JP6247567B2 - Milky coffee drink containing fine powder of roasted coffee beans - Google Patents

Description

  The present invention relates to a milk-containing coffee beverage with reduced heating odor.

  Milk coffee beverages are drinks with high palatability that are drunk throughout the year, and many bottled milk coffee beverages that can be stored at room temperature for a long period are in circulation. Coffee beverages with stuffed milk are usually used for coffee raw materials such as coffee bean extract and instant coffee (also referred to as coffee content in this specification), milk, concentrated milk, whole milk or whole milk powder, skim milk. Or before mixing the raw material containing milk components such as skim milk powder, condensed milk, cream, or milk protein (in this specification, also expressed as milk), etc. Or after being filled, it is manufactured by high temperature sterilization. In this way, in milk-containing coffee beverages manufactured through high-temperature sterilization, the milk components are heat-denatured, and the milk-heated odor, specifically, the milk's unique deterioration odor (natural odor) and the milk's peculiar taste It is known that the quality (creamy feeling) disappears and the quality of the milk-containing beverage is lowered.

  Therefore, various methods for suppressing the heat odor of milk in a beverage containing milk have been developed. For example, a method for producing milk or dairy products in which the production of heated odor of milk is suppressed, characterized in that α-glycosyl trehalose is contained in milk or dairy products and is produced through a heat treatment step (Patent Document 1), A mixture of simple sugars and amino acids and a milk component are added to a coffee extract containing sugar, filled in a container, and then sterilized by retort. Beverages (Patent Document 2) and coffee extracts containing dairy ingredients are added with chlorogenic acid or chlorogenic acids, and milk-containing coffee beverages that do not deteriorate in flavor over a long period of time even in a heated state (Patent Document) 3) A container having a pleasant aftertaste after drinking, characterized by blending vegetable oils and fats in a ratio of 0.15 to 2 per 1% by weight of milk fat in beverages Because coffee (Patent Document 4), and the like.

  On the other hand, with the diversification of consumer preferences for coffee beverages, coffee beverages containing finely ground coffee beans have been proposed (Patent Documents 5 to 7).

JP 2006-94856 A Japanese Patent Laid-Open No. 11-9190 Japanese Patent Laid-Open No. 11-9189 JP 2009-291137 A JP 2005-124486 A JP 2007-289035 A JP 2005-318812 A

  As described above, various methods for suppressing flavor deterioration during high-temperature sterilization of coffee beverages containing packed milk have been developed, but they have not been fully satisfactory. An object of the present invention is to provide a coffee drink with high drinkability, which suppresses a heated odor of milk generated during high-temperature sterilization of a coffee drink containing milk.

  As a result of intensive studies to solve the above problems, the present inventors have blended vegetable oil and fat with roasted coffee bean fine powder (insoluble coffee powder) finely pulverized to a specific particle size, preferably A milk-containing beverage in which the amount of coffee lipids ((A) Carweol palmitate and (B) Total amount of palmitolic acid café stall [(A) + (B)]) is adjusted to a specific range is obtained by heating milk after pasteurization. The present inventors have found that the odor is greatly reduced and have completed the present invention.

That is, although not limited to this, this invention includes the following.
(1) An insoluble coffee powder having a median diameter of 50 to 300 μm obtained by finely pulverizing roasted coffee beans, and an extract of roasted coffee beans obtained by subjecting the pulverized roasted coffee beans to an extraction process, A milk-containing coffee beverage that contains vegetable oils and milk components and is manufactured by high-temperature sterilization.
(2) The milk-containing coffee beverage according to (1), wherein the amount of lipid in the beverage is 0.4 to 3.0 g per 100 g of beverage.
(3) The coffee coffee containing milk according to (1) or (2), wherein the caffeine content in the beverage is 10 to 60 mg per 100 g of beverage.
(4) The milk-containing coffee beverage according to any one of (1) to (3), wherein the coffee lipid content is 0.5 to 11.0 mg / kg.
(5) The milk-containing coffee drink according to any one of (1) to (4), wherein the pH is 5.5 to 7.0.
(6) The milk-containing coffee drink according to any one of (1) to (5), wherein the vegetable oil is coconut oil.

  According to the present invention, it is possible to obtain a milky coffee beverage that can withstand quality sterilization from the viewpoint of flavor even under high-temperature sterilization and long-term storage. The milk-containing coffee beverage of the present invention is a beverage with high drinkability to which the off-flavor (milk heating odor and oxidation odor) of the milk beverage is reduced and the richness of the milk component is imparted.

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

  Here, the coffee content (in the present specification, also referred to as an extract of roasted coffee beans) refers to a solution containing a component derived from coffee beans, for example, a coffee extract, that is, roasting, The solution which extracted the ground coffee bean using water, warm water, etc. is mentioned. Moreover, the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.

  In the present specification, a coffee beverage produced using a milk component as a raw material and subjected to a heat sterilization step is referred to as a “milk coffee beverage”. Here, a milk component refers to the component added in order to provide milk flavor and milky feeling to a coffee drink, and means the component which contains a non-fat milk solid component at least. Mainly refers to mammalian milk, milk and dairy products. Examples include raw milk, milk, special milk, partially skimmed milk, skimmed milk, processed milk, and milk beverages. Examples include whey, concentrated milk, defatted concentrated milk, sugar-free milk, sweetened defatted milk, whole milk powder, skimmed milk powder, cream powder, whey powder, butter milk powder, and adjusted powdered milk. In particular, since the effect of the present invention is effective in suppressing heated odor generated when milk is used as a milk component, a beverage containing milk is one of the preferred embodiments of the present invention. Although content of the milk component in the milk-containing drink of this invention is not specifically limited, Preferably it is 0.1-10 mass% in conversion of solid content. The term “solid content” as used herein refers to a dried product after the milk component is dried using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture.

  The beverage of the present invention is a milk-containing coffee beverage obtained by blending non-fat milk solid components. In a preferred embodiment, the water-soluble protein in the beverage is 0.4 to 2.0 g per 100 g of beverage. Prepare to. The amount of the water-soluble protein is more preferably 0.5 to 1.8 g per 100 g of beverage, and further preferably 0.6 to 1.6 g. Here, the water-soluble protein content in the beverage is analyzed based on the measurement of the protein mass in the beverage based on the nutrition labeling standard (Kjeldahl method) of the nutrition improvement method.

The coffee beverage of the present invention comprises the above-described milk-containing coffee beverage containing a coffee component and a milk component, further roasted coffee bean fine powder (insoluble coffee powder) finely pulverized to a specific particle size, and vegetable oil and fat. It is characterized by blending. These will be described in detail below.
(Insoluble coffee powder)
The “insoluble coffee powder” of the present invention refers to a product obtained by pulverizing roasted coffee beans (roasted coffee bean fine powder). Here, “roasted coffee beans” are obtained by subjecting green coffee beans to a heat treatment called roasting. The ingredients contained in the green beans are chemically changed by roasting to create a coffee flavor (strong fragrance and flavor), and a void-containing structure is formed.

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

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

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

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

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

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

  In general, lipids have important roles in flavor such as mildness of coffee stomach, mild taste, milk flavor and richness in beverages. In the case of container-packed coffee beverages with high-temperature heating such as the above, it has been found that heating odor tends to increase when coffee lipids and proteins are mixed and heated at high temperatures. From this, it is preferable to use a coffee raw material (insoluble coffee powder and roasted coffee bean extract) having less coffee lipid. Here, “coffee lipid” as used herein refers to esterification of palmitic acid to carhweol and cafestol measured by the method described in the examples described later. (A) This refers to the total amount [(A) + (B)] of carweol palmitate (abbreviation: KwO-pal) and (B) palmitate café stall (abbreviation: CfO-pal).

  The coffee lipid of the insoluble coffee powder can be made lower by using Robusta seed than when using the same amount of Arabica coffee beans. For the coffee lipid of the roasted coffee bean extract, it is convenient to use a method in which the coffee extract is treated with an adsorbent having the ability to adsorb coffee lipid. Examples of the adsorbent having the ability to adsorb coffee lipids include porous filter media such as filter cartridges using paper filters, flannel (cotton) filters, diatomaceous earth, and polypropylene nonwoven fabrics. Further, coffee lipid may be reduced by separating into three phases of oil, extract, and koji using three-phase centrifugation and removing an appropriate amount of oil. As the porous filter medium, roasted coffee beans or a pulverized product thereof can also be used. Specifically, roasted coffee beans (including the coffee grounds after extraction) are stacked in a column shape, and the coffee lipid can be selectively adsorbed and removed by passing a solution-like coffee raw material therethrough. The liquid flow may be a down flow or an up flow, but the up flow tends to remove coffee lipid more easily.

  The preferred coffee lipid content [(A) + (B)] in the coffee beverage of the present invention containing insoluble coffee powder and roasted coffee bean extract is 0.5-11.0 mg / kg, more preferably 0. It is about 0.6 to 8.0 mg / kg, more preferably about 0.8 to 6.0 mg / kg, and particularly preferably about 1.0 to 5.0 mg / kg.

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

  Vegetable fats and oils have a fat content in beverages based on the nutrition labeling standard of the nutritional improvement method (Lases Gottlieb method), that is, the total of lipid content derived from coffee fats, milk lipids and vegetable fats and oils in beverages is 0 It mix | blends so that it may become 4-3.0g. The amount of lipid per 100 g of beverage is more preferably 0.5 to 2.5 g, and further preferably 0.5 to 2.0 g. Usually, the compounding quantity of vegetable oil is 0.5-2.5g per 100 mL of coffee drinks, Preferably it is about 0.5-2.0g.

(Other ingredients)
Usually, the coffee raw material is weakly acidic, but in order to maintain the stability of the milk component, in the case of a milk-filled coffee beverage packed in a container, a pH adjuster is usually added, and the pH is about 5.5 to 7.0. The pH is preferably adjusted to be in the neutral range of pH 6.0 to 7.0. However, at the stage of pH adjustment, there is a problem that the flavor (for example, faint acidity) and taste inherent to the coffee raw material are lost. However, the milk coffee beverage with reduced coffee lipid according to the present invention has a sufficient coffee taste even when the pH is about 5.5 to 7.0, preferably in the neutral region of pH 6.0 to 7.0. In addition, the richness of the milk component is enhanced, so that coffee and milk complement each other's goodness, and the coffee beverage can be enjoyed with a wide and sharp taste. Here, the pH adjuster used is not limited as long as it is an alkaline substance when dissolved in water. Specifically, sodium bicarbonate (sodium hydrogen carbonate), sodium carbonate, potassium carbonate, sodium hydroxide, water Examples include potassium oxide, trisodium phosphate, and tripotassium phosphate.
The coffee beverage of the present invention is a beverage in which coffee and milk complement each other's goodness, and in particular, the preference (drinkability; the nature of the beverage) that maintains (holds) the fragrance of delicate coffee. If a drink is still delicious after a certain amount of drink, it can be said that the drink is drinkable, which is sometimes expressed as “whether or not you want to drink.”) is there. More specifically, it is generally known that the aroma of coffee is very delicate and unstable, and the aroma and flavor immediately after extraction change over time and cannot be held for a long time. Yes. In the case of container-packed beverages that are pasteurized, coffee that has lost its coffee aroma, flavor, and denaturation, but has reduced coffee lipids and the ratio of carweol and caffe stall in the lipids has been adjusted to a specific range. The beverage effectively maintains (holds) the unstable coffee scent.

  In order to express and maintain the coffee flavor well, the coffee beverage of the present invention preferably contains caffeine. However, if the content of caffeine is high, the effect of the present invention is lowered and heated instead. Odor may be felt strongly. The content of caffeine is preferably 10 to 60 mg, more preferably 15 to 50 mg, and still more preferably 20 to 40 mg with respect to 100 mL of beverage.

  Furthermore, a sweetener, a stabilizer, etc. can also be added to the coffee drink of this invention as needed.

(Packed beverage)
As described above, the milk-containing coffee beverage of the present invention is a container-packed beverage that has improved an unpleasant scent and flavor due to high-temperature sterilization and long-term storage. The container filled with the coffee beverage of the present invention may be appropriately selected according to the sterilization method and storage method, and any of the commonly used containers such as aluminum cans, steel cans, PET bottles, glass bottles, and paper containers are used. be able to.

High temperature sterilization in this specification is a method of filling a storage container that has been sterilized under aseptic conditions after being sterilized for a short time at high temperature (UHT sterilization method), and after filling a storage container such as a can with the preparation liquid The retort sterilization method which performs a retort process is said. The conditions for the high temperature sterilization may be appropriately selected according to the characteristics of the preparation solution of the milk-containing beverage and the storage container to be used, but in the case of the UHT sterilization method, usually at 120 to 150 ° C. for about 1 to 120 seconds, preferably 130. It is the conditions for about 30 to 120 seconds at ˜145 ° C., and in the case of the retort sterilization method, it is usually about 10 to 30 minutes at 110 to 130 ° C., preferably about 10 to 20 minutes at 120 to 125 ° C.
Evaluation of the aroma and flavor of a coffee drink can be performed by sensory evaluation. For example, coffee beverages after heat sterilization treatment and after long-term storage are evaluated by using as an index the strength of delicate coffee aroma, the strength of unpleasant odor, the richness of milk components, and the drinkability.

  EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.

[Example 1]
(1) Preparation of insoluble coffee powder Robusta coffee beans were roasted by a conventional method until the Agtron value reached 50-60 (about 55) to obtain roasted coffee beans. This roasted coffee bean was finely pulverized with a roll-type pulverizer until the particle size became about 105 μm in median size to obtain roasted coffee bean fine powder (insoluble coffee powder). In this example, a microtrac particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., model: MT3300EXII) was used for measuring the particle size. The measurement is performed by irradiating the sample with laser light while dispersing the powder sample with air, measuring the particle size distribution from the diffraction scattering pattern (dry laser diffraction scattering method), and measuring 50% of the cumulative particle size data. Was the median diameter.
(2) Preparation of roasted coffee bean extract Robusta coffee beans were roasted by an ordinary method until the Agtron value was 45 to 49, to obtain roasted coffee beans. Using this roasted coffee bean as a raw material, extraction with hot water is performed to obtain a coffee extract, which is then spray-dried to obtain a soluble coffee powder having a median diameter of about 270 μm (an extract of roasted coffee beans) Got.
(3) Preparation of coffee beverage Using the insoluble coffee powder (roasted coffee bean fine powder) prepared in (1) above and the roasted coffee bean extract prepared in (2) above, mixing in the formulation of Table 1 Further, the pH was adjusted to 6.5 using sodium hydrogen carbonate to obtain a coffee blended liquid.

The coffee mixture was heat-sterilized under sterilization conditions in accordance with the Food Sanitation Law, and 150 g each was filled into a thermoplastic resin container, and the container lid was heat-sealed and sealed to produce a container-packed coffee beverage. In addition, for comparison, a product manufactured in the same manner except that the amount of roasted coffee bean extract is 1.5% by weight without adding insoluble coffee powder (Comparative Example 1), vegetable fat powder is added. The same product (Comparative Example 2) was produced except that the fat was replaced with milk fat.
(4) Analysis The amount of lipid based on the nutrition labeling standard (Lases Gottlieb method) of the nutrition improvement method in the obtained beverage and the protein mass in the beverage based on the nutrition labeling standard (Kjeldahl method) of the nutrition improvement method were analyzed. Further, the coffee lipid concentration was determined by the following method. First, the beverage was diluted with water to a Brix of 1.5, and the contents of (A) carwalol palmitate (KwO-pal) and (B) palmitate caffeol (CfO-pal) were measured using LC-MS / Measurement was performed in MRM mode using MS. Details of the measurement method are shown below.

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

(LC-MS / MS analysis conditions)
[Models used]
MS: 4000QTRAP (manufactured by AB Sciex)
LC: 1290 Infinity (manufactured by Agilent Technologies)
[LC conditions]
Mobile phase: (A) 0.1% formic acid aqueous solution, (B) ethanol Flow rate: 0.4 ml / min Gradient conditions: 0-1 min (80% B), 1-5 min (80-100% B ), 5-7.5 min (100% B), equilibrated with initial mobile phase 2.5 min. Column: Zorbax Eclipse Plus RRHD C18 1.8 μm 2.1 × 150 mm manufactured by Agilent Technologies
-Column temperature: 45 ° C
・ Introduction volume: 1 μl
[MS conditions]
・ Ion source: Heated Nebulizer
・ CUR: 20
・ CAD: Medium
・ NC: 5
-TEM: 400
・ GS1: 40
・ Ihe: ON
Switching valve condition: Of the mobile phase that passed through the column, only 4.5 to 5.8 minutes was introduced into the MS [MRM condition]
-Carmitol palmitate: 535.41 → 279.17 (Q1 → Q3)
・ Calm Stall Palmitate: 537.43 → 281.19 (Q1 → Q3)
・ DP: 95
・ EP: 10
・ CE: 21
・ CXP: 12
In this example, a calibration curve was prepared in advance by analyzing a standard product of carmitol palmitate (manufactured by MP Biomedicals) and a standard product of cafetall palmitate (manufactured by LKT Labs) under the above conditions, and palmitic acid contained in the sample. Acid carweol and palmitate caffeate were quantified. The elution time of carwalol palmitate under the above conditions was 5.1 minutes, and the elution time of caffeate palmitate was 5.2 minutes.

  Further, the water-insoluble solid content in the beverage was determined by the following method.

(Measurement of water-insoluble solid content)
Stir the sample (coffee beverage) at a constant temperature of 25 ° C to a uniform state, and 10 g is quantified in a centrifuge tube. Using a tabletop centrifuge (KOKVSAN H-28F), the processing temperature is 20 ° C and the rotation speed is 3000 rpm. And centrifuged for 10 minutes. After measuring the dry mass of the filter paper having a retained particle diameter of 5 μm, the supernatant solid content after centrifugation in the centrifuge tube was collected by vacuum filtration. Next, ion-exchanged water was added to the centrifuge tube, and the mixture was stirred and centrifuged again under the same conditions for 10 minutes. The supernatant solid content after centrifugation in the centrifuge tube was collected on the filter paper by vacuum filtration. The remaining solid was also collected on the filter paper, washed with water, and filtered under reduced pressure. The total amount of ion-exchanged water used for washing was 100 mL. After the filter paper was dried, the mass was measured, and the water-insoluble solid content (mass%) was calculated by the following formula.

  [Water-insoluble solid content (mass%)] = [(filter paper weight after drying (g)) − (initial dry weight of filter paper (g))] / 10 (g) × 100

(5) Sensory evaluation After three kinds of container-packed coffee drinks were stored at room temperature for one month, the ones cooled to a refrigeration temperature (5 to 10 ° C.) were subjected to sensory evaluation. The sensory evaluation was expressed by the most frequent evaluations by a panel of five experts regarding the heated odor as +: strong, ±: normal,-: weak.
(6) Results Table 2 shows the results. The milky coffee beverage of the present invention containing the insoluble coffee powder, the roasted coffee bean extract and the vegetable oil / fat has a significantly reduced heating odor.

[Example 2]
Using the insoluble coffee powder and roasted coffee bean extract prepared in Example 1 and mixing in accordance with the formulation shown in Table 3, the pH was adjusted to 6.5 using sodium bicarbonate to obtain a coffee blended solution. A container-packed coffee drink was produced in the same manner as in Example 1. Also, a non-insoluble coffee powder was prepared in the same manner except that the amount of roasted coffee bean extract was 1.0% by weight (Comparative Example 3), milk without vegetable oil powder. A similar product (Comparative Example 4) was produced except that it was replaced with fatty water, and analyzed and evaluated in the same manner as in Example 1.

  The results are shown in Table 4. Also in Example 2 where the lipid concentration is high, the milky coffee beverage of the present invention containing the insoluble coffee powder, the roasted coffee bean extract, and the vegetable oil / fat has a significantly reduced heating odor.

Claims (4)

An insoluble coffee powder having a median diameter of 90 to 200 μm obtained by finely pulverizing roasted coffee beans, an extract of roasted coffee beans obtained by subjecting the pulverized roasted coffee beans to an extraction process, and vegetable oils and fats And a milk-containing coffee drink that contains a milk component and is manufactured by high-temperature sterilization,
The amount of lipid in the beverage is 0.5 to 2.5 g per 100 g of beverage,
The coffee lipid content in the beverage is 1.0-5.0 mg / kg,
The milky coffee drink.   The coffee drink with milk of Claim 1 whose caffeine content in a drink is 10-60 mg per 100g of drinks.   The milk-containing coffee drink according to claim 1 or 2, wherein the pH is 5.5 to 7.0.   The milk-containing coffee drink according to any one of claims 1 to 3, wherein the vegetable oil is coconut oil.