Coffee beverage and composition for instant coffee beverage

Abstract

To provide a coffee beverage having an improved pleasant acidity and vibrant coffee-like aroma, and a composition for an instant coffee beverage with which it is possible to easily prepare the coffee beverage by simply dissolving the composition in a liquid such as water.SOLUTION: The present invention provides a coffee beverage containing soluble coffee solids, characterized in that: (a) the malic acid concentration in the beverage is 3.10 mg / 100 mL or more; (b) the phenylacetaldehyde concentration in the beverage is 2.87 μg / 100 mL or more; (c) the linalool concentration in the beverage is 0.10 μg / 100 mL or more; or (d) the geraniol concentration in the beverage is 0.05 μg / 100 mL or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a coffee beverage having an improved pleasant acidity and a gorgeous coffee-like aroma, and to an instant coffee beverage composition for preparing said coffee beverage. [Background technology]

[0002] Instant coffee beverage compositions using soluble coffee solids such as instant coffee as the main raw material are generally in the form of powder, and can be easily enjoyed as coffee beverages by dissolving them in an edible liquid such as water. In particular, instant coffee beverage compositions containing creaming powder and a sweetener can be easily provided as coffee beverages such as cafe au lait and cafe latte by dissolving them in hot water or milk. Due to their ease of use and deliciousness, the market for instant coffee beverage compositions is growing at a remarkable pace.

[0003] In coffee beverages, the aroma felt while drinking is important and is closely related to the taste. However, coffee beverages prepared from compositions for instant coffee beverages (instant coffee beverages) have a weaker aroma than so-called regular coffee, which is extracted by grinding roasted beans. In addition, so-called RTD coffee beverages filled in containers are also sterilized before being distributed to the market, so they also have a weaker aroma than regular coffee. For this reason, attempts have been made to enhance the coffee-like aroma and improve the flavor of these coffee beverages.

[0004] In order to improve the taste, it is conceivable to enhance the aroma by adding coffee aroma components to an instant coffee beverage composition. Here, for example, as shown in Non-Patent Document 1, there are reports on what aroma components are contained in coffee. However, it is still unclear which aroma components among the wide variety of aroma components contained in coffee should be contained in what amounts to lead to deliciousness, and whether a person who drinks it will feel that it is "delicious". For this reason, in the past, natural flavors extracted from roasted coffee using steam distillation, solvent extraction, etc. have been used to enhance the coffee aroma.

[0005] In addition, although the main characteristic of coffee beverages is the bitterness derived from caffeine, sourness is also important for a coffee-like flavor. The sourness of a coffee beverage mainly depends on the organic acid composition in the beverage, and for example, Patent Document 1 describes that coffee has a good sourness and an unpleasant sourness, and that the quality of the sourness and aroma of an instant coffee beverage can be improved by adjusting the content ratio of malic acid and acetic acid within a specific range. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2017-169598 A [Non-patent literature]

[0007] [Non-Patent Document 1] Pua,et.al.,Food Chemistry, 2020, vol.302, 125370. Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention aims to provide a coffee beverage having an improved preferable acidity and a gorgeous coffee-like aroma, and a composition for an instant coffee beverage which can easily prepare the coffee beverage by simply dissolving the composition in an edible liquid such as water. [Means for solving the problem]

[0009] As a result of intensive research aimed at solving the above problems, the present inventors have found that by adding a predetermined amount of one or more compounds selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to a coffee beverage, the desired acidity and the gorgeous coffee-like aroma can be improved, and have completed the present invention. That is, the present invention is as follows.

[0010] [1] Contains soluble coffee solids; (a) to (d) below (a) the beverage has a malic acid concentration of 3.10 mg / 100 mL or more; (b) The phenylacetaldehyde concentration in the beverage is 2.87 μg / 100 mL or more; (c) the beverage has a linalool concentration of 0.10 μg / 100 mL or more; (d) the beverage has a geraniol concentration of 0.05 μg / 100 mL or more; A coffee beverage comprising any one of the above. [2] The coffee beverage of [1] above, in which the ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more. [3] The coffee beverage of [1] or [2] above, in which the ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.09 or more. [4] A coffee beverage according to any one of [1] to [3] above, in which the ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.003 or more. [5] The coffee beverage according to any one of [1] to [4] above, wherein the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.002 or more. [6] The coffee beverage according to any one of [1] to [5] above, wherein the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more. [7] An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising: Contains soluble coffee solids, Below (a') to (d') (a') the content of malic acid is an amount such that the concentration of malic acid in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 3.10 mg / 100 mL or more; (b') the content of phenylacetaldehyde is an amount such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.87 μg / 100 mL or more; (c') the content of linalool is such that the linalool concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg / 100 mL or more; (d') the content of geraniol is an amount such that the geraniol concentration in a coffee beverage obtained by mixing the composition for instant coffee beverage with a liquid is 0.05 μg / 100 mL or more; 1. A composition for an instant coffee beverage, comprising: [8] The instant coffee beverage composition according to [7], wherein the content of malic acid is an amount such that the ratio of the malic acid concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more. [9] The instant coffee beverage composition according to [7] or [8] above, wherein the phenylacetaldehyde content is an amount such that the ratio of the phenylacetaldehyde concentration to the caffeine concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.09 or more.

[10] Any of the instant coffee beverage compositions [7] to [9], wherein the linalool content is such that the ratio of the linalool concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.003 or more.

[11] The composition for an instant coffee beverage according to any one of [7] to

[10] above, wherein the geraniol content is such that the ratio of the geraniol concentration to the caffeine concentration in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.002 or more.

[12] The composition for an instant coffee beverage according to any of the above [7] to

[11] , wherein the content of malic acid and the content of phenylacetaldehyde are such that the ratio of the concentration of phenylacetaldehyde to the concentration of malic acid in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more.

[13] (a) to (d) below (a) the beverage has a malic acid concentration of 3.10 mg / 100 mL or more; (b) The phenylacetaldehyde concentration in the beverage is 2.87 μg / 100 mL or more; (c) the beverage has a linalool concentration of 0.10 μg / 100 mL or more; (d) the beverage has a geraniol concentration of 0.05 μg / 100 mL or more; 1. A method for producing a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol so that the coffee beverage satisfies any one of the following requirements:

[14] To improve the desirable acidity and aroma of coffee beverages, (a) to (d) below (a) the beverage has a malic acid concentration of 3.10 mg / 100 mL or more; (b) The phenylacetaldehyde concentration in the beverage is 2.87 μg / 100 mL or more; (c) the beverage has a linalool concentration of 0.10 μg / 100 mL or more; (d) the beverage has a geraniol concentration of 0.05 μg / 100 mL or more; 13. A method for improving the flavor of a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol so as to obtain any one of the following flavor improving methods. Effect of the Invention

[0011] According to the present invention, it is possible to obtain a highly palatable coffee beverage having an improved preferable acidity and a gorgeous coffee-like aroma, and a composition for an instant coffee beverage which enables the easy preparation of the coffee beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] In the present invention and this specification, an "instant coffee beverage composition" (sometimes abbreviated as "IC beverage composition") means a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a coffee beverage. The IC beverage composition may be a solid such as a powder or granules, or it may be a liquid.

[0013] In the present invention and the specification of this application, "powder" means particulate matter (composed of many solid particles with different size distributions, and there is some interaction between individual particles). Further, "granule" is an aggregate of particles (granular granulated products) granulated from powder. Powder includes granules.

[0014] In the present invention and the specification of this application, "ppm" and "ppb" mean "mass ppm (0.0001 mass%)" and "mass ppb (0.0000001 mass%)", respectively.

[0015] In the present invention and the specification of this application, "X1 to X2 (X1 and X2 are real numbers satisfying X1 < X2)" means a numerical range of "X1 or more and X2 or less".

[0016] In the present invention, malic acid, phenylacetaldehyde, linalool, and geraniol are used as flavor improvers, and by adjusting the concentration of these flavor improvers in coffee beverages to a predetermined concentration or more, both a preferable sour taste and a coffee-like fragrant aroma are improved. Hereinafter, unless otherwise specified, the "flavor improving effect" means the effect of improving both a preferable sour taste and a coffee-like fragrant aroma of coffee beverages by any one of malic acid, phenylacetaldehyde, linalool, or geraniol.

[0017] The coffee beverage according to the present invention is a coffee beverage in which the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol in the beverage is adjusted to a predetermined concentration or more, and both a preferable sour taste and a coffee-like fragrant aroma are improved. Specifically, the coffee beverage according to the present invention contains soluble coffee solids and is characterized by any one of the following (a) to (d). (a) The malic acid concentration of the beverage is 3.10 mg / 100 mL or more. (b) The phenylacetaldehyde concentration of the beverage is 2.87 μg / 100 mL or more. (c) The beverage has a linalool concentration of 0.10 μg / 100 mL or greater. (d) The beverage has a geraniol concentration of 0.05 μg / 100 mL or greater.

[0018] The coffee beverage according to the present invention is a coffee beverage that satisfies at least one of the above (a) to (d). The coffee beverage according to the present invention may be a coffee beverage that satisfies two or more of the above (a) to (d), and is preferably a coffee beverage that satisfies all of the above (a) to (d).

[0019] The soluble coffee solids used as raw materials are soluble solids contained in an extract (hereinafter sometimes referred to as "coffee extract") extracted with hot water from roasted coffee beans. The soluble coffee solids used as raw materials may be solids extracted from one type of roasted raw coffee beans, or may be solids extracted from two or more varieties of roasted coffee beans. When the soluble coffee solids used as raw materials are solids extracted from two or more types of roasted raw coffee beans, the soluble coffee solids may be prepared from a mixture of multiple types of roasted raw coffee beans, or the soluble coffee solids prepared from each roasted coffee bean may be mixed. In the present invention and the present specification, "using a specific variety of coffee beans as the main raw material" means that 50% by mass or more of the roasted coffee beans used as raw materials are roasted beans of the specific variety of coffee beans.

[0020] The raw coffee beans are not particularly limited, and may be, for example, any of the following varieties: Arabica, Robusta (Canephora), and Liberica, or varieties derived from these varieties (e.g., Typica, Bourbon, Caturra, Mundo Novo, Catuai, Catimor, Verida Colombia, etc.).

[0021] The roasting of raw coffee beans and the hot water extraction from the roasted coffee beans can be appropriately selected from various known extraction methods, such as the drip method using paper or flannel, the method using steam pressure such as the siphon type or percolator type, the high-pressure extraction method using an espresso machine, the French press method, the aeropress method, and the high-temperature high-pressure extraction method such as the multi-stage extraction method or the countercurrent continuous extraction method. The amount of hot water used during extraction affects the extraction efficiency and the composition of the obtained coffee extract. For example, the amount of hot water that can be used during extraction can be 2, 4, 6, 8, 10, 12, or 14 times the weight of the coffee beans.

[0022] The soluble coffee solids, which are powders or water-soluble, can be produced by a conventional method, and commercially available products may be used. For example, a powder of only the soluble coffee solids (instant coffee (IC) powder) can be obtained by extracting the soluble solids from roasted coffee beans using hot water and drying the resulting extract. Methods for drying the extract include freeze drying, spray drying, and vacuum drying. In addition, the extract from the coffee beans may be concentrated as necessary before drying. The concentration method can be a commonly used concentration method such as a thermal concentration method, a freeze concentration method, or a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane.

[0023] Malic acid is a type of organic acid contained in soluble coffee solids, and is found in large amounts in coffee extracts prepared from Arabica beans, particularly in coffee extracts prepared from lightly roasted Arabica beans. By adjusting the malic acid concentration of a coffee beverage to 3.10 mg / 100 mL or more, the juicy acidity is enhanced, improving the desired acidity, and the gorgeous aroma is also enhanced. The fact that not only the acidity but also the gorgeous aroma can be enhanced by increasing the concentration of malic acid in a coffee beverage was discovered for the first time by the present inventors.

[0024] The malic acid concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 3.10 mg / 100 mL or more. The malic acid concentration of the coffee beverage according to the present invention is preferably 4.00 mg / 100 mL or more, more preferably 10.00 mg / 100 mL or more, even more preferably 15.00 mg / 100 mL or more, and even more preferably 20.00 mg / 100 mL or more. In addition, since the sourness derived from malic acid is unlikely to cause an unpleasant taste in the coffee beverage, the malic acid concentration of the coffee beverage according to the present invention is preferably 180 mg / 100 mL or less, more preferably 150 mg / 100 mL or less, even more preferably 120 mg / 100 mL or less, and even more preferably 100 mg / 100 mL or less.

[0025] From the standpoint of a taste balance characteristic of a coffee beverage, the coffee beverage according to the present invention preferably has a ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter referred to as the "malic acid / caffeine ratio") of 0.100 or more, more preferably 0.150 or more, even more preferably 0.200 or more, and even more preferably 0.300 or more. Furthermore, the malic acid / caffeine ratio of the coffee beverage according to the present invention is preferably 3.200 or less, more preferably 3.000 or less, and even more preferably 2.500 or less.

[0026] The concentration of malic acid in a coffee beverage can be measured, for example, by high performance liquid chromatography (HPLC), particularly by a post-column method using BTB (bromothymol blue). The concentration of malic acid in a coffee beverage can also be calculated from the malic acid content in each ingredient used in the production of the beverage and the blending amount of the ingredient.

[0027] Phenylacetaldehyde is an aroma component with a sweet aroma like honey or hyacinth, and is one of the aroma components contained in coffee extract. When phenylacetaldehyde is added to a coffee extract, a refreshing citrus aroma is felt. By adjusting the phenylacetaldehyde concentration of a coffee beverage to 2.87 μg / 100 mL or more, the refreshing citrus aroma is enhanced and the gorgeous aroma is improved, and the preferable acidity is also enhanced. The fact that not only the gorgeous aroma but also the preferable acidity can be improved by increasing the concentration of phenylacetaldehyde in a coffee beverage was discovered for the first time by the present inventors.

[0028] The phenylacetaldehyde concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 2.87 μg / 100 mL or more. The phenylacetaldehyde concentration of the coffee beverage according to the present invention is preferably 3.00 μg / 100 mL or more, more preferably 4.00 μg / 100 mL or more, even more preferably 6.00 μg / 100 mL or more, and even more preferably 7.00 μg / 100 mL or more. In addition, since the flavor derived from phenylacetaldehyde is unlikely to become an unpleasant taste in the coffee beverage, the phenylacetaldehyde concentration in the coffee beverage is, for example, preferably 90 μg / 100 mL or less, more preferably 80 μg / 100 mL or less.

[0029] In terms of a taste balance characteristic of a coffee beverage, the coffee beverage of the present invention preferably has a ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter referred to as the "phenylacetaldehyde / caffeine ratio") of 0.09 or more, more preferably 0.120 or more, and even more preferably 0.200 or more. Furthermore, the phenylacetaldehyde / caffeine ratio of the coffee beverage of the present invention is preferably 2.20 or less, more preferably 1.80 or less, and even more preferably 1.00 or less.

[0030] The phenylacetaldehyde concentration in a coffee beverage can be measured, for example, by gas chromatography-mass spectrometry (GC / MS), and can be calculated from the phenylacetaldehyde content in each ingredient used in the production of the beverage and the blending amount of the ingredient.

[0031] Linalool is an aroma component with a scent like lavender, rosewood, bergamot, and sweet orange, and is one of the aroma components contained in coffee extract. When linalool is added to coffee extract, a refreshing citrus aroma is felt. By adjusting the linalool concentration of the coffee beverage to 0.10 μg / 100 mL or more, the refreshing citrus aroma is enhanced and the gorgeous aroma is improved, and the preferable acidity is also enhanced. The inventors of the present application have found for the first time that by increasing the concentration of linalool in a coffee beverage, not only the gorgeous aroma but also the preferable acidity can be improved.

[0032] Linalool concentration of the coffee beverage of the present invention is not particularly limited as long as it is 0.10μg / 100mL or more. Linalool concentration of the coffee beverage of the present invention is preferably 0.20μg / 100mL or more, more preferably 0.50μg / 100mL or more, more preferably 1.00μg / 100mL or more, and even more preferably 10.00μg / 100mL or more. In addition, since the flavor derived from linalool is unlikely to become an unpleasant taste of the coffee beverage, the linalool concentration in the coffee beverage is, for example, preferably 40μg / 100mL or less, more preferably 30μg / 100mL or less, and even more preferably 20μg / 100mL or less.

[0033] In terms of the taste balance characteristic of a coffee beverage, the coffee beverage according to the present invention preferably has a ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter, the "linalool / caffeine ratio") of 0.003 or more, more preferably 0.004 or more, and even more preferably 0.010 or more. The linalool / caffeine ratio of the coffee beverage according to the present invention is preferably 0.800 or less, more preferably 0.700 or less, and even more preferably 0.500 or less.

[0034] The linalool concentration in the coffee beverage can be measured, for example, by gas chromatography-mass spectrometry (GC / MS method). The linalool concentration in the coffee beverage can be calculated from the linalool content contained in each raw material used in the production of the beverage and the blending amount of the raw material.

[0035] Geraniol is an aroma component with a rose-like scent similar to linalool, and is one of the aroma components contained in coffee extract. When geraniol is added to coffee extract, a refreshing citrus scent is felt. By adjusting the geraniol concentration of the coffee beverage to 0.05 μg / 100 mL or more, the refreshing citrus scent is enhanced and the gorgeous scent is improved, and the preferable acidity is also enhanced. The inventors of the present application were the first to discover that not only the gorgeous scent but also the preferable acidity can be improved by increasing the concentration of geraniol in the coffee beverage.

[0036] The geraniol concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 0.05 μg / 100 mL or more. The geraniol concentration of the coffee beverage according to the present invention is preferably 0.10 μg / 100 mL or more, more preferably 0.20 μg / 100 mL or more, even more preferably 0.50 μg / 100 mL or more, and even more preferably 1.00 μg / 100 mL or more. In addition, since the flavor derived from geraniol is unlikely to become an unpleasant taste in the coffee beverage, the geraniol concentration in the coffee beverage is, for example, preferably 40 μg / 100 mL or less, more preferably 30 μg / 100 mL or less, and even more preferably 20 μg / 100 mL or less.

[0037] In terms of a coffee beverage according to the present invention, from the standpoint of a taste balance characteristic of a coffee beverage, the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter referred to as the "geraniol / caffeine ratio") is preferably 0.002 or more, more preferably 0.003 or more, and even more preferably 0.005 or more. Furthermore, the geraniol / caffeine ratio of the coffee beverage according to the present invention is preferably 1.800 or less, more preferably 1.600 or less, and even more preferably 1.200 or less.

[0038] The geraniol concentration in a coffee beverage can be measured, for example, by gas chromatography-mass spectrometry (GC / MS), and can be calculated from the geraniol content in each ingredient used in the production of the beverage and the blending amount of the ingredient.

[0039] For example, when a coffee beverage according to the present invention satisfies the above (a) and (b), in order to obtain a greater flavor improvement effect, the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the coffee beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) (hereinafter referred to as the "phenylacetaldehyde / malic acid ratio") is preferably 0.2 or more, and more preferably 0.3 or more. Furthermore, the phenylacetaldehyde / malic acid ratio of the coffee beverage according to the present invention is preferably 2.5 or less, more preferably 1.5 or less, even more preferably 1.0 or less, and even more preferably 0.8 or less.

[0040] Malic acid, phenylacetaldehyde, linalool, and geraniol are all components contained in roasted coffee beans, and are also contained in coffee extract. That is, malic acid, phenylacetaldehyde, linalool, and geraniol are components that constitute soluble coffee solids. When the coffee beverage according to the present invention satisfies the above (a), the malic acid in the coffee beverage may be derived only from the soluble coffee solids, or may contain ingredients derived from materials other than the soluble coffee solids. Similarly, when the coffee beverage according to the present invention satisfies the above (b), the phenylacetaldehyde in the coffee beverage may be derived only from the soluble coffee solids, or may contain ingredients derived from materials other than the soluble coffee solids. When the coffee beverage according to the present invention satisfies the above (c), the linalool in the coffee beverage may be derived only from the soluble coffee solids, or may contain ingredients derived from materials other than the soluble coffee solids. When the coffee beverage of the present invention satisfies the above-mentioned (d), the geraniol in the coffee beverage may be derived only from soluble coffee solids, or may contain geraniol derived from ingredients other than the soluble coffee solids.

[0041] In addition to the soluble coffee solids, the coffee beverage of the present invention may contain ingredients that are generally included in coffee beverages, such as ingredients that impart a milk flavor (hereinafter, sometimes referred to as milk ingredients), sweeteners, flavorings (excluding phenylacetaldehyde, linalool, and geraniol), antioxidants, pH adjusters, thickeners, emulsifiers, etc.

[0042] The flavor improving effect of malic acid, phenylacetaldehyde, linalool, or geraniol is also exhibited in the presence of milk ingredients. Therefore, the coffee beverage according to the present invention preferably contains a milk ingredient in addition to the soluble coffee solids. Examples of the milk ingredient include milk, creaming powder, and vegetable milk. Only one type of these milk ingredients may be contained, or two or more types may be contained in combination.

[0043] Examples of milk include whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, lactose, fresh cream, butter, etc. Note that whole milk powder and skim milk powder are obtained by removing moisture from cow's milk (whole fat milk) or skim milk by spray drying or the like, drying, and powdering the resulting product.

[0044] Creaming powder can be produced by selecting, for example, edible oils and fats such as coconut oil, hardened coconut oil, palm oil, hydrogenated palm oil, palm kernel oil, hydrogenated palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, rice oil, safflower oil (safflower oil), sunflower oil, medium chain fatty acid triglyceride, milk fat, beef tallow, lard, etc.; carbohydrates such as sucrose, glucose, starch hydrolysate, etc.; other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, emulsifier, etc. according to the desired quality characteristics, mixing these raw materials in water, and then forming an oil-in-water emulsion (O / W emulsion) using an emulsifier or the like, and then removing water. As a method for removing water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation, etc. can be selected and performed. The obtained creaming powder may be classified, granulated, pulverized, etc. as necessary.

[0045] Examples of plant-based milk include legume milk, nut milk, and grain milk. Examples of legume milk include soy milk and peanut milk. Examples of nut milk include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, and pecan nut milk. Examples of grain milk include rice milk and oat milk. These milks and plant-based milks can be produced by conventional methods.

[0046] The coffee beverage according to the present invention may contain a sweetener in addition to the soluble coffee solids, and it is also preferable to contain a milk ingredient and a sweetener. The sweetener may be one type only, or two or more types may be combined. Examples of sweeteners include sugars such as sucrose, oligosaccharides, glucose, fructose, and fructose glucose liquid sugar, sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup, high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin, and stevia. Sucrose may be granulated sugar, powdered sugar, or sucrose-type liquid sugar.

[0047] Examples of the flavoring include coffee flavoring, milk flavoring, etc. In addition, flavorings that are generally added to flavored coffee, such as cinnamon, caramel, chocolate, honey, etc., are also preferably used.

[0048] Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), sodium erythorbate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.

[0049] Examples of pH adjusters include organic acids such as citric acid, acetic acid, lactic acid, malic acid, tartaric acid, gluconic acid, etc. (excluding succinic acid), inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), carbon dioxide, etc.

[0050] Examples of thickeners include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, indigestible dextrin, dietary fibers such as pectin, guar gum and carrageenan, and proteins such as casein.

[0051] Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, polyglycerin ester, etc.; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate, sorbitan monooleate, etc.; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol oleate, etc.; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, sucrose oleate, etc.; and lecithin-based emulsifiers such as lecithin and lecithin enzymatic hydrolysates.

[0052] The coffee beverage according to the present invention can be prepared, for example, by using as a raw material a soluble coffee solids component capable of producing a coffee beverage satisfying any one of the above (a) to (d) by dissolving it in an edible liquid such as water. The soluble coffee solids component capable of producing a coffee beverage satisfying any one of the above (a) to (d) may be prepared from one type of roasted coffee beans, or may be prepared from two or more types of roasted coffee beans.

[0053] The contents of malic acid, phenylacetaldehyde, linalool, and geraniol in the soluble coffee solids depend on the raw coffee beans (type, place of origin, cultivation method, etc.), roasting degree, roasting protocol, hot water extraction method and conditions, etc. For example, when Arabica coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher malic acid concentration than when Robusta coffee beans are used as the raw material. In addition, when lightly roasted coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher malic acid concentration than when darkly roasted coffee beans are used as the raw material. In addition, when Ethiopian Arabica coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher content of aroma components such as linalool than when Arabica coffee beans from other producing regions are used as the raw material.

[0054] Therefore, by appropriately adjusting the green coffee beans, roasting degree, roasting protocol, hot water extraction method and conditions, etc., it is possible to obtain a soluble coffee solids that can be used to produce a coffee beverage that satisfies any of the above (a) to (d). In addition, by mixing two or more types of soluble coffee solids in an appropriate ratio, it is also possible to prepare a soluble coffee solids that can be used to produce a coffee beverage that satisfies any of the above (a) to (d).

[0055] The coffee beverage according to the present invention can also be produced by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to the soluble coffee solids. The malic acid, phenylacetaldehyde, linalool, or geraniol used as the raw material is preferably a synthetic product or a refined product, more preferably one with a low content of impurities. Commercially available products may be used as they are. In addition, a flavor composition containing phenylacetaldehyde, linalool, or geraniol may be added to the coffee beverage. Other aroma components contained in the flavor composition are not particularly limited as long as they do not impair the flavor improving effect of phenylacetaldehyde, linalool, or geraniol.

[0056] The coffee beverage according to the present invention may be made using a coffee extract extracted from roasted coffee beans, i.e., an extract in which soluble coffee solids are dissolved, as is, or may be made using IC powder obtained by powdering only the soluble coffee solids from the extract. When IC powder is used as a raw material, the powder may be used as is, or an aqueous solution prepared by dissolving the powder in an edible liquid may be used as the raw material. Examples of such edible liquid include water, milk such as cow's milk, and vegetable milk.

[0057] When a coffee extract is used as a raw material, the coffee beverage according to the present invention can be produced, for example, by adding and dissolving other ingredients as necessary to a coffee extract extracted from roasted coffee beans with hot water, or by diluting the coffee extract with an edible liquid. When a coffee extract that satisfies any of the above (a) to (d) is used as a raw material, the coffee beverage according to the present invention can be produced by adding other ingredients as necessary to the coffee extract. When a coffee extract that can satisfy any of the above (a) to (d) by diluting it with an edible liquid is used as a raw material, the coffee beverage according to the present invention can be produced by adding an appropriate amount of an edible liquid and other ingredients as necessary to the coffee extract. The coffee extract that satisfies any of the above (a) to (d) as is or by appropriate dilution may be one type of coffee extract, or a mixture of two or more types of coffee extracts. When a coffee extract that does not satisfy any of the above (a) to (d) is used as a raw material, the coffee beverage of the present invention can be produced by adding an appropriate amount of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to the coffee extract, and further adding other raw materials as necessary.

[0058] In the case where an IC powder made of soluble coffee solids capable of producing a coffee beverage satisfying any one of the above (a) to (d) is used as a raw material, the coffee beverage of the present invention can also be produced by dissolving or diluting the IC powder with an edible liquid, and then adding other raw materials as necessary. Instead of the IC powder, an IC beverage composition prepared by blending various raw materials with the IC powder may be used. For example, the coffee beverage of the present invention can also be produced by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to the IC powder, and further adding other raw materials as necessary to prepare an IC beverage composition, and dissolving or diluting the composition in an edible liquid. The IC beverage composition can be obtained by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to an IC beverage composition produced by various known production methods or production methods appropriately modified therefrom.

[0059] The coffee beverage according to the present invention can also be produced by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to a coffee beverage that does not satisfy any of the above (a) to (d) or to a coffee beverage obtained by dissolving or diluting an IC beverage composition for preparing a coffee beverage that does not satisfy the above (a) to (d) with water or milk so as to satisfy any of the above (a) to (d). For example, one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol may be added to a commercially available coffee beverage, or one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol may be added to a coffee beverage obtained by dissolving or diluting a commercially available IC beverage composition with water or milk. Even in the case of coffee beverages prepared using a wide variety of raw materials and compositions, by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol and adjusting the beverage to satisfy any one of (a) to (d) above, the desired acidity and the gorgeous coffee-like aroma can be improved.

[0060] It is an effect specific to phenylacetaldehyde, linalool, and geraniol that they have the effect of improving both the favorable acidity and the gorgeous aroma of coffee, despite not having an acidity. Similarly, it is an effect specific to malic acid that they have the effect of improving both the favorable acidity and the gorgeous aroma of coffee, despite not having an acidity. For example, furfuryl methyl sulfide is an aroma component with a sulfur smell, a type of aroma component that is contained in large amounts in coffee extracts of dark roasted beans, and is a characteristic component of the roasted aroma of coffee. By adjusting the furfuryl methyl sulfide concentration of the coffee beverage to 1.90 μg / 100 mL or more, the roasted aroma is enhanced and the aroma is improved, but the effect of improving the acidity is not obtained.

[0061] The concentration of furfuryl methyl sulfide in the coffee beverage is preferably 2.00 μg / 100 mL or more, more preferably 2.30 μg / 100 mL or more, still more preferably 3.00 μg / 100 mL or more, and even more preferably 4.00 μg / 100 mL or more. From the point that the flavor derived from furfuryl methyl sulfide is less likely to become an off-flavor of the coffee beverage, the concentration of furfuryl methyl sulfide in the coffee beverage is preferably, for example, 100 μg / 100 mL or less, more preferably 50 μg / 100 mL or less, and still more preferably 10 μg / 100 mL or less. From the point of the taste balance characteristic of a coffee beverage, the ratio of the concentration of furfuryl methyl sulfide to the caffeine concentration in the coffee beverage ([concentration of furfuryl methyl sulfide (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter, "furfuryl methyl sulfide / caffeine ratio") is preferably 0.043 or more, more preferably 0.050 or more, still more preferably 0.075 or more, and even more preferably 0.100 or more. The furfuryl methyl sulfide / caffeine ratio of the coffee beverage is preferably 3.5 or less, more preferably 2.0 or less, and still more preferably 0.50 or less. The concentration of furfuryl methyl sulfide in the coffee beverage can be calculated from the furfuryl methyl sulfide content contained in each raw material used in the production of the beverage and the blending amount of the raw material. By optimizing the concentration of malic acid together with the concentration of furfuryl methyl sulfide in the coffee beverage, both the aroma and the preferable sour taste can be improved. From the point that a higher improvement effect can be obtained, it is preferable that the concentration of malic acid in the coffee beverage is 4.0 to 55 mg / 100 mL and the concentration of furfuryl methyl sulfide is 0.5 to 10 μg / 100 mL. The same applies to the composition for IC beverage.

[0062] <Composition for IC beverage> The IC beverage composition according to the present invention contains soluble coffee solids and is an IC beverage composition for mixing with an edible liquid to prepare a coffee beverage that is any one of the above (a) to (d). Specifically, the IC beverage composition according to the present invention is an IC beverage composition for mixing with an edible liquid to prepare a coffee beverage, which contains soluble coffee solids and is further characterized by being any one of the following (a') to (d'): (a') The content of malic acid is an amount such that the concentration of malic acid in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid is 3.10 mg / 100 mL or more. (b') The phenylacetaldehyde content is an amount such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.87 μg / 100 mL or more. (c') The linalool content is an amount such that the linalool concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg / 100 mL or more. (d') The geraniol content is an amount such that a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid has a geraniol concentration of 0.05 μg / 100 mL or more.

[0063] The content of malic acid in the IC beverage composition of the present invention is preferably such that the malic acid concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 4.00 mg / 100 mL or more, more preferably 10.00 mg / 100 mL or more, even more preferably 15.00 mg / 100 mL or more, and even more preferably 20.00 mg / 100 mL or more. The content of malic acid in the IC beverage composition of the present invention is preferably such that the malic acid concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 180 mg / 100 mL or less, more preferably 150 mg / 100 mL or less, even more preferably 120 mg / 100 mL or less, and even more preferably 100 mg / 100 mL or less.

[0064] The content of malic acid in the IC beverage composition of the present invention is preferably an amount such that the malic acid / caffeine ratio ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.100 or more, more preferably an amount such that the malic acid / caffeine ratio is 0.150 or more, even more preferably an amount such that the malic acid / caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.200 or more, more preferably an amount such that the malic acid / caffeine ratio is 3.200 or less, more preferably an amount such that the malic acid / caffeine ratio is 3.000 or less, and even more preferably an amount such that the malic acid / caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 2.500 or less.

[0065] The content of phenylacetaldehyde in the IC beverage composition of the present invention is preferably such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 3.00 μg / 100 mL or more, more preferably 4.00 μg / 100 mL or more, even more preferably 6.00 μg / 100 mL or more, and even more preferably 7.00 μg / 100 mL or more. The content of phenylacetaldehyde in the IC beverage composition of the present invention is preferably such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 90 μg / 100 mL or less, more preferably 80 μg / 100 mL or less.

[0066] The content of phenylacetaldehyde in the IC beverage composition according to the present invention is preferably an amount such that the phenylacetaldehyde / caffeine ratio ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.09 or more, more preferably 0.120 or more, and even more preferably 0.200 or more. The content of phenylacetaldehyde in the IC beverage composition according to the present invention is preferably an amount such that the phenylacetaldehyde / caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 2.200 or less, more preferably 2.000 or less, even more preferably 1.800 or less, and even more preferably 1.000 or less.

[0067] The content of linalool in the IC beverage composition of the present invention is preferably such that the linalool concentration in the coffee beverage obtained by mixing the IC beverage composition with liquid is 0.20μg / 100mL or more, more preferably such that the amount is 0.50μg / 100mL or more, more preferably such that the amount is 1.00μg / 100mL or more, and even more preferably such that the amount is 10.00μg / 100mL or more.In addition, the content of linalool in the IC beverage composition of the present invention is preferably such that the linalool concentration in the coffee beverage obtained by mixing the IC beverage composition with liquid is 40μg / 100mL or less, more preferably such that the amount is 30μg / 100mL or less, and even more preferably such that the amount is 20μg / 100mL or less.

[0068] The content of linalool in the IC beverage composition according to the present invention is preferably such that the linalool / caffeine ratio ([linalool concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.003 or more, more preferably 0.004 or more, and even more preferably 0.010 or more. In addition, the content of linalool in the IC beverage composition according to the present invention is preferably such that the linalool / caffeine ratio in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.800 or less, more preferably 0.700 or less, and even more preferably 0.500 or less.

[0069] The content of geraniol in the IC beverage composition of the present invention is preferably such that the geraniol concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.10 μg / 100 mL or more, more preferably such that the geraniol concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.20 μg / 100 mL or more, even more preferably such that the geraniol concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 40 μg / 100 mL or less, more preferably such that the geraniol concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 30 μg / 100 mL or less, and even more preferably such that the geraniol concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 20 μg / 100 mL or less.

[0070] The content of geraniol in the IC beverage composition of the present invention is preferably an amount such that the geraniol / caffeine ratio ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.002 or more, more preferably 0.003 or more, and even more preferably 0.005 or more. Furthermore, the content of geraniol in the IC beverage composition of the present invention is preferably an amount such that the geraniol / caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 1.800 or less, more preferably 1.600 or less, and even more preferably 1.200 or less.

[0071] When a coffee beverage prepared from the IC beverage composition of the present invention satisfies the above (a) and (b), in order to obtain a higher flavor improving effect, the contents of malic acid and phenylacetaldehyde in the IC beverage composition of the present invention are preferably such that the phenylacetaldehyde / malic acid ratio ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) of the coffee beverage is 0.2 or more, and more preferably 0.3 or more. Furthermore, the contents of malic acid and phenylacetaldehyde in the IC beverage composition of the present invention are preferably such that the phenylacetaldehyde / malic acid ratio of the coffee beverage is 2.5 or less, more preferably 1.5 or less, even more preferably 1.0 or less, and even more preferably 0.8 or less.

[0072] The soluble coffee solids, malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials for the IC beverage composition can be the same as those used as raw materials in the coffee beverage of the present invention described above.

[0073] Malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials may be in powder form or liquid form. Examples of liquids include those dissolved in water, alcohols, glycerins, oils and fats, or a mixed solvent thereof. From the viewpoint of ease of use, malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials are preferably in powder form. In addition, malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials are preferably synthetic products or refined products, and those with a low content of impurities are more preferable. Commercially available products may be used as they are.

[0074] As the raw materials, phenylacetaldehyde, linalool, and geraniol may be used as flavorings in which phenylacetaldehyde, linalool, and geraniol are fixed in powder form. The powder is selected from starch hydrolysates such as dextrin, sugars such as maltose and trehalose, and dietary fibers such as indigestible dextrin. If necessary, protein such as casein may be further added.

[0075] In the production of the IC beverage composition according to the present invention, in addition to the soluble coffee solids, other ingredients can be used depending on the desired quality characteristics. Such other ingredients include powders that can be blended into instant coffee beverages, such as milk ingredients, sweeteners, flavorings (excluding phenylacetaldehyde, linalool, and geraniol), antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, and flow improvers. The milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, and the like can be appropriately selected from those listed above.

[0076] Examples of the excipient and binder include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, proteins such as casein, etc. The excipient and binder are also used as carriers during granulation. As the flow improver, processing preparations such as fine silicon oxide and tricalcium phosphate may be used.

[0077] The IC beverage composition is produced by mixing the soluble coffee solids and, if necessary, other ingredients. The order of mixing is not particularly limited, and all the ingredients may be mixed simultaneously or sequentially.

[0078] The IC beverage composition according to the present invention may be in a solid form such as a powder, or may be in a liquid form. When all the raw materials are in powder form, the powdered IC beverage composition is produced by mixing all the raw materials as they are. When the soluble coffee solids are in liquid form (aqueous solution), the liquid IC beverage composition is produced by adding other raw materials to the soluble coffee solids and dissolving them. Alternatively, the liquid IC beverage composition can be produced by producing a powdered IC beverage composition and then dissolving it in an edible liquid.

[0079] The IC beverage composition of the present invention can be individually packaged in a small pouch or the like so that a single serving is consumed, or it can be packaged in a container such as a bottle so that several servings are consumed by shaking the beverage out of the container or taking it out with a spoon when used.

[0080] The individually packaged type is a stick-shaped aluminum pouch or a one-portion cup that is filled with the contents for one cup of coffee drink, and the contents can be taken out by opening the container and pushing it out with your fingers. The individually packaged type has the advantage of being easy to handle and hygienic, as each cup is sealed. EXAMPLES

[0081] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[0082] <Measurement of Malic Acid> The content of malic acid in coffee extracts and coffee beverages was measured by HPLC and a post-column method using BTB.

[0083] <Caffeine Measurement> The caffeine content in the coffee extract and coffee beverage was measured by HPLC.

[0084] <Measurement of linalool, geraniol, and furfuryl methyl sulfide> The contents of linalool, geraniol, and furfuryl methyl sulfide in coffee extracts and coffee beverages were measured by GC / MS under the following measurement conditions.

[0085] (GC / MS equipment) System: GCMS-QP2020 (Shimadzu Corporation) Multi-function autosampler: AOC-6000plus (Shimadzu Corporation) (GC Department) Column: InertCap Pure-WAX (60 m, film thickness 0.25 μm, inner diameter 0.25 mm) Injection volume: 1μL Vaporization chamber temperature: 250℃ Injection mode: splitless Purge flow rate: 3.0mL / min Control mode: constant pressure (83.5kPa) Column oven temperature: 50°C Column oven program: 50°C (5 min) → 10°C / min → 250°C (10 min) (MS Department) Interface temperature: 240℃ Ion source temperature: 200℃ Ionization method: EI Measurement mode: Scan Event duration: 0.3 seconds (SPME) SPME fiber: PDMS (phase thickness 100 μm, outer diameter 1.1 mm) Conditioning temperature: 270℃ Preconditioning time: 5 minutes Incubation temperature: 60°C (40°C for furfuryl methyl sulfide) Incubation time: 8 minutes Stirring speed: 250rpm Sample extraction time: 30 minutes Sample elution time: 2 min (3 min for furfuryl methyl sulfide) (250°C)

[0086] (Standard solution) Internal standard solution (IS): 2,3-dimethoxytoluene (DMT) = 145 mg / L Standard solution: Geraniol = 924 mg / L, Linalool = 878 mg / L, Furfuryl methyl sulfide = 1570 mg / L (ethanol) Standard solution: Geraniol and linalool = 0.002 mg / L, 0.004 mg / L (500,000 or 250,000 times dilution of the original standard solution), Furfuryl methyl sulfide = 1.57 μg / L (1000 times dilution of the original standard solution) Preparation method: 3.5 g of NaCl, 10 mL of the standard solution, and 10 μL of the internal standard solution were added to an HS vial. (IC sample) Preparation method: 3.5 g of NaCl and 125 mg of IC sample (recorded actual value) were weighed into an HS vial, and 10 mL of H2O and 10 μL of internal standard solution were added to prepare the solution.

[0087] The concentration of each compound was calculated from the peak area ratio of the chromatograph. Specifically, the peak area ratio with respect to the internal standard (DMT) was calculated from the chromatogram of the standard solution, and a calibration curve was created from the standard concentration. The peak tops of each compound were m / z69 for geraniol, m / z71 for linalool, m / z81 for furfuryl methyl sulfide, and m / z152 for DMT. The peak area ratio of each compound was calculated from the chromatogram of the sample, and the concentration of each compound in the sample was calculated based on the calibration curve. The peak tops of each compound were m / z 69 for geraniol, m / z 71 for linalool, m / z 81 for furfuryl methyl sulfide, and m / z 152 for DMT. The concentration of each compound was measured by two calibration points on the low concentration side (only furfuryl methyl sulfide, one calibration point), and calculated by N=1 analysis.

[0088] <Measurement of phenylacetaldehyde> The content of phenylacetaldehyde in coffee extracts and coffee beverages was measured by GC / MS under the following measurement conditions.

[0089] (MPS-TDU) Purge temperature (agitation): 80°C (incubation for 10 minutes) Trap temperature: 25℃ Purge volume: 60mL (10mL / min) Drying temperature: 40℃ Dry capacity: 900mL (50mL / min) Trap adsorbent: Tenax TA TDU: 40℃→260℃ (720℃ / min, hold for 5 min) CIS: 10℃ (0.5 min) → 260℃ (12℃ / sec, hold for 10 min) (GC-MS) GC equipment: 7890A (Agilent Technologies) MS device: 5977B (Agilent Technologies) Pressure: 194.78kPa Septum purge flow rate: 3mL / min Sample introduction: splitless mode Column: InertCap WAX-HT (0.25 μm × 0.25 mm × 60 m) Oven temperature: 35°C (5 min) → 250°C (5°C / min, hold for 10 min) Total time: 58 minutes Flow rate: 2mL / min Average linear velocity: 36.169cm / sec Constant Pressure

[0090] (Standard solution) Internal standard solution (IS): cyclohexanal = 22 mg / 100 mL Standard solution: Phenylacetaldehyde = 190mg / L Standard solution: 1.9μg / L, 19μg / L, 190μg / L Preparation method: 0.5 g of IC powder A (the commercial product used in Example 1), 100 μL of the internal standard solution, and 100 μL of the standard solution were added to a 100 mL measuring flask, and the mixture was diluted to 100 mL with ultrapure water. (IC sample) Preparation method: 0.5 g of IC sample and 100 μL of internal standard solution were added to a 100 mL measuring flask, and the mixture was diluted to 100 mL with ultrapure water.

[0091] The concentration of each compound was calculated from the peak area ratio of the chromatograph. Specifically, the peak area ratio with respect to the internal standard (cyclohexanal) was calculated from the chromatogram of the standard solution, and a calibration curve was created from the standard concentration. The peak top of each compound was m / z 91 for phenylacetaldehyde and m / z 57 for cyclohexanal. Next, the peak area ratio of each compound was calculated from the chromatogram of the sample, and the concentration of each compound in the sample was calculated based on the calibration curve. The peak top of each compound was m / z 91 for phenylacetaldehyde and m / z 57 for cyclohexanal. The concentration of each compound was determined by three calibration points on the low concentration side, N=1 analysis.

[0092] <Sensory evaluation> A sensory evaluation was conducted on each coffee beverage for its pleasant acidity, gorgeous aroma, and deliciousness. The sensory evaluation was conducted by a panel of four trained experts (five for the test group containing added furfuryl methyl sulfide) who jointly scored the beverages on a five-point scale (1 being the weakest and 5 being the strongest). The coffee beverage containing no added malic acid, phenylacetaldehyde, linalool, or geraniol was assigned a score of 1.

[0093] [Example 1] Malic acid, linalool, and geraniol were added to a commercially available IC powder (IC powder A) to investigate the effect on flavor.

[0094] 100mL of hot water was poured into 1.25g of IC powder A to prepare a coffee beverage (Test Group 1-0), which was used as a base liquid. The amounts of malic acid, linalool, geraniol, and phenylacetaldehyde shown in Tables 1 to 4 were added to this base liquid to prepare the coffee beverages of each test group. The contents of malic acid, linalool, geraniol, and caffeine in the coffee beverage of Test Group 1-0 were examined, and the malic acid concentration was 2.50mg / 100mL, the linalool concentration was 0.075μg / 100mL, and the geraniol concentration was 0.025μg / 100mL.

[0095] The produced coffee beverages were subjected to a sensory evaluation for a pleasant acidity, a gorgeous aroma, and a delicious taste. The evaluation results are shown in Tables 1 to 4.

[0096] [Table 1]

[0097] [Table 2]

[0098] [Table 3]

[0099] [Table 4]

[0100] As shown in Tables 1 to 3, malic acid, linalool, and geraniol all improved both the favorable sourness and the gorgeous aroma, and the deliciousness was also improved depending on the amount added. It was also confirmed that the flavor improvement effect of malic acid, linalool, and geraniol has an optimal amount added, and becomes weaker when the amount added is too large. Furthermore, as shown in Table 4, in test plot 1-26, in which phenylacetaldehyde was further added to test plot 1-4, both the favorable sourness and the gorgeous aroma were further improved, and in test plot 1-27, in which linalool and geraniol were further added to this test plot 1-26, both the favorable sourness, the gorgeous aroma, and the deliciousness were highly rated, and the palatability was excellent.

[0101] [Example 2] Malic acid, linalool, and geraniol were added to a milk coffee beverage containing milk to examine their effect on flavor.

[0102] Specifically, 70 mL of the coffee beverage of Test Plot 1-0 prepared in Example 1 was mixed with 30 mL of milk to prepare a milk coffee beverage (Test Plot 2-0), which was used as a base liquid. To this base liquid, malic acid, linalool, geraniol, and phenylacetaldehyde in the amounts shown in Tables 5 to 8 were added to prepare the coffee beverages of each test plot.

[0103] For each of the produced coffee beverages, a sensory evaluation was carried out for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Tables 5 to 8.

[0104] [Table 5]

[0105] [Table 6]

[0106] [Table 7]

[0107] [Table 8]

[0108] As shown in Tables 5 to 7, malic acid, linalool, and geraniol all improved both the favorable sourness and the gorgeous aroma, and the deliciousness, depending on the amount of addition. It was also confirmed that the flavor improving effect of malic acid, linalool, and geraniol has an optimal amount of addition, and becomes weaker when the amount of addition is too large. Furthermore, as shown in Table 8, test area 2-26, in which phenylacetaldehyde was further added to test area 2-4, and test area 2-27, in which linalool and geraniol were further added, were also highly rated in favorable sourness, the gorgeous aroma, and the deliciousness, and were excellent in terms of palatability. From these results, it was found that the flavor improving effect of malic acid, linalool, and geraniol can also be obtained in milk coffee beverages.

[0109] [Example 3] Phenylacetaldehyde was added to a commercially available IC powder (IC powder B) to examine its effect on flavor.

[0110] A coffee beverage (Test Group 3-0) was prepared by pouring 160 mL of hot water into 2.0 g of IC powder B, and this was used as the base liquid. The coffee beverages of each test group were prepared by adding the amount of phenylacetaldehyde shown in Table 9 to this base liquid. The phenylacetaldehyde concentration of the coffee beverage of Test Group 3-0 was 1.96 μg / 100 mL.

[0111] The coffee beverages thus produced were subjected to a sensory evaluation for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Table 9.

[0112] [Table 9]

[0113] As shown in Table 9, in coffee beverages to which phenylacetaldehyde was added, both the pleasant acidity and the gorgeous aroma were improved in a dose-dependent manner, and the taste was also improved. It was also confirmed that the flavor-improving effect of phenylacetaldehyde has an optimal dose, and that the effect weakens when too much is added.

[0114] The phenylacetaldehyde concentration in eight commercially available instant coffee powder products was measured, as well as the phenylacetaldehyde concentration (consumption concentration) of coffee beverages prepared at the concentrations recommended by each manufacturer. As a result, the average phenylacetaldehyde concentration in the powder was 1.9 ppm (minimum 1.6 ppm, maximum 2.6 ppm), and the average phenylacetaldehyde concentration in the beverage was 2.3 μg / 100 mL (minimum 1.68 μg / 100 mL, maximum 3.22 μg / 100 mL). These results confirmed that the phenylacetaldehyde concentration in typical instant coffee beverages is low.

[0115] [Example 4] Phenylacetaldehyde was added to a milk coffee beverage containing milk to examine its effect on flavor.

[0116] Specifically, 70 mL of the coffee beverage of Test Group 3-0 prepared in Example 3 was mixed with 30 mL of milk to prepare a milk coffee beverage (Test Group 4-0), which was used as the base liquid. Phenylacetaldehyde was added to this base liquid in the amount shown in Table 10 to prepare the coffee beverages of each test group.

[0117] The coffee beverages thus produced were subjected to a sensory evaluation for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Table 10.

[0118] [Table 10]

[0119] As shown in Table 10, in coffee beverages to which phenylacetaldehyde was added, both the pleasant acidity and the gorgeous aroma were improved in a dose-dependent manner, and the taste was also improved. It was also confirmed that there is an optimal amount of phenylacetaldehyde for the flavor improvement effect, and that the effect weakens when too much phenylacetaldehyde is added. These results show that the flavor improvement effect of phenylacetaldehyde can also be obtained in milk coffee beverages.

[0120] [Example 5] Malic acid, phenylacetaldehyde, linalool, and geraniol were added to a commercial coffee portion (IC portion B) to examine their effect on flavor.

[0121] 150mL of water was poured into 17g of IC portion B to prepare 100mL of coffee beverage (Test group 5-0), which was used as the base liquid. In addition, the amounts of malic acid, phenylacetaldehyde, linalool, and geraniol shown in Tables 11 to 15 were added to this base liquid to prepare the coffee beverages of each test group. The contents of malic acid, phenylacetaldehyde, linalool, geraniol, and caffeine in the coffee beverage of Test group 5-0 were examined, and the malic acid concentration was 2.16mg / 100mL, the phenylacetaldehyde concentration was 1.061μg / 100mL, the linalool concentration was 0 (below the detection limit)μg / 100mL, and the geraniol concentration was 0 (below the detection limit)μg / 100mL.

[0122] For each of the produced coffee beverages, a sensory evaluation was carried out for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Tables 11 to 15.

[0123] [Table 11]

[0124] [Table 12]

[0125] [Table 13]

[0126] [Table 14]

[0127] [Table 15]

[0128] As shown in Tables 11 to 15, malic acid, phenylacetaldehyde, linalool, and geraniol all improved both the pleasant sourness and the gorgeous aroma depending on the amount of addition, and also improved the deliciousness. It was also confirmed that the flavor improvement effect of malic acid, phenylacetaldehyde, linalool, and geraniol has an optimal amount of addition, and becomes weak when the amount of addition is too large.

[0129] [Example 6] Malic acid and phenylacetaldehyde were added to a coffee beverage to examine their effect on flavor.

[0130] Specifically, 100 mL of the coffee beverage of test group 3-0 prepared in Example 3 was used as the base solution. Phenylacetaldehyde and malic acid were added to this base solution so that the final concentrations were as shown in Table 16, and the coffee beverages of each test group were prepared.

[0131] The produced coffee beverages were subjected to a sensory evaluation of favorable acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Table 16. The sensory evaluation was performed on a 5-point scale, with the coffee beverage containing no added malic acid, phenylacetaldehyde, linalool, or geraniol being given a score of 1, and the coffee beverage of test group 6-1 being given a score of 4.

[0132] [Table 16]

[0133] As shown in Table 16, by increasing the concentrations of both malic acid and phenylacetaldehyde, both the pleasant acidity and the gorgeous aroma were improved. In particular, a very high flavor improvement effect was obtained in the coffee beverages of test plots 6-1, 6-4, 6-5, and 6-7 to 6-9, in which the phenylacetaldehyde / malic acid ratio was 0.2 to 0.8.

[0134] [Example 7] The effect of phenylacetaldehyde and organic acids other than malic acid on the flavor of coffee beverages was examined. Lactic acid and tartaric acid were used as organic acids other than malic acid.

[0135] Specifically, 100 mL of the coffee beverage of test group 1-0 prepared in Example 1 was used as the base liquid. To this base liquid, malic acid, lactic acid, tartaric acid, and phenylacetaldehyde in the amounts shown in Table 17 were added to prepare the coffee beverages of each test group.

[0136] The coffee beverages thus produced were subjected to a sensory evaluation for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Table 17.

[0137] [Table 17]

[0138] As shown in Table 17, the coffee beverage of test plot 7-1, which contained malic acid and phenylacetaldehyde, was given a score of 4 for the gorgeous aroma, but 5 for both the favorable acidity and the deliciousness, indicating that it was very palatable. The coffee beverages of test plots 3-7 and 3-8, which contained only phenylacetaldehyde and had a phenylacetaldehyde concentration of about 12 to 27 μg / 100 mL, were given scores of 5 for the deliciousness, 2 to 3 for the favorable acidity, and 4 to 5 for the gorgeous aroma (Table 9), suggesting that the favorable acidity and the gorgeous aroma improving effect of phenylacetaldehyde and the favorable acidity and the gorgeous aroma improving effect of malic acid work together. On the other hand, the coffee beverages of test plots 7-2 and 7-3, which contained lactic acid and tartaric acid, were given lower scores for both the favorable acidity and the gorgeous aroma than the coffee beverage of test plot 7-1, which contained malic acid and phenylacetaldehyde. These results indicate that organic acids other than malic acid do not exert the same flavor-improving effect as malic acid, and that even when combined with phenylacetaldehyde, they actually inhibit the flavor-improving effect of phenylacetaldehyde.

[0139] [Reference example 1] Furfuryl methyl sulfide was added to a commercially available IC powder (IC powder A) to examine its effect on flavor.

[0140] The coffee beverages of each test group were prepared by adding the amounts of furfuryl methyl sulfide and malic acid shown in Tables 18 to 20 to the base liquid of Example 1 (the coffee beverage of test group 1-0). When the content of furfuryl methyl sulfide in the coffee beverage of test group 1-0 was examined, the furfuryl methyl sulfide concentration was 1.840 μg / 100 mL.

[0141] A sensory evaluation of the produced coffee beverages was carried out for their preferred acidity, aroma, and deliciousness. The sensory evaluation was conducted by a panel of five trained experts who jointly assigned scores on a 10-point scale (1 being the weakest and 10 being the strongest). The sensory evaluation score for a coffee beverage to which no malic acid, phenylacetaldehyde, linalool, geraniol, or furfuryl methyl sulfide was added was set at 5. The evaluation results are shown in Tables 18 to 20.

[0142] [Table 18]

[0143] [Table 19]

[0144] [Table 20]

[0145] As shown in Table 18, when furfuryl methyl sulfide was added, the aroma was improved depending on the amount added, and the taste was also improved. It was also confirmed that the flavor improving effect of furfuryl methyl sulfide has an optimal amount added, and becomes weaker when the amount added is too large. Furthermore, as shown in Tables 19 and 20, by combining furfuryl methyl sulfide with malic acid, both the preferable sourness and the aroma were improved, and the taste was also improved.

[0146] [Reference example 2] Furfuryl methyl sulfide was added to a commercially available coffee portion (IC portion B) to examine its effect on flavor.

[0147] The coffee beverages of each test group were prepared by adding the amounts of furfuryl methyl sulfide and malic acid shown in Tables 21 to 23 to the base liquid of Example 5 (the coffee beverage of test group 5-0). When the content of furfuryl methyl sulfide in the coffee beverage of test group 1-0 was examined, the furfuryl methyl sulfide concentration was 0.032 μg / 100 mL.

[0148] For each of the produced coffee beverages, sensory evaluation of preferable acidity, aroma, and taste was performed in the same manner as in Reference Example 1. The evaluation results are shown in Tables 21 to 23.

[0149] [Table 21]

[0150] [Table 22]

[0151] [Table 23]

[0152] As shown in Table 21, the addition of furfuryl methyl sulfide improved the aroma and the palatability in an amount-dependent manner. It was also confirmed that the flavor-improving effect of furfuryl methyl sulfide has an optimal amount, and becomes weaker when the amount is too large. Furthermore, as shown in Tables 22 and 23, the combination of furfuryl methyl sulfide and malic acid improved both the favorable acidity and the aroma, and improved the palatability. These results show that the improvement in aroma and palatability of furfuryl methyl sulfide can also be obtained in portioned coffee beverages.

[0153] [Reference example 3] Furfuryl methyl sulfide was added to a milk coffee beverage containing milk to examine its effect on flavor.

[0154] Specifically, the milk coffee beverage prepared in Example 2 (test group 2-0) was used as the base liquid, to which the amounts of furyl methyl sulfide and malic acid shown in Tables 24 to 26 were added to prepare the coffee beverages for each test group.

[0155] For each of the produced coffee beverages, sensory evaluation of preferable acidity, aroma, and taste was performed in the same manner as in Reference Example 1. The evaluation results are shown in Tables 24 to 26.

[0156] [Table 24]

[0157] [Table 25]

[0158] [Table 26]

[0159] As shown in Table 24, the addition of furfuryl methyl sulfide improved the aroma and the palatability in an amount-dependent manner. It was also confirmed that the flavor-improving effect of furfuryl methyl sulfide has an optimal amount, and becomes weaker when the amount is too large. Furthermore, as shown in Tables 25 and 26, the combination of furfuryl methyl sulfide and malic acid improved both the favorable acidity and the aroma, and improved the palatability. These results show that the improvement in aroma and palatability of furfuryl methyl sulfide can also be achieved in milk coffee beverages. [Industrial Applicability]

[0160] The composition for a coffee beverage or IC beverage according to the present invention can easily prepare a coffee beverage having a favorable acidity and an improved, gorgeous coffee-like aroma, and therefore the present invention can be used in the field of producing compositions for coffee beverages or IC beverages.

Claims

1. Contains soluble coffee solids, The following (a) to (d) (a) the beverage has a malic acid concentration of 3.10 mg / 100 mL or more; (b) the beverage has a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more; (c) the linalool concentration of the beverage is 0.10 μg / 100 mL or more; (d) the beverage has a geraniol concentration of 0.05 μg / 100 mL or more; A coffee beverage comprising any one of the above.

2. 2. The coffee beverage according to claim 1, wherein the ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more.

3. 2. The coffee beverage according to claim 1, wherein the ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.09 or more.

4. 2. The coffee beverage according to claim 1, wherein the ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.003 or more.

5. 2. The coffee beverage according to claim 1, wherein the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.002 or more.

6. 2. The coffee beverage according to claim 1, wherein the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more.

7. 1. An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising: Contains soluble coffee solids, The following (a') to (d'): (a') the content of malic acid is an amount such that the concentration of malic acid in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 3.10 mg / 100 mL or more; (b') the content of phenylacetaldehyde is an amount such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.87 μg / 100 mL or more; (c') the content of linalool is such that the linalool concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg / 100 mL or more; (d') the content of geraniol is an amount such that the geraniol concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.05 μg / 100 mL or more; 1. A composition for an instant coffee beverage, comprising:

8. 8. The instant coffee beverage composition according to claim 7, wherein the content of malic acid is an amount such that the ratio of the malic acid concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more.

9. 8. The instant coffee beverage composition according to claim 7, wherein the phenylacetaldehyde content is an amount such that the ratio of the phenylacetaldehyde concentration to the caffeine concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.09 or more.

10. The instant coffee beverage composition according to claim 7, wherein the linalool content is such that the ratio of the linalool concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.003 or more.

11. 8. The instant coffee beverage composition according to claim 7, wherein the geraniol content is an amount such that the ratio of the geraniol concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.002 or more.

12. 8. The instant coffee beverage composition according to claim 7, wherein the contents of malic acid and phenylacetaldehyde are such that a ratio of the phenylacetaldehyde concentration to the malic acid concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more.

13. The following (a) to (d) (a) the beverage has a malic acid concentration of 3.10 mg / 100 mL or more; (b) the beverage has a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more; (c) the linalool concentration of the beverage is 0.10 μg / 100 mL or more; (d) the beverage has a geraniol concentration of 0.05 μg / 100 mL or more; 1. A method for producing a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol so that the coffee beverage satisfies any one of the following requirements:

14. To improve the pleasant acidity and aroma of coffee beverages, The following (a) to (d) (a) the beverage has a malic acid concentration of 3.10 mg / 100 mL or more; (b) the beverage has a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more; (c) the linalool concentration of the beverage is 0.10 μg / 100 mL or more; (d) the beverage has a geraniol concentration of 0.05 μg / 100 mL or more; The method for improving the flavor of a coffee beverage comprises adjusting the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol so as to satisfy any one of the following conditions:

Images