JP6584749B2 - Containerized coffee beverage - Google Patents

Description

  The present invention relates to a packaged coffee beverage.

  Coffee extract obtained by hot water extraction of roasted coffee beans (hereinafter referred to as “regular coffee”) is rich in fragrance and highly preferred, but cans and PET bottles produced industrially Container-filled coffee beverages filled in containers such as coffee can be used as a raw material for coffee, but unpleasant odors (off-flavor) are generated by the heat sterilization treatment for storage, and the original aroma of coffee is likely to be damaged. There's a problem.

  Therefore, various techniques for realizing the flavor of regular coffee with a packaged coffee beverage have been studied. For example, in canned coffee containing coffee extract, saccharide, and auxiliary ingredients, trehalose is used as at least part of the saccharide, so that the pH does not change after heat sterilization, the sweetness is low, the flavor is good, and the coffee beans A method for obtaining a canned coffee having a clean aftertaste without leaving a nourishing taste (Patent Document 1), and a coffee extract containing one or more mixtures selected from peptides and / or amino acids, tocopherol and polyphenol Method of containing and suppressing change in flavor during storage of coffee beverage (Patent Document 2), adding 0.01 to 1.5% by weight of L-histidine hydrochloride to coffee beverage, heat sterilization step Of retort odor, potato odor and other abnormal flavors generated in brewing (Patent Document 3), ethyl isovalerate 0.1 to 25 ppb with respect to coffee beverage Method for inhibiting the degradation of flavor in heat sterilization before and after (Patent Document 4) have been proposed.

  On the other hand, indigestible dextrin is a type of water-soluble dietary fiber that is difficult to be degraded by human digestive enzymes. It suppresses postprandial blood glucose level increase, postprandial neutral fat increase, It is known to have physiological actions such as action. In recent years, paying attention to the physiological action of such indigestible dextrin, application to beverages has been studied. For example, 5 parts by weight of indigestible dextrin is mixed with 1 part by weight of soluble coffee powder, and functional coffee intended to suppress an increase in blood glucose level (Patent Document 5). Black coffee containing a dextrin (Patent Document 6), instant coffee (Patent Document 7) intended to manage physical condition and beauty effect by blending indigestible dextrin and collagen have been proposed.

JP-A-8-298932 JP 2002-119210 A JP 2005-137266 A JP 2010-75177 A JP 2000-316478 A JP 2009-44648 A JP 2012-19964 A

  The subject of this invention is providing the container-packed coffee drink which suppresses off-flavor, maintains the original fragrance of coffee, and can enjoy fragrance.

  As a result of studying the above problems, the present inventor has controlled the amount ratio between chlorogenic acids and caffeine in a coffee beverage and contains a certain amount of indigestible dextrin, thereby suppressing off-flavor, It was found that a container-packed coffee drink with a rich natural fragrance can be obtained.

  That is, the present invention contains (A) 0.5 to 1.9% by mass of indigestible dextrin, and the mass ratio of (B) chlorogenic acids to (C) caffeine is [(B) / (C). ] Is 0.35 to 1.8, and a heat-sterilized container-packed coffee drink is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the off-flavor can be suppressed, the original fragrance of coffee can be maintained, and the container-packed coffee drink which can enjoy fragrance can be provided.

  In the present specification, the “coffee beverage” 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. For example, “Coffee”, “Coffee Beverage”, and “Coffee Soft Drink” are the definitions of “Fair Competition Rules for Labeling of Coffee Beverages” certified in 1977. It is done. In addition, the container-packed coffee drink of this invention is a ready to drink (ready to drink). Here, “ready to drink” refers to a beverage that can be used as it is without being diluted after opening the packaged coffee beverage.

  The container-packed coffee beverage of the present invention contains (A) an indigestible dextrin. Here, “(A) indigestible dextrin” refers to dextrin that remains without being hydrolyzed by human digestive enzymes. (A) Indigestible dextrin is obtained by adding a trace amount of hydrochloric acid to starch and heating, and fractionating a dietary fiber fraction obtained by treatment with an enzyme such as α-amylase or glucoamylase. The origin of starch is not particularly limited as long as it is used in the food field, and examples include starch derived from plants such as corn, potato, sweet potato, wheat, rice, glutinous rice, and tapioca. Can do. Among them, indigestible dextrin obtained from corn-derived starch is preferable in that it easily obtains a desired effect.

  (A) The dextrose equivalent (DE: Dextrose Equivalent) of the indigestible dextrin is preferably 1 or more, more preferably 5 or more, still more preferably 7 or more, and more preferably 8 or more from the viewpoint of off-flavor suppression and the original fragrance of coffee. More preferably, 9 or more is still more preferable, and 30 or less is preferable, 25 or less is more preferable, 23 or less is still more preferable, 20 or less is still more preferable, and 15 or less is still more preferable. The range of such dextrose equivalent is preferably 1-30, more preferably 5-25, still more preferably 7-23, still more preferably 8-20, and even more preferably 9-15. Commercially available products can be used as such (B) indigestible dextrin, such as Pine Fiber, Fiber Sol 2 (above, trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), Promiter 85 (trade name, Tate & Lyle) Manufactured). Among these, fiber sol 2 is preferable.

  The content of the indigestible dextrin (A) in the container-packed coffee beverage of the present invention is 0.5 to 1.9% by mass, but from the viewpoint of off-flavor suppression, 0.6% by mass or more is preferable. 0.7% by mass or more is more preferable, 0.8% by mass or more is more preferable, 0.9% by mass or more is more preferable, 1.0% by mass or more is further more preferable, and from the viewpoint of the original fragrance of coffee 1.8% by mass or less, preferably 1.7% by mass or less, more preferably 1.6% by mass or less, still more preferably 1.5% by mass or less, and even more preferably 1.4% by mass or less. preferable. (A) As content range of indigestible dextrin, 0.6-1.8 mass% is preferable in the container-packed coffee drink of this invention, 0.7-1.7 mass% is more preferable, 0.8-1.6 mass% is still more preferable, 0.9-1.5 mass% is further more preferable, and 1.0-1.4 mass% is still more preferable. In addition, content of (A) indigestible dextrin is a value calculated | required as dietary fiber component content, The analysis can be performed by the method as described in an Example mentioned later.

  The packaged coffee beverage of the present invention contains (B) chlorogenic acids. Here, “chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquina. It is a collective term for the acid monoferlaquinic acid and 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. In the present invention, at least one of the above nine types may be contained, but all of them are preferably contained.

  From the viewpoint of physiological activity, the content of (B) chlorogenic acids in the container-packed coffee beverage of the present invention is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, and 0.04% by mass or more. Is more preferably 0.05% by mass or more, and from the viewpoint of flavor balance, 1% by mass or less is preferable, 0.5% by mass or less is more preferable, 0.3% by mass or less is more preferable, 0 More preferable is 2% by mass or less, further preferable is 0.15% by mass or less, and further preferable is 0.1% by mass or less. (B) As content range of chlorogenic acids, in the container-packed coffee drink of this invention, Preferably it is 0.02-1 mass%, More preferably, it is 0.03-0.5 mass%, More preferably, it is 0. 0.04 to 0.3% by mass, more preferably 0.05 to 0.2% by mass, still more preferably 0.05 to 0.15% by mass, and still more preferably 0.05 to 0.1% by mass. It is. In addition, content of (A) chlorogenic acids is defined based on said 9 types of total amount.

  Moreover, the container-packed coffee drink of this invention contains (C) caffeine. From the viewpoint of bitterness, the content of (C) caffeine in the container-packed coffee beverage of the present invention is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more, and 0.01% by mass or more. More preferably, 0.02% by mass or more is more preferable, and from the viewpoint of miscellaneous taste, 0.1% by mass or less is preferable, 0.08% by mass or less is more preferable, and 0.07% by mass or less is more preferable. 0.06 mass% or less is still more preferable. The range of the content of (C) caffeine is preferably 0.0001 to 0.1% by mass, more preferably 0.001 to 0.08% by mass, and more preferably 0.001 to 0.08% by mass in the container-packed coffee beverage of the present invention. Preferably it is 0.01-0.07 mass%, More preferably, it is 0.02-0.06 mass%.

  The container-packed coffee beverage of the present invention has a mass ratio [(B) / (C)] of (B) chlorogenic acids and (C) caffeine of 0.35 to 1.8, but from the viewpoint of suppressing off-flavor. From 0.4, 0.4 or more is preferable, 0.5 or more is more preferable, 0.8 or more is more preferable, 1.0 or more is further more preferable, and from the viewpoint of off-flavor suppression and coffee original fragrance, 1.7 The following is preferable, 1.65 or less is more preferable, 1.6 or less is further preferable, and 1.55 or less is still more preferable. The range of the mass ratio [(B) / (C)] is preferably 0.4 to 1.7, more preferably 0.5 to 1.65, and still more preferably 0.8 to 1.6. More preferably, it is 1.0 to 1.55.

  Further, in the container-packed coffee beverage of the present invention, the mass ratio [(C) / (A)] of (A) indigestible dextrin and (C) caffeine is 0.02 from the viewpoint of the original fragrance of coffee. The above is preferable, 0.03 or more is more preferable, 0.035 or more is further preferable, 0.04 or more is more preferable, and from the viewpoint of off-flavor suppression, 0.18 or less is preferable, and 0.16 or less is more Preferably, it is 0.13 or less, more preferably 0.10 or less, and even more preferably 0.08 or less. The range of the mass ratio [(C) / (A)] is preferably 0.02 to 0.18, more preferably 0.03 to 0.16, still more preferably 0.035 to 0.13, and more. More preferably, it is 0.04-0.10, More preferably, it is 0.04-0.08.

  Further, in the container-packed coffee beverage of the present invention, the mass ratio [(A) / (B)] of (A) indigestible dextrin and (B) chlorogenic acids is preferably 5 or more from the viewpoint of suppressing off-flavor. 7 or more, more preferably 9 or more, still more preferably 12 or more, and from the viewpoint of the original fragrance of coffee, 120 or less is preferable, 110 or less is more preferable, 100 or less is more preferable, and 90 or less is more Further preferred. The range of the mass ratio [(A) / (B)] is preferably 5 to 120, more preferably 7 to 110, still more preferably 9 to 100, and still more preferably 12 to 90.

  The container-packed coffee beverage of the present invention is optionally sweetener, milk, emulsifier, antioxidant, fragrance, organic acid, organic acid salt, inorganic acid, inorganic acid salt, inorganic salt, dye, preservative, seasoning, One or more additives such as acidulant, vitamin, amino acid, pH adjuster, and quality stabilizer can be contained.

  The packaged coffee drink of the present invention may be a packaged black coffee drink or a packaged milk-containing coffee drink. Here, “black coffee beverage” refers to a product in which no milk is blended regardless of the presence or absence of a so-called sweetener, such as an unsweetened black coffee beverage, a sweetened black coffee beverage, and a fine sugar black coffee beverage. The “milky coffee beverage” refers to a mixture of milk such as raw milk and non-fat milk regardless of the presence or absence of a sweetener.

  The pH (20 ° C) of the container-packed coffee beverage of the present invention is preferably 4.0 or higher, more preferably 4.5 or higher, still more preferably 5.0 or higher, from the viewpoint of storage stability and flavor balance. 0 or less is preferable, 6.8 or less is more preferable, and 6.5 or less is still more preferable. The pH range is preferably 4.0 to 7.0, more preferably 4.5 to 6.8, and still more preferably 5.0 to 6.5.

  From the viewpoint of flavor balance, Brix (20 ° C.) of the container-packed coffee beverage of the present invention is preferably 0.5 or more, more preferably 1 or more, still more preferably 1.5 or more, and even more preferably 1.7 or more. 1.9 or more is still more preferable, and 10 or less is preferable, 8 or less is more preferable, 6 or less is still more preferable, 5 or less is still more preferable, and 4.5 or less is still more preferable. The range of Brix is preferably 0.5 to 10, more preferably 1 to 8, still more preferably 1.5 to 6, even more preferably 1.7 to 5, and still more preferably 1.9 to 4. .5.

  From the viewpoint of flavor balance, Brix (20 ° C) of the container-packed black coffee beverage of the present invention is preferably 0.5 or more, more preferably 1 or more, still more preferably 1.5 or more, and even more preferably 1.7 or more. Preferably, 1.9 or more is more preferable, and 10 or less is preferable, 8 or less is more preferable, 6 or less is further preferable, 4 or less is further more preferable, and 3 or less is still more preferable. The range of the Brix is preferably 0.5 to 10, more preferably 1 to 8, still more preferably 1.5 to 6, still more preferably 1.7 to 4, and still more preferably 1.9 to 3 It is.

  From the viewpoint of flavor balance, Brix (20 ° C.) of the coffee beverage with packaged milk of the present invention is preferably 2 or more, more preferably 2.5 or more, still more preferably 3 or more, and even more preferably 3.5 or more. 10 or less, more preferably 8 or less, still more preferably 6 or less, still more preferably 5 or less, still more preferably 4.5 or less, and even more preferably 4.2 or less. The Brix range is preferably 2 to 10, more preferably 2 to 8, still more preferably 2.5 to 6, still more preferably 2.5 to 5, and still more preferably 3 to 4.5, and more. More preferably, it is 3.5-4.2.

  The container-packed coffee beverage of the present invention has been heat-sterilized, and for example, a certain amount of (A) is added to the coffee component having a mass ratio [(B) / (C)] of 0.35 to 1.74. After the indigestible dextrin is blended with additives as necessary, it can be produced by heat sterilizing the coffee beverage.

  As the coffee content, for example, a coffee extract extracted from roasted coffee beans or an aqueous solution of instant coffee is selected with a mass ratio [(B) / (C)] of 0.35 to 1.8. Can be used. The coffee extract having a mass ratio [(B) / (C)] of 0.35 to 1.8 preferably has a roasting degree of, for example, an L value measured by a color difference meter of 16 to 25, more preferably. Can usually be obtained using roasted coffee beans that are 18-24, more preferably 19-23, even more preferably 20-22. Here, “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100. The roasting method and roasting conditions are not particularly limited. In addition, as a coffee component, a coffee extract extracted from roasted coffee beans having different roasting degrees and an aqueous solution of instant coffee were mixed to adjust the mass ratio [(B) / (C)] within the above range. Even if it uses a thing, at least 1 sort (s) chosen from a component (B) and a component (C) is added to the aqueous solution of a coffee extract or instant coffee, and mass ratio [(B) / (C)] is in the said range. You may use what was adjusted to. The coffee content is obtained by using roasted coffee beans per 100 g of coffee extract in terms of green beans, preferably 1 g or more, more preferably 2.5 g or more, and even more preferably 5 g or more.

The bean species and production area of roasted coffee beans used for extraction are not particularly limited, and can be appropriately selected according to palatability. Moreover, you may use 2 or more types of roasted coffee beans with different bean types or production areas. Two or more kinds of coffee beans having different roasting degrees can be used.
The extraction method and extraction conditions are not particularly limited, and known methods and conditions can be employed. Examples include the method and conditions described in JP-A-2009-153451. Further, the obtained coffee extract may be concentrated or diluted with water as necessary to use as a coffee component.

  Examples of containers for storing coffee beverages include molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil and plastic film, and normal packaging containers such as bottles. it can.

  The heat sterilization method is not particularly limited as long as it conforms to the conditions stipulated by applicable laws and regulations (the food sanitation law in Japan). Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), and an ultra high temperature sterilization method (UHT method). It is also possible to appropriately select the heat sterilization method according to the type of the container of the coffee beverage containing the packaged milk, for example, when the beverage can be sterilized together with the container after filling the container like a metal can. In that case, retort sterilization can be employed. As for PET bottles and paper containers that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which beverages are heat-sterilized in advance under the same sterilization conditions as described above and sterilized in an aseptic environment Can be adopted.

With respect to the foregoing embodiments, the present invention further discloses the following beverages, methods and uses.
<1>
(A) 0.5-1.9 mass% of indigestible dextrin is contained,
(B) Heat-sterilized container-packed coffee beverages having a mass ratio of chlorogenic acids to (C) caffeine of [(B) / (C)] of 0.35 to 1.8.

<2>
(A) 0.5-1.9 mass% of indigestible dextrin is blended, and the mass ratio [(B) / (C)] of (B) chlorogenic acids and (C) caffeine is 0.35-1. 8. Control method for off-flavor of heat-sterilized container-packed coffee beverage, controlled to 8.

<3>
(B) In a heat-sterilized container-packed coffee beverage in which the mass ratio of chlorogenic acids to (C) caffeine is 0.35 to 1.8 ([B) / (C)],
(B) Use of indigestible dextrin for suppressing off-flavor, in which 0.5 to 1.9% by mass of indigestible dextrin is blended.

<4>
(A) The indigestible dextrin is preferably derived from one or more plants selected from corn, potato, sweet potato, wheat, rice, glutinous rice and tapioca, more preferably derived from corn. The container-packed coffee beverage according to <1>, the method for suppressing off-flavor according to <2>, or the use of the indigestible dextrin according to <3> (hereinafter referred to as “contained coffee beverage”, “off-flavored The “suppression method” or “use of indigestible dextrin” is referred to as “contained coffee drink etc.”).
<5>
(A) The dextrose equivalent (DE) of the indigestible dextrin is preferably 1 or more, more preferably 5 or more, still more preferably 7 or more, still more preferably 8 or more, still more preferably 9 or more, 30 or less, preferably 25 or less, more preferably 23 or less, even more preferably 20 or less, and even more preferably 15 or less, the container-packed coffee beverage according to any one of the above <1> to <4> etc.
<6>
(A) The dextrose equivalent (DE) of the indigestible dextrin is preferably 1-30, more preferably 5-25, still more preferably 7-23, even more preferably 8-20, and even more preferably 9-15. The container-packed coffee beverage according to any one of <1> to <5>.
<7>
(A) The content of indigestible dextrin is preferably 0.6% by mass or more, more preferably 0.7% by mass or more, still more preferably 0.8% by mass or more, and still more preferably 0.9% by mass. More preferably, it is 1.0% by mass or more, preferably 1.8% by mass or less, more preferably 1.7% by mass or less, still more preferably 1.6% by mass or less, and still more preferably 1% by mass. The container-packed coffee beverage or the like according to any one of <1> to <6>, which is 0.5% by mass or less, more preferably 1.4% by mass or less.
<8>
(A) The content of indigestible dextrin is preferably 0.6 to 1.8% by mass, more preferably 0.7 to 1.7% by mass, still more preferably 0.8 to 1.6% by mass, Even more preferably 0.9 to 1.5% by mass, and still more preferably 1.0 to 1.4% by mass, the container-packed coffee beverage according to any one of the above <1> to <7> .

<9>
(B) Chlorogenic acids are preferably 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, 3,4-di It contains at least one selected from caffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and more preferably contains all nine of the above. The container-packed coffee drink according to any one of <1> to <8>.
<10>
(B) The content of chlorogenic acids is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, still more preferably 0.04% by mass or more, and still more preferably 0.05% by mass or more. Preferably, it is 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.3% by mass or less, still more preferably 0.2% by mass or less, and still more preferably 0.15% by mass. Hereinafter, the container-packed coffee drink according to any one of <1> to <9>, which is further preferably 0.1% by mass or less.
<11>
(B) The content of chlorogenic acids is preferably 0.02-1% by mass, more preferably 0.03-0.5% by mass, still more preferably 0.04-0.3% by mass, and still more preferably 0. Any of the above <1> to <10>, which is 0.05 to 0.2% by mass, more preferably 0.05 to 0.15% by mass, and still more preferably 0.05 to 0.1% by mass. Container-packed coffee drinks or the like according to Kaichi.
<12>
(C) The content of caffeine is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more, still more preferably 0.01% by mass or more, and still more preferably 0.02% by mass or more. Preferably, it is 0.1% by mass or less, more preferably 0.08% by mass or less, still more preferably 0.07% by mass or less, and still more preferably 0.06% by mass or less. <11> The container-packed coffee drink according to any one of the above.
<13>
(C) The content of caffeine is preferably 0.0001 to 0.1% by mass, more preferably 0.001 to 0.08% by mass, still more preferably 0.01 to 0.07% by mass, and still more. The container-packed coffee beverage or the like according to any one of <1> to <12>, preferably 0.02 to 0.06% by mass.
<14>
The mass ratio [(B) / (C)] of (B) chlorogenic acids and (C) caffeine is preferably 0.4 or more, more preferably 0.5 or more, still more preferably 0.8 or more, more More preferably, it is 1.0 or more, preferably 1.7 or less, more preferably 1.65 or less, still more preferably 1.6 or less, and still more preferably 1.55 or less. <13> The container-packed coffee drink according to any one of the above.
<15>
The mass ratio [(B) / (C)] of (B) chlorogenic acids and (C) caffeine is preferably 0.4 to 1.7, more preferably 0.5 to 1.65, still more preferably. The packaged coffee beverage or the like according to any one of <1> to <14>, which is 0.8 to 1.6, more preferably 1.0 to 1.55.
<16>
The mass ratio [(C) / (A)] of (A) indigestible dextrin and (C) caffeine is preferably 0.02 or more, more preferably 0.03 or more, still more preferably 0.035 or more. More preferably, it is 0.04 or more, preferably 0.18 or less, more preferably 0.16 or less, still more preferably 0.13 or less, still more preferably 0.10 or less, and still more preferably 0. The container-packed coffee drink according to any one of <1> to <15>, which is 0.08 or less.
<17>
(A) Mass ratio [(C) / (A)] of indigestible dextrin and (C) caffeine is preferably 0.02 to 0.18, more preferably 0.03 to 0.16, Preferably it is 0.035-0.13, More preferably, it is 0.04-0.10, More preferably, it is 0.04-0.08, It is any one of said <1>-<16>. Containerized coffee beverages etc.
<18>
The mass ratio [(A) / (B)] of (A) indigestible dextrin and (B) chlorogenic acids is preferably 5 or more, more preferably 7 or more, still more preferably 9 or more, and still more preferably 12 It is above, Preferably it is 120 or less, More preferably, it is 110 or less, More preferably, it is 100 or less, More preferably, it is 90 or less, The container-packed coffee drink as described in any one of said <1>-<17> etc.
<19>
The mass ratio [(A) / (B)] of (A) indigestible dextrin and (B) chlorogenic acids is preferably 5 to 120, more preferably 7 to 110, still more preferably 9 to 100, and even more. The container-packed coffee beverage or the like according to any one of <1> to <18>, which is preferably 12 to 90.
<20>
Preferably sweetener, milk, emulsifier, antioxidant, flavor, organic acid, organic acid salt, inorganic acid, inorganic acid salt, inorganic salt, pigment, preservative, seasoning, acidulant, vitamin, amino acid, pH adjuster And the container-packed coffee drink according to any one of <1> to <19>, which contains one or more selected from quality stabilizers.

<21>
The pH (20 ° C.) is preferably 4.0 or higher, more preferably 4.5 or higher, still more preferably 5.0 or higher, preferably 7.0 or lower, more preferably 6.8 or lower, still more preferably. Is 6.5 or less, the container-packed coffee drink according to any one of <1> to <20>.
<22>
The pH (20 ° C.) is preferably 4.0 to 7.0, more preferably 4.5 to 6.8, and still more preferably 5.0 to 6.5, in the above <1> to <21> A packaged coffee drink or the like according to any one of the above.
<23>
Brix (20 ° C.) is preferably 0.5 or more, more preferably 1 or more, still more preferably 1.5 or more, still more preferably 1.7 or more, still more preferably 1.9 or more, preferably Is 10 or less, more preferably 8 or less, still more preferably 6 or less, even more preferably 5 or less, and even more preferably 4.5 or less, the container according to any one of the above <1> to <22> Filled coffee drinks etc.
<24>
Brix (20 ° C.) is preferably 0.5 to 10, more preferably 1 to 8, still more preferably 1.5 to 6, still more preferably 1.7 to 5, still more preferably 1.9 to 4 The container-packed coffee beverage according to any one of <1> to <23>, which is 0.5.
<25>
A coffee extract obtained from roasted coffee beans having a roasting degree (L value) of preferably 16 to 25, more preferably 18 to 24, still more preferably 19 to 23, and still more preferably 20 to 22. The container-packed coffee drink according to any one of <1> to <24>, which is a blended product.
<26>
The coffee extract obtained by using roasted coffee beans per 100 g of coffee extract in terms of green beans, preferably 1 g or more, more preferably 2.5 g or more, still more preferably 5 g or more, <1>-<25> Any one of the container-packed coffee drinks as described in <25>.
<27>
Any of <1> to <26>, wherein the container is preferably a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. Container-packed coffee drinks or the like according to Kaichi.
<28>
Heat sterilization preferably conforms to the conditions stipulated by applicable laws and regulations (food hygiene law in Japan), more preferably retort sterilization, high temperature short time sterilization (HTST), or ultra high temperature The container-packed coffee drink according to any one of <1> to <27>, which is sterilization (UHT).
<29>
The container-packed coffee drink according to any one of <1> to <28>, which is preferably a container-packed black coffee drink.
<30>
Brix (20 ° C.) is preferably 0.5 or more, more preferably 1 or more, still more preferably 1.5 or more, still more preferably 1.7 or more, still more preferably 1.9 or more, preferably Is 10 or less, more preferably 8 or less, still more preferably 6 or less, still more preferably 4 or less, and still more preferably 3 or less, or the like in the above-mentioned <29>.

<31>
Brix (20 ° C.) is preferably 0.5 to 10, more preferably 1 to 8, still more preferably 1.5 to 6, still more preferably 1.7 to 4, still more preferably 1.9 to 3 The container-packed coffee drink according to <29> or <30>.
<32>
The container-packed coffee drink according to any one of <1> to <28>, which is preferably a coffee drink containing container-packed milk.
<33>
Brix (20 ° C.) is preferably 2 or more, more preferably 2.5 or more, further preferably 3 or more, still more preferably 3.5 or more, preferably 10 or less, more preferably 8 or less, still more preferably Is 6 or less, more preferably 5 or less, even more preferably 4.5 or less, and still more preferably 4.2 or less, etc.
<34>
Brix (20 ° C.) is preferably 2 to 10, more preferably 2 to 8, still more preferably 2.5 to 6, even more preferably 2.5 to 5, even more preferably 3 to 4.5, and more. More preferably, the container-packed coffee drink according to <32> or <33>, which is 3.5 to 4.2.
<35>
The container-packed coffee drink according to any one of <1> to <34>, which is preferably a ready-to-drink.

1. Analysis of indigestible dextrin (1) Quantitative method About 1 to 5 g of a sample was accurately weighed (Sp), and 0.08 mol / L phosphate buffer (pH 6.0) was added to make 50 mL. To this was added 0.1 mL of heat-stable α-amylase (Termamyl 200L: Novozymes), placed in a boiling water bath, and shaken for 30 minutes. After cooling, the pH was adjusted to 7.5 ± 0.1 with 10 mL of 0.275 mol / L sodium hydroxide solution. Proteolytic enzyme solution (Protease P-5380: Sigma) (0.1 mL) was added, and the mixture was reacted for 30 minutes while shaking at 60 ° C. After cooling, the pH was adjusted to 4.3 ± 0.3 with 10 mL of 0.325 mol / L hydrochloric acid. Next, 0.1 mL of amyloglucosidase (amyloglucosidase A-9913: Sigma) was added, and the mixture was reacted for 30 minutes while shaking at 60 ° C. Immediately after the above enzyme treatment was completed, it was heated in a boiling water bath for 10 minutes and then cooled, 3 mL of a 10 W / V% glycerin solution (internal standard substance) was added to make 100 mL with water, and an enzyme treatment solution was obtained.
A column (glass tube, glass tube, 50 mL of enzyme-treated solution filled with 50 mL of ion exchange resin [Amberlite IRA-67 (OH type, Organo): Amberlite 200CT (H type, Organo) = 1: 1 (volume ratio)]. (φ20 mm × 300 mm) at a flow rate of 50 mL / hr, and further through water to make the total amount of the effluent about 200 mL. This solution was concentrated with a rotary evaporator, and the total amount was adjusted to 10 mL with water, followed by filtration with a membrane filter having a pore size of 0.45 μm to prepare a test solution. The peak area value of glycerin and dietary fiber fraction of the test solution was measured by HPLC per 20 μL of the test solution, and the dietary fiber component content was determined by the following formula.

Dietary fiber component content (%) = [X ₁ / Y ₁ ] × f ₁ × [Z ₁ / Sp] × 100
[Wherein X ₁ represents the peak area of the dietary fiber component, Y ₁ represents the peak area of glycerin, f ₁ represents the peak sensitivity correction coefficient (0.82) of glycerin and glucose, and Z ₁ represents the internal standard. The glycerin weight (mg) is shown, and Sp is the weighed sample weight (mg). ]

HPLC analysis Detector: differential refractometer, column filler: TSKgel G2500PW _XL
・ Column tube: φ7.8mm × 300mm
-Column temperature: 80 ° C
・ Mobile phase: Water ・ Flow rate: 0.5 mL / min
・ Injection volume: 20μL

(2) Dextrose equivalent A 2.5 g sample is accurately weighed and dissolved in water to 200 mL. 10 mL of this solution is accurately weighed, and 10 mL of a 0.04 mol / L iodine solution and 15 mL of a 0.04 mol / L sodium hydroxide solution are added and left in the dark for 20 minutes. Next, 5 mL of 2 mol / L hydrochloric acid is added and mixed, and titrated with a 0.04 mol / L sodium thiosulfate solution. When the liquid becomes slightly yellow near the end point of titration, add 2 drops of starch indicator and continue titration. The time point at which the color of the liquid disappears is taken as the end point of titration. Separately perform a blank test. The dextrose equivalent (DE) is determined by the following formula.

DE = (ba) * f * 3.602 / (1/1000) / (200/10) / [A * (100-B) * 100] * 100
[Wherein, a represents a titration value (mL), b represents a blank value (mL), f represents a factor value of a sodium thiosulfate solution, A represents a weighed amount (mg) of a sample, B Indicates the moisture value (%) of the sample. ]

2. Analysis of chlorogenic acids and caffeine The analytical instrument used was HPLC. The model numbers of the constituent units of the apparatus are as follows.
UV-VIS detector: L-2420 (manufactured by Hitachi High-Technologies Corporation)
-Column oven: L-2300 (manufactured by Hitachi High-Technologies Corporation)
・ Pump: L-2130 (manufactured by Hitachi High-Technologies Corporation)
・ Autosampler: L-2200 (manufactured by Hitachi High-Technologies Corporation)
Column: Cadenza CD-C18 φ4.6 × 150 mm, particle size 3 μm (manufactured by Intact)

The analysis conditions are as follows.
-Injection volume: 10 μL
・ Flow rate: 1.0 mL / min
UV-VIS detector setting wavelength: 325 nm
-Column oven set temperature: 35 ° C
Eluent A: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: acetonitrile

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

  In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.

Retention time of chlorogenic acids (unit: minute) 9 kinds of chlorogenic acids / monocaffeoylquinic acid: 5.3, 8.8, 11.6, 3 points in total, monoferlaquinic acid: 13.0, 19.9 21.0 in total, 3 points, dicaffeoylquinic acid: 36.6, 37.4, 44.2 in total 3 points.
From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.
The analysis of caffeine was carried out in the same manner as chlorogenic acids except that UV-VIS detector set wavelength: 270 nm and caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.

3. Measurement of Brix Measurement was performed at 20 ° C. using a saccharimeter (Atago RX-5000α-Bev, manufactured by Atago).

4). Measurement of L value The sample was measured using a color difference meter (Spectrophotometer SE2000 manufactured by Nippon Denshoku Co., Ltd.).

5. Sensory evaluation About the inhibitory effect of the off-flavor of each container-packed coffee beverage and the original fragrance of coffee, three expert panels evaluated according to the following criteria, and then the average value of the scores of the three expert panels was obtained.

Inhibiting effect of off-flavor L16 roasting of L16 using a coffee extract obtained from roasted coffee beans of L22 and a non-digestible dextrin pre-sterilized containerized coffee beverage with a rating of 5. The coffee extract obtained from the coffee beans was used, and the sterilized container-packed coffee beverage (Comparative Example 11) that was not blended with indigestible dextrin was rated off as a score of 1, and was evaluated in 5 stages. Specific evaluation criteria are as follows.

5: No off-flavor 4: Little off-flavor 3: Some off-flavor 2: Some off-flavor 1: Strong off-flavor

Original coffee aroma L22 roasted coffee beans using a coffee extract obtained from roasted coffee beans of L16 and a scent of pre-sterilized container-packed coffee beverages that do not contain indigestible dextrins, with a rating of 5. The fragrance of the sterilized container-packed coffee beverage (Comparative Example 6) containing 2.66% by mass of indigestible dextrin was used as a rating 1, and was evaluated in 5 stages. Specific evaluation criteria are as follows.

5: Sufficient coffee scent 4: Slight coffee scent 3: Slight coffee scent 2: Little coffee scent 1: Little coffee scent

Preparation 1 of coffee extract
50 g of roasted coffee beans of L15.5 were extracted with hot water at 90 ° C. to obtain 600 g of coffee extract. The obtained coffee extract had a Brix of 1.92% and a mass ratio of (B) chlorogenic acids / (C) caffeine of 0.32.

Production Example 2
50 g of roasted coffee beans of L16 were extracted with hot water at 90 ° C. to obtain 300 g of coffee extract. The obtained coffee extract had a Brix of 4.5% and a mass ratio of (B) chlorogenic acids / (C) caffeine of 0.38.

Production Example 3
50 g of roasted coffee beans of L20 were extracted with hot water at 90 ° C. to obtain 300 g of coffee extract. The obtained coffee extract had a Brix of 3.75% and a mass ratio of (B) chlorogenic acids / (C) caffeine of 1.11.

Production Example 4
50 g of roasted coffee beans of L22 were extracted with hot water at 90 ° C. to obtain 300 g of coffee extract. The obtained coffee extract had a Brix of 3.53% and a mass ratio of (B) chlorogenic acids / (C) caffeine of 1.59.

Production Example 5
50 g of roasted coffee beans of L26 were extracted with hot water at 90 ° C. to obtain 600 g of coffee extract. The obtained coffee extract had a Brix of 1.94% and a mass ratio of (B) chlorogenic acids / (C) caffeine of 1.90.

Examples 1-3 and Comparative Examples 1-2
Each coffee extract obtained in Production Examples 1 to 5 is weighed to a Brix of 1.2%, and this and each component shown in Table 1 are blended, adjusted to a predetermined pH, and then the prescribed blending amount is obtained. Thus, ion-exchanged water was added to obtain a coffee drink. Next, 185 g of a 200 mL capacity can container was filled with a coffee beverage, and then sterilized by retort (129 ° C., 8.5 minutes) to obtain a packaged coffee beverage. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are also shown in Table 1.

Examples 4-6 and Comparative Examples 3-6
The coffee extract obtained in Production Example 4 is weighed to a Brix of 1.2%, blended with each component shown in Table 2, adjusted to a predetermined pH, and then ion adjusted to a prescribed formulation amount. Exchange water was added to obtain a coffee drink. Next, 185 g of a 200 mL capacity can container was filled with a coffee beverage, and then sterilized by retort (129 ° C., 8.5 minutes) to obtain a packaged coffee beverage. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 2 together with the results of Example 3.

Examples 7-9 and Comparative Examples 7-10
The coffee extract obtained in Production Example 3 was weighed to a Brix of 1.2%, and this and each component shown in Table 3 were blended, adjusted to a predetermined pH, and then adjusted to a prescribed formulation amount. Exchange water was added to obtain a coffee drink. Next, 185 g of a 200 mL capacity can container was filled with a coffee beverage, and then sterilized by retort (129 ° C., 8.5 minutes) to obtain a packaged coffee beverage. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 3 together with the results of Example 2.

Examples 10-12 and Comparative Examples 11-13
The coffee extract obtained in Production Example 2 was weighed to a Brix of 1.2%, and this and each component shown in Table 4 were blended, adjusted to a predetermined pH, and then adjusted to a prescribed blending amount. Exchange water was added to obtain a coffee drink. Next, 185 g of a 200 mL capacity can container was filled with a coffee beverage, and then sterilized by retort (129 ° C., 8.5 minutes) to obtain a packaged coffee beverage. Subsequently, the obtained container-packed coffee beverage was analyzed and a sensory test was performed. The results are shown in Table 4 together with the results of Example 1.

  From Tables 1 to 4, the amount ratio between chlorogenic acids and caffeine in coffee drinks is controlled to be constant, and by containing a certain amount of indigestible dextrin, it is possible to suppress off-flavor and rich in the original aroma of coffee. It can be seen that a packaged coffee drink is obtained.

Claims (6)

(A) indigestible dextrin emissions 0.5 to 1.9 wt%,
(B) 0.02-0.1% by mass of chlorogenic acids , and
(C) Caffeine 0.01-0.1% by mass
Contains,
(A) The dextrose equivalent of the indigestible dextrin is 9 to 15, and the mass ratio of (B) chlorogenic acids to (C) caffeine is [(B) / (C)] is 0.35 to 1. 8. A heat-sterilized containerized coffee beverage.   The container-packed coffee drink of Claim 1 whose mass ratio [(C) / (A)] of (A) indigestible dextrin and (C) caffeine is 0.02-0.18.   The container-packed coffee drink of Claim 1 or 2 whose mass ratio [(A) / (B)] of (A) indigestible dextrin and (B) chlorogenic acids is 5-120. pH is 4.0-7.0, packaged coffee beverage according to any one of claims 1-3. The container-packed coffee drink of any one of Claims 1-4 whose Brix is 0.5-10. (A) The container-packed coffee drink according to any one of claims 1 to 5 , wherein the indigestible dextrin is derived from corn.