Beverage having milk flavor

Abstract

Disclosed is a novel beverage having a milk flavor, which has the same flavor as that of milk in spite of the fact that no milk protein or milk fat is contained in the beverage. Specifically disclosed is a beverage having a milk flavor, which is characterized by comprising: a milk serum mineral, preferably a milk serum mineral of which the solid content has a calcium concentration of less than 2% by mass, preferably 0.1 to 5% by mass, more preferably 0.3 to 2.5% by mass, in terms of solid material content; and a sweetening agent, preferably a sweetening agent partly or entirely composed of lactose or a high-intensity sweetener, preferably at a concentration of 0.08 to 12%, more preferably 0.2 to 6%, in terms of sucrose content that is a measure of the degree of sweetness. The beverage is also characterized by containing substantially no protein or no oil-and-fat.

Description

technical field [0001] The present invention relates to a novel milk-flavored drink having the same flavor as milk although it does not contain milk protein and milk fat. Background technique [0002] Milk is a very excellent food in terms of nutrition and flavor, and is consumed in large quantities for beverages and food processing. The components of this milk consist of skim milk solids such as milk protein and lactose, milk fat, and moisture, and it is considered that the deliciousness of milk comes from the milk protein and milk fat. Therefore, it is thought that milk with a higher milk protein content and a higher milk fat content is more delicious. [0003] However, milk has the following disadvantages: when milk is made into a beverage, the flavor is relatively weak; because it contains a large amount of milk protein, the shelf life is short, and when it is used for food processing, it is a cloudy liquid due to milk fat. , and the water content is high, so there is ...

AI Technical Summary

Problems solved by technology

[0003] However, milk has the following disadvantages: when milk is made into a beverage, the flavor is relatively weak; because it contains a large amount of milk protein, the shelf life is short, and when it is used for food processing, it is a cloudy liquid due to milk fat. , and the water content is high, so it is difficult to use in food and beverages that require transparency or color tone, etc., and the problem of low versatility, and the problem of relatively high price

[0005] However, the above-mentioned milk drink has no doubt that the taste of the milk is weak and the seasoning is poor, so the taste is not good. In addition, although the above-mentioned milk product is obtained by concentrating the rich taste of milk, its flavor deteriorates in the drying process or dehydration process, or It becomes a dairy product in which a part of the strong taste is removed, so it is difficult to obtain a milk drink or processed food with a well-seasoned milk flavor

[0006] In particular, when the above-mentioned food and drink is a coffee drink, there is a problem that the acidic component contained in the coffee causes the denaturation of the milk product, and in the case of heating and selling like canned coffee, etc., the flavor of the milk component susceptible to further deterioration

However, these low-calorie milks have a feeling that the rich taste of milk has become weaker due to the reduction of milk fat and milk protein that are the basis of their delicious taste.

In addition, these milk drinks have the same appearance as milk, so they have the same problem as milk: when used for food processing, it is difficult to use them for food and beverages that require transparency or color tone, and thus have poor versatility.