Coffee drink with milk

Abstract

To provide techniques for improving milk flavor while reducing off-taste even in a low-sweetness milked coffee drink.SOLUTION: A coffee drink of the invention is a milked drink whose sweetness is 1.6 or less, whose cis-3-hexen-1-ol content is 50-200 ppb, and whose 2-undecanone content is 40-140 ppb.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a milk-added coffee beverage. More specifically, the present invention relates to a milk-added coffee beverage, a method for producing the same, and a method for reducing unpleasant flavors in a coffee beverage. [Background technology]

[0002] Traditionally, coffee beverages have a unique aroma and flavor, and various flavors and aromas have been developed based on consumer preferences, trends, etc. Among these, coffee beverages containing dairy ingredients are widely popular because of the richness and lingering aftertaste that are characteristic of milk.

[0003] Cis-3-hexen-1-ol is known as an aroma component of mint, herbs, raspberry, grapefruit, avocado, etc. Patent Document 1 discloses that cis-3-hexen-1-ol is used in beer-flavored beverages. 2-undecanone is known as an aroma component of citrus plants, blueberries, butter, yogurt, etc. Patent Document 2 discloses that 50 ppb or more of 2-undecanone is used in clear beverages containing fruit flavors to suppress off-flavors derived from the fruit flavors. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-029640 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-127818 Summary of the Invention [Problem to be solved by the invention]

[0005] In recent years, with the increasing health consciousness, there is a demand for low-sugar beverages. In order to meet such demands, the present inventors began developing a low-sweetness coffee beverage containing dairy ingredients, and discovered that lowering the sweetness level makes the off-flavors derived from coffee more noticeable. As a result of further investigation, they discovered that by using cis-3-hexen-1-ol and 2-undecanone in combination and controlling their contents in a low-sweetness coffee beverage containing dairy ingredients, it is possible to suppress the off-flavors while improving the milkiness, and thus completed the present invention. [Means for solving the problem]

[0006] According to the present invention, there are provided a milk-added coffee beverage, a method for producing the same, and a method for reducing unpleasant flavors in a coffee beverage, as shown below.

[0007] [1] A milk-containing coffee drink, The sweetness of the beverage is 1.6 or less, The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb, A coffee beverage having a 2-undecanone content of 40 to 140 ppb. [2] The beverage according to [1] above, wherein the amount of milk solids in the beverage is 2 to 6% by mass. [3] The beverage according to [1] or [2] above, wherein the content of the coffee soluble solids is 0.1% by mass or more and 2.0% by mass or less based on the total amount of the coffee beverage. [4] A beverage according to any one of [1] to [3] above, packed in a container. [5] 1. A method for producing a milk-based coffee beverage, comprising: The sweetness of the beverage is 1.6 or less, The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb, A method for producing a milk-added coffee beverage, comprising a step of preparing the beverage so that the 2-undecanone content in the beverage is 40 to 140 ppb. [6] A method for reducing unpleasant flavors in a coffee drink containing milk, comprising: The sweetness of the beverage is 1.6 or less, The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb, A method for reducing the unpleasant flavor of a coffee beverage, comprising the step of preparing the beverage so that the content of 2-undecanone in the beverage is 40 to 140 ppb. [Effects of the Invention]

[0008] According to the present invention, a technology can be provided that can improve the milk flavor while suppressing impurities, even in low-sweetness milk-added coffee beverages. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a range of values ​​means from a to b, unless otherwise specified. Furthermore, "ppm" is synonymous with "mg / L," "ppb" is synonymous with "μg / L," and "ppt" is synonymous with "ng / L."

[0010] As used herein, "sweetness" is an index that represents the degree of sweetness of a beverage, with the sweetness of a beverage containing 1 g of sucrose per 100 g of beverage being taken as "1." The sweetness of a beverage is calculated by converting the content of each sweet component into an equivalent amount of sucrose based on the relative ratio of the sweetness of that sweet component to the sweetness of sucrose (1), and then totaling the sucrose-equivalent amounts of all sweet components contained in the beverage (including sweet components derived from fruit juices, extracts, etc.). For example, values ​​listed in "Sweeteners: A Comprehensive Guide" (published by the Sugar Refining Association in May 1990), "All About Sucralose, the High-Intensity Sweetener" (published by Korin Co., Ltd. in May 2003), and "Beverage Terminology Dictionary" (published by Beverage Japan Co., Ltd. on June 25, 1999) can be used. If there is a range of sweetness values ​​listed, the median value should be used. For example, the sweetness of typical sweeteners is sucrose 1, glucose 0.65, fructose 1.5, sucralose 600, acesulfame potassium 200, and aspartame 200. The sweetness of a beverage can be calculated based on the sweetness of the sweetening components listed on the container of the bottled beverage and the content of the sweetening components identified by analysis, etc. If the above method cannot be used for calculation, a trained taste sensory panelist can conduct a sensory evaluation using a standard sweetness solution to identify the concentration of a sucrose solution that has a sweetness equivalent to that of the beverage, and use that concentration as the sweetness.

[0011] <Coffee drinks> The milk-added coffee beverage of this embodiment (hereinafter also simply referred to as "beverage") contains milk ingredients, has a sweetness index of 1.6 or less, contains cis-3-hexen-1-ol in a content of 50 to 200 ppb, and contains 2-undecanone in a content of 40 to 140 ppb. This allows the milky taste to be improved while suppressing off-flavors even with a low sweetness level. Although the details of the reason for this are not clear, it is speculated as follows: By combining cis-3-hexen-1-ol with 2-undecanone, cis-3-hexen-1-ol dramatically enhances the milky flavor derived from 2-undecanone, resulting in a reduction of the off-flavors derived from coffee components.

[0012] In this embodiment, "off-flavors" refers to the strange astringency, bitterness, etc., felt when drinking a coffee beverage. Furthermore, "milk flavor" refers to the feeling of a lot of milk in the coffee beverage from the beginning to the end of drinking, that is, the milk-like flavor. "Milky aftertaste" refers to the feeling of the milk-like flavor that remains after finishing drinking the coffee beverage. "Body" refers to the strength of the milk flavor, the spread of the milk flavor, and umami.

[0013] In this embodiment, a coffee beverage refers to a beverage made from components extracted or dissolved from coffee beans (coffee components) or to which other components have been added, and which has a coffee flavor when drunk. As stated in the "Fair Competition Code for the Labeling of Coffee-Containing Beverages, etc." established in 1977, this refers to a beverage made from coffee beans or a beverage to which sugars, dairy products, emulsified edible oils and fats, or other edible materials have been added and sealed in a container. Furthermore, in this embodiment, even if the amount of coffee beans used is less than 1% by weight, calculated on the basis of raw coffee beans, a beverage that has a coffee flavor when drunk will be treated as a coffee beverage.

[0014] The coffee beans are not particularly limited, and examples of cultivated species include Arabica, Robusta, and Liberica. The varieties of coffee beans are also not particularly limited, and examples include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandheling, and Kilimanjaro. One type of coffee bean may be used, or two or more types may be blended. The roasting conditions, such as the roasting temperature and environment, are not particularly limited, and conventional methods can be used. The extraction method using roasted coffee beans is also not particularly limited, and examples thereof include drip, siphon, boiling, jet, and continuous methods.

[0015] The roasting level of roasted coffee beans, as expressed by the L value, is preferably 20 or less, more preferably 19 or less, even more preferably 18 or less, and particularly preferably 17 or less. The lower limit of the L value is not particularly limited, but from the viewpoint of obtaining a good coffee flavor, it is, for example, preferably 10 or more, more preferably 14 or more. The L value represents the degree of roasting of coffee beans using color, with an L value of 100 being white and an L value of 0 being black. In other words, the more roasted the coffee beans are, the smaller the L value will be.

[0016] The method for adding coffee components to the coffee beverage of this embodiment is not particularly limited and can be determined as appropriate by those skilled in the art. For example, one or more of a solution (coffee extract) obtained by extracting ground roasted beans with cold or hot water, a coffee extract obtained by concentrating a coffee extract, or instant coffee obtained by drying a coffee extract can be added to the beverage. The ground roasted beans include, but are not limited to, coarsely ground, medium ground, fine ground, etc. Meanwhile, according to the "Fair Competition Code for the Labeling of Drinking Milk," as of 2017, any product containing 3.0% or more milk solids by weight is treated as a milk beverage. As the coffee beverage according to this embodiment is a beverage made from coffee beans, it will be treated as a coffee beverage even if it contains 3.0% or more milk solids by weight.

[0017] In order to obtain the distinctive coffee flavor and aroma, the lower limit of the coffee soluble solids content in a coffee beverage is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more. On the other hand, the upper limit of the content of coffee soluble solids in a coffee beverage is preferably 2.0% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less, in order to maintain a good balance of coffee's unique aroma and flavor, such as aroma, acidity, bitterness, and aftertaste.

[0018] The ingredients contained in the beverage of this embodiment, as well as the physical properties and characteristics, will be described in detail below.

[0019] [Sweetness] The beverage of this embodiment has a sweetness level of 1.6 or less, preferably 1.4 or less, and more preferably 1.2 or less. The sweetness level of the beverage of this embodiment contains a sweet component (lactose) derived from milk, and can be adjusted by adding a sweetener or fruit juice containing a sweet component. It is preferable to control the sweetness level of the beverage of this embodiment when the beverage is at 20°C.

[0020] Examples of the sweetener 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 saccharin sodium. These may be used alone or in combination of two or more. The beverage of this embodiment may also be one that does not contain high-intensity sweeteners.

[0021] [Milk solids] The beverage of this embodiment contains a dairy component, i.e., contains milk. The dairy component is a component added to impart a milk flavor or milky texture to the beverage. Examples of milk include raw milk, cow's milk, processed milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, partially skimmed milk, condensed milk, milk powder, and fermented milk. These may be used alone or in combination of two or more. In this embodiment, the amount of milk solids in the beverage is preferably 2.0 to 6.0% by mass, more preferably 3.0 to 5.0% by mass, and even more preferably 3.5 to 4.5% by mass. The milk solids refer to the combined milk fat and non-fat milk solids. The method for measuring milk solids is to calculate in accordance with the test method for ignoring milk solids in drinking milk in "Testing Methods for Drinking Milk" (revised May 2016), compiled by the Secretariat of the National Drinking Milk Fair Trade Council. Specifically, it can be calculated using the formula: Milk solids (mass%) = [total solids (g)] - [solids other than milk (g)] - [fat other than milk (g)].

[0022] [cis-3-hexen-1-ol] Cis-3-hexen-1-ol is a monohydric aliphatic alcohol with six carbon atoms and is a type of aroma component. In this embodiment, the content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb, preferably 60 to 190 ppb, and more preferably 70 to 180 ppb. By setting the content of cis-3-hexen-1-ol in the beverage within the above range, it is possible to achieve both a reduction in unpleasant flavors and an improvement in the milky taste, lingering milk aftertaste, and richness.

[0023] [2-Undecanone] 2-Undecanone is an aroma component that is also known as undecan-2-one or methyl n-nonyl ketone. In this embodiment, the content of 2-undecanone in the beverage is 40 to 140 ppb, preferably 50 to 130 ppb, and more preferably 60 to 120 ppb. By setting the content of 2-undecanone in the beverage within the above range, it is possible to reduce unpleasant flavors while improving the milky taste, lingering milk aftertaste, and richness.

[0024] A coffee beverage containing the above-mentioned amounts of cis-3-hexen-1-ol and 2-undecanone can be achieved by separately adding cis-3-hexen-1-ol and 2-undecanone. In the beverage of this embodiment, cis-3-hexen-1-ol and 2-undecanone also include those derived from components such as milk components.

[0025] The content of each aroma component contained in the beverage of this embodiment can be quantified by the MVM (Multi Volatile Method) method using a gas chromatograph mass spectrometer (GC / MS) and an MPS manufactured by Gestell.

[0026] [pH] The pH of the beverage of this embodiment at 20°C is preferably 4.0 or more and 8.0 or less, and more preferably 5.0 or more and 7.0 or less. By setting the pH to above the lower limit, the sourness can be suppressed and good palatability can be achieved, while by setting the pH to below the upper limit, a good milk flavor can be achieved while making it easier to suppress unpleasant flavors.

[0027] The pH can be measured using a commercially available pH meter, etc. The pH can be adjusted, for example, by using a pH adjuster.

[0028] [Brix value] The Brix value (Bx) of the beverage of this embodiment is preferably 0.3° or more and 10° or less, more preferably 0.5° or more and 8° or less, and even more preferably 1.0° or more and 7° or less, from the viewpoint of achieving a good milk flavor and reduced impurities while improving the palatability typical of a coffee beverage. The Brix value indicates the total soluble solids content relative to the total volume of the beverage. The Brix value can be measured, for example, using a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) as the sugar refractometer reading at 20°C.

[0029] The beverage of this embodiment may contain other flavor components, acidulants, emulsifiers (such as sodium caseinate), pH adjusters (such as sodium bicarbonate (baking soda), potassium carbonate), fruit juice, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers, etc., as long as the effects of the present invention are obtained.

[0030] [container] Containers used for the beverage of this embodiment include sealed containers made of glass, paper, plastic (e.g., polyethylene terephthalate), aluminum, steel, or the like, or composite or laminated materials thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, bottles, and the like. From the viewpoint of preserving the flavor of the beverage, steel cans are preferred, and from the viewpoints of light weight and resealability, PET bottles, steel cans, and aluminum cans with lids are preferred. The volume of the beverage is not particularly limited, but is preferably 100 to 2000 g, and more preferably 100 to 500 g from the viewpoint of ease of drinking.

[0031] The method of heat sterilization for the beverage of this embodiment when packed in a container is not particularly limited, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specific examples include a method in which the beverage is sterilized at high temperature for a short time and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then retorted.

[0032] <Method for producing milk-containing beverages and method for reducing unpleasant flavors> The method for producing a milk-containing beverage and the method for reducing unpleasant flavors of this embodiment include: The sweetness of the beverage is 1.6 or less, The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb, The method includes a step of preparing the beverage so that the content of 2-undecanone in the beverage is 40 to 140 ppb. This makes it possible to suppress unpleasant flavors and improve the milky taste of the beverage even if the beverage has a low sweetness. The beverage may be the same as the beverages described above.

[0033] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted. [Example]

[0034] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0035] <Analysis of aroma components> The concentration (ppb) of each aroma component in the beverage was measured by GC / MS under the following conditions using the MVM (Multi Volatile Method) method using an MPS manufactured by Gestell. Equipment: GC: Agilent Technologies 8890 MS: Agilent Technologies 5977B GC / MSD HS: Gerstel MPS, TUBE: Tenax TA, Carbopack B / X Column: DB-WAX UI 0.25 mm x 30 m x 0.25 μm Quantitative ion: cis-3-hexen-1-ol m / z=82 2-Undecanone / z=71 Temperature conditions: 40℃ (1 minute) ~ 4℃ / min → 240℃ (10 minutes) Carrier gas flow rate: He 1.6 ml / min Injection method: Splitless Ion source temperature: 230℃

[0036] [Experiment 1: Verification of the effect of sweetness on off-flavors and milkiness, etc.] <Prototypes 1-4: Preparation of coffee drinks> Instant coffee, milk, sodium caseinate, skim milk powder, emulsifier, and sweetener (sucrose, acesulfame potassium, sucralose) were dissolved in hot water (80°C) to the contents (g / L) shown in Table 1, and water was added to make the final volume 1 L, and the mixture was mixed and homogenized. Sodium bicarbonate was added to adjust the pH (20°C) to 6.51, and coffee beverage samples 1 to 4 with different sweetness levels were obtained.

[0037] The milk solids content of the resulting coffee beverages of Samples 1 to 4 was 4.0% by mass (non-fat milk solids 3.7% by mass, milk fat 0.3% by mass). The Brix value of the coffee beverage of Sample 1 was 5.7° and the density was 1.0261 g / cm 3 The coffee solid content was 0.5% by mass. Furthermore, the coffee beverages of Samples 1 to 4 contained 24 ppb of cis-3-hexen-1-ol and 39 ppb of 2-undecanone. This cis-3-hexen-1-ol and 2-undecanone were thought to be derived from milk components.

[0038] <Sensory evaluation> Next, seven experienced panelists tasted each of the resulting coffee beverages (at 20°C) and rated them on a seven-point scale (1 to 7 points) for "off-flavor," "milkiness," "milk aftertaste," and "body" according to the following evaluation criteria, and the average scores were calculated. Furthermore, Prototype 1 beverage was used as a control (standard value 4 points) during the evaluation. The results are shown in Table 1. Evaluation criteria 1 point: Very weak compared to the control 2 points: Weaker than control 3 points: slightly weaker than the control 4 points: Equivalent to control 5 points: Slightly stronger than the control 6 points: Stronger than control 7 points: Very strong compared to the control

[0039] [Table 1]

[0040] As can be seen from Table 1, prototypes 2 to 4, which had a sweetness level of 2.1 or 3.6, all had lower evaluation results for "off-flavors" than prototype 1, which had a sweetness level of 1.1, but higher evaluation results for "milk flavor," "milk aftertaste," and "richness." Furthermore, the "off-flavor" was thought to be derived from coffee components.

[0041] [Experiment 2: Verification of the content of cis-3-hexen-1-ol and 2-undecanone and their effects on off-flavors and milkiness] <Examples and Comparative Examples: Preparation of Coffee Drinks> Prototype 1 (sweetness level 1.1) from Experiment 1 above was prepared, and cis-3-hexen-1-ol and / or 2-undecanone were added to it to give the concentrations shown in Tables 2 to 5 to obtain coffee beverages. Next, six experienced panelists tasted each of the resulting coffee beverages (at 20°C) and rated them on a seven-point scale (1 to 7 points) for "off-flavor," "milkiness," "milk aftertaste," and "body-like flavor" according to the same evaluation criteria as in Experiment 1, and the average scores were calculated. Furthermore, the evaluation was conducted using Prototype 1 beverage as a control (standard value 4 points). The results are shown in Tables 2 to 5. Furthermore, all of the coffee drinks had the delicious flavor and aroma typical of coffee drinks.

[0042] [Table 2]

[0043] [Table 3]

[0044] As can be seen from Tables 2 and 3, when only either cis-3-hexen-1-ol or 2-undecanone was added, the unpleasant taste increased. Furthermore, from Tables 2 and 3, it was thought that the unpleasant taste was caused by the added cis-3-hexen-1-ol and 2-undecanone.

[0045] [Table 4]

[0046] [Table 5]

[0047] Tables 4 and 5 reveal that by combining cis-3-hexen-1-ol and 2-undecanone at specific contents, it is possible to reduce the "off-flavor" while improving the "milk flavor," "milk aftertaste," and "richness."

Claims

1. A milk-containing coffee drink, The sweetness of the beverage is 1.6 or less, the beverage contains cis-3-hexen-1-ol in a content of 50 to 200 ppb; A coffee beverage having a 2-undecanone content of 40 to 140 ppb.

2. The beverage according to claim 1, wherein the amount of milk solids in the beverage is 2 to 6% by mass.

3. 3. The beverage according to claim 1, wherein the content of the coffee soluble solids is 0.1% by mass or more and 2.0% by mass or less based on the total amount of the coffee beverage.

4. The beverage according to any one of claims 1 to 3, which is packaged in a container.

5. 1. A method for producing a milk-based coffee beverage, comprising: The sweetness of the beverage is 1.6 or less, the beverage contains cis-3-hexen-1-ol in a content of 50 to 200 ppb; A method for producing a milk-added coffee beverage, comprising the step of preparing the beverage so that the 2-undecanone content in the beverage is 40 to 140 ppb.

6. A method for reducing unpleasant flavors in a coffee drink containing milk, comprising: The sweetness of the beverage is 1.6 or less, the beverage contains cis-3-hexen-1-ol in a content of 50 to 200 ppb; A method for reducing unpleasant flavors in a coffee beverage, comprising the step of preparing the beverage so that the content of 2-undecanone in the beverage is 40 to 140 ppb.

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