JP2018153100A - Container-packed concentrated coffee drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a concentrated coffee drink that makes, when diluted with any kind of milk, a coffee drink having a body taste that cannot be achieved if not being milk coffee, the body taste being brought forth by a body derived from coffee and a rich taste derived from milk fat.SOLUTION: A concentrated coffee drink of this invention can be obtained when a relation in a the concentrated coffee drink among a coffee solid content concentration, a caffeine concentration, and a chlorogenic acids concentration is within a predetermined range, the concentrated coffee drink being able to make a coffee drink with a body taste that cannot be achieved if not being milk coffee, the body taste being brought forth by a body derived from coffee and a rich taste derived from milk fat regardless of milk to dilute.SELECTED DRAWING: None

Description

  The present invention relates to a containerized concentrated coffee beverage. More specifically, the present invention relates to a container-packed concentrated coffee beverage that is appropriately diluted with milk or the like for consumption by a consumer, and a method for producing the same.

  Among coffee beverages, milk coffee beverages have been loved for many years as beverages that can taste both the original taste of coffee and the mild taste of milk. However, in so-called RTD (Ready to Drink) type bottled coffee beverages that are sold in a ready-to-drink state, the milk components change due to the heat sterilization process during production and long-term storage after production. There was a problem that the flavor of the coffee beverage was impaired. Therefore, there is an increasing demand for concentrated coffee beverages that consumers can make by appropriately diluting with milk at the time of drinking in order to easily realize a fresh flavor like a coffee shop at home. However, since the concentrated coffee drink is diluted with the milk selected by the consumer and consumed, the flavor of the coffee may vary depending on the type of milk selected. Conventional concentrated coffee beverages are mostly designed with the content of normal milk as the milk for dilution, so when consumers dilute with, for example, low-fat milk, milk is compared to milk. Since the fat content is low, there is a problem that the body feeling unique to milk coffee, which should be produced by combining the richness of coffee and the richness of milk fat, is weak.

  In a concentrated coffee beverage that is diluted and used for a beverage, an effective means for imparting a rich aroma and taste peculiar to coffee is to use a coffee concentrate having a high coffee solids concentration as a raw material. For example, Patent Document 1 discloses a method for producing a coffee concentrate composition prepared by mixing a first dilution coffee composition and a second dilution coffee composition. Patent Document 2 discloses a method for producing a coffee concentrate composition, which includes a multistage extraction process and an activated carbon treatment process. Furthermore, Patent Document 3 discloses a coffee concentrated composition containing a high concentration of chlorogenic acids.

JP 2017-6016 A JP 2017-6015 A JP 2012-095647 A

However, these are for the purpose of enhancing the coffee flavor, and the richness derived from milk fat when diluted with milk is not considered.
The present invention provides a concentrated coffee beverage that, when diluted with milk, has a body feeling unique to milk coffee produced by the richness of coffee and the richness of milk fat regardless of the type of milk to be diluted. That is.

  As a result of intensive studies, the present inventors have found that when the relationship between the concentration of coffee solids, the concentration of caffeine, and the concentration of chlorogenic acids in a concentrated coffee beverage is within a certain range, it is derived from coffee regardless of the type of milk to be diluted. The present inventors have found that a concentrated coffee beverage having a body feeling unique to milk coffee produced by the richness and the fat derived from milk fat can be obtained.

That is, the present invention relates to the following, but is not limited thereto.
(1) The turbidity (absorbance at OD 680 nm) when the coffee solid content concentration was adjusted to 1.0% by weight was 0.3 to 1.7, and the caffeine concentration was divided by the coffee solid content concentration. Value (caffeine concentration / coffee solid content concentration) is 30 × 10 ⁻³ to 50 × 10 ⁻³ , and the value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solid content (caffeine concentration / coffee solid content concentration) Is a concentrated coffee beverage packed in a container having a coffee solid content of 5.0 to 10% by weight.
(2) The beverage according to (1), which is diluted 3 to 5 times with milk for drinking.
(3) The beverage according to (1) or (2), which is a sugar-free type.
(4) A method for producing a container-packed concentrated coffee beverage, wherein (A) the turbidity (absorbance at OD 680 nm) when the concentration of coffee solids is adjusted to 1.0% by weight is 0.3 to 1.7. The step of adjusting the concentration of coffee solids in the beverage, (B) The value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) is 5 × 10 ^−3. A step of adjusting the concentration of caffeine and coffee solids in the beverage so as to be ˜50 × 10 ⁻³ , (C) a value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids (caffeine concentration / coffee (Solid content concentration) is adjusted to be 0.02 to 0.05, (D) the coffee solid content is adjusted to be 5.0 to 10% by weight, and (E) is obtained. To fill the container with the beverage The method.

  According to the present invention, when diluted with milk, there is provided a concentrated coffee beverage that has a body feeling unique to milk coffee produced by the richness of coffee and the richness of milk fat regardless of the type of milk to be diluted. Provided.

1. Concentrated coffee drinks
1-1. Concentrated coffee beverage As used herein, the term “concentrated coffee beverage” refers to a beverage that uses coffee as a raw material, and is a container-packed coffee beverage that is appropriately diluted during drinking. In the present specification, the “concentrated coffee beverage” refers to a beverage having a higher coffee solid content concentration than a general coffee beverage that is drunk without dilution. Further, it is desirable that the concentrated coffee beverage be sold with “Coffee <for dilution>” indicated by the Japan Coffee Association.

  As used herein, “coffee content” refers to a solution containing a component derived from coffee beans. For example, a coffee extract, that is, roasted and ground coffee beans are extracted using water, hot water, or the like. Solution. 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 concentrated coffee beverage of the present invention has a body feeling when diluted with milk, regardless of the type of milk to be diluted. In particular, a normal concentrated coffee beverage loses its body feeling when diluted with low-fat milk, but the concentrated coffee beverage of the present invention also has a body feeling when diluted with low-fat milk. Here, the “body feeling” is the taste thickness, and is the flavor intensity of the beverage felt in the mouth when it is contained in the mouth. Since the concentrated coffee beverage of the present invention is diluted with milk, in the present invention, it refers to the body feeling unique to milk coffee that is felt when the richness of coffee and the richness of milk fat are combined, Specifically, both sweetness like milk and thickness like coffee are felt, which is different from the body feeling of black coffee.

  The cultivated tree species of coffee beans used in the concentrated coffee beverage of the present invention is not particularly limited, and examples include Arabica species, Robusta species, and Revelica species, but Robusta species are preferred. The name of the variety is not particularly limited, and examples include mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. One kind of coffee beans may be used, or a plurality of kinds may be blended. There are no particular restrictions on the roasting temperature and roasting environment for the roasting method of coffee beans, and a commonly used method can be adopted. Furthermore, there is no restriction | limiting about the extraction method from the roasted coffee bean, for example, using water and warm water (0-200 degreeC) from the pulverized material which grind | pulverized roasted coffee bean into coarse grinding, medium grinding, fine grinding etc. Extraction method. Extraction methods include drip, siphon, boiling, jet, and continuous methods. Moreover, you may use the concentrated extract which concentrated the extracted coffee solution. The coffee beverage of the present invention preferably uses a concentrated extract, and particularly preferably uses a heat-concentrated concentrated extract.

  The concentrated coffee beverage of the present invention is preferably drunk with milk as appropriate. Milk in this specification refers to milk and low-fat milk, non-fat milk, special milk, component-adjusted milk, processed milk classified according to “Ministerial Ordinance on Milk and Dairy Product Component Standards (Milan Ordinance)” Say milk drinks. Regardless of the type of milk used for dilution, the concentrated coffee beverage of the present invention is given a body feeling unique to milk coffee to diluted milk coffee.

  The dilution ratio when diluting the concentrated coffee beverage of the present invention with milk is not particularly limited, but the ratio of the volume of milk to be diluted to the volume of the concentrated coffee beverage (volume of diluted milk / volume of concentrated coffee beverage) is 1 to 1. 5, preferably 2 to 4, more preferably 3.

  Moreover, the concentrated coffee drink of this invention is a container stuffed coffee drink with which arbitrary containers were filled. The container filled with the concentrated coffee beverage of the present invention may be appropriately selected according to the sterilization method and storage method, and any of the commonly used containers such as aluminum cans, steel cans, PET bottles, glass bottles, paper containers, etc. are used. However, PET bottles are preferred from the viewpoint of ease of handling. Moreover, although the capacity | capacitance of a container is not specifically limited, 300-1000 mL is preferable, 350-900 mL is more preferable, 450-500 mL is especially preferable. When the concentrated coffee beverage of the present invention is packed in a container, either a hot pack filling method or an aseptic filling method can be used, but it is preferable to use a hot pack filling method. The hot pack filling method is generally a method in which a beverage heated to 60 ° C. or higher is sealed immediately after filling a container. The aseptic filling apparatus is generally an apparatus for filling and sealing a sterilized container with the contents sterilized at high temperature and short time in an aseptic environment.

The concentrated coffee beverage of the present invention is preferably heat sterilized from the viewpoint of long-term storage. Moreover, it is preferable that some heat processing is performed also from the point which provides more richness when diluted with milk. The heat sterilization method is not particularly limited. For example, heat sterilization can be performed in accordance with local regulations (food hygiene law in Japan). Specifically, after sterilizing at high temperature for a short time, filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method), filling the storage container such as a can with a prepared solution, and then performing retort processing The retort sterilization method to perform is mentioned. In the case of the UHT sterilization method, the conditions are usually about 120 to 150 ° C. for about 1 to 120 seconds, preferably about 130 to 145 ° C. for about 30 to 120 seconds. For about 10 minutes, preferably at 120 to 125 ° C. for about 10 to 20 minutes.
1-2. Coffee solid content “Coffee solid content” in the present invention refers to a solid content of a coffee extract (including a solution in which coffee extract or instant coffee is dissolved) as a raw material, a refractometer reading for sugar (Brix value) at 20 ° C. ) Is the mass (g) determined from Specifically, the refractometer reading for sugar (Brix value) of the coffee extract is measured using a refractometer for sugar (Atago RX-5000 etc.), and the amount of coffee extract (g ) To calculate the coffee solids (g). Moreover, the density | concentration of the coffee solid content in this invention means the density | concentration (weight%) with respect to a coffee drink of the coffee solid content (g) calculated | required above. In the concentrated coffee beverage of the present invention, the concentration of coffee solids is 5.0 to 10.0% by weight, preferably 6.0 to 9.0% by weight, more preferably 7.0 to 8.0% by weight. It is. Compared to the coffee solids concentration of general coffee beverages (about 1.0 to 1.5% by weight), the concentrated coffee beverages of the present invention have a high coffee solids concentration, so that they are particularly fragrant when diluted with milk. Strength of taste and taste increases.

As described above, coffee extract is usually used for measuring the concentration of coffee solids, but coffee beverages with known addition amounts of sugars and other components, addition amounts of sugars and other components For coffee beverages, the refractometer for sugar of coffee extract is subtracted from the refractometer for sugar of coffee beverages by subtracting the refractometer for sugars derived from known sugars and ingredients. The reading can be estimated and can be used to measure the coffee solids concentration.
1-3. Turbidity In this specification, turbidity means the light absorbency in OD680nm when the density | concentration of the coffee solid content of a concentrated coffee drink is adjusted to 1.0 weight%. Turbidity can be measured with an absorptiometer.

In the concentrated coffee beverage of the present invention, the turbidity when the coffee solids concentration is adjusted to 1.0% by weight is 0.3 or more, preferably 0.3 to 1.7, 0.35 It is more preferable that it is -1.1, it is still more preferable that it is 0.4-0.7, and it is especially preferable that it is 0.4-0.5. When the turbidity of the coffee beverage is lower than 0.3, the body feeling is present when diluted with milk, but the body feeling is not felt when diluted with low-fat milk. Moreover, when the turbidity of the concentrated coffee beverage is too high, the astringency of the coffee may stand out.
1-4. Caffeine The concentrated coffee beverage of the present invention has a value (caffeine concentration / coffee solid content concentration) obtained by dividing the concentration of caffeine in the concentrated coffee beverage by the concentration of coffee solids, which is 30 × 10 ⁻³ or more, preferably Is 30 × 10 ⁻³ to 50 × 10 ⁻³ , more preferably 32 × 10 ^{−3 to} 45 × 10 ⁻³ . By setting the caffeine concentration / coffee solid content concentration of the concentrated coffee beverage of the present invention in the above range, the body feeling of the coffee is maintained regardless of the type of milk diluted when diluted with milk. If the value obtained by dividing the concentration of caffeine in the coffee beverage by the concentration of coffee solids is less than 30 × 10 ⁻³ , there is a body feeling when diluted with milk, but when diluted with low fat milk , Body feeling is not felt. Moreover, when the value which remove | divided the density | concentration of caffeine in concentrated coffee drink by the density | concentration of coffee solid content is too large, there exists a possibility that the bitterness and taste of caffeine may be conspicuous in milk coffee after dilution.

The content of caffeine in the concentrated coffee beverage of the present invention is preferably 300 to 500 mg, more preferably 100 to 300 mg, still more preferably 150 to 300 mg, and particularly preferably 180 to 250 mg with respect to 100 g of beverage.
1-5. Chlorogenic acids The chlorogenic acids in the present invention are 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, 3,4- It refers to dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and the concentration of chlorogenic acids can be measured by high performance liquid chromatography (HPLC).

  In addition, the concentrated coffee beverage of the present invention has a value (caffeine concentration / coffee solid content concentration) obtained by dividing the concentration of chlorogenic acids in the concentrated coffee beverage by the concentration of coffee solid content of 0.02 to 0.05, Preferably it is 0.03-0.05. If the value obtained by dividing the concentration of chlorogenic acids in the coffee beverage by the concentration of coffee solids is less than 0.02, there is a body feeling when diluted with milk, but a body feeling when diluted with low-fat milk. I can't feel it. In addition, if the value obtained by dividing the concentration of chlorogenic acids in the concentrated coffee beverage by the concentration of coffee solids is greater than 0.05, the roasting fragrance is too strong and negative smoke like smoke appears. It becomes particularly noticeable when diluted with fat milk.

The content of chlorogenic acids in the concentrated coffee beverage of the present invention is preferably from 100 to 500 mg, more preferably from 100 to 300 mg, even more preferably from 150 to 300 mg, particularly preferably from 180 to 250 mg based on 100 g of beverage.
1-5. pH
The concentrated coffee beverage of the present invention preferably has a pH within a predetermined range. A general pH adjuster can be used to adjust the pH. Examples of such a pH adjuster include bases such as sodium hydroxide and potassium hydroxide, sodium bicarbonate, sodium carbonate, potassium bicarbonate, and carbonate. Sodium, potassium salts of organic acids such as potassium, disodium hydrogen phosphate, sodium citrate, potassium citrate, sodium acetate, potassium acetate, sodium L-ascorbate, and other pH adjusters usable in the Food Sanitation Act Or a sour agent is mentioned. It is also possible to adjust to a predetermined pH by mixing coffee extracts with different pHs.

In the present invention, the pH of the concentrated coffee beverage is preferably in the range of 4.0 to 7.0, more preferably in the range of 5.0 to 6.5, still more preferably in the range of 5.0 to 6.0. A range of 4 to 6.0 is even more preferred.
1-6. Other components In addition to the above components, sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, as long as the effects of the present invention are not impaired. Sugar, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharified product, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, sucralose, sulphin, etc. ) May be used, but it is preferred not to use sweeteners or to use acesulfame K or sucralose. Further, an antioxidant (such as sodium erythorbate), an emulsifier (sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester), a fragrance (such as coffee flavor), and the like can be appropriately blended. The beverage of the present invention preferably uses a fragrance.
2. Method for Producing Coffee Beverage One aspect of the present invention is a method for producing a concentrated coffee beverage. The production method has a turbidity (absorbance at OD 680 nm) of 0.3 to 1.7 when the concentration of coffee solids is adjusted to 1.0% by weight, and the concentration of caffeine is the concentration of coffee solids. The value (caffeine concentration / coffee solids concentration) divided by 5 is 5 × 10 ⁻³ to 50 × 10 ⁻³ , and the value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids (caffeine concentration / coffee solids) The concentration is not particularly limited as long as it can produce a coffee beverage having a concentration of 0.02 to 0.05 and a coffee solid content of 5.0 to 10% by weight. For example, in the method for producing a concentrated coffee beverage of the present invention, (A) the turbidity (absorbance at OD 680 nm) is 0.3 to 1.7 when the coffee solids concentration is adjusted to 1.0% by weight. And (B) a value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) of 5 × 10 ⁻³ to 50. A step of adjusting the concentration of caffeine and coffee solids in the beverage so as to be × 10 ⁻³ , (C) a value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids (caffeine concentration / coffee solids (Concentration) includes a step of adjusting to 0.02 to 0.05, and (D) a step of adjusting the concentration of coffee solids to 5.0 to 10% by weight. The method for producing a concentrated coffee beverage of the present invention may further include (E) a step of filling the obtained beverage into a container.

  Furthermore, the method for producing a concentrated coffee beverage of the present invention includes a step of mixing a plurality of coffee extracts that have undergone various concentration steps (freeze concentration, heat concentration, etc.) or a coffee extract that is not concentrated, or a step of blending alone. May be included. In this specification, the coffee extract refers to a liquid obtained by extracting coffee beans, and preferably refers to a solution obtained by extracting roasted and ground coffee beans using water or warm water. In the present specification, the coffee extract is a solution obtained by adjusting a coffee extract obtained by concentrating a coffee extract, a coffee extract not concentrating the coffee extract, or an instant coffee obtained by drying the coffee extract to an appropriate amount with water or hot water. Is also included. The coffee bean varieties and production areas, roasting degree, extraction method, and the like are as described above for the coffee beverage.

Moreover, in the manufacturing method of the concentrated coffee drink of this invention, the mixing ratio of the coffee extract which passed through various concentration processes, and the coffee extract which is not concentrated is turbidity (when the density | concentration of coffee solid content is adjusted to 1.0 weight% ( (Absorbance at OD 680 nm) is 0.3 to 1.7, and the value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) is 5 × 10 ⁻³ to 50 × 10 ^-3 , a value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids (caffeine concentration / coffee solids concentration) is 0.02-0.05, and the concentration of coffee solids is 5.0- It will not specifically limit as long as it will be 10 weight%.

  In addition, the method for producing a concentrated coffee beverage of the present invention may include a step of heat sterilization, a step of filling a container using an aseptic filling device, and the like. The container filling method, heat sterilization method, and aseptic filling apparatus are as described above with respect to the concentrated coffee beverage.

  The method for producing a concentrated coffee beverage of the present invention may include a step of adjusting the coffee solid content concentration, a step of adjusting caffeine concentration, a step of adjusting pH, and the like, and other components as necessary. You may include the process of mix | blending. The concentration of coffee solids, the concentration of caffeine, the type and content of other components, the range of turbidity, the range of pH, and the like are as described above for the coffee beverage. The range of the value obtained by dividing the concentration of caffeine by the concentration of coffee solids is also as described above for the coffee beverage.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.
Example 1: Flavor evaluation when a coffee beverage was diluted with milk or low-fat milk Different concentrated coffee beverages such as coffee solid content concentration and caffeine concentration were prepared as sample beverages. Extraction of coffee beans, heat-concentrated coffee extract and water were mixed at an appropriate ratio and centrifuged, and then a pH adjuster such as sodium hydrogen carbonate was added to dilute to a prescribed Brix. Thereafter, sterilization treatment was performed at 130 ° C. for 1 minute.

The prepared sample drinks are Examples 1-8 and Comparative Examples 1-5 as described in Table 1.
Next, the turbidity at the time of adjusting the Brix value, coffee solid content concentration, caffeine concentration, chlorogenic acid concentration, and coffee solid content concentration of each prepared sample beverage and commercial products 1 to 5 to 1.0% by weight. It was measured. Each measuring method is as described later. Also, the value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) and the value of the concentration of chlorogenic acids divided by the concentration of coffee solids (chlorogenic acids concentration / coffee solids concentration) ) Was calculated. Furthermore, sensory evaluation of each sample beverage was performed. The sensory evaluation method is as described later. In addition, each sample drink and the commercial products 1-4 are sugar-free drinks, and the commercial product 5 is a sugared drink.
<Measurement of Brix value and coffee solid content>
The Brix value of each sample beverage was measured using a sugar refractometer. Moreover, the measurement of coffee solid content concentration calculates the coffee solid content (g) by multiplying the Brix value by the amount of the coffee extract (g) used for the production of the coffee beverage, and the coffee of the coffee solid content (g). It calculated | required by calculating the density | concentration (weight%) with respect to a drink.
<Measurement of caffeine concentration>
The caffeine concentration was quantified by diluting each sample beverage 10-fold with mobile phase A (w / w), filtering with a membrane filter (Cellulose Acetate 0.45 μm manufactured by ADVANTEC), and injecting it into HPLC. HPLC measurement conditions are as follows.
Column: TSK-gel ODS-80TsQA (4.6mmφx150mm, Tosoh Corporation)
-Mobile phase: A: Water: Trifluoroacetic acid = 1000: 0.5
B: Acetonitrile: trifluoroacetic acid = 1000: 0.5
・ Flow rate: 1.0ml / min
・ Column temperature: 40 ℃
-Gradient conditions: 100% solution A was retained until 5 minutes after the start of analysis.
Liquid B 7.5% in 5 to 10 minutes,
B liquid 10.5% from 10 to 20 minutes,
B liquid 10.5% retention from 20 to 32 minutes,
Liquid B 26.3% from 32 to 45 minutes
Liquid B 75.0% from 45 to 46 minutes,
Retain 75.0% of B liquid from 46 to 51 minutes,
Liquid B 0% from 51 to 52 minutes
B liquid 0% retention from 52 to 58 minutes,
・ Injection volume: 5.0μl
・ Detection wavelength: 280nm
・ Retention time: 19.3 minutes ・ Reference material: Caffeine (anhydrous) (Nacalai Tesque)
<Measurement of chlorogenic acid concentration>
Concentration of chlorogenic acids was precisely weighed 1 g of sample, made up to 10 mL with eluent A, filtered with membrane filter DISMIC-25CS (pore size 0.45 μm, Tokyo Filter Paper Co., Ltd.), and injected into HPLC. ,It was measured.
Retention time of chlorogenic acids (unit: minutes)
Monocaffeoylquinic acid: 18, 23, 24 (Fun) in total 3 points Ferlaquinic acid: 25, 31, 32 in total 3 points Dicafeoil quinic acid: 50, 52, 58 in total 3 points.
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.
・ UV-VIS detector: Agilent 1200 series G1315D (Agilent Technology Co., Ltd.)
・ Thermostat module: G1330B (Agilent Technology Co., Ltd.)
・ Pump: G1311A (Agilent Technology Co., Ltd.)
Autosampler: G1329A (Agilent Technology Co., Ltd.)
・ Column: CAPCELL PAK C18 TYPE AQ inner diameter 4.6 mm × length 250 mm, particle diameter 5 μm (Shiseido Co., Ltd.)
Sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
・ Detection wavelength: 325nm
-Column temperature: 35 ° C
Mobile phase: Solution A: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution
Solution B: acetonitrile.
・ Gradient condition:
Time Eluent A Eluent B
0.0 minutes 100% 0%
20.0 minutes 87% 13%
25.0 minutes 87% 13%
27.0 minutes 85% 15%
45.0 minutes 85% 15%
55.0 minutes 80% 20%
70.0 minutes 0% 100%
75.0 minutes 100% 0%
100.0 minutes 100% 0%
<Measurement of turbidity>
Turbidity (absorbance at OD 680 nm) when the concentration of coffee solids in each sample beverage was adjusted to 1.0% by weight was measured using SHIMADZU UV-VISIBLE SPECTROPHOTO METER UV-1700 (square cell) manufactured by Shimadzu Corporation. .
<Sensory evaluation>
Sensory evaluation was performed about the drink (coffee drink: diluted solution = 1: 3) which diluted each sample drink 4 times with milk or low-fat milk. The sensory evaluation was performed on a 7-point scale based on the criteria. Three expert panelists evaluated individually, and when two or more people had the same score, the score was adopted, and when the scores were different from the three, an intermediate score was adopted.
<Evaluation criteria>
As a control, a beverage obtained by diluting the commercial product 1 with low-fat milk
7 points: Body feeling is very strong compared to the control.
6 points: Strong body feeling compared to control.
5 points: The body feeling is slightly stronger than the control.
4 points: Body feeling similar to that of the control.
3 points: The body feeling is slightly weaker than the control.
2 points: The body feeling is weaker than the control.
1 point: There is no body feeling at all.

  The results are shown in Table 1. As described in Table 1, in the sample beverages of Examples 1 to 8, not only when diluted with milk, but also when diluted with low-fat milk, the body feeling unique to milk coffee can be felt. Indicated. On the other hand, in Comparative Examples 1-5 and commercial products 1-5, it became clear that the above-mentioned preferable effect is not acquired.

That is, the present invention relates to the following, but is not limited thereto.
(1) The turbidity (absorbance at OD 680 nm) when the coffee solid content concentration was adjusted to 1.0% by weight was 0.3 to 1.7, and the caffeine concentration was divided by the coffee solid content concentration. The value (caffeine concentration / coffee solid content concentration) is 30 × 10 ⁻³ to 50 × 10 ⁻³ , and the value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solid content (concentration of chlorogenic acids / coffee solid content concentration) ) Is 0.02 to 0.05, and the concentration of the coffee solid content is 5.0 to 10% by weight.
(2) The beverage according to (1), which is diluted 3 to 5 times with milk for drinking.
(3) The beverage according to (1) or (2), which is a sugar-free type.
(4) A method for producing a container-packed concentrated coffee beverage, wherein (A) the turbidity (absorbance at OD 680 nm) when the concentration of coffee solids is adjusted to 1.0% by weight is 0.3 to 1.7. The step of adjusting the concentration of coffee solids in the beverage, (B) The value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) is 5 × 10 ^−3. A step of adjusting the concentration of caffeine and coffee solids in the beverage so as to be ˜50 × 10 ⁻³ , (C) a value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids ( concentration of chlorogenic acids / (D) a step of adjusting the coffee solid content concentration to be 0.02 to 0.05%, (D) a step of adjusting the coffee solid content concentration to be 5.0 to 10% by weight, and (E) Fill the container with the resulting beverage Comprising the step of:

In the concentrated coffee beverage of the present invention, the value obtained by dividing the concentration of chlorogenic acids in the concentrated coffee beverage by the concentration of coffee solids ( the concentration of chlorogenic acids / the concentration of coffee solids) is 0.02 to 0.05. , Preferably 0.03 to 0.05. If the value obtained by dividing the concentration of chlorogenic acids in the coffee beverage by the concentration of coffee solids is less than 0.02, there is a body feeling when diluted with milk, but a body feeling when diluted with low-fat milk. I can't feel it. In addition, if the value obtained by dividing the concentration of chlorogenic acids in the concentrated coffee beverage by the concentration of coffee solids is greater than 0.05, the roasting fragrance is too strong and negative smoke like smoke appears. It becomes particularly noticeable when diluted with fat milk.

In the present invention, the pH of the concentrated coffee beverage is preferably in the range of 4.0 to 7.0, more preferably in the range of 5.0 to 6.5, still more preferably in the range of 5.0 to 6.0. A range of 4 to 6.0 is even more preferred.
1-6. Other components In addition to the above components, sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, as long as the effects of the present invention are not impaired. Sugar, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharified product, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame K, sucralose, sulphin, etc. ) May be used, but it is preferred not to use sweeteners or to use acesulfame K or sucralose. Further, an antioxidant (such as sodium erythorbate), an emulsifier (sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester), a fragrance (such as coffee flavor), and the like can be appropriately blended. The beverage of the present invention preferably uses a fragrance.
2. Method for Producing Coffee Beverage One aspect of the present invention is a method for producing a concentrated coffee beverage. The production method has a turbidity (absorbance at OD 680 nm) of 0.3 to 1.7 when the concentration of coffee solids is adjusted to 1.0% by weight, and the concentration of caffeine is the concentration of coffee solids. The value (caffeine concentration / coffee solids concentration) divided by 5 is 5 × 10 ⁻³ to 50 × 10 ⁻³ , and the value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids ( concentration of chlorogenic acids / coffee (Solid content concentration) is 0.02 to 0.05, and it is not particularly limited as long as it can produce a coffee beverage having a coffee solid content of 5.0 to 10% by weight. For example, in the method for producing a concentrated coffee beverage of the present invention, (A) the turbidity (absorbance at OD 680 nm) is 0.3 to 1.7 when the coffee solids concentration is adjusted to 1.0% by weight. And (B) a value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) of 5 × 10 ⁻³ to 50. A step of adjusting the concentration of caffeine and coffee solids in the beverage so as to be × 10 ⁻³ , (C) a value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids ( concentration of chlorogenic acids / coffee solids (Concentration) is adjusted to be 0.02 to 0.05, and (D) is adjusted to have a concentration of coffee solids of 5.0 to 10% by weight. The method for producing a concentrated coffee beverage of the present invention may further include (E) a step of filling the obtained beverage into a container.

Moreover, in the manufacturing method of the concentrated coffee drink of this invention, the mixing ratio of the coffee extract which passed through various concentration processes, and the coffee extract which is not concentrated is turbidity (when the density | concentration of coffee solid content is adjusted to 1.0 weight% ( (Absorbance at OD 680 nm) is 0.3 to 1.7, and the value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) is 5 × 10 ⁻³ to 50 × 10 ^-3 , the value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids ( the concentration of chlorogenic acids / coffee solids concentration) is 0.02 to 0.05, and the concentration of coffee solids is 5.0 It will not specifically limit as long as it will be 10 to 10 weight%.

Claims (4)

Turbidity (absorbance at OD 680 nm) when the concentration of coffee solids is adjusted to 1.0% by weight is 0.3 to 1.7,
The value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) is 30 × 10 ⁻³ to 50 × 10 ⁻³ ,
A value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids (caffeine concentration / coffee solids concentration) is 0.02 to 0.05,
A container-packed concentrated coffee beverage having a coffee solids concentration of 5.0 to 10% by weight.   The beverage according to claim 1, which is used after being diluted 3 to 5 times with milk.   The beverage according to claim 1 or 2, which is a sugar-free type. A method for producing a containerized concentrated coffee beverage comprising:
(A) The concentration of coffee solids in the beverage is adjusted so that the turbidity (absorbance at OD 680 nm) when the coffee solids concentration is adjusted to 1.0% by weight is 0.3 to 1.7. Process,
(B) Caffeine in beverages and caffeine so that the value obtained by dividing the concentration of caffeine by the concentration of coffee solids (caffeine concentration / coffee solids concentration) is 5 × 10 ⁻³ to 50 × 10 ^−3. Adjusting the concentration of coffee solids,
(C) a step of adjusting the value obtained by dividing the concentration of chlorogenic acids by the concentration of coffee solids (caffeine concentration / coffee solids concentration) to be 0.02 to 0.05, (D) coffee solids Adjusting the concentration to be 5.0 to 10% by weight, and
(E) filling the obtained beverage into a container;
Said method.