloside I (hereinafter also referred to as KAF) (Reference 3: Roman Lang et al., "2-ObD-Glucopyranosyl-carboxyatractyligenin from Coffea L. inhibits adenine nucleotide translocase in isolated mitochondria but is quantitatively degraded during coffee roasting," Phytochemistry 93 (2013)124-135).

[0019] [ka]

[0020] Furthermore, the present inventors conducted research, believing that the content of compound (I) above could be used as an indicator of whether or not the coffee beans used as a raw material for a coffee bean extract contain Liberica coffee beans. As a result, as shown in the Examples described below, they found that when an aqueous solution of a 0.3% by mass soluble solids content of a coffee bean extract extracted from coffee beans containing Liberica coffee beans was diluted to one-half with ethanol, in LC-MS analysis using 99 ppm of xanthohumol as the internal standard, the ratio of the area value at 727.35 m / z to the area value at 353.30 m / z of xanthohumol ((area value at 727.35 m / z) / (area value at 353.30 m / z)) was 0.11 or greater. That is, when an aqueous solution of coffee bean extract having a soluble solids content of 0.3% by mass is diluted to one-half with ethanol, if, in LC-MS analysis using 99 ppm of xanthohumol as the internal standard, the ratio of the area value at 727.35 m / z to the area value at 353.30 m / z of xanthohumol (hereinafter, this ratio is also referred to as the internal standard value of compound (I) (i.e., KA I) in the coffee bean extract) is 0.11 or higher, then the coffee bean extract is a coffee bean extract extracted from coffee beans including Liberica coffee beans. Note that isovaleric acid in the coffee bean extract can be reduced by the green bean pretreatment process, extraction process, aroma removal process, concentration process, etc. in the coffee bean extract manufacturing method described below.

[0021] The internal standard value of compound (I) in the coffee bean extract of the present invention is preferably 0.15 or higher, more preferably 0.2 or higher, and even more preferably 0.3 or higher. As described above, an internal standard value of compound (I) of 0.11 or higher in a coffee bean extract is an indicator that the raw coffee beans contain Liberica coffee beans, and an internal standard value greater than 0.11 indicates a higher blend ratio of Liberica coffee beans in the raw coffee beans. The coffee bean extract of the present invention has an internal standard value of compound (I) in the above range, yet exhibits a reduced stuffy odor derived from Liberica coffee beans. Furthermore, when the internal standard value of compound (I) in the coffee bean extract is within the above range, the unique aroma and flavor of Liberica coffee beans can be more clearly perceived. The unique aroma and flavor of Liberica coffee beans is a complex aroma and flavor that combines bitterness and sweetness, and is a flavor that imparts richness and body to foods and beverages. The internal standard value of the compound (I) is preferably 1 or less, more preferably 0.6 or less, and even more preferably 0.5 or less. In one embodiment, the internal standard value of the compound (I) is preferably 0.11 to 1, more preferably 0.15 to 1, even more preferably 0.2 to 0.6, and particularly preferably 0.3 to 0.5.

[0022] The internal standard value of Compound (I) in the coffee bean extract of the present invention is measured by high-performance liquid chromatography-mass spectrometry (LC-MS) using the method described in the Examples below, as described above. Specific measurement conditions can be those used for LC-MS analysis, Condition 2, in the Examples. As described in the Examples below, a coffee bean extract aqueous solution with a soluble solids content of 0.3% by mass (Brix 0.3) was diluted in half with ethanol, and the diluted solution was mixed with 50% ethanol containing 10,000 ppm xanthohumol at a volume ratio of 100:1 (ethanol diluted coffee extract: 50% ethanol containing 10,000 ppm xanthohumol) to obtain a mixture (xanthohumol concentration of 99 ppm) by LC-MS analysis. The area value of the 727.35 m / z peak of Compound (I) and the area value of the 353.30 m / z peak of xanthohumol were obtained. When diluting the coffee bean extract aqueous solution in half with ethanol, the aqueous solution and ethanol were mixed at a volume ratio of 1:1. If the soluble solids concentration of the coffee bean extract aqueous solution is lower than 0.3% by mass, the aqueous solution can be concentrated using a known concentration method to adjust the soluble solids concentration to 0.3% by mass.

[0023] In the present invention, the term "Liberica" ​​refers not only to the Liberica species (C. liberica Bull ex Hiern., Coffea liberica), but also to variants of the Liberica species, such as the Excelsa species (C. liberica var. dewevrei f. dewevrei) and the Baraco species, as well as hybrids of these species with other species.

[0024] The coffee bean extract of the present invention is a coffee bean extract extracted from coffee beans containing Liberica coffee beans, or a coffee bean extract in which, when an aqueous solution containing 0.3% by mass of soluble solids is diluted to one-half with ethanol, in LC-MS analysis using 99 ppm of xanthohumol as an internal standard, the ratio of the area value at 727.35 m / z of Compound (I) to the area value at 353.30 m / z of xanthohumol is 0.11 or greater. The coffee bean extract of the present invention is preferably extracted from coffee beans (raw material coffee beans) containing 1% by mass or more of Liberica coffee beans. The raw material coffee beans preferably contain 10% by mass or more of Liberica coffee beans, more preferably 20% by mass or more, and even more preferably 50% by mass or more. This is because the higher the blend ratio of Liberica coffee beans in the raw material coffee beans, the stronger the stuffy odor derived from Liberica coffee beans in the obtained extract, and therefore the stuffy odor-reducing effect of the present invention can be more clearly felt. Furthermore, the higher the blend ratio of Liberica coffee beans in the raw coffee beans, the more clearly the aroma and flavor unique to Liberica coffee beans can be perceived. Note that the raw coffee beans preferably contain 100% by mass or less of Liberica coffee beans. The above-mentioned lower and upper limits for the blend ratio of Liberica coffee beans in the raw coffee beans can be combined as appropriate. In one aspect, the proportion of Liberica coffee beans in the raw coffee beans is preferably 1% by mass or more, preferably 1 to 100% by mass, more preferably 10 to 100% by mass, even more preferably 20 to 100% by mass, and particularly preferably 50 to 100% by mass.

[0025] Furthermore, the coffee bean extract of the present invention preferably contains soluble solids derived from Liberica coffee beans, and the content of soluble solids derived from Liberica coffee beans in the coffee bean extract exceeds 0.0001% by mass. If the content of soluble solids derived from Liberica coffee beans in the coffee bean extract is 0.0001% by mass or less, the content of isovaleric acid derived from Liberica coffee beans in the extract will be low, and there is a possibility that a stuffy odor will not occur. The content of soluble solids derived from Liberica coffee beans in the coffee bean extract of the present invention is more preferably 0.001% by mass or more, even more preferably 0.01% by mass or more, and even more preferably 0.02% by mass or more. There is no particular upper limit for the content of soluble solids derived from Liberica coffee beans in the coffee bean extract of the present invention, but for example, 1% by mass or less is preferred, 0.8% by mass or less is more preferred, and 0.5% by mass or less is even more preferred. In one aspect, the content of soluble solids derived from Liberica coffee beans in the coffee bean extract is preferably more than 0.0001% by mass and not more than 1% by mass, more preferably 0.001 to 1% by mass, even more preferably 0.01 to 0.8% by mass, and particularly preferably 0.02 to 0.5% by mass.

[0026] In the present invention, the content of isovaleric acid per soluble solids derived from Liberica coffee beans is preferably less than 10 ppm. Because stuffy odor can be more effectively reduced, the content of isovaleric acid per soluble solids derived from Liberica coffee beans is preferably 8 ppm or less, more preferably 7 ppm or less, more preferably 6.5 ppm or less, more preferably 3 ppm or less, even more preferably 2 ppm or less, even more preferably 1.5 ppm or less, even more preferably 1.3 ppm or less, even more preferably 1.285 ppm or less, and particularly preferably 1 ppm or less. While there is no particular limitation on the lower limit of the content of isovaleric acid per soluble solids derived from Liberica coffee beans, it is preferably 0 ppm or more, and more preferably a value exceeding 0 ppm. In the present invention, the content of isovaleric acid per soluble solid content derived from Liberica coffee beans is preferably greater than 0 ppm and less than 10 ppm, preferably greater than 0 ppm and not more than 8 ppm, more preferably greater than 0 ppm and not more than 7 ppm, more preferably greater than 0 ppm and not more than 6.5 ppm, more preferably greater than 0 ppm and not more than 3 ppm, even more preferably greater than 0 ppm and not more than 2 ppm, still more preferably greater than 0 ppm and not more than 1.5 ppm, even more preferably greater than 0 ppm and not more than 1.3 ppm, still more preferably greater than 0 ppm and not more than 1.285 ppm, and particularly preferably greater than 0 ppm and not more than 1 ppm. The coffee bean extract of the present invention preferably contains a Liberica coffee bean extract having the above-mentioned amount of isovaleric acid per soluble solid content.

[0027] Isovaleric acid is a decomposition product of the compound of formula (1). Therefore, when a coffee bean extract extracted from coffee beans containing Liberica coffee beans, or an aqueous solution containing 0.3% by mass of soluble solids is diluted to half with ethanol, and in an LC-MS analysis using 99 ppm xanthohumol as an internal standard, the area value at 727.35 m / z of compound (I) relative to the area value at 353.30 m / z of xanthohumol is 0.11 or greater, the coffee bean extract has a higher isovaleric acid content per soluble solids than a coffee bean extract extracted from coffee beans that do not contain Liberica coffee beans. However, as will be described in the Examples below, the coffee bean extract of the present invention has a reduced isovaleric acid content per soluble solids of less than 10 ppm, even though the content of compound (I) per soluble solids is comparable to that of conventional coffee bean drips extracted from coffee beans containing Liberica coffee beans. In other words, the coffee bean extract of the present invention is a coffee bean extract that suppresses the stuffy smell that is unique to Liberica coffee beans and allows the unique aroma and flavor of Liberica coffee beans to be effectively experienced.

[0028] The coffee bean extract of the present invention may be a coffee bean extract obtained by extracting coffee beans with an aqueous solvent, a concentrated coffee bean extract (coffee concentrate), a diluted coffee bean extract, or a dried coffee bean extract. The coffee bean extract may be in a liquid form, a solid form such as a powder, or a slurry or gel form. The soluble solids content in the coffee bean extract of the present invention is not particularly limited, but is preferably, for example, 0.1 to 80% by mass (Brix of 0.1 to 80%). For example, when the coffee bean extract is a coffee bean extract or a concentrated liquid thereof, the soluble solids content is preferably 0.1 to 80% by mass, and more preferably 0.1 to 40% by mass.

[0029] In this specification, the soluble solids content (% by mass) of a sample, such as a coffee bean extract, or a food, drink, or packaged beverage containing the coffee bean extract, is expressed as the sugar refractometer reading (Brix) at 20°C. The amount (g) of soluble solids in a sample is calculated by multiplying the sugar refractometer reading (Brix) of the sample at 20°C by the amount (g) of the sample. If the Brix of the sample cannot be measured directly (for example, if the sample is a solid, gel, slurry, etc.), the soluble solids can be calculated from the Brix at 20°C of a solution prepared by dissolving the sample in water at a concentration of 1% by mass. The soluble solids may consist of soluble solids derived from coffee beans, or may contain components not derived from coffee beans. The content of each component such as isovaleric acid per soluble solid content can be calculated by measuring the content of each component in a sample and converting it into a content per soluble solid content of the sample.

[0030] <Method of manufacturing coffee bean extract> The coffee bean extract of the present invention can be produced, for example, by contacting coffee beans containing Liberica coffee beans with an aqueous solvent and extracting them. The coffee bean extract obtained by extraction may be used as is as a coffee bean extract, but may also be subjected to one or more processes, such as pretreatment of the green beans, aroma removal treatment, concentration treatment, and drying treatment, as needed.

[0031] Coffee beans refer to seeds extracted from the fruit of the coffee tree, and the cultivated species and origin are not particularly limited. Cultivated coffee species include, in addition to Liberica, Arabica and Robusta. Origins or types of coffee beans include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandheling, Kilimanjaro, Mexico, Ethiopia, Jamaica, and Geisha. The coffee bean extract of the present invention may be extracted from coffee beans containing Liberica coffee beans, and the raw coffee beans may contain coffee beans of a species other than Liberica coffee beans. In other words, the coffee bean extract of the present invention may be extracted from coffee beans containing only Liberica coffee beans, or may be extracted from coffee beans that are a blend of Liberica and coffee beans of a species other than Liberica. Furthermore, a mixture of an extract of Liberica coffee beans and an extract of coffee beans other than Liberica coffee beans is also included in the coffee bean extract containing Liberica coffee beans. The proportion of Liberica coffee beans in the coffee beans used to produce the coffee bean extract is preferably 1 to 100 mass%, more preferably 10 to 100 mass%, even more preferably 20 to 100 mass%, and even more preferably 50 to 100 mass%.

[0032] The coffee beans used as the raw material for the coffee bean extract of the present invention may be seeds from either ripe or unripe fruits of the coffee tree. From the standpoint of the flavor of the coffee bean extract, it is preferable to use seeds from ripe fruits.

[0033] The coffee beans may be raw beans (green coffee) or roasted coffee beans. Roasted coffee beans are preferably used because they provide a better flavor to the coffee bean extract. The coffee bean extract of the present invention is preferably a roasted coffee bean extract.

[0034] (Roasting) The method for roasting coffee beans is not particularly limited, and known methods such as direct flame, hot air, and semi-hot air can be appropriately selected. The roasting temperature is also not particularly limited, but is preferably 100 to 300°C, and more preferably 150 to 250°C. Generally, the color of the beans (Hunter L value, hereinafter simply referred to as L value) is used as an indicator of the roasting level of coffee beans. For example, the roasting level may be set at an L value of 15 to 30. In the coffee bean extract of the present invention, from the viewpoint of enhancing the aroma and flavor unique to the Liberica variety, the roasting level is preferably an L value of 17 to 27, and more preferably 19 to 25. The L value is measured by a colorimeter, with black being an L value of 0 and white being an L value of 100, and the brightness of the roasted coffee beans is measured. Coffee beans with different roasting levels may be mixed as the roasted coffee beans. In this case, it is preferable to use a combination of coffee beans such that the average L value falls within the above range. The average L value is calculated as the sum of the L values ​​of the roasted coffee beans used multiplied by the content ratio of the roasted coffee beans. In this specification, for example, the L value is measured by the following method.

[0035] (Method for measuring L value) Using a coffee grinder (Bonmac Coffee Mill BM-250N (Lucky Coffee Machine Co., Ltd.)), roasted coffee beans were ground to a medium grind. The ground beans were then filled into a petri dish until they were leveled off, and an L-value measuring device (colorimeter CR-410 (Konica Minolta, Inc.)) was placed over the leveled surface to measure the L-value.

[0036] Coffee beans (roasted coffee beans or green beans) may or may not be ground, but are preferably ground before the extract extraction process to increase the extraction efficiency of soluble solids. Coffee beans can be ground using a common grinder such as a roll mill. The grinding particle size is not particularly limited, and any particle size and shape, such as coarse, medium, medium-fine, or fine, can be used. To increase the extraction efficiency of soluble solids, the ground coffee beans obtained by the grinding process can be steamed using water or steam (steaming process). The steaming process can be performed at any time before the extraction process. For example, the steaming process can be performed immediately after the grinding process or after the ground coffee beans are loaded into the extractor. The duration of the steaming process can be set as appropriate.

[0037] (extraction) The method for extracting coffee beans is not particularly limited, and any method may be used as long as it allows extraction of coffee-soluble solids. Examples of extraction methods include drip extraction, kneader extraction, supercritical CO2 extraction, continuous multi-tube extraction, and immersion extraction. Continuous multi-tube extraction and kneader extraction are preferred. Generally, an aqueous solution containing dissolved coffee-soluble solids, i.e., an extract, is prepared by contacting coffee beans (roasted coffee beans or green beans) or their grounds with an aqueous solvent at 40°C to 200°C. The extraction time may be appropriately selected depending on the extraction method, but is preferably 10 seconds to 120 minutes, more preferably 5 to 90 minutes, even more preferably 5 to 60 minutes, and particularly preferably 5 to 30 minutes.

[0038] Examples of aqueous solvents include water, an aqueous alcohol solution, and milk, with water being preferred. The pH (20°C) of the aqueous solvent is, for example, preferably 4 to 10, and more preferably 5 to 7. The pH may be appropriately adjusted by adding a pH adjuster, such as sodium bicarbonate, sodium bicarbonate, L-ascorbic acid, or sodium L-ascorbate, to the aqueous solvent. The amount of the aqueous solvent used is preferably 1 to 20 times, more preferably 2 to 15 times, and even more preferably 3 to 10 times, the mass ratio of the coffee beans. The temperature of the aqueous solvent used for extraction is preferably 40 to 200°C, more preferably 110 to 190°C, and even more preferably set to 110 to 180°C or 120 to 190°C, etc. depending on the extraction method.

[0039] Among the above extraction methods, continuous multi-tube extraction is preferred because it effectively reduces isovaleric acid in coffee bean extracts. Regarding extraction conditions in continuous multi-tube extraction, the temperature of the aqueous solvent used for extraction is preferably 110 to 180°C, more preferably 130 to 180°C, and even more preferably 150 to 180°C.

[0040] The coffee bean extract obtained by extraction can be used as a coffee bean extract as is, but it is preferable to subject it to, for example, aroma removal treatment, concentration treatment, etc. This is because such treatments further reduce the isovaleric acid content per soluble solid content in the coffee bean extract, thereby further reducing the stuffy odor in the coffee bean extract. For example, when producing a coffee bean extract using coffee beans including Liberica coffee beans, it is preferable to subject the coffee bean extract obtained by extraction to aroma removal treatment and / or concentration treatment. When performing the aroma removal treatment and concentration treatment, the order in which these treatments are performed is not particularly limited.

[0041] (Aroma removal treatment) The method for producing a coffee bean extract can further include an aroma removal step of removing aromas from the coffee bean extract obtained by extraction. By performing the aroma removal step, the content of isovaleric acid in the coffee bean extract obtained by extraction can be further reduced. The aroma removal method is not particularly limited as long as it can separate aroma components from the coffee bean extract, and examples include steam distillation, tray distillation, and treatment using an aroma removal device. Generally, the removed aroma fraction does not contain coffee-soluble solids, and therefore has a low soluble solids content (Brix). In general methods for producing coffee bean extracts, the aroma fraction may be mixed with the coffee bean extract at a later optional stage. However, in the method for producing a coffee bean extract of the present invention, it is preferable not to mix the aroma fraction with the coffee bean extract at a later optional stage. This is because the aroma fraction contains isovaleric acid. When the coffee bean extract and the aroma fraction are mixed at any later stage, it is preferable that the amount of the aroma fraction mixed relative to the coffee bean extract is small.

[0042] (Concentration treatment) The method for producing a coffee bean extract may further include a concentration step of concentrating the coffee bean extract obtained by extraction. By performing the concentration step, the aroma and flavor unique to Liberica coffee beans in the resulting coffee bean extract are improved. The method for concentrating the coffee bean extract obtained by extraction is not particularly limited, and any method may be used, including, for example, thermal concentration, freeze concentration, evaporation concentration, and membrane concentration. The coffee bean extract that has undergone the concentration treatment preferably has a soluble solids concentration that is 1.1 times or more higher than that of the coffee bean extract before the concentration treatment.

[0043] The coffee bean extract of the present invention may be diluted, concentrated, or dried before use, as necessary. The concentration method is not particularly limited, and any known method may be used, such as atmospheric concentration, reduced pressure concentration, or membrane concentration. When drying, known methods such as spray drying or freeze drying can be used.

[0044] The coffee bean extract of the present invention obtained by the above method can be used as is in various foods and beverages. The coffee bean extract of the present invention is particularly preferred for use in making coffee beverages, instant coffee, or coffee concentrates. The coffee bean extract of the present invention can be used as is in foods and beverages such as coffee beverages, coffee concentrates, and instant coffee, or it can be used as a raw material for these. The coffee bean extract of the present invention is also suitable for use as a flavoring composition. Because the coffee bean extract of the present invention has reduced isovaleric acid, which causes a stuffy odor, it is also useful for imparting the flavor and aroma unique to Liberica coffee beans.

[0045] Note that a method for producing a coffee bean extract is also one embodiment of the present invention, and the production method of the present invention is a method for producing a coffee bean extract that includes a roasting step of roasting coffee beans containing Liberica coffee beans, and an extraction step of extracting the obtained roasted coffee beans with water, and also includes an isovaleric acid reduction step of reducing the isovaleric acid content per soluble solid content in the obtained extract to less than 10 ppm.

[0046] As described above, the content of isovaleric acid per soluble solid content in the obtained extract is reduced by the extraction step, aroma removal treatment, concentration treatment, drying treatment, etc. Therefore, in the production method of the present invention, the isovaleric acid reduction step is preferably carried out in at least one step selected from the group consisting of the extraction step, aroma removal treatment, concentration treatment, and drying treatment, more preferably carried out in at least one step selected from the group consisting of the extraction step, aroma removal treatment, and concentration treatment, and even more preferably carried out in the extraction step and / or the aroma removal treatment.

[0047] <Food and drink containing coffee bean extract> The present invention also encompasses foods and beverages that contain the coffee bean extract of the present invention and have an isovaleric acid content of less than 10 ppm per soluble solids content. The coffee bean extract of the present invention can be used as is in foods and beverages, or can be blended with other ingredients as desired to produce foods and beverages. Preferred foods and beverages include coffee drinks, instant coffee (soluble coffee), and coffee concentrates, with coffee drinks being more preferred. Other foods and beverages are not particularly limited, and examples thereof include alcoholic and non-alcoholic beverages. Examples of alcoholic beverages include beer, chuhai, liqueurs, and cocktails. Examples of non-alcoholic beverages include carbonated drinks, flavored water, tea drinks, fruit juice drinks, non-fruit juice drinks, non-alcoholic beer-flavored drinks, malt drinks, soy milk, lactic acid bacteria drinks, cocoa, sports drinks, and nutritional drinks. Examples of foods and beverages include general foods, health foods, and foods with functional claims. Preferably, the foods and beverages of the present invention are beverages.

[0048] As described above, when the content of isovaleric acid per soluble solid content in a food or beverage is less than 10 ppm, the stuffy odor derived from the coffee bean extract contained in the food or beverage is reduced, and the flavor of the food or beverage can be improved. From the viewpoint of further reducing the stuffy odor, the content of isovaleric acid per soluble solid content in the food or beverage is preferably 8 ppm or less, more preferably 7 ppm or less, more preferably 6.5 ppm or less, more preferably 3 ppm or less, even more preferably 2 ppm or less, even more preferably 1.5 ppm or less, even more preferably 1.3 ppm or less, even more preferably 1.285 ppm or less, and particularly preferably 1 ppm or less. In one aspect, the content of isovaleric acid per soluble solid content in the food or beverage may be 0 ppm or more, preferably greater than 0 ppm and less than 10 ppm, preferably greater than 0 ppm and 8 ppm or less, more preferably greater than 0 ppm and 7 ppm or less, more preferably greater than 0 ppm and 6.5 ppm or less, more preferably greater than 0 ppm and 3 ppm or less, even more preferably greater than 0 ppm and 2 ppm or less, even more preferably greater than 0 ppm and 1.5 ppm or less, even more preferably greater than 0 ppm and 1.3 ppm or less, even more preferably greater than 0 ppm and 1.285 ppm or less, and particularly preferably greater than 0 ppm and 1 ppm or less.

[0049] The soluble solid content in the food or drink is preferably 0.01 to 80% by mass. For example, the content of isovaleric acid in the food or drink is preferably 13 ppm or less, more preferably 8.5 ppm or less, and even more preferably 1.7 ppm or less. The content of isovaleric acid in the food or drink is preferably a value exceeding 0 ppm. In one aspect, the food or drink of the present invention is preferably one that has been adjusted so that the content of isovaleric acid in the food or drink is within the above range.

[0050] Furthermore, the content of soluble solids derived from Liberica coffee beans in the food or beverage preferably exceeds 0.0001% by mass. This is because if the content of soluble solids derived from Liberica coffee beans in the food or beverage is 0.0001% by mass or less, the content of isovaleric acid derived from Liberica coffee beans in the food or beverage will be low, and there is a possibility that a stuffy odor will not occur. The content of soluble solids derived from Liberica coffee beans in the food or beverage of the present invention is more preferably 0.001% by mass or more, even more preferably 0.01% by mass or more, and even more preferably 0.02% by mass or more. There is no particular upper limit for the content of soluble solids derived from Liberica coffee beans in the food or beverage of the present invention, but for example, it is preferably 1% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.5% by mass or less. In one aspect, the content of soluble solids derived from Liberica coffee beans in the food or beverage is preferably more than 0.0001% by mass and not more than 1% by mass, more preferably 0.001 to 1% by mass, even more preferably 0.01 to 0.8% by mass, and particularly preferably 0.02 to 0.5% by mass.

[0051] The method for producing the food or beverage of the present invention is not particularly limited, as long as the isovaleric acid content per soluble solid content in the food or beverage is less than 10 ppm. For example, the coffee bean extract of the present invention may be used as is in the food or beverage, or by appropriately blending the coffee bean extract of the present invention in the production of the food or beverage, it is possible to produce a food or beverage containing the coffee bean extract of the present invention and having an isovaleric acid content per soluble solid content of less than 10 ppm. The content of coffee bean extract in a food or beverage is not particularly limited, but can be, for example, 0.001 to 100% by mass, and preferably 0.1 to 10% by mass, in the food or beverage. The coffee bean extract includes the coffee bean extract of the present invention described above, and preferred embodiments of the coffee bean extract of the present invention in a food or beverage are as described above. As examples of preferred embodiments of the food and drink of the present invention, a coffee drink, instant coffee, and coffee concentrate will be described below.

[0052] <Coffee drinks> A coffee beverage having an isovaleric acid content (concentration) of less than 10 ppm per soluble solid content is one preferred embodiment of the present invention. A coffee beverage having an isovaleric acid content (concentration) of less than 10 ppm per soluble solid content has a reduced stuffy odor. The soluble solid content in the coffee beverage of the present invention is preferably 0.1 to 10 mass%. The content of isovaleric acid in the coffee beverage is preferably less than 100 ppm, more preferably 10 ppm or less, even more preferably less than 10 ppm, and particularly preferably 1 ppm or less. The coffee beverage of the present invention is preferably one that has been adjusted so that the content of isovaleric acid in the beverage is within the above range. Although there is no particular limitation on the lower limit of the isovaleric acid content in a coffee beverage, it is preferably more than 0 ppm. In one aspect, the content of isovaleric acid in a coffee beverage is preferably 0 ppm or more and less than 100 ppm, more preferably more than 0 ppm and less than 100 ppm, even more preferably more than 0 ppm and less than 10 ppm, still more preferably more than 0 ppm and less than 10 ppm, and particularly preferably more than 0 ppm and 1 ppm or less. The isovaleric acid contained in the coffee beverage of the present invention is preferably isovaleric acid derived from coffee beans, including coffee beans of the Liberica species.

[0053] The coffee beverage of the present invention preferably has a pH at 20° C. of 3 to 10, more preferably 5 to 7. A pH within the above range is preferred because it does not impair the taste of coffee. The soluble solids content in the coffee beverage of the present invention is preferably 0.1 to 10% by mass, more preferably 0.5 to 5% by mass, and even more preferably 0.7 to 3% by mass.

[0054] The method for producing a coffee beverage is not particularly limited, as long as the isovaleric acid content per soluble solid is less than 10 ppm. A coffee beverage can be prepared, for example, by diluting the coffee bean extract of the present invention described above with a liquid such as water, or by concentrating the coffee bean extract, as necessary. Alternatively, the coffee beverage can be produced by blending the coffee bean extract of the present invention with a coffee liquid such as a roasted coffee bean extract extracted from ordinary roasted coffee beans, an aqueous solution of instant coffee, or a coffee concentrate. The coffee bean extract of the present invention and preferred embodiments thereof are as described above.

[0055] If desired, the coffee beverage may contain appropriate amounts of milk (milk, dairy products, etc.), sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, etc.), antioxidants, emulsifiers, flavorings, etc.

[0056] The form of the coffee beverage is not particularly limited, but it is preferably a packaged beverage. The container for the packaged beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans; resin containers such as PET bottles; paper containers such as paper cartons; and glass containers such as glass bottles.

[0057] The packaged beverage can be produced by a conventional method using a coffee beverage. When producing a packaged beverage, it is preferable to sterilize the coffee beverage before or after filling it into a container, as this allows for long-term storage. The sterilization method and conditions may be appropriately selected from those methods and conditions normally used for sterilizing coffee beverages. The packaged coffee beverage may be a packaged black coffee beverage or a packaged milk coffee beverage.

[0058] After preparing the coffee beverage, it may be concentrated to form a coffee concentrate, or it may be dried and solidified by means of freeze-drying, spray-drying, or the like to form solid coffee such as so-called instant coffee. Such coffee concentrates and solid coffees are convenient for storage and transportation. Furthermore, the coffee beverage of the present invention can be easily enjoyed by diluting or dissolving it with an appropriate amount of water, milk, or other liquid depending on the degree of concentration.

[0059] <Coffee concentrate, instant coffee> A coffee concentrate and instant coffee having an isovaleric acid content of less than 10 ppm per soluble solid content is also an example of a preferred embodiment of the present invention. Instant coffee typically has a water content of 5% by mass or less and a soluble solid content of more than 95%, and is in the form of powder or granules that is reconstituted with a liquid such as water or milk when consumed. Instant coffee is preferably porous. A coffee concentrate is a concentrated coffee bean extract. Coffee concentrates typically have a higher soluble solids content than commonly consumed coffee beverages, preferably more than 10% by mass and not more than 80% by mass, and more preferably more than 10% by mass and not more than 40% by mass. The coffee concentrate is preferably in a liquid form. When the coffee concentrate is in a liquid form, it can be made into a portion-type diluted beverage (drink for dilution). The coffee concentrate can be drunk or consumed as is, or diluted with water or the like as needed. When the content of isovaleric acid per soluble solid content in the instant coffee or coffee concentrate is less than 10 ppm, the stuffy smell of the instant coffee or coffee concentrate is reduced. Instant coffee and coffee concentrates having an isovaleric acid content of less than 10 ppm per soluble solid content can be obtained, for example, by subjecting the coffee bean extract of the present invention to aroma removal and / or concentration as necessary, followed by drying or further concentration. They can also be produced by drying or concentrating the above-mentioned coffee beverage. The drying and concentration conditions can be selected appropriately. The coffee bean extract and coffee beverage of the present invention, as well as preferred embodiments thereof, are as described above.

[0060] Instant coffee having an isovaleric acid content of less than 10 ppm per soluble solid can be obtained, for example, by drying the coffee bean extract of the present invention or the coffee beverage of the present invention. The coffee bean extract, coffee beverage, and preferred embodiments thereof of the present invention are as described above. Drying methods include, for example, spray drying and freeze drying. The instant coffee and coffee concentrate may contain the above-mentioned milk components, sweeteners, antioxidants, emulsifiers, flavorings, etc. as desired.

[0061] The content of isovaleric acid per soluble solid content of instant coffee and coffee concentrate is less than 10 ppm, but in one embodiment, when these are drunk or ingested, it is preferable to appropriately set the content of isovaleric acid in the instant coffee and coffee concentrate so that the content of isovaleric acid in the beverage is less than 100 ppm. For example, in the case of instant coffee, it is preferable to appropriately set the content of isovaleric acid in the instant coffee so that the content of isovaleric acid in the instant coffee solution (instant coffee solution for drinking) obtained by reducing the instant coffee with a liquid such as water or milk is less than 100 ppm. Furthermore, when the coffee concentrate is diluted before drinking, it is preferable to appropriately set the content of isovaleric acid in the diluted solution (the diluted solution of the coffee concentrate when drunk) so that the content of isovaleric acid in the diluted solution is less than 100 ppm. It is preferable that the isovaleric acid content of the diluted coffee concentrate and instant coffee solution at the time of drinking or ingesting is less than 100 ppm, as this reduces the stuffy smell caused by isovaleric acid in the solution and diluted solution.

[0062] <Flavor composition> By incorporating the coffee bean extract of the present invention into foods and beverages, the flavor and aroma unique to Liberica coffee beans, with the stuffy odor caused by isovaleric acid reduced, can be imparted to or enhanced in the foods and beverages. For this reason, the coffee bean extract of the present invention can be used as a flavor composition.

[0063] The flavor composition of the present invention may consist of the coffee bean extract described above, but may also contain other components as desired. The flavor composition of the present invention is suitable for use in improving the flavor of foods and beverages. The amount of the flavor composition of the present invention used is not particularly limited and can be appropriately selected depending on the type and purpose of the food or beverage. The food and drink to which the flavoring composition of the present invention is to be added is not particularly limited, and the flavoring composition can be added to beverages such as the alcoholic beverages and non-alcoholic beverages described above, general foods, health foods, and functional food products. Among these, coffee beverages, instant coffee, coffee concentrates, and the like are preferred.

[0064] The flavoring composition of the present invention is suitable for use in imparting or enhancing the flavor and aroma characteristic of Liberica coffee beans with a reduced stuffy odor to, for example, coffee beverages, instant coffee, coffee concentrates, etc. It is also suitable for use in imparting or enhancing the flavor and aroma characteristic of Liberica coffee beans with a reduced stuffy odor to foods and beverages such as alcoholic beverages such as beer, chuhai, liqueurs, and cocktails; beverages such as coffee beverages, carbonated beverages, flavored water, fruit juice-free drinks, non-alcoholic beer-flavored drinks, malt beverages, soy milk, lactic acid bacteria drinks, cocoa, sports drinks, and energy drinks; confectioneries such as jelly, cookies, chocolate, pudding, bavarois, ice cream, sherbet, cakes, candy, yokan, chewing gum, ramune candy, manju, and mochi confectioneries; and breads.

[0065] The flavoring composition of the present invention may contain components other than the coffee bean extract of the present invention, such as sweeteners such as sucrose, isomerized sugar, glucose, fructose, lactose, maltose, etc. The content of the coffee bean extract of the present invention in the flavoring composition is not particularly limited, but is preferably 50 to 100% by mass, and more preferably 60 to 95% by mass, for example.

[0066] <Packaged beverages> The packaged beverage of the present invention contains a coffee bean extract extracted from coffee beans, including Liberica coffee beans, and has an isovaleric acid content per soluble solid content of less than 10 ppm. As described above, Liberica coffee beans are characterized by a strong stuffy smell. The packaged beverage of the present invention contains a coffee bean extract extracted from coffee beans, including Liberica coffee beans, with a reduced stuffy smell and improved flavor, and therefore has a reduced stuffy smell and improved flavor. The isovaleric acid content per soluble solid content in the packaged beverage of the present invention is preferably 8 ppm or less, more preferably 7 ppm or less, more preferably 6.5 ppm or less, more preferably 3 ppm or less, even more preferably 2 ppm or less, even more preferably 1.5 ppm or less, even more preferably 1.3 ppm or less, even more preferably 1.285 ppm or less, and particularly preferably 1 ppm or less. The content of isovaleric acid per soluble solid content in container-packed beverage is 0 ppm or more, preferably more than 0 ppm.In one aspect, the content of isovaleric acid per soluble solid content in container-packed beverage is more than 0 ppm, preferably less than 10 ppm, more preferably more than 0 ppm, less than 8 ppm, more preferably more than 0 ppm, less than 7 ppm, more preferably more than 0 ppm, less than 6.5 ppm, more preferably more than 0 ppm, less than 3 ppm, more preferably more than 0 ppm, less than 2 ppm, more preferably more than 0 ppm, less than 1.5 ppm, more preferably more than 0 ppm, less than 1.3 ppm, more preferably more than 0 ppm, less than 1.285 ppm, particularly preferably more than 0 ppm, less than 1 ppm.

[0067] The coffee bean extract contained in the packaged beverage of the present invention is preferably the coffee bean extract of the present invention. Suitable embodiments of the coffee bean extract of the present invention are as described above, and can be suitable embodiments of the coffee bean extract contained in the packaged beverage of the present invention.

[0068] The beverage contained in the packaged beverage of the present invention may be the food or drink of the present invention, and is preferably a coffee beverage. The preferred embodiments of the food or drink of the present invention are as described above, and can be the preferred embodiments of the beverage in the packaged beverage of the present invention.

[0069] The container for the bottled beverage is not particularly limited, and any commonly used container can be used, such as a metal container, a resin container, a paper container, a glass container, etc. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper cartons, and glass containers such as glass bottles.

[0070] In this specification, a numerical range expressed by a lower limit and an upper limit, i.e., "lower limit to upper limit," includes the lower limit and the upper limit. For example, a range expressed by "1 to 2" means 1 or more and 2 or less, including 1 and 2. In this specification, the upper limit and the lower limit may be any combination of ranges. All scientific and patent literature cited herein is hereby incorporated by reference. [Example]

[0071] EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, ppm means ppm by mass.

[0072] <Method for measuring solid content> The sugar refractometer reading (Brix) at 20°C calculated using a digital refractometer RF-5000α (manufactured by Atago Co., Ltd.) was taken as the soluble solids content (concentration).

[0073] <Comparative Example 1: Drip Extract> Raw coffee beans of the Excelsa variety, a type of Liberica, were roasted in a roaster to obtain roasted coffee beans with an L value equivalent to 24. The roasted coffee beans were ground in a grinder (manufactured by De'Longhi) to obtain ground roasted beans. 10 g of the ground roasted beans were placed in a paper dripper and drip-extracted with 150 mL of hot water (90°C), obtaining the coffee bean extract according to Comparative Example 1.

[0074] Example 1: Extract obtained by continuous multi-tube extraction Green coffee beans of the Excelsa variety, a type of Liberica, were roasted in a roaster to obtain roasted coffee beans with an L value equivalent to 24. The roasted coffee beans were ground in a roll mill grinder, and then coffee-soluble solids were extracted using a continuous multi-tube extractor at a maximum extraction temperature of 180°C. 5.4 kg of ground beans were packed per column, and extraction was continued until the desired amount of extract was obtained, yielding 38 kg of extract per column. The resulting extract was cooled using a plate-type heat exchanger. The cooled extract was centrifuged using a centrifuge (feed flow rate of 14 L / h) to remove insoluble matter. The resulting supernatant (extract from which insoluble matter had been removed) was subjected to volatilization at a temperature of approximately 50 to 60°C using a centrifugal thin-film vacuum evaporator (manufactured by Okawara Corporation) to concentrate the remaining coffee liquid (liquid containing coffee-soluble solids), thereby obtaining the coffee bean extract of Example 1.

[0075] <Examples 2 and 3: Extracts obtained by continuous multi-tube extraction and evaporation concentration treatment> Green coffee beans of the Excelsa variety, a type of Liberica, were roasted in a roaster to obtain roasted coffee beans with an L value equivalent to 24. The roasted coffee beans were ground in a roll mill grinder, and then coffee-soluble solids were extracted using a continuous multi-tube extractor at a maximum extraction temperature of 180°C. 5.4 kg of ground beans were packed per column, and extraction was continued until the desired amount of extract was obtained, yielding 38 kg of extract per column. The resulting extract was cooled using a plate-type heat exchanger. The cooled extract was centrifuged using a centrifuge (feed flow rate of 14 L / h) to remove insoluble matter. The resulting supernatant (extract from which insoluble matter had been removed) was then concentrated by volatilizing water at a temperature of approximately 50 to 60°C using a centrifugal thin-film vacuum evaporator (manufactured by Okawara Corporation) to concentrate the residual coffee liquid (liquid containing coffee-soluble solids), thereby obtaining the coffee bean extract of Example 2. Furthermore, the coffee bean extract of Example 2 was subjected to a sterilization treatment (at 90°C for 30 seconds) to obtain the coffee bean extract of Example 3.

[0076] <Examples 4 and 5: Extracts obtained by continuous multi-tube extraction and aroma removal> Green coffee beans from the Excelsa variety, a type of Liberica, were roasted in a roaster to obtain roasted coffee beans with an L value equivalent to 24. The roasted coffee beans were then ground in a roll mill-type grinder, and the coffee soluble solids were extracted using a continuous multi-tube extractor at a maximum extraction temperature of 180°C. 5.4 kg of ground beans were packed per column, and extraction was continued until the desired amount of extract was obtained, yielding 38 kg of extract per column. The resulting extract was cooled using a plate-type heat exchanger. The entire extract was then processed in an aroma removal device (Spinning Cone Column, manufactured by Masuda Food Machinery Co., Ltd.) to remove the aroma. Furthermore, the remaining coffee liquid after aroma removal was centrifuged using a centrifuge (feed flow rate of 14 L / h) to remove insoluble matter. The resulting supernatant (extract from which insoluble matter had been removed) was then concentrated by evaporating the water at a temperature of approximately 50-60°C using a centrifugal thin-film vacuum evaporator (manufactured by Okawara Manufacturing Co., Ltd.) to concentrate the remaining coffee liquid (liquid containing coffee-soluble solids), thereby obtaining the coffee bean extract of Example 4. Furthermore, the coffee bean extract of Example 4 was subjected to a sterilization treatment (at 90°C for 30 seconds) to obtain the coffee bean extract of Example 5.

[0077] <Examples 6 and 7: Mixed extract of extract obtained by continuous multi-tube extraction and aroma removal and separated and removed aroma> Green coffee beans from the Excelsa variety, a type of Liberica, were roasted in a roaster to obtain roasted coffee beans with an L value equivalent to 24. The roasted coffee beans were then ground in a roll mill-type grinder, and the coffee soluble solids were extracted using a continuous multi-tube extractor at a maximum extraction temperature of 180°C. 5.4 kg of ground beans were packed per column, and extraction was continued until the desired amount of extract was obtained, yielding 38 kg of extract per column. The resulting extract was cooled using a plate-type heat exchanger. The entire amount of the resulting extract was then processed in an aroma removal device (Spinning Cone Column, manufactured by Masuda Food Machinery Co., Ltd.) to remove the aroma. Furthermore, the remaining coffee liquid after aroma removal was centrifuged using a centrifuge (feed flow rate of 14 L / h) to remove insoluble matter. The resulting supernatant (extract from which insoluble matter had been removed) was then concentrated to remove water using a centrifugal thin-film vacuum evaporator (manufactured by Okawara Manufacturing Co., Ltd.) at a temperature of approximately 50-60°C, resulting in a concentrated coffee liquid (liquid containing coffee-soluble solids). The concentrated coffee liquid was mixed with the separated and removed aroma to obtain the coffee bean extract of Example 6. Furthermore, the coffee bean extract of Example 6 was subjected to a sterilization treatment (at 90°C for 30 seconds) to obtain the coffee bean extract of Example 7.

[0078] (Measurement of isovaleric acid content per soluble solid in coffee bean extract) (I) Preparation of internal standard substances Approximately 44 mg of acetic acid-d4 was weighed out, made up to 10 mL with water, and diluted with water to a concentration of 200 μg / mL. (II) Sample pretreatment 1) 10 μL of the internal standard solution was added to 40 μL of each sample (each coffee bean extract according to the comparative example and the examples) diluted 50 times. 2) 10 μL of water was added to 1). 3) 100 μL of methanol was added to 2) and stirred. 4) 3) was centrifuged (10,000 rpm, 5 minutes, 4°C) using a centrifuge, and 10 µL of the resulting supernatant was collected. 5) To the supernatant obtained in 4), 10 μL each of 50 mM 3-nitrophenylhydrazine, 50 mM N-(3-dimethylaminopropyl)-N'-ethylcarbodiimide, 7.5% pyridine solution, and 75% methanol solution was added. 6) 5) was stirred in the dark at room temperature for 30 minutes. 7) The measurement solution was prepared by diluting 6) 10 times with a 75% methanol solution containing 0.5% formic acid. The same procedure was carried out using water instead of the sample to prepare a blank sample (BL). The analytical conditions for the obtained measurement solution are as follows.

[0079] <Condition 1> LC section: LC-30A system (Shimadzu Corporation) MS: LCMS-8060NX (Shimadzu Corporation) Analytical column: Mastro C18 (2.0 mm x 100 mm, 3 μm) Shimadzu GLC Co., Ltd. Mobile phase A: 0.1% formic acid in water Mobile phase B: acetonitrile Gradient conditions for mobile phase B: The gradient conditions are as shown in Table 1 below. Concentration: 16% → 30% (0-4 min), 30% (4-7 min), 30% → 95% (7-12 min), 95% (12-14 min), 95% → 16% (14-14.1 min), 16% (14.1-16 min) (Mobile phase B concentration is % (v / v))

[0080] [Table 1]

[0081] (MS) Ionization mode: Electrospray ionization (ESI) The monitor ion conditions are as shown in Table 2 below.

[0082] [Table 2]

[0083] (Measurement of the content of Compound (I) (compound detected at 727.35 m / z) in coffee bean extract) The obtained coffee bean extracts according to the comparative examples and examples were diluted with ultrapure water and adjusted to a Brix of 0.3. The diluted solution was then filtered through a 200 μm filter to prepare analytical samples. The obtained analytical samples were dispensed into microvials for high-performance liquid chromatography and subjected to LC-MS analysis (negative mode). Specifically, LC-MS analysis of an aqueous solution with a soluble solid content of 0.3% by mass (aqueous solution of coffee bean extract) was performed in negative mode. The analytical conditions for LC-MS analysis were as follows:

[0084] <Condition 2> (LC) Analytical column: Cadenza CD-C18 (3 mm x 150 mm, 3 μm, manufactured by Imtakt) Column temperature: 40℃ Mobile phase A: 0.1% (v / v) formic acid aqueous solution Mobile phase B: 0.1% (v / v) formic acid acetonitrile Mobile phase B gradient: The concentration gradient of mobile phase B is as shown in Table 3 below. Concentration: 5% (0-2 min), 5% → 60% (2-7.5 min), 60% → 100% (7.5-17 min), 100% (17-21 min), 100% → 5% (21-22 min), 5% (22-30 min) (Mobile phase B concentration: % (v / v)) Column flow rate: 0.2 mL / min

[0085] [Table 3]

[0086] (MS) Ionization method: negative mode Spray Voltage: 3.5kV Capillary temperature: 250℃ Capillary Voltage: 49V Resolution: 70000 (MS, MS / MS) MS scan width: m / z 80-1200 Collision energy: 15-45% normalized

[0087] For each coffee bean extract, the content (concentration) (ppm / Brix) of isovaleric acid per soluble solid and the area value of the peak at 727.35 m / z (m / z is 727.35) (area value at 727.35 m / z) are shown in Table 4 below. For each coffee bean extract, the relative content (%) of the compound (I) detected at 727.35 m / z in the coffee bean extract of Comparative Example 1, defined as 100%, is also shown in Table 4 below (the content ratio of the compound at 727.35 m / z relative to that of Comparative Example 1). This relative value was calculated from the area value of the 727.35 m / z peak. The content (concentration) (ppm / Brix) of isovaleric acid per soluble solid for each coffee bean extract is also shown in Figure 1. Figure 2 is a graph showing the area values ​​of the 727.35 m / z peak for each of the coffee bean extracts according to Comparative Example 1 and Examples 1 to 7. The area values ​​of 727.35 m / z shown in Table 4 and Figure 2 are the area values ​​of the 727.35 m / z peak obtained by the above-mentioned LC-MS analysis.

[0088] [Table 4]

[0089] By performing continuous multi-tube extraction, the isovaleric acid content per soluble solid content in the coffee bean extract could be reduced. Furthermore, by performing evaporation and concentration treatment and aroma removal treatment, the isovaleric acid content per soluble solid content in the coffee bean extract could be further reduced. Furthermore, even when continuous multi-tube extraction, evaporation and concentration treatment, and aroma removal treatment were performed, the content of the compound detected at 727.35 m / z per soluble solid content in the coffee bean extract was almost the same as the content of this compound in the drip extract. Thus, in Examples 1 to 7, a coffee bean extract was obtained that maintained the aroma and flavor unique to Liberica coffee beans while reducing the stuffy odor.

[0090] <Sensory evaluation of foods and beverages containing extracts: Reference Examples 1-1 to 1-5> The coffee bean extract of Comparative Example 1 (drip extract, isovaleric acid content per soluble solids: 10 ppm / Brix) and Arabica coffee extract (isovaleric acid concentration per soluble solids: 1.28 ppm / Brix) were mixed in the variety ratios shown in Table 5 below, and then mixed with commercially available natural spring water (product name: Suntory Minami-Alps Tennensui, Suntory Beverage & Food Ltd.) to give a soluble solids content of 1% by mass, to prepare beverage samples of Reference Examples 1-1 to 1-5. The Arabica coffee extract used was a drip extract obtained by drip-extracting roasted Arabica coffee beans (10 g) with 100 mL of hot water (90°C). The variety ratios (%) in Tables 5 and 6 below are the ratios (mass%) of soluble solids derived from Liberica coffee beans to soluble solids derived from Arabica coffee beans in the soluble solids of the beverage sample. The Liberica-derived soluble solids (%) in Tables 5 and 6 are the content (mass%) of soluble solids derived from Liberica coffee beans in the beverage sample.

[0091] The resulting beverage samples were evaluated for the stale smell characteristic of the Liberica variety by six well-trained panelists. The results are shown in Table 5 below. The evaluation criteria for stale smell were as follows:

[0092] (Evaluation criteria for stuffy odor) The coffee bean extract of Comparative Example 1 (drip extract, isovaleric acid content per soluble solid content: 10 ppm / Brix) was evaluated according to the following criteria, using the stuffy odor (strong stuffy odor) as the standard. "--": A strong stuffy smell is felt "-": A stuffy smell is felt. "+": Stuffy odor is clearly reduced. "++": No stuffy smell.

[0093] [Table 5]

[0094] The evaluation results for the stuffy odor were the same for all panelists (evaluation results shown in Table 5). The results in Table 5 above indicate that beverages containing the coffee bean extract (drip extract) according to Comparative Example 1, a conventional coffee bean extract containing Liberica coffee beans in which the isovaleric acid content per soluble solid was not reduced to less than 10 ppm, exhibited a stuffy odor when the variety ratio was 0.1% by mass or more (the content of soluble solids derived from Liberica coffee beans in the beverage was 0.001% by mass or more) (Reference Examples 1-1 to 1-4). However, when the variety ratio of the coffee bean extract according to Comparative Example 1 was 0.01% by mass, i.e., when the soluble solids derived from Liberica coffee beans in the beverage were 0.0001% by mass, the stuffy odor was clearly reduced due to the extremely small amount of soluble solids. Therefore, it was confirmed that the stuffy odor derived from Liberica coffee beans occurs when the soluble solids derived from Liberica coffee beans in the beverage exceed 0.0001% by mass.

[0095] <Examples 8-1 to 8-6, Examples 9-1 to 9-6> The coffee bean extract of Example 1 above (isovaleric acid content per soluble solids: 6.5 ppm / Brix) and Arabica coffee extract (isovaleric acid concentration per soluble solids: 1.28 ppm / Brix) were mixed in the variety ratios shown in Table 6 below, and then mixed with commercially available natural spring water (product name: Suntory Minami-Alps Tennensui, Suntory Beverage & Food Limited) so that the soluble solids content was 1 mass %, to prepare the beverage samples of Examples 8-1 to 8-6. The coffee bean extract of Example 4 above (isovaleric acid content per soluble solids: 0.51 ppm / Brix) and Arabica coffee extract (isovaleric acid concentration per soluble solids: 1.28 ppm / Brix) were mixed in the variety ratios shown in Table 6 below, and then mixed with commercially available natural spring water (product name: Suntory Minami-Alps Tennensui, Suntory Beverage & Food Limited) so that the soluble solids content was 1 mass %, to prepare the beverage samples of Examples 9-1 to 9-6. The Arabica coffee extract used was a drip extract obtained by drip-extracting roasted Arabica coffee beans (10 g) with 100 mL of hot water (90°C). The resulting beverage samples were evaluated for the stale smell characteristic of the Liberica variety by six well-trained panelists. The results are shown in Table 6 below. The evaluation criteria for stale smell were as follows:

[0096] (Evaluation criteria for stuffy odor) As in the above, the stuffy odor (strongly perceived stuffy odor) of the coffee bean extract (drip extract, isovaleric acid content per soluble solid content: 10 ppm / Brix) according to Comparative Example 1 was used as the standard, and evaluation was carried out according to the following criteria. "--": A strong stuffy smell is felt "-": A stuffy smell is felt. "+": Stuffy odor is clearly reduced. "++": No stuffy smell.

[0097] [Table 6]

[0098] The evaluation results for the stuffy odor were the same for all panelists (the evaluation results are shown in Table 6). From the results in Table 6 above, it can be seen that the coffee bean extract of Example 1 and the beverage samples containing the coffee bean extract of Example 4 did not have a stuffy odor when the isovaleric acid content per soluble solids was 1.285 ppm or less. Therefore, it was confirmed that for beverages containing coffee bean extracts (less than 10 ppm) extracted from coffee beans, including Liberica coffee beans, an isovaleric acid content per soluble solids of 1.285 ppm or less is particularly preferable.

[0099] <Test Example 1: Measurement of the content of compound (I) (compound detected at 727.35 m / z) contained in various coffee beans> Drip extracts or extracts were prepared from the coffee beans of the varieties listed in Table 7 below. Drip extracts were prepared in duplicate using the following method. Various types of raw coffee beans were roasted in a roaster to obtain roasted coffee beans equivalent to L24. The roasted coffee beans were then crushed to a specific particle size (medium mode) in a roll mill grinder to obtain crushed beans. A coffee filter was placed in a dripper, and 10 g of crushed beans were added. Drip extraction was performed using 150 mL of boiling water. After extraction, the Brix was measured, and the Brix of the extract was adjusted to 0.3% with ultrapure water. The extract was prepared by the following method (n=2). Various types of green coffee beans were roasted in a roaster to obtain roasted coffee beans equivalent to an L value of 24. The roasted coffee beans were then ground to a specific particle size (medium mode) using a roll mill grinder to obtain ground beans. The ground beans were then extracted with a continuous multi-tube extractor at a maximum extraction temperature of 180°C. 5.4 kg of ground beans were packed per column, and extraction was continued until the desired amount of extract was obtained, yielding 38 kg of extract per column. The resulting extract was cooled using a plate-type heat exchanger. The cooled extract was centrifuged (feed flow rate of 14 L / h) to remove insoluble matter. The resulting supernatant (extract from which insoluble matter had been removed) was concentrated using a centrifugal thin-film vacuum evaporator (Okawara Corporation) to evaporate water at approximately 50–60°C, concentrating the remaining coffee liquid (liquid containing coffee-soluble solids). Various coffee bean extracts were obtained. The Brix of the obtained coffee bean extract was measured, and the Brix of the extract was adjusted to 0.3% with ultrapure water.

[0100] (Measurement of the content of Compound (I) (compound detected at 727.35 m / z) in drip extracts or extracts from various coffee beans) The content of Compound (I) in the drip extract or extract obtained above was measured. Analytical samples were prepared by the following method, and LC-MS analysis (negative mode) was performed using the samples in the same manner as in Examples 1 to 7 above. The extract was prepared into analytical samples by the following method. The extract (Brix 0.3) obtained above was mixed with EtOH (ethanol) at a volume ratio of 1:1 to prepare a 50% EtOH coffee extract. Xanthohumol was adjusted to 10,000 ppm with 50% EtOH as an internal standard reagent. 400 μL of the 50% EtOH coffee extract was mixed with 4 μL of the internal standard reagent, and the mixture was filtered through a 200 μm filter to prepare the analytical sample. An analytical sample of the drip extract was prepared in the same manner as the analytical sample of the extract, except that the drip extract (Brix: 0.3) obtained above was used instead of the extract. The resulting analytical samples were dispensed into microvials for high-performance liquid chromatography and subjected to LC-MS analysis (negative mode). Specifically, an aqueous solution with a soluble solid content of 0.3% by mass (aqueous solution of coffee bean extract) was diluted to half with ethanol, and LC-MS analysis was performed in negative mode using 99 ppm xanthohumol as an internal standard. The LC-MS analysis was performed under the analytical conditions described above under Condition 2. The average value of n = 2 was used as the measured value. The results are shown in Table 7 below. In Table 7, "Drip" refers to drip extract, and "Extract" refers to extracted extract.

[0101] [Table 7]

[0102] The compound (I) (IS equivalent value) in Table 7, where XN is the internal standard, is the ratio of the area value of compound (I) at 727.35 m / z (compound (I) [area] detected at 727.35 m / z) to the area value of xanthohumol at 353.30 m / z (xanthohumol (XN) [area]). Compound (I) [area] and xanthohumol (XN) [area] detected at 727.35 m / z in Table 7 are the area values ​​of the peak at 727.35 m / z and the peak at 353.30 m / z obtained by the above LC-MS analysis, respectively. The results in Table 7 above confirm that coffee bean extracts containing Liberica coffee beans contain significantly more of the compound detected at 727.35 m / z than Arabica and Robusta coffee beans. Furthermore, when an aqueous solution of the extract with a soluble solids content of 0.3% by mass was diluted to half with ethanol, LC-MS analysis using 99 ppm xanthohumol as the internal standard confirmed that the raw coffee beans for the extract contained Liberica coffee beans if the area value at 727.35 m / z of the compound relative to the area value at 353.30 m / z of xanthohumol was 0.11 or greater.

[0103] <Test Example 2> Food additive-grade isovaleric acid was added to the beverage sample of Example 9-1 (hereinafter referred to as Liberica extract) having an isovaleric acid concentration of 0.512 ppm and a Brix of 1.0, to prepare samples of different concentrations. First, isovaleric acid was diluted with ethanol to prepare an ethanol-isovaleric acid solution with an isovaleric acid concentration of 1000 ppm. Ethanol-isovaleric acid solution was added to 200 ml of Liberica extract (Brix 1.0) to prepare samples of various concentrations. The concentration range at which a stuffy odor was perceived was confirmed by sensory analysis.

[0104] Six well-trained panelists evaluated each sample for stuffy odor caused by isovaleric acid. As with the above, the standard was the stuffy odor (strong stuffiness) of the coffee bean extract (drip extract, isovaleric acid content per soluble solids: 10 ppm / Brix) according to Comparative Example 1, and the evaluation was conducted according to the following criteria:

[0105] (Evaluation criteria for stuffy odor) "--": A strong stuffy smell is felt "-": A stuffy smell is felt. "+": Stuffy odor is clearly reduced. "++": No stuffy smell.

[0106] The results are shown in Table 8 below. The results of the sensory evaluation were the same for all panelists (the evaluation results shown in Table 8). When the isovaleric acid concentration was less than 10 ppm, the stuffy odor was reduced compared to when it was 10 ppm. It was confirmed that when the isovaleric acid concentration was 7 ppm or less, the stuffy odor was not perceived.

[0107] [Table 8] [Industrial Applicability]

[0108] According to the present invention, there is provided a coffee bean extract containing Liberica coffee beans, which has an improved flavor due to a reduced stuffy odor. The coffee bean extract of the present invention is useful as a food or beverage product such as a coffee beverage, or as an ingredient therefor.

Claims

1. An extract of coffee beans, A coffee bean extract having an isovaleric acid content of less than 10 ppm per soluble solid content, wherein the coffee beans are Liberica coffee beans.

2. An extract of coffee beans, Contains isovaleric acid and compound (I) detected at 727.35 m / z in LC-MS analysis, The content of isovaleric acid per soluble solid content is less than 10 ppm, A coffee bean extract, wherein when an aqueous solution having a soluble solid content of 0.3% by mass is diluted to one-half with ethanol, in LC-MS analysis using 99 ppm of xanthohumol as an internal standard, the ratio of the area value at 727.35 m / z of compound (I) to the area value at 353.30 m / z of xanthohumol is 0.11 or more.

3. A food or beverage comprising the coffee bean extract according to claim 1 or 2, wherein the isovaleric acid content per soluble solid content is less than 10 ppm.

4. The food or beverage according to claim 3, wherein the soluble solids include soluble solids derived from Liberica coffee beans, and the content of soluble solids derived from Liberica coffee beans exceeds 0.0001% by mass.

5. The food or drink according to claim 3, which is a coffee drink.

6. 4. The food or drink according to claim 3, which is a coffee concentrate.

7. 4. The food or drink according to claim 3, which is instant coffee.

8. A flavoring composition containing the coffee bean extract according to claim 1 or 2.

9. The packaged beverage contains a coffee bean extract extracted from coffee beans including Liberica coffee beans, and has an isovaleric acid content of less than 10 ppm per soluble solid content.

10. 10. The packaged beverage according to claim 9, wherein the beverage is a coffee beverage.

11. A roasting step of roasting coffee beans containing Liberica coffee beans; The roasted coffee beans are extracted with water. A method for producing a coffee bean extract, comprising an isovaleric acid reduction step for reducing the isovaleric acid content per soluble solid content in the obtained extract to less than 10 ppm.

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