JP7465490B1 - Coffee containing dairy-derived ingredients, aroma-concentrated coffee extract, and manufacturing method thereof - Google Patents

Abstract

[Problem] To provide coffee containing milk-derived components that has a coffee-like aroma and taste, and a method for producing the same. [Solution] A method for producing coffee containing milk-derived components, comprising: an aroma condensate obtaining step of contacting roasted and ground coffee beans with steam and cooling the obtained steam containing aroma components derived from the coffee beans to obtain an aroma condensate; a coffee extract obtaining step of contacting the roasted and ground coffee beans that have been through the aroma condensate obtaining step with water to obtain a coffee extract; and a mixing step of mixing the aroma condensate, the coffee extract, and a milk-derived component to obtain coffee containing milk-derived components, wherein in the aroma condensate obtaining step, the aroma condensate is obtained such that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is more than 5% by mass and less than 30% by mass. [Selected Figures] None

Description

The present invention relates to coffee containing milk-derived ingredients and a method for producing the same.
The present invention also relates to a condensate in which aroma components derived from coffee beans are condensed, a coffee extract containing the same, and methods for producing the same.

Conventionally, various methods have been investigated for obtaining coffee extracts with excellent aroma and flavor.
For example, Patent Document 1 describes a method for obtaining a coffee extract by soaking or wetting roasted and ground coffee beans in hot water, extracting them with steam, and mixing this with an extract obtained by extracting the residue after the steam extraction with hot water. It is described that this method makes it possible to produce a coffee extract that has excellent aroma, flavor, and taste even after a sterilization process.
Furthermore, Patent Document 2 describes a method for preparing a coffee flavor with reduced acidity, which utilizes a fraction rich in aroma components and with little acidity from condensed water containing coffee flavor.

JP 2007-116981 A Japanese Patent Application Laid-Open No. 2-203750

In addition to so-called black coffee, which does not contain any added dairy ingredients or sugar, coffee containing dairy ingredients such as cafe au lait, which is a mixture of dairy ingredients and coffee extract, is also popular.
However, coffee containing milk-derived components, obtained by simply mixing a coffee extract obtained from roasted and ground coffee beans with milk-derived components, has the problem that the flavor of the coffee extract is overpowered by the flavor of the milk-derived components, making it difficult to sense the aroma and taste of coffee.
The inventions described in Patent Document 1 and Patent Document 2 are directed to improving the aroma and taste of coffee extracts and coffee flavors, but no consideration was given to the aroma and taste suitable for mixing with milk-derived components.

In order to enhance the coffee-like aroma and taste, coffee flavorings are commonly used in coffee containing dairy ingredients.
However, since the use of coffee flavorings results in an artificial taste to some extent, it is preferable to avoid their use whenever possible.

In view of the above, a first object of the present invention is to provide coffee containing milk-derived components that has a coffee-like aroma and taste, and a method for producing the same.
A second object of the present invention is to provide an aroma condensate in which aroma components derived from coffee beans (hereinafter also referred to as aroma) are condensed, and an aroma-condensed coffee extract, which can impart a coffee-like aroma and taste to coffee containing milk-derived components, and to provide methods for producing the same.

The present invention, which solves the first problem, is a method for producing coffee containing a milk-derived component, comprising: an aroma condensate obtaining step of contacting roasted and ground coffee beans with steam and cooling the obtained steam containing aroma components derived from the coffee beans to obtain an aroma condensate; a coffee extract obtaining step of contacting the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step with water to obtain a coffee extract; and a mixing step of mixing the aroma condensate, the coffee extract, and a milk-derived component to obtain coffee containing a milk-derived component, wherein in the aroma condensate obtaining step, the aroma condensate is obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is more than 5 mass% and less than 30 mass%.
According to the present invention, it is possible to produce coffee containing milk-derived components that has a coffee-like aroma and taste.

In a preferred embodiment of the present invention, the mixing step includes a first mixing step of mixing the aroma condensate with the coffee extract to obtain an aroma-condensed coffee extract, and a second mixing step of mixing the aroma-condensed coffee extract with the milk-derived components to obtain coffee containing milk-derived components.
According to the present invention, it is possible to produce coffee containing milk-derived components that has a coffee-like aroma and taste.

In a preferred embodiment of the present invention, the milk-derived component is added in the mixing step so that the content of the aroma condensate relative to the content of non-fat milk solids in the coffee containing a milk-derived component is 1 to 50% by mass.
According to the present invention, it is possible to produce coffee containing milk-derived components, which has a coffee-like aroma and taste and a well-balanced flavor between the milk-derived components and the coffee extract-derived flavor.

In a preferred embodiment of the invention, all steps are carried out sequentially.
In another preferred embodiment of the invention, the aroma condensate obtaining step and the coffee extract obtaining step are each carried out once.
According to the present invention, coffee containing milk-derived components that has a coffee-like aroma and taste can be efficiently produced.

The present invention, which solves the first problem, is a method for producing coffee containing a milk-derived component, comprising: an aroma condensate obtaining step of contacting roasted and ground coffee beans with steam and cooling the obtained steam containing aroma components derived from the coffee beans to obtain an aroma condensate; a coffee extract obtaining step of contacting the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step with water to obtain a coffee extract; and a mixing step of mixing the aroma condensate, the coffee extract, and a milk-derived component to obtain coffee containing a milk-derived component, wherein the aroma condensate contains a first aroma component selected from pyrazines and satisfies the following conditions:
〔conditions〕
The following formula (1) is satisfied when the measured value of the GC peak area of the first aroma component at a time when the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 5% is denoted by x ₁ , the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans at the completion of the aroma condensate obtaining process is denoted by y (%), and the measured value of the GC peak area of the first aroma component in the aroma condensate at the completion of the aroma condensate obtaining process is denoted by z ₁ .

According to the present invention, it is possible to produce coffee containing milk-derived ingredients that has a coffee-like aroma and taste.

In a preferred embodiment of the present invention, the first aroma component is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.
According to the present invention, it is possible to produce coffee containing milk-derived components that has a coffee-like aroma and taste.

The present invention, which solves the first problem, is a coffee containing a milk-derived component, the coffee containing a milk-derived component comprising a first aroma component selected from pyrazines and a second aroma component which is one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol and limonene, the first aroma component selected from the pyrazines being one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine, the GC peak area of the second aroma component being 0.01 to 5 relative to the GC peak area of the first aroma component being 1, and the coffee containing a milk-derived component does not contain a coffee flavoring.
By using the above-mentioned composition, it is possible to produce coffee containing milk-derived components that has a coffee-like aroma and taste without using coffee flavoring.

The present invention, which solves the second problem, is a method for producing an aroma condensate, comprising: an aroma condensate obtaining step of contacting roasted and ground coffee beans with water vapor and cooling the obtained water vapor containing aroma components derived from the coffee beans to obtain an aroma condensate, wherein the aroma condensate is obtained such that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is more than 5% by mass and less than 30% by mass.
According to the present invention, it is possible to produce an aroma condensate in which aroma components derived from coffee beans are condensed. This aroma condensate can be used to produce coffee containing milk-derived components that has a coffee-like aroma and taste.

The present invention, which solves the second problem described above, is a method for producing an aroma condensed coffee extract, comprising: an aroma condensate obtaining step of obtaining an aroma condensate by the above-mentioned method; a coffee extract obtaining step of contacting the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step with water to obtain a coffee extract; and a step of mixing the aroma condensate and the coffee extract to obtain an aroma-condensed coffee extract.
According to the present invention, it is possible to produce an aroma-condensed coffee extract in which the aroma derived from coffee beans is condensed. This aroma-condensed coffee extract can adjust the aroma and taste of coffee containing milk-derived components to be like coffee.

The present invention for solving the second problem is an aroma condensate comprising a first aroma component selected from pyrazines and a second aroma component which is one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol, and limonene, the first aroma component selected from the pyrazines being one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine, and a GC peak area of the second aroma component is 0.01 to 5 relative to a GC peak area of the first aroma component being 1.
By adopting the above-mentioned configuration, it is possible to obtain an aroma condensate that can produce coffee containing milk-derived components that has a coffee-like aroma and taste, even if the amount of coffee flavoring used is reduced or no coffee flavoring is used.

According to the present invention, it is possible to provide coffee containing milk-derived components that has a coffee-like aroma and taste, and a method for producing the same.
Furthermore, according to the present invention, it is possible to provide an aroma condensate capable of imparting a coffee-like aroma and taste to coffee containing milk-derived components, an aroma-condensed coffee extract, and methods for producing these.

1 is a graph showing average scores for each evaluation viewpoint in an embodiment.

In this specification, the term "to" used in a range of numerical values includes the upper and lower limits of the range.
1. Coffee containing milk-derived ingredients and its manufacturing method The coffee containing milk-derived ingredients according to the present invention is manufactured by the first manufacturing method or the second manufacturing method described below.

<First manufacturing method>
The first production method according to the present invention comprises an aroma condensate obtaining step, a coffee extract obtaining step, and a mixing step.
In this specification, "coffee containing dairy-derived ingredients" may be a beverage containing 3.0% or more milk solids by weight, which is defined as a "dairy beverage" in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products.
Furthermore, in this specification, "coffee containing milk-derived ingredients" may be coffee that is defined as "coffee" in the Fair Competition Code and Enforcement Regulations Concerning the Labeling of Coffee Beverages, etc., and that contains coffee content extracted or dissolved from 5 grams or more of coffee beans, calculated as green coffee beans, per 100 grams.
Furthermore, in this specification, "coffee containing milk-derived ingredients" may be a beverage that contains coffee extracted or dissolved from coffee beans of 2.5 grams or more and less than 5 grams, calculated as green coffee beans, per 100 grams, which is defined as a "coffee beverage" in the Fair Competition Code and Enforcement Regulations Concerning the Labeling of Coffee Beverages, etc.
Each step will be described below.

The aroma condensate obtaining step is a step of contacting roasted and ground coffee beans with water vapor, and cooling the resulting water vapor containing aroma components derived from the coffee beans to obtain an aroma condensate.
In other words, in this specification, the term "aroma condensate" refers to a liquid obtained by contacting roasted and ground coffee beans with water vapor and cooling the resulting water vapor containing aroma components derived from the coffee beans, and is a liquid that is rich in aroma components derived from the coffee beans.

The type of coffee beans is not particularly limited, and any of the Arabica, Canephora, and Liberica species may be used, or a mixture of a plurality of species may be used. There is also no particular limitation on the place of origin.
The roasting degree is not particularly limited, and may be light, medium, or dark roast. The grinding state is also not particularly limited, and may be coarse, medium, medium-fine, fine, or extra-fine.

The cooling temperature for cooling the water vapor containing the aroma components derived from the coffee beans is not particularly limited, but is preferably, for example, 40°C or less, preferably 35°C or less, preferably 30°C or less, preferably 25°C or less, preferably 20°C or less, preferably 15°C or less, and more preferably 10°C or less.

In the first manufacturing method, in the aroma condensate obtaining step, the aroma condensate is obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans (hereinafter also simply referred to as the "recovery rate") is greater than 5 mass% and less than 30 mass%.
Here, the "percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans (recovery rate)" is calculated as follows.

Percentage of the mass of aroma condensate relative to the mass of roasted and ground coffee beans (recovery rate)
= (amount of aroma condensate recovered/mass of roasted and ground coffee beans) x 100

Here, the amount of aroma condensate recovered is the mass of aroma condensate obtained by cooling the water vapor that has been in contact with roasted and ground coffee beans, and is the total mass of the aroma components and water vapor recovered from the roasted and ground coffee beans.
The amount of the aromatic condensate recovered is a value obtained by measuring the mass of the aromatic condensate obtained after cooling.

The percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is preferably 6% by mass or more, more preferably 7% by mass or more, more preferably 8% by mass or more, more preferably 9% by mass or more, more preferably 10% by mass or more, more preferably 11% by mass or more, more preferably 12% by mass or more, more preferably 13% by mass or more, more preferably 14% by mass or more, more preferably 15% by mass or more.
The percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is preferably 29% by mass or less, more preferably 28% by mass or less, more preferably 27% by mass or less, more preferably 26% by mass or less, more preferably 25% by mass or less.
The percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is preferably from 6 to 29% by mass, more preferably from 7 to 29% by mass, more preferably from 8 to 28% by mass, more preferably from 9 to 27% by mass, more preferably from 10 to 26% by mass, more preferably from 11 to 25% by mass, more preferably from 12 to 25% by mass, more preferably from 13 to 25% by mass, more preferably from 14 to 25% by mass, more preferably from 15 to 25% by mass.

As a result of extensive research, the inventors have found that an aroma condensate obtained so that the percentage (recovery rate) of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is within the above-mentioned numerical range can impart a coffee-like aroma and taste to coffee containing milk-derived components that is not overpowered by the flavor of the milk-derived components.
Therefore, according to the present invention, it is possible to produce coffee containing milk-derived ingredients that has a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived ingredients.

The coffee extract obtaining step is a step of obtaining a coffee extract by contacting the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step with water.
In this step, bitter components, sour components, and the like derived from coffee beans that were not obtained in the aroma condensate obtaining step can be obtained. Therefore, by going through the aroma condensate obtaining step and the coffee extract obtaining step, it is possible to extract all of the components derived from coffee beans without leaving any residue, and therefore it is possible to produce coffee containing milk-derived components that has a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived components.

The temperature of the water to be brought into contact with the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step is not particularly limited, but from the viewpoint of extraction efficiency, it is preferably 60°C or higher, more preferably 65°C or higher, even more preferably 75°C or higher, even more preferably 80°C or higher, even more preferably 85°C or higher, even more preferably 90°C or higher, even more preferably 95°C or higher, and even more preferably 100°C or higher.
Furthermore, the form of contact between the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step and the water is not particularly limited. For example, the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step can be contacted with the water by immersing the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step in water that has been heated to a predetermined temperature in advance.
Also, for example, the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step can be brought into contact with the water by passing water that has been heated in advance to a predetermined temperature through the roasted and ground coffee beans.

The mixing step is a step of mixing the aroma condensate, the coffee extract, and a milk-derived component to obtain coffee containing a milk-derived component.
In the present invention, the term "milk-derived component" refers to milk (preferably cow's milk) or various raw materials produced from it. Examples of milk-derived components include "milk" and "dairy products" as defined in the Ministerial Ordinance on the Ingredient Standards of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951). Specific examples of milk-derived components include milk, cream, whole milk powder, skim milk powder, butter, butter oil, cheese, condensed milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, etc., but are not limited thereto.
In the present invention, one or more of the above may be selected and used as the milk-derived component.

In a preferred embodiment of the present invention, the mixing step includes a first mixing step of mixing the aroma condensate with a coffee extract to obtain an aroma-condensed coffee extract, and a second mixing step of mixing the obtained aroma-condensed coffee extract with a milk-derived component to obtain coffee containing the milk-derived component.

In another preferred embodiment of the present invention, the milk-derived components may be added in the mixing step such that the content (% by mass) of the aroma condensate relative to the content of non-fat milk solids in the coffee containing milk-derived components is 1% by mass or more, more preferably 2% by mass or more, more preferably 3% by mass or more, more preferably 4% by mass or more, more preferably 4.3% by mass or more, more preferably 5% by mass or more, more preferably 6% by mass or more, more preferably 7% by mass or more, more preferably 8% by mass or more, and more preferably 8.5% by mass or more.
The content (mass %) of the aroma condensate relative to the content of non-fat milk solids in the coffee containing milk-derived ingredients may preferably be 50% by mass or less, preferably 45% by mass or less, preferably 40% by mass or less, preferably 35% by mass or less, preferably 30% by mass or less, preferably 28% by mass or less, preferably 26% by mass or less, preferably 25.6% by mass or less, preferably 23% by mass or less, preferably 22% by mass or less, and preferably 21.3% by mass or less.
The content (mass %) of the aroma condensate relative to the content of non-fat milk solids in the coffee containing milk-derived ingredients is preferably 1 to 50 mass%, more preferably 2 to 45 mass%, more preferably 3 to 40 mass%, more preferably 4 to 35 mass%, more preferably 4.3 to 30 mass%, more preferably 5 to 28 mass%, more preferably 6 to 26 mass%, more preferably 7 to 25.6 mass%, more preferably 8 to 23 mass%, more preferably 8.5 to 22 mass%, and more preferably 8.5 to 21.3 mass%.
According to the present invention, it is possible to produce coffee containing milk-derived ingredients that has a good balance between the flavor of the milk-derived ingredients and the aroma and taste that are characteristic of coffee, and is highly palatable.

In another preferred embodiment of the present invention, the milk-derived components may be added in the mixing step such that the content (% by mass) of the aroma condensate relative to the content of milk fat in the coffee containing milk-derived components is 6% by mass or more, more preferably 8% by mass or more, more preferably 9% by mass or more, more preferably 10% by mass or more, more preferably 15% by mass or more, more preferably 19% by mass or more, and more preferably 19.5% by mass or more.
The milk-derived components may be added so that the content (mass %) of the aroma condensate relative to the milk fat content in the coffee containing milk-derived components is 60% by mass or less, more preferably 59% by mass or less, more preferably 58% by mass or less, more preferably 55% by mass or less, more preferably 50% by mass or less, and more preferably 49.5% by mass or less.
The content (mass %) of the aroma condensate relative to the content of milk fat in the coffee containing milk-derived ingredients is preferably 6 to 60 mass%, preferably 8 to 60 mass%, more preferably 9 to 59 mass%, more preferably 10 to 58 mass%, more preferably 15 to 55 mass%, more preferably 19 to 50 mass%, more preferably 19.5 to 50 mass%, and more preferably 19.5 to 49.5 mass% or less.

In the production method of the present invention, a coffee extract obtained by contacting roasted and ground coffee beans that have not been subjected to an aroma condensate obtaining step with water may be obtained separately, and this may be mixed in the mixing step.
In other words, in the mixing step, the aroma condensate, the coffee extract obtained by contacting roasted and ground coffee beans that have been subjected to an aroma condensate obtaining step with water, and the coffee extract obtained by contacting roasted and ground coffee beans that have not been subjected to an aroma condensate obtaining step with water in addition to the milk-derived component may be further mixed.
Also preferably, a coffee extract obtained by contacting roasted and ground coffee beans that have not been subjected to an aroma condensate obtaining step with water is mixed in the first mixing step.

In another preferred embodiment of the invention, all steps are carried out sequentially.
According to the present invention, coffee containing milk-derived ingredients can be efficiently produced.

In another preferred embodiment of the invention, the aroma condensate obtaining step and the coffee extract obtaining step are each carried out once.
According to the present invention, coffee containing milk-derived ingredients can be efficiently produced.

The contacting of the roasted and ground coffee beans with steam and the cooling, the contacting of the roasted and ground coffee beans with water, and the mixing step can be carried out using known equipment as appropriate. Usable equipment will be exemplified in the Examples, but is not limited thereto.
Furthermore, the method for producing coffee containing milk-derived components according to the present invention may include any steps other than those described above, such as, but not limited to, a step of adding optional components, a filling step of packaging the coffee containing milk-derived components, and a sterilization step of sterilizing the packaged coffee containing milk-derived components and cooling it as necessary.
Examples of optional ingredients include, but are not limited to, emulsifiers, pH adjusters, preservatives, and flavors other than coffee flavors.
In the present invention, the term "coffee flavoring" refers to a flavoring that imparts primarily the flavor and aroma of coffee to the food to which it is added, and refers to those described as "flavoring" or "coffee flavoring" on the ingredient label, and includes natural flavorings and synthetic flavorings.

In another preferred embodiment of the present invention, a heat sterilization step may be further included.
The timing of the heat sterilization step is not particularly limited, and it may be performed before the mixing step in which the aroma condensate, coffee extract, and milk-derived components are mixed, or the coffee containing the milk-derived components may be heat sterilized after the mixing step.
In the present invention, after the mixing step, the resulting coffee containing milk-derived components is preferably sterilized by heating.
The heat sterilization step can use known devices and methods. Heat sterilization means "heat sterilization at a temperature between 62 and 65°C for 30 minutes, or a method having an equivalent or greater sterilization effect" in accordance with the sterilization method for milk specified in the Ministerial Ordinance on Milk, etc. The sterilization conditions can be appropriately set depending on the characteristics of the raw material composition, the sterilizer (sterilization method) and container used, etc.
For example, in the case of UHT sterilization, the conditions are 120 to 150° C. for about 1 to 120 seconds, and preferably 130 to 145° C. for about 2 to 30 seconds.

In another preferred embodiment of the present invention, the method may further include a step of filling the obtained coffee containing milk-derived ingredients into a container. The filling is preferably carried out in a sterile environment. The container shape is not particularly limited, and cans, paper containers, PET bottles, plastic containers, etc. can be preferably used. By passing through the filling step, it is possible to produce bottled coffee containing milk-derived ingredients.

<Second manufacturing method>
The second production method according to the present invention, like the first production method, includes an aroma condensate obtaining step, a coffee extract obtaining step, and a mixing step.
In the second production method, the aroma condensate contains a first aroma component selected from pyrazines and satisfies the following conditions:
〔conditions〕
The following formula (1) is satisfied when the measured value of the GC peak area of the first aroma component at a time when the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 5% is denoted by x ₁ , the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans at the completion of the aroma condensate obtaining process is denoted by y (%), and the measured value of the GC peak area of the first aroma component in the aroma condensate at the completion of the aroma condensate obtaining process is denoted by z ₁ .

In a preferred embodiment of the present invention, the lower limit in the above formula (1) is 1.25, more preferably 1.3, more preferably 1.4, and more preferably 1.45. In a preferred embodiment of the present invention, the upper limit in the above formula (1) is 3.45, more preferably 3.4, more preferably 3.35, more preferably 3.3, more preferably 3.25, more preferably 3.15, more preferably 3.1, more preferably 2.5, and more preferably 2.3.

The aromas recovered in the aroma condensate obtaining process are roughly divided into a group of components that are continuously recovered throughout the entire aroma condensate obtaining process and a group of components that are relatively largely recovered in the first half of the aroma condensate obtaining process. The inventors have found that the balance of these groups of components is important in order to produce coffee containing milk-derived components that has a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived components.
The present inventors have focused on pyrazines as representative components of the group of components continuously recovered throughout the entire aroma condensate obtaining process, and have identified these as the first aroma components. An aroma condensate in which the GC peak area of pyrazines as the first aroma components (hereinafter also referred to as "first aroma component (pyrazines)") satisfies the above formula (1) is obtained by recovering a certain amount of the group of components continuously recovered throughout the entire aroma condensate obtaining process, and has found that it is possible to impart to coffee containing milk-derived components a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived components.
In other words, it was found that an aroma condensate recovered at a timing satisfying the above formula (1) using the GC peak area of the first aroma component (pyrazines) as an index has a good balance of aroma components as a whole, and can impart a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived components to coffee containing milk-derived components.
That is, according to the present invention, it is possible to produce coffee containing milk-derived ingredients that has a coffee-like aroma and taste that is not overshadowed by the flavor of the milk-derived ingredients.

In a preferred embodiment of the present invention, the first aroma component is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.
The inventors focused on one or more components selected from the above four components among pyrazines, which are representative components of the component group continuously recovered throughout the aroma condensate obtaining process, and found that an aroma condensate in which the GC peak area of at least any one of the above four components satisfies the above formula (1) is an aroma condensate in which a certain amount of the component group continuously recovered throughout the aroma condensate obtaining process has been recovered, and that this makes it possible to produce coffee containing milk-derived components that has a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived components.
Therefore, according to the present invention, it is possible to produce coffee containing milk-derived ingredients that has a coffee-like aroma and taste that is not overshadowed by the flavor of the milk-derived ingredients.

In the aroma condensate, the GC peak areas of two or more of the above four components preferably satisfy the above formula (1), more preferably the GC peak areas of three or more of the above four components satisfy the above formula (1), and even more preferably the GC peak areas of all of the above four components satisfy the above formula (1).
This configuration makes it possible to produce coffee containing milk-derived ingredients that has a coffee-like aroma and taste that is not overshadowed by the flavor of the milk-derived ingredients.

An aroma condensate satisfying the conditions according to the above formula (1) can be prepared by changing the conditions for carrying out the aroma condensate obtaining step, specifically, the carrying out time of the aroma condensate obtaining step, the amount of water vapor brought into contact with the roasted and ground coffee beans, the cooling temperature (cooling rate), the degree of roasting and/or the grinding state of the coffee beans.
For example, when the value of the GC peak area of the first aroma component (pyrazines) in the aroma condensate obtained in the aroma condensate obtaining step, calculated using the above formula (1), is less than the lower limit of the above formula (1), it is possible to make it exceed the lower limit of the above formula (1) by extending the implementation time of the aroma condensate obtaining step, increasing the amount of water vapor brought into contact with the roasted and ground coffee beans, increasing the cooling temperature (i.e., slowing down the cooling rate), or by combining these condition changes.
Furthermore, for example, when the value of the peak area of the first aroma component (pyrazines) in the aroma condensate obtained in the aroma condensate obtaining step, calculated using the above formula (1), exceeds the upper limit value of the above formula (1), it is possible to prevent the upper limit value of the above formula (1) from being exceeded by shortening the implementation time of the aroma condensate obtaining step, reducing the amount of water vapor brought into contact with the roasted and ground coffee beans, lowering the cooling temperature (i.e., increasing the cooling rate), or by combining these condition changes.
In addition, the preferred degree of roasting and grinding varies depending on the origin of the coffee beans, so the conditions for carrying out the aroma condensate obtaining step can be finely adjusted taking this into consideration.

In a preferred embodiment of the second production method, the aroma condensate further contains a second aroma component which is one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol, and limonene, and satisfies the following conditions:
〔conditions〕
The following formula (2) is satisfied when the measured value of the GC peak area of the second aroma component at a time when the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 5% is denoted by _x2 , the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans at the completion of the aroma condensate obtaining process is denoted by y (%), and the measured value of the GC peak area of the second aroma component in the aroma condensate at the completion of the aroma condensate obtaining process is denoted by _z2 .

In a preferred embodiment of the present invention, the lower limit in the above formula (2) is 0.55, more preferably 0.6, more preferably 0.65, and more preferably 0.7. In a preferred embodiment of the present invention, the upper limit in the above formula (2) is 1.65, more preferably 1.6, more preferably 1.6, more preferably 1.55, more preferably 1.5, and more preferably 1.45.

The present inventors have focused on 2-butanone, pyrrole, 2-furfurylthiol and limonene as representative components of the component group recovered in relatively large amounts in the first half of the aroma condensate obtaining process in addition to pyrazines, and have found that an aroma condensate in which the GC peak area of at least any one of these components satisfies the above formula (2) is obtained by recovering a certain amount of the component group recovered in relatively large amounts in the first half of the aroma condensate obtaining process, and has a better balance of aroma components as a whole, and can impart a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived components to coffee containing milk-derived components.These components are then designated as the second aroma components.
Therefore, according to the present invention, it is possible to produce coffee containing milk-derived components that has a coffee-like aroma and taste that is comparable to the milk-derived components.

In the aroma condensate, the GC peak areas of two or more of the above four components preferably satisfy the above formula (2), more preferably the GC peak areas of three or more of the above four components satisfy the above formula (2), and even more preferably the GC peak areas of all of the above four components satisfy the above formula (2).
This configuration makes it possible to produce coffee containing milk-derived ingredients that has a coffee-like aroma and taste that is not overshadowed by the flavor of the milk-derived ingredients.

An aroma condensate satisfying the condition according to the above formula (2) can be prepared by changing the same conditions as those according to the above formula (1). However, while the first aroma component is a component that is continuously recovered throughout the entire aroma condensate obtaining process, the second aroma component is a component that is recovered in a relatively large amount in the first half of the aroma condensate obtaining process, and therefore the direction of the change in conditions is opposite to that for the first aroma component.
That is, when the value of the peak area of the second aroma component in the aroma condensate obtained in the aroma condensate obtaining step, calculated using the above formula (2), is less than the lower limit of the above formula (2), it is possible to make it exceed the lower limit of the above formula (2) by shortening the implementation time of the aroma condensate obtaining step, reducing the amount of water vapor brought into contact with the roasted and ground coffee beans, lowering the cooling temperature (i.e., increasing the cooling rate), or by combining these condition changes.
Furthermore, for example, when the value of the peak area of the second aroma component in the aroma condensate obtained in the aroma condensate obtaining step, calculated using the above formula (2), exceeds the upper limit value of the above formula (2), it is possible to make it exceed the lower limit value of the above formula (2) by extending the implementation time of the aroma condensate obtaining step, increasing the amount of water vapor brought into contact with the roasted and ground coffee beans, increasing the cooling temperature (i.e., slowing down the cooling rate), or by combining these condition changes.
Furthermore, since the preferred degree of roasting and grinding varies depending on the origin of the coffee beans, the conditions for carrying out the aroma condensate obtaining step can be finely adjusted taking this into account, just like adjusting formula (1) above.
It goes without saying that the aroma condensate to be obtained must satisfy the condition of the above formula (1).

In a preferred embodiment of the present invention, the aroma condensate obtained in the aroma condensate obtaining step is an aroma condensate obtained such that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is greater than 5% by mass and less than 30% by mass, and satisfies the [condition] according to the above formula (1). Preferably, it also satisfies the [condition] according to the above formula (2). More preferably, the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is the same as in the first production method.
According to the present invention, it is possible to produce a raw material that can replace conventional coffee flavorings and can impart a coffee-like aroma and taste to coffee containing milk-derived components and coffee extract.
The other steps in the second manufacturing method are the same as those in the first manufacturing method described above, and the preferred embodiment of each step is also the same as that in the first manufacturing method described above.

<Coffee containing dairy-derived ingredients>
The coffee containing milk-derived components obtained by the first or second manufacturing method contains an aroma condensate, a coffee extract, and milk-derived components. The coffee containing milk-derived components may or may not contain coffee flavorings to the extent that the natural flavor and taste of the coffee is not impaired. The coffee containing milk-derived components of the present invention is preferably an embodiment that does not contain coffee flavorings.

Furthermore, the coffee containing a milk-derived component according to the present invention contains, as a first aroma component, one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.
The second aroma component contains one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol, and limonene.
Furthermore, when the GC peak area of the first aroma component is taken as 1, the GC peak area of the second aroma component is 0.01 to 5, preferably 0.015 to 4.9, and more preferably 0.02 to 4.85.
The above-mentioned relationship between the GC peak area of the first aroma component and the GC peak area of the second aroma component may be satisfied by at least one of the first aroma components and at least one of the second aroma components.
Preferably, among the combinations of the first aroma component and the second aroma component, two or more combinations satisfy the above relationship, more preferably five or more combinations satisfy the above relationship, even more preferably eight or more combinations satisfy the above relationship, even more preferably ten or more combinations satisfy the above relationship, even more preferably thirteen or more combinations satisfy the above relationship, and even more preferably all combinations satisfy the above relationship.

When the ratio of the GC peak area of the first aroma component to the GC peak area of the second aroma component is within the above numerical range, the content of the first aroma component and the content of the second aroma component are well balanced, and a milk-derived component-containing coffee can be obtained that has a coffee aroma and taste that is not overpowered by the flavor of the milk-derived components.

In the present invention, the GC peak area is measured under the following analytical conditions.
<GC-MS analysis conditions>
GC main unit: Agilent Technologies 7890B
MS detector: Agilent Technologies 5977A
・Pretreatment device: Multipurpose Sampler MPS2
Fiber used: SPME Fiber Assembly 50/30um DVB/CAR/PDMS 30μm (CAR/PDMS layer), 50μm (DVB layer)
Extraction conditions: 1 ml of the aroma condensate was sampled at room temperature in a 20 ml screw-neck vial, sealed, and stored at 10° C. until analysis. The headspace was then equilibrated at 35° C. for 10 minutes, and the aroma components were extracted into the SPME fiber at 35° C. for 3 minutes.
Sample injection conditions:
Injection method: pulsed splitless Injection port temperature: 240°C
Injection pulse pressure: 30 psi, 2 min
Septum purge flow rate: 3 ml/min
Column: DBWAX-UI (length: 30 m, diameter: 0.250 μm, thickness: 0.5 μm)
Flow rate: 1.2 ml/min
Control mode: Constant flow oven: 40°C (2 min) → 120°C (4°C/min) → 240°C (6°C/min), 10 min
Post run: 240°C, 10 min

2. Aroma condensate, aroma-condensed coffee extract and methods for producing same The present invention also relates to an aroma condensate, an aroma-condensed coffee extract and methods for producing same.

The method for producing an aroma condensate according to the present invention includes an aroma condensate obtaining step of contacting roasted and ground coffee beans with water vapor and cooling the obtained water vapor containing aroma components derived from the coffee beans to obtain an aroma condensate.
In addition, the aroma condensate obtained in the aroma condensate obtaining step is obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is more than 5 mass% and less than 30 mass%.
The percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is preferably 6% by mass or more, more preferably 7% by mass or more, more preferably 8% by mass or more, more preferably 9% by mass or more, more preferably 10% by mass or more, more preferably 11% by mass or more, more preferably 12% by mass or more, more preferably 13% by mass or more, more preferably 14% by mass or more, more preferably 15% by mass or more.
The percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is preferably 29% by mass or less, more preferably 28% by mass or less, more preferably 27% by mass or less, more preferably 26% by mass or less, more preferably 25% by mass.
The percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is between 6 and 29% by weight, more preferably between 7 and 29% by weight, more preferably between 8 and 28% by weight, more preferably between 9 and 27% by weight, more preferably between 10 and 26% by weight, more preferably between 11 and 25% by weight, more preferably between 12 and 25% by weight, more preferably between 13 and 25% by weight, more preferably between 14 and 25% by weight, more preferably between 15 and 25% by weight.
According to the present invention, it is possible to produce a raw material that can replace conventional coffee flavorings and can impart a coffee-like aroma and taste to coffee containing milk-derived components and coffee extract.

Furthermore, in the method for producing an aroma condensate according to the present invention, in the aroma condensate obtaining step, instead of an aroma condensate in which the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is more than 5 mass % and less than 30 mass %, an aroma condensate that satisfies the following conditions may be obtained:
〔conditions〕
The following formula (1) is satisfied when the measured value of the GC peak area of the first aroma component at a time when the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 5% is denoted by x ₁ , the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans at the completion of the aroma condensate obtaining process is denoted by y (%), and the measured value of the GC peak area of the first aroma component in the aroma condensate at the completion of the aroma condensate obtaining process is denoted by z ₁ .

In a preferred embodiment of the present invention, the lower limit in the above formula (1) is 1.25, more preferably 1.3, more preferably 1.4, and more preferably 1.45. In a preferred embodiment of the present invention, the upper limit in the above formula (1) is 3.45, more preferably 3.4, more preferably 3.35, more preferably 3.3, more preferably 3.25, more preferably 3.15, more preferably 3.1, more preferably 2.5, and more preferably 2.3.
According to the present invention, it is possible to produce a raw material that can replace conventional coffee flavorings and can impart a coffee-like aroma and taste to coffee containing milk-derived components and coffee extract.
The method for preparing an aroma condensate satisfying formula (1) is as described above in "1.".

When the aroma condensate satisfies the [conditions] of the above formula (1), in a preferred embodiment, the aroma condensate further contains a second aroma component which is one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol, and limonene, and satisfies the following conditions:
〔conditions〕
The following formula (2) is satisfied when the measured value of the GC peak area of the second aroma component at a time when the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 5% is denoted by _x2 , the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans at the completion of the aroma condensate obtaining process is denoted by y (%), and the measured value of the GC peak area of the second aroma component in the aroma condensate at the completion of the aroma condensate obtaining process is denoted by _z2 .

In a preferred embodiment of the present invention, the lower limit in the above formula (2) is 0.55, more preferably 0.6, more preferably 0.65, and more preferably 0.7. In a preferred embodiment of the present invention, the upper limit in the above formula (2) is 1.65, more preferably 1.6, more preferably 1.6, more preferably 1.55, more preferably 1.5, and more preferably 1.45.
According to the present invention, it is possible to produce coffee containing milk-derived components that has a coffee-like aroma and taste that is comparable to the milk-derived components.
The method for preparing an aroma condensate satisfying formula (2) is as described above in "1.".

In a preferred embodiment of the present invention, the aroma condensate is obtained such that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is greater than 5% and less than 30% by mass, and satisfies the condition according to formula (1) above. More preferably, it further satisfies the condition according to formula (2) above.
According to the present invention, it is possible to produce a raw material that can replace conventional coffee flavorings and can impart a coffee-like aroma and taste to coffee containing milk-derived components and coffee extract.

The aroma condensate obtained by the above production method contains a first aroma component selected from pyrazines and a second aroma component which is one or more components selected from 2-butanone, pyrrole, 2-furfurylthiol, and limonene, and the GC peak area of the second aroma component is 0.01 to 5 relative to the GC peak area of the first aroma component being 1.
The first aroma component selected from the pyrazines is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.
According to the present invention, it is possible to provide a raw material that can replace conventional coffee flavorings and that can impart a coffee-like aroma and taste to coffee containing milk-derived components and coffee extract.
In another preferred embodiment of the invention, the aroma condensate is for preparing a dairy-derived coffee.

In addition, a coffee extract in which the aroma derived from the coffee beans is condensed (aroma-condensed coffee extract) can be produced by mixing the aroma condensate obtained by the above method with a coffee extract obtained by contacting roasted and ground coffee beans that have been subjected to the above method with water.
That is, the present invention also relates to a method for producing an aroma condensed coffee extract, comprising: an aroma condensate obtaining step of obtaining an aroma condensate by the above-mentioned method; a coffee extract obtaining step of contacting the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step with water to obtain a coffee extract; and a step of mixing the aroma condensate with the coffee extract to obtain an aroma-condensed coffee extract.
According to the present invention, a coffee extract can be produced that, even without using coffee flavoring, produces coffee containing milk-derived components that, when mixed with milk-derived components, has a coffee-like aroma and taste.
In a preferred embodiment of the invention, the aroma-concentrated coffee extract is for preparing a coffee with dairy ingredients.

The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to the following examples.

<Test Example 1>
1. Purpose In Test Example 1, the difference in flavor due to differences in the percentage (recovery rate) of the mass of aroma condensate relative to the mass of roasted and ground coffee beans was investigated.

2. Preparation of Samples Coffee containing milk-derived ingredients according to Samples 1 to 6 were produced by the following production method.
(1) 4.5 kg of roasted and ground coffee beans (5.85 kg in terms of green coffee beans) were placed in a 10.5 L column-type extractor (manufactured by Towa Techno Co., Ltd.) and steam was contacted to obtain steam containing aroma derived from the coffee beans. The obtained steam containing aroma derived from the coffee beans was cooled in a cooler (manufactured by Toyo Systems Co., Ltd.), and aroma condensate was continuously obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans (recovery rate) was a predetermined ratio (aroma condensate obtaining step). The relationship between the obtained fractions (recovered fractions), the recovery rate of the aroma condensate, and the total amount (kg) of aroma condensate obtained in each fraction is shown in Table 1.
The predetermined ratio (recovery rate) was calculated as follows.

Percentage of the mass of aroma condensate relative to the mass of roasted and ground coffee beans (recovery rate)
= (amount of aroma condensate recovered/mass of roasted and ground coffee beans) x 100

Here, the amount of aroma condensate recovered is the mass of aroma condensate obtained by cooling the water vapor that has been in contact with roasted and ground coffee beans.

The relationship between the fractions and the recovery rate of the aroma condensate in Test Example 1 is shown in Table 2.

(2) Water heated to 100° C. was passed through the roasted and ground coffee beans after the aroma condensate had been obtained through the above (1), to obtain 18 kg of a coffee extract (coffee extract obtaining step).
(3) The aroma condensate obtained in (1) above, the coffee extract obtained in (2) above, and milk ( manufactured by Morinaga Milk Industry Co., Ltd.) as a milk-derived component were stirred and mixed to obtain coffee containing a milk-derived component (samples 1 to 6) according to the composition shown in Table 3 below (mixing step). In this test example 1, the aroma condensate and the coffee extract were first mixed to obtain an aroma-condensed coffee extract (first mixing step), and then the obtained aroma-condensed coffee extract and milk were mixed (second mixing step) to obtain coffee containing a milk-derived component.
In addition, as a standard for the sensory evaluation test described below, a sample (standard sample) was produced using the same production method and with the same composition as samples 1 to 6, except that it did not contain the aroma condensate (Table 3).

3. Sensory Evaluation Test The produced samples 1 to 6 were evaluated on a 10-point scale by four panelists skilled in this field from the following viewpoints. For each item, the standard sample was given 5 points, and the flavor in each item was relatively evaluated according to the criteria in Table 4 below.
A: Top coffee-like aroma B: Coffee bitterness C: Coffee body (flavor)

4. Results The results of the sensory evaluation test are shown in Table 5. The graph of the average scores for each evaluation point is shown in Figure 1.

As shown in Table 1 and Figure 1, sample 1, which had a 5% recovery rate of aroma condensate, was rated the highest for top coffee-like aroma and coffee bitterness, and the evaluation points decreased with increasing recovery rate. Sample 6 was also rated as being equal to or only slightly stronger than the reference sample in both top coffee-like aroma and coffee bitterness.
In contrast, the body of the coffee was lowest in sample 1, which had a recovery rate of 5% of the aroma condensate, and was rated as being slightly weaker than the reference sample. As the recovery rate increased, the body gradually became stronger, and sample 6, which had a recovery rate of 30% of the aroma condensate, was rated the highest.

As shown in Table 1, Sample 1, which had an aroma condensate recovery rate of 5%, had an excellent top coffee-like aroma and coffee bitterness, but lacked body and was poor in balance of the three flavors.
Sample 6, which had an aroma condensate recovery rate of 30%, was rated high for its coffee body, but overall, the top coffee-like aroma and coffee bitterness were weakened, and the flavor was lacking. Similarly to sample 1, the balance of the three flavors was poor.
On the other hand, samples 2 to 5 were coffees containing dairy-derived ingredients that had a good balance of the three flavors of top coffee aroma, coffee bitterness, and coffee body.
From the above, it has become clear that a production method including an aroma condensate obtaining step in which an aroma condensate is obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is greater than 5 mass% and less than 30 mass% can produce coffee containing milk-derived components that has a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived components.

<Test Example 2>
1. Objective The objective of Test Example 2 was to identify the aroma components contained in the aroma condensate and to examine the relationship with the flavor of coffee containing milk-derived ingredients.

2. Sample Preparation Aroma condensates with recovery rates of 5 to 20% were prepared in the same manner as in Test Example 1.

3. Analysis of Aroma Components The resulting aroma condensate was extracted by solid-phase microextraction and analyzed by GC-MS.
<GC-MS analysis conditions>
GC main unit: Agilent Technologies 7890B
MS detector: Agilent Technologies 5977A
・Pretreatment device: Multipurpose Sampler MPS2
Fiber used: SPME Fiber Assembly 50/30um DVB/CAR/PDMS 30μm (CAR/PDMS layer), 50μm (DVB layer)
Extraction conditions: 1 ml of aroma condensate was sampled at room temperature in a 20 ml screw-neck vial, sealed, and stored at 10° C. until analysis. The headspace was then equilibrated at 35° C. for 10 minutes, and the aroma components were extracted into the SPME fiber at 35° C. for 3 minutes.
Sample injection conditions:
Injection method: pulsed splitless Injection port temperature: 240°C
Injection pulse pressure: 30 psi, 2 min
Septum purge flow rate: 3 ml/min
Column: DBWAX-UI (length: 30 m, diameter: 0.250 μm, thickness: 0.5 μm)
Flow rate: 1.2 ml/min
Control mode: Constant flow oven: 40°C (2 min) → 120°C (4°C/min) → 240°C (6°C/min), 10 min
Post run: 240°C, 10 min

4. Results Peak area measurements of the aroma components of the aroma condensate analyzed by GC-MS were obtained.
Here, as shown in Table 2, when the recovery rate of the aroma condensate is doubled, the total amount of the recovered fractions is doubled. Specifically, for example, when the recovery rate is 5%, the total amount (kg) of the recovered fractions is 0.225 kg, but when the recovery rate is doubled to 10%, the total amount (kg) of the recovered fractions is also doubled to 0.45 kg.
However, in the GC-MS analysis, 1 ml of the total amount of the aroma condensate in each fraction is sampled as a measurement sample, and therefore the content of each aroma component at each recovery rate measured by the GC-MS analysis is the content of the aroma component in 1 ml, and needs to be corrected to the amount of the aroma component contained in the entire aroma condensate at each recovery rate.
Therefore, in order to compare the contents of aroma components at each recovery rate, the measured values of GC peak areas by GC-MS analysis were corrected to peak areas per unit volume (based on the volume at a recovery rate of 5%).
Specifically, the correction values were calculated from the measured peak areas using the following formula, and are shown in Table 6.

GC peak area (corrected value) = GC peak area (measured value) × recovery rate (%) / 5

Table 7 also shows the ratio of the peak area of the aroma condensate at each recovery rate, calculated based on the values in Table 6, when the peak area of the aroma condensate at a recovery rate of 5% is set to 1.

As shown in Table 6, components such as 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, and pyrazine were found whose peak areas continued to increase with increasing recovery rate of the aroma condensate. Hereinafter, these components will be referred to as the first aroma components. The above results mean that the first aroma components are continuously extracted during the production of the aroma condensate.
On the other hand, some components, such as 2-butanone, pyrrole, 2-furfurylthiol, and limonene, were found whose peak areas did not change significantly even if the recovery rate of the aroma condensate increased. Hereinafter, these components will be referred to as the second aroma components. The above results mean that the second aroma components are completely extracted at a stage in the production of the aroma condensate where the recovery rate of the aroma condensate is low (i.e., the first half of the aroma condensate obtaining process), and are hardly extracted thereafter even if the recovery rate increases.
As shown in Table 6 above, the aromas recovered in the aroma condensate obtaining process are roughly divided into a group of components that are continuously recovered throughout the entire aroma condensate obtaining process and a group of components that are recovered in relatively large amounts in the first half of the aroma condensate obtaining process.

As shown in Table 7, for each component of the first aroma component, the GC peak area of each component at each recovery rate was calculated based on the GC peak area of each component measured by GC-MS with an aroma condensate recovery rate of 5% taken as 1, and the ratio of the GC peak area of each component at each recovery rate was calculated to be 1.48 to 2.19.
As also shown in Table 7, for each component of the second aroma component, when the aroma condensate with a recovery rate of 5% was subjected to GC-MS measurement, the GC peak area of each component was set to 1, and the ratio of the GC peak area of each component at each recovery rate was 0.7 to 1.39.
Regarding the aroma condensates with recovery rates of 10, 15, and 20 mass% used in the GC-MS analysis in Test Example 2, it was shown that when coffee containing milk-derived components was produced in Test Example 1, a well-balanced product was obtained in terms of the three flavors of top coffee aroma, coffee bitterness, and coffee body.
In other words, it was thought that by adjusting the amounts of the first aroma component and the second aroma component contained in the aroma condensate to certain amounts, coffee containing milk-derived components with a well-balanced flavor could be obtained.

The quantitative relationship of the first aroma component at each recovery rate revealed in this test can be expressed as follows:

〔conditions〕
The following formula ( ₁ ) is satisfied when the measured value of the GC peak area of the first aroma component at a time when the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 5% is denoted by x 1, the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans at the completion of the aroma condensate obtaining process is denoted by y (%), and the measured value of the GC peak area of the first aroma component in the aroma condensate at the completion of the aroma condensate obtaining process is denoted by z ₁ .

The quantitative relationship of the second aroma component at each recovery rate revealed in this study can be expressed as follows:

〔conditions〕
The following formula (2) is satisfied when the measured value of the GC peak area of the second aroma component at a time when the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 5% is denoted by _x2 , the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans at the completion of the aroma condensate obtaining process is denoted by y (%), and the measured value of the GC peak area of the second aroma component in the aroma condensate at the completion of the aroma condensate obtaining process is denoted by _z2 .

From the above, it has become clear that a production method using an aroma condensate that satisfies the conditions of formula (1) above and preferably also the conditions of formula (2) above can produce coffee containing milk-derived ingredients that has a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived ingredients.

Table 8 below shows the ratio of the GC peak area of the second aroma component to the GC peak area of the first aroma component, taken as 1, in the aroma condensate at each recovery rate.

Table 8 shows that when the GC peak area of the first aroma component is taken as 1, the peak area ratio of the second aroma component tends to decrease as the recovery rate increases. This is because, as mentioned above, the second aroma component is a representative component of the component group that is recovered in relatively large amounts in the first half of the aroma condensate acquisition process, and therefore is completely extracted in the early stages of recovery, with the amount of extraction not increasing significantly thereafter, and the concentration in the aroma condensate being diluted as the recovery rate increases.

Based on Table 8, the GC peak area of the second aroma component was converted based on a recovery rate of 5% when the GC peak area of the first aroma component was set to 1. The conversion results are shown in Table 9.

As shown in Table 9, when the GC peak area of the first aroma component was taken as 1, the GC peak area of the second aroma component was 0.34 to 1 based on a recovery rate of 5%.

Furthermore, since the production method of this test example does not include any process that changes the contents or ratios of aroma components, it is presumed that the contents of the first aroma component and the second aroma component in the produced coffee containing milk-derived components substantially reflect the contents of the first aroma component and the second aroma component in the aroma condensate.
Therefore, this test example suggests that an aroma condensate in which the GC peak area of the second aroma component is 0.34 to 1 when the GC peak area of the first aroma component is taken as 1, based on a recovery rate of 5%, or an aroma condensed coffee extract containing such an aroma condensate, is particularly suitable for producing a milk-derived component coffee that has a coffee-like aroma and taste that is not overpowered by the flavor of the milk-derived components.

According to the present invention, it is possible to provide coffee containing milk-derived components having a coffee-like aroma and taste that is not inferior to the flavor of the milk-derived components and a method for producing the same, as well as an aroma condensate and an aroma condensed coffee extract suitable for producing coffee containing milk-derived components having a coffee-like aroma and taste that is not inferior to the flavor of the milk-derived components, and methods for producing the same.

Claims (9)

an aroma condensate obtaining step of contacting roasted and ground coffee beans with steam and cooling the resulting steam containing aroma components derived from the coffee beans to 15°C or less to obtain an aroma condensate;
a coffee extract obtaining step of contacting the roasted and ground coffee beans having been subjected to the aroma condensate obtaining step with water to obtain a coffee extract;
A mixing step of mixing the aroma condensate, the coffee extract, and a milk-derived component to obtain coffee containing a milk-derived component,
The milk solids content in the coffee containing milk-derived ingredients is 3.0% or more by weight,
In the aroma condensate obtaining step, the aroma condensate is obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 8 to 28 mass% ,
In the mixing step, the milk-derived components are added so that the content of the aroma condensate relative to the milk fat content in the coffee containing the milk-derived components is 10% by mass or more and 55% by mass or less. The method for producing coffee containing milk-derived components according to claim 1, wherein the aroma condensate is obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 15 to 25 mass% . 3. The method for producing coffee containing milk-derived ingredients according to claim 1 or 2, wherein the milk-derived ingredients are added so that the content of the aroma condensate relative to the content of milk fat in the coffee containing milk-derived ingredients is 19 to 50 mass% . The method for producing coffee containing milk-derived ingredients according to claim 1 or 2, wherein the coffee containing milk-derived ingredients does not contain coffee flavorings . The mixing step comprises:
a first mixing step of mixing the aroma condensate and the coffee extract to obtain an aroma condensed coffee extract;
A second mixing step of mixing the aroma condensed coffee extract and the milk-derived component to obtain coffee containing milk-derived components;
A method for producing coffee containing milk-derived ingredients according to claim 1 or 2 , comprising: 3. The method for producing coffee containing milk-derived components according to claim 1 or 2, wherein in the mixing step, the milk-derived components are added so that the content of the aroma condensate relative to the content of non-fat milk solids in the coffee containing milk-derived components is 8 to 23 mass%. 3. The method for producing coffee containing milk-derived components according to claim 1 or 2, wherein the aroma condensate obtaining step and the coffee extract obtaining step are each performed once, and all steps are performed continuously . The method for producing coffee containing milk-derived ingredients according to claim 1 or 2, wherein the aroma condensate contains a first aroma component selected from pyrazines, and satisfies the following conditions:
〔conditions〕
The following formula (1) is satisfied when the measured value of the GC peak area of the first aroma component at a time when the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is 5% is denoted by x ₁ , the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans at the completion of the aroma condensate obtaining process is denoted by y (%), and the measured value of the GC peak area of the first aroma component in the aroma condensate at the completion of the aroma condensate obtaining process is denoted by z ₁ .
The method for producing coffee containing milk-derived ingredients according to claim 8 , wherein the first aroma component is one or more components selected from pyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethyl-3-methylpyrazine.