A containerized coffee beverage containing milk ingredients that achieves both the taste of coffee and the richness of milk, and a method for manufacturing the same.

Abstract

The object of the present invention is to provide a containerized coffee beverage containing milk components that achieves both the taste of coffee and the richness of milk, as well as a method for producing the same. [Solution] A containerized coffee beverage containing milk ingredients, with a pyridine content of 100 ppb or less.

Description

[Technical Field]

[0001] This invention relates to a containerized coffee beverage containing milk components that achieves both the taste of coffee and the richness of milk, and to a method for producing the same. [Background technology]

[0002] Coffee beverages are widely enjoyed as a luxury item. Packaged coffee beverages offer convenience, allowing consumers to easily enjoy coffee anytime, and many industrially produced packaged coffee beverages are on the market. Furthermore, many packaged coffee beverages containing dairy ingredients are also available.

[0003] The flavor of coffee beverages has many elements, including body, crispness, and aroma, and various attempts have been made to improve the flavor of packaged coffee beverages. It is said that there are about 800 types of aroma components in coffee, such as aldehydes, esters, furans, ketones, alcohols, pyrazines, pyrroles, pyridines, and sulfur compounds. Furthermore, as a method to enhance the body and richness of milk-based beverages, for example, Patent Document 1 describes a method of containing sweeteners (glucose and galactose) and specific whey minerals in a concentrated milk-like composition, and Patent Document 2 describes a method of using deep-sea water as part of the raw water in a milk beverage whose main components are milk, dairy products, and raw water.

[0004] Incidentally, pyridine is one of the aromatic components of coffee and is known to have an unpleasant odor reminiscent of rotten fish. However, it was previously unknown that in packaged coffee beverages containing milk components, it is possible to achieve both the taste of coffee and the richness of milk by adjusting the pyridine content to 100 ppb or less. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2011-217645 [Patent Document 2] Japanese Patent Publication No. 2008-67641 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide a containerized coffee beverage containing milk components that achieves both the taste of coffee and the richness of milk, as well as a method for producing the same. [Means for solving the problem]

[0007] In order to solve the above problems, the inventors of the present invention diligently investigated various methods and discovered that by adjusting the pyridine content of a containerized coffee beverage containing milk components to 100 ppb or less, it is possible to achieve both the taste of coffee and the richness of milk, thus completing the present invention.

[0008] In other words, the present invention provides the following invention. [1] Container-packaged coffee beverage containing milk ingredients, with a pyridine content of 100 ppb or less; [2] The ratio of pyridine content to coffee solids content is 2.0 × 10 -5 The following are the containerized coffee beverages containing milk ingredients as described in [1] above; [3] A containerized coffee beverage containing milk components as described in [1] or [2] above, wherein the coffee solids content is 0.03% by mass or more; [4] A containerized coffee beverage containing milk components as described in any of [1] to [3] above, having a milk solids content of 0.1% by mass or more; [5] A method for producing a packaged coffee beverage containing milk components, comprising preparing the packaged coffee beverage containing milk components such that the pyridine content is 100 ppb or less. The aforementioned manufacturing method; [6] The ratio of pyridine concentration to coffee solids concentration is 2.0 × 10 -5 The manufacturing method according to [5] above, further comprising preparing a containerized coffee beverage containing milk components as follows: [7] A method for achieving both the taste of coffee and the richness of milk in a containerized coffee beverage containing milk components, comprising preparing the containerized coffee beverage containing milk components such that the pyridine content is 100 ppb or less. The aforementioned method; [8] The ratio of pyridine content to coffee solids content is 2.0 × 10 -5 The method according to [7] above, further comprising preparing a containerized coffee beverage containing milk ingredients as follows: [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a containerized coffee beverage containing milk components that achieves both the taste of coffee and the richness of milk, as well as a method for producing the same. [Modes for carrying out the invention]

[0010] The present invention [1] A containerized coffee beverage containing milk components, having a pyridine content of 100 ppb or less (hereinafter also referred to as "the beverage of the present invention"); [2] A method for producing a containerized coffee beverage containing milk components, comprising preparing the containerized coffee beverage containing milk components such that the pyridine content is 100 ppb or less. The aforementioned manufacturing method (hereinafter also referred to as "the manufacturing method of the present invention"); [3] A method for achieving both the taste of coffee and the richness of milk in a containerized coffee beverage containing milk components, comprising preparing the containerized coffee beverage containing milk components such that the pyridine content is 100 ppb or less. The aforementioned method (hereinafter also referred to as "the compatible method of the present invention"); This includes embodiments such as the following. In this specification, ppb represents mass per unit mass.

[0011] (Coffee beverage in a container containing dairy ingredients) The beverage of the present invention is a packaged coffee beverage containing milk components. In the present invention, "packaged coffee beverage containing milk components" means a packaged coffee beverage containing milk components. In the present invention, "coffee beverage" means a beverage manufactured using coffee extract as a raw material, unless otherwise specified. The types and specifications of coffee beverage products are not particularly limited, but include "coffee," "coffee beverage," and "coffee-containing soft drink," as defined in the "Fair Competition Rules Concerning Labeling of Coffee Beverages, etc." certified in 1977. Furthermore, "coffee-containing soft drinks (decaffeinated)" that use only coffee extract (e.g., coffee extract) extracted or dissolved from coffee beans from which 90% or more of the caffeine has been removed are also included in the coffee beverage of the present invention. In addition, beverages made from coffee extract with a milk solids content of 3.0% by weight or more are subject to the "Fair Competition Rules Concerning Labeling of Drinking Milk" and are treated as "milk beverages," but are included in the coffee beverage containing milk components of the present invention.

[0012] In this specification, "coffee extract" refers to an extract obtained from roasted coffee beans, and may be either a liquid or a solid. Examples of liquid coffee extracts include (a) coffee extract, i.e., a liquid obtained by extracting roasted and ground coffee beans using water or hot water, and (b) coffee extract obtained by concentrating coffee extract. Examples of solid coffee extracts include a solid substance obtained by drying coffee extract (i.e., instant coffee), which is typically in powder or granular form. When using coffee extract or instant coffee, it can be used after adjusting the amount with water or hot water to an appropriate level.

[0013] The type and origin of coffee beans used as raw materials for coffee extracts are not particularly limited. As the type, it may be Arabica, Robusta, Liberica, or a blend of these. As the origin, examples include Brazil, Colombia, Tanzania, Ethiopia, Vietnam, Laos, Indonesia, Yemen, Jamaica, Uganda, Blue Mountain, Mocha, Kilimanjaro, Mandelin, etc., or a blend of one or more of these. Also, the roasting method and roasting temperature are not particularly limited. As the roasting method, it may be carried out by any of the generally used methods for roasting coffee beans, such as direct fire roasting, hot air roasting, far-infrared roasting, charcoal roasting, microwave roasting, etc. Furthermore, it may be roasted green coffee beans that have undergone known pre-roasting treatments.

[0014] In order to increase the extraction efficiency of soluble solids, it is preferable that the roasted coffee beans are ground before the soluble solids are extracted. The grinding of roasted coffee beans can be carried out using a general grinder such as a roll mill. The degree of grinding is not particularly limited, and roasted coffee beans of various shapes such as coarse grind, medium coarse grind, medium grind, medium fine grind, and fine grind can be used.

[0015] The liquid coffee extract can be obtained, for example, by bringing heated water into contact with roasted coffee beans to extract soluble solids. The extraction method can be carried out by the methods generally used when making coffee or the methods used when extracting soluble solids from the ground roasted coffee beans during the production of instant coffee. Specifically, it may be carried out using any of the drip method, espresso method, syphon method, percolator method, coffee press (French press) method, high-pressure extraction, continuous high-pressure extraction, etc.

[0016] Instant coffee may be a commercially available product or one prepared by drying coffee extract. Methods for drying the coffee extract include freeze-drying, spray drying, and vacuum drying. The coffee extract may also be concentrated before drying, if necessary. Such concentration can be carried out by commonly used methods such as thermal concentration, cryogenic concentration, vacuum concentration, and membrane concentration using reverse osmosis membranes or ultrafiltration membranes.

[0017] The concentration of coffee solids in the beverage of the present invention is not particularly limited, but examples include 0.03% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, preferably 0.5% by mass or more, 0.7% by mass or more, 0.9% by mass or more, and 1.0% by mass or more. The upper limit of the concentration of coffee solids in the beverage is not particularly limited, but examples include 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, and 1.5% by mass or less. In coffee extract, "coffee solids" refers to the weight of the dry material after the coffee extract has been dried using common drying methods (such as freeze-drying or evaporation to dryness) to remove moisture. In other words, in coffee beverages, coffee solids refer to the soluble solids that may be present in the beverage, excluding components not derived from coffee beans, such as milk components, sweeteners, pH adjusters, and flavorings. Coffee solids can be measured using a sugar meter (refractometer).

[0018] The coffee solids concentration in the beverage of the present invention can be adjusted by adjusting the amount of coffee extract used in manufacturing the coffee beverage, the concentration of components derived from roasted coffee beans in the coffee extract, and so on.

[0019] (milk ingredient) In this specification, "milk components" means animal (preferably mammalian) milk components and / or plant-based milk components, more specifically, animal milk fat and / or non-fat milk solids, and / or plant-based milk fat and / or non-fat solids, and from the viewpoint of richness, animal (preferably mammalian) milk components are preferred.Specific examples of animal milk components and milk component-containing compositions include one or more selected from the group consisting of milk, buffalo milk, sheep's milk, goat's milk, mare's milk, processed milk (component-adjusted milk, low-fat milk, non-fat milk, concentrated milk, etc.), skimmed concentrated milk, skimmed milk powder, partially skimmed milk powder, whole milk powder, fermented milk, cream, cheese, butter, buttermilk, condensed milk, lactose, milk protein concentrate, milk protein refined product, whey protein concentrate, whey protein refined product, casein protein concentrate, and casein protein refined product. Specifically, examples of plant-based dairy components or dairy component-containing compositions include one or more selected from the group consisting of soy milk, oat milk, rice milk, almond milk, coconut milk, and their concentrates. The total concentration of proteins and / or lipids derived from dairy raw materials (animal-based dairy raw materials and / or plant-based dairy raw materials) in the beverage, or the concentration of milk solids, is not particularly limited, but examples of lower limits include 0.1% by mass or more, 0.3% by mass or more, 0.6% by mass or more, and 0.9% by mass or more, and examples of upper limits include 5% by mass or less, 4% by mass or less, 3% by mass or less, and 2% by mass or less. These lower and upper limits can be combined arbitrarily. These numerical ranges may also represent the total concentration of protein and / or lipids derived from animal-based dairy ingredients, or the concentration of milk solids derived from animal-based dairy ingredients; or the total concentration of protein and / or lipids derived from plant-based dairy ingredients, or the concentration of milk solids derived from plant-based dairy ingredients; or the "total concentration of protein and / or lipids derived from animal-based dairy ingredients and protein and / or lipids derived from plant-based dairy ingredients" or the "total concentration of milk solids derived from animal-based dairy ingredients and milk solids derived from plant-based dairy ingredients."Furthermore, the protein content as used herein refers to the value calculated by the protein combustion method, the nitrogen quantitative conversion method, or the Kjeldahl method, among the analytical methods for nutritional components, etc., based on the Japanese Food Labeling Act. Furthermore, the lipid content as used herein refers to the value calculated by the Gerber method, among the analytical methods for nutritional components, etc., based on the Japanese Food Labeling Act. There are no particular restrictions on the ratio of protein and lipid content.

[0020] (Pyridine) The upper limit of the pyridine content in the beverage of the present invention is not particularly limited as long as it is 100 ppb or less, but examples include less than 100 ppb, 95 ppb or less, 90 ppb or less, and 80 ppb or less. From the viewpoint of obtaining a richer milky flavor, preferred values ​​are 75 ppb or less, 70 ppb or less, 65 ppb or less, 60 ppb or less, and 55 ppb or less, and more preferably 50 ppb or less, 45 ppb or less, and 40 ppb or less. The lower limit of the pyridine content in the beverage of the present invention is not particularly limited, but examples include 0 ppb or more, 5 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, 30 ppb or more, and 35 ppb or more. These lower and upper limits can be combined arbitrarily.

[0021] The pyridine content in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, a highly polar column (main column: DB-Wax 30m × 0.25mm × 0.25μm; manufactured by Agilent Technologies) can be preferably used as the column, solid-phase microextraction (SPME) method (fiber: StableFlexDVB / Carboxen / PDMS; manufactured by GERSTEL) can be preferably used as the extraction method, and a high-resolution mass spectrometer (GC: Agilent 8890 GC System and MS: Agilent 5977B GC / MSD; both manufactured by Agilent Technologies) can be preferably used as the detector. <Analysis method> The preferred GC-MS analysis conditions are as follows: Main column: DB-Wax 30m x 0.25mm x 0.25μm; manufactured by Agilent Technologies. Extraction method: Solid-phase microextraction (SPME) SPME Fiber: StableFlex DVB / Carboxen / PDMS (manufactured by GERSTEL) Detectors: High-resolution mass spectrometer (GC: Agilent 8890 GC System, and MS: Agilent 5977BGC / MSD; both manufactured by Agilent Technologies) Sample preparation: Place 10 mL of sample into a 20 mL screw-cap vial.

[0022] The method for adjusting the pyridine content in the beverage of the present invention is not particularly limited, and examples include (i) using a coffee extract extracted from roasted coffee beans with a relatively low pyridine concentration, (ii) using a coffee extract from which pyridine has been selectively removed or reduced, and (iii) using a coffee extract from which pyridine, etc., has been removed or reduced. As an example of such method (iii), instant coffee may or may not be used as the coffee extract in the beverage of the present invention. When instant coffee is used as the coffee extract in the beverage of the present invention, examples include using it so that the coffee solids derived from instant coffee are, for example, 10% or more by mass, 20% or more by mass, 30% or more by mass, 40% or more by mass, 50% or more by mass, 60% or more by mass, 70% or more by mass, 80% or more by mass, 90% or more by mass, 95% or more by mass, 98% or more by mass, 99% or more by mass, or 100% by mass of the coffee solids (dry weight) in the beverage of the present invention.

[0023] (Ratio of pyridine content to coffee solids content) The "ratio of pyridine content to coffee solid content" in the beverage of the present invention is not particularly limited, but from the viewpoint of obtaining more of the effects of the present invention, 2.0 × 10 -5 Below, 1.5 × 10 -5 Below, 1.0 × 10 -5The following are preferably cited. The lower limit of such a ratio is not particularly limited and may be 0 or more, 1.0×10 -9 or more, 1.0×10 -8 or more, 1.0×10 -7 or more, 1.0×10 -6 or more, 3.8×10 -6 or more. These lower limits and upper limits can be arbitrarily combined. The above ratio is calculated when the content concentrations of coffee solids and pyridine are in the same unit.

[0024] (Optional component) The beverage of the present invention may or may not contain one or more selected from the group consisting of, for example, acidulants, pigments, sweeteners, antioxidants (such as vitamin C), preservatives, thickening stabilizers, emulsifiers, vegetable oils and fats, and pH adjusters (such as sodium bicarbonate).

[0025] Examples of the "sweeteners" mentioned above include monosaccharides such as fructose, glucose, tagatose, and arabinose; disaccharides such as lactose, trehalose, maltose, and sucrose; sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, and erythritol; and high-intensity sweeteners such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, and acesulfame K. From the viewpoint of natural sweetness, sugars (i.e., a general term for monosaccharides and disaccharides) are preferred, and from the viewpoint of low calorie content, sugar alcohols and high-intensity sweeteners are preferred. When using sweeteners, there are no particular restrictions on the concentration of sweeteners in the beverage of the present invention. However, if the sweetener is a sugar, the lower limit may be, for example, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.5% by mass or more, 0.5 g / 100 mL or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, or 10% by mass or more. The upper limit may be, for example, 20% by mass or less, 18% by mass or less. Examples include 17% by mass or less, 15% by mass or less, 13% by mass or less, 10% by mass or less, 8% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.5% by mass or less, less than 0.5 g / 100 mL, 0.2% by mass or less, 0.15% by mass or less, and 0.05% by mass or less. More specifically, examples include 0.05 to 20% by mass, 0.1 to 19% by mass, 0.15 to 18% by mass, 0.2 to 17% by mass, 0.2 to 15% by mass, and 0.2 to 10% by mass. These lower and upper limits can be combined arbitrarily. In this specification, sugars include lactose contained in milk components when milk components are included, and such lactose is also taken into consideration when calculating sugar concentrations in this specification.Furthermore, when the sweetener is a sugar alcohol or a high-intensity sweetener, the sweetness in sucrose equivalent can be expressed as follows: lower limits include, for example, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.5% by mass or more, 0.5 g / 100 mL or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, and 10% by mass or more; and upper limits include, for example, 20% by mass or less, 18% by mass or less, 17% by mass or less, and 15% by mass. Examples include less than 1% by mass, less than 13% by mass, less than 10% by mass, less than 8% by mass, less than 6% by mass, less than 5% by mass, less than 4% by mass, less than 3% by mass, less than 2% by mass, less than 1% by mass, less than 0.5% by mass, less than 0.5 g / 100 mL, less than 0.2% by mass, less than 0.15% by mass, and less than 0.05% by mass. More specifically, examples include concentrations of 0.05 to 20% by mass, 0.1 to 19% by mass, 0.15 to 18% by mass, 0.2 to 17% by mass, 0.2 to 15% by mass, and 0.2 to 10% by mass. These lower and upper limits can be combined arbitrarily. Furthermore, the sweetness level in this specification may be a sweetness level that takes into account sugar alcohols and / or high-intensity sweeteners, or it may be a sweetness level that takes into account sugars.

[0026] Furthermore, since a beverage can be labeled "sugar-free" if the sugar concentration is less than 0.5 g / 100 mL, the sugar concentration in the beverage of the present invention can be set to less than 0.5 g / 100 mL. In addition, the sugar concentration in the beverage of the present invention can be set to 0.4% by mass or less, 0.3% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.05 to 0.4% by mass, 0.05 to 0.3% by mass, 0.05 to 0.2% by mass, or 0.05 to 0.1% by mass.

[0027] The beverage of the present invention preferably has a pH within a predetermined range. Common pH adjusters can be used to adjust the pH, and such pH adjusters include bases such as sodium hydroxide and potassium hydroxide, sodium or potassium salts of organic acids such as sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, disodium hydrogen phosphate, sodium citrate, potassium citrate, sodium acetate, potassium acetate, and sodium L-ascorbate, and other pH adjusters or acidulants that are permitted under the Food Sanitation Act. It is also possible to adjust the pH to a predetermined level by mixing coffee extracts with different pH values. In the invention according to this embodiment, the pH is preferably in the range of 4.0 to 8.0, and more preferably in the range of 4.5 to 7.5.

[0028] (The present invention's beverage) The beverage of the present invention is not particularly limited as long as it is a packaged coffee beverage containing milk components and has a pyridine content of 100 ppb or less.

[0029] Aside from being prepared to have a pyridine content of 100 ppb or less, the beverage of the present invention is no different from a typical bottled coffee beverage containing milk components in terms of the raw materials used, manufacturing method, and manufacturing conditions.

[0030] The beverage of the present invention can be manufactured by adjusting the pyridine content to 100 ppb or less at any stage in the production of a containerized coffee beverage containing milk components, preferably by making such adjustments.

[0031] The beverage of the present invention is a packaged beverage. Examples of such containers include resin bottles such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; cans; paper containers; glass bottles; and other containers. The volume of the beverage of the present invention is not particularly limited, but is preferably 150 mL or more, more preferably 200 mL or more, even more preferably 250 mL or more, preferably 2000 mL or less, and more preferably 1000 mL or less.

[0032] The beverage of the present invention does not need to be heat-sterilized, but it may be heat-sterilized from the viewpoint of improving its shelf life. As for the heat-sterilization method and conditions, conventional methods and conditions used for beverages such as bottled beverages can be used.

[0033] (Manufacturing method of the present invention) The manufacturing method of the present invention is not particularly limited, as long as it is a method for producing a containerized coffee beverage containing milk components, and includes preparing the containerized coffee beverage containing milk components so that the pyridine content is 100 ppb or less.

[0034] The present invention relates to a method for producing a packaged coffee beverage containing milk components, and can be produced by a general method for producing packaged coffee beverages, except that the packaged coffee beverage containing milk components is prepared so that the pyridine content is 100 ppb or less. A general method for producing packaged coffee beverages is known, and for example, a coffee extract can be prepared and a coffee beverage can be produced through a blending process. A general method for producing packaged coffee beverages is to prepare a coffee extract and produce a packaged coffee beverage through a blending process, a filling process, and a heat sterilization process. In the production of the beverage of the present invention, the aforementioned optional components may be included, and the timing of the addition of these optional components is not particularly limited.

[0035] In the present invention, there are no particular limitations on the "method for preparing a containerized coffee beverage containing milk components such that the pyridine content is 100 ppb or less," and examples include (i) a method using a coffee extract extracted from roasted coffee beans with a relatively low pyridine concentration, (ii) a method using a coffee extract from which pyridine has been selectively removed or reduced, and (iii) a method using a coffee extract from which pyridine, etc., has been removed or reduced. As an example of such method (iii), instant coffee may or may not be used as the coffee extract in the beverage of the present invention. When instant coffee is used as the coffee extract in the beverage of the present invention, examples include using it so that the coffee solids derived from instant coffee are, for example, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more, 98% or more, 99% or more, or 100% by mass of the coffee solids (dry weight) in the beverage of the present invention.

[0036] In the manufacturing method of the present invention, there are no particular restrictions on the order in which the raw materials are added, as long as the beverage of the present invention can be produced. After preparing a liquid in which the raw materials are mixed, the liquid can be filled into a container and sealed to obtain the beverage of the present invention.

[0037] (heat sterilization) The manufacturing method of the present invention may include a step of heat sterilizing a containerized coffee beverage containing milk components. Such heat sterilization can be performed using any conventional heat sterilization method for containerized beverages without particular limitations. For example, in cases where heat sterilization can be performed after filling, such as with metal cans, sterilization can be carried out under the sterilization conditions specified in the Food Sanitation Act. Furthermore, for containers that cannot be retorted, such as PET bottles and paper containers, a method can be employed in which the beverage is pre-sterilized under sterilization conditions equivalent to those described above, for example, by high-temperature short-time sterilization (UHT sterilization) using a plate-type heat exchanger, then cooled to a certain temperature, and finally filled into the sterilized container.

[0038] (The method for achieving compatibility according to the present invention) The present invention provides a method for achieving both the taste of coffee and the richness of milk in a containerized coffee beverage containing milk components, and is not particularly limited as long as it includes preparing the containerized coffee beverage containing milk components such that the pyridine content is 100 ppb or less.

[0039] In the beverage of the present invention, the method for preparing a containerized coffee beverage containing milk components so that the pyridine content is 100 ppb or less can be the same as the method described above (production method of the present invention).

[0040] (A packaged coffee beverage containing dairy ingredients, offering a perfect balance of coffee flavor and milky richness.) The beverage of the present invention is a containerized coffee beverage containing milk ingredients that achieves both the taste of coffee and the richness of milk. More specifically, it is a containerized coffee beverage containing milk ingredients that achieves both a high level of coffee taste and a high level of milk richness. In the present invention, "taste of coffee" refers to the flavor characteristic of coffee beverages, and more specifically, includes the bitterness, acidity, and body characteristic of coffee. In the present invention, "richness of milk" refers to the depth and persistence of the milk flavor, and more specifically, includes the depth and persistence of the milk flavor that can be felt from the middle of the flavor onward when drinking.

[0041] In this specification, a containerized coffee beverage containing milk ingredients that "achieves both the taste of coffee and the richness of milk" is a containerized coffee beverage containing milk ingredients that has an improved richness of milk compared to a containerized coffee beverage containing milk ingredients with a pyridine content of more than 100 ppb or 1000 ppb (hereinafter also referred to as the "control beverage"). Preferably, it is a containerized coffee beverage containing milk ingredients in which the richness of milk is improved and the taste of coffee is generally maintained. Whether and to what extent the richness of milk has improved in a given containerized coffee beverage containing milk ingredients can be easily and clearly determined, for example, by a trained panel of multiple people, using the degree of richness of milk in the control beverage as a reference. In such sensory evaluations, the average of the evaluations of multiple panel members may be used. Furthermore, whether or not the taste of coffee has been generally maintained in a given containerized coffee beverage containing milk ingredients can be easily and clearly determined, for example, by a trained panel of multiple people, using the degree of taste of coffee in the control beverage as a reference. In such sensory evaluations, the average of the evaluations from multiple panel members may be used.

[0042] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0043] Test 1. [Effect of coffee solids content in coffee extract on the richness of milk] The following experiment investigated how the coffee solids content in coffee extract affects the richness of milk.

[0044] (1. Preparation of the coffee base beverage) Roasted coffee bean grinding was extracted with boiling water to obtain a coffee extract to which each ingredient was added to achieve the coffee solids concentration (mass%) and pyridine concentration (ppb) shown in Table 3 below. Sodium bicarbonate (pH adjuster) was then added to adjust the pH to approximately 7, and the mixture was filled into cans to prepare sample beverages of bottled coffee containing milk components and no added sucrose (Test Examples 1-4).

[0045] Sample beverages of packaged coffee containing milk components and sucrose were prepared (Test Examples 5-8) by adding each ingredient to a coffee extract obtained by extracting roasted coffee bean grinding with boiling water, so that the coffee solids concentration (mass%) and pyridine concentration (ppb) shown in Table 4 below were achieved, and then sodium bicarbonate (pH adjuster) was added to adjust the pH to 6.5 or higher.

[0046] The pyridine content in each sample beverage was measured using a known GC-MS method. Specifically, a high-polarity column (main column: DB-Wax 30m × 0.25mm × 0.25μm; manufactured by Agilent Technologies) was used for the column, solid-phase microextraction (SPME) (fiber: StableFlexDVB / Carboxen / PDMS; manufactured by GERSTEL) was used for the extraction method, and a high-resolution mass spectrometer (GC: Agilent 8890 GC System and MS: Agilent 5977B GC / MSD; both manufactured by Agilent Technologies) was used for the measurement. <Analysis method> The GC-MS analysis conditions were as follows: Main column: DB-Wax 30m x 0.25mm x 0.25μm; manufactured by Agilent Technologies. Extraction method: Solid-phase microextraction (SPME) SPME Fiber: StableFlex DVB / Carboxen / PDMS (manufactured by GERSTEL) Detectors: High-resolution mass spectrometer (GC: Agilent 8890 GC System, and MS: Agilent 5977BGC / MSD; both manufactured by Agilent Technologies) Sample preparation: Place 10 mL of sample into a 20 mL screw-cap vial.

[0047] (2. Sensory evaluation) Sensory evaluation tests were conducted on the "milk richness" of each sample beverage from Test Examples 1 to 8 by a panel of four trained experts. "Milk richness" was evaluated on a nine-point scale from 1.0 to 5.0 in 0.5-point increments, using the evaluation criteria shown in Table 1 below, with each 0.5-point difference considered equivalent. In Table 3, Test Example 1 was used as the control, with its milk richness scored at 5 points. In Table 4, Test Example 5 was used as the control, with its milk richness also scored at 5 points. Specifically, "milk richness" was evaluated based on the depth and persistence of the milk flavor perceived from the middle of the beverage's taste onward. The evaluation of the degree of "milk richness" for each sample beverage was based on the average of each panel's evaluation scores, rounded to two decimal places. The standard deviation of each panel's evaluation scores for each sample beverage was 0.5 or less for all sample beverages.

[0048] [Table 1]

[0049] Furthermore, sensory evaluation tests were conducted on the "coffee taste" of each sample beverage from Test Examples 1 to 8 by a panel of four trained experts. The "coffee taste" was evaluated on a nine-point scale from 1.0 to 5.0 in 0.5-point increments, using the evaluation criteria shown in Table 2 below, with each 0.5-point difference considered equivalent. In Table 3, Test Example 1 was used as the control, with its coffee taste score set to 1 point. In Table 4, Test Example 5 was used as the control, with its coffee taste score also set to 1 point. Specifically, the evaluation of "coffee taste" included the characteristic bitterness, acidity, and body of coffee. The evaluation of the degree of "coffee taste" for each sample beverage was based on the average of each panel's evaluation scores, rounded to two decimal places. The standard deviation of each panel's evaluation scores for each sample beverage was 0.5 or less for all sample beverages.

[0050] [Table 2]

[0051] Table 3 shows the results of the sensory evaluation tests for each sample beverage in Test Examples 1-4 (sample beverages of packaged coffee containing milk ingredients and no added sucrose), and Table 4 shows the results of the sensory evaluation tests for each sample beverage in Test Examples 5-8 (sample beverages of packaged coffee containing milk ingredients and with added sucrose).

[0052] [Table 3]

[0053] [Table 4]

[0054] The results in Table 3 show that in containerized coffee beverages containing milk components, which have a low coffee solids content and a low coffee flavor, increasing the amount of coffee extract used to increase the coffee solids concentration improves the coffee flavor, but the richness of the milk decreases and is perceived as weaker. Similar results were also observed in containerized coffee beverages containing milk components that contain sucrose (Table 4).

[0055] Test 2. [Effect of pyridine concentration on the richness of milk] The following experiment investigated how pyridine concentration in bottled coffee beverages containing milk ingredients affects the richness of the milk flavor.

[0056] (1. Preparation of the coffee base beverage) Instant coffee was dissolved in hot water, and a predetermined amount of milk and a predetermined amount of pyridine were added to adjust the coffee solids concentration (mass%) and pyridine concentration (ppb) as shown in Tables 7 to 11 below. The mixture was then filled into cans to prepare sample beverages of packaged coffee containing milk components. Note that sucrose was not used in Tables 7 to 10, but was used in Table 11.

[0057] (2. Sensory evaluation) Sensory evaluation tests were conducted on the "milk richness" of each sample beverage shown in Tables 7 to 11 by a panel of four trained experts. "Milk richness" was evaluated on a nine-point scale from 1.0 to 5.0 in 0.5-point increments, using the evaluation criteria shown in Table 5 below, with each 0.5-point difference considered equivalent. In Tables 7 to 11, the test example with a pyridine concentration of 1000 ppb (i.e., test examples 9, 15, 23, 29, or 35) was used as the control, and its milk richness was assigned a score of 3. Specifically, "milk richness" was evaluated based on the depth and persistence of the milk flavor perceived from the middle of the beverage's taste onward. The evaluation of the degree of "milk richness" for each sample beverage was based on the average of each panel's evaluation scores, rounded to two decimal places. The standard deviation of each panel's evaluation scores for each sample beverage was 0.5 or less for all sample beverages. Furthermore, a score of ±0.5 points or more compared to the control group was considered to indicate a significant difference from the control group.

[0058] [Table 5]

[0059] Sensory evaluation tests were conducted on the "coffee taste" of each sample beverage shown in Tables 7 to 11 by a panel of four trained experts. The "coffee taste" was evaluated on a nine-point scale from 1.0 to 5.0 in 0.5-point increments, using the evaluation criteria shown in Table 6 below, with each 0.5-point difference considered equivalent. In Tables 7 to 11, the test example with a pyridine concentration of 1000 ppb (i.e., test examples 9, 15, 23, 29, or 35) was used as the control, and the coffee taste of that test example was assigned a score of 3. Specifically, the evaluation of "coffee taste" included the characteristic bitterness, acidity, and body of coffee. The evaluation of the degree of "coffee taste" for each sample beverage was based on the average of each panel's evaluation scores, rounded to two decimal places. The standard deviation of each panel's evaluation scores for each sample beverage was 0.5 or less for all sample beverages. Furthermore, a difference of ±0.5 points or more compared to the control was considered a significant difference from the control. The results for "milk richness" and "coffee flavor" were the same whether the sample beverage was heat-sterilized or not.

[0060] [Table 6]

[0061] The results of the sensory evaluation tests for each sample beverage in Test Examples 9-14 are shown in Table 7, the results of the sensory evaluation tests for each sample beverage in Test Examples 15-22 are shown in Table 8, the results of the sensory evaluation tests for each sample beverage in Test Examples 23-28 are shown in Table 9, the results of the sensory evaluation tests for each sample beverage in Test Examples 29-34 are shown in Table 10, and the results of the sensory evaluation tests for each sample beverage in Test Examples 35-40 are shown in Table 11. Table 7: Coffee solids content 0.5% by mass, milk content 5% by mass, no added sucrose. Table 8: Coffee solids content 0.5% by mass, milk content 10% by mass, no added sucrose. Table 9: Coffee solids content 1.0% by mass, milk content 10% by mass, no added sucrose. Table 10: Coffee solids content 1.3% by mass, milk content 10% by mass, no added sucrose. Table 11: Coffee solids content 0.5% by mass, milk content 10% by mass, sucrose added.

[0062] [Table 7]

[0063] [Table 8]

[0064] [Table 9]

[0065] [Table 10]

[0066] [Table 11]

[0067] The results in Tables 7 to 11 show that, regardless of the coffee solids content, milk content, or whether or not sucrose was added, when the pyridine content was 300 ppb, the richness of the milk was about the same as the control (pyridine content of 1000 ppb). However, when the pyridine content was 100 ppb or less, the evaluation of the richness of the milk increased by 0.5 points or more compared to the control, indicating a clear improvement in the richness of the milk. Furthermore, it was shown that when the pyridine content is 100 ppb or less, the coffee's flavor profile can be maintained at almost the same level as the control (Tables 7-11). These findings indicate that a pyridine content of 100 ppb or less allows for a balance between the coffee flavor and the richness of milk. [Industrial applicability]

[0068] According to the present invention, it is possible to provide a containerized coffee beverage containing milk components that achieves both the taste of coffee and the richness of milk, as well as a method for producing the same.

Claims

1. A containerized coffee beverage containing milk ingredients, with a pyridine content of 100 ppb or less.

2. The ratio of pyridine concentration to coffee solids concentration is 2.0 × 10 －５ The following is a containerized coffee beverage containing milk components according to claim 1.

3. A containerized coffee beverage containing milk components according to claim 1 or 2, wherein the coffee solids content is 0.03% by mass or more.

4. A containerized coffee beverage containing milk components according to claim 1 or 2, wherein the milk solids content is 0.1% by mass or more.

5. A method for producing a containerized coffee beverage containing milk components, comprising preparing the containerized coffee beverage containing milk components such that the pyridine content is 100 ppb or less. The aforementioned manufacturing method.

6. The ratio of pyridine concentration to coffee solids concentration is 2.0 × 10 －５ The manufacturing method according to claim 5, further comprising preparing a containerized coffee beverage containing milk components as follows:

7. A method for achieving both the taste of coffee and the richness of milk in a containerized coffee beverage containing milk components, comprising preparing the containerized coffee beverage containing milk components such that the pyridine content is 100 ppb or less. The aforementioned method.

8. The ratio of pyridine concentration to coffee solids concentration is 2.0 × 10 －５ The method according to claim 7, further comprising preparing a containerized coffee beverage containing milk components as follows:

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