| 摘要 |
PROBLEM TO BE SOLVED: To provide coffee drink containing 7.8-13 mass% of a coffee extracted solution at a raw bean conversion and milk component, and which is suppressed of the occurrence of white suspended matter and deterioration in quality caused by heat resistant flat sour bacteria. SOLUTION: The coffee drink which contains 7.8-13 mass% of a coffee extracted solution at a raw bean conversion and milk component comprises (A) ingredient, B ingredient and/or C ingredient, where (A) ingredient: (i) triglyceride fatty acid ester, which contains in 100 mass% of triglyceride fatty acid ester, <10 mass% of free polyol and≥35 mass% to <50 mass% of a monoester; (ii) glycerol succinic acid fatty acid ester; and (iii) sucrose ester stearate which contains≥52 mass% of a monoester in 100 mass% of sucrose ester stearate, and B ingredient: sucrose palmitate which contains≥70 mass% of a monoester in 100 mass% of sucrose palmitate, and C ingredient: triglyceride fatty acid ester which contains≥50 mass% of a monoester in 100 mass% of triglyceride fatty acid ester. COPYRIGHT: (C)2009,JPO&INPIT
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