PROBLEM TO BE SOLVED: To provide a process for producing a roasted coffee bean extract, in which the content of chlorogenic acid lactones is selectively reduced to suppress the bitterness while retaining the content of chlorogenic acids and the flavor inherent in the roasted coffee bean extract.SOLUTION: The process for producing the roasted coffee bean extract includes adjusting a raw material roasted coffee bean extract to have the Brix value of 10-40 and the pH value of 5.5-6.5, and heating the extract at 100°C or higher.【課題】クロロゲン酸類量及び焙煎コーヒー豆抽出物本来の風味を保持しつつ、クロロゲン酸ラクトン類を選択的に低減して苦味を抑えた焙煎コーヒー豆抽出物の製造方法を提供すること。【解決手段】原料焙煎コーヒー豆抽出物を、Ｂｒｉｘ１０～４０、及びｐＨ５．５～６．５に調整し、１００℃以上にて加熱処理する、焙煎コーヒー豆抽出物の製造方法。【選択図】なし
