JP2017099291A - Packed beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an easily drinkable packed beverage in which fishy smell caused by proanthocyanidin is suppressed.SOLUTION: By blending proanthocyanidin of 1 to 250 mg/L expressed in terms of procyanidin B1(PB1) into a coffee bean extract, the easily drinkable packed beverage having solid flavor and capable of being persistently ingestible can be obtained.SELECTED DRAWING: None

Description

  The present invention relates to a packaged beverage containing proanthocyanidins. In particular, the present invention relates to a packaged beverage in which the bitter and astringent taste caused by proanthocyanidins is suppressed and can be ingested efficiently and continuously.

  In recent years, lifestyle-related diseases have increased along with changes in eating habits and lifestyles. Lifestyle-related diseases are those that can prevent the onset of diseases by improving lifestyle such as angina pectoris, myocardial infarction, cerebral circulation disorder, and malignant tumors in addition to diseases such as hypertension, hyperlipidemia, and diabetes. It is a general term for all possible diseases. Hypertension, hyperlipidemia, diabetes, etc. often occur in duplicate, and when combined, they worsen each other's condition and cause a high rate of sequelae such as arteriosclerosis and worsen the prognosis. .

  Recently, it has been found that one of the factors of such vicious circle is related to a decrease in endothelial function of blood vessels (see Non-Patent Document 1). Risk factors for vascular endothelial dysfunction include hypertension, impaired glucose tolerance, hyperlipidemia, postmenopausal women, smoking, etc., but before beginning arteriosclerosis, the terminal state of vascular lesions, The discovery and prevention of certain vascular endothelial dysfunction is considered to be very important in preventing lifestyle-related diseases. In particular, for vascular lesions, which are chronic asymptomatic conditions, it is considered that prevention with foods that can be consumed safely for a long time is more important, and development of foods that exhibit such effects is expected.

  On the other hand, it has been clarified that the higher the intake of polyphenol, the less the occurrence of cardiovascular disease, and recent research has shown that foods rich in procyanidins as the main polyphenols such as cocoa, chocolate, grapes and wine The material has been reported to improve vascular endothelial function in humans (see Non-Patent Documents 2 to 4). Moreover, the improvement effect of the vascular endothelial function by oral administration of the capsule containing the pine bark extract containing this procyanidin is also confirmed (refer nonpatent literatures 5 and 6). Furthermore, the effect of blending a pine bark extract containing proanthocyanidins into a tea beverage and ingesting the tea beverage has also been reported.

Verma S, Anderson TJ, Circulation 2002; 105: 546-549 Stein JH, Circulation 1999; 100: 1050-5 Chou EJ, Am J Cardiol 2001; 88: 553-5 Agewall S, Eur Heart J 2000; 21: 74-8 Shand B, Phytother Res 2003; 17: 490-4 Young JM, Free Radic Res 2006; 40: 85-94 Moriguchi et al., “Pharmacology and Treatment”, 2006, vol. 34, no. 5

  In Non-Patent Document 5 (Shand B, Phytother Res 2003; 17: 490-4), enzodinol is used as a pine bark extract, and the maximum forearm blood flow is increased by continuously taking it for 12 weeks. It is described that it has an effect of improving vascular endothelial function. Moreover, in the said nonpatent literature 6 (Young JM, Free Radic Res 2006; 40: 85-94), the diameter of a blood vessel increases by using Enzodinol as a pine bark extract, and taking this continuously for 12 weeks. Is described.

  However, in any of the above documents, a solid composition for oral consumption (capsule) is used, and a relatively large amount of pine bark extract of 480 mg / day must be ingested, which is inconvenient for daily intake. Sometimes it happened. In general, a solid composition for oral consumption takes a lot of time when ingested, resulting in a mandatory sensation of ingestion, and forms of solid composition for oral intake such as tablets, capsules, granules, etc. Because it is close to the form of medicines, it becomes a sense that you are taking medicines. There is an indication that is suitable. From this, it can be said that the large-scale intake of the above-described solid pine bark extract is not suitable for continuous intake.

  Moreover, the effect shown by the said literature was not so much reflected in the blood biochemical test, and it did not reach to a clear effectiveness being recognized.

  An object of the present invention is to provide a packaged beverage that contains proanthocyanidins and is easy to drink and can be ingested continuously.

  As a result of intensive studies to solve the above problems, the present inventors have formulated 1 to 250 mg / L proanthocyanidins together with caffeine in a beverage, which makes it easy to drink and is suitable for sustained consumption. It discovered that a drink was obtained and came to complete this invention.

  In a preferred embodiment, it has also been found that a drink that is particularly easy to drink can be obtained by further adding a cacao extract, a coffee bean extract, or a coffee bean pulverized product to the beverage.

That is, the present invention includes, but is not limited to, the following invention.
(1) A packaged beverage containing proanthocyanidins 1 to 250 mg / L (in terms of procyanidin B1) and caffeine.
(2) The container-packed drink according to (1), which contains a coffee bean extract.
(3) The container-packed drink as described in (1) or (2) which mix | blended the cacao origin extract.
(4) The container-packed drink in any one of (1)-(3) containing the insoluble coffee powder which pulverized roasted coffee beans.
(5) The container-packed drink as described in (4) whose average particle diameter of insoluble coffee powder is 50-300 micrometers.
(6) The beverage according to any one of (1) to (5), which contains an emulsifier and sodium hydroxide.
(7) The beverage according to any one of (1) to (6), which contains niacin in an amount such that the weight ratio of niacin / caffeine is 0.005 or more.
(8) The beverage according to (1) to (7), containing 0.003 mg or more of theobromine per 100 g of beverage.
(9) The beverage according to any one of (1) to (8), comprising milk fat and / or vegetable oil.
(10) The beverage according to (9), wherein the fat content per kg of the beverage is 400 to 1000 mg, and the total amount of palmitic acid carweol and palmitic acid caffe stall is 6.0 to 20 mg per kg of the beverage.

  Based on the present invention, by adding 1 to 250 mg / L proanthocyanidins together with caffeine in a beverage, a packaged beverage that is easy to drink and suitable for continuous ingestion can be obtained.

  The packaged beverage according to the present invention comprises 1 to 250 mg / L proanthocyanidins and caffeine in terms of procyanidin B1.

Proanthocyanidins The container-packed beverage according to the present invention is obtained by blending 1 to 250 mg / L of proanthocyanidins in terms of procyanidin B1 in the beverage. In the present invention, when the proanthocyanidin content is referred to, the total amount including the n polymer of flavan-3-ol (n ≧ 2, oligomeric proanthocyanidin: OPC) is converted into procyanidin B1 (PB1: procyanidin B1) of the following formula (I) Means the amount.

  The packaged beverage of the present invention contains a specific amount of proanthocyanidins, but in a particularly preferred embodiment, it contains pine bark-derived proanthocyanidins as an active ingredient. In a preferred embodiment, proanthocyanidins derived from pine bark are obtained by extracting pine bark with hot water at 50 to 120 ° C., preferably 70 to 100 ° C., a solvent acceptable for food production (such as ethanol) or an aqueous solution thereof. (Hereinafter, the former may be referred to as “water extract”, and the latter extract with ethanol or ethanol aqueous solution may be referred to as “ethanol extract”). As the pine bark used as the raw material, the pine bark used as the raw material of the pine bark extract includes the French pine (Pinus Martima), larch, black pine, red pine, Japanese pine, Japanese pine, Korean pine, high pine, Ryukyu pine, Utsukushima, Bark of Japanese pine, white pine, Aneda in Quebec, Canada, etc. are preferably used, among which bark of French coastal pine is preferable. Here, French coastal pine refers to marine pine that grows on a part of the Atlantic coast of southern France.

  The bark of French coastal pine contains components such as catechin, proanthocyanidins and organic acids. The composition of the extract obtained differs depending on the extraction solvent. For example, phenylpropanoids (PP) such as ferulic acid contained in pine bark are hardly contained in the water extract, but about 10% in the ethanol extract. Contained. Further, dihydroflavanol (DHF) such as dihydroquercetin is hardly contained in the water extract, but is contained in the ethanol extract by several percent. Ferulic acid and dihydroquercetin are known as excellent antioxidants. With regard to ferulic acid, cerebrovascular protection (14th Annual Meeting of the Japanese Circulation Pharmacological Society Program A5, 2004) and vascular endothelial function improvement (JP-A-2003-2003) 261444). Therefore, when an ethanol extract is used, an additive or synergistic improvement effect of vascular endothelial function between proanthocyanidins and ferulic acid and / or dihydroquercetin is expected. However, the PP and DHF have an effect on the flavor side. Especially in beverages such as the present invention, the influence is not negligible since flavor is an important factor for sustained consumption. In the sensory test, it was determined that the beverage to which the water extract was added as compared with the ethanol extract had a good flavor. Therefore, it is preferable to use the water extract in the beverage of the present invention. Specifically, it is preferable to use an extract whose total content is 10 μg / mg or less, preferably 5 μg / mg or less, using ferulic acid and dihydroquercetin as indices.

  The ferulic acid and dihydroquercetin contents in the pine bark extract can be analyzed using, for example, HPLC as follows. Pine bark extract is dissolved in a buffer solution of pH 4 to 5 at a concentration of 1 mg / mL, β-glucosidase (cellulase RS, emulsin, etc.) is added, and incubated at 40 ° C. for 1 to 6 hours to produce aglycone. The same amount of acetonitrile (containing 0.1 to 1% TFA) is added to the reaction solution containing the aglycone to stop the enzymatic reaction and simultaneously dissolve the aglycone. The solution can be quantified by analyzing by reverse phase HPLC. For example, the analysis can be performed under the following conditions, but carriers such as ODS and C30 can also be used in the reverse phase system.

(HPLC conditions)
・ Column: Shim-pack FC-ODS, 4.6mm x 150mm
・ Mobile phase: A: 0.1% TFA / H2O, B: 0.1% TFA / 90% CH3CN, 0.6ml / min
・ Gradient: B20% → B70% (10min), B70% iso (5min)
・ Detection: Photodiode arrey detector (Shimadzu Corporation SPD-M10A), A330nm
・ Injection: 10μL
The extraction method from pine bark is not particularly limited. For example, a known method such as a warm extraction method, a supercritical fluid extraction method, a liquid carbon dioxide batch method, a liquid carbon dioxide reflux method, or a supercritical carbon dioxide reflux method is used alone. Or a combination of multiple extraction methods.

  In the present invention, the extract obtained by adding an extraction solvent (hot water, ethanol, hydrous ethanol, etc.) to pine bark and then filtered can be used as an extract, or the purified product can be used as the extract. What was pulverized by freeze-drying etc. can also be used. Moreover, flavangenol (Toyo Shinyaku Co., Ltd.), Pycnogenol (Siebel Hegner Co., Ltd.), etc. that are commercially available as pine bark extract may be used. Among these, water extraction type flavangenol is preferred. Can be used.

  The proanthocyanidins in the present invention refer to a compound group consisting of a condensation polymer having a degree of polymerization of 2 or more having flavan-3-ol and / or flavan-3,4-diol as a structural unit. As proanthocyanidins in pine bark, dimers such as PB1, PB3, and PB6 and trimers of procyanidin C2 (C—C—C) are known. As described above, when the proanthocyanidin content is referred to in the present invention, the total amount of proanthocyanidins including oligomeric proanthocyanidins (OPC) is expressed as an amount converted to procyanidin B1 (PB1). Although it is known that proanthocyanidins extracted from grape seeds are stable to heat (Japanese Patent No. 2694748), the tea beverage of the present invention, particularly a tea beverage which is heat-sterilized and stored in a container for sale. Then, since it is sterilized at a temperature exceeding 120 ° C., a part of proanthocyanidins as an active ingredient is decomposed or isomerized, so that the pine bark extract before heating (sterilization treatment) Proanthocyanidins and proanthocyanidins in heated (after sterilization) pine bark may differ in content and composition.

  The beverage according to the present invention contains a specific amount of proanthocyanidins. As described above, proanthocyanidins may be decomposed by sterilization treatment or the like in the beverage production process.

  The beverage of the present invention contains 1 mg / L or more of proanthocyanidins, but in a desirable embodiment, a beverage containing 2.2 mg or more, preferably 2.8 mg or more per day for an adult (body weight 60 kg) is provided. For example, in a beverage according to the present invention manufactured in a 350 mL container so that the total content of PB1 and PB3 is 2.2 mg (preferably 2.8 mg), the amount is as small as 1 bottle (350 mL) per day. The effect of improving vascular endothelial function can be obtained.

  As described above, the present invention produces a clear effect while taking a small amount of proanthocyanidins as a beverage together with caffeine. The upper limit of proanthocyanidins to be blended in the beverage of the present invention is 250 mg / L in terms of PB1, but when proanthocyanidins are blended in a large amount, it is difficult to improve the difficulty of drinking due to the astringent taste and persimmon. It is to become. In a preferred embodiment of the beverage according to the present invention, the proanthocyanidin content is 2 to 200 mg / L, more preferably 3 to 150 mg / L, still more preferably 5 to 100 mg / L, and 8 to 40 mg / L. It can also be.

  In the present invention, the proanthocyanidin content can be measured based on the method described in JP-A-2006-38763. Specifically, the amount of proanthocyanidins in terms of PB1 is calculated by hydrolyzing oligomeric proanthocyanidins (OPC) and then analyzing, using PB1 as a standard substance and multiplying by a specific coefficient. Can be measured.

  The PB1 and PB3 contents in the beverage of the present invention can be measured, for example, as follows. First, the beverage is pretreated with a column or the like. Examples of the column include Shephadex LH-20. A column beverage filled with Shephadex LH-20 and swollen with water is loaded, washed with water, and then eluted with 35% ethanol and 70% ethanol. The 70% ethanol elution fraction is concentrated under reduced pressure and then filled up with a volumetric flask, and each elution fraction is subjected to HPLC.

(HPLC conditions)
Column: Cosmosil 5C18-MS-II, 5μm, 4.6mmφx150mm
・ Mobile phase: A-0.05% TFA / H2O, B-90% CH3CN / 0.05% TFA / H2O, 1ml / min
・ Gradient program: 9% B isocratic (15min) 9% B → 100% B (1min) 100% B isocratic (10min) 100% B → 9% B (1min) After 10min equilibration, the following Start analysis / detection: A225nm
・ Injection: 10μL
Caffeine The packaged beverage according to the present invention contains caffeine in combination with a predetermined amount of proanthocyanidins. Further, in beverages such as coffee beverages, the presence of caffeine is regarded as important from the viewpoint of flavor, and if the amount of caffeine is too large, the flavor of the beverage may be impaired. In a preferred embodiment, the caffeine content in the beverage is 10 to 100 mg, more preferably 15 to 95 mg, further preferably 20 to 90 mg, still more preferably 25 to 85 mg, and more preferably 30 to 80 mg with respect to 100 mL of beverage. Good. The upper limit of the caffeine content may be 75 mg or less, 70 mg or less, 65 mg or less, and further 60 mg or less with respect to 100 mL of beverage.

Coffee bean extract The beverage according to the present invention is preferably a coffee beverage. As used herein, “coffee beverage” refers to a beverage product produced using coffee as a raw material. The type of product is not particularly limited, but “Coffee”, “Coffee drink”, and “Soft drink with coffee”, which are the definitions of “Fair competition rules regarding the display of coffee drinks” certified in 1977, are mainly cited. Also, in beverages made from coffee, those with a milk solid content of 3.0% by weight or more are treated as “milk beverages” under the “Fair Competition Rules for Labeling of Drinking Milk”. Is included in the coffee beverage of the present invention.

  The coffee extract of the present invention refers to an extract of roasted coffee beans, and includes those obtained by drying the coffee extract and processing it into a powder form.

  Here, the coffee content means a solution containing a component derived from coffee beans, for example, a coffee extract, that is, a solution obtained by extracting roasted and crushed coffee beans with water or hot water. Can be mentioned. Moreover, the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.

  The roasted coffee beans that are the raw material of the coffee extract of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow Using a floor-type or pressure-type device, the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans. The mechanism is unknown, but the roasted coffee beans that are different from the roasted coffee beans that are the raw material of the insoluble coffee powder, especially the roasted coffee beans that are higher in roasted coffee beans than the roasted coffee beans of the insoluble coffee powder, that is, the roasted agtron value is small. The use of coffee beans with a degree of roasting as an extraction raw material for the coffee extract can achieve the effects of the present invention more remarkably. Roasted coffee beans roasted to have a value measured with an Agtron color meter (Agtron value) as an index is about 35 to 60, and preferably about 45 to 50 is an example of a preferred embodiment. The type of coffee beans is not limited, and either Arabica or Robusta can be used, but Robusta has the concentration of diterpene compounds (cafe stall and carweol) specific to the coffee of the present invention. Since it is easy to adjust to a specific range, it is an example of a preferable aspect. The coffee extract can be obtained by extracting the roasted coffee beans by a conventional method using a water-soluble solvent such as warm water.

Cocoa-derived extract In one embodiment, the packaged beverage of the present invention contains a cocoa-derived extract. The cacao extract used in the present invention is an extract using cacao as a raw material, and can be extracted using a cacao nib, cacao mass, cocoa powder or the like as a raw material using a solvent. The cocoa extract may be used as it is, or may be used as a concentrated powder concentrated by means of centrifugation, ultrafiltration or the like, or as a dry powder by freeze drying or the like. The cacao-derived extract used in the present invention may be a commercially available one, and examples thereof include MT-LR manufactured by Meiji Co., Ltd.

  In the present invention, the addition amount of the cocoa-derived extract is not particularly limited and can be appropriately set. However, it is preferably 0.1% by weight or more, more preferably 0.5% by weight or more. From the viewpoint of reducing the bitter taste of the. In addition, if the amount of the cocoa-derived extract is excessively increased, the astringency and flavor of cocoa become undesirably strong as a beverage, so the cocoa-derived extract should be added in an amount of 0.5% by weight or less. Is desirable.

  Further, the theobromine amount contained in the cocoa-derived extract can be used as an index of the amount of the cocoa-derived extract added. Since commercially available cocoa-derived extracts often contain 10 mg / 100 g of theobromine (per cocoa extract), the amount of cocoa extract added to the beverage by measuring theobromine content in the beverage Can be estimated. The content of theobromine in the beverage of the present invention is preferably 0.003 mg or more per 100 g of beverage, more preferably 0.01 mg or more, further preferably 0.05 mg or more, and may be 0.07 mg or more. With such an amount, the effect of the present invention is great and the merit of the present invention can be enjoyed to the maximum.

The theobromine can be quantified by a conventional method known by those skilled in the art. For example, the theobromine can be quantified by the following measurement method and conditions. That is, 0.5 g of a sample is made up to 20 ml with distilled water, and then filtered through a 0.45 μm filter, and the filtrate can be analyzed by a liquid chromatography mass spectrometer. Analysis conditions can be set as follows.
<Operation conditions of liquid chromatography mass spectrometer>
Column: Mightysil PR-18 GP, φ4.6 mm × 250 mm
-Mobile phase: 2.5% acetic acid and methanol mixture-Flow rate: 1.0 ml / min
-Column temperature: 40 ° C
・ Ionization method: Electrospray (positive ion detection mode)
Coffee Powder The beverage of the present invention contains coffee powder in a preferred embodiment. The coffee powder refers to an insoluble powder (roasted coffee bean fine powder) obtained by pulverizing roasted coffee beans. Here, “roasted coffee beans” are obtained by subjecting green coffee beans to a heat treatment called roasting. The ingredients contained in the green beans are chemically changed by roasting to create a coffee flavor (strong fragrance and flavor), and a void-containing structure is formed.

  The roasted coffee beans that are the raw material for the insoluble coffee powder of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow Using a floor-type or pressure-type device, the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans. However, when the roasting degree is high, the oil and fat components are likely to be deposited on the surface of the coffee beans, and it becomes difficult to grind, or the fine powder obtained by the grinding treatment tends to cause caking. From this viewpoint, roasted coffee beans roasted to be about 45 to 70, preferably about 50 to 60, using the value (Agtron value) measured with an Agtron color meter as an index is suitably used. The type of coffee beans is not limited, and either Arabica or Robusta can be used, but Robusta has the concentration of diterpene compounds (cafe stall and carweol) specific to the coffee of the present invention. Since it is easy to adjust to a specific range, it is an example of a preferable aspect.

  The roasted coffee beans are pulverized to obtain the insoluble coffee powder of the present invention. The pulverization treatment is preferably performed within 24 hours, preferably within 20 hours, more preferably within 15 hours, and particularly preferably within 10 hours after roasting. If the standing time after roasting is long, the oil and fat component tends to precipitate on the surface of the coffee beans.

  In the dry pulverization treatment, it is preferable to coarsely pulverize to a median diameter of 1 mm or less and then finely pulverize. By coarsely pulverizing in advance before fine pulverization, fine pulverization can be performed more efficiently in a short time, and scattering of coffee aroma (flavor) can be minimized. There is also an advantage that the particle size distribution can be narrowed. The coarse pulverization is performed so that the median diameter is about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited. Various types of pulverizers such as a roll mill, a ball mill, and a stone mill can be used.

  The roasted coffee beans are finely pulverized so that the median diameter is 50 to 300 μm. A powder having a median diameter of more than 300 μm may give an uncomfortable feeling to textures such as texture and touch. A more preferable upper limit of the degree of fine grinding is a median diameter of 250 μm or less, and more preferably 200 μm or less. In addition, when the pulverization is performed until the median diameter is less than 50 μm, the storage stability effect tends to be not obtained. A more preferable lower limit of the degree of pulverization is a median diameter of 70 μm or more, further preferably 80 μm or more, particularly preferably 90 μm or more. The method of fine pulverization is not particularly limited, and various types of pulverizers such as a roll pulverizer, an impact pulverizer such as a bar hammer type and a pin hammer type, and an airflow pulverizer can be used. A type pulverizer is preferably used.

  The particle size is generally expressed as a distribution of abundance ratios for each particle size, which is called a particle size distribution. The reference of the existence ratio includes a volume reference and a number reference. In this specification, the existence ratio is represented by a volume reference, and can be measured by a measuring device based on a laser diffraction / scattering method. An example of the measuring device is a microtrack particle size distribution measuring device (manufactured by Nikkiso Co., Ltd.). In the present specification, the particle size of the finely pulverized roasted coffee beans is expressed as a median size. The median size is 50% of the cumulative data of the particle size. When divided into two, it is a diameter in which the larger side and the smaller side are equal.

The specific surface area of insoluble coffee powder thus obtained is, 0.05~0.50m ² / g, preferably from 0.10~0.30m ² / g approximately. The “specific surface area” in the present specification means a value measured by the BET multipoint method.

  The insoluble coffee powder in the present invention is preferably blended so that the water-insoluble solid content per 100 mL of coffee beverage is 0.01 to 1 g, preferably 0.1 to 0.5 g. Here, the water-insoluble solid content refers to a solid content (weight) obtained by collecting the insoluble solid content in the beverage on a filter paper and drying it. If the water-insoluble solid content per 100 mL of beverage is less than 0.01 g, a sufficient effect may not be obtained to reduce the lob odor, and if the water-insoluble solid content per 100 mL of beverage exceeds 1 g, drinking Occasionally, it may feel rough, or an unpleasant heated odor may be felt.

Other ingredients (milk fat and / or vegetable oil)
In a preferred embodiment, the beverage according to the present invention relates to a container-packed coffee beverage containing a fat component such as milk fat or vegetable fat. Coffee beverages containing milk are loved as beverages that can taste both the flavor of coffee and the flavor of milk. Milk fat contained in milk has an important role in flavor, such as mildening the stomach of coffee, making the mouth feel mild, and giving the beverage the flavor and texture of milk. In general, beverages containing both milk fat and nonfat milk solid components are preferred. Recently, from the viewpoint of stability of milk fat, price, etc., coffee beverages in which part or all of milk fat is replaced with vegetable oils and fats have also been developed (JP 2013-106542 A, JP 2009-291137 A). Publication).

  The term “milky coffee beverage” as used herein refers to a coffee beverage produced using a non-fat milk solid component and milk fat and / or vegetable oil as raw materials. Milk in milk-containing coffee beverages refers to ingredients added to give the coffee beverage a milky flavor and a milky feel. Raw materials for supplying non-fat milk solid ingredients include raw milk, milk, special milk, and partially defatted milk. Milk, processed milk, cream, concentrated milk, sugar-free milk, whole powdered milk, cream powder, buttermilk powder, adjusted powdered milk, skim milk, concentrated whey, defatted concentrated milk, sweetened defatted milk, skimmed powdered milk, whey powder, etc. Examples of raw materials that supply milk fat include raw milk, milk, special milk, partially skimmed milk, processed milk, cream, concentrated milk, sugar-free milk, whole powdered milk, cream powder, buttermilk powder, and adjusted powdered milk. Can be mentioned. Vegetable oil may be used instead of part or all of milk fat. Examples of vegetable oils include rapeseed oil, rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, and coconut oil. And the like, vegetable oils and fats thereof, hydrogenated oils thereof, and transesterified oils of a mixture of one or more thereof. In particular, since the present invention is effective in suppressing the deterioration odor of fat and oil components containing milk fat, a beverage containing milk is one of the preferred embodiments of the present invention. Although content of the milk component in the milk-containing drink of this invention is not specifically limited, Preferably it is 0.1-10 mass% in conversion of solid content. The term “solid content” as used herein refers to a dried product obtained by drying milk-derived components using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture.

  The coffee beverage of the present invention is a beverage in which the deterioration odor generated with the passage of time due to the fat and oil component is suppressed despite the inclusion of the fat and oil component. In one embodiment, the coffee beverage of the present invention specifically has a lipid content in the beverage based on the nutrition labeling standard of the nutrition improvement method of 0.4 to 1.0 g per 100 g of beverage, preferably 0.45. It is a drink of -0.9g, More preferably, it is 0.5-0.8g.

  The coffee beverage of the present invention contains coffee lipid as a part of the fat and oil component. Here, “the amount of coffee lipid” in the present specification means (A) palmitic acid carweol, in which palmitic acid is ester-bonded to carweol and cafe stall measured by the method described in the examples described later. (Abbreviation: KwO-pal) and (B) the total amount [(A) + (B)] of palmitic acid caffeol (abbreviation: CfO-pal). In a preferred embodiment, when the coffee lipid is contained in the milk coffee beverage such that the amount of coffee lipid [(A) + (B)] is 6.0 to 20 mg / kg based on the whole beverage, milk fat and / or Or the deterioration odor resulting from a vegetable oil can be reduced effectively. Moreover, the amount of coffee lipids in this invention becomes like this. Preferably it is 7.6-15 mg / kg, More preferably, it is 8.2-10 mg.

  On the other hand, the present inventors have found that heating odor tends to increase when coffee lipid and protein are mixed and heated at a high temperature. In one embodiment, the beverage of the present invention is a coffee beverage containing milk obtained by blending a non-fat milk solid component. In a preferred embodiment, the water-soluble protein in the beverage is 0.2 to 0 per 100 g of beverage. Prepare to 9 g. The amount of the water-soluble protein is more preferably 0.3 to 0.8 g, further preferably 0.4 to 0.7 g. Here, the water-soluble protein content in the beverage is analyzed based on the measurement of the protein mass in the beverage based on the nutrition labeling standard of the nutrition improvement method.

  The amount of coffee lipid in the coffee beverage can be adjusted by adding a purified product of coffee lipid to the coffee beverage. Further, in the coffee extract obtained by crushing and extracting roasted coffee beans, the finer the coffee beans are pulverized, the more likely the coffee lipids are leached into the extract. The amount of coffee lipid can also be adjusted by appropriately mixing a coffee extract containing a large amount of coffee lipid with a coffee extract with reduced coffee lipid or a concentrated solution thereof. Examples of a method for reducing coffee lipid from the coffee extract include a method of treating with an adsorbent having coffee lipid adsorption ability. Preferable adsorbents include porous filter media such as filter cartridges using paper filters, flannel (cotton) filters, diatomaceous earth, and polypropylene nonwoven fabrics. Moreover, it is also possible to reduce coffee lipids by separating into three phases of oil, extract, and koji using three-phase centrifugation and removing an appropriate amount of oil.

  Moreover, in a preferred embodiment, the beverage of the present invention is a coffee beverage containing packaged milk obtained by blending milk fat and / or vegetable oil and fat and undergoing a heat sterilization step, and the fat content per 100 g of beverage is 0.4 to 1.0g, and the total amount of palmitic acid carweol and palmitic acid cafe stall per kg of beverage is 6.0-20mg. Here, in a preferred embodiment, the beverage of the present invention contains 3.0 to 10.0 g of carbohydrate per 100 g of beverage. Furthermore, the coffee beverage of the present invention preferably contains 0.2 to 0.9 g of water-soluble protein per 100 g of beverage.

  Furthermore, it is preferable to adjust the ratio [(A) / (B)] of (A) carmitol palmitate and (B) palmitate caffeol to be 1.90 or more, and 1.95 or more. More preferably. The upper limit of (A) / (B) is preferably 3.00, more preferably 2.80, and even more preferably about 2.50. When adjusted so as to be within the above range, the generation of a deterioration odor of the coffee lipid itself can be further reduced.

In another preferred embodiment, the beverage of the present invention is a packaged coffee beverage obtained by blending milk fat and / or vegetable oil and fat and subjected to a heat sterilization step, wherein (A) carwalol palmitate and 1 kg of beverage (B) The total amount (A + B) of palmitate caffeostol is 6.0 mg or more, and the ratio of the total amount of palmitate carweol and palmitate caffestol to the amount of lipid (C) in the beverage ((A + B) / C) Is 1.0 to 2.3 × 10 ⁻³ .

  It is known that the ratio of carweol and cafe stall varies with the origin of coffee. For example, since Robusta does not contain cafe stall, (A) / (B) increases, but Arabica contains (A) / (B) = approximately 1/3. In order to adjust (A) / (B) to be in the above range, coffee raw materials having different origins may be appropriately mixed and used.

  It is considered that the fat and oil component deteriorates by reacting with substances such as sugars, proteins, ash and acids, or forming a polymerized substance. The effect of suppressing the deterioration odor of the oil and fat component of the present invention is particularly effective for suppressing the deterioration odor of the coffee beverage containing the oil and fat component and the saccharide. Therefore, as an example of a preferred embodiment of the beverage of the present invention, a coffee beverage containing saccharides can be mentioned. Specifically, the amount of carbohydrate in the beverage is preferably 3.0 to 10.0 g, more preferably 4.0 to 9.5 g, and even more preferably 5.0 to 9.0 g per 100 g of beverage. Add sugar. Here, saccharide means sucrose, isomerized sugar, glucose, fructose, lactose and maltose, oligosaccharide, and the amount of carbohydrate in the beverage is the amount of protein in the beverage based on the nutrition labeling standard of the nutrition improvement method. The value analyzed based on the measurement.

(Quantification of coffee lipid)
In one embodiment, it can analyze by the following points. That is, with respect to the coffee raw material (liquid) diluted with water so that Brix is 1.5 °, the content of (A) carmitol palmitate and (B) caffeate palmitate, which are coffee lipids, is calculated using LC-MS. Measure in MRM mode using / MS.

  First, 2 g of coffee raw material (liquid) is placed in a glass centrifuge tube, 4 ml of acetonitrile is added, and the mixture is stirred for 1 minute with a vortex mixer. This is centrifuged (1680 × g, 30 minutes, 20 ° C.) with a centrifuge, and the supernatant is transferred to a 10 ml volumetric flask. Add 2 ml of ethanol to the centrifuge tube and crush the precipitate with a pipette tip to diffuse. The insoluble matter was further diffused in an ultrasonic cleaner over 15 minutes, stirred with a vortex mixer for 1 minute, centrifuged with a centrifuge (1680 × g, 30 minutes, 20 ° C.), and the supernatant was added to a 10 ml volumetric flask. Then, the same extraction operation with ethanol is performed once more. The 10 ml volumetric flask from which the extract has been collected is diluted with ethanol, and the well mixed solution is filtered through a PTFE membrane filter (Toyo Roshi Kaisha, pore size 0.2 μm, diameter 25 mm) to obtain an analysis sample.

The analytical conditions of LC-MS / MS can be as follows. A calibration curve was obtained by analyzing a standard product of carwalol palmitate (manufactured by MP Biomedicals) and a standard product of cafetall palmitate (manufactured by LKT Labs). Can be created and quantified in advance.
[Models used]
MS: 4000QTRAP (manufactured by AB Sciex)
LC: 1290 Infinity (manufactured by 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), equilibrated with initial mobile phase 2.5 min. Column: Zorbax Eclipse Plus RRHD C18 1.8 μm 2.1 × 150 mm manufactured by Agilent Technologies
-Column temperature: 45 ° C
・ Introduction volume: 1 μl
[MS conditions]
・ Ion source: Heated Nebulizer
・ CUR: 20
・ CAD: Medium
・ NC: 5
-TEM: 400
・ GS1: 40
・ Ihe: ON
Switching valve condition: Of the mobile phase that passed through the column, only 4.5 to 5.8 minutes was introduced into the MS [MRM condition]
-Carmitol palmitate: 535.41 → 279.17 (Q1 → Q3)
・ Calm Stall Palmitate: 537.43 → 281.19 (Q1 → Q3)
・ DP: 95
・ EP: 10
-CE: 21
・ CXP: 12
(Sodium hydroxide)
In one embodiment, the present invention masks the flavor problems in coffee containing an emulsifier, specifically the miscibility peculiar to the emulsifier, by adding sodium hydroxide. Etc.) can be improved.

  Here, the emulsifier refers to an additive having an emulsifying effect, and is a kind of surfactant in a broad sense. Examples include, but are not limited to, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc., and heat sterilization processes during the production of coffee beverages and subsequent distribution, storage or vending machines. It includes all of those commonly used to prevent precipitation that may occur during warming and ejection in a positive pressure can.

  The amount of the emulsifier in the coffee beverage of the present invention is selected depending on the type and purpose of the emulsifier used, but when used as an antifoaming agent for preventing ejection in a positive pressure can, It is about 0.001-0.05 weight% with respect to the whole drink. When the content of the emulsifier is less than about 0.001% by weight, the defoaming action is not sufficient. On the other hand, even if a certain amount or more of an emulsifier is added, the effect is not increased, which is economically disadvantageous, and the flavor of the coffee beverage may be greatly impaired. Therefore, the upper limit of the emulsifier content is 0.05% by weight, preferably about 0.015% by weight.

  Sodium hydroxide used in the present invention is a food additive and can be obtained as a commercial product in the form of a solid or an aqueous solution. The purity is not particularly limited as long as it is suitable for edible use. Examples thereof include 70.0-75.0% by weight for sodium hydroxide crystals and 95.0% by weight or more for anhydrous sodium hydroxide. There are no particular limitations on the properties of the crystal, including powder, granule, small sphere, flake, and rod.

  Sodium hydroxide is preferably added to the coffee component after the coffee component has been extracted, but may be added in advance to the water to be used or hot water in the step of extracting the coffee component.

  Sodium hydroxide is added in such an amount that it can mask the taste (miscellaneous taste) peculiar to an emulsifier and can improve the sliminess (badness of aftertaste) felt in the aftertaste. The amount of sodium hydroxide added can be appropriately adjusted depending on the type and amount of the emulsifier used. Usually, about 1 to 5 times (weight ratio), preferably about 2.5 to 3.5 times the amount of sodium hydroxide is added to the emulsifier.

  As described above, the coffee beverage of the present invention can suppress a decrease in flavor caused by the emulsifier, and in particular, can improve the sliminess (badness of aftertaste) that is felt in the aftertaste. Therefore, a relatively large-capacity beverage that requires a refreshing feeling of aftertaste, specifically, a packaged beverage having an internal volume of 250 mL or more, preferably 300 mL or more, is an example of a preferred embodiment of the present invention.

  Furthermore, as described above, a coffee beverage (particularly black coffee) having a coffee solids content of 0.9 to 1.8% by weight is one of the preferred embodiments of the present invention. Depending on the desired taste and design, components such as milk, sweetening ingredients and pH adjusters may be added as appropriate.

  Here, the milk component refers to a component added to give a coffee beverage a milk flavor or milk feeling, and mainly refers to milk, milk and dairy products. For example, raw milk, cow milk, special milk, partially skimmed milk, skimmed milk, processed milk, milk beverages, etc. are mentioned, and dairy products include cream, concentrated whey, concentrated milk, skimmed concentrated milk, sugar-free milk, sweetened skimmed milk Examples include milk powder, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, and adjusted milk powder. From the aspect of flavor, it is desirable to use milk. In addition, fermented milk and lactic acid bacteria beverages can also be mentioned as milk.

  A sweetening ingredient means the ingredient which exhibits sweetness. For example, sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol , Lactitol, palatinit, reduced starch saccharified product, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, sucralose, dulcin and the like.

  A pH adjuster refers to a substance that can alleviate a decrease in pH during sterilization and exhibits alkalinity when dissolved in water. Specific examples include sodium bicarbonate (sodium bicarbonate), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, and the like. When sodium bicarbonate is used as the pH adjuster, the amount added is 0.1% by weight or less, preferably 0.05% by weight or less, based on the whole beverage. If it exceeds 0.1% by weight, the frequency and amount of jetting at the time of opening tend to increase in a coffee beverage containing a positive pressure can.

(Niacin)
In one embodiment, the coffee beverage of the present invention contains niacin in a certain ratio or more with respect to caffeine. Specifically, in the coffee beverage of the present invention, the weight ratio (N / C ratio) of the content of niacin and caffeine is preferably 0.005 or more, and more preferably 0.015 or more. . The upper limit of the N / C ratio is not particularly limited, but is preferably 0.060 or less from the viewpoint of flavor, is preferably 0.050 or less, and more preferably 0.040 or less from the viewpoint of the effect of the cacao extract. In general, if the degree of roasting is increased in order to increase the amount of niacin, the coffee beans will be carbonized. Therefore, it is better that the N / C ratio is not too high from the viewpoint of flavor.

  Niacin as used in the present specification is another name for nicotinic acid represented by the following formula (1) and is also a compound called pyridine-3-carboxylic acid or vitamin B3. Niacinamide is also called nicotinamide and is represented by the following formula (2). In the present invention, the term niacin includes not only niacin but also its amide (niacinamide) unless otherwise specified.

  Niacin is produced when trigonelline in coffee beans is decomposed by heat such as roasting of coffee beans. Trigonelin is a kind of alkaloid having a pyridine ring, and is a compound also called 1-methylpyridine-1-ium-3-carboxylate, N-methylnicotinic acid, or caffeine.

  The niacin contained in the coffee beverage of the present invention is a mixture containing a commercially available reagent, pure product, food containing these, for example, an extract of roasted coffee beans, or a concentrate thereof. It may be present in the beverage. When a desired amount of niacin is contained in the coffee beverage by extraction from roasted coffee beans that are used as raw materials when the coffee beverage is produced, it is preferable that niacin or the like need not be added additionally. In that case, there is an advantage that a coffee beverage can be produced without using an additive or the like, or by suppressing the use thereof to a small amount.

  Whether or not niacin contained in coffee beverages is derived from roasted coffee beans (whether or not it is included as “coffee content” in coffee beverages) is a component that changes as roasting of coffee beans proceeds The content in the beverage can be estimated using the index. For example, since the trigonelline content and the chlorogenic acid content decrease as the roasting of coffee beans proceeds, the amount of niacin derived from coffee can be estimated based on the content of these substances. Further, niacin and / or niacinamide in a coffee beverage can be quantified by a conventional method by those skilled in the art, but can be quantified using, for example, HPLC.

  In the coffee beverage of the present invention, niacin is preferably 0.5 mg or more per 100 g of beverage, more preferably 0.8 mg or more, and even more preferably 1.0 mg or more.

  In the present invention, for example, a coffee beverage containing a predetermined concentration of niacin can be produced by setting roasting conditions for coffee beans and extraction conditions for roasted coffee beans. Specifically, for example, by roasting coffee beans at 180 to 300 ° C. for 1 to 60 minutes, preferably 10 to 40 minutes, trigonelin contained in the coffee beans is efficiently decomposed into niacin, which is preferable. At a temperature of 180 ° C. or lower, niacin is not sufficiently generated, and at a temperature higher than 300 ° C., carbonization of the coffee beans proceeds and the taste of the coffee beverage may be impaired. Under such conditions, roasted coffee beans have an L value measured by a color difference meter of 20 or less, preferably an L value of 18 or less, more preferably an L value of 16 or less. In the coffee beverage of the present invention, one kind of deep roasted roasted coffee beans containing niacin and having a high roasting degree may be used as a raw material. However, depending on the desired flavor of the coffee beverage, the taste, aroma, etc. A plurality of types of roasted coffee beans having different umami tastes, for example, coffee beans producing regions and roasting degrees may be blended.

  The inventors of the present invention have confirmed that niacinamide is produced in addition to niacin when roasting coffee beans under the above conditions. Since a coffee beverage containing niacin and niacinamide is considered to act additively and / or synergistically as a coenzyme in a redox reaction in a living body, one of the preferred embodiments of the coffee beverage of the present invention. One.

  Niacinamide is known as a bitter vitamin, and the bitter taste is noticeable when dissolved in water, such as in a coffee beverage. However, in the method for reducing the bitterness of a coffee beverage using the cocoa-derived extract of the present invention, the bitterness derived from niacinamide can also be reduced. Therefore, according to the coffee beverage of the present invention, the bitterness is suppressed and it is easy to drink. Yes, a functional drink with high physiological activity containing niacinamide can be produced. In addition, the upper limit of niacinamide is usually preferably about 3.0 mg per 100 g of beverage from the flavor point of view. When niacinamide exceeding 3.0 mg / 100 g is contained, the bitterness suppressing action by the cacao-derived extract may not be sufficiently exhibited.

  In the present invention, roasted coffee beans can be extracted by a conventional method to obtain a coffee extract, and a coffee beverage can be produced using the coffee extract. Usually, pulverized coffee beans are used for extraction, but the degree of pulverization is not particularly limited. For example, pulverized beans having various particle size distributions such as coarsely ground, medium ground, finely ground, and medium ground ground may be used. it can.

  Since niacin is water-soluble and is a heat-resistant component, from roasted coffee beans, high-temperature water of about 50 to 130 ° C. (preferably 60 to 100 ° C., more preferably 65 to 95 ° C.) is used. Extraction is preferable from the viewpoint of extraction efficiency. As the extraction device, any device such as a drip method, a siphon method, a boiling method, a jet method, a continuous method, or the like may be used. The drip type referred to here is also called a down-flow type extraction, and is an extraction method in which hot water is showered and flowed through a roasted and ground coffee bean layer and passed through the raw material. In drip extraction, the coffee beans are usually placed on a metal mesh. However, the coffee beans can be separated from the coffee bean layer by supporting the coffee bean layer, such as cloth or paper. If there is no particular limitation. It should be noted that the extraction device may be sealed and extraction may be performed by applying pressure. In the drip-type extraction, usually, coffee is extracted by adding 5 to 15 parts by weight, preferably 7 to 10 parts by weight of hot water to 1 part by weight of ground coffee beans. The extraction time varies depending on the type and size of the extraction device, but is usually 15 to 50 minutes, preferably about 20 to 40 minutes.

  The extraction may be performed in air, but may be performed in an inert gas in consideration of the fact that the aroma component of coffee is easily oxidized. Alternatively, the entire industrial extraction apparatus may be purged with an inert gas, or a method may be used in which the entire apparatus is once depressurized to remove oxygen and then brought to atmospheric pressure with an inert gas.

  As a coffee component of the coffee beverage of the present invention, one type of coffee extract may be used alone, or a coffee bean extract (including concentrated solution) or instant coffee with different raw materials and extraction methods depending on the desired flavor. It is also possible to use a mixture of a plurality of types (coffee powders in powder form).

(Chlorogenic acid)
The coffee beverage of the present invention may contain chlorogenic acids. In the present invention, when referring to the content of chlorogenic acids in the coffee beverage, the monocaffeoylquinic acid component (3-caffeoylquinic acid, 4-caffeoyl oil) Quinic acid, 5-caffeoylquinic acid), ferulquinic acid component (3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid) and dicaffeoylquinic acid component (3,4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid).

  Chlorogenic acids have a unique bitter taste and greatly influence the original flavor formation of coffee. Therefore, if chlorogenic acid is completely removed from the coffee content, the original flavor of the coffee will be impaired. Therefore, the content of chlorogenic acids in the coffee beverage of the present invention is preferably 100 mg or less, more preferably 80 mg or less, and even more preferably 60 mg or less per 100 g of beverage. Although the lower limit of chlorogenic acids is suitably selected according to the desired flavor of the coffee beverage, it is preferably 10 mg or more, more preferably 20 mg or more, further preferably about 30 mg or more per 100 g of beverage. If the chlorogenic acid content exceeds 100 mg per 100 g of beverage, the bitter taste of chlorogenic acids may be too strong and may not be suitable as a beverage from the viewpoint of flavor. The content of chlorogenic acids in the coffee beverage can be appropriately measured by those skilled in the art using, for example, HPLC.

  In addition, the coffee beverage of the present invention may contain a trigonelline that is a precursor such as niacin, but if the bitterness or bitterness of trigonelin is too strong, it has a negative effect from the viewpoint of bitterness suppression in the coffee beverage of the present invention. Therefore, it is preferable that the amount is not more than a predetermined amount. Therefore, the trigonelline content in the coffee beverage of the present invention is preferably 20 mg or less per 100 g of beverage, more preferably 15 mg or less, and an embodiment that does not contain trigonelin (or a detection limit or less). Note that the content of trigonelline in the coffee beverage can be appropriately measured by those skilled in the art using, for example, HPLC.

  In the present invention, a predetermined concentration of potassium may be contained, whereby the bitterness of the coffee beverage can be suppressed and the drinkability can be enhanced. Potassium can be added, for example, as a potassium salt. With regard to potassium in coffee beverages in the present invention, when the concentration or content is indicated, except for special cases, regardless of the form in which potassium is added or present, a value converted or measured as potassium Say. In a preferred embodiment of the present invention, potassium can be blended so as to be 90 mg or more per 100 g of coffee beverage, preferably 100 mg or more, more preferably 120 mg or more, and 250 mg or less, for example, 200 mg or less. . More specifically, it can mix | blend so that it may become 120-250 mg, Preferably it is 130-250 mg, More preferably, it is 140-250 mg, Most preferably, it is 150-250 mg.

  Potassium can be adjusted to a predetermined concentration with potassium extracted from roasted coffee beans, potassium contained in sweeteners, milk ingredients, pH adjusters, etc. that are usually blended in coffee beverages. From the viewpoint of easiness, it is preferable to add a potassium salt. Examples of potassium salts include potassium carbonate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tripotassium phosphate, potassium hydroxide, potassium lactate, potassium tartrate, potassium succinate, and potassium malate. From the viewpoint, it is particularly preferable to use potassium carbonate and / or potassium hydroxide. When adjusting potassium so that it may become a predetermined density | concentration using potassium carbonate, although it depends on the kind and quantity of the other component mix | blended with the roasted coffee beans and coffee drink to be used, normally the compounding quantity of potassium carbonate is 0.00. It is about 05 to 0.20% by weight, preferably about 0.10 to 0.18% by weight. If it exceeds 0.20% by weight, the bitter taste of potassium may affect the taste of the coffee beverage itself. The potassium content in the coffee beverage can be appropriately measured by those skilled in the art using, for example, an ICP emission spectroscopic analyzer.

  The coffee beverage of the present invention preferably further contains a predetermined concentration of milk protein. By blending milk protein, the bitterness suppressing effect of potassium can be increased. The milk protein is one or more selected from milk, whole milk powder, skim milk powder, partially skimmed milk powder, concentrated milk, cream and the like, and the milk protein mass relative to the whole beverage is 0.3 to 0.6 weight. %, Preferably 0.4 to 0.5% by weight.

  In the coffee beverage of the present invention, in addition to the above-mentioned components, components usually blended in the coffee beverage, such as sugars (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, etc.), oligosaccharides, and sugar alcohols Sweeteners such as natural sugars, or high-intensity sweeteners such as natural non-sugar sweeteners (stevia extract, licorice extract, etc.) and synthetic non-sugar sweeteners (sucralose, acesulfame K, etc.) Sweeteners, pH adjusters such as sodium bicarbonate, sodium carbonate, potassium carbonate and sodium hydroxide, various emulsifiers / stabilizers for the purpose of suppressing the generation of precipitates and aggregates, flavors and the like can be blended.

  In the coffee beverage of the present invention, the coffee solid content is preferably 1.3% by weight or more based on the total weight of the beverage, more preferably 1.5% by weight or more, and further preferably 1.8% by weight or more. Here, the coffee solid content represents a soluble solid content derived from coffee beans, and among the soluble solid content that can be contained in the coffee beverage, a component not derived from coffee beans such as a sweetening component, a milk component, a pH adjuster, and a fragrance. The coffee solid content in the coffee extract is obtained by measuring Brix (%) using a saccharimeter. In a preferred embodiment of the coffee beverage of the present invention, the coffee solid content can be 1.8 to 2.2% by weight based on the total weight of the beverage.

  Furthermore, the coffee beverage according to the present invention preferably has a pH of about 4-8. This is because when the pH of the coffee beverage is low, the bitterness and taste of the back mouth due to the heated odor and taste accompanying retort sterilization may become significant. The pH of the coffee beverage of the present invention is more preferably pH 5.4 to 8.0, and further preferably about pH 5.4 to 7.5.

(vegetable oil)
The coffee beverage of the present invention may contain a vegetable oil. Examples of vegetable oils include rapeseed oil, rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, and coconut oil. And the like, vegetable oils and fats thereof, hydrogenated oils thereof, and transesterified oils of a mixture of one or more thereof. Among these vegetable oils and fats, coconut oil and palm kernel oil are particularly preferable because the effects of the present invention become more remarkable. A more preferred vegetable oil is coconut oil.

  Vegetable fats and oils have a fat content in beverages based on the nutrition labeling standard of the nutritional improvement method (Lases Gottlieb method), that is, the total of the lipid content derived from coffee fats, milk lipids, and vegetable fats and oils per 100 g of beverage. It mix | blends so that it may become 4-3.0g. The amount of lipid per 100 g of beverage is more preferably 0.5 to 2.5 g, and further preferably 0.5 to 2.0 g. Usually, the compounding quantity of vegetable oil is 0.5-2.5g per 100 mL of coffee drinks, Preferably it is about 0.5-2.0g.

  In general, coffee raw materials are weakly acidic, but in order to maintain the stability of milk components, in a milk-filled coffee beverage packed in a container, a pH adjuster is usually added, and the pH is about 5.5 to 7.0. The pH is preferably adjusted so that it is in a neutral range of pH 6.0 to 7.0. However, at the stage of pH adjustment, there is a problem that the flavor (for example, faint acidity) and taste inherent to the coffee raw material are lost. However, the milk coffee beverage with reduced coffee lipid according to the present invention has a sufficient coffee taste even when the pH is about 5.5 to 7.0, preferably in the neutral region of pH 6.0 to 7.0. In addition, the richness of the milk component is enhanced, so that coffee and milk complement each other's goodness, and the coffee beverage can be enjoyed with a wide and sharp taste. Here, the pH adjuster used is not limited as long as it is an alkaline substance when dissolved in water. Specifically, sodium bicarbonate (sodium hydrogen carbonate), sodium carbonate, potassium carbonate, sodium hydroxide, water Examples include potassium oxide, trisodium phosphate, and tripotassium phosphate.

  The coffee beverage of the present invention is a beverage in which coffee and milk complement each other's goodness, and in particular, the preference (drinkability; the nature of the beverage) that maintains (holds) the fragrance of delicate coffee. If a drink is still delicious after a certain amount of drink, it can be said that the drink is drinkable, which is sometimes expressed as “whether or not you want to drink.”) is there. More specifically, it is generally known that the aroma of coffee is very delicate and unstable, and the aroma and flavor immediately after extraction change over time and cannot be held for a long time. Yes. In the case of container-packed beverages that are pasteurized, coffee that has lost its coffee aroma, flavor, and denaturation, but has reduced coffee lipids and the ratio of carweol and caffe stall in the lipids has been adjusted to a specific range. The beverage effectively maintains (holds) the unstable coffee scent.

(Malt extract)
The insoluble coffee powder-containing coffee beverage of the present invention may contain a non-fermented malt extract. Here, in the present specification, “non-fermented malt extract” refers to an extract obtained by extracting non-fermented malt with warm water or the like, and this extract is not fermented. That is, the coffee beverage of the present invention is different from beer and beer flavored beverages that use fermented malt extracts and is a non-alcoholic coffee beverage.

  By germinating wheat, enzymes such as α-amylase, which decomposes starch into dextrin, and β-amylase, which hydrolyzes the linear glucose of amylose and dextrin to produce maltose are produced. Then, in the step of roasting the germinated malt raw material, saccharification occurs due to the action of the enzyme, and a malt extract having a sweetness, richness and umami unique to malt can be obtained. The production of the malt is carried out by a selection / granulation process, an immersion process and a germination process. For malt, when the raw wheat absorbs water, first the root buds extend to the outside of the grain, and at the same time the leaf buds extend in the tip direction along the inside of the shell skin on the back side of the grain, but do not extend from the shell skin at the tip to the outside. Use the one that has stopped germination. As raw material barley, barley such as Nijo barley and Rojo barley can be used, and Nijo barley is particularly preferably used from the viewpoint of flavor. In addition, germination has many germination methods such as Kasten germination method, Wanderhaufen germination method, Flexibox germination method, Tower germination method, Tromel germination method, etc. Any method may be used.

  As the malt extract of the present invention, a malt extract obtained by roasting and saccharification and then extraction with warm water is preferably used. The roasting temperature of the malt may be set as appropriate, but is usually about heating temperature: 150 to 240 ° C. (preferably 170 to 220 ° C.) and heating time: about 5 to 60 minutes (preferably 10 to 45 minutes). Malt saccharification may be performed by degrading starch by the action of an enzyme contained in the malt, and saccharification enzymes such as α-amylase and glucoamylase may be added.

  For the extraction of malt, a known method such as stirring extraction or column extraction can be employed. The conditions are: temperature: 80 to 97 ° C. (preferably 85 to 97 ° C.), extraction time: 5 to 45 minutes (preferably 10 to 30 minutes), and 3 to 30 parts by weight (1 part by weight of malt ( Extraction is preferably carried out with hot water at a ratio of 5 to 20 parts by weight. The malt may be pulverized before saccharification or extraction.

  The beverage according to the present invention can contain a malt extract to suppress a decrease or change in preferred roasted incense derived from insoluble coffee powder even when stored for a long period of time, and maintain the flavor immediately after production. is there. The blending amount (B) of the malt extract is the content mass ratio of the component (A) and the component (B) [(B ) / (A)] is preferably 0.005 to 5, more preferably 0.01 to 2.

(Diterpene compound)
In one embodiment, the coffee beverage of the present invention is a beverage with reduced flavor and aroma peculiar to Robusta, and the coffee beverage in which Robusta is the main component of the coffee is an embodiment of a preferred beverage of the present invention. . The main component of the Robusta species is the coffee content of 50% by weight or more (preferably 60% by weight or more, more preferably 70% by weight or more) of the total solid content of the insoluble coffee powder and the soluble solid content of the coffee extract. More preferably, it means that 80% by weight, particularly preferably 90% by weight or more) is derived from Robusta species.

  Further, when preparing a coffee blending solution, the insoluble coffee powder and the coffee extract may be blended so that the concentration of the diterpene compound in the blending solution is 0.4 mg / kg or more and 6.5 mg / kg or less. is important. The preferred upper limit is 5.5 mg / kg or less, more preferably 5.0 mg / kg or less, further preferably 4.5 mg / kg or less, particularly preferably 4.0 mg / kg or less, and the preferred lower limit is 0. The concentration is 0.5 mg / kg or more, preferably 0.7 mg / kg or more, more preferably 1.0 mg / kg or more, more preferably 1.2 mg / kg or more, and further preferably 1.5 mg / kg or more. Here, the “diterpene compound” used in the present specification is an ester bond of palmitic acid to carhweol and cafestol, which are measured by the method described in the examples described later, (A) This refers to the total amount [(A) + (B)] of carweol palmitate (abbreviation: KwO-pal) and (B) palmitate café stall (abbreviation: CfO-pal).

  The concentration adjustment of the diterpene compound in the coffee preparation liquid can be performed by measuring the diterpene compound concentration in the insoluble coffee powder and the coffee extract, respectively, and blending a specific ratio by calculation. In addition, the diterpene compound can be reduced by treating the coffee extract (in the case of powder, dissolved in water) with an adsorbent. Examples of the adsorbent include porous filter media such as filter cartridges using paper filters, flannel (cotton) filters, diatomaceous earth, and polypropylene nonwoven fabrics. Alternatively, the diterpene compound may be reduced by separating the oil, the extract, and the soot into three phases using three-phase centrifugation and removing an appropriate amount of the oil.

  In the coffee beverage of the present invention, the ratio [(A) / (B)] of (A) carmitol palmitate and (B) palmitate café stall is 0.50 or less, preferably 0.40 or less. More preferably, the adjustment is made to be 0.30 or less. The lower limit of (A) / (B) is about 0.01 or more, preferably about 0.03 or more, more preferably about 0.05 or more. By blending insoluble coffee powder and adjusting it to be in the above range, the lob odor can be further reduced.

(Sugar)
In one embodiment, the container-packed coffee beverage of the present invention is obtained by blending sugar. As sugars to be blended, sucrose, glucose, fructose, xylose, fructose glucose solution and the like can be used.

  In one embodiment, the coffee beverage of the present invention comprises a concentration of a saccharide comprising a monosaccharide and a disaccharide in a coffee beverage and a concentration ratio of the monosaccharide and the disaccharide [(monosaccharide) / (monosaccharide + disaccharide). )] Within a specific range. Here, the monosaccharide is a carbohydrate represented by the general formula C6 (H 2 O) 6, but “monosaccharide” as used herein refers to glucose (glucose) and fructose (fructose). The disaccharide is a carbohydrate represented by the general formula C12 (H2O) 11. In the present specification, the “disaccharide” refers to sucrose (sucrose), maltose (malt sugar), lactose (lactose). Indicates.

  In the coffee beverage of the present invention, the concentration ratio of monosaccharide to disaccharide [(monosaccharide) / (monosaccharide + disaccharide)] is 0.025 to 1.0. It becomes possible to enhance the light top aroma unique to coffee. In particular, glucose is blended as a monosaccharide, and glucose / (monosaccharide + disaccharide) is 0.025 to 1.0, preferably 0.04 to 1.0, more preferably 0.5 to 1.0, Preferably, the coffee beverage contained so as to have a content of 0.1 to 0.9, particularly preferably 0.1 to 0.8 has a strong roasted fragrance and continues to spread in the mouth. It becomes a drink that you can enjoy.

  In general, sucrose having a small sweetness-dependent temperature dependency is used as a saccharide to be blended in a coffee drink (Journal of Biotechnology, Vol. 89, No. 8, Japan Biotechnology Society, 486-490, 2011). (Issued August 25). Glucose, which is one of the preferred embodiments of the present invention, lowers the pH during retort heat sterilization and high-temperature storage, so it is usually used for coffee beverages produced through heat sterilization such as canned coffee. (Revised new edition, Soft Drinks, Korin Co., Ltd., pp. 421-435, issued on December 25, 1989). In the present invention, it is a container-packed coffee drink manufactured by severe heat sterilization such as retort sterilization by blending glucose that is not normally used at a specific concentration, but has a strong roasted feeling on the top and aftertaste The beverage has an excellent roasting fragrance unique to roasted coffee. Here, the top scent (also referred to as top note) is one of the scents relatively classified into three parts according to volatility, and is generally a beverage composed of a low-boiling volatile substance. A fragrance ingredient that determines the first impression of Here, the scent that can be felt from the nose before drinking and the scent that can be felt from the nostril as soon as it is put in the mouth is called the top scent. In addition, the aftertaste (also referred to as the last scent, also referred to as the last note) is related to the depth and taste of the scent, and is generally a component composed of a substance having a low volatility and a relatively high boiling point. A scent that is felt as a taste in the aftertaste when drinking.

  Moreover, in the coffee drink of this invention, the density | concentration (henceforth saccharide density | concentration) of the saccharide | sugar which combined the monosaccharide and the disaccharide becomes 0.1 to 10 weight%, Preferably it becomes 0.5 to 6.0 weight%. So as to contain. By blending saccharides in this concentration range, the balance between taste and fragrance is maintained even after drinking for a long period of time at room temperature or with temperature changes after opening, bitter taste, astringency, It becomes a beverage having a refreshing taste with little taste and the like.

(lactose)
In one aspect, the coffee beverage of the present invention may contain lactose or milk containing lactose in the coffee. The lactose content (a) in the beverage is about 0.2 to 0.9 g / 100 g, preferably about 0.3 to 0.8 g / 100 g. In beverages with lactose less than 0.2 g / 100 g, the presence of off-flavor is not very problematic. Moreover, in the drink in which lactose exceeds 0.9 g / 100g, even if it has the means of this invention, an improvement effect may not be acquired.

  The coffee beverage of the present invention is one in which a change in flavor associated with the thermal decomposition of lactose is suppressed, and exhibits the maximum effect when made into a coffee beverage containing milk. A coffee drink with milk is a preferred embodiment of the present invention. As used herein, “a coffee drink with milk” refers to a coffee drink obtained by blending milk into the above coffee. As used herein, the term “milk component” refers to a component added to give a beverage a milk flavor or a milky feeling, and mainly refers to milk, milk and dairy products defined in the Ministerial Ordinance such as milk. For example, raw milk, cow milk, special milk, skim milk, processed milk, milk beverages, etc. are mentioned, and as dairy products, cream, concentrated whey, concentrated milk, skim concentrated milk, sugar-free condensed milk, sweetened skim condensed milk, whole powdered milk, Non-fat dry milk, cream powder, whey powder, butter milk powder, adjusted milk powder and the like can be mentioned. Of these milk and dairy products, the heat-treated milk, such as heat-treated concentrated milk, heat-treated defatted concentrated milk, condensed milk obtained from these, and other powdered milk (whole powdered milk, skimmed milk powder, cream powder) , Whey powder, buttermilk powder, adjusted powdered milk, decalcified powdered milk, etc.) often have a heated odor called cooked flavor on these materials themselves. The cooked flavor of the milk itself is expected to worsen the flavor of the coffee beverage additively or synergistically with the off-flavor caused by the decomposition of lactose by retort heating. In addition, coffee beverages that contain glucose at a specific ratio also reduce cooked flavors derived from raw materials. Therefore, in the coffee beverage of the present invention, heat-treated milk can also be suitably used.

  The milk content in the milk-containing beverage of the present invention is such that the milk solid content is less than 3.0% by weight from the viewpoint of obtaining the stability of the beverage and the remarkable effects of the present invention. Here, milk solid content means the total amount of non-fat milk solid content and milk fat content, and after drying the milk using a general drying method (freeze drying, evaporation to dryness, etc.) to remove water It means the dried product. Especially, it is preferable to set it as 0.2 weight% or more and less than 3.0 weight% in conversion of non-fat milk solid content, It is more preferable to set it as 0.4 weight% or more and less than 3.0 weight%, 0.8 weight% % Or more and less than 3.0% by weight is more preferable.

  As a method for suppressing the deterioration odor during storage of a milk-containing beverage and enhancing the richness and the feeling of milk, a method of adding a calcium salt in the step of producing a milk-containing beverage is known (Japanese Patent Laid-Open No. 08-023878) ). However, in a lactose-containing coffee beverage containing a specific amount of glucose according to the present invention, it has been found that if the amount of calcium in the beverage is large, the effect of glucose is inhibited and the flavor is worsened. The calcium content in the coffee beverage of the present invention is 26 mg / 100 g or less, preferably 20 mg / 100 g or less, more preferably 16 mg / 100 g or less, still more preferably 15 mg / 100 g or less, particularly preferably 14 mg / 100 g or less. The calcium content in the beverage can be achieved by using milk that has been processed to reduce calcium. The method for decalcification is not particularly limited, and a known method such as a precipitation method by maintaining the temperature can be employed.

  Since the effect of the present invention is effective not only for heat denaturation of lactose but also for changes in flavor associated with heat and storage of milk fat, a coffee beverage containing milk fat is one of the preferred embodiments of the present invention. One. However, in order to ensure the effect of the present invention, it is important that the milk solid content in the beverage as milk is less than 3.0% by weight even when milk fat is contained.

(Glucose)
In one embodiment, the lactose-containing beverage of the present invention is characterized by blending a specific amount of glucose. For glucose, the concentration ratio [(b) / (a)] of the glucose content (b) in the beverage and the lactose content (a) in the beverage is 0.2 or more, preferably 0.5 or more, more preferably 1 0.0 or more, more preferably 1.5 or more, and particularly preferably 1.7 or more. The upper limit of (b) / (a) is 15 or less, preferably 12 or less, more preferably 10 or less, still more preferably 7.5 or less, and particularly preferably 6 or less.

  In the present invention, by adding glucose, which is known as a heat-denatured component, at a certain ratio in order to suppress the flavor denaturation due to heat, in a coffee beverage containing milk, the flavor is obtained by high-temperature sterilization and / or storage in a warmed state. However, if the glucose content (b) is too high, a change in flavor due to a decrease in pH due to thermal denaturation of glucose itself increases, impairing the effects of the present invention. Sometimes. Therefore, the glucose content is preferably 0.1 to 10% in the beverage, preferably 0.5 to 7.0%.

  As described above, the coffee beverage of the present invention contains lactose and glucose in one embodiment, but other saccharides (sucrose, isomerized sugar, fructose, maltose, oligosaccharide, etc.) may be added as desired. . However, since isomerized sugar, fructose, and maltose may inhibit the effect of the glucose of the present invention, when blended, the glucose content in the beverage (b) is 0.8 or less, preferably The amount is preferably 0.5 or less. As described in Examples described later, the effects of the present invention are remarkably exhibited when the saccharide concentration in the beverage is in the range of 1.0 to 10.0 g / 100 g. Here, the saccharide concentration in the beverage refers to the total amount of glucose, lactose, sucrose, fructose and maltose present in the beverage.

(Other)
In the packaged beverage of the present invention, in addition to the above components, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, Additives such as seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters and quality stabilizers may be used alone or in combination.

Containerized beverage The beverage of the present invention is suitably provided as a containerized beverage. A container-packed drink here means the drink accommodated in containers, such as a PET container, a can, a bottle, a paper container, and means what can be drunk without dilution. A container-packed beverage is usually produced by heat-sterilizing the preparation liquid obtained in the preparation step and then filling the container. The heat sterilization process may be performed as defined in the Food Sanitation Law. For example, in the case of canned beverages, it is hot-packed and then filled and retort sterilized (for example, appropriately under pressure (1.2 mmHg, etc.), 121 ° C. In the case of a plastic bottle beverage, UHT sterilization (the preparation solution is held at 120 to 150 ° C. for 1 second to several tens of seconds) may be performed.

  In a preferred embodiment, the beverage of the present invention is a beverage that maintains the coffee flavor immediately after production even after long-term storage at room temperature. In order to preserve at room temperature for a long time, heat sterilization is performed at the time of beverage production. Here, in a preferred embodiment of the present invention, the coffee beverage is pasteurized at high temperature. In the present specification, the pasteurization is a method of filling a storage container sterilized under aseptic conditions after being sterilized at a high temperature for a short time. (UHT sterilization method), a retort sterilization method for performing a retort treatment after filling the preparation liquid in a storage container such as a can. The conditions for the high temperature sterilization may be appropriately selected according to the characteristics of the preparation solution of the milk-containing beverage and the storage container to be used, but in the case of the UHT sterilization method, usually at 120 to 150 ° C. for about 1 to 120 seconds, preferably 130. It is the conditions for about 30 to 120 seconds at ˜145 ° C., and in the case of the retort sterilization method, it is usually about 10 to 30 minutes at 110 to 130 ° C., preferably about 10 to 20 minutes at 120 to 125 ° C.

  In addition, as a container filled with the coffee beverage of the present invention, any commonly used container such as a metal container such as an aluminum can or a steel can, a resin container such as a PET bottle, a glass bottle or a paper container can be used. . Since the container-packed beverage of the present invention produced in this way can also suppress changes in flavor, color, precipitation, etc. during storage, in one embodiment a transparent container (eg, PET bottle, glass bottle) is used as the filling container. May be used. Moreover, in this invention, it is good also as an aspect which performs aseptic filling at low temperature.

Method for producing a packaged beverage In one embodiment, the present invention can also be understood as a method for producing a packaged beverage. The beverage of the present invention is produced through a preparation process in which proanthocyanidins and caffeine are blended into the extract to prepare a preparation liquid, and other appropriate sterilization processes and container filling processes. However, the manufacturing process is merely an example. When the beverage of the present invention is a coffee beverage, as described above, a step of obtaining a coffee extract, a step of removing an extraction residue from the coffee extract, and the like may be performed, but the order of each step may be changed. It is possible, and it is also possible to insert another process between each process.

  The container-packed beverage of the present invention is not only drinkable directly from the container, but can also be used for drinking by pouring a bulk container such as a back-in box or a portion filled with a portion container into another container at the time of drinking. Moreover, it can also be diluted when using a concentrate for drinking. In that case, it is needless to say that the effects of the present invention can be obtained if the concentration of various components used for drinking is within the concentration range of the present invention. Therefore, these beverages are also an aspect of the present invention.

  In another embodiment, the present invention can also be understood as a method for suppressing the bitter taste of a proanthocyanidin-containing beverage. In this case, the present invention includes a step of blending caffeine and proanthocyanidins.

  Hereinafter, although an experiment example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. Unless otherwise specified in the present specification, the concentration and the like are based on weight, and the numerical range is described as including the end points.

Production Example 1 Instant coffee was used as a coffee ingredient for proanthocyanidins . Appropriate amount of warm water is added to instant coffee to make a coffee liquid (coffee solids: 1.3% by weight), and Awabreak G109 (manufactured by Taiyo Kagaku) as an emulsifier (antifoaming agent) is added to the whole beverage by 0.008%. % Was added. Furthermore, after adding proanthocyanidin to 1 to 400 mg / L in terms of procyanidin B1, 0.03% by weight of sodium hydroxide (NaOH) is added to adjust the pH to 6.0, and the container is filled. To obtain a containerized coffee drink. The produced coffee beverage had about 50 mg of caffeine and about 70 mg of potassium per 100 g of beverage.

  About the obtained coffee drink, the flavor, external appearance, and property were sensory-evaluated. The appearance and properties were evaluated by visual observation, and the flavor was mainly evaluated from the viewpoint of the fresh taste of proanthocyanidins. Specifically, the evaluation was made on a five-point scale, with 1 point indicating a very strong odor due to proanthocyanidins and 5 points indicating no odor at all.

  The results are shown in Table 1. It was found that when the amount of proanthocyanidins per liter of coffee beverage was 1 to 250 mg / L (converted to PB1), the raw odor was effectively suppressed. From the viewpoint of obtaining a blood flow improving effect based on proanthocyanidins, it is preferable to add 2 mg / L or more of proanthocyanidins. Moreover, it turned out that it is preferable to make the compounding quantity of a proanthocyanidin into 300 mg / L or less from a viewpoint of ease of drinking or manufacturing cost, and to be 40 mg / L or less.

Production Example 2 Proanthocyanidin-containing coffee beverage (with cacao-derived extract)
A container-packed coffee beverage was produced in the same manner as in Sample 3 of Production Example 1, but the cocoa extract (Meiji cocoa extract, theobromine content: cocoa extract 100 g so as to be 0.01 to 0.1% by weight per coffee beverage. About 10 mg). The components of the coffee beverage were measured and found to be 63 mg caffeine, 1.0 mg niacin, and 0.02 mg theobromine per 100 g beverage (niacin content / caffeine content: 0.016).

  Evaluation of the coffee beverage was carried out in the same manner as in Production Example 1. The results are shown in Table 2, but the beverage of Production Example 2 was easier to drink than the beverage of Production Example 1.

Production Example 3 Proanthocyanidin-containing coffee drink (finely ground coffee beans)
A container-packed coffee beverage was produced in the same manner as Sample 3 in Production Example 1, and a roasted coffee bean powder having an average particle diameter (median diameter) of 104.9 μm (D10; 27.40 μm, D90; 282 μm) was further obtained. A quarter amount of instant coffee was added per coffee drink. When the components of the beverage were measured, it was 70 mg of caffeine and 110 mg of potassium per 100 g of beverage.

  Next, the coffee beverage was evaluated in the same manner as in Production Example 1. The results are shown in Table 3. The beverage of Production Example 3 was easier to drink than the beverage of Production Example 1.

Production Example 4 Proanthocyanidin-containing coffee drink (milk)
A container-packed coffee beverage was produced in the same manner as Sample 3 in Production Example 1, but the final concentration was 14% by mass of milk, 6% by mass of sugar, 0.04% by mass of an emulsifier (sucrose sugar ester), and 0.08% by weight of sodium bicarbonate. After adding each component so that it might become%, the total amount was 190g and it filled with the steel container (bottle can type). After filling, sterilization was performed at 120 to 125 ° C. for about 25 minutes to produce a coffee drink containing container-packed milk. When the components of this beverage were measured, 40 mg of caffeine and 80 mg of potassium per 100 g of beverage, the fat content per kg of beverage was 500 mg, the amount of carweol palmitate was 5.63 mg, and the amount of caffeol palmitate was 2.80 mg. Met. The pH of the coffee drink was 6.3.

  The results of evaluating the coffee beverage in the same manner as in Production Example 1 are shown in Table 4, but the beverage of Production Example 4 was easier to drink than the beverage of Production Example 1.

Claims (10)

  A packaged beverage containing proanthocyanidins 1 to 250 mg / L (in terms of procyanidin B1) and caffeine.   The container-packed drink of Claim 1 containing a coffee bean extract.   The container-packed drink of Claim 1 or 2 which mix | blended the cacao origin extract.   The container-packed drink in any one of Claims 1-3 containing the insoluble coffee powder which pulverized roasted coffee beans.   The container-packed drink of Claim 4 whose average particle diameter of insoluble coffee powder is 50-300 micrometers.   The drink in any one of Claims 1-5 containing an emulsifier and sodium hydroxide.   The beverage according to any one of claims 1 to 6, comprising niacin in an amount such that the weight ratio of niacin / caffeine is 0.005 or more.   The beverage according to claim 1, comprising 0.003 mg or more of theobromine per 100 g of beverage.   The drink in any one of Claims 1-8 containing milk fat and / or vegetable fats and oils.   The beverage according to claim 9, wherein the fat / oil content per kg of the beverage is 400 to 1000 mg, and the total amount of palmitic acid carweol and palmitic acid caffe stall is 6.0 to 20 mg per kg of the beverage.