TW200838436A - Milk coffee beverage packed in container - Google Patents

Abstract

Disclosed is a milk coffee beverage packed in a container, which is sterilized by heating and satisfies the following requirements (A) to (D): (A) the concentration of a chlorogenic acid component is 0.14 to 0.5 mass%; (B) the [(chlorogenic acid component)/tannin] ratio is 0.6 to 0.97 by mass; (C) the [(dichlorogenic acid component)/(chlorogenic acid component)] ratio is 0.06 to 0.13 by mass; and (D) the content of a quinic acid component is 0.021 to 0.2 g/100 g.

Description

200838436 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a container-packed milk coffee beverage having a high concentration of chlorogenic acid. [Prior Art] As a therapeutic drug for hypertension, various nerve blockers acting on a neuronal regulatory system, ACE (angiotensin converting enzyme), which acts on a system related to a liquid factor, may be cited. Invertase) inhibitors, AT (angiotensin) receptor antagonists, G antagonists associated with regulatory systems derived from vascular endothelium, and antihypertensive diuretics associated with body fluid regulation systems in the kidney Drugs, which are mainly used in medical institutions for patients with severe hypertension. However, in addition to the effectiveness of the drugs used to treat hypertension, there are many side effects, which will impose a greater burden on patients. Therefore, dietary therapy, exercise therapy, smoking control, and other general treatments that improve living are widely used in patients with mild to high blood pressure [hearts and even severely ill patients]. With the increased awareness of the importance of general therapy, people are constantly realizing that improving their diet is especially important. Moreover, it is currently prevalent in the pursuit of food-derived antihypertensive materials from foods with blood pressure lowering effects, and the separation and quantification of its active ingredients are carried out in large quantities. In another aspect, it has been reported that by reducing the amount of bismuth contained in the coffee beverage composition, the ratio of hydroxyhydroquinone/chlorogenic acid in the coffee beverage composition is set to 1〇/1〇〇〇〇. The following is the blood pressure lowering effect 05/72533) 〇129157.doc 200838436 Also, as a higher concentration of chlorogenic acid, it has been proposed to prepare raw bean extract (JP, A 2003-204755, JP-A 2003-204756) . In JP-A No. 7-313 062, JP-A No. 7-313 063, a method of mixing a living activated carbon to obtain a caffeine-reducing coffee extract, and a canned coffee are disclosed. A coffee making method for controlling the concentration of soluble solids is disclosed in JP-A No. 2000-69910. A method of manufacturing a coffee using a plurality of coffee beans is disclosed in JP-A No. 2000-175 623. KJP-A 2004-33023, JP-A 2004-81207, JP-A 2004-137287, JP-A 2006-204192, JP-A 2006-230402, and JP-A 2006-288388 disclose the preparation of chlorogenic acid Coffee drink. A method of manufacturing a canned coffee beverage is disclosed in JP-A 2005-40068. A method of producing a coffee beverage having an L value is disclosed in JP-A No. 2006-81451. SUMMARY OF THE INVENTION The present invention relates to a container-packed milk coffee beverage which is heat-sterilized and satisfies the following conditions: (A) The concentration of chlorogenic acids is 0.14 to 0.5 mass%. (Β) The mass ratio of chlorogenic acid/dennin is 0·6~0.97; (C) the mass ratio of dichlorogenic acid/chlorogenic acid is 0.06~0.13; and (D) the content of quinic acid is 0.021. ~0.2 g/1 00 g. In JP-A 2003-204755, although a higher concentration of chlorogenic acid was disclosed, the ratio of chlorogenic acid to tannin was not revealed. Moreover, there is no case where the generation of hydrogen peroxide after opening is small. Further, in the above, the ratio of chlorogenic acid/dannin or dichlorogenic acid/chlorogenic acid is not disclosed. The invention provides a containerized milk coffee money material which is high in chlorogenic acid concentration and stable in long-term storage, and which is good in flavor and flavor.

The inventors of the present invention have maintained the unique flavor of roasted coffee beans on the one hand, and on the other hand, researched the milk and coffee beverages in containers which are excellent in long-term preservation and good in flavor, and found that the concentration of chlorogenic acid and chlorogenic acid were obtained. / Tannin mass ratio, and the ratio of dichlorogenic acid/chlorogenic acid are extremely effective in a specific range. According to the present invention, a container-packed milk coffee beverage having a high concentration of chlorogenic acid and having excellent enthalpy and flavor during long-term storage can be obtained. From the viewpoint of physiological effects, flavor, and stability, the chlorogenic acid containing 〇·14 to 0.5% by mass (hereinafter, unless otherwise specified, only %) is contained in the container-packed milk coffee beverage of the present invention. Preferably, it contains 〇145~〇·4%, more preferably 0.15~0.37%, and even more preferably 0.155~〇36°/. Especially good is 0.16~0.2%. As the chlorogenic acid, there are three types: (Α1) single coffee quinic acid, (Α2) ferulic acid, and (Α3) dicaffein quinic acid. Here, as the (eight 1) mono-caloric acid, one or more selected from the group consisting of 3-coffee quinic acid, 4-coffee quinic acid, and 5-coffee quinic acid may be mentioned. In addition, as the (Α2) ferulic acid, one or more selected from the group consisting of 3-awei quinic acid, 4-awei quinic acid, and 5-awei quinic acid may be mentioned. As (Α3) espressoquinone quinic acid, it can be exemplified by 3,4_129157.doc 200838436 two coffee quinic acid, 3,5-two coffee quinic acid and 4,5-two coffee quinonic acid One or more of acids. The content of the chlorogenic acid can be measured by high-performance liquid chromatography (HPLC). As a detection method of HPLC, it can be detected by uV (Ultraviolet) detection. Further, it can be detected by CL (Chemiluminescence), EC (Electrochemical), LC-Mass (liquid chromatography-Mass), and the like.

Sensitivity detects chlorogenic acids. In the present invention, it is easy to control the balance ratio between the storage stability and the flavor, and the mass ratio of the chlorogenic acid/chlorogenic acid, that is, (eight 3) / [(eight 1) + (A ) + (A )] is preferably 0.06~0·13, more preferably 〇〇8~〇127, more preferably 0.1~0.12. In terms of the original flavor of coffee, 'the container milk coffee of the present invention, the content of the mash 2 (peroxidation gas) is preferably less than or equal to ppm, and more preferably (below M PPm, especially good G.G1 screams. The measurement of hydrogen peroxide can be carried out using the peroxygen gas medium 7® that is usually used.

Highly sensitive or manufactured by Central Scientific, or an emulsified hydrogen meter (SIJP ORITECTOR MODEL 5). The self-baking coffee bean used in the present invention is prepared by extracting a coffee extract derived from coffee beans, an aqueous solution of a coffee instantiator, a liquid coffee extract, or the like. The types of coffee beans used in the present invention for extracting coffee extract extracts include, for example, Brazilian coffee beans, Colombian coffee, and Tanzanian coffee 129157.doc 200838436 beans, mocha beans, and jilima (4) Bean Hill Coffee (four). As "Non", brown beans, blue, etc. Coffee beans can be used - a variety of Robusta species can also be mixed. For the heat & a, the coffee beans are made into roasted coffee beans, the method is good, there are direct fire or hot air, semi-hot air, and better t=: Peifang 2: 3〇rc, It is better that m is in terms of flavor, time, and time. ~1〇〇c, it is better to cool to 1〇 load. As Hong Pei Coffee: Pei's very shallow, cinnamon, medium, medium and deep, will be baked, all-baked, French-baked, and baked. It is very shallow, cinnamon. Baking, medium baking, medium-deep baking, and baking. The L value of the baking and the flatness measured by the color difference meter is 6 Å or less, preferably 10 50 15 to 25 which is better. Further, it is preferred to use an extract derived from coffee beans having different degrees of baking. At this time, an extract derived from coffee beans having a baking degree of 40 to 60 can be used in combination with an extract derived from coffee beans having a baking degree of l value of 10 to 39. In the case of use in combination, it is preferred to use an extract derived from coffee beans having a baking degree of L value of 35 to 55 in combination with an extract derived from coffee beans having a baking degree of L value of 15 to 25. More preferably, the extract derived from coffee beans having a baking degree of L value of 35 to 53 is used together with an extract derived from curry beans having a baking degree of L value of 16 to 24, and most preferably The extract derived from coffee beans having a baking degree of L value of 36 to 51 was used in combination with an extract derived from coffee beans having a baking degree of L value of 16.5 to 22. In addition, when using an extract derived from coffee beans having different degrees of baking or using a single extract of coffee beans, 129l57.doc -10- 200838436 can also be used together with roasted coffee beans and roasted beans. . For the extraction method of the roasted coffee beans, for example, an extraction solvent such as water to hot water (〇~loot), a method of extracting from roasted coffee beans or a pulverized product thereof, and the like can be mentioned. The degree of pulverization can be exemplified by extremely fine grinding (0.250~0,500 mm), fine smashing (〇3〇〇~〇65 squeaking, medium smashing (0.530M.000 mm), toweling, etc. (〇(四)...5 〇〇_), coarsely crushed (〇, 850~2.100 mm), extremely coarsely ground (1 _~2.5〇〇 (4), or chopped pulverized material with an average particle size of about 3 mm. (4) The extraction method may be, for example, a boiling type, a concentrated type, a siphon type, a drip type (filter paper, a flannel filter, a net, etc.), and the above method may also be used when extracting the extract from the self-generated coffee beans. Examples of the extraction solvent include water, alcohol-containing water, milk, soda water, etc. The pH of the extraction solvent is usually 4 to 1 Torr, and in terms of flavor, it is preferably 5 to 7. Further, The extraction solvent may also contain a pH adjusting agent such as sodium diacidate, sodium chlorate, L-ascorbic acid, and sodium L-ascorbate, and the pH is appropriately adjusted. As a coffee extractor, it may be mentioned Which pot, non-woven cloth drip filter: "Working suction = brown pot, flannel velvet net coffee pot, Yi style, café curry 'Turkey' pot, ice drip pot, boiled coffee pan, The heated steel, ^ ^ ^ stirring pot and the pot which can be stirred, the bag structure of the ring, the woven or the non-woven fabric, the upper part and the lower part of the mouth can be used for the coffee body (mesh or punched metal) The structure of the mass-solid-liquid separation can be (4) n-extractor, in the upper part and the lower part, there is a structure for the ugly, liquefied, and hydraulically separated (screening or punching gold 129157.doc 200838436: pipe column extractor, etc.. The extractor can also have a structure that can be used for two (for example, 'electric heater, which can be heated, steam or cold: W official). 'The batch extraction method, the semi-batch extraction method, the continuous method, the extraction method can be cited. The ratio of the material extraction method or the semi-batch extraction method is 10 seconds to 120 minutes. In terms of flavor, Preferably, it is 30 seconds to 30 minutes. It is preferred to subject the (four) extract to activated carbon treatment, for example, as a batch method. For example, activated carbon may be added to a liquid containing a coffee extract, at - l〇C ~100. Under the armor of the thorns $ eight ^ under (four) 0 · 5 minutes ~ 5 hours after the removal of activated carbon. The gas environment during the treatment can be exemplified by air, under inert gas (nitrogen, argon, helium, and emulsified slaves). In terms of flavor, it is under inert gas. The liquid-passing method, for example, can fill the activated carbon column with activated carbon, and the liquid containing the coffee extract under the column or the upper part is made from the second =::/ line, and the filling amount in the column is only Before the liquid can pass: '": The amount of the anti-official column can be as long as there is a mesh (mesh) or punched metal at the upper or lower part of the activated carbon pipe column, and has activated carbon... The separated structure may be omitted. The amount of activated carbon is from 0. 01 to 100 times that of the soluble solid fraction (Brix) derived from (4) beans in the extract. In terms of flavor, it is preferred to use activated carbon of 0·02 〜1·〇. As the activated carbon, the average pore radius of the cup from the fine pore area of the crucible is 5 angstroms (A) or less, more preferably 2 to 5 angstroms, and particularly preferably 3 to 5 angstroms of 129l57. Doc .12. 200838436 Scope. The micropore region in the present invention is a region indicating ίο Å or less, and the average pore radius is a value indicating the pore radius of the peak top of the pore distribution curve which can be measured by the MP (MICROPORE) method. The MP method refers to a pore measurement method described in Colleon and Interface Science, 26, 46 (1968), and is a method used by Sumitomo Analysis Center Co., Ltd. and Toray Research Center Co., Ltd. Further, as the kind of activated carbon, coconut shell activated carbon is preferred, and water vapor activated coconut shell activated carbon is more preferred. As a commercial product of activated carbon, Egret WH2C, WH2CL, W2CL, W2C, EH (Japan Enviro Chemicals Co. Ltd.), Taige CW (Nakamura Chemical), Kuraraycoal GW (Kuraray Chemical Co. Ltd.) and the like can be used. The adsorbent treatment using activated carbon not only selectively reduces the hydroxyhydroquinone content without lowering the amount of chlorogenic acid, but also has a good flavor, and is also preferable in terms of lowering the potassium content. Further, the adsorbent treatment process is suitable for the case where only the coffee extract is treated, but it may also be applied after mixing with a raw material such as sodium hydrogencarbonate or the like. The mass ratio of the chlorogenic acid/dannin (FOLIN-DENIS method) of the container milk coffee beverage of the present invention is 0.6 to 0.97, preferably 0.62 to 0.9, more preferably 0.65 to 0.78. When it is in this range, the flavor derived from roasted beans can be maintained, and the storage stability can be improved while maintaining a high concentration of chlorogenic acid. In terms of the balance of flavor and stability, the content of quinic acid in the container-packed milk coffee beverage of the present invention is 0.021 to 0.2 g/100 g, preferably 129157.doc -13-200838436 〇·〇5~〇 , 15 g / 100 g, more preferably 〇 · 〇 8 ~ 0.14 g / 100 g. As the temperature and time of roasting of coffee beans change, the amount of quinic acid in coffee will change complexly. In addition, in the coffee extract, it also changes with the extraction conditions (chemistry and technology of coffee baking, issued on February 28, B95, published by Hong Xue Publishing Co., Ltd.). Moreover, the amount of ash acid in the coffee beverage affects the pH and sourness of the coffee beverage during storage. In the present invention, if the content of quinic acid is less than 0.021 g/l 〇〇 g, the sourness of the milk coffee beverage is not good. Further, if the content of quinic acid exceeds 〇.2 g/1 〇〇 g, the stability of the milk beverage can be deteriorated. The present invention is preferably a milk-filled beverage in a container of the present invention. In the analysis using a high-speed liquid liquid chromatograph, the relative holding time relative to gallic acid is in the case of gallic acid as a standard substance. There is no chromatographic peak in the time zone of 〇·54~〇·61. In order to confirm that there is substantially no peak in this time zone, a usual HPLC can be used, for example, using a gradient mixture of 〇.〇5 乙酸 acetic acid aqueous solution and 0.05 Μ acetic acid 100% acetonitrile solution as the eluent' and using ODS. The column of (Octadecyl-silane, octadecyl-bonded Shiqi gum) was examined by an ultraviolet spectrophotometer or the like to confirm. In the present invention, the period in which the relative retention time with respect to gallic acid is from 0. 54 to 0.61 does not substantially have a chromatographic peak, and refers to an area in which a 1 ppm solution of gallic acid is to be analyzed. The value is set to S1, and when the total amount of the hit area of the component eluted from the specific region in the same strip is analyzed as S2, S2/Sl < 〇.〇i. The container-packed milk coffee beverage of the present invention is manufactured by subjecting the devaluation (bacterial lethality 129157.doc -14-200838436^ to a specific value or more to perform heat sterilization treatment. In terms of the stability of the micro-study, F The 〇 value is 5~6〇, preferably 1〇~5〇, =good is 15~, and better is 17~35. Here, the so-called F0 value is the evaluation of the canned The value of the heat-killing effect when the beverage is heat-sterilized, the table shows the heating time (minutes) at the reference temperature (121.rc). The value of the bacteria can be determined by the temperature within 2 m of the heart container. Calculated for the cockroaches. The bacterial mortality rate can be determined according to the bacterial mortality rate, such as “Rose and Health,” “Food and Health Industry, and the eccentric society, Houshengge, Year, 1 page, 49 pages.” * Calculate the FQ value, which can be used normally. The calculation of the area, the formula method, etc. (for example, refer to the 22nd page of "Canned Manufacturing" by Gu Chuan et al., Houshengge). In the middle of the month, the value of (9) is set to a specific value system, for example, according to the bacteria in the pre-time Lethality curve 'to determine the appropriate heating temperature and heat sterilization machine can use batch sterilizer or continuous kill As a batch sterilizer, as a continuous sterilizer, there is tube sterilization, plate sterilizer, HTSTO^-pe^e^-e, high temperature short-day m-type bactericidal attack, UHT (9) tra High Temp coffee (4) , super ^ warm machine, etc. (revised casual drink, 546~558 w8 = editor: Japan National Cool Beverage Industry Association, issue: Guanglin). From the point of view of flavor, better θ better 疋 continuous sterilizer Particularly preferably, the crucible is filled under aseptic conditions after heat sterilization. Further, in the present invention, in terms of effectively suppressing the hydrogen (IV) addition, the killing time is within U) minutes. Leap seconds ~ 9 minutes, better 129157.doc -15- 200838436 is 110 seconds ~ 8 minutes. In terms of the stability of the microorganism, the sterilization temperature is preferably C or more, and more preferably 123 to 15 generations, more preferably 126 to (4). c, more preferably 129~140 °C. Further, β and F0 values must be at least 5 or more. The heat sterilization treatment, in addition to the above conditions, is carried out in a food container such as a metal can, and is in a food hygiene state.

The killing condition τ specified in the law is 4, which should be rapidly warmed up and cooled to the temperature of the sterilization. 'Be careful to avoid the excessive heat history. Further, the metal crucible may be filled after heat sterilization. Further, the same applies to the second bottle, etc., in consideration of the heat resistance of the container, it can be heated and sterilized after filling, and can be filled by heat sterilization. In the instant milk coffee beverage of the present invention, sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, etc.; antioxidants; oxime regulating agents; emulsifiers; As a positive value of the coffee composition, in terms of the flavor and stability of the beverage, it is preferably 5 to 7, more preferably 5.5 to 6.9, and particularly preferably 6 to 6 to 7. In the container milk coffee beverage of the present invention, as a milk component, fresh milk, milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skim milk, partially skimmed milk condensed milk, and the like can be added. Calculated by the milk solids, the total content of the milk components in the milk beverage of the container is preferably from 0.1 to 10%, more preferably from 5 to 6%, especially preferably ^4. %. The container of the present invention contains milk coffee. Non-beverage can be manufactured by filling in containers such as cans (inscriptions, steel), paper granules, sterilization bags, bottles (glass). At this time, the milk milk curry drink can be put into a container to make a canned milk coffee of 50 to 500 mL. 129157.doc -16- 200838436 Beverage. It is better that the canned milk price is ength). Here, the composition of 皂 醯 醯 尼 * * * * * * * * * * * 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然 天然The ratio of the ratio of citric acid/3-coffee quinic acid is Μ-2 疋 醯 醯 / / 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 3- 〜 〜 。 。 。 。 。 。 。 。 。 。 。 。 。

Second, in terms of preventing changes in the composition of the coffee, the container of = uses a container having a low oxygen permeability, such as a can of Sau or steel, a glass bottle, and the like. In the case of cans or views, it also includes those who can be re-capped. Here, the so-called oxygen transmission rate " 5D〇/^ ^ is the oxygen transmission rate measured under 20 c, relative humidity... (cc.mm/m2.d, the milk transmission rate is better below, and more The following is an example of the present invention. The embodiments are intended to illustrate the invention and are not intended to limit the invention. Analytical method of acid ·········································································································· Company); pipe column drying. ^23〇〇 (Hitachi High-tech Co., Ltd.); pump: £-2130 (Yu Li High-tech Co., Ltd.); automatic sampler: 1^2200 (Hitachi High-Tech Co., Ltd. Pipe column: Cadenza CD-C18 inner diameter 4.6 mmx length 150 mm, particle size 3 Co., Ltd.) 129157.doc -17- 200838436 The analysis conditions are as follows: sample injection amount · · 10 μΕ; flow rate: 1.0 mL / Min ; UV-VIS detector set wavelength: 325 nm ·, Column oven set temperature: 3 5 C; dissolving solution A ·· 0 · 0 5 Μ acetic acid, 0 · 1 mM of 1 - propyl ethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 ( V/V)% acetonitrile solution; dissolving solution B: acetonitrile. Concentration gradient conditions

Time Dissolve A Dissolution B 0.0 min 100% 0% 10.0 min 100% 0% 15.0 min 95% 5% 20.0 min 95% 5% 2 2 · 0 min 92% 8% 50.0 min 92% 8% 5 2.0 min 10 % 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0% In the case of HPLC, after accurately weighing 1 g of the sample, it is made up to 10 mL with the solution A, and filtered by membrane. After filtering (GL Chromatography Disk 25A, pore size 0.45 μηη, GL Sciences Co., Ltd.), it was used for analysis of 0 quinic acid: 13.0, 19.9, 21.0 for a total of 3 points of chlorogenic acid retention time (unit (A1) Single coffee quinic acid: 5β3, :min) 8·8, U·6 total 3 points; (A2) Awei (A3) two coffee 醯quini 129157.doc -18- 200838436 Acid: 3 6·6, 37.4, 44·2 total 3 points. The mass % was calculated from the area values of the nine chlorogenic acids obtained herein using 5-caffeine quinic acid as a standard substance. Analytical method of tannin (FOLIN-DENIS method): Method for measuring milk coffee beverage A coffee liquid S (g) as a sample was taken and made constant to V (ml) by ion-exchanged water. The liquid after the constant volume was used as a test solution, and 5 mi was taken out therefrom. Next, 5 ml of Folin reagent and 5 ml of 10% sodium carbonate solution were mixed with the test solution to start the reaction. The reaction solution was allowed to stand at room temperature for 1 hour. After the reaction, in order to remove the turbid component in the reaction solution, a filter (manufactured by GL Scientific Co., Ltd., water system / 25 A / pore size 〇 · 45 μηι) was attached to a syringe (manufactured by TERUMO, 5 ml), and after the extrusion reaction The test solution is filtered. The absorbance of the liquid was measured at a wavelength of 700 nm. The concentration of tannin (tannin) was calculated using the following formula. Tannin (g/100 g)=AxV/5xBxl〇-6xl〇〇/s (A: tannin concentration (pg/coloring solution), b: dilution ratio) References: Fifth revised Japanese food standard Explanation of the composition table analysis guide. Edited by the Japan Food Analysis Center / Central Regulations. Analysis method of Chanic acid. 2 g of the sample was subjected to ultrasonic treatment, filtered, and measured by a high performance liquid chromatography. Model: LC-10AD (Shimadzu Corporation) Detector: UV-visible spectrophotometer spd_1〇av P (Majin Manufacturing Co., Ltd. 129157.doc -19- 200838436 Co., Ltd.) Column: Shodex RSpak C-811, p 8 mmx5〇〇mm (Showa Denko Co., Ltd.) Column temperature: 60 ° C Mobile phase · · 3 mmol / L perchloric acid reaction solution: containing 15 mmol / L of bromo rucola blue 15 mm 〇 i / L-disc hydrogen peroxide solution: mobile phase 1 _0 mL / min, reaction solution 1.4 mL / min • 湏 1j constant wavelength: 445 nm (Source: Japanese food hygiene inspection guidelines food additives 2 〇〇 3 years version) Example 1 For the extract obtained from the coffee beans with high baking degree (L value of 16.5), the column was filled with 50% activated carbon by weight ratio at room temperature, SV20 [1 The coffee extract was treated under the conditions of /capacity [m3]/flow [m3/hr]]. Similarly, coffee beans will be made from low roasting. The extract obtained by the value φ 35) was passed through an activated carbon treatment column for treatment. The obtained activated carbon treatment liquid 'mixed in the ratio shown in Table!' was formulated into sugar, milk, and the like, and then adjusted with an aqueous solution in which sodium carbonate was dissolved. Then, it is diluted with ion-exchanged water. Thereafter, the sputum solution was heated to the same time, and after heating to the hunger, it was filled in a can-shaped container of 190 §, sealed, and killed for 12 minutes in the 12th generation. Example 2 A container-packed milk coffee beverage was prepared in the same manner as in the Examples " 129157.doc -20-200838436, except that the amount of milk was changed as shown in Table 1. (Example 3) A container-packed milk coffee beverage was prepared in the same manner as in Example 1 except that the amount of the activated carbon treatment liquid was changed as shown in Table 1. Example 4. A container-packed milk coffee beverage was prepared in the same manner as in Example i except that the canned container was filled [the sterilization condition after sealing was set to 135 C, W 40 seconds.

(Example 5) A container was placed in the same manner as in Example 2 except that the container was filled in a can container, and the sterilization conditions after the sealing were 135 C and W40 seconds. (Example 6) A container-packed milk coffee beverage was prepared in the same manner as in Example 3 except that the sterilizing conditions after sealing were set to 135 ◦C, 1 minute and 40 seconds. Comparative Example 1 After the ingredients such as sugar, milk, and the like were prepared from the extract of the coffee beans extracted from the medium-deep roasting degree (L value: 22), the pH was adjusted with an aqueous solution in which sodium hydrogencarbonate was dissolved. Then, it is diluted with ion-exchanged water. Thereafter, the solution was heated to 65. (: After passing through the homogenizer. Secondly, after heating to the other, it was filled into a 190 g canned container, and after sealing, it was killed by U8〇c for 10 minutes. Comparative Example 2 I29157.doc -21 · 200838436 The Brix of the extract extracted from the coffee beans with a medium-to-deep roast (L value of 22) is filled with 5% by weight of activated carbon in the column, to the temperature, SV20 [1/ The coffee extract is treated under the conditions of a capacity of 3]/flow [m3/hr]], and the activated carbon treatment liquid obtained is prepared by dissolving sugar, milk and the like to dissolve sodium hydrogencarbonate. The aqueous solution is adjusted to the pH value. Then, it is diluted with ion-exchanged water. Thereafter, the solution is heated to 65 ° C and passed through a homogenizer. Next, after heating to 75 ° C, it is filled into a 190 g canister-shaped container. After sealing, it was sterilized at 118 ° C for 1 〇 minutes. Comparative Example 3 Brix of the extract extracted from coffee beans having a good baking degree (L value of 16.5) was filled with 5 重量 by weight. % of activated carbon in the column, at room temperature, SV20 [1/capacity [m3] / flow [m3 / hr]], the above coffee The extract was treated as in the same manner, and the extract obtained from the low-calorie coffee bean value of 38) was passed through an activated carbon treatment column for treatment. The activated carbon treatment liquid obtained was mixed at a mixing ratio shown in Table 1, and after blending into ingredients such as granulated sugar and milk, the pH was adjusted with an aqueous solution in which sodium hydrogencarbonate was dissolved. Then, ion exchange water is used for dilution. Thereafter, the solution was heated to 65 ° C and passed through a homogenizer. Next, after heating to 75 ° C, it was filled in a 190 g can-shaped container, sealed, and sterilized at 129 ° C for 7 minutes. Comparative Example 4 The activated carbon treatment liquid obtained in the same manner as in Comparative Example 3 was mixed at a mixing ratio shown in Table 1, and formulated into 129157.doc -22-200838436 after being mixed with sugar, milk, etc. An aqueous solution in which sodium hydrogencarbonate is dissolved adjusts the pH. Then, the ions are replaced by water for dilution. Thereafter, the solution was heated to 65 ° C and passed through a homogenizer. Next, after heating to 751, it was filled in a can-shaped container of 19 〇 g, sealed, and sterilized at 129 ° C for 7 minutes. Comparative Example 5 Brix of an extract extracted from coffee beans having an extremely low baking degree (L value of 5 Å), which is filled with 5% by weight of activated carbon in a column, at room temperature The coffee extract was burial under the conditions of SV20 [1/capacity [m3]/flow [m3/hr]]i. After the ingredients of the activated carbon treatment liquid obtained are blended with sugar, milk, etc., the pH is adjusted with an aqueous solution in which sodium hydrogencarbonate is dissolved. Then, it is diluted with ion-exchanged water. Thereafter, the solution was heated to 65 ° C and passed through a homogenizer. Next, after heating to 75, it was filled into a 190 g canister, sealed, and sterilized at 129 t for 0 minutes.

129157.doc -23 -

43838 Comparative Example 5 1 〇0,16 1 1 1 1 1 L 4.15" 00 ro ro d 0,03 0.03 0.00 The remaining amount 〇Comparative Example 4 〇0.53 39.34 1 1 1 17,90 1 oo mom 〇0.03 0.03 1.19 The remaining amount 〇Comparative Example 3 〇0.09 19.67 1 1 1 2.74 1 CO 〇m 〇0.03 0.03 0.38 Residual amount 〇Comparative example 2 〇0.16 1 1 66.54 1 1 1 oo CO 〇ro 〇0.03 0.03 0.00 Remaining amount ο Comparative example 1 X 0.19 1 50.56 1 1 1 1 00 ro 〇m 〇0.03 0.03 0.00 remaining amount 实施 Example 6 〇0.36 39.34 1 1 16.58 | 1 1 to 00 rn mo 0.03 0.03 1.12 Remaining amount ο Example 5 〇VO 〇29.51 1 1 6.71 1 1 Γ旧_ mo cn 〇0.03 0.03 0.62 remaining amount 实施 Example 4 〇0.16 29.51 1 1 6.71 1 flat 00 cn om 〇0.03 0.03 0.64 remaining amount 实施 Example 3 〇0.37 39.34 1 1 16.58 1 1 00 md 0.03 0.03 1.12 Quantity ο Example 2 〇 0.16 29.51 V 1 6.71 1 1 11.5 m 〇〇 0.03 0.03 0.62 Remaining amount ο Example 1 〇 0.16 29.51 1 1 1____1 1 1 oo d cn d 0.03 0.03 0,64 Remaining amount ο mass % mass % Quality% Mass% 1% by mass I 1% by mass I 1% by mass I Quality % Quality % Quality % Quality % Quality % Quality % Quality % Quality % Carbonaceous treatment chlorogenic acid high roasted beans: L16.5 medium deep roasted beans: L22 medium deep roasted beans: L22 low roasted beans: L35 low Baked Beans: L38 Very Low Roasted Beans: L50 Sugared Milk Whole Milk Powder Casein Sodium Sucrose Ester P-1670 Sucrose Ester S-570 10% Sodium Bicarbonate Solution Ion Exchange Water Total I29157.doc -24- 200838436

Comparative Example 5 〇0.16 0,16 0.02 0.98 0.119 ΓΟ - Comparative Example 4 〇0.53 ! 0.67 0.16 0.79 i 0.135 r<i Comparative Example 3 | 〇0.09 0.16 0.06 I 0.56 1 0.110 wn <N 1 - (Comparative Example 2 〇 0.16 ! 0.28 0.12 0.57 0.045 r < N inch Comparative Example 1 X 0.19 0.32 0.12 0.59 1 0.037 1 Pair Example 6 〇 0.36 0.47 0.14 1 0.76 | 0.126 TH mm Example 5 〇0,16 0.24 ! 0.08 0.67 | 0.109 | CN (N Example 4 〇| 0.16 1 __〇^4__ | 0.08 | 0.67 0.115 (N (N Example 3 〇 0.37 I 0.49 1 0.14 1_______I 0.127 ΓΟ m Example 2 〇 0.16 I 0,25 | 0.09 | I 0.64 | 0.109 CS CM Example 1 〇0.16 | 0.25 | 0.08 0.64 0.111 <N CN rH [% by mass] 〇1—Η To 〇※ ΓνΓ ※ ※ Whether or not carbon treatment is used for the amount of chlorogenic acid tannin Chlorogenic acid/dennin chlorogenic acid/chlorogenic acid<evaluation result> Evaluation of coffee sensation After storage of unpleasant flavor after preservation 129157.doc 200838436 1 Evaluation of coffee sensation by five functional tests Member's function 1: Coffee is strong. Coffee feels slightly Strong coffee, medium coffee, weak coffee, weak coffee, heat preservation (55 ° C, 1 month), evaluation of bad flavor, functional inspectors for functional evaluation (so-called bad flavor refers to the metal flavor of the name and According to the taste of this, ', the child does not feel the unpleasant flavor, feels very small, the bad taste, slightly feels the bad taste, feels a little strong, and the bad flavor strongly feels the bad flavor.> After the heat preservation (55V 1 / month) Stability is determined visually. 2 3 4 2 3 4 2 4 129157.doc No precipitation, very little precipitation, slight amount of rejuvenation: There are a lot of sediments in the sediment.

Claims (1)

200838436 X. Patent application scope: ^.- Kind of containerized milk" beverage, which is treated by heating (4), and meets the following conditions: (A) The concentration of chlorogenic acid is 〇14~〇·5 mass%; (B The mass ratio of chlorogenic acid/dennin is 〇.6~〇97; (c) the mass ratio of chlorogenic acid/chlorogenic acid is 〇〇6~〇13; and the content of (D) quinic acid is 〇〇21~〇2 g/1〇〇g. 2·Container milk coffee beverage according to claim 1, wherein the container is filled with milk coffee beverage. 3 · Container milk coffee according to claim 1 or 2 The beverage, which is converted into a milk solid content, contains 1 to 10% by mass of milk component in the container milk coffee beverage. 129157.doc 200838436 VII. Designated representative map: (1) The representative representative of the case is: (none) (2) The symbol of the symbol of the representative figure is simple: 8. If there is a chemical formula in this case, please reveal the best indication of the characteristics of the invention. Chemical formula: (none) 129157.doc