JP2015089367A - Milk-containing coffee having reproduced flavor of cafe latte - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk-containing coffee capable of reproducing the taste inherent to a genuine cafe latte with steam-foamed milk, with a good balance between the flavor of coffee and the rich thickness of milk, having both of the slight sweetness and the smoothness of milk.SOLUTION: The milk-containing coffee has a Brix concentration X derived from coffee bean extract and a proportion of milk solid content Y (%) of a milk and/or milk product, with a blending ratio thereof in the range represented by 3X≤Y≤12X (provided that 0.4≤X≤2.0, Y≤11.2), to which predetermined amounts of lactose and milk fat are added. The lactose in an amount 1.5 to 4.5 times the amount of milk protein contained in the milk and/or milk product is added to reproduce the sweetness original to a cafe latte. The milk fat in an amount 1.2 to 2.4 times the amount of milk protein is added to reproduce the smooth taste original to a cafe latte.

Description

  The present invention is a technology that can reproduce full-fledged cafe latte using steam-formed milk provided in coffee shops, coffee shops, etc., for coffee drinks with commercially available milk such as cans and plastic bottles, and cafe latte made at home It is about.

In general, coffee with a composition called latte, cafe au lait, or cappuccino (hereinafter referred to as “latte etc. or latte like” in this specification) has a coffee bean extract of 50% or more of the total volume. It is a blended mixture of milk, and the rich taste of milk and the flavor of coffee are felt in a well-balanced manner.
On the other hand, coffee beverages with packaged milk typified by canned coffee can be called latte or cafe au lait as long as it contains 5% or more of milk in terms of coffee beverages in the fair competition rules. There is a milk content that is sold at least called 50% latte than 50%.
In addition, household beverage products such as instant coffee, milk and dairy products, alternative milk materials such as vegetable fat, dextrin, and sodium caseinate, and instantly dissolved powdered beverages that are premixed by adding sugar, etc. It is sold under the names such as and latte.

  However, in cafe latte etc. for home-use beverage products, the amount of coffee and the amount of dairy ingredients and the balance are different from latte etc. provided in coffee shops etc., and steamed milk used in coffee shops etc. is not used Therefore, the reality is that it is far from the taste of authentic latte with the sweetness and smoothness of the milk material.

  Steamed milk used for such menus is usually made by frothing with a dedicated espresso machine capable of generating high-pressure steam, but such equipment is expensive and sophisticated cooking. It is technically necessary, and it cannot be said that it is still popular except for specialty stores, and it is not easy to enjoy authentic flavors such as full-fledged latte using steamed milk at home.

  In particular, in the case of a coffee beverage containing a stuffed milk, it is filled in a can, a PET container, a plastic cup, or a paper pack, and in order to guarantee the expiration date in distribution and sales, retort sterilization or UHT sterilization is usually performed as sterilization treatment. Is going. On the other hand, coffee provided at coffee shops, coffee shops, etc. has not been subjected to such sterilization treatment. Conventionally, coffee beverages containing stuffed milk have a specific slimy or sharpness after such heat sterilization. A technique for preventing the occurrence of bad flavor (for example, see Patent Document 1) and a technique for suppressing deterioration of milk fat content generated during heat sterilization (for example, see Patent Document 2) are known.

JP 2010-57435 A JP 2002-101818 A

  As mentioned above, in the latte of home beverage products, the amount of coffee and the amount of milk components, and the balance is far from the latte provided in coffee shops, etc., accompanied by the gentle sweetness and smoothness of the milk material, It is far from the taste of authentic latte.

  In view of the above situation, the present invention feels a good balance between the flavor of coffee and the richness of milk, such as full-fledged latte using steam-formed milk, and the sweetness and smoothness of milk. The purpose is to provide a coffee with milk that can reproduce the taste that it has.

As a result of trial and error, the present inventors have added a milk component composition of steamed milk at an optimal blending ratio of coffee and milk solids in order to reproduce the taste of authentic latte etc. The flavor and the subtle sweetness and smoothness of milk can be reproduced.
In this specification, “milk” means raw milk (raw milk squeezed from cows), milk ( 100% raw milk, sterilized with no ingredients adjusted), ingredient adjusted milk (100% raw milk, sterilized after ingredients adjusted), low-fat milk (100% raw milk, 0.5 to 1.5% milk fat content) Pasteurized), processed milk (produced from raw milk, milk and other dairy products such as skim milk powder and butter). In addition, “dairy products” refers to creams, butter, concentrated milk, defatted concentrated milk, sweetened condensed milk (condensed milk, etc.), whole milk powder, skim milk powder (skimmed milk, etc.), etc. listed in the ministerial ordinance (decree of milk etc.). .

  In order to solve the above-mentioned problems, the coffee with milk of the present invention is such that the Brix concentration derived from the coffee bean extract in the coffee with milk is X, and the milk solid content of milk and / or dairy products is Y (%). The blending ratio is a range represented by 3X ≦ Y ≦ 12X (provided that 0.4 ≦ X ≦ 2.0, Y ≦ 11.2), and a predetermined amount of lactose and milk fat is added. To do.

In the coffee with milk of the present invention, lactose is preferably added in an amount of 1.5 to 4.5 times the milk protein contained in milk and / or dairy products. By adding a certain amount of lactose, the original sweetness such as latte is reproduced.
Here, if the total amount of lactose after addition of lactose is less than 1.5 times the amount of milk protein, it will be felt that the sweetness is insufficient. On the other hand, when the total amount of lactose after addition of lactose exceeds 4.5 times the amount of milk protein, the sweetness will be felt excessively.

  Furthermore, the addition amount of lactose that reproduces the sweetness of the original latte needs to be changed according to the sterilization strength. As a tendency, as will be described in the examples described later, the total amount of lactose after addition to the milk protein is within the range of the Brix concentration derived from the coffee bean extract in the milk-containing coffee and the blending ratio of the milk solids. When the amount of milk solids is increased, the amount of lactose added is decreased, and when the amount of milk solids is decreased, the amount of lactose added is increased. Such a tendency is based on knowledge obtained through experience.

Moreover, in the coffee with milk of this invention, it is preferable that milk fat was added so that it might become 1.2-2.4 times amount with respect to the milk protein contained in milk and / or dairy products. By adding a predetermined amount of milk fat, the original smooth taste such as latte is reproduced.
Here, when the amount of milk fat after the addition of milk fat is less than 1.2 times the amount of milk protein, it is felt that smoothness is insufficient. On the other hand, when the amount of milk fat after the addition of milk fat exceeds 2.4 times the amount of milk protein, the oily and fat feeling is noticeable.

Next, the whitener of the present invention will be described. The whitener of the present invention is a whitener added to coffee with milk, and is characterized in that 1 to 6 g of lactose and 1 to 2 g of milk fat are blended per 10 g.
Similar to full-fledged latte using steam-formed milk by using the whitener of the present invention for milk coffee that is adjusted at home and coffee shop and milk milk that is commercially available, It can add the subtle sweetness and smoothness of milk.
The whitener of the present invention is used in a portion-like container or stick-like container having a capacity of about 5 to 10 ml.

The whitener of the present invention introduces steam into milk, and in the heated and foamed steamed milk (foamed milk), the ratio of lactose and milk fat in the milk solids contained in the foamed part and the liquid part is Based on the knowledge of the increase, it was clarified that the change in the content of lactose and milk fat was caused by the subtle sweetness and smoothness of steamed milk.
Note that the product form of the whitener may be liquid, powder, or cream powder. When the whitener product form is liquid, water is added to 1 to 6 g of lactose and 1 to 2 g of milk fat to make the whole 10 g, that is, the whitener has a capacity of about 10 ml.

Next, the manufacturing method of the coffee with milk of this invention is demonstrated.
The method for producing milk-containing coffee of the present invention comprises at least the following 1) to 5).
1) Step of obtaining an extract from coffee beans 2) Step of formulating sterilized milk and / or dairy products 3) Brix concentration derived from coffee bean extract in coffee with milk X, milk and When the ratio of the milk solid content of the dairy product is Y (%), the blending ratio is in a range represented by 3X ≦ Y ≦ 12X (provided that 0.4 ≦ X ≦ 2.0, Y ≦ 11.2). As described above, the step of mixing the coffee bean extract and milk or dairy product 4) the step of adding lactose and milk fat 5) the step of homogenizing the mixture

  In the step of obtaining the extract from the coffee beans in the above step 1), a pH adjuster is preferably added. A pH adjuster is a component that can alleviate a decrease in pH during sterilization and refers to a substance that exhibits alkalinity when dissolved in water. Specifically, sodium bicarbonate (sodium hydrogen carbonate), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate and the like. If milk components are added to a low pH extract without a pH adjuster, the milk protein may be denatured, causing precipitation and the like. Therefore, a pH adjuster is added and mixed with the coffee bean extract.

  The sterilization treatment in the above step 2) is not limited to retort sterilization or UHT sterilization, and may be another sterilization treatment. Moreover, when preparing milk and / or dairy products, an emulsifier or / and a stabilizer may be added and dissolved. Here, the emulsifier refers to an additive having an emulsifying effect, such as sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like. These additives are appropriately blended.

  The above steps 3) and 4) are the essence of the present invention, and it is a full-fledged to mix the coffee bean extract and milk and / or dairy products in a predetermined composition and add lactose and milk fat to them. It is an important process for reproducing taste such as nasty latte. An emulsifier may be added to lactose and milk fat. The reason for adding an emulsifier to milk and / or milk raw material, and lactose and milk fat is to protect the milk fat and milk protein contained in the milk raw material with an emulsifier, etc., sterilize at the time of manufacture, and within the expiration date This is for the purpose of quality stability (fat aggregation, protein precipitation).

The homogenization process in the above step 5) is a process for homogenizing the mixed liquid by stirring.
About each process of said process 2)-4), you may carry out in order or it may carry out simultaneously. For example, milk, dairy products, lactose and milk fat that have been previously sterilized may be added to the preparation tank, and an emulsifier may be added thereon.
The coffee with milk obtained in the above steps 1) to 5) is further filled with a mixed liquid in a container and sterilized by retort, or the mixed liquid is UHT sterilized and filled into a container.
As the container, a bottle can, a PET container, a plastic cup, a paper pack, or the like is preferably used.

  In the step 4) of adding lactose and milk fat, the amount of lactose and milk fat to be added is 1.5 to 4.5 times the amount of lactose and the amount of milk fat with respect to the milk protein contained in the milk and / or milk product. Is preferably prepared so as to be 1.2 to 2.4 times the amount.

Also, in the amount of lactose added to the above milk protein, when the amount of milk solids is increased within the range of the above blending ratio, the amount of lactose added is decreased, and the amount of milk solids is decreased. More preferably, the amount of lactose added is increased. This is shown as experimental data in the examples described later, but is based on knowledge obtained through experience.
In addition, when increasing the sterilization strength of milk and / or dairy products in the amount of lactose added to the milk protein, and when increasing the sterilization strength of a mixture of coffee bean extract and milk and / or dairy products, Increasing the amount of lactose added within the range of the above-mentioned blending ratio to weaken the sterilization strength of milk and / or dairy products, and to increase the sterilization strength of a mixture of coffee bean extract and milk and / or dairy products In some cases, it is more preferable to reduce the amount of lactose added within the range of the above blending ratio. This is shown as experimental data in the examples described later, but is based on knowledge obtained through experience.

  According to the coffee with milk of the present invention, the flavor of coffee and the richness of milk, such as full-fledged latte using steam-formed milk, can be felt in a well-balanced manner, and the subtle sweetness and smoothness of milk can be achieved. You can reproduce the taste you have.

Flow of making coffee with milk Matrix of Brix concentration of coffee bean extract and milk solids of milk (dairy product) (1) Matrix of Brix concentration of coffee bean extract and milk solids of milk (dairy product) (2)

  Hereinafter, an example of an embodiment of the present invention will be described in detail with reference to the drawings. The scope of the present invention is not limited to the following examples and illustrated examples, and many changes and modifications can be made.

(About verification test of blending ratio)
In Example 1, when the Brix concentration derived from the coffee bean extract in the coffee with milk is X and the ratio of milk and / or milk solid content of the dairy product is Y (%), the blending ratio is 3X. ≤ Y ≤ 12X (however, 0.4 ≤ X ≤ 2.0, Y ≤ 11.2) is the range of coffee flavor and milk rich in authentic latte using steam-formed milk It shows that you can feel well balanced.

First, the production flow of coffee with milk will be described with reference to FIG. FIG. 1 shows a can coffee production flow. In general, in the case of cans and bottle cans, a container is filled with a beverage and then a lid is placed, and the whole container is retort sterilized. On the other hand, in the case of a PET bottle, the PET container and lid are sterilized with a peracetic acid solution, and the beverage is UHT sterilized and filled in an aseptic environment.
In the flow of FIG. 1, first, an extract is obtained from coffee beans, and sodium bicarbonate (pH adjuster) is added and mixed (step S1). An emulsifier is dissolved in the sterilized milk and milk product (step S2). At this time, an emulsifier and a stabilizer may be added. When the Brix concentration derived from the coffee bean extract in the milk-containing coffee is X, and the ratio of milk solid content of milk and dairy products is Y (%), the blending ratio is 3X ≦ Y ≦ 12X ( However, the coffee bean extract is mixed with milk and dairy products so as to be in the range represented by 0.4 ≦ X ≦ 2.0, Y ≦ 11.2) (step S3). And an emulsifier is added and added to lactose and milk fat to a liquid mixture (step S4). A homogenization process is performed with respect to a liquid mixture (step S5). Finally, the liquid mixture is filled in the container (step S6), and the container is retort sterilized (step S7).

All the coffee with milk used in the verification test was dissolved in pasteurized milk (milk solid content 11.8%) by adding an emulsifier, etc., mixed with the coffee extract, adjusted water was added to the specified volume, and then homogenized The product that had been treated was filled and rolled into a can and then retort sterilized to produce a prototype.
In addition, the pH after sterilization was adjusted to be in the range of 6.4 to 6.8.

Table 1 below shows that Brix derived from coffee bean extract in coffee with milk (hereinafter referred to as “Brix of coffee bean extract”) is 0.8, and the milk solid content (%) is twice that of Brix (1.6%) 3) (3% (2.4%), 4 times (3.2%)), and the results of the sensory test are shown.
In addition, Table 2 below shows that the milk solid content (%) is 2 times (3.0%), 3 times (4.5%), 4 times (6.0%) of Brix, with Brix of coffee bean extract being 1.5. It shows the results of blending and performing a sensory test.

Table 3 below shows that the milk solid content (%) is 10 times (5.0%), 12 times (6.0%), 14 times (7.0%) of Brix, with Brix of coffee bean extract being 0.5. It shows the results of blending and performing a sensory test.
Furthermore, Table 4 below shows that the milk solid content (%) is 10 times (8.0%), 12 times (9.6%), 14 times (11.2%) of Brix, with Brix of coffee bean extract being 0.8. It shows the results of blending and performing a sensory test.
In Tables 1 to 4, regarding the sensory evaluation results, “−” is “weak”, “+” is “moderate”, and “++” is “excessive” regarding coffee feeling and milk feeling. In the overall evaluation column, “◯” is evaluated as “I can feel the taste balance of latte”, and “X” is “I can't feel the taste balance of latte”.

  From the results of Table 1 above, assuming that Brix of the coffee bean extract is 0.8, the milk solid content (%) is 2 times (1.6%), 3 times (2.4%) and 4 times (3.2%) of Brix. It was confirmed that the 3 times amount and 4 times amount of the blended coffee gave the taste balance of the latte that felt the flavor of coffee and the richness of milk. However, it was confirmed that when the amount was twice, the milk was too weak and the coffee feeling was too conspicuous.

In addition, from the results of Table 2 above, assuming that Brix of the coffee bean extract is 1.5, the milk solid content (%) is 2 times (3.0%), 3 times (4.5%), 4 times (6.0%) of Brix. Even when the amount was so blended, it was confirmed that in the double amount, the richness of milk was erased by the bitterness of coffee and the balance of taste was lost.
From the above, in the blending region (region I in the blending matrix of FIG. 2) where the solid content of milk is less than three times the Brix of the coffee bean extract, the coffee flavor becomes too strong and what is the taste balance of latte? I found out that I couldn't.

  Next, from the results of Table 3 above, Brix of the coffee bean extract is 0.5, and the milk solid content (%) is 10 times (5.0%), 12 times (6.0%), 14 times (7.0%) of Brix. In the case of blended so that it becomes 10 times and 12 times the amount of milk, you can feel the richness of the milk and the faint taste of coffee. Was too strong, and the coffee flavor was erased, confirming that the balance was poor.

  Next, from the results of Table 4 above, the coffee bean extract was blended so that the Brix was 0.8 and the Brix was 10 times (8.0%), 12 times (9.6%), 14 times (11.2%) Then, 10 times and 12 times the amount of milk feels the richness of the milk, and the subtle flavor of coffee is also felt, and the taste of coffee latte is balanced. On the other hand, the amount of milk becomes too strong at 14 times the amount of coffee. It was confirmed that the flavor was erased and the balance deteriorated.

  From the above results, in the blending region (region II in the blending matrix in FIG. 2) where milk is contained more than 12 times the Brix of the coffee bean extract, the taste of the milk becomes too strong, and the coffee flavor is felt. I found out that I couldn't.

  In addition to the blending range determined by the above test results (region I and region II in the blending matrix of FIG. 2), if the Brix of the coffee bean extract is too low, specifically if the Brix is lower than 0.4, coffee It was confirmed that the flavor of the rice was almost lost. In addition, when the Brix is 2.0 or more, or when the milk solid content is 11.2% or more, the concentration of coffee or milk is too high, and the taste is far from the taste such as latte that is usually drunk. It was confirmed that such a composition was not appropriate as a taste such as latte.

  From the above results, when the Brix concentration of the coffee bean extract is X and the ratio of milk and / or milk solid content of the dairy product is Y (%), the blending ratio thereof is 3X ≦ Y ≦ 12X (however, 0.4 ≦ X ≦ 2.0, Y ≦ 11.2) in the range of the blending region (region III in the blending matrix of FIG. 2), the taste such as the latte mentioned above, that is, the richness of milk and coffee It turned out that what can feel the balance of flavor can be reproduced.

(About the verification test of lactose and milk fat addition amount)
Example 2 demonstrates the verification test result of lactose and milk fat addition amount.
As a characteristic of cafe latte, in addition to the high blending ratio of milk, there is a point that steamed milk stirred with steam is used. The steaming operation of stirring and foaming milk with steam gives the subtle sweetness and smoothness of mouthfeel of authentic latte-like milk provided at coffee shops and the like, and is derived from the formulation described in Example 1 In addition to the richness of milk and the flavor of coffee, additional taste characteristics are born.

  As described above, it is not the foamy part of the upper layer of the cup but the liquid part of the lower layer that feels sweet and smooth in the latte when drinking. In fact, when the components of the foamed portion and the liquid portion of the steamed milk were separated and analyzed, the liquid portion of the steamed milk that had undergone the steaming operation compared to the milk before the steaming operation It was confirmed that the ratio of lactose and milk fat to protein increased. From this result, it can be inferred that the change in taste due to the steaming operation is caused by the change in the component composition.

In addition, in coffee with milk such as canned coffee, a sterilization process that is not performed in the coffee menu of the coffee shop is required in order to prevent microbial deterioration within each distribution / sales temperature and expiration date.
For example, in a refrigerator that can be stored for 90 days, F ₀ = 6 is sterilized with a sterilization F ₀ value, and in a refrigerator that can be stored for one year at room temperature, F ₀ = 30 is sterilized. When sterilization of F ₀ = 30 is performed, lactose and milk fat as milk components are reduced, and the content of lactose and milk fat is decreased compared to the liquid part of steamed milk (foamed milk). Admitted.

  From these verification results, in milk-containing coffee, by adding lactose and milk fat to milk solids, and adjusting the ratio of lactose and milk fat to milk protein, steamed milk (foamed milk) The amount of lactose and milk fat added to reproduce the faint sweetness and smoothness of the mouthfeel of authentic latte-like milk using sucrose will be explained by the verification test described later.

  All coffee with milk used in the verification test was dissolved in pasteurized milk (milk solid content 11.8%) by adding an emulsifier and the like, and then mixed with the coffee extract. At this time, depending on the test section, lactose, milk A trial was made by further adding fat, adding adjusted water to the specified volume, and then filling and winding the cans that had been homogenized and sterilizing them. The pH values after sterilization were all adjusted to be in the range of 6.4 to 6.8.

1. Tests for what is included in the formulation of the present invention Addition of lactose and milk fat to the combination of four types of the star mark (numbers 5 to 8) marked on the formulation matrix shown in FIG. Sensory tests were performed with the amounts added in various proportions.
Each test result is shown in the following Tables 5-8. Tables 5 to 8 show the appropriate amounts of addition of lactose and milk fat in the formulations corresponding to star-shaped numbers 5 to 8 shown in the formulation matrix shown in FIG.
In Tables 5 to 12, regarding the sensory evaluation result display, regarding the sweetness and smoothness of milk, “−” is “not felt”, “±” is “slight”, “+” is “moderate”, “++” is evaluated as “excessive”, and “○” is evaluated as “full-fledged latte taste” and “×” is “not full-fledged latte taste” in the overall evaluation column. It is a thing.

As a result of the above Tables 5-8, when the ratio of lactose and milk fat to milk protein content is within a certain range, the soft sweetness and creamy smoothness of latte It was confirmed that can be reproduced.
In addition, it was shown that the optimum addition amount should be higher in milk fat for the low coffee ratio and higher in lactose for the low milk ratio. In addition, even if lactose and milk fat are added, if the ratio of milk protein, lactose and milk fat does not meet the optimal ratio range, the effect cannot be fully felt, and the range will be exceeded. However, the strong sweetness and oiliness remaining in the mouth tended to erase the taste of coffee and milk.

2. Tests not included in the composition of the present invention For the composition of the star mark (number 9) shown in the composition matrix shown in FIG. 3, that is, not included in the composition of the present invention, lactose and milk fat were added. The component ratio was prepared and a sensory test was conducted.
The test results are shown in Table 9 below. Table 9 shows the appropriate amounts of lactose and milk fat with the composition corresponding to the star mark number 9 written in the composition matrix shown in FIG.

  As a result of the above Table 9, for those not included in the blending range of latte described in Example 1, no matter how much lactose or milk fat is added, only sweetness and oily feeling stand out. It was confirmed that there was no taste.

3. Test on relationship between bactericidal strength and added amount of lactose / milk fat The ratio of lactose and milk fat was prepared by blending the star mark (number 10) marked on the blending matrix shown in FIG. Sterilization was performed at ₀ = 6,30, and a sensory test was performed.
Table 10 below shows the test results of the addition amounts of lactose and milk fat at the sterilization strength F ₀ = 6. In addition, Tables 11 and 12 below show the test results of the addition amount of lactose and milk fat at the bactericidal strength F ₀ = 30. In Test 10-A shown in Table 10 below and Test 10-B shown in Table 11 below, commercially available UHT pasteurized milk was used. In addition, for Test 9-C shown in Table 11 below, UHT pasteurized milk was further sterilized with F ₀ = 20. Therefore, in Test 10-C in Table 12 below, the milk is sterilized in total with F ₀ = 50.

As a result of the above Tables 10 to 12, even if the blending is the same, as the bactericidal strength increases, the optimal ratio of lactose / milk fat to milk protein changes, and it is necessary to blend in a larger proportion. It could be confirmed. Moreover, like the results in Tables 4 to 8 above, when added in excess of an appropriate amount, sweetness and oiliness tend to stand out.
From the above results, the amount of lactose contained in the milk and dairy product of the main raw material component with respect to the milk protein in the range of the coffee bean extract Brix and milk solids described in Example 1 Was able to reproduce the taste of authentic latte by adding lactose to 1.5-4.5 times the amount and adding milk fat to 1.2-2.4 times the amount of milk fat. I understand that.

(About Whitener)
In Example 3, blending of a whitener that gives the sweetness and smoothness of milk like blended steamed milk by adding to coffee with milk will be described.
When milk is added to coffee mixed with 50% or more of the cup volume, 1 to 6 g of lactose and 1 to 2 g of milk fat are mixed per 10 ml volume to produce a whitener.
Four types of whiteners (Example 3, Comparative Examples 1 to 3) with different blending of lactose and milk fat were added to coffee containing milk mixed with 70 ml of Brix 1.4 coffee bean extract and 70 ml of milk. The taste was evaluated.

The whitener of Example 3 is a whitener in which 2.5 g of lactose and 0.5 g of milk fat are blended to a volume of 5 ml, and 5 g of lactose and 1 g of milk fat are blended per 10 ml capacity. . In this case, a whitener capacity of 10 ml corresponds to about 10 g.
In Table 13, regarding the result display of the sensory evaluation, regarding the sweetness and smoothness of the latte, “−” is “normal”, “±” is “good”, “+” is “very good”, “ “++” was evaluated as “excessive”, and “○” was evaluated as “full-fledged latte taste” and “×” was evaluated as “not full-fledged latte taste” in the overall evaluation column. Is.

Example 3 (2.5 g lactose, 0.5 g milk fat, ie 5 g lactose and 1 g milk fat per 10 ml volume)
Comparative Example 1 (no lactose or milk fat)
Comparative Example 2 (1 g of lactose and 0.1 g of milk fat, ie 2 g of lactose and 0.2 g of milk fat per 10 ml volume)
Comparative Example 3 (5 g lactose, 3 g milk fat, ie 10 g lactose and 6 g milk fat per 10 ml capacity)

As shown in the results of Table 13 above, in the case of the whitener of Example 3, the faint sweetness and smoothness of a full-fledged latte was felt, while in the case of Comparative Examples 1 to 3, I could not feel the faint sweetness and smoothness of typical latte.

Claims (10)

  When the Brix concentration derived from the coffee bean extract in the coffee containing milk is X and the milk solid content of milk and / or dairy products is Y (%), the blending ratio thereof is 3X ≦ Y ≦ 12X ( However, it is the range represented by 0.4 <= X <= 2.0, Y <= 11.2), and predetermined amount of lactose and milk fat were added, Coffee with milk characterized by the above-mentioned.   The milk-containing coffee according to claim 1, wherein lactose is added in an amount of 1.5 to 4.5 times the amount of milk protein contained in milk and / or dairy products.   The milk-containing coffee according to claim 1, wherein the milk fat is added so as to be 1.2 to 2.4 times the amount of milk protein contained in milk and / or dairy products.   Lactose is added to a milk protein contained in milk and / or dairy products in an amount of 1.5 to 4.5 times, and milk fat is added to an amount of 1.2 to 2.4 times. Item 2. Coffee with milk according to item 1.   A whitener to be added to coffee containing milk, wherein 1 to 6 g of lactose and 1 to 2 g of milk fat are blended per 10 g. Obtaining an extract from coffee beans;
Formulating sterilized milk and / or dairy products;
When the Brix concentration derived from the coffee bean extract in the coffee containing milk is X and the milk solid content of milk and / or dairy products is Y (%), the blending ratio thereof is 3X ≦ Y ≦ 12X ( However, the step of mixing the coffee bean extract with milk and / or dairy products so as to be in the range represented by 0.4 ≦ X ≦ 2.0, Y ≦ 11.2),
Adding lactose and milk fat;
A step of homogenizing the mixed solution;
A method for producing milk-containing coffee, comprising:   In the step of adding lactose and milk fat, the amount of lactose and milk fat to be added is 1.5 to 4.5 times the amount of lactose and 1.2 to 2.4 times the amount of milk fat to the milk protein contained in the milk and / or dairy product. The method for producing coffee with milk according to claim 6, wherein the method is prepared so that the amount is adjusted. In the amount of lactose added to the above milk protein,
The amount of lactose added is decreased when the amount of milk solids is increased within the range of the above blending ratio, and the amount of lactose added is increased when the amount of milk solids is decreased. The manufacturing method of the coffee with milk of Claim 7. In the amount of lactose added to the above milk protein,
When increasing the bactericidal strength of milk and / or dairy products, and a mixture of coffee bean extract and milk and / or dairy products, increase the amount of lactose added within the range of the above blending ratio,
When the sterilization strength of milk and / or dairy products, and a mixture of coffee bean extract and milk and / or dairy products is weakened, the amount of lactose added is reduced within the above-mentioned blending ratio. The manufacturing method of the coffee with milk of Claim 7. The coffee with milk according to any one of claims 1 to 4, filled in a bottle can, a PET container, a plastic cup, or a paper pack.