JP7246191B2 - Coffee beverage containing milk solids and fruit flavor - Google Patents

Description

The present invention relates to coffee beverages, and more particularly to coffee beverages containing milk solids and fruit flavors.

Coffee beverages, which are beverages containing components (coffee content) extracted or eluted from coffee beans, are popular, and coffee beverages produced by blending milk solids derived from milk are known as one of them. (For example, Patent Document 1). Patent document 1 can reproduce a full-fledged cafe latte using steam-formed milk provided at coffee shops and coffee shops in commercially available milk-containing coffee drinks such as cans and PET bottles and cafe lattes made at home. Regarding technology.

In addition, a fruit juice-containing beverage containing coffee powder and a fruit flavor that gives a flavor reminiscent of a predetermined fruit (hereinafter simply referred to as a fruit flavor) when drunk is also known (for example, Patent Document 2). In the beverage, the bitterness derived from the coffee powder and the flavor of fruits can be felt. Furthermore, coffee beverages containing both milk solids and fruit flavors have also been proposed (for example, Non-Patent Document 1).

JP 2015-089367 A JP 2015-084771 A

Rakuten recipe-cooking recipe search site, strawberry coffee milk recipe, October 26, 2017, https://recipe.rakuten.co.jp/recipe/1260008675/

An object of the present invention is to provide a novel technology that allows a coffee drink containing milk solids and fruit flavor to have a coffee feeling, a mellowness, and a more fruity flavor when drunk. do.

As described above, coffee beverages containing milk solids and fruit flavors are known, but in conventional beverages, the coffee feeling is relatively strong, while the mellowness derived from milk solids and the fruit flavor derived from fruit flavors are known. I didn't feel much flavor.

In this specification, the term "coffee taste" refers to a flavor reminiscent of coffee when drunk.
In addition, mellowness refers to the smoothness of the milk felt on the tongue when drunk.

As a result of intensive research, the present inventors have found that in coffee beverages containing milk solids and fruit flavors, the ratio of the milk solids content (% by mass) and the caffeine content derived from coffee (mg / 100 ml) is set within a predetermined range. As a result, the present inventors have found that the mellowness and fruit flavor can be felt while maintaining the feeling of coffee, and have completed the present invention.

The gist of the present invention is as follows.
[1] A coffee beverage containing milk solids and a fruit flavor,
The ratio of the milk solids content (% by mass) to the caffeine content derived from coffee (mg / 100 ml) in the coffee beverage (milk solids content / caffeine content derived from coffee) is 0.17 to 0 A coffee drink that is .8.
[2] The coffee beverage according to [1], wherein the coffee beverage has a milk solid content of 1.0 to 4.5% by mass.
[3] The coffee beverage according to [1] or [2], wherein the content of caffeine derived from coffee in the coffee beverage is 3 to 20 mg/100 ml.
[4] The coffee beverage according to any one of [1] to [3], which has strawberry flavor and/or banana flavor as the fruit flavor.
[5] In a coffee beverage containing milk solids and fruit flavor, the ratio of the milk solids content (mass%) in the coffee beverage to the caffeine content derived from coffee (mg / 100 ml) (milk solids content / A method for enhancing mellowness and fruity flavor, comprising containing milk solids and coffee so that the caffeine content derived from coffee) is 0.17 to 0.8.

According to the present invention, it is possible to provide a novel technology that allows a coffee drink containing milk solids and fruit flavor to have a coffee feeling, mellowness, and more fruit flavor when drunk. can.

One embodiment of the invention is described in detail below.
This embodiment relates to coffee beverages containing milk solids and fruit flavors. In the coffee beverage, the ratio of the milk solids content (% by mass) to the caffeine content derived from the coffee content (mg/100 ml) (milk solids content / caffeine content derived from the coffee content) is 0.17. ~0.8.

As used herein, coffee beverages refer to beverages made from ingredients extracted or eluted from coffee beans (coffee) and beverages to which other ingredients are added, and beverages that give a feeling of coffee when drunk. Say.
Here, the method for adding coffee to the coffee beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art. For example, using a solution (coffee extract) obtained by extracting ground roasted beans with water or warm water, a coffee extract obtained by concentrating coffee extract, instant coffee obtained by drying coffee extract, etc. A method of adding one or more of them to a beverage can be mentioned.
Specific products related to the coffee beverage of the present embodiment are classified into coffee, coffee beverages, coffee-containing soft drinks, etc. defined in the "Fair Competition Code Concerning Labeling of Coffee Beverages" enacted in 1977. products that According to the "Fair Competition Code Concerning Labeling of Drinking Milk", those containing ingredients with a milk solids content of 3.0% or more by weight percentage are treated as "milk beverages." Beverages treated as such milk beverages also contain coffee, and are included in the coffee beverages referred to in this specification as long as they give a feeling of coffee when drunk.

The content of coffee in the coffee beverage of the present embodiment is not particularly limited, and can be appropriately set by those skilled in the art. The coffee content in the coffee beverage of the present embodiment is expressed as the amount of coffee solids. Coffee solid content refers to the dried product obtained by drying the coffee content using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture. In the coffee beverage of the present embodiment, the content of coffee solids in the coffee beverage is preferably 0.15 to 0.60% by mass from the viewpoint of deliciousness of the beverage.

The coffee beverage of the present embodiment contains coffee, milk solids, and fruit flavors.
The term "milk solids" refers to the dried product obtained by drying milk using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture. Specifically, non-fat milk solids (SNF, which means the remaining ingredients after removing water and fat from milk, and is composed of proteins, lactose, minerals, etc.) and milk fat It is.
The milk solids can be contained in the coffee beverage by, for example, configuring the coffee beverage of the present embodiment to contain milk-derived components. In coffee beverages milk solids are present, for example, in dissolved or suspended form. Milk-derived components are obtained from milk such as cow milk, and include raw milk, milk, low-fat milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skim milk, partially skim milk, condensed milk, etc. Examples include these. One or two or more of these can be used.

The amount of milk solids in the coffee beverage of the present embodiment is not particularly limited and can be set appropriately by those skilled in the art. 4.5% by mass, more preferably 2.0 to 4.5% by mass, still more preferably 2.3 to 4.5% by mass (still more preferably 2.3 to 3.5% by mass) is.
The amount of milk solids in the beverage can be adjusted, for example, by adjusting the form and amount of milk-derived components that can be used as raw materials. can be calculated based on

In the present specification, the term "fruit flavor" refers to a component from which a flavor reminiscent of a given fruit (edible part) is derived. Fruit-flavored fruits contained in the coffee beverage of the present embodiment include bananas, apples, grapes, strawberries, melons, apples, mangoes, lemons, limes, mandarin oranges, grapefruits, yuzu, and the like. may be used, or two or more may be used in combination. By applying the configuration of the present invention among these, the coffee beverage of the present embodiment preferably contains strawberry flavor and/or banana flavor because the fruit flavor can be felt more.

In the present embodiment, the manner in which the fruit flavor is contained in the coffee beverage is not particularly limited as long as the fruit flavor derived from the fruit flavor can be felt when the coffee beverage is drunk. For example, fruit juice may be added as a fruit flavor to the coffee beverage. Also, flavoring agents may be added to coffee beverages as fruit flavors. Flavor refers to a substance that exhibits an aroma reminiscent of predetermined fruits when the coffee beverage of the present embodiment is drunk, and can impart aroma and taste to the beverage. For example, the flavoring agents include naturally-derived substances such as fruit juice concentrates, fruit skin oils, extracts obtained by immersing fruits in an organic solvent, fruit juices, processed products such as fruit skins, and fruit-like aromatic components. can be exemplified by those obtained by chemical synthesis.
When fruit juice is contained, by applying the configuration of the present invention, the aroma and taste of the fruit can be felt more (as a result, the taste of the drink is also enhanced). Therefore, the coffee beverage of the present embodiment preferably contains fruit juice, and more preferably contains strawberry juice and/or banana juice.
In addition, when fruit juice is contained in the coffee beverage of the present embodiment, the fruit juice content is not particularly limited, but from the viewpoint of the deliciousness of the beverage, it is preferably 0.01 to 10%, more preferably 0. .1-10%, even more preferably 0.5-10%.
In addition, when the coffee beverage of the present embodiment contains a flavor as a fruit flavor, the content is at least an amount at which a predetermined fruit-like flavor is felt when the beverage is drunk. Specifically, the flavor itself is Although it is determined by the potency of and is not particularly limited, it is, for example, in the range of 1 to 10000 ppm.

The fruit juice is a liquid component obtained by crushing the fruit, squeezing or purifying the fruit, and optionally removing the skin, seeds, and the like. In addition, the fruit juice according to the present specification is a concept that includes concentrated liquid components and diluted and reduced products thereof. Processed products such as fruit sauce containing fruit juice can also be used.
The fruit juice content is obtained by squeezing the edible part of the fruit, etc., and is the relative concentration when the Brix value or acidity of the juice (straight juice) that has not been subjected to processing such as concentration is 100%. . The Brix value used herein refers to the reading of a sugar refractometer at a sample temperature (liquid temperature) of 20° C. based on JAS standards. The Brix value can be measured using known methods and devices. Also, the acidity can be expressed in grams (anhydrous citric acid g/100 g) when the amount of organic acid contained in 100 g is converted to citric acid. The acidity can also be measured by a method defined by the JAS standard acidity measurement method, specifically by a neutralization titration method (quantitative formula) using a 0.1 mol/L sodium hydroxide standard solution as an alkaline solution. Whether the fruit juice content is calculated based on the Brix value or the acidity is determined for each fruit type based on JAS standards. When the fruit juice content is converted based on the JAS standard Brix value, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation. For example, bananas are calculated based on the Brix value (Bx23°). In addition, since the JAS standard Brix value is not set for strawberries, calculation is performed based on the Brix value of the juice at the time of squeezing.

In the coffee beverage of the present embodiment, the ratio of the milk solids content (% by mass) and the caffeine content derived from the coffee content (mg / 100 ml) (milk solids content / caffeine content derived from coffee) is 0.17 to 0.8. From the viewpoint of the deliciousness of the beverage, the ratio of the caffeine content derived from the milk solid content and the coffee content is preferably 0.17 to 0.6, more preferably 0.17 to 0.5, and 0.17 to 0.42 is even more preferred.
The content of caffeine derived from coffee in the coffee beverage of the present embodiment is not particularly limited, but is preferably 3 to 20 mg/100 ml from the viewpoint of deliciousness of the beverage.
The caffeine content can be adjusted by adjusting the content of raw materials such as coffee extract and coffee solids. Also, the caffeine content can be calculated, for example, based on the raw materials used, and can also be measured by a high performance liquid chromatography method (HPLC method). Measurement conditions for the high performance liquid chromatography method (HPLC method) can be set as follows, for example.
HPLC device: Ultra high performance liquid chromatography Nexera manufactured by Shimadzu Corporation
Column: Agilent ZORBAX Eclipse Plus C18 particle size 1.8 μm × inner diameter 3.0 mm × length 100 mm
Mobile phase: ultrapure water containing 0.20% phosphoric acid and 8.0% methanol Sample injection volume: 3 µl
Liquid feed rate: 1.2 mL/min Column oven temperature: 45°C
Measurement wavelength: 280 nm

The coffee beverage of the present embodiment may contain, in addition to the coffee content, the milk solid content and the fruit flavor, other ingredients as long as the object of the present invention can be achieved, and is not particularly limited.
Specific other ingredients include sweeteners such as sugar, high-intensity sweeteners such as sucralose, acesulfame potassium, and stevia, pH adjusters such as baking soda, emulsifiers, flavors, antioxidants, pigments, preservatives, and seasonings. ingredients, acidulants, vitamins, amino acids, and the like. In the coffee beverage according to the present embodiment, the pH, sugar content (Brix), etc. are not particularly limited, and can be appropriately set by those skilled in the art.

In the coffee beverage of the present embodiment, the ratio of the milk solids content to the coffee-derived caffeine content (milk solids content/caffeine content) is 0.17 to 0.8. , Milk solids, fruit flavors, and other optional ingredients can be produced according to a conventional method, and are not particularly limited.
For example, the coffee beverage of the present embodiment can be obtained by mixing coffee solids, milk solids, fruit flavors, and optionally other ingredients into raw water. In addition to water, the raw water may be a coffee extract, a solution of other components, a suspension, or the like. The mixing can be performed by employing a known mixing method. Further, when mixing the constituent components, a homogenization treatment of the components may be performed together.

The coffee beverage of the present embodiment is not particularly limited, but can be, for example, a packaged beverage sealed in a container.
The method of encapsulation in a container is not particularly limited, and can be carried out, for example, according to a conventional method.
A well-known container can be appropriately selected and used, and the material and shape are not particularly limited. Specific examples of containers include paper containers, transparent or translucent bottles, transparent or translucent plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans.

As described above, in the present embodiment, in the coffee beverage containing milk solids and fruit flavor, the ratio of the milk solids content and the caffeine content derived from the coffee content is set to 0.17 to 0.8. You can feel the mellowness and the flavor of fruits while still feeling the sweetness. Therefore, according to the present embodiment, it is possible to provide a coffee beverage with better palatability.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these.
As raw materials for coffee, instant coffee (a blend of Vietnamese beans and Indonesian beans), instant coffee (caffeine-free) (beans produced in Mexico), and coffee extract (beans produced in Colombia) were used.

[Test Example 1]
Instant coffee, milk components, banana sauce, banana flavor, etc. were mixed in the amounts shown in Tables 1 and 2, and water was added to prepare beverages of Examples and Comparative Examples. Of these, the beverages shown in Table 1 were adjusted to have a milk solids content of 3.34% by mass and a caffeine content of 3.23 to 41.9 mg / 100 ml. 0.5% by mass and a caffeine content of 2.58 to 32.3 mg/100 ml. The fruit juice content of each of these beverages was 0.1%.

The obtained beverages of Examples and Comparative Examples were evaluated by 10 evaluation panelists for deliciousness, strength of banana feeling (a flavor reminiscent of banana when drunk), mellowness, and coffee feeling.
Regarding the feeling of coffee, when all 10 panelists evaluated that the feeling of coffee was felt, it was determined that the feeling of coffee was felt (determined as passing).

In addition, the deliciousness, strength of banana feeling, and mellowness were evaluated according to the following criteria. Among these, regarding strength of banana feeling and mellowness, it was judged that each of them could be felt when the average score was 3 points or more (judged as passed).
Tables 3 and 4 show the results.
Taste 1 point: bad taste, 2 points: not delicious, 3 points: normal, 4 points: delicious, 5 points: very good Strength of banana feeling 1 point: not felt at all, 2 points: hardly felt, 3 points: Feelable, 4 points: well felt, 5 points: very well felt mellowness 1 point: not felt at all, 2 points: barely felt, 3 points: felt well, 4 points: well felt, 5 points: feels very good

From Tables 3 and 4, in the beverages of Examples in which the ratio of the milk solids content to the caffeine content is 0.17 to 0.8, a coffee feeling is felt, and banana feeling and mellowness are also felt. I can understand that.

[Test Example 2]
Instant coffee (same as Test Example 1), milk component, strawberry sauce, strawberry flavoring, etc. were mixed in the amounts shown in Tables 5 and 6, and water was added to prepare beverages of Examples and Comparative Examples. Of these, the beverages shown in Table 5 were adjusted to have a milk solids content of 3.34% by mass and a caffeine content of 3.23 to 17.7 mg / 100 ml. 0.5% by mass and a caffeine content of 6.45 to 16.13 mg/100 ml. The fruit juice content of each of these beverages was 0.2%.

The same sensory test as in Test Example 1 was performed on the obtained beverages of Examples and Comparative Examples. The strength of the banana flavor in Test Example 1 was evaluated using the same 5-point scale instead of the strength of the strawberry flavor (a flavor reminiscent of strawberries when drunk).
Tables 7 and 8 show the results.

As can be seen from Tables 7 and 8, in the beverages of the examples in which the ratio of the milk solid content to the caffeine content is 0.17 to 0.8, a coffee feeling is felt, and the strawberry feeling and mellowness are felt. It was evaluated as being able to feel

[Test Example 3]
Beverages of Example 16 and Comparative Example 8 were prepared by mixing instant coffee (same as in Test Example 1), milk components, banana sauce, banana flavor, etc. in the amounts shown in Table 9 and adding water. Also, in Comparative Example 9, a beverage was prepared in the same manner as in Example 16, except that caffeine-free instant coffee was used. The fruit juice content of each of these beverages was 0.1%.

The same sensory test as in Test Example 1 was performed on the obtained beverages of Examples and Comparative Examples. Table 10 shows the results.

The beverage of Example 16 was evaluated as having a coffee flavor, banana flavor, and mellowness. On the other hand, the beverage of Comparative Example 9, which contained no caffeine but had the same coffee solids content, did not give a sufficient coffee sensation.

[Test Example 4]
In the same manner as in Test Example 1, except that coffee extract derived from coffee beans in a different production area from Test Example 1 was used as the coffee raw material, coffee extract, milk components, banana sauce, banana flavor, etc. were mixed in the blending amounts shown in Table 11. and water was added to prepare beverages of Examples and Comparative Examples. The fruit juice content of each of these beverages was 0.1%.

The same sensory test as in Test Example 1 was performed on the obtained beverages of Examples and Comparative Examples. Table 12 shows the results.

From Table 12, in the beverages of Examples in which the ratio of the milk solids content to the caffeine content is 0.17 to 0.8, coffee You can understand that you can feel the banana feeling and mellowness as well as feeling the feeling.

Claims (4)

A coffee beverage containing milk solids and a fruit flavor,
The ratio of the milk solids content (% by mass) to the caffeine content derived from coffee (mg / 100 ml) in the coffee beverage (milk solids content / caffeine content derived from coffee) is 0.17 to 0 .8 and
A coffee beverage having a milk solids content of 1.0 to 4.5% by mass . 2. The coffee beverage according to claim 1 , wherein the content of caffeine derived from coffee in the coffee beverage is 3-20 mg/100 ml. 3. The coffee beverage according to claim 1 or 2, which has strawberry flavor and/or banana flavor as said fruit flavor. In a coffee beverage containing milk solids and fruit flavor, the ratio of the milk solids content (mass%) in the coffee beverage to the caffeine content (mg / 100 ml) derived from the coffee content (milk solids content / coffee content Caffeine content derived) is 0.17 to 0.8, and milk solids and coffee are contained so that the milk solids content in the coffee beverage is 1.0 to 4.5% by mass. A method of enhancing mellowness and fruit flavor comprising: