A packaged coffee drink with improved flavor when consumed at room temperature

Abstract

To provide a container-packed coffee beverage and a method for producing the same that has improved flavor when drinking at ordinary temperature, and to provide a method for improving the flavor of a container-packed coffee beverage when drinking at ordinary temperature, etc.SOLUTION: Provided is a container-packed coffee beverage, which is a container-packed coffee beverage that has a Brix value of 0.3 to 3.0, and in which the contained amount of 2-methylpyrazine in the coffee beverage is 2.0 ppm or less (preferably 1.2 ppm or less). Preferably, further, a container-packed coffee beverage in which the contained amount of 2,5-dimethylpyrazine is 0.45 ppm or less and the contained amount of 2,6-dimethylpyrazine is 0.45 ppm or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged coffee beverage having an improved aroma and flavor when consumed at room temperature, a method for producing the same, and a method for improving the aroma and flavor of a packaged coffee beverage when consumed at room temperature. [Background technology]

[0002] Coffee beverages are widely enjoyed as luxury goods. Packaged coffee beverages offer convenience, such as allowing people to easily enjoy coffee beverages at any time, and many industrially produced packaged coffee beverages have been sold on the market. Packaged coffee beverages come in a wide variety of product forms, and in addition to products that can be stored at room temperature, products that require refrigeration are also sold. In recent years, products packaged in resealable plastic bottles have also been sold. Furthermore, a relatively common trend with resealable packaged coffee beverages is that packaged coffee beverages are consumed in small amounts over a long period of time, such as at work, which is gradually becoming more common. Packaged coffee beverages are most commonly sold cold, but when consumed over a long period of time as described above, the liquid temperature of the coffee beverage rises over time and returns to room temperature.

[0003] The flavor of a coffee beverage is determined by many factors, such as richness, crispness, and aroma, and various attempts have been made to improve the aroma and flavor of packaged coffee beverages. It is said that there are approximately 800 types of coffee aroma components, including aldehydes, esters, furans, ketones, alcohols, pyrazines, pyrroles, pyridines, and sulfur compounds. For example, Patent Document 1 describes a method for improving the taste and aroma of a coffee beverage by filling the coffee beverage into containers at a temperature ranging from 10 to 50°C, adjusting the dissolved oxygen content of the packaged coffee beverage to 0.37 to 0.44 mg / L, and suppressing the reduction of 2-methylfuran, 2-methylbutanal, and 3-methylbutanal. Patent Document 2 also discloses a method for producing a concentrated coffee extract, which involves separating a coffee extract into a concentrate and a fraction by distillation, treating the concentrate with a porous adsorbent, and then mixing the porous adsorbent-treated concentrate with the fraction. Patent Document 2 describes that this production method can increase the ratio of pyrazines, which are rich in aroma, to guaiacols and other components that cause unpleasant aftertaste, thereby producing a concentrated coffee extract that is rich in body and aroma and has a crisp aftertaste.

[0004] Patent Document 3 describes a coffee concentrate composition containing a high concentration of chlorogenic acid and a reduced concentration of 5-hydroxymethylfurfural.

[0018] Patent Document 3 describes that 2-methylpyrazine is an aroma-rich substance produced by roasting coffee beans, and that a high content ratio of 2-methylpyrazine relative to 3-methylbutanal, a substance that reduces aroma, is preferable in terms of enhancing the pleasant aroma of the coffee concentrate composition. Patent Document 4 describes a method for producing a flavor composition using roasted coffee beans that gives the impression of the aroma generated when roasted coffee beans are ground.

[0039] Patent Document 4 lists a number of substances whose content in a coffee beverage can be increased by adding such a flavor composition to the coffee beverage, and among these substances, pyrazines such as 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine are mentioned.

[0005] Thus, in coffee beverages, pyrazines such as 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine are aroma components related to the roastiness of coffee, and a higher content of pyrazines in coffee beverages is considered preferable. However, it was not known that when 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine are present in a packaged coffee beverage at a certain concentration or higher, the beverage is perceived as having a stronger bitter and astringent taste when consumed at room temperature compared to when consumed cold or hot, and the after-taste is perceived as being less crisp and thirst-quenching, resulting in a deterioration in flavor and aroma. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 4011097 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-273674 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-95647 [Patent Document 4] Re-tabled publication No. 2018 / 110585 Summary of the Invention [Problem to be solved by the invention]

[0007] Ordinary packaged coffee beverages are intended to be consumed cold, and are designed with a flavor that, the moment a cold coffee beverage is put in the mouth, produces an excellent coffee aroma and a clear coffee taste profile, and, after drinking, is less bitter and astringent and leaves a crisp, thirst-quenching sensation. The present inventors discovered a new problem when a coffee beverage prepared with such a flavor design was drunk at room temperature: the moment the coffee beverage was put in the mouth, the coffee taste profile in the mouth was perceived as blurred, the bitter and astringent taste remaining in the mouth after drinking increased significantly, and the crispness and thirst-quenching sensation were reduced, resulting in a loss of deliciousness.

[0008] An object of the present invention is to provide a packaged coffee beverage having an improved aroma and flavor when consumed at room temperature, a method for producing the same, and a method for improving the aroma and flavor of a packaged coffee beverage when consumed at room temperature. More specifically, the above-mentioned "packaged coffee beverage with improved flavor when consumed at room temperature" includes: Compared to when drinking coffee hot or cold, when drinking coffee at room temperature, the coffee aroma is improved at the moment of drinking, Compared to when drinking coffee hot or cold, when drinking coffee at room temperature, the coffee flavor contours are less blurred at the moment of drinking, The increase in bitterness and astringency after drinking a coffee beverage when drinking at room temperature is suppressed compared to when drinking it cold, and The present invention provides a packaged coffee beverage in which the decrease in the refreshing taste and thirst-quenching sensation after drinking the coffee beverage when drunk at room temperature is suppressed compared to when drunk cold. [Means for solving the problem]

[0009] The present inventors have intensively investigated various methods to solve the above-mentioned problems, and have found that the above-mentioned problems can be solved by adjusting the 2-methylpyrazine concentration in a packaged coffee beverage having a Brix value of 0.3 to 3.0 to 2.0 ppm or less, thereby completing the present invention.

[0010] That is, the present invention is (1) A packaged coffee beverage having a Brix value of 0.3 to 3.0, wherein the 2-methylpyrazine content in the coffee beverage is 2.0 ppm or less; (2) The packaged coffee beverage according to (1) above, in which the coffee beverage contains 2-methylpyrazine at not more than 1.2 ppm, 2,5-dimethylpyrazine at not more than 0.45 ppm, and 2,6-dimethylpyrazine at not more than 0.45 ppm; (3) A method for producing a packaged coffee beverage having a Brix value of 0.3 to 3.0, the method comprising adjusting the 2-methylpyrazine content in the coffee beverage to 2.0 ppm or less; (4) The 2-methylpyrazine content in coffee beverages should be adjusted to 2.0 ppm or less. (ia) adding coffee extract; (ii-a) adding instant coffee; (iii-a) adjusting the amount of 2-methylpyrazine added to a coffee beverage; and (iv-a) adjusting the amount of a flavoring agent containing 2-methylpyrazine added to a coffee beverage; the method for producing a packaged coffee beverage according to (3) above, which comprises one or more methods selected from the group consisting of: (5) A method for producing a packaged coffee beverage according to (3) or (4) above, wherein adjusting the 2-methylpyrazine content in the coffee beverage to 2.0 ppm or less means adjusting the 2-methylpyrazine content in the coffee beverage to 1.2 ppm or less, and further includes adjusting the 2,5-dimethylpyrazine content in the coffee beverage to 0.45 ppm or less and the 2,6-dimethylpyrazine content to 0.45 ppm or less; (6) The 2,5-dimethylpyrazine content in coffee beverages is adjusted to 0.45 ppm or less. (ib) adding coffee extract; (ii-b) adding instant coffee; (iii-b) adjusting the amount of 2,5-dimethylpyrazine added to a coffee beverage; and (iv-b) adjusting the amount of flavoring agent containing 2,5-dimethylpyrazine added to a coffee beverage; A method comprising one or more selected from the group consisting of The 2,6-dimethylpyrazine content in coffee drinks should be adjusted to 0.45 ppm or less. (ic) adding coffee extract; (ii-c) adding instant coffee; (iii-c) adjusting the amount of 2,6-dimethylpyrazine added to a coffee beverage; and (iv-c) adjusting the amount of flavoring agent containing 2,6-dimethylpyrazine added to a coffee beverage; A method comprising one or more methods selected from the group consisting of A method for producing a packaged coffee beverage according to any one of (3) to (5) above; (7) A method for improving the flavor of a packaged coffee beverage when consumed at room temperature, the method comprising adjusting the 2-methylpyrazine content in the coffee beverage to 2.0 ppm or less in the production of the packaged coffee beverage having a Brix value of 0.3 to 3.0; Regarding. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a packaged coffee beverage having an improved aroma and flavor when consumed at room temperature, a method for producing the same, and a method for improving the aroma and flavor of a packaged coffee beverage when consumed at room temperature. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention provides [1] A packaged coffee beverage having a Brix value of 0.3 to 3.0, wherein the 2-methylpyrazine content in the coffee beverage is 2.0 ppm or less (hereinafter also referred to as the "packaged coffee beverage of the present invention"); [2] A method for producing a packaged coffee beverage having a Brix value of 0.3 to 3.0, the method comprising adjusting the 2-methylpyrazine content in the coffee beverage to 2.0 ppm or less (hereinafter also referred to as the "production method of the present invention"); [3] A method for improving the flavor of a packaged coffee beverage when consumed at room temperature, the method comprising adjusting the 2-methylpyrazine content in the coffee beverage to 2.0 ppm or less in the production of the packaged coffee beverage having a Brix value of 0.3 to 3.0 (hereinafter also referred to as the "flavor improving method of the present invention"); The present invention includes embodiments such as:

[0013] (Coffee drinks) In the present invention, unless otherwise specified, the term "coffee beverage" refers to a beverage made using coffee ingredients as an ingredient. The type and specifications of coffee beverage products are not particularly limited, but include "coffee," "coffee beverage," and "coffee-containing soft drink," as defined in the "Fair Competition Code Concerning the Labeling of Coffee Beverages, etc." approved in 1977. Even among beverages made from coffee ingredients, those with a milk solids content of 3.0% by weight or more are subject to the "Fair Competition Code Concerning the Labeling of Drinking Milk" and are treated as "milk beverages," and these are also included in the coffee beverage of the present invention. Furthermore, "caffeine-free coffee soft drinks" made using only coffee ingredients extracted or dissolved from coffee beans from which 90% or more of the caffeine has been removed are also included in the coffee beverage of the present invention.

[0014] As used herein, "coffee components" refers to a liquid containing components derived from roasted coffee beans, and examples include (a) coffee extract, i.e., a liquid obtained by extracting roasted and ground coffee beans using water, hot water, etc., (b) a liquid obtained by concentrating a coffee extract and adjusting the amount of the resulting coffee extract to an appropriate amount using water, hot water, etc., and (c) a liquid obtained by drying a coffee extract to prepare instant coffee and adjusting the amount of the resulting instant coffee to an appropriate amount using water, hot water, etc. As used herein, "instant coffee" refers to a solid substance obtained by drying a coffee extract, and is typically in the form of a powder or granules.

[0015] (Packaged coffee beverage of the present invention) The packaged coffee beverage of the present invention is a packaged coffee beverage having a Brix value of 0.3 to 3.0, and there are no particular restrictions on the raw materials and other optional ingredients used, or the method and conditions for producing the packaged coffee beverage, so long as the 2-methylpyrazine content in the coffee beverage is 2.0 ppm or less.

[0016] (Brix value) In the present invention, "Brix value" refers to the content (wt%) of coffee solids in a packaged coffee beverage. In the present invention, "coffee solids" refers to the weight of the dried matter obtained after the coffee components are dried using a common drying method (freeze drying, evaporation to dryness, etc.) to remove the moisture. In other words, the coffee solids in a coffee beverage refer to the solids that remain after removing components that are not derived from coffee beans, such as milk components, sweeteners, pH adjusters, and flavorings, from the soluble solids that may be contained in the coffee beverage. The "Brix value" can be measured using a saccharometer (a sugar refractometer).

[0017] The Brix value of the packaged coffee beverage of the present invention may be 0.3 to 3.0, and can be adjusted appropriately depending on the desired flavor and aroma of the product. However, from the perspective of achieving a greater improvement in the flavor and aroma of the packaged coffee beverage of the present invention when consumed at room temperature, the Brix value is preferably 0.8 to 2.3, more preferably 0.8 to 2.0, even more preferably 0.9 to 1.8, more preferably 0.9 to 1.5, even more preferably 1.1 to 1.5, and more preferably 1.2 to 1.4.

[0018] The Brix value can be adjusted by adjusting the amount of coffee components used when producing the packaged coffee beverage of the present invention, or the concentration of components derived from roasted coffee beans in the coffee components.

[0019] (2-methylpyrazine) The 2-methylpyrazine content in the packaged coffee beverage of the present invention is not particularly limited as long as it is 2.0 ppm or less, but from the perspective of further improving the aroma and flavor of the packaged coffee beverage of the present invention when consumed at room temperature, it is preferably 1.2 ppm or less, more preferably 1.0 ppm or less, even more preferably 0.8 ppm or less, more preferably 0.7 ppm or less, even more preferably 0.62 ppm or less, more preferably 0.6 ppm or less, even more preferably 0.58 ppm or less, more preferably 0.45 ppm or less, even more preferably 0.3 ppm or less, more preferably 0.12 ppm or less, and even more preferably 0.1 ppm or less. The lower limit of the 2-methylpyrazine content is not particularly limited, but examples include 0 ppm, more than 0 ppm, 0.001 ppm or more, and 0.005 ppm or more.

[0020] The method for adjusting the 2-methylpyrazine content in the packaged coffee beverage of the present invention is not particularly limited, but may be (ia) adding a coffee extract (preferably further adjusting the amount of coffee extract added); (ii-a) adding instant coffee (preferably further adjusting the amount of instant coffee added); (iii-a) adjusting the amount of 2-methylpyrazine added to a coffee beverage; and (iv-a) adjusting the amount of a flavoring agent containing 2-methylpyrazine added to a coffee beverage; A preferred example is a method including one or more methods selected from the group consisting of More preferably, A method comprising (ia) and (ii-a) and excluding (iii-a) and (iv-a); A method comprising (ii-a) and (iii-a) and excluding (ia) and (iv-a); A method comprising (ii-a) and (iv-a) and excluding (ia) and (iii-a); A method comprising (ia), (ii-a) and (iii-a) but not (iv-a); A method comprising (ia), (ii-a) and (iv-a), but not (iii-a); A method comprising (ii-a), (iii-a) and (iv-a) but not (ia); Examples include:

[0021] The 2-methylpyrazine content in the coffee extract (ia) above is not particularly limited and may be 2 ppm or less or may exceed 2 ppm, but the 2-methylpyrazine content in coffee extracts obtained from ordinary roasted coffee beans is relatively often around 2.5 to 4 ppm.

[0022] The 2-methylpyrazine content in the instant coffee of (ii-a) above is not particularly limited, but when comparing an instant coffee solution with the same Brix value to an extract obtained from roasted coffee beans, the instant coffee solution often has a lower 2-methylpyrazine concentration. Therefore, a person skilled in the art can appropriately select an appropriate instant coffee depending on the desired 2-methylpyrazine content in a packaged coffee beverage.

[0023] Commercially available 2-methylpyrazine and flavorings containing 2-methylpyrazine can be used. Furthermore, instant coffee containing 2-methylpyrazine in a predetermined concentration range can be selected by measuring the 2-methylpyrazine content of commercially available instant coffee using the method described below, for example, and selecting instant coffee containing the predetermined 2-methylpyrazine content.

[0024] (2,5-dimethylpyrazine, 2,6-dimethylpyrazine) From the perspective of further improving the aroma and flavor of the packaged coffee beverage of the present invention when consumed at room temperature, it is preferable that the packaged coffee beverage of the present invention has a 2-methylpyrazine content within a predetermined concentration range, as well as a 2,5-dimethylpyrazine content and a 2,6-dimethylpyrazine content within predetermined concentration ranges.

[0025] The 2,5-dimethylpyrazine content in such a preferred embodiment of the packaged coffee beverage of the present invention, from the perspective of further improving the aroma and flavor of the packaged coffee beverage of the present invention when consumed at room temperature, is preferably 0.45 ppm or less, more preferably 0.4 ppm or less, even more preferably 0.38 ppm or less, more preferably 0.36 ppm or less, even more preferably 0.34 ppm or less, more preferably 0.3 ppm or less, even more preferably 0.25 ppm or less, and more preferably 0.1 ppm or less. There is no particular lower limit for the 2,5-methylpyrazine content, but examples include 0 ppm, more than 0 ppm, 0.001 ppm or more, and 0.005 ppm or more. Furthermore, from the viewpoint of further improving the flavor and aroma of the packaged coffee beverage of the present invention when consumed at room temperature, the 2,6-dimethylpyrazine content in the packaged coffee beverage of the present invention in the aforementioned preferred embodiment is preferably 0.45 ppm or less, more preferably 0.4 ppm or less, even more preferably 0.35 ppm or less, more preferably 0.32 ppm or less, even more preferably 0.3 ppm or less, more preferably 0.25 ppm or less, and even more preferably 0.1 ppm or less. There is no particular lower limit for the 2,6-methylpyrazine content, but examples include 0 ppm, more than 0 ppm, 0.001 ppm or more, and 0.005 ppm or more. The 2,5-dimethylpyrazine content and the 2,6-dimethylpyrazine content in the packaged coffee beverage of the present invention according to the aforementioned preferred embodiment may be the same or different.

[0026] The method for adjusting the 2,5-dimethylpyrazine content in the packaged coffee beverage of the present invention is not particularly limited, but may be (ib) adding coffee extract (preferably further adjusting the amount of coffee extract added); (ii-b) adding instant coffee (preferably further adjusting the amount of instant coffee added); (iii-b) adjusting the amount of 2,5-dimethylpyrazine added to a coffee beverage; and (iv-b) adjusting the amount of flavoring agent containing 2,5-dimethylpyrazine added to a coffee beverage; A preferred example is a method including one or more methods selected from the group consisting of More preferably, A method comprising (ib) and (ii-b) and excluding (iii-b) and (iv-b); A method comprising (ii-b) and (iii-b) and excluding (ib) and (iv-b); A method comprising (ii-b) and (iv-b) and excluding (ib) and (iii-b); A method comprising (ib), (ii-b) and (iii-b), but not comprising (iv-b); A method comprising (ib), (ii-b) and (iv-b), but not comprising (iii-b); A method comprising (ii-b), (iii-b) and (iv-b) but not (ib); Examples include:

[0027] The 2,5-dimethylpyrazine content in the coffee extract (ib) above is not particularly limited and may be 0.45 ppm or less or may exceed 0.45 ppm, but the 2,5-dimethylpyrazine content in coffee extracts obtained from ordinary roasted coffee beans is relatively often around 0.5 to 1.0 ppm.

[0028] The 2,5-dimethylpyrazine content in the instant coffee of (ii-b) above is not particularly limited, but when comparing an instant coffee solution with the same Brix value to an extract obtained from roasted coffee beans, the instant coffee solution often has a lower 2,5-dimethylpyrazine concentration. Therefore, a person skilled in the art can appropriately select an appropriate instant coffee depending on the desired 2,5-dimethylpyrazine content in a packaged coffee beverage.

[0029] Commercially available 2,5-dimethylpyrazine and flavorings containing 2,5-dimethylpyrazine can be used. Furthermore, instant coffee containing 2,5-dimethylpyrazine in a predetermined concentration range can be selected by measuring the 2,5-dimethylpyrazine content of commercially available instant coffee using, for example, the method described below, and selecting instant coffee containing the predetermined 2,5-dimethylpyrazine content.

[0030] The method for adjusting the 2,6-dimethylpyrazine content in the packaged coffee beverage of the present invention is not particularly limited, but may be (ic) adding coffee extract (preferably further adjusting the amount of coffee extract added); (ii-c) adding instant coffee (preferably further adjusting the amount of instant coffee added); (iii-c) adjusting the amount of 2,6-dimethylpyrazine added to a coffee beverage; and (iv-c) adjusting the amount of flavoring agent containing 2,6-dimethylpyrazine added to a coffee beverage; A preferred example is a method including one or more methods selected from the group consisting of More preferably, A method comprising (ic) and (ii-c) and excluding (iii-c) and (iv-c); A method comprising (ii-c) and (iii-c) and excluding (ic) and (iv-c); A method comprising (ii-c) and (iv-c) and excluding (ic) and (iii-c); A method comprising (ic), (ii-c) and (iii-c), but not comprising (iv-c); A method comprising (ic), (ii-c) and (iv-c), but not comprising (iii-c); A method comprising (ii-c), (iii-c) and (iv-c), but not comprising (ic); Examples include:

[0031] The 2,6-dimethylpyrazine content in the coffee extract (ic) above is not particularly limited and may be 0.45 ppm or less or may exceed 0.45 ppm, but the 2,5-dimethylpyrazine content in coffee extracts obtained from ordinary roasted coffee beans is relatively often around 0.5 to 1.0 ppm.

[0032] The 2,6-dimethylpyrazine content in the instant coffee of (ii-c) above is not particularly limited, but when comparing an instant coffee solution with the same Brix value to an extract obtained from roasted coffee beans, the instant coffee solution often has a lower 2,6-dimethylpyrazine content. Therefore, a person skilled in the art can appropriately select an appropriate instant coffee depending on the desired 2-methylpyrazine content in a packaged coffee beverage.

[0033] Commercially available 2,6-dimethylpyrazine and flavorings containing 2,6-dimethylpyrazine can be used. Furthermore, instant coffee containing 2,6-dimethylpyrazine in a predetermined concentration range can be selected by measuring the 2,6-dimethylpyrazine content of commercially available instant coffee using, for example, the method described below, and selecting instant coffee containing the predetermined 2,6-dimethylpyrazine content.

[0034] (Preferred combination of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine contents) From the perspective of further improving the flavor and aroma of the packaged coffee beverage of the present invention when consumed at room temperature, the following are suitable combinations of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine contents in the packaged coffee beverage of the present invention. Examples of packaged coffee beverages that are highly likely to receive a comprehensive rating of △ or higher (△, ◯, or ◎) in the sensory evaluation according to the method described in the Examples below, or that will receive a rating of △ or higher, include: The content of 2-methylpyrazine is 2 ppm or less, the content of 2,5-dimethylpyrazine is 0.45 ppm or less, and the content of 2,6-dimethylpyrazine is 0.45 ppm or less; Preferably, the content of 2-methylpyrazine is 2 ppm or less, the content of 2,5-dimethylpyrazine is 0.3 ppm or less, and the content of 2,6-dimethylpyrazine is 0.3 ppm or less; or The content of 2-methylpyrazine is 1.2 ppm or less, the content of 2,5-dimethylpyrazine is 0.45 ppm or less, and the content of 2,6-dimethylpyrazine is 0.45 ppm or less; The following are preferred examples.

[0035] Examples of packaged coffee beverages that are highly likely to receive a comprehensive rating of 0 or higher (0 or ◎) in the sensory evaluation according to the method described in the Examples below, or that will receive a rating of 0 or higher, include: The content of 2-methylpyrazine is 1.2 ppm or less, the content of 2,5-dimethylpyrazine is 0.4 ppm or less, and the content of 2,6-dimethylpyrazine is 0.4 ppm or less; Preferably, the content of 2-methylpyrazine is 0.8 ppm or less, the content of 2,5-dimethylpyrazine is 0.4 ppm or less, and the content of 2,6-dimethylpyrazine is 0.4 ppm or less; or The content of 2-methylpyrazine is 0.7 ppm or less, the content of 2,5-dimethylpyrazine is 0.4 ppm or less, and the content of 2,6-dimethylpyrazine is 0.4 ppm or less; or The content of 2-methylpyrazine is 0.3 ppm or less, the content of 2,5-dimethylpyrazine is 0.45 ppm or less, and the content of 2,6-dimethylpyrazine is 0.45 ppm or less; The following are preferred examples.

[0036] Examples of packaged coffee beverages that are highly likely to receive an ⊚ or ⊚ rating in the overall sensory evaluation according to the method described in the Examples below include: The content of 2-methylpyrazine is 0.62 ppm or less, the content of 2,5-dimethylpyrazine is 0.38 ppm or less, and the content of 2,6-dimethylpyrazine is 0.32 ppm or less; Preferably, the content of 2-methylpyrazine is 0.6 ppm or less, the content of 2,5-dimethylpyrazine is 0.36 ppm or less, and the content of 2,6-dimethylpyrazine is 0.3 ppm or less; or The content of 2-methylpyrazine is 0.62 ppm or less, the content of 2,5-dimethylpyrazine is 0.34 ppm or less, and the content of 2,6-dimethylpyrazine is 0.28 ppm or less; or The content of 2-methylpyrazine is 0.58 ppm or less, the content of 2,5-dimethylpyrazine is 0.38 ppm or less, and the content of 2,6-dimethylpyrazine is 0.32 ppm or less; The following are preferred examples.

[0037] (Method for determining the content of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine) The 2-methylpyrazine content, 2,5-dimethylpyrazine content, and 2,6-dimethylpyrazine content in a coffee beverage can be measured using gas chromatography / mass spectrometer (GC / MS). The measurement method can be performed using a conventional internal standard method, but can also be measured, for example, by the following analytical and quantitative methods.

[0038] <Analysis method> The GC-MS analysis conditions were as follows: Equipment used: GCMS-QP2020 manufactured by SHIMADZU, AOC-6000 AUTO INJECTOR manufactured by SHIMADZU Detection method: Mass spectrometry. GCMS-QP2020 Made by SHIMADZU Column: Phenomenex ZB-WAX (60.0 m x 0.25 μm x 0.25 mm ID) Analysis method: Headspace solid-phase microextraction (HS-SPME) method SPME conditions: Fiber: Supellco SPME Fiber Assembly 50 / 30μm DVB / CAR / PDMS Coating, Part Number: 57329-U Conditioning Temperature:270℃ Preconditioning Time: 0 minutes Incubation Time: 5 minutes Incubation Temperature: 40°C Agitator Speed: 250 rpm Sample Vial Depth (length of fiber inserted into vial): 22 mm SampleExtract Time; 15 minutes SampleDesorb Time: 3 minutes Post Conditioning Time (fiber cleaning time): 20 minutes GC conditions: Column oven temperature: 50°C Vaporization chamber temperature: 240℃ Temperature program: 50°C for 5 minutes, increase temperature at 4°C / min, and hold at 230°C for 5 minutes Injection mode: Splitless Sampling time: 3.5 min Carrier gas: He, carrier gas linear velocity constant mode Linear speed; 30cm / sec MS analysis conditions: Ion source temperature: 200°C Interface temperature: 240℃ Start time: 5 minutes End time: 55 minutes Measurement mode: Scan Event duration: 0.5 seconds Detection molecular weight: 33-350 m / z Sample preparation: 5 ml of sample, 50 μl of internal standard, and 20 μl of ethanol were placed in a 20 ml screw-cap vial. Internal standard: 0.1% cyclohexanol

[0039] <Quantitative method> The concentration of each component in the sample is determined using the absolute calibration curve method. Commercially available 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine are prepared as 1% solutions using commercially available ethanol. The above prepared samples were then adjusted with MilliQ water to final concentrations of 0.5, 1, 5, and 10 ppm for 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine, respectively, to prepare calibration curve samples. The calibration curve samples were prepared with commercially available ethanol to a final ethanol concentration of 3960 ppm. The calibration curve samples were analyzed under the same conditions as in

[0038] , with the internal standard enclosed, to obtain a calibration curve for known adjusted concentrations. Note that the ethanol enclosed during sample preparation was not added during the analysis of the calibration curve samples; instead, the same amount of MilliQ water was added.

[0040] (pH) The pH of the packaged coffee beverage of the present invention is not particularly limited, but for example, in the case of black coffee, it can be within the range of about 5.0 to about 7.0, and in the case of coffee with milk, it can be within the range of about 6.0 to about 7.2. The pH can be adjusted by adding a pH adjuster or acidulant, which will be described later.

[0041] (optional ingredient) The packaged coffee beverage of the present invention may contain only the aforementioned "coffee component" or may further contain optional components in addition to the coffee component. Such optional components include dairy ingredients, flavorings, emulsifiers, sugars such as sugar, dietary fiber, pH adjusters, sweeteners, preservatives, acidulants, antioxidants, thickening stabilizers, etc., and pH adjusters are particularly preferred because a moderate pH must be adjusted to make the packaged beverage. From the perspective of fully enjoying the effect of the present invention of improving the flavor and aroma when consumed at room temperature, the packaged coffee beverage of the present invention is preferably black coffee that does not contain dairy ingredients and / or emulsified vegetable oils and fats, and more preferably black coffee that does not contain sugars. Black coffee consisting only of coffee components, pH adjusters, and flavorings, or black coffee consisting only of coffee components and pH adjusters, is even more preferred.

[0042] (container) The container for the packaged coffee beverage of the present invention is not particularly limited in terms of material or shape, and examples include molded containers whose main component is polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, and bottles.

[0043] (Sterilization treatment) The packaged coffee beverage of the present invention is preferably sterilized. For example, the coffee beverage can be filled into a container such as a metal can, and then, if heat sterilization is possible, produced under sterilization conditions stipulated in applicable laws and regulations (such as the Food Sanitation Act in Japan). For containers that cannot be sterilized by retort, such as PET bottles or paper containers, a method can be used in which the coffee beverage is first subjected to sterilization conditions equivalent to those described above, such as ultra-high temperature flash sterilization (UHT) or high temperature short time sterilization (HTST) using a plate-type heat exchanger, followed by cooling to a certain temperature and filling into a container.

[0044] (Packaged coffee beverage with improved flavor when consumed at room temperature) The packaged coffee beverage of the present invention is a packaged coffee beverage having an improved aroma and flavor when consumed at room temperature, and as described above, more specifically, The coffee aroma is enhanced at the moment of drinking when the coffee beverage is drunk at room temperature compared to when it is drunk cold (hereinafter also referred to as "the coffee aroma is enhanced when it is drunk at room temperature compared to when it is drunk cold"); The blurring of the coffee taste contours at the moment of drinking a coffee beverage when drinking at room temperature is suppressed compared to when drinking it cold (hereinafter also referred to as "the blurring of the coffee taste contours when drinking at room temperature is suppressed compared to when drinking it cold"); The increase in bitterness and astringency after drinking a coffee beverage when drinking it at room temperature is suppressed compared to when drinking it cold (hereinafter also referred to as "the increase in bitterness and astringency when drinking it at room temperature is suppressed compared to when drinking it cold"); and Examples include packaged coffee beverages in which the decrease in sharpness and thirst-quenching sensation after drinking the coffee beverage when drunk at room temperature is suppressed compared to when drunk cold (hereinafter also referred to as "the decrease in sharpness and thirst-quenching sensation after drinking the coffee beverage when drunk at room temperature is suppressed compared to when drunk cold"). Here, when drinking hot or cold, the liquid temperature of the coffee beverage is within the range of 3 to 10°C, and when drinking at room temperature, the liquid temperature of the coffee beverage is within the range of 15 to 35°C, preferably within the range of 20 to 30°C.

[0045] In the present invention, the improvement of coffee aroma when drinking at room temperature compared to when drinking cold is promoted; the blurring of the coffee taste contours when drinking at room temperature compared to when drinking cold is suppressed; the increase in bitterness and astringency when drinking at room temperature compared to when drinking cold is suppressed; and the decrease in sharpness and thirst-quenching sensation when drinking at room temperature compared to when drinking cold is suppressed; and the packaged coffee beverage has the same Brix value as the packaged coffee beverage, and the 2-methylpyrazine content in the coffee beverage is more than 2.0 ppm and the 2,5-dimethylpyrazine content in the coffee beverage is 0.45 ppm. m and a 2,6-dimethylpyrazine content of more than 0.45 ppm (hereinafter also referred to as a "control beverage"), a packaged coffee beverage in which: the coffee aroma is enhanced when consumed at room temperature compared to when consumed cold; the blurring of the coffee taste contours is suppressed when consumed at room temperature compared to when consumed cold; the increase in bitterness and astringency is suppressed when consumed at room temperature compared to when consumed cold; and the decrease in crispness and thirst quenching sensation is suppressed when consumed at room temperature compared to when consumed cold.

[0046] The extent (e.g., whether) or degree of enhancement of coffee aroma release in a packaged coffee beverage when served at room temperature compared to when served cold, compared to a control beverage; The extent (e.g., whether or not) the coffee flavor profile is blurred in a packaged coffee beverage when consumed at room temperature compared to when consumed cold, compared to a control beverage; The extent (e.g., whether or not) of the increase in bitterness and astringency of a packaged coffee beverage when consumed at room temperature compared to when consumed cold is reduced compared to that of a control beverage; and The extent to which a packaged coffee beverage reduces the sharpness and thirst quenching sensation when consumed at room temperature compared to when consumed cold, compared to a control beverage (e.g., whether or not it is suppressed); can be easily and clearly determined by a trained panelist. The evaluation criteria and the method for compiling the panelists' evaluations can be general methods. The number of panelists evaluating the above-mentioned level of a packaged coffee beverage may be one; however, from the viewpoint of obtaining a more objective evaluation, the minimum number of panelists can be, for example, two or more, preferably three or more. Furthermore, from the viewpoint of conducting the evaluation test more easily, the maximum number of panelists can be, for example, 20 or less, or 10 or less. When there are two or more panelists, the evaluation of the above-mentioned level may be the average of the panelists' evaluations of that level of the packaged coffee beverage. Furthermore, when integer evaluation points are assigned to each evaluation criterion for the above-mentioned level, the average of the panelists' evaluation points may be used as the evaluation of that level of the packaged coffee beverage. As mentioned above, when the average evaluation points are used, the average may be rounded to one or two decimal places (preferably two decimal places). In addition, when there are two or more panelists, in order to reduce variability in the panelists' evaluations, it is preferable to standardize the evaluation criteria so that the evaluation criteria of each panelist are as consistent as possible before conducting the actual sensory evaluation test. Such standardization can be achieved by having each panelist evaluate the degree of stimulation or inhibition of multiple types of packaged coffee beverages, each with a known degree of each of the above-mentioned properties, and then comparing the evaluation scores to confirm that there is no significant discrepancy between the evaluation criteria of each panelist. Furthermore, it is preferable that this prior standardization of the evaluation criteria ensures that the standard deviation of the evaluations of the degree of stimulation or inhibition by each panelist when the evaluation scores are 1, 2, 3, 4, or 5 is within 0.5.

[0047] The extent (e.g., whether) or degree of enhancement of coffee aroma release in a packaged coffee beverage when served at room temperature compared to when served cold, compared to a control beverage; The extent (e.g., whether or not) the coffee flavor profile is blurred in a packaged coffee beverage when consumed at room temperature compared to when consumed cold, compared to a control beverage; The extent (e.g., whether or not) of the increase in bitterness and astringency of a packaged coffee beverage when consumed at room temperature compared to when consumed cold is reduced compared to that of a control beverage; and The extent to which a packaged coffee beverage reduces the sharpness and thirst quenching sensation when consumed at room temperature compared to when consumed cold, compared to a control beverage (e.g., whether or not it is suppressed); For example, a method similar to the method using the evaluation criteria (Table 3 and / or Table 4) described in Test 2 of the Examples below, and preferably a method similar to the method using the evaluation criteria (Table 3 and / or Table 4) described in Test 2 of the Examples below, can be suitably used. More specifically, a beverage is included in the packaged coffee beverage of the present invention with improved aroma and flavor when consumed at room temperature if, compared to the above level for the control beverage, there is even a slight increase in the improvement in aroma release (preferably, there is even a slight increase in the evaluation score (more preferably, the average evaluation score) for the degree of improvement in aroma release), and if there is even a slight reduction in the blurring of the coffee taste contours, the increase in bitterness and astringency, and the reduction in crispness and thirst-quenching sensation (preferably, there is even a slight increase in the evaluation scores (more preferably, the average evaluation score) for the degree of reduction in the blurring of the coffee taste contours, the degree of reduction in the increase in bitterness and astringency, and the degree of reduction in crispness and thirst-quenching sensation). In terms of having a significantly improved aroma and flavor when consumed at room temperature, the packaged coffee beverage of the present invention is preferably a packaged coffee beverage that is rated fair or higher (i.e., fair, good, or excellent) when using the "Evaluation criteria for comprehensive judgment of sensory evaluation" in Table 4 of Test 2 in the Examples described below, even more preferably a packaged coffee beverage that is rated good or higher (i.e., good or good), and especially preferably a packaged coffee beverage that is rated good. Furthermore, another preferred embodiment of the packaged coffee beverage of the present invention is a packaged coffee beverage that, when using the "Evaluation criteria" in Table 3 of Test 2 in the Examples described below, has a total score of 10 points or more for the evaluation scores (preferably the average score) of the four items A to D, more preferably a packaged coffee beverage that is rated 11 points or more, and especially preferably a packaged coffee beverage that is rated 12 points or more. When actually conducting a sensory evaluation of the "aroma and flavor when consumed at room temperature" of the packaged coffee beverage of the present invention, the aroma and flavor when consumed cold or hot and the aroma and flavor when consumed at room temperature are compared, as described in Test 2 of the Examples below, and it is not necessarily necessary to compare the aroma and flavor of the coffee beverage with that of a control beverage when conducting the sensory evaluation.

[0048] (Method of manufacturing packaged coffee beverage of the present invention) The method for producing a packaged coffee beverage of the present invention is not particularly limited, as long as it is a method for producing a packaged coffee beverage having a Brix value of 0.3 to 3.0, and includes adjusting the 2-methylpyrazine content in the coffee beverage to 2.0 ppm or less.

[0049] As described above, the Brix value of the packaged coffee beverage of the present invention can be adjusted by adjusting the amount and concentration of the coffee components used when producing the packaged coffee beverage of the present invention.

[0050] As described above, preferred methods for adjusting the 2-methylpyrazine content in the packaged coffee beverage of the present invention include methods that include one or more methods selected from the group consisting of (ia), (ii-a), (iii-a), and (iv-a), and more preferably, A method comprising (ia) and (ii-a) and excluding (iii-a) and (iv-a); A method comprising (ii-a) and (iii-a) and excluding (ia) and (iv-a); A method comprising (ii-a) and (iv-a) and excluding (ia) and (iii-a); A method comprising (ia), (ii-a) and (iii-a) but not (iv-a); A method comprising (ia), (ii-a) and (iv-a), but not (iii-a); A method comprising (ii-a), (iii-a) and (iv-a) but not (ia); Examples include:

[0051] As described above, preferred methods for adjusting the 2,5-dimethylpyrazine content in the packaged coffee beverage of the present invention include methods that include one or more selected from the group consisting of (ib), (ii-b), (iii-b) and (iv-b), more preferably methods that include at least (ib), and even more preferably methods that include: A method comprising (ib) and (ii-b) and excluding (iii-b) and (iv-b); A method comprising (ii-b) and (iii-b) and excluding (ib) and (iv-b); A method comprising (ii-b) and (iv-b) and excluding (ib) and (iii-b); A method comprising (ib), (ii-b) and (iii-b), but not comprising (iv-b); A method comprising (ib), (ii-b) and (iv-b), but not comprising (iii-b); A method comprising (ii-b), (iii-b) and (iv-b) but not (ib); Examples include:

[0052] As described above, preferred methods for adjusting the 2,6-dimethylpyrazine content in the packaged coffee beverage of the present invention include methods that include one or more selected from the group consisting of (ic), (ii-c), (iii-c), and (iv-c), and more preferably, A method comprising (ic) and (ii-c) and excluding (iii-c) and (iv-c); A method comprising (ii-c) and (iii-c) and excluding (ic) and (iv-c); A method comprising (ii-c) and (iv-c) and excluding (ic) and (iii-c); A method comprising (ic), (ii-c) and (iii-c), but not comprising (iv-c); A method comprising (ic), (ii-c) and (iv-c), but not comprising (iii-c); A method comprising (ii-c), (iii-c) and (iv-c), but not comprising (ic); Examples include:

[0053] In the production method of the present invention, when a coffee extract or instant coffee is used, the type and origin of the coffee beans used to obtain the coffee extract or used as a raw material for the instant coffee are not particularly limited. The types may be Arabica, Robusta, or Liberica, or a blend of these. The origins include Brazil, Colombia, Tanzania, Ethiopia, Vietnam, Laos, Indonesia, Yemen, Jamaica, Uganda, Blue Mountain, Mocha, Kilimanjaro, and Mandheling, and a blend of one or more of these may also be used. The roasting method and roasting temperature are not particularly limited, and the roasting method may be any method generally used for roasting coffee beans, such as direct flame roasting, hot air roasting, far-infrared roasting, charcoal roasting, microwave roasting, etc. Furthermore, green beans that have been subjected to a known pre-roasting treatment may be roasted.

[0054] Since the extraction efficiency of the soluble solids is increased, it is preferable that the roasted coffee beans are ground before the soluble solids are extracted. The roasted coffee beans can be ground using a general grinder such as a roll mill. The grinding degree is not particularly limited, and roasted coffee beans of various shapes, such as coarse, medium-coarse, medium, medium-fine, and fine grinds, can be used.

[0055] A coffee extract is obtained by contacting roasted coffee beans with heated water to extract soluble solids. The extraction method can be a method generally used for brewing coffee or a method used for extracting soluble solids from ground roasted coffee beans when producing instant coffee. Specifically, any of drip, espresso, siphon, percolator, coffee press (French press), high-pressure extraction, continuous high-pressure extraction, etc. may be used.

[0056] The instant coffee used may be a commercially available product, or may be prepared by drying a coffee extract. Methods for drying the coffee extract include freeze-drying, spray-drying, and vacuum drying. Furthermore, the coffee extract may be concentrated as needed before drying. Such concentration methods may include commonly used concentration methods such as thermal concentration, freeze-concentration, and membrane concentration using a reverse osmosis membrane or an ultrafiltration membrane.

[0057] In the production method of the present invention, the pH of the packaged coffee beverage of the present invention may be adjusted, for example, in the case of black coffee, to a range of about 5.0 to about 7.0, and in the case of coffee with milk, to a range of about 6.0 to about 7.2. The pH can be adjusted by adding a pH adjuster or acidulant, as described below.

[0058] In the production method of the present invention, the packaged coffee beverage of the present invention may be produced using only the aforementioned "coffee ingredients," or optional ingredients may be used in addition to the coffee ingredients. When optional ingredients are used, the method for using the optional ingredients is not particularly limited, and any method for using optional ingredients in a general production method for packaged coffee beverages can be used.

[0059] In the production method of the present invention, the coffee beverage is preferably sterilized, and examples of the sterilization method include the methods described above. Furthermore, in the production method of the present invention, the coffee beverage can be filled into a container to produce a bottled coffee beverage.

[0060] (Method of Improving the Flavor of a Packaged Coffee Beverage When Drinking at Room Temperature) The method for improving the flavor of a packaged coffee beverage of the present invention when consumed at room temperature (the flavor improvement method of the present invention) is not particularly limited, as long as it is a method for improving the flavor of a packaged coffee beverage when consumed at room temperature, which method includes adjusting the 2-methylpyrazine content in the coffee beverage to 2.0 ppm or less in the production of a packaged coffee beverage having a Brix value of 0.3 to 3.0.

[0061] As described above, the Brix value of the packaged coffee beverage of the present invention can be adjusted by adjusting the amount and concentration of the coffee components used when producing the packaged coffee beverage of the present invention.

[0062] Furthermore, the methods for adjusting the 2-methylpyrazine content in the packaged coffee beverage of the present invention, the pH adjustment method, the packaging method, and the sterilization method are the same as those described above in the production method of the present invention.

[0063] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. [Example]

[0064] [Test 1] Measurement of the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine in commercially available containerized coffee drinks and coffee drinks extracted using a common extraction method For reference, the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine (hereinafter, the three types are collectively referred to as "pyrazines") in commercially available packaged coffee drinks and coffee drinks prepared using a common extraction method were measured.

[0065] (1. Preparation of sample coffee drinks, etc.) Three types of commercially available bottled coffee drinks were prepared and designated as Test Examples 1 to 3. Next, five types of general ground roasted coffee beans were prepared, and 300 g of each ground roasted coffee bean was extracted with 3500 mL of hot water to prepare coffee beverages without adding any coffee aroma flavoring. These coffee beverages were designated Test Examples 4 to 8. Test Example 4 used ground roasted coffee beans from Brazil with a roast level of L15, Test Example 5 used ground roasted coffee beans from Brazil with a roast level of L20, Test Example 6 used ground roasted coffee beans from Brazil with a roast level of L25, Test Example 7 used ground roasted coffee beans from Vietnam with a roast level of L20, and Test Example 8 used ground roasted coffee beans from Ethiopia with a roast level of L20.

[0066] (2. Measurement of pyrazine concentration) The pyrazines in each of the sample coffee drinks of Test Examples 1 to 8 were measured using the following analytical and quantitative methods. The results are shown in Table 1.

[0067] <Analysis method> The GC-MS analysis conditions were as follows: Equipment used: GCMS-QP2020 manufactured by SHIMADZU, AOC-6000 AUTO INJECTOR manufactured by SHIMADZU Detection method: Mass spectrometry. GCMS-QP2020 Made by SHIMADZU Column: Phenomenex ZB-WAX (60.0 m x 0.25 μm x 0.25 mm ID) Analysis method: Headspace solid-phase microextraction (HS-SPME) method SPME conditions: Fiber: Supellco SPME Fiber Assembly 50 / 30μm DVB / CAR / PDMS Coating, Part Number: 57329-U Conditioning Temperature:270℃ Preconditioning Time: 0 minutes Incubation Time: 5 minutes Incubation Temperature: 40°C Agitator Speed: 250 rpm Sample Vial Depth (length of fiber inserted into vial): 22 mm SampleExtract Time; 15 minutes SampleDesorb Time: 3 minutes Post Conditioning Time (fiber cleaning time): 20 minutes GC conditions: Column oven temperature: 50°C Vaporization chamber temperature: 240℃ Temperature program: 50°C for 5 minutes, increase temperature at 4°C / min, and hold at 230°C for 5 minutes Injection mode: Splitless Sampling time: 3.5 min Carrier gas: He, carrier gas linear velocity constant mode Linear speed; 30cm / sec MS analysis conditions: Ion source temperature: 200°C Interface temperature: 240℃ Start time: 5 minutes End time: 55 minutes Measurement mode: Scan Event duration: 0.5 seconds Detection molecular weight: 33-350 m / z Sample preparation: 5 ml of sample, 50 μl of internal standard, and 20 μl of ethanol were placed in a 20 ml screw-cap vial. Internal standard: 0.1% cyclohexanol

[0068] <Quantitative method> The concentration of each component in the sample was determined using the absolute calibration curve method. Commercially available 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine are prepared as 1% solutions using commercially available ethanol. The above prepared samples were then adjusted with MilliQ water to final concentrations of 0.5, 1, 5, and 10 ppm for 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine, respectively, to prepare calibration curve samples. The calibration curve samples were prepared with commercially available ethanol to a final ethanol concentration of 3960 ppm. The calibration curve samples were analyzed under the same conditions as in

[0067] , with the internal standard enclosed, to obtain a calibration curve for known adjusted concentrations. Note that the ethanol enclosed during sample preparation was not added during the analysis of the calibration curve samples; instead, the same amount of MilliQ water was added.

[0069] (3. Brix value measurement) The Brix values ​​of each sample coffee beverage in Test Examples 1 to 8 were measured using a saccharometer. The results are shown in Table 1. Note that the Brix values ​​of Test Examples 1 to 3, which are commercially available packaged coffee beverages, include the soluble solids of auxiliary ingredients (such as flavorings) other than coffee components. However, none of the packaged coffee beverages in Test Examples 1 to 3 contain dairy ingredients, so the impact of the auxiliary ingredients on the Brix value is small.

[0070] [Table 1]

[0071] [Test 2] The effect of pyrazines on the flavor of packaged coffee drinks The following test was conducted to investigate the effect of pyrazines (i.e., 2-methylpyrazine, 2,6-dimethylpyrazine, and 2,5-dimethylpyrazine) on the flavor and aroma of packaged coffee beverages.

[0072] 1. Preparation of Sample Coffee Drinks Instant coffee (hereinafter also referred to as "instant coffee A") was added to hot water to obtain a 1 wt% instant coffee solution. An appropriate amount of sodium bicarbonate (pH adjuster) was added to the instant coffee solution to prepare a coffee base liquid. A predetermined amount of 2-methylpyrazine, 2,6-dimethylpyrazine, or 2,5-dimethylpyrazine was added to the coffee base liquid, which was then poured into a container and retort sterilized under conditions of an F0 value of 4 or higher (121°C, 4 minutes or longer) to prepare sample coffee beverages (Test Examples 9 to 20 listed in Table 5).

[0073] (2. Measurement of pyrazine concentration) For each of the sample coffee beverages of Test Examples 9 to 20, the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine were measured using the same method as used in Test 1. The results are shown in Table 5.

[0074] (3. Brix value measurement) For each of the sample coffee beverages of Test Examples 9 to 20, the Brix value was measured using the same method as used in Test 1. The results are shown in Table 5.

[0075] (4. Sensory Evaluation) For each sample coffee beverage, a sample coffee beverage was prepared at a cold temperature (5°C) and at room temperature (25°C). A sensory evaluation of each sample coffee beverage was conducted by six trained panelists for each of the four evaluation items (items A to D) in Table 2 below, using the evaluation criteria in Table 3. For each evaluation item, items A to D, the average score of the six panelists was calculated, and this average score was used as the sensory evaluation score for that evaluation item. A total score for the sensory evaluation scores of the four evaluation items for the sample coffee beverage was also calculated. Furthermore, from the perspective of comprehensively evaluating the aroma and flavor of the sample coffee beverage when consumed at room temperature, without being bound by the scores for items A to D, the panelists rated the aroma and flavor of the sample coffee beverage when consumed at room temperature on a four-point scale (◎, ◯, △, ×) using the criteria in Table 4, and this was used as an overall judgment of the sensory evaluation of the sample coffee beverage.

[0076] [Table 2]

[0077] [Table 3]

[0078] [Table 4]

[0079] Table 5 shows the results of a sensory evaluation of each of the sample coffee drinks of Test Examples 9 to 20.

[0080] [Table 5]

[0081] From the results in Table 5, the following <1> ~ <4> It was shown that: <1> When the 2-methylpyrazine content was 3 ppm, the 2,5-dimethylpyrazine content was 0.8 ppm, and the 2,6-dimethylpyrazine content was 0.8 ppm, the overall sensory evaluation was judged to be × (Test Example 20), and the effects of the present invention (i.e., promotion of improvement in the aroma of coffee when drunk at room temperature compared to when drunk cold; suppression of blurring of the coffee taste contours when drunk at room temperature compared to when drunk cold; suppression of increase in bitterness and astringency when drunk at room temperature compared to when drunk cold; and suppression of decrease in crispness and thirst quenching sensation when drunk at room temperature compared to when drunk cold) were not obtained. However, it was shown that with the contents of three types of pyrazines in Test Examples 9 to 19, the overall sensory evaluation was judged to be △ or higher (△, ○, or ◎). These findings indicate that when the 2-methylpyrazine content is 2 ppm or less, preferably when the 2-methylpyrazine content is 2 ppm or less, the 2,5-dimethylpyrazine content is 0.45 ppm or less, and the 2,6-dimethylpyrazine content is 0.45 ppm or less, or more preferably when the 2-methylpyrazine content is 1.2 ppm or less, the 2,5-dimethylpyrazine content is 0.45 ppm or less, and the 2,6-dimethylpyrazine content is 0.45 ppm or less, there is a high probability that the overall sensory evaluation will be fair or better (fair, good, or excellent) (Test Examples 9 to 19). Furthermore, it was shown that when the concentrations of all three pyrazines were decreased from Test Example 19 to Test Example 12 to Test Example 9, the evaluation scores for each of the four evaluation items increased overall. Furthermore, the results in Table 5 show that when the content of 2-methylpyrazine is 1.2 ppm or less, the content of 2,5-dimethylpyrazine is 0.45 ppm or less, and the content of 2,6-dimethylpyrazine is 0.45 ppm or less, there is a high probability that the overall judgment of the sensory evaluation will be ◯ or higher (◯ or ⊚) (Test Examples 9 to 17), and when the content of 2-methylpyrazine is 1.0 ppm or less, the content of 2,5-dimethylpyrazine is 0.45 ppm or less, and It was shown that when the 2,6-dimethylpyrazine content was 0.45 ppm or less, the probability of the overall judgment being O or higher (O or ◎) was even higher (Test Examples 9 to 17), and when the 2-methylpyrazine content was 0.8 ppm or less, the 2,5-dimethylpyrazine content was 0.4 ppm or less, and the 2,6-dimethylpyrazine content was 0.4 ppm or less, the probability of the overall judgment being O or higher (O or ◎) was even higher (Test Examples 9 to 17). Furthermore, the results in Table 5 show that when the 2-methylpyrazine content is 0.62 ppm or less, the 2,5-dimethylpyrazine content is 0.38 ppm or less, and the 2,6-dimethylpyrazine content is 0.32 ppm or less, the overall sensory evaluation is highly likely to result in an excellent result (Test Examples 9 to 14), and when the 2-methylpyrazine content is 0.6 ppm or less, the 2,5-dimethylpyrazine content is 0.36 ppm or less, and the 2,6-dimethylpyrazine content is 0.3 ppm or less, the overall sensory evaluation is even more likely to result in an excellent result (Test Examples 9 to 14).

[0082] <2> Test Examples 19 and 11 have in common that the concentrations of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine are both 0.3 ppm. However, it was shown that when only the 2-methylpyrazine concentration was reduced from Test Example 19 to Test Example 11, the evaluation scores for each of the four evaluation items improved overall.

[0083] <3> Test Examples 18, 12, and 10 have in common that the concentrations of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine are all 0.1 ppm. However, it was shown that when the 2-methylpyrazine concentration alone was decreased from Test Example 18 to Test Example 12 and Test Example 10, the evaluation scores for each of the four evaluation items improved overall.

[0084] <4> When comparing the evaluation scores of Test Example 14 and Test Example 18 using the evaluation scores of Test Example 19 as the standard, it was shown that Test Example 14 had an overall improvement in each evaluation score compared to Test Example 18. In Test Example 14, the 2-methylpyrazine concentration was about one-third of that in Test Example 19 (note that in Test Example 14, the 2,5-dimethylpyrazine concentration was slightly higher and the 2,6-dimethylpyrazine concentration was slightly lower than in Test Example 19, and therefore the total concentrations of the 2,5-dimethylpyrazine concentration and the 2,6-dimethylpyrazine concentration were roughly equivalent in Test Example 14 and Test Example 19, and therefore most of the differences in the evaluation scores between Test Example 14 and Test Example 19 are thought to be due to the different 2-methylpyrazine concentrations), and in Test Example 18, the 2,5-dimethylpyrazine concentration and the 2,6-dimethylpyrazine concentration were one-third of those in Test Example 19. Considering further that Test Example 14 had a higher overall evaluation score than Test Example 18, it was shown that the 2-methylpyrazine concentration has a greater impact on the effects of the present invention than the 2,5-dimethylpyrazine concentration and the 2,6-dimethylpyrazine concentration.

[0085] [Test 3] Adjustment of pyrazines by mixing coffee extract and instant coffee The following test was conducted to confirm whether the effects of the present invention could be obtained even when the pyrazines concentration was adjusted to a predetermined concentration range by mixing a coffee extract with instant coffee, rather than adding pyrazines.

[0086] 1. Preparation of Sample Coffee Drinks 300 g of ground coffee beans (L value 20) from Brazil was extracted with 3500 mL of hot water to obtain a coffee extract. Meanwhile, instant coffee A was added to hot water to obtain a 1 wt % instant coffee solution. An appropriate amount of sodium bicarbonate (pH adjuster) was added to each of the coffee extract and instant coffee solution, and these were used as the coffee extract and instant coffee solution described below.

[0087] The aforementioned coffee extract and instant coffee solution were mixed in a weight ratio of 1:9 in Test Example 21, and in a weight ratio of 5:5 in Test Example 22. Furthermore, in Test Example 23, only the aforementioned coffee extract was used without using the instant coffee solution. The coffee beverages of Test Examples 21 to 23 were each filled into a container and subjected to retort sterilization under conditions of an F0 value of 4 or higher to prepare sample coffee beverages (Test Examples 21 to 23 listed in Table 6).

[0088] (2. Measurement of pyrazine concentration) For each of the sample coffee beverages of Test Examples 21 to 23, the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine were measured using the same method as used in Test 1. The results are shown in Table 6.

[0089] (3. Brix value measurement) For each of the sample coffee beverages of Test Examples 21 to 23, the Brix value was measured using the same method as used in Test 1. The results are shown in Table 6.

[0090] (4. Sensory Evaluation) Each of the sample coffee beverages of Test Examples 21 to 23 was subjected to a sensory evaluation using the same method as used in Test 2. The results are shown in Table 6.

[0091] [Table 6]

[0092] The results in Table 6 show that the effects of the present invention can be obtained even when the pyrazines concentration is adjusted to a predetermined concentration range by mixing coffee extract and instant coffee, rather than adding pyrazines.

[0093] [Test 4] Effects of different sterilization methods on packaged coffee drinks The sterilization treatment in Test Examples 1 to 3 was retort sterilization, which was carried out after the sample coffee beverage was filled into a container. However, the following test was carried out to investigate whether the effects of the present invention could be obtained even when ultra-high temperature sterilization (UHT method), which is carried out before the sample coffee beverage is filled into a container, was used.

[0094] 1. Preparation of Sample Coffee Drinks Instant coffee (instant coffee A used in Test 2) was added to hot water to obtain a 1 wt % instant coffee solution. An appropriate amount of sodium bicarbonate (pH adjuster) was added to the instant coffee solution to prepare a coffee base liquid. A predetermined amount of 2-methylpyrazine, 2,6-dimethylpyrazine, or 2,5-dimethylpyrazine and a coffee flavoring were added to the coffee base liquid, which was then poured into a container and retort sterilized under conditions of an F0 value of 4 or higher (121°C, 4 minutes or longer) to prepare a sample coffee beverage (Test Example 24 listed in Table 7).

[0095] Furthermore, a predetermined amount of 2-methylpyrazine, 2,6-dimethylpyrazine, or 2,5-dimethylpyrazine was added to the aforementioned coffee base liquid, which was then sterilized by the UHT method (132°C, 30 seconds; F0 value equivalent to 4 or more) and filled into a container to prepare a sample coffee beverage (Test Example 25 listed in Table 7).

[0096] (2. Measurement of pyrazine concentration) For each of the sample coffee beverages of Test Examples 24 and 25, the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine were measured using the same method as used in Test 1. The results are shown in Table 7.

[0097] (3. Brix value measurement) The Brix value of each sample coffee beverage of Test Examples 24 to 25 was measured using the same method as used in Test 1. The results are shown in Table 7. Note that the Brix values ​​of Test Examples 24 to 25 include the soluble solid content of flavorings in addition to the coffee components.

[0098] (4. Sensory Evaluation) Each of the sample coffee beverages of Test Examples 24 and 25 was subjected to a sensory evaluation using the same method as used in Test 2. The results are shown in Table 7.

[0099] [Table 7]

[0100] The results in Table 7 show that the effects of the present invention can be obtained regardless of the sterilization method.

[0101] [Test 5] Effect of Brix value on packaged coffee drinks In order to confirm whether the effects of the present invention can be obtained even when the Brix value of a packaged coffee beverage is changed, the following test was carried out.

[0102] 1. Preparation of Sample Coffee Drinks Instant coffee (instant coffee A used in Test 2) was added to hot water to obtain a 0.7 wt% instant coffee solution. An appropriate amount of sodium bicarbonate (pH adjuster) was added to the instant coffee solution to prepare a coffee base liquid. This coffee base liquid was filled into a container and subjected to retort sterilization under conditions of F0 value = 4 or higher (121°C, 4 minutes or longer) to prepare a sample coffee beverage (Test Example 26). A sample coffee beverage (Test Example 27) was prepared in the same manner as above, except that the concentration of instant coffee was 1.9 wt % instead of 0.7 wt %.

[0103] (2. Measurement of pyrazine concentration) For each of the sample coffee beverages of Test Examples 26 and 27, the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine were measured using the same method as used in Test 1. The results are shown in Table 8.

[0104] (3. Brix value measurement) For each of the sample coffee beverages of Test Examples 26 and 27, the Brix value was measured using the same method as used in Test 1. The results are shown in Table 8.

[0105] (4. Sensory Evaluation) Each of the sample coffee beverages of Test Examples 26 and 27 was subjected to a sensory evaluation using the same method as used in Test 2. The results are shown in Table 8.

[0106] [Table 8]

[0107] The results in Table 8 show that the effects of the present invention can be obtained even when the Brix value is not 1.22 as shown in Table 5, but is 0.75 or 2.30.

[0108] [Test 6] The effect of the type of ingredients used in packaged coffee drinks The following test was carried out to confirm whether the effects of the present invention may not be obtained depending on the type of instant coffee, etc.

[0109] 1. Preparation of Sample Coffee Drinks Instant coffee (instant coffee A used in Tests 2 and 3) was added to hot water to obtain a 2.0 wt% instant coffee solution. An appropriate amount of sodium bicarbonate (pH adjuster) was added to the instant coffee solution to prepare a coffee base liquid. This coffee base liquid was filled into a container and retort sterilized under conditions of an F0 value of 4 or higher (121°C, 4 minutes or longer) to prepare a sample coffee beverage (Test Example 28).

[0110] A commercially available instant coffee B, different from instant coffee A, was added to hot water to obtain a 2.1 wt% instant coffee solution. An appropriate amount of sodium bicarbonate (pH adjuster) was added to the instant coffee solution to prepare a coffee base liquid. This coffee base liquid was filled into a container and subjected to retort sterilization under conditions of F0 value = 4 or higher (121°C, 4 minutes or longer) to prepare a sample coffee beverage (Test Example 29). Note that, as can be seen from the above-mentioned preparation methods of Test Examples 28 and 29, no flavoring was added in either case.

[0111] (2. Measurement of pyrazine concentration) For each of the sample coffee beverages of Test Examples 28 and 29, the concentrations of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine were measured using the same method as used in Test 1. The results are shown in Table 9.

[0112] (3. Brix value measurement) For each of the sample coffee beverages of Test Examples 28 and 29, the Brix value was measured using the same method as used in Test 1. The results are shown in Table 9.

[0113] (4. Sensory Evaluation) For each of the sample coffee beverages of Test Examples 28 and 29, a sensory evaluation was performed using the same method as used in Test 2. The results are shown in Table 9.

[0114] [Table 9]

[0115] The results in Table 9 show that, depending on the type of instant coffee, the 2-methylpyrazine concentration in a coffee beverage prepared using it may exceed 2.0 ppm, making it impossible to obtain the effects of the present invention.

Claims

1. A packaged coffee beverage having a Brix value of 0.3 to 3.0, wherein the coffee beverage contains 2-methylpyrazine at most 1.2 ppm, 2,5-dimethylpyrazine at most 0.45 ppm, and 2,6-dimethylpyrazine at most 0.45 ppm.

2. A method for producing a packaged coffee beverage having a Brix value of 0.3 to 3.0, the method comprising adjusting the 2-methylpyrazine content in the coffee beverage to 1.2 ppm or less, the 2,5-dimethylpyrazine content to 0.45 ppm or less, and the 2,6-dimethylpyrazine content to 0.45 ppm or less.

3. The 2-methylpyrazine content in the coffee beverage is adjusted to 1.2 ppm or less. (ia) adding coffee extract; (ii-a) adding instant coffee; (iii-a) adjusting the amount of 2-methylpyrazine added to a coffee beverage; and (iv-a) adjusting the amount of a flavoring agent containing 2-methylpyrazine added to a coffee beverage; The method for producing a packaged coffee beverage according to claim 2, which comprises one or more methods selected from the group consisting of:

4. The 2,5-dimethylpyrazine content in the coffee beverage is adjusted to 0.45 ppm or less. (ib) adding coffee extract; (ii-b) adding instant coffee; (iii-b) adjusting the amount of 2,5-dimethylpyrazine added to a coffee beverage; and, (iv-b) adjusting the amount of a flavoring agent containing 2,5-dimethylpyrazine added to a coffee beverage; A method comprising one or more selected from the group consisting of The 2,6-dimethylpyrazine content in the coffee beverage is adjusted to 0.45 ppm or less. (ic) adding coffee extract; (ii-c) adding instant coffee; (iii-c) adjusting the amount of 2,6-dimethylpyrazine added to a coffee beverage; and, (iv-c) adjusting the amount of a flavoring agent containing 2,6-dimethylpyrazine added to a coffee beverage; A method comprising one or more selected from the group consisting of A method for producing the packaged coffee beverage according to claim 2 or 3.

5. A method for improving the flavor of a packaged coffee beverage when consumed at room temperature, the method comprising, in the production of the packaged coffee beverage having a Brix value of 0.3 to 3.0, adjusting the 2-methylpyrazine content in the coffee beverage to 1.2 ppm or less, the 2,5-dimethylpyrazine content to 0.45 ppm or less, and the 2,6-dimethylpyrazine content to 0.45 ppm or less.

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