Packaged coffee drinks

Abstract

To provide a new packaged coffee beverage having an excellent sharp aftertaste while giving a feeling of firm bitterness of coffee.SOLUTION: A packaged coffee beverage is such that: (A) a content of a milk solid content is 1.2 mass% or less; (B) a content of saccharides is 5 g / 100 mL or less; (C) a content of guaiacol is 400-2,000 μg / L; (D) a total amount of a content of 2-heptanone and a content of 2-nonanone is 10-40 μg / L; and (E) the content of 2-heptanone is larger than the content of 2-nonanone.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged coffee beverage having a novel composition. [Background technology]

[0002] Coffee is consumed in countries around the world and is one of the most popular beverages in Japan, and technologies for providing even higher levels of palatability are currently being developed. In recent years, various milk-added coffee beverages have been developed to suit a wide variety of target audiences, and attempts are being made to develop various methods for imparting a suitable milk flavor to beverages. For example, Patent Document 1 discloses an invention relating to a method for producing a dairy flavor, with the aim of providing a flavoring composition that imparts a highly palatable dairy-like flavor. Patent Document 2 also discloses an invention relating to a method for enhancing the dairy flavor of foods and beverages by using dairy-flavor-enhancing oils and fats. Patent Document 2 also discloses dairy-flavor-enhancing oils and fats in which the weight ratio of the total content of δ-lactones to the total content of methyl ketones and the total content of δ-lactones are adjusted within specific ranges. Patent Document 3 also discloses an invention relating to a coffee beverage that combines a strong and pleasant coffee flavor with a pleasant aftertaste. Patent Document 3 also discloses a coffee beverage containing coffee oil and predetermined amounts of 2-methylfuran, guaiacol, and propanal. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-077067 [Patent Document 2] International Publication No. 2016 / 084749 [Patent Document 3] Japanese Patent Application Publication No. 2019-146526 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a novel packaged coffee beverage that has a strong coffee bitterness and a good crisp aftertaste. [Means for solving the problem]

[0005] The present inventors focused on the need for a coffee beverage that is less sweet yet still satisfying, and decided to develop a novel beverage that balances the distinct bitterness of coffee and a crisp aftertaste. Through extensive research, the inventors discovered that by adjusting the content and conditions of specific aroma components in a milk-containing, slightly sweetened coffee beverage, they could provide a new coffee beverage that retains the distinct bitterness of coffee while leaving a crisp aftertaste. Furthermore, unexpectedly, the inventors also discovered that by adjusting the content and conditions of specific aroma components in a packaged coffee beverage that does not contain milk or sugar, they could similarly provide a coffee beverage that retains the distinct bitterness of coffee while leaving a crisp aftertaste. Based on these discoveries, the inventors completed the present invention.

[0006] That is, the present invention includes the following aspects. [1] A packaged coffee beverage having (A) a milk solids content of 1.2% by mass or less, (B) a sugar content of 5 g / 100 mL or less, (C) a guaiacol content of 400 to 2000 μg / L, (D) a total amount of 2-heptanone content and 2-nonanone content of 10 to 40 μg / L, and (E) a 2-heptanone content greater than the 2-nonanone content. [2] The packaged coffee beverage according to [1] above, having a sweetness level of 1.0 to 6.5. [Effects of the Invention]

[0007] The present invention can provide a novel packaged coffee beverage that has a strong coffee bitterness and a good crisp aftertaste. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention relates to a packaged milk-containing coffee beverage (hereinafter simply referred to as "coffee beverage") having (A) a milk solids content of 1.2% by mass or less, (B) a sugar content of 5 g / 100 mL or less, (C) a guaiacol content of 400 to 2000 μg / L, (D) a total content of 2-heptanone and 2-nonanone of 10 to 40 μg / L, and (E) a 2-heptanone content greater than the 2-nonanone content. Hereinafter, guaiacol, 2-heptanone, and 2-nonanone are collectively referred to as "specific aroma components." The coffee beverage of the present invention may be so-called black coffee that does not use dairy products or emulsified edible oils and fats, or may be, for example, a low-sugar coffee or a lightly sweetened coffee beverage, or may be, for example, a milk-containing coffee beverage that provides the mellowness characteristic of milk components, or may be, for example, a milk-containing lightly sweetened coffee beverage. Here, in the coffee beverage of the present invention, black coffee, low-sugar coffee, and lightly sweetened coffee may be as defined in the "Fair Competition Code and Enforcement Regulations Concerning the Labeling of Coffee Beverages, etc." (revised and enforced August 19, 2019), but the term "milk-containing" simply means that the beverage contains milk, and the amount of milk contained is not particularly limited. The present invention provides a coffee beverage that has "strong bitterness" and "strong coffee flavor" while also achieving "good bitterness" and "crisp aftertaste."

[0009] The contents of guaiacol, 2-heptanone, and 2-nonanone in the coffee beverage of the present invention may be adjusted by adding commercially available products of these components to the coffee beverage. Alternatively, the contents of each component in the coffee beverage may be adjusted by blending a composition containing a specific aroma component into the coffee beverage. Alternatively, the contents of the aroma component may be adjusted by blending a food or beverage, such as milk, containing a known concentration of a specific aroma component into the coffee beverage. In the present invention, "good bitterness" refers to a pleasant bitterness that lingers with little unpleasant or harsh aftertaste. The components and physical properties of the beverage according to the present invention will be described in detail below.

[0010] ·(A) Milk solids content In the coffee beverage of the present invention, the milk solids content is 1.2% by mass or less, based on the total mass of the beverage, and may be 1.0% by mass or less, or may be 0.9% by mass or less. In the coffee beverage of the present invention, if the milk solids content exceeds 1.2% by mass, the balance of the strong bitterness and crisp aftertaste of the coffee may be disrupted, which is undesirable. There is no particular restriction on the lower limit of the milk solids content, but it may be, for example, 0.1% by mass or more, or 0.3% by mass or more. The inclusion of milk solids may impart a soft milky texture to the coffee beverage.

[0011] In the present invention, milk solids refer to solids derived from animal milk components. Examples of animal milk components include cow's milk, goat's milk, sheep's milk, and horse's milk, with cow's milk being particularly preferred. Examples of the form of the milk components contained in the beverage include raw milk, whole milk, skim milk, whey, milk protein concentrate, buttermilk powder, evaporated milk, sweetened condensed skim milk, sweetened condensed whole milk, fresh cream, and fermented milk. Milk reconstituted from milk powder or concentrated milk can also be used. The milk components may be derived from a single type of raw material or from multiple types of raw materials. The coffee beverage of the present invention may contain lactose derived from milk solids as a sugar, as described below. The content of milk solids in a beverage can be determined by calculation based on the raw materials used in the production. The milk solids content of milk and dairy products as raw materials may be measured in accordance with the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of 1951, amended by Ministry of Health, Labour and Welfare Ordinance No. 87 of 2019, promulgated on December 27, 2019).

[0012] ·(B) Saccharides The sugars contained in the coffee beverage of the present invention are not particularly limited as long as they are common monosaccharides and disaccharides used in foods, and may be selected from, for example, hexoses (including glucose, fructose, and galactose), sucrose (also known as sucrose, table sugar, granulated sugar, etc.), white sugar, lactose, maltose, trehalose, high-fructose glucose syrup, and high-fructose glucose syrup. Specifically, for example, the coffee beverage of the present invention may contain only lactose derived from the milk solids described above as the sugar, or may contain, in addition to or without lactose, sugars such as sucrose (table sugar) or glucose, from the perspective of imparting natural sweetness and overall thickness. In the coffee beverage of the present invention, the sugar content is 5 g / 100 mL or less, and may be 4.5 g / 100 mL or less, or 2.5 g / 100 mL or less. In the coffee beverage of the present invention, if the sugar content exceeds 5 g / 100 mL, the bitterness specific to coffee becomes less noticeable and the aftertaste becomes less crisp. Furthermore, the lower limit of the sugar content is not particularly limited, but may be, for example, 0.1 g / 100 mL or more, or 0.25 g / 100 mL or more. In the coffee beverage of the present invention, sugars may be added for the purpose of enhancing body (enhancing richness and fullness) or imparting texture. In addition, in the coffee beverage of the present invention, the sugar content may be set and / or specific aroma components described below may be added in specific amounts in order to avoid the poor aftertaste that tends to result from the addition of sugars.

[0013] (C) Guaiacol (CAS: 90-05-1) The guaiacol content can be adjusted by adding guaiacol or a flavoring containing guaiacol to a coffee beverage as needed. In the coffee beverage of the present invention, the guaiacol content is 400 to 2000 μg / L, preferably 450 to 2000 μg / L, and more preferably 450 to 1500 μg / L. The guaiacol content in a coffee beverage can be measured, for example, under the conditions described in this example.

[0014] (D) Total amount of 2-heptanone (CAS: 110-43-0) and 2-nonanone (CAS: 821-55-6) The total content of 2-heptanone and 2-nonanone can be adjusted by adding a flavoring or the like containing 2-heptanone, 2-nonanone, or either or both of these to a coffee beverage as needed. In the coffee beverage of the present invention, this total content is 10 to 40 μg / L, and more preferably 10 to 35 μg / L. This total content in a coffee beverage can be measured, for example, under the conditions described in this example.

[0015] Relationship between (E)2-heptanone content and 2-nonanone content In the coffee beverage of the present invention, the content of 2-heptanone is greater than the content of 2-nonanone. In this case, for example, in the coffee beverage of the present invention, the content of 2-nonanone may be so small that it cannot be measured. For example, as long as the above condition (D) is met, the content of 2-heptanone may be set to 6 to 39.9 μg / L, and the content of 2-nonanone may be set to 0.1 to 10 μg / L. The contents of 2-heptanone and 2-nonanone in a coffee beverage can be measured, for example, under the conditions described in this example.

[0016] (F) Coffee extract The coffee beverage of the present invention contains a coffee extract, which includes a liquid containing components derived from coffee beans, such as a solution obtained by extracting ground roasted beans with cold or hot water (hereinafter also referred to as an extract), or a coffee extract obtained by concentrating such a solution, or instant coffee obtained by drying such a solution. The coffee beans used as the raw material for the coffee extract of the present invention may be either Arabica or Robusta, and are not particularly limited. For example, the raw beans may be selected from Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii Kona, Mocha, Kenya, Kilimanjaro, Mandheling, and Robusta, or a mixture thereof. Furthermore, when the coffee extract used in the present invention is an extract, it is preferably extracted with 1 L of water per 1 to 100 g, more preferably 20 to 80 g, of coffee beans, and the temperature of the water during extraction is preferably 60 to 95°C. Furthermore, the extraction time for the coffee extract is preferably 30 to 120 minutes. There are no particular limitations on the extraction method for the coffee extract of the present invention, and extraction can be performed using, for example, the common drip method, immersion method, or espresso method.

[0017] Here, the content of soluble solids derived from the coffee extract (hereinafter also referred to as "coffee solids") in the coffee beverage of the present invention is not particularly limited, but may be, for example, 0.5 to 2.0% by mass, more specifically 0.8 to 1.8% by mass, or even more specifically 1.0 to 1.7% by mass, based on the total mass of the beverage. For example, the content of coffee solids may be synonymous with the Brix value of the coffee extract to be contained. Furthermore, when instant coffee is used as the coffee extract, the content of coffee solids corresponds to the content of the instant coffee. Furthermore, when coffee extract is used as the coffee extract, the content of coffee solids can be calculated based on the concentration of the coffee extract.

[0018] Brix (also written as Brix or Bx) value In the present invention, the Brix value is the reading of a sugar refractometer at 20° C., and can be, for example, the solid content measured at 20° C. using a Digital Refractometer Rx-5000 (manufactured by Atago Co., Ltd.). The Brix value is not particularly limited, and may be, for example, 1 to 15° Bx, 1 to 10° Bx, or 1 to 6° Bx. The Brix value of the coffee beverage according to the present invention may be adjusted to the above-mentioned value by using milk components, sugars, any sweetener, etc. Specifically, for example, in addition to or without the above-mentioned sugars, the Brix value may be adjusted by using low-intensity sweeteners such as xylitol and D-sorbitol, or high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and saccharin sodium, either alone or in combination of two or more thereof.

[0019] Sweetness Furthermore, the sweetness of the coffee beverage as an evaluation of palatability is preferably 1.0 to 6.5, and more preferably 1.5 to 6.0. If the sweetness exceeds 6.5, it becomes difficult to sense the strong coffee flavor, and the excessive sweetness may result in a less crisp aftertaste. In the present invention, the sweetness is defined, for example, by the method described in the Examples below. The sweetness level in the present invention can also be adjusted to the above-mentioned value by using the above-mentioned known sugars, sweeteners, etc. More specifically, for example, the natural sweetness desired in coffee beverages can be imparted by adjusting the sweetness level with sucrose, lactose, acesulfame potassium, etc.

[0020] In the present invention, the sweetness of a coffee beverage is a parameter that indicates the intensity of sweetness, and is calculated based on the "sweetness of each sweetener" contained in the beverage, expressed as a relative value when the sweetness of sucrose is set to 1. Specifically, it is determined by the following method. An aqueous solution of each sweetener contained in the beverage is prepared, and the concentration X is determined to achieve the same sweetness as a 1% by mass sucrose aqueous solution. Then, "1 (% by mass) / X (% by mass)" is calculated, and this value is defined as the "sweetness of each sweetener." The sum of the "sweetness of each sweetener" contained in the beverage is the "sweetness of the beverage."

[0021] pH The pH of the coffee beverage of the present invention is not particularly limited, but is preferably 4.6 to 8.0, and more preferably 5.0 to 7.0. Setting the pH within this range can have a favorable effect on the stability of the coffee beverage and the maintenance of its good flavor. The pH of the coffee beverage of the present invention may be adjusted by adding a pH adjuster commonly used in foods.

[0022] Other additives Furthermore, fruit juice, for example, citrus fruit juice such as orange, lemon, grapefruit, or fruit juice such as grape, peach, apple, or banana, may be added as an optional acidic component to the coffee beverage of the present invention, as long as the flavor and other properties are not impaired.

[0023] The coffee beverage of the present invention may further contain vegetable milk. The vegetable milk may be selected from soy milk, almond milk, cashew milk, coconut milk, rice milk, etc., and preferably includes, for example, soy milk, modified soy milk, or soy milk beverages as described in Ministry of Agriculture, Forestry and Fisheries Notification No. 683 of March 29, 2018. The vegetable milk may be in liquid form or powder form. More specifically, the coffee beverage of the present invention may be a mixture of, for example, soy milk powder as an ingredient.

[0024] The coffee beverage according to the present invention may also contain an emulsifier to maintain a favorable emulsified state. Any emulsifier that can be used in foods and beverages may be used without particular limitation, and examples thereof include glycerin, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, gum arabic, and lecithin. One type of emulsifier may be used alone, or two or more types may be used in combination. The proportion of emulsifier added to the coffee beverage may be determined appropriately depending on the type of emulsifier, etc., within a range that does not impair the effects of the present invention. The water used in the present invention is not particularly limited, and for example, ion-exchanged water can be used.

[0025] Furthermore, the coffee beverage according to the present invention may also include liquid or paste-like fermented milk foods and drinks obtained by fermenting raw materials (such as raw milk) using lactic acid bacteria, yeast, or the like. Furthermore, the coffee beverage according to the present invention may contain commonly used food additives such as sweeteners and flavorings not mentioned above, various nutritional components, various plant extracts, coloring agents, diluents, antioxidants, etc., provided that the addition of these additives does not impair the object of the present invention.

[0026] Manufacturing method The coffee beverage of the present invention is obtained by blending the milk ingredients, the specific aroma components, and sugars into a coffee beverage so that the contents are as described above. Additionally, any of the above-described food additives, such as sweeteners, flavorings, various nutrients, various plant extracts, coloring agents, diluents, and antioxidants, may be appropriately mixed. The coffee beverage of the present invention may also be subjected to homogenization or sterilization treatment as needed during its production process. The homogenization treatment may be carried out using a homogenizer. The homogenization conditions are not particularly limited, and may be carried out in accordance with conventional methods. The method of sterilization is not particularly limited, and conventional methods such as plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization may be used. The coffee beverage of the present invention after sterilization may be filled into containers, for example, by hot-packing the beverage into the containers and then cooling the filled containers, or by cooling the beverage to a temperature suitable for filling into containers and then aseptically filling the beverage into containers that have been washed and sterilized in advance.

[0027] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples and may be modified appropriately without departing from the scope of the present invention. [Example]

[0028] The methods for measuring or calculating the content of each component and the sensory evaluation method were as follows. (1) Analysis method for the amount (μg / L) of aroma components (guaiacol, 2-heptanone, 2-nonanone) 10 mL of the sample beverage to be analyzed was placed in a 20 mL vial, and an internal standard was added and the vial was sealed. Each vial was shaken at 50°C for 5 minutes, after which an SPME fiber (DVB / CAR / PDMS, Stableflex 23Ga (Gray) 50 / 30 μm: SIGMA-ALDRICH) was exposed to the headspace in the vial. Volatile components were adsorbed onto the fiber at 50°C for 30 minutes, then desorbed at the injection port for 5 minutes, and analyzed by GC / MS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.

[0029] [GC / MS analysis conditions] GC: Agilent Technologies 7890A MS: Agilent Technologies 5975C Column: Agilent Technologies DB-WAX UI 30m x 0.25mm, film thickness 0.25μm Flow rate: 0.8 ml / min (constant pressure mode) Injection method: Splitless Carrier gas: He Inlet temperature: 240℃ Transfer line: 240°C Oven temperature: 40℃ (5 min) → 5℃ / min → 240℃ (0 min) MS conditions: scan mode Quantitative ion: Guaiacol m / z 124.1 2-Heptanone m / z 114.1 2-nonanone m / z 142.2 Cyclohexanol (internal standard) m / z 82.1

[0030] (2) Brix value The Brix value was measured on the sample at 20°C (room temperature) using a product name "Digital Refractometer Rx-5000" (manufactured by Atago Co., Ltd.). (3) pH The pH was measured using a pH meter. (4) Milk solid content (mass%) The total mass was calculated by adding the measured milk solids content contained in the raw materials including liquid milk and the mass of the dry milk raw materials (e.g., skim milk powder, whole milk powder). (5) Coffee solids (mass%) The coffee solids content was calculated from the concentration and amount of coffee extract used. (6) Sweetness (sucrose equivalent) The sweetness was calculated by adding up the "sweetness" of each ingredient contained in the beverage. (7) Sugars The amount of sugar was calculated from the mass of the sugar added and the mass of lactose contained in the milk. (8) Sensory evaluation method Sensory evaluation was performed by six expert panelists in Experiments 1 to 4, and five expert panelists in Experiment 5, on samples at 20°C (room temperature) using a quantitative rating method, with the "control" of each experimental system being scored as a reference score of "4.0." The evaluation items were "good bitterness," "strength of bitterness," "crisp aftertaste," and "strength of coffee flavor," and each was rated on a seven-point scale, with the scores then averaged. There was little variation in the scores of each panelist. The scoring criteria for the seven-point scale and the overall evaluation were as follows:

[0031] [Grading criteria] "Intensity of bitterness" and "Intensity of coffee flavor" 1 point: Very weak 2 points: Weak 3 points: Slightly weak 4 points: Neither 5 points: Slightly strong 6 points: Strong 7 points: Very strong "Good bitterness" and "crisp aftertaste" 1 point: Not at all 2 points: None 3 points: A little bit 4 points: Neither 5 points: A little bit 6 points: Yes 7 points: Very much [Evaluation criteria] 〇: All items are 4.0 or higher, and one or more items are above 4.0 ×:Other than the above

[0032] <Preparation of base solution> The base liquid was made from coffee extract, sugar, milk, skim milk powder, pH adjuster, emulsifier, sweetener (acesulfame K), and sodium caseinate. These ingredients were mixed with ion-exchanged water (the remaining solvent), packed into cans, and then retort-sterilized to produce a canned beverage. The base liquid had the following composition and physical properties: Sugar content: 1.4g / 100mL Milk solids content: 0.6% by mass pH: 6.1 Brix value: 3.6° Density: 1.0105g / cm 3 Coffee solids: 1.6% by mass Sweetness: 2.8 (sucrose equivalent)

[0033] <Experiment 1> Examples 1 to 4 and Comparative Examples 1 and 2 The above base liquid was used as the sample for Comparative Example 1 (control). In Examples 1 to 4 and Comparative Example 2, samples were prepared by adding guaiacol, 2-heptanone, and 2-nonanone to the above base liquid so that the contents of the fragrance components were as shown in Table 1. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 1 as a control. The contents of aroma components in each sample and the results of the sensory evaluation are shown in Table 1.

[0034] [Table 1]

[0035] The results of Experiment 1 showed that when the total amount of 2-heptanone content and 2-nonanone content is set to 20 μg / L and the 2-heptanone content is greater than the 2-nonanone content, and the guaiacol content is within the range of the present invention (400 to 2000 μg / L), a lightly sweetened milk coffee beverage can be provided that has a strong bitterness but a crisp aftertaste.

[0036] <Experiment 2> Examples 5 and 6 and Comparative Example 3 In the same manner as in Experiment 1, samples were prepared by adding guaiacol, 2-heptanone, and 2-nonanone to the base solution so as to obtain the contents shown in Table 2, and sensory evaluation was performed using the sample of Comparative Example 1 as a control. The contents of aroma components in each sample and the results of the sensory evaluation are shown in Table 2.

[0037] [Table 2]

[0038] The results of Experiment 2 showed that when the guaiacol content is set to 750 μg / L, the 2-heptanone content is greater than the 2-nonanone content, and the total amount of the 2-heptanone content and the 2-nonanone content is within the range of the present invention (10 to 40 μg / L), a slightly sweetened milk-flavored coffee beverage can be provided that has a strong bitterness and coffee flavor, but also has a crisp aftertaste.

[0039] <Experiment 3> Examples 7 to 9 and Comparative Example 4 In the same manner as in Experiment 1, samples were prepared by adding guaiacol, 2-heptanone, and 2-nonanone to the base solution so as to obtain the contents shown in Table 3, and sensory evaluation was performed using the sample of Comparative Example 1 as a control. The contents of aroma components in each sample and the results of the sensory evaluation are shown in Table 3.

[0040] [Table 3]

[0041] The results of Experiment 3 showed that when the guaiacol content is set to 750 μg / L, the total amount of the 2-heptanone content and the 2-nonanone content is within the range of the present invention (10 to 40 μg / L), and the 2-heptanone content is greater than the 2-nonanone content, a slightly sweetened milk coffee beverage can be provided that has a strong bitterness and coffee flavor, but also has a crisp aftertaste.

[0042] <Experiment 4> <Comparative Examples 5 and 6> In the same manner as in Experiment 1, samples were prepared by adding 2-heptanone and 2-nonanone to the base solution so as to obtain the contents shown in Table 4, and sensory evaluation was performed using the sample of Comparative Example 1 as a control. The contents of aroma components in each sample and the results of the sensory evaluation are shown in Table 4.

[0043] [Table 4]

[0044] The results of Experiment 4 showed that even if the total amount of 2-heptanone content and 2-nonanone content is set within the range of the present invention (10 to 40 μg / L) and the 2-heptanone content is greater than the 2-nonanone content, if the guaiacol content is less than 400 μg / L, the effect of improving the bitterness and aftertaste of the beverage cannot be obtained.

[0045] <Experiment 5> Examples 10 to 12 and Comparative Example 7 In Example 10, a canned beverage was prepared in the same manner as in the preparation of the base liquid, except that no sugar was added. To this beverage, guaiacol, 2-heptanone, and 2-nonanone were added so that the contents of the flavor components were as shown in Table 5, to prepare a sample. In Examples 11 and 12 and Comparative Example 7, sugar was added to the sample obtained in Example 10 so as to achieve the contents shown in Table 5, and each sample was prepared. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 1 as a control. Table 5 shows the sugar and aroma component contents of each sample and the results of the sensory evaluation.

[0046] [Table 5]

[0047] The sweetness of the sample of Example 10 was 1.6, the sweetness of the sample of Example 12 was 5.9, and the sweetness of the sample of Comparative Example 7 was 7.9. The results of Experiment 5 showed that even when the total amount of 2-heptanone and 2-nonanone was set to 20 μg / L, the 2-heptanone content was greater than the 2-nonanone content, and the guaiacol content was set to 1000 μg / L, if the sugar content was greater than the range of the present invention, the bitterness and crisp aftertaste of the beverage could not be improved.

Claims

1. (A) the milk solids content is 0.6% by mass or less, (B) the sugar content is 5 g / 100 mL or less; (C) the guaiacol content is 400 to 2000 μg / L; (D) the total content of 2-heptanone and 2-nonanone is 10 to 40 μg / L; (E) The content of 2-heptanone is greater than the content of 2-nonanone; Packaged coffee drinks.

2. 2. The packaged coffee beverage according to claim 1, wherein the sweetness level is 1.0 to 6.5.

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