Coffee beverage and composition for instant coffee beverage

Abstract

The present invention provides: a coffee beverage having an improved pleasant acidity and vibrant coffee-like aroma; and a composition for an instant coffee beverage with which it is possible to easily prepare the coffee beverage by simply dissolving said composition in a liquid such as water. The present invention provides a coffee beverage characterized by containing soluble coffee solids, and further characterized in that: the malic acid concentration of the beverage is 3.10 mg / 100 mL to 30.0 mg / 100 mL; the phenylacetaldehyde concentration of the beverage is 2.87 μg / 100 mL to 25 μg / 100 mL; and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage (phenylacetaldehyde concentration (μg / 100 mL) / malic acid concentration (mg / 100 mL)) is 0.2 to 0.8.

Description

Coffee drink and instant coffee drink composition

[0001] The present invention relates to a coffee beverage having an improved, pleasant acidity and a vibrant coffee-like aroma, and to an instant coffee beverage composition for preparing the coffee beverage. This application claims priority to Japanese Patent Application No. 2023-116521, filed on July 18, 2023, the contents of which are incorporated herein by reference.

[0002] Instant coffee beverage compositions, which contain soluble coffee solids, such as instant coffee, as their primary ingredient, are generally in the form of powder and can be easily enjoyed by dissolving them in an edible liquid, such as water. In particular, instant coffee beverage compositions containing creaming powder and a sweetener can be easily prepared as coffee beverages, such as cafe au lait and cafe latte, by dissolving them in hot water or milk. Due to their convenience and deliciousness, the market for instant coffee beverage compositions is growing at a remarkable pace.

[0003] In coffee beverages, the coffee aroma felt while drinking is important and is closely related to the taste. However, coffee beverages prepared from instant coffee beverage compositions (instant coffee beverages) have a weaker aroma than so-called regular coffee, which is extracted by grinding roasted beans. In addition, so-called RTD coffee beverages filled in containers are also sterilized before being distributed to the market, and therefore have a weaker aroma than regular coffee. For this reason, attempts have been made to enhance the coffee-like aroma and improve the flavor of these coffee beverages.

[0004] In order to improve the flavor, it is conceivable to enhance the aroma by adding coffee aroma components to an instant coffee beverage composition. Here, for example, as shown in Non-Patent Document 1, there have been reports on the aroma components contained in coffee. However, it is still unclear which of the various aroma components contained in coffee and to what extent they contribute to flavor or what makes a drinker perceive it as "delicious." For this reason, natural flavors extracted from roasted coffee using steam distillation, solvent extraction, or the like have traditionally been used to enhance the coffee aroma.

[0005] Furthermore, although coffee beverages are primarily characterized by a bitter taste derived from caffeine, acidity is also important for a coffee-like flavor. The acidity of a coffee beverage depends primarily on the organic acid composition in the beverage. For example, Patent Document 1 describes that coffee has both good and unpleasant acidity, and that adjusting the content ratio of malic acid to acetic acid within a specific range can improve the quality of the acidity and aroma of an instant coffee beverage.

[0006] JP 2017-169598 A

[0007] Pua, et.al., Food Chemistry, 2020, vol.302, 125370.

[0008] The present invention aims to provide a coffee beverage having an improved, pleasant acidity and a gorgeous coffee-like aroma, and a composition for an instant coffee beverage that can be easily prepared by simply dissolving the coffee beverage in an edible liquid such as water.

[0009] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have discovered that adding a predetermined amount of one or more compounds selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to a coffee beverage improves the desirable acidity and the vibrant coffee-like aroma, and have thus completed the present invention.

[0010] [1] A coffee beverage containing soluble coffee solids, wherein the beverage has a malic acid concentration of 3.10 mg / 100 mL or more and 30.0 mg / 100 mL or less, a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more and 0.8 or less. [2] The coffee beverage of [1] above, wherein the beverage has a linalool concentration of 0.10 μg / 100 mL or more. [3] The coffee beverage of [1] or [2] above, wherein the beverage has a geraniol concentration of 0.05 μg / 100 mL or more. [4] The ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.100 or more, Or, The ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.09 or more, Any of the coffee beverages [1] to [3]. [5] The ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.003 or more, Any of the coffee beverages [1] to [4]. [6] The coffee beverage according to any one of [1] to [5], wherein the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.002 or more.[7] An instant coffee composition for mixing with a liquid to prepare a coffee drink, the instant coffee composition comprising soluble coffee solids, the instant coffee composition containing malic acid in an amount such that a coffee drink obtained by mixing the instant coffee composition with a liquid has a malic acid concentration of 3.10 mg / 100 mL or more, the phenylacetaldehyde content in an amount such that a coffee drink obtained by mixing the instant coffee composition with a liquid has a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and the malic acid content and the phenylacetaldehyde content are such that a coffee drink obtained by mixing the instant coffee composition with a liquid has a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and the malic acid content and the phenylacetaldehyde content are such that a coffee drink obtained by mixing the instant coffee composition with a liquid has a ratio of the phenylacetaldehyde concentration to the malic acid concentration ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) of 0.2 or more and 0.8 or less. [8] The instant coffee composition of [7], wherein the linalool content is such that the coffee drink obtained by mixing the instant coffee composition with a liquid has a linalool concentration of 0.10 μg / 100 mL or more. [9] The instant coffee composition of [7] or [8], wherein the geraniol content is such that the coffee drink obtained by mixing the instant coffee composition with a liquid has a geraniol concentration of 0.05 μg / 100 mL or more.

[10] The instant coffee beverage composition of any of [7] to [9] above, wherein the content of malic acid is such that the ratio of the concentration of malic acid to the concentration of caffeine in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more, or the content of phenylacetaldehyde is such that the ratio of the concentration of phenylacetaldehyde to the concentration of caffeine in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.09 or more.

[11] The instant coffee beverage composition of any one of [7] to

[10] , wherein the linalool content is such that the ratio of the linalool concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([linalool concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.003 or more.

[12] The instant coffee beverage composition of any one of [7] to

[11] , wherein the geraniol content is such that the ratio of the geraniol concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([geraniol concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.002 or more.

[13] A method for producing a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid and phenylacetaldehyde so that the beverage has a malic acid concentration of 3.10 mg / 100 mL or more, a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and a ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) of 0.2 or more and 0.8 or less.

[14] A method for improving the flavor of a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid and phenylacetaldehyde so that the malic acid concentration of the beverage is 3.10 mg / 100 mL or more, the phenylacetaldehyde concentration of the beverage is 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more and 0.8 or less, in order to improve the pleasant acidity and gorgeous aroma of the coffee beverage.

[0011] The present specification also discloses the following aspects: [1] A coffee beverage containing soluble coffee solids, characterized in that the beverage has any one of the following (a) to (d): (a) a malic acid concentration of 3.10 mg / 100 mL or more, (b) a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more, (c) a linalool concentration of 0.10 μg / 100 mL or more, or (d) a geraniol concentration of 0.05 μg / 100 mL or more. [2] The coffee beverage of [1] above, in which the ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more. [3] The coffee beverage of [1] or [2], wherein the ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.09 or more. [4] The coffee beverage of any of [1] to [3], wherein the ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.003 or more. [5] The coffee beverage of any of [1] to [4], wherein the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.002 or more. [6] The coffee beverage according to any one of [1] to [5] above, wherein the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more.[7] An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising soluble coffee solids and the following (a') to (d'): (a') the content of malic acid is an amount such that the malic acid concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 3.10 mg / 100 mL or more, (b') the content of phenylacetaldehyde is an amount such that the phenylacetaldehyde concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.87 μg / 100 mL or more, (c') the content of linalool is an amount such that the linalool concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg / 100 mL or more, (d') the content of geraniol is an amount such that the geraniol concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.05 μg / 100 mL or more, An instant coffee beverage composition, characterized in that it is either one of the following: [8] The instant coffee beverage composition of [7] above, wherein the content of malic acid is an amount such that the ratio of the malic acid concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more. [9] The instant coffee beverage composition of [7] or [8] above, wherein the content of phenylacetaldehyde is an amount such that the ratio of the phenylacetaldehyde concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.09 or more.

[10] The instant coffee beverage composition according to any one of [7] to [9], wherein the content of linalool is an amount such that the ratio of the linalool concentration to the caffeine concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([linalool concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) is 0.003 or more.

[11] The composition for an instant coffee beverage of any of [7] to

[10] above, wherein the content of geraniol is an amount such that the ratio of the concentration of geraniol to the concentration of caffeine in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.002 or more.

[12] The composition for an instant coffee beverage of any of [7] to

[11] above, wherein the content of malic acid and the content of phenylacetaldehyde are an amount such that the ratio of the concentration of phenylacetaldehyde to the concentration of malic acid in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more.

[13] A method for producing a coffee beverage, characterized in that the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol is adjusted to satisfy any of the following (a) to (d): (a) the malic acid concentration of the beverage is 3.10 mg / 100 mL or more, (b) the phenylacetaldehyde concentration of the beverage is 2.87 μg / 100 mL or more, (c) the linalool concentration of the beverage is 0.10 μg / 100 mL or more, or (d) the geraniol concentration of the beverage is 0.05 μg / 100 mL or more.

[14] A method for improving the flavor of a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol so that the beverage has any of the following (a) to (d): (a) a malic acid concentration of the beverage is 3.10 mg / 100 mL or more, (b) a phenylacetaldehyde concentration of the beverage is 2.87 μg / 100 mL or more, (c) a linalool concentration of the beverage is 0.10 μg / 100 mL or more, or (d) a geraniol concentration of the beverage is 0.05 μg / 100 mL or more.

[0012] According to the present invention, it is possible to obtain a highly palatable coffee beverage having an improved desirable acidity and a gorgeous coffee-like aroma, and a composition for an instant coffee beverage that allows the coffee beverage to be easily prepared.

[0013] In the present invention and this specification, the term "instant coffee beverage composition" (sometimes abbreviated as "IC beverage composition") refers to a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a coffee beverage. The IC beverage composition may be in the form of a solid such as a powder or granules, or may be a liquid.

[0014] In this invention and this specification, "powder" means a granular material (consisting of many solid particles with a distribution of different sizes, with some interaction between the individual particles). Also, "granules" are aggregates of particles (granular granulations) granulated from powder. Powder also includes granules.

[0015] In the present invention and this specification, "ppm" and "ppb" mean "mass ppm (0.0001 mass%)" and "mass ppb (0.0000001 mass%)", respectively.

[0016] In the present invention and the present specification, "X １ ~X ２ (X １ and X ２ is X １ <X ２ "X" is a real number that satisfies １ More than X ２ "Less than or equal to" means a range of values.

[0017] In the present invention, malic acid, phenylacetaldehyde, linalool, and geraniol are used as flavor improvers, and the concentrations of these flavor improvers in a coffee beverage are adjusted to a predetermined concentration or higher to improve both the desirable acidity and the vibrant coffee-like aroma. Hereinafter, unless otherwise specified, the term "flavor improving effect" refers to the effect of either malic acid, phenylacetaldehyde, linalool, or geraniol on improving both the desirable acidity and vibrant coffee-like aroma of a coffee beverage.

[0018] The coffee beverage of the present invention is a coffee beverage in which both a desirable acidity and a vibrant coffee-like aroma are improved by adjusting the concentration of one or more substances selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol in the beverage to a predetermined concentration or higher. Specifically, the coffee beverage of the present invention contains soluble coffee solids and is characterized by satisfying any of the following conditions (a) to (d): (a) the malic acid concentration of the beverage is 3.10 mg / 100 mL or higher; (b) the phenylacetaldehyde concentration of the beverage is 2.87 μg / 100 mL or higher; (c) the linalool concentration of the beverage is 0.10 μg / 100 mL or higher; or (d) the geraniol concentration of the beverage is 0.05 μg / 100 mL or higher.

[0019] A coffee beverage according to the present invention is a coffee beverage that satisfies at least one of the above (a) to (d). A coffee beverage according to the present invention is preferably a coffee beverage that satisfies two or more of the above (a) to (d), more preferably a coffee beverage that satisfies three or more of the above (a) to (d), and even more preferably a coffee beverage that satisfies all of the above (a) to (d). A coffee beverage according to the present invention is particularly preferably a coffee beverage that satisfies the above (a) and (b), more preferably a coffee beverage that satisfies the above (a), (b), and (c) or a coffee beverage that satisfies the above (a), (b), and (d), and even more preferably a coffee beverage that satisfies all of the above (a) to (d).

[0020] For example, coffee beverages that satisfy (a) and (c), coffee beverages that satisfy (a) and (d), and coffee beverages that satisfy (a), (c), and (d) are all preferable because they have both a pleasant acidity and a gorgeous coffee-like aroma.Coffee beverages that satisfy (b) and (c), coffee beverages that satisfy (b) and (d), and coffee beverages that satisfy (b), (c), and (d) are also preferable because they have both a pleasant acidity and a gorgeous coffee-like aroma.

[0021] The soluble coffee solids used as raw materials are soluble solids contained in an extract obtained by hot water extraction from roasted coffee beans (hereinafter sometimes referred to as "coffee extract"). The soluble coffee solids used as raw materials may be solids extracted from roasted beans of one type of raw material coffee beans, or may be solids extracted from roasted coffee beans of two or more varieties. When the soluble coffee solids used as raw materials are solids extracted from roasted beans of two or more types of raw material coffee beans, the soluble coffee solids may be prepared from a mixture of multiple types of raw roasted coffee beans, or soluble coffee solids prepared from each type of roasted coffee bean may be mixed. In the present invention and this specification, "using a specific variety of coffee beans as the main raw material" means that 50% or more by mass of the raw roasted coffee beans are roasted beans of that specific variety of coffee beans.

[0022] The raw coffee beans are not particularly limited, and may be, for example, any of the following varieties: Arabica, Robusta (Canephora), and Liberica, or varieties derived from these varieties (e.g., Typica, Bourbon, Caturra, Mundo Novo, Catuai, Catimor, Verida Colombia, etc.).

[0023] Roasting of raw coffee beans and hot water extraction from roasted coffee beans can be performed by appropriately selecting from various known extraction methods, such as drip methods using paper or flannel, methods utilizing steam pressure such as siphons and percolators, high-pressure extraction methods using espresso machines, French press methods, aeropress methods, and high-temperature, high-pressure extraction methods such as multistage extraction and countercurrent continuous extraction. The amount of hot water used during extraction affects the extraction efficiency and the composition of the resulting coffee extract. For example, the amount of hot water that can be used during extraction can be 2, 4, 6, 8, 10, 12, or 14 times the weight of the coffee beans.

[0024] Soluble coffee solids, which are powders or water-soluble, can be produced by conventional methods, and commercially available products may also be used. For example, powders containing only soluble coffee solids (instant coffee (IC) powder) can be obtained by extracting the soluble solids from roasted coffee beans using hot water and drying the resulting extract. Methods for drying the extract include freeze-drying, spray-drying, and vacuum drying. Furthermore, the extract from the coffee beans may be concentrated, if necessary, before drying. Such concentration methods can be commonly used, such as thermal concentration, freeze-concentration, and membrane concentration using a reverse osmosis membrane or an ultrafiltration membrane.

[0025] Malic acid is a type of organic acid contained in soluble coffee solids and is found in large amounts in coffee extracts prepared from Arabica beans, particularly those prepared from lightly roasted Arabica beans. By adjusting the malic acid concentration of a coffee beverage to 3.10 mg / 100 mL or more, the juicy acidity is enhanced, improving the desirable acidity, and the gorgeous aroma is also enhanced. The inventors of the present application were the first to discover that increasing the malic acid concentration of a coffee beverage can enhance not only the acidity but also the gorgeous aroma.

[0026] The malic acid concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 3.10 mg / 100 mL or more. The malic acid concentration of the coffee beverage according to the present invention is preferably 4.00 mg / 100 mL or more, more preferably 10.00 mg / 100 mL or more, and may be 15.00 mg / 100 mL or more, or even 20.00 mg / 100 mL or more. Furthermore, since the acidity derived from malic acid is less likely to cause an unpleasant taste in the coffee beverage, the malic acid concentration of the coffee beverage according to the present invention is preferably 180 mg / 100 mL or less, more preferably 150 mg / 100 mL or less, even more preferably 120 mg / 100 mL or less, even more preferably 100 mg / 100 mL or less, and particularly preferably 30 mg / 100 mL or less.

[0027] In terms of a coffee beverage according to the present invention, from the viewpoint of a taste balance characteristic of a coffee beverage, the ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter referred to as the "malic acid / caffeine ratio") is preferably 0.100 or higher, more preferably 0.150 or higher, even more preferably 0.200 or higher, and even more preferably 0.300 or higher. Furthermore, the malic acid / caffeine ratio of the coffee beverage according to the present invention is preferably 3.200 or lower, more preferably 3.000 or lower, and even more preferably 2.500 or lower.

[0028] The concentration of malic acid in a coffee beverage can be measured, for example, by high performance liquid chromatography (HPLC), particularly by a post-column method using BTB (bromothymol blue). The concentration of malic acid in a coffee beverage can also be calculated from the malic acid content of each ingredient used in the production of the beverage and the blending amounts of those ingredients.

[0029] Phenylacetaldehyde is an aroma component with a sweet aroma reminiscent of honey or hyacinth, and is one of the aroma components contained in coffee extract. When phenylacetaldehyde is added to a coffee extract, a refreshing citrus aroma is perceived. By adjusting the phenylacetaldehyde concentration of a coffee beverage to 2.87 μg / 100 mL or more, the refreshing citrus aroma is enhanced, improving the gorgeous aroma, and the pleasant acidity is also enhanced. The inventors of the present application were the first to discover that increasing the phenylacetaldehyde concentration of a coffee beverage can improve not only the gorgeous aroma but also the pleasant acidity.

[0030] The phenylacetaldehyde concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 2.87 μg / 100 mL or more. The phenylacetaldehyde concentration of the coffee beverage according to the present invention is preferably 3.00 μg / 100 mL or more, more preferably 4.00 μg / 100 mL or more, even more preferably 6.00 μg / 100 mL or more, and even more preferably 7.00 μg / 100 mL or more. Furthermore, in order to prevent the aroma and flavor derived from phenylacetaldehyde from becoming an unpleasant taste in the coffee beverage, the phenylacetaldehyde concentration in the coffee beverage is, for example, preferably 90 μg / 100 mL or less, more preferably 80 μg / 100 mL or less, even more preferably 50 μg / 100 mL or less, and even more preferably 30 μg / 100 mL or less.

[0031] In terms of a taste balance characteristic of a coffee beverage, the coffee beverage according to the present invention preferably has a ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter referred to as the "phenylacetaldehyde / caffeine ratio") of 0.09 or more, more preferably 0.120 or more, and even more preferably 0.200 or more. Furthermore, the phenylacetaldehyde / caffeine ratio of the coffee beverage according to the present invention is preferably 2.20 or less, more preferably 1.80 or less, and even more preferably 1.00 or less.

[0032] The phenylacetaldehyde concentration in a coffee beverage can be measured, for example, by gas chromatography-mass spectrometry (GC / MS). Alternatively, the phenylacetaldehyde concentration in a coffee beverage can be calculated from the phenylacetaldehyde content in each ingredient used in the production of the beverage and the blending amounts of those ingredients.

[0033] Linalool is an aroma component that smells like lavender, rosewood, bergamot, and sweet orange, and is one of the aroma components contained in coffee extract. When linalool is added to coffee extract, a refreshing citrus aroma is felt. By adjusting the linalool concentration of a coffee beverage to 0.10 μg / 100 mL or more, the refreshing citrus aroma is enhanced, improving the gorgeous aroma, and the pleasant acidity is also enhanced. The present inventors have discovered for the first time that increasing the linalool concentration of a coffee beverage can improve not only the gorgeous aroma but also the pleasant acidity.

[0034] The linalool concentration of the coffee drink of the present invention is not particularly limited as long as it is 0.10 μg / 100mL or more.The linalool concentration of the coffee drink of the present invention is preferably 0.15 μg / 100mL or more, more preferably 0.20 μg / 100mL or more, even more preferably 0.25 μg / 100mL or more, 0.50 μg / 100mL or more, even 1.00 μg / 100mL or more.In addition, from the viewpoint that the flavor derived from linalool is unlikely to become an unpleasant taste of the coffee drink, the linalool concentration in the coffee drink, for example, is preferably 40 μg / 100mL or less, more preferably 30 μg / 100mL or less, even more preferably 20 μg / 100mL or less, even more preferably 10 μg / 100mL or less, even more preferably 5 μg / 100mL or less.

[0035] In terms of the taste balance typical of a coffee drink, the coffee drink according to the present invention preferably has a linalool / caffeine ratio ([linalool concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) (hereinafter referred to as the "linalool / caffeine ratio") of 0.003 or more, more preferably 0.004 or more, and even more preferably 0.010 or more. The linalool / caffeine ratio of the coffee drink according to the present invention is preferably 0.800 or less, more preferably 0.700 or less, and even more preferably 0.500 or less.

[0036] The linalool concentration in a coffee drink can be measured, for example, by gas chromatography-mass spectrometry (GC / MS). The linalool concentration in a coffee drink can be calculated from the linalool content and the blending amount of each raw material used in the production of the drink.

[0037] Geraniol is an aroma component with a rose-like scent similar to linalool, and is one of the aroma components contained in coffee extract. When geraniol is added to coffee extract, a refreshing citrus aroma is perceived. By adjusting the geraniol concentration of a coffee beverage to 0.05 μg / 100 mL or more, the refreshing citrus aroma is enhanced, improving the gorgeous aroma, and the pleasant acidity is also enhanced. The inventors of the present application were the first to discover that increasing the geraniol concentration in a coffee beverage can improve not only the gorgeous aroma but also the pleasant acidity.

[0038] The geraniol concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 0.05 μg / 100 mL or more. The geraniol concentration of the coffee beverage according to the present invention is preferably 0.10 μg / 100 mL or more, more preferably 0.20 μg / 100 mL or more, even more preferably 0.50 μg / 100 mL or more, and even more preferably 1.00 μg / 100 mL or more. Furthermore, in order to prevent the aroma and flavor derived from geraniol from becoming an unpleasant taste in the coffee beverage, the geraniol concentration in the coffee beverage is, for example, preferably 40 μg / 100 mL or less, more preferably 30 μg / 100 mL or less, even more preferably 20 μg / 100 mL or less, and even more preferably 10 μg / 100 mL or less.

[0039] In terms of a coffee beverage according to the present invention, from the viewpoint of a taste balance characteristic of a coffee beverage, the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter referred to as the "geraniol / caffeine ratio") is preferably 0.002 or greater, more preferably 0.003 or greater, and even more preferably 0.005 or greater. Furthermore, the geraniol / caffeine ratio of the coffee beverage according to the present invention is preferably 1.800 or less, more preferably 1.600 or less, and even more preferably 1.200 or less.

[0040] The geraniol concentration in a coffee beverage can be measured, for example, by gas chromatography-mass spectrometry (GC / MS), or calculated from the geraniol content in each ingredient used in producing the beverage and the blending amounts of those ingredients.

[0041] For example, when a coffee beverage according to the present invention satisfies the above (a) and (b), in order to obtain a greater flavor improvement effect, the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the coffee beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) (hereinafter referred to as the "phenylacetaldehyde / malic acid ratio") is preferably 0.2 or more, and more preferably 0.3 or more. Furthermore, the phenylacetaldehyde / malic acid ratio of the coffee beverage according to the present invention is preferably 2.5 or less, more preferably 1.5 or less, even more preferably 1.0 or less, and even more preferably 0.8 or less.

[0042] In particular, the coffee beverage according to the present invention preferably has a malic acid concentration of 3.10 mg / 100 mL or more and 30.0 mg / 100 mL or less, a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and a ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) of 0.2 or more and 0.8 or less. By ensuring that the malic acid and phenylacetaldehyde concentrations of the beverage are within the above ranges and satisfying the above concentration ratio, a coffee beverage with a pleasant acidity, excellent coffee-like flavor, and high palatability can be obtained. It is also preferable that the coffee beverage comprises the above (c) and / or (d).

[0043] Malic acid, phenylacetaldehyde, linalool, and geraniol are all components contained in roasted coffee beans and are also contained in coffee extract. That is, malic acid, phenylacetaldehyde, linalool, and geraniol are components that constitute soluble coffee solids. When the coffee beverage of the present invention satisfies (a) above, the malic acid in the coffee beverage may be derived solely from the soluble coffee solids, or may contain malic acid derived from ingredients other than the soluble coffee solids. Similarly, when the coffee beverage of the present invention satisfies (b) above, the phenylacetaldehyde in the coffee beverage may be derived solely from the soluble coffee solids, or may contain phenylacetaldehyde derived from ingredients other than the soluble coffee solids. When the coffee beverage of the present invention satisfies (c) above, the linalool in the coffee beverage may be derived solely from the soluble coffee solids, or may contain linalool derived from ingredients other than the soluble coffee solids. When the coffee beverage according to the present invention satisfies the above-mentioned (d), the geraniol in the coffee beverage may be derived only from soluble coffee solids, or may also contain geraniol derived from ingredients other than soluble coffee solids.

[0044] In addition to soluble coffee solids, the coffee beverage of the present invention may contain ingredients commonly found in coffee beverages, such as ingredients that impart a milk flavor (hereinafter sometimes referred to as milk ingredients), sweeteners, flavorings (excluding phenylacetaldehyde, linalool, and geraniol), antioxidants, pH adjusters, thickeners, emulsifiers, etc.

[0045] The flavor-improving effect of malic acid, phenylacetaldehyde, linalool, or geraniol is also exhibited in the presence of a milk ingredient. Therefore, the coffee beverage of the present invention preferably contains a milk ingredient in addition to the soluble coffee solids. Examples of milk ingredients include milk, creaming powder, and vegetable milk. These milk ingredients may be contained alone or in combination.

[0046] Examples of milk include whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, concentrated skim milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, lactose, fresh cream, butter, etc. Note that whole milk powder and skim milk powder are obtained by removing water from cow's milk (whole fat milk) or skim milk by spray drying or the like, and then drying and powdering them.

[0047] Creaming powders can be produced by selecting, depending on the desired quality characteristics, edible oils and fats such as coconut oil, hardened coconut oil, palm oil, hydrogenated palm oil, palm kernel oil, hydrogenated palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, rice bran oil, safflower oil (safflower oil), sunflower oil, medium-chain triglycerides, milk fat, beef tallow, and lard; carbohydrates such as sucrose, glucose, and starch hydrolysates; and other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, and emulsifiers. These raw materials are mixed in water, and then an oil-in-water emulsion (O / W emulsion) is formed using an emulsifier or the like, followed by removal of water. Methods for removing water include spray drying, spray freezing, freeze drying, freeze-pulverization, and extrusion granulation. The resulting creaming powder may be classified, granulated, and pulverized as needed.

[0048] Plant-based milks include legume milk, nut milk, and grain milk. Legume milks include soy milk and peanut milk. Nut milks include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, and pecan nut milk. Grain milks include rice milk and oat milk. These milks and plant-based milks can be produced by conventional methods.

[0049] The coffee beverage of the present invention can contain a sweetener in addition to the soluble coffee solids, and it is also preferable to contain both a milk ingredient and a sweetener. A single sweetener may be contained, or two or more sweeteners may be contained in combination. Examples of sweeteners include sugars such as sucrose, oligosaccharides, glucose, fructose, and high-fructose glucose liquid sugar; sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup; high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin; and stevia. The sucrose may be granulated sugar, powdered sugar, or sucrose-type liquid sugar.

[0050] Examples of flavorings include coffee flavorings, milk flavorings, etc. In addition, flavorings that are generally added to flavored coffee, such as cinnamon, caramel, chocolate, and honey, are also preferably used.

[0051] Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), sodium erythorbate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.

[0052] Examples of pH adjusters include organic acids such as citric acid, acetic acid, lactic acid, malic acid, tartaric acid, and gluconic acid (excluding succinic acid), inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), and carbon dioxide.

[0053] Examples of thickeners include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, indigestible dextrin, dietary fibers such as pectin, guar gum and carrageenan, and proteins such as casein.

[0054] Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, and propylene glycol oleate; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; and lecithin-based emulsifiers such as lecithin and lecithin enzymatic hydrolysates.

[0055] The coffee beverage according to the present invention can be prepared, for example, by using as a raw material a soluble coffee solid that can be dissolved in an edible liquid such as water to produce a coffee beverage that satisfies at least any one of the above (a) to (d). The soluble coffee solid that can produce a coffee beverage that satisfies any one of the above (a) to (d) may be prepared from one type of roasted coffee beans, or may be prepared from two or more types of roasted coffee beans.

[0056] The contents of malic acid, phenylacetaldehyde, linalool, and geraniol in soluble coffee solids depend on the raw coffee beans (type, origin, cultivation method, etc.), roasting level, roasting protocol, hot water extraction method and conditions, etc. For example, when Arabica coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher malic acid concentration than when Robusta coffee beans are used as the raw material. Furthermore, when lightly roasted coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher malic acid concentration than when darkly roasted coffee beans are used as the raw material. Furthermore, when Ethiopian Arabica coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher content of aroma components such as linalool than when Arabica coffee beans from other regions are used as the raw material.

[0057] Therefore, by appropriately adjusting the green coffee beans, roasting degree, roasting protocol, hot water extraction method and conditions, etc., it is possible to obtain soluble coffee solids that can be used to produce a coffee beverage that satisfies at least any one of the above (a) to (d). Also, by mixing two or more types of soluble coffee solids in an appropriate ratio, it is possible to prepare soluble coffee solids that can be used to produce a coffee beverage that satisfies at least any one of the above (a) to (d).

[0058] The coffee beverage of the present invention can also be produced by adding one or more compounds selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to soluble coffee solids. The malic acid, phenylacetaldehyde, linalool, or geraniol used as raw materials are preferably synthetic or purified products, and those with low impurity contents are more preferred. Commercially available products may be used as they are. Alternatively, a flavor composition containing phenylacetaldehyde, linalool, or geraniol may be added to the coffee beverage. There are no particular limitations on the other aroma components contained in the flavor composition, as long as they do not impair the flavor-improving effect of phenylacetaldehyde, linalool, or geraniol.

[0059] The coffee beverage of the present invention may be made using a coffee extract extracted from roasted coffee beans, i.e., an extract containing dissolved soluble coffee solids, as a raw material, or may be made using IC powder, which is obtained by powdering only the soluble coffee solids from the extract. When IC powder is used as a raw material, the powder may be used as is, or an aqueous solution prepared by dissolving the powder in an edible liquid may be used as a raw material. Examples of such edible liquids include water, milk, and vegetable milk.

[0060] When a coffee extract is used as a raw material, the coffee beverage of the present invention can be produced, for example, by adding and dissolving other ingredients, as needed, in a coffee extract extracted from roasted coffee beans with hot water, or by diluting the coffee extract with an edible liquid. When a coffee extract satisfying at least one of the above conditions (a) to (d) is used as a raw material, the coffee beverage of the present invention can be produced by adding other ingredients, as needed, to the coffee extract. Furthermore, when a coffee extract that can satisfy at least one of the above conditions (a) to (d) by diluting it with an edible liquid is used as a raw material, the coffee beverage of the present invention can be produced by adding an appropriate amount of an edible liquid and, as needed, other ingredients to the coffee extract. A coffee extract that satisfies any of the above conditions (a) to (d) either as is or by appropriate dilution may be a single type of coffee extract, or a mixture of two or more types of coffee extracts. When a coffee extract that does not satisfy any of the above conditions (a) to (d) is used as a raw material, the coffee beverage according to the present invention can be produced by adding an appropriate amount of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to the coffee extract, and further adding other raw materials as necessary.

[0061] When using IC powder, which is composed of soluble coffee solids capable of producing a coffee beverage satisfying at least any one of the above criteria (a) to (d), as a raw material, the coffee beverage of the present invention can also be produced by dissolving or diluting the IC powder with an edible liquid and then adding other ingredients as needed. Instead of IC powder, an IC beverage composition prepared by blending various ingredients with IC powder may be used. For example, the coffee beverage of the present invention can also be produced by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to IC powder, and then adding other ingredients as needed to prepare an IC beverage composition, and then dissolving or diluting the resulting composition in an edible liquid. The IC beverage composition can be obtained by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to an IC beverage composition produced by any of the known production methods or modified methods.

[0062] The coffee beverage of the present invention can also be produced by adding one or more compounds selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to a coffee beverage that does not satisfy any of the above conditions (a) to (d), or to a coffee beverage obtained by dissolving or diluting an IC beverage composition for preparing a coffee beverage that does not satisfy the above conditions (a) to (d) with water or milk, so as to satisfy any of the above conditions (a) to (d). For example, one or more compounds selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol may be added to a commercially available coffee beverage, or one or more compounds selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol may be added to a coffee beverage obtained by dissolving or diluting a commercially available IC beverage composition with water or milk. Even in coffee beverages prepared from a wide variety of raw materials and compositions, the desirable acidity and gorgeous coffee-like aroma can be improved by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol and adjusting the beverage to satisfy any one of the above (a) to (d).

[0063] The effect of improving both a pleasant acidity and a gorgeous coffee-like aroma despite the absence of an acidity is unique to phenylacetaldehyde, linalool, and geraniol. Similarly, the effect of improving both a pleasant acidity and a gorgeous coffee-like aroma despite the absence of an acidity is unique to malic acid. For example, furfuryl methyl sulfide is a sulfur-smelling aroma component, one of the aroma components found in large amounts in coffee extracts from dark roasted beans, and is a characteristic component of the roasted aroma of coffee. Adjusting the furfuryl methyl sulfide concentration of a coffee beverage to 1.90 μg / 100 mL or more enhances the roasted aroma and improves the aroma, but does not improve the acidity.

[0064] The furfuryl methyl sulfide concentration in a coffee beverage is preferably 2.00 μg / 100 mL or more, more preferably 2.30 μg / 100 mL or more, even more preferably 3.00 μg / 100 mL or more, and even more preferably 4.00 μg / 100 mL or more. In order to prevent the aroma and flavor derived from furfuryl methyl sulfide from becoming an unpleasant taste in the coffee beverage, the furfuryl methyl sulfide concentration in a coffee beverage is, for example, preferably 100 μg / 100 mL or less, more preferably 50 μg / 100 mL or less, and even more preferably 10 μg / 100 mL or less. In terms of achieving a taste balance characteristic of a coffee beverage, the ratio of the furfuryl methyl sulfide concentration to the caffeine concentration of the coffee beverage ([furfuryl methyl sulfide concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) (hereinafter referred to as the "furfuryl methyl sulfide / caffeine ratio") is preferably 0.043 or higher, more preferably 0.050 or higher, even more preferably 0.075 or higher, and even more preferably 0.100 or higher. The furfuryl methyl sulfide / caffeine ratio of the coffee beverage is preferably 3.5 or lower, more preferably 2.0 or lower, and even more preferably 0.50 or lower. The furfuryl methyl sulfide concentration in a coffee beverage can be calculated from the furfuryl methyl sulfide content of each raw material used in the production of the beverage and the blending amounts of those raw materials. Optimizing the furfuryl methyl sulfide concentration of a coffee beverage along with the malic acid concentration can improve both the aroma and the pleasant acidity. In order to obtain a greater improvement effect, it is preferable that the malic acid concentration of the coffee beverage is 4.0 to 55 mg / 100 mL and the furfuryl methyl sulfide concentration is 0.5 to 10 μg / 100 mL. The same applies to IC beverage compositions.

[0065] <IC Beverage Composition> The IC beverage composition of the present invention contains soluble coffee solids and is intended to be mixed with an edible liquid to prepare a coffee beverage of any one of (a) to (d) above. Specifically, the IC beverage composition of the present invention is intended to be mixed with an edible liquid to prepare a coffee beverage, and is characterized by containing soluble coffee solids and further satisfying any one of the following (a') to (d'): (a') the malic acid content is an amount such that the malic acid concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 3.10 mg / 100 mL or more; and (b') the phenylacetaldehyde content is an amount such that the phenylacetaldehyde concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.87 μg / 100 mL or more. (c') The linalool content is such that the linalool concentration of a coffee beverage obtained by mixing the instant coffee composition with a liquid is 0.10 μg / 100 mL or more. (d') The geraniol content is such that the geraniol concentration of a coffee beverage obtained by mixing the instant coffee composition with a liquid is 0.05 μg / 100 mL or more.

[0066] The content of malic acid in the IC beverage composition of the present invention is preferably such that the malic acid concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 4.00 mg / 100 mL or more, more preferably 10.00 mg / 100 mL or more, 15.00 mg / 100 mL or more, or even 20.00 mg / 100 mL or more. Furthermore, the content of malic acid in the IC beverage composition of the present invention is preferably such that the malic acid concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 180 mg / 100 mL or less, more preferably 150 mg / 100 mL or less, even more preferably 120 mg / 100 mL or less, even more preferably 100 mg / 100 mL or less, and particularly preferably 30 mg / 100 mL or less.

[0067] The content of malic acid in the IC beverage composition of the present invention is preferably an amount such that the malic acid / caffeine ratio ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.100 or more, more preferably 0.150 or more, even more preferably 0.200 or more, and even more preferably 0.300 or more. Furthermore, the content of malic acid in the IC beverage composition of the present invention is preferably an amount such that the malic acid / caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 3.200 or less, more preferably 3.000 or less, and even more preferably 2.500 or less.

[0068] The content of phenylacetaldehyde in the IC beverage composition of the present invention is preferably such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 3.00 μg / 100 mL or more, more preferably 4.00 μg / 100 mL or more, even more preferably 6.00 μg / 100 mL or more, and even more preferably 7.00 μg / 100 mL or more. Furthermore, the content of phenylacetaldehyde in the IC beverage composition of the present invention is preferably such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 90 μg / 100 mL or less, more preferably 80 μg / 100 mL or less, even more preferably 50 μg / 100 mL or less, and even more preferably 30 μg / 100 mL or less.

[0069] The content of phenylacetaldehyde in the IC beverage composition of the present invention is preferably an amount such that the phenylacetaldehyde / caffeine ratio ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.09 or more, more preferably 0.120 or more, and even more preferably 0.200 or more. Furthermore, the content of phenylacetaldehyde in the IC beverage composition of the present invention is preferably an amount such that the phenylacetaldehyde / caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 2.200 or less, more preferably 2.000 or less, even more preferably 1.800 or less, and even more preferably 1.000 or less.

[0070] The content of linalool in the IC beverage composition of the present invention is such that the linalool concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is preferably 0.15 μg / 100mL or more, more preferably 0.20 μg / 100mL or more, even more preferably 0.25 μg / 100mL or more, 0.50 μg / 100mL or more, or even 1.00 μg / 100mL or more. Furthermore, the content of linalool in the IC beverage composition of the present invention is such that the linalool concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is preferably 40 μg / 100mL or less, more preferably 30 μg / 100mL or less, even more preferably 20 μg / 100mL or less, even more preferably 10 μg / 100mL or less, or even more preferably 5 μg / 100mL or less.

[0071] The content of linalool in the IC beverage composition according to the present invention is such that the linalool / caffeine ratio ([linalool concentration (μg / 100mL)] / [caffeine concentration (mg / 100mL)]) in the coffee beverage obtained by mixing the IC beverage composition with a liquid is preferably 0.003 or more, more preferably 0.004 or more, and even more preferably 0.010 or more. Furthermore, the content of linalool in the IC beverage composition according to the present invention is such that the linalool / caffeine ratio in the coffee beverage obtained by mixing the IC beverage composition with a liquid is preferably 0.800 or less, more preferably 0.700 or less, and even more preferably 0.500 or less.

[0072] The content of geraniol in the IC beverage composition of the present invention is preferably such that the geraniol concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.10 μg / 100 mL or more, more preferably 0.20 μg / 100 mL or more, even more preferably 0.50 μg / 100 mL or more, and even more preferably 1.00 μg / 100 mL or more. Furthermore, the content of geraniol in the IC beverage composition of the present invention is preferably such that the geraniol concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 40 μg / 100 mL or less, more preferably 30 μg / 100 mL or less, even more preferably 20 μg / 100 mL or less, and even more preferably 10 μg / 100 mL or less.

[0073] The content of geraniol in the IC beverage composition of the present invention is preferably an amount such that the geraniol / caffeine ratio ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.002 or more, more preferably 0.003 or more, and even more preferably 0.005 or more. Furthermore, the content of geraniol in the IC beverage composition of the present invention is preferably an amount such that the geraniol / caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 1.800 or less, more preferably 1.600 or less, and even more preferably 1.200 or less.

[0074] When a coffee beverage prepared from the IC beverage composition of the present invention satisfies the above (a) and (b), in order to obtain a greater flavor-improving effect, the contents of malic acid and phenylacetaldehyde in the IC beverage composition of the present invention are preferably such that the phenylacetaldehyde / malic acid ratio ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) of the coffee beverage is 0.2 or more, and more preferably 0.3 or more. Furthermore, the contents of malic acid and phenylacetaldehyde in the IC beverage composition of the present invention are preferably such that the phenylacetaldehyde / malic acid ratio of the coffee beverage is 2.5 or less, more preferably 1.5 or less, even more preferably 1.0 or less, and even more preferably 0.8 or less.

[0075] The soluble coffee solids, malic acid, phenylacetaldehyde, linalool, and geraniol used as ingredients in the IC beverage composition may be the same as those used as ingredients in the coffee beverage of the present invention.

[0076] Malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials may be in powder form or liquid form. Examples of liquids include those dissolved in water, alcohols, glycerins, oils and fats, or a mixed solvent thereof. From the viewpoint of ease of use, malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials are preferably powders. In addition, malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials are preferably synthetic products or purified products, and those with a low content of impurities are more preferred. Commercially available products may be used as they are.

[0077] The phenylacetaldehyde, linalool, and geraniol used as raw materials may be flavorings in which phenylacetaldehyde, linalool, and geraniol are fixed to powder. The powder is selected from starch hydrolysates such as dextrin, sugars such as maltose and trehalose, and dietary fibers such as indigestible dextrin. If necessary, proteins such as casein may also be added.

[0078] In the production of the IC beverage composition of the present invention, in addition to soluble coffee solids, other ingredients can be used depending on the desired quality characteristics. These other ingredients include powders that can be incorporated into instant coffee beverages, such as milk ingredients, sweeteners, flavorings (excluding phenylacetaldehyde, linalool, and geraniol), antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, and flow improvers. The milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, and the like can be appropriately selected from those listed above.

[0079] Examples of excipients and binders include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, and proteins such as casein. The excipients and binders are also used as carriers during granulation. Examples of flow improvers that may be used include processing preparations such as particulate silicon oxide and tricalcium phosphate.

[0080] The IC beverage composition is produced by mixing soluble coffee solids and, if necessary, other ingredients. The order of mixing is not particularly limited, and all ingredients may be mixed simultaneously or sequentially.

[0081] The IC beverage composition according to the present invention may be in a solid form, such as a powder, or in a liquid form. When all ingredients are powders, a powdered IC beverage composition is produced by simply mixing all ingredients. When the soluble coffee solids are liquid (aqueous solution), a liquid IC beverage composition is produced by adding other ingredients to the soluble coffee solids and dissolving them. Alternatively, a liquid IC beverage composition can be produced by producing a powdered IC beverage composition and then dissolving it in an edible liquid.

[0082] The IC beverage composition of the present invention can be individually packaged in a small pouch or the like so that a single serving is consumed, or it can be packaged in a container such as a bottle so that several servings are consumed by shaking or spooning the composition out of the container when in use and supplied as a commercial product.

[0083] The individually packaged type is a stick-shaped aluminum pouch or a one-portion cup that is filled with the contents of one cup of coffee drink, and can be taken out by opening the container and pushing it out with your fingers. The individually packaged type has the advantage of being easy to handle and hygienic, as each cup is sealed.

[0084] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[0085] <Measurement of Malic Acid> The content of malic acid in coffee extracts and coffee beverages was measured by a post-column method using HPLC and BTB.

[0086] <Measurement of caffeine> The caffeine content in the coffee extract and coffee beverage was measured by HPLC.

[0087] <Measurement of Linalool, Geraniol, and Furfuryl Methyl Sulfide> The contents of linalool, geraniol, and furfuryl methyl sulfide in coffee extracts and coffee beverages were measured by GC / MS under the following measurement conditions.

[0088] (GC / MS device) System: GCMS-QP2020 (Shimadzu Corporation) Multifunctional autosampler: AOC-6000plus (Shimadzu Corporation) (GC section) Column: InertCap Pure-WAX (60 m, film thickness 0.25 μm, inner diameter 0.25 mm) Injection volume: 1 μL Vaporization chamber temperature: 250°C Injection mode: Splitless Purge flow rate: 3.0 mL / min Control mode: Constant pressure (83.5 kPa) Column oven temperature: 50°C Column oven program: 50°C (5 min) → 10°C / min → 250°C (10 min) (MS section) Interface temperature: 240°C Ion source temperature: 200°C Ionization method: EI Measurement mode: Scan Event time: 0.3 sec (SPME) SPME fiber: PDMS (phase thickness 100 μm, outer diameter 1.1 mm) Conditioning temperature: 270°C Preconditioning time: 5 minutes Incubation temperature: 60°C (40°C for furfuryl methyl sulfide) Incubation time: 8 minutes Stirring speed: 250 rpm Sample extraction time: 30 minutes Sample elution time: 2 minutes (3 minutes for furfuryl methyl sulfide) (250°C)

[0089] (Standard solution) Internal standard solution (I.S.): 2,3-dimethoxytoluene (DMT) = 145 mg / L Standard stock solution: Geraniol = 924 mg / L, Linalool = 878 mg / L, Furfuryl methyl sulfide = 1570 mg / L (ethanol) Standard solution: Geraniol and Linalool = 0.002 mg / L, 0.004 mg / L (standard stock solution diluted 500,000 times or 250,000 times), Furfuryl methyl sulfide = 1.57 μg / L (standard stock solution diluted 1,000 times) Preparation method: Prepared by adding 3.5 g of NaCl, 10 mL of the standard solution, and 10 μL of the internal standard solution to an HS vial. (IC sample) Preparation method: Weigh 3.5 g of NaCl and 125 mg of IC sample (actual value recorded) into an HS vial, and ２10 mL of 0 was added to 10 μL of internal standard solution.

[0090] The concentration of each compound was calculated from the peak area ratio of the chromatograph. Specifically, first, the peak area ratio with the internal standard (DMT) was calculated from the chromatogram of the standard solution, and a calibration curve was created from the standard concentration. The peak tops of each compound were geraniol m / z 69, linalool m / z 71, furfuryl methyl sulfide m / z 81, and DMT m / z 152. Next, the peak area ratio of each compound was calculated from the chromatogram of the sample, and the concentration of each compound in the sample was calculated based on the calibration curve. The peak tops of each compound were geraniol m / z 69, linalool m / z 71, furfuryl methyl sulfide m / z 81, and DMT m / z 152. The concentration of each compound was measured by two-point calibration on the low concentration side (only furfuryl methyl sulfide, one-point calibration), N = 1 analysis.

[0091] <Measurement of Phenylacetaldehyde> The content of phenylacetaldehyde in coffee extracts and coffee beverages was measured by GC / MS under the following measurement conditions.

[0092] (MPS-TDU) Purge temperature (stirring): 80°C (10-minute incubation) Trap temperature: 25°C Purge volume: 60 mL (10 mL / min) Drying temperature: 40°C Drying volume: 900 mL (50 mL / min) Trap adsorbent: Tenax TA TDU: 40°C → 260°C (720°C / min, held for 5 minutes) CIS: 10°C (0.5 minutes) → 260°C (12°C / sec, held for 10 minutes) (GC-MS) GC device: 7890A (Agilent Technologies) MS device: 5977B (Agilent Technologies) Pressure: 194.78 kPa Septum purge flow rate: 3 mL / min Sample introduction: splitless mode Column: InertCap WAX-HT (0.25 μm x 0.25 mm x 60 m) Oven temperature: 35°C (5 min) → 250°C (5°C / min, hold for 10 min) Total time: 58 min Flow rate: 2 mL / min Average linear velocity: 36.169 cm / sec Constant pressure

[0093] (Standard Solution) Internal standard solution (I.S.): cyclohexanal = 22 mg / 100 mL Standard stock solution: phenylacetaldehyde = 190 mg / L Standard solutions: 1.9 μg / L, 19 μg / L, 190 μg / L Preparation method: 0.5 g of IC powder A (the commercial product used in Example 1), 100 μL of internal standard solution, and 100 μL of standard solution were added to a 100 mL measuring flask, and the solution was diluted to 100 mL with ultrapure water. (IC Sample) Preparation method: 0.5 g of IC sample and 100 μL of internal standard solution were added to a 100 mL measuring flask, and the solution was diluted to 100 mL with ultrapure water.

[0094] The concentration of each compound was calculated from the peak area ratio of the chromatograph. Specifically, first, the peak area ratio to the internal standard (cyclohexanal) was calculated from the chromatogram of the standard solution, and a calibration curve was created from the concentration of the standard. The peak tops of each compound were m / z 91 for phenylacetaldehyde and m / z 57 for cyclohexanal. Next, the peak area ratio of each compound was calculated from the chromatogram of the sample, and the concentration of each compound in the sample was calculated based on the calibration curve. The peak tops of each compound were m / z 91 for phenylacetaldehyde and m / z 57 for cyclohexanal. The concentration of each compound was measured by a 3-point calibration on the low concentration side, N = 1 analysis.

[0095] <Sensory Evaluation> A sensory evaluation was conducted on each coffee beverage for its pleasant acidity, vibrant aroma, and deliciousness. The sensory evaluation was conducted by a panel of four trained experts (five experts for the test group containing furfuryl methyl sulfide) who jointly scored the beverages on a 5-point scale (1 being the weakest and 5 being the strongest). The coffee beverage containing no added malic acid, phenylacetaldehyde, linalool, or geraniol was assigned a score of 1.

[0096] Example 1 Malic acid, linalool, and geraniol were added to a commercially available IC powder (IC powder A) to examine the effect on flavor.

[0097] A coffee beverage (Test Area 1-0) was prepared by pouring 100 mL of hot water into 1.25 g of IC powder A, and this was used as the base solution. Furthermore, the amounts of malic acid, linalool, geraniol, and phenylacetaldehyde shown in Tables 1 to 4 were added to this base solution to prepare the coffee beverages of each test area. The malic acid, linalool, geraniol, and caffeine contents of the coffee beverage of Test Area 1-0 were examined, and the malic acid concentration was 2.50 mg / 100 mL, the linalool concentration was 0.075 μg / 100 mL, and the geraniol concentration was 0.025 μg / 100 mL.

[0098] Each of the produced coffee beverages was subjected to a sensory evaluation for pleasant acidity, vibrant aroma, and deliciousness. The evaluation results are shown in Tables 1 to 4.

[0099]

[0100]

[0101]

[0102]

[0103] As shown in Tables 1 to 3, malic acid, linalool, and geraniol all improved both the pleasant acidity and the gorgeous aroma, and the palatability was also improved, depending on the amount added. It was also confirmed that the flavor-improving effect of malic acid, linalool, and geraniol has an optimal addition amount, and becomes weaker when the amount added is too large. Furthermore, as shown in Table 4, in Test Plot 1-27, in which phenylacetaldehyde was further added to Test Plot 1-4, and Test Plot 1-29, in which phenylacetaldehyde was further added to Test Plot 1-5, both the pleasant acidity and the gorgeous aroma were further improved. Test Plot 1-28 and Test Plot 1-30, in which linalool and geraniol were further added to these test plots, were also highly rated for the pleasant acidity, the gorgeous aroma, and the deliciousness, and were highly palatable.

[0104] Example 2 Malic acid, linalool, and geraniol were added to a milk coffee drink containing milk, and the effect on flavor was examined.

[0105] Specifically, 70 mL of the coffee beverage of Test Plot 1-0 prepared in Example 1 was mixed with 30 mL of milk to prepare a milk coffee beverage (Test Plot 2-0), which was used as the base solution. The coffee beverages of each test plot were prepared by adding malic acid, linalool, geraniol, and phenylacetaldehyde in the amounts shown in Tables 5 to 8 to this base solution.

[0106] Each of the produced coffee beverages was subjected to a sensory evaluation for pleasant acidity, vibrant aroma, and deliciousness. The evaluation results are shown in Tables 5 to 8.

[0107]

[0108]

[0109]

[0110]

[0111] As shown in Tables 5 to 7, malic acid, linalool, and geraniol all improved both the pleasant acidity and the gorgeous aroma, and the palatability, depending on the amount added. It was also confirmed that the flavor-improving effects of malic acid, linalool, and geraniol have an optimal addition amount, and that the effects weaken when added in excessive amounts. Furthermore, as shown in Table 8, both Test Plot 2-27, in which phenylacetaldehyde was further added to Test Plot 2-4, and Test Plot 2-29, in which phenylacetaldehyde was further added to Test Plot 2-5, further improved both the pleasant acidity and the gorgeous aroma. Test Plots 2-28 and 2-30, in which linalool and geraniol were further added to these test plots, also rated highly for the pleasant acidity, the gorgeous aroma, and the palatability, demonstrating excellent palatability. These results demonstrate that the flavor-improving effects of malic acid, linalool, and geraniol can also be obtained in milk coffee beverages.

[0112] Example 3 Phenylacetaldehyde was added to a commercially available IC powder (IC powder B) to examine the effect on flavor.

[0113] A coffee beverage (Test Plot 3-0) was prepared as a base solution by pouring 160 mL of hot water over 2.0 g of IC powder B. Furthermore, the amount of phenylacetaldehyde shown in Table 9 was added to this base solution to prepare the coffee beverages for each test plot. The phenylacetaldehyde concentration in the coffee beverage for Test Plot 3-0 was 1.96 μg / 100 mL.

[0114] Each of the produced coffee beverages was subjected to a sensory evaluation for pleasant acidity, vibrant aroma, and deliciousness. The evaluation results are shown in Table 9.

[0115]

[0116] As shown in Table 9, in coffee beverages to which phenylacetaldehyde was added, both the pleasant acidity and the gorgeous aroma were improved, and the taste was also improved, depending on the amount added. It was also confirmed that the flavor-improving effect of phenylacetaldehyde has an optimal amount added, and that the effect weakens when the amount added is too high.

[0117] The phenylacetaldehyde concentration in eight commercially available instant coffee powders was measured, along with the phenylacetaldehyde concentration (consumption concentration) of coffee beverages prepared at the concentrations recommended by each manufacturer. The average phenylacetaldehyde concentration in the powder was 1.9 ppm (minimum 1.6 ppm, maximum 2.6 ppm), and the average phenylacetaldehyde concentration in the consumption beverage was 2.3 μg / 100 mL (minimum 1.68 μg / 100 mL, maximum 3.22 μg / 100 mL). These results confirm that the phenylacetaldehyde concentration in typical instant coffee beverages is low.

[0118] Example 4 Phenylacetaldehyde was added to a milk coffee drink containing milk, and the effect on the flavor was examined.

[0119] Specifically, 70 mL of the coffee beverage of Test Plot 3-0 prepared in Example 3 was mixed with 30 mL of milk to prepare a milk coffee beverage (Test Plot 4-0), which was used as a base solution. Phenylacetaldehyde was added to this base solution in the amount shown in Table 10 to prepare the coffee beverages of each test plot.

[0120] Each of the produced coffee beverages was subjected to a sensory evaluation for pleasant acidity, vibrant aroma, and deliciousness. The evaluation results are shown in Table 10.

[0121]

[0122] As shown in Table 10, in coffee beverages to which phenylacetaldehyde was added, both the pleasant acidity and the gorgeous aroma were improved, and the palatability was also improved, depending on the amount added. It was also confirmed that the flavor-improving effect of phenylacetaldehyde has an optimal addition amount, and that the effect weakens when the amount added is too high. These results demonstrate that the flavor-improving effect of phenylacetaldehyde can also be obtained in milk coffee beverages.

[0123] Example 5 Malic acid, phenylacetaldehyde, linalool, and geraniol were added to a commercially available coffee portion (IC portion B) to examine the effect on flavor.

[0124] 17 g of IC Portion B was poured into 150 mL of water to prepare 100 mL of coffee beverage (Test Area 5-0), which served as the base solution. The amounts of malic acid, phenylacetaldehyde, linalool, and geraniol shown in Tables 11 to 15 were added to this base solution to prepare the coffee beverages for each test area. The malic acid, phenylacetaldehyde, linalool, geraniol, and caffeine contents of the coffee beverage from Test Area 5-0 were examined, revealing a malic acid concentration of 2.16 mg / 100 mL, a phenylacetaldehyde concentration of 1.061 μg / 100 mL, a linalool concentration of 0 μg / 100 mL (below the detection limit), and a geraniol concentration of 0 μg / 100 mL (below the detection limit).

[0125] Each of the produced coffee beverages was subjected to a sensory evaluation for pleasant acidity, vibrant aroma, and deliciousness. The evaluation results are shown in Tables 11 to 15.

[0126]

[0127]

[0128]

[0129]

[0130]

[0131] As shown in Tables 11 to 15, malic acid, phenylacetaldehyde, linalool, and geraniol all improved both the pleasant sourness and the gorgeous aroma, and also improved the palatability, depending on the amount added. It was also confirmed that the flavor-improving effect of malic acid, phenylacetaldehyde, linalool, and geraniol has an optimal amount added, and that the effect weakens when the amount added is too large.

[0132] Example 6 Malic acid and phenylacetaldehyde were added to a coffee drink to examine the effect on flavor.

[0133] Specifically, 100 mL of the coffee beverage of Test Plot 3-0 prepared in Example 3 was used as the base solution. Phenylacetaldehyde and malic acid were added to this base solution to the final concentrations shown in Tables 16 and 17 to prepare the coffee beverages of each test plot.

[0134] Each of the produced coffee beverages was subjected to a sensory evaluation of its pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Tables 16 and 17. The sensory evaluation was conducted on a 5-point scale, with a score of 1 for the coffee beverage containing no added malic acid, phenylacetaldehyde, linalool, or geraniol, and a score of 4 for the coffee beverage in Test Plot 6-1.

[0135]

[0136]

[0137] As shown in Tables 16 and 17, both the pleasant acidity and the gorgeous aroma were improved by increasing the concentrations of both malic acid and phenylacetaldehyde. In particular, the coffee beverages of Test Plots 6-1, 6-5, 6-8, 6-9, and 6-11 to 6-13, which had a phenylacetaldehyde / malic acid ratio of 0.2 to 0.8, achieved a rating of 4 or higher for both the pleasant acidity and the gorgeous aroma, and also received high ratings for deliciousness, demonstrating an excellent flavor improvement effect.

[0138] Example 7 Organic acids other than malic acid and phenylacetaldehyde were added to a coffee beverage to examine the effect on flavor. Lactic acid and tartaric acid were used as organic acids other than malic acid.

[0139] Specifically, 100 mL of the coffee beverage of Test Plot 1-0 prepared in Example 1 was used as the base solution. To this base solution, malic acid, lactic acid, tartaric acid, and phenylacetaldehyde were added in the amounts shown in Table 18 to prepare the coffee beverages of each test plot.

[0140] Each of the produced coffee beverages was subjected to a sensory evaluation for pleasant acidity, vibrant aroma, and deliciousness. The evaluation results are shown in Table 18.

[0141]

[0142] As shown in Table 18, the coffee beverage from Test Plot 7-1, which contained added malic acid and phenylacetaldehyde, received a score of 4 for flavorful aroma, but 5 for both pleasant acidity and deliciousness, demonstrating excellent palatability. The coffee beverages from Test Plots 3-7 and 3-8, which contained only phenylacetaldehyde to achieve a phenylacetaldehyde concentration of approximately 12 to 27 μg / 100 mL, received scores of 5 for deliciousness, 2 to 3 for pleasant acidity, and 4 to 5 for delicious aroma (Table 9). This suggests that the effects of phenylacetaldehyde on improving pleasant acidity and delicious aroma, and those of malic acid on improving pleasant acidity and delicious aroma, work in tandem. On the other hand, compared to the coffee beverage from Test Plot 7-1, which contained added malic acid and phenylacetaldehyde, the coffee beverages from Test Plots 7-2 and 7-3, which contained added lactic acid and tartaric acid, received lower scores for both pleasant acidity and delicious aroma. These results indicate that organic acids other than malic acid do not exert the same flavor-improving effect as malic acid, and that even when combined with phenylacetaldehyde, they actually inhibit the flavor-improving effect of phenylacetaldehyde.

[0143] Reference Example 1 Furfuryl methyl sulfide was added to a commercially available IC powder (IC powder A) to examine the effect on flavor.

[0144] The coffee beverages of each test plot were prepared by adding the amounts of furfuryl methyl sulfide and malic acid shown in Tables 19 to 21 to the base solution of Example 1 (the coffee beverage of test plot 1-0). When the furfuryl methyl sulfide content of the coffee beverage of test plot 1-0 was examined, the furfuryl methyl sulfide concentration was found to be 1.840 μg / 100 mL.

[0145] Each of the produced coffee beverages was subjected to a sensory evaluation of its preferable acidity, aroma, and taste. The sensory evaluation was conducted by a panel of five trained experts, who jointly assigned scores on a 10-point scale (1 being the weakest and 10 being the strongest). A coffee beverage containing no added malic acid, phenylacetaldehyde, linalool, geraniol, or furfuryl methyl sulfide was given a score of 5. The evaluation results are shown in Tables 19 to 21.

[0146]

[0147]

[0148]

[0149] As shown in Table 19, when furfuryl methyl sulfide was added, the aroma was improved in an amount-dependent manner, and the palatability was also improved. It was also confirmed that the flavor-improving effect of furfuryl methyl sulfide has an optimal addition amount, and that the effect weakens when the amount is too large. Furthermore, as shown in Tables 20 and 21, the combination of furfuryl methyl sulfide and malic acid improved both the pleasant sourness and the aroma, and also improved the palatability.

[0150] Reference Example 2 Furfuryl methyl sulfide was added to a commercially available coffee portion (IC portion B) to examine its effect on flavor.

[0151] The coffee beverages of each test plot were prepared by adding furfuryl methyl sulfide and malic acid to the base solution of Example 5 (the coffee beverage of test plot 5-0) in the amounts shown in Tables 22 to 24. When the furfuryl methyl sulfide content of the coffee beverage of test plot 1-0 was examined, the furfuryl methyl sulfide concentration was found to be 0.032 μg / 100 mL.

[0152] For each of the produced coffee beverages, sensory evaluation of preferable acidity, aroma, and taste was carried out in the same manner as in Reference Example 1. The evaluation results are shown in Tables 22 to 24.

[0153]

[0154]

[0155]

[0156] As shown in Table 22, the addition of furfuryl methyl sulfide improved the aroma and palatability in an amount-dependent manner. It was also confirmed that the flavor-improving effect of furfuryl methyl sulfide has an optimal addition amount, and that the effect weakens when added in excessive amounts. Furthermore, as shown in Tables 23 and 24, the combination of furfuryl methyl sulfide and malic acid improved both the desirable acidity and aroma, and also improved the palatability. These results demonstrate that the aroma-improving and palatability-improving effects of furfuryl methyl sulfide can also be obtained in portioned coffee beverages.

[0157] Reference Example 3 Furfuryl methyl sulfide was added to a milk coffee drink containing milk, and the effect on the flavor was examined.

[0158] Specifically, the milk coffee beverage prepared in Example 2 (Test Plot 2-0) was used as a base liquid, to which the amounts of furyl methyl sulfide and malic acid shown in Tables 25 to 27 were added to prepare the coffee beverages for each test plot.

[0159] For each of the produced coffee beverages, sensory evaluation of preferable acidity, aroma, and taste was carried out in the same manner as in Reference Example 1. The evaluation results are shown in Tables 25 to 27.

[0160]

[0161]

[0162]

[0163] As shown in Table 25, the addition of furfuryl methyl sulfide improved the aroma and palatability in an amount-dependent manner. It was also confirmed that the flavor-improving effect of furfuryl methyl sulfide has an optimal addition amount, and that the effect weakens when the amount is too large. Furthermore, as shown in Tables 26 and 27, the combination of furfuryl methyl sulfide and malic acid improved both the desirable acidity and aroma, and also improved the palatability. These results demonstrate that the aroma-improving and palatability-improving effects of furfuryl methyl sulfide can also be obtained in milk coffee beverages.

[0164] The coffee beverage or IC beverage composition according to the present invention can easily prepare a coffee beverage having a desirable acidity and an improved, vibrant coffee-like aroma, and therefore can be used in the field of producing coffee beverages or IC beverage compositions.

Claims

1. A coffee beverage comprising soluble coffee solids, the beverage having a malic acid concentration of 3.10 mg / 100 mL or more and 30.0 mg / 100 mL or less, the beverage having a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more and 0.8 or less.

2. The coffee beverage according to claim 1, wherein the beverage has a linalool concentration of 0.10 μg / 100 mL or more.

3. The coffee beverage according to claim 1 or 2, wherein the beverage has a geraniol concentration of 0.05 μg / 100 mL or more.

4. A coffee beverage according to any one of claims 1 to 3, wherein the ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more, or the ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.09 or more.

5. A coffee beverage according to any one of claims 1 to 4, in which the ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.003 or more.

6. A coffee beverage according to any one of claims 1 to 5, in which the ratio of geraniol concentration to caffeine concentration of the beverage ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.002 or more.

7. An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, the instant coffee beverage composition comprising: soluble coffee solids; a malic acid content in an amount such that a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid has a malic acid concentration of 3.10 mg / 100 mL or more; a phenylacetaldehyde content in an amount such that a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid has a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more and 25 μg / 100 mL or less; and the malic acid content and the phenylacetaldehyde content are such that a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid has a ratio of the phenylacetaldehyde concentration to the malic acid concentration ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) of 0.2 or more and 0.8 or less.

8. An instant coffee beverage composition according to claim 7, comprising a linalool content such that the linalool concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg / 100 mL or more.

9. An instant coffee beverage composition according to claim 7 or 8, comprising an amount of geraniol such that a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid has a geraniol concentration of 0.05 μg / 100 mL or more.

10. An instant coffee beverage composition according to any one of claims 7 to 9, wherein the malic acid content is an amount such that the ratio of the malic acid concentration to the caffeine concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([malic acid concentration (mg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.100 or more, or the phenylacetaldehyde content is an amount such that the ratio of the phenylacetaldehyde concentration to the caffeine concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([phenylacetaldehyde concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.09 or more.

11. An instant coffee beverage composition according to any one of claims 7 to 10, wherein the linalool content is such that the ratio of the linalool concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.003 or more.

12. An instant coffee beverage composition according to any one of claims 7 to 11, wherein the geraniol content is an amount such that the ratio of the geraniol concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([geraniol concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.002 or more.

13. A method for producing a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid and phenylacetaldehyde so that the beverage has a malic acid concentration of 3.10 mg / 100 mL or more, a phenylacetaldehyde concentration of 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more and 0.8 or less.

14. A method for improving the flavor of a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid and phenylacetaldehyde so that the malic acid concentration of the beverage is 3.10 mg / 100 mL or more, the phenylacetaldehyde concentration of the beverage is 2.87 μg / 100 mL or more and 25 μg / 100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg / 100 mL)] / [malic acid concentration (mg / 100 mL)]) is 0.2 or more and 0.8 or less, in order to improve the pleasant acidity and gorgeous aroma of a coffee beverage.

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