PROBLEM TO BE SOLVED: To provide a method for producing a roasted coffee bean in which the amount of chlorogenic acid is made higher, and also, the amount of hydroxyhydroquinone is more reduced.SOLUTION: Provided is a method for producing a roasted coffee bean comprising the step of subjecting a raw coffee bean to heat treatment at below 200°C for 5 to 250 min in a vacuum with a vacuum degree of 7 kPa or lower to control the mass ratio between hydroxyhydroquinone (A) and chlorogenic acid (B) [(A)/(B)] in the roasted coffee bean to 55×10-4 and the chlorogenic acid content in the roasted coffee bean to 2.8 to 8 mass%.COPYRIGHT: (C)2015,JPO&INPIT【課題】クロロゲン酸類量がより多く、かつヒドロキシヒドロキノン量をより低減した焙煎コーヒー豆の製造方法の提供。【解決手段】生コーヒー豆を、真空度が7kPa以下の真空下において200℃未満の温度で5~250分加熱処理することにより、該焙煎コーヒー豆中の(A)ヒドロキシヒドロキノンと(B)クロロゲン酸類との質量比[(A)/(B)]が55×10-4以下であり、かつ該焙煎コーヒー豆中のクロロゲン酸類含量が2.8~8質量%である、焙煎コーヒー豆の製造方法。【選択図】なし
