JP2026009084A - Concentrated coffee drink and its manufacturing method - Google Patents

Abstract

The present invention provides a concentrated coffee beverage with improved flavor durability during consumption, and a method for producing the same.
[Solution] A concentrated coffee beverage containing soluble coffee solids is diluted with an edible liquid for consumption, and the diluted liquid obtained by diluting with water to a Brix of 0.50% by mass has (a1) a total concentration of monosaccharides and disaccharides of 0.001 to 1000 ppm, and
(b1) A concentrated coffee beverage in which the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb, or (a2) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm and (b2) the concentration of lysine is 0.1 to 750 ppb, or (a3) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm and (b3) the concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb.
[Selection diagram] None

Description

The present invention relates to a concentrated coffee beverage that is diluted with an edible liquid and consumed, and a method for producing the same.

Coffee drinks are widely enjoyed as a luxury item, and as demand continues to grow, needs are becoming more diverse. Demand for concentrated coffee drinks that are diluted and consumed is particularly on the rise. Concentrated coffee drinks have the advantage of being easy to consume, simply by diluting with water or milk, and of having less flavor deterioration than powdered coffee. Additionally, consumers can adjust the dilution rate and dilution liquid themselves when drinking, making it possible to accommodate the diversifying tastes of consumers. Furthermore, because the volume is smaller when concentrated, storage and transportation costs are reduced, which also helps to reduce the environmental impact.

Meanwhile, the coffee-like flavor of coffee beverages is primarily due to various components extracted with hot water from roasted coffee beans, but many of these components are susceptible to heat treatment. Therefore, various methods have been developed to prevent flavor deterioration due to heat treatment. For example, Patent Document 1 discloses a method for reducing the amount of alkali metal salts used in packaged coffee beverages by using basic amino acids to mitigate the acidity caused by the decrease in pH that occurs during heat sterilization, distribution, and storage, and to eliminate the unpleasant flavor characteristic of sodium, potassium, and calcium salts. Furthermore, Patent Document 2 discloses a method for preventing flavor deterioration in canned milk-containing coffee beverages that are stored at elevated temperatures by retort sterilizing them with the addition of monosaccharides and amino acids, and using the antioxidant effects of the resulting Maillard reaction products.

JP 2011-101625 A Japanese Patent Application Publication No. 11-9190

Concentrated coffee beverages are produced by concentrating coffee extract obtained by hot water extraction from roasted coffee beans. This concentration process tends to reduce the coffee-like aroma and flavor compared to coffee beverages made by drinking the coffee extract as is. There is a need for a method to prevent this deterioration in concentrated coffee beverages.

The objective of the present invention is to provide a concentrated coffee beverage with enhanced flavor retention during consumption and a method for producing the same.

As a result of intensive research aimed at solving the above-mentioned problems, the inventors of the present invention discovered that in a concentrated coffee beverage obtained by heating and concentrating a coffee extract, the heat treatment during concentration reduces the persistence of flavor, and that the persistence of flavor during consumption can be enhanced by adjusting the total concentration of monosaccharides and disaccharides and the concentration of basic amino acids or aromatic amino acids in the diluted solution during consumption to fall within specific ranges, thereby completing the present invention.
That is, the present invention is as follows.

[1] A concentrated coffee beverage containing soluble coffee solids and to be diluted with an edible liquid for consumption,
The diluted solution obtained by diluting with water to a Brix of 0.50% by mass is
(a1) the total concentration of monosaccharides and disaccharides is 0.001 to 1000 ppm, and
(b1) the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb;
Concentrated coffee drink.
[2] A concentrated coffee beverage containing soluble coffee solids and to be diluted with an edible liquid for consumption,
The diluted solution obtained by diluting with water to a Brix of 0.50% by mass is
(a2) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b2) the lysine concentration is 0.1 to 750 ppb;
Concentrated coffee drink.
[3] A concentrated coffee beverage containing soluble coffee solids and to be diluted with an edible liquid for consumption,
The diluted solution obtained by diluting with water to a Brix of 0.50% by mass is
(a3) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b3) the concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb;
Concentrated coffee drink.
[4] The concentrated coffee beverage according to any one of [1] to [3] above, which contains one or more sugars selected from the group consisting of glucose, fructose, and sucrose.
[5] The concentrated coffee beverage according to any one of [1] to [4] above, which contains one or more sugars selected from the group consisting of glucose and fructose.
[6] The concentrated coffee beverage according to any one of [1] to [5] above, wherein the Brix is 4.0% by mass or more.
[7] The concentrated coffee beverage according to any one of [1] to [6] above, wherein the ratio of the concentration of any one amino acid selected from the group consisting of tryptophan, histidine, arginine, lysine, phenylalanine, and tyrosine to the total concentration of monosaccharides and disaccharides is within the range of 0.0000001 to 750.
[8] The concentrated coffee beverage according to any one of [1] to [7] above, which is diluted with an edible liquid to have a Brix within the range of 0.20 to 2.50% by mass and then consumed.
[9] A method for producing a concentrated coffee beverage containing soluble coffee solids and to be diluted with an edible liquid for consumption, comprising:
The coffee extract is concentrated, and the total concentration of monosaccharides and disaccharides and the total concentration of basic amino acids and aromatic amino acids in the resulting concentrate are measured.
The concentrated solution is diluted with water to a Brix of 0.50% by mass,
(a1) the total concentration of monosaccharides and disaccharides is 0.001 to 1000 ppm, and
(b1) the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb;
Or,
(a2) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b2) the lysine concentration is 0.1 to 750 ppb;
Or,
(a3) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b3) the concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb;
The method for producing a concentrated coffee beverage is as follows:
[10] A method for improving the flavor of a concentrated coffee beverage that contains soluble coffee solids and is diluted with an edible liquid for consumption, comprising:
The coffee extract is concentrated, and the total concentration of monosaccharides and disaccharides and the total concentration of basic amino acids and aromatic amino acids in the resulting concentrate are measured.
The concentrated solution is diluted with water to a Brix of 0.50% by mass,
(a1) the total concentration of monosaccharides and disaccharides is 0.001 to 1000 ppm, and
(b1) the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb;
Or,
(a2) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b2) the lysine concentration is 0.1 to 750 ppb;
Or,
(a3) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b3) the concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb;
This method for improving the flavor of concentrated coffee beverages improves the persistence of the flavor during drinking by adjusting the temperature of the beverage.

The present invention provides a concentrated coffee beverage that can be diluted with an edible liquid and consumed, and that has a long-lasting flavor when consumed.

In this invention and this specification, "ppm" and "ppb" mean "ppm by mass (0.0001% by mass)" and "ppb by mass (0.0000001% by mass)," respectively.

In the present invention and this specification, "X ₁ to X ₂ (X ₁ and X ₂ are real numbers satisfying X ₁ <X ₂ )" means a numerical range of "not less than X ₁ and not more than X _2. "

In this invention and this specification, the term "concentrated coffee beverage" refers to a coffee beverage that is diluted with an edible liquid such as water or milk before consumption. Concentrated coffee beverages can be consumed as is without dilution, but they have a higher concentration of soluble coffee solids than typical coffee beverages that are consumed as is without dilution.

In this invention and this specification, "persistent taste (of a food or beverage)" means that the flavor of the food or beverage can be felt after the food or beverage is swallowed. Food or beverages whose flavor can be felt for a relatively long time after being swallowed are said to have a strong (high) persistence of taste. Food or beverages whose flavor quickly disappears from the oral cavity after being swallowed are said to have a weak (low) persistence of taste.

The concentrated coffee beverage of the present invention contains soluble coffee solids and is diluted with an edible liquid before consumption. The diluted solution obtained by diluting with water to a Brix of 0.50% by mass is characterized by having a total monosaccharide and disaccharide concentration of 0.01 to 1000 ppm and a total basic amino acid and aromatic amino acid concentration of 0.1 to 750 ppb. Concentrated coffee liquid is prepared by concentrating a coffee extract obtained by hot water extraction from roasted coffee beans, but this concentration process reduces the persistence of flavor. In contrast, the concentrated coffee beverage of the present invention contains appropriate amounts of monosaccharide and disaccharide concentrations and basic or aromatic amino acid concentrations so that they fall within specific ranges when consumed, thereby enhancing the persistence of flavor.

Examples of monosaccharides include glucose, mannose, galactose, fucose, fructose, xylose, etc. Examples of disaccharides include sucrose, maltose, lactose, trehalose, cellobiose, etc.
Hereinafter, monosaccharides and disaccharides may be collectively referred to as "sugar A." Furthermore, the "total concentration of sugar A" is the total concentration of all monosaccharides and disaccharides contained in the beverage.
The sugar A contained in the concentrated coffee beverage according to the present invention is preferably one or more selected from the group consisting of glucose, fructose, and sucrose, and more preferably one or more selected from the group consisting of glucose and fructose.

Examples of basic amino acids include histidine, arginine, and lysine. Examples of aromatic amino acids include tryptophan, phenylalanine, and tyrosine. Hereinafter, basic amino acids and aromatic amino acids may be collectively referred to as "amino acid B."

The concentrations of sugar A and amino acid B in a diluted solution obtained by diluting the concentrated coffee beverage of the present invention with water to a Brix of 0.50% by mass correspond to the concentrations of sugar A and amino acid B when the concentrated coffee beverage of the present invention is consumed. Hereinafter, a "diluted solution diluted to a Brix of 0.50% by mass" may be referred to as a "0.5% Brix diluted solution."

In this invention and this specification, the Brix (mass%) of a beverage can be measured using a digital refractometer. Any of a variety of commercially available digital refractometers used to measure the Brix of beverages, including the "RX-5000α-Plus" (manufactured by Atago Co., Ltd.), can be used as appropriate. In this invention and this specification, the Brix of concentrated coffee beverages and their diluted solutions refers to the Brix (mass%) at 20°C.

In other words, the concentrated coffee beverage of the present invention contains soluble coffee solids and is diluted with an edible liquid before consumption, with the concentrations of sugar A and amino acid B in the diluted solution at Brix 0.50% adjusted to be within appropriate ranges. By drinking the beverage with the concentrations of sugar A and amino acid B within their appropriate ranges, the flavor lasts longer, allowing the coffee flavor to be felt for a longer period of time even after swallowing.

The appropriate concentration range of sugar A and amino acid B in a 0.50% Brix diluted solution to achieve the taste-longevity enhancing effect varies depending on the type of amino acid B.

When the amino acid B contains any one selected from the group consisting of tryptophan, histidine, and arginine, a diluted solution of the concentrated coffee beverage of the present invention with a Brix of 0.50% satisfies the following (a1) and (b1):
(a1) The total concentration of sugar A is 0.001 to 1000 ppm.
(b1) The concentration of any one element selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb.

In order to obtain a more effective effect of enhancing the long-lasting taste, the concentrated coffee beverage of the present invention preferably contains sugar A, tryptophan, histidine, and arginine in amounts such that a Brix 0.50% diluted solution of the concentrated coffee beverage has a total sugar A concentration of 0.001 to 750 ppm and a concentration of any one selected from the group consisting of tryptophan, histidine, and arginine of 0.1 to 750 ppb; and a Brix 0.50% diluted solution of the concentrated coffee beverage , it is more preferable that the total concentration of sugar A is 0.001 to 500 ppm and the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb; and it is even more preferable that the Brix 0.50% diluted solution of the concentrated coffee beverage is an amount that gives a total concentration of sugar A of 0.01 to 500 ppm and a concentration of any one selected from the group consisting of tryptophan, histidine, and arginine of 0.1 to 750 ppb. Furthermore, from the viewpoint of suppressing the possibility of sugars and amino acids affecting the taste, it is more preferable that the contents of sugar A, tryptophan, histidine, and arginine in the concentrated coffee beverage according to the present invention are such that a Brix 0.50% diluted solution of the concentrated coffee beverage has a total sugar A concentration of 0.01 to 200 ppm and a concentration of any one selected from the group consisting of tryptophan, histidine, and arginine of 0.1 to 750 ppb; it is more preferable that a Brix 0.50% diluted solution of the concentrated coffee beverage has a total sugar A concentration of 0.01 to 100 ppm and a concentration of any one selected from the group consisting of tryptophan, histidine, and arginine of 0.1 to 750 ppb; It is more preferable that the 0.50% diluted solution contains an amount such that the total sugar A concentration is 0.01 to 10 ppm and the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb; it is even more preferable that the 0.50% Brix diluted solution of the concentrated coffee beverage contains an amount such that the total sugar A concentration is 0.01 to 10 ppm and the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 200 ppb; it is particularly preferable that the 0.50% Brix diluted solution of the concentrated coffee beverage contains an amount such that the total sugar A concentration is 0.01 to 10 ppm and the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 10 ppb.

When the concentrated coffee beverage of the present invention contains two or more selected from the group consisting of tryptophan, histidine, and arginine, the concentrated coffee beverage of the present invention preferably contains sugar A, tryptophan, histidine, and arginine in amounts such that a diluted solution of the concentrated coffee beverage with a Brix of 0.50% has a total sugar A concentration of 0.001 to 1000 ppm and a total concentration of two or more selected from the group consisting of tryptophan, histidine, and arginine of 0.1 to 750 ppb.

When lysine is contained as amino acid B, a diluted solution of the concentrated coffee beverage of the present invention with a Brix of 0.50% satisfies the following (a1) and (b1).
(a2) The total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm.
(b2) The lysine concentration is 0.1 to 750 ppb.

In addition to the effect of enhancing the taste persistence, the concentrated coffee beverage according to the present invention can suppress the possibility of sugars and amino acids affecting the taste. Therefore, it is preferable that the contents of sugar A and lysine in a diluted solution of the concentrated coffee beverage with a Brix of 0.50% are such that the total concentration of sugar A is 0.01 to 750 ppm and the lysine concentration is 0.1 to 200 ppb; It is more preferable that the amount is such that the Brix of the concentrated coffee beverage is 0.01 to 100 ppm and the lysine concentration is 0.1 to 200 ppb; it is even more preferable that the amount is such that the Brix of the concentrated coffee beverage is 0.50% diluted with sugar A in total concentration of 0.01 to 100 ppm and the lysine concentration is 0.1 to 100 ppb; it is even more preferable that the Brix of the concentrated coffee beverage is 0.50% diluted with sugar A in total concentration of 0.01 to 10 ppm and the lysine concentration is 0.1 to 10 ppb.

When the amino acid B contains any one selected from the group consisting of phenylalanine and tyrosine, a diluted solution of the concentrated coffee beverage of the present invention with a Brix of 0.50% satisfies the following (a3) and (b3):
(a3) The total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm.
(b3) The concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb.

In order to enhance the flavor persistence and reduce the possibility of sugars and amino acids affecting the flavor, the concentrated coffee beverage of the present invention preferably contains sugar A, phenylalanine, and tyrosine in an amount such that a Brix 0.50% diluted solution of the concentrated coffee beverage has a total sugar A concentration of 0.01 to 750 ppm and a concentration of one selected from the group consisting of phenylalanine and tyrosine of 500 to 750 ppb; and a Brix 0.50% diluted solution of the concentrated coffee beverage has a total sugar A concentration of 0.01 to 200 ppm and a concentration of one selected from the group consisting of phenylalanine and tyrosine of 500 to 750 ppb. It is more preferable that the concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb; it is even more preferable that the Brix 0.50% diluted solution of the concentrated coffee beverage has a total sugar A concentration of 0.01 to 100 ppm and a concentration of any one selected from the group consisting of phenylalanine and tyrosine of 500 to 750 ppb; it is even more preferable that the Brix 0.50% diluted solution of the concentrated coffee beverage has a total sugar A concentration of 0.01 to 10 ppm and a concentration of any one selected from the group consisting of phenylalanine and tyrosine of 500 to 750 ppb.

The ratio of amino acid B to sugar A ([total concentration of amino acid B (ppb)]/[total concentration of sugar A (ppb)]) in the concentrated coffee beverage of the present invention is not particularly limited, but is preferably within the range of 0.0000001 to 750, more preferably within the range of 0.0000005 to 75, even more preferably within the range of 0.000001 to 75, even more preferably within the range of 0.00001 to 75, and particularly preferably within the range of 0.00001 to 1.

The content of sugar A in the concentrated coffee beverage of the present invention can be adjusted by blending an appropriate amount of sugar A so that the concentration falls within the desired range. The raw materials used to adjust the concentration of sugar A are preferably synthetic or refined products, and commercially available products may be used as is. Alternatively, food materials containing sugar A may also be used as raw materials.

The sugar A concentration in the concentrated coffee beverage and diluted solution with a Brix of 0.50% according to the present invention can be calculated from the ingredients and their blending ratios. Additionally, the sugar A concentration in the concentrated coffee beverage and diluted solution with a Brix of 0.50% according to the present invention can be measured using high-performance liquid chromatography (HPLC).

The content of amino acid B in the concentrated coffee beverage of the present invention can be adjusted by blending an appropriate amount of amino acid B so that the concentration falls within the desired range. The raw materials used to adjust the concentration of amino acid B are preferably synthetic or refined products, and commercially available products may be used as is. Other food materials containing amino acid B may also be used as raw materials.

The amino acid B concentration in the concentrated coffee beverage and 0.50% Brix diluted solution of the present invention can be calculated from the ingredients and their blending ratios. Additionally, the amino acid B concentration in the concentrated coffee beverage and 0.50% Brix diluted solution of the present invention can be measured by HPLC.

The concentrated coffee beverage of the present invention can be produced by extracting roasted coffee beans with hot water, concentrating the resulting extract (coffee extract), and then adjusting the sugar A and amino acid B contents to fall within the desired ranges. The soluble solids contained in the coffee extract are referred to as soluble coffee solids.

The soluble coffee solids used as an ingredient in the concentrated coffee beverage of the present invention may be solids extracted from roasted coffee beans of one type of raw material, or may be solids extracted from roasted coffee beans of two or more varieties. When the raw soluble coffee solids are solids extracted from roasted coffee beans of two or more types of raw material coffee beans, the soluble coffee solids may be prepared from a mixture of multiple types of raw roasted coffee beans, or soluble coffee solids prepared from each type of roasted coffee bean may be mixed. In this invention and this specification, "using a specific variety of coffee beans as the main ingredient" means that 50% or more by mass of the raw roasted coffee beans are roasted beans of that specific variety of coffee beans.

The raw coffee beans are not particularly limited. For example, they may be any of the following varieties: Arabica, Robusta (Canephora), or Liberica, or varieties derived from these varieties (e.g., Typica, Bourbon, Caturra, Mundo Novo, Catuai, Catimor, Verida Colombia, etc.).

The roasting of raw coffee beans and the hot water extraction of roasted coffee beans can be performed using a variety of well-known extraction methods, including drip methods using paper or flannel, methods utilizing steam pressure such as siphons and percolators, high-pressure extraction methods using espresso machines, French press methods, aeropress methods, and high-temperature, high-pressure extraction methods such as multi-stage extraction and countercurrent continuous extraction. The amount of hot water used during extraction affects the extraction efficiency and the composition of the resulting coffee extract. For example, the amount of hot water used during extraction can be 2, 4, 6, 8, 10, 12, or 14 times the weight of the coffee beans.

Coffee extract obtained from roasted coffee beans is concentrated to a higher concentration than when producing a typical coffee beverage (a coffee beverage that is consumed without dilution). The concentration rate of the coffee extract is not particularly limited, and the concentrate is concentrated until the Brix of the concentrate is approximately the same as the Brix of the desired concentrated coffee beverage. The Brix of the concentrated coffee beverage of the present invention is preferably 4.0% by mass or more, more preferably 6.0% by mass or more, even more preferably 8.0% by mass or more, and even more preferably 10.0% by mass or more.

Methods for concentrating coffee extract include evaporation, freeze-concentration, and membrane concentration. In producing the concentrated coffee beverage of the present invention, it is preferable to concentrate the coffee extract by evaporation, as this more prominently highlights the usefulness of the flavor-enhancing effect of sugar A and amino acid B.

The concentrated coffee beverage of the present invention can be produced by adding sugar A and/or amino acid B to the obtained concentrate and adjusting the sugar A and amino acid B concentrations to the desired ranges. Alternatively, the concentrated coffee beverage of the present invention can be produced by appropriately blending two or more types of coffee extracts to adjust the sugar A and amino acid B contents to the desired ranges.

The concentrated coffee beverage of the present invention may contain components commonly found in coffee beverages in addition to soluble coffee solids, sugar A, and amino acid B, as long as the effects of the present invention are not impaired. Such components include flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc.

Flavors include coffee flavors and milk flavors. Flavors commonly added to flavored coffee, such as cinnamon, caramel, chocolate, and honey, are also preferred.

Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), sodium erythorbate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.

Examples of pH adjusters include organic acids such as citric acid, acetic acid, lactic acid, malic acid, tartaric acid, and gluconic acid (excluding succinic acid), inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), and carbon dioxide.

Thickeners include starch hydrolysates such as dextrin, sugars (excluding monosaccharides and disaccharides), indigestible dextrin, dietary fiber such as pectin, guar gum, and carrageenan, and proteins such as casein.

Examples of emulsifiers include glycerin fatty acid ester-based emulsifiers such as monoglycerides, diglycerides, organic acid monoglycerides, and polyglycerin esters; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, and propylene glycol oleate; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; and lecithin-based emulsifiers such as lecithin and lecithin enzymatic hydrolysates.

The concentrated coffee beverage of the present invention may be filled in an individually packaged container such as a one-portion cup in a single serving amount, or may be supplied commercially in a container such as a bottle in which several servings are filled at once. The recommended dilution ratio for drinking the concentrated coffee beverage of the present invention may be clearly indicated on the surface of the container filled with the concentrated coffee beverage or on the accompanying documentation.

The concentrated coffee beverage of the present invention can be diluted with an edible liquid as appropriate before consumption. The actual dilution ratio at which the concentrated coffee beverage of the present invention is diluted before consumption is determined appropriately by the consumer. In order to fully utilize the flavor-enhancing effects of sugar A and amino acid B, it is preferable to dilute the beverage with an edible liquid so that the Brix is within the range of 0.20 to 2.50% by mass before consumption.

Edible liquids that can be used to dilute the concentrated coffee beverage of the present invention include water, milk, and vegetable milk. In order to more fully utilize the flavor-enhancing effects of sugar A and amino acid B, it is preferable to dilute the concentrated coffee beverage of the present invention with water at 0 to 100°C before drinking.

Examples of milk include whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, concentrated skim milk, unsweetened evaporated milk, unsweetened evaporated skim milk, lactose, cream, and butter. Whole milk powder and skim milk powder are obtained by removing water from whole milk (full-fat milk) or skim milk by spray drying or other methods, and then drying and powdering them. When the milk is powdered, it is dissolved in water in advance and the resulting solution is used to dilute the concentrated coffee beverage.

Plant-based milks include legume milk, nut milk, and grain milk. Legume milks include soy milk and peanut milk. Nut milks include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, and pecan nut milk. Grain milks include rice milk and oat milk. These milks and plant-based milks can be produced using conventional methods.

The present invention will now be described in more detail with reference to the following examples and reference examples, but the present invention is not limited to the following examples.

<Measurement of Brix of Beverages>
The Brix of the beverages was measured at 20°C using a digital refractometer (RX-5000α-Plus, manufactured by Atago Co., Ltd.).

<Evaluation of flavor persistence>
The sensory evaluation of the flavor persistence of the coffee beverages (dilutions of concentrated coffee beverages) was conducted by a panel of four trained experts, who jointly scored the flavors using the scale shown in Table 1. The "coffee flavor persistence" refers to the "time from when the coffee flavor is held in the mouth until it can no longer be perceived after swallowing."

<Preparation of base solution>
A concentrated liquid with a Brix of 25% by mass was prepared by evaporative concentration, in which roasted coffee beans were extracted with hot water and the resulting coffee extract was heated under reduced pressure while lowering the boiling point of the liquid. The resulting concentrated liquid was used as the base liquid in the subsequent experiments.
Next, the base solution was diluted with water to a Brix of 0.5% by mass (a 0.5% Brix diluted solution of the base solution), and sugars and amino acids were quantified. As a result, no monosaccharides or disaccharides were detected in the 0.5% Brix diluted solution of the base solution. Furthermore, tryptophan, histidine, arginine, and lysine were not detected, but phenylalanine or tyrosine was present at 333 ppb.

[Comparative Example 1]
The effects of glucose and fructose on the longevity of taste were investigated in a diluted solution of concentrated coffee beverage with Brix 0.5%.
Specifically, each sample was prepared by adding glucose and fructose to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 2. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing no glucose or fructose) as a control. The results are shown in Table 2.

As shown in Table 2, the addition of glucose or fructose did not enhance the taste persistence of the 0.5% Brix diluted base solution. Adding a combination of glucose and fructose also did not enhance the taste persistence of the 0.5% Brix diluted base solution.

[Comparative Example 2]
The effects of histidine and tryptophan on the longevity of taste were investigated in a dilution of concentrated coffee beverage with Brix 0.5%.
Specifically, each sample was prepared by adding histidine and tryptophan to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 3. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing neither histidine nor tryptophan) as a control. The results are shown in Table 3.

As shown in Table 3, the addition of histidine or tryptophan did not enhance the taste persistence of the base solution diluted to 0.5% Brix. Adding histidine and tryptophan in combination also did not enhance the taste persistence of the base solution diluted to 0.5% Brix.

[Example 1]
The effect of combinations of glucose or fructose with histidine or tryptophan on taste persistence was investigated in a 0.5% Brix dilution of a concentrated coffee beverage.
Specifically, each sample was prepared by adding glucose, fructose, histidine, and tryptophan to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Tables 4 to 7. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing no glucose, fructose, histidine, or tryptophan) as a control. The results are shown in Tables 4 to 7.

As shown in Tables 4 to 7, samples containing 0.001 to 750 ppm of fructose or glucose in combination with 0.1 to 750 ppb of tryptophan or histidine received a score of 1 or higher, indicating enhanced flavor persistence. In particular, samples containing 0.01 to 750 ppm of fructose or glucose in combination with 0.1 to 750 ppb of tryptophan or histidine showed a greater effect in enhancing flavor persistence. A tendency was observed for samples containing fructose combined with tryptophan or histidine to have a greater effect in enhancing flavor persistence than samples containing glucose combined with tryptophan or histidine. Furthermore, in all samples, the added fructose, glucose, tryptophan, and histidine had no detectable taste of their own, and no noticeable effect on the coffee flavor was detected.

[Example 2]
The effect of a combination of fructose and arginine on taste persistence was investigated in a 0.5% Brix dilution of a concentrated coffee beverage.
Specifically, each sample was prepared by adding fructose and arginine to a 0.5% Brix diluted solution of the base solution to the final concentration (drinking concentration) shown in Table 8. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing neither fructose nor arginine) as a control. The results are shown in Table 8.

As shown in Table 8, samples containing a combination of 0.001 to 750 ppm fructose and 0.1 to 750 ppb arginine received a score of 1 or higher, indicating enhanced flavor persistence. In particular, samples containing a combination of 0.01 to 750 ppm fructose and 0.1 to 750 ppb arginine showed a significant effect in enhancing flavor persistence. Furthermore, in all samples, the added fructose and arginine did not have a detectable taste of their own, and no effect on the coffee flavor was detected.

[Example 3]
The effect of a combination of fructose and lysine on taste persistence was investigated in a 0.5% Brix dilution of a concentrated coffee beverage.
Specifically, each sample was prepared by adding fructose and lysine hydrochloride to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 9. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing neither fructose nor lysine hydrochloride) as a control. As a control, a sample was similarly prepared by adding fructose and hydrochloric acid, and the taste persistence was examined. The results are shown in Tables 9 and 10.

As shown in Tables 9 and 10, samples in which fructose and hydrochloric acid were added to a 0.5% Brix diluted base solution did not exhibit an enhanced taste persistence, but samples in which 0.001 to 750 ppm of fructose and 0.1 to 750 ppb of lysine hydrochloride were added in combination received a rating of 1 or higher, demonstrating enhanced taste persistence. In particular, samples in which 0.01 to 750 ppm of fructose and 0.1 to 750 ppb of lysine hydrochloride were added in combination demonstrated a significant enhancement in taste persistence. Furthermore, in all samples, the added fructose, lysine hydrochloride, and hydrochloric acid did not exhibit their own distinct tastes, and no noticeable effect on the coffee taste was detected.

[Example 4]
The effect of combining fructose with phenylalanine or tyrosine on taste persistence was investigated in a 0.5% Brix dilution of a concentrated coffee beverage.
Specifically, each sample was prepared by adding fructose, phenylalanine, and tyrosine to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Tables 11 and 12. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing no fructose, phenylalanine, or tyrosine) as a control. The results are shown in Tables 11 and 12.

As shown in Tables 11 and 12, samples containing a combination of 0.001 to 750 ppm fructose and 500 to 750 ppb phenylalanine or tyrosine received a score of 1 or higher, indicating enhanced flavor persistence. However, this effect tended to be weaker than that of other aromatic amino acids such as tryptophan or basic amino acids. Furthermore, in all samples, the added fructose, phenylalanine, and tyrosine had no detectable taste of their own, and no noticeable effect on the coffee flavor was observed.

[Reference example 1]
The effect of a combination of fructose and glutamine on taste persistence was investigated in a 0.5% Brix dilution of a concentrated coffee beverage.
Specifically, each sample was prepared by adding fructose and glutamine to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 13. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing neither fructose nor glutamine) as a control. The results are shown in Table 13.

As shown in Table 13, samples in which 0.001 to 750 ppm of fructose and 0.1 to 750 ppb of glutamine were added in combination to a 0.5% Brix diluted base solution received a rating of 1, indicating enhanced flavor persistence. However, no samples received a rating of 2 or higher, and the combination of fructose and the neutral amino acid glutamine was clearly less effective than the combination of fructose and a basic amino acid or the combination of fructose and an aromatic amino acid. Furthermore, in all samples, the added fructose and glutamine had no detectable taste themselves, and no noticeable effect on the coffee flavor was detected.

[Example 5]
We investigated whether the Brix of a diluted solution of a concentrated coffee beverage affects the effect of combining fructose with tryptophan or histidine to enhance the long-lasting taste of the diluted solution.
Specifically, the base solution was diluted with water to a Brix of 0.2 to 2.50%, and fructose, tryptophan, and histidine were added to the diluted solution to the final concentrations (drinking concentrations) shown in Table 14 to produce each sample. Next, the taste persistence of each sample was examined using a diluted solution of the base solution (i.e., a solution without added fructose, tryptophan, or histidine) as a control. The results are shown in Table 14.

Here, the combination of 200 ppm fructose and 100 ppb tryptophan is a combination that received a 4-point rating for taste persistence in Example 1, and the combination of 0.001 ppm fructose and 0.1 ppb tryptophan is a combination that received a 2-point rating for taste persistence in Example 1. Furthermore, the combination of 200 ppm fructose and 100 ppb histidine is a combination that received a 4-point rating for taste persistence in Example 1, and the combination of 0.001 ppm fructose and 0.1 ppb histidine is a combination that received a 2-point rating for taste persistence in Example 1.

As shown in Table 14, in all diluted solutions of the base solution diluted to a Brix of 0.2 to 2.50%, the combined use of fructose and tryptophan and the combined use of fructose and histidine were confirmed to have an effect of enhancing the duration of flavor. These results confirm that the combined use of fructose and tryptophan or histidine can improve the duration of flavor, regardless of the concentration of soluble coffee solids when the concentrated coffee beverage is consumed.

[Example 6]
We investigated whether the effect of combining fructose with tryptophan or histidine on enhancing the long-lasting flavor was affected by the presence or absence of concentration. A non-concentrated coffee beverage was prepared by extracting roasted coffee beans with hot water and adjusting the resulting coffee extract with water to a Brix of 0.5% by mass (unconcentrated extract).
Specifically, each sample was prepared by adding fructose, tryptophan, and histidine to a 0.50% Brix diluted solution of the base solution or an unconcentrated extract to the final concentrations (drinking concentrations) shown in Table 15. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution or an unconcentrated extract (i.e., a solution without added fructose, tryptophan, or histidine) as a control. The results are shown in Table 15.

As shown in Table 15, the effect of enhancing the flavor persistence by combining fructose and tryptophan and the effect of enhancing the flavor persistence by combining fructose and histidine were both exhibited in unconcentrated coffee extracts, but were clearly less effective than the effect on the diluted base liquid with a Brix of 0.5%. These results confirm that the effect of combining sugar A and amino acid B on enhancing the flavor persistence is particularly effective in concentrated coffee beverages.

[Example 7]
The effect of fructose in combination with tryptophan, histidine, or arginine on taste persistence was investigated in a 0.5% Brix dilution of a concentrated coffee beverage.
Specifically, each sample was prepared by adding fructose, tryptophan, histidine, and arginine to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 16. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing no fructose, tryptophan, histidine, or arginine) as a control. The results are shown in Table 16.

As shown in Table 16, it was confirmed that when the fructose concentration becomes too high, the effect of combining it with tryptophan, histidine, or arginine to enhance the flavor duration weakens. In particular, samples with 3000 ppm or 4000 ppm fructose and a score of 0 had a weak coffee flavor and the effect was difficult to detect. These results confirm that the effect of combining sugar A and amino acid B to enhance the flavor duration is difficult to achieve when the content of sugar A is so high that a sweet taste is perceived.

[Example 8]
The effect of fructose in combination with tryptophan, histidine, or arginine on taste persistence was investigated in a 0.5% Brix dilution of a concentrated coffee beverage.
Specifically, each sample was prepared by adding fructose, tryptophan, histidine, and arginine to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 17. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing no fructose, tryptophan, histidine, or arginine) as a control. The results are shown in Table 17.

As shown in Table 17, it was confirmed that when the concentrations of tryptophan, histidine, and arginine were too high, the effect of enhancing the flavor duration when used in combination with fructose was weakened.

[Reference example 2]
The effect of a combination of fructose and methionine on taste persistence was investigated in a 0.5% Brix dilution of a concentrated coffee beverage.
Specifically, each sample was prepared by adding fructose and methionine to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 18. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing neither fructose nor methionine) as a control. The results are shown in Table 13.

As shown in Table 18, samples in which 0.001 to 750 ppm of fructose and 0.1 to 500 ppb of methionine were added in combination to a 0.5% Brix diluted base solution received a rating of 1, indicating enhanced flavor persistence. However, no samples received a rating of 2 or higher, and the combination of fructose and the sulfur-containing amino acid methionine was clearly less effective than the combination of fructose and a basic amino acid or the combination of fructose and an aromatic amino acid. Furthermore, in all samples, the added fructose and methionine had no detectable taste themselves, and no noticeable effect on the coffee flavor was detected.

Next, the effect on the longevity of the taste was examined when a high concentration (1000 ppb) or a trace amount (0.05 ppb) of histidine was further added to a diluted solution of a concentrated coffee beverage with a Brix of 0.5% in addition to the combination of fructose and methionine.
Specifically, each sample was prepared by adding fructose, histidine, and methionine to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 19. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing no fructose, histidine, or methionine) as a control. The results are shown in Table 19.

As shown in Table 19, regardless of the amount of histidine added, the flavor persistence in all beverages was similar to that achieved when fructose and methionine were used in combination. These results demonstrate that adding 1000 ppb or 0.05 ppb of histidine in addition to fructose and methionine does not provide an enhanced effect beyond that achieved by using fructose and methionine in combination.

[Example 9]
The effect of a mixture of equal amounts (by mass) of glucose, fructose, and sucrose (glucose:fructose:sucrose = 1:1:1) in combination with histidine on the flavor persistence of a diluted solution of a concentrated coffee beverage with a Brix of 0.5% was investigated.
Specifically, each sample was prepared by adding a mixture of glucose, fructose, and sucrose and histidine to a 0.5% Brix diluted solution of the base solution to the final concentrations (drinking concentrations) shown in Table 20. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing neither the mixture of glucose, fructose, and sucrose nor histidine) as a control. The results are shown in Table 20.

As shown in Table 20, when a mixture of glucose, fructose, and sucrose was used in combination with histidine, the same effect of enhancing the long-lasting flavor was confirmed as when fructose and histidine were used in combination (Table 5).

[Example 10]
The effect of a mixture of equal amounts (by mass) of histidine, tryptophan, and arginine (histidine:tryptophan:arginine=1:1:1) in combination with fructose on the flavor persistence of a diluted solution of a concentrated coffee beverage with a Brix of 0.5% was investigated.
Specifically, each sample was prepared by adding a mixture of histidine, tryptophan, and arginine and fructose to a 0.5% Brix diluted solution of the base solution to a final concentration (drinking concentration) as shown in Table 21. Next, the taste persistence of each sample was examined using a 0.5% Brix diluted solution of the base solution (i.e., a solution containing neither the histidine, tryptophan, and arginine mixture nor fructose) as a control. The results are shown in Table 21.

As shown in Table 21, when a mixture of histidine, tryptophan, and arginine was used in combination with fructose, the same effect of enhancing the long-lasting flavor was confirmed as when histidine and fructose were used in combination (Table 5).

Claims (10)

A concentrated coffee beverage containing soluble coffee solids and to be diluted with an edible liquid for consumption,
The diluted solution obtained by diluting with water to a Brix of 0.50% by mass is
(a1) the total concentration of monosaccharides and disaccharides is 0.001 to 1000 ppm, and
(b1) the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb;
Concentrated coffee drink. A concentrated coffee beverage containing soluble coffee solids and to be diluted with an edible liquid for consumption,
The diluted solution obtained by diluting with water to a Brix of 0.50% by mass is
(a2) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b2) the lysine concentration is 0.1 to 750 ppb;
Concentrated coffee drink. A concentrated coffee beverage containing soluble coffee solids and to be diluted with an edible liquid for consumption,
The diluted solution obtained by diluting with water to a Brix of 0.50% by mass is
(a3) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b3) the concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb;
Concentrated coffee drink. The concentrated coffee beverage according to any one of claims 1 to 3, containing one or more sugars selected from the group consisting of glucose, fructose, and sucrose. The concentrated coffee beverage according to any one of claims 1 to 3, containing one or more sugars selected from the group consisting of glucose and fructose. The concentrated coffee beverage according to any one of claims 1 to 3, having a Brix of 4.0% by mass or more. A concentrated coffee beverage according to any one of claims 1 to 3, wherein the ratio of the concentration of any one amino acid selected from the group consisting of tryptophan, histidine, arginine, lysine, phenylalanine, and tyrosine to the total concentration of monosaccharides and disaccharides is within the range of 0.0000001 to 750. The concentrated coffee beverage according to any one of claims 1 to 3, which is diluted with an edible liquid to have a Brix in the range of 0.20 to 2.50% by mass before consumption. 1. A method for producing a concentrated coffee beverage containing soluble coffee solids for dilution with an edible liquid, the method comprising:
The coffee extract is concentrated, and the total concentration of monosaccharides and disaccharides and the total concentration of basic amino acids and aromatic amino acids in the resulting concentrate are measured.
The concentrated solution is diluted with water to a Brix of 0.50% by mass,
(a1) the total concentration of monosaccharides and disaccharides is 0.001 to 1000 ppm, and
(b1) the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb;
Or,
(a2) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b2) the lysine concentration is 0.1 to 750 ppb;
Or,
(a3) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b3) the concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb;
The method for producing a concentrated coffee beverage is as follows: 1. A method for improving the flavor of a concentrated coffee beverage containing soluble coffee solids and intended for dilution with an edible liquid, comprising:
The coffee extract is concentrated, and the total concentration of monosaccharides and disaccharides and the total concentration of basic amino acids and aromatic amino acids in the resulting concentrate are measured.
The concentrated solution is diluted with water to a Brix of 0.50% by mass,
(a1) the total concentration of monosaccharides and disaccharides is 0.001 to 1000 ppm, and
(b1) the concentration of any one selected from the group consisting of tryptophan, histidine, and arginine is 0.1 to 750 ppb;
Or,
(a2) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b2) the lysine concentration is 0.1 to 750 ppb;
Or,
(a3) the total concentration of monosaccharides and disaccharides is 0.01 to 1000 ppm, and
(b3) the concentration of any one selected from the group consisting of phenylalanine and tyrosine is 500 to 750 ppb;
This method for improving the flavor of concentrated coffee beverages improves the persistence of the flavor during drinking by adjusting the temperature of the beverage.