Black coffee beverage, and method for manufacturing black coffee beverage

Abstract

To provide a black coffee beverage that allows palatability derived from deeply roasted beans to be perceived while unwanted acidity of coffee that arises over time is suppressed.SOLUTION: A black coffee beverage is provided, where a calcium content is 14.0-45.0 ppm; a ratio of the calcium content to a magnesium content (the calcium content / the magnesium content×100) is 35.0-81.0%; and a ratio of a lactic acid content to a citric acid content (the lactic acid content / the citric acid content×100) is 46.0-110.0%.

Description

[Technical Field]

[0001] SUMMARY OF THE INVENTION Embodiments of the present invention relate to black coffee beverages and methods for producing black coffee beverages. [Background technology]

[0002] Coffee drinks are widely enjoyed as a luxury item. In recent years, various categories of coffee have been developed to meet the diverse needs of consumers. Among these, packaged coffee drinks, including RTDs (RTD = Ready-To-Drink, beverages in containers such as bottles or cans that can be consumed immediately after opening the lid), are widely popular among modern people due to their portability and convenience. Packaged coffee drinks are often consumed after long periods of distribution and heated storage, so it is desirable that they do not deteriorate too much over time.

[0003] Several technical proposals have been made as methods for preventing deterioration in the quality of coffee beverages (Patent Documents 1 to 4). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-080418 [Patent Document 2] Japanese Patent Application Publication No. 08-023878 [Patent Document 3] Japanese Patent Application Publication No. 08-322467 [Patent Document 4] Japanese Patent Application Publication No. 2017-046663 Summary of the Invention [Problem to be solved by the invention]

[0005] Black coffee drinks made with dark roasted beans are enduringly popular due to their palatability. However, coffee extracts made with dark roasted beans have the problem that they tend to deteriorate more significantly over time, producing an unpleasant acidity and making it difficult to appreciate the flavor inherent in dark roasted beans.

[0006] Therefore, an object of one embodiment of the present invention is to provide a coffee beverage that exhibits the palatability inherent to dark roasted beans while suppressing the undesirable acidity of coffee that occurs over time. Another object of the present invention is to provide a method for producing a coffee beverage that exhibits the palatability inherent to dark roasted beans while suppressing the undesirable acidity of coffee that occurs over time. [Means for solving the problem]

[0007] The present invention includes the following embodiments, but is not limited to the following embodiments. (1) A black coffee beverage having a calcium content of 14.0 to 45.0 ppm, a ratio of the calcium content to the magnesium content [(calcium content) / (magnesium content) × 100] of 35.0 to 81.0%, and a ratio of the lactic acid content to the citric acid content [(lactic acid content) / (citric acid content) × 100] of 46.0 to 110.0%. (2) The black coffee beverage according to (1) above, wherein the magnesium content is 30.0 to 70.0 ppm. (3) A black coffee beverage according to (1) or (2), in which the total content of calcium and magnesium is 100.0 ppm or less. (4) The black coffee beverage according to any one of (1) to (3), wherein the lactic acid content is 7.0 mg or more per 100 g of the black coffee beverage. (5) The black coffee beverage according to any one of (1) to (4), wherein the total content of lactic acid and citric acid is 30.0 mg or less per 100 g of the black coffee beverage. (6) The black coffee beverage according to any one of (1) to (5) above, wherein the cumulative 90% diameter (D90) of the insoluble fine particles is 10.0 μm or less. (7) A method for producing a black coffee beverage according to any one of (1) to (6), comprising diluting coffee extract to obtain a diluted coffee extract. (8) A method for producing a black coffee beverage according to (7) above, which comprises obtaining a coffee extract using roasted coffee beans having an L value of 18.0 or less. [Effects of the Invention]

[0008] According to an embodiment of the present invention, a coffee beverage can be provided in which the undesirable acidity of coffee that occurs over time is suppressed while still retaining the palatability inherent to dark roasted beans. Furthermore, according to another embodiment of the present invention, a method for producing a coffee beverage can be provided in which the undesirable acidity of coffee that occurs over time is suppressed while still retaining the palatability inherent to dark roasted beans. DETAILED DESCRIPTION OF THE INVENTION

[0009] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments.

[0010] [Black coffee drink] The black coffee beverage according to an embodiment of the present invention may contain water and a coffee extract containing proteins, lipids, carbohydrates, vitamins, tannins, organic acids, minerals, caffeine, sugars, etc. The black coffee beverage according to an embodiment of the present invention does not contain or contain any dairy ingredients.

[0011] Examples of varieties of green coffee beans used to obtain a black coffee beverage include Arabica, Robusta, and Liberica. Examples of regions producing green coffee beans include Brazil, Colombia, Tanzania, Ethiopia, Mocha, Venezuela, Guatemala, Costa Rica, Blue Mountain, Kona, Mandheling, and Kilimanjaro. The roast level of the roasted coffee beans used to obtain a black coffee beverage may be light, medium, or dark roast. Dark roast is preferred.

[0012] In an embodiment of the present invention, a black coffee beverage has a calcium content of 14.0 to 45.0 ppm, a ratio of the calcium content to the magnesium content [(calcium content) / (magnesium content) × 100] of 35.0 to 81.0%, and a ratio of the lactic acid content to the citric acid content [(lactic acid content) / (citric acid content) × 100] of 46.0 to 110.0%. By adding a predetermined amount of calcium to a coffee beverage having a lactic acid content to citric acid content ratio within the above range, it is possible to suppress the deterioration-related acidity that occurs over time, such as during long-term distribution and storage at various temperatures (chilled, heated, or room temperature). Furthermore, by adjusting the calcium and magnesium contents to a predetermined ratio, it is possible to suppress the undesirable aftertaste of acidity due to deterioration after drinking and provide a black coffee beverage with excellent palatability that allows you to taste the flavor derived from the coffee beans.

[0013] The calcium content is preferably 14.0 to 45.0 ppm based on the mass of the black coffee beverage. If the calcium content is 14.0 ppm or more, undesirable acidity due to deterioration over time can be suppressed. If the calcium content is 45.0 ppm or less, undesirable acidity due to deterioration over time can be suppressed without promoting the bitterness caused by calcium. From this perspective, the calcium content is more preferably 18.0 ppm or more, and particularly preferably 22.0 ppm or more. The calcium content is more preferably 35.0 ppm or less, and particularly preferably 25.0 ppm or less.

[0014] The magnesium content is preferably 30.0 to 70.0 ppm based on the mass of the black coffee beverage. If the magnesium content is 30.0 ppm or more, the aftertaste of undesirable sourness caused by deterioration can be improved. If the magnesium content is 70.0 ppm or less, the aftertaste of undesirable sourness caused by deterioration can be improved without increasing the bitterness caused by magnesium. From this perspective, the magnesium content is preferably 35.0 ppm or more, and particularly preferably 40.0 ppm or more. The magnesium content is more preferably 60.0 ppm or less, and particularly preferably 50.0 ppm or less.

[0015] The ratio of the calcium content to the magnesium content [(calcium content) / (magnesium content) × 100] is preferably 35.0 to 81.0%. Hereinafter, the ratio of the calcium content to the magnesium content will be referred to as "(calcium) / (magnesium)." If (calcium) / (magnesium) is 35.0% or more, undesirable acidity over time is suppressed and the aftertaste is improved, making it easier to taste the flavor derived from dark roasted beans. From this perspective, (calcium) / (magnesium) is more preferably 40.0% or more, and even more preferably 45.0% or more. If (calcium) / (magnesium) is 81.0% or less, the bitterness derived from minerals is not enhanced, and the flavor derived from dark roasted coffee beans can be tasted. From this perspective, (calcium) / (magnesium) is more preferably 75.0% or less, and even more preferably 60.0% or less.

[0016] The total content of calcium and magnesium is preferably 100.0 ppm or less, based on the mass of the black coffee beverage. The total content of calcium and magnesium may be 40.0 to 100.0 ppm, 45.0 to 95.0 ppm, or 60.0 to 80.0 ppm. When the total content of calcium and magnesium is 40.0 ppm or more, undesirable acidity over time is suppressed and the aftertaste is improved, making it easier to sense the flavor derived from dark roasted beans. When the total content of calcium and magnesium is 100.0 ppm or less, the unpleasant taste derived from minerals is not strongly perceived, and undesirable acidity over time is suppressed and the aftertaste is improved, making it easier to sense the flavor derived from dark roasted beans.

[0017] The ratio of the lactic acid content to the citric acid content [(lactic acid content) / (citric acid content)×100] is preferably 46.0 to 110.0%. Hereinafter, the ratio of the lactic acid content to the citric acid content will be referred to as "(lactic acid) / (citric acid)." If the (lactic acid) / (citric acid) ratio is 46.0% or more, the aroma and flavor derived from dark roasted coffee can be perceived. From this perspective, the (lactic acid) / (citric acid) ratio is more preferably 50.0% or more, and even more preferably 55.0% or more. If the (lactic acid) / (citric acid) ratio is 110.0% or less, the aroma and flavor derived from dark roasted coffee can be perceived without any undesirable off-flavors derived from organic acids. From this perspective, the (lactic acid) / (citric acid) ratio is more preferably 100.0% or less, and even more preferably 90.0% or less.

[0018] The lactic acid content is preferably 7.0 mg or more per 100 g of black coffee beverage. The lactic acid content may be 7.0 to 20.0 mg, 8.0 to 15.0 mg, or 9.0 to 12.0 mg. A lactic acid content of 7.0 mg or more can contribute to improving the aroma and flavor derived from dark roasting. A lactic acid content of 20.0 mg or less can contribute to improving the aroma and flavor derived from dark roasting without the sourness derived from lactic acid being perceived.

[0019] The citric acid content is preferably 20.0 mg or less per 100 g of black coffee beverage. The citric acid content may be 9.0 to 20.0 mg, 10.0 to 18.0 mg, or 12.0 to 15.0 mg. When the citric acid content is 9.0 mg or more, it can contribute to improving the aroma and flavor derived from dark roasting. When the citric acid content is 20.0 mg or less, it can contribute to improving the aroma and flavor derived from dark roasting without the sourness derived from citric acid being felt.

[0020] The total content of lactic acid and citric acid is preferably 30.0 mg or less per 100 g of black coffee beverage. The total content of lactic acid and citric acid may be 18.0 to 30.0 mg, 20.0 to 29.0 mg, or 25.0 to 28.0 mg. When the total content of lactic acid and citric acid is 18.0 mg or more, the aroma and flavor derived from dark roast coffee are more easily perceived. When the total content of lactic acid and citric acid is 30.0 mg or less, the aroma and flavor derived from dark roast coffee are more easily perceived without perceiving any off-flavor derived from organic acids.

[0021] The caffeine content per 100 g of black coffee beverage is preferably 30.0 to 80.0 mg, and may be 33.0 to 70.0 mg, or 35.0 to 50.0 mg. When the caffeine content is 30.0 mg or more, the bitterness inherent to coffee can be perceived. When the caffeine content is 80.0 mg or less, the bitterness inherent to coffee can be perceived without a strong unpleasant taste due to caffeine.

[0022] The calcium and magnesium contents can be measured by inductively coupled plasma (ICP) optical emission spectrometry. An ICP optical emission spectrometer (e.g., ICP-OES "Vista-PRO" manufactured by Agilent Technologies) can be used for the measurements. The lactic acid and citric acid contents, as well as the caffeine contents, can be measured by high-performance liquid chromatography (HPLC). A high-performance liquid chromatograph (e.g., "LC-20A System" manufactured by Shimadzu Corporation; or "Alliance System" manufactured by Waters Corporation) can be used for the measurements.

[0023] The sugar content is preferably 5.0 g or less per 100 g of black coffee beverage, and may be 0.05 to 5.0 g, 0.08 to 4.0 g, or 0.1 to 3.0 g.

[0024] The protein content is preferably 1.0 g or less per 100 g of black coffee beverage. The protein content may be 0.01 to 1.0 g, 0.03 to 0.5 g, or 0.05 to 0.2 g. The lipid content is preferably 0.1 g or less per 100 g of black coffee beverage. The lipid content may be 0.001 to 0.1 g, 0.002 to 0.05 g, or 0.03 to 0.01 g. The carbohydrate content is preferably 10.0 g or less per 100 g of black coffee beverage. The carbohydrate content may be 0.1 to 10.0 g, 0.2 to 5.0 g, or 0.3 to 1.0 g.

[0025] The vitamin content is preferably 500 ppm or less per 100 g of the black coffee beverage. The vitamin content may be 0.001 to 500 ppm, 0.005 to 400 ppm, or 0.1 to 300 ppm. The tannin content is preferably 300 mg or less per 100 g of the black coffee beverage. The tannin content may be 10 to 300 mg, 20 to 200 mg, or 30 to 100 mg. The black coffee beverage may contain sodium bicarbonate for the purpose of pH adjustment, and the sodium bicarbonate content may be 300 to 1200 ppm, 400 to 1100 ppm, or 500 to 1000 ppm or less based on the black coffee beverage before sterilization.

[0026] The pH of the black coffee beverage is preferably 5.5 to 6.5, and may be 5.6 to 6.4, or 6.0 to 6.3. A pH of 5.5 or higher can suppress the deterioration of quality that occurs during heat sterilization. A pH of 6.5 or lower can suppress the deterioration of quality that occurs during heat sterilization while retaining the inherent coffee flavor. The pH can be measured using a black coffee beverage at room temperature (about 25°C). A pH meter (for example, the "Desktop pH Meter F-72" manufactured by Horiba, Ltd.) can be used for the measurement.

[0027] In a black coffee beverage, the cumulative 90% diameter (D90) of insoluble particles is preferably 10.0 μm or less, and more preferably 8.0 μm or less. D90 may be 0.1 to 10.0 μm, 0.5 to 9.0 μm, or 1.0 to 8.0 μm. When D90 is 0.1 μm or more, the richness of the coffee is more easily perceived. When D90 is 10.0 μm or less, the richness of the coffee can be perceived without any aftertaste on the tongue. The cumulative 90% diameter (D90) of insoluble particles is the D90 based on a volume-based particle size distribution and can be measured using a common laser diffraction / scattering light particle size analyzer (e.g., Shimadzu Corporation's "SALD-2100").

[0028] The Brix value of the black coffee beverage is preferably 1.0 to 2.0, more preferably 1.1 to 1.5, and even more preferably 1.2 to 1.4. When the Brix value is 1.0 or higher, the coffee's strength can be easily perceived. When the Brix value is 2.0 or lower, the coffee's strength can be perceived without being difficult to drink. The Brix value may be measured using a black coffee beverage at room temperature (about 25°C). A digital refractometer (for example, the "RX-5000" manufactured by Atago Co., Ltd.) can be used for the measurement.

[0029] The method for producing a black coffee beverage is not particularly limited. For example, the black coffee beverage can be produced by the following method.

[0030] [Manufacturing method of black coffee drink] In an embodiment of the present invention, a method for producing a black coffee beverage is a method for producing the black coffee beverage of the above embodiment, and includes (1) diluting a coffee extract to obtain a diluted coffee extract. The method for producing a black coffee beverage may further include (2) obtaining a coffee extract using roasted coffee beans having an L value of 18.0 or less, and (3) mixing the diluted coffee extract with the coffee extract.

[0031] In step (1), a commercially available coffee extract can be used. Alternatively, step (1) may further include obtaining a coffee extract. For example, step (1) may be a process comprising (1A) obtaining a coffee extract using roasted coffee beans having an L value of 18.0 or less, concentrating the coffee extract to obtain a coffee extract, and diluting the obtained coffee extract to obtain a diluted coffee extract. Step (1A) may include, as a method for obtaining a coffee extract, roasting green coffee beans to obtain roasted coffee beans having an L value of 18.0 or less, grinding the roasted coffee beans to obtain ground coffee beans, and extracting coffee-derived components from the ground coffee beans using water to obtain a coffee extract.

[0032] In step (1), the coffee extract is diluted to a concentration suitable for a beverage, thereby producing a diluted coffee extract solution as a black coffee beverage.

[0033] The method for producing a black coffee beverage may further include steps (2) and (3). In step (2), a coffee extract is obtained using roasted coffee beans having an L value of 18.0 or less. In step (2), commercially available roasted coffee beans having an L value of 18.0 or less can be used. Alternatively, step (2) may further include obtaining roasted coffee beans having an L value of 18.0 or less. For example, step (2) may be a step (2A) comprising roasting green coffee beans to obtain roasted coffee beans having an L value of 18.0 or less, grinding the roasted coffee beans to obtain ground coffee beans, and extracting coffee-derived components from the ground coffee beans using water to obtain a coffee extract.

[0034] In step (3), the diluted coffee extract obtained in step (1) is mixed with the coffee extract obtained in step (2). By mixing them to a concentration appropriate for a beverage, the mixture can be produced as a black coffee beverage.

[0035] In an embodiment of the present invention, the black coffee beverage obtained by the method for producing a black coffee beverage only needs to satisfy the following requirements: a calcium content of 14.0 to 45.0 ppm, a ratio of the calcium content to the magnesium content [(calcium content) / (magnesium content) × 100] of 35.0 to 81.0%, and a ratio of the lactic acid content to the citric acid content [(lactic acid content) / (citric acid content) × 100] of 46.0 to 110.0%. One method for satisfying these numerical ranges is to add at least one selected from the group consisting of calcium, magnesium, lactic acid, and citric acid to the coffee extract, diluted coffee extract, water, coffee extract, and / or mixed liquid in any of the steps. Another method is to select and use appropriate green coffee beans, roasted coffee beans, coffee extract, and / or water (soft water, hard water, etc.) as the green coffee beans, roasted coffee beans, coffee extract, and / or water so that the black coffee beverage satisfies the above numerical ranges. Another method is to prepare a mixture of a diluted coffee extract and a coffee extract so that the black coffee beverage satisfies the above-mentioned ranges. Two or more of these methods may be combined.

[0036] The roasting step, grinding step, extraction step, concentration step, etc. that may be included in the method for producing a black coffee beverage may be, for example, the following steps.

[0037] (Roasting process) In the roasting step, green coffee beans are roasted. The variety and origin of the green coffee beans are as described above. The roasting method may be, for example, any of direct flame, hot air, and semi-hot air. The roast level may be any of light, medium, and dark roast. Roast levels are classified, for example, into light, cinnamon, medium, high, city, full city, French, and Italian. Dark roast is preferred. Roasting is preferably carried out under conditions that result in roasted coffee beans with an L value of 18.0 or less. In this specification, the L value is the L value according to the Hunter Lab color system, and can be measured using a color difference meter (for example, the Hunter color difference meter "CR410" manufactured by Konica Minolta, Inc.).

[0038] The roasting level of roasted coffee beans is preferably 15.0 to 18.0, more preferably 15.5 to 17.5, and even more preferably 16.0 to 17.0, using the L value as an index. When the L value is 15.0 or higher, the flavor derived from dark roasted beans can be felt without producing any unpleasant flavors. When the L value is 18.0 or lower, the flavor derived from dark roasted beans can be strongly felt.

[0039] (Crushing process) For grinding, grinders such as roll grinder type, flat cutter type, conical cutter type, blade cutter type, etc. The particle size of ground coffee beans is classified into, for example, coarse ground, medium ground, medium-fine ground, fine ground, and ultra-fine powder.

[0040] (extraction process) Methods for extracting coffee-derived components include French press, aeropress, boiling, espresso, percolator, siphon, drip (using paper, flannel, etc.), etc. Extraction may be performed in any of batch, semi-batch, and continuous modes.

[0041] (concentration process) Methods for concentrating coffee extract include freeze concentration, vacuum concentration, and distillation concentration.

[0042] (Optional process) The method for producing a black coffee beverage may further include optional steps such as preparing green coffee beans, cooling roasted coffee beans, packaging the black coffee beverage into containers, and sterilizing the black coffee beverage.

[0043] The black coffee beverage can be provided as a packaged coffee beverage in a state filled in a container, such as a PET bottle, a can (aluminum or steel), paper, plastic, a retort pouch, or a bottle (glass).

[0044] When providing a black coffee beverage as a packaged coffee beverage, it is preferable to sterilize the black coffee beverage before packaging it in a container. The sterilization can be carried out under sterilization conditions stipulated in the Food Sanitation Act. Examples of sterilization methods include UHT sterilization and retort sterilization. [Example]

[0045] The embodiments of the present invention will be described below with reference to examples, but the embodiments of the present invention are not limited to the following examples.

[0046] [Preparation of raw materials] (Preparation of roasted coffee beans A) Arabica coffee beans from Brazil were roasted to obtain roasted coffee beans A with an L value of 18.0. (Preparation of roasted coffee beans B) Arabica coffee beans from Tanzania were roasted to obtain roasted coffee beans B with an L value of 18.0.

[0047] (Preparation of Coffee Extract A) Arabica coffee beans from Indonesia were roasted to obtain roasted coffee beans with an L value of 14.0 to 15.0. The roasted coffee beans were then crushed to obtain ground coffee beans with a particle size of 0.5 to 2 mm. The ground coffee beans were subjected to pressurized extraction with hot water, centrifuged, and filtered through a 150 μm mesh to obtain coffee extract A with a Brix value of 15 to 16. (Preparation of Coffee Extract B) Arabica coffee beans from Colombia were roasted to obtain roasted coffee beans with an L value of 18.0 to 20.0. The roasted coffee beans were crushed to obtain ground coffee beans with a particle size of 0.5 to 2 mm. The ground coffee beans were subjected to pressurized extraction with hot water, filtered through a 100 μm mesh, and then centrifuged to obtain a coffee extract. The resulting coffee extract was concentrated under reduced pressure to obtain Coffee Extract B with a Brix value of 24 to 26. (Preparation of Coffee Extract C) Arabica coffee beans from Brazil were roasted to obtain roasted coffee beans with an L value of 16.0 to 18.0. The roasted coffee beans were crushed to obtain ground coffee beans with a particle size of 0.5 to 2 mm. The ground coffee beans were subjected to pressure extraction with hot water, filtered through a 100 μm mesh, and then centrifuged to obtain a coffee extract. The resulting coffee extract was concentrated under reduced pressure to obtain coffee extract C with a Brix value of 46 to 48. (Preparation of Coffee Extract D) Arabica coffee beans from Colombia were roasted to obtain roasted coffee beans with an L value of 15.0 to 17.0. The roasted coffee beans were crushed to obtain ground coffee beans with a particle size of 0.5 to 2 mm. The ground coffee beans were subjected to pressurized extraction with hot water, filtered through a 100 μm mesh, and then centrifuged to obtain a coffee extract. The resulting coffee extract was concentrated under reduced pressure to obtain Coffee Extract D with a Brix value of 44 to 48. (Preparation of Coffee Extract E) Arabica coffee beans from Colombia were roasted to obtain roasted coffee beans with an L value of 24.0 to 25.0. The roasted coffee beans were crushed to obtain ground coffee beans with a particle size of 0.5 to 2 mm. The ground coffee beans were subjected to pressurized extraction with hot water, filtered through a 100 μm mesh, and then centrifuged to obtain a coffee extract. The resulting coffee extract was concentrated under reduced pressure to obtain coffee extract E with a Brix value of 40 to 44.

[0048] (inorganic salts) The following inorganic salts were prepared: Calcium chloride (Tokuyama Corporation) Magnesium chloride (Ako Kasei Co., Ltd., hexahydrate) Sodium bicarbonate (Tokuyama Corporation)

[0049] [Preparation of black coffee beverage] (Comparative Example 1) Coffee extract A was diluted with about three times its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract A. A diluted solution of coffee extract A was added to the container in an amount equivalent to 34.7% by mass of the total amount of the black coffee beverage, followed by an aqueous sodium bicarbonate solution (70°C or higher), and then pure water was added so that the sodium bicarbonate concentration was 500 ppm and the coffee Brix value was 1.3, yielding a black coffee beverage. The black coffee beverage thus prepared was filled into a metal can, which was then seamed and subjected to retort sterilization at 123°C for 7 minutes, yielding a packaged beverage.

[0050] (Comparative Examples 2 to 8, Examples 1 to 4) A black coffee beverage was obtained in the same manner as in Comparative Example 1, except that sodium bicarbonate, calcium chloride, and magnesium chloride were added to the diluted coffee solution.

[0051] (Comparative Example 9) Coffee extract E was diluted with approximately three times its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract E. A diluted solution of coffee extract E was added to the container in an amount equivalent to 12.4% by mass of the total amount of the black coffee beverage, followed by the addition of an aqueous sodium bicarbonate solution (70°C or higher) and calcium chloride, and then pure water was added to obtain a black coffee beverage so that the sodium bicarbonate concentration was 650 ppm, the coffee Brix value was 1.4, and the calcium chloride concentration was as shown in Table 1. The black coffee beverage prepared in this manner was sterilized in a UHT sterilizer at 133.5°C for 40 seconds, then filled into a PET bottle and cooled to obtain a packaged beverage.

[0052] (Comparative Example 10) Coffee extract B was diluted with approximately three times its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract B. A diluted solution of coffee extract B was added to the container in an amount equivalent to 20.8% by mass of the total amount of the black coffee beverage, followed by the addition of an aqueous sodium bicarbonate solution (70°C or higher) and calcium chloride, and then pure water was added so that the sodium bicarbonate concentration was 500 ppm, the coffee Brix value was 1.3, and the calcium chloride concentration was as shown in Table 1, thereby obtaining a black coffee beverage. The black coffee beverage prepared in this manner was sterilized in a UHT sterilizer at 133.5°C for 40 seconds, and then filled into a PET bottle and cooled to obtain a packaged beverage.

[0053] Example 5 (1) 300 g of roasted coffee beans A were ground in a grinder (manufactured by BONMAC), and drip-extracted using water heated to 90°C in a filter to obtain a coffee extract in an amount 7 times the mass of the roasted coffee beans A. (2) Next, coffee extract C and coffee extract D were each diluted with approximately three times their volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain diluted solutions of coffee extract C and coffee extract D. (3) The coffee extract obtained in (1) above was added to a container in an amount of 17.5% by mass relative to the total amount of the black coffee beverage, the diluted coffee extract C obtained in (2) above in an amount of 0.8% by mass relative to the total amount, and the diluted coffee extract D in an amount of 2.4% by mass relative to the total amount. An aqueous sodium bicarbonate solution (70°C or higher), calcium chloride, and magnesium chloride were then added, and purified water was added so that the sodium bicarbonate concentration was 650 ppm, the coffee Brix value was 1.1, and the calcium chloride and magnesium chloride concentrations were as shown in Table 1, thereby obtaining a black coffee beverage. The black coffee beverage thus prepared was sterilized in a UHT sterilizer at 133.5°C for 40 seconds, then filled into a PET bottle and cooled to obtain a packaged beverage.

[0054] Example 6 (1) 300 g of roasted coffee beans B were ground in a grinder (manufactured by BONMAC) and drip-extracted using water heated to 90°C in a filter to obtain a coffee extract in an amount eight times the mass of roasted coffee beans A. (2) Next, coffee extract C, coffee extract D, and coffee extract E were each diluted with approximately three times their volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain diluted solutions of coffee extract C, coffee extract D, and coffee extract E. (3) The coffee extract obtained in (1) above was added to a container in an amount of 16.9% by mass relative to the total amount of the black coffee beverage, the diluted coffee extract C obtained in (2) above in an amount of 1.5% by mass relative to the total amount, the diluted coffee extract D in an amount of 3.7% by mass relative to the total amount, and the diluted coffee extract E in an amount of 1.0% by mass relative to the total amount. An aqueous sodium bicarbonate solution (70°C or higher), calcium chloride, and magnesium chloride were then added, and purified water was added so that the sodium bicarbonate concentration was 725 ppm, the coffee Brix value was 1.4, and the calcium chloride and magnesium chloride concentrations were as shown in Table 1, thereby obtaining a black coffee beverage. The coffee beverage thus prepared was sterilized in a UHT sterilizer at 133.5°C for 40 seconds, then filled into a PET bottle and cooled to obtain a packaged beverage.

[0055] Example 7 Coffee extract C was diluted with approximately three times its volume of water (70°C), and then filtered through a 100-mesh metal filter to obtain a diluted solution of coffee extract C. A diluted solution of coffee extract C was added to the container in an amount equivalent to 11.1% by mass of the total amount of the black coffee beverage, and then an aqueous sodium bicarbonate solution (70°C or higher), calcium chloride, and magnesium chloride were added, followed by pure water so that the sodium bicarbonate concentration was 500 ppm, the coffee Brix value was 1.3, and the calcium chloride and magnesium chloride concentrations were as shown in Table 1, thereby obtaining a black coffee beverage. The coffee beverage prepared in this manner was filled into a metal can and seamed, and then retort sterilized at 123°C for 7 minutes to obtain a packaged beverage.

[0056] (Comparative Example 11) As the black coffee beverage of Comparative Example 11, a commercially available bottled black coffee beverage was prepared.

[0057] [Measurement method] The pH, Brix value, and content of each component of the black coffee beverage were measured by the following methods.

[0058] (Brix value) The Brix value of the black coffee beverage (25°C) was measured using a digital refractometer (for example, "RX-5000" manufactured by Atago Co., Ltd.).

[0059] (pH) The pH of the sterilized black coffee beverage (25°C) was measured using a pH meter ("Desktop pH Meter F-72" manufactured by Horiba Ltd.).

[0060] (particle size) The particle size (D90) of insoluble particles contained in a pasteurized black coffee beverage (25°C) was measured using a batch cell with a laser diffraction / scattering light particle size analyzer "SALD-2100" (Shimadzu Corporation). The measurement results were analyzed using analysis software "WingSALDII-2300" (Shimadzu Corporation), and the D90 in the volume-based particle size distribution was calculated.

[0061] (Calcium and magnesium) The calcium and magnesium contents were measured using an ICP optical emission spectrometer (ICP-OES "Vista-PRO", manufactured by Agilent Technologies). To prepare the sample, 2 g of black coffee drink was weighed into a container, 5 mL of concentrated nitric acid was added, and microwave decomposition was performed. A microwave decomposition device ("ETHOS1", Milestone General Co., Ltd.) was used for microwave irradiation. The irradiation program is shown below. [Table A] After microwave decomposition, the solution was adjusted to 50 mL with ultrapure water and diluted appropriately with 1% nitric acid to prepare a sample for measurement. The measurement conditions were as follows: Measurement equipment: ICP optical emission analyzer VISTA-PRO (Agilent Technologies) Measurement wavelength: Ca 396.847nm Mg 279.553nm

[0062] (Lactic acid / Citric acid) The contents of lactic acid and citric acid were measured using a high-performance liquid chromatograph (LC-20A system, manufactured by Shimadzu Corporation). The black coffee beverage was diluted appropriately and filtered to prepare a sample. The measurement conditions were as follows: Equipment: LC-20A system (Shimadzu Corporation) Detector: Photodiode array detector (Shimadzu Corporation) Mobile phase: 4.6mM perchloric acid aqueous solution 0.50 ml of perchloric acid (60% perchloric acid) was added to 1 L of ultrapure water. Reaction solution: 0.2 mM bromothymol blue (BTB) - 15 mM disodium hydrogen phosphate Column: Shodex RSpak KC-811 8mm x 300mm, 2 columns connected Guard column: Shodex RSpak KC-G 6φ×50mm Flow rate: Mobile phase 0.5 ml / min, reaction solution 0.5 ml / min Column temperature: 50℃ Measurement wavelength: 455nm

[0063] (caffeine) The caffeine content was measured using a high-performance liquid chromatograph ("Alliance System," manufactured by Waters Corporation). The measurement conditions were as follows: Equipment: Alliance system (manufactured by Waters Corporation) Mobile phase A: 0.05M acetic acid / milliQ water Mobile phase B: 0.05M acetic acid / acetonitrile Column: Imtakt Cadenza CD-C18 100 x 4.6 mm (3 μm) Guard: Imtakt Cadenza CD-C18 5×2mm Gradient conditions: [Table B]

[0064] [Evaluation of black coffee drinks] Black coffee beverages packed in metal cans or PET bottles were stored at 60°C for two weeks. After storage, the black coffee beverages were subjected to a sensory evaluation by a panel of experts. The evaluation items and criteria were as follows. The results are shown in Table 1.

[0065] (Undesirable acidity due to deterioration) 5: There is almost no unpleasant acidity due to deterioration. 4: There is little sense of undesirable acidity due to deterioration. 3: There is a slight undesirable sourness due to deterioration, but it is within the acceptable range. 2: Undesirable acidity due to deterioration. 1: There is a strong sense of undesirable acidity due to deterioration.

[0066] (Aftertaste of sourness due to deterioration) 5: The aftertaste of acidity due to deterioration is very good. 4: Good aftertaste of acidity due to deterioration 3: The aftertaste of acidity due to deterioration is somewhat weak, but within acceptable limits. 2: The aftertaste is sour due to deterioration, or there is an inappropriate bitterness. 1: The aftertaste is very unpleasant due to unsuitable acidity caused by deterioration, or there is a strong unsuitable bitterness.

[0067] (Dark roast flavor) 5: Strong dark roast flavor. 4: Feels like a deep roast. 3: You can sense a certain amount of deep roast flavor. 2: It is difficult to sense the deep roast. 1: There is no deep roast feeling.

[0068] [Table 1]

Claims

1. The calcium content is 14.0 to 45.0 ppm, the ratio of the calcium content to the magnesium content [(calcium content) / (magnesium content)×100] is 35.0 to 81.0%, The ratio of the lactic acid content to the citric acid content [(lactic acid content) / (citric acid content)×100] is 46.0 to 110.0%. Black coffee drink.

2. The magnesium content is 30.0 to 70.0 ppm. The black coffee beverage of claim 1.

3. The total content of calcium and magnesium is 100.0 ppm or less. The black coffee beverage of claim 1.

4. The lactic acid content is 7.0 mg or more per 100 g of black coffee beverage. The black coffee beverage of claim 1.

5. The total content of lactic acid and citric acid is 30.0 mg or less per 100 g of black coffee beverage. The black coffee beverage of claim 1.

6. The cumulative 90% diameter (D90) of the insoluble fine particles is 10.0 μm or less. The black coffee beverage of claim 1.

7. A method for producing a black coffee beverage according to any one of claims 1 to 6, comprising the steps of: Diluting the coffee extract to obtain a diluted coffee extract. A method for producing a black coffee drink.

8. Obtaining a coffee extract using roasted coffee beans having an L value of 18.0 or less. A method for producing a black coffee beverage according to claim 7.

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