JP7378255B2 - coffee drink with milk - Google Patents

Description

The present invention relates to a milk-containing coffee beverage and a method for producing the beverage.

In recent years, with the spread of counter coffee provided at self-style cafes and convenience stores, and fully automatic coffee machines for home use, cafe latte, cafe au lait, and cappuccino, which are made by mixing freshly brewed coffee bean extract with milk, have become popular. Opportunities to drink milk-containing coffee drinks such as coffee are increasing, and the market continues to expand due to the authentic taste of freshly brewed coffee and the wide variety of menus available.

Non-Patent Document 1 describes an example of how to make iced cafe au lait by mixing iced coffee and milk and blending coffee beans, but it does not explain how to extract milk, coffee beans, or coffee beans. There has been little research into milk, coffee beans, etc. suitable for milk-containing coffee drinks.

Furthermore, Patent Document 1 describes a coffee beverage containing a specific sucrose fatty acid ester with the aim of providing a coffee beverage that is stable over a long period of time without causing separation or aggregation of coffee oil. , cafe au lait and coffee milk are described as examples of coffee drinks. Coffee beans from Brazil, Santos, Colombia, etc. can be used alone or in a blend to produce coffee extract, and the roasting conditions, grinding conditions, extraction conditions, etc. of the coffee beans can be arbitrarily selected. It is stated that it can be done. However, the specific blend ratio and degree of roasting of coffee beans are not described at all. Furthermore, there is no mention of the protein reduction value or denatured whey protein percentage of the milk used.

Japanese Patent Application Publication No. 10-70956

"Coffee Complete Bible", Kentaro Maruyama, Natsumesha Co., Ltd. Publication date: November 4, 2014, pp. 82-83, 167, 248

In conventional milk-containing coffee drinks, milk was selected to match the coffee extract, but we first considered developing a milk that would bring out the flavor of coffee, and then carefully selected coffee that would go well with that milk. Ta.
An object of the present invention is to provide a milk-containing coffee beverage in which the flavor of freshly brewed coffee and the flavor of milk complement each other.

The present inventors have conducted extensive research to solve the above problems, and have found that milk with a protein reduction value and denatured whey protein percentage within a specific range, and specific coffee beans roasted to a specific L value, Coffee drinks with milk, which are made by mixing coffee extracts extracted from a blend in specific proportions, are known to enhance the flavor of freshly brewed coffee and the flavor of milk. This discovery led to the completion of the present invention.

That is, the first aspect of the present invention is that 50 to 90% by weight of heat-treated milk and 10 to 50% by weight of coffee extract are mixed in the entire milk-containing coffee beverage, and the protein reduction value of the milk is 5 to 10%. , the denatured whey protein rate is 65 to 90%, and the coffee extract is made from coffee beans roasted to an L value of 21 to 27 from Guatemala, Ethiopia, and Brazil. : The range surrounded by the four points A (85:0:15), B (45:0:55), C (45:55:0), and D (85:15:0) in terms of weight ratio of Brazilian products. The present invention relates to a milky coffee beverage extracted from a blended coffee bean mixture and having a Brix of 1 to 5%. Preferably, the milk is heated by heating raw milk from a temperature below 10°C to 60°C to 75°C at a rate of 0.1 to 5°C/sec, and holding the temperature at that temperature for 15 to 120 seconds. After that, the milk was further heated as secondary heating to 115-132°C at a rate of 0.1-5°C/sec and held at that temperature for 2-8 seconds.
The second aspect of the present invention is to combine 50 to 90% by weight of milk with a protein reduction value of 5 to 10 and a denatured whey protein rate of 65 to 90% in the whole milk-containing coffee drink, and milk from Guatemala, Ethiopia, and Brazil. Coffee beans roasted to an L value of 21 to 27 are produced in Guatemala, Ethiopia, and Brazil in a weight ratio of A (85:0:15), B (45:0:55), and C (45). :55:0), D (85:15:0) and 10 to 50% by weight of coffee extract with a Brix of 1 to 5%, extracted from a blended coffee bean mixture in the range surrounded by the four points D (85:15:0). The present invention relates to a method for producing a milk-containing coffee beverage, characterized in that: Preferably, the milk is heated after heating the raw milk from a temperature of less than 10°C to 60°C to 75°C at a rate of 0.1 to 5°C/second and holding it at that temperature for 15 to 120 seconds. The milk is further heated to 115-132°C at a rate of 0.1-5°C/sec as secondary heating and held at that temperature for 2-8 seconds. Preferably, the coffee extract is obtained by adding 200 to 2000 parts by weight of hot water at 80 to 98° C. to 100 parts by weight of the coffee bean mixture and boiling the mixture for 0.2 to 5 minutes.

According to the present invention, it is possible to provide a milk-containing coffee beverage in which the flavor of freshly brewed coffee and the flavor of milk complement each other.

FIG. 2 is a triangular diagram showing a preferable weight ratio of coffee beans produced in Guatemala, coffee beans produced in Ethiopia, and coffee beans produced in Brazil according to an embodiment of the present invention. FIG. 2 is a triangular diagram showing a more preferable weight ratio of coffee beans produced in Guatemala, coffee beans produced in Ethiopia, and coffee beans produced in Brazil according to an embodiment of the present invention. FIG. 2 is a triangular diagram showing a more preferable weight ratio of coffee beans produced in Guatemala, coffee beans produced in Ethiopia, and coffee beans produced in Brazil according to an embodiment of the present invention.

The present invention will be explained in more detail below. The milk-containing coffee beverage of the present invention is made by blending milk whose protein reduction value and denatured whey protein ratio are adjusted within a specific range, and specific coffee beans roasted to a specific L value in a specific ratio. It is characterized by a mixture of coffee extracts with a specific Brix.

The milk in the milk-containing coffee drink of the present invention refers to milk containing 100% raw milk, excluding special milk, among the milk defined in the Milk Ministerial Ordinance. In particular, milk whose specific type name is milk is suitable. The milk fat content contained in milk is not particularly limited, but is preferably 3.0% or more, for example. The upper limit of the milk fat content may be, for example, less than 5.0%. Further, as long as the effects of the present invention are achieved, milk whose specific type name is component-adjusted milk can also be used.

The type of milk mentioned above that falls under the category of milk is raw milk (milk that has just been squeezed from a cow) that has been heat sterilized, and water and other raw materials have been added to it, or the ingredients originally contained in it have been sterilized. The ingredients have not been adjusted to reduce the amount of Preferably, it contains a milk fat content of 3.0% or more and a non-fat milk solid content of 8.0% or more, has a bacterial count (in 1 ml) of 50,000 or less, and is negative for coliform bacteria.

The milk in the milk-containing coffee beverage of the present invention has been heat-treated, for example, first subjected to a heat treatment at a relatively low temperature (primary heating), and then subjected to a heat treatment at a relatively high temperature (secondary heating). By performing the two-step heat treatment, sterilized milk can be produced. The two-stage heat treatment in the present invention requires a lower temperature for the primary heating compared to the conventional ultra-high temperature (UHT) heat sterilization manufacturing method, which is the most common method for heat sterilization of milk. It is characterized by short time.

First, in primary heating, raw milk stored at a temperature below 10°C is heated to 60-75°C at a rate of 0.1-5°C/sec and held at that temperature for 15-120 seconds. preferable.

As mentioned above, the temperature during the primary heating is preferably 60 to 75°C, more preferably 60 to 70°C, and even more preferably 60 to 65°C. If it is lower than 60℃, it may be difficult to obtain the effect of sterilization treatment by primary heating, and if it is higher than 75℃, the above-mentioned protein reduction value in milk will increase, resulting in the loss of freshly brewed coffee. It may be difficult to achieve the effect that the flavor of milk and the flavor of milk complement each other. Note that the temperature during heating refers to the temperature of milk at the time of heating.

Further, the temperature increase rate during temperature increase is preferably in the range of 0.1 to 5°C/second, more preferably in the range of 0.5 to 2.5°C/second, and 1.3 to 1.5°C/second, as described above. A range of 8°C/sec is more preferred. When the temperature increase rate is slower than 0.1°C/sec, heat sterilization takes time and productivity may decrease. On the other hand, if the temperature increase rate is faster than 5℃/second, the amount of utilities such as steam required for heating will increase, which will increase production costs, and the protein in the milk will adhere to the heating surface, resulting in flavor due to scorching. A decline may occur.

Furthermore, the primary heating time is preferably 15 to 120 seconds, more preferably 16 to 100 seconds, even more preferably 17 to 80 seconds, particularly preferably 17 to 60 seconds, and particularly preferably 17 to 120 seconds, as described above. Most preferred is 40 seconds. If it is shorter than 15 seconds, it may be difficult to secure the piping length for homogenization during the primary heating, and if it is longer than 120 seconds, the above-mentioned denatured whey protein ratio will increase, It may be difficult to achieve the effect of making the flavor of freshly brewed coffee and the flavor of milk complement each other. Note that the heating implementation time refers to the time during which the temperature of the milk is maintained within a predetermined temperature range during the heating.

The device for carrying out the primary heat treatment is not particularly limited, and any device used for heat sterilization of milk can be selected as appropriate, but in consideration of productivity, a channel sterilization device is preferred. Examples of such sterilizers include, but are not limited to, plate-type sterilizers, tube-type sterilizers, spin-injection sterilizers, Joule-type sterilizers, and the like.

During the primary heating, a conventionally known homogenization process may also be carried out for the purpose of making the diameters of the fat globules contained in the raw milk uniform and stabilizing the quality. In that case, devices such as a homogenizer, microfludizer, and colloid mill can be used. Note that such homogenization treatment can also be performed during cooling after secondary heating, which will be described later.

Next, secondary heating is performed. Specifically, in the secondary heating, the raw milk heat-treated by the primary heating is heated to 115 to 132 °C at a rate of 0.1 to 5 °C/sec, and held at that temperature for 2 to 8 seconds. It is preferable. As mentioned above, the temperature during secondary heating is preferably 115 to 132°C, more preferably 115 to 130°C, even more preferably 115 to 125°C, and particularly preferably 115 to 120°C. If it is lower than 115℃, it may be difficult to obtain the effect of sterilization treatment by secondary heating, and if it is higher than 132℃, the above-mentioned reduction value of protein in milk will increase, and the quality of freshly brewed coffee will increase. It may be difficult to achieve the effect of flavor and milk flavor complementing each other.

Further, the time for performing the secondary heating is preferably 2 to 8 seconds as described above. If it is shorter than 2 seconds, it may be difficult to obtain the effect of sterilization by secondary heating, and if it is longer than 8 seconds, the above-mentioned denatured whey protein ratio will increase, resulting in a difference in the flavor of freshly brewed coffee. It is sometimes difficult to make the flavors of milk complement each other.

As mentioned above, the temperature increase rate during secondary heating is preferably in the range of 0.1 to 5 °C/sec, more preferably in the range of 0.5 to 2.5 °C/sec, and 0.8 to 1.3 °C/sec. A range of °C/sec is more preferred. If the temperature increase rate is slower than 0.1° C./sec, heat sterilization takes time and productivity may decrease too much. On the other hand, if the temperature increase rate is faster than 5℃/second, the amount of utilities such as steam required for heating will increase, which will increase production costs, and the protein in the milk will adhere to the heating surface, resulting in flavor due to scorching. A decline may occur.

Milk that has been sterilized through the above heat treatment may be packed into containers, such as boxed or bottled. Milk that has undergone such heat treatment has a specific protein reduction value and denatured whey protein percentage.

The protein reduction value of milk is a numerical representation of the degree of heating of milk. The lower the protein reduction value, the less heated the milk is, and the milk taste is closer to raw milk, and the higher the value, the more heated the milk is, and the stronger the heated odor becomes. Generally speaking, the protein reduction value is 0 to 5 for raw milk and 9 to 17 for UHT pasteurized milk, although it depends on the cow, type of feed, and environment.

The protein reducing value is measured by the ferricyanide reduction method, which increases the reducing power that increases when milk is heated due to an increase in SH groups due to protein denaturation and a compound formed by a browning reaction. The protein reduction value may be measured in accordance with "Dairy Products Testing Methods and Commentary, edited by the Pharmaceutical Society of Japan" (Kanehara Publishing Co., Ltd., p. 131, published March 20, 1980).

The milk in the milk-containing coffee beverage of the present invention preferably has a protein reduction value of 5 to 10. As a result, it is possible to suppress the heating odor that occurs due to excessive heat denaturation caused by conventional heat sterilization treatment, and it is possible to enhance the flavor of coffee without disturbing it. The protein reduction value is more preferably 5.5 to 9.5, still more preferably 6 to 9, even more preferably 6.5 to 9. If the protein reduction value is less than 5 or greater than 10, it may be difficult to achieve the effect of complementing the flavor of freshly brewed coffee and the flavor of milk.

The denatured whey protein ratio is an index indicating the ratio of whey protein denatured by heating to the total whey protein in milk. The lower the denatured whey protein rate, the less denaturation of whey protein due to heating. Generally, the percentage of denatured whey protein is about 20-45% in raw milk and 85-95% in UHT sterilized milk.

Note that the denatured whey protein rate was measured as follows. Pour 20 ml of milk into a test tube with a lid, add 8.0 g of NaCl, then cover and soak in a water bath at 37°C ± 1°C for 30 minutes. During this time, shake the test tube well to completely saturate the milk with NaCl. Thereafter, without cooling, suction filtration is immediately performed using quantitative filter paper (No. 7) using a Kiriyama funnel, and 3 ml of the filtrate is collected. If the filtrate is cloudy, filter it again with filter paper to obtain a clear filtrate. Add 1.0 ml of the filtrate to the test tube containing 10 ml of the NaCl saturated solution and mix. Then add 2 drops of 23% HCl solution with a 5 ml pipette and mix to make the solution cloudy.

The turbidity (N ₁₀₀ ) of a mixture of 1.0 ml of the filtrate added to 10 ml of the NaCl saturated solution before addition of the HCl solution is measured at a wavelength of 420 nm. Then, using the turbidity (N) measured at a wavelength of 420 nm within 5 to 10 minutes after addition of the HCl solution, the denatured whey protein percentage can be calculated using the following formula. The measurement can be performed using a U-2900 spectrophotometer (manufactured by Hitachi, Ltd.) with the %T mode setting.
Denatured whey protein rate (%) = {(N/N ₁₀₀ ) x 100}

Two repeated tests are conducted on the filtrate, and if the measured values of the denatured whey protein percentage at the two points obtained have an error within 2%, the average value of the two points is taken as the denatured whey protein percentage. If the error in the measured values of denatured whey protein percentage at two points exceeds 2%, repeat the test and obtain the measured values at four points, and use the average value of the four points as the denatured whey protein percentage.

The milk in the milk-containing coffee beverage of the present invention preferably has a denatured whey protein percentage of 65 to 90%. More preferably 70 to 90%, still more preferably 75 to 85%. If the denatured whey protein percentage is less than 65% or more than 90%, it may be difficult to achieve the effect of complimenting the flavor of freshly brewed coffee and the flavor of milk.

The milk content is preferably 50 to 90% by weight, more preferably 60 to 85% by weight, and even more preferably 65 to 80% by weight in the entire milk-containing coffee beverage. If the milk content in the milk-containing coffee beverage is less than 50% by weight, the milk flavor may be weak and not harmonious with the coffee flavor. On the other hand, if the milk content in the milk-containing coffee beverage exceeds 90% by weight, the coffee flavor may become weak and may not harmonize with the milk flavor.

The coffee extract in the milk-containing coffee beverage of the present invention refers to an extract extracted from roasted coffee beans. In the present invention, from the viewpoint of coffee flavor in milk-containing coffee drinks, coffee beans from Guatemala that have a good balance of sourness, bitterness, and richness are mainly used, and even more sourness, bitterness, and richness are used. In order to increase the yield, it is preferable to use a blend of coffee beans from Ethiopia and/or Brazil in addition to coffee beans from Guatemala.

The Guatemalan coffee beans are preferably Arabica, with Bourbon and Typica being more preferred, and Bourbon being even more preferred.

The Ethiopian coffee beans are used to impart appropriate acidity, and Arabica coffee beans are preferred, with Mocha coffee beans being more preferred.

The Brazilian coffee beans are used to impart appropriate bitterness and richness, and are preferably Arabica, with Bourbon and Typica being more preferred.

It is preferable to use coffee beans from Guatemala, Ethiopia, and Brazil that have been roasted so that each has an L value of 21 to 27, and the L value is more preferably 23 to 25. . Here, the L value of roasted coffee beans is an index representing the color of roasted coffee beans, and represents the degree of roasting, and can be adjusted by roasting time, temperature, etc. When the L value is less than 21 or more than 27, it may be difficult to achieve the effect of making the flavor of freshly brewed coffee and the flavor of milk complement each other. Furthermore, if the L value is less than 21, the sourness may be weak or the bitterness may be too strong. Moreover, if it exceeds 27, the richness and aroma may be lacking, resulting in an unsatisfactory flavor as a coffee. In addition, in the present invention, the L value of roasted coffee beans is the pulverized value obtained by pulverizing roasted coffee beans and then using a sieve with a specific opening, as detailed in the Examples section. Objects can be measured using a commercially available colorimeter.

The roasted coffee beans have a weight ratio of Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D. (85:15:0) (the range shown in the triangular diagram in Figure 1) is preferably blended and used, E (75:0:25), F (55:0: 45), G (55:45:0), and H (75:25:0) (the range shown in the triangular diagram in FIG. 2) is more preferable, and I (75:5:20) , J (55:9:36), K (55:36:9), and L (75:20:5) (the range shown in the triangular diagram in FIG. 3) is more preferable. Outside the range shown in Figure 1, it may be difficult to achieve the effect of bringing out the flavor of freshly brewed coffee and the flavor of milk, and the bitterness or sourness of the coffee may be too strong. The acidity may be weak and the coffee flavor may be monotonous.

The method for extracting the coffee extract is not particularly limited, and may be extracted by any general method, such as a drip method, an aeropress method, an espresso method, etc. Specifically, it is preferable to extract by boiling 100 parts by weight of the roasted and blended coffee beans in 200 to 2000 parts by weight of hot water at 80 to 98°C for 0.2 to 5 minutes. .

If the temperature of the hot water at the time of extraction is less than 80°C, bitter components may not be extracted sufficiently and the flavor of the coffee may be unsatisfactory; if it exceeds 98°C, the bitterness may become stronger or an unpleasant taste may be felt. . The temperature of the hot water is more preferably 85 to 98°C, even more preferably 90 to 98°C, and particularly preferably 93 to 97°C.

In addition, if the amount of hot water during extraction is less than 200 parts by weight, coffee components may not be extracted sufficiently and the original flavor of the coffee may be lacking; if it exceeds 2000 parts by weight, the Brix of the coffee extract may be low. This may result in a lack of coffee flavor. The amount of hot water during the extraction is more preferably 250 to 1,500 parts by weight, and even more preferably 300 to 1,000 parts by weight.

Furthermore, if the extraction time is less than 0.2 minutes, the coffee components may not be sufficiently extracted and the original flavor of the coffee may be lacking; if it exceeds 5 minutes, the bitterness may become strong or the flavor may be unpleasant. It may be felt. The extraction time is more preferably 0.3 to 4 minutes, and even more preferably 0.5 to 3 minutes.

The degree of grinding of the roasted and blended coffee beans may be selected according to the extraction method, and the average particle size of the coffee beans is, for example, 150 to 550 μm in the drip method, 200 to 1000 μm in the aeropress method, In the espresso method, the thickness is preferably 100 to 200 μm.

The Brix of the coffee extract is preferably 1 to 5%, more preferably 1.5 to 4%, and even more preferably 2 to 3.5%. If Brix is less than 1% or more than 5%, it may be difficult to achieve the effect of making the flavor of freshly brewed coffee and the flavor of milk complement each other. Further, if Brix is less than 1%, coffee drinks containing milk may lack coffee flavor, and if Brix exceeds 5%, coffee drinks containing milk may taste bitter or coarse. Note that Brix can be measured using, for example, PR-201α manufactured by Atago Co., Ltd.

The coffee extract is preferably contained in an amount of 10 to 50% by weight, more preferably 15 to 40% by weight, and even more preferably 20 to 35% by weight of the entire milk-containing coffee beverage. If the content of the coffee extract in the milk-containing coffee beverage exceeds 50% by weight, the milk flavor may become weak and may not harmonize with the coffee flavor. On the other hand, if the content of the coffee extract in the milk-containing coffee beverage is less than 10% by weight, the coffee flavor may be weak and not harmonious with the milk flavor.

The milk-containing coffee beverage of the present invention can be produced by mixing 50 to 90% by weight of the milk described above and 10 to 50% by weight of the coffee extract, but the temperature at the time of mixing is not particularly limited. First, the temperature of both milk and coffee extract may be in the range of 5 to 90°C, more preferably 10 to 90°C.

In addition to the milk and the coffee extract, the milk-containing coffee beverage of the present invention may include water, sweeteners (sucrose, high fructose, glucose, fructose, lactose, maltose, Xylose, isomerized lactose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose, maltitol, sorbitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharide, stevia, glycyrrhizin, thaumatin, monellin , aspartame, alitame, saccharin, acesulfame K, sucralose, dultin, etc.), fragrances (coffee flavor, etc.), etc. can be appropriately blended.

As the sweetener, sucrose is preferred, and specific examples include caster sugar and granulated sugar. The sweetness content is preferably 0 to 8% by weight, more preferably 1 to 8% by weight, even more preferably 2 to 6% by weight, and particularly preferably 3 to 5% by weight based on the entire milk-containing coffee beverage. If the amount is more than 8% by weight, the sweetness may be perceived as strong.

An example of manufacturing the milk-containing coffee beverage of the present invention is illustrated below. Milk with a protein reduction value of 5 to 10 and a denatured whey protein rate of 65 to 90% in the entire coffee beverage, and milk from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. The weight ratio of roasted coffee beans: Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D (85). By mixing 10 to 50% by weight of a coffee extract with a Brix of 1 to 5% extracted from a blended coffee bean mixture in the range surrounded by the four points of You can get drinks.

The milk is preferably prepared by heating raw milk from a temperature below 10°C to 60°C to 75°C at a rate of 0.1 to 5°C/second and holding the temperature at that temperature for 15 to 120 seconds. After that, the temperature can be further increased to 115 to 132°C at a rate of 0.1 to 5°C/sec as secondary heating, and maintained at that temperature for 2 to 8 seconds.

The coffee extract can be preferably obtained by adding 200 to 2000 parts by weight of hot water at 80 to 98° C. to 100 parts by weight of the coffee bean mixture and boiling the mixture for 0.2 to 5 minutes.

The milk-containing coffee beverage of the present invention can be drunk either chilled or warmed, but especially when drunk chilled, the flavor of freshly brewed coffee and the flavor of milk can be mutually combined. The effect of the present invention of complementing each other can be further enjoyed.

EXAMPLES The present invention will be described in more detail with reference to Examples below, but the present invention is not limited to these Examples in any way. In the examples, "parts" and "%" are based on weight.

<Method for measuring L value of coffee beans>
Roasted coffee beans are ground using a mixer (manufactured by Iwatani, CRUSH MILLSER model number IFM-C20G), and the coffee beans are passed through a sieve with an opening of 1.7 mm, and then passed through a sieve with an opening of 850 μm. The coffee beans remaining on the sieve with an opening of 850 μm were packed into a plastic petri dish and tapped, and the surface was scraped and flattened. The sensor part of a color difference meter (manufactured by KONICA MINOLTA, CR-400) was lightly pressed against the surface of the coffee beans packed in a petri dish, and measurements were taken at three locations, and the average of these values was taken as the L value.

<Method for measuring the average particle size of ground coffee beans>
The median diameter corresponding to D50 in the volumetric cumulative particle size distribution curve measured by a dry method using a laser diffraction/scattering particle size distribution analyzer (manufactured by Horiba, Ltd., LA-960) was taken as the average particle size.

<Method for measuring Brix of coffee extract>
Brix of coffee extract was measured using PR-201α manufactured by Atago Co., Ltd. The measurements were carried out at around 20° C. where automatic temperature correction was applied, and the Brix zero point correction was performed using distilled water.

<Sensory evaluation of coffee drinks containing milk>
After controlling the temperature of the milk-containing coffee drinks obtained in the Examples and Comparative Examples to 10°C or 60°C, 10 experienced panelists were asked to drink them. Each person performed a sensory evaluation, and the average value of the evaluation score was recorded in each table as the evaluation value of the sensory evaluation. The evaluation criteria at that time were as follows.

(The flavor of coffee and the flavor of milk complement each other)
5 points: Better than the coffee drink with milk of Example 1, the flavor of freshly brewed coffee and the flavor of milk are very complementary to each other. 4 points: Equal to the coffee drink with milk of Example 1. , 3 points that complement the flavor of freshly brewed coffee and the flavor of milk: Slightly inferior to the milk-containing coffee drink of Example 1, the flavor of freshly brewed coffee and the flavor of milk, 2 points that slightly complement each other: Worse than the milk-containing coffee drink of Example 1, 1 point where you can hardly feel that the flavor of freshly brewed coffee and the flavor of milk complement each other: Implementation It is much worse than the coffee drink with milk in Example 1, and you cannot feel that the flavor of freshly brewed coffee and the flavor of milk complement each other at all.

(Production Example 1) Preparation of milk used for milk-containing coffee drinks Raw milk at 5°C (3.7% milk fat, 8.8% non-fat milk solids) was heated to 1.4°C in a tubular heat exchanger. The temperature was raised to 60°C at a heating rate of °C/second and held at this temperature for 30 seconds to perform primary heating. During the primary heating, homogenization was carried out under a pressure of 17 MPa using a homogenizer, and then the temperature was raised to 115°C at a rate of 0.9°C/sec using a tubular heat exchanger. After sterilization (secondary heating) by holding for 7 seconds, the mixture was cooled to 4° C. using the same tubular heat exchanger to obtain milk. The protein reduction value of the obtained milk was 6.5, and the denatured whey protein percentage was 84%. The obtained milk maintained the original clean flavor of raw milk, had little heating odor due to denaturation of proteins contained in the milk, and had a slight richness, with a strong milk flavor.

(Production Example 2) Production of milk used for milk-containing coffee drinks The temperature increase rates of primary heating and secondary heating are shown in Table 1, except that the temperature during primary heating was changed to 70 ° C. Milk was obtained in the same manner as in Production Example 1. The protein reduction value of the obtained milk was 7.0, the denatured whey protein percentage was 77%, and compared to the milk of Production Example 1, it was richer and had a very strong milk flavor.

(Production Example 3) Production of milk used for milk-containing coffee drink The temperature increase rate of primary heating and secondary heating is the temperature increase rate shown in Table 1, except that the temperature during primary heating was changed to 75 ° C. Milk was obtained in the same manner as in Production Example 1. The resulting milk had a protein reduction value of 8.9, a denatured whey protein percentage of 85%, and was richer than the milk of Production Example 1, with a strong milk flavor.

(Production Example 4) Production of milk used for milk-containing coffee drink The temperature increase rate of primary heating and secondary heating is the temperature increase rate shown in Table 1, except that the temperature during primary heating was changed to 85 ° C. Milk was obtained in the same manner as in Production Example 1. The protein reduction value of the obtained milk was 10.5, the denatured whey protein rate was 88%, and compared to the milk of Production Example 1, the heated odor due to the denaturation of the proteins contained in the milk was slightly stronger, and it had a sweet taste. The flavor of milk seemed weak.

(Production Example 5) Production of milk used in milk-containing coffee drink Milk was obtained in the same manner as Production Example 1 except that the holding time of the primary heating was changed to 17 seconds. The protein reduction value of the obtained milk was 6.5, the denatured whey protein percentage was 85%, and like the milk of Production Example 1, there was no heating odor, a little richness, and a strong milk flavor. I could feel it.

(Production Example 6) Production of milk used in milk-containing coffee drink Milk was obtained in the same manner as Production Example 1 except that the holding time of the primary heating was changed to 70 seconds. The protein reduction value of the obtained milk was 7.2, and the denatured whey protein percentage was 85%, which was almost the same as the milk of Production Example 1. It had no heating odor, was slightly rich, and had a strong milk flavor. It felt like that.

(Production Example 7) Production of milk for use in milk-containing coffee beverage Milk was obtained in the same manner as in Production Example 1, except that the holding time of the primary heating was changed to 150 seconds. The resulting milk had a protein reduction value of 7.5 and a denatured whey protein percentage of 91%, and compared to the milk of Production Example 1, it had a stronger sweetness and a weaker milk flavor.

(Production Example 8) Production of milk for use in milk-containing coffee beverage Milk was obtained in the same manner as Production Example 1, except that the holding time for secondary heating was changed to 2 seconds. The obtained milk had a protein reduction value of 6.5 and a denatured whey protein percentage of 71%, and compared to the milk of Production Example 1, it had a richer taste and a very strong milk flavor.

(Production Example 9) Production of milk used for milk-containing coffee beverage The temperature increase rate of secondary heating is the temperature increase rate shown in Table 1, and Production Example 8 except that the temperature during secondary heating was changed to 125 ° C. and got milk as well. The protein reduction value of the obtained milk was 8.0, the denatured whey protein percentage was 83%, and compared to the milk of Production Example 1, the heated odor was slightly stronger, the sweetness was also slightly sweeter, and the milk flavor was slightly weaker. I could feel it.

(Production Example 10) Production of milk used for milk-containing coffee drink The temperature increase rate of secondary heating is the temperature increase rate shown in Table 1, and Production Example 8 except that the temperature during secondary heating was changed to 135 ° C. and got milk as well. The protein reduction value of the obtained milk was 11.4, the denatured whey protein percentage was 88%, and compared to the milk of Production Example 1, the heated odor was clearly stronger, the taste was slightly sweeter, and the flavor of milk was not felt much. There wasn't.

(Production Example 11) Production of milk for use in milk-containing coffee beverage Milk was obtained in the same manner as Production Example 1, except that the holding time for secondary heating was changed to 10 seconds. The resulting milk had a protein reduction value of 6.9 and a denatured whey protein percentage of 92%, and compared to the milk of Production Example 1, it had a stronger sweetness and a weaker milk flavor.

(Production Example 12) Preparation of milk used for milk-containing coffee drink The temperature increase rate of the primary heating is as shown in Table 1, and the temperature during the primary heating is 66°C and the holding time is 1800 seconds. Milk was obtained in the same manner as Production Example 1 except that the secondary heating was not performed. The protein reduction value of the obtained milk was 6.1, the denatured whey protein percentage was 58%, and compared to the milk of Production Example 1, the heated odor and richness were weak, and the flavor of milk was not very noticeable.

(Production Example 13) Preparation of coffee extract used for milk-containing coffee beverage According to the formulation table in Table 1, 65 parts by weight of Guatemalan Arabica coffee beans roasted to an L value of 21 and 65 parts by weight of Arabica coffee beans roasted to an L value of 23 After mixing 35 parts by weight of roasted Ethiopian Mocha coffee beans, the mixture was ground for 15 seconds using a miller (CM-50 manufactured by Kalita Co., Ltd.) to obtain ground coffee beans with an average particle size of 770 mm. Place 100 parts by weight of ground coffee beans in an Aeropress, pour in 866 parts by weight of 95°C hot water, stir, cover and let stand for 1 minute, stir again, cover and leave to stand for 40 seconds. A metal filter and a lid were placed and the piston was pressed for 1 minute to obtain a coffee extract with a Brix of 3.0%. The obtained coffee extract had a good coffee flavor (aroma, sourness, bitterness, and richness), had a slightly strong sourness, and had a good balance of coffee flavor.

(Production Example 14) Preparation of coffee extract used in milk-containing coffee drinks According to the formulation table in Table 2, Ethiopian Mocha coffee beans were mixed with Brazilian Arabica coffee beans roasted to an L value of 23. A coffee extract having a Brix of 3.0% was obtained in the same manner as in Production Example 13 except for the following changes. The obtained coffee extract had weaker acidity and stronger bitterness than the coffee extract of Production Example 13, and had a good balance of coffee flavor.

(Production Example 15) Preparation of coffee extract used for milk-containing coffee drinks According to the formulation table in Table 2, 35 parts by weight of Mocha coffee beans from Ethiopia were changed to 20 parts by weight, and further roasted to an L value of 23. A coffee extract having a Brix of 3.0% was obtained in the same manner as in Production Example 13, except that 15 parts by weight of Arabica coffee beans produced in Brazil were used. The obtained coffee extract had a slightly weaker acidity and a slightly stronger bitterness than the coffee extract of Production Example 13, and had a very good balance of coffee flavor.

(Production Example 16) Preparation of coffee extract used for milk-containing coffee drink According to the formulation table in Table 2, 65 parts by weight of Guatemalan Arabica coffee beans were changed to 84 parts by weight, and 35 parts by weight of Ethiopian Mocha coffee beans. A coffee extract with a Brix of 3.0% was prepared in the same manner as Production Example 13, except that the weight part was changed to 8 parts by weight, and 8 parts by weight of Brazilian Arabica coffee beans roasted to an L value of 23 were used. I got it. The obtained coffee extract had a weaker acidity and a slightly stronger bitterness than the coffee extract of Production Example 13, and had a good balance of coffee flavor.

(Production Example 17) Preparation of coffee extract used for milk-containing coffee drink According to the formulation table in Table 2, 65 parts by weight of Arabica coffee beans from Guatemala were changed to 46 parts by weight, and 35 parts by weight of Mocha coffee beans from Ethiopia. A coffee extract with a Brix of 3.0% was prepared in the same manner as in Production Example 13, except that the weight part was changed to 27 parts by weight, and 27 parts by weight of Brazilian Arabica coffee beans roasted to an L value of 23 were used. I got it. The obtained coffee extract had a slightly weaker sourness and stronger bitterness than the coffee extract of Production Example 13, and had a well-balanced coffee flavor.

(Production Example 18) Preparation of coffee extract used for milk-containing coffee beverage According to the formulation table in Table 2, 100 parts by weight of 65 parts by weight of Arabica coffee beans from Guatemala were used instead of Mocha coffee beans from Ethiopia. A coffee extract having a Brix of 3.0% was obtained in the same manner as Production Example 13 except that the parts by weight were changed. The obtained coffee extract had a good balance of coffee flavors (aroma, sourness, bitterness, and richness), but had a weaker acidity than the coffee extract of Production Example 13.

(Production Example 19) Preparation of coffee extract used for milk-containing coffee drink According to the formulation table in Table 2, 65 parts by weight of Guatemalan Arabica coffee beans were changed to 40 parts by weight, and 35 parts by weight of Ethiopian Mocha coffee beans. A coffee extract with a Brix of 3.0% was prepared in the same manner as in Production Example 13, except that the weight part was changed to 50 parts by weight, and 10 parts by weight of Brazilian Arabica coffee beans roasted to an L value of 23 were used. I got it. Although the resulting coffee extract had a good balance of coffee flavor (aroma, sourness, bitterness, and richness), it had a slightly stronger sourness and bitterness than the coffee extract of Production Example 13.

(Production Example 20) Preparation of coffee extract used for milk-containing coffee drink According to the formulation table in Table 2, 65 parts by weight of Arabica coffee beans from Guatemala were changed to 40 parts by weight, and 35 parts by weight of Mocha coffee beans from Ethiopia. A coffee extract with a Brix of 3.0% was prepared in the same manner as in Production Example 13, except that the weight part was changed to 10 parts by weight, and 50 parts by weight of Brazilian Arabica coffee beans roasted to an L value of 23 were used. I got it. The obtained coffee extract had a good balance of coffee flavor (aroma, sourness, bitterness, and richness), but had a weaker sourness and a stronger bitterness than the coffee extract of Production Example 13.

(Production Example 21) Preparation of coffee extract used for milk-containing coffee beverage Same as Production Example 15 except that all three types of coffee beans were roasted to an L value of 18 according to the formulation table in Table 3. A coffee extract having a Brix of 3.0% was obtained. The obtained coffee extract had a stronger sourness and weaker bitterness than the coffee extract of Production Example 13, and the balance of the coffee flavor was a little poor.

(Production Example 22) Preparation of coffee extract used for milk-containing coffee beverage Same as Production Example 15 except that all three types of coffee beans were roasted to an L value of 30 according to the formulation table in Table 3. A coffee extract having a Brix of 3.0% was obtained. The obtained coffee extract had a weaker sourness and a considerably stronger bitterness than the coffee extract of Production Example 13, and the balance of the coffee flavor was a little poor.

(Production Example 23) Preparation of coffee extract used for milk-containing coffee beverage Same as Production Example 15 except that the amount of hot water during extraction was changed from 866 parts by weight to 2,600 parts by weight according to the recipe in Table 4. A coffee extract having a Brix of 0.7% was obtained. Although the obtained coffee extract had a good balance of coffee flavor (aroma, sourness, bitterness, and richness), the coffee flavor was weaker than that of the coffee extract of Production Example 13.

(Production Example 24) Preparation of coffee extract to be used in milk-containing coffee beverages The procedure was the same as Production Example 15 except that the temperature of the hot water during extraction was changed from 95°C to 70°C according to the formulation table in Table 4. A coffee extract having a Brix of 0.9% was obtained. Although the resulting coffee extract had a good balance of coffee flavors (aroma, sourness, bitterness, and richness), it had a slightly strong acidity, a weak bitterness, and a slightly weak coffee flavor.

(Production Example 25) Preparation of coffee extract to be used in coffee beverage containing milk coffee According to the recipe in Table 4, the standing time after re-stirring during extraction was changed from 40 seconds to 8 minutes, and the total A coffee extract having a Brix of 6.1% was obtained in the same manner as in Production Example 15, except that the extraction time was changed to 10 minutes. Compared to the coffee extract of Production Example 13, the obtained coffee extract had a weak sourness, a considerably strong bitterness, and an unpleasant taste, and the balance of the coffee flavor was poor.

(Production Example 26) Preparation of coffee extract used for milk-containing coffee beverage According to the recipe in Table 6, in Production Example 15, the extraction method was changed from the aeropress method to the drip method. Namely, 65 parts by weight of Guatemalan Arabica coffee beans roasted to an L value of 21, 20 parts by weight of Ethiopian Mocha coffee beans roasted to an L value of 23, and Brazilian coffee beans roasted to an L value of 23. After mixing 15 parts by weight of locally produced Arabica coffee beans, the mixture was ground for 25 seconds using ``CM-50'' (manufactured by Kalita Co., Ltd.) to obtain ground coffee beans with an average particle size of 320 μm. Place 100 parts by weight of ground coffee beans into a paper filter attached to a dripper, and then pour 200 parts by weight of 95°C hot water onto the flattened surface of the ground coffee beans. The weight part was poured in 4 portions for 2 minutes and 10 seconds to obtain a coffee extract with a Brix of 1.5%. The obtained coffee extract has a good coffee flavor (aroma, sourness, bitterness, and richness), but compared to the coffee extract of Production Example 13, the sourness is slightly stronger, the bitterness is slightly weaker, and the coffee flavor is lower. was a little weak.

(Production Example 27) Preparation of coffee extract used for milk-containing coffee beverage According to the recipe in Table 6, in Production Example 15, the extraction method was changed from the Aeropress method to the Espresso method. Namely, 65 parts by weight of Guatemalan Arabica coffee beans roasted to an L value of 21, 20 parts by weight of Ethiopian Mocha coffee beans roasted to an L value of 23, and Brazilian coffee beans roasted to an L value of 23. After mixing 15 parts by weight of locally produced Arabica coffee beans, the mixture was ground for 40 seconds using ``CM-50'' (manufactured by Kalita Co., Ltd.) to obtain ground coffee beans with an average particle size of 145 μm. Fill a holder with 100 parts by weight of ground coffee beans, flatten the surface, set the damped holder in an espresso machine, and extract for 24 seconds with 320 parts by weight of 93°C hot water to create a coffee extract with a Brix of 4.2%. I got it. Although the obtained coffee extract has a good coffee flavor (aroma, sourness, bitterness, and richness), it has a slightly weaker sourness, a slightly stronger bitterness, and a slightly stronger coffee flavor than the coffee extract of Production Example 13. was a little strong.

(Example 1) Preparation of milk-containing coffee beverage According to the recipe shown in Table 1, 4% by weight of granulated sugar was dissolved in 24% by weight of the coffee extract obtained in Production Example 13, and the mixture was cooled to 10°C. 72% by weight of the milk from Production Example 1, which had been temperature-controlled at 10° C., was blended here to prepare a milk-containing coffee beverage, and a sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 1.

(Examples 2 to 7 and Comparative Examples 1 to 5) Preparation of coffee drinks containing milk According to the formulation table in Table 1, the milk of Production Example 1 was mixed with the milk of Production Example 2 (Example 2), or
Milk of Production Example 3 (Example 3), or Milk of Production Example 5 (Example 4), or Milk of Production Example 6 (Example 5), or Milk of Production Example 8 (Example 6), or , the milk of Production Example 9 (Example 7), or the milk of Production Example 4 (Comparative Example 1), or the milk of Production Example 7 (Comparative Example 2), or the milk of Production Example 10 (Comparative Example 3) Alternatively, a milk-containing coffee drink was prepared in the same manner as in Example 1, except that the milk was changed to the milk of Production Example 11 (Comparative Example 4), or the milk of Production Example 12 (Comparative Example 5), and the above-mentioned evaluation was performed. Sensory evaluation was performed according to standards, and the results are shown in Table 1.

As is clear from Table 1, the milk-containing coffee drinks obtained in Examples 1 to 7 were made using coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. Production: Ethiopia production: Brazil production, weight ratio: A (85:0:15), B (45:0:55), C (45:55:0), D (85:15:0). 24% by weight of coffee extract extracted from a blended coffee bean mixture in the range enclosed by , it can be seen that 72% by weight of heat-treated milk with a denatured whey protein percentage in the range of 65 to 90% is mixed. As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage gave good results.

On the other hand, the milk-containing coffee drinks obtained in Comparative Examples 1 to 5 were produced using milk with a protein reduction value of 5 to 10 or a denatured whey protein percentage outside the range of 65 to 90%. I understand that. As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage was insufficient.

(Examples 8 to 11 and Comparative Examples 6 to 8) Preparation of coffee drinks containing milk According to the formulation table in Table 2, the coffee extract of Production Example 13 was mixed with the coffee extract of Production Example 14 (Example 8), Or, the coffee extract of Production Example 15 (Example 9), or the coffee extract of Production Example 16 (Example 10), or the coffee extract of Production Example 17 (Example 11), or the coffee extract of Production Example 18. Same as Example 1 except that the coffee extract of Production Example 19 (Comparative Example 7), or the coffee extract of Production Example 20 (Comparative Example 8) was used. A milk-containing coffee drink was prepared, and sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 2 together with Example 1.

As is clear from Table 2, the milk-containing coffee drinks obtained in Examples 1 and 8 to 11 were made using coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. , Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D (85:15:0) by weight. 24% by weight of coffee extract extracted from the coffee bean mixture blended in the range surrounded by the 4 points (range shown in the triangular diagram in Figure 1) and having a Brix in the range of 1 to 5%, and a protein reduction value of 5%. ~10, it can be seen that 72% by weight of heat-treated milk with a denatured whey protein percentage in the range of 65 to 90% was mixed.

As a result, good results were obtained in evaluating the complementarity of the coffee flavor and milk flavor of the milk-containing coffee beverage. In particular, the weight ratio of Guatemala: Ethiopia: Brazil: I (75:5:20), J (55:9:36), K (55:36:9), L (75:20:5). The milk-containing coffee beverage of Example 9, which was prepared using the coffee extract extracted from the coffee bean mixture blended in the range surrounded by the four points (the range shown in the triangular diagram in Figure 3), had very good results. It was the result.

On the other hand, the milk-containing coffee drinks obtained in Comparative Examples 6 to 8 have a weight ratio of Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C ( 45:55:0), D (85:15:0) (range shown in the triangular diagram in Figure 1) using coffee extract extracted from a blended coffee bean mixture. It is clear that it was done.

As a result, all of the milk-containing coffee drinks of Comparative Examples 6 to 8 had insufficient evaluations of the complementarity between the coffee flavor and the milk flavor.

(Example 12) Production of coffee beverage containing milk A coffee beverage containing milk was produced in the same manner as in Example 9, except that the milk in Production Example 1 was changed to the milk in Production Example 9 according to the formulation table in Table 3. A sensory evaluation was performed according to the evaluation criteria described above, and the results are shown in Table 3.

(Comparative Examples 9 and 10) Preparation of coffee beverage containing milk According to the formulation table in Table 3, the coffee extract of Production Example 15 was mixed with the coffee extract of Production Example 21 (Comparative Example 9) or the coffee extract of Production Example 22. A milk-containing coffee drink was prepared in the same manner as in Example 12, except that the liquid (Comparative Example 10) was used, and a sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 3.

As is clear from Table 3, the milk-containing coffee beverage obtained in Example 12 uses coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. The weight ratio of Ethiopian products to Brazilian products is surrounded by four points: A (85:0:15), B (45:0:55), C (45:55:0), and D (85:15:0). 24% by weight of coffee extract extracted from a blended coffee bean mixture in the range shown by the triangular diagram in Figure 1, with a Brix in the range of 1 to 5%, and a protein reduction value of 5 to 10, denatured. It can be seen that 72% by weight of heat-treated milk with whey protein percentage in the range of 65 to 90% is mixed. As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage gave good results.

On the other hand, the milk-containing coffee drink obtained in Comparative Example 9 has a low L value of 18 and a high degree of roasting from Guatemala, Ethiopia, and Brazil, and has the coffee flavor of the milk-containing coffee drink. The evaluation of the complementarity of the flavors of milk and milk gave unsatisfactory results.

In addition, the milk-containing coffee drink obtained in Comparative Example 10 has a large L value of 30 from Guatemala, Ethiopia, and Brazil, and has a low degree of roasting. The evaluation of the complementarity of the flavors of milk and milk gave unsatisfactory results.

(Example 13) Production of coffee drink containing milk A coffee drink containing milk was produced in the same manner as in Example 9, except that the milk in Production Example 1 was changed to the milk in Production Example 3 according to the formulation table in Table 4. A sensory evaluation was performed according to the evaluation criteria described above, and the results are shown in Table 4.

(Comparative Examples 11 to 13) Preparation of coffee drinks containing milk According to the formulation table in Table 4, the coffee extract of Production Example 15 was mixed with the coffee extract of Production Example 23 (Comparative Example 11) or the coffee extract of Production Example 24. Milk-containing coffee drinks were prepared in the same manner as in Example 13, except that the liquid (Comparative Example 12) or the coffee extract of Production Example 25 (Comparative Example 13) was used, and the sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 4.

As is clear from Table 4, the milk-containing coffee beverage obtained in Example 13 uses coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. The weight ratio of Ethiopian products to Brazilian products is surrounded by four points: A (85:0:15), B (45:0:55), C (45:55:0), and D (85:15:0). 24% by weight of coffee extract extracted from a blended coffee bean mixture in the range shown by the triangular diagram in Figure 1, with a Brix in the range of 1 to 5%, and a protein reduction value of 5 to 10, denatured. It can be seen that 72% by weight of heat-treated milk with whey protein percentage in the range of 65 to 90% is mixed. As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage gave good results.

On the other hand, the milk-containing coffee drinks of Comparative Examples 11 and 12 had a Brix lower than 1%, and the evaluation of the complementarity between the coffee flavor and milk flavor of the milk-containing coffee drinks was insufficient. .

In addition, the milk-containing coffee beverage of Comparative Example 13 had a high Brix of 6.1%, and the evaluation of the complementarity of the coffee flavor and milk flavor of the milk-containing coffee beverage was an insufficient result.

(Examples 14 and 15, Comparative Examples 14 and 15) Preparation of coffee beverage containing milk According to the formulation table in Table 5, the blend ratio (weight ratio) of milk:coffee extract was changed from 72:24 to 85:11 (Example 14), or 53:43 (Example 15), or 92:4 (Comparative Example 14), or 38:58 (Comparative Example 15). A coffee drink was prepared and subjected to sensory evaluation according to the above-mentioned evaluation criteria, and the results are shown in Table 5 together with Example 13.

As is clear from Table 5, the milk-containing coffee drinks obtained in Examples 13, 14, and 15 were made using coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. , Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D (85:15:0) by weight. A coffee extract extracted from a blended coffee bean mixture in the range surrounded by the four points (range shown in the triangular diagram in Figure 1) and has a Brix in the range of 1 to 5%, a protein reduction value of 5 to 10, It can be seen that heat-treated milk with a denatured whey protein percentage in the range of 65 to 90% is mixed in a range of 10 to 50% by weight and 50 to 90% by weight, respectively.

As a result, the evaluation of the complementarity between the coffee flavor and the milk flavor of the milk-containing coffee beverage gave good results. In particular, the milk-containing coffee drink of Example 13 with a milk:coffee extract blend ratio (weight ratio) of 72:24 had very good results.

On the other hand, the milk-containing coffee drink of Comparative Example 14 has a milk:coffee extract blend ratio (weight ratio) of 92:4, with a large amount of milk and a small amount of coffee extract. The evaluation of the complementarity between the flavor of milk and the flavor of milk gave unsatisfactory results.

In addition, the milk-containing coffee drink of Comparative Example 15 has a milk:coffee extract blend ratio (weight ratio) of 38:58, with less milk and more coffee extract. The evaluation of the complementarity of coffee flavor and milk flavor gave insufficient results.

(Examples 16 and 17) Preparation of coffee beverage containing milk According to the formulation table in Table 6, the coffee extract of Production Example 15 was mixed with the coffee extract of Production Example 26 (Example 16) or the coffee extract of Production Example 27. A milk-containing coffee drink was prepared in the same manner as in Example 13, except that the liquid (Example 17) was changed, and a sensory evaluation was performed according to the evaluation criteria described above. The results are shown in Table 6 together with Example 13. Ta.

As is clear from Table 6, the milk-containing coffee drinks obtained in Examples 13, 16, and 17 were made using coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27. , Guatemala: Ethiopia: Brazil: A (85:0:15), B (45:0:55), C (45:55:0), D (85:15:0) by weight. 24% by weight of coffee extract extracted from the coffee bean mixture blended in the range surrounded by the 4 points (range shown in the triangular diagram in Figure 1) and having a Brix in the range of 1 to 5%, and a protein reduction value of 5%. ~10, it can be seen that 72% by weight of heat-treated milk with a denatured whey protein percentage in the range of 65 to 90% was mixed.

As a result, the milk-containing beverage using the drip-type coffee extract of Example 16 and the milk-containing beverage using the espresso-type coffee extract of Example 17 both had the flavor of coffee and the flavor of milk. The evaluation of complementarity was good.

(Example 18) Preparation of milk-containing coffee beverage Milk-containing coffee was produced in the same manner as in Example 13, except that the temperature of the milk-containing coffee beverage in Example 13 was changed from 10° C. to 60° C. according to the formulation table in Table 6. Beverages were prepared and subjected to sensory evaluation according to the evaluation criteria described above, and the results are shown in Table 6.

As is clear from Table 6, even in the coffee drinks containing milk at 60°C, good results were obtained in the evaluation of the complementarity of the coffee flavor and the milk flavor.

Claims (5)

In the whole milk-containing coffee drink, 50-90% by weight of heat-treated milk and 10-50% by weight of coffee extract are mixed,
The milk has a protein reduction value of 5 to 10 and a denatured whey protein percentage of 65 to 90%,
The coffee extract is made by combining coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27 in a weight ratio of Guatemala: Ethiopia: Brazil (A (85:0)). :15), B (45:0:55), C (45:55:0), and D (85:15:0), and the Brix is 1. ~5%,
Coffee drink with milk. The milk is produced by heating raw milk from a temperature below 10°C to 60°C to 75°C at a rate of 0.1 to 5°C/second, holding it at that temperature for 15 to 120 seconds, and then The milk-containing coffee beverage according to claim 1, which is milk that has been heated to 115 to 132°C at a rate of 0.1 to 5°C/second as secondary heating and held at that temperature for 2 to 8 seconds. Of all coffee drinks with milk,
50-90% by weight of milk with a protein reduction value of 5-10 and a denatured whey protein rate of 65-90%,
Coffee beans from Guatemala, Ethiopia, and Brazil roasted to an L value of 21 to 27 were mixed in a weight ratio of Guatemala: Ethiopia: Brazil: A (85:0:15), B ( Coffee extract with a Brix of 1 to 5% extracted from a blended coffee bean mixture within the range surrounded by the four points: 45:0:55), C (45:55:0), and D (85:15:0). A method for producing a coffee beverage containing milk, the method comprising mixing 10 to 50% by weight of a milk-containing coffee beverage. The milk is heated as primary heating from a temperature below 10°C to 60-75°C at a rate of 0.1-5°C/second, held at that temperature for 15-120 seconds, and then further heated for 2 seconds. The milk-containing coffee beverage according to claim 3, wherein the milk is obtained by raising the temperature to 115-132°C at a rate of 0.1-5°C/sec as the subsequent heating and holding it at that temperature for 2-8 seconds. Production method. According to claim 3 or 4, the coffee extract is obtained by adding 200 to 2000 parts by weight of hot water at 80 to 98°C to 100 parts by weight of the coffee bean mixture and boiling the mixture for 0.2 to 5 minutes. A method for producing a coffee drink with milk.

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