WO2015129649A1 - Boisson au café avec du lait comprenant des grains de café torréfiés finement moulus - Google Patents

Boisson au café avec du lait comprenant des grains de café torréfiés finement moulus Download PDF

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Publication number
WO2015129649A1
WO2015129649A1 PCT/JP2015/055115 JP2015055115W WO2015129649A1 WO 2015129649 A1 WO2015129649 A1 WO 2015129649A1 JP 2015055115 W JP2015055115 W JP 2015055115W WO 2015129649 A1 WO2015129649 A1 WO 2015129649A1
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Prior art keywords
coffee
milk
beverage
roasted
beans
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PCT/JP2015/055115
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English (en)
Japanese (ja)
Inventor
丈博 須藤
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サントリー食品インターナショナル株式会社
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Publication of WO2015129649A1 publication Critical patent/WO2015129649A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving

Definitions

  • the present invention relates to a coffee drink containing milk with reduced heating odor.
  • Milk coffee beverages are drinks with high palatability that are drunk throughout the year, and many bottled milk coffee beverages that can be stored at room temperature for a long period are in circulation.
  • Coffee beverages with stuffed milk are usually used for coffee raw materials such as coffee bean extract and instant coffee (also referred to as coffee content in this specification), milk, concentrated milk, whole milk or whole milk powder, skim milk. Or before mixing the raw material containing milk components such as skim milk powder, condensed milk, cream, or milk protein (in this specification, also expressed as milk), etc. Or after being filled, it is manufactured by high temperature sterilization.
  • Patent Document 1 A mixture of simple sugars and amino acids and a milk component are added to a coffee extract containing sugar, filled in a container, and then sterilized by retort.
  • Patent Document 2 Beverages (Patent Document 2) and coffee extracts containing dairy ingredients are added with chlorogenic acid or chlorogenic acids, and milk-containing coffee beverages that do not deteriorate in flavor over a long period of time even in a heated state (Patent Document) 3)
  • Patent Document 4 A container having a pleasant aftertaste after drinking, characterized by containing vegetable oil and fat in a ratio of 0.15 to 2 per 1% by weight of milk fat in the beverage Because coffee (Patent Document 4), and the like.
  • Patent Documents 5 to 7 With the diversification of consumer preferences for coffee beverages, coffee beverages containing finely ground coffee beans have been proposed (Patent Documents 5 to 7).
  • JP 2006-94856 A Japanese Patent Laid-Open No. 11-9190 Japanese Patent Laid-Open No. 11-9189 JP 2009-291137 A JP 2005-124486 A JP 2007-289035 A JP 2005-318812 A
  • An object of the present invention is to provide a coffee drink with high drinkability, which suppresses a heated odor of milk generated during high-temperature sterilization of a coffee drink containing milk.
  • the present inventors have blended vegetable oil and fat with roasted coffee bean fine powder (insoluble coffee powder) finely pulverized to a specific particle size, preferably A milk-containing beverage in which the amount of coffee lipids ((A) Carweol palmitate and (B) Total amount of palmitolic acid café stall [(A) + (B)]) is adjusted to a specific range is obtained by heating milk after pasteurization.
  • the present inventors have found that the odor is greatly reduced and have completed the present invention.
  • this invention includes the following. (1) an insoluble coffee powder having a median diameter of 50 to 300 ⁇ m obtained by finely pulverizing roasted coffee beans, and an extract of roasted coffee beans obtained by subjecting the pulverized roasted coffee beans to an extraction process; A milk-containing coffee beverage that contains vegetable oils and milk components and is manufactured by high-temperature sterilization. (2) The milk-containing coffee beverage according to (1), wherein the amount of lipid in the beverage is 0.4 to 3.0 g per 100 g of beverage. (3) The coffee coffee with milk according to (1) or (2), wherein the caffeine content in the beverage is 10 to 60 mg per 100 g of the beverage.
  • the milk-containing coffee beverage of the present invention is a beverage with high drinkability to which the off-flavor (milk heating odor and oxidation odor) of the milk beverage is reduced and the richness of the milk component is imparted.
  • coffee beverage refers to a beverage product that is produced through a heat sterilization process using coffee as a raw material.
  • the type of product is not particularly limited, but “Coffee”, “Coffee drink”, and “Soft drink with coffee”, which are the definitions of “Fair competition rules regarding the display of coffee drinks” certified in 1977, are mainly cited.
  • beverages made from coffee those with a milk solid content of 3.0% by weight or more are treated as “milk beverages” under the “Fair Competition Rules for Labeling of Drinking Milk”. Is included in the coffee beverage of the present invention.
  • the coffee content (in the present specification, also referred to as an extract of roasted coffee beans) refers to a solution containing a component derived from coffee beans, for example, a coffee extract, that is, roasting,
  • a coffee extract that is, roasting
  • the solution which extracted the ground coffee bean using water, warm water, etc. is mentioned.
  • the solution which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. to water and warm water etc. to an appropriate quantity is also mentioned as a coffee part.
  • a coffee beverage produced using a milk component as a raw material and subjected to a heat sterilization step is represented as “a coffee beverage containing milk”.
  • a milk component refers to the component added in order to provide milk flavor and milky feeling to a coffee drink, and means the component which contains a non-fat milk solid component at least.
  • Mainly refers to mammalian milk, milk and dairy products. Examples include raw milk, milk, special milk, partially skimmed milk, skimmed milk, processed milk, and milk beverages. Examples include whey, concentrated milk, defatted concentrated milk, sugar-free milk, sweetened defatted milk, whole milk powder, skimmed milk powder, cream powder, whey powder, butter milk powder, and adjusted powdered milk.
  • a beverage containing milk is one of the preferred embodiments of the present invention.
  • the content of the milk component in the milk-containing beverage of the present invention is not particularly limited, but is preferably 0.1 to 10% by mass in terms of solid content.
  • the term “solid content” as used herein refers to a dried product after the milk component is dried using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture.
  • the beverage of the present invention is a milk-containing coffee beverage obtained by blending a non-fat milk solid component.
  • the water-soluble protein in the beverage is 0.4 to 2.0 g per 100 g of beverage.
  • the amount of the water-soluble protein is more preferably 0.5 to 1.8 g per 100 g of beverage, and further preferably 0.6 to 1.6 g.
  • the water-soluble protein content in the beverage is analyzed based on the measurement of the protein mass in the beverage based on the nutrition labeling standard (Kjeldahl method) of the nutrition improvement method.
  • the coffee beverage of the present invention comprises the above-described milk-containing coffee beverage containing a coffee component and a milk component, further roasted coffee bean fine powder (insoluble coffee powder) finely pulverized to a specific particle size, and vegetable oil and fat. It is characterized by blending. These will be described in detail below.
  • the “insoluble coffee powder” of the present invention refers to a product obtained by pulverizing roasted coffee beans (roasted coffee bean fine powder).
  • roasted coffee beans are obtained by subjecting green coffee beans to a heat treatment called roasting. The ingredients contained in the green beans are chemically changed by roasting to create a coffee flavor (strong fragrance and flavor), and a void-containing structure is formed.
  • the roasted coffee beans that are the raw material for the insoluble coffee powder of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow
  • the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans.
  • the roasting degree is high, the oil and fat components are likely to be deposited on the surface of the coffee beans, and it becomes difficult to grind, or the fine powder obtained by the grinding treatment tends to cause caking.
  • roasted coffee beans roasted to be about 45 to 70, preferably about 50 to 60, using the value (Agtron value) measured with an Agtron color meter as an index are preferably used.
  • the type of coffee beans is not limited, and either Arabica or Robusta can be used, but Robusta has the concentration of diterpene compounds (cafe stall and carweol) specific to the coffee of the present invention. Since it is easy to adjust to a specific range, it is an example of a preferable aspect.
  • the roasted coffee beans are pulverized to obtain the insoluble coffee powder of the present invention.
  • the pulverization treatment is preferably performed within 24 hours, preferably within 20 hours, more preferably within 15 hours, and particularly preferably within 10 hours after roasting. If the standing time after roasting is long, the oil and fat component tends to precipitate on the surface of the coffee beans.
  • the fine pulverization In the dry pulverization treatment, it is preferable to coarsely pulverize to a median diameter of 1 mm or less and then finely pulverize.
  • coarsely pulverizing in advance before fine pulverization fine pulverization can be performed more efficiently in a short time, and scattering of coffee aroma (flavor) can be minimized.
  • the particle size distribution can be narrowed.
  • the coarse pulverization is performed so that the median diameter is about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited.
  • Various types of pulverizers such as a roll mill, a ball mill, and a stone mill can be used.
  • Insoluble coffee powder is pulverized so that the median diameter is 50 to 300 ⁇ m.
  • a powder having a median diameter of more than 300 ⁇ m may give an uncomfortable feeling to the texture such as texture and touch when blended in a beverage.
  • a more preferable upper limit of the degree of fine grinding is a median diameter of 250 ⁇ m or less, and more preferably 200 ⁇ m or less.
  • a more preferable lower limit of the degree of pulverization is a median diameter of 70 ⁇ m or more, more preferably 80 ⁇ m or more, and particularly preferably 90 ⁇ m or more.
  • the method of fine pulverization is not particularly limited, and various types of pulverizers such as a roll pulverizer, an impact pulverizer such as a bar hammer type and a pin hammer type, and an airflow pulverizer can be used.
  • a type pulverizer is preferably used.
  • the particle size is generally expressed as a distribution of abundance ratios for each particle size, which is called a particle size distribution.
  • the reference of the existence ratio includes a volume reference and a number reference.
  • the existence ratio is represented by a volume reference, and can be measured by a measuring device based on a laser diffraction / scattering method.
  • An example of the measuring device is a microtrack particle size distribution measuring device (manufactured by Nikkiso Co., Ltd.).
  • the particle size of the finely pulverized roasted coffee beans is expressed as a median size.
  • the median size is 50% of the cumulative data of the particle size. When divided into two, it is a diameter in which the larger side and the smaller side are equal.
  • the insoluble coffee powder in the present invention is blended so that the water-insoluble solid content per 100 mL of coffee beverage is 0.01 to 1 g, preferably 0.1 to 0.5 g.
  • the water-insoluble solid content refers to a solid content (weight) obtained by collecting the insoluble solid content in the beverage on a filter paper and drying it.
  • the water-insoluble solid content per 100 mL of beverage is less than 0.01 g, a sufficient effect may not be obtained to reduce the heat odor of milk, and when the water-insoluble solid content per 100 mL of beverage exceeds 1 g, When drinking, it may feel rough or unpleasant heated odor due to roasted coffee beans.
  • lipids have important roles in flavor such as mildness of coffee stomach, mild taste, and imparting milk flavor and richness to beverages.
  • the present inventor has made UHT sterilization and retort sterilization.
  • heating odor tends to increase when coffee lipid and protein are mixed and heated at high temperature.
  • coffee raw material insoluble coffee powder and roasted coffee bean extract
  • “coffee lipid” as used herein refers to esterification of palmitic acid to carhweol and cafestol measured by the method described in the examples described later.
  • (A) This refers to the total amount [(A) + (B)] of carweol palmitate (abbreviation: KwO-pal) and (B) palmitate café stall (abbreviation: CfO-pal).
  • the coffee lipid of the insoluble coffee powder can be made lower in concentration by using Robusta seed than when using the same amount of Arabica coffee beans.
  • the coffee lipid of the roasted coffee bean extract it is convenient to use a method in which the coffee extract is treated with an adsorbent having the ability to adsorb coffee lipid.
  • the adsorbent having the ability to adsorb coffee lipids include porous filter media such as filter cartridges using paper filters, flannel (cotton) filters, diatomaceous earth, and polypropylene nonwoven fabrics.
  • coffee lipid may be reduced by separating into three phases of oil, extract, and koji using three-phase centrifugation and removing an appropriate amount of oil.
  • roasted coffee beans or a pulverized product thereof can also be used.
  • roasted coffee beans including the coffee grounds after extraction
  • the coffee lipid can be selectively adsorbed and removed by passing a solution-like coffee raw material therethrough.
  • the liquid flow may be a down flow or an up flow, but the up flow tends to remove coffee lipid more easily.
  • the preferred coffee lipid content [(A) + (B)] in the coffee beverage of the present invention containing insoluble coffee powder and roasted coffee bean extract is 0.5-11.0 mg / kg, more preferably 0.
  • the amount is about 0.6 to 8.0 mg / kg, more preferably about 0.8 to 6.0 mg / kg, and particularly preferably about 1.0 to 5.0 mg / kg.
  • the coffee beverage of the present invention contains vegetable oil as an essential component.
  • vegetable oils include rapeseed oil, rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, and coconut oil.
  • coconut oil and palm kernel oil are particularly preferable because the effects of the present invention become more remarkable.
  • a more preferred vegetable oil is coconut oil.
  • Vegetable fats and oils have a fat content in beverages based on the nutrition labeling standard of the nutritional improvement method (Lases Gottlieb method), that is, the total of the lipid content derived from coffee fats, milk lipids, and vegetable fats and oils per 100 g of beverage. Mix to 4 to 3.0 g.
  • the amount of lipid per 100 g of beverage is more preferably 0.5 to 2.5 g, further preferably 0.5 to 2.0 g.
  • the amount of vegetable oil is about 0.5 to 2.5 g, preferably about 0.5 to 2.0 g per 100 mL of coffee beverage.
  • coffee raw materials are weakly acidic, but in order to maintain the stability of milk components, in the case of milk-filled coffee beverages packed in containers, a pH adjuster is usually added, and the pH is about 5.5 to 7.0.
  • the pH is preferably adjusted to be in a neutral range of pH 6.0 to 7.0.
  • the flavor for example, faint acidity
  • taste inherent to the coffee raw material are lost.
  • the milk coffee beverage with reduced coffee lipid according to the present invention has a sufficient coffee taste even when the pH is about 5.5 to 7.0, preferably in the neutral region of pH 6.0 to 7.0.
  • the pH adjuster used is not limited as long as it is an alkaline substance when dissolved in water.
  • sodium bicarbonate sodium hydrogen carbonate
  • sodium carbonate sodium carbonate
  • potassium carbonate sodium hydroxide
  • water examples include potassium oxide, trisodium phosphate, and tripotassium phosphate.
  • the coffee beverage of the present invention is a beverage in which coffee and milk complement each other's goodness, and in particular, the preference (drinkability; the nature of the beverage) that maintains (holds) the fragrance of delicate coffee. If a drink is still delicious after a certain amount of drink, it can be said that the drink is drinkable, which is sometimes expressed as “whether or not you want to drink.”) is there. More specifically, it is generally known that the aroma of coffee is very delicate and unstable, and the aroma and flavor immediately after extraction change over time and cannot be held for a long time. Yes.
  • the coffee beverage of the present invention preferably contains caffeine. However, if the content of caffeine is high, the effect of the present invention is lowered and heated instead. Odor may be felt strongly.
  • the caffeine content is preferably 10 to 60 mg, more preferably 15 to 50 mg, and even more preferably 20 to 40 mg per 100 mL of beverage.
  • sweeteners, stabilizers and the like can be added to the coffee beverage of the present invention.
  • the milk-containing coffee beverage of the present invention is a container-packed beverage that has improved an unpleasant scent and flavor due to high-temperature sterilization and long-term storage.
  • the container filled with the coffee beverage of the present invention may be appropriately selected according to the sterilization method and storage method, and any of the commonly used containers such as aluminum cans, steel cans, PET bottles, glass bottles, and paper containers are used. be able to.
  • High temperature sterilization in this specification is a method of filling a storage container that has been sterilized under aseptic conditions after being sterilized for a short time at high temperature (UHT sterilization method), and after filling a storage container such as a can with the preparation liquid
  • UHT sterilization method The retort sterilization method which performs a retort process is said.
  • the conditions for high temperature sterilization may be appropriately selected according to the characteristics of the milk beverage preparation and the storage container to be used.
  • the UHT sterilization method usually at 120 to 150 ° C. for about 1 to 120 seconds, preferably 130.
  • the condition is about 145 ° C. for about 30 to 120 seconds.
  • the retort sterilization method it is usually about 110 to 130 ° C. for about 10 to 30 minutes, preferably about 120 to 125 ° C. for about 10 to 20 minutes.
  • Evaluation of the scent and flavor of coffee beverages can be performed by sensory evaluation.
  • coffee beverages after heat sterilization treatment and after long-term storage are evaluated by using as an index the strength of delicate coffee aroma, the strength of unpleasant odor, the richness of milk components, and the drinkability.
  • Example 1 Preparation of Insoluble Coffee Powder
  • Robusta coffee beans were roasted by a conventional method until the Agtron value reached 50-60 (about 55) to obtain roasted coffee beans.
  • This roasted coffee bean was finely pulverized with a roll-type pulverizer until the particle size became about 105 ⁇ m in median size to obtain roasted coffee bean fine powder (insoluble coffee powder).
  • a microtrac particle size distribution measuring device manufactured by Nikkiso Co., Ltd., model: MT3300EXII was used for measuring the particle size.
  • the measurement is performed by irradiating the sample with laser light while dispersing the powder sample with air, measuring the particle size distribution from the diffraction scattering pattern (dry laser diffraction scattering method), and measuring 50% of the cumulative particle size data.
  • the median diameter was the median diameter.
  • the coffee mixture was sterilized under heat and sterilization conditions in accordance with the Food Sanitation Law, and 150 g each was filled into a thermoplastic resin container, and the container lid was heat-sealed and sealed to produce a container-packed coffee drink.
  • a product manufactured in the same manner except that the amount of roasted coffee bean extract is 1.5% by weight without adding insoluble coffee powder (Comparative Example 1), vegetable fat powder is added.
  • the same product (Comparative Example 2) was produced except that the fat was replaced with milk fat.
  • the amount of lipid based on the nutrition labeling standard (Lases Gottlieb method) of the nutrition improvement method in the obtained beverage and the protein mass in the beverage based on the nutrition labeling standard (Kjeldahl method) of the nutrition improvement method were analyzed. Further, the coffee lipid concentration was determined by the following method. First, the beverage was diluted with water to a Brix of 1.5, and the contents of (A) carwalol palmitate (KwO-pal) and (B) palmitate caffeol (CfO-pal) were measured using LC-MS / Measurement was performed in MRM mode using MS. Details of the measurement method are shown below.
  • the insoluble matter was further diffused in an ultrasonic cleaner over 15 minutes, stirred with a vortex mixer for 1 minute, centrifuged with a centrifuge (1680 ⁇ g, 30 minutes, 20 ° C.), and the supernatant was added to a 10 ml volumetric flask. Moved to. The same extraction with ethanol was performed once more. The 10 ml volumetric flask from which the extract was collected was diluted with ethanol, and the well mixed liquid was filtered through a PTFE membrane filter (Toyo Roshi Kaisha, pore size 0.2 ⁇ m, diameter 25 mm) to obtain an analytical sample.
  • the measuring method of LC-MS / MS is as follows.
  • a calibration curve was prepared in advance by analyzing a standard product of carmitol palmitate (manufactured by MP Biomedicals) and a standard product of cafetall palmitate (manufactured by LKT Labs) under the above conditions, and palmitic acid contained in the sample Acid carweol and palmitate caffeate were quantified.
  • the elution time of carwalol palmitate under the above conditions was 5.1 minutes, and the elution time of caffeate palmitate was 5.2 minutes.
  • the water-insoluble solid content in the beverage was determined by the following method.
  • Results Table 2 shows the results.
  • the milky coffee beverage of the present invention containing the insoluble coffee powder, the roasted coffee bean extract and the vegetable oil / fat has a significantly reduced heating odor.
  • Example 2 Using the insoluble coffee powder and roasted coffee bean extract prepared in Example 1 and mixing in accordance with the formulation shown in Table 3, the pH was adjusted to 6.5 using sodium bicarbonate to obtain a coffee blended solution. A container-packed coffee drink was produced in the same manner as in Example 1. Also, a non-insoluble coffee powder was prepared in the same manner except that the amount of roasted coffee bean extract was 1.0% by weight (Comparative Example 3), milk without vegetable oil powder. A similar product (Comparative Example 4) was produced except that it was replaced with fatty water, and analyzed and evaluated in the same manner as in Example 1.
  • Example 2 where the lipid concentration is high, the milky coffee beverage of the present invention containing the insoluble coffee powder, the roasted coffee bean extract, and the vegetable oil / fat has a significantly reduced heating odor.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention fournit une boisson au café d'une potabilité élevée telle que l'odeur de chauffage du lait apparaissant pendant une pasteurisation à haute température d'une boisson au café avec du lait, est supprimée. Plus précisément, l'invention concerne une boisson au café avec du lait qui comprend : une poudre de café non-soluble de 50 à 300µm de diamètre médian obtenue en moulant finement des grains de café torréfiés ; un extrait de grains de café torréfié obtenu par traitement d'extraction sur des grains de café torréfiés moulus ; une graisse végétale ; et un composant lait. Cette boisson au café avec du lait est fabriquée par pasteurisation à haute température.
PCT/JP2015/055115 2014-02-28 2015-02-24 Boisson au café avec du lait comprenant des grains de café torréfiés finement moulus WO2015129649A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014-039929 2014-02-28
JP2014039929A JP6247567B2 (ja) 2014-02-28 2014-02-28 焙煎コーヒー豆の微粉物を含有する乳入りコーヒー飲料

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WO2015129649A1 true WO2015129649A1 (fr) 2015-09-03

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Cited By (1)

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CN108308348A (zh) * 2018-01-26 2018-07-24 北京旧石器餐饮管理有限公司 高脂咖啡及其制备方法

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Publication number Priority date Publication date Assignee Title
KR102441166B1 (ko) * 2017-11-29 2022-09-08 곽태일 유청을 활용한 커피원두 및 커피조성물의 제조방법
JP7117853B2 (ja) * 2018-01-17 2022-08-15 アサヒ飲料株式会社 容器詰めコーヒー飲料及び容器詰めコーヒー飲料の味質改善方法
JP7424775B2 (ja) * 2019-09-03 2024-01-30 サントリーホールディングス株式会社 中鎖脂肪酸トリグリセリドを高濃度に含有する加熱殺菌済み容器詰め飲料
WO2023223967A1 (fr) * 2022-05-16 2023-11-23 サントリーホールディングス株式会社 Boisson au café conditionnée dans un récipient

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JPS5154960A (en) * 1974-09-17 1976-05-14 Union Carbide Corp Fumiryoo kyokuteionkanioite funmatsukashiatoshorisuruhoho
JP2006067942A (ja) * 2004-09-03 2006-03-16 Taiyo Kagaku Co Ltd コーヒー風味強化用組成物
JP2009291137A (ja) * 2008-06-06 2009-12-17 Kirin Beverage Corp 容器詰コーヒーの製造方法

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JP4508729B2 (ja) * 2004-06-07 2010-07-21 キリンビバレッジ株式会社 植物油脂組成物およびそれを含有する飲料

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JPS5154960A (en) * 1974-09-17 1976-05-14 Union Carbide Corp Fumiryoo kyokuteionkanioite funmatsukashiatoshorisuruhoho
JP2006067942A (ja) * 2004-09-03 2006-03-16 Taiyo Kagaku Co Ltd コーヒー風味強化用組成物
JP2009291137A (ja) * 2008-06-06 2009-12-17 Kirin Beverage Corp 容器詰コーヒーの製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108308348A (zh) * 2018-01-26 2018-07-24 北京旧石器餐饮管理有限公司 高脂咖啡及其制备方法

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JP6247567B2 (ja) 2017-12-13
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