JP2022109855A - Milk solid-containing transparently bottled coffee beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk solid-containing transparently bottled coffee beverage that mitigates deterioration of a flavor caused by light radiation.

SOLUTION: A beverage contains 2.0-3.0 mass% of milk solids and 2.1-4.5 mass% of sucrose, where a mass ratio of non-fat milk solids/milk fat is adjusted to 1.4-3.0.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a coffee beverage packed in a transparent container containing milk solids. In particular, the present invention relates to a milk solids-containing transparent container-packaged coffee beverage in which deterioration of flavor due to light irradiation is reduced.

Coffee beverages are widely loved as luxury goods, and not only freshly brewed coffee, but also in a wide range of beverage forms such as cans, PET bottles, and paper containers. Among them, PET bottles are highly convenient because they can be re-plugged, and their sales volume has been greatly increasing in recent years. However, since a transparent PET bottle allows light to pass through, the coffee beverage is exposed to light, which may cause quality problems such as deterioration of flavor, compared to other beverage types. In particular, it is known that the flavor of beverages containing milk components is remarkably deteriorated by light irradiation. It is said that this is because riboflavin contained in milk is excited by light irradiation and promotes oxidation of proteins and lipids, which are milk components, resulting in deterioration of flavor.

As a technique for suppressing the deterioration of the flavor of beverages due to light irradiation, in milk-containing acidic beverages, at least two or more selected from ascorbic acid, cholecalciferol, and flavonol are added to reduce the excitation of riboflavin by light irradiation. A method for suppressing and preventing quality deterioration (Patent Document 1) is disclosed, and for milk beverages, a component consisting of tocopherol or a derivative thereof and ascorbic acid or a derivative thereof and / or a carotenoid, or components thereof and trehalose to suppress deterioration under light irradiation and improve storage stability (Patent Document 2).

In addition, regarding the deterioration odor derived from milk components, Patent Document 3 describes the cause of the deterioration odor that occurs when coffee or tea beverages containing milk are stored in a heated state such as a hot vendor. It describes the discovery that fat-derived low-middle-class fatty acids, especially fatty acids with 10 or less carbon atoms, are decomposed and liberated during storage under heating, resulting in a degraded odor peculiar to milk. In addition, Patent Document 4 describes that dairy products with a high fat content are particularly likely to generate a large amount of radicalized lipid peroxide, so that the amount of sulfide compounds generated increases and the smell of heat deterioration tends to occur. It is

JP-A-3-272643 JP-A-2002-78447 JP-A-9-37713 JP 2008-295335 A

The present inventors have found that when a coffee beverage contains a certain amount or more of milk solids and the amount of sucrose is within a certain range, the deterioration of flavor due to light irradiation is felt particularly strongly. The present invention provides a milk solids-containing coffee beverage that has the above-described conditions where the deterioration of the flavor is likely to be strongly felt, and is in a state where it is easily exposed to light irradiation by being filled in a transparent container. An object of the present invention is to provide a coffee beverage in which the deterioration of flavor during storage is reduced and the flavor is less deteriorated during storage.

The present inventors have made intensive studies to solve the above problems, and found that after controlling the milk solids content and sucrose content to a certain amount, the mass ratio of non-fat milk solids / milk fat is constant It was found that by setting the value within the range, deterioration of the flavor due to light is suppressed, and a milk solids-containing transparent packaged coffee beverage with a refreshing and easy-to-drink taste can be obtained. Generally, as described in Patent Documents 3 and 4, it is said that milk fat content has a great influence on deterioration odors in foods containing milk components. On the other hand, the present inventors surprisingly found that the milk solids content and sucrose content were controlled within a certain range, and the mass ratio of non-fat milk solids / milk fat was 3. 0.0 or less, that is, by ensuring a certain ratio of milk fat to non-fat milk solids, deterioration of flavor of milk components due to light irradiation is reduced.

The present invention includes, but is not limited to, the following aspects.
[1] A coffee beverage packed in a transparent container containing milk solids,
(a) milk solids content is 2.0 to 3.0% by mass,
(b) contains 2.1 to 4.5% by mass of sucrose,
(c) non-fat milk solids/milk fat content (mass ratio) is 1.4 to 3.0,
Coffee drink above.
[2] The coffee beverage packed in a transparent container according to [1], wherein (c) non-fat milk solids/milk fat (mass ratio) is 2.0 to 3.0.
[3] (d) The coffee beverage packed in a transparent container according to [1] or [2], wherein the coffee solid content is 0.5 to 1.2% by mass.

According to the present invention, it is possible to provide a milk solids-containing coffee beverage with a refreshing and easy-to-drink taste, in which the deterioration of the flavor due to light irradiation is suppressed. In addition, since the deterioration of the flavor due to light irradiation is suppressed, the coffee beverage of the present invention can be stored and sold in a transparent container such as a PET bottle, which is easily exposed to light irradiation. There is an advantage that the unpleasant deteriorated flavor derived from the ingredients is hardly felt.

(coffee drink)
The present invention has a milk solids content of 2.0 to 3.0% by mass, a sucrose content of 2.1 to 4.5% by mass, and a non-fat milk solids/milk fat mass ratio of It is a milk solids-containing coffee beverage packed in a transparent container with a ratio of 1.4 to 3.0.

The term "coffee beverage" as used in the present invention refers to a beverage product that uses coffee as a raw material and is heat sterilized. The types of products are not particularly limited, but the main ones are “coffee,” “coffee beverages,” and “soft drinks containing coffee,” which are defined in the “Fair Competition Code Concerning Labeling of Coffee Beverages, etc.” approved in 1977. be done. In addition, coffee-based beverages with a milk solids content of 3.0% by mass or more are subject to the Fair Competition Code Concerning Labeling of Drinking Milk and are treated as "milk beverages." is also regarded as a coffee beverage in the present invention. Here, the coffee component refers to a substance containing components derived from coffee beans, and examples thereof include a coffee extract, that is, a solution obtained by extracting roasted and ground coffee beans using water, hot water, or the like. . In addition, coffee extracts obtained by concentrating coffee extracts, instant coffees obtained by drying coffee extracts, and solutions obtained by adjusting these with water or warm water in appropriate amounts are also included as coffee components.

The cultivar of coffee beans used for the coffee beverage of the present invention is not particularly limited. Common tree species of coffee beans include Arabica, Robusta, and Liberica. These may be blended and used. It is preferable to use Arabica alone or in a blend because of its good taste. Also, the name of the place of production is not particularly limited, and examples thereof include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. One type of coffee beans may be used, or a plurality of types may be blended and used. Regarding the method of roasting coffee beans, there are no particular restrictions on the roasting temperature or the roasting environment, and ordinary methods can be used. Furthermore, there are no restrictions on the extraction method from the roasted coffee beans. a method of extracting Extraction methods include drip, siphon, boiling, jet, and continuous methods, and any of them may be used.

(milk solids)
The term "milk solids" as used in the present invention means the total amount of non-fat milk solids and milk fat. The milk solids used in the beverage of the present invention are components derived from milk raw materials that are added to impart a milky flavor and milk feeling to the beverage, and the type thereof is not particularly limited. For example, milk, whole milk, skimmed milk, concentrated milk, skimmed concentrated milk, condensed milk, skimmed condensed milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, buttermilk, buttermilk powder, casein, whey, cheese Milk solids derived from dairy raw materials such as. The milk raw materials from which the milk solids are derived may be of one type or may be a mixture of two or more types.

The milk solids-containing coffee beverage of the present invention contains 2.0% by mass or more of milk solids. If the milk solid content is low, the problem of deterioration of flavor due to light is less likely to emerge. From this point, the milk solids content of the coffee beverage targeted by the present invention is preferably 2.1% by mass or more, more preferably 2.2% by mass or more, and still more preferably 2.3% by mass or more. is. Moreover, from the viewpoint of palatability of the beverage, the milk solid content is 3.0% by mass or less, preferably 2.9% by mass or less, and more preferably 2.8% by mass or less. The milk solids content corresponds to the mass of the dried product after drying the milk component in the beverage using a general drying method (freeze-drying, evaporation to dryness, etc.) to remove water.

(sucrose)
The milk solids-containing coffee beverage of the present invention contains 2.1-4.5% by mass of sucrose. The present inventors found that in a milk solids-containing coffee beverage, when the milk solids content is 2.0 mass or more and the sucrose content is in the range of 2.1 to 4.5 mass%, by light irradiation It was found that the problem of deterioration of flavor tends to occur. In addition, the inventors have found that this deterioration in flavor can be reduced by setting the mass ratio of non-fat milk solids/milk fat to 3.0 or less.

As described above, the sucrose content in the coffee beverage of the present invention is 2.1 to 4.5% by mass, but from the viewpoint of palatability, it is preferably 2.3% by mass or more, and 2.5% by mass. % or more is more preferable, and 2.7% by mass or more is even more preferable. By blending sucrose, sweetness is imparted to the milk solids-containing coffee beverage, and the depth of taste is increased. When the sucrose content is 4.5% by mass or less, the problem of deterioration of the flavor of the milk solids-containing coffee beverage due to light irradiation becomes more pronounced due to less sweetness and less thickness. The sucrose content is preferably 4.3% by mass or less, more preferably 4.1% by mass or less, and even more preferably 3.9% by mass or less, from the viewpoint of being able to enjoy the effects of the present invention more remarkably. The content of sucrose can be measured using high performance liquid chromatography, for example, as described in Examples below.
(Other sweetening ingredients)
Glucose may cause a change in flavor due to a decrease in pH due to heat sterilization or storage at high temperatures. Therefore, the coffee beverage of the present invention preferably contains a small amount of glucose from the viewpoint of palatability. Specifically, it is preferably 0.50% by mass or less, more preferably 0.30% by mass or less, still more preferably 0.10% by mass or less, further preferably 0.05% by mass or less, and 0.02% by mass or less. More preferred. Moreover, it is most preferable not to mix glucose. The glucose content can be measured using high performance liquid chromatography, for example, as described in the examples below.
In addition to sugars, high-intensity sweeteners such as acesulfame K and stevia extract can be used as a means of imparting sweetness to coffee beverages. These high-intensity sweeteners have a unique bitterness and unpleasant taste, and when blended, they may impair the taste of the coffee beverage. A small amount is preferred. The amount of the high-intensity sweetener is preferably 0.01% by mass or less, more preferably 0.008% by mass or less, and even more preferably 0.005% by mass or less. Moreover, it is most preferable not to mix a high-intensity sweetener. For example, the content of Acesulfame K is preferably 0.01% by mass or less, more preferably 0.008% by mass or less, and even more preferably 0.005% by mass or less. Moreover, it is most preferable not to mix acesulfame K. The content of acesulfame K can be measured, for example, by high performance liquid chromatography. The content of the stevia extract is preferably 0.001% by mass or less, more preferably 0.0008% by mass or less, even more preferably 0.0005% by mass or less, further preferably 0.0001% by mass or less, and 0.00005% by mass. % by mass or less is more preferable. Moreover, it is most preferable not to mix a stevia extract.

(Non-fat milk solids/milk fat)
The non-fat milk solid content/milk fat content (mass ratio) of the milk-containing coffee beverage of the present invention is 1.4 to 3.0. The present inventors found that in a milk solids-containing coffee beverage, when the milk solids content is 2.0 mass or more and the sucrose content is in the range of 2.1 to 4.5 mass%, by light irradiation The present inventors have found that the problem of deterioration of flavor tends to occur, and that this deterioration of flavor can be reduced by setting the mass ratio of non-fat milk solids/milk fat to 3.0 or less. The mass ratio of non-fat milk solids/milk fat is preferably 2.9 or less, more preferably 2.8 or less, and even more preferably 2.7 or less, from the viewpoint of suppressing flavor deterioration. On the other hand, if the proportion of milk fat is too large, the sluggishness peculiar to the fat content occurs and the refreshing taste of the beverage is lost, so from the viewpoint of palatability, the mass ratio is preferably 1.6 or more. It is more preferably 1.8 or more, still more preferably 2.0 or more, still more preferably 2.2 or more, still more preferably 2.4 or more, and even more preferably 2.5 or more. Normally, it is said that the deterioration odor in foods containing milk components is greatly affected by the milk fat content, but surprisingly, the present inventors have found that the milk solid content and sucrose content are controlled within a certain range. For coffee beverages with a controlled amount, the mass ratio of non-fat milk solids / milk fat is 3.0 or less, that is, it is better to ensure a certain ratio of milk fat to non-fat milk solids. It was found that deterioration of flavor due to light irradiation is reduced.

(Beverages packed in transparent containers)
The beverage of the present invention is a beverage packed in a transparent container (also referred to herein as a transparent container-packed beverage). Beverages packed in transparent containers can give consumers a sense of security because the contents can be visually checked. Here, the term "transparent container" as used herein means a container in which the beverage filled in the container can be visually recognized from the outside. The concept of a transparent container also includes the ability to view the contents from the outside of a portion of the container. As the transparent container, for example, a container having a transparent region having a transmittance of 40% or more, preferably 50% or more at visible light of 700 nm can be used. Specifically, transparent plastic bottles, cups, and transparent glass bottles can be exemplified, and transparent PET bottles are particularly suitable for use in the present invention. Although the color of the container is not limited, it is preferably colorless. Although the volume is not particularly limited, 160 to 600 mL is preferable, and 250 mL or more is preferable.

Also, the transparent container may be partially or wholly covered with a film or the like. For example, labels for content display, containers where the printed part is opaque or semi-transparent and other parts are transparent, containers where transparent parts and opaque parts with design properties are combined in different ways in multiple places, The transparent region is not limited as long as there is a transparent portion through which the contents can be visually recognized, such as an opaque container having only a transparent portion with a window size.

The coffee beverage of the present invention is a beverage packed in a sealed transparent container obtained through heat sterilization. For the heat sterilization conditions, for example, a method that provides the same effect as the conditions stipulated in the Food Sanitation Law can be selected. Specifically, it can be 60 to 150 ° C. for 1 second to 60 minutes. can. When a heat-resistant container (glass, etc.) is used as the container, retort sterilization (110 to 140° C., 1 to several tens of minutes) can also be performed. In addition, when using a non-heat-resistant container (such as a PET bottle) as the container, for example, the prepared liquid is sterilized in advance with a plate-type heat exchanger or the like for a short time at high temperature (UHT sterilization: 110 to 150 ° C., 1 to several tens of seconds). and after cooling to a certain temperature, the container can be filled.

(Coffee solids)
The coffee content in the coffee beverage of the present invention is expressed as "coffee solids". In the present invention, "coffee solid content" refers to the mass of the dry matter after drying the coffee content using a general drying method (freeze drying, evaporation to dryness, etc.) to remove water. . That is, the coffee solids content in the coffee beverage corresponds to the solid content of the soluble solids content that can be contained in the coffee beverage, excluding components not derived from coffee beans such as milk, sweeteners, pH adjusters, and flavorings. In addition, the coffee solids content in the coffee extract that can be used as one of the raw materials of the coffee beverage (coffee content) can be considered to correspond to the Brix (%) of the coffee extract, and the Brix is the saccharimeter ( Refractometer for sugar) can be used for measurement.

The coffee solids content in the coffee beverage of the present invention is 0.5-1.2% by weight. From the viewpoint of palatability, the coffee solids content is preferably 0.6% by mass or more, more preferably 0.7% by mass or more, and even more preferably 0.8% by mass or more. Flavor deterioration of coffee beverages due to light irradiation occurs due to the combination of the coffee content and the milk solid content, but the milk solid content contributes more to the flavor deterioration than the coffee content. Therefore, when the solid content of coffee is low, the problem of degraded flavor due to light irradiation tends to become apparent. From the viewpoint of being able to enjoy the effects of the present invention more remarkably, the coffee solids content is preferably 1.1% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.9% by mass or less.

(other ingredients)
The coffee beverage of the present invention may contain emulsifiers. Examples of emulsifiers include known emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin, sorbitan fatty acid esters and polyglycerin fatty acid esters. Among them, sucrose fatty acid ester can be preferably selected.
Vegetable oils such as coconut oil, palm oil, and sunflower oil are sometimes used in coffee beverages as a substitute for milk fat, but the aroma peculiar to vegetable oils and fats is imparted to coffee beverages, which may impair the taste. Therefore, it is desirable that the coffee beverage of the present invention contains as little vegetable oil as possible. Specifically, it is preferably 2.0% by mass or less, more preferably 1.5% by mass or less, still more preferably 1.0% by mass or less, further preferably 0.5% by mass or less, and 0.3% by mass or less. More preferred. Moreover, it is most preferable not to mix vegetable oil.

Since the coffee beverage of the present invention contains milk solids, casein, which is a major protein in milk, aggregates and precipitates when the pH reaches an acidic range. Therefore, in order to suppress aggregation and precipitation, the pH (20 ° C.) of the beverage according to the present invention is preferably 5.0 to 8.0, more preferably 5.5 to 8.0, and more It is preferably 5.8 to 7.5. In order to adjust the pH to this range, a pH adjuster generally used in coffee beverages may be blended. Examples of pH adjusting agents include, but are not limited to, baking soda. Moreover, it is preferable not to mix an acidulant. Here, the pH as used herein refers to a value measured by measuring 100 mL of a liquid beverage in a 300 mL beaker, adjusting the temperature to 20° C., and measuring with a pH meter.

In addition to these components, fragrances, antioxidants, and the like can be added as long as they do not affect the effects of the present invention.

EXAMPLES The present invention will be specifically described below with reference to experimental examples, but the present invention is not limited thereto. Also, in this specification, unless otherwise stated, numerical ranges are described as including their endpoints. Moreover, the sucrose and glucose concentrations in the beverage can be measured by the following methods.
(Measurement of sucrose and glucose concentration)
The sucrose concentration and glucose concentration in the beverage can be measured by operating an HPLC sugar analyzer (LC-20AD, manufactured by Shimadzu Corporation) under the following conditions and quantifying by the calibration curve method.
・Column: Inertsil NH2, φ3mm×150mm [GL Sciences Co., Ltd.]
・Column temperature: room temperature ・Mobile phase: acetonitrile: water = 8:2
・Flow rate: 0.7ml/min
・Injection volume: 5 μL
・Detection: Differential refractometer RID-10A [Shimadzu Corporation]

Experiment 1: Production and Evaluation of Coffee Beverage Using concentrated coffee extract (Brix 51%), water, sucrose, fresh cream, skim milk powder, and baking soda were added, and the sucrose content and milk solids shown in Table 1 were obtained. , and a non-fat milk solids/milkfat mass ratio. The resulting coffee beverage is heated to 65° C., homogenized with a high pressure homogenizer at a pressure of 20 MPa, heat sterilized (120 to 125° C., 5 to 15 minutes), and filled into a transparent PET bottle container. Coffee beverages packed in transparent containers containing milk solids were prepared (Samples 1-1 to 1-4). A canned sample was also produced to serve as a control beverage. The pH of the beverage after sterilization (20°C) was 6.7-7.0. Also, the coffee solid content was 0.6% by mass.

The obtained beverage packaged in a transparent container was irradiated with light (35,000 lux, 25°C, 48 hours), and its flavor was evaluated. Evaluation is based on canned beverages that have not been irradiated with light, and the intensity of flavor deterioration due to light irradiation is evaluated in three stages as a relative evaluation compared with the standard (○: equivalent to the standard without light irradiation, and flavor deterioration is Δ: The flavor is slightly deteriorated compared to the standard, but within an acceptable range. ×: The flavor is strongly deteriorated compared to the standard, and is not acceptable as a beverage product. The evaluation was determined by discussion among all the panel members after each of the five expert panel members individually evaluated the degree of flavor deterioration due to light irradiation.

Table 1 shows the results. A coffee beverage having a non-fat milk solids/milk fat mass ratio of 3.5 and containing milk solids at a concentration of 2.0% by mass or more has a strong deteriorated flavor due to light irradiation, specifically, A lingering cheese-like flavor was perceived.

Experiment 2: Production and Evaluation of Coffee Beverage Using concentrated coffee extract (Brix 51%), adding water, sucrose, fresh cream, skim milk powder, and baking soda, the sucrose content, milk solids, and a non-fat milk solids/milkfat mass ratio. The resulting coffee beverage is heated to 65° C., homogenized with a high pressure homogenizer at a pressure of 20 MPa, heat sterilized (120 to 125° C., 5 to 15 minutes), and filled into a transparent PET bottle container. Coffee beverages packed in transparent containers containing milk solids were prepared (Samples 2-1 to 2-4). The pH of the beverage after sterilization (20° C.) was 6.4-6.5. Also, the coffee solid content was 0.6% by mass.

The obtained beverages 2-1 to 2-4 packed in transparent containers were irradiated with light (35,000 lux, 25° C., 48 hours). In addition, as for sample 2-1, a transparent PET bottle was filled and then not irradiated with light. Using 2-1 to 2-4 with light irradiation and 2-1 without light irradiation, each flavor was evaluated by four expert panels. First, the panel drank two types of sample 2-1, one without light irradiation and the other with light irradiation, and discussed the deterioration flavor (cheese-like flavor that remains in the aftertaste) due to light irradiation in advance, so as to have a common understanding. did. After that, each sample was evaluated by each panel based on the following evaluation criteria, and the average score was adopted.

<Evaluation Criteria>
4: Equivalent to sample 2-1 without light irradiation, no deteriorated flavor 3: Compared to sample 2-1 without light irradiation, slightly deteriorated flavor is felt, but the degree of deteriorated flavor is weak 2: Compared to sample 2-1 without light irradiation, there is clearly a deteriorated flavor, but compared to sample 2-1 with light irradiation, the deteriorated flavor is weaker 1: equal to or greater than sample 2-1 with light irradiation I feel a deteriorated flavor.

Table 2 shows the evaluation results. When the milk solids content contained in the coffee beverage is fixed at 3.0% by mass, if the non-fat milk solids / milk fat content is 3.0 or less, the non-fat milk solids / milk fat content is 3.5 The deteriorated flavor due to light irradiation was suppressed compared to the case of . Regarding Sample 2-4, although the deteriorated flavor was suppressed, there was a panel who evaluated that it felt sticky and difficult to drink, so the lower limit of non-fat milk solids / milk fat was 1. It was suggested that about 4 is preferable.

Experiment 3: Production and evaluation of coffee beverage Coffee beverages were prepared as shown in Table 3 using the same procedure and conditions as in Experiment 2, and transparent PET container-packed samples 3-1 to 3-3 were irradiated with light. Created. As for sample 3-1, a sample was also prepared in which light irradiation was not performed after filling the transparent PET container. The transparent PET-packaged coffee beverage had a pH (20° C.) of 6.4 to 6.5 and a solid coffee content of 0.6% by mass. The deteriorated flavor due to light irradiation was evaluated in the same manner as in Experiment 2, except that two types of sample 3-1, one without light irradiation and one with light irradiation, were used as evaluation criteria.

<Evaluation Criteria>
4: Equivalent to sample 3-1 without light irradiation, no deteriorated flavor 3: Compared to sample 3-1 without light irradiation, slightly deteriorated flavor is felt, but the degree of deteriorated flavor is weak 2: Compared to sample 3-1 without light irradiation, there is clearly a deteriorated flavor, but compared to sample 3-1 with light irradiation, the deteriorated flavor is weaker 1: equal to or greater than sample 3-1 with light irradiation I feel a deteriorated flavor.

Table 3 shows the evaluation results. Even when the milk solids content contained in the coffee beverage is fixed at 2.0% by mass, similarly to the case where the milk solids content in Experiment 2 is fixed at 3.0% by mass, the non-fat milk solids / milk fat content is When the non-fat milk solids/milk fat ratio was 3.0 or less, deterioration of flavor due to light irradiation was suppressed compared to the case where the non-fat milk solids/milk fat ratio was 3.5.

Experiment 4: Production and Evaluation of Coffee Beverage Coffee beverages were prepared as shown in Table 4 using the same procedure and conditions as Experiment 2, and transparent PET container-packed samples 4-1 to 4-3 were irradiated with light. Created. As for sample 4-1, a sample was also prepared in which the light irradiation was not carried out after filling the transparent PET container. The transparent PET-packaged coffee beverage had a pH (20° C.) of 6.4 to 6.5 and a solid coffee content of 0.6% by mass. The deteriorated flavor due to light irradiation was evaluated in the same manner as in Experiment 2, except that two types of sample 4-1, one without light irradiation and one with light irradiation, were used as evaluation criteria.

<Evaluation Criteria>
4: Equivalent to sample 4-1 without light irradiation, no deteriorated flavor 3: slightly deteriorated flavor compared to sample 4-1 without light irradiation, but the degree of deteriorated flavor is weak 2: Compared to sample 4-1 without light irradiation, there is clearly a deteriorated flavor, but compared to sample 4-1 with light irradiation, the deteriorated flavor is weaker 1: equal to or greater than sample 4-1 with light irradiation I feel a deteriorated flavor.

Table 4 shows the evaluation results. Even when the milk solids content in the coffee beverage is fixed at 2.5% by mass, when the milk solids content in Experiment 2 is fixed at 3.0% by mass, or when the milk solids content in Experiment 3 is fixed at 2.0% by mass As in the case of fixing, when the non-fat milk solids / milk fat content is 3.0 or less, compared to the case where the non-fat milk solids / milk fat content is 3.5, the deteriorated flavor due to light irradiation was suppressed.

Experiment 5: Production and evaluation of coffee beverage Using coffee extract, water, sucrose, milk raw materials including milk, pH adjuster, emulsifier, etc., sucrose content, milk solids, non-fat Milk solids/milkfat ratios and milk solids containing coffee beverage samples packaged in clear PET bottles with coffee solids were produced. The glucose content of samples 5-1 and 5-2 was measured by the above method and found to be 0.02% by mass or less. Samples 5-1 and 5-2 were prepared without and with light irradiation (35,000 lux, 25° C., 48 hours), respectively. Four expert panels evaluated the deteriorated flavor of Sample 5-1 with and without light irradiation. Similarly, the deteriorated flavor of sample 5-2 with and without light irradiation was also evaluated. When each specialized panel compared the difference in the deteriorated flavor of Sample 5-1 with and without light irradiation and the difference in the deteriorated flavor of Sample 5-2 with and without light irradiation, all four panelists compared Sample 5-2. It was evaluated that the difference in the deteriorated flavor was small.

Claims (3)

A coffee beverage packed in a transparent container containing milk solids,
(a) milk solids content is 2.0 to 3.0% by mass,
(b) contains 2.1 to 4.5% by mass of sucrose,
(c) non-fat milk solids/milk fat content (mass ratio) is 1.4 to 3.0,
Coffee drink above. 2. The coffee beverage packed in a transparent container according to claim 1, wherein (c) non-fat milk solids/milk fat (mass ratio) is 2.0 to 3.0. (d) The coffee beverage packed in a transparent container according to claim 1 or 2, wherein the coffee solid content is 0.5 to 1.2% by mass.