JP7518982B2 - Packaged coffee drink containing γ-aminobutyric acid - Google Patents

Description

The present invention relates to a packaged coffee beverage with enhanced body.

Coffee drinks are highly popular and enjoyed widely around the world. Coffee drinks are provided to consumers in a wide variety of forms, including direct provision at home or restaurants (so-called regular coffee), as well as RTD (ready to drink) packaged coffee drinks at retail stores or vending machines.

Packaged coffee drinks have the largest market size in the entire soft drink market due to their convenience of being able to enjoy coffee easily at any time, but compared to regular coffee that is consumed immediately after extraction, they have a problem in that they have a weaker taste and aroma, and it is difficult to feel the full-bodied flavor. This is because packaged coffee drinks are produced through harsh heat sterilization, which causes chemical changes that change the aroma of the coffee drink, and because the taste derived from the pH adjuster that is added to suppress pH changes during long-term storage detracts from the original aroma of the coffee drink.

Therefore, various methods have been proposed for imparting full-bodied flavor to packaged coffee beverages. These include blending insoluble coffee powder (finely ground coffee powder) (Patent Document 1), adding cyclodextrin (Patent Document 2), adding potato-derived dextrin with a DE of 2 or more and less than 5 (Patent Document 3), and blending isoquercitrin and its sugar adducts in a fixed ratio to caffeine (Patent Document 4).

JP 2015-164401 A Japanese Unexamined Patent Publication No. 54-145268 JP 2012-115247 A JP 2015-119701 A

It is thought that the body of a coffee beverage can be enhanced by increasing the coffee solids content. However, simply increasing the coffee solids content in a packaged coffee beverage impairs the balance of coffee flavors such as bitterness and acidity, and the body cannot be enhanced effectively.

The present invention aims to provide a packaged coffee beverage that has been subjected to severe heat sterilization and contains a pH adjuster, and that has a sufficient body.

As a result of intensive research into achieving the above-mentioned objective, the inventors discovered that the body of a packaged coffee beverage can be enhanced by adding a specific amount of γ-aminobutyric acid, thereby achieving the objective, and thus completed the present invention.

The present invention includes, but is not limited to, the following aspects.
[1] A packaged coffee beverage containing a roasted coffee bean extract,
The beverage contains 5.0 g or more of coffee bean extract in terms of green coffee beans per 100 g of the beverage,
A packaged coffee beverage containing 11 to 70 mg/100 g of γ-aminobutyric acid.
[2] The packaged coffee beverage according to [1], having a γ-aminobutyric acid content of 15 to 60 mg/100 g.
[3] A packaged coffee beverage according to [1] or [2], which contains a pH adjuster.

The present invention makes it possible to provide a highly palatable coffee beverage with sufficient body, even though it is a packaged coffee beverage that has been heat sterilized and contains a pH adjuster.

(Coffee drinks)
For regular coffee that is brewed and consumed immediately at home or in a restaurant, the overall body (richness or thickness) of the coffee, which is the overall impression or weight when the coffee is held in the mouth, i.e., the tastes of bitterness, sourness, etc., as well as the coexistence of other taste components, is expressed with terms such as "full-bodied" or "light-bodied." Specifically, coffee that feels "a solid flavor spreads in the mouth,""comesback,""has a strong aftertaste,""strongtaste," or "heavy" when taken in a sip is called full-bodied, while coffee that feels "smooth,""has a clean aftertaste,""lighttaste," or "light" is called light-bodied.

The beverage of the present invention is a coffee beverage imparted with a sufficient body. The body that the beverage of the present invention aims for is an impression and weightiness similar to that of a full-bodied regular coffee. A coffee beverage of the present invention imparted with a sufficient body is a beverage that has a sufficient body similar to that of a coffee beverage before heat sterilization or a coffee beverage that does not contain a pH adjuster. The coffee beverage of the present invention leaves an aftertaste that can be enjoyed even after swallowing the beverage.

The coffee beverage of the present invention is primarily made of roasted coffee bean extract, and is defined as "coffee" as defined in the "Fair Competition Code for Labeling of Coffee Beverages, etc." issued by the Japan Fair Trade Commission, i.e., a beverage containing 5.0 g or more of coffee bean extract in terms of green coffee beans per 100 g of beverage. In the same code, "coffee beverages" defined as beverages containing 2.5 g or more but less than 5 g of green coffee bean extract per 100 g of content, and "coffee-containing soft drinks" defined as beverages containing 1 g or more but less than 2.5 g of green coffee bean extract per 100 g of content, are not coffee beverages of the present invention. Article 2 of the same code states as follows:
Article 2: In these regulations, "coffee beverages, etc." refers to beverages made from coffee beans and beverages to which sugar, dairy products, emulsified edible oils and fats or other edible substances have been added and sealed in containers, and which fall under any of the following. However, this does not include powdered beverages, beverages subject to the Fair Competition Code on the Labeling of Drinking Milk, beverages subject to the Fair Competition Code on the Labeling of Soy Milk, and alcoholic beverages as stipulated in the Liquor Tax Act (Act No. 6 of 1953).
(1) In these regulations, "coffee" means a beverage that contains 5 grams or more of extracted or dissolved coffee from coffee beans, calculated as green coffee beans, per 100 grams.
(2) In these regulations, a “coffee beverage” means a beverage that contains coffee extracted or dissolved from coffee beans in an amount equivalent to 2.5 grams or more and less than 5 grams of raw coffee beans per 100 grams.
(3) In this regulation, "coffee-containing soft drinks" refers to drinks that contain coffee extracted or dissolved from coffee beans in an amount of 1 gram or more and less than 2.5 grams of raw coffee beans per 100 grams.
In addition, Article 1 of the "Fair Competition Code Enforcement Regulations for the Labeling of Coffee Drinks, etc." defines the coffee bean equivalent as follows:
"Article 1: The green coffee bean equivalent stipulated in Article 2, Paragraph 1 of the Regulations shall be calculated according to the following standards.
(1) 1.3 times when roasted beans are used; (2) 3.0 times when instant coffee is used; (3) Certification by the manufacturer when coffee extract is used.

The present invention compensates for the lack of body that tends to be present in coffee beverages that contain a pH adjuster and are heat-sterilized by using a high amount of coffee beans (5.0 g or more of coffee bean extract per 100 g of beverage, calculated as green beans) and adding γ-aminobutyric acid, which will be described later, to impart sufficient body to the coffee beverage.

The coffee beverage of the present invention is a beverage containing an extract of roasted coffee beans, and may be either a black coffee beverage or a coffee beverage containing milk, so long as it is in a liquid form that can be consumed as is. In this specification, a black coffee beverage refers to a coffee beverage that does not substantially contain milk, and a coffee beverage containing milk refers to a coffee beverage to which a component (milk component) for imparting a milk flavor or milky feel has been added. Milk components mainly refer to milk, milk, and dairy products, and examples of such milk components include raw milk, cow's milk, special milk, partially skimmed milk, processed milk, cream, concentrated milk, unsweetened condensed milk, whole milk powder, cream powder, buttermilk powder, adjusted milk powder, skim milk, concentrated whey, skim concentrated milk, sweetened condensed skim milk, skim milk powder, whey powder, etc.

The type of coffee beans used in the coffee beverage of the present invention is not particularly limited. Examples of cultivated tree species include Arabica, Robusta, and Liberica, and examples of coffee varieties include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandheling, and Kilimanjaro. One type of coffee beans may be used, or multiple types may be blended. In the present invention, coffee beans are roasted to obtain roasted coffee beans, and the roasted coffee beans are extracted and used as a roasted coffee bean extract for the beverage. The coffee bean extract referred to in this specification includes coffee bean extract and powdered extract obtained by drying and powdering the extract. The coffee bean extract can be produced by a conventional method. There is no particular restriction on the roasting method of the roasted coffee beans, and there is no restriction on the roasting temperature or roasting environment, and conventional methods can be used. Furthermore, there are no limitations on the method of extraction from the roasted coffee beans, and examples include a method in which roasted coffee beans are ground into coarse, medium, fine, etc., and then extracted for 10 seconds to 30 minutes using water or hot water (0 to 100°C). Extraction methods include drip, siphon, boiling, jet, and continuous methods.

The coffee beverage of the present invention contains 5.0 g or more of coffee bean extract in terms of raw coffee beans per 100 g of beverage, and the coffee solid content in the coffee beverage is preferably 0.9 to 1.8 wt %, more preferably 0.9 to 1.6 wt %, and even more preferably 1.0 to 1.5 wt % in terms of coffee solids. Here, the coffee solid content refers to the weight of the dried matter after the coffee raw material is dried using a general drying method (freeze drying, evaporation to dryness, etc.) to remove moisture. In other words, the coffee solid content in the coffee beverage refers to the solid content of the soluble solids that may be contained in the coffee beverage, excluding components that are not derived from coffee beans, such as milk, sweet components, pH adjusters, and flavorings. The content of the coffee solid content in the coffee extract corresponds to the Brix (%) of the coffee extract, and the Brix can be measured using a saccharometer (refractometer for sugar).

(γ-aminobutyric acid)
The present invention enhances the body of a packaged coffee beverage by adding γ-aminobutyric acid (hereinafter abbreviated as "GABA").

GABA is a type of amino acid that is widely contained in vegetables, fruits, grains, fermented foods, etc. The GABA used in the present invention is not particularly limited, and may be, for example, GABA extracted from vegetables, fruits, grains, etc., GABA produced by fermentation, GABA obtained by organic synthesis, etc. In order to enjoy the effects of the present invention while minimizing the influence on the flavor of the beverage itself, it is preferable to use a refined product of GABA containing 80% by mass or more, preferably 85% by mass or more, and more preferably 90% by mass or more of GABA as the GABA used in the beverage of the present invention. The refined product may be in various forms such as a solid, an aqueous solution, or a slurry. Commercially available refined products of GABA include GABA 100% pure powder (NOW FOODS Co., Ltd.), Oryza GABA (registered trademark) Extract HC-90 (Oryza Oil & Fat Chemical Co., Ltd.), etc.

In the present invention, GABA is added so that the concentration of GABA in the beverage is 11 mg/100 g or more, preferably 15 mg/100 g or more, more preferably 20 mg/100 g or more, and particularly preferably 25 mg/100 g or more. If the GABA content is less than 11 mg/100 g, the effects of the present invention may not be fully obtained. In addition, the GABA content is preferably 70 mg/100 g or less, more preferably 65 mg/100 g or less, and even more preferably 60 mg/100 g or less. The GABA content can be measured using an amino acid analyzer.

(Packaged coffee drink)
The coffee beverage of the present invention is a ready-to-drink (RTD) beverage provided at retail stores or vending machines.
The container used for the coffee beverage of the present invention is, like general RTD beverage containers, a molded container mainly made of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with metal foil or plastic film, a bottle, etc., and the coffee beverage of the present invention can be provided in a normal form packed in these. The volume of the coffee beverage in the container is not particularly limited, but is, for example, 150 mL to 1000 mL, and preferably 190 mL to 800 mL.

(pH adjuster)
A pH adjuster is usually blended in a packaged coffee beverage that can be stored for a long time at room temperature in order to mitigate the pH drop that occurs during sterilization. The salty taste, sliminess, and poor sharpness that result from this pH adjuster can impair the original aroma and flavor of the coffee beverage, and can be a factor in reducing the fullness of the coffee beverage. The coffee beverage of the present invention is imparted with a sufficient fullness by using a high amount of coffee beans, i.e., 5.0 g or more of coffee bean extract in terms of green coffee beans per 100 g of beverage, and adding a certain amount of γ-aminobutyric acid. Therefore, a coffee beverage that is blended with a pH adjuster that tends to lack fullness is a preferred embodiment from the viewpoint of being able to make up for the lack of fullness by the present invention and to significantly enjoy the effects of the present invention. The pH adjuster is a component that can mitigate the pH drop that occurs during sterilization, and is a substance that exhibits alkalinity when dissolved in water, specifically, sodium hydrogen carbonate (baking soda), sodium hydroxide, potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, etc. The pH of the coffee beverage of the present invention is preferably 5.0 to 7.0, more preferably 5.3 to 6.8, and even more preferably 5.3 to 6.5.

(Heat-sterilized beverages)
It is known that packaged coffee beverages undergo severe heat sterilization during production, which causes chemical reactions, primarily hydrolysis, that change the flavor and aroma of the coffee beverage and reduce its body. The coffee beverage of the present invention can make up for the lack of body in such heat-treated coffee beverages, and thus a heat-treated, i.e. heat-sterilized, coffee beverage is a preferred embodiment of the beverage of the present invention. Heat treatment conditions can be selected from methods that provide the same effects as those stipulated in the Food Sanitation Act, and specifically, a temperature of 60 to 150°C, preferably 90
The sterilization time can be set to 150°C, more preferably 110-150°C, for 1 second to 60 minutes, preferably 1 second to 30 minutes. More specifically, when a heat-resistant container (metal can, glass, etc.) is used as the container, retort sterilization (110-140°C, 1 to several tens of minutes) can be performed. When a non-heat-resistant container (PET bottle, paper container, etc.) is used as the container, for example, the prepared liquid can be sterilized at high temperature for a short time in a plate-type heat exchanger or the like (UHT sterilization: 110-150°C, 1 to several tens of seconds), cooled to a certain temperature, and then filled into the non-heat-resistant container. A heat-sterilized coffee beverage, in which the heat treatment is performed under harsh heating conditions exceeding 100°C, is a particularly preferred embodiment of the beverage of the present invention, since it significantly exhibits the desired effects of the present invention.

(Other ingredients)
In addition to the above-mentioned components, the beverage of the present invention may contain appropriate components that are generally blended into beverages, such as sweeteners, antioxidants (such as sodium erythorbate), flavorings, vitamins, emulsifiers, thickening stabilizers, etc., so long as the blend does not deviate from the intended object of the present invention.

Here, the sweetening component refers to a component that exhibits sweetness. Specifically, molasses sugars such as brown sugar, shiroshitato, cassonade (brown sugar), wasanbon, sorghum sugar, maple sugar, etc., granulated sugar (white double sugar, medium double sugar, granulated sugar, etc.), processed sugar (sugar cubes, crystal sugar, powdered sugar, granulated sugar, etc.), refined sugars such as liquid sugar, monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose, etc.), , maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, panitol, oligosaccharide alcohols, powdered reduced maltose syrup), etc., as well as high-intensity sweeteners such as natural non-sugar sweeteners (stevia extract, licorice extract, etc.) and synthetic non-sugar sweeteners (aspartame, acesulfame K, etc.). Among these, a coffee beverage using one or more sweeteners selected from acesulfame potassium and stevia extract is a preferred embodiment due to the remarkable effects of the present invention.

(Production method)
The coffee beverage of the present invention can be produced in the same manner as a normal coffee beverage, except that GABA is added as a raw material, that is, by a process including a step of mixing a roasted coffee bean extract and GABA to prepare a preparation, a step of adding a pH adjuster to adjust the pH of the preparation to 5.0 to 7.0, a step of filling the preparation into a container, and a step of heat sterilization.

The coffee beverage of the present invention is a beverage that uses a large amount of coffee beans. When the beverage of the present invention is a black coffee beverage, the prepared liquid may be subjected to a clarifying filtration step in order to suppress aggregation and precipitation of coffee components during production or storage. The filter is not particularly limited, and examples thereof include a method using a filter cartridge or a membrane. It is known that a filtration step using a filter cartridge may adsorb and remove coffee oil, which is an important component for creating the full-bodied feel of coffee, and further reduce the full-bodied feel of the packaged coffee beverage. The coffee beverage of the present invention can compensate for the lack of full-bodied feel of a coffee beverage that has been subjected to such a clarifying filtration step, and therefore a black coffee beverage produced through a process including a clarifying filtration step is one of the preferred embodiments of the present invention. Filter cartridges are made of nonwoven fabric such as polypropylene and can remove solids only by physical capture (e.g., PPK-010, PPK-005, etc., manufactured by Sumitomo 3M) or can remove solids by the adsorption action of the material (e.g., ZetaPlus (registered trademark) 30C, ZetaPlus (registered trademark), manufactured by Sumitomo 3M).
50C, and NA45KS, NA60KS, NA90KS, NA150KS, NA300KS, etc. manufactured by Filtech.

When the coffee beverage of the present invention is a coffee beverage containing milk, a homogenization process is usually included before the heat sterilization process. This homogenization process can suppress separation of the milk content during heat sterilization and storage, but since the particle size of the milk fat globules is reduced to about 1 μm or less, the body is more likely to be lacking. The coffee beverage of the present invention can compensate for the lack of body of the coffee beverage that has been subjected to such a homogenization process, so that a milk-containing coffee beverage produced through a homogenization process is one of the preferred embodiments of the present invention. The homogenization process can be performed using a homogenizing machine such as a high-pressure homogenizer. The pressure during homogenization is not particularly limited, but is usually about 10 to 50 MPa, preferably 10 to 40 MPa, and more preferably about 10 to 30 MPa. The temperature during the homogenization process can be 30 to 70°C, preferably 40 to 70°C.

The details of the present invention will be specifically explained below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, in this specification, unless otherwise specified, numerical ranges are stated to include their endpoints.

Experimental Example 1 Preparation of sugar-free coffee drink (1)
Arabica coffee beans with a roasting level L value of 18 were ground to a medium grind and then drip-extracted with 95°C hot water in an amount approximately 14 times the weight of the coffee beans. After extraction, the extract was quickly cooled to 25°C or less, and the extracted coffee beans were subjected to solid-liquid separation using a centrifuge (clarifier) to prepare a roasted coffee bean extract (Control 1: Brix 1.3, pH 5.0).
.8). In addition, this coffee bean extract was filtered through a polypropylene nonwoven filter cartridge to prepare a coffee bean extract (Control Product 2: Brix 1.3, pH 7.0).
5.8). Furthermore, a coffee beverage was prepared by adding sodium bicarbonate to Control Product 2 so that the pH was 6.6 (Control Product 3: Brix 1.3, pH 6.6), and 185 g of this coffee beverage was filled into a 190 mL can and subjected to retort sterilization (130°C, 5 minutes) to produce a packaged coffee beverage (Control Product 4: Brix 1.3, pH 6.2).

A sensory evaluation of the obtained control products 1 to 4 was conducted by a panel of five experts. The panel used a two-point discrimination test to evaluate which of the pairs of beverages presented had a stronger full body. The results are shown in Table 1. The full body decreased in the following order: Control product 1 > Control product 2 > Control product 3 > Control product 4. This suggests that the full body is reduced by each of the following steps in the production of packaged coffee beverages: the clarification filtration process using polypropylene nonwoven fabric, the process of adding a pH adjuster, and the heat sterilization process.

Experimental Example 2 Preparation of sugar-free coffee drink (2)
A packaged coffee beverage was produced in the same manner as in Experimental Example 1, except that GABA was added. Specifically, Arabica coffee beans with a roasting degree L value of 18 were ground to medium grinding, and then drip-extracted with hot water at 95°C in an amount approximately 14 times the weight of the coffee beans. After the extraction was completed, the extract was quickly cooled to about 25°C or less, and the extracted coffee beans were subjected to solid-liquid separation by centrifugation (clarifier), and further clarified and filtered using a filter cartridge made of polypropylene nonwoven fabric to obtain an extract of roasted coffee beans (Brix 1.3, pH 5.8). GABA (purity 99% or more) was added to this extract of roasted coffee beans so that the content of γ-aminobutyric acid (GABA) was 5 to 80 mg/100 g, and sodium bicarbonate (pH adjuster) was added to the extract so that the pH was 6.6, and the mixture was thoroughly stirred to obtain a black coffee beverage containing 6.3 g of coffee bean extract in terms of raw coffee beans per 100 g of beverage. 185 g of this beverage was filled into a 190 mL can and subjected to retort sterilization (130° C., 5 minutes) to produce a packaged coffee beverage.

The resulting packaged coffee beverages were subjected to a sensory evaluation by a panel of five experts. The evaluation was performed after the panels were standardized by assigning a score of 3 to the body of Control Product 1 (a so-called regular coffee that is unsterilized and does not contain a pH adjuster) in Experimental Example 1, and a score of 1 to the body of Control Product 4 (a packaged coffee beverage that uses a filtered roasted coffee bean extract to which a pH adjuster has been added and is heat-sterilized and does not contain GABA). For each packaged coffee beverage, a beverage that had a body that was no different from Control Product 4 (a product without added GABA) and was close to score 1 was assigned an "N (=no difference)," a beverage that had a larger body than Control Product 4 and was close to the full-bodied score of 3 was assigned an "B (=big difference)," and a beverage that had a slightly more body than Control Product 4 was assigned an "A (=a difference)," and the number of panelists was counted for each score.

The results are shown in Table 2. It was shown that adding GABA to give a GABA content of 11 to 80 mg/100 g gave a full-bodied feel to the packaged coffee beverage. In particular, when GABA was added so that the GABA content in the beverage was 25 mg/100 g or more, more than half of the panel members selected "B (=big difference)," indicating that the beverage had a clearly stronger full-bodied feel. In a blind test of packaged coffee beverages with GABA content of 0 to 80 mg/100 g, one panel member felt that the beverage had the most full-bodied feel, and four panel members felt that the beverage had a GABA content of 50 mg/100 g and 80 mg/100 g, respectively. On the other hand, when 50 mg/100 g or more was added, there was no significant difference in the intensity of the body sensation, and at a GABA content of 80 mg/100 g, some panels sensed a sour taste derived from GABA, indicating that an upper limit of GABA is preferably around 70 mg/100 g.

Experimental Example 3 Preparation of coffee drink with milk (1)
Arabica coffee beans with a roasting degree L value of 20 were finely ground, and then extracted with hot water at 90° C., about 10 times the weight of the coffee beans, for 15 minutes while stirring. After the extraction, the extract was filtered with a commercially available paper filter, and the filtrate was quickly cooled to about 25° C. or less. The Brix of the obtained roasted coffee bean extract was 2.3, and the extraction rate was 25%. This coffee bean extract was added to an appropriate amount of water, and the sweetening components (sucrose, acesulfame potassium) and pH adjuster in the formulation shown in Table 3 were completely dissolved, and then an emulsifier, milk, and flavoring were added to prepare a preparation ("preparation (unsterilized)"). This preparation was homogenized (primary pressure 150 kg/cm ² , secondary pressure 50 kg/cm ² ) ("homogenized preparation (unsterilized)"). This homogenized liquid was heated to 90°C, filled into 190 mL cans, and subjected to retort sterilization (124°C, 20 minutes) to produce a packaged milk-added coffee beverage (heat-sterilized, pH 6.3) containing 5.1 g of coffee bean extract, calculated as green coffee beans, per 100 g of beverage.

A sensory evaluation was conducted by a panel of five experts on the above-mentioned prepared liquid (unsterilized), the homogenized prepared liquid (unsterilized), and the packaged coffee beverage with milk (sterilized by heat). The panel used a two-point discrimination test to evaluate which of the pairs of beverages presented had a stronger sense of body. The results are shown in Table 4. The sense of body decreased in the following order: prepared liquid > homogenized liquid > packaged coffee beverage with milk (sterilized by heat). This suggests that the sense of body is reduced by the homogenization process and the heat sterilization process in the production of packaged coffee beverage with milk.

Experimental Example 4 Preparation of coffee drink with milk (2)
A packaged coffee drink with milk was produced in the same manner as in Experimental Example 3, except that GABA was added. Specifically, Arabica coffee beans with a roasting degree L value of 20 were finely ground and then extracted for 15 minutes with 90°C hot water of about 10 times the weight of the coffee beans while stirring. After extraction, the extract was filtered with a commercially available paper filter, and the filtrate was quickly cooled to about 25°C or less. Various components including GABA shown in Table 5 were added to this coffee bean extract (Brix is 2.3) to prepare a mixed liquid. This prepared liquid was homogenized (primary pressure 150 kg/ ^cm2 , secondary pressure 50 kg/ ^cm2 ), heated to 90°C, filled into 190 mL cans, and subjected to retort sterilization (124°C, 20 minutes) to produce a packaged milk-added coffee beverage (pH 6.3) containing 5.1 g of coffee bean extract, calculated as green coffee beans, per 100 g of beverage.

A sensory evaluation was conducted by a panel of five experts on the obtained packaged coffee beverages with milk. The evaluation was conducted after the panels standardized their evaluation, with the body of the preparation of Experimental Example 3 (unpasteurized) being given a score of 3, and the body of the packaged coffee beverage with milk of Experimental Example 3 (a packaged coffee beverage that has not been blended with GABA and has been heat-sterilized) being given a score of 1. For each packaged coffee beverage with milk, beverages that had a body that was no different from the packaged coffee beverage with milk of Experimental Example 3 (heat-sterilized) without added GABA and were close to a score of 1 were rated as "N (=no difference)
The number of panelists for each category was counted, with drinks that had a greater body than the GABA-free drink and were closer to a full-bodied rating of 3 given a "B (=big difference)" and drinks that had slightly more body than the GABA-free drink given an "A (=a difference)."

The results are shown in Table 6. In the case of packaged coffee beverages with milk, it was shown that adding GABA to the beverage so that the GABA content was 11 to 80 mg/100 g gave the beverage a full-bodied feel. In particular, when GABA was added so that the GABA content in the beverage was 25 mg/100 g or more, more than half of the panelists selected "B (=big difference)," and evaluated that the beverage had a clearly stronger full-bodied feel and a complex flavor. In a blind test of packaged coffee beverages with milk containing 0 to 80 mg/100 g of GABA, the sample that was felt to have the strongest full-bodied feel was chosen by one panelist for a GABA content of 70 mg/100 g and by four panels for a GABA content of 80 mg/100 g. On the other hand, all panelists rated that there was not much difference in the intensity of the body sensation between 70 mg/100 g and 80 mg/100 g, and therefore, taking into account economic considerations, it was found that the upper limit of GABA is preferably around 70 mg/100 g.

Experimental Example 5 Preparation of coffee drink with milk (3)
A packaged coffee beverage with milk was produced in the same manner as in Experimental Example 4, except that the formulation of the coffee beverage was changed to that shown in Table 7. The amount of coffee bean extract per 100 g of beverage was 5.5 g calculated as green coffee beans. The body of the obtained beverage was evaluated in the same manner as in Experimental Example 4, using the prepared liquid of Experimental Example 3 (unsterilized) and the packaged coffee beverage with milk of Experimental Example 3 (heat-sterilized) as standards. The results are shown in Table 8. It was confirmed that a body was imparted by adding GABA so that the GABA content was 11 mg/100 g or more, even when the formulation of sweetening ingredients, etc. was changed.

Claims (3)

A packaged milk-containing coffee beverage comprising a roasted coffee bean extract , a pH adjuster, and milk ,
The beverage contains 5.0 g or more of coffee bean extract in terms of green coffee beans per 100 g of the beverage,
A packaged coffee drink containing milk , containing 25 to 70 mg/100 g of γ-aminobutyric acid. 2. The packaged coffee beverage with milk according to claim 1, wherein the γ-aminobutyric acid content is 25 to 60 mg/100 g. 3. The packaged coffee beverage with milk according to claim 1 or 2, having a pH of 5.0 to 7.0.