JP5301024B2 - Method for producing coffee-containing beverage - Google Patents

Description

  The present invention relates to a method for producing a coffee-containing beverage, and in particular, produces a coffee-containing beverage that has a natural natural scent of coffee and an excellent balance between sourness and bitterness while suppressing deterioration of the scent during heat sterilization. Regarding the method.

  Coffee is a favorite beverage that has been drunk since ancient times, and its unique scent is an important factor in drinking. It is known that coffee contains various fragrance components, but these fragrance components are unstable and easily deteriorate by heat treatment. Currently, there are various coffee beverage products, but heat treatment at a high temperature is required for the sterilization process in the manufacturing process, and it has been very difficult to maintain the fresh scent of coffee.

  In order to solve such a problem, various methods have been conventionally proposed. For example, a coffee beverage sterilization method that suppresses deterioration of aroma components during heat sterilization by heat sterilization of a coffee extract under a pH of 3.0 to 5.5 has been proposed (see Patent Document 1). However, in this method, it is necessary to add an acidic component (for example, citric acid) for adjusting the pH at the time of heat sterilization of the coffee extract, and the pH of the final product is reduced due to the pH decrease by the heat sterilization process. Since it becomes lower than 3.0-5.5, even if the fragrance is good, the taste balance between sourness and bitterness is remarkably bad, and it cannot be said that the coffee beverage is delicious.

  Moreover, while heat-sterilizing the 1st drink component containing a milk component and an emulsifier, the 2nd drink component containing a coffee extract is heat-sterilized on conditions gentler than a 1st drink component, The 1st drink component A method of producing a soft drink (coffee beverage) containing milk by mixing the second beverage component and the second beverage component under aseptic conditions has also been proposed (see Patent Document 2). Although this method is to sterilize the ingredients containing coffee beverages under milder conditions to suppress the deterioration of coffee aroma and taste, it does not sufficiently suppress the deterioration of coffee aroma ingredients. It wasn't done, and there wasn't a product that was sufficiently satisfying in both aroma and taste.

JP 2004-73071 A JP-A-11-2221013

  An object of the present invention is to provide a method for producing a coffee-containing beverage that has a natural aroma of coffee and an excellent balance of sourness and bitterness while suppressing deterioration of the aroma during heat sterilization. .

  As a result of investigations by the present inventors to solve the above-mentioned problems, the coffee extract as the first liquid is sterilized by heating at high temperature and short time under the condition of pH 4.5 to 5.5, and then cooled to an aseptic tank. The other beverage components containing the pH adjuster are separately mixed as the second solution, sterilized by heating at a high temperature for a short time, cooled and sent to the aseptic tank, and finally the first solution in an aseptic environment. By adjusting the pH by mixing with the second liquid, it is found that a coffee-containing beverage having a natural aroma of coffee and an excellent taste balance between sourness and bitterness can be obtained, and the present invention is completed. It came to.

That is, in the method for producing a coffee-containing beverage according to the present invention, as a first liquid, a coffee extract is sterilized by heating at a high temperature for a short time at a temperature of 121 ° C. or more and within 1 minute under a condition of pH 4.5 to 5.5. Then, the first liquid sterilization step to be cooled and the beverage component containing a basic pH adjuster as the second liquid are sterilized by heating at a temperature of 121 ° C. or higher and within 1 minute for a short time, and then cooled. A two-component sterilization step, and a mixing step of mixing the first and second liquids obtained in the respective steps under an aseptic environment and adjusting the pH to 5.2 to 7.0, the mixing step In the above, the mixing ratio of the first liquid and the beverage components other than the first liquid is a volume ratio, and the first liquid: beverage components other than the first liquid = 1: 3 to 3: 1. It is what.
Moreover, in the said manufacturing method of a coffee containing drink, in the said mixing process, the mixing ratio of 1st liquid and drink components other than 1st liquid is a volume ratio, 1st liquid: Beverage components other than 1st liquid = A range of 1: 2 to 2: 1 is preferred.
Further, in the method for producing a coffee-containing beverage, as the third liquid, another beverage component not containing a coffee extract and a pH adjuster is sterilized by heating at a temperature of 121 ° C. or higher and within 1 minute for a short time. Then, a third liquid sterilization step for cooling is provided, and in the mixing step, the first liquid, the second liquid, and the third liquid can be mixed in an aseptic environment to adjust the pH.

Also, in the manufacturing method of the coffee-containing beverage, and when the second liquid and the third liquid contains no dairy ingredients, pH after the mixing step preferably be adjusted to 5.2 to 6.0 is there.
Moreover, in the said manufacturing method of a coffee containing drink, when the said 2nd liquid or 3rd liquid contains a milk component, it is suitable that pH after the said mixing process is adjusted to 6.0-7.0.

  According to the method for producing a coffee-containing beverage of the present invention, a beverage component containing a coffee extract as a first liquid under high temperature and short time heat sterilization under conditions of pH 4.5 to 5.5 and a pH adjuster as a second liquid. By sterilizing the coffee at a high temperature for a short time and mixing the first and second liquids in an aseptic environment to adjust the pH, while suppressing the deterioration of the aroma during the heat sterilization, A coffee-containing beverage that has an excellent balance between sourness and bitterness is obtained.

It is a flowchart of the manufacturing method of the coffee containing drink of sample 1A-1C. It is a flowchart of the manufacturing method of the coffee containing drink of sample 1D-1F. It is a flowchart of the manufacturing method of the coffee containing drink of sample 2A. It is a flowchart of the manufacturing method of the coffee containing drink of sample 2B. It is a flowchart of the manufacturing method of the coffee containing drink of the sample 2C. It is a flowchart of the manufacturing method of the coffee containing drink of the sample 3. FIG.

Hereinafter, the present invention will be described in detail.
In the method of the present invention, the coffee extract used as the first liquid is, for example, an extract obtained by hot water extraction of coffee beans by a known method, or coffee obtained by other methods. Extract is used. In addition, you may adjust coffee solid content concentration suitably for a coffee extract by concentration or dilution. In the method of the present invention, it is necessary to subject the coffee extract as a first liquid to high-temperature and short-time heat sterilization under the condition of pH 4.5 to 5.5. The pH of the coffee extract is generally in the range of about pH 4.5 to 6.0, although it varies depending on the type of coffee beans, the production area, the roasting degree, and the like. For this reason, if the coffee extract is in the range of pH 4.5 to 5.5, it can be sterilized by heating at a high temperature for a short time without adjusting the pH. It is desirable not to adjust the pH by adding an acidic component (that is, a pH adjusting agent). For example, the addition of a pH adjusting agent such as citric acid may significantly impair the flavor of the product. Further, in the case of a coffee extract whose pH exceeds 5.5, for example, by selecting a variety of coffee beans, a roasting degree, etc., pH 4.5 to 5 without adding a pH adjusting agent separately. It is also possible to set conditions so as to be in the range of .5.

  In addition, it is known that it is effective to adjust the pH at the time of heat sterilization to the range of 3.0-5.5 as a method for suppressing deterioration of the aroma component of coffee (Japanese Patent Laid-Open No. 2004-73071). According to this method, it can be said that it is desirable to perform heat sterilization in a region around 4.0 where the pH is lower, considering only the retention of coffee aroma components during heat sterilization. However, when heat sterilization is performed in such a low pH range, although the scent retention effect is high, even if the final product pH is adjusted as appropriate, the taste balance of the product is lost, and the coffee containing bad taste is contained. It becomes a drink. In addition, in order to adjust to a low pH range, for example, it is necessary to add an acidic component such as citric acid, and as a result, the amount of the pH adjusting agent for performing final pH adjustment also increases. Therefore, these additive components may also cause the product to become unsavory. On the other hand, the method of the present invention achieves a balanced taste of sourness and bitterness while retaining the scent component of coffee as much as possible by performing heat sterilization at a high temperature for a short time under the condition of pH 4.5 to 5.5. Excellent coffee-containing beverages can be obtained.

  Moreover, as beverage components other than the coffee extract used as the second liquid, other beverage components including a pH adjuster are mixed in advance and used. The beverage component contained in the second liquid includes, for example, milk components, sugars, sweeteners, antioxidants, emulsifiers, thickeners, colorants, flavors and the like in addition to the pH adjuster. These beverage components need to be mixed in advance before high-temperature and short-time heat sterilization. Moreover, when a milk component is included, it is desirable to carry out an emulsification treatment after dissolving and mixing an emulsifier and a thickener.

  The pH adjusting agent used in the second liquid may be any pH adjusting agent as long as it is generally used in beverages, and is not particularly limited. However, in the present invention, since the pH is adjusted in the increasing direction, a substantially basic pH adjusting agent is used. A basic pH adjuster generally used in beverages includes carbonates such as baking soda.

  In addition, if necessary, beverage components other than the pH adjuster that can be contained in the second liquid may be separately mixed as the third liquid, and may be sterilized by heating at high temperature and short time separately from the second liquid. The third liquid after heat sterilization is mixed with the first liquid and the second liquid, and the final pH of the entire product is adjusted. In this case, it is desirable to determine the blending components and blending ratios of the second liquid and the third liquid in consideration of the stability of each component. The beverage component contained in the third liquid is the same as the second liquid (excluding the pH adjuster), for example, milk components, sugars, sweeteners, antioxidants, emulsifiers, thickeners, colorants, fragrances, etc. Is included. By separately providing the third liquid, only the second liquid containing the pH adjuster, or the other third liquid-only blending components can be individually changed as necessary, and the components of the coffee-containing beverage Easy to change.

  The mixing ratio of the first liquid and the second liquid (and the third liquid) is a volume ratio, and the first liquid: the second liquid (and the third liquid) = 1: 3 to 3: 1. More preferably, it is in the range of 1: 2 to 2: 1 (when a third liquid is separately provided, the volume ratio is calculated as the sum of the volumes of the second liquid and the third liquid). In addition, since the density | concentration of the component contained in 1st liquid and 2nd liquid (and 3rd liquid) is set according to the component density | concentration in the final product after mixing, each component is contained in the concentrated state. ing. For this reason, the coffee extract used as the first liquid needs to be adjusted in advance to a coffee component concentration (solid content concentration) corresponding to the mixing ratio of the first liquid and the second liquid (and the third liquid). . For example, when the first liquid: second liquid (and third liquid) = 1: 1 in the volume ratio, the coffee component concentration of the first liquid and the concentration of the other components of the second liquid (and third liquid) are respectively The concentration will be adjusted to more than twice the final product. Here, by performing high-temperature and short-time heat sterilization in a state where the concentration of the coffee component is higher, deterioration of aroma and taste due to heat sterilization treatment can be suppressed to a low level. On the other hand, if the ratio of the second liquid containing the pH adjuster is extremely small, the concentration of the coffee component in the first liquid is almost the same as that of the final product. The suppression effect can hardly be expected. Therefore, also from the viewpoint of concentration of the coffee component in the first liquid, it is preferable that the mixing ratio of the first liquid and the second liquid (and the third liquid) be in the above range.

  As the method of heat sterilization of the first liquid and the second liquid (and the third liquid) performed in the present invention, a mixing process under aseptic conditions is necessary in the subsequent process, so the product is filled and sealed in advance. The conventional retort sterilization method performed in the state cannot be applied. For this reason, in this invention, a high temperature short time heat sterilization method (UHT sterilization method) is used. As a method for high temperature and short time heat sterilization, an indirect heating method such as a plate type or a tube type can be selected. The first liquid and the second liquid (and third liquid) may be sterilized in any order, but when the beverage component contains a milk component, the pH before or simultaneously with the sterilization of the milk component. It is necessary to sterilize the conditioner.

  The conditions of the high temperature and short time heat sterilization of the first liquid and the second liquid (and the third liquid) set the sterilization conditions in consideration of microorganisms that can grow at the pH of the product after mixing, then the first liquid, It is desirable that the second liquid (and the third liquid) be sterilized under the same sterilization conditions (heating temperature, heating holding time). More specifically, it is desirable to perform heat sterilization under conditions of 121 ° C. or more and 1 minute or less. When the temperature is lower than 121 ° C., for example, heating for a short time such as within 1 minute cannot perform sufficient sterilization, and as a result, it is necessary to perform heat treatment for a long time. May end up. In addition, since the pH at the time of sterilization of the first liquid and the second liquid (and the third liquid) is different, when setting the sterilization conditions for the purpose of commercial sterilization, It is desirable that the second liquid (and the third liquid) have the same sterilization conditions. Furthermore, the same sterilization apparatus (heating apparatus) can be used in the process by setting the first liquid and the second liquid (and the third liquid) to the same sterilization conditions (heating temperature, heating holding time). There is also an advantage that the process can be simplified.

  The first and second liquids (and the third liquid) that have been sterilized by heating at a high temperature for a short time are sent to a mixing tank under aseptic conditions, and both are mixed in the mixing tank to reach the pH of the final product. Adjusted. The pH of the product liquid is set to a pH range suitable for drinking and suitable for storage stability of the product. In general, the pH after heat sterilization of the first liquid is generally about 0.1 to 0.5 lower than that before treatment due to the pH decrease due to high temperature and short time heat sterilization, and the pH is 4.5 to 5 It is even lower than .5. On the other hand, by mixing the second liquid containing a preset amount of the pH adjusting agent, the pH is adjusted to a pH range suitable for the final product. For example, in the case of a coffee-containing beverage that does not contain a milk component, if the pH is less than 5.2, the acidity is strongly felt and the taste balance with bitterness is poor. On the other hand, when the pH exceeds 6.0, the acidity is felt weak and the taste becomes old with no freshness. Therefore, it is desirable to adjust the amount of the pH adjuster of the second liquid so that the pH of the product liquid is between 5.2 and 6.0. On the other hand, in the case of milk coffee beverages containing milk components, if the pH is less than 6.0, the pH is in the region where the isoelectric point of milk-derived protein is present, so that the emulsified state is easily impaired and stored. Stability is lost. On the other hand, when the pH exceeds 7.0, depending on the amount of milk component and coffee solids, milk protein aggregation is likely to occur due to thiol = disulfide exchange reaction between κ casein and β lactoglobulin contained in the milk component. , Storage stability is lost. Therefore, it is desirable to adjust the amount of the pH adjuster of the second liquid so that the pH of the product is between 6.0 and 7.0.

  The product liquid mixed in the mixing tank under aseptic conditions is aseptically filled in a container sterilized in advance under aseptic conditions and sealed under aseptic conditions to become the final product of the coffee-containing beverage. .

Samples 1A-1F
1.2 kg of roasted coffee beans were extracted with hot water at 90 ° C. and immediately cooled, followed by filtration and centrifugation to obtain 9.2 kg of an extract. Subsequently, the obtained extract was diluted to adjust the coffee solid content to 1.3%. The pH of the obtained coffee extract was 5.3.

<Sample 1A> A sample obtained by adding a pH adjuster to the coffee extract obtained as described above to adjust the pH to 5.8 in advance and sterilizing by heating at 130 ° C. for 30 seconds for a short time was designated as Sample 1A.
<Sample 1B> The coffee extract obtained above was subjected to high-temperature and short-time heat sterilization at 130 ° C. for 30 seconds with no pH adjustment (pH 5.3), which was designated as Sample 1B.
<Sample 1C> The coffee extract obtained above is used as the first liquid, and is sterilized by heating at 130 ° C. for 30 seconds at a temperature of 30 ° C. with no pH adjustment (pH 5.3). The liquid was sterilized under sterilization conditions of 130 ° C. for 30 seconds, and the pH was adjusted to 5.6 by mixing the first liquid and the second liquid at a mixing ratio (volume ratio) of 1: 1 under aseptic conditions. This was designated as Sample 1C.
<Sample 1D> The first liquid adjusted to pH 4.4 by adding a pH adjuster to the coffee extract obtained above is sterilized by heating at a high temperature for a short time at 130 ° C. for 30 seconds, and additionally contains a pH adjuster. The second liquid is sterilized under a sterilization condition of 130 ° C. for 30 seconds, and the first liquid and the second liquid are mixed at a mixing ratio (volume ratio) of 1: 1 under aseptic conditions to adjust the pH to 5.7. The adjusted sample was designated as Sample 1D.
<Sample 1E> The first liquid adjusted to pH 3.5 by adding a pH adjuster to the coffee extract obtained above is sterilized by heating at 130 ° C. for 30 seconds at a high temperature for a short time, and additionally contains a pH adjuster. The second liquid is sterilized under a sterilization condition of 130 ° C. for 30 seconds, and the first liquid and the second liquid are mixed at a mixing ratio (volume ratio) of 1: 1 under aseptic conditions to adjust the pH to 5.7. The adjusted sample was designated as Sample 1E.
<Sample 1F> A non-pH-adjusted coffee extract that was not heat sterilized and adjusted to the same coffee concentration as Samples 1A to 1E was designated as Sample 1F (pH 5.3).

The addition amount of the pH adjuster was adjusted so that the final pH was 5.6 to 5.7, except for Samples 1B and 1F to which no pH adjuster was added.
FIG. 1A shows a flowchart of the manufacturing method of the samples 1A to 1C, and FIG. 1B shows a flowchart of the manufacturing method of the samples 1D to 1F.

  For the coffee beverages of Samples 1A to 1F, various sensory evaluations (strength of fragrance, good fragrance, bitterness, sourness, refreshing feeling, richness of taste) were performed by 20 (10 men and women) panelists. The scoring for each evaluation item was carried out by a seven-step evaluation, and was indicated by the average score of 10 people. The evaluation results are shown in Table 1 below.

As shown in Table 1, the sample 1A, which was sterilized by high-temperature and short-time heat after adjusting the pH of the coffee liquor to 5.8, had low evaluation points regarding aroma and taste. In addition, in the sample 1B that has been sterilized by heating at high temperature and short time without adjusting the pH of the coffee liquid (pH 5.3), although the evaluation point regarding the fragrance is high, it is an evaluation that strongly feels sourness against bitterness, is a comprehensive evaluation was the low have the results. On the other hand, after sterilizing by heating at a high temperature for a short time using a coffee solution having a pH of 5.3 (no adjustment) as a first solution, the pH is adjusted by mixing with a second solution containing a pH adjuster that has been separately sterilized by heating. In the sample 1C adjusted to 5.6, the evaluation point regarding the fragrance is high as in the case of the sample 1B, and the evaluation point regarding taste has a good balance between bitterness and sourness, so the overall evaluation is also higher than the samples 1A and 1B. Moreover, it became the evaluation nearest to the sample 1F which is a standard sample of non-sterilization treatment. Also, after the coffee liquid whose pH is adjusted to 4.4 to 3.5 is sterilized as a first liquid for a short time at a high temperature, it is mixed with a second liquid containing a pH adjuster that has been separately sterilized by heating to a pH of 5.7. In the prepared samples 1D and 1E, although the evaluation regarding the fragrance was high, the balance between bitterness and sourness was poor, although the final pH was adjusted to the same level, evaluation such as a refreshing feeling and a strong taste However, sufficient evaluation results could not be obtained, and the overall evaluation was inferior to Sample 1C.

Samples 2A-2C
A milk coffee beverage was produced according to the formulation shown in Table 2 below.

  20 kg of roasted coffee beans were extracted with hot water at 90 ° C. and immediately cooled, followed by filtration and centrifugation to obtain 110.4 kg of an extract. Subsequently, the obtained extract was diluted to adjust the coffee solid content to 1.3%. The pH of the obtained coffee extract was 5.3.

<Sample 2A> After each beverage component such as milk components, sugars, emulsifiers and pH adjusters is dissolved and prepared in the coffee extract obtained above, the pH is adjusted to 6.8, and the emulsification treatment is performed. Sample A was subjected to high-temperature and short-time heat sterilization at 130 ° C. for 30 seconds.
<Sample 2B> The first liquid obtained by previously adding a pH adjuster to the coffee extract obtained above and adjusting the pH to 6.8 is sterilized by heating at 130 ° C for 30 seconds at a high temperature for a short time, and a separate milk component The second liquid prepared by dissolving and preparing each beverage component such as sugar, emulsifier and the like is preliminarily emulsified and then heat-sterilized at 130 ° C. for 30 seconds for a short period of time. Sample 2B was prepared by mixing the liquid with a mixing ratio (volume ratio) of 1: 1.
<Sample 2C> The coffee extract obtained above is used as the first liquid, and sterilized by heating at 130 ° C. for 30 seconds with no pH adjustment (pH 5.3). Separate milk components, sugars, emulsifiers, After emulsifying the second liquid prepared by dissolving and blending each beverage component such as a pH adjuster in advance, the liquid is sterilized by heating at 130 ° C. for 30 seconds for a short time, and the first liquid and the second liquid are mixed under aseptic conditions. Sample 2C was prepared by mixing at a mixing ratio (volume ratio) of 1: 1 and adjusting the pH to 6.6.

In addition, the addition amount of the pH adjuster was adjusted so that the final pH of each sample was 6.5 to 6.6.
The flowchart of the manufacturing method of the coffee containing drink of the said samples 2A-2C is shown to FIG.

  For samples 2A to 2C, sensory evaluation was performed by 20 (10 men and women) panelists. The scoring for each evaluation item was carried out by a seven-step evaluation, and was indicated by the average score of 10 people. The evaluation results are shown in Table 3 below.

  As shown in Table 3 above, in the sample 2A in which all raw materials were dissolved and sterilized by heating at high temperature and short time after preparation, the evaluation points regarding aroma and taste were relatively low. In addition, in the sample 2B in which the pH of the coffee liquid is adjusted in advance and sterilized by heating at a high temperature for a short time as the first liquid, and then mixed with a second liquid containing other beverage components that have been separately heat sterilized at a high temperature for a short time, Although the evaluation about fragrance became a little high compared with it, it could not be said that it was sufficient as a comprehensive evaluation. On the other hand, after the high temperature and short time heat sterilization as the first liquid without adjusting the pH of the coffee liquid, the other liquid components including the pH adjusting agent which has been separately sterilized by high temperature and short time are used as the second liquid aseptic conditions. In sample 2C, the pH of which was mixed by adjusting the pH, the evaluation point regarding the fragrance was higher than in samples 2A and 2B. Due to the influence of ingredients other than coffee such as sugars and milk components, there was no significant difference between samples 2A and 2C in the evaluation regarding taste, but sample 2C was the best evaluation in the comprehensive evaluation including aroma. became.

Sample 3
20 kg of roasted coffee beans were extracted with hot water at 90 ° C. and immediately cooled, followed by filtration and centrifugation to obtain 110.4 kg of an extract. Subsequently, the obtained extract was diluted to adjust the coffee solid content to 1.3%. The pH of the obtained coffee extract was 5.3.

The coffee extract obtained above was used as the first liquid and sterilized by heating at a high temperature and a short time of 140 ° C. for 30 seconds with no pH adjustment (pH 5.3). An aqueous solution containing an appropriate amount of a pH adjuster was used as the second liquid, and the mixture was sterilized by heating at a high temperature for a short time at 140 ° C. for 30 seconds. Furthermore, each beverage component such as milk components, sugars, and emulsifiers was dissolved, cooled, and emulsified using the third liquid, and then sterilized by heating at 140 ° C. for 30 seconds for a short time. Sample 3 was prepared by mixing the first liquid: second liquid: third liquid at a mixing ratio (volume ratio) of 1: 0.2: 0.8 under aseptic conditions and adjusting the final pH to 6.6. It was.
In FIG. 3, the flowchart of the manufacturing method of the coffee containing drink of the said sample 3 is shown.

  The coffee-containing beverage of Sample 3 obtained as described above had the natural scent of coffee as in Sample 2C, and was excellent in the taste balance between sourness and bitterness.

Claims (5)

As the first liquid, a first liquid sterilization step in which the coffee extract is sterilized by heating at a temperature of 121 ° C. or higher and within 1 minute under conditions of pH 4.5 to 5.5, and then cooled,
As a second liquid, a second liquid sterilization step in which a beverage component containing a basic pH adjuster is sterilized by heating at a high temperature for a short time at a temperature of 121 ° C. or more and within 1 minute, and then cooled,
Mixing the first liquid and the second liquid obtained in each of the steps in a sterile environment, and adjusting the pH to 5.2 to 7.0 ,
In the mixing step, the mixing ratio of the first liquid and the beverage components other than the first liquid is a volume ratio, and the first liquid: beverage components other than the first liquid = 1: 3 to 3: 1. <br/> A method for producing a coffee-containing beverage characterized by the above. In the mixing step, the mixing ratio of the first liquid and the beverage components other than the first liquid is a volume ratio, and the first liquid: beverage components other than the first liquid = 1: 2 to 2: 1. The method for producing a coffee-containing beverage according to claim 1 . Further, as the third liquid, there is provided a third liquid sterilization step in which the coffee extract and other beverage components not containing the pH adjuster are sterilized by heating at a temperature of 121 ° C. or higher and within 1 minute for a short time and then cooled. ,
In the mixing step, the first liquid and the second liquid and the third liquid are mixed in a sterile environment, a manufacturing method of a coffee-containing beverage according to claim 1 or 2, characterized in that to adjust the pH.   The coffee according to any one of claims 1 to 3, wherein the second liquid and the third liquid do not contain milk components, and the pH after the mixing step is adjusted to 5.2 to 6.0. The manufacturing method of a containing drink. The said 2nd liquid or 3rd liquid contains a milk component, and the pH after the said mixing process is adjusted to 6.0-7.0, Coffee content in any one of Claim 1 to 3 characterized by the above-mentioned. A method for producing a beverage.

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