Heat-sterilized coffee beverage containing vegetable oil or fat

Abstract

The purpose of the present invention is to provide a heat-sterilized coffee beverage in which the heat deterioration odor is reduce even while containing a vegetable oil or fat and kahweol palmitate and / or cafestol palmitate. An inorganic salt including a magnesium salt and / or a potassium salt is added to this heat-sterilized coffee beverage containing vegetable oil or fat such that the total contained amount of kahweol palmitate and cafestol palmitate in the beverage is 0.01-1.30 mg / 100 g. In the case in which an organic acid including a magnesium salt is added, the contained amount of magnesium in the beverage is 0.40-10.00 mg / 100 g. In the case in which an inorganic salt containing a potassium salt is added, the contained amount of potassium in the beverage is 30-160 mg / 100 g.

Description

Heat-sterilized coffee beverage containing vegetable oil

[0001] The present invention relates to a vegetable oil-containing heat-sterilized coffee beverage with reduced heat deterioration odor.

[0002] Milk-flavored coffee drinks are highly palatable beverages, and in addition to being consumed at home or in cafes, various packaged products are sold on the market. Packaged milk-flavored coffee drinks sold on the market include chilled drinks that allow you to enjoy the taste of fresh milk, and room temperature drinks that can be stored for a long period of time. Room temperature drinks have good shelf life and can also be sold heated, making them suitable for consumption in a variety of situations.

[0003] However, due to safety concerns, milk-containing coffee beverages distributed at room temperature cannot be manufactured or sold as milk beverages containing a large amount of milk components, so the amount of milk components must be reduced, which can result in a weak milk flavor. To solve this problem, a known technique is to use a vegetable oil in addition to the milk component in a milk-containing beverage. Another known technique is to impart a milk flavor to a non-dairy beverage by using a vegetable oil instead of the milk component.

[0004] For example, Patent Document 1 discloses a vegetable oil composition containing vegetable oil and emulsifiers such as sucrose fatty acid ester, organic acid glycerin fatty acid ester, and polyglycerin fatty acid ester and / or lecithin, and discloses that adding this composition to a beverage improves the flavor of the beverage and provides a beverage that can withstand high-temperature sterilization and long-term storage. Patent Document 2 also discloses a technology for imparting a rich, fresh milky texture, such as that offered in cafes or chilled distribution, to a packaged beverage that can be distributed at room temperature or sold heated, by adding vegetable oil and phospholipids such as phosphatidylcholine.

[0005] On the other hand, coffee contains palmitates of two diterpene compounds (cafestol and kahweol), which are lipids unique to coffee. It is known that when these lipids are mixed with milk components and pasteurized at high temperature, the cooked odor becomes significantly stronger (Patent Document 3).

[0006] JP 2005-341933 A JP 2021-108646 A International Publication No. 2015 / 030253

[0007] The use of vegetable oil in addition to or as a substitute for dairy ingredients can enhance the milk flavor of coffee beverages. However, the inventors of the present invention have studied coffee beverages containing vegetable oil and found that when a beverage containing a mixture of vegetable oil and coffee-derived lipids, cafestol palmitate and / or kahweol palmitate, is heat-sterilized, the beverage develops a heat-deteriorated odor. An object of the present invention is to provide a heat-sterilized coffee beverage that contains vegetable oil and the coffee-derived lipids but has a reduced heat-deteriorated odor.

[0008] As a result of further investigations aimed at solving the above-mentioned problems, the inventors discovered that the heat deterioration odor of heat-sterilized coffee beverages can be reduced by adding inorganic salts containing magnesium salts and / or potassium salts in specific amounts to the beverages described above, and thus completed the present invention.

[0009] That is, the present invention relates to the following: [1] A heat-sterilized coffee beverage containing vegetable oil, which satisfies the following (i) and (ii): (i) contains kahweol palmitate and / or cafestol palmitate, and the total content of kahweol palmitate and cafestol palmitate in the beverage is 0.01 to 1.30 mg / 100 g, and (ii) contains an inorganic salt including a magnesium salt and / or a potassium salt, and when an inorganic salt including a magnesium salt is contained, the magnesium content in the beverage is 0.40 to 10.00 mg / 100 g, and when an inorganic salt including a potassium salt is contained, the potassium content in the beverage is 30 to 160 mg / 100 g. [2] The coffee beverage according to [1], which further satisfies the following (iii) is a vegetable oil content of 15 to 3100 mg / 100 g. [3] The coffee beverage according to [1] or [2], which contains an inorganic salt including a magnesium salt. [4] The coffee beverage according to [1] or [2], which contains an inorganic salt including a potassium salt. [5] The coffee beverage according to [1] or [2], which contains an inorganic salt including a magnesium salt and a potassium salt. [6] The coffee beverage according to any one of [1] to [5], which further satisfies the following: (iv) when the beverage does not contain dairy ingredients, the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage is 80% by mass or less, and when the beverage contains dairy ingredients, the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage is 50% by mass or less. [7] The coffee beverage according to any one of [1] to [6], which contains an inorganic salt including a chloride. [8] The coffee beverage according to any one of [1] to [7], which further satisfies the following: (v) the protein content in the beverage is 0.1 to 2.0 g / 100 g.[9] A method for producing a heat-sterilized coffee beverage, comprising the steps of adding a vegetable oil and an inorganic salt containing a magnesium salt and / or a potassium salt to a coffee extract, and heat-sterilizing, wherein the total content of kahweol palmitate and cafestol palmitate in the final coffee beverage is 0.01 to 1.30 mg / 100 g, when an inorganic salt containing a magnesium salt is added, the magnesium content in the final coffee beverage is 0.40 to 10.00 mg / 100 g, and when an inorganic salt containing a potassium salt is added, the potassium content in the final coffee beverage is 30 to 160 mg / 100 g.

[0010] According to the present invention, it is possible to provide a heat-sterilized coffee beverage in which the heat-deterioration odor is effectively reduced and which has the natural taste and aroma of coffee and a milky flavor.Another advantage of the beverage of the present invention is that it can be produced by a simple method that involves blending a small amount of inorganic salts used as food additives.

[0011] (Coffee Beverage) As used herein, "coffee beverage" refers to a beverage product produced using coffee as an ingredient through a heat sterilization process. While the type of product is not particularly limited, specific examples include "coffee" (containing 5 grams or more of coffee bean extract or eluate, calculated as green coffee beans, per 100 grams) or "coffee beverage" (containing 2.5 grams to less than 5 grams of coffee bean extract or eluate, calculated as green coffee beans, per 100 grams) as defined in the "Fair Competition Code for the Labeling of Coffee Beverages, etc." approved by the Fair Trade Council of Japan in 1977. It is preferable that the beverage of the present invention is not a "coffee-containing soft drink" (containing 1 gram to less than 2.5 grams of coffee bean extract or eluate, calculated as green coffee beans, per 100 grams) or a "coffee-containing carbonated beverage" (containing 1 gram or more of coffee bean extract or eluate, calculated as green coffee beans, per 100 grams, and containing pressurized carbon dioxide) as defined in the same code.

[0012] Among beverages made from coffee as an ingredient, those with a milk solids content of 3.0% by mass or more are subject to the "Fair Competition Code for the Labeling of Drinking Milk" in Japan and are treated as "milk beverages." However, milk beverages with a milk solids content of 3.0% by mass or more that also contain coffee as an ingredient are also included in the coffee beverages of the present invention.

[0013] Coffee components refer to substances extracted or dissolved from coffee beans and contain components derived from coffee beans, and examples thereof include coffee extracts, i.e., solutions obtained by extracting roasted and ground coffee beans with water, hot water, etc. Other examples of coffee components include coffee extracts obtained by concentrating coffee extracts and instant coffee obtained by drying coffee extracts, and solutions prepared by adjusting the amount of such coffee extracts to an appropriate amount with water, hot water, etc.

[0014] (Kahweol Palmitate and / or Cafestol Palmitate) The coffee beverage of the present invention contains kahweol palmitate and / or cafestol palmitate, which are coffee-derived lipids. Here, kahweol palmitate and / or cafestol palmitate refer to (A) kahweol palmitate (abbreviated as KwO-pal) and (B) cafestol palmitate (abbreviated as CfO-pal), in which palmitic acid is ester-bonded to kahweol and cafestol, respectively. The total amount of these [(A) + (B)] is sometimes referred to herein as the "coffee lipid content." These lipids, sometimes referred to as aroma oils, affect the taste and aroma of coffee and contribute to a rich, gentle mouthfeel. The coffee lipid content in the coffee beverage of the present invention is 0.01 to 1.30 mg / 100 g, preferably 0.02 to 1.20 mg / 100 g, and more preferably 0.03 to 1.10 mg / 100 g. If the coffee lipid content is outside the range of 0.01 to 1.30 mg / 100 g, the effects of the present invention may not be obtained even if an inorganic salt described below is added. The coffee lipid content can be measured by liquid chromatography-mass spectrometry (LC-MS / MS).

[0015] Kahweol palmitate and cafestol palmitate are contained in coffee beans at a total content of approximately 8-16%. The content of these lipids in coffee beans varies depending on the extraction method used. Extraction using a French press or metal filter extracts a large amount of lipids into the coffee beans, while extraction using porous filter media such as paper filters, flannel (cotton) filters, diatomaceous earth, or filter cartridges made of polypropylene nonwoven fabric reduces the lipid content in the coffee beans due to oil capture by the filter media. In the present invention, beverages containing predetermined amounts of kahweol palmitate and / or cafestol palmitate can be prepared by pre-analyzing the contents of kahweol palmitate and cafestol palmitate in the coffee beans used. Alternatively, the coffee beans can be separated into three phases—oil, extract, and dregs—using a three-phase centrifuge, and an appropriate amount of the oil (coffee oil) can be incorporated into the beverage of the present invention as a coffee-derived lipid.

[0016] (Vegetable Oils and Fats) The beverage of the present invention contains vegetable oils and fats. Here, vegetable oils and fats refer to oils and fats extracted from plant materials. The method of extracting the oil is not particularly limited and can be selected depending on the plant material. Examples include, but are not limited to, a method of extracting oil by pressing plant materials that have been pretreated, as needed, by crushing, peeling, drying, heating, etc., or a method of extracting oil using a solvent. The extracted oil may be used after filtration, or, as needed, may be used after purification treatment selected from degumming, deacidification, bleaching, deodorization, dewaxing, etc. Furthermore, it may be processed into processed oils and fats by hydrogenation or other processes. The type of vegetable oil is not limited, but examples include coconut oil, safflower oil, sunflower oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, olive oil, corn oil, and processed oils and fats thereof, with coconut oil, safflower oil, sunflower oil, and palm oil being preferred. Furthermore, as will be described later, it has been found that the effect of reducing the heat-deterioration odor of the present invention is more easily achieved when vegetable oils or processed oils derived from vegetable oils with a low content of unsaturated fatty acids are used. Therefore, for example, it is preferable to use processed oils (fully hydrogenated oils or partially hydrogenated oils) obtained by converting the unsaturated fatty acids in vegetable oils to saturated fatty acids by hydrogenation, and it is particularly preferable to use fully hydrogenated oils. These vegetable oils may be used alone or in combination in a beverage.

[0017] The vegetable oil content of the beverage of the present invention is preferably 15 to 3100 mg / 100 g, and more preferably 100 to 2500 mg / 100 g. If the vegetable oil content in the beverage is too high, the bitterness of the vegetable oil will be perceived when drinking the beverage, and the effects of the present invention will tend to be less readily achieved.

[0018] The content of vegetable oil in a beverage can be measured by known methods. Since the fatty acid composition ratio varies depending on the type of vegetable oil used, for example, fatty acid analysis can be performed to measure the content ratio of one or more characteristic fatty acid components contained in the vegetable oil, and the amount of lipids in the entire vegetable oil can be calculated by back-calculating the content ratio. Known methods can be used for fatty acid analysis. For example, lipids can be extracted from a beverage, and the fatty acids can be methyl- or propyl-esterified, and then the amount of each fatty acid can be quantified using gas chromatography.

[0019] (Inorganic Salt) The present invention effectively reduces the heat-deterioration odor perceived in heat-sterilized coffee beverages containing coffee lipids and vegetable oils and fats by using a specific amount of inorganic salt. Here, the term "reduced heat-deterioration odor" as used herein includes either or both of suppressing the generation of heat-deterioration odor and masking the generated heat-deterioration odor. In one aspect, a coffee beverage with reduced heat-deterioration odor means that the heat-deterioration odor is reduced compared to a coffee beverage with the same composition except that it does not contain inorganic salt.

[0020] The term "inorganic salt" used in the present invention refers to a salt composed of an inorganic acid and an inorganic base. In the present invention, the inorganic salt contains at least one magnesium salt and / or potassium salt. The inventors have confirmed that calcium salts do not have the effects of the present invention, and that an increased calcium content in a beverage makes the beverage more susceptible to precipitation or aggregation during storage. Therefore, it is important to add the magnesium salt or potassium salt in the form of a food additive, such as the magnesium salt or potassium salt exemplified below, rather than adding it in the form of a mixture of various inorganic salts containing salts of various metal elements, for example, various mineral elements containing various unrefined naturally occurring salts (e.g., mineral-containing yeast, aqua minerals, whey minerals, etc.).

[0021] Furthermore, magnesium and potassium can be introduced into beverages from ingredients other than inorganic salts, but in the present invention, it is important to add "inorganic salts" (magnesium salts and potassium salts that can be used as food additives) to the beverage.

[0022] Specific preferred examples of the magnesium salt in the present invention include, but are not limited to, magnesium chloride and magnesium sulfate (including hydrates thereof) that can be used as food additives. Among these, it is preferred that at least one type of magnesium salt includes magnesium chloride.

[0023] When inorganic salts including magnesium salts are added to beverages, they are added so that the magnesium content in the beverage is 0.40 to 10.00 mg / 100 g. The lower limit is more preferably 0.60 mg / 100 g or more, and even more preferably 1.00 mg / 100 g or more. The upper limit is more preferably 9.50 mg / 100 g or less, and even more preferably 9.00 mg / 100 g or less. If the magnesium content exceeds 10.0 mg / 100 g, the flavor and aroma of the coffee beverage will be affected, and the effects of the present invention will tend to be less easily achieved. In addition to those added as inorganic salts, beverages usually contain minerals derived from the raw materials, such as milk components. The magnesium content in a beverage referred to here includes both magnesium derived from the raw materials and magnesium added as a magnesium salt. The amount of magnesium salt (inorganic salt) added to the beverage is such that the magnesium content in the beverage falls within the above range, as described above, and is approximately 0.0004 to 0.1% by mass, preferably 0.0008 to 0.08% by mass, and more preferably 0.001 to 0.05% by mass, based on the total mass of the beverage. The magnesium content in the beverage can be measured by inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry).

[0024] Specific examples of preferred potassium salts in the present invention include, but are not limited to, potassium chloride, potassium phosphate, etc. Among these, it is preferred to include potassium chloride.

[0025] When inorganic salts, including potassium salts, are added to a beverage, they are added so that the potassium content in the beverage is 30 to 160 mg / 100 g. The lower limit is more preferably 31 mg / 100 g or more, even more preferably 35 mg / 100 g or more, and even more preferably 40 mg / 100 g or more. The upper limit is more preferably 155 mg / 100 g or less, even more preferably 150 mg / 100 g or less. If the potassium content exceeds 160 mg / 100 g, the effects of the present invention tend to be difficult to achieve. In addition to the inorganic salts added, beverages typically contain minerals derived from raw materials such as milk components. The potassium content in a beverage here includes both potassium derived from the raw materials and potassium added as a potassium salt. As described above, the amount of potassium salt (inorganic salt) added to a beverage is an amount that ensures the potassium content in the beverage falls within the above range, and as a guideline, it is 0.0005 to 0.3% by mass, preferably 0.0008 to 0.2% by mass, of the total beverage. The potassium content of a beverage can be measured by atomic absorption spectrometry.

[0026] The combined use of a magnesium salt and a potassium salt tends to have a greater effect on reducing heat-deterioration odor than the use of a magnesium salt or a potassium salt alone, so it is preferable to use both a magnesium salt and a potassium salt as inorganic salts. Because a synergistic effect is likely to be obtained, the potassium salt is preferably added in an amount about 1 to 15 times, more preferably 1.5 to 10 times, and even more preferably 2 to 8 times, the amount of the magnesium salt added.

[0027] It is also preferred to use chloride salts as inorganic salts in the beverage of the present invention. The chloride salts are added to the beverage to increase the chloride ions (Cl) in the beverage. －Adjusting the content of ) tends to improve the crispness of the beverage's aftertaste and reduce slimy or dull flavors. Therefore, by adding both magnesium and / or potassium as inorganic salts and chloride ions, the flavor and aroma of a heat-sterilized coffee beverage can be further improved. The chloride salt in the present invention may be any salt that dissociates into chloride ions in the beverage, and examples include monovalent metal chlorides such as potassium chloride and sodium chloride, and divalent metal chlorides such as magnesium chloride. One or more of these may be used. Among these, magnesium chloride and potassium chloride are preferred.

[0028] When chloride salts are added, they are preferably added so that the chloride ion content in the coffee beverage of the present invention is approximately 5 to 90 mg / 100 g. The lower limit is more preferably 8 mg / 100 g or more, even more preferably 10 mg / 100 g or more. The upper limit is more preferably 80 mg / 100 g or less, even more preferably 50 mg / 100 g or less. The beverage may contain chloride ions derived from ingredients other than chloride salts. The chloride ion content here includes both chloride ions derived from ingredients and chloride ions derived from chloride salts. As described above, the amount of chloride salt that can be added to the beverage is preferably an amount that results in a chloride ion content in the beverage within the above range. As a guideline, approximately 0.0005 to 0.3% by mass, and more preferably 0.0008 to 0.2% by mass, based on the total beverage. The chloride ion content in a beverage can be analyzed by potentiometric titration.

[0029] (Heat Sterilization) The coffee beverage of the present invention is a heat-sterilized coffee beverage with reduced heat-deterioration odor. Here, heat sterilization in this specification refers to either a method in which a preparation containing coffee components, vegetable oils and fats, and inorganic salts is sterilized at high temperature for a short period of time and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization), or a retort sterilization method in which the preparation is filled into a storage container such as a can and then retorted. The heat sterilization conditions may be selected appropriately depending on the characteristics of the preparation and the storage container used. For UHT sterilization, the conditions are typically 120-150°C for 1-120 seconds, preferably 130-145°C for 30-120 seconds. For retort sterilization, the conditions are typically 110-130°C for 10-30 minutes, preferably 120-125°C for 10-20 minutes.

[0030] (Milk Components) The coffee beverage of the present invention generally contains the vegetable oils and fats described above, resulting in a milk-like flavor in addition to the coffee flavor. In other words, the coffee beverage of the present invention has a flavor and appearance similar to that of a milk-containing coffee beverage. The coffee beverage of the present invention may or may not contain a milk component. Here, milk components are components added to impart a milk flavor or milky texture to the coffee beverage, and include, for example, animal milks such as cow's milk, sheep's milk, and goat's milk, and plant milks such as soy milk and almond milk. When a milk component is added, one or a combination of two or more of these can be used. Of these, according to Japan's "Ministerial Ordinance on the Compositional Standards, etc. of Milk and Dairy Products (December 27, 1951)," animal milks are classified according to the processing method into raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw ewe's milk, raw buffalo milk, ingredient-adjusted milk, low-fat milk, non-fat milk, and processed milk. However, any of these can be used regardless of the classification. Furthermore, whether animal milk or plant milk, its form is not particularly limited, and various types can be used, such as whole milk, fermented milk, whey, cream, butter, butter oil, concentrated whey, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, and modified milk powder, and milk powder reconstituted from milk powder or concentrated milk can also be used. However, when plant milk is used as a milk component, the effects of the present invention tend to be somewhat less readily achieved, so it is preferable that the coffee beverage of the present invention does not contain plant milk (soy milk, almond milk, etc., and processed versions of these).

[0031] When a milk component is blended, the blending amount is not particularly limited and can be appropriately set in consideration of the desired flavor and aroma of the beverage. The effects of the present invention are generally more readily apparent in beverages in which the coffee-derived solids content is 0.5 to 2.5% by mass (preferably 0.6 to 2.3% by mass, more preferably 0.7 to 2.0% by mass) and the milk-derived solids content is 0.5 to 5.0% by mass (preferably 0.6 to 4.8% by mass, more preferably 0.7 to 4.6% by mass, even more preferably 0.8 to 4.5% by mass, or 0.8 to 2.5% by mass). Here, the coffee-derived solids content (also referred to as "coffee solids" herein) refers to the weight of the dried product obtained after the coffee component is dried using a common drying method (e.g., freeze-drying, evaporation to dryness, etc.) and the moisture content is removed. Furthermore, the milk-derived solids content (also referred to as "milk solids" herein) refers to the total amount of non-fat milk solids and milk fat content. When plant milk is included as a milk component, the total amount of solids (weight of the dried product after removing water from the milk component) is referred to.

[0032] (Ratio of Unsaturated Fatty Acids) The beverage of the present invention contains vegetable oils and fats. Furthermore, when a dairy component is blended into the beverage, the beverage may contain fats derived from the dairy component. The inventors have discovered that when the ratio of the amount of unsaturated fatty acids (also referred to as the unsaturated fatty acid ratio) to the total amount of fatty acids (the sum of the amounts of saturated and unsaturated fatty acids) in the fatty acids constituting these oils and fats is low, off-flavors caused by heating are less likely to be detected. Therefore, using vegetable oils and fats with a low unsaturated fatty acid content or processed oils and fats obtained by processing vegetable oils and fats is preferable, as it can further reduce off-flavors caused by heating. For example, it is preferable to use palm oil, which has a high saturated fatty acid content. It is also preferable to use processed oils and fats (fully hydrogenated oils and fats) obtained by converting unsaturated fatty acids in vegetable oils and fats to saturated fatty acids, and fully hydrogenated oils and fats are particularly preferable.

[0033] As mentioned above, fatty acids can be introduced into beverages not only from vegetable oils but also from raw materials such as milk components. For example, milk fat contains approximately 30% by mass of unsaturated fatty acids. When the vegetable oil-containing coffee beverage of the present invention contains milk components, the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage (the total amount of saturated fatty acids and unsaturated fatty acids) is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. There is no particular limit to the lower limit. For example, when vegetable oil that is substantially free of unsaturated fatty acids is used as the vegetable oil, the lower limit of the ratio of unsaturated fatty acids will depend on the amount of unsaturated fatty acids introduced from the milk components.

[0034] Furthermore, when the vegetable oil-containing coffee beverage of the present invention does not contain a dairy component, the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage (the total amount of saturated fatty acids and unsaturated fatty acids) is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. The lower limit is not particularly limited, and may be 0% by mass.

[0035] In this specification, the "amount of fatty acids in a beverage" (the sum of the amounts of saturated fatty acids and unsaturated fatty acids) includes not only the amount of fatty acids contained as fats and oils such as vegetable oils, but also the amount of free fatty acids. Furthermore, the "amount of unsaturated fatty acids in a beverage" includes not only the amount of unsaturated fatty acids contained as fats and oils, but also the amount of free unsaturated fatty acids. The amount of each fatty acid in a beverage can be measured using the method described above. The ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage can be calculated using the amount of fatty acids and the amount of unsaturated fatty acids in the beverage.

[0036] (Other Components) The coffee beverage of the present invention may contain a certain amount of protein, particularly when it contains milk components. Protein is one of the substances that cause heat-deterioration odor. When protein is present in a beverage together with a specific amount of kahweol palmitate and / or cafestol palmitate, the two may interact to produce a stronger perceived heat-deterioration odor. Even in such cases where the presence of both protein and coffee-derived lipids makes the heat-deterioration odor more likely to be strongly perceived, the present invention can provide a beverage in which the heat-deterioration odor is effectively reduced. The beverage of the present invention may contain, for example, 0.1 to 2.0 g / 100 g of protein, or 0.2 to 1.8 g / 100 g of protein. The protein content in the beverage can be measured using the analytical method described in the Examples below.

[0037] As described above, the beverage of the present invention uses a specific inorganic salt to reduce heat-deteriorated odor. The reduced heat-deteriorated odor makes it easier to perceive the beverage's fresh milk flavor. Therefore, if the beverage of the present invention contains a component with a fresh milk flavor, the effects of the present invention can be even more pronounced. Specifically, the component with a fresh milk flavor is δ-dodecalactone and δ-tetradecalactone, and it is preferable to contain one or more of these. When these components are contained, the total content in the beverage is preferably approximately 2 μg / 100 g or more, more preferably 5 μg / 100 g or more, even more preferably 10 μg / 100 g or more, and even more preferably 12 μg / 100 g or more. While the upper limit is not particularly limited, from the viewpoint of imparting a natural milk flavor, it is preferably 60 μg / 100 g or less, more preferably 55 μg / 100 g or less, and even more preferably 50 μg / 100 g or less. δ-Dodecalactone and δ-tetradecalactone in beverages can be measured by gas chromatography mass spectrometry (GC / MS).

[0038] Packaged coffee beverages that can be stored for long periods at room temperature typically contain a pH adjuster to mitigate the pH drop that occurs during sterilization. The saltiness, sliminess, and poor sharpness resulting from this pH adjuster can contribute to the enhancement of the heat-deterioration odor. The coffee beverage containing the inorganic salt of the present invention also exhibits a significant effect in reducing the heat-deterioration odor of coffee beverages containing such pH adjusters. Therefore, beverages containing a pH adjuster are a preferred embodiment of the present invention. The pH adjuster used here is a component that can mitigate the pH drop that occurs during sterilization and is a substance that exhibits alkaline properties when dissolved in water, specifically, sodium bicarbonate (baking soda), sodium hydroxide, potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, etc. Among these, it is preferable to use at least one sodium salt. When using a sodium salt, the effects of the present invention tend to be more easily achieved by adjusting the sodium content in the beverage to approximately 10 to 80 mg / 100 g in addition to the desired pH. The pH of the coffee beverage of the present invention is preferably 5.5 to 7.5, and more preferably 6.0 to 7.0.

[0039] In addition to the above-mentioned components, the coffee beverage of the present invention may also contain appropriate components that are generally added to beverages, such as sweeteners, antioxidants, flavorings, vitamins, emulsifiers, thickening stabilizers, etc., so long as such additions do not deviate from the intended object of the present invention.

[0040] The coffee beverage of the present invention may or may not contain a sweetening component. The sweetening component refers to a component that exhibits a sweet taste, and specific examples thereof include molasses sugar (brown sugar, white sugar, Cassonade (brown sugar), Wasanbon, sorghum sugar, maple sugar, etc.), granulated sugar (white double sugar, medium double sugar, granulated sugar, etc.), refined sugar (white sugar, brown sugar, etc.), processed sugar (cube sugar, rock sugar, powdered sugar, granulated sugar, etc.), liquid sugar, and other refined sugars, monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose, Examples of suitable sweeteners include carbohydrate sweeteners such as sugars (maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, panitol, oligosaccharide alcohols, powdered reduced maltose syrup), as well as high-intensity sweeteners such as natural non-carbohydrate sweeteners (stevia extract, licorice extract, etc.) and synthetic non-carbohydrate sweeteners (aspartame, acesulfame K, etc.). Among these, disaccharides are preferred, and sucrose is particularly preferred.

[0041] The coffee beverage of the present invention preferably contains an emulsifier, which refers to an additive that has an emulsifying effect, and examples thereof include sodium caseinate, sucrose fatty acid esters, sorbitan fatty acid esters, and polyglycerin fatty acid esters, with sodium caseinate being particularly preferred.

[0042] In recent years, many packaged jelly drinks using agar, gelatin, or other gelling agents have been developed. Here, a jelly drink is a drink that is consumed by disintegrating the jelly in the container by applying external force, and is in a solid or semi-solid form. Compared to liquid drinks, the aroma of such solid or semi-solid jelly drinks is less perceptible, and the heat-deterioration odor that is the subject of the present invention is relatively less perceptible and may not be a problem. Since the effect of reducing heat-deterioration odor of the present invention is difficult to perceive in solid or semi-solid jelly drinks, the coffee beverage of the present invention preferably does not contain a gelling agent and is preferably not a jelly drink. Examples of gelling agents include gelatin, pectin, carrageenan, locust bean gum, agar, desacyl gellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tara gum, and alginates. Similarly, since the heat-deterioration odor is unlikely to be a problem in beverages that have been thickened with a polysaccharide thickener to give them a satisfying drinking experience, it is preferable that the coffee beverage of the present invention does not contain a polysaccharide thickener. Examples of polysaccharide thickeners include gelatin, pectin, carrageenan, galactomannan, soybean polysaccharides, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, tamarind gum, gum arabic, tara gum, and alginates.

[0043] (Production Method) From another perspective, the present invention can also be considered a method for producing a vegetable oil-containing, heat-sterilized coffee beverage with reduced heat-deterioration odor, which includes adding an inorganic salt including a magnesium salt and / or a potassium salt to the beverage. Specifically, such a production method includes, for example, a step of adding vegetable oil and an inorganic salt including a magnesium salt and / or a potassium salt to a coffee extract, and a step of heat-sterilizing the beverage. The inorganic salt may be added at any stage before the beverage is heat-sterilized. When adding the inorganic salt to the beverage, it is added so that the magnesium content and / or potassium content in the beverage falls within the above-mentioned ranges. This makes it possible to provide a coffee beverage with reduced heat-deterioration odor compared to a coffee beverage without adding the inorganic salt.

[0044] The present invention will be described in more detail below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, in this specification, unless otherwise specified, numerical ranges are stated to include their endpoints.

[0045] <Component Analysis> (1) Content of Coffee Lipids (Kahweol Palmitate and / or Cafestol Palmitate) 2 g of sample was placed in a glass centrifuge tube, 4 ml of acetonitrile was added, and the mixture was stirred for 1 minute using a vortex mixer. This was then centrifuged (1680 × g, 30 minutes, 20°C) in a centrifuge, and the supernatant was transferred to a 10 ml measuring flask. 2 ml of ethanol was added to the centrifuge tube, and the precipitate was crushed and dispersed using a pipette tip. This was then placed in an ultrasonic cleaner for 15 minutes to further disperse the insoluble matter, stirred for 1 minute using a vortex mixer, centrifuged (1680 × g, 30 minutes, 20°C), and the supernatant was transferred to a 10 ml measuring flask. The same extraction procedure using ethanol was repeated once more. The 10 ml volumetric flask containing the collected extract was filled up with ethanol, and the resulting mixture was filtered through a PTFE membrane filter (manufactured by Toyo Roshi Kaisha, Ltd., pore size 0.2 μm, diameter 25 mm) to prepare an analytical sample. The analytical sample was subjected to LC-MS / MS to measure the coffee lipid content. The LC-MS / MS analysis conditions were as follows: [Model used] MS: 4000QTRAP (AB Sciex) LC: 1290Infinity (Agilent Technologies) [LC conditions] Mobile phase: (A) 0.1% formic acid aqueous solution, (B) ethanol Flow rate: 0.4 ml / min Gradient conditions: 0-1 min (80% B), 1-5 min (80-100% B), 5-7.5 min (100% B), 2.5 min equilibration with initial mobile phase Column: Zorbax Eclipse Plus RRHD C18 (1.8 μm, 2.1 × 150 mm), manufactured by Agilent Technologies Column temperature: 45°C Amount introduced: 1 μl [MS conditions] Ion source: Heated Nebulizer CUR: 20 CAD: Medium NC: 5 TEM: 400 GS1: 40 ihe: ON Switching valve conditions: Of the mobile phase that passed through the column, only the 4.5-5.8 minute portion was introduced into the MS. [MRM conditions] Kahweol palmitate: 535.41 → 279.17 (Q1 → Q3) Cafestol palmitate: 537.43 → 281.19 (Q1 → Q3) DP: 95 EP: 10 CE: 21 CXP: 12

[0046] In this example, a kahweol palmitate standard (MP Biomedicals) and a cafestol palmitate standard (LKT Labs) were analyzed under the above conditions to prepare calibration curves, and the amounts of kahweol palmitate (KwO-pal) and cafestol palmitate (CfO-pal) in the samples were quantified. Under the above conditions, the elution time for kahweol palmitate was 5.1 minutes, and the elution time for cafestol palmitate was 5.2 minutes. The total content of kahweol palmitate and cafestol palmitate was defined as the coffee lipid content.

[0047] (2) Magnesium content: Measured using inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry) in accordance with the magnesium analysis method described in the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Appendix: Analysis Methods for Nutritional Components, etc."

[0048] (3) Potassium and sodium content: The potassium and sodium content was measured in accordance with the analytical method for potassium and sodium described in the "Food Labeling Standards (March 30, 2015, Food Labeling Standards No. 139) Attachment: Analytical Methods for Nutritional Components, etc." using hydrochloric acid extraction as the pretreatment method and atomic absorption spectrometry as the measurement method.

[0049] (4) Protein content: Analyzed using the Kjeldahl method described in the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Attachment: Analytical Methods for Nutritional Components, etc." and calculated using the following formula: Protein content (g / 100g) = (V - B) x F x 0.0014 x K x 100 ÷ S V: Main test titration volume (mL) B: Blank test titration volume (mL) F: Factor of 0.05 mol / L sulfuric acid standard solution K: Nitrogen-protein conversion coefficient S: Sample size (g) 0.0014: Amount of nitrogen (g) per 1 mL of 0.05 mol / L sulfuric acid standard solution.

[0050] (5) Chloride ion content A platinum indicator electrode, which serves as a measurement electrode, and a reference electrode are inserted into the sample, and the sample is titrated with silver nitrate standard solution while stirring to analyze the chloride ion concentration. The chloride ion content was determined using the following formula: Chloride ion content (mg / 100g) = M × F × 1.7725 × 100 ÷ S M: Amount (mL) of 0.05 mol / L silver nitrate standard solution required for titration F: Factor of 0.05 mol / L silver nitrate standard solution used for titration S: Amount (g) of sample 1.7725: Amount (mg) of chloride ions per 1 mL of 0.05 mol / L silver nitrate standard solution.

[0051] Experimental Example 1-1 Effect of Magnesium Salt on Heat Deterioration Odor Reduction (1) Ethiopian Arabica roasted coffee beans (L value 20) were packed into four cylindrical extraction towers (columns) with a loading of 4.0 kg per tower, and hot water at 110°C was pumped thereinto for continuous multistage extraction (SV: 1 [h －1 ], BV: 111 [v / v]) to obtain a coffee extract with a Brix of 7.9 and a pH of 5.5. This coffee extract (coffee content) was mixed with milk (dairy component), refined palm oil (vegetable oil, manufactured by Fuji Oil Co., Ltd.), sodium bicarbonate (pH adjuster), magnesium chloride hexahydrate (inorganic salt), sugar (sweet component), and sodium caseinate (emulsifier) ​​shown in Table 1, and water was added to make a total volume of 1,000 g, followed by homogenization to obtain a blend. This blend was then filled into 190 g cans and heat-sterilized at 125°C for 20 minutes to produce a heat-sterilized milk-added coffee beverage (pH 6.5), which was then cooled to 20°C.

[0052] The resulting beverages were subjected to various component analyses, and a 10-person expert panel conducted a sensory evaluation of the intensity of the heat-deterioration odor. Each panel evaluated whether the heat-deterioration odor was reduced compared to controls (No. 1-1-1, No. 1-1-7) that did not contain magnesium salt. The evaluation results of each panel were used to create a rating system on the following 5-point scale: 5 points: All panelists (10 panelists) felt that the heat-deterioration odor was weaker than the control; 4 points: The majority of panelists (7-9 panelists) felt that the heat-deterioration odor was weaker than the control; 3 points: Approximately half of panelists (5-6 panelists) felt that the heat-deterioration odor was weaker than the control; 2 points: Less than half of panelists (2-4 panelists) felt that the heat-deterioration odor was weaker than the control; 1 point: Only 0-1 panelist felt that the heat-deterioration odor was weaker than the control.

[0053] The results are shown in Table 1. It was found that by blending magnesium salt in a certain amount, more than half of the panelists felt that the heat deterioration odor was weaker than that of the control (rating of 3 points or higher).

[0054]

[0055] Experimental Example 1-2 Effect of Magnesium Salt on Heat Deterioration Odor Reduction (2) The same coffee extract, milk, etc. as those used in Experimental Example 1-1 were used. Also, safflower oil (manufactured by Nisshin Oillio Co., Ltd.) and sunflower oil (manufactured by Nisshin Oillio Co., Ltd.) were used as vegetable oils. Heat-sterilized milk-added coffee beverages (pH 6.6) were produced in the same manner as in Experimental Example 1-1, except for the formulation shown in Table 2. A control containing no magnesium salt was evaluated in the same manner as in Experimental Example 1-1. The results are shown in Table 2. Even when the type of vegetable oil was changed, the addition of magnesium salt still provided the effect of reducing heat deterioration odor.

[0056]

[0057] Experimental Example 1-3 Effect of Magnesium Salt on Reducing Heat Deterioration Odor (3) Heat-sterilized milk-added coffee beverages (pH 6.6) were produced in the same manner as in Experimental Example 1-1, except for the formulation shown in Table 3. A control beverage containing no magnesium salt was evaluated in the same manner as in Experimental Example 1-1. The results are shown in Table 3. Even when the amount of vegetable oil was changed, the addition of magnesium salt still had the effect of reducing heat deterioration odor.

[0058]

[0059] Experimental Example 1-4 Effect of Magnesium Salt on Reducing Heat-Deteriorated Odor (4) Furthermore, a heat-sterilized milk-added coffee beverage (pH 6.5) was produced and evaluated in the same manner as in Experimental Example 1-1, except that commercially available coffee oil was used and the formulation shown in Table 4 was used. The coffee oil was an oil (crudely refined product) obtained by carbon dioxide extraction from roasted Arabica coffee beans. The results are shown in Table 4. In the beverage (No. 1-4-4) with a coffee lipid content (total content of kahweol palmitate and cafestol palmitate) exceeding 1.5 mg / 100 g, less than half of the panelists felt that magnesium salt had a reducing effect on the cooked odor.

[0060]

[0061] Experimental Example 1-5 Effect of Magnesium Salt on Reducing Heat Deterioration Odor (5) A heat-sterilized milk-added coffee beverage (pH 6.6) was produced in the same manner as in Experimental Example 1-1, except for the formulation shown in Table 5. A control beverage containing no magnesium salt was evaluated in the same manner as in Experimental Example 1-1. The results are shown in Table 5. Even in the absence of sugar (sweet component), the addition of a certain amount of magnesium salt provided a reduction in heat deterioration odor.

[0062]

[0063] Experimental Example 1-6: Effect of Magnesium Salt on Reducing Heat-Deteriorated Odor (6) Two types of vegetable oils were used, and their blend ratios were varied to evaluate the effect of the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage on the off-flavor caused by heating the beverage. A heat-sterilized milk-added coffee beverage was produced in the same manner as in Experimental Example 1-1, except for the formulation shown in Table 6. The resulting beverage was subjected to a sensory evaluation of the intensity of off-flavor by a panel of 10 experts. The evaluation results of each panel were used to create a rating on a 5-point scale: 5 points: None of the panelists (10 people) detected any off-flavor; 4 points: The majority of the panelists (7-9 people) detected no off-flavor; 3 points: Approximately half of the panelists (5-6 people) detected no off-flavor; 2 points: Less than half of the panelists (2-4 people) detected no off-flavor; and 1 point: Only 0-1 panelist detected no off-flavor.

[0064] The results are shown in Table 6. It was found that the off-flavor of heat-sterilized milk-added coffee beverages containing the magnesium salt of the present invention became less noticeable as the proportion of unsaturated fatty acids in the beverage (unsaturated fatty acid ratio) decreased.

[0065]

[0066] Experimental Example 2-1 Effect of Potassium Salt on Reducing Heat Deterioration Odor (1) A heat-sterilized milk-added coffee beverage was produced in the same manner as Experimental Example 1-1, except that the inorganic salt was changed to potassium salt (potassium chloride) and the formulation was as shown in Table 7. A control without potassium salt was evaluated. The results are shown in Table 7. It was found that by adding potassium salt in a certain amount, more than half of the panelists felt that the heat deterioration odor was "weaker than the control" (rating of 3 or more).

[0067]

[0068] Experimental Example 2-2 Effect of Potassium Salt on Reducing Heat Deterioration Odor (2) Heat-sterilized milk-added coffee beverages (pH 6.6) were produced in the same manner as in Experimental Example 1-2, except for the formulation shown in Table 8. A control beverage containing no potassium salt was evaluated in the same manner as in Experimental Example 1-1. The results are shown in Table 8. Even when the type of vegetable oil was changed, the addition of potassium salt still had the effect of reducing heat deterioration odor.

[0069]

[0070] Experimental Example 2-3 Effect of Potassium Salt on Reducing Heat Deterioration Odor (3) Heat-sterilized milk-added coffee beverages were produced in the same manner as in Experimental Example 1-1, except for the formulation shown in Table 9. A control beverage containing no potassium salt was evaluated in the same manner as in Experimental Example 1-1. The results are shown in Table 9. Even when the amount of vegetable oil was changed, the addition of potassium salt still had the effect of reducing heat deterioration odor.

[0071]

[0072] Experimental Example 2-4 Effect of Potassium Salt on Reducing Heat-Deteriorated Odor (4) Heat-sterilized milk-added coffee beverages were produced in the same manner as Experimental Example 1-4, except for the formulation shown in Table 10. A control beverage containing no potassium salt was evaluated in the same manner as Experimental Example 1-1. The results are shown in Table 10. For the beverage containing more than 1.5 mg / 100 g of coffee lipids (No. 2-4-4), less than half of the panelists felt that potassium salt had a reducing effect on cooked odor.

[0073]

[0074] Experimental Example 2-5 Effect of Potassium Salt on Reducing Heat Deterioration Odor (5) Heat-sterilized milk-added coffee beverages were produced in the same manner as in Experimental Example 1-1, except for the formulation shown in Table 11. A control beverage containing no potassium salt was evaluated in the same manner as in Experimental Example 1-1. The results are shown in Table 11. Even in the absence of sugar (sweet component), the addition of a certain amount of potassium salt provided a reduction in heat deterioration odor.

[0075]

[0076] Experimental Example 2-6: Effect of Potassium Salt on Reducing Heat-Deterioration Odor (6) A heat-sterilized milk-added coffee beverage was produced in the same manner as Experimental Example 1-6, except for using the formulation shown in Table 12, and was evaluated in the same manner as Experimental Example 1-6. The results are shown in Table 12. It was found that the off-odor of a heat-sterilized milk-added coffee beverage containing the potassium salt of the present invention became less noticeable the smaller the proportion of unsaturated fatty acids (unsaturated fatty acid ratio) in the beverage.

[0077]

[0078] Experimental Example 3-1 Effect of Combined Use of Magnesium Salt and Potassium Salt on Heat Deterioration Odor Reduction (1) Heat-sterilized milk-added coffee beverages were produced in the same manner as in Experimental Example 1-1, except for the formulation shown in Table 13. A control (No. 3-1-1) containing no inorganic salt was evaluated in the same manner as in Experimental Example 1-1. The results are shown in Table 13. When magnesium salt and potassium salt were used in combination (No. 3-1-4), a greater effect of reducing heat deterioration odor was obtained.

[0079]

[0080] Experimental Example 3-2 Effect of Combined Use of Magnesium Salt and Potassium Salt on Heat Deterioration Odor Reduction (2) Heat-sterilized milk-added coffee beverages were produced in the same manner as in Experimental Example 1-1, except for the formulation shown in Table 14. A control (No. 3-2-1) containing no inorganic salt was evaluated in the same manner as in Experimental Example 1-1. The results are shown in Table 14. Even when sugar (sweet component) was not included, the combined use of magnesium salt and potassium salt (No. 3-2-4) resulted in a greater effect of reducing heat deterioration odor.

[0081]

[0082] Experimental Example 3-3 Effect of Combined Use of Magnesium Salt and Potassium Salt on Reduction of Heat-Deterioration Odor (3) A heat-sterilized milk-added coffee beverage was produced in the same manner as Experimental Example 1-6, except for the formulation shown in Table 15, and evaluated in the same manner as Experimental Example 1-6. The results are shown in Table 15. It was found that even when both magnesium salt and potassium salt were blended, the smaller the proportion of unsaturated fatty acids in the beverage (unsaturated fatty acid ratio), the less likely the off-odor was to be perceived.

[0083]

[0084] Experimental Example 4-1 Effect of reducing heat-deterioration odor when no milk components are included (1) Heat-sterilized milk-added coffee beverages were produced in the same manner as Experimental Example 1-1, except for the formulation shown in Table 16. A control (No. 4-1-1) containing no inorganic salts was evaluated in the same manner as Experimental Example 1-1. The results are shown in Table 16. Even when no milk (milk components) was included, the effect of reducing heat-deterioration odor was achieved by adding a certain amount of magnesium salt and / or potassium salt.

[0085]

[0086] Experimental Example 4-2 Effect of Reducing Heat-Deterioration Odor When No Milk Component Is Included (2) Heat-sterilized milk-added coffee beverages were produced in the same manner as Experimental Example 1-6, except for the formulation shown in Table 17, and evaluated in the same manner as Experimental Example 1-6. The results are shown in Table 17. It was found that, even when no milk (milk component) was included, the smaller the proportion of unsaturated fatty acids (unsaturated fatty acid ratio) in the beverage, the less likely it was to detect an off-odor.

[0087]

Claims

1. A heat-sterilized coffee beverage containing vegetable oil or fat, which satisfies the following (i) and (ii): (i) it contains kahweol palmitate and / or cafestol palmitate, and the total content of kahweol palmitate and cafestol palmitate in the beverage is 0.01 to 1.30 mg / 100 g, and (ii) it contains inorganic salts including magnesium salts and / or potassium salts, and when inorganic salts including magnesium salts are contained, the magnesium content in the beverage is 0.40 to 10.00 mg / 100 g, and when inorganic salts including potassium salts are contained, the potassium content in the beverage is 30 to 160 mg / 100 g.

2. The coffee beverage according to claim 1, further satisfying the following requirement: (iii) the vegetable oil content is 15 to 3100 mg / 100 g.

3. The coffee beverage according to claim 1 or 2, which contains inorganic salts including magnesium salts.

4. A coffee beverage according to claim 1 or 2, which contains inorganic salts including potassium salts.

5. A coffee beverage according to claim 1 or 2, containing inorganic salts including magnesium salts and potassium salts.

6. The coffee beverage according to claim 1 or 2, further satisfying the following: (iv) if the beverage does not contain dairy ingredients, the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage is 80% by mass or less; and if the beverage contains dairy ingredients, the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage is 50% by mass or less.

7. A coffee beverage according to claim 1 or 2, wherein the inorganic salt comprises chloride.

8. The coffee beverage according to claim 1 or 4, further satisfying the following condition: (v) the protein content in the beverage is 0.1 to 2.0 g / 100 g.

9. A method for producing a heat-sterilized coffee beverage, comprising the steps of adding vegetable oil and an inorganic salt containing a magnesium salt and / or a potassium salt to a coffee extract, and heat-sterilizing, wherein the total content of kahweol palmitate and cafestol palmitate in the final coffee beverage is 0.01 to 1.30 mg / 100 g, when an inorganic salt containing a magnesium salt is added, the magnesium content in the final coffee beverage is 0.40 to 10.00 mg / 100 g, and when an inorganic salt containing a potassium salt is added, the potassium content in the final coffee beverage is 30 to 160 mg / 100 g.

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