MILK CONSTITUENT-CONTAINING COFFEE CONTAINING DIGLYCEROL FATTY ACID ESTER AND SUCROSE FATTY ACID ESTER, AND OBTAINED BY USING LARGE AMOUNT OF COFFEE BEAN

摘要

PROBLEM TO BE SOLVED: To provide milk constituent-containing coffee capable of maintaining long-term emulsion stability, and obtained by using large amount of coffee beans. SOLUTION: This coffee is characterized by containing a diglycerol fatty acid ester, and sucrose fatty acid ester with HLB numbers of 3-14, and a milk constituent; wherein the content of coffee extract is 5-10 wt.% expressed in terms of raw beans.