Beverages and methods for suppressing milky odor

Abstract

This invention provides a beverage that can suppress the milky odor of milk-based beverages, and related technologies. [Solution] The beverage of the present invention contains allulose, stevia, and milk.

Description

[Technical Field]

[0001] The present invention relates to a beverage and a method for suppressing milk odor. [Background Art]

[0002] Against the backdrop of diversifying health consciousness and taste preferences among consumers in recent years, demand for milk-containing beverages with reduced calories has been increasing. Accordingly, beverages using rare sugars (also called allulose, D-psicose), which are lower in calories than sucrose while providing sweetness, and high-intensity sweeteners are known. For example, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2019-170300) discloses an acidic milk beverage obtained by combining D-psicose with soy polysaccharide and / or carboxymethyl cellulose. Further, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2022-153959) discloses that a beverage containing one or more high-intensity sweeteners selected from the group consisting of stevia, aspartame, acesulfame potassium, and sucralose may contain milk. [Prior Art Documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Unexamined Patent Application Publication No. 2019-170300 [Patent Document 2] Japanese Unexamined Patent Application Publication No. 2022-153959 [Summary of the Invention] [Problem to be Solved by the Invention]

[0004] The inventor of the present invention conducted a study on alternative sweeteners to sucrose in order to reduce the calorie content of milk-containing beverages, and found that a reduction in sucrose content excessively enhances the taste of milk, resulting in the problem of causing an undesirable flavor called milk odor. Further studies conducted by the inventor revealed that the combined use of specific sweeteners including allulose and stevia is effective in reducing milk odor, and thus completed the present invention. [Means for solving the problem]

[0005] The present invention provides a method for suppressing the milky odor of the following beverages and milk-containing beverages.

[0006] [1] A beverage containing allulose, stevia, and milk. [2] The beverage described in [1], further containing sucrose. [3] The beverage according to [2], wherein the sucrose content is 3 g / L or more and 50 g / L or less. [4] The beverage according to [2] or [3], wherein the content of stevia (g / L) relative to the total content (g / L) of sucrose and allulose is 0.003 or more and 0.05 or less. [5] The beverage according to any one of [1] to [4], wherein the allulose content is 3 g / L or more and 60 g / L or less. [6] The beverage according to any one of [1] to [5], wherein the stevia content is 0.1 g / L or more and 0.8 g / L or less. [7] A beverage according to any one of [1] to [6], wherein the non-fat milk solids content is 0.1% by mass or more and 2% by mass or less. [8] A beverage described in any one of [1] through [7], having a Brix of 10 or less. [9] A beverage described in any one of [1] through [8], wherein the pH is less than 4.

[10] A beverage described in any one of [1] to [9], having less than 20 kcal / 100 ml of energy.

[11] A beverage in a container, as described in any one of [1] through

[10] .

[12] A method for suppressing the milky smell of milk-containing beverages, A method for suppressing milky odor, comprising the step of preparing a beverage by adding allulose and stevia. [Effects of the Invention]

[0007] According to the present invention, a beverage that can suppress the milky odor of milk-containing beverages and related technologies can be provided. [Modes for carrying out the invention]

[0008] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or more and b or less.

[0009] <Beverage> The beverage of this embodiment contains allulose, stevia, and milk. This allows for a reduction in calories while suppressing the milky odor compared to a milk-based beverage sweetened with sucrose alone, while maintaining a similar level of sweetness. Although the details of this are not clear, it is presumed that the complex flavor created by the combination of allulose and stevia effectively masks the milky odor.

[0010] The following describes the components contained in the beverage of this embodiment.

[0011] [milk] In this embodiment, the milk can be animal milk such as cow's milk, sheep's milk, or mare's milk, or plant-based milk such as soy milk. The milk can also be in various forms, including raw milk, skim milk, processed milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, condensed milk, and acidic milk. These may be used individually or in combination of two or more. The beverage of this embodiment contains milk, and therefore, a milky flavor can be perceived when consumed.

[0012] The above-mentioned acidic milk refers to milk whose pH has been adjusted to the acidic side, with a pH in the range of approximately 2 to 6, preferably approximately 3.0 to 5.0. Examples of acidic milk include fermented acidic milk prepared by fermenting milk raw materials using microorganisms such as lactic acid bacteria and yeast, and acidified milk (non-fermented milk) obtained by adding acidic fruit juices such as lemon, orange, and grapefruit, organic acids such as citric acid and malic acid, or vinegar such as brewed vinegar or synthetic vinegar to milk to adjust the pH to an acidic level. From the viewpoint of obtaining better palatability, it is preferable that fermented acidic milk is included. Furthermore, acidic milk may be subjected to heating and cooling treatments in order to solubilize milk proteins contained as insoluble matter in the acidic milk or to sterilize it.

[0013] The non-fat milk solids content in the beverage of this embodiment is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.5% by mass or more. By setting the non-fat milk solids content above the above lower limit, the milk flavor can be enhanced. On the other hand, the amount of non-fat milk solids in the beverage is preferably 2% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less. By keeping the amount of non-fat milk solids below the above upper limit, it becomes easier to reduce the milky smell.

[0014] Non-fat milk solids (SNF) refer to the milk remaining after removing water and fat, and include milk protein, carbohydrates (mainly sugars), minerals (ash), and vitamins. Typically, 100g of milk contains about 8.3g of non-fat milk solids, of which about 3.0g is milk protein, about 4.6g is sugars, and about 0.7g is ash.

[0015] The non-fat milk solids content can be measured by the quantitative method for non-fat milk solids in fermented milk and lactic acid bacteria beverages described in the "Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951), which is part of the Food Hygiene Laws and Regulations.

[0016] [Allulose] Allulose, also called D-psicose, is a rare sugar that exists in small amounts in nature and is a naturally derived sweetener. It is known for being low in calories and having approximately 70% of the sweetness of sucrose.

[0017] From the perspective of reducing milk odor, the content of allulose in the beverage of the present embodiment is preferably 3 g / L or more, more preferably 5 g / L or more, still more preferably 10 g / L or more, and is further more preferably in the order of 15 g / L or more and 20 g / L or more. On the other hand, from the perspective of suppressing bitter taste while reducing milk odor, the content of allulose in the beverage is preferably 60 g / L or less, more preferably 50 g / L or less.

[0018] [Stevia] Stevia is a naturally derived sweetener existing in nature. Stevia is known to have almost no calories and exhibit 200 to 300 times the sweetness of sucrose.

[0019] From the perspective of reducing milk odor, the content of stevia in the beverage of the present embodiment is preferably 0.1 g / L or more, more preferably 0.2 g / L or more, and still more preferably 0.3 g / L or more. On the other hand, from the perspective of suppressing bitter taste while reducing milk odor, the content of stevia in the beverage is preferably 1.0 g / L or less, more preferably 0.8 g / L or less.

[0020] [Sucrose] The beverage of the present embodiment may contain sucrose. This makes it possible to suppress bitter taste of the flavor while reducing milk odor, and further achieve a good balance among stickiness, refreshing feeling, and ease of drinking.

[0021] In addition, from the perspective of suppressing bitter taste, improving ease of drinking while reducing milk odor, the content of sucrose in the beverage is preferably 3 g / L or more, more preferably 4 g / L or more, and still more preferably 5 g / L or more. On the other hand, the sucrose content in the beverage is preferably 50 g / L or less, more preferably 45 g / L or less, and even more preferably 40 g / L or less, in order to reduce the calories of the beverage while also reducing the milky taste.

[0022] Furthermore, the ratio of stevia content (g / L) to the total content (g / L) of sucrose and allulose is preferably 0.003 to 0.05, more preferably 0.006 to 0.04, even more preferably 0.009 to 0.03, and even more preferably 0.01 to 0.03. In other words, by combining allulose and sucrose in a predetermined ratio, the bitterness derived from stevia can be suppressed while also suppressing the milky smell. In addition, a good balance can be achieved between stickiness, freshness, and drinkability.

[0023] The beverage of this embodiment may contain other ingredients besides those mentioned above, as long as the effects of the present invention are obtained. Specifically, it may contain ingredients commonly used in beverages, such as sweeteners (except sucrose, stevia, and allulose), acidulants, fruit juice, flavorings, stabilizers, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, and pH adjusters.

[0024] (sweetener) Examples of the sweeteners mentioned above include sugars such as fructose, glucose, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as thaumatin, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used individually or in combination of two or more.

[0025] (Acidulant) Examples of the above-mentioned acidulants include citric acid, lactic acid, malic acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, acetic acid, phosphoric acid, phytic acid, ascorbic acid, and their salts. These may be used individually or in combination of two or more.

[0026] (fruit juice) Examples of the above-mentioned fruit juices include citrus juices such as orange juice, mandarin orange juice, grapefruit juice, lemon juice, and lime juice; apple juice, grape juice, peach juice, strawberry juice, banana juice, pineapple juice, mango juice, plum juice, apricot juice, kiwi juice, melon juice, and lychee juice. These may be used individually or in combination of two or more.

[0027] (Stabilizer) A stabilizer is used to suppress the coagulation and sedimentation of milk and to stabilize its dispersion. Known thickening polysaccharides can be used as stabilizers. Thickening polysaccharides include known thickening polysaccharides used in foods and beverages, such as one or more selected from the group consisting of xanthan gum, carrageenan, gum arabic, pectin, agaropectin, gellan gum, karaya gum, alginic acid derivatives, soybean polysaccharides, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), hydroxyethylcellulose (HEC), and carboxymethylcellulose (CMC).

[0028] The details of the beverage of this embodiment will be described further below.

[0029] [pH] The pH of the beverage of this embodiment at 20°C is less than 4.0, preferably 3.9 or less, more preferably 3.8 or less, and even more preferably 3.7 or less. By keeping the pH below the upper limit mentioned above, it is possible to suppress precipitation while maintaining a good milky flavor. On the other hand, the lower limit of pH is not particularly limited, but from the standpoint of maintaining drinkability, it is preferably 2.4 or higher, more preferably 3.0 or higher, and even more preferably 3.2 or higher.

[0030] pH can be measured using a commercially available pH meter, for example. pH can be adjusted by using a pH adjusting agent, for example.

[0031] [acidity] The acidity of the beverage in this embodiment is preferably 0.05 g / 100 ml or more and 1.5 g / 100 ml or less, and more preferably 0.1 g / 100 ml or more and 1.0 g / 100 ml or less. By setting the acidity above the lower limit mentioned above, deliciousness can be achieved. On the other hand, by setting the acidity below the upper limit mentioned above, excessive sourness can be suppressed, and both deliciousness and acidity can be achieved.

[0032] Acidity can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). Acidity can also be measured using the method specified in the JAS standard for acidity measurement, specifically the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0033] [Soluble solid content] The soluble solids content (°Bx) of the beverage in this embodiment is preferably 10° or less. This suppresses both the milky taste and the bitterness of the flavor. Furthermore, it allows for a good balance between stickiness, refreshingness, and drinkability. In addition, from the viewpoint of reducing calories, the soluble solids content (°Bx) may be 9° or less, 8° or less, or 7° or less. On the other hand, the lower limit of the soluble solids content (°Bx) of the beverage in this embodiment is not particularly limited, but it may be set to 1° or higher, or to 2° or higher, from the viewpoint of obtaining good taste and ease of drinking.

[0034] Soluble solids represent the total content of soluble solids relative to the total volume of the beverage. Soluble solids can be measured, for example, using a digital refractometer Rx-5000α (manufactured by Atago Corporation) as the reading of a sugar refractometer at 20°C. The soluble solids content can be adjusted by controlling the amount of sweeteners, other ingredients, etc.

[0035] [Sweetness level] The beverage of this embodiment preferably has a sweetness level of 4 to 15, more preferably 6 to 12, and even more preferably 7 to 10. This allows for reduced calories, suppression of milky odor, and reduction of bitterness. Furthermore, it achieves a good balance between stickiness, refreshing taste, and ease of drinking.

[0036] The level of sweetness can be adjusted, for example, by using the aforementioned sweeteners, fruit juice, and other various ingredients.

[0037] Sweetness level is a parameter indicating the intensity of sweetness, expressed as a relative value with sucrose's sweetness level set to 1. A beverage containing 1g of sucrose per 100g of beverage has a sweetness level of 1. Furthermore, the sweetness level of a beverage is calculated based on the "sweetness level of each sweetener," and is specifically determined by the following method. For each sweetener contained in the beverage, an aqueous solution is prepared, and the concentration X that results in a sweetness equivalent to a 1% by mass aqueous solution of sucrose is determined. Then, "1 (mass%) / X (mass%)" is calculated, and this value is defined as the "sweetness level of each sweetener." The sum of the "sweetness levels of each sweetener" contained in the beverage is the "sweetness level of the beverage." Here, each sweetener contains sweetening components derived from milk, fruit juice, etc.

[0038] The sweetness levels of typical sweeteners can be set as follows: sucrose 1, glucose 0.65, fructose 1.5, lactose 0.3, sucralose 600, acesulfame potassium 200, and aspartame 200. For other sweeteners, values ​​listed in publications such as "Comprehensive Guide to Sweeteners" (Japan Sugar Refiners Association, May 1990), "All About High-Sweetness Sweetener Sucralose" (Korin Co., Ltd., May 2003), and "Beverage Terminology Dictionary" (Beverage Japan Co., Ltd., June 25, 1999) can be used. If there is a range in the listed sweetness levels, the median value should be used.

[0039] [heat amount] The calorific value of the beverage in this embodiment is not particularly limited as long as it is lower than that of conventional beverages sweetened only with sucrose, but specifically, it is preferably less than 20 kcal / 100ml, preferably 18 kcal / 100ml or less, and preferably 17 kcal / 100ml or less. This reduces calories while suppressing the milky taste. Note that 1 cal = 4.18 J. Low-calorie beverages are defined as beverages containing less than 20 kcal per 100 ml.

[0040] [Carbon dioxide] The beverage in this embodiment may be a carbonated beverage containing carbon dioxide, or it may not contain carbon dioxide. When used in carbonated beverages, the carbon dioxide pressure can be adjusted as appropriate to suit taste preferences, but for example, a gas volume of 1.0 to 5.0 is preferable, and a gas volume of 1.5 to 3.5 is more preferable. Carbon dioxide pressure (gas volume) represents the ratio of the volume of dissolved carbon dioxide to the total volume of the beverage under standard conditions (1 atmosphere, 20°C). A known method can be used for injecting carbon dioxide.

[0041] In addition, if the beverage in this embodiment contains carbon dioxide, the pH, citrate acidity, Brix, and other physical properties of the beverage represent the properties after the carbon dioxide has been released.

[0042] [Types of beverages] The beverage in this embodiment may be a concentrated beverage or a beverage that can be consumed as is without dilution. However, it is preferable that the beverage be a concentrated beverage that is diluted with water or the like before consumption, as this allows for long-term storage and the concentration can be adjusted as appropriate according to taste and purpose. The concentration ratio is preferably 2 to 50 times, and more preferably 3 to 20 times.

[0043] Furthermore, the beverage in this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage is a beverage that substantially does not contain alcohol, and specifically means a beverage in which the alcohol content, such as ethanol, is less than 1.0 volume / vol.

[0044] [container] The containers used for beverages in this embodiment include sealed containers made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. Plastic containers are preferred from the viewpoint of portability and ease of use, and PET bottles are preferred from the viewpoint of being able to see the beverage from its appearance.

[0045] The volume of the beverage is not particularly limited, but for example, it is preferably 100 mL to 2000 mL, preferably 150 mL to 1500 mL, and more preferably 200 mL to 1000 mL. From the standpoint of being easy to drink in one sitting, 100 to 500 ml is more preferable.

[0046] The method of heat sterilization of packaged beverages is not particularly limited, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Heat sterilization can be carried out by heat sterilization having a bactericidal value equivalent to or greater than 65°C for 10 minutes, for example. The method of heat sterilization is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, and retort sterilization can be employed. Specifically, the above retort sterilization method is a method in which sterilization is performed at high temperature for a short time and then filled into storage containers that have been sterilized under sterile conditions (UHT sterilization method), and a method in which the prepared liquid is filled into storage containers such as cans and then subjected to retort treatment.

[0047] [Manufacturing method] The beverage of this embodiment can be obtained by mixing the above-mentioned components by known methods.

[0048] <Methods to suppress the milky smell in milk-based beverages> The method for suppressing the milky odor of a milk-based beverage according to this embodiment includes the step of preparing the beverage by adding allulose and stevia. This allows for the suppression of the milky taste while maintaining a similar level of sweetness to milk-based beverages sweetened solely with sucrose.

[0049] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0050] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0051] (1) Physical properties of beverages • Soluble solids: Measured for beverages (20°C) using a sugar refractometer (ATAGO RX-5000α). • Acidity: The amount of acid contained in 100 ml of beverage was calculated by converting it to citric acid in grams (anhydrous citric acid g / 100 ml) based on the method specified in the JAS standard for acidity measurement. • pH: For beverages (20°C), pH was measured using a pH meter (HM-30R).

[0052] (2) Evaluation Sensory evaluations were conducted for each beverage by trained technicians. Specifically, five skilled technicians each tasted the beverage (at 20°C) and evaluated each of the following aspects—"milky smell," "stickiness," "refreshingness," "bitter aftertaste," "deliciousness," and "drinkability"—on a 7-point scale, with a "control group" scored at 4 points, according to the following evaluation criteria. The average score was then calculated. Furthermore, "milky smell," also known as a cheese smell, refers to a musty, milky odor that is different from the fresh smell of milk. "Sticky feeling" refers to a lingering sweetness that is unpleasant. "Clean feeling" refers to the absence of any unpleasant aftertaste. "Bitter aftertaste" refers to an undesirable bitterness that remains after drinking.

[0053] • Evaluation criteria: "Milky smell," "Sticky texture," "Refreshing taste," "Bitter aftertaste" 7: Compared to the control group, it feels much stronger. 6: Compared to the control group, it feels stronger. 5: Compared to the control group, the sensation is slightly stronger. 4: Equivalent to the control group. 3: It feels slightly weaker compared to the control group. 2: It feels weaker compared to the control group. 1: Compared to the control group, it feels very weak.

[0054] • Evaluation criterion: "Deliciousness" 7: Very tasty compared to the control group. 6: Compared to the control group, it tastes better. 5: Slightly tastier compared to the control group. 4: Equivalent to the control group. 3: Slightly less tasty compared to the control group. 2: It tastes less good compared to the control group. 1: It tastes very bad compared to the control group.

[0055] • Evaluation criterion: "Ease of drinking" 7: Compared to the control group, it is very easy to drink. 6: Easier to drink compared to the control group. 5: Slightly easier to drink compared to the control group. 4: Equivalent to the control group. 3: Slightly harder to drink compared to the control group. 2: Compared to the control group, it is difficult to drink. 1: Compared to the control group, it is very difficult to drink.

[0056] (3) Examples and Comparative Examples The ingredients (sucrose, allulose, stevia extract, and skim milk powder) were mixed to obtain the amounts shown in Table 1 to make a beverage. The obtained beverage was bottled, and the measurements (1) and (2) above and sensory evaluation were performed. (raw materials) • Stevia extract: Stevia extract containing at least 95% steviol glycoside.

[0057] [Table 1]

Claims

1. A beverage containing allulose, stevia, and milk.

2. The beverage according to claim 1, further comprising sucrose.

3. The beverage according to claim 2, wherein the sucrose content is 3 g / L or more and 50 g / L or less.

4. The beverage according to claim 2 or 3, wherein the content of stevia (g / L) relative to the total content of sucrose and allulose (g / L) is 0.003 or more and 0.05 or less.

5. The beverage according to claim 1 or 2, wherein the allulose content is 3 g / L or more and 60 g / L or less.

6. The beverage according to claim 1 or 2, wherein the stevia content is 0.1 g / L or more and 0.8 g / L or less.

7. The beverage according to claim 1 or 2, wherein the non-fat milk solids content is 0.1% by mass or more and 2% by mass or less.

8. The beverage according to claim 1 or 2, wherein the Brix is ​​10 or less.

9. The beverage according to claim 1 or 2, wherein the pH is less than 4.

10. The beverage according to claim 1 or 2, wherein the calorific value is less than 20 kcal / 100 ml.

11. A beverage according to claim 1 or 2, packaged in a container.

12. A method for suppressing the milky smell of milk-based beverages, A method for suppressing milky odor, comprising the step of preparing a beverage by adding allulose and stevia.

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