Coffee containing milk-derived component, coffee extract condensed with aroma, and method for producing same

Abstract

The present invention addresses the problem of providing a milk-derived component-containing coffee which can feel a coffee-like flavor and taste, and a method for producing the same. A method for producing coffee containing a milk-derived component, the method comprising: a step for obtaining an aromatic condensate in which roasted and pulverized coffee beans are brought into contact with water vapor, and the obtained water vapor containing an aromatic component derived from the coffee beans is cooled to obtain an aromatic condensate; a coffee extract obtaining step for obtaining a coffee extract by bringing the roasted and pulverized coffee beans subjected to the aromatic condensate obtaining step into contact with water; and a mixing step in which the aroma condensate, the coffee extract, and a milk-derived component are mixed to obtain coffee containing the milk-derived component, the aromatic condensate is obtained such that the percentage of the mass of the aromatic condensate with respect to the mass of the roasted and pulverized coffee beans is greater than 5 mass% and less than 30 mass%.

Description

Technical Field

[0001] The invention relates to coffee containing milk-derived ingredients and a preparation method thereof.

[0002] In addition, the present invention also relates to a condensate containing aroma components derived from coffee beans and a coffee extract containing the condensate, and methods for producing the condensate. Background Art

[0003] Conventionally, various methods for obtaining coffee extracts having excellent aroma and flavor have been studied.

[0004] For example, Patent Document 1 describes a method for obtaining a coffee extract by soaking or wetting roasted and ground coffee beans in warm water and mixing the extract obtained by steam extraction with an extract obtained by subjecting the residue after steam extraction to warm water extraction. According to this method, a coffee extract having excellent aroma, flavor and taste can be produced even after a sterilization step.

[0005] Patent Document 2 describes a method for producing coffee essence with suppressed sourness by using a fraction rich in aromatic components and less sourness from condensed water containing coffee essence.

[0006] Prior art literature

[0007] Patent Literature

[0008] Patent Document 1: Japanese Patent Application Publication No. 2007-116981

[0009] Patent Document 2: Japanese Patent Application Laid-Open No. 2-203750 Summary of the invention

[0010] Problem that the invention aims to solve

[0011] However, in addition to so-called black coffee without adding milk-derived ingredients and sugars, coffee containing milk-derived ingredients such as café au lait, which is a mixture of milk-derived ingredients and coffee extract, is also popular.

[0012] However, coffee containing a milk-derived component obtained by simply mixing a coffee extract obtained from roasted and ground coffee beans with a milk-derived component has a problem in that the flavor of the coffee extract is lost to the flavor of the milk-derived component, making it difficult to feel the aroma and taste of coffee.

[0013] The invention described in Patent Document 1 and the invention described in Patent Document 2 are inventions for improving the flavor and taste of coffee extracts and coffee essences, but no research has been conducted on the flavor and taste suitable for mixing with milk-derived components.

[0014] In order to supplement the coffee-like aroma and taste, coffee flavoring is usually used for coffee containing dairy ingredients.

[0015] However, if coffee flavoring is used, it will have a very artificial taste, so it is best not to use coffee flavoring as much as possible.

[0016] In view of the above problems, a first object of the present invention is to provide coffee containing a milk-derived component that can provide coffee-like aroma and taste, and a method for producing the same.

[0017] In addition, the second object of the present invention is to provide an aroma condensate containing aroma components from coffee beans (hereinafter also referred to as aroma) and a coffee extract containing aroma, which can impart coffee-like aroma and taste to coffee containing milk-derived components, and a method for producing the same.

[0018] Solutions for solving problems

[0019] The present invention for solving the above-mentioned first problem is a method for producing coffee containing dairy components, which comprises: an aroma condensate obtaining step, in which roasted and crushed coffee beans are brought into contact with water vapor, and the obtained water vapor containing aroma components from the coffee beans is cooled to obtain aroma condensate; a coffee extract obtaining step, in which the roasted and crushed coffee beans that have passed the aroma condensate obtaining step are brought into contact with water to obtain coffee extract; and a mixing step, in which the aroma condensate, the coffee extract and dairy components are mixed to obtain coffee containing dairy components, wherein in the aroma condensate obtaining step, the aroma condensate is obtained in such a way that the percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is greater than 5% by mass and less than 30% by mass.

[0020] According to the present invention, coffee containing milk-derived components that can provide coffee-like aroma and taste can be produced.

[0021] In a preferred embodiment of the present invention, the mixing process includes: a first mixing process, mixing the aromatic condensate with the coffee extract to obtain an aromatic condensed coffee extract; and a second mixing process, mixing the aromatic condensed coffee extract with the dairy component to obtain coffee containing the dairy component.

[0022] According to the present invention, coffee containing milk-derived components that can provide coffee-like aroma and taste can be produced.

[0023] In a preferred embodiment of the present invention, in the mixing step, the milk-derived component is added so that the aroma condensate content is 1 to 50% by mass relative to the non-fat milk solid content in the milk-derived component-containing coffee.

[0024] According to the present invention, coffee containing a milk-derived component can be produced which provides coffee-like aroma and taste and has a balanced flavor of the milk-derived component and flavor derived from coffee extract.

[0025] In a preferred embodiment of the present invention, all steps are performed continuously.

[0026] In another preferred embodiment of the present invention, the aroma condensate obtaining step and the coffee extract obtaining step are each performed once.

[0027] According to the present invention, coffee containing milk-derived components that can provide coffee-like aroma and taste can be efficiently produced.

[0028] The present invention for solving the first problem is a method for producing coffee containing milk-derived components, comprising: an aroma condensate obtaining step of contacting roasted and ground coffee beans with water vapor, cooling the obtained water vapor containing aroma components from the coffee beans, thereby obtaining an aroma condensate; a coffee extract obtaining step of contacting the roasted and ground coffee beans that have passed the aroma condensate obtaining step with water, thereby obtaining a coffee extract; and a mixing step of mixing the aroma condensate, the coffee extract and milk-derived components, thereby obtaining coffee containing milk-derived components, wherein the aroma condensate contains a first aroma component selected from pyrazines and satisfies the following conditions:

[0029] 〔condition〕

[0030] When the measured value of the GC peak area of ​​the first aroma component when the mass of the aroma condensate is 5% of the mass of the roasted and crushed coffee beans is set to x1, the percentage of the mass of the aroma condensate at the end of the aroma condensate obtaining process to the mass of the roasted and crushed coffee beans is set to y (%), and the measured value of the GC peak area of ​​the first aroma component in the aroma condensate at the end of the aroma condensate obtaining process is set to z1, the following formula (1) is satisfied.

[0031] Formula (1)

[0032]

[0033] According to the present invention, coffee containing milk-derived components that can provide coffee-like aroma and taste can be produced.

[0034] In a preferred embodiment of the present invention, the first aroma component is one or more components selected from the group consisting of pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine.

[0035] According to the present invention, coffee containing milk-derived components that can provide coffee-like aroma and taste can be produced.

[0036] The present invention for solving the above-mentioned first problem is a coffee containing milk-derived ingredients, wherein the coffee containing milk-derived ingredients comprises a first aroma component and a second aroma component selected from pyrazines, the second aroma component is selected from one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol and limonene, the first aroma component selected from pyrazines is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine, the GC peak area of ​​the second aroma component when the GC peak area of ​​the first aroma component is set to 1 is 0.01 to 5, and the coffee containing milk-derived ingredients does not contain coffee flavor.

[0037] By adopting the above-mentioned configuration, even without using coffee flavoring, it is possible to produce coffee containing milk-derived components that can give a coffee-like aroma and taste.

[0038] The present invention for solving the above-mentioned second problem is a method for producing an aroma condensate, which includes a step of obtaining an aroma condensate, wherein roasted and crushed coffee beans are brought into contact with water vapor, and the obtained water vapor containing aroma components from the coffee beans is cooled to obtain an aroma condensate; the aroma condensate is obtained in a manner such that the percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is greater than 5% by mass and less than 30% by mass.

[0039] According to the present invention, an aroma condensate containing aroma components derived from coffee beans can be produced, and the aroma condensate can be used to produce coffee containing milk-derived components that can provide a coffee-like aroma and taste.

[0040] The present invention for solving the above-mentioned second problem is a method for producing an aromatic condensed coffee extract, which comprises: an aromatic condensate obtaining step, in which an aromatic condensate is obtained by the above-mentioned method; a coffee extract obtaining step, in which the roasted and crushed coffee beans that have passed the aromatic condensate obtaining step are brought into contact with water to obtain coffee extract; and a step of mixing the aromatic condensate with the coffee extract to obtain an aromatic condensed coffee extract.

[0041] According to the present invention, an aromatic condensed coffee extract containing aroma derived from coffee beans can be produced, and the aromatic condensed coffee extract can be used to prepare coffee containing milk-derived components having a coffee-like aroma and taste.

[0042] The present invention for solving the above-mentioned second problem is an aroma condensate, which contains a first aroma component selected from pyrazines and a second aroma component, wherein the second aroma component is one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol and limonene, and the first aroma component selected from pyrazines is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine, and the GC peak area of ​​the second aroma component when the GC peak area of ​​the first aroma component is set to 1 is 0.01 to 5.

[0043] By setting it as the said structure, even if the amount of coffee flavor used is reduced or no coffee flavor is used, it is possible to produce the aroma condensate containing the milk-derived component of coffee which can produce the aroma and taste which can feel like coffee.

[0044] Effects of the Invention

[0045] According to the present invention, it is possible to provide coffee containing a milk-derived component that can provide coffee-like aroma and taste, and a method for producing the same.

[0046] In addition, according to the present invention, it is possible to provide an aroma condensate that can impart coffee-like aroma and taste to coffee containing a milk-derived component, an aroma-condensed coffee extract, and methods for producing the same. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 This is a graph showing the average score of each evaluation viewpoint in the examples. DETAILED DESCRIPTION

[0048] In the present specification, "to" described between numerical ranges includes the upper limit and the lower limit of the numerical range.

[0049] 1. Coffee containing milk-derived ingredients and its production method

[0050] The milk-derived component-containing coffee according to the present invention is produced by the first production method or the second production method described below.

[0051] <First Manufacturing Method>

[0052] The first manufacturing method of the present invention includes an aroma condensate obtaining step, a coffee extract obtaining step and a mixing step.

[0053] In the present specification, "coffee containing milk-derived ingredients" may refer to a beverage defined as a "milk beverage" in the Japanese ministerial ordinance on the composition standards of milk and dairy products, etc., and containing 3.0% or more of milk solids by weight.

[0054] In addition, in this specification, "coffee containing milk-derived ingredients" may refer to coffee defined as "coffee" in Japan's Fair Competition Regulations and Enforcement Rules on the Labeling of Coffee Beverages, etc., and containing 5 grams or more of coffee ingredients extracted or dissolved from coffee beans per 100 grams of content, calculated as green coffee beans.

[0055] In addition, in the present specification, "coffee containing milk-derived ingredients" may refer to coffee defined as "coffee beverage" in Japan's Fair Competition Regulations and Enforcement Rules on the Labeling of Coffee Beverages, etc., and containing 2.5 grams or more and less than 5 grams of coffee ingredients extracted or dissolved from coffee beans per 100 grams of content, calculated as green coffee beans.

[0056] Hereinafter, each step will be described.

[0057] The aroma condensate obtaining step is a step of bringing roasted and ground coffee beans into contact with water vapor, and cooling the obtained water vapor containing aroma components derived from the coffee beans to obtain aroma condensate.

[0058] That is, in this specification, "aroma condensate" refers to a liquid obtained by bringing roasted and ground coffee beans into contact with water vapor and cooling the obtained water vapor containing aroma components derived from the coffee beans, and is rich in aroma components derived from the coffee beans.

[0059] The type of coffee beans is not particularly limited, and any of Arabica, Canephora, and Liberica can be used, or a mixture of multiple types can be used. The origin is also not particularly limited.

[0060] The roasting degree is not particularly limited, and light roasting, medium roasting, and deep roasting are all possible. In addition, the pulverization state is not particularly limited, and coarse grinding, medium grinding, medium fine grinding, fine grinding, or superfine grinding are all possible.

[0061] The water vapor is not particularly limited, but saturated water vapor can be preferably used.

[0062] The cooling temperature for cooling the obtained water vapor containing aroma components from coffee beans is not particularly limited, and is, for example, preferably 40°C or less, preferably 35°C or less, preferably 30°C or less, preferably 25°C or less, preferably 20°C or less, preferably 15°C or less, and more preferably 10°C or less.

[0063] In the first manufacturing method, in the aroma condensate obtaining step, the aroma condensate is obtained in a manner such that the percentage of the mass of the aroma condensate to the mass of the roasted and crushed coffee beans (hereinafter also referred to as the "recovery rate") is greater than 5 mass % and less than 30 mass %.

[0064] Here, "the percentage (recovery rate) of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans" is calculated as follows.

[0065] The percentage of aroma condensate mass relative to the mass of roasted and ground coffee beans (recovery rate)

[0066] = (recovery amount of aroma condensate / mass of roasted and crushed coffee beans) × 100

[0067] The amount of aroma condensate recovered here refers to the mass of aroma condensate obtained by cooling water vapor in contact with roasted and ground coffee beans, and is the total mass of aroma components and water vapor recovered from the roasted and ground coffee beans.

[0068] The recovery amount of the aroma condensate is a value obtained by measuring the mass of the aroma condensate obtained after cooling.

[0069] The percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is preferably 6 mass% or more, more preferably 7 mass% or more, more preferably 8 mass% or more, more preferably 9 mass% or more, more preferably 10 mass% or more, more preferably 11 mass% or more, more preferably 12 mass% or more, more preferably 13 mass% or more, more preferably 14 mass% or more, more preferably 15 mass% or more.

[0070] The percentage of the mass of the aroma condensate to the mass of the roasted and crushed coffee beans is preferably 29 mass % or less, more preferably 28 mass % or less, more preferably 27 mass % or less, more preferably 26 mass % or less, and more preferably 25 mass % or less.

[0071] The percentage of the mass of the aroma condensate to the mass of the roasted and crushed coffee beans is preferably 6 to 29 mass%, more preferably 7 to 29 mass%, more preferably 8 to 28 mass%, more preferably 9 to 27 mass%, more preferably 10 to 26 mass%, more preferably 11 to 25 mass%, more preferably 12 to 25 mass%, more preferably 13 to 25 mass%, more preferably 14 to 25 mass%, and more preferably 15 to 25 mass%.

[0072] The inventors of the present invention conducted in-depth research and found that the aroma condensate obtained by making the percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans (recovery rate) within the above-mentioned numerical range can give the coffee containing dairy components a coffee-like aroma and taste that is not inferior to the flavor of dairy components.

[0073] Therefore, according to the present invention, it is possible to produce coffee containing a milk-derived component, which allows the user to experience a coffee-like aroma and taste that is not inferior to the flavor of a milk-derived component.

[0074] The coffee extract obtaining step is a step of bringing the roasted and ground coffee beans obtained through the aroma condensate obtaining step into contact with water to obtain coffee extract.

[0075] In this step, bitter components and sour components from coffee beans that were not obtained in the aroma condensate obtaining step can be obtained. Therefore, by going through the aroma condensate obtaining step and the coffee extract obtaining step, components from coffee beans can be extracted without any residue, so that coffee containing milk-derived components that can feel coffee-like aroma and taste that is not inferior to the flavor of milk-derived components can be produced.

[0076] The temperature of the water in contact with the roasted and ground coffee beans after the aroma condensate obtaining step is not particularly limited, but is preferably 60°C or above, more preferably 65°C or above, further preferably 75°C or above, further preferably 80°C or above, further preferably 85°C or above, further preferably 90°C or above, further preferably 95°C or above, further preferably 100°C or above, from the viewpoint of extraction efficiency.

[0077] In addition, the method of contacting the roasted and ground coffee beans that have passed through the aroma condensate obtaining step with water is not particularly limited. For example, the roasted and ground coffee beans that have passed through the aroma condensate obtaining step may be immersed in water preheated to a predetermined temperature, thereby contacting the roasted and ground coffee beans with water.

[0078] Alternatively, for example, water preheated to a predetermined temperature may be passed through the roasted and ground coffee beans that have undergone the aroma condensate obtaining step, thereby bringing the roasted and ground coffee beans into contact with the water.

[0079] The mixing step is a step of mixing the aroma condensate, the coffee extract and the milk-derived component to obtain coffee containing the milk-derived component.

[0080] In the present invention, "milk-derived ingredients" refer to milk (preferably cow's milk) or various raw materials made therefrom. Examples of milk-derived ingredients include "milk", "dairy products", etc., as specified in the Japanese provincial ordinance on the ingredient standards of milk and dairy products (Order No. 52 of the Ministry of Health, Labor and Welfare of December 27, 1945). Specifically, milk, cream, whole milk powder, skim milk powder, butter, anhydrous butter, cheese, condensed milk, condensed skim milk, sugar-free condensed milk, sugar-free skim condensed milk, sweetened condensed milk, sweetened skim condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, concentrated whey protein powder, buttermilk powder, sweetened milk powder, etc. can be listed as milk-derived ingredients, but are not limited to these.

[0081] In the present invention, as the milk-derived component, one or more of the above-mentioned ingredients may be selected and used.

[0082] In a preferred embodiment of the present invention, the mixing process includes a first mixing process, in which the aroma condensate is mixed with the coffee extract to obtain an aroma condensed coffee extract; and a second mixing process, in which the obtained aroma condensed coffee extract is mixed with a dairy component to obtain coffee containing a dairy component.

[0083] In other preferred embodiments of the present invention, in the mixing process, the dairy component may be added in such a manner that the content of the aromatic condensate relative to the content (mass %) of the non-fat milk solids in the coffee containing the dairy component is 1 mass % or more, more preferably 2 mass % or more, more preferably 3 mass % or more, more preferably 4 mass % or more, more preferably 4.3 mass % or more, more preferably 5 mass % or more, more preferably 6 mass % or more, more preferably 7 mass % or more, more preferably 8 mass % or more, more preferably 8.5 mass % or more.

[0084] The content of the aromatic condensate relative to the content of non-fat milk solids in coffee containing milk-derived ingredients (mass %) can preferably be 50 mass % or less, preferably 45 mass % or less, preferably 40 mass % or less, preferably 35 mass % or less, preferably 30 mass % or less, preferably 28 mass % or less, preferably 26 mass % or less, preferably 25.6 mass % or less, preferably 23 mass % or less, preferably 22 mass % or less, preferably 21.3 mass % or less.

[0085] The content of the aromatic condensate relative to the content (mass %) of the non-fat milk solids in the coffee containing milk-derived ingredients is preferably 1 to 50 mass %, more preferably 2 to 45 mass %, more preferably 3 to 40 mass %, more preferably 4 to 35 mass %, more preferably 4.3 to 30 mass %, more preferably 5 to 28 mass %, more preferably 6 to 26 mass %, more preferably 7 to 25.6 mass %, more preferably 8 to 23 mass %, more preferably 8.5 to 22 mass %, more preferably 8.5 to 21.3 mass %.

[0086] According to the present invention, it is possible to produce coffee containing a milk-derived component that has a good balance between the flavor of the milk-derived component and the coffee-like aroma and taste and has high palatability.

[0087] In other preferred embodiments of the present invention, in the mixing process, the dairy component is added in such a manner that the content of the aromatic condensate relative to the content (mass %) of the milk fat component in the coffee containing the dairy component is 6 mass % or more, more preferably 8 mass % or more, more preferably 9 mass % or more, more preferably 10 mass % or more, more preferably 15 mass % or more, more preferably 19 mass % or more, more preferably 19.5 mass % or more.

[0088] Alternatively, the dairy component may be added in such a manner that the content of the aromatic condensate relative to the content (mass %) of the dairy fat component in the coffee containing the dairy component is 60 mass % or less, more preferably 59 mass % or less, more preferably 58 mass % or less, more preferably 55 mass % or less, more preferably 50 mass % or less, and more preferably 49.5 mass % or less.

[0089] The content of the aromatic condensate relative to the content of the milk fat component in the coffee containing milk-derived components (mass %) is preferably 6 to 60 mass %, preferably 8 to 60 mass %, more preferably 9 to 59 mass %, more preferably 10 to 58 mass %, more preferably 15 to 55 mass %, more preferably 19 to 50 mass %, more preferably 19.5 to 50 mass %, more preferably below 19.5 to 49.5 mass %.

[0090] In other preferred embodiments of the present invention, in the mixing step, the dairy component may be added in such a manner that the content of the aromatic condensate relative to the content (mass %) of the milk solid component of the coffee containing the dairy component is 3 mass % or more, more preferably 4 mass % or more, more preferably 5 mass % or more, more preferably 6 mass % or more, more preferably 8 mass % or more, more preferably 9 mass % or more.

[0091] Alternatively, the dairy component may be added in such a manner that the content of the aromatic condensate relative to the content (mass %) of the milk solid component in the coffee containing the dairy component is 30 mass % or less, more preferably 25 mass % or less, more preferably 20 mass % or less, more preferably 18 mass % or less, more preferably 17 mass % or less, and more preferably 15 mass % or less.

[0092] The content of the aroma condensate relative to the content (mass %) of the milk solid component in the coffee containing milk-derived components is preferably 3 to 30 mass %, preferably 4 to 25 mass %, more preferably 5 to 20 mass %, more preferably 6 to 18 mass %, more preferably 8 to 17 mass %, more preferably 9 to 15 mass %.

[0093] In the production method of the present invention, coffee extract obtained by contacting roasted and ground coffee beans that have not been subjected to the aroma condensate obtaining step with water may be obtained by another route and mixed in the mixing step.

[0094] In other words, in the mixing process, in addition to the aroma condensate, the coffee extract obtained by contacting the roasted and ground coffee beans that have passed the aroma condensate obtaining process with water, and the milk-derived components, the coffee extract obtained by contacting the roasted and ground coffee beans that have not passed the aroma condensate obtaining process with water can also be mixed.

[0095] In addition, it is preferred that coffee extract obtained by contacting roasted and ground coffee beans that have not been subjected to the aroma condensate obtaining step with water is mixed in the first mixing step.

[0096] In another preferred embodiment of the present invention, all steps are performed continuously.

[0097] According to the present invention, coffee containing milk-derived components can be efficiently produced.

[0098] In another preferred embodiment of the present invention, the aroma condensate obtaining step and the coffee extract obtaining step are each performed once.

[0099] According to the present invention, coffee containing milk-derived components can be efficiently produced.

[0100] The contact and cooling of the roasted and crushed coffee beans with water vapor, the contact of the roasted and crushed coffee beans with water, and the mixing step can be performed using appropriate known equipment. The equipment that can be used is listed in the examples, but is not limited thereto.

[0101] In addition, the method for producing coffee containing milk-derived ingredients according to the present invention may include any steps other than the above steps. Examples of the optional steps include a step of adding any ingredients, a filling step of putting the coffee containing milk-derived ingredients into a container, a sterilization step of sterilizing the coffee containing milk-derived ingredients put into the container, and cooling the coffee containing milk-derived ingredients as needed, but the present invention is not limited thereto.

[0102] In addition, examples of the optional components include, but are not limited to, emulsifiers, pH adjusters, preservatives, and flavors other than coffee flavors.

[0103] It should be noted that, in the present invention, "coffee flavor" refers to a flavor that mainly imparts coffee flavor and aroma to the food to which it is added, that is, a flavor whose ingredient label is recorded as "flavor" or "coffee flavor", including natural flavors and synthetic flavors.

[0104] In another preferred embodiment of the present invention, a heat sterilization step may be further included.

[0105] The timing of the heat sterilization step is not particularly limited, and it may be performed before the mixing step of mixing the aroma condensate, coffee extract, and milk-derived components, or the coffee containing the milk-derived components may be heat sterilized after the mixing step.

[0106] In the present invention, the obtained coffee containing the milk-derived component is preferably heat-pasteurized after the mixing step.

[0107] The heat sterilization process can use a known device and a known method. Heat sterilization refers to heating at a temperature between 62 and 65°C for 30 minutes, or a method having an equivalent or higher sterilization effect, according to the sterilization method of milk specified in the Ministry of Milk, etc. in Japan. The sterilization conditions can be appropriately set according to the characteristics of the raw material composition, the sterilizer (sterilization method) and container used.

[0108] For example, in the case of UHT sterilization, the sterilization is carried out at 120 to 150° C. for about 1 to 120 seconds, and preferably at 130 to 145° C. for about 2 to 30 seconds.

[0109] In another preferred embodiment of the present invention, the step of filling the obtained coffee containing milk-derived ingredients into a container may be further included. The filling is preferably performed under a sterile environment. The container form is not particularly limited, and cans, paper containers, plastic bottles, plastic containers, etc. may be preferably used. After the filling step, the coffee containing milk-derived ingredients in the container can be manufactured.

[0110] The distribution method of the coffee containing the milk-derived component in the container is not particularly limited, and it may be distributed at room temperature or refrigerated. However, from the viewpoint of storage stability and maintaining flavor, refrigerated distribution is preferred.

[0111] <Second manufacturing method>

[0112] The second production method according to the present invention includes, similarly to the first production method, an aroma condensate obtaining step, a coffee extract obtaining step, and a mixing step.

[0113] In addition, in the second manufacturing method, the aroma condensate contains a first aroma component selected from pyrazines and satisfies the following conditions:

[0114] 〔condition〕

[0115] When the measured value of the GC peak area of ​​the first aroma component when the mass of the aroma condensate is 5% of the mass of the roasted and crushed coffee beans is set to x1, the percentage of the mass of the aroma condensate at the end of the aroma condensate obtaining process to the mass of the roasted and crushed coffee beans is set to y (%), and the measured value of the GC peak area of ​​the first aroma component in the aroma condensate at the end of the aroma condensate obtaining process is set to z1, the following formula (1) is satisfied.

[0116] Formula (1)

[0117]

[0118] In a preferred embodiment of the present invention, the lower limit in the above formula (1) is 1.25, more preferably 1.3, more preferably 1.4, and more preferably 1.45. In a preferred embodiment of the present invention, the upper limit in the above formula (1) is 3.45, more preferably 3.4, more preferably 3.35, more preferably 3.3, more preferably 3.25, more preferably 3.2, more preferably 3.15, more preferably 3.1, more preferably 2.5, and more preferably 2.3.

[0119] The aroma recovered in the aroma condensate obtaining step is roughly divided into a component group that is continuously recovered throughout the aroma condensate obtaining step and a component group that is recovered more in the first half of the aroma condensate obtaining step. In addition, the present inventors have found that in order to produce coffee containing dairy components having a coffee-like aroma and taste that is not inferior to the flavor of dairy components, the balance of these component groups is important.

[0120] Furthermore, the inventors of the present invention focused on pyrazines as a representative component of the component group continuously recovered in the entire aroma condensate obtaining process, and used them as the first aroma component. It was found that the aroma condensate whose GC peak area of ​​pyrazines as the first aroma component (hereinafter also recorded as "first aroma component (pyrazines)") satisfies the above formula (1) is an aroma condensate in which a certain amount or more of the component group continuously recovered in the entire aroma condensate obtaining process is recovered, and can give the coffee containing the milk-derived component a coffee-like aroma and taste that is not inferior to the flavor of the milk-derived component.

[0121] In other words, it was found that the aroma components of the aroma condensate recovered at the time when the above-mentioned formula (1) is satisfied, with the GC peak area of ​​the first aroma component (pyrazines) as an indicator, are well-balanced as a whole, and can give the coffee containing dairy components a coffee-like aroma and taste that is not inferior to the flavor of dairy components.

[0122] That is, according to the present invention, it is possible to produce coffee containing a milk-derived component in which a coffee-like aroma and taste that is not inferior to the flavor of a milk-derived component can be felt.

[0123] In a preferred embodiment of the present invention, the first aroma component is one or more components selected from the group consisting of pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.

[0124] The present inventors have discovered that: among the pyrazines which are representative components of the component group continuously recovered in the entire aroma condensate obtaining process, in particular, focusing on one or more components selected from the above-mentioned four components, the aroma condensate in which the GC peak area of ​​at least any one of the above-mentioned four components satisfies the above-mentioned formula (1) is an aroma condensate in which a certain amount or more of the component group continuously recovered in the entire aroma condensate obtaining process is recovered, and coffee containing dairy components can be produced that can produce coffee-like aroma and taste that is not inferior to the flavor of dairy components.

[0125] Therefore, according to the present invention, it is possible to produce coffee containing a milk-derived component, which allows the user to experience a coffee-like aroma and taste that is not inferior to the flavor of a milk-derived component.

[0126] The GC peak areas of two or more of the four components of the aromatic condensate preferably satisfy the above formula (1), more preferably three or more of the four components satisfy the above formula (1), and further preferably all of the four components satisfy the above formula (1).

[0127] With this configuration, it is possible to produce coffee containing a milk-derived component that allows the user to experience a coffee-like aroma and taste that is not inferior to the flavor of a milk-derived component.

[0128] The aroma condensate satisfying the conditions involved in the above formula (1) can be prepared by changing the implementation conditions of the aroma condensate obtaining process, specifically, by changing the implementation time of the aroma condensate obtaining process, the amount of water vapor in contact with the roasted and crushed coffee beans, the cooling temperature (cooling rate), the roasting degree and / or the crushing state of the coffee beans.

[0129] For example, in the aroma condensate obtained in the aroma condensate obtaining step, if the value calculated using the above formula (1) for the GC peak area of ​​the first aroma component (pyrazines) does not satisfy the lower limit of the above formula (1), the lower limit of the above formula (1) can be exceeded by extending the implementation time of the aroma condensate obtaining step, or increasing the amount of water vapor in contact with the roasted and crushed coffee beans, or increasing the cooling temperature (i.e., slowing down the cooling rate), or combining these conditions.

[0130] In addition, for example, in the aroma condensate obtained in the aroma condensate obtaining step, when the value calculated using the above formula (1) for the peak area of ​​the first aroma component (pyrazines) exceeds the upper limit value of the above formula (1), the implementation time of the aroma condensate obtaining step can be shortened, or the amount of water vapor in contact with the roasted and crushed coffee beans can be reduced, or the cooling temperature can be lowered (i.e., the cooling rate can be increased), or these conditions can be adjusted in combination so that the peak area does not exceed the upper limit value of the above formula (1).

[0131] In addition, the preferred degree of roasting and grinding varies depending on the origin of the coffee beans. Therefore, taking this into consideration, the implementation conditions of the aroma condensate obtaining step can be finely adjusted.

[0132] In a preferred embodiment of the second manufacturing method, the aroma condensate further comprises a second aroma component, wherein the second aroma component is selected from one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol and limonene, and satisfies the following conditions:

[0133] 〔condition〕

[0134] When the measured value of the GC peak area of ​​the second aroma component when the mass of the aroma condensate is 5% of the mass of the roasted and crushed coffee beans is set to x2, the percentage of the mass of the aroma condensate at the end of the aroma condensate obtaining process to the mass of the roasted and crushed coffee beans is set to y (%), and the measured value of the GC peak area of ​​the second aroma component in the aroma condensate at the end of the aroma condensate obtaining process is set to z2, the following formula (2) is satisfied.

[0135] Formula (2)

[0136]

[0137] In a preferred embodiment of the present invention, the lower limit in the above formula (2) is 0.55, more preferably 0.6, more preferably 0.65, and more preferably 0.7. In a preferred embodiment of the present invention, the upper limit in the above formula (2) is 1.65, more preferably 1.6, more preferably 1.6, more preferably 1.55, more preferably 1.5, and more preferably 1.45.

[0138] The present inventors have found that: in addition to pyrazines, as representative components of the component group recovered in large quantities in the first half of the aroma condensate obtaining process, 2-butanone, pyrrole, 2-furfurylthiol and limonene are focused on, and the aroma condensate whose GC peak area of ​​at least one of these components satisfies the above formula (2) is an aroma condensate in which a certain amount or more of the component group recovered in large quantities in the first half of the aroma condensate obtaining process is recovered, and the aroma components are better balanced as a whole, and the coffee containing the milk-derived component can be given a coffee-like aroma and taste that is not inferior to the flavor of the milk-derived component. In addition, these components are used as the second aroma components.

[0139] Therefore, according to the present invention, it is possible to produce coffee containing a milk-derived component that can provide a coffee-like aroma and taste that is not inferior to that of a milk-derived component.

[0140] The GC peak areas of two or more of the four components of the aromatic condensate preferably satisfy the above formula (2), more preferably three or more of the four components satisfy the above formula (2), and further preferably all of the four components satisfy the above formula (2).

[0141] With this configuration, it is possible to produce coffee containing a milk-derived component that allows the user to experience a coffee-like aroma and taste that is not inferior to the flavor of a milk-derived component.

[0142] The aroma condensate satisfying the conditions involved in the above formula (2) can be prepared by changing the same conditions as those involved in the above formula (1). However, the first aroma component is a component that is continuously recovered throughout the entire aroma condensate obtaining process, while the second aroma component is a component that is recovered more in the first half of the aroma condensate obtaining process, and therefore the direction of the condition change is opposite to that of the first aroma component.

[0143] That is, in the aroma condensate obtained in the aroma condensate obtaining step, when the value calculated using the above formula (2) for the peak area of ​​the second aroma component does not satisfy the lower limit value of the above formula (2), it can be made to exceed the lower limit value of the above formula (2) by shortening the implementation time of the aroma condensate obtaining step, or reducing the amount of water vapor in contact with the roasted and crushed coffee beans, or lowering the cooling temperature (i.e., increasing the cooling rate), or combining these conditions to adjust.

[0144] In addition, for example, in the aroma condensate obtained in the aroma condensate obtaining step, when the value calculated using the above formula (2) for the peak area of ​​the second aroma component exceeds the upper limit value of the above formula (2), the lower limit value of the above formula (2) can be exceeded by extending the implementation time of the aroma condensate obtaining step, or increasing the amount of water vapor in contact with the roasted and crushed coffee beans, or increasing the cooling temperature (i.e., slowing down the cooling rate), or combining these conditions to adjust.

[0145] In addition, the preferred degree of roasting and grinding varies depending on the origin of the coffee beans. Therefore, taking this into consideration, the implementation conditions of the aroma condensate obtaining step can be finely adjusted, which is the same as the adjustment of the above formula (1).

[0146] It should be noted that, as a prerequisite, it is self-evident that the obtained aroma condensate satisfies the conditions involved in the above formula (1).

[0147] In addition, in a preferred embodiment of the present invention, the aroma condensate obtained in the aroma condensate obtaining step is obtained in such a way that the percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is greater than 5% by mass and less than 30% by mass, and satisfies the [condition] involved in the above formula (1). It is preferred that the [condition] involved in the above formula (2) is also satisfied. More preferably, the percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is the same as that in the first manufacturing method.

[0148] According to the present invention, a raw material that can replace the existing coffee flavor and can impart coffee-like aroma and taste to coffee containing a milk-derived component and a coffee extract can be produced.

[0149] The other steps in the second manufacturing method are the same as those in the first manufacturing method. In addition, the preferred embodiment in each step is also the same as that in the first manufacturing method.

[0150] <Coffee containing milk-derived ingredients>

[0151] The coffee containing milk-derived ingredients obtained by the first or second manufacturing method comprises an aromatic condensate, a coffee extract and milk-derived ingredients. The coffee containing milk-derived ingredients may or may not contain coffee flavors within a range that does not damage the natural flavor and taste of the coffee. The coffee containing milk-derived ingredients of the present invention is preferably an embodiment in which it does not substantially contain coffee flavors.

[0152] Substantially containing no coffee flavor means that the coffee flavor is contained to such an extent that the aroma as the flavor is not exhibited.

[0153] More specifically, the content of coffee flavor in the present invention is preferably 0.1 mass % or less, more preferably 0.05 mass % or less, and even more preferably 0.001 mass % or less. The milk-derived component-containing coffee of the present invention preferably does not contain coffee flavor.

[0154] Furthermore, the milk-derived component-containing coffee according to the present invention contains, as the first aroma component, one or more components selected from the group consisting of pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.

[0155] Furthermore, as the second aroma component, at least one component selected from the group consisting of 2-butanone, pyrrole, 2-furfurylthiol and limonene is contained.

[0156] Furthermore, when the GC peak area of ​​the first aroma component is set to 1, the GC peak area of ​​the second aroma component is 0.01 to 5, preferably 0.015 to 4.9, and more preferably 0.02 to 4.85.

[0157] In the above relationship between the GC peak area of ​​the first aroma component and the GC peak area of ​​the second aroma component, at least one of the first aroma components and at least one of the second aroma components may satisfy the above relationship.

[0158] Preferably, among the combinations of the first aroma component and the second aroma component, more than two combinations satisfy the above relationship, more preferably more than five combinations satisfy the above relationship, further preferably more than eight combinations satisfy the above relationship, further preferably more than ten combinations satisfy the above relationship, further preferably more than 13 combinations satisfy the above relationship, and further preferably all combinations satisfy the above relationship.

[0159] By ensuring that the ratio of the GC peak area of ​​the first aroma component to the GC peak area of ​​the second aroma component is within the above-mentioned numerical range, coffee containing milk-derived components can be produced, in which the contents of the first aroma component and the second aroma component are well balanced and which has the aroma and taste of coffee that is not inferior to the flavor of the milk-derived components.

[0160] In addition, in the present invention, the GC peak area is measured under the following analysis conditions.

[0161] <GC-MS analysis conditions>

[0162] GC host device: Agilent Technologies 7890B

[0163] MS detector: Agilent Technologies 5977A

[0164] Pre-treatment device: Multiprpose Samler MPS2

[0165] Fiber used: SPME Fiber Assembly 50 / 30um DVB / CAR / PDMS 30μm (CAR / PDMS layer), 50μm (DVB layer)

[0166] Extraction conditions: 1 ml of aroma condensate was sampled / sealed in a 20 ml screw-cap bottle at room temperature and stored at 10°C until analysis. The headspace was then equilibrated at 35°C for 10 minutes and aroma components were extracted from the above SPME fiber at 35°C for 3 minutes.

[0167] Injection conditions:

[0168] Injection mode: Pulse splitless

[0169] Inlet temperature: 240°C

[0170] Injection pulse pressure: 30psi, 2min

[0171] Septum purge flow rate: 3ml / min

[0172] Column: DBWAX-UI (length: 30 m, diameter 0.250 μm, thickness: 0.5 μm)

[0173] Flow rate: 1.2ml / min

[0174] Control mode: constant flow

[0175] Oven: 40℃(2min)→120℃(4℃ / min)→240℃(6℃ / min), 10min

[0176] Post-run: 240℃, 10min

[0177] 2. Aroma condensate, aroma condensate coffee extract, and methods for producing the same

[0178] The present invention also relates to an aroma condensate, an aroma condensate coffee extract and methods for making the same.

[0179] The method for producing an aroma condensate according to the present invention comprises an aroma condensate obtaining step, wherein roasted and crushed coffee beans are brought into contact with water vapor, and the obtained water vapor containing aroma components from the coffee beans is cooled to obtain the aroma condensate.

[0180] The aroma condensate obtained in the aroma condensate obtaining step is obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is greater than 5 mass % and less than 30 mass %.

[0181] The percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is preferably 6 mass% or more, more preferably 7 mass% or more, more preferably 8 mass% or more, more preferably 9 mass% or more, more preferably 10 mass% or more, more preferably 11 mass% or more, more preferably 12 mass% or more, more preferably 13 mass% or more, more preferably 14 mass% or more, more preferably 15 mass% or more.

[0182] The percentage of the mass of the aroma condensate to the mass of the roasted and crushed coffee beans is preferably 29 mass % or less, more preferably 28 mass % or less, more preferably 27 mass % or less, more preferably 26 mass % or less, and more preferably 25 mass %.

[0183] The percentage of the mass of the aroma condensate to the mass of the roasted and crushed coffee beans is 6 to 29 mass%, more preferably 7 to 29 mass%, more preferably 8 to 28 mass%, more preferably 9 to 27 mass%, more preferably 10 to 26 mass%, more preferably 11 to 25 mass%, more preferably 12 to 25 mass%, more preferably 13 to 25 mass%, more preferably 14 to 25 mass%, and more preferably 15 to 25 mass%.

[0184] According to the present invention, a raw material that can replace the existing coffee flavor and can impart coffee-like aroma and taste to coffee containing a milk-derived component and a coffee extract can be produced.

[0185] In addition, for the method for producing aroma condensate involved in the present invention, in the aroma condensate obtaining step, an aroma condensate that satisfies the following conditions can also be obtained instead of the aroma condensate in which the percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is greater than 5 mass % and less than 30 mass %.

[0186] 〔condition〕

[0187] When the measured value of the GC peak area of ​​the first aroma component when the mass of the aroma condensate is 5% of the mass of the roasted and crushed coffee beans is set to x1, the percentage of the mass of the aroma condensate at the end of the aroma condensate obtaining process to the mass of the roasted and crushed coffee beans is set to y (%), and the measured value of the GC peak area of ​​the first aroma component in the aroma condensate at the end of the aroma condensate obtaining process is set to z1, the following formula (1) is satisfied.

[0188] Formula (1)

[0189]

[0190] In a preferred embodiment of the present invention, the lower limit in the above formula (1) is 1.25, more preferably 1.3, more preferably 1.4, and more preferably 1.45. In a preferred embodiment of the present invention, the upper limit in the above formula (1) is 3.45, more preferably 3.4, more preferably 3.35, more preferably 3.3, more preferably 3.25, more preferably 3.2, more preferably 3.15, more preferably 3.1, more preferably 2.5, and more preferably 2.3.

[0191] According to the present invention, a raw material that can replace the existing coffee flavor and can impart coffee-like aroma and taste to coffee containing a milk-derived component and a coffee extract can be produced.

[0192] The method for preparing the aromatic condensate satisfying formula (1) is as described in the above “1.”.

[0193] In the case where the aroma condensate satisfies the above-mentioned condition (1), in a preferred embodiment, the aroma condensate further comprises a second aroma component, wherein the second aroma component is selected from one or more components of 2-butanone, pyrrole, 2-furfurylthiol and limonene, and satisfies the following conditions:

[0194] 〔condition〕

[0195] When the measured value of the GC peak area of ​​the second aroma component when the mass of the aroma condensate is 5% of the mass of the roasted and crushed coffee beans is set to x2, the percentage of the mass of the aroma condensate at the end of the aroma condensate obtaining process to the mass of the roasted and crushed coffee beans is set to y (%), and the measured value of the GC peak area of ​​the second aroma component in the aroma condensate at the end of the aroma condensate obtaining process is set to z2, the following formula (2) is satisfied.

[0196] Formula (2)

[0197]

[0198] In a preferred embodiment of the present invention, the lower limit in the above formula (2) is 0.55, more preferably 0.6, more preferably 0.65, and more preferably 0.7. In a preferred embodiment of the present invention, the upper limit in the above formula (2) is 1.65, more preferably 1.6, more preferably 1.6, more preferably 1.55, more preferably 1.5, and more preferably 1.45.

[0199] According to the present invention, it is possible to produce coffee containing a milk-derived component that can provide a coffee-like aroma and taste that is not inferior to that of a milk-derived component.

[0200] The method for preparing the aromatic condensate satisfying formula (2) is as described in the above “1.”.

[0201] In a preferred embodiment of the present invention, the aroma condensate is obtained in such a manner that the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is greater than 5% by mass and less than 30% by mass, and the [condition] of the above formula (1) is satisfied. More preferably, the [condition] of the above formula (2) is also satisfied.

[0202] According to the present invention, a raw material that can replace the existing coffee flavor and can impart coffee-like aroma and taste to coffee containing a milk-derived component and a coffee extract can be produced.

[0203] The aroma condensate obtained by the above-mentioned manufacturing method contains a first aroma component selected from pyrazines, and one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol and limonene, namely a second aroma component. When the GC peak area of ​​the first aroma component is set to 1, the GC peak area of ​​the second aroma component is 0.01 to 5.

[0204] In addition, the first aroma component selected from pyrazines is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.

[0205] According to the present invention, a raw material that can replace the existing coffee flavor and can impart coffee-like aroma and taste to milk-derived component-containing coffee containing milk-derived components and coffee extract can be provided.

[0206] In another preferred embodiment of the present invention, the aromatic condensate is used to prepare coffee containing milk-derived ingredients.

[0207] In addition, by mixing the aroma condensate obtained by the above method with coffee extract obtained by bringing roasted and ground coffee beans into contact with water, coffee extract in which the aroma from the coffee beans is condensed (aroma condensed coffee extract) can be produced.

[0208] That is, the present invention also relates to a method for producing an aromatic condensed coffee extract, which comprises: an aromatic condensate obtaining step, in which an aromatic condensate is obtained by the above method; a coffee extract obtaining step, in which the roasted and crushed coffee beans obtained by the aromatic condensate obtaining step are brought into contact with water to obtain coffee extract; and a step in which the aromatic condensate is mixed with the coffee extract to obtain an aromatic condensed coffee extract.

[0209] According to the present invention, even without using coffee flavor, coffee extract can be produced, and when mixed with a milk-derived component, coffee containing a milk-derived component that can give a coffee-like aroma and taste can be produced.

[0210] In a preferred embodiment of the present invention, the aromatic condensed coffee extract is used to prepare coffee containing milk-derived ingredients.

[0211] Example

[0212] Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to the following Examples.

[0213] <Test Example 1>

[0214] 1. Purpose

[0215] In Test Example 1, the difference in flavor due to the difference in percentage (recovery rate) of the mass of aroma condensate relative to the mass of roasted and ground coffee beans was studied.

[0216] 2. Sample Preparation

[0217] The coffee containing the milk-derived component according to Samples 1 to 6 was produced by the following production method.

[0218] (1) 4.5 kg of roasted and ground coffee beans (5.85 kg in terms of green coffee beans) are placed in a 10.5 L column-type extractor (manufactured by TOWATECHNO Co., Ltd.) and brought into contact with water vapor to obtain water vapor containing aroma from the coffee beans. The obtained water vapor containing aroma from the coffee beans is cooled using a cooler (manufactured by Toyosystem Corporation) to continuously obtain aroma condensate in a manner such that the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans becomes a specified percentage (recovery rate) (aroma condensate obtaining process). The relationship between the obtained fractions (recovery fractions), the recovery rate of the aroma condensate, and the total amount (kg) of the aroma condensate obtained from each fraction is shown in Table 1.

[0219] In addition, this predetermined ratio (recovery rate) is calculated|required as follows.

[0220] The percentage of aroma condensate mass relative to the mass of roasted and ground coffee beans (recovery rate)

[0221] = (recovery amount of aroma condensate / mass of roasted and crushed coffee beans) × 100

[0222] Here, the amount of aroma condensate recovered refers to the mass of aroma condensate obtained by cooling the water vapor in contact with roasted and ground coffee beans.

[0223] [Table 1]

[0224] (Table 1) Relationship with the recovery fraction of aroma condensate

[0225] Recovery fraction Recovery rate (mass %) Total amount of aromatic condensate (kg) Fraction 1 0～5 0.225 Fraction 2 5～10 0.225 Fraction 3 10～15 0.225 Fraction 4 15～20 0.225 Fraction 5 20～25 0.225 Fraction 6 25～30 0.225

[0226] The relationship between the arbitrary recovery rate and the fraction of the aroma condensate in Experimental Example 1 is shown in Table 2.

[0227] [Table 2]

[0228] (Table 2) Relationship between the recovery rate and fraction of aromatic condensate

[0229]

[0230] (2) Water heated to 100° C. was passed through the roasted and ground coffee beans obtained from the aroma condensate in (1) above to obtain 18 kg of coffee extract (coffee extract obtaining step).

[0231] (3) The aroma condensate obtained in (1), the coffee extract obtained in (2), and milk (Morinaga Milk Industry Co., Ltd., non-fat milk solids 8.8% by mass, milk fat 3.8% by mass) as a milk-derived component were stirred and mixed in a manner as shown in the following Table 3 to obtain coffee containing milk-derived components (samples 1 to 6) (mixing step). In this test example 1, the aroma condensate and the coffee extract were first mixed to obtain an aroma condensed coffee extract (first mixing step), and then the obtained aroma condensed coffee extract was mixed with milk (second mixing step) to obtain coffee containing milk-derived components.

[0232] In addition, as a standard for the sensory evaluation test described later, samples (standard samples) having the same formulation as samples 1 to 6 were prepared by the same production method except that the aroma condensate was not contained (Table 3).

[0233] [Table 3]

[0234] (Table 3) Formulations of Samples 1 to 6

[0235]

[0236] 3. Sensory evaluation test

[0237] Four panelists with experience in this field evaluated the prepared samples on a 10-point scale of 1 to 6 from the following viewpoints: The standard sample was given 5 points in each item, and the flavor in each item was relatively evaluated according to the standards in Table 4 below.

[0238] A: Top-quality coffee-like aroma

[0239] B: The bitter taste of coffee

[0240] C: The body of the coffee (flavor)

[0241] [Table 4]

[0242] (Table 4) Sensory evaluation standards

[0243] Fraction Evaluation content 1 Feels weaker than standard 2 Feels slightly weaker than standard 3 A little weaker than standard 4 It feels just a little weaker than the standard 5 Feels the same as the standard sample 6 It feels just a little bit better than the standard 7 Feels a little stronger than standard 8 Feels slightly stronger than standard 9 Feels better than standard 10 It feels significantly stronger than the standard

[0244] 4. Results

[0245] The results of the sensory evaluation test are shown in Table 5. In addition, the average score of each evaluation point is shown in the following figure. Figure 1 shown.

[0246] [Table 5]

[0247] (Table 5) Results of sensory evaluation

[0248]

[0249] As shown in Table 1 and Figure 1 As shown, the top-quality coffee-like aroma and coffee bitterness were rated the highest in Sample 1, in which the recovery rate of the aroma condensate was 5%, and the ratings decreased as the recovery rate increased. Sample 6 was also rated the same as the standard sample or only slightly stronger than the standard sample in terms of both the top-quality coffee-like aroma and coffee bitterness.

[0250] In contrast, the coffee body was lowest in Sample 1, where the recovery rate of the aroma condensate was 5%, and was evaluated as being only slightly weaker than the standard sample. Then, the body gradually increased as the recovery rate increased, and Sample 6, where the recovery rate of the aroma condensate was 30%, was evaluated as being the highest.

[0251] As shown in Table 1, Sample 1, in which the recovery rate of the aroma condensate was 5%, had excellent top-notch coffee-like aroma and coffee bitterness, but was insufficient in body and had a poor balance of the three flavors.

[0252] In addition, although the coffee body of Sample 6 with an aroma condensate recovery rate of 30% was evaluated high, the top-quality coffee aroma and coffee bitterness were weakened overall, the flavor was insufficient, and the balance of the three flavors was poor similar to Sample 1.

[0253] On the other hand, samples 2 to 5 are coffees containing a milk-derived component in which the three flavors of premium coffee aroma, coffee bitterness, and coffee body are well balanced.

[0254] It is obvious from this that as long as the manufacturing method includes the following aroma condensate obtaining step, wherein the aroma condensate is obtained in a way that the percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is greater than 5 mass % and less than 30 mass %, it is possible to produce coffee containing dairy components having a coffee-like aroma and taste that is not inferior to the flavor of dairy components.

[0255] <Test Example 2>

[0256] 1. Purpose

[0257] In Test Example 2, the aroma components contained in the aroma condensate were identified in order to study the relationship between the aroma components and the flavor of coffee containing milk-derived components.

[0258] 2. Sample Preparation

[0259] The same method as in Experimental Example 1 was used to prepare an aromatic condensate having a recovery rate of 5 to 20%.

[0260] 3. Analysis of aroma components

[0261] The obtained aroma condensate was extracted by solid phase microextraction and analyzed by GC-MS.

[0262] <GC-MS analysis conditions>

[0263] GC host device: Agilent Technologies 7890B

[0264] MS detector: Agilent Technologies 5977A

[0265] Pre-treatment device: Multiprpose Samler MPS2

[0266] Fiber used: SPME Fiber Assembly 50 / 30um DVB / CAR / PDMS 30μm (CAR / PDMS layer), 50μm (DVB layer)

[0267] Extraction conditions: 1 ml of aroma condensate was sampled / sealed in a 20 ml screw-cap bottle at room temperature and stored at 10°C until analysis. The headspace was then allowed to equilibrate at 35°C for 10 minutes and aroma components were extracted from the above SPME fiber at 35°C for 3 minutes.

[0268] Injection conditions:

[0269] Injection mode: Pulse splitless

[0270] Inlet temperature: 240°C

[0271] Injection pulse pressure: 30psi, 2min

[0272] Septum purge flow rate: 3ml / min

[0273] Column: DBWAX-UI (length: 30 m, diameter 0.250 μm, thickness: 0.5 μm)

[0274] Flow rate: 1.2ml / min

[0275] Control mode: constant current

[0276] Oven: 40℃(2min)→120℃(4℃ / min)→240℃(6℃ / min), 10min

[0277] Post-operation: 240℃, 10min

[0278] 4. Results

[0279] The peak area measurement values ​​of the aroma components of the aroma condensate analyzed by GC-MS were obtained.

[0280] Here, as shown in Table 2, when the recovery rate of the aroma condensate is doubled, the total amount of the recovered fraction is doubled. Specifically, for example, when the recovery rate is 5%, the total amount (kg) of the recovered fraction is 0.225 kg, and when the recovery rate is doubled to 10%, the total amount (kg) of the recovered fraction is also doubled to 0.45 kg.

[0281] However, in GC-MS analysis, 1 ml of the total amount of aroma condensate in each fraction is sampled as a measurement sample. Therefore, the content of each aroma component at each recovery rate measured by GC-MS analysis is the content of the aroma component in 1 ml, and it is necessary to correct it to the amount of aroma component contained in the entire aroma condensate at each recovery rate.

[0282] Therefore, in order to compare the content of the aroma component at each recovery rate, the measured value of the GC peak area by GC-MS analysis was corrected to the peak area per unit volume (based on the volume at a recovery rate of 5%).

[0283] Specifically, the correction value was calculated from the measured value of the peak area according to the following formula and is shown in Table 6.

[0284] GC peak area (corrected value) = GC peak area (measured value) × recovery rate (%) / 5

[0285] Table 7 shows the ratios of the peak areas of the aroma condensate at each recovery rate calculated based on the numerical values ​​described in Table 6, when the peak area of ​​the aroma condensate at a recovery rate of 5% is set to 1.

[0286] [Table 6]

[0287] (Table 6) GC peak areas of aroma components at different recovery rates

[0288]

[0289] [Table 7]

[0290] (Table 7) Peak area ratio relative to the peak area of ​​the aroma condensate with a recovery rate of 5%

[0291]

[0292] As shown in Table 6, it was found that as the recovery rate of the aroma condensate increased, components such as 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine and pyrazine were found to have continuously increased peak areas. These components are hereinafter referred to as first aroma components. The above results mean that the first aroma components are continuously extracted during the production process of the aroma condensate.

[0293] On the other hand, it was also found that even if the recovery rate of the aroma condensate increases, the peak areas of components such as 2-butanone, pyrrole, 2-furfurylthiol, and limonene do not change much. These components are referred to as second aroma components below. The above results mean that the second aroma component is completely extracted at the stage where the recovery rate of the aroma condensate is low during the manufacture of the aroma condensate (i.e., the first half of the aroma condensate acquisition process), and it is difficult to extract it even if the recovery rate increases thereafter.

[0294] As shown in Table 6 above, the aroma recovered in the aroma condensate obtaining process is roughly divided into a component group that is continuously recovered throughout the aroma condensate obtaining process and a component group that is recovered more in the first half of the aroma condensate obtaining process.

[0295] As shown in Table 7, for each component of the first aroma component, the ratio of the GC peak area of ​​each component at each recovery rate when the GC peak area of ​​each component when the aroma condensate with a recovery rate of 5% was measured by GC-MS was set to 1 was calculated, and the value was 1.48 to 2.19.

[0296] Also as shown in Table 7, for each component of the second aroma component, the ratio of the GC peak area of ​​each component at each recovery rate when the GC peak area of ​​each component when the aroma condensate with a recovery rate of 5% was measured by GC-MS was set to 1 was calculated to be 0.7 to 1.39.

[0297] For the aroma condensate with recoveries of 10, 15, and 20% by mass used in the GC-MS analysis of Test Example 2, when coffee containing milk-derived components was produced using Test Example 1, it was shown that coffee with a good balance of the three flavors of top-notch coffee aroma, coffee bitterness, and coffee body was obtained.

[0298] In other words, it is considered that by adjusting the first aroma component and the second aroma component contained in the aroma condensate to a certain amount, coffee containing a milk-derived component having a good flavor balance can be obtained.

[0299] The quantitative relationship of the first aroma component at each recovery rate revealed in this experiment can be expressed by the following conditions.

[0300] 〔condition〕

[0301] When the measured value of the GC peak area of ​​the first aroma component when the mass of the aroma condensate is 5% of the mass of the roasted and crushed coffee beans is set to x1, the percentage of the mass of the aroma condensate at the end of the aroma condensate obtaining process to the mass of the roasted and crushed coffee beans is set to y (%), and the measured value of the GC peak area of ​​the first aroma component in the aroma condensate at the end of the aroma condensate obtaining process is set to z1, the following formula (1) is satisfied.

[0302] Formula (1)

[0303]

[0304] The quantitative relationship of the second aroma component at each recovery rate revealed in this experiment can be expressed by the following conditions.

[0305] 〔condition〕

[0306] When the measured value of the GC peak area of ​​the second aroma component when the mass of the aroma condensate is 5% of the mass of the roasted and crushed coffee beans is set to x2, the percentage of the mass of the aroma condensate at the end of the aroma condensate obtaining process to the mass of the roasted and crushed coffee beans is set to y (%), and the measured value of the GC peak area of ​​the second aroma component in the aroma condensate at the end of the aroma condensate obtaining process is set to z2, the following formula (2) is satisfied.

[0307] Formula (2)

[0308]

[0309] It is obvious from this that as long as a method for producing an aromatic condensate that satisfies the conditions involved in the above formula (1), and preferably also satisfies the conditions involved in the above formula (2), it is possible to produce coffee containing dairy ingredients that has a coffee-like aroma and taste that is not inferior to the flavor of dairy ingredients.

[0310] In addition, the following Table 8 shows the ratio of the GC peak area of ​​the second aroma component when the GC peak area of ​​the first aroma component in the aroma condensate at each recovery rate is set to 1.

[0311] [Table 8]

[0312] (Table 8) Ratio of GC peak area of ​​the second aroma component when the GC peak area of ​​the first aroma component is set to 1

[0313]

[0314] According to Table 8, the peak area ratio of the second aroma component when the GC peak area of ​​the first aroma component is set to 1 shows a decreasing trend as the recovery rate increases. It is believed that this is because the second aroma component is a representative component of the component group that is recovered more in the first half of the aroma condensate obtaining process as described above, and is therefore completely extracted at the initial stage of the recovery rate, and the amount of extraction does not increase much thereafter, and the concentration in the aroma condensate is diluted as the recovery rate increases.

[0315] Based on Table 8, the GC peak area of ​​the second aroma component when the GC peak area of ​​the first aroma component was set to 1 was converted based on a value with a recovery rate of 5%. The conversion results are shown in Table 9.

[0316] [Table 9]

[0317] (Table 9) GC peak area of ​​the second aroma component relative to the first aroma component when the recovery rate is 5%

[0318]

[0319] As shown in Table 9, when the GC peak area of ​​the first aroma component was set to 1, the GC peak area of ​​the second aroma component was 0.34 to 1 based on a recovery rate of 5%.

[0320] Furthermore, in the manufacturing method of the present test example, since it does not include a process for changing the content and ratio of the aroma components, it can be inferred that the content ratio of the first aroma component and the second aroma component in the manufactured coffee containing milk-derived components substantially reflects the content ratio of the first aroma component and the second aroma component in the aroma condensate.

[0321] Therefore, according to this experimental example, it is suggested that an aroma condensate in which the GC peak area of ​​the second aroma component is 0.34 to 1 based on a recovery rate of 5% when the GC peak area of ​​the first aroma component is set to 1, or an aroma condensed coffee extract containing such an aroma condensate is particularly suitable for producing coffee containing dairy components having a coffee-like aroma and taste that is not inferior to the flavor of dairy components.

[0322] Industrial Applicability

[0323] According to the present invention, there can be provided coffee containing dairy ingredients having a coffee-like aroma and taste that is not inferior to the flavor of dairy ingredients and a method for producing the same, as well as an aromatic condensate, an aromatic condensed coffee extract and a method for producing the same. The aromatic condensate and the aromatic condensed coffee extract are suitable for producing coffee containing dairy ingredients having a coffee-like aroma and taste that is not inferior to the flavor of dairy ingredients.

Claims

1. A method for producing coffee containing milk-derived ingredients, comprising: an aroma condensate obtaining step of bringing roasted and crushed coffee beans into contact with water vapor, and cooling the obtained water vapor containing aroma components derived from the coffee beans, thereby obtaining an aroma condensate; a coffee extract obtaining step of bringing the roasted and ground coffee beans obtained through the aroma condensate obtaining step into contact with water to obtain coffee extract; as well as a mixing step of mixing the aroma condensate, the coffee extract and the milk-derived component to obtain coffee containing the milk-derived component; In the aroma condensate obtaining step, the aroma condensate is obtained such that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is greater than 5 mass % and less than 30 mass %.

2. The method for producing coffee containing milk-derived ingredients according to claim 1, wherein: The mixing process comprises: a first mixing step of mixing the aroma condensate with the coffee extract to obtain an aroma condensed coffee extract; and The second mixing step is to mix the aromatic condensed coffee extract with the milk-derived component to obtain coffee containing the milk-derived component.

3. The method for producing coffee containing milk-derived ingredients according to claim 1 or 2, wherein: In the mixing step, the milk-derived component is added so that the aroma condensate content is 1 to 50% by mass relative to the non-fat milk solid content in the coffee containing the milk-derived component.

4. The method for producing coffee containing milk-derived ingredients according to claim 1 or 2, wherein: All processes are carried out continuously.

5. The method for producing coffee containing milk-derived ingredients according to claim 1 or 2, wherein: The aroma condensate obtaining step and the coffee extract obtaining step are each performed once.

6. A method for producing coffee containing milk-derived ingredients, comprising: an aroma condensate obtaining step of bringing roasted and crushed coffee beans into contact with water vapor, and cooling the obtained water vapor containing aroma components derived from the coffee beans, thereby obtaining an aroma condensate; a coffee extract obtaining step of bringing the roasted and ground coffee beans obtained through the aroma condensate obtaining step into contact with water to obtain coffee extract; as well as a mixing step of mixing the aroma condensate, the coffee extract and the milk-derived component to obtain coffee containing the milk-derived component; The aromatic condensate contains a first aroma component selected from pyrazines and meets the following conditions: 〔condition〕 When the measured value of the GC peak area of ​​the first aroma component when the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans is 5% is set as x1, the percentage of the mass of the aroma condensate relative to the mass of the roasted and crushed coffee beans at the end of the aroma condensate obtaining step is set as y(%), and the measured value of the GC peak area of ​​the first aroma component in the aroma condensate at the end of the aroma condensate obtaining step is set as z1, the following formula (1) is satisfied: Formula (1) 7. The method for producing coffee containing milk-derived ingredients according to claim 6, wherein: The first aroma component is one or more components selected from the group consisting of pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.

8. A method for producing a fragrance condensate, comprising the following steps of obtaining the fragrance condensate: The roasted and crushed coffee beans are brought into contact with water vapor, and the obtained water vapor containing aroma components derived from the coffee beans is cooled to obtain an aroma condensate. The aroma condensate is obtained in such a manner that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is greater than 5% by mass and less than 30% by mass.

9. A method for producing an aromatic condensed coffee extract, comprising: A step of obtaining the aromatic condensate, which comprises obtaining the aromatic condensate by the method according to claim 8; a coffee extract obtaining step of bringing the roasted and ground coffee beans obtained through the aroma condensate obtaining step into contact with water to obtain coffee extract; as well as The process of mixing the aroma condensate with the coffee extract to obtain the aroma condensed coffee extract.

10. A fragrance condensate comprising a first aroma component selected from pyrazines and a second aroma component, The second aroma component is one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol and limonene, The first aroma component selected from pyrazines is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine. The GC peak area of ​​the second aroma component is 0.01 to 5 when the GC peak area of ​​the first aroma component is set to 1.

11. A coffee containing a milk-derived component, comprising a first aroma component and a second aroma component selected from pyrazines, The second aroma component is one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol and limonene, The first aroma component selected from pyrazines is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine. The GC peak area of ​​the second aroma component when the GC peak area of ​​the first aroma component is 1 is 0.01 to 5, The coffee containing milk-derived ingredients does not contain coffee flavor.

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