Coffee beverage and manufacturing method thereof

Abstract

Provided is a coffee beverage. At both a liquid temperature of 10 DEG C or lower which is a liquid temperature during cold storage, and a liquid temperature of around ambient temperature (e.g. 20-30 DEG C) which is a liquid temperature at which the coffee beverage is to be drunk, the coffee beverage has a good balance among sweetness, bitterness and other unpleasant taste. The coffee beverage comprises fructose, maltose and a cacao extract. The fructose is contained, for example, in a form high-fructose corn syrup. The maltose is contained, for example, in a form such as starch syrup. The preferred contents of the high-fructose corn syrup and the starch syrup in the coffee beverage are 1-10 wt% individually. The preferred weight ratio of the high-fructose corn syrup to the starch syrup in the coffee beverage is 3:1 to 1:3. The preferred content of the cacao extract in the coffee beverage is 0.01-0.1 wt%. The coffee beverage may additionally comprise granulated sugar.

Description

technical field [0001] The present invention relates to coffee beverages and methods for their manufacture. Background technique [0002] Coffee beverages have high palatability due to the good balance between the bitterness derived from coffee, the sweetness derived from sweeteners, and the richness derived from milk ingredients, and are loved by all consumers from children to adults. In addition, regarding the product form of coffee drinks, there are various product forms ranging from products that require refrigeration to products that can be stored at room temperature. Consumers can choose coffee in the form of goods that match their consumption methods according to consumption methods such as drinking places. [0003] As one of the consumption methods of drinking coffee beverages, the method of directly drinking refrigerated coffee beverages is popularized. [0004] For example, it is common to drink coffee beverages after taking them out of refrigerators in general h...

AI Technical Summary

Problems solved by technology

However, there is absolutely no description in Patent Document 1 regarding the consideration of changes in sweetness, bitterness, and off-flavors accompanying changes in liquid temperature in product design.