PROBLEM TO BE SOLVED: To provide a method for producing a coffee extract that has sweetness even without adding a saccharide or a sweetener, a slight turbidity and precipitation, fresh invigorating feeling and a taste of body and exhibiting high palatability even used as a milk-free sugar-free coffee.SOLUTION: The method for producing a coffee extract includes, in producing a coffee extract by treating roasted coffee beans with an enzyme when and/or after the roasted coffee beans are extracted with water, in a step before the enzyme treatment, carrying out a steam distillation at a step of roasted coffee beans or a coffee slurry to recover a fragrance distillate and adding the fragrance distillate to the extracted solution after the enzyme treatment.COPYRIGHT: (C)2010,JPO&INPIT【課題】糖類や甘味料を添加しなくても甘味を有し、濁りや沈殿が少なく、すっきり感とコク味を有する、乳無添加の無糖または微糖コーヒーに使用しても嗜好性が高いコーヒーエキスの製造方法を提供する【解決手段】焙煎コーヒー豆を水抽出時および/または水抽出後に酵素処理を施してコーヒーエキスを製造するに当たり、酵素処理前の段階における、焙煎コーヒー豆またはコーヒースラリーの段階において水蒸気蒸留を行うことにより香気留出液を回収し、酵素処理後の抽出液に香気留出液を添加することを特徴とするコーヒーエキスの製造方法。【選択図】なし
