WO2025018403A1 - Coffee beverage and composition for instant coffee beverage - Google Patents

Abstract

The present invention provides: a coffee beverage having an improved pleasant acidity and vibrant coffee-like aroma; and a composition for an instant coffee beverage with which it is possible to easily prepare the coffee beverage by simply dissolving said composition in a liquid such as water. The present invention provides a coffee beverage characterized by containing soluble coffee solids, and further characterized in that: the malic acid concentration of the beverage is 3.10 mg/100 mL to 30.0 mg/100 mL; the phenylacetaldehyde concentration of the beverage is 2.87 μg/100 mL to 25 μg/100 mL; and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage (phenylacetaldehyde concentration (μg/100 mL) / malic acid concentration (mg/100 mL)) is 0.2 to 0.8.

Description

Coffee drink and composition for instant coffee drink

The present invention relates to a coffee beverage having an improved pleasant acidity and a gorgeous coffee-like aroma, and to an instant coffee beverage composition for preparing said coffee beverage.
This application claims priority based on Japanese Patent Application No. 2023-116521, filed on July 18, 2023, the contents of which are incorporated herein by reference.

Instant coffee beverage compositions, which use soluble coffee solids such as instant coffee as the main ingredient, are generally in the form of powder, and can be easily enjoyed as a coffee beverage by dissolving them in an edible liquid such as water. In particular, instant coffee beverage compositions containing creaming powder and sweeteners can be easily provided as coffee beverages such as cafe au lait or cafe latte by dissolving them in hot water or milk. Due to this ease of use and deliciousness, the market for instant coffee beverage compositions is growing at a remarkable pace.

In coffee beverages, the aroma felt while drinking is important and is closely related to the taste. However, coffee beverages prepared from compositions for instant coffee beverages (instant coffee beverages) have a weaker aroma than so-called regular coffee, which is extracted by grinding roasted beans. In addition, so-called RTD coffee beverages filled in containers are sterilized before being distributed to the market, so they also have a weaker aroma than regular coffee. For this reason, attempts are being made to enhance the coffee-like aroma and improve the flavor of these coffee beverages.

In order to improve the taste, it is conceivable to enhance the aroma by adding coffee aroma components to an instant coffee beverage composition. Here, for example, as shown in Non-Patent Document 1, there are reports on what aroma components are contained in coffee. However, it is still unknown which of the wide variety of aroma components contained in coffee and to what extent they are contained, which are linked to good taste, and whether people who drink it will perceive it as "delicious." For this reason, in the past, natural flavors extracted from roasted coffee using steam distillation or solvent extraction, etc., have been used to enhance the coffee aroma.

Although coffee beverages are primarily characterized by a bitter taste derived from caffeine, sourness is also important for a coffee-like flavor. The sourness of a coffee beverage depends mainly on the organic acid composition in the beverage; for example, Patent Document 1 describes that coffee has both good and bad sourness, and that the quality of the sourness and aroma of an instant coffee beverage can be improved by adjusting the content ratio of malic acid and acetic acid within a specific range.

JP 2017-169598 A

Pua, et.al., Food Chemistry, 2020, vol.302, 125370.

The present invention aims to provide a coffee beverage with an improved, pleasant acidity and a gorgeous coffee-like aroma, and an instant coffee beverage composition that can be easily prepared by simply dissolving the coffee beverage in an edible liquid such as water.

As a result of intensive research aimed at solving the above problems, the inventors discovered that by adding a prescribed amount of one or more compounds selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to a coffee beverage, the desired acidity and the gorgeous coffee-like aroma can be improved, and thus the present invention was completed. That is, the present invention is as follows.

[1] A method for making a coffee brewing apparatus comprising the steps of:
The malic acid concentration of the beverage is 3.10 mg/100 mL or more and 30.0 mg/100 mL or less;
The phenylacetaldehyde concentration of the beverage is equal to or greater than 2.87 μg/100 mL and equal to or less than 25 μg/100 mL;
A coffee beverage, characterized in that the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less.
[2] The coffee beverage of [1], wherein the linalool concentration of the beverage is 0.10 μg/100 mL or more.
[3] The coffee beverage according to [1] or [2] above, wherein the beverage has a geraniol concentration of 0.05 μg/100 mL or more.
[4] The ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.100 or more, or
The coffee beverage according to any one of the above [1] to [3], wherein the ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.09 or more.
[5] The coffee beverage according to any one of [1] to [4], wherein the ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.003 or more.
[6] The coffee beverage according to any one of [1] to [5] above, wherein the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.002 or more.
[7] An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising:
Contains soluble coffee solids,
The content of malic acid is an amount such that a malic acid concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 3.10 mg/100 mL or more;
the content of phenylacetaldehyde is an amount such that a phenylacetaldehyde concentration in a coffee beverage obtained by mixing the composition for instant coffee beverage with a liquid is 2.87 μg/100 mL or more and 25 μg/100 mL or less;
An instant coffee beverage composition, characterized in that the contents of malic acid and phenylacetaldehyde are such that the ratio of the phenylacetaldehyde concentration to the malic acid concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less.
[8] The instant coffee beverage composition according to [7], wherein the linalool content is such that the linalool concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg/100 mL or more.
[9] The composition for an instant coffee beverage according to [7] or [8], wherein the content of geraniol is an amount such that a geraniol concentration in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid is 0.05 μg/100 mL or more.
[10] The content of malic acid is an amount such that the ratio of the malic acid concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([malic acid concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.100 or more, or
The composition for an instant coffee beverage according to any of the above [7] to [9], wherein the phenylacetaldehyde content is an amount such that the ratio of the phenylacetaldehyde concentration to the caffeine concentration in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([phenylacetaldehyde concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.09 or more.
[11] The instant coffee beverage composition according to any one of [7] to [10], wherein the linalool content is such that the ratio of the linalool concentration to the caffeine concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([linalool concentration (μg/100mL)]/[caffeine concentration (mg/100mL)]) is 0.003 or more.
[12] The composition for an instant coffee beverage according to any of [7] to [11] above, wherein the content of geraniol is an amount such that the ratio of the geraniol concentration to the caffeine concentration of a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([geraniol concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.002 or more.
[13] The beverage has a malic acid concentration of 3.10 mg/100 mL or more;
A method for producing a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid and phenylacetaldehyde so that the beverage has a phenylacetaldehyde concentration of 2.87 μg/100 mL or more and 25 μg/100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less.
[14] In order to improve the pleasant acidity and gorgeous aroma of a coffee beverage,
The beverage has a malic acid concentration of 3.10 mg/100 mL or more;
A method for improving the flavor of a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid and phenylacetaldehyde so that the phenylacetaldehyde concentration of the beverage is 2.87 μg/100 mL or more and 25 μg/100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less.

The present specification also discloses the following aspects.
[1] A method for making a coffee brewing apparatus comprising the steps of:
The following (a) to (d)
(a) the beverage has a malic acid concentration of 3.10 mg/100 mL or more;
(b) the beverage has a phenylacetaldehyde concentration of 2.87 μg/100 mL or more;
(c) the linalool concentration of the beverage is 0.10 μg / 100 mL or more;
(d) the beverage has a geraniol concentration of 0.05 μg/100 mL or more;
A coffee beverage comprising any one of the above.
[2] The coffee beverage according to [1], wherein the ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.100 or more.
[3] The coffee beverage according to [1] or [2] above, wherein the ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.09 or more.
[4] The coffee beverage according to any one of [1] to [3], wherein the ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg / 100 mL)] / [caffeine concentration (mg / 100 mL)]) is 0.003 or more.
[5] The coffee beverage according to any one of [1] to [4] above, wherein the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.002 or more.
[6] The coffee beverage according to any one of [1] to [5] above, wherein the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more.
[7] An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising:
Contains soluble coffee solids,
The following (a') to (d'):
(a') the content of malic acid is an amount such that the concentration of malic acid in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 3.10 mg/100 mL or more;
(b') the content of phenylacetaldehyde is an amount such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.87 μg/100 mL or more;
(c') the content of linalool is such that the linalool concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg / 100 mL or more;
(d') the content of geraniol is an amount such that the geraniol concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.05 μg/100 mL or more;
1. A composition for an instant coffee beverage, comprising:
[8] The composition for an instant coffee beverage according to [7] above, wherein the content of malic acid is an amount such that the ratio of the malic acid concentration to the caffeine concentration of a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([malic acid concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.100 or more.
[9] The composition for an instant coffee beverage according to [7] or [8] above, wherein the phenylacetaldehyde content is an amount such that the ratio of the phenylacetaldehyde concentration to the caffeine concentration in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([phenylacetaldehyde concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.09 or more.
[10] The instant coffee beverage composition according to any one of [7] to [9], wherein the linalool content is such that the ratio of the linalool concentration to the caffeine concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([linalool concentration (μg/100mL)]/[caffeine concentration (mg/100mL)]) is 0.003 or more.
[11] The composition for an instant coffee beverage according to any one of [7] to [10] above, wherein the content of geraniol is an amount such that the ratio of the geraniol concentration to the caffeine concentration of a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([geraniol concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.002 or more.
[12] The composition for an instant coffee beverage according to any of [7] to [11] above, wherein the content of malic acid and the content of phenylacetaldehyde are such that a ratio of the concentration of phenylacetaldehyde to the concentration of malic acid in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more.
[13] The following (a) to (d):
(a) the beverage has a malic acid concentration of 3.10 mg/100 mL or more;
(b) the beverage has a phenylacetaldehyde concentration of 2.87 μg/100 mL or more;
(c) the linalool concentration of the beverage is 0.10 μg / 100 mL or more;
(d) the beverage has a geraniol concentration of 0.05 μg/100 mL or more;
1. A method for producing a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol so that the coffee beverage satisfies any one of the following requirements:
[14] In order to improve the pleasant acidity and gorgeous aroma of a coffee beverage,
The following (a) to (d)
(a) the beverage has a malic acid concentration of 3.10 mg/100 mL or more;
(b) the beverage has a phenylacetaldehyde concentration of 2.87 μg/100 mL or more;
(c) the linalool concentration of the beverage is 0.10 μg / 100 mL or more;
(d) the beverage has a geraniol concentration of 0.05 μg/100 mL or more;
The method for improving the flavor of a coffee beverage comprises adjusting the concentration of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol so as to satisfy any one of the following conditions:

The present invention provides a highly palatable coffee beverage with improved acidity and a gorgeous coffee-like aroma, as well as an instant coffee beverage composition that can easily prepare the coffee beverage.

In the present invention and this specification, the term "instant coffee beverage composition" (sometimes abbreviated as "IC beverage composition") means a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a coffee beverage. The IC beverage composition may be a solid such as a powder or granules, or it may be a liquid.

In this invention and this specification, "powder" means a granular material (consisting of many solid particles with a distribution of different sizes, with some interaction between the individual particles). Also, "granules" are an aggregate of particles (granular granulated material) granulated from powder. Powder includes granules.

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 the present invention, malic acid, phenylacetaldehyde, linalool, and geraniol are used as flavor improvers, and the concentrations of these flavor improvers in a coffee beverage are adjusted to a predetermined concentration or higher to improve both the desirable acidity and the gorgeous coffee-like aroma. Hereinafter, unless otherwise specified, "flavor improving effect" means the effect of improving both the desirable acidity and the gorgeous coffee-like aroma of a coffee beverage by either malic acid, phenylacetaldehyde, linalool, or geraniol.

The coffee beverage of the present invention is a coffee beverage in which both a preferable acidity and a gorgeous coffee-like aroma are improved by adjusting the concentration in the beverage of one or more substances selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to a predetermined concentration or higher. Specifically, the coffee beverage of the present invention contains soluble coffee solids and is characterized by being any one of the following (a) to (d):
(a) the beverage has a malic acid concentration of 3.10 mg/100 mL or greater;
(b) the beverage has a phenylacetaldehyde concentration of 2.87 μg/100 mL or greater.
(c) The beverage has a linalool concentration of 0.10 μg/100 mL or more.
(d) the beverage has a geraniol concentration of 0.05 μg/100 mL or greater.

The coffee beverage according to the present invention is a coffee beverage that satisfies at least one of the above (a) to (d). The coffee beverage according to the present invention is preferably a coffee beverage that satisfies two or more of the above (a) to (d), more preferably a coffee beverage that satisfies three or more of the above (a) to (d), and even more preferably a coffee beverage that satisfies all of the above (a) to (d). As the coffee beverage according to the present invention, in particular, a coffee beverage that satisfies the above (a) and (b) is preferred, a coffee beverage that satisfies the above (a), (b), and (c) or a coffee beverage that satisfies the above (a), (b), and (d) is more preferred, and a coffee beverage that satisfies all of the above (a) to (d) is even more preferred.

For example, coffee beverages that satisfy the above (a) and (c), (a) and (d), and (a), (c), and (d) are also preferable because they have both a pleasant acidity and a gorgeous coffee-like aroma. Coffee beverages that satisfy the above (b) and (c), (b) and (d), and (b), (c), and (d) are also preferable because they have both a pleasant acidity and a gorgeous coffee-like aroma.

The soluble coffee solids used as raw materials are soluble solids contained in an extract (hereinafter sometimes referred to as "coffee extract") extracted with hot water from roasted coffee beans. The soluble coffee solids used as raw materials may be solids extracted from one type of roasted raw coffee beans, or may be solids extracted from two or more varieties of roasted coffee beans. When the soluble coffee solids used as raw materials are solids extracted from two or more types of roasted raw coffee beans, the soluble coffee solids may be prepared from a mixture of multiple types of roasted raw coffee beans, or the soluble coffee solids prepared from each roasted coffee bean may be mixed. In the present invention and this specification, "using a specific variety of coffee beans as the main raw material" means that 50% by mass or more of the roasted coffee beans used as raw materials are roasted beans of the 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 they may be 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 from the roasted coffee beans can be appropriately selected from various known extraction methods, such as the drip method using paper or flannel, methods that utilize steam pressure such as the siphon and percolator methods, high-pressure extraction methods using espresso machines, the French press method, the aeropress method, 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 that can be used during extraction can be 2, 4, 6, 8, 10, 12, or 14 times the weight of the coffee beans.

Soluble coffee solids, which are powders or water-soluble, can be produced by conventional methods, and commercially available products may be used. For example, a powder of only soluble coffee solids (instant coffee (IC) powder) can be obtained by extracting the soluble solids from roasted coffee beans using hot water and drying the resulting extract. Methods for drying the extract include freeze drying, spray drying, and vacuum drying. In addition, the extract from the coffee beans may be concentrated as necessary before drying. Such concentration methods can be carried out by commonly used concentration methods such as heat concentration methods, freeze concentration methods, and membrane concentration methods using reverse osmosis membranes, ultrafiltration membranes, etc.

Malic acid is a type of organic acid contained in soluble coffee solids, and is found in large amounts in coffee extracts prepared from Arabica beans, particularly in coffee extracts prepared from lightly roasted Arabica beans. By adjusting the malic acid concentration of a coffee beverage to 3.10 mg/100 mL or more, the juicy acidity is enhanced, improving the desired acidity, and the gorgeous aroma is also enhanced. The fact that increasing the concentration of malic acid in a coffee beverage can enhance not only the acidity but also the gorgeous aroma is a finding discovered for the first time by the present inventors.

The malic acid concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 3.10 mg/100 mL or more. The malic acid concentration of the coffee beverage according to the present invention is preferably 4.00 mg/100 mL or more, more preferably 10.00 mg/100 mL or more, and may be 15.00 mg/100 mL or more, or 20.00 mg/100 mL or more. In addition, since the sour taste derived from malic acid is unlikely to cause an unpleasant taste in the coffee beverage, the malic acid concentration of the coffee beverage according to the present invention is preferably 180 mg/100 mL or less, more preferably 150 mg/100 mL or less, even more preferably 120 mg/100 mL or less, even more preferably 100 mg/100 mL or less, and particularly preferably 30 mg/100 mL or less.

In terms of the taste balance characteristic of a coffee beverage, the coffee beverage of the present invention preferably has a ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) (hereinafter, the "malic acid/caffeine ratio") of 0.100 or more, more preferably 0.150 or more, even more preferably 0.200 or more, and even more preferably 0.300 or more. Furthermore, the malic acid/caffeine ratio of the coffee beverage of the present invention is preferably 3.200 or less, more preferably 3.000 or less, and even more preferably 2.500 or less.

The concentration of malic acid in a coffee beverage can be measured, for example, by high performance liquid chromatography (HPLC), particularly by a post-column method using BTB (bromothymol blue). The concentration of malic acid in a coffee beverage can also be calculated from the malic acid content of each ingredient used in the production of the beverage and the amount of each ingredient.

Phenylacetaldehyde is an aroma component with a sweet aroma reminiscent of honey or hyacinth, and is one of the aroma components contained in coffee extract. When phenylacetaldehyde is added to a coffee extract, a refreshing citrus aroma is felt. By adjusting the phenylacetaldehyde concentration of a coffee beverage to 2.87 μg/100 mL or more, the refreshing citrus aroma is enhanced and the gorgeous aroma is improved, and the pleasant acidity is also enhanced. The fact that not only the gorgeous aroma but also the pleasant acidity can be improved by increasing the concentration of phenylacetaldehyde in a coffee beverage was discovered for the first time by the present inventors.

The phenylacetaldehyde concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 2.87 μg/100 mL or more. The phenylacetaldehyde concentration of the coffee beverage according to the present invention is preferably 3.00 μg/100 mL or more, more preferably 4.00 μg/100 mL or more, even more preferably 6.00 μg/100 mL or more, and even more preferably 7.00 μg/100 mL or more. In addition, since the aroma and flavor derived from phenylacetaldehyde is unlikely to cause an unpleasant taste in the coffee beverage, the phenylacetaldehyde concentration in the coffee beverage is, for example, preferably 90 μg/100 mL or less, more preferably 80 μg/100 mL or less, even more preferably 50 μg/100 mL or less, and even more preferably 30 μg/100 mL or less.

In terms of the taste balance characteristic of a coffee beverage, the coffee beverage of the present invention preferably has a ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) (hereinafter referred to as the "phenylacetaldehyde/caffeine ratio") of 0.09 or more, more preferably 0.120 or more, and even more preferably 0.200 or more. Furthermore, the phenylacetaldehyde/caffeine ratio of the coffee beverage of the present invention is preferably 2.20 or less, more preferably 1.80 or less, and even more preferably 1.00 or less.

The phenylacetaldehyde concentration in a coffee beverage can be measured, for example, by gas chromatography-mass spectrometry (GC/MS). The phenylacetaldehyde concentration in a coffee beverage can also be calculated from the phenylacetaldehyde content in each ingredient used in the production of the beverage and the amount of each ingredient.

Linalool is an aroma component that smells like lavender, rosewood, bergamot, and sweet orange, and is one of the aroma components contained in coffee extract. When linalool is added to a coffee extract, a refreshing citrus scent is felt. By adjusting the linalool concentration of a coffee beverage to 0.10 μg/100 mL or more, the refreshing citrus scent is enhanced, improving the gorgeous aroma, and the pleasant acidity is also enhanced. The fact that increasing the concentration of linalool in a coffee beverage can improve not only the gorgeous aroma but also the pleasant acidity is a finding discovered for the first time by the present inventors.

The linalool concentration of the coffee beverage of the present invention is not particularly limited as long as it is 0.10 μg/100 mL or more. The linalool concentration of the coffee beverage of the present invention is preferably 0.15 μg/100 mL or more, more preferably 0.20 μg/100 mL or more, even more preferably 0.25 μg/100 mL or more, and may be 0.50 μg/100 mL or more, or 1.00 μg/100 mL or more. In addition, since the aroma and flavor derived from linalool is unlikely to become an unpleasant taste in the coffee beverage, the linalool concentration in the coffee beverage is, for example, preferably 40 μg/100 mL or less, more preferably 30 μg/100 mL or less, even more preferably 20 μg/100 mL or less, even more preferably 10 μg/100 mL or less, and may be 5 μg/100 mL or less.

In terms of the taste balance characteristic of a coffee beverage, the coffee beverage of the present invention preferably has a ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) (hereinafter, the "linalool/caffeine ratio") of 0.003 or more, more preferably 0.004 or more, and even more preferably 0.010 or more. Furthermore, the linalool/caffeine ratio of the coffee beverage of the present invention is preferably 0.800 or less, more preferably 0.700 or less, and even more preferably 0.500 or less.

The linalool concentration in a coffee beverage can be measured, for example, by gas chromatography-mass spectrometry (GC/MS). The linalool concentration in a coffee beverage can also be calculated from the linalool content in each ingredient used in the production of the beverage and the amount of each ingredient.

Geraniol is an aroma component with a rose-like scent similar to linalool, and is one of the aroma components contained in coffee extract. When geraniol is added to coffee extract, a refreshing citrus scent is felt. By adjusting the geraniol concentration of a coffee beverage to 0.05 μg/100 mL or more, the refreshing citrus scent is enhanced and the gorgeous aroma is improved, and the pleasant acidity is also enhanced. The fact that increasing the geraniol concentration in a coffee beverage can improve not only the gorgeous aroma but also the pleasant acidity is a finding discovered for the first time by the present inventors.

The geraniol concentration of the coffee beverage according to the present invention is not particularly limited as long as it is 0.05 μg/100 mL or more. The geraniol concentration of the coffee beverage according to the present invention is preferably 0.10 μg/100 mL or more, more preferably 0.20 μg/100 mL or more, even more preferably 0.50 μg/100 mL or more, and even more preferably 1.00 μg/100 mL or more. In addition, since the aroma and flavor derived from geraniol is unlikely to cause an unpleasant taste in the coffee beverage, the geraniol concentration in the coffee beverage is, for example, preferably 40 μg/100 mL or less, more preferably 30 μg/100 mL or less, even more preferably 20 μg/100 mL or less, and even more preferably 10 μg/100 mL or less.

In terms of the taste balance characteristic of a coffee beverage, the coffee beverage of the present invention preferably has a ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) (hereinafter referred to as the "geraniol/caffeine ratio") of 0.002 or more, more preferably 0.003 or more, and even more preferably 0.005 or more. Furthermore, the geraniol/caffeine ratio of the coffee beverage of the present invention is preferably 1.800 or less, more preferably 1.600 or less, and even more preferably 1.200 or less.

The geraniol concentration in a coffee beverage can be measured, for example, by gas chromatography-mass spectrometry (GC/MS). The geraniol concentration in a coffee beverage can also be calculated from the geraniol content in each ingredient used in the production of the beverage and the amount of each ingredient.

For example, when the coffee beverage of the present invention satisfies the above (a) and (b), in order to obtain a greater flavor improvement effect, the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the coffee beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) (hereinafter, "phenylacetaldehyde/malic acid ratio") is preferably 0.2 or more, and more preferably 0.3 or more. Furthermore, the phenylacetaldehyde/malic acid ratio of the coffee beverage of the present invention is preferably 2.5 or less, more preferably 1.5 or less, even more preferably 1.0 or less, and even more preferably 0.8 or less.

The coffee beverage according to the present invention is preferably such that the malic acid concentration of the beverage is 3.10 mg/100 mL or more and 30.0 mg/100 mL or less, the phenylacetaldehyde concentration of the beverage is 2.87 μg/100 mL or more and 25 μg/100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less. By having the malic acid concentration and phenylacetaldehyde concentration of the beverage within the above ranges and satisfying the above concentration ratio, a coffee beverage with a favorable acidity, excellent coffee-like flavor, and high palatability can be obtained. It is also preferable that the coffee beverage has the above (c) and/or (d).

Malic acid, phenylacetaldehyde, linalool, and geraniol are all components contained in roasted coffee beans and are also contained in coffee extract. That is, malic acid, phenylacetaldehyde, linalool, and geraniol are components that constitute soluble coffee solids. When the coffee beverage of the present invention satisfies (a) above, the malic acid in the coffee beverage may be derived only from the soluble coffee solids, or may contain malic acid derived from ingredients other than the soluble coffee solids. Similarly, when the coffee beverage of the present invention satisfies (b) above, the phenylacetaldehyde in the coffee beverage may be derived only from the soluble coffee solids, or may contain phenylacetaldehyde derived from ingredients other than the soluble coffee solids. When the coffee beverage of the present invention satisfies (c) above, the linalool in the coffee beverage may be derived only from the soluble coffee solids, or may contain linalool derived from ingredients other than the soluble coffee solids. When the coffee beverage of the present invention satisfies (d) above, the geraniol in the coffee beverage may be derived only from soluble coffee solids, or may contain geraniol derived from ingredients other than soluble coffee solids.

The coffee beverage of the present invention may contain, in addition to soluble coffee solids, ingredients that are generally included in coffee beverages. Such ingredients include ingredients that impart a milk flavor (hereinafter, sometimes referred to as milk ingredients), sweeteners, flavorings (excluding phenylacetaldehyde, linalool, and geraniol), antioxidants, pH adjusters, thickeners, emulsifiers, etc.

The flavor improving effect of malic acid, phenylacetaldehyde, linalool, or geraniol is also exhibited in the presence of milk ingredients. Therefore, the coffee beverage according to the present invention preferably further contains a milk ingredient in addition to the soluble coffee solids. Examples of milk ingredients include milk, creaming powder, and vegetable milk. Only one type of these milk ingredients may be contained, or two or more types may be contained in combination.

Examples of milk include whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, lactose, fresh cream, butter, etc. Note that whole milk powder and skim milk powder are made by removing moisture from cow's milk (whole milk) or skim milk by spray drying or the like, drying them, and turning them into powder.

Creaming powder can be produced by selecting, according to the desired quality characteristics, edible fats and oils such as coconut oil, hardened coconut oil, palm oil, hydrogenated palm oil, palm kernel oil, hydrogenated palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, rice oil, safflower oil, sunflower oil, medium-chain fatty acid triglycerides, milk fat, beef tallow, lard, etc.; carbohydrates such as sucrose, glucose, starch hydrolysates, etc.; other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, emulsifiers, etc., and mixing these raw materials in water, then forming an oil-in-water emulsion (O/W emulsion) using an emulsifier, etc., and then removing the water. The method for removing the water can be any method selected from spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation, etc. The obtained creaming powder may be classified, granulated, pulverized, etc., as necessary.

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 by conventional methods.

The coffee beverage of the present invention may contain a sweetener in addition to the soluble coffee solids, and it is also preferable to contain a milk ingredient and a sweetener. Only one type of sweetener may be contained, or two or more types may be contained in combination. Examples of sweeteners include sugars such as sucrose, oligosaccharides, glucose, fructose, and fructose glucose liquid sugar, sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup, high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin, and stevia. Sucrose may be granulated sugar, powdered sugar, or sucrose-type liquid sugar.

Flavors include coffee flavors, milk flavors, etc. Flavors that are generally added to flavored coffee, such as cinnamon, caramel, chocolate, and honey, are also preferably used.

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.

Thickening agents include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, resistant dextrin, dietary fibers such as pectin, guar gum and carrageenan, and proteins such as casein.

Examples of emulsifiers include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, polyglycerin ester, etc.; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate, sorbitan monooleate, etc.; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol oleate, etc.; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, sucrose oleate, etc.; lecithin-based emulsifiers such as lecithin and lecithin enzyme hydrolysates, etc.

The coffee beverage of the present invention can be prepared, for example, by using as a raw material a soluble coffee solid that can be dissolved in an edible liquid such as water to produce a coffee beverage that satisfies at least any one of (a) to (d) above. The soluble coffee solid that can be used to produce a coffee beverage that satisfies any one of (a) to (d) above may be prepared from one type of roasted coffee beans, or may be prepared from two or more types of roasted coffee beans.

The content of malic acid, phenylacetaldehyde, linalool, and geraniol in soluble coffee solids depends on the raw coffee beans (type, place of origin, cultivation method, etc.), roasting level, roasting protocol, hot water extraction method and conditions, etc. For example, when Arabica coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher malic acid concentration than when Robusta coffee beans are used as the raw material. Also, when lightly roasted coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher malic acid concentration than when darkly roasted coffee beans are used as the raw material. In addition, when Ethiopian Arabica coffee beans are used as the raw material, it is easier to prepare a coffee extract with a higher content of aroma components such as linalool than when Arabica coffee beans from other regions are used as the raw material.

Therefore, by appropriately adjusting the raw coffee beans, roasting degree, roasting protocol, hot water extraction method and conditions, etc., it is possible to obtain soluble coffee solids that can be used to produce a coffee beverage that satisfies at least any one of the above (a) to (d). In addition, by mixing two or more types of soluble coffee solids in an appropriate ratio, it is also possible to prepare soluble coffee solids that can be used to produce a coffee beverage that satisfies at least any one of the above (a) to (d).

The coffee beverage of the present invention can also be produced by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to the soluble coffee solids. The malic acid, phenylacetaldehyde, linalool, or geraniol used as the raw material is preferably a synthetic or refined product, more preferably one with a low content of impurities. Commercially available products may be used as is. In addition, a flavoring composition containing phenylacetaldehyde, linalool, or geraniol may be added to the coffee beverage. There are no particular limitations on the other aroma components contained in the flavoring composition, so long as they do not impair the flavor-improving effect of phenylacetaldehyde, linalool, or geraniol.

The coffee beverage of the present invention may be made using coffee extract extracted from roasted coffee beans, i.e., the extract in which soluble coffee solids are dissolved, as is, or may be made using IC powder, which is made by powdering only the soluble coffee solids from the extract. When using IC powder as a raw material, the powder may be used as is, or an aqueous solution prepared by dissolving it in an edible liquid in advance may be used as the raw material. Examples of such edible liquids include water, milk such as cow's milk, and vegetable milk.

When coffee extract is used as a raw material, the coffee beverage of the present invention can be produced, for example, by adding other ingredients as necessary to a coffee extract extracted from roasted coffee beans with hot water and dissolving it, or by diluting it with an edible liquid. When a coffee extract that satisfies at least any of the above (a) to (d) is used as a raw material, the coffee beverage of the present invention can be produced by adding other ingredients as necessary to the coffee extract. When a coffee extract that can satisfy at least any of the above (a) to (d) by diluting it with an edible liquid is used as a raw material, the coffee beverage of the present invention can be produced by adding an appropriate amount of an edible liquid and other ingredients as necessary to the coffee extract. A coffee extract that satisfies any of the above (a) to (d) as is or by appropriate dilution may be one type of coffee extract, or a mixture of two or more types of coffee extract. When a coffee extract that does not satisfy any of the above (a) to (d) is used as a raw material, the coffee beverage of the present invention can be produced by adding an appropriate amount of one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to the coffee extract, and further adding other raw materials as necessary.

When an IC powder made of soluble coffee solids capable of producing a coffee beverage satisfying at least any one of (a) to (d) above is used as a raw material, the coffee beverage of the present invention can also be produced by dissolving or diluting the IC powder in an edible liquid, and then adding other raw materials as necessary. Instead of IC powder, an IC beverage composition prepared by blending various raw materials with IC powder may be used. For example, the coffee beverage of the present invention can also be produced by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to IC powder, and further adding other raw materials as necessary to prepare an IC beverage composition, and dissolving or diluting the composition in an edible liquid. The IC beverage composition can be obtained by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to an IC beverage composition produced by various known production methods or production methods appropriately modified therefrom.

The coffee beverage of the present invention can also be produced by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol to a coffee beverage that does not satisfy any of (a) to (d) above, or to a coffee beverage obtained by dissolving or diluting an IC beverage composition for preparing a coffee beverage that does not satisfy (a) to (d) above with water or milk, so as to satisfy any of (a) to (d). For example, one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol may be added to a commercially available coffee beverage, or one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol may be added to a coffee beverage obtained by dissolving or diluting a commercially available IC beverage composition with water or milk. Even in coffee beverages prepared with a wide variety of ingredients and compositions, the desired acidity and gorgeous coffee-like aroma can be improved by adding one or more selected from the group consisting of malic acid, phenylacetaldehyde, linalool, and geraniol and adjusting the content to satisfy any one of (a) to (d) above.

　It is an effect unique to phenylacetaldehyde, linalool, and geraniol that they have the effect of improving both a pleasant acidity and a gorgeous coffee-like aroma, despite not having an acidity. Similarly, it is an effect unique to malic acid that they have the effect of improving both a pleasant acidity and a gorgeous coffee-like aroma, despite not having an acidity. For example, furfuryl methyl sulfide is a sulfur-smelling aroma component, one of the aroma components contained in large amounts in coffee extracts made from dark roasted beans, and is a characteristic component of the roasted aroma of coffee. By adjusting the furfuryl methyl sulfide concentration of the coffee beverage to 1.90 μg/100 mL or more, the roasted aroma is enhanced and the aroma is improved, but the effect of improving the acidity is not obtained.

The furfuryl methyl sulfide concentration in the coffee beverage is preferably 2.00 μg/100 mL or more, more preferably 2.30 μg/100 mL or more, even more preferably 3.00 μg/100 mL or more, and even more preferably 4.00 μg/100 mL or more. Since the aroma and flavor derived from furfuryl methyl sulfide is unlikely to cause an unpleasant taste in the coffee beverage, the furfuryl methyl sulfide concentration in the coffee beverage is, for example, preferably 100 μg/100 mL or less, more preferably 50 μg/100 mL or less, and even more preferably 10 μg/100 mL or less. From the viewpoint of a taste balance characteristic of a coffee beverage, the ratio of the furfuryl methyl sulfide concentration to the caffeine concentration of the coffee beverage ([furfuryl methyl sulfide concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) (hereinafter referred to as the "furfuryl methyl sulfide/caffeine ratio") is preferably 0.043 or more, more preferably 0.050 or more, even more preferably 0.075 or more, and even more preferably 0.100 or more. The furfuryl methyl sulfide/caffeine ratio of the coffee beverage is preferably 3.5 or less, more preferably 2.0 or less, and even more preferably 0.50 or less. The furfuryl methyl sulfide concentration in the coffee beverage can be calculated from the furfuryl methyl sulfide content contained in each raw material used in the production of the beverage and the blending amount of the raw material. By optimizing the malic acid concentration as well as the furfuryl methyl sulfide concentration of the coffee beverage, both the aroma and the preferable acidity can be improved. In order to obtain a greater improvement effect, it is preferable that the malic acid concentration of the coffee beverage is 4.0 to 55 mg/100 mL and the furfuryl methyl sulfide concentration is 0.5 to 10 μg/100 mL. The same applies to IC beverage compositions.

<IC beverage composition>
The IC beverage composition according to the present invention contains soluble coffee solids and is an IC beverage for preparing a coffee beverage according to any one of (a) to (d) above by mixing with an edible liquid. Specifically, the IC beverage composition according to the present invention is an IC beverage composition for preparing a coffee beverage by mixing with an edible liquid, and contains soluble coffee solids. and further characterized in that any one of the following (a') to (d') is satisfied:
(a') The content of malic acid is an amount such that the concentration of malic acid in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid is 3.10 mg/100 mL or more.
(b') The phenylacetaldehyde content is an amount such that the phenylacetaldehyde concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 2.87 μg/100 mL or more.
(c') The linalool content is such that the linalool concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg/100 mL or more.
(d') The geraniol content is an amount such that the geraniol concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.05 μg/100 mL or more.

The content of malic acid in the IC beverage composition according to the present invention is preferably such that the malic acid concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 4.00 mg/100 mL or more, more preferably 10.00 mg/100 mL or more, 15.00 mg/100 mL or more, or even 20.00 mg/100 mL or more. The content of malic acid in the IC beverage composition according to the present invention is preferably such that the malic acid concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 180 mg/100 mL or less, more preferably 150 mg/100 mL or less, even more preferably 120 mg/100 mL or less, even more preferably 100 mg/100 mL or less, and particularly preferably 30 mg/100 mL or less.

The content of malic acid in the IC beverage composition of the present invention is preferably an amount such that the malic acid/caffeine ratio ([malic acid concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.100 or more, more preferably 0.150 or more, even more preferably 0.200 or more, and even more preferably 0.300 or more. The content of malic acid in the IC beverage composition of the present invention is preferably an amount such that the malic acid/caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 3.200 or less, more preferably 3.000 or less, and even more preferably 2.500 or less.

The content of phenylacetaldehyde in the IC beverage composition according to the present invention is preferably such that the phenylacetaldehyde concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 3.00 μg/100 mL or more, more preferably 4.00 μg/100 mL or more, even more preferably 6.00 μg/100 mL or more, and even more preferably 7.00 μg/100 mL or more. The content of phenylacetaldehyde in the IC beverage composition according to the present invention is preferably such that the phenylacetaldehyde concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 90 μg/100 mL or less, more preferably 80 μg/100 mL or less, even more preferably 50 μg/100 mL or less, and even more preferably 30 μg/100 mL or less.

The content of phenylacetaldehyde in the IC beverage composition according to the present invention is preferably an amount such that the phenylacetaldehyde/caffeine ratio ([phenylacetaldehyde concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.09 or more, more preferably 0.120 or more, and even more preferably 0.200 or more. The content of phenylacetaldehyde in the IC beverage composition according to the present invention is preferably an amount such that the phenylacetaldehyde/caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 2.200 or less, more preferably 2.000 or less, even more preferably 1.800 or less, and even more preferably 1.000 or less.

The content of linalool in the IC beverage composition of the present invention is preferably such that the linalool concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.15 μg/100 mL or more, more preferably 0.20 μg/100 mL or more, even more preferably 0.25 μg/100 mL or more, and may be 0.50 μg/100 mL or more, or 1.00 μg/100 mL or more. The content of linalool in the IC beverage composition of the present invention is preferably such that the linalool concentration in the coffee beverage obtained by mixing the IC beverage composition with a liquid is 40 μg/100 mL or less, more preferably 30 μg/100 mL or less, even more preferably 20 μg/100 mL or less, even more preferably 10 μg/100 mL or less, and may be 5 μg/100 mL or less.

The content of linalool in the IC beverage composition of the present invention is preferably such that the linalool/caffeine ratio ([linalool concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.003 or more, more preferably 0.004 or more, and even more preferably 0.010 or more. The content of linalool in the IC beverage composition of the present invention is preferably such that the linalool/caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.800 or less, more preferably 0.700 or less, and even more preferably 0.500 or less.

The content of geraniol in the IC beverage composition of the present invention is preferably such that the geraniol concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.10 μg/100 mL or more, more preferably such that the geraniol concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.20 μg/100 mL or more, even more preferably such that the geraniol concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.50 μg/100 mL or more, and even more preferably such that the geraniol concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 40 μg/100 mL or less, more preferably such that the geraniol concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 30 μg/100 mL or less, even more preferably such that the geraniol concentration in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 20 μg/100 mL or less ...10 μg/100 mL or less.

The content of geraniol in the IC beverage composition of the present invention is preferably an amount such that the geraniol/caffeine ratio ([geraniol concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 0.002 or more, more preferably 0.003 or more, and even more preferably 0.005 or more. Furthermore, the content of geraniol in the IC beverage composition of the present invention is preferably an amount such that the geraniol/caffeine ratio in a coffee beverage obtained by mixing the IC beverage composition with a liquid is 1.800 or less, more preferably 1.600 or less, and even more preferably 1.200 or less.

When a coffee beverage prepared from the IC beverage composition of the present invention satisfies the above (a) and (b), in order to obtain a higher flavor improvement effect, the contents of malic acid and phenylacetaldehyde in the IC beverage composition of the present invention are preferably such that the phenylacetaldehyde/malic acid ratio ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) of the coffee beverage is 0.2 or more, and more preferably 0.3 or more. Furthermore, the contents of malic acid and phenylacetaldehyde in the IC beverage composition of the present invention are preferably such that the phenylacetaldehyde/malic acid ratio of the coffee beverage is 2.5 or less, more preferably 1.5 or less, even more preferably 1.0 or less, and even more preferably 0.8 or less.

The soluble coffee solids, malic acid, phenylacetaldehyde, linalool, and geraniol used as ingredients in the IC beverage composition can be the same as those used as ingredients in the coffee beverage of the present invention.

The malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials may be in powder form or liquid form. Examples of liquid forms include those dissolved in water, alcohols, glycerins, oils and fats, or mixed solvents thereof. From the viewpoint of ease of use, the malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials are preferably in powder form. Furthermore, the malic acid, phenylacetaldehyde, linalool, and geraniol used as raw materials are preferably synthetic or refined products, and those with low impurity content are more preferable. Commercially available products may be used as they are.

As the raw materials phenylacetaldehyde, linalool, and geraniol, a flavoring in which phenylacetaldehyde, linalool, and geraniol are fixed in powder form may be used. The powder is selected from starch hydrolysates such as dextrin, sugars such as maltose and trehalose, and dietary fibers such as resistant dextrin. If necessary, a protein such as casein may be further added.

In the manufacture of the IC beverage composition of the present invention, in addition to the soluble coffee solids, other ingredients can be used depending on the desired quality characteristics. Such other ingredients include powders that can be blended into instant coffee beverages, such as milk ingredients, sweeteners, flavorings (excluding phenylacetaldehyde, linalool, and geraniol), antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, and flow improvers. The milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc. listed above can be used as appropriate.

Examples of the excipient and binder include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, proteins such as casein, etc. The excipient and binder are also used as carriers during granulation.
As the flow improver, processing preparations such as fine silicon oxide and tricalcium phosphate may be used.

The IC beverage composition is produced by mixing soluble coffee solids and, if necessary, other ingredients. The order of mixing is not particularly limited, and all ingredients may be mixed simultaneously or sequentially.

The IC beverage composition according to the present invention may be in a solid form such as a powder, or may be in a liquid form. When all ingredients are in powder form, a powdered IC beverage composition is produced by mixing all ingredients as is. When the soluble coffee solids are in liquid form (aqueous solution), a liquid IC beverage composition is produced by adding other ingredients to the soluble coffee solids and dissolving them. A liquid IC beverage composition can also be produced by producing a powdered IC beverage composition and then dissolving it in an edible liquid.

The IC beverage composition of the present invention can be individually packaged in a small pouch or the like so that a single serving is consumed, or it can be packaged in a container such as a bottle so that several servings are consumed by shaking the beverage out of the container or taking it out with a spoon when using it.

Individually packaged types are products in which the contents for one cup of coffee drink are filled and packaged in stick-shaped aluminum pouches or one-portion cups, and the contents can be removed by opening the container and pushing it out with one's fingers. Individually packaged types have the advantage of being easy to handle and hygienic, as each cup is sealed.

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

<Measurement of Malic Acid>
The content of malic acid in the coffee extract and coffee beverage was measured by a post-column method using HPLC and BTB.

<Caffeine Measurement>
The caffeine content in the coffee extract and coffee beverage was measured by HPLC.

<Measurement of Linalool, Geraniol, and Furfuryl Methyl Sulfide>
The contents of linalool, geraniol, and furfuryl methyl sulfide in the coffee extract and coffee beverage were measured by GC/MS under the following measurement conditions.

(GC/MS Apparatus)
System: GCMS-QP2020 (Shimadzu Corporation)
Multi-function autosampler: AOC-6000plus (Shimadzu Corporation)
(GC Department)
Column: InertCap Pure-WAX (60 m, film thickness 0.25 μm, inner diameter 0.25 mm)
Injection volume: 1 μL
Vaporization chamber temperature: 250°C
Injection mode: splitless purge flow rate: 3.0 mL/min Control mode: constant pressure (83.5 kPa)
Column oven temperature: 50°C
Column oven program: 50°C (5 min) → 10°C/min → 250°C (10 min)
(MS Department)
Interface temperature: 240°C
Ion source temperature: 200° C.
Ionization method: EI
Measurement mode: Scan
Event duration: 0.3 seconds (SPME)
SPME fiber: PDMS (phase thickness 100 μm, outer diameter 1.1 mm)
Conditioning temperature: 270°C
Preconditioning time: 5 minutes Incubation temperature: 60°C (40°C for furfuryl methyl sulfide)
Incubation time: 8 minutes Stirring speed: 250 rpm
Sample extraction time: 30 minutes Sample elution time: 2 minutes (3 minutes for furfuryl methyl sulfide) (250°C)

(Standard solution)
Internal standard solution (I.S.): 2,3-dimethoxytoluene (DMT) = 145 mg/L
Standard solution: Geraniol = 924 mg/L, Linalool = 878 mg/L, Furfuryl methyl sulfide = 1570 mg/L (ethanol)
Standard solution: Geraniol and linalool = 0.002 mg/L, 0.004 mg/L (500,000 or 250,000 times dilution of the original standard solution), Furfuryl methyl sulfide = 1.57 μg/L (1000 times dilution of the original standard solution)
Preparation method: 3.5 g of NaCl, 10 mL of the standard solution, and 10 μL of the internal standard solution were added to an HS vial.
(IC sample)
Preparation method: 3.5 g of NaCl and 125 mg of IC sample (recorded actual value) were weighed into an HS vial, and 10 mL of H ₂ O and 10 μL of internal standard solution were added to prepare the solution.

The concentration of each compound was calculated from the peak area ratio of the chromatograph.Specifically, first, the peak area ratio with the internal standard (DMT) was calculated from the chromatogram of the standard solution, and a calibration curve was created from the standard concentration.The peak top of each compound was m/z 69 for geraniol, m/z 71 for linalool, m/z 81 for furfuryl methyl sulfide, and m/z 152 for DMT.
Next, the peak area ratio of each compound was calculated from the chromatogram of the sample, and the concentration of each compound in the sample was calculated based on the calibration curve. The peak tops of each compound were m/z 69 for geraniol, m/z 71 for linalool, m/z 81 for furfuryl methyl sulfide, and m/z 152 for DMT.
The concentration of each compound was measured by two calibration points on the low concentration side (only furfuryl methyl sulfide, one calibration point), and calculated by N=1 analysis.

<Measurement of phenylacetaldehyde>
The content of phenylacetaldehyde in the coffee extract or coffee beverage was measured by GC/MS under the following measurement conditions.

(MPS-TDU)
Purge temperature (agitation): 80°C (10 min incubation)
Trap temperature: 25°C
Purge volume: 60 mL (10 mL/min)
Drying temperature: 40°C
Dry capacity: 900mL (50mL/min)
Trap adsorbent: Tenax TA
TDU: 40°C → 260°C (720°C/min, held for 5 minutes)
CIS: 10°C (0.5 min) → 260°C (12°C/sec, hold for 10 min)
(GC-MS)
GC device: 7890A (Agilent Technologies)
MS device: 5977B (Agilent Technologies)
Pressure: 194.78 kPa
Septum purge flow rate: 3 mL/min Sample introduction: splitless mode Column: InertCap WAX-HT (0.25 μm × 0.25 mm × 60 m)
Oven temperature: 35°C (5 min) → 250°C (5°C/min, hold for 10 min)
Total time: 58 minutes Flow rate: 2 mL/min Average linear velocity: 36.169 cm/sec Constant pressure

(Standard solution)
Internal standard solution (I.S.): cyclohexanal = 22 mg/100 mL
Standard solution: phenylacetaldehyde = 190 mg/L
Standard solution: 1.9μg/L, 19μg/L, 190μg/L
Preparation method: 0.5 g of IC powder A (the commercial product used in Example 1), 100 μL of the internal standard solution, and 100 μL of the standard solution were added to a 100 mL measuring flask, and the mixture was diluted to 100 mL with ultrapure water.
(IC sample)
Preparation method: 0.5 g of IC sample and 100 μL of internal standard solution were added to a 100 mL measuring flask, and the mixture was diluted to 100 mL with ultrapure water.

The concentration of each compound was calculated from the peak area ratio of the chromatograph. Specifically, the peak area ratio with respect to the internal standard (cyclohexanal) was calculated from the chromatogram of the standard solution, and a calibration curve was created from the standard concentration. The peak top of each compound was m/z 91 for phenylacetaldehyde and m/z 57 for cyclohexanal.
Next, the peak area ratio of each compound was calculated from the chromatogram of the sample, and the concentration of each compound in the sample was calculated based on the calibration curve. The peak top of each compound was m/z 91 for phenylacetaldehyde and m/z 57 for cyclohexanal.
The concentration of each compound was determined by a 3-point calibration on the low concentration side, N=1 analysis.

<Sensory evaluation>
A sensory evaluation was conducted on each coffee beverage for its favorable acidity, gorgeous aroma, and deliciousness. The sensory evaluation was conducted by a panel of four trained experts (five experts for the test group containing furfuryl methyl sulfide) who jointly scored the beverages on a five-point scale (1 being the weakest and 5 being the strongest). The coffee beverage containing no added malic acid, phenylacetaldehyde, linalool, or geraniol was given a score of 1.

[Example 1]
Malic acid, linalool, and geraniol were added to a commercially available IC powder (IC powder A) to examine the effect on flavor.

100 mL of boiling water was poured into 1.25 g of IC powder A to prepare a coffee beverage (Test Plot 1-0), which was used as the base liquid. The amounts of malic acid, linalool, geraniol, and phenylacetaldehyde shown in Tables 1 to 4 were added to this base liquid to prepare the coffee beverages for each test plot. When the contents of malic acid, linalool, geraniol, and caffeine in the coffee beverage for Test Plot 1-0 were examined, the malic acid concentration was 2.50 mg/100 mL, the linalool concentration was 0.075 μg/100 mL, and the geraniol concentration was 0.025 μg/100 mL.

A sensory evaluation was conducted on each of the produced coffee beverages for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Tables 1 to 4.

As shown in Tables 1 to 3, malic acid, linalool, and geraniol all improved both the pleasant sourness and the gorgeous aroma, and the palatability, depending on the amount added. It was also confirmed that the flavor-improving effect of malic acid, linalool, and geraniol has an optimal amount added, and that the effect weakens when too much is added. Furthermore, as shown in Table 4, both test plot 1-27, in which phenylacetaldehyde was further added to test plot 1-4, and test plot 1-29, in which phenylacetaldehyde was further added to test plot 1-5, showed further improvements in both the pleasant sourness and the gorgeous aroma. Test plots 1-28 and 1-30, in which linalool and geraniol were further added to these test plots, were also highly rated for the pleasant sourness, the gorgeous aroma, and the palatability, and were excellent in terms of palatability.

[Example 2]
Malic acid, linalool, and geraniol were added to a milk coffee beverage containing milk to examine their effect on flavor.

Specifically, 70 mL of the coffee beverage of test group 1-0 prepared in Example 1 was mixed with 30 mL of milk to prepare a milk coffee beverage (test group 2-0), which was used as the base liquid. To this base liquid, malic acid, linalool, geraniol, and phenylacetaldehyde were added in the amounts shown in Tables 5 to 8 to prepare the coffee beverages of each test group.

A sensory evaluation was conducted on each of the produced coffee beverages for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Tables 5 to 8.

As shown in Tables 5 to 7, malic acid, linalool, and geraniol all improved both the pleasant sourness and the gorgeous aroma, and the palatability, depending on the amount added. It was also confirmed that the flavor-improving effect of malic acid, linalool, and geraniol has an optimal amount added, and that the effect weakens when the amount added is too large. Furthermore, as shown in Table 8, both test plot 2-27, in which phenylacetaldehyde was further added to test plot 2-4, and test plot 2-29, in which phenylacetaldehyde was further added to test plot 2-5, were further improved in both the pleasant sourness and the gorgeous aroma. Test plots 2-28 and 2-30, in which linalool and geraniol were further added to these test plots, were also highly rated in both the pleasant sourness, the gorgeous aroma, and the palatability, and were excellent in terms of palatability. These results show that the flavor-improving effect of malic acid, linalool, and geraniol can also be obtained in milk coffee beverages.

[Example 3]
Phenylacetaldehyde was added to a commercially available IC powder (IC powder B) to examine its effect on flavor.

A coffee beverage (test group 3-0) was prepared by pouring 160 mL of boiling water into 2.0 g of IC powder B, and this was used as the base liquid. The amount of phenylacetaldehyde shown in Table 9 was added to this base liquid to prepare the coffee beverages for each test group. The phenylacetaldehyde concentration in the coffee beverage for test group 3-0 was 1.96 μg/100 mL.

A sensory evaluation was conducted on each of the produced coffee beverages for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Table 9.

As shown in Table 9, in coffee beverages to which phenylacetaldehyde was added, both the pleasant acidity and the gorgeous aroma were improved in a dosage-dependent manner, and the taste was also improved. It was also confirmed that the flavor-improving effect of phenylacetaldehyde has an optimal dosage, and that the effect weakens when too much is added.

Furthermore, the phenylacetaldehyde concentration in eight commercially available instant coffee powder products was measured, as well as the phenylacetaldehyde concentration (drinking concentration) of coffee beverages prepared at the concentrations recommended by each manufacturer. As a result, the average phenylacetaldehyde concentration in the powder was 1.9 ppm (minimum 1.6 ppm, maximum 2.6 ppm), and the average drinking concentration of phenylacetaldehyde was 2.3 μg/100 mL (minimum 1.68 μg/100 mL, maximum 3.22 μg/100 mL). These results confirmed that the phenylacetaldehyde concentration in typical instant coffee beverages is low.

[Example 4]
Phenylacetaldehyde was added to a milk coffee beverage containing milk to examine its effect on flavor.

Specifically, 70 mL of the coffee beverage of test group 3-0 prepared in Example 3 was mixed with 30 mL of milk to prepare a milk coffee beverage (test group 4-0), which was used as the base liquid. The amount of phenylacetaldehyde shown in Table 10 was added to this base liquid to prepare the coffee beverages of each test group.

A sensory evaluation was conducted on each of the produced coffee beverages for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Table 10.

As shown in Table 10, in coffee beverages to which phenylacetaldehyde was added, both the pleasant acidity and the gorgeous aroma were improved in a dosage-dependent manner, and the palatability was also improved. It was also confirmed that the flavor-improving effect of phenylacetaldehyde has an optimal dosage, and that the effect weakens when too much is added. These results demonstrate that the flavor-improving effect of phenylacetaldehyde can also be obtained in milk coffee beverages.

[Example 5]
Malic acid, phenylacetaldehyde, linalool, and geraniol were added to a commercial coffee portion (IC portion B) to examine the effect on flavor.

150 mL of water was poured into 17 g of IC Portion B to prepare 100 mL of coffee beverage (Test Area 5-0), which was used as the base solution. The amounts of malic acid, phenylacetaldehyde, linalool, and geraniol shown in Tables 11 to 15 were added to this base solution to prepare the coffee beverages for each test area. When the contents of malic acid, phenylacetaldehyde, linalool, geraniol, and caffeine in the coffee beverage of Test Area 5-0 were examined, the malic acid concentration was 2.16 mg/100 mL, the phenylacetaldehyde concentration was 1.061 μg/100 mL, the linalool concentration was 0 μg/100 mL (below the detection limit), and the geraniol concentration was 0 μg/100 mL (below the detection limit).

A sensory evaluation was conducted on each of the produced coffee beverages for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Tables 11 to 15.

As shown in Tables 11 to 15, malic acid, phenylacetaldehyde, linalool, and geraniol all improved both the pleasant sourness and the gorgeous aroma, and also improved the palatability, depending on the amount added. It was also confirmed that there is an optimal amount for the flavor-improving effect of malic acid, phenylacetaldehyde, linalool, and geraniol, and that the effect weakens when too much is added.

[Example 6]
Malic acid and phenylacetaldehyde were added to a coffee beverage to examine their effect on flavor.

Specifically, 100 mL of the coffee beverage of test group 3-0 prepared in Example 3 was used as the base solution. Phenylacetaldehyde and malic acid were added to this base solution so that the final concentrations were as shown in Tables 16 and 17, and the coffee beverages of each test group were prepared.

A sensory evaluation was conducted on each of the produced coffee beverages for its pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Tables 16 and 17. The sensory evaluation was conducted on a 5-point scale, with the coffee beverage containing no added malic acid, phenylacetaldehyde, linalool, or geraniol receiving a score of 1, and the coffee beverage in test group 6-1 receiving a score of 4.

As shown in Tables 16 and 17, by increasing the concentrations of both malic acid and phenylacetaldehyde, both the pleasant acidity and the gorgeous aroma were improved. In particular, in the coffee beverages of test plots 6-1, 6-5, 6-8, 6-9, and 6-11 to 6-13, which had a phenylacetaldehyde/malic acid ratio of 0.2 to 0.8, both the pleasant acidity and the gorgeous aroma were rated at 4 or higher, and the deliciousness was also highly rated, resulting in an excellent flavor improvement effect.

[Example 7]
The effect of phenylacetaldehyde and organic acids other than malic acid on the flavor of coffee beverages was examined. Lactic acid and tartaric acid were used as organic acids other than malic acid.

Specifically, 100 mL of the coffee beverage of test group 1-0 prepared in Example 1 was used as the base liquid. To this base liquid, malic acid, lactic acid, tartaric acid, and phenylacetaldehyde in the amounts shown in Table 18 were added to prepare the coffee beverages of each test group.

A sensory evaluation was conducted on each of the produced coffee beverages for pleasant acidity, gorgeous aroma, and deliciousness. The evaluation results are shown in Table 18.

As shown in Table 18, the coffee beverage of test plot 7-1, which contained malic acid and phenylacetaldehyde, was given a score of 4 for the gorgeous aroma, but 5 for both the favorable acidity and the flavor, indicating that it was very palatable. The coffee beverages of test plots 3-7 and 3-8, which contained only phenylacetaldehyde and had a phenylacetaldehyde concentration of approximately 12 to 27 μg/100 mL, were given scores of 5 for flavor, 2 to 3 for favorable acidity, and 4 to 5 for the gorgeous aroma (Table 9), suggesting that the favorable acidity and the favorable aroma improving effects of phenylacetaldehyde and those of malic acid work in concert with each other. On the other hand, the coffee beverages of test plots 7-2 and 7-3, which contained lactic acid and tartaric acid, were given lower scores for both the favorable acidity and the gorgeous aroma, compared to the coffee beverage of test plot 7-1, which contained malic acid and phenylacetaldehyde. These results show that organic acids other than malic acid do not have the same flavor-improving effect as malic acid, and even when combined with phenylacetaldehyde, they actually inhibit the flavor-improving effect of phenylacetaldehyde.

[Reference Example 1]
Furfuryl methyl sulfide was added to a commercially available IC powder (IC powder A) to examine its effect on flavor.

The coffee beverages of each test group were prepared by adding the amounts of furfuryl methyl sulfide and malic acid shown in Tables 19 to 21 to the base solution of Example 1 (coffee beverage of test group 1-0). When the furfuryl methyl sulfide content of the coffee beverage of test group 1-0 was examined, the furfuryl methyl sulfide concentration was 1.840 μg/100 mL.

A sensory evaluation was conducted on each of the produced coffee beverages for its desirable acidity, aroma, and taste. The sensory evaluation was conducted by a panel of five trained experts who jointly assigned scores on a 10-point scale (1 being the weakest and 10 being the strongest). For each sensory evaluation point, a coffee beverage that did not contain any of the following added ingredients was given a score of 5: malic acid, phenylacetaldehyde, linalool, geraniol, or furfuryl methyl sulfide. The evaluation results are shown in Tables 19 to 21.

As shown in Table 19, when furfuryl methyl sulfide was added, the aroma was improved depending on the amount added, and the taste was also improved. It was also confirmed that the flavor-improving effect of furfuryl methyl sulfide has an optimal amount to be added, and that the effect weakens when too much is added. Furthermore, as shown in Tables 20 and 21, by combining furfuryl methyl sulfide with malic acid, both the favorable acidity and aroma were improved, and the taste was also improved.

[Reference Example 2]
Furfuryl methyl sulfide was added to a commercially available coffee portion (IC portion B) to examine its effect on flavor.

The coffee beverages of each test group were prepared by adding the amounts of furfuryl methyl sulfide and malic acid shown in Tables 22 to 24 to the base solution of Example 5 (coffee beverage of test group 5-0). When the furfuryl methyl sulfide content of the coffee beverage of test group 1-0 was examined, the furfuryl methyl sulfide concentration was 0.032 μg/100 mL.

A sensory evaluation of the preferred acidity, aroma, and taste of each produced coffee beverage was performed in the same manner as in Reference Example 1. The evaluation results are shown in Tables 22 to 24.

As shown in Table 22, the addition of furfuryl methyl sulfide improved the aroma and palatability in a dose-dependent manner. It was also confirmed that the flavor-improving effect of furfuryl methyl sulfide has an optimal addition amount, and that the effect becomes weaker when too much is added. Furthermore, as shown in Tables 23 and 24, the combination of furfuryl methyl sulfide and malic acid improved both the pleasant acidity and aroma, and also improved the palatability. These results demonstrate that the improvement in aroma and palatability caused by furfuryl methyl sulfide can also be achieved in portioned coffee beverages.

[Reference Example 3]
Furfuryl methyl sulfide was added to a milk coffee beverage containing milk to examine its effect on flavor.

Specifically, the milk coffee beverage (test group 2-0) prepared in Example 2 was used as the base liquid, to which the amounts of furyl methyl sulfide and malic acid shown in Tables 25 to 27 were added to prepare the coffee beverages for each test group.

A sensory evaluation of the preferred acidity, aroma, and taste of each produced coffee beverage was performed in the same manner as in Reference Example 1. The evaluation results are shown in Tables 25 to 27.

As shown in Table 25, the addition of furfuryl methyl sulfide improved the aroma and palatability in an amount-dependent manner. It was also confirmed that the flavor-improving effect of furfuryl methyl sulfide has an optimal amount to be added, and that the effect becomes weaker when too much is added. Furthermore, as shown in Tables 26 and 27, the combination of furfuryl methyl sulfide and malic acid improved both the desirable acidity and aroma, and also improved the palatability. These results demonstrate that the effect of furfuryl methyl sulfide in improving the aroma and palatability can also be obtained in milk coffee beverages.

The coffee beverage or IC beverage composition of the present invention can easily prepare a coffee beverage with a favorable acidity and an improved, gorgeous coffee-like aroma. Therefore, the present invention can be used in the field of producing coffee beverages or IC beverage compositions.

Claims (14)

Contains soluble coffee solids,
The malic acid concentration of the beverage is 3.10 mg/100 mL or more and 30.0 mg/100 mL or less;
The phenylacetaldehyde concentration of the beverage is equal to or greater than 2.87 μg/100 mL and equal to or less than 25 μg/100 mL;
A coffee beverage, characterized in that the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less. The linalool concentration of the beverage is 0.10 μg/100 mL or more;
The coffee beverage of claim 1. The geraniol concentration of the beverage is 0.05 μg/100 mL or more;
3. The coffee beverage according to claim 1 or 2. The ratio of the malic acid concentration to the caffeine concentration of the beverage ([malic acid concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.100 or more, or
The ratio of the phenylacetaldehyde concentration to the caffeine concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.09 or more;
The coffee beverage according to any one of claims 1 to 3. The coffee beverage according to any one of claims 1 to 4, in which the ratio of the linalool concentration to the caffeine concentration of the beverage ([linalool concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.003 or more. The coffee beverage according to any one of claims 1 to 5, in which the ratio of the geraniol concentration to the caffeine concentration of the beverage ([geraniol concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.002 or more. 1. An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising:
Contains soluble coffee solids,
The content of malic acid is an amount such that a malic acid concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 3.10 mg/100 mL or more;
the content of phenylacetaldehyde is an amount such that a phenylacetaldehyde concentration in a coffee beverage obtained by mixing the composition for instant coffee beverage with a liquid is 2.87 μg/100 mL or more and 25 μg/100 mL or less;
An instant coffee beverage composition, characterized in that the contents of malic acid and phenylacetaldehyde are such that the ratio of the phenylacetaldehyde concentration to the malic acid concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less. The content of linalool is such that the linalool concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.10 μg/100 mL or more.
The instant coffee beverage composition according to claim 7. The instant coffee beverage composition according to claim 7 or 8, wherein the content of geraniol is such that the geraniol concentration of the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.05 μg/100 mL or more. The content of malic acid is an amount such that the ratio of the malic acid concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([malic acid concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.100 or more, or
The instant coffee beverage composition according to any one of claims 7 to 9, wherein the phenylacetaldehyde content is an amount such that the ratio of the phenylacetaldehyde concentration to the caffeine concentration in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([phenylacetaldehyde concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.09 or more. The instant coffee beverage composition according to any one of claims 7 to 10, wherein the linalool content is such that the ratio of the linalool concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([linalool concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.003 or more. The instant coffee beverage composition according to any one of claims 7 to 11, wherein the content of geraniol is such that the ratio of the geraniol concentration to the caffeine concentration of a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid ([geraniol concentration (μg/100 mL)]/[caffeine concentration (mg/100 mL)]) is 0.002 or more. The beverage has a malic acid concentration of 3.10 mg/100 mL or more;
A method for producing a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid and phenylacetaldehyde so that the beverage has a phenylacetaldehyde concentration of 2.87 μg/100 mL or more and 25 μg/100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less. To improve the pleasant acidity and aroma of coffee beverages,
The beverage has a malic acid concentration of 3.10 mg/100 mL or more;
A method for improving the flavor of a coffee beverage, comprising adjusting the concentration of one or more selected from the group consisting of malic acid and phenylacetaldehyde so that the phenylacetaldehyde concentration of the beverage is 2.87 μg/100 mL or more and 25 μg/100 mL or less, and the ratio of the phenylacetaldehyde concentration to the malic acid concentration of the beverage ([phenylacetaldehyde concentration (μg/100 mL)]/[malic acid concentration (mg/100 mL)]) is 0.2 or more and 0.8 or less.