| 摘要 |
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry. Concentrated coffee composition contains from 100 to 300 mg/g of chlorogenic acids (component A) in terms of content of dry solids and not more than 0.33 mg/g of 5-hydroxymethylfurfural (component B) in terms of content of dry solids. Content of dry solids ranges from 10 to 100 wt%. Weight ratio [(A)/(A)] of content of dicaffeoylquinic acids (A) and chlorogenic acid (A) in terms of content of dry solids of concentrated coffee composition ranges from 0.05 to 0.16. Ratio [(D)/(C)] of area of peaks of 3-methylbutanal (D) and 2-methylpyrazine (C) is 0.1 or less, as measured by gas chromatographic and mass spectrometric analysis (GC/MS analysis) of concentrated coffee composition. Method of producing a concentrated coffee composition includes concentration of mixture roasted coffee beans and multistage extraction. Mixture of roasted coffee beans contains first roasted coffee beans having value L of 14-20, and second roasted coffee beans having value L from 25 to 40, and has average L from 21 to 28.5.EFFECT: group of invention enables to obtain a product with good taste or aroma.13 cl, 2 tbl, 6 ex |
