JP2010178684A - Container-packed coffee drink composition - Google Patents

Abstract

[Problem] To provide a packaged coffee beverage composition having a good flavor that imparts a natural sweetness suitable for a coffee beverage without impairing the body feeling of the coffee and does not attenuate the aroma of the coffee due to the sweetness. A coffee beverage composition obtained by subjecting a coffee extract to activated carbon treatment,
(A) 0.2-1.5 mass% sugar is contained,
(B) contains acesulfame potassium,
(C) sweetness derived from acesulfame potassium / sweetness derived from sugar is 2 to 22, and (D) the total sweetness derived from acesulfame potassium and sweetness derived from sugar is 2 to 5.
Containerized coffee beverage composition.
(Here, the sweetness derived from sugar is the mass percentage of sugar in the coffee beverage composition, and the sweetness derived from acesulfame potassium is 200 times the mass percentage of acesulfame potassium)
[Selection figure] None

Description

  The present invention relates to a packaged coffee beverage composition containing sugar and acesulfame potassium (6-methyl-1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide potassium salt).

As food sweeteners, sugar, isomerized sugar, starch syrup, maltose and indigestible sugar alcohol have been widely used. Recently, aspartame, sucralose, stevia and the like have been used as high-intensity sweeteners to realize low calorie. Acesulfame potassium was newly approved as a food additive in April 2000 and is often used from the standpoints of sweetness and stability, but it is known that bitterness is felt strongly as the concentration is increased. ing.
Therefore, the following proposals have been made as a sweetener blending technology for coffee beverages using acesulfame potassium.
For example, a method for improving the sweetness quality of acesulfame potassium by using a sweetener composition comprising acesulfame potassium and sucralose has been disclosed (Patent Documents 1 and 2). Also disclosed are a method of using erythritol in combination with two or more kinds of high-intensity sweeteners (Patent Document 3), a method of using acesulfame potassium and fructose-glucose liquid sugar (Patent Document 4), and the like.
On the other hand, chlorogenic acids contained in coffee are known to have physiological effects. However, it is known that the presence of coexisting hydroxyhydroquinone inhibits the expression of physiological effects. For this reason, as a method for removing hydroxyhydroquinone, a method of treating a coffee extract with activated carbon is known (Patent Documents 5 and 6).

JP 2004-33226 A JP 2001-333729 A JP 2001-321114 A JP 2002-142710 A JP 2007-54057 A JP 2007-54058 A

However, when activated carbon treatment is applied to the coffee extract, although there is an effect in reducing hydroxyhydroquinone, there is a tendency for the body feeling of coffee (taste like coffee) to decrease. Therefore, it is conceivable to design a prescription that increases the components derived from coffee as compared with general coffee beverages, but there has been a demand for coffee beverages that still have good flavor.
In particular, in the case of a coffee beverage containing a sweetener, the body feeling was significantly reduced. For example, when commonly used sucralose is blended, it has been found that in activated carbon-treated coffee, only after-sweetness is noticeable and the body feeling of the coffee is impaired. It was also found that it was difficult to achieve both a moderately good coffee body feeling and a high quality sweetness when erythritol was blended.
Therefore, the object of the present invention is to provide a natural sweetness suitable for a coffee beverage without impairing the body feeling of the coffee, and to attenuate the aroma of the coffee by the sweetness even when using a coffee extract subjected to activated carbon treatment. An object of the present invention is to provide a container-packed coffee beverage composition having a good flavor.

This inventor examined the flavor improvement of the coffee drink using the coffee extract liquid which performed the activated carbon process. As a result, when sweetness was given only to sugar to the coffee extract, the aroma of coffee was impaired and the quality of sweetness was poor. Moreover, when sweetness was given only with acesulfame potassium, in addition to being bad as sweetness suitable for a coffee drink, it turned out that the body feeling of coffee is impaired.
On the other hand, the present inventor added a trace amount of sugar that cannot be sweetened alone to acesulfame potassium, so that the coffee aroma and body feeling are not impaired and the sweetness of the coffee is good. It was found that a composition was obtained.
That is, the present invention
A coffee beverage composition obtained by subjecting a coffee extract to activated carbon treatment,
(A) 0.2-1.5 mass% sugar is contained,
(B) contains acesulfame potassium,
(C) sweetness derived from acesulfame potassium / sweetness derived from sugar is 2 to 22, and (D) the total sweetness derived from acesulfame potassium and sweetness derived from sugar is 2 to 5.
A containerized coffee beverage composition.
(Here, the sweetness derived from sugar is the mass percentage of sugar in the coffee beverage composition, and the sweetness derived from acesulfame potassium is 200 times the mass percentage of acesulfame potassium)

  ADVANTAGE OF THE INVENTION According to this invention, the activated carbon treatment container-packed coffee drink composition with the sweetness of the quality which does not have a sense of incongruity as a flavor of coffee drink, and does not impair the body feeling and aroma of coffee is obtained.

In the present invention, the sugar content in the coffee beverage composition is 0.2 to 1.5% by mass (hereinafter simply referred to as%), preferably 0.3 to 1.2%, more Preferably it is 0.5 to 1.2%.
In the present invention, the sweetness in the coffee beverage composition that is within the above range, or a trace amount of sugar that is less than the taste threshold is used in combination with acesulfame potassium without impairing the body feeling and aroma of the coffee. Furthermore, it expresses a high quality sweetness that does not give a sense of incongruity as a flavor of coffee beverages.
As the sugar used in the present invention, either honey sugar or honey sugar can be used. Examples of honey sugar include white sucrose, granulated saccharide, white saccharose, medium saccharose, triwarm sugar, and liquid saccharide. Examples of the sugar containing sugar include brown sugar and sugarcane first sugar. In terms of hue, dense sugar is preferable, white sugar and granulated sugar are more preferable, and granulated sugar is particularly preferable.
Moreover, let the mass percentage of the sugar in a coffee drink composition be sweetness derived from sugar.

Acesulfame potassium used in the present invention is a known sweetener, and its production method and the like are described in JP-B-59-7711, and various products are commercially available in recent years. Can also be used.
The sweetness derived from acesulfame potassium in the coffee beverage composition is 200 times the mass percentage of acesulfame potassium in the coffee beverage composition. The sweetness derived from acesulfame potassium is preferably 0.5 to 4.5, more preferably 2 to 4.5, still more preferably 2 to 4.3, particularly preferably 2.5 to 4.2, and 3 to 4 Is particularly preferred.
The acesulfame potassium content in the coffee beverage composition is preferably 0.0025 to 0.0225%, more preferably 0.0100 to 0.0225%, and still more preferably 0.0150 to 0.0215%.

  In the present invention, the sweetness derived from acesulfame potassium / the sweetness derived from sugar is set to 2-22. Preferably it is 2.5-14, More preferably, 3-11 is good. If it is in this period, even when a coffee extract treated with activated carbon is used, the body feeling, sweetness and aroma of coffee are excellent, which is preferable.

  In this invention, the sum total of the sweetness degree derived from acesulfame potassium and the sweetness degree derived from sugar shall be 2-5. Preferably it is 2.5-4.7, More preferably, 3-4.5 is good. Within this range, even when using a coffee extract treated with activated carbon, the coffee-like bitterness and aroma are both excellent and preferable.

Other sweeteners can be added to the packaged coffee beverage composition of the present invention along with sugar and acesulfame potassium. In order to produce a low calorie coffee beverage, a high intensity sweetener is preferred. Examples of the high-intensity sweetener include aspartame (200), stevia (150), glycyrrhizin (170), sucralose (600), aritem (2000), thaumatin (3000) and the like. The parenthesized values are relative sweetness to sugar. The content of these other sweeteners is preferably 3 or less, more preferably 1 or less, in terms of sugar sweetness.
The packaged coffee beverage composition of the present invention can be suitably applied to both “fine sugar” and “ordinary” defined by the Coffee Association. That is, the sweetness degree including other sweeteners in the container-packed coffee beverage composition of the present invention is preferably 3 to 8, more preferably 3.5 to 7, and particularly preferably 3.5 to 6.5.

The coffee extract used in the present invention can be prepared from an extract from coffee beans, an aqueous solution of instant coffee, or the like.
The coffee extract used in the present invention refers to a coffee bean used in an amount of 1 g or more in terms of green beans per 100 g. Preferably, 2.5 g or more of coffee beans are used. More preferably, 5 g or more of coffee beans are used.

In the present invention, the coffee extract is treated with activated carbon. As a batch method, for example, activated carbon may be added to a liquid containing a coffee extract and stirred at −10 to 100 ° C. for 0.5 minutes to 5 hours, and then the activated carbon may be removed. Examples of the atmosphere during the treatment include air and inert gas (nitrogen gas, argon gas, helium gas, carbon dioxide gas), but inert gas is preferred from the viewpoint of flavor.
As the column flow method, for example, activated carbon is filled in an activated carbon column, and a liquid containing a coffee extract is passed from the bottom or top of the column and discharged from the other. The amount of the activated carbon packed in the column may be an amount that can be packed in the activated carbon column before passing. It is sufficient that at least one of the upper and lower stages of the activated carbon column has a separation structure that has a mesh or a punching metal and does not substantially leak the activated carbon.

  The amount of activated carbon is 0.01 to 100 times the coffee bean-derived soluble solid content (Brix) in the coffee extract. From the viewpoint of flavor, it is preferable to use 0.02 to 1.0 times.

As the kind of activated carbon, coconut shell activated carbon is preferable, and steam activated coconut shell activated carbon is more preferable. As a commercially available product of activated carbon, Shirakaba WH2C, WH2CL, W2CL, W2C, EH (Nippon Envirochemicals), Taiko CW (Nikamura Chemical), Kuraray Coal GW (Kuraray Chemical), etc. can be used.
The adsorbent treatment step is preferably performed only with the coffee extract, but may be performed by mixing raw materials such as sodium hydrogen carbonate.

The container-packed coffee beverage composition of the present invention preferably has a chlorogenic acid concentration of 0.01 to 1.0%, more preferably 0.1 to 0.5%, and 0.14 to 0.5%. More preferably, 0.14 to 0.25% is particularly preferable.
The chlorogenic acid concentration can be measured by the method described in the Examples using high performance liquid chromatography (HPLC).

The hydroxyhydroquinone concentration is preferably 10 mg / kg or less, more preferably 2 mg / kg or less, and even more preferably 1 mg / kg or less. The concentration ratio of hydroxyhydroquinone / chlorogenic acids is preferably 10/10000 or less, more preferably 5/10000 or less.
The hydroxyhydroquinone concentration can be measured by the method described in the Examples using high performance liquid chromatography (HPLC).

Furthermore, in the coffee beverage composition of the present invention, the Brix derived from the coffee extract is preferably 1.3 to 2.0, and more preferably 1.3 to 1.8.
Brix is a soluble solid content, and a value measured with a refractometer for sugar at 20 ° C. is used.

  As components that may be added to the prepackaged coffee beverage composition of the present invention, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments Additives such as emulsifiers, preservatives, seasonings, acidulants, and quality stabilizers may be used alone or in combination.

The container-packed coffee beverage composition may be subjected to a heat sterilization treatment in which the F0 value (lethal value) is set to a certain value or more. The F0 value is 5 to 60, preferably 10 to 50, more preferably 15 to 45, and further preferably 17 to 40 in terms of microbiological stability. Here, the F0 value is a value for evaluating the heat sterilization effect when the canned coffee beverage is heat sterilized, and corresponds to the heating time (minute) when normalized to the reference temperature (121.1 ° C.). The F0 value is calculated by multiplying the lethality rate (1 at 121.1 ° C.) with respect to the temperature in the container by the heating time (minutes). The fatality rate can be obtained from the fatality rate table (Masao Fujimaki et al., “Food Industry”, Hoshiseisha Koseikaku, 1985, page 1049). In order to calculate the F0 value, a commonly used area calculation method, official method, or the like can be employed (see, for example, Tanikawa et al. << Canned Manufacturing Science >> page 220, Hoshiseisha Koseikaku).
In the present invention, in order to set the F0 value to be a predetermined value, for example, an appropriate heating temperature and heating time may be determined from a preliminarily obtained lethality curve.

A container-packed coffee beverage composition can be produced by filling a container such as a can (aluminum, steel), paper, a retort pouch, a bottle (glass), or the like. In this case, the container can be packed into a 50 to 500 mL canned coffee beverage. The canned coffee beverage is preferably single-strength. Here, “single strength” refers to what can be drunk as it is after opening the packaged beverage.
The packaged coffee beverage composition of the present invention may be a packaged black coffee beverage composition or a packaged milk coffee beverage composition.
In the case of the container-packed milk coffee beverage composition, raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, condensed milk, and the like can be blended as milk components. These milk components are preferably contained in a total amount of 0.1 to 10%, further 0.3 to 6%, particularly 0.5 to 4% in terms of milk solid content in the containered milk coffee beverage composition.

As the container, a container having a low oxygen permeability is preferable from the viewpoint of preventing changes in the ingredients in the coffee. For example, a can made of aluminum or steel, a glass bottle, or the like may be used. In the case of cans and bottles, resealable ones that can be recapped are also included. Here, the oxygen permeability is an oxygen permeability (cc · mm / m ² · day · atm) measured in an environment of 20 ° C. and a relative humidity of 50%, and the oxygen permeability is preferably 5 or less. Hereinafter, 1 or less is particularly preferable.

Method for Analyzing Chlorogenic Acids The method for analyzing chlorogenic acids in the coffee extract and the packaged coffee beverage is as follows. The analytical instrument used was HPLC. The model numbers of the unit units are as follows. UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation), column oven: L-2300 (Hitachi High-Technologies Corporation), pump: L-2130 (Hitachi High-Technologies Corporation), autosampler: L-2200 (Hitachi High-Technologies Corporation), column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (intact Inc.).

  The analysis conditions are as follows. Sample injection volume: 10 μL, flow rate: 1.0 mL / min, UV-VIS detector set wavelength: 325 nm, column oven set temperature: 35 ° C., eluent A: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1 , 1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution, eluent B: acetonitrile.

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

  In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.

Retention time of chlorogenic acids (unit: minutes)
Monocafe oil quinic acid: 5.3, 8.8, 11.6 total 3 points, Ferlaquinic acid: 13.0, 19.9, 21.0 total 3 points. From the area values of the six types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.

Method for Analyzing Hydroxyquinone The method for analyzing hydroxyhydroquinone is as follows. The analytical instrument used was a couloarray system (model 5600A, manufactured by ESA, USA), which is an HPLC-electrochemical detector (coulometric type). The names and model numbers of the constituent units of the apparatus are as follows.
Analytical Cell: Model 5010, Couloarray Organizer, Couloarray Electronics Module / Software: Model 5600A, Solvent Delivery Module: Model 582, Gradient Mixer, Autosampler: Model 542, Pulse Damper, Degasser: Degasys Ultimate DU3003, Column Oven : 505. Column: CAPCELL PAK C18 AQ inner diameter 4.6 mm × length 250 mm Particle diameter 5 μm (Shiseido Co., Ltd.).

The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 1.0 mL / min, applied voltage of electrochemical detector: 0 mV, column oven set temperature: 40 ° C., eluent C: 0.1 (W / V)% phosphoric acid, 0. 1 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution, eluent D: 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1 -Diphosphonic acid, 50 (V / V)% methanol solution.

  Eluents A and B were prepared by using distilled water for high performance liquid chromatography (Kanto Chemical Co., Ltd.), methanol for high performance liquid chromatography (Kanto Chemical Co., Ltd.), phosphoric acid (special grade, Wako Pure Chemical Industries, Ltd.) )), 1-hydroxyethane-1,1-diphosphonic acid (60% aqueous solution, Tokyo Chemical Industry Co., Ltd.).

Concentration gradient condition time Eluent C Eluent D
0.0 minutes 100% 0%
10.0 minutes 100% 0%
10.1 min 0% 100%
20.0 min 0% 100%
20.1 min 100% 0%
50.0 minutes 100% 0%

  After accurately weighing 5 g of the sample, it was made up to 10 mL with 0.5 (W / V)% phosphoric acid, 0.5 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution. The solution was centrifuged and the supernatant was used as an analysis sample. This supernatant was passed through Bond Elut SCX (solid phase filling amount: 500 mg, reservoir volume: 3 mL, GL Sciences Inc.), and about 0.5 mL of the first passage solution was removed to obtain a passage solution. The passing liquid was filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.) and immediately subjected to analysis.

  In the analysis under the above conditions of the HPLC-electrochemical detector, the retention time of hydroxyhydroquinone was 6.38 minutes. From the obtained peak area value, mass% was determined using hydroxyhydroquinone (Wako Pure Chemical Industries, Ltd.) as a standard substance.

Measurement of Brix (Refractometer Reading for Sugar at 20 ° C.) As the Brix value, a value measured with a refractometer at 20 ° C. is used. In the following examples, ATAGO RX-5000α was used as a refractometer.

(Evaluation methods)
The coffee drinks were sampled by 5 people, and each person evaluated the following 5 levels. The average value was taken, and the score closest to the value from 1 to 5 in increments of 0.5 was used as the score.
・ Body feeling of coffee 1 Strong 2 Slightly strong 3 Neither 4 Slightly weak 5 Weak ・ Sweet quality 1 Suitable for coffee 2 Slightly suitable for coffee 3 Not suitable 4 Slightly not suitable for coffee 5 Not suitable for coffee Coffee aroma 1 Strong 2 Slightly strong 3 Neither 4 Slightly weak 5 Slight

Preparation Example 1 (Preparation of activated carbon-treated coffee extract)
400 g of coffee beans blended in a ratio of 6: 4 with roasted coffee beans of L value 35 and 16.5 was extracted with ion-exchanged water at 95 ° C., and 2.4 kg of Brix 4.82 coffee extract was obtained. Obtained.
The coffee extract had a chlorogenic acid concentration of 4800 mg / kg and a hydroxyhydroquinone concentration of 26 mg / kg.
The obtained coffee extract was charged into a column (inner diameter: 45 mm, length: 150 mm) filled with 58 g of activated carbon (Shirakaba WH2C, 0.5 mass times the soluble solid content of the coffee extract (Brix)) at 25 ° C. Under the conditions of SV20 [1 / volume [m ³ ] / flow rate [m ³ / hr]], the solution was passed through to obtain a Brix 2.57 activated carbon-treated coffee extract.
The activated charcoal-treated coffee extract had a chlorogenic acid concentration of 2430 mg / kg and a hydroxyhydroquinone concentration of 0.53 mg / kg.

Examples 1-8, Comparative Examples 1-3
The following ingredients were blended in the obtained Brix 2.57 activated carbon-treated coffee extract, and the pH was adjusted to 6.5 with baking soda to produce a fine sugar milk coffee beverage composition having a Brix of 1.7 derived from coffee. The numerical value is part by mass, and water was added to make the total 100 parts by mass.
Coffee extract (Brix2.57) 66.1
Granulated sugar Acesulfame potassium listed in Table 1 Sodium caseinate listed in Table 1 0.05
Emulsifier (sucrose fatty acid ester) 0.064
Milk 6.5
The obtained fine sugar milk coffee beverage composition was filled in a 190 g can, sealed, and subjected to a retort sterilization treatment.
The fine sugar milk coffee beverage composition obtained by sterilization treatment contains 0.16% of chlorogenic acids and 0.35 mg / kg of hydroxyhydroquinone, and the mass ratio of hydroxyhydroquinone / chlorogenic acids is 2.2. / 10000. The milk solid content was 0.54%.
The obtained coffee beverage composition was evaluated according to the above criteria. The results are shown in Table 1.

Reference example 1
A coffee beverage composition was prepared and evaluated in the same manner as in Comparative Example 1 except that the coffee extract before the activated carbon treatment in Preparation Example 1 was used. The results are shown in Table 1.

As can be seen from the results in Table 1, Examples 1 to 8 of the present application containing sugar and acesulfame potassium and controlling the sweetness derived from acesulfame potassium / the sweetness derived from sugar to 2 to 22 are the body feeling of coffee, coffee The sweetness of coffee and the scent of coffee, especially the sweetness of coffee.
On the other hand, Comparative Example 1 containing no sugar and Comparative Example 2 containing a small amount of sugar are inferior to the examples in terms of the body feeling of coffee and the sweetness of coffee. Moreover, in the comparative example 3 where content of sugar exceeds the range of this invention, the quality of the sweetness of coffee and the fragrance of coffee are inferior to an Example.
On the other hand, when using a coffee extract not treated with activated carbon as in Reference Example 1, the use of acesulfame potassium alone is excellent in the body feeling of coffee, the sweetness of coffee and the aroma of coffee. It can be seen that the problem to be solved occurs specifically when the activated carbon-treated coffee extract is used.

Examples 9-13, Comparative Examples 4-6
The brix 2.57 activated carbon-treated coffee extract obtained in Preparation Example 1 is blended with the following ingredients, adjusted to pH 6.5 with sodium bicarbonate, and a coffee-derived Brix black coffee beverage composition having a Brix of 1.7. Manufactured. The numerical value is part by mass, and water was added to make the total 100 parts by mass.
Coffee extract (Brix2.57) 66.1
Granulated sugar Acesulfame potassium listed in Table 2 The fine sugar black coffee beverage obtained in Table 2 contains 0.16% chlorogenic acids and 0.32 mg / kg hydroxyhydroquinone, and the mass of hydroxyhydroquinone / chlorogenic acids The ratio was 2.0 / 10000.
The obtained coffee beverage composition was evaluated according to the above criteria. The results are shown in Table 2.

As can be seen from the results of Table 2, Examples 9 to 13 of the present application containing sugar and acesulfame potassium and controlling the sweetness derived from acesulfame potassium / the sweetness derived from sugar to 2 to 22 are the body feeling of coffee, coffee The sweetness of coffee and the scent of coffee, especially the sweetness of coffee.
On the other hand, the comparative example 4 which does not contain sugar, and the comparative example 5 with little content of sugar are inferior to an Example by the body feeling of coffee, and the sweetness of coffee. Moreover, in the comparative example 6 in which content of sugar exceeds the range of this invention, the quality of the sweetness of coffee and the fragrance of coffee are inferior to an Example.

Claims (5)

A coffee beverage composition obtained by subjecting a coffee extract to activated carbon treatment,
(A) 0.2-1.5 mass% sugar is contained,
(B) contains acesulfame potassium,
(C) sweetness derived from acesulfame potassium / sweetness derived from sugar is 2 to 22, and (D) the total sweetness derived from acesulfame potassium and sweetness derived from sugar is 2 to 5.
Containerized coffee beverage composition.
(Here, the sweetness derived from sugar is the mass percentage of sugar in the coffee beverage composition, and the sweetness derived from acesulfame potassium is 200 times the mass percentage of acesulfame potassium) The containerized coffee drink composition of Claim 1 whose acesulfame potassium content is 0.0150-0.0215 mass%. The container-packed coffee drink composition of Claim 1 or 2 whose chlorogenic acid density | concentration is 0.01-1.0 mass%. The container-packed coffee beverage composition according to any one of claims 1 to 3, wherein the concentration ratio of hydroxyhydroquinone / chlorogenic acids is 10 / 10,000 or less. The container-packed coffee drink composition as described in any one of Claims 1-4 whose Brix derived from a coffee extract is 1.3-2.0.