JP7707229B2 - Fizzy coffee drink and method for producing same - Google Patents

Description

Patent Law Article 30, Paragraph 2 applied Provision of sparkling coffee beverages at the tasting event "Gassata Black Foam Event" Location: Otemachi Sankei Plaza Date provided: March 28, 2023

Patent Law Article 30, Paragraph 2 applied Distribution of sparkling coffee beverages (gifts) on the official Twitter account of TULLY'S COFFEE brand beverages URL: https://twitter.com/Tullys_cup/status/1646319096752148480? cxt=HHwWgMDUzd6f89gtAAAA Distribution start date: March 30, 2023

Patent Law Article 30, Paragraph 2 applied Broadcast on TBS TV "THE TIME," Broadcast date: March 31, 2023

Patent Law Article 30, Paragraph 2 applied Broadcast on Yomiuri TV's "Asapara S" Broadcast date: April 15, 2023

Application of Article 30, Paragraph 2 of the Patent Act Media Announcement Venue: Otemachi Sankei Plaza Hall & Conference Announcement Date: April 27, 2023

Application of Article 30, Paragraph 2 of the Patent Act Broadcast on TV Tokyo's "World Business Satellite" Broadcast date: April 27, 2023

The present invention relates to a foaming coffee beverage, and more specifically, to a foaming coffee beverage that foams well like beer when poured from a container into a glass. The present invention also relates to a method for producing a foaming coffee beverage and a method for improving foaming in a foaming coffee beverage.

Like tea, coffee is a beverage that has been enjoyed by many people since ancient times, and is provided to consumers in a wide variety of forms. For example, coffee is brewed and consumed at home or in restaurants, and is also provided in the form of packaged coffee beverages at retail stores and vending machines. Packaged coffee beverages of the so-called RTD (READY TO DRINK) type that can be consumed immediately are popular with consumers due to the convenience of being able to easily enjoy coffee at any time, but a drop in consumption during the summer has been a problem.
On the other hand, consumption of carbonated drinks increases in the summer, and with the recent rise in health consciousness, the number of consumers seeking a refreshing feeling from carbonated water is increasing, and the consumption of carbonated drinks has been particularly expanding in recent years. In order to increase the consumption of packaged coffee drinks in the summer and to provide an opportunity for consumers who do not usually drink packaged coffee drinks to drink them, it was considered that one idea would be to combine coffee and carbonated drinks.
Regarding carbonated coffee beverages, there have been attempts to develop them from the viewpoints of improving flavor and preventing overflow during filling (e.g., Patent Documents 1 and 2), but no research and development has been conducted from the viewpoint of focusing on the foam that forms when poured from a container into a glass and enjoying this foam.

JP 2014-023482 A JP 2014-117238 A

The present invention was made in consideration of the above problems, and aims to provide a foaming coffee beverage that foams well when poured from a container into a glass.

The inventors conducted extensive research to solve the above problems, and discovered that the above problems could be solved by adjusting the sodium and magnesium contents and the particle size of the microparticles to a predetermined range, which led to the completion of the present invention. Specifically, the present invention is as follows.

[1] A foaming coffee beverage comprising:
Magnesium (Mg) and sodium (Na),
The content is 40≦[Mg/Na]≦500,
A foaming coffee beverage, in which the cumulative 90% diameter (D90) of water-insoluble particles contained in the beverage is 0.1 to 10 μm.
[2] The foamable coffee beverage according to [1], having a sodium content of 0.1 to 1.0 mg/100 g.
[3] A foamable coffee beverage according to [1] or [2], in which the standard deviation of the particle size distribution of the water-insoluble microparticles is 0.5 or less.
[4] The foamable coffee beverage according to any one of [1] to [3], wherein the water-insoluble fine particles contained in the beverage have a [mode diameter/median diameter] of 0.5 to 0.9.
[5] A method for producing a foaming coffee beverage, comprising:
Magnesium (Mg) and sodium (Na),
A step of adjusting the Mg/Na ratio so that 40≦[Mg/Na]≦500;
A method for producing a foaming coffee beverage, comprising the step of adjusting the cumulative 90% diameter (D90) of water-insoluble fine particles contained in the beverage to 0.1 to 10 μm.
[6] A method for improving foaming of a foamable coffee beverage, comprising:
Magnesium (Mg) and sodium (Na),
A step of adjusting the Mg/Na ratio so that 40≦[Mg/Na]≦500;
A method for improving the foaming of a foamable coffee beverage, comprising the step of adjusting the cumulative 90% diameter (D90) of water-insoluble fine particles contained in the beverage to 0.1 to 10 μm.

The foamable coffee beverage of the present invention has good foaming when poured from the container into a glass.

Hereinafter, an embodiment of the present invention will be described.
A foamable coffee beverage according to one embodiment of the present invention has sodium and magnesium contents and fine particle diameters within specific ratio ranges.

(Packaged sparkling coffee beverage)
The foamable coffee beverage according to this embodiment is a beverage that uses the above-mentioned extract derived from coffee beans as one of its ingredients.

(Raw material beans)
Coffee beans used in the extraction step may originate from, but are not limited to, Brazil, Colombia, Tanzania, Ethiopia, Indonesia, etc. Coffee beans may be of any variety, such as Arabica or Robusta. One type of coffee bean may be used, or two or more types may be blended together.

(Roast degree)
By reducing the grinding L value of the roasted beans, i.e., by deep roasting, the structure of the coffee beans can be made brittle, and the amount of water-insoluble fine particles with small particle diameters generated during grinding of the roasted beans can be increased. The grinding L value is preferably 14 to 20, more preferably 15 to 19, and most preferably 15.5 to 18.
By setting the grinding L value to 15 to 19, which is the range known as medium-dark roast to dark roast (American style city roast, full city roast, French roast), it is possible to increase the amount of water-insoluble fine particles with a small particle size while maintaining a desirable bitterness and aroma unique to coffee. Furthermore, by setting the grinding L value to 15.5 to 18, which is known as full city roast or French roast, it is possible to further increase the amount of water-insoluble fine particles with a small particle size.
In the present invention, all roasted beans used in the production of a packaged coffee beverage may satisfy the above grinding L value, or roasted beans having the above grinding L value may be used in combination with roasted beans having a grinding L value other than the above (for example, light roast (light roast, cinnamon roast), medium roast (medium roast, high roast)).
The roasting method may be a general method, such as direct flame, hot air, or semi-hot air. The roasting method, temperature, and time may be appropriately selected to achieve a desired roast level and depending on the characteristics of the coffee beans. The ground L value can be measured using a general colorimeter and calculated as the L value (brightness) in the Hunter colorimeter.

(Preparation of coffee extract)
In this embodiment, the beverage liquid is obtained by using an extract or concentrated extract obtained through an extraction process in which raw material coffee beans are roasted for a predetermined time, ground, and extracted with hot water, as well as various other processes, either alone or in combination. Alternatively, instant coffee made by drying the coffee extract may be dissolved in the coffee extract and then served.
The content and particle size of water-insoluble fine particles contained in a packaged coffee beverage can be adjusted by the coffee variety, roasting degree, roasting method, centrifugation conditions, filter control, temperature and pressure conditions before homogenization, and sterilization method, etc.

(Water-insoluble fine particles)
The foamable coffee beverage of the present embodiment contains a certain amount of water-insoluble fine particles. The water-insoluble fine particles are fine particles derived from raw materials such as coffee beans that are insoluble in water. The water-insoluble fine particles preferably have a particle diameter of less than 200 μm. On the other hand, if a certain amount or more of water-insoluble fine particles with a particle diameter of 200 μm or more are present, foaming is inhibited on the contrary, so it is preferable to remove the water-insoluble fine particles with a particle diameter of 200 μm or more by a known means such as filtration to obtain a beverage containing water-insoluble fine particles with a particle diameter of less than 200 μm that does not contain water-insoluble fine particles with a particle diameter of 200 μm or more.

(Content of water-insoluble fine particles)
In this embodiment, the content of water-insoluble fine particles having a particle diameter of less than 200 μm in a beverage liquid can be measured by taking a fixed amount of the beverage liquid to be measured, centrifuging it at 4,300×g for 10 minutes, suspending the obtained precipitate in ⅓ volume of pure water (i.e., 3-fold concentration), and measuring the transmittance (T%) at a wavelength of 660 nm and an optical path length of 1 cm. Details of the measurement method will be shown in the examples below.
In this measurement, if necessary, filtration through a 200 μm filter may be performed before centrifugation; however, this does not apply if it is clear from the manufacturing method of the coffee extract that the beverage does not contain water-insoluble fine particles of 200 μm or more.
The content of water-insoluble fine particles having a particle diameter of less than 200 μm in the beverage liquid is preferably 80% or less, more preferably 35% to 70%, and particularly preferably 40% to 60%, as measured by 3-fold concentration and measuring the transmittance at 660 nm (T%). The water-insoluble fine particles preferably have a particle diameter of 0.1 μm or more. The presence of a certain amount of water-insoluble fine particles having a particle diameter of less than 200 μm in the beverage liquid improves foaming.

(Cumulative 90% diameter (D90) of water-insoluble fine particles)
In the foamable coffee beverage of this embodiment, the cumulative 90% diameter (D90) of the water-insoluble fine particles is preferably 10.000 μm or less, more preferably 9.000 μm or less, and particularly preferably 8.000 μm or less. By including a large amount of such water-insoluble fine particles, the foam generated when poured into a glass can be maintained. On the other hand, the lower limit of the cumulative 90% diameter (D90) is not particularly limited, but can be, for example, 0.100 μm or more, further 0.500 μm or more, or 1.000 μm or more.
The cumulative 90% diameter (D90) can be determined using a general laser diffraction/scattering light type particle size distribution analyzer, for example, SALD-2100 manufactured by Shimadzu Corporation.

(Mode diameter of water-insoluble particles)
In the foamable coffee beverage of this embodiment, the mode diameter of the water-insoluble fine particles (the most frequent diameter; the particle diameter at which the density of the distribution density (probability density distribution) is maximum) is preferably 6.000 μm or less, more preferably 5.000 μm or less, and particularly preferably 3.000 μm or less. By including a large amount of such water-insoluble fine particles, it is possible to generate uniform and fine foam.
The mode diameter can be determined by using a general laser diffraction/scattering light type particle size distribution analyzer, for example, SALD-2100 manufactured by Shimadzu Corporation.

(Median diameter of water-insoluble particles)
In the foamable coffee beverage of this embodiment, the median diameter of the water-insoluble fine particles (particle size at 50% of the particle size distribution (D50)) is preferably 5.000 μm or less, more preferably 4.000 μm or less, and particularly preferably 3.000 μm or less. By including a large amount of such water-insoluble fine particles, it is possible to generate uniform and fine foam.
The median diameter can be determined using a general laser diffraction/scattering light type particle size distribution analyzer, for example, SALD-2100 manufactured by Shimadzu Corporation.

([Mode diameter/Median diameter] of water-insoluble particles)
In the foaming coffee beverage of this embodiment, the ratio of the mode diameter (μm) to the median diameter (μm) of the water-insoluble fine particles [mode diameter/median diameter] is preferably 0.1 or more, more preferably 0.3 or more, and even more preferably 0.5 or more. In addition, [mode diameter/median diameter] is preferably 1.2 or less, more preferably 1.1 or less, even more preferably 1.0 or less, and most preferably 0.9 or less. When [mode diameter/median diameter] is within the above range, the size of the foamed bubbles becomes small, resulting in a foaming coffee beverage that generates fine bubbles.

(Standard deviation of particle size distribution of water-insoluble fine particles)
In the foamable coffee beverage of this embodiment, the standard deviation of the particle size distribution of the water-insoluble fine particles is preferably 0.5 or less, more preferably 0.4 or less, and particularly preferably 0.3 or less. By adjusting it to this range, it becomes possible to satisfactorily generate fine foam.

(Centrifugation)
By centrifuging the extract obtained by extracting ground roasted beans with hot water, water-insoluble molecules with large particle sizes can be selectively removed. Therefore, even if the particle sizes of the water-insoluble particles in the extract vary or the number of water-insoluble particles with large particle sizes is relatively greater than that of water-insoluble particles with small particle sizes, the content ratio of water-insoluble particles with large particle sizes to water-insoluble particles with small particle sizes in the bottled coffee beverage can be adjusted by removing the water-insoluble molecules with large particle sizes through centrifugation.
Centrifugation can be carried out by a conventional technique.

(Filter Control)
The content of water-insoluble fine particles of any particle size can be adjusted by using a general filter control method. For example, by filtering the extract obtained by extracting ground roasted beans with hot water or the extract after the above-mentioned centrifugation through a filter with a pore size of 10 μm, an extract containing a larger content of water-insoluble fine particles of less than 10 μm in particle size compared to the content of water-insoluble fine particles of 10 μm or more in particle size can be obtained.

(Homogenization)
By using a general homogenization method, water-insoluble fine particles in the extract can be crushed and the content of water-insoluble fine particles with small particle diameters can be increased. The homogenization conditions vary depending on the amount and particle diameter of particles contained in the extract before homogenization. For example, when the extract obtained through the above-mentioned centrifugation or filtration is treated with a homogenizer, it is preferable to heat the extract to 30°C or higher and treat it at a pressure of 10 MPa or higher, and it is particularly preferable to heat the extract to 40 to 60°C and treat it at a pressure of 12 to 20 MPa.

(magnesium)
The foamable coffee beverage of the present embodiment preferably has a magnesium content of 2 mg/100 g or more and 500 mg/100 g or less. In the present embodiment, magnesium can be added to the beverage in the form of a salt derived from a raw material such as coffee extract or usable in food and beverages, or in the form of natural water containing magnesium, deep sea water, seaweed extract, etc. Examples of magnesium salts that can be used in the present embodiment include, but are not limited to, magnesium chloride and magnesium sulfate. In the present embodiment, magnesium can be derived from these magnesium salts. If the magnesium content is equal to or more than the lower limit, the foam retention is strengthened and the foam is less likely to disappear, and if the magnesium content is equal to or less than the upper limit, the foam is more likely to foam when poured into a glass. The presence of magnesium within a predetermined range affects the generation and subsequent retention of foam. The magnesium content in the packaged foamable coffee beverage of the present embodiment is preferably equal to or more than 3 mg/100 g and 420 mg/100 g or less, more preferably equal to or more than 4 mg/100 g and 300 mg/100 g or less.

(sodium)
The foamable coffee beverage according to the present embodiment contains a predetermined amount of sodium. In the present embodiment, sodium can be added to the beverage in the form of a salt derived from a raw material such as coffee extract or usable in food and beverages, or in the form of deep sea water or seaweed extract rich in sodium. Examples of sodium salts that can be used in the present embodiment include, but are not limited to, sodium bicarbonate, sodium chloride, sodium acetate, sodium lactate, sodium ascorbate, disodium citrate, trisodium citrate, trisodium phosphate, sodium succinate, sodium malate, sodium tartrate, sodium gluconate, sodium glutamate, and sodium aspartate. In the present embodiment, sodium can be derived from these sodium salts. The beverage according to the present embodiment preferably contains sodium bicarbonate. In the present embodiment, sodium is preferably derived from sodium bicarbonate. The sodium content is preferably 0.1 mg/100 g or more, more preferably 0.2 mg/100 g or more. When the sodium content is equal to or more than the above lower limit, the foaming is particularly good when poured into a glass. Furthermore, the packaged foamable coffee beverage of this embodiment preferably has a sodium content of 1.1 mg/100 g or less, more preferably 1.0 mg/100 g or less, more preferably 0.9 mg/100 g or less, even more preferably 0.8 mg/100 g or less, and particularly preferably 0.6 mg/100 g or less. By having a sodium content of less than the above upper limit, it is possible to prevent the filling suitability during the production of the packaged beverage from being impaired while maintaining good foaming.

([Magnesium (Mg) / Sodium (Na))
In the foamable coffee beverage of this embodiment, the ratio of magnesium (Mg) to sodium (Na) [Mg/Na] is 40 or more, preferably 50 or more, and more preferably 60 or more. When [Mg/Na] is equal to or more than the lower limit, the retention time of the foamed foam is longer, resulting in a beverage in which the foam can be enjoyed for a relatively long period of time. In addition, [Mg/Na] is 500 or less, preferably 470 or less, and more preferably 420 or less. When [Mg/Na] is equal to or less than the upper limit, the beverage foams well when poured into a glass, resulting in a beverage in which the generation of foam can be enjoyed.

(Gas Volume)
The foaming coffee beverage of this embodiment has a gas volume of 1.5 or more, preferably 1.8 or more, and particularly preferably 2.0 or more. When the gas volume is equal to or more than the above lower limit, the foaming coffee beverage can be made foaming. When the gas volume is equal to or less than the above upper limit, the foaming coffee beverage of this embodiment preferably has a gas volume of 4.0 or less, more preferably 3.5 or less, and particularly preferably 3.2 or less. When the gas volume is equal to or less than the above upper limit, the foaming coffee beverage generates a suitable amount of foam when drinking without impairing the filling suitability. In this specification, the gas volume of carbon dioxide gas refers to the volume of carbon dioxide gas dissolved in the foaming beverage at 20°C divided by the volume of the foaming beverage, and a specific measurement method is shown in the examples described below.

(Other ingredients)
Ingredients that may be added to the foaming coffee beverage according to this embodiment upon formulation include sweeteners such as sucrose, glucose, fructose, xylose, fructose glucose liquid, sugar alcohols, etc.; additives such as antioxidants, various esters, organic acids, organic acid salts, inorganic acids, inorganic salts, emulsifiers, preservatives, seasonings, flavorings, nectar extracts, pH adjusters, quality stabilizers, antifoaming agents, enzymes, etc. These may be blended alone or in combination.

(Protein, lipids)
The foaming coffee beverage of the present embodiment preferably contains substantially no protein and no lipid. In the nutritional labeling standard based on the Health Promotion Act, if both protein and lipid are less than 0.5 g per 100 ml of beverage, they can be labeled as "0 g" in the nutritional information. In the present specification, similar to the labeling standard, a foaming beverage with a protein content of less than 0.5 g per 100 mL of beverage is considered to be a foaming beverage that does not substantially contain protein, and the same applies to lipid. The protein and lipid contents are preferably less than 0.1 g and particularly preferably 0.0 g per 100 mL of beverage, respectively.

(Manufacturing method)
The foamable coffee beverage according to the present embodiment can be produced by a conventional method other than adjusting the size of sodium, magnesium and fine particles. For example, sodium and magnesium are added to a coffee extract, and the other components described above are added as desired, stirred and dissolved to prepare a beverage concentrate. Then, the beverage is cooled after pH adjustment and/or heat sterilization as necessary, and then carbon dioxide gas is sealed in (carbonation), filled into a container, and sterilized. Carbonated beverages can be produced by a premix method or a postmix method, either of which may be used. The method of microbial control, such as sterilization, can be appropriately selected depending on the composition of the beverage and the container, and filtration sterilization or heat sterilization of the beverage concentrate before filling into the container, or heat sterilization after filling into the container, can be used alone or in combination.

(water)
Examples of water suitable for this embodiment include natural water, city water, well water, ion-exchanged water, deaerated water, etc. When deaerated water is used, a part or all of the water suitable for drinking can be deaerated water.

(container)
The foaming coffee beverage of this embodiment is filled into a container and provided as a packaged foaming coffee beverage. Here, the packaged beverage of this embodiment refers to a beverage that is packaged in a container, sealed, and subjected to a microbial control treatment such as sterilization or sterilization to give it long-term shelf life. The container used in this embodiment may be any commonly used beverage container, but considering the gas pressure of carbon dioxide, it is preferable for the container to be a container having a predetermined strength, such as a metal can, a plastic bottle such as a PET bottle, or a bottle. In addition, in order to effectively retain carbon dioxide even after opening, it is preferable for the container to be provided with a resealable lid.

(sterilization)
The sterilization treatment of the foamable coffee beverage according to this embodiment is carried out under sterilization conditions stipulated in the Food Sanitation Act. Examples of sterilization methods include UHT sterilization and retort sterilization. For example, UHT sterilization can be carried out at 105° C. for 30 seconds.

(Method for improving foaming)
By adjusting the sodium and magnesium content and the particle size of the microparticles in the foamable coffee beverage of this embodiment to fall within a specified range, the beverage will have good foam like beer when poured from a container into a glass (this corresponds to the foam improvement method of the present invention).

<Terminology>
In this specification, when it is expressed as "X to Y" (X and Y are any numbers), it includes the meaning of "X or more and Y or less", as well as "preferably greater than X" and "preferably smaller than Y", unless otherwise specified. Furthermore, when it is expressed as "X or more" or "Y or less" (X and Y are any numbers), it includes the meaning of "preferably greater than X" or "preferably smaller than Y", unless otherwise specified.

The above-mentioned foaming coffee beverages, even if they do not contain dairy ingredients and have a low gas volume, will have good foaming like beer when poured from the container into a glass.

The above-described embodiments are described to facilitate understanding of the present invention, and are not described to limit the present invention. Therefore, each element disclosed in the above embodiments is intended to include all design modifications and equivalents that fall within the technical scope of the present invention.

The present invention will be explained in more detail below by showing manufacturing examples, test examples, etc., but the present invention is not limited to the following manufacturing examples, test examples, etc.

<Preparation and manufacturing method of foaming coffee beverage>
[Samples 1 to 15] The following raw materials were mixed and dissolved in the proportions shown in Table 1 to obtain prepared solutions.
The obtained preparation was subjected to a homogenization treatment using a homogenizer "H20-H2" (manufactured by Sanwa Engineering Co., Ltd.) at the pressure shown in Table 1 (a pressure of 0.0 MPa in Table 1 indicates that only heating was performed without homogenization treatment).
Thereafter, centrifugation was carried out using a centrifuge "OSD2-02-107" (manufactured by Westfalia Separator) at a flow rate of 480 L/h and the rotation speed shown in Table 1.
The prepared liquid that had undergone these treatments was heated and held at 95°C for 45 seconds, then rapidly cooled to 5°C, and carbon dioxide was mixed in a carbonator so that the carbon dioxide volume became the value shown in Table 1. The resulting mixture was then filled into a washed and sterilized 400 mL PET bottle to a volume of 370±1 mL, yielding a foaming coffee beverage. Note that with regard to sample 6, normal container filling was not possible, so the liquid immediately before filling was used for the analysis.

Coffee Extract A: A coffee extract obtained by roasting Colombian Arabica coffee beans to L18-19, crushing the beans to approximately 0.5-2 mm, pressurizing the beans with hot water, filtering them through a 100 μm mesh, and centrifuging the resulting extract, concentrating it under reduced pressure to Bx47-49, and filtering it through a 100 μm mesh.
D90: 15.415 μm, median diameter: 4.649 μm, mode diameter: 7.343 μm, standard deviation: 0.461, Na 0.39 mg/100 g, Mg 33.33 mg/100 g
Coffee Extract B: Indonesian Arabica coffee beans are roasted to L14-15 and crushed to 0.5-2 mm. The crushed beans are subjected to pressure extraction with hot water, centrifuged, and filtered through a 150 μm filter to obtain a coffee extract Bx15-16.
D90: 11.148 μm, median diameter: 3.802 μm, mode diameter: 3.596 μm, standard deviation: 0.362, Na 0.10 mg/100 g, Mg 35.48 mg/100 g

Sodium hydrogen carbonate: Sodium bicarbonate (Tokuyama Corporation)
Magnesium chloride: Crystallin (Ako Kasei Co., Ltd., hexahydrate)

<Test Example 1> Measurement of carbon dioxide gas volume The amount of carbon dioxide gas was measured in accordance with the test method based on the JAS method as follows. Each of the foaming coffee beverages (samples) 1 to 14 was placed in a thermostatic water bath for 30 minutes or more and allowed to stand at 20°C, after which the sample was gently removed and the gas volume was measured using a FREE SHAKE V-CARBO (manufactured by Bixl, model: DGV-1). The results are shown in Table 1.

<Test Example 2> Measurement of sodium and magnesium content (sodium)
The bottled foaming coffee beverage (sample) obtained from each specimen was degassed, and the sodium (Na) content was measured using an atomic absorption spectrophotometer "AA240FS" (manufactured by Agilent Technologies).
(magnesium)
The beverage (sample) packaged foamy coffee beverage obtained from each specimen was degassed, and the magnesium (Mg) content was measured using an inductively coupled plasma optical emission spectrometer (ICP-OES) "Vista-PRO" (manufactured by Agilent Technologies).

<Test Example 3> Measurement of particle size distribution of insoluble particles The beverage (sample) of the bottled foaming coffee beverage obtained from each specimen was degassed and measured using a batch cell with a laser diffraction scattering light type particle size distribution analyzer "SALD-2100" (manufactured by Shimadzu Corporation). The measurement results were analyzed using analysis software "WingSALDII-2300" (manufactured by Shimadzu Corporation) to determine D90, median diameter, and mode diameter. Note that these particle size distributions are all based on the number of particles.

Test Example 4: Measurement of the content of water-insoluble fine particles The bottled foamy coffee beverage (sample) obtained from each specimen was degassed, and the content of water-insoluble fine particles was measured by the following method.
=Analysis method=
Step 1: Place 45 mL of the sample in a centrifuge tube and centrifuge at 5,000 rpm (4,300 x g) for 10 minutes in a centrifuge at an ambient temperature of 10°C.
Step 2: Remove the supernatant and add 15 mL of pure water. Centrifuge at 5,000 rpm for 30 minutes at an ambient temperature of 10°C.
Step 3: Only the precipitate was left, and 15 mL of pure water was added and stirred, and the transmittance (T%) was measured at a wavelength of 660 nm and an optical path length of 1 cm.

<Test Example 5> Evaluation of Foam A foam evaluation test was carried out for each of the foamable coffee beverages (samples) 1 to 15. The following three items were evaluated on a four-point scale: (a) foam volume immediately after pouring into a glass, (b) fineness of the foam generated, and (c) foam volume 120 seconds after pouring into a glass. The results are shown in Table 1.

= (a) Amount of foam immediately after pouring into a glass =
Measurement method: A bottled foaming coffee beverage that had been stored at 5°C was opened and immediately afterwards the equivalent of one bottle of the beverage was poured vertically from a height of 5 cm above the edge of a 1000 mL beaker, and the height of the foam above the liquid surface immediately thereafter was measured.
Evaluation criteria:
3 points: foam height is 5cm or more; 2 points: foam volume is 3cm or more but less than 5cm.
1 point: The amount of foam is more than 1 cm but less than 3 cm.
0 points: no bubbles were generated/amount of bubbles was less than 1 cm.

= (b) Fineness of bubbles =
Measurement method: Immediately after opening a bottled foaming coffee beverage that had been stored at 5°C, one bottle's worth of the beverage was poured vertically from a height of 5 cm over the edge of a 1,000 mL beaker, and the fineness of the resulting foam was judged visually.
Evaluation criteria:
3 points: Mainly bubbles less than 1 mm in diameter.
2 points: Mainly bubbles over 1 mm in diameter.
1 point: Mainly bubbles larger than 2 mm in diameter.
0 points: Almost no bubbles, cannot be rated.

= (c) Amount of foam 120 seconds after pouring into a glass =
Measurement method: Immediately after opening a packaged foaming coffee beverage that had been stored at 5°C, one bottle's worth of the packaged beverage was poured vertically from a height of 5 cm from the edge of a 1,000 mL beaker, and the amount of foam above the liquid surface 120 seconds later was compared with the amount of foam immediately after pouring into a glass.
Evaluation criteria:
3 points: The amount of foam is 20% or more of (a). 2 points: The amount of foam is 10% or more but less than 20% of (a).
1 point: The amount of foam is 5% or more but less than 10% of (a).
0 points: no foaming/amount of foaming is less than 5% of (a).

= Overall rating =
Overall score:
The total score was calculated by adding up the scores for (a) to (c). However, if any test example had a score of 0, the total score was calculated as 0.
Evaluation criteria:
⊚: The total score is 9 points.
○: Overall score is 6 to 8 points.
△: The overall score is 3 to 5 points.
×: The total score is 0 points.

Sample 6 was too foamy to fill and could not be evaluated, but as shown in Table 1, a foaming coffee beverage containing specific amounts of magnesium and sodium and with water-insoluble fine particles of a specific size and amount produced good foaming and was a good beverage.

The foaming coffee beverage of the present invention provides a foaming coffee beverage that foams well like beer when poured from a container into a glass.

Claims (6)

A packaged foaming coffee beverage comprising:
Magnesium (Mg , unit: mg/100 g ) and sodium (Na , unit: mg/100 g )
The content is 40≦[Mg/Na]≦500,
A packaged foaming coffee beverage, in which the cumulative 90% diameter (D90) of water-insoluble particles contained in the beverage is 0.1 to 10 μm. 2. The packaged foamable coffee beverage according to claim 1, which has a sodium content of 0.1 to 1.0 mg/100 g. 2. The packaged foamable coffee beverage according to claim 1, wherein the standard deviation of the particle size distribution of the water-insoluble fine particles is 0.5 or less. 2. The packaged foamable coffee beverage according to claim 1, wherein the water-insoluble particles contained in the beverage have a [mode diameter/median diameter] ratio of 0.5 to 1.1. A method for producing a packaged foamable coffee beverage, comprising the steps of:
Magnesium (Mg , unit: mg/100 g ) and sodium (Na , unit: mg/100 g )
A step of adjusting the Mg/Na ratio so that 40≦[Mg/Na]≦500;
A method for producing a packaged foaming coffee beverage, comprising a step of adjusting the cumulative 90% diameter (D90) of water-insoluble fine particles contained in the beverage to 0.1 to 10 μm. A method for improving foaming of a packaged foamable coffee beverage, comprising the steps of:
Magnesium (Mg , unit: mg/100 g ) and sodium (Na , unit: mg/100 g )
A step of adjusting the Mg/Na ratio so that 40≦[Mg/Na]≦500;
A method for improving the foaming of a packaged foamable coffee beverage, comprising a step of adjusting the cumulative 90% diameter (D90) of water-insoluble fine particles contained in the beverage to 0.1 to 10 μm.