Coffee drink and its manufacturing method

Abstract

To provide a new coffee beverage in which tastes are well balanced.SOLUTION: A coffee beverage contains 400-1000 ppb of pyrrole (A) and 300-1000 ppb of 2-methylfuran (B), in which a ratio of the (A) to the (B) ((A) / (B)) is 0.8-1.6. The coffee beverage may include milk.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Coffee beverages containing coffee extract obtained from roasted coffee beans are consumed in countries around the world and are a familiar and popular beverage in Japan as well. Various techniques have been developed to enhance the palatability of coffee beverages by adjusting the components contained in the beverage. For example, Patent Document 1 describes a coffee beverage that combines a strong and pleasant coffee flavor with a pleasant aftertaste, and discloses that a specific means for achieving this is to incorporate coffee oil, 2-methylfuran, guaiacol, and propanal under specified conditions. Patent Document 2 describes a coffee flavor composition that is highly palatable and long-lasting, and has the effect of improving aroma and flavor and masking off-odors and off-tastes, as well as foods and beverages containing the same. Patent Document 3 describes a method of adding pyrroles to impart a roasted aroma to foods and beverages. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2019-146526 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-020526 [Patent Document 3] Japanese Patent Application Publication No. 2019-026565 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a novel coffee beverage with a well-balanced flavor. [Means for solving the problem]

[0005] In the course of developing beverages to suit a wide variety of targets, the inventors have come to the realization that it is necessary to develop a new beverage with a better adjusted balance of flavors, such as the strength and balance of the coffee flavor, the satisfying taste, bitterness, and crisp aftertaste. After extensive research, the inventors discovered that the object of the present invention can be achieved by adjusting the content and content ratio of specific aroma components in a coffee beverage, namely, pyrrole and 2-methylfuran. In particular, the inventors confirmed that when a coffee beverage contains a milk component, the object of the present invention can also be achieved by adjusting the content and content ratio of the specific aroma components, and thus completed the present invention.

[0006] That is, the present invention includes the following aspects. [1] A coffee beverage having a pyrrole content (A) of 400 to 1000 ppb, a 2-methylfuran content (B) of 300 to 1000 ppb, and a ratio of (A) to (B) ((A) / (B)) of 0.8 to 1.6. [2] The coffee beverage according to [1] above, further containing milk. [3] A method for producing a coffee beverage, comprising the steps of obtaining a coffee extract, and diluting the coffee extract so that the pyrrole content (A) is 400 to 1000 ppb, the 2-methylfuran content (B) is 300 to 1000 ppb, and the ratio of (A) to (B) ((A) / (B)) is 0.8 to 1.6, and / or adding pyrrole and / or 2-methylfuran to the coffee extract. [Effects of the Invention]

[0007] The present invention can provide a novel coffee beverage with a well-balanced taste. DETAILED DESCRIPTION OF THE INVENTION

[0008] <Coffee drinks> The present invention relates to a coffee beverage containing pyrrole and 2-methylfuran (collectively referred to as aroma components), in which the pyrrole content (A) is 400 to 1000 ppb, the 2-methylfuran content (B) is 300 to 1000 ppb, and the ratio of the pyrrole content (A) to the 2-methylfuran content (B) ((A) / (B)) is 0.8 to 1.6, based on the total mass of the beverage. The pyrrole content (A) and 2-methylfuran content (B) in the coffee beverage of the present invention can be adjusted by adding commercially available aroma components (compounds). Alternatively, the content of each aroma component in the coffee beverage may be adjusted by blending a composition containing these aroma components (preferably one with a known concentration of the aroma component) into the coffee beverage. Furthermore, the content of the aroma component may be adjusted by blending a food or beverage containing these aroma components (preferably one with a known concentration of the aroma component), such as milk, cocoa, or chocolate, into the coffee beverage. The amount of the aroma component may also be adjusted by diluting the coffee extract or the like contained in the coffee beverage.

[0009] The coffee beverage of the present invention preferably further contains milk. The milk in the present invention includes an animal milk component. 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 component 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 as the milk. The milk component may be derived from a single type of raw material or from several types of raw materials.

[0010] Here, in the present invention, a coffee beverage with a well-balanced taste includes a coffee beverage that maintains a "strong coffee flavor" while also having a "pleasant bitterness," "drinkability," and a "pleasant aftertaste." In the present invention, "strong coffee flavor" refers to a sensation in which the aroma and flavor (coffee-likeness) of coffee, such as the bitterness, acidity, and richness unique to coffee, is fully felt. In addition, in the present invention, "pleasant bitterness" refers to the sharpness of the bitterness and the pleasant bitterness itself that lingers in the mouth. In addition, in the present invention, "drinkability" refers to a sensation such as a rich, heavy feeling or strength when held in the mouth. In addition, in the present invention, "pleasant aftertaste" refers to the sharpness of the aftertaste that lingers in the mouth after swallowing the beverage and the pleasant bitter and astringent taste that lingers in the mouth. The components and physical properties of the beverage according to the present invention will be described in detail below.

[0011] Pyrrole (CAS: 109-97-7) The pyrrole in the present invention does not include compounds in which a functional group is bonded to pyrrole, which are called pyrroles, pyrrole derivatives, pyrrole derivatives, etc. The pyrrole in the present invention refers to the compound itself (CAS: 109-97-7). As described above, the pyrrole content (A) in a beverage can be adjusted by adding pyrrole or a flavoring containing pyrrole. In the beverage of the present invention, the pyrrole content (A) is 400 to 1000 ppb, preferably 450 to 1000 ppb, and particularly preferably 450 to 700 ppb. If (A) exceeds 1000 ppb, the pleasant bitterness and pleasant aftertaste may be impaired. Similarly, if (A) is less than 400 ppb, the pleasant bitterness and pleasant aftertaste may be impaired, and the coffee flavor may also be impaired, resulting in an unbalanced taste as a coffee beverage. The pyrrole content (A) in a coffee beverage can be measured, for example, under the conditions described in this example. Pyrrole is known as a naturally occurring aroma component found in milk, cocoa, coffee, tea, and the like.

[0012] 2-Methylfuran (CAS number: 534-22-5) As described above, the 2-methylfuran content (B) in a beverage can be adjusted by adding 2-methylfuran or a flavoring containing 2-methylfuran. In the beverage of the present invention, the 2-methylfuran content (B) is 300 to 1,000 ppb, preferably 350 to 1,000 ppb, and particularly preferably 400 to 1,000 ppb. If (B) exceeds 1,000 ppb, the bitterness and pleasant aftertaste may be impaired, resulting in an unbalanced taste as a coffee beverage. If (B) is less than 300 ppb, the bitterness and pleasant aftertaste may be impaired, and the coffee flavor may also be impaired, resulting in an unbalanced taste as a coffee beverage. The 2-methylfuran content (B) in a coffee beverage can be measured, for example, under the conditions described in this example. 2-Methylfuran is known as a naturally occurring aroma component found in coffee, chocolate, cocoa, tea, and the like.

[0013] Ratio of each aroma component content In the beverage of the present invention, the ratio ((A) / (B)) of the pyrrole content (A) to the 2-methylfuran content (B) is 0.8 to 1.6. If the ratio (A) / (B) exceeds 1.6, the pleasant bitterness and pleasant aftertaste may be impaired, and the flavor balance of the coffee beverage may be lost. Furthermore, if the ratio (A) / (B) is less than 0.8, the pleasant bitterness and pleasant aftertaste may be impaired.

[0014] Coffee extract The coffee extract in the present invention includes a liquid containing components derived from coffee beans, such as a solution obtained by extracting ground roasted beans using water or hot water, or a liquid obtained by dissolving such a solution in water or the like to form a concentrated coffee extract or instant coffee obtained by drying such a solution.

[0015] The coffee beans used as the raw material for the coffee extract used in the present invention may be either Arabica or Robusta, and are not particularly limited. For example, the green 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. The coffee extract used in the present invention is preferably extracted with 1 L of water per 1 to 100 g, more preferably 20 to 80 g, of coffee beans, and the water temperature during extraction is preferably 60 to 95°C. 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.

[0016] Furthermore, in the present invention, the soluble solids content (°) of a coffee beverage can be synonymous with the Brix value. The soluble solids content of a coffee beverage is not particularly limited, but from the perspective of ease of adjusting the balance of taste and aroma, it is preferably, for example, 1 to 25°Bx, more preferably 1 to 12°Bx, even more preferably 1 to 9°Bx, and particularly preferably 4 to 9°Bx. In the present invention, the soluble solids content can be measured, for example, under the conditions described in the present examples.

[0017] ·Milk solids content When the coffee beverage of the present invention contains milk, the milk solids content is 6% by mass or less, preferably 5% by mass or less, and more preferably 4% by mass or less, based on the total mass of the beverage. Generally, simply setting the milk solids content in a coffee beverage above 6% by mass can result in the formation of precipitation, aggregates, and browning, making it difficult to maintain storage stability in terms of flavor and appearance of the beverage, and can also increase product costs. While there are no particular restrictions on the lower limit of the milk solids content, it is preferably 1% by mass or more from the perspective of enhancing the milky flavor. 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. However, because 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.

[0018] The milk fat content in the milk solids has the function of imparting the richness characteristic of milk to the beverage, and the non-fat milk solids have the function of imparting the umami and sweetness characteristic of milk, so the ratio of milk fat content to non-fat milk solids can be adjusted as appropriate. 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).

[0019] pH The pH of the coffee beverage according to the present invention is not particularly limited, but is preferably 4.6 to 8.0, and particularly preferably 5.0 to 7.0. This is because of the stability of proteins contained in the coffee beverage and the good flavor. A common pH adjuster may be added to the beverage to adjust the pH.

[0020] Sweetness Sweetness is an index that expresses the degree of sweetness of a beverage, with the sweetness of a beverage containing 1g of sucrose per 100g 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 component to the sweetness of sucrose (1), and then adding up the sucrose-equivalent amounts of all sweet components contained in the beverage (including sweet components derived from fruit juices, extracts, etc.). Furthermore, the sweetness of a coffee beverage as an evaluation of beverage preference may be 0 or may be higher than 0, for example, 1 to 15. When a coffee beverage contains milk, its sweetness is preferably, for example, 1 to 15, more preferably 1 to 12, even more preferably 1 to 9, and particularly preferably 3 to 9. When a coffee beverage according to the present invention contains milk, if the sweetness is less than 1, it may be difficult to achieve the effect of imparting a satisfying drinking sensation. On the other hand, if the sweetness is more than 15, the aftertaste may be less crisp, and the drinkability may be reduced. In the present invention, the sweetness is defined, for example, by the method described in the Examples below.

[0021] The sweetness level in the present invention can be adjusted to the above value by using known sweeteners. For example, sugars such as sucrose, glucose, granulated sugar, fructose, lactose, and maltose, high-fructose glucose syrup, and high-fructose glucose syrup are preferably used alone or in combination with two or more of the following: 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. Adjusting the sweetness level with sucrose, high-fructose glucose syrup, acesulfame potassium, sucralose, or aspartame is particularly preferred from the perspective of the natural sweetness and refreshing acidity desired in coffee beverages. Alternatively, the sugar content may be adjusted by adding fruit or vegetable juice that may contain sugar to the beverage.

[0022] Other additives The coffee beverage of the present invention may also contain tea extract (green tea, roasted green tea, black tea, etc.), caramel, chocolate, or cocoa. Furthermore, fruit juice, for example, citrus fruit juice such as orange, lemon, or grapefruit, or fruit juice such as grape, peach, apple, or banana, may be added as an optional acidic component as needed, provided that the flavor and other properties are not impaired.

[0023] The coffee beverage according to the present invention may further contain vegetable milk, which may be selected from soy milk, almond milk, cashew milk, coconut milk, rice milk, etc. The vegetable milk may be in liquid form or powder form.

[0024] Furthermore, the coffee beverage according to the present invention preferably contains an emulsifier in order to maintain a favorable emulsified state. Any emulsifier that can be used in foods and beverages can be used without particular limitation, and examples 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 can be determined appropriately depending on the type of emulsifier, etc., within a range that does not impair the effects of the present invention. There are no particular restrictions on the proportion, but for example, the lower limit, based on the total mass of the beverage, can usually be 0.0001% by mass and the upper limit can usually be 0.5% by mass.

[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, stabilizers, etc., as long as the addition does not impair the object of the present invention. The coffee beverage of the present invention is not particularly limited as long as it contains a coffee extract. The water used in the present invention is not particularly limited, and for example, ion-exchanged water can be used.

[0026] ·Manufacturing method The coffee beverage according to the present invention can be obtained by blending a coffee extract, aroma components, and, if necessary, a milk component, and adjusting the aroma component content to the above-mentioned range. In this process, the coffee extract may be diluted as appropriate, for example. Furthermore, the coffee beverage may be appropriately mixed with food additives such as the above-mentioned sweeteners, flavorings, various nutrients, various plant extracts, coloring agents, diluents, antioxidants, etc. The coffee beverage of the present invention may be appropriately and optionally subjected to homogenization or sterilization during its production process. The homogenization treatment can be usually carried out using a homogenizer. The homogenization conditions are not particularly limited, and can be carried out in accordance with conventional methods. The sterilization method is not particularly limited, and conventional methods such as plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be used. The coffee beverage of the present invention after sterilization can 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 them into containers that have been washed and sterilized in advance.

[0027] ·container The container into which the coffee beverage according to the present invention is filled is not particularly limited, and examples thereof include PET (polyethylene terephthalate) bottles, PE (polyethylene) containers, PP (polypropylene) containers, glass bottles, aluminum cans, steel cans, paper containers, aluminum pouches, chilled cups, and the like.

[0028] 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]

[0029] 1. Measurement, analysis and sensory evaluation methods The methods for measuring or calculating the content of each component and the sensory evaluation method were as follows. (1) Analysis conditions for aroma component content Ten milliliters of the sample to be analyzed was placed in a 20-milliliter vial, and the 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 each vial. Volatile components were then adsorbed onto the fiber at 50°C for 30 minutes, followed by desorption at the injection port for 5 minutes, and analysis was performed by GC / MS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.

[0030] [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℃ Oven temperature: 40℃ (5 min) → 5℃ / min → 240℃ (0 min) MS conditions: scan mode Quantitative ion: pyrrole m / z=67.1, 2-dimethylfuran m / z=82.1, Cyclohexanol (internal standard) m / z 57.1

[0031] (2) Soluble solid content [°] The soluble solids concentration is defined as the same as the Brix value. In the present invention, the soluble solids concentration can be the amount of solids measured at 20°C using, for example, an RX-5000 (manufactured by Atago Co., Ltd.). (3) pH The pH was measured using a pH meter. (4) Milk solid content [mass%] The milk solids content can be the measured milk solids content contained in raw materials including liquid milk and / or the mass of the dry milk raw materials (e.g., skim milk powder, whole milk powder). (5) Sweetness The sweetness was calculated by adding up the "sweetness" of each ingredient contained in the beverage.

[0032] (6) Sensory evaluation method Sensory evaluations for Experiments 1 and 2 were conducted by five expert panelists using a quantitative rating method for samples at 25°C, with a "control" score of "4" for each experimental system. Evaluation criteria included five categories: "taste," "coffee flavor," "bitterness," "drinkability," and "aftertaste." Each was rated on a seven-point scale, and the final score was calculated by rounding the average of the five expert panelists' ratings to the nearest tenth. The sensory evaluation criteria were: 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: not significantly different from the control, 3 points: somewhat poor, 2 points: poor, and 1 point: very poor. "Taste" was a comprehensive evaluation of the coffee beverage's palatability, taking into account various flavors and taste characteristics. There was little variation in the ratings among the panelists. Overall rating: All five categories of "Taste," "Strength of coffee flavor," "Good bitterness," "Good aftertaste," and "Drinkability" were rated 4 points (4.0) or higher, and 4 or more categories were rated higher than 4 points. Overall rating ×:Other

[0033] 2. Experiment 1 <Preparation of base solution A> Coffee beans with an average L value of 20 were extracted with hot water at 95°C to obtain a coffee extract. Each raw material was added to the obtained coffee extract in the proportions shown in Table 1 below to prepare samples.

[0034] [Table 1]

[0035] The sample having the composition shown in Table 1 above was filled into a can and subjected to retort sterilization. This canned solution was designated as base solution A. The measurement and analysis results of base solution A were as shown in Table 2.

[0036] [Table 2]

[0037] <Examples 1 to 8 and Comparative Examples 1 to 8> The base solution A obtained above was used as Comparative Example 1 (control). Pyrrole was added to Comparative Example 1 (control) to obtain the compositions shown in Tables 3 and 4 below, and 2-methylfuran was added as necessary to prepare beverage samples for each Example and Comparative Example. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 1 as a control. The results of the sensory evaluation for Comparative Example 1 are shown in Tables 3 and 4.

[0038] [Table 3]

[0039] [Table 4]

[0040] In Examples 1 to 8, compared to Comparative Example 1, the "taste," "strength of coffee flavor," and "drinkability" were maintained or improved, while the "pleasant bitterness" and "pleasant aftertaste" were also improved. On the other hand, in Comparative Examples 2, 4, 5, and 7, the "strength of the coffee flavor" was improved, but the "taste" and "pleasant aftertaste" were reduced, confirming that the content and content ratio of aroma components contribute to the balance of the flavor of a coffee beverage. These results suggest that by adjusting the content and content ratio of the specific aroma components (pyrrole and 2-methylfuran) of the present invention, it is possible to improve the "pleasant bitterness" and "pleasant aftertaste" while maintaining the "strong coffee flavor" and "drinkability."

[0041] 3. Experiment 2 Since a certain amount of pyrrole and 2-methylfuran was already present in the coffee extract in base solution A, an experiment was conducted to confirm the effect on the taste of the coffee beverage when the concentrations of these aroma components were reduced. <Preparation of base solution B> Base solution B was prepared by diluting base solution A obtained in 2 above to a concentration of 0.8 times. The measured pyrrole content (A) of base solution B was 279 ppb, and the measured 2-methylfuran content (B) was 289 ppb.

[0042] <Example 9 and Comparative Examples 9 to 13> The base liquid B obtained above was designated Comparative Example 9 (control). Pyrrole and / or 2-methylfuran were added to Comparative Example 9 (control) to give the composition shown in Table 5 below, to prepare beverage samples for each comparative example. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 9 as a control. The results of the sensory evaluation for Comparative Example 9 are shown in Table 5. Note that, compared to Comparative Example 1, Comparative Example 9 had a reduced coffee flavor and bitterness, but there was no difference in taste or pleasant aftertaste.

[0043] [Table 5]

[0044] In Comparative Examples 10 to 13, the "strength of coffee flavor" was improved compared to Comparative Example 9 (control), but the "pleasant bitterness" and "pleasant aftertaste" were reduced, and the "taste" was also impaired. Furthermore, in Example 9, even for base liquid B, which has a lower coffee solids content (soluble solids content) than base liquid A, by adjusting the aroma component content and its content ratio within the range of the present invention, all evaluation items were improved compared to Comparative Example 9 (control). This suggests that, regardless of the level of coffee solids in a coffee beverage, adjusting the content and ratio of the aroma components of the present invention in the coffee beverage may have a direct effect on the sensory evaluation. The results of Experiment 2 also support the effect of adjusting the content and content ratio of specific aroma components (pyrrole and 2-methylfuran) in the present invention.

Claims

1. A coffee beverage containing milk and a sweetener, wherein the content of pyrrole (A) is 400 to 1000 ppb, the content of 2-methylfuran (B) is 300 to 1000 ppb, and the ratio of (A) to (B) ((A) / (B)) is 0.8 to 1.

6.

2. Obtaining a coffee extract; (1) diluting the coffee extract and / or (2) adding pyrrole and / or 2-methylfuran to the coffee extract so that the pyrrole content (A) is 400 to 1000 ppb, the 2-methylfuran content (B) is 300 to 1000 ppb, and the ratio of (A) to (B) ((A) / (B)) is 0.8 to 1.6; A method for producing a coffee beverage containing milk and a sweetener, comprising:

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