PROBLEM TO BE SOLVED: To provide a method for producing a roasted coffee bean with hydrogen peroxide and hydroxy hydroquinone selectively reduced without impairing chlorogenic acid.SOLUTION: A method for producing a roasted coffee bean subjects a raw material roasted coffee bean to a process comprising the following (A1) and (B) in which (A1) the raw material roasted coffee bean is brought into contact with an enzyme aqueous solution of 5-95 mass% relative to the coffee bean and having peroxidase activity and (B) the coffee bean is held at 1-150°C.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】クロロゲン酸類を損なうことなく、過酸化水素及びヒドロキシハイドロキノンを選択的に低減した焙煎コーヒー豆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を、下記の(A1)及び(B)を含む工程に供する、焙煎コーヒー豆の製造方法。(A1)原料焙煎コーヒー豆に対して5~95質量%のペルオキシダーゼ活性を有する酵素水溶液と接触させる工程(B)1~150℃の温度で保持する工程【選択図】なし
