PROBLEM TO BE SOLVED: To provide a milk component-containing coffee drink having significantly suppressed precipitate generated during heat sterilization or storage without substantially affecting the taste of a beverage.SOLUTION: There are provided a milk component-containing coffee drink containing (A) malic acid of less than 300 ppm and/or citric acid of 100 ppm or less and (B) succinic acid monoglyceride and/or tartaric acid monoglyceride containing one or more fatty acid selected from stearic acid, palmitic acid or myristic acid as a constitutional fatty acid and having HLB in a range of 3 to 10, at the rate of 0.03 to 20 pts.mass to 1 pts.mass of the malic acid and/or citric acid, a manufacturing method of the milk component-containing coffee drink and a method for suppressing precipitate generated while storing the milk component-containing coffee drink. There is further provided a milk component-containing coffee drink containing sucrose fatty acid ester.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】飲料の呈味に大きな影響を与えることなく、加熱殺菌又は保存した際に生じる沈殿を有意に抑制した、乳成分含有コーヒー飲料の提供。【解決手段】(A)300ppm未満のリンゴ酸及び/又は100ppm以下のクエン酸、並びに、(B)ステアリン酸、パルミチン酸又はミリスチン酸から選択される1種以上の脂肪酸を構成脂肪酸とした、HLBが3~10の範囲であるコハク酸モノグリセリド及び/又は酒石酸モノグリセリドをリンゴ酸及び/又はクエン酸1質部に対し、0.03~20質量部含有する、乳成分含有コーヒー飲料、及び乳成分含有コーヒー飲料の製造方法、並びに前記乳成分含有コーヒー飲料の保存時に生じる沈殿を抑制する方法。更に、ショ糖脂肪酸エステルを含有する乳成分含有コーヒー飲料。【選択図】図1
