JP2008199950A - Packaged milk coffee beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged milk coffee beverage having high chlorogenic acid concentration, and excellent in stability and flavor in long-term preservation. <P>SOLUTION: The packaged milk coffee beverage is such that (A) a chlorogenic acid concentration is 0.14-0.5 mass%, (B) the mass ratio of chlorogenic acid to tannin is 0.6-0.97, (C) the mass ratio of dichlorogenic acid to chlorogenic acid is 0.06-0.13, and (D) the content of chinic acid is 0.021-0.2 g/100 g. The beverage is subjected to heat sterilization treatment. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a packaged milk coffee beverage for the purpose of distribution and sales having a high chlorogenic acid concentration and excellent stability and flavor during long-term storage.

  Antihypertensive drugs include various neuroleptic agents that act on the regulatory system of neural factors, ACE inhibitors that act on the regulatory system of humoral factors, AT receptor antagonists, and regulatory systems of vascular endothelium-derived substances Drugs such as Ca antagonists and antihypertensive diuretics related to the body fluid regulation system in the kidney can be mentioned, and these are mainly used in medical institutions for patients with severe hypertension. However, drugs currently used for the purpose of antihypertensive disease are satisfactory in terms of effectiveness, but the burden on patients is large due to the side effects that are present.

  For this reason, general therapies based on lifestyle improvements such as diet therapy, exercise therapy, restriction of drinking and smoking are widely applied to people with normal hypertension including mild to severe hypertension. With the increasing awareness of the importance of general therapy, it has been said that improving dietary habits is particularly important. Searches for food-derived antihypertensive materials from foods having an antihypertensive effect have been conducted extensively, and many active ingredients have been separated and identified.

On the other hand, it has been reported that the action of lowering blood pressure is recognized by reducing the hydroxyhydroquinone contained in the coffee beverage composition and setting the weight ratio of hydroxyhydroquinone / chlorogenic acids in the coffee beverage composition to 10 / 10,000 or less. (Patent Document 1).
Moreover, what mix | blended the raw bean extract as a thing with a high chlorogenic acid density | concentration is proposed (patent documents 2, 3).
WO05 / 72533 JP 2003-204755 A JP 2003-204756 A

  An object of the present invention is to provide a packaged milk coffee beverage having a high chlorogenic acid concentration and having the purpose of distribution and sales having excellent stability and flavor during long-term storage.

  As a result of examining the containerized milk coffee beverage excellent in stability and flavor during long-term storage while maintaining the flavor unique to roasted coffee beans, the present inventor has found that the chlorogenic acid concentration, the chlorogenic acid / tannin mass ratio, and It has been found that it is extremely effective to control the dichlorogenic acid / chlorogenic acid ratio within a specific range.

That is, the present invention
(A) The chlorogenic acid concentration is 0.14-0.5% by mass,
(B) Chlorogenic acids / tannin 0.6 to 0.97 mass ratio,
(C) dichlorogenic acids / chlorogenic acids 0.06 to 0.13 mass ratio, and
(D) A container-packed milk coffee beverage subjected to a heat sterilization treatment in which the content of quinic acid is 0.021 to 0.2 g / 100 g.

  According to the present invention, it is possible to obtain a packaged milk coffee beverage having a high chlorogenic acid concentration and excellent stability and flavor during long-term storage.

The packaged milk coffee beverage of the present invention contains chlorogenic acids in an amount of 0.14 to 0.5% by mass (hereinafter simply referred to as “%” unless otherwise specified) from the viewpoints of physiological effect, flavor, and stability. It contains 0.145 to 0.4%, more preferably 0.15 to 0.37%, still more preferably 0.155 to 0.36%, and particularly preferably 0.16 to 0.2%. The chlorogenic acids include (A ¹ ) monocaffeoylquinic acid, (A ² ) ferulaquinic acid, and (A ³ ) dicaffeoylquinic acid. Here, (A ¹ ) monocaffeoylquinic acid includes at least one selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid. Examples of (A ² ) ferulquinic acid include one or more selected from 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid. (A ³ ) Examples of dicaffeoylquinic acid include one or more selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. The content of the chlorogenic acids can be measured by high performance liquid chromatography (HPLC). As a detection means in HPLC, it can be detected by UV detection. Furthermore, chlorogenic acids can be detected with high sensitivity by CL (chemiluminescence) detection, EC (electrochemistry) detection, LC-Mass detection, or the like.
In the present invention, the mass ratio of dichlorogenic acids / chlorogenic acids, that is, (A ³ ) / [(A ¹ ) + (A ² ) + (A ³ )] is 0.06 to 0.13, more preferably 0. It is preferably from 0.08 to 0.127, more preferably from 0.1 to 0.12, from the viewpoint of easy control of storage stability and flavor balance.

The content of H ₂ O ₂ (hydrogen peroxide) in the container-packed milk coffee beverage of the present invention is preferably 1 ppm or less, more preferably 0.1 ppm or less, and particularly preferably 0.01 ppm or less from the viewpoint of the original flavor of coffee. The measurement of hydrogen peroxide can be performed using a commonly used hydrogen peroxide meter. For example, a high-sensitivity hydrogen peroxide meter Super Orientor Model 5 (SUPER ORITECTOR MODEL 5) manufactured by Central Science Co., Ltd. can be used. .

The coffee extract obtained from roasted coffee beans used in the present invention can be prepared from an extract from coffee beans, an aqueous solution of instant coffee, a liquid coffee extract and the like.
Examples of the type of coffee beans used to obtain the coffee extract in the present invention include Brazil, Colombia, Tanzania, mocha, kilimangelo, mandelin, blue mountain and the like. Coffee beans include Arabica and Robusta. One kind of coffee beans may be used, or a plurality of kinds may be blended. About the method of making coffee beans into roasted coffee beans by roasting, preferred roasting methods include direct fire type, hot air type, and semi-hot air type, and a type having a rotating drum is more preferred. The roasting temperature is usually 100 to 300 ° C, more preferably 150 to 250 ° C. From the viewpoint of flavor, it is preferable to cool to 0 to 100 ° C. within 1 hour after roasting, more preferably 10 to 60 ° C. As roasting degree of roasted coffee beans, there are light, cinnamon, medium, high, city, full city, french and italian, and light, cinnamon, medium, high and city are preferred.
As L value which measured the roasting degree with the color difference meter, it is 60 or less, Preferably it is 10-50, More preferably, it is 15-25. In addition, it is preferable to mix and use extracts derived from coffee beans having different roasting degrees. In that case, an extract derived from coffee beans having a roasting degree of L value 40 to 60 and an extract derived from coffee beans having a roasting degree L10 to 39 can be used in combination. When used in combination, preferably an extract derived from coffee beans having a roasting degree of L value 35 to 55 and an extract derived from coffee beans having a roasting degree L value of 15 to 25, more preferably L value Combined use of an extract derived from coffee beans having a roasting degree of 35-53 and an extract derived from coffee beans having an roasting degree of 16-24, most preferably having a roasting degree of 36-51 L A combination of an extract derived from coffee beans and an extract derived from coffee beans having an L value of 16.5 to 22 is preferable. Moreover, when using together the extract derived from the coffee beans from which a roasting degree differs, or using it independently, you may use the extract from a green coffee bean together with roasted coffee beans.

  About the extraction method from roasted coffee beans, the method of extracting from roasted coffee beans or its ground material using extraction solvents, such as water-hot water (0-100 degreeC), etc. are mentioned, for example. The degree of grinding is as follows: extra fine grinding (0.250-0.500μm), fine grinding (0.300-0.650μm), medium fine grinding (0.530-1.000μm), medium grinding (0.650-1.500μm), coarse grinding (0.850-2.100μm), Examples include extremely coarse grinding (1.000-2.500 μm) and pulverized products having an average particle diameter of about 3 to 10 mm. Examples of the coffee extraction method include a boiling type, an espresso type, a siphon type, and a drip type (paper, flannel, etc.). Moreover, when obtaining an extract from green coffee beans, the above method may be selected.

  Examples of the extraction solvent include water, alcohol-containing water, milk, carbonated water, and the like. The pH of the extraction solvent is usually 4 to 10, and 5 to 7 is preferable from the viewpoint of flavor. In addition, a pH adjusting agent such as sodium bicarbonate, sodium bicarbonate, L-ascorbic acid, or L-alcorbic acid Na may be contained in the extraction solvent, and the pH may be adjusted appropriately.

  As a coffee extractor, paper drip, non-woven drip, siphon, nel drip, espresso machine, percolator, coffee press, ibrick, water drip, boiling, heatable kettle, stirring and stirrable kettle, coffee cup substantially Suspendable paper or non-woven bag-like structure, drip extractor having a structure capable of solid-liquid separation of coffee beans (mesh, punching metal, etc.) substantially above the spray nozzle at the top, substantially above and below Column extractor having a structure (mesh, punching metal, etc.) capable of solid-liquid separation of coffee beans. The extractor may have a structure that can be heated or cooled (for example, an electric heater, a jacket through which hot water, steam, or cold water can flow).

  Examples of the extraction method include a batch extraction method, a semi-batch extraction method, and a continuous extraction method. The extraction time of the batch type extraction method or the semi-batch type extraction method is 10 seconds to 120 minutes. From the viewpoint of flavor, 30 seconds to 30 minutes is preferable.

The coffee extract is preferably treated with activated carbon. For example, as a batch method, for example, activated carbon may be added to a liquid containing a coffee extract and stirred at −10 to 100 ° C. for 0.5 minutes to 5 hours, and then the activated carbon may be removed. Examples of the atmosphere during the treatment include air and inert gas (nitrogen gas, argon gas, helium gas, carbon dioxide gas), but inert gas is preferred from the viewpoint of flavor.
As the column flow method, for example, activated carbon is filled in an activated carbon column, and a liquid containing a coffee extract is passed from the bottom or top of the column and discharged from the other. The amount of the activated carbon packed in the column may be an amount that can be packed in the activated carbon column before passing. It is sufficient that at least one of the upper and lower stages of the activated carbon column has a separation structure that has a mesh or a punching metal and does not substantially leak the activated carbon.

  The amount of activated carbon is 0.01 to 100 times the coffee bean-derived soluble solid content (Brix) in the coffee extract. From the viewpoint of flavor, in the case of activated carbon, it is preferable to use 0.02 to 1.0 times.

As the activated carbon, the average pore radius in the micropore region is preferably 5 angstroms (Å) or less, more preferably in the range of 2 to 5 angstroms, and particularly preferably in the range of 3 to 5 angstroms. In the present invention, the micropore region indicates 10 angstroms or less, and the average pore radius is a value of the pore radius indicating the peak top of the pore distribution curve obtained by measurement by the MP method. The MP method is a pore measurement method described in the literature (Colloid and Interface Science, 26, 46 (1968)), and is a method adopted by Sumika Chemical Analysis Center, Inc. and Toray Research Center, Inc. .
Moreover, as a kind of activated carbon, coconut shell activated carbon is preferable, and also water vapor activated coconut shell activated carbon is preferable. As a commercially available product of activated carbon, Shirakaba WH2C, WH2CL, W2CL, W2C, EH (Nippon Envirochemicals), Taiko CW (Nikamura Chemical), Kuraray Coal GW (Kuraray Chemical), etc. can be used.
The adsorbent treatment method using activated carbon is preferable not only because it can selectively reduce the hydroxyhydroquinone content without reducing the amount of chlorogenic acids, but also because it has a good flavor and does not reduce the potassium content.
The adsorbent treatment step is preferably performed only with the coffee extract, but may be performed by mixing raw materials such as sodium hydrogen carbonate.

The chlorogenic acids / tannin (FOLIN-DENIS method) mass ratio of the packaged milk coffee beverage of the present invention is 0.6 to 0.97, preferably 0.62 to 0.9, more preferably 0.65 to 0.78. Is preferred. Within this range, the flavor derived from roasted beans can be preserved and the storage stability can be improved while the concentration of chlorogenic acids is high.
The content of quinic acid in the containered milk coffee beverage of the present invention is 0.021 to 0.2 g / 100 g, preferably 0.05 to 0.15 g / 100 g, more preferably 0.08 to 0.14 g / 100 g. More preferable than the balance between flavor and stability. The content of quinic acid in the coffee beans varies depending on the roasting temperature and time of the coffee beans. Also in the coffee extract, it varies depending on the extraction conditions (chemistry and technology of roasted coffee published on February 28, 1995, published by Kogaku Publishing Co., Ltd.). Further, the amount of quinic acid in the coffee beverage affects the pH and sourness of the coffee beverage during storage. In this invention, if it is less than 0.021 g / 100g, the acidity of a milk coffee drink will be lacking. Moreover, when it exceeds 0.2g / 100g, stability of a milk coffee drink will worsen.

  The packaged milk coffee beverage of the present invention has a peak substantially in the time range of 0.54 to 0.61 relative retention time with respect to gallic acid when gallic acid is used as a standard substance in analysis by high performance liquid chromatography. It is preferable not to have. In order to confirm that there is substantially no peak in the time domain, general HPLC can be used. For example, a gradient of 0.05 M acetic acid aqueous solution and 0.05 M acetic acid 100% acetonitrile solution is used as an eluent. It can be confirmed by using an ODS column and detecting with an ultraviolet absorptiometer or the like.

  In the present invention, the fact that the relative retention time with respect to gallic acid does not substantially have a peak in the time range of 0.54 to 0.61 means that the area value at the time of analysis of a 1 ppm solution of gallic acid is S1, When the sum of the peak areas derived from the components eluted in the specific region when the beverage composition is analyzed is S2, it means that S2 / S1 <0.01.

The packaged milk coffee beverage of the present invention is produced by performing a heat sterilization treatment with the F0 value (lethal value) set to a certain value or more. The F0 value is 5 to 60, preferably 10 to 50, more preferably 15 to 40, and still more preferably 17 to 35 in terms of microbiological stability. Here, the F0 value is a value for evaluating the heat sterilization effect when the canned coffee beverage is heat sterilized, and indicates the heating time (minutes) at the reference temperature (121.1 ° C.). The F0 value is calculated by multiplying the lethality rate (1 at 121.1 ° C.) with respect to the temperature in the container by the heating time (minutes). The fatality rate can be obtained from the fatality rate table (Masao Fujimaki et al., “Food Industry”, Hoshiseisha Koseikaku, 1985, page 1049). In order to calculate the F0 value, a commonly used area calculation method, formula method, or the like can be employed (see, for example, Tanikawa et al. << Canned Manufacturing Science >> page 220, Koseikaku).
In the present invention, in order to set the F0 value to be a predetermined value, for example, an appropriate heating temperature and heating time may be determined from a preliminarily obtained lethality curve.

  As the sterilizer, a batch sterilizer or a continuous sterilizer can be used. There is a retort pot as a batch type sterilizer. Continuous sterilizers include tube-type sterilizers, plate-type sterilizers, HTST plate-type sterilizers, UHT sterilizers, etc. (revised soft drinks, pages 546-558, pages 633-638, supervised by Seiyo Nationwide) Beverage Manufacturers Association, published by Korin). From the viewpoint of flavor, a continuous sterilizer is preferred. In particular, it is preferable to fill under aseptic conditions after continuous heat sterilization.

  In the present invention, the sterilization time is within 10 minutes, preferably from 100 seconds to 9 minutes, more preferably from 110 seconds to 8 minutes, from the viewpoint of effectively suppressing an increase in hydroxyhydroquinone.

  The sterilization temperature is preferably 123 ° C. or higher in view of microbiological stability, more preferably 123 to 150 ° C., more preferably 126 to 141 ° C., and still more preferably 129 to 140 ° C. Further, F0 needs to be at least 5 or more.

  In addition to the above conditions, the heat sterilization treatment is performed under the sterilization conditions stipulated in the Food Sanitation Law if the container can be heat sterilized after being filled into a container like a metal can. Also, it should be noted that the temperature rise and cooling to the heat sterilization setting conditions should be performed promptly and not accompanied by excessive heat history. In addition, the metal can may be filled after heat sterilization. The same applies to paper, bottles, and the like, and heat sterilization after filling or filling after heat sterilization is possible considering the heat resistance of the container.

  Sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, antioxidants, pH adjusters, emulsifiers, fragrances, and the like can be added to the packaged milk coffee beverage of the present invention. The pH of the coffee composition is preferably 5 to 7, more preferably 5.5 to 6.9, and particularly preferably 6.0 to 6.7 from the viewpoint of beverage flavor and stability. In the container-packed milk coffee beverage of the present invention, raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, condensed milk, and the like can be blended as milk components. These milk components are preferably contained in a total amount of 0.1 to 10%, further 0.5 to 6%, particularly 1 to 4% in terms of milk solid content in the containered milk coffee beverage.

  The packaged milk coffee beverage of the present invention can be produced by filling a container such as a can (aluminum, steel), paper, a retort pouch, a bottle (glass) or the like. In this case, the container can be packed into a 50 to 500 mL canned milk coffee drink. The canned milk coffee beverage is preferably single-strength. Here, “single strength” refers to what can be drunk as it is after opening the packaged beverage. Moreover, as a constituent ratio of monocaffeoylquinic acid in the canned milk coffee beverage obtained by the present invention, the 4-caffeoylquinic acid / 3-caffeoylquinic acid mass ratio is 0.6 to 1.2, The mass ratio of 5-caffeoylquinic acid / 3-caffeoylquinic acid is preferably 0.01 to 3.

As the container, a container having a low oxygen permeability is preferable from the viewpoint of preventing changes in the ingredients in the coffee. For example, a can made of aluminum or steel, a glass bottle, or the like may be used. In the case of cans and bottles, resealable ones that can be recapped are also included. Here, the oxygen permeability is an oxygen permeability (cc · mm / m ² · day · atm) measured in an environment of 20 ° C. and a relative humidity of 50%, and the oxygen permeability is preferably 5 or less. Hereinafter, 1 or less is particularly preferable.

Analysis of chlorogenic acids:
A method for analyzing chlorogenic acids in a packaged milk coffee beverage is as follows. The analytical instrument used was HPLC. The model numbers of the unit units are as follows. UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation), column oven: L-2300 (Hitachi High-Technologies Corporation), pump: L-2130 (Hitachi High-Technologies Corporation), autosampler: L-2200 (Hitachi High-Technologies Corporation), column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (intact Inc.).
The analysis conditions are as follows. Sample injection volume: 10 μL, flow rate: 1.0 mL / min, UV-VIS detector set wavelength: 325 nm, column oven set temperature: 35 ° C., eluent A: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1 , 1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution, eluent B: acetonitrile.

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.
Retention time of chlorogenic acids (unit: minutes)
(A ¹ ) Monocafe oil quinic acid: 5.3, 8.8, 11.6, total 3 points (A ² ) Ferlaquinic acid: 13.0, 19.9, 21.0, total 3 points (A ³ ) Dicaffeoylquinic acid: 36.6, 37.4, 44.2 in total. From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.

Analytical method of tannin (FOLIN-DENIS method):
Measuring method of milk coffee beverage Take S (g) of sample coffee liquid and make up to V (ml) with ion-exchanged water. Using a fixed volume as a test solution, take 5 ml of this solution. Next, 5 ml of Folin reagent and 5 ml of 10% sodium carbonate solution are mixed with the test solution to start the reaction. The reaction is left at room temperature for 1 hour.
To remove turbid components in the reaction solution after the reaction, attach a filter (GL Science, water / 25A / pore size 0.45μm) to a syringe (manufactured by Terumo, 5ml), and push the test solution after reaction. Filter. The absorbance value of the filtrate is measured at a wavelength of 700 nm. Calculate the tannin (as tannic acid) concentration with the following formula.
Tannin (g / 100g) = A x V / 5 x B x 10 ^-6 x 100 / S
(A: Tannic acid concentration (μg / color developing solution), B: Dilution factor)
References: Five revisions Japanese food standard ingredient table Explanation of analysis manual
Edited by Japan Food Analysis Center / Central Law

Analytical method of quinic acid 2 g of a specimen was filtered after sonication and measured with a high performance liquid chromatograph.
Model: LC-10AD (Shimadzu Corporation)
Detector: UV-visible spectrophotometer SPD-10AVvp (Shimadzu Corporation)
Column: Shodex RSpak C-811, φ8 mm × 500 mm (Showa Denko KK)
Column temperature: 60 ° C
Mobile phase: 3 mmol / L perchloric acid reaction solution: 0.2 mmol / L containing bromothymol blue
15 mmol / L disodium hydrogen phosphate solution flow rate: mobile phase 1.0 mL / min, reaction solution 1.4 mL / min
Measurement wavelength: 445 nm
(Source: Food Sanitation Inspection Guidelines, Food Additives Edition 2003)

Example 1
SV20 [1 / volume [m ³ ] / flow rate at room temperature in a column packed with 50% activated carbon by weight with respect to Brix of the extract obtained from coffee beans with high roasting degree (L value 16.5) The coffee extract was treated under the conditions of [m ³ / hr]. Similarly, the extract obtained from coffee beans with low roasting degree (L value 35) was passed through an activated carbon treatment column. The obtained activated carbon treatment liquid is mixed at a blending ratio shown in Table 1, and after adding auxiliary materials such as sugar and milk, pH is adjusted with an aqueous solution in which sodium hydrogen carbonate is dissolved. And it diluted with ion-exchange water. Thereafter, this solution was heated to 65 ° C. and passed through a homogenizer. Next, the mixture was heated to 75 ° C., filled into a 190 g can container, sealed, and sterilized at 129 ° C. for 7 minutes.
Example 2
A packaged milk coffee beverage was obtained in the same manner as in Example 1 except that the blending amount of milk was changed as shown in Table 1.
Example 3
A packaged milk coffee beverage was obtained in the same manner as in Example 1 except that the amount of the activated carbon treatment liquid was changed as shown in Table 1.
Example 4
A canned milk coffee beverage was obtained in the same manner as in Example 1 except that the sterilization conditions after filling and sealing the can container were set at 135 ° C. for 1 minute and 40 seconds.
Example 5
A canned milk coffee beverage was obtained in the same manner as in Example 2 except that the sterilization conditions after filling and sealing the can container were set at 135 ° C. for 1 minute and 40 seconds.
Example 6
A canned milk coffee beverage was obtained in the same manner as in Example 3 except that the sterilization conditions after filling and sealing the can container were set at 135 ° C. for 1 minute and 40 seconds.

Comparative Example 1
About the extract obtained from the coffee beans of medium deep roasting degree (L value 22), pH is adjusted with the aqueous solution which melt | dissolved sodium hydrogencarbonate after mix | blending auxiliary materials, such as sugar and milk. And it diluted with ion-exchange water. Thereafter, this solution was heated to 65 ° C. and passed through a homogenizer. Next, the mixture was heated to 75 ° C., filled into a 190 g can container, sealed, and then sterilized at 118 ° C. for 10 minutes.
Comparative Example 2
A column filled with 50% activated carbon by weight with respect to Brix of the extract obtained from coffee beans with a medium deep roasting degree (L value 22) at room temperature, SV20 [1 / volume [m ³ ] / flow rate [ m ³ / hr]]. The coffee extract was treated. About the obtained activated carbon processing liquid, after mix | blending auxiliary materials, such as sugar and milk, pH adjustment is carried out with the aqueous solution which melt | dissolved sodium hydrogencarbonate. And it diluted with ion-exchange water. Thereafter, this solution was heated to 65 ° C. and passed through a homogenizer. Next, the mixture was heated to 75 ° C., filled into a 190 g can container, sealed, and then sterilized at 118 ° C. for 10 minutes.
Comparative Example 3
SV20 [1 / volume [m ³ ] / flow rate at room temperature in a column packed with 50% activated carbon by weight with respect to Brix of the extract obtained from coffee beans with high roasting degree (L value 16.5) The coffee extract was treated under the conditions of [m ³ / hr]. Similarly, the extract obtained from coffee beans with a low roasting degree (L value 38) was passed through an activated carbon treatment column. The obtained activated carbon treatment liquid is mixed at a blending ratio shown in Table 1, and after adding auxiliary materials such as sugar and milk, pH is adjusted with an aqueous solution in which sodium hydrogen carbonate is dissolved. And it diluted with ion-exchange water. Thereafter, this solution was heated to 65 ° C. and passed through a homogenizer. Next, the mixture was heated to 75 ° C., filled into a 190 g can container, sealed, and sterilized at 129 ° C. for 7 minutes.
Comparative Example 4
The activated carbon treatment liquid obtained in the same manner as in Comparative Example 3 is mixed at the blending ratio shown in Table 1, and after adding auxiliary materials such as sugar and milk, the pH is adjusted with an aqueous solution in which sodium bicarbonate is dissolved. And it diluted with ion-exchange water. Thereafter, this solution was heated to 65 ° C. and passed through a homogenizer. Next, the mixture was heated to 75 ° C., filled into a 190 g can container, sealed, and sterilized at 129 ° C. for 7 minutes.
Comparative Example 5
SV20 [1 / volume [m ³ ] / flow rate in a column packed with 50% activated carbon by weight with respect to Brix of the extract obtained from coffee beans with an extremely low roasting degree (L value 50) [ m ³ / hr]]. The coffee extract was treated. About the obtained activated carbon processing liquid, after mix | blending auxiliary materials, such as sugar and milk, pH adjustment is carried out with the aqueous solution which melt | dissolved sodium hydrogencarbonate. And it diluted with ion-exchange water. Thereafter, this solution was heated to 65 ° C. and passed through a homogenizer. Next, the mixture was heated to 75 ° C., filled into a 190 g can container, sealed, and sterilized at 129 ° C. for 7 minutes.

^{* 1 The} feeling of coffee was sensory evaluated by five panelists.
1; Strong coffee feeling 2; Strong coffee feeling 3; Neither can be said 4; Coffee feeling is slightly weak 5; Coffee feeling is weak
^{* 2} Deterioration flavor after warming storage (55 ° C, January) was sensory evaluated by five panelists (deterioration flavor is a metal odor generated after storage and a taste similar to it).
1; Degraded flavor is not felt 2; Degraded flavor is felt slightly 3; Degraded flavor is felt slightly 4; Degraded flavor is felt slightly intense 5; Degraded flavor is felt strongly
^{* 3} Visual determination was made for stability after warming storage (55 ° C., January).
1; No precipitation 2; Slight precipitation 3; Slight precipitation 4; Precipitation 5;

Claims (6)

(A) The chlorogenic acid concentration is 0.14-0.5% by mass,
(B) Chlorogenic acids / tannin 0.6 to 0.97 mass ratio,
(C) dichlorogenic acids / chlorogenic acids 0.06 to 0.13 mass ratio, and
(D) Containerized milk coffee beverage subjected to heat sterilization treatment with a quinic acid content of 0.021 to 0.2 g / 100 g.   2. The packaged milk coffee beverage according to claim 1, wherein the packaged milk coffee beverage is in a can.   The sterilization temperature of milk coffee is 123 degreeC or more, The container-packed milk coffee drink of any one of Claim 1 or 2.   The container-packed milk coffee beverage according to any one of claims 1 to 3, wherein the coffee extract is treated with activated carbon.   The packaged milk coffee beverage according to any one of claims 1 to 4, wherein two or more roasted coffee beans of L60 or less are used to extract a coffee beverage.   The packaged milk coffee beverage according to any one of claims 1 to 6, wherein the milk component is contained in the packaged milk coffee beverage in an amount of 0.1 to 10% by mass in terms of milk solid content.