| 摘要 |
<p>Provided is a process for producing a roasted coffee bean extract, whereby it becomes possible to selectively reduce the content of a chlorogenic acid lactone compound in the extract to reduce the bitterness of the extract while retaining the content of a chlorogenic acid compound and the flavor inherent in the roasted coffee bean extract. In this process for producing a roasted coffee bean extract, the Brix value and the pH value of a raw material roasted coffee bean extract are adjusted to 10-40 and 5.5-6.5, respectively, and the extract is then heated at 100°C or higher.</p> |
