JP2023035374A - Milked coffee drink - Google Patents

Abstract

To provide techniques for improving milk flavor while reducing off-taste even in a low-sweetness milked coffee drink.SOLUTION: A coffee drink of the invention is a milked drink whose sweetness is 1.6 or less, whose cis-3-hexen-1-ol content is 50-200 ppb, and whose 2-undecanone content is 40-140 ppb.SELECTED DRAWING: None

Description

The present invention relates to coffee beverages with milk. More particularly, the present invention relates to a milk-containing coffee beverage, a method for producing the same, and a method for reducing the off-taste of coffee beverages.

BACKGROUND ART Conventionally, coffee beverages have a unique flavor, and coffee beverages with various flavors and flavors have been developed against the background of consumer tastes and trends. Among them, coffee beverages containing milk components are widely popular due to the richness and aftertaste peculiar to milk.

By the way, cis-3-hexen-1-ol is known as an aroma component of mint, herbs, raspberry, grapefruit, avocado, and the like. Patent Document 1 discloses the use of cis-3-hexen-1-ol in beer-taste beverages.
In addition, 2-undecanone is known as an aromatic component of Rutaceae plants, blueberries, butter, yogurt, and the like. Patent Document 2 discloses the use of 50 ppb or more of 2-undecanone in clear beverages containing fruit flavors, from the viewpoint of suppressing off-flavors derived from fruit flavors.

JP 2012-029640 A JP 2016-127818 A

In recent years, along with the growing health consciousness, there is a demand for low-sugar beverages.
In order to meet such a demand, the present inventor embarked on the development of a milk component-containing coffee beverage with low sweetness, and found that lowering the sweetness makes it easier to feel the coffee-derived off-taste. Then, as a result of further studies, in low-sweetness coffee beverages containing milk components, by using cis-3-hexen-1-ol and 2-undecanone together and controlling their contents, The present invention was completed based on the new discovery that the milk feeling can be improved while suppressing the unpleasant taste.

According to the present invention, there are provided a milk-containing coffee beverage, a method for producing the same, and a method for reducing the unpleasant taste of the coffee beverage, as described below.

[1]
A coffee drink containing milk,
The sweetness of the beverage is 1.6 or less,
The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb,
A coffee beverage, wherein the content of 2-undecanone in the beverage is 40-140 ppb.
[2]
The beverage according to [1] above, wherein the milk solid content in the beverage is 2 to 6% by mass.
[3]
The beverage according to [1] or [2] above, wherein the content of the coffee-soluble solids is 0.1% by mass or more and 2.0% by mass or less relative to the total amount of the coffee beverage.
[4]
The beverage according to any one of [1] to [3], packed in a container.
[5]
A method for producing a milk-containing coffee beverage, comprising:
The sweetness of the beverage is 1.6 or less,
The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb,
A method for producing a milk-containing coffee beverage, comprising the step of adjusting the content of 2-undecanone in the beverage to 40 to 140 ppb.
[6]
A method for reducing the unpleasant taste of a milk-containing coffee beverage, comprising:
The sweetness of the beverage is 1.6 or less,
The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb,
A method for reducing an unfavorable taste of a coffee beverage, comprising the step of adjusting the content of 2-undecanone in the beverage to 40 to 140 ppb.

ADVANTAGE OF THE INVENTION According to this invention, the technique which can improve a feeling of milk while suppressing an unfavorable taste can be provided, even if it is a milk-containing coffee drink of low sweetness.

Hereinafter, embodiments of the present invention will be described in detail.
In this specification, the notation "a to b" in the description of numerical ranges means from a to b, unless otherwise specified. Also, "ppm" is synonymous with "mg/L", "ppb" is synonymous with "μg/L", and "ppt" is synonymous with "ng/L".

As used herein, the term “sweetness” is an index representing the degree of sweetness of a beverage when the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage is defined as “1”. The sweetness of the beverage is calculated by converting the content of each sweetening component into the equivalent amount of sucrose based on the relative ratio of the sweetness of the sweetening component to the sweetness of sucrose 1, and then calculating the total amount contained in the beverage. It is obtained by totaling the sucrose sweetness conversion amount of the sweetening ingredients (including sweetening ingredients derived from fruit juices and extracts).
For example, "Overview of Sweeteners" (Sugar Refining Industry Association, May 1990), "All About Sucralose, a High Intensity Sweetener" (Korin Co., Ltd., May 2003), "Encyclopedia of Beverage Terms" (Beverage Japan Co., Ltd.) published on Jun. 25, 1999), etc. can be adopted. In addition, when there is a range in the value of sweetness described, the median value is adopted. For example, representative sweeteners have sweetness levels of 1 sucrose, 0.65 glucose, 1.5 fructose, 600 sucralose, 200 acesulfame potassium, 200 aspartame.
In addition, the sweetness of the beverage can be calculated based on the sweetness of the sweetening component indicated on the container of the packaged beverage and the content of the sweetening component specified by analysis or the like. If it cannot be calculated by the above method, a trained taste sensory panelist performs sensory evaluation using a sweetness standard aqueous solution to identify the concentration of the sucrose solution that has the same sweetness as the beverage, and that concentration is the sweetness. You can also

<Coffee drink>
The milk-containing coffee beverage of the present embodiment (hereinafter also simply referred to as “beverage”) contains milk components, has a sweetness of 1.6 or less, and contains cis-3-hexene- The content of 1-ol is 50-200 ppb and the content of 2-undecanone in the beverage is 40-140 ppb.
As a result, even if the sweetness is low, it is possible to improve the feeling of milk while suppressing the unpleasant taste.
Although the details of this reason are not clear, it is presumed as follows. By combining cis-3-hexen-1-ol and 2-undecanone, cis-3-hexen-1-ol dramatically enhances the milky feeling derived from 2-undecanone, and as a result, coffee ingredients derived from coffee ingredients are removed. It is thought that the taste was reduced.

In the present embodiment, the term "miscellaneous taste" means an unusual astringency, bitterness, or the like felt when drinking a coffee beverage. In addition, "milk feeling" is intended to feel like milk, which contains a lot of milk from the beginning to the end of drinking the coffee beverage, and "milk lingering" is the milk-like feeling that remains after drinking the coffee beverage. "Koku" means the richness of the milk flavor, the spread of the milk flavor, and the umami.

In the present embodiment, the coffee beverage is a beverage made from components extracted or eluted from coffee beans (coffee content) and a beverage to which other components are added, and has a coffee flavor when drunk. Refers to beverages, and as stated in the Fair Competition Code Concerning Labeling of Coffee-Containing Beverages enacted in 1977, beverages made from coffee beans, sugars, dairy products, and emulsified edibles It refers to a beverage sealed in a container to which fats and other edibles are added. Also, in the present embodiment, even if the amount of coffee beans used is less than 1% by weight in terms of green beans, a beverage that gives a coffee flavor when drunk is treated as a coffee beverage.

The above coffee beans are not particularly limited, and include cultivated tree species such as Arabica, Robusta, and Liberica. In addition, types of coffee beans are not particularly limited, and include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, and Kilimanjaro. One type of coffee beans may be used, or two or more types may be blended and used.
Conditions such as roasting temperature and roasting environment of coffee beans are not particularly limited, and ordinary methods can be adopted. In addition, the extraction method using roasted coffee beans is not particularly limited, but examples thereof include drip, siphon, boiling, jet, and continuous methods.

The degree of roasting of the roasted coffee beans is preferably 20 or less, more preferably 19 or less, still more preferably 18 or less, and even more preferably 17 or less as the L value. Although the lower limit of the L value is not particularly limited, it is preferably 10 or more, more preferably 14 or more, from the viewpoint of obtaining a good coffee flavor.
The L value indicates the degree of roasting of coffee beans by color, with an L value of 100 being white and an L value of 0 being black. That is, it is intended that the L value will decrease as the coffee beans are roasted.

Here, the method for adding coffee to the coffee beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art. For example, using a solution (coffee extract) obtained by extracting ground roasted beans with water or warm water, coffee extract obtained by concentrating coffee extract, instant coffee obtained by drying coffee extract, etc. Examples include a method of adding one or more of them to a beverage.
The ground roasted beans include coarse ground, medium ground, fine ground, etc., and are not particularly limited.
On the other hand, according to the "Fair Competition Code Concerning Labeling of Drinking Milk", as of 2017, those containing ingredients with a milk solids content of 3.0% or more by weight percentage will be treated as milk beverages. Since the coffee beverage according to the present embodiment is a beverage made from coffee beans, it is treated as a coffee beverage even if it contains a component with a milk solid content of 3.0% or more by weight percentage. do.

The lower limit of the content of coffee-soluble solids in the coffee beverage is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass in order to obtain a flavor unique to coffee. % or more.
On the other hand, the upper limit of the content of coffee-soluble solids in the coffee beverage is preferably 2.0% by mass or less in order to maintain a good balance of coffee-specific flavors such as aroma, sourness, bitterness, and aftertaste. , more preferably 1.5% by mass or less, and still more preferably 1.0% by mass or less.

Hereinafter, the components contained in the beverage of the present embodiment and the physical properties/characteristics will be described in detail.

[Sweetness]
The beverage of the present embodiment has a sweetness of 1.6 or less, preferably 1.4 or less, more preferably 1.2 or less.
The degree of sweetness includes a sweetening component (lactose) derived from a milk component, and can be adjusted by a sweetener or a fruit juice containing a sweetening component. Also, it is preferable to control the sweetness of the beverage of the present embodiment at 20°C.

Examples of the above sweeteners include sugars such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; thaumatin; stevia extract; high intensity sweeteners such as sodium, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin; These may use only 1 type and may use 2 or more types together.
Also, the beverage of the present embodiment may not contain a high-intensity sweetener.

[Milk solids]
The beverage of the present embodiment contains milk components and contains so-called milk. A milk component is a component added to give a milk flavor or milk feeling to a beverage. Examples of milk include raw milk, milk, processed milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, and partially skimmed milk. Examples include milk, condensed milk, powdered milk, and fermented milk. These may be used individually by 1 type, and may be used in mixture of 2 or more types.
In the present embodiment, the amount of milk solids in the beverage is preferably 2.0 to 6.0% by mass, more preferably 3.0 to 5.0% by mass, and 3.5 to 4.5% by mass. % by mass is more preferred.
In addition, the milk solids content refers to a combination of the milk fat content and the non-fat milk solids content.
The method for measuring the amount of milk solids is calculated according to the test method for ignoring milk solids in drinking milk according to the "Drinking Milk Inspection Method" (revised in May 2016) edited by the Secretariat of the National Drinking Milk Fair Trade Council. Specifically, milk solid content (% by mass) = [total solid content (g)] - [solid content other than milk (g)] - [lipid content other than milk (g)] can be calculated by applying the formula .

[cis-3-hexen-1-ol]
Cis-3-hexen-1-ol is one of aliphatic monohydric alcohols having 6 carbon atoms and is a kind of aroma component.
In this embodiment, the content of cis-3-hexen-1-ol in the beverage is 50-200 ppb, preferably 60-190 ppb, more preferably 70-180 ppb.
By setting the content of cis-3-hexen-1-ol in the beverage within the above numerical range, it is possible to achieve both a reduction in unpleasant taste and an improvement in the feeling of milk, aftertaste of milk, and richness.

[2-Undecanone]
2-Undecanone is an aromatic component also called undecan-2-one, methyl n-nonyl ketone, and the like.
In this embodiment, the content of 2-undecanone in the beverage is 40-140 ppb, preferably 50-130 ppb, more preferably 60-120 ppb.
By setting the content of 2-undecanone in the beverage within the above numerical range, it is possible to achieve both a reduction in off-taste and an improvement in the feeling of milk, aftertaste of milk, and richness.

A coffee beverage containing cis-3-hexen-1-ol and 2-undecanone in the above contents can be realized by adding cis-3-hexen-1-ol and 2-undecanone separately.
In the beverage of the present embodiment, cis-3-hexen-1-ol and 2-undecanone include those derived from components such as milk components.

The content of each flavor component contained in the beverage of the present embodiment can be quantified by the MVM (Multi Volatile Method) method using Gestel's MPS using a gas chromatograph mass spectrometer (GC/MS).

[pH]
The pH of the beverage of the present embodiment at 20°C is preferably 4.0 or more and 8.0 or less, more preferably 5.0 or more and 7.0 or less.
By setting the pH to the above lower limit or more, sourness is suppressed and good palatability is obtained, while by setting the pH to the above upper limit or less, it is possible to obtain a good milk flavor and suppress unpleasant taste. easier.

In addition, the measurement of pH can be performed by using a commercially available pH measuring device. Adjustment of pH can be performed, for example, by using a pH adjuster.

[Brix value]
The Brix value (Bx) of the beverage of the present embodiment is preferably 0.3 ° or more and 10 ° or less from the viewpoint of achieving both a good milk flavor and a reduction in unpleasant taste while improving the palatability of a coffee beverage. more preferably 0.5° or more and 8° or less, and still more preferably 1.0° or more and 7° or less.
The Brix value indicates the total content of soluble solids relative to the total beverage weight. The Brix value can be obtained by measuring the reading of a sugar refractometer at 20° C. using, for example, a digital refractometer Rx-5000α (manufactured by Atago).

As long as the effects of the present invention can be obtained, the beverage of the present embodiment contains flavor components other than the above, an acidulant, an emulsifier (sodium caseinate, etc.), a pH adjuster (sodium bicarbonate (sodium bicarbonate), potassium carbonate, etc.), and fruit juice. , various nutritional ingredients, coloring agents, diluents, antioxidants, thickening stabilizers, and the like.

[container]
The container used for the beverage of the present embodiment includes a sealed container made of glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, or the like, or a composite or laminated material thereof. The type of container is not particularly limited, but examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. Steel cans are preferable from the viewpoint of retaining the flavor of the beverage, and capped PET bottles, steel cans and aluminum cans are preferable from the viewpoint of being lightweight and capable of being re-plugged.
The volume of the beverage is not particularly limited, but is preferably 100 to 2000 g, more preferably 100 to 500 g from the viewpoint of easy drinking.

Although the method of heat sterilization when the beverage of the present embodiment is packaged is not particularly limited, heat sterilization is performed in accordance with the provisions of the Food Sanitation Act in Japan. Specifically, after sterilizing at a high temperature for a short time, a method of filling a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a method of filling a storage container such as a can with the preparation solution, followed by retort processing. and retort sterilization.

<Method for producing milk-containing beverage and method for reducing unpleasant taste>
The method for producing a milk-containing beverage and the method for reducing an unpleasant taste of the present embodiment are
The sweetness of the beverage is 1.6 or less,
The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb,
A step of adjusting the content of 2-undecanone in the beverage to 40 to 140 ppb.
As a result, even if the beverage has a low sweetness, it is possible to suppress the unpleasant taste and improve the milkiness of the beverage. As the beverage, the same beverage as described above can be used.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than those described above can also be adopted.

EXAMPLES The present invention will be described below with reference to Examples and Comparative Examples, but the present invention is not limited to these.

<Analysis of Aroma Components>
The concentration (ppb) of each flavor component in the beverage was subjected to GC/MS measurement by the MVM (Multi Volatile Method) method using Gestel's MPS, and was measured under the conditions shown below.
Apparatus: GC: 8890 manufactured by Agilent Technologies
MS: 5977B GC/MSD manufactured by Agilent Technologies
HS: MPS manufactured by Gerstel,
TUBE: Tenax TA, Carbopack B/X
Column: DB-WAX UI 0.25 mm × 30 m × 0.25 μm
Quantitative ion: cis-3-hexen-1-ol m/z=82
2-undecanone/z=71
Temperature conditions: 40°C (1 minute) ~ 4°C/minute → 240°C (10 minutes)
Carrier gas flow rate: He 1.6 ml/min Carrier gas flow rate: He 1.6 ml/min Implantation method: Splitless ion source temperature: 230°C

[Experiment 1: Verification of the influence of sweetness on miscellaneous taste and milk feeling]
<Prototypes 1 to 4: Preparation of coffee beverages>
Instant coffee, milk, sodium caseinate, skimmed milk powder, emulsifiers, sweeteners (sucrose, acesulfame potassium, sucralose) were dissolved in hot water (80°C) so that the contents (g/L) shown in Table 1 were obtained. , Water was added so that the final amount was 1 L, mixed and homogenized, sodium bicarbonate was added to adjust the pH (20 ° C.) to 6.51, and coffee beverages of prototypes 1 to 4 with different sweetness were obtained.

The milk solids content of the obtained coffee beverages of Prototypes 1 to 4 was 4.0% by mass (non-fat milk solids content: 3.7% by mass, milk fat: 0.3% by mass). The coffee beverage of Prototype 1 had a Brix value of 5.7°, a density of 1.0261 g/cm ³ , and a coffee solid content of 0.5% by mass.
The coffee beverages of Prototypes 1 to 4 contained 24 ppb of cis-3-hexen-1-ol and 39 ppb of 2-undecanone. The cis-3-hexen-1-ol and 2-undecanone were believed to be derived from milk components.

<Sensory evaluation>
Next, each of the obtained coffee beverages (20 ° C.) was tasted by 7 skilled panelists, and according to the evaluation criteria shown below, "miscellaneous taste", "milk feeling", "milk lingering", "richness" ” was evaluated on a 7-point scale (1 to 7 points) for each, and the average score was obtained. In the evaluation, the beverage of Prototype 1 was used as a control (standard value: 4 points). Table 1 shows the results.
・Evaluation criteria 1 point: very weak compared to control 2 points: weak compared to control 3 points: slightly weak compared to control 4 points: same as control 5 points: slightly strong compared to control 6 points: strong compared to control 7 points : very strong compared to control

From Table 1, all of the prototypes 2 to 4 with a sweetness of 2.1 or 3.6 have a lower evaluation result of "miscellaneous taste" than the prototype 1 with a sweetness of 1.1, and have a "milk feeling". , “Milk afterglow” and “Koku” were all high.
In addition, it was considered that the "miscellaneous taste" was derived from coffee components.

[Experiment 2: Verification of the content of cis-3-hexen-1-ol and 2-undecanone and their effects on off-taste, milk feeling, etc.]
<Examples and Comparative Examples: Preparation of coffee beverages>
Prepare prototype 1 (sweetness 1.1) of Experiment 1 above, and add cis-3-hexen-1-ol and/or 2-undecanone to the concentrations shown in Tables 2 to 5. and got a coffee drink.
Next, each of the obtained coffee beverages (20 ° C.) was tasted by six skilled panelists, and according to the same evaluation criteria as in Experiment 1, "unpleasant taste", "milk feeling", and "milk lingering". , and “Body” were evaluated on a 7-point scale (1 to 7 points), and the average score was calculated. In the evaluation, the beverage of Prototype 1 was used as a control (standard value: 4 points). The results are shown in Tables 2-5.
In addition, all coffee beverages were able to provide deliciousness and flavor typical of coffee beverages.

From Tables 2 and 3, when only one of cis-3-hexen-1-ol and 2-undecanone was added, the off-taste increased.
Also, from Tables 2 and 3, it was considered that the added cis-3-hexen-1-ol and 2-undecanone caused the off-taste.

From Tables 4 and 5, by using cis-3-hexen-1-ol and 2-undecanone together at a specific content, while reducing "unpleasant taste", "milk feeling", "milk afterglow" It became clear that the “richness” can be improved.

Claims (6)

A coffee drink containing milk,
The sweetness of the beverage is 1.6 or less,
The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb,
A coffee beverage, wherein the content of 2-undecanone in the beverage is 40-140 ppb. The beverage according to claim 1, wherein the amount of milk solids in said beverage is 2-6% by weight. The beverage according to claim 1 or 2, wherein the content of said coffee-soluble solids is 0.1% by mass or more and 2.0% by mass or less with respect to the total amount of the coffee beverage. 4. The beverage of any one of claims 1-3, packaged. A method for producing a milk-containing coffee beverage, comprising:
The sweetness of the beverage is 1.6 or less,
The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb,
A method for producing a milk-containing coffee beverage, comprising the step of adjusting the content of 2-undecanone in the beverage to 40 to 140 ppb. A method for reducing the unpleasant taste of a milk-containing coffee beverage, comprising:
The sweetness of the beverage is 1.6 or less,
The content of cis-3-hexen-1-ol in the beverage is 50 to 200 ppb,
A method for reducing an unfavorable taste of a coffee beverage, comprising the step of adjusting the content of 2-undecanone in the beverage to 40 to 140 ppb.