Coffee flavored beverage and method for producing same

Abstract

To provide a coffee taste beverage having a sufficiently enhanced richness feel.SOLUTION: A coffee taste beverage comprises at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine. The 2-acetyltetrahydropyridine compound has a concentration of 2.0 μg / l or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a coffee flavoured beverage and a method for producing the same. [Background technology]

[0002] Beverages containing ingredients extracted or dissolved from coffee beans (hereinafter referred to as "coffee beverages") are widely accepted by consumers due to their unique flavor and other characteristics.

[0003] In recent years, various improvements have been made to improve the flavor of coffee beverages in order to meet more diverse consumer needs. In particular, full-bodiedness is one of the important factors that determine the flavor of a coffee beverage.

[0004] For example, Patent Document 1 describes that the flavor of a coffee beverage is improved by adding casein peptide to the coffee beverage and adjusting the sodium content to a specific amount.

[0005] Furthermore, Patent Document 2 describes that the full-bodied taste of fat-containing milk-flavored food or drink can be enhanced by adding an acetyl compound such as 2-acetyl-1,4,5,6-tetrahydropyridine to the fat-containing milk-flavored food or drink. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2020-130125 A [Patent Document 2] JP 2017-029040 A Summary of the Invention [Problem to be solved by the invention]

[0007] As described above, efforts have been made to improve the richness of coffee beverages for some time. However, in order to meet the diverse needs of consumers, there is a demand for further improvement in the richness of coffee beverages.

[0008] An object of the present invention is to provide a coffee-flavored beverage having a sufficiently enhanced richness. [Means for solving the problem]

[0009] The present invention provides a coffee-flavored beverage comprising at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, wherein the concentration of the 2-acetyltetrahydropyridine compound is 2.0 μg / L or more.

[0010] In one embodiment, the coffee flavored beverage has an acidity of 0.03 g / 100 ml or more.

[0011] In one embodiment, the coffee-flavored beverage is one excluding fat-containing dairy-flavored foods.

[0012] The present invention also provides a method for producing a coffee-flavored beverage, which comprises adjusting the concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine to 2.0 μg / L or more.

[0013] In one embodiment, the method for producing the coffee-flavored beverage includes adjusting the acidity of the coffee-flavored beverage to 0.03 g / 100 ml or more.

[0014] In one embodiment, the coffee-flavored beverage is one excluding fat-containing dairy-flavored foods.

[0015] The present invention also provides a body enhancer for coffee-flavored beverages, comprising at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine. Effect of the Invention

[0016] According to the present invention, a coffee flavored beverage with a sufficiently enhanced richness can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] In this specification, the term "step" refers not only to an independent step, but also to a step that cannot be clearly distinguished from other steps, as long as the intended purpose of the step is achieved. Furthermore, the content of each component in a composition means the total amount of the multiple substances present in the composition when multiple substances corresponding to each component are present in the composition, unless otherwise specified. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments shown below are examples of coffee-flavored beverages and methods for producing the same for embodying the technical concept of the present invention, and the present invention is not limited to the coffee-flavored beverages and methods for producing the same shown below.

[0018] <Coffee flavored beverage> In the present specification, a coffee-flavored beverage is a beverage that gives a coffee flavor when drunk and contains a predetermined amount or more of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine (hereinafter, sometimes abbreviated as "ATHP"). The coffee-flavored beverage in the present specification includes, but is not limited to, beverages made from coffee beans as a raw material and beverages to which sugars and other edible materials are added and sealed in a container, as described in the "Fair Competition Code for Labeling of Coffee-Containing Beverages, etc." established in 1977. In addition, in the present specification, even if the amount of coffee beans used is less than 1% by weight in terms of raw beans, a beverage that gives a coffee flavor when drunk is treated as a coffee-flavored beverage. In one embodiment, the coffee-flavored beverage is produced by adding a predetermined concentration of ATHP to a beverage composition containing a coffee bean extract. When the coffee-flavored beverage contains a predetermined amount of ATHP, the richness of the coffee-flavored beverage is sufficiently enhanced.

[0019] The coffee-flavored beverage may contain a coffee bean extract. The type of coffee beans used for the coffee bean extract is not particularly limited, and examples thereof include Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii Kona, Mocha, Kenya, Kilimanjaro, Mandheling, Robusta, and the like. These may be used alone or in combination of two or more. Generally, coffee beans are roasted and ground before use. The degree of roasting may be light, medium, or dark, and raw coffee beans may be used. Regarding the method of roasting coffee beans, the roasting temperature, roasting environment, and the like may be normal methods. Furthermore, examples of the method of extraction from the roasted coffee beans include a method in which the roasted coffee beans are ground into coarse, medium, or fine grinds, and then the grounds are extracted using water, hot water, or the like. The extraction method may be any of drip, siphon, boiling, jet, and continuous methods.

[0020] <2-Acetyltetrahydropyridine compounds> The 2-acetyltetrahydropyridine compound (ATHP) contained in the coffee-flavored beverage contains 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine as tautomers. Therefore, 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine in the coffee-flavored beverage are in equilibrium with each other, and the ratio of their existence is determined depending on the surrounding pH environment, etc.

[0021] The ATHP contained in the coffee-flavored beverage may be one that is commercially available as a flavoring and that has been added to a beverage composition containing a coffee bean extract, or one that is contained in the coffee bean extract.

[0022] At a given concentration, the ATHP in the coffee-flavored beverage can enhance the richness of the coffee-flavored beverage.Also, at a given concentration, the ATHP in the coffee-flavored beverage having a given acidity can suppress the sourness of the coffee-flavored beverage while maintaining a good aftertaste of the coffee-flavored beverage.

[0023] The ATHP concentration of the coffee-flavored beverage is 2.0 μg / l or more. If the ATHP concentration is less than 2.0 μg / l, it may be difficult to feel a sufficient richness, and the effect of suppressing sourness may be weak. The ATHP concentration is preferably 4.0 μg / l or more, more preferably 8.0 μg / l or more, even more preferably 10.0 μg / l or more, and particularly preferably 20.0 μg / l or more. The upper limit of the ATHP concentration is, for example, 100 μg / l or less, preferably 75 μg / l or less, and more preferably 50 μg / l or less.

[0024] The coffee-flavored beverage may contain an ATHP derived from a coffee bean extract. The content of the ATHP derived from a coffee bean extract in the coffee-flavored beverage may be, for example, less than 2.0 μg / l, preferably 1.5 μg / l or less, more preferably 1.0 μg / l or less.

[0025] The concentration of ATHP contained in the coffee flavored beverage can be measured, for example, using a liquid chromatography mass spectrometry apparatus.

[0026] <Acidity> From the viewpoint of improving the aftertaste of the coffee-flavored beverage, the acidity of the coffee-flavored beverage is preferably 0.03 g / 100 ml or more, more preferably 0.04 g / 100 ml or more, even more preferably 0.06 g / 100 ml or more, and particularly preferably 0.08 g / 100 ml or more.

[0027] Furthermore, the acidity of the coffee flavored beverage is, for example, preferably 0.20 g / 100 ml or less, more preferably 0.15 g / 100 ml or less, and even more preferably 0.10 g / 100 ml or less, from the viewpoint of suppressing excessive sourness.

[0028] In this specification, the acidity is the amount of organic acid contained in 100 ml of a coffee-flavored beverage converted into citric acid in grams [anhydrous citric acid g / 100 ml]. Examples of organic acids contained in a coffee-flavored beverage include phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. The acidity of a coffee-flavored beverage is measured in accordance with the method for measuring acidity set forth in Article 25 of the Ministry of Agriculture, Forestry and Fisheries' "Japanese Agricultural Standard for Fruit Drinks (No. 3118, December 24, 2013)."

[0029] <Coffee soluble solids> The coffee-flavored beverage may contain coffee-soluble solids derived from a coffee bean extract. The coffee-soluble solids refer to coffee bean-derived components obtained as a residue after removing moisture by drying coffee bean-derived components using a general drying method (freeze drying, evaporation to dryness, etc.). In other words, the coffee-soluble solids in a coffee-flavored beverage refer to solids that may be contained in the coffee-flavored beverage, excluding components that are not derived from coffee beans, such as sweeteners, pH adjusters, and flavorings. The content of the coffee-soluble solids contained in the coffee extract may be measured, for example, as Brix (%) measured using a sugar refractometer.

[0030] The coffee soluble solids content (Brix) in the coffee flavored beverage may be, for example, from 0.5% to 5.0%, and preferably from 1.0% to 3.0%.

[0031] The coffee flavored beverage may contain milk, a sweetener, an acidulant, an emulsifier, a pH adjuster, fruit juice, various nutrients, a colorant, a diluent, an antioxidant, a thickening stabilizer, and the like, as necessary.

[0032] Examples of sweeteners include sugars such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose, low-intensity sweeteners such as xylitol and D-sorbitol, and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used alone or in combination of two or more.

[0033] Examples of the acidulant include citrates such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, acetic acid, phosphoric acid, phytic acid, ascorbic acid, and salts thereof. These may be used alone or in combination of two or more.

[0034] In this specification, coffee-flavored beverages for which the richness is to be enhanced include, for example, black coffee (whether sweetened or unsweetened), coffee-flavored soy milk beverages, coffee-flavored energy drinks, coffee-flavored carbonated beverages, coffee-flavored alcoholic beverages, etc., and it is particularly preferable that these beverages exclude fat-containing dairy-flavored foods.

[0035] The fat-containing milk-flavored food is a fat-containing milk-flavored beverage, and is particularly a beverage that is preferred for its strong milk flavor. Examples of fat-containing milk-flavored beverages include beverages containing one or more ingredients selected from the group consisting of milk ingredients and creaming powder, and specifically, coffee-flavored beverages containing milk ingredients, creaming powder, etc. For details of fat-containing milk-flavored foods, milk ingredients, and creaming powder, see, for example, JP 2017-029040 A.

[0036] <Method of producing coffee-flavored beverage> The method for producing a coffee-flavored beverage may include a step of adjusting the concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine to 2.0 μg / l or more, and a conventional method for producing a coffee-flavored beverage may be used. The method for producing a coffee-flavored beverage may include, for example, a preparation step of preparing a beverage composition containing a coffee bean extract, and an adjustment step of adjusting the ATHP of the beverage composition containing a coffee bean extract to a predetermined concentration.

[0037] In the preparation step, a beverage composition containing a coffee bean extract is prepared. The beverage composition can be prepared, for example, by a method using a known device or the like, including a coffee bean roasting step, an extraction step from the coffee beans, and an addition step of adding a desired edible substance to the extract.

[0038] In the adjusting step, the ATHP in the beverage composition containing the coffee bean extract is adjusted to a predetermined concentration. The ATHP concentration may be adjusted by adding ATHP to the beverage composition to be prepared. Also, the ATHP concentration may be adjusted by adding ATHP at any time during the beverage composition preparation step. The ATHP added may be ATHP itself, or may be a flavoring containing ATHP.

[0039] The amount of ATHP added may be such that the concentration of ATHP contained in the produced coffee-flavored beverage is 2.0 μg / l or more. The concentration of ATHP contained in the coffee-flavored beverage may be preferably 4.0 μg / l or more, more preferably 8.0 μg / l or more, even more preferably 10.0 μg / l or more, and particularly preferably 20.0 μg / l or more. The upper limit of the concentration of ATHP contained in the coffee-flavored beverage may be, for example, 100 μg / l or less, preferably 75 μg / l or less, and more preferably 50 μg / l or less. By containing a predetermined amount of ATHP in the coffee-flavored beverage, it is possible to impart a sufficiently enhanced richness to the coffee-flavored beverage and suppress excessive sourness.

[0040] The method for producing a coffee-flavored beverage may further include an acidity adjustment step of adjusting the acidity of the coffee-flavored beverage. The acidity of the coffee-flavored beverage can be adjusted, for example, by adding an acidity component such as an organic acid mixture to an extract from coffee beans. In this case, the timing of adjusting the acidity of the coffee-flavored beverage is not particularly limited.

[0041] The organic acid mixture used to adjust the acidity may contain at least one selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. The organic acid mixture may have a composition similar to that of the organic acids contained in the coffee bean extract used to produce the coffee flavored beverage.

[0042] The acidity of the coffee-flavored beverage may be preferably 0.03 g / 100 ml or more, more preferably 0.04 g / 100 ml or more, even more preferably 0.06 g / 100 ml or more, and particularly preferably 0.08 g / 100 ml or more. The upper limit of the acidity of the coffee-flavored beverage may be preferably 0.20 g / 100 ml or less, more preferably 0.15 g / 100 ml or less, and even more preferably 0.10 g / 100 ml or less. By adjusting the acidity of the coffee-flavored beverage containing a predetermined amount of ATHP to a predetermined range, it is possible to impart a moderate acidity while maintaining a good aftertaste.

[0043] The method for producing a coffee-flavored beverage may further include a step of adding a sweetener, an emulsifier, a pH adjuster, fruit juice, various nutritional components, a colorant, a diluent, an antioxidant, a thickening stabilizer, etc., as necessary. In addition, the method for producing a coffee-flavored beverage preferably does not include a step of adding at least one of a dairy ingredient and a creaming powder. In other words, the coffee-flavored beverage produced is preferably not included in the category of fat-and-oil-containing dairy-flavored foods.

[0044] The resulting coffee-flavored beverage may be filled into a container, and may be appropriately sterilized before or after filling into the container. Examples of the filling method include a hot pack filling method, an aseptic (sterile) filling method, etc. Examples of the sterilization method include a method in which the beverage is heated to a high temperature for a short time to sterilize, and then filled into a container that has been sterilized under sterile conditions (UHT sterilization method), and a retort sterilization method in which the coffee-flavored beverage is filled into a container and then retorted.

[0045] <Body enhancer> The body-rich enhancer includes at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine. The body-rich enhancer is used to enhance the body-richness of a coffee-flavored beverage. The body-rich enhancer enhances the body-richness of a coffee-flavored beverage by being added in an appropriate amount to the coffee-flavored beverage.

[0046] The content of at least one compound selected from the group consisting of ATHPs in the richness enhancer can be appropriately set within a range that does not impair the effect, and may be, for example, 0.1% by mass or more and 99% by mass or less.

[0047] The amount of the richness enhancer added may be appropriately selected depending on the type of coffee flavored beverage to be enhanced in richness or the desired level of richness.

[0048] The body-rich enhancer more effectively enhances the body of the coffee-flavored beverage when the coffee-flavored beverage is a beverage containing a coffee bean extract, i.e., the body-rich enhancer may be used to enhance the body of the coffee-flavored beverage containing a coffee bean extract.

[0049] The richness enhancer may contain other food ingredients, food additives, etc., within a range that does not impair the effect of the richness enhancer. The richness enhancer may contain ingredients, food additives, etc. that are commonly used in the food industry, such as colorants, flavorings, vitamins, amino acids, water-soluble dietary fiber, stabilizers, bulking agents, emulsifiers, etc.

[0050] The form of the richness enhancer is not particularly limited, and may be, for example, a solid, powder, granule, liquid, or the like. EXAMPLES

[0051] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[0052] <Production Example 1> Commercially available ground coffee beans were filled into a dripper with a paper filter set in it. Next, hot water at 90°C was poured into the dripper, and after steaming for about 30 seconds, hot water was poured in to obtain a coffee bean extract from the ground coffee beans filled in the dripper. 120 ml of coffee bean extract was obtained per 10 g of coffee beans. The coffee extraction ratio (weight ratio) was 12 times, and the concentration (weight %) of the coffee soluble solids was Brix = 1.8%.

[0053] <Comparative Example 1> Regarding the coffee bean extract obtained in Production Example 1, the ATHP concentration, acidity, and organic acid composition were evaluated as follows.

[0054] <ATHP Concentration> To 20 g of the coffee bean extract, 50 μL of an internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid, and 10 mL of distilled water were added, and it was loaded onto OASIS MCX 500 mg / 6 ml (Waters). After washing the column with 5 mL of 1% formic acid water, it was eluted with 5 mL of 2% ammonia-methanol, and the eluate was diluted 2-fold with distilled water and then analyzed by LC / MS / MS.

[0055] Using LC / MS / MS (5500 QTRAP manufactured by AB-SCIEX), separation was performed using an ACQUITY UPLC BEH C18 column with a particle size of 1.7 μm and dimensions of 2.1×100 mm (waters). The mobile phase conditions were Solution A: 10 mM ammonium bicarbonate and Solution B: acetonitrile, with (B%, t): (10%, 1 min), (50%, 6 min). The transition of ATHP was analyzed as 126→84 (collision energy: 23 V). Quantification was performed using a calibration curve prepared by adding a standard product. As a result of the analysis, the ATHP concentration of the coffee bean extract was 1.0 μg / l.

[0056] <Acidity> The acidity was determined by the following procedure in accordance with the method for measuring acidity described in Article 25 of the Japanese Agricultural and Forestry Standards for Fruit Beverages of the Ministry of Agriculture, Forestry and Fisheries, using phenolphthalein indicator and sodium hydroxide.

[0057] First, 10 ml of coffee bean extract was accurately weighed into a container of about 200 ml, and about 10 ml of water was added and mixed to prepare a sample solution. Next, several drops of 1% phenolphthalein indicator were added to the sample solution and stirred. Furthermore, while stirring the sample solution with a magnetic stirrer, 0.1 M sodium hydroxide in a 25 mL burette was dropped into the sample solution to perform a titration test. The end point of this titration test was the point at which the color of the sample solution remained red for 30 seconds. For a blank test, titration was performed in the same manner using the same amount of water instead of the sample. Based on the results of the titration test, the acidity (g / 100 mL) was calculated using the following formula. As a result, the acidity of the coffee bean extract was 0.02 g / 100 ml.

[0058] Acidity (g / 100mL)=0.0064×(TB)×F×(1 / W)×100 T: Titration volume (ml) of 0.1 mol / L sodium hydroxide solution in this test B: Titration volume (ml) of 0.1 mol / L sodium hydroxide solution in the blank test F: Factor of 0.1 mol / L sodium hydroxide solution W: sample weight (g) 0.0064: Weight (g) of citric acid equivalent to 1 ml of 0.1 mol / L sodium hydroxide solution

[0059] <Organic acid composition> The coffee bean extract was filtered through a 0.45 μm filter and analyzed by pH buffered post-column electrical conductivity detection. An organic acid analysis system (Shimadzu) was used, with an RSpak KC811 (Shodex) column and 5 mmol / L p-toluenesulfonic acid as the mobile phase, and the organic acids were separated at a flow rate of 0.8 ml / min. An electrical conductivity detector (Shimadzu, CDD-10Avp) was used. Quantitative analysis was performed by adding standards to the samples and creating a calibration curve. The analysis results of the organic acid composition of the coffee bean extract are shown in Table 1.

[0060] [Table 1]

[0061] <Examples 1-1 to 1-7> By adding ATHP to the coffee bean extract obtained in Production Example 1, the ATHP concentrations were adjusted to 2.0 μg / l, 4.0 μg / l, 6.0 μg / l, 8.0 μg / l, 10.0 μg / l, 20.0 μg / l, and 50 μg / l, respectively, to obtain the coffee-flavored beverages of Examples 1-1 to 1-7.

[0062] <Comparative Example 2> The acidity was adjusted to 0.04 g / 100 ml by adding an organic acid mixture to the coffee bean extract obtained in Production Example 1. The organic acid mixture added was a mixture of organic acids such that the organic acid components had the same content ratio as shown in Table 1. Hereinafter, when an organic acid mixture was added to adjust the acidity, a similar organic acid mixture was used.

[0063] <Examples 2-1 to 2-7> An organic acid mixture was added to the coffee bean extract obtained in Production Example 1 to adjust the acidity to 0.04 g / 100 ml. ATHP was further added to adjust the ATHP concentration to 2.0 μg / l, 4.0 μg / l, 6.0 μg / l, 8.0 μg / l, 10.0 μg / l, 20.0 μg / l, and 50 μg / l, respectively, to obtain the coffee-flavored beverages of Examples 2-1 to 2-7.

[0064] <Comparative Example 3> An organic acid mixture was added to the coffee bean extract obtained in Production Example 1 to adjust the acidity to 0.06 g / 100 ml.

[0065] <Examples 3-1 to 3-7> An organic acid mixture was added to the coffee bean extract obtained in Production Example 1 to adjust the acidity to 0.06 g / 100 ml. ATHP was further added to adjust the ATHP concentration to 2.0 μg / l, 4.0 μg / l, 6.0 μg / l, 8.0 μg / l, 10.0 μg / l, 20.0 μg / l, and 50 μg / l, respectively, to obtain the coffee-flavored beverages of Examples 3-1 to 3-7.

[0066] <Comparative Example 4> An organic acid mixture was added to the coffee bean extract obtained in Production Example 1 to adjust the acidity to 0.08 g / 100 ml.

[0067] <Examples 4-1 to 4-7> An organic acid mixture was added to the coffee bean extract obtained in Production Example 1 to adjust the acidity to 0.08 g / 100 ml. ATHP was further added to adjust the ATHP concentration to 2.0 μg / l, 4.0 μg / l, 6.0 μg / l, 8.0 μg / l, 10.0 μg / l, 20.0 μg / l, and 50 μg / l, respectively, to obtain the coffee-flavored beverages of Examples 4-1 to 4-7.

[0068] <Comparative Example 5> The acidity of the coffee bean extract obtained in Production Example 1 was adjusted to 0.10 g / 100 ml by adding an organic acid mixture.

[0069] <Examples 5-1 to 5-7> An organic acid mixture was added to the coffee bean extract obtained in Production Example 1 to adjust the acidity to 0.10 g / 100 ml. ATHP was further added to adjust the ATHP concentration to 2.0 μg / l, 4.0 μg / l, 6.0 μg / l, 8.0 μg / l, 10.0 μg / l, 20.0 μg / l, and 50 μg / l, respectively, to obtain the coffee-flavored beverages of Examples 5-1 to 5-7.

[0070] <Evaluation> Next, the produced coffee-flavored beverages were subjected to a sensory evaluation. The evaluation items were full-bodiedness, aftertaste, and sourness suppression effect. These evaluation items were affected by conditions other than the ATHP concentration and acidity, so the conditions other than the ATHP concentration and acidity were kept constant.

[0071] Three coffee expert tasters tasted each coffee-flavored beverage and scored them based on the following criteria. The expert tasters were also given a pre-test to ensure there was no significant discrepancy in their scores.

[0072] The richness and aftertaste were evaluated on a 5-point scale to show how effective the product was compared to Comparative Example 1, which was used as a control. The evaluation criteria are shown in Tables 2 and 3.

[0073] The sourness suppression effect was evaluated on a 5-point scale based on the level of effectiveness compared to the controls, with Examples 1-1 to 1-7 as Comparative Example 1, Examples 2-1 to 2-7 as Comparative Example 2, Examples 3-1 to 3-7 as Comparative Example 3, Examples 4-1 to 4-7 as Comparative Example 4, and Examples 5-1 to 5-7 as Comparative Example 5 serving as controls. The evaluation criteria are shown in Table 4.

[0074] The scores were calculated as the average of the sensory scores of the three evaluators. The evaluation results are shown in Tables 5 to 9.

[0075] [Table 2]

[0076] [Table 3]

[0077] [Table 4]

[0078] [Table 5]

[0079] [Table 6]

[0080] [Table 7]

[0081] [Table 8]

[0082] [Table 9]

[0083] From the above results, it is found that by setting the ATHP concentration to 2.0 μg / l or more, the richness of the coffee-flavored beverage can be sufficiently enhanced. It is also found that increasing the acidity improves the aftertaste of the coffee-flavored beverage, but at the same time, the enhanced sourness can be suppressed by ATHP. Therefore, by setting the ATHP concentration to 2.0 μg / l or more and the acidity to 0.03 g / 100 ml or more, it is possible to produce a coffee-flavored beverage with excellent richness and aftertaste and suppressed sourness.

Claims

1. at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine; A coffee-flavored beverage, excluding fat-and-oil-containing milk-flavored food, in which the concentration of the 2-acetyltetrahydropyridine compound is 2.0 μg / L or more and 75 μg / L or less.

2. 2. The coffee flavored beverage according to claim 1, having an acidity of 0.03 g / 100 ml or more and 0.20 g / 100 ml or less.

3. A method for producing a coffee-flavored beverage, excluding an oil-containing milk-flavored food, comprising adjusting the concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine to 2.0 μg / L or more and 75 μg / L or less.

4. The method according to claim 3, further comprising adjusting the acidity of the coffee flavored beverage to 0.03 g / 100 ml or more and 0.20 g / 100 ml or less.

5. The richness enhancer for coffee-flavored beverages excluding oil-containing milk-flavored foods contains at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, and is used to adjust the concentration of the 2-acetyltetrahydropyridine compound in coffee-flavored beverages excluding oil-containing milk-flavored foods to 2.0 μg / L or more and 75 μg / L or less.

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