JP4503285B2 - Milk component-containing coffee beverage in sealed container and method for producing the same - Google Patents

Description

  The present invention relates to a milk beverage containing a milk component in a sealed container that is filled in a storage sealed container such as a can and distributed in the market, and a method for producing the same. Specifically, the present invention is a coffee containing a coffee component of 5% or more in terms of green beans and a milk component of 0.8% or more in terms of solid content of non-fat milk, and gels for sterilization and long-term storage. The present invention relates to a milk beverage containing a milk component containing a sealed container that is excellent in quality maintenance and stability without causing a precipitate, and a method for producing the same.

  Conventionally, when producing a milk component-containing coffee beverage in a sealed container, a large amount of gel-like precipitate is generated after the heat sterilization step, and the quality may be impaired. In particular, the tendency is remarkable with respect to coffee beverages containing a large amount of coffee and milk components. Furthermore, in recent years, storage at a high temperature in a hot bender has been frequently performed for hot coffee, and the tendency is further increased. To spur.

  Although the details of the cause of the gel precipitate are unknown, it is presumed that the gel precipitate is composed of polysaccharides, proteins and calcium ions contained in the coffee extract or milk component.

  Conventionally, as a method for suppressing the formation of gel-like precipitates during production or storage, a method of adding sodium bicarbonate to a coffee extract (Patent Document 1, Patent Document 2, etc.), a method of adding an organic acid salt ( Various methods such as Patent Document 3, Patent Document 4, and Patent Document 5) and a method of adding a trialkali metal phosphate (Patent Document 6) have been studied. However, the treatment is complicated and unsuitable for industrial coffee production, and the effect of suppressing gel-like precipitation is not yet sufficient, adversely affecting the flavor of canned coffee, and precipitation even during long-term storage. The method that does not occur was not known.

  Moreover, the method of processing a coffee extract by producing precipitation and floc by adding an acid and removing it is also known (patent document 7, patent document 8, patent document 9, patent document 10). etc). However, in this method, the pH is lowered by adding an acid, a precipitate is formed, and the precipitate is removed to obtain a stable coffee extract having no precipitate.

  On the other hand, since the trend toward full-scale production, canned coffee is required to be rich in coffee, but contrary to the needs of these markets, the content of coffee cannot be increased further due to the above problems. Is in the situation.

  As described above, conventional dairy ingredient-containing coffee beverages containing a large amount of coffee and dairy ingredients are difficult to maintain for a long period of time due to gel-like precipitation due to severe sterilization treatment in the production process, and are stable. Therefore, there is a problem that it is impossible to provide a product having the improved quality.

JP-A-61-74543 JP-A-6-292509 Japanese Examined Patent Publication No. 4-81425 JP-A-6-209746 Japanese Patent Publication No. 5-52170 JP-A-10-75712 Japanese Patent Publication No.59-41375 Japanese Patent No. 2920826 Japanese Patent Laid-Open No. 7-123921 Japanese Patent Publication No. 4-29327

  The present invention has been developed in view of such circumstances, and does not cause gel-like precipitation even during the manufacturing process and long-term storage, and contains milk components in a sealed container in which quality is stably maintained over a long period without a ring. The purpose is to provide a coffee drink. Furthermore, this invention aims at providing the manufacturing method of the said milk component containing coffee component containing a sealed container which does not impair quality also by the sterilization process of a manufacturing process, and can maintain favorable quality also in long-term storage.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art. As a result, by chance, the coffee content of 5% or more in terms of green beans and the milk of 0.8% or more in terms of solid content of non-fat milk are coincidental. When producing a milk component-containing coffee beverage in a sealed container containing the components, depending on the amount of the milk component and the amount of sodium bicarbonate to be added, a specific organic acid and / or inorganic acid, preferably citric acid, is appropriately added. It was found that no gel-like precipitation occurs even in a coffee beverage containing a large amount of coffee and milk components, and further no gel-like precipitation occurs even after long-term storage.

  And by further research, it is effective for the occurrence of gel-like precipitation to have a specific organic acid or inorganic acid and sodium hydrogen carbonate coexist in the coffee preparation before the sterilization treatment. As a result, the present invention was completed.

  In the present invention, “substantially free of gel-like precipitate” means that the presence of a soft gel-like precipitate of white to brown color is not observed when the coffee solution is visually observed.

  According to the present invention, it has become possible to provide a milk component-containing coffee beverage in a sealed container that does not cause gel-like precipitation even in the production process and is stored for a long period of time, and has no ring, and the quality is stably maintained over a long period of time.

  The coffee beverage that is the subject of the present invention contains a coffee container with a high coffee content and a high milk component content, containing a coffee component of 5% or more in terms of green beans and a milk component of 0.8% or more in terms of solid content of non-fat milk It is a milk component-containing coffee drink.

  In the present invention, “green beans equivalent to%” represents the coffee content contained in 100 parts by weight of the content of the milk component-containing coffee beverage. For example, “contains a coffee content of 5% green beans” The term “contains 5 parts by weight of a coffee component extracted or eluted from coffee beans in an amount of 100 parts by weight in terms of the amount of green coffee beans”.

  The “sealed container” is not particularly limited as long as it is sealed and sealed after filling with a milk component-containing coffee beverage. Specifically, various kinds of cans, bottles, paper packs, plastic bottles, laminate packs, etc. A storage container is illustrated.

  The coffee used in the present invention is not particularly limited by the type, quality, roasting method, roasting degree, etc. of the bean, and it is possible to use instant coffee or coffee extract in addition to those extracted directly from coffee beans. Good. Examples of bean types include those derived from raw tree such as Arabica, Robusta, Liberia, etc. Especially when Robusta is used, gel-like precipitation is likely to occur, and grinding after roasting The smaller the particle size, the more likely the gel-like precipitation occurs. In such a case, the effect of the present invention is particularly useful.

  Next, the milk component contained in the coffee beverage of the present invention is milk and processed products thereof, and examples of processed products include full-fat condensed milk, defatted condensed milk, full-fat powdered milk, defatted powdered milk, and fresh cream. Can be mentioned. These are used alone or in combination of two or more. The content of the milk component in the coffee beverage is usually 0.8% by weight or more, preferably in the range of 0.8 to 5% by weight in terms of the non-fat milk solid content.

The milk component-containing coffee beverage according to the present invention is a coffee beverage having a high coffee content and a high milk component content as described above, and one or more selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid ( (Hereinafter referred to as “specific organic acid and / or inorganic acid”) in an amount of 0.005 to 0.2% by weight and sodium bicarbonate in an amount of 0.075 to 0.25% by weight, thereby substantially containing a gel-like precipitate. It is characterized in that it becomes a milk beverage containing a milk component in a sealed container. In the present invention, there is no need for a step of separately causing precipitation and removing it, and when a certain amount of the specific organic acid and / or inorganic salt is added, a stable coffee beverage that does not cause gel precipitation is obtained. .

The present invention is characterized by using one or more selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid , and among them, selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid. 1 type, or 2 or more types. One or more selected from these specific organic acids and inorganic acids can be appropriately selected and used, but citric acid is more preferably used.

  It should be noted that the amount of the specific organic acid and / or inorganic acid added to the milk component-containing coffee beverage of the present invention is preferably adjusted as described later by the amount of the milk component and sodium bicarbonate added. Hereinafter, the aspect is demonstrated.

  1) When the milk component contains a relatively high content of 1 to 2% in terms of non-fat milk solids, and when the coffee component contains a large amount of 7 to 10% in terms of green beans, sodium bicarbonate is added at 0.125 to It is necessary to contain 0.2% by weight. In that case, 0.03-0.2% by weight, preferably 0.03-0.1% by weight, more preferably 0.03-0.05% by weight of the specific organic acid and / or inorganic acid is contained. Is preferred.

  2) When the milk component is relatively large as 1 to 2% in terms of non-fat milk solid content and the coffee content is about 5 to 7% in terms of green beans, sodium bicarbonate is added in an amount of 0.00. The addition amount may be about 075 to 0.125% by weight. In that case, the specific organic acid and / or inorganic acid is contained in an amount of 0.005 to 0.2% by weight, preferably 0.01 to 0.1% by weight, more preferably 0.01 to 0.05% by weight. Is preferred.

  3) The amount of sodium bicarbonate added is 0.075 to 0.2% by weight when the milk component is added in a relatively small amount of about 0.8 to 1% in terms of non-fat milk solid content. In that case, the specific organic acid and / or inorganic acid is added in an amount of 0.005 to 0.2% by weight, preferably 0.01 to 0.1% by weight, more preferably 0.03 to 0.05% by weight. Is preferred.

  Thus, content of a specific organic acid and / or an inorganic acid is suitably adjusted with content of a milk component and sodium hydrogencarbonate. If the content is too small, the effect of suppressing the formation of precipitates will be insufficient, and conversely if it is too large, the taste of the acid itself will be felt, and some people will not like it. This is because it is preferable to set the value within the appropriate range.

  In addition to the above ingredients, the milk component-containing coffee beverage of the present invention includes sugars, fragrances, neutralizers, caramels, emulsifiers, salt, edible oils and fats, stabilizers, stabilizers that are widely used in the field of food. Inhibitors, preservatives, pigments and the like may be included. In addition, the milk component-containing coffee beverage of the present invention is desirably adjusted in the range of pH 5.5 to 8.0, preferably pH 5.8 to 6.8, and more preferably pH 6.4 to 6.6.

  The milk component-containing coffee beverage of the present invention contains a relatively large amount of coffee and milk components such as a high concentration coffee component of 5% or more in terms of green beans and a milk component of 0.8% or more in terms of solid content of non-fat milk. Even if it is a system, even if it is sterilized under severe conditions in the manufacturing process, it does not cause gel-like precipitation and does not impair quality. can do.

  Since the gel-like precipitation is first caused by heat sterilization during the manufacturing process, the milk component-containing coffee beverage of the present invention is applied to the coffee preparation before the sterilization in order to fully exhibit the above effects. It is preferable that a specific organic acid and / or inorganic acid and sodium hydrogen carbonate are added and then sterilized and produced in the presence of these.

  From this point of view, the present invention also produces a milk component-containing coffee beverage in a sealed container having a high commercial value, which does not cause precipitation even in the production process and does not cause precipitation even when stored as a product for a long period of time. A method is provided.

  Generally, a milk beverage containing a milk component in a sealed container is sufficient for mixing and dissolving the coffee extract and milk ingredients, adjusting with water, homogenizing with a homogenizer, eg heating on a plate heater, pouring into a sealed container -Manufactured by a series of processes such as filling, winding, sterilization and cooling.

  The present invention is characterized in that during this production process, sterilization is performed in the presence of a specific organic acid and / or inorganic acid and sodium hydrogen carbonate, and the coffee content and nonfat milk solids of 5% or more in terms of green beans This is a method for producing a milk component-containing coffee beverage in a sealed container containing a milk component of 0.8% or more in terms of minutes. The method of this invention is achieved by mix | blending an organic acid and / or an inorganic salt, and sodium hydrogencarbonate with a coffee liquid preparation before sterilization treatment, and performing a sterilization treatment on the conditions.

  The process / timing of blending the specific organic acid and / or inorganic acid and sodium hydrogen carbonate is not particularly defined as long as it is before sterilization treatment, and the specific organic acid and / or inorganic acid and sodium hydrogen carbonate are at least sterilized. What is necessary is just to be contained in the coffee compounding liquid at the time of a process. The sterilization treatment is not particularly limited by sterilization conditions, sterilization apparatuses, or the like as long as the above conditions are satisfied, and generally used sterilization conditions can be widely adopted. Usually, retort sterilization that is performed at about 120 to 125 ° C. for about 20 to 40 minutes is used. it can.

  In addition to the specific organic acid and / or inorganic acid and sodium hydrogen carbonate, the coffee preparation liquid may contain a coffee extract (or instant coffee, coffee extract) and a milk raw material. Polysaccharides, emulsifiers, neutralizers, caramels, fragrances, salt, edible oils and fats, stabilizers, antioxidants, preservatives, pigments, acidulants and the like may be included.

  Sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide And soy oligosaccharides), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), and the like.

  In addition, conventionally known or future known sweetening ingredients can also be used in place of saccharides, specifically, aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract Sweet ingredients such as foods and stevia powder may be used.

  The thickening polysaccharide may be any thickening polysaccharide generally used in milk beverages. Specific examples include carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locust bean gum, tara gum, gellan gum, native gellan gum, carboxymethylcellulose, fermented cellulose, water-soluble soybean polysaccharide, etc. 1 type, or 2 or more types of thickening polysaccharide chosen from these can be used.

  The emulsifier may be a commonly used one. Specifically, sodium caseinate, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester. ), Sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactate (sodium salt, calcium salt), yucca extract, saponin, lecithin, polysorbate and the like.

  The pH of the coffee mixture at the time of the heat sterilization is such that the product after sterilization is in the range of about pH 5.5 to 8, preferably about 5.8 to 6.8, more preferably about 6.4 to 6.6. The pH during the specific heat sterilization treatment is usually in the range of about pH 5.5 to 8.5, preferably in the range of about pH 5.8 to 7.3. Preferably, the range of about pH 6.4-7.1 is mentioned.

  According to the present invention, gelled precipitation does not occur even in a milk component-containing coffee beverage in a sealed container having a relatively large coffee content and milk component, and further, gelled precipitation and ring do not occur even after long-term storage. In addition, even if sterilized under harsh conditions in the manufacturing process, it does not cause gel precipitation and does not impair quality, and even when stored at high temperatures for a long period of time, it maintains a stable state without ring or gel precipitation. Can now.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

Experimental Example 1: Preparation of milk coffee Among the following milk coffee formulas, 6 times the amount of 95 ° C hot water was added to coarsely ground L value 18 coffee beans, filtered, and 10 minutes later, the obtained coffee extract Is added to the coffee beans again and filtered. Furthermore, it cooled to 20 degreeC and prepared the coffee extract of a double drip. To this coffee extract, an organic acid listed in Table 1 (citric acid; Example 1), trisodium citrate (Comparative Example 1), and phosphate (Comparative Example 2) are added and mixed.

  Further, the emulsifier was added to 55 ° C. ion-exchanged water, 10 times the amount of the emulsifier, heated, heated and dissolved at 80 ° C. for 10 minutes, and then cooled to room temperature to prepare an emulsifier solution. Moreover, sugar was added while heating and stirring and dissolving at 50 ° C. for 10 minutes, followed by cooling to room temperature and adjusting the total amount to prepare a sugar solution.

After adding milk to the prepared emulsifier solution, adding the sugar solution and 10% sodium bicarbonate solution prepared in advance, adding the coffee extract prepared in advance, correcting the total amount with ion-exchanged water, and mixing the coffee Heat the preparation to 70 ° C, correct the total amount, homogenize at 150/50 (total 200) kg / cm ² , fill and seal the can, retort sterilize at 123 ° C for 20 minutes, and fill the can Milk coffee was prepared (non-fat milk solid content conversion 1.6%).

Milk coffee beverage prescription part coarsely ground coffee beans (L value: roasting degree 18, raw beans equivalent) 7.1
Sugar 6
Milk 20
Emulsifier (homogen * NO.1511 *) 0.18
10% sodium bicarbonate solution 1
Citric acid / trisodium citrate / trisodium phosphate / phosphoric acid listed in Table 1 in fresh water 100

  The obtained milk coffee of Examples and Comparative Examples was stored at 60 ° C. for 2 weeks, and the state of gel-like precipitate after storage was observed. In addition, as a definition of a gel-like precipitate, a milk component-containing coffee beverage is produced by retort sterilization (121 ° C. or more, 15 minutes or more), and refers to a weak gel-like precipitate generated during storage. As the state of the gel precipitate, the precipitation rate was determined and shown. Precipitation rate (%) = ((Weight of precipitation accumulated in can and bottom of can)-(Weight of can)) / (Weight of can and coffee (including precipitation))-(Weight of can )) X100 was determined. The results are shown in Table 1. The more gelled precipitate, the higher the precipitation rate value.

  Compare the effects of citric acid and trisodium phosphate. From Table 1, in Example 1-2 and Comparative Example 1-1, citric acid and trisodium phosphate are added in the same amount, but the milk coffee of Example 1-2, which is a citric acid-added product, The effect of suppressing the formation of gel-like precipitate was obviously high.

  Next, citric acid and trisodium citrate were compared. Although the actual amount 1-2 and the ratio 1-2 were the same amount, the citric acid-added product of Example 1-2 coffee beverage clearly had a high effect of suppressing the formation of gel-like precipitate.

  In addition, the actual 1-2 and the ratio 1-3 are comparisons of products containing the same amount of citric acid and trisodium citrate citrate ions. The effect of suppressing the formation of stagnate precipitate was obviously high.

  Furthermore, the actual 1-2 and the ratio 1-4 are comparisons of products containing the same amount of citric acid and trisodium citrate sodium ions. The effect of suppressing the precipitate formation was obviously high.

Experimental example 2
Milk coffee was prepared in the same manner as in Experimental Example 1 except that the addition amounts of citric acid and sodium bicarbonate (sodium bicarbonate) were changed as shown in Tables 2 to 3 (1.6% in terms of nonfat milk solid content), The state of the gel-like precipitate after storage at 60 ° C. for 2 weeks, 37 ° C. for 4 weeks and room temperature (25 ° C.) for 4 weeks was observed in terms of the precipitation rate. The results are shown in Tables 2-3.

  From Tables 2-3, when the addition amount of sodium hydrogencarbonate (sodium hydrogencarbonate) is too low (500 ppm, actual 2-1-9). The effect of suppressing the formation of gel-like precipitates by the addition of citric acid was low. Moreover, when the addition amount of sodium bicarbonate was 1000 ppm, the effect of suppressing the apparent gel-like precipitate formation was seen when the addition amount of citric acid was 50 ppm or more (actual 2-10 to 18). Furthermore, when the addition amount of sodium bicarbonate was 1250 ppm, the effect of suppressing the formation of gel-like precipitate was observed when the addition amount of sodium bicarbonate was 100 ppm or more (ex. 2-28 to 36). Further, when the addition amount of citric acid is about 1500 ppm and 2000 ppm, the effect of suppressing the formation of gel-like precipitate is low, and the effect of suppressing the formation of gel-like precipitate is seen at 150 ppm or more. It was even better. However, when the amount of citric acid added was excessively increased (2000 to 3000 ppm), a small amount of gel-like precipitate was observed (actual 2-37 to 54).

Experimental example 3
Milk coffee was prepared in the same manner as in Experimental Example 1 except that the addition amounts of citric acid and sodium bicarbonate (sodium bicarbonate) were changed as shown in Table 4, and 60 ° C for 2 weeks, 37 ° C for 4 weeks, and room temperature (25 C.) The state of the gel-like precipitate after storage for 4 weeks was observed in terms of the precipitation rate. The results are shown in Table 4.

  From Table 4, even if malic acid, lactic acid, tartaric acid, and phosphoric acid were used similarly to citric acid, the effect of suppressing gel-like precipitate formation equivalent to citric acid was obtained.

Experimental Example 4
The following milk coffee formula is prepared as follows to obtain milk coffee. That is, 6 times the amount of 95 ° C. hot water is added to coarsely ground L value 28.7 coffee beans, and after filtration, 10 minutes later, the obtained coffee extract is added again to the coffee beans and filtered. Furthermore, it cooled to 20 degreeC and prepared the coffee extract of a double drip. Addition amount citric acid listed in Tables 5 to 6 is added to and mixed with this coffee extract.

  Further, an emulsifier was added to 10 times the amount of ion-exchanged water adjusted to 55 ° C., heated, dissolved by heating at 80 ° C. for 10 minutes, and then cooled to room temperature to prepare an emulsifier solution. Moreover, sugar was added while weighing ion-exchange water equal in amount to sugar and stirring vigorously, heated, dissolved by stirring with heating at 50 ° C. for 10 minutes, cooled to room temperature, and adjusted to the total amount to prepare a sugar solution.

Add the milk and skim milk solution to the emulsifier solution and mix, add the sugar solution and 10% sodium bicarbonate solution prepared in advance, add the coffee extract prepared in advance, and correct the total amount with ion-exchanged water, then mix The coffee mixture was heated to 70 ° C., further corrected, homogenized at 150/50 (total 200) kg / cm ² , filled and sealed in a can container, retort sterilized at 123 ° C. for 20 minutes, Canned milk coffee was prepared (coffee solids 1.94%, non-fat milk solids 0.824%). The state of the gel-like precipitate after storage at 60 ° C. for 2 weeks, 37 ° C. for 4 weeks and room temperature (25 ° C.) for 4 weeks was observed in terms of the precipitation rate. The results are shown in Tables 5-6.

<Prescription> Partially ground coffee beans (L value: 28.7, green beans equivalent) 9
Milk 7
10% non-fat dry milk solution 2.7
50% sugar solution 6
Sucralose 0.003
Acesulfame potassium 0.007
10% sodium bicarbonate solution 0.2
Citric acid listed in Table 4
Emulsifier (homogen * NO.1550 *) 0.15
100 with ion exchange water

  From Tables 5-6, when the addition amount of sodium bicarbonate was 750 ppm and 1000 ppm, the formation of gel-like precipitate could be significantly suppressed when the addition amount of citric acid was 50 ppm or more. In addition, when the amount of sodium bicarbonate added was 1250 ppm and 1500 ppm, the amount of citric acid added was 150 ppm or more, and gel-like precipitate formation could be significantly suppressed. Furthermore, when the addition amount of sodium bicarbonate was 2000 ppm, the effect of suppressing the formation of gel-like precipitate was obtained when the addition amount of citric acid was 300 to 500 ppm. However, even if the amount of sodium bicarbonate added is any system, a small amount of precipitation was observed when the amount of citric acid added exceeded 2000 ppm.

Provided is a dairy ingredient-containing coffee beverage in a sealed container that does not cause gel-like precipitation even during the production process and long-term storage, has no ring and is stably maintained for a long period of time.

Claims (6)

A milk component-containing coffee beverage containing a coffee component of 5% or more in terms of green beans and a milk component of 0.8% or more in terms of solid content of non-fat milk, comprising citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid It contains substantially 0.001 to 0.2% by weight of one or more selected, and 0.075 to 0.25% by weight of sodium hydrogen carbonate, and is substantially free of gel-like precipitate. A milk beverage containing milk ingredients in a sealed container. A coffee ingredient containing 5% or more in terms of green beans, a milk ingredient containing 1 to 2% in terms of non-fat milk solids, and a milk ingredient-containing coffee beverage containing 0.125 to 0.2% by weight of sodium bicarbonate, A sealed container substantially free of gel-like precipitate, containing 0.03 to 0.2% by weight of one or more selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid A coffee drink containing milk ingredients. A coffee ingredient containing 5% or more in terms of green beans, a milk ingredient containing 1 to 2% in terms of non-fat milk solids, and a milk ingredient-containing coffee beverage containing 0.075 to 0.125% by weight of sodium bicarbonate, A sealed container substantially containing no gel-like precipitate, containing 0.01 to 0.2% by weight of one or more selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid A coffee drink containing milk ingredients. A milk component-containing coffee beverage containing 5% or more of coffee in terms of green beans, 0.8 to 1% of milk components in terms of non-fat milk solids, and 0.075 to 0.2% by weight of sodium bicarbonate. It contains substantially 0.001 to 0.2% by weight of one or more selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid , and does not substantially contain a gel-like precipitate. A milk beverage containing milk ingredients in a sealed container. The milk component-containing coffee beverage in a sealed container according to any one of claims 1 to 4, wherein one or more selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid is citric acid. A gel-like precipitate obtained by sterilizing and preparing a coffee preparation in the presence of one or more selected from citric acid, malic acid, tartaric acid, lactic acid and phosphoric acid , and sodium bicarbonate The method for producing a coffee beverage containing a milk component in a sealed container according to any one of claims 1 to 4, which is substantially not contained.