Milk beverage, method for producing the same, and method for improving aftertaste of beverage

Abstract

A milk beverage which is a milk beverage containing a milk component and dead bacteria of useful bacteria, wherein the protein concentration is 0.010 mass% or more, and the concentration of the dead bacteria of useful bacteria is 500 million / L or more.

Description

Technical Field

[0001] This invention relates to dairy beverages and their manufacturing methods, as well as methods for improving the refreshing aftertaste of beverages. Background Technology

[0002] Beverages, especially dairy-based beverages, are widely enjoyed due to the richness and other characteristics of dairy. However, dairy-based beverages often leave a lingering milky taste or film in the mouth, resulting in a less refreshing aftertaste. Various technologies are being researched to improve this refreshing aftertaste.

[0003] For example, in Patent Document 1, a flavor enhancer containing β-oligosaccharide as an active ingredient was proposed as a flavor enhancer that does not impair the rich flavor of dairy-containing food and beverages and can improve the flavor.

[0004] Furthermore, for commercially available beverages, heat sterilization is performed to improve shelf life. However, heat sterilization causes a decrease in the pH of the beverage, resulting in an undesirable sour taste and significant deterioration of aroma over time. Therefore, for example, Patent Document 2 discloses a pH adjuster for beverages with potassium salt as the active ingredient and a beverage using the pH adjuster.

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 2002-335903

[0008] Patent Document 2: International Publication No. 1996 / 006539 Summary of the Invention

[0009] The problem that the invention aims to solve

[0010] However, while the aforementioned conventional additives are effective in improving the clean finish of dairy beverages, they also produce off-flavors, thus leaving room for further improvement. In particular, the method described in Patent Document 2 suffers from the bitterness and poor taste of the added potassium salt. Therefore, the object of the present invention is to provide a dairy beverage containing beneficial bacteria with excellent clean finish.

[0011] Methods for solving problems

[0012] To address the aforementioned problems, the inventors conducted in-depth research. Furthermore, they discovered that proteins in milk components might be the cause of poor aftertaste. Subsequently, focusing on beneficial bacteria as additives that have minimal adverse effects on the flavor of milk beverages, they found that by combining a certain amount of dead beneficial bacteria with the beverage, the aftertaste of the milk beverage could be improved, thus completing this invention.

[0013] That is, the purpose of this invention is to advantageously solve the above-mentioned problems. The present invention is [1] a milk beverage containing milk components and dead bacteria of useful bacteria, wherein the concentration of protein is 0.010% by mass or more, and the concentration of dead bacteria of useful bacteria is 500 million / L or more. By setting the concentration of protein and the concentration of dead bacteria of useful bacteria to the above-mentioned lower limit values ​​respectively, the refreshing aftertaste of the milk beverage can be improved.

[0014] [2] Here, in the milk beverage described in [1] above, the concentration of dead bacteria of the beneficial bacteria is preferably 2 trillion CFU / L or less. By setting the concentration of dead bacteria of the beneficial bacteria contained in the beverage to the above upper limit, it is possible to suppress the intensification of odor from the beneficial bacteria.

[0015] [3] In the milk beverages described in [1] or [2] above, the useful bacteria are preferably selected from one or more of the group consisting of Lactobacillus and Lactococcus. When the useful bacteria are selected from one or more of the group consisting of Lactobacillus and Lactococcus, the refreshing aftertaste of the milk beverage can be further improved.

[0016] [4] In any of the above-mentioned milk beverages [1] to [3], the above-mentioned useful bacteria are preferably selected from one or more of the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. JCM5805 and Lactobacillus paracasei KW3110.

[0017] [5] In any of the above [1] to [4] milk beverages, as milk components, it is preferred to contain one or more of the group consisting of fermented milk, milk protein, skim milk powder, whey protein, whey fermentation liquid and cow's milk.

[0018] [6] In any of the milk beverages mentioned in [1] to [5] above, the Brix sugar content / acidity ratio is preferably 1.50 or higher and 150 or lower. When the Brix sugar content / acidity ratio is within the above range, the milk beverage can have a better refreshing aftertaste.

[0019] [7] In any of the milk beverages mentioned in [1] to [6] above, the sodium concentration is preferably 200 mg / 100 mL or less. When the sodium concentration is below the upper limit mentioned above, it can enhance the richness in the middle stage while suppressing the slippery feeling of the milk beverage. It should be noted that, in this specification, "richness in the middle stage" refers to the thickness and breadth of the taste felt between the initial taste and the final taste felt when the beverage enters the mouth.

[0020] [8] Any of the above [1] to [7] dairy beverages is preferably containerized beverages.

[0021] [9] In addition, the present invention is a method for manufacturing a milk beverage, which is a method for manufacturing a milk beverage containing milk components and dead bacteria of beneficial bacteria, comprising the following steps: compounding in such a way that the protein concentration reaches 0.010% by mass or more and the concentration of dead bacteria of the aforementioned beneficial bacteria reaches 500 million / L or more. According to this manufacturing method, a milk beverage containing beneficial bacteria with excellent aftertaste can be manufactured.

[0022]

[10] Furthermore, the present invention provides a method for improving the clean aftertaste of a milk beverage, which is a method for improving the clean aftertaste of a milk beverage containing milk components and dead beneficial bacteria, comprising the following steps: compounding the beverage in a manner in which the protein concentration reaches 0.010% by mass or more and the concentration of dead beneficial bacteria reaches 500 million CFU / L or more. According to this method, the clean aftertaste of the milk beverage can be improved.

[0023] Invention Effects

[0024] According to the present invention, a milk beverage containing beneficial bacteria with excellent aftertaste can be provided. Detailed Implementation

[0025] (Dairy beverages containing beneficial bacteria)

[0026] The milk beverage containing beneficial bacteria of the present invention (hereinafter also referred to as "milk beverage") is a milk beverage containing milk components and dead beneficial bacteria, wherein the protein concentration is 0.010% by mass or more, and the concentration of dead beneficial bacteria is 500 million CFU / L or more. The milk beverage containing beneficial bacteria of the present invention has an excellent refreshing aftertaste.

[0027] In this invention, "dairy beverage" includes "dairy beverage" as defined in the "Ministry Ordinance on Specifications for the Ingredients of Milk and Dairy Products" (hereinafter referred to as the "Milk Ordinance"). However, "dairy beverage" in this invention is not limited to dairy beverages that conform to the definition of the Milk Ordinance; as long as it contains milk components, it may also be a dairy solids component below the standard of the Milk Ordinance.

[0028] In this specification, "clean aftertaste" refers to a reduced milky taste and film-like sensation after drinking the milk beverage, and a minimal lingering feeling in the mouth after consumption. The mechanism by which the milk beverage of this invention exhibits excellent clean aftertaste is unclear, but it is presumed to be due to the presence of dead beneficial bacteria (at or above the aforementioned lower limit value). The flavor of these dead beneficial bacteria alleviates the milky taste and film-like sensation perceived after drinking the milk beverage.

[0029] <Composition>

[0030] <<Dead Germs of Useful Bacteria>>

[0031] In this invention, dead bacteria of useful bacteria are used. The useful bacteria are not particularly limited, but examples include bacteria of the genus *Oenococcus*, *Bifidobacterium*, *Weissella*, *Tetragenococcus*, *Lactococcus*, *Leuconostoc*, *Pediococcus*, *Streptococcus*, *Enterococcus*, *Lactobacillus*, acetic acid bacteria, and *Bacillus*.

[0032] It should be noted that the *Lactobacillus* species in this invention include bacteria that were classified as *Lactobacillus* before the reclassification of the genus. For example, this includes bacteria newly classified as *Acetilactobacillus*, *Agrilactobacillus*, *Amylolactobacillus*, *Apilactobacillus*, *Bombilactobacillus*, *Companilactobacillus*, *Dellaglioa*, *Fructilactobacillus*, *Furfurilactobacillus*, *Holzapfelia*, *Lacticaseibacillus*, *Lactiplantibacillus*, and *Stonewall* species following the reclassification of *Lactobacillus*. Bacteria belonging to the genera *Lapidilactobacillus*, *Latilactobacillus*, *Lentilactobacillus*, *Levilactobacillus*, *Ligilactobacillus*, *Limosilactobacillus*, *Liquorilactobacillus*, *Loigolactobacillus*, *Paralactobacillus*, *Paucilactobacillus*, *Schleiferilactobacillus*, and *Secundilactobacillus*.

[0033] Among the aforementioned, the preferred beneficial bacteria are *Oenococcus*, *Bifidobacterium*, *Lentilactobacillus*, *Weissella*, *Tetragenococcus*, *Lactococcus*, *Leuconostoc*, *Pediococcus*, *Enterococcus*, *Lactobacillus*, and *Lactiplantibacillus*. Furthermore, from the viewpoint of further improving the clean and refreshing aftertaste of the milk beverage, it is more preferable that the beneficial bacteria contain one or more of the group consisting of *Lactobacillus* and *Lactococcus*.

[0034] Examples of *Oenococcus* species mentioned above include *Oenococcus oeni*. Specific examples of *Oenococcus* species include *Oenococcus oeni* JCM6125.

[0035] Examples of Bifidobacterium species mentioned above include *Bifidobacterium animalis* subsp. *lactis* and *Bifidobacterium longum* subsp. *infantis*. Specific examples of Bifidobacterium species include *Bifidobacterium animalis* subsp. *lactis* JCM10602 and *Bifidobacterium longum* subsp. *infantis* JCM1222.

[0036] Examples of the aforementioned *Weissella* species include *Weissella paramesenteroides* and *Weissella viridescens*. Specific examples of the *Weissella* genus include *Weissella paramesenteroides* JCM9890 and *Weissella viridescens* JCM1174.

[0037] Examples of tetracocci mentioned above include Tetragenococcus halophilus. Specific examples of tetracocci include Tetragenococcus NRIC0098.

[0038] Examples of the aforementioned Lactococcus species include *Lactococcus lactis*, *Lactococcus lactis subsp. lactis*, *Lactococcus garvieae*, *Lactococcus lactis subsp. cremoris*, *Lactococcus lactis subsp. hordniae*, and *Lactococcus plantarum*.

[0039] Specific examples of the aforementioned *Lactococcus* species include *Lactococcus lactis* subsp. *milk* JCM5805, *Lactococcus lactis* subsp. *milk* NBRC12007, *Lactococcus lactis* subsp. *milk* NRIC1150, *Lactococcus lactis* subsp. *milk* JCM20101, *Lactococcus lactis* subsp. *milk* JCM7638, *Lactococcus lactis* subsp. *milk* ATCC11454, *Lactococcus gasseri* NBRC100934, *Lactococcus lactis* subsp. *milk fat* JCM16167, *Lactococcus lactis* subsp. *milk fat* NBRC100676, *Lactococcus lactis* subsp. *Hosne* JCM1180, *Lactococcus lactis* subsp. *Hosne* JCM11040, and *Lactococcus plantarum* JCM11056.

[0040] Examples of Leuconostoc species mentioned above include Leuconostoc carnosum and Leuconostoc lactis. Specific examples of Leuconostoc species include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455.

[0041] Examples of the aforementioned *Pediococcus* species include *Pediococcus acidilactici*, *Pediococcus pentosaceus*, *Pediococcus cellicola*, *Pediococcus claussenii*, *Pediococcus damnosus*, *Pediococcus ethanolidurans*, *Pediococcus inopinatus*, *Pediococcus parvulus*, and *Pediococcus stilesii*. Specific examples of the *Pediococcus* genus include *Pediococcus acidilactici* JCM8797, *Pediococcus acidilactici* K15, and *Pediococcus damnosus* JCM5886.

[0042] Examples of Streptococcus species mentioned above include Streptococcus thermophilus. Specific examples of Pediococcus species include Streptococcus thermophilus SBC8781.

[0043] Examples of the aforementioned Enterococcus species include Enterococcus alcedinis.

[0044] Examples of the aforementioned Lactobacillus species include *Lactobacillus paracasei*, *Lactobacillus delbrueckii*, *Lactobacillus acidophilus*, *Lactobacillus casei*, *Lactobacillus fructivorans*, *Lactobacillus hilgardii*, *Lactobacillus rhamnosus*, *Lactobacillus gasseri*, *Lactobacillus acidophilus*, *Lactobacillus bulgaricus*, *Lactobacillus parakefiri*, *Lactobacillus plantarum*, and *Lactobacillus pentosus*.

[0045] Specific examples of Lactobacillus species include Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus paracasei K71, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus caudatus (renamed Lactobacillus caudatus in the new classification) JCM8573, Lactobacillus plantarum (renamed Lactobacillus plantarum in the new classification) L-137, and Lactobacillus pentosaccharide (renamed Lactobacillus pentosaccharide in the new classification) ONRICb0240, etc.

[0046] The acetic acid bacteria mentioned above are not particularly limited, and may include, for example, bacteria of the genus Gluconacetobacter, bacteria of the genus Acetobacter, and bacteria of the genus Gluconobacter. Gluconacetobacter is preferred, Gluconobacter hanniger is more preferred, and Gluconobacter hanniger GK-1 is even more preferred.

[0047] The term "Bacillus" as used above is not specifically limited, and examples include Bacillus coagulans. Specific examples of Bacillus strains include Bacillus coagulans strain SANK70258.

[0048] From the viewpoint of further improving the refreshing aftertaste of milk beverages, the preferred beneficial bacteria are one or more selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. JCM5805, and Lactobacillus paracasei KW3110.

[0049] In this invention, the dead bacteria used as useful bacteria are not particularly limited and can be either dried or non-dried. From the viewpoint of the preservation stability of dead bacteria, dried bacteria are preferred. Among them, dried powder of dead bacteria is more preferably used as the dead bacteria used as useful bacteria.

[0050] There are no particular limitations on the method for preparing dead useful bacteria. Examples include: sterilizing the culture medium obtained from culturing useful bacteria and then collecting the bacterial cells by filtration and centrifugation; or collecting the bacterial cells from the culture medium obtained from culturing useful bacteria by filtration and centrifugation and then sterilizing them. It should be noted that useful bacteria, such as lactic acid bacteria, can be cultured using MRS (deMan-Rogosa-Sharpe) medium, which contains glucose, protein hydrolysate, and yeast extract, or other culture media known to those skilled in the art for culturing lactic acid bacteria. Generally, culturing can be carried out at a temperature of 30℃ to 37℃, for 2 to 3 days, under anaerobic conditions.

[0051] In addition, the collected bacterial cells after culture can be further dried and crushed as needed. It should be noted that there are no particular restrictions on sterilization methods; not only heating but also conventional methods for killing bacteria, such as ultraviolet light and gamma ray irradiation, can be used.

[0052] The dead bacterial concentration of the beneficial bacteria in the milk beverage of the present invention needs to be 500 million CFU / L or more, preferably 700 million CFU / L or more, more preferably 1.7 billion CFU / L or more, more preferably 2 trillion CFU / L or less, further preferably 1.6 trillion CFU / L or less, further more preferably 1.5 trillion CFU / L or less, particularly preferably 1 trillion CFU / L or less, further particularly preferably 800 billion CFU / L or less, further particularly preferably 500 billion CFU / L or less, further particularly preferably 120 billion CFU / L or less, further particularly preferably 75 billion CFU / L or less, and most preferably 45 billion CFU / L or less. When the dead bacterial concentration of beneficial bacteria is at or above the above-mentioned lower limit, the refreshing aftertaste of the milk beverage can be improved. In addition, when the dead bacterial concentration of beneficial bacteria is below the above-mentioned upper limit, the unique odor from the dead beneficial bacteria can be suppressed.

[0053] The concentration of dead beneficial bacteria in milk beverages can be controlled by adjusting the amount of dead beneficial bacteria added to the milk beverage. Furthermore, regarding the concentration of dead beneficial bacteria in milk beverages, there are no particular limitations on the list of known methods for determining bacterial counts, such as direct microscopy, particle electrophoresis, PCR, or flow cytometry, with flow cytometry being the preferred method.

[0054] <<Milk Components>>

[0055] The milk components in the milk beverage of the present invention are milk solids derived from milk raw materials, specifically including milk protein, milk fat, and lactose.

[0056] [Dairy Raw Materials]

[0057] As dairy raw materials used in the dairy beverage of the present invention, examples include milk and dairy products. More specifically, examples include raw milk, cow's milk, specialty cow's milk, goat's milk, sheep's milk, buffalo milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, dairy beverages, cream, butter, anhydrous butter, milk protein, whey protein (e.g., whey concentrate, whey powder, and whey protein concentrate as defined by the Ministry of Milk and other ministries), casein, whey fermentation broth, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, unsweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, buttermilk powder, formula milk powder, formula liquid milk, fermented milk, and lactic acid bacteria beverages. Particularly preferred are those containing one or more of the following: fermented milk, milk protein, skimmed milk powder, whey protein, whey fermentation broth, and cow's milk.

[0058] [protein]

[0059] Examples of proteins contained in the milk beverage of the present invention include milk proteins. Examples of milk proteins include, for instance, whey protein and casein. Here, milk protein is also referred to as total milk protein, which refers to a substance obtained by concentrating the proteins contained in cow's milk using ultrafiltration technology or similar methods and then drying it; it contains both casein and whey protein. It should be noted that milk protein can be derived from the components of "milk raw materials" listed in the "milk components" section.

[0060] The protein concentration in the dairy beverage of the present invention needs to be 0.010% by mass or more, preferably 0.050% by mass or more, more preferably 0.075% by mass or more, further preferably 0.100% by mass or more, particularly preferably 0.200% by mass or more, preferably 90% by mass or less, more preferably 50% by mass or less, further preferably 10% by mass or less, particularly preferably 7% by mass or less, and even more particularly preferably 5% by mass or less. When the protein concentration is at or above the above-mentioned lower limit, the richness of the dairy beverage can be improved. In addition, when the protein concentration is below the above-mentioned upper limit, the refreshing aftertaste of the dairy beverage can be improved.

[0061] There are no particular restrictions on the source of protein. When the protein is milk protein, the amount of milk protein can be adjusted, for example, by adjusting the amount of milk raw materials used.

[0062] The concentration of protein in dairy beverages can be determined, for example, based on the Kjeldahl method.

[0063] <<Sodium>>

[0064] The dairy beverage of the present invention preferably contains sodium. There are no particular limitations on the sodium-containing raw materials, as long as they are drinkable. The sodium in the dairy beverage may come from the aforementioned dairy raw materials, or, for example, from the addition of sodium salts such as sodium chloride and sodium bicarbonate, whey minerals obtained by concentrating the mineral components contained in whey, inorganic whey concentrate, and dairy-derived materials such as whey cheese.

[0065] The sodium concentration in dairy beverages can be determined, for example, using atomic absorption spectrometry.

[0066] From the viewpoint of suppressing the slippery feel of the milk beverage and further improving its refreshing aftertaste, thereby imparting a richness in the middle, the sodium concentration of the milk beverage of the present invention is preferably 200 mg / 100 mL or less, more preferably 150 mg / 100 mL or less, more preferably 120 mg / 100 mL or less, even more preferably 80 mg / 100 mL or less, even more preferably 50 mg / 100 mL or less, particularly preferably 45 mg / 100 mL or less, and even more preferably 25 mg / 100 mL or less. Furthermore, from the viewpoint of further improving the refreshing aftertaste and imparting a richness in the middle, it is preferably 5 mg / 100 mL or more, more preferably 10 mg / 100 mL or more, and even more preferably 20 mg / 100 mL or more.

[0067] There are no particular restrictions on the source of sodium in dairy beverages. For example, the sodium content can be adjusted by regulating the amount of dairy raw materials used in the beverage or by adding the aforementioned sodium salts and other mineral components.

[0068] <<Other Ingredients>>

[0069] The dairy beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorings, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fiber, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, solvents, minerals other than sodium, water-soluble functional components, and fat-soluble functional components, without impairing the effects of the present invention. The above-mentioned additives are not particularly limited, and commonly used additives may be used. Specifically, for example, as sweeteners, acesulfame potassium, stevia, and sucralose may be listed; as acidulants, citric acid may be listed; as stabilizers, soybean polysaccharides and pectin may be listed; and as minerals other than sodium, potassium, magnesium, and calcium may be listed.

[0070] <Physical properties>

[0071] <<Bryce's Sugar / Acidity Ratio>>

[0072] The Brix / acidity ratio of the milk beverage of the present invention is preferably 1.50 or higher, more preferably 2.00 or higher, more preferably 2.25 or higher, even more preferably 3.00 or higher, and particularly preferably 5.00 or higher. Furthermore, the Brix / acidity ratio of the milk beverage is preferably 150 or lower, more preferably 125 or lower, even more preferably 110 or lower, even more preferably 100 or lower, particularly preferably 75 or lower, even more particularly preferably 50 or lower, and most preferably 35 or lower. When the Brix / acidity ratio is within the above range, the aftertaste of the milk beverage is improved, and the balance between the sweetness and the aftertaste is better. The Brix / acidity ratio can be calculated using the Brix and acidity as described below, in the form of Brix ÷ acidity quotient.

[0073] [Brix]

[0074] The Brix content of the milk beverage of the present invention is preferably 2.0°Bx or higher, more preferably 4.0°Bx or higher, even more preferably 5.0°Bx or higher, and particularly preferably 10°Bx or higher. Furthermore, the Brix content of the milk beverage of the present invention is preferably 30°Bx or lower, more preferably 25°Bx or lower, even more preferably 20°Bx or lower, even more preferably 18°Bx or lower, and particularly preferably 15°Bx or lower. The Brix content can be measured using the method described in the examples.

[0075] [acidity]

[0076] The acidity of the milk beverage of the present invention is preferably 0.05 or higher, more preferably 0.10 or higher, more preferably 0.20 or higher, more preferably 0.30 or higher, more preferably 0.40 or higher, and more preferably 0.50 or higher. Furthermore, the acidity of the milk beverage of the present invention is preferably 1.0 or lower, more preferably 0.9 or lower, further preferably 0.8 or lower, and particularly preferably 0.7 or lower. When the acidity is within the above range, it can impart a suitable sour taste to the milk beverage. In addition, the acidity can be measured using the method described in the examples.

[0077] The Brix content, acidity, and Brix / acidity ratio of dairy beverages can be adjusted by adding the aforementioned sweeteners, acidulants, and pH adjusters.

[0078] <<Viscosity>>

[0079] The viscosity of the milk beverage of the present invention is preferably 5 mPa·s or more, more preferably 10 mPa·s or more, and even more preferably 20 mPa·s or more. Furthermore, the viscosity of the milk beverage of the present invention is preferably 500 mPa·s or less, more preferably 400 mPa·s or less, further preferably 300 mPa·s or less, and particularly preferably 250 mPa·s or less. The viscosity can be measured, for example, using a viscometer (e.g., manufactured by Toki Sangyo Co., Ltd.) at a measuring temperature of 20°C and a rotation speed of 60 rpm.

[0080] (Manufacturing methods for dairy beverages)

[0081] The method for manufacturing the dairy beverage of the present invention is a method for manufacturing a dairy beverage containing milk components and dead beneficial bacteria. The manufacturing method of the present invention is not particularly limited as long as it includes a step of compounding the beverage in a manner that achieves a protein concentration of 0.010% by mass or more and a dead beneficial bacteria concentration of 500 million CFU / L or more. In other words, as long as the above-mentioned steps are included, it can be manufactured according to conventionally known methods for manufacturing dairy beverages.

[0082] As a process for compounding a mixture with a protein concentration of 0.010% by mass or higher and a concentration of dead beneficial bacteria of 500 million CFU / L or higher, examples include the following steps: adding milk raw material, protein-containing raw material, optional solvents such as water, and other optional ingredients to a mixing tank, and adding dead beneficial bacteria at a concentration of 500 million CFU / L or higher. Alternatively, a process for simultaneously adding dead beneficial bacteria, milk raw material, protein-containing raw material, and optional solvent to a mixing tank can be listed. Of course, the method of addition and the order of compounding are not limited to the above methods.

[0083] The milk beverage of the present invention may not be packaged in a container, but it is preferred to package it in a container. Examples of containers include those made of plastic materials such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles (resin bottle containers), bottle containers, paper bag containers, and can containers. The capacity of the container is not particularly limited, but is, for example, 30 mL or more, preferably 65 mL or more, for example, 2000 mL or less, and preferably 500 mL or less.

[0084] Containerized beverages can be manufactured by filling the containers listed above with a milk beverage obtained according to the manufacturing method of the present invention described above and sealing it according to known methods.

[0085] Furthermore, the milk beverage of the present invention may not require heat sterilization, but from the viewpoint of improving shelf life, heat sterilization may be performed. As the method and conditions for heat sterilization, conventional methods and conditions applicable to beverages such as containerized beverages can be used. Preferred methods include cooking sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, or pasteurization.

[0086] (Methods to improve the refreshing aftertaste of dairy beverages)

[0087] The method for improving the clean aftertaste of the milk beverage of the present invention is a method for improving the clean aftertaste of a milk beverage containing milk components and dead beneficial bacteria. The improvement method is not particularly limited as long as it includes a step of compounding the beverage with a protein concentration of 0.010% by mass or more and a dead beneficial bacteria concentration of 500 million CFU / L or more.

[0088] As for the process of combining the protein with a concentration of 0.010% by mass or more and a concentration of dead beneficial bacteria of 500 million CFU / L or more, the same process as that described in the method for manufacturing the dairy beverage of the present invention can be used.

[0089] Example

[0090] The present invention will be specifically described below based on embodiments, but the present invention is not limited to these embodiments.

[0091] For each test area described below, various measurements and evaluations were conducted using the following methods.

[0092] (Physical property determination)

[0093] <Brix>

[0094] The Brix content of the beverages obtained in each test area was determined at 20°C using a refractometer (digital refractometer Rx-5000α; manufactured by Atago Co., Ltd.) in the form of the refractive index of the samples from each test area.

[0095] <Acidity>

[0096] The acidity of the beverages obtained in each test area was measured using a pH meter (AT-10 automatic potentiometric titration device; manufactured by Kyoto Electronics Co., Ltd.).

[0097] (Experiment 1) Effect of protein concentration on the refreshing sensation of a beverage aftertaste

[0098] To investigate the relationship between protein concentration and the refreshing aftertaste of beverages, the following experiment was conducted.

[0099] <Sample Preparation>

[0100] Experimental areas 1-11 were prepared by adding milk protein (manufactured by Meiji Co., Ltd.) to a solution made by adding 10% by mass of fructose syrup, 0.1% by mass of acidulant (citric acid) and 0.1% by mass of stabilizer (thickening polysaccharide: derived from soybean) to achieve the protein concentrations listed in Table 1.

[0101] In addition, experimental zones 12-16 were prepared by adding milk, fermented milk, skim milk powder, whey protein and sodium caseinate to a solution made by adding 10% by mass of fructose syrup, 0.1% by mass of acidifier (citric acid) and 0.1% by mass of stabilizer (thickening polysaccharide: from soybean) to water in a manner that achieves the protein concentrations listed in Table 1.

[0102] Sensory evaluation

[0103] For the beverages prepared at approximately 20°C in each test area, five trained judges with sensory recognition abilities evaluated the cleanliness of the aftertaste of the beverages in each test area based on the following evaluation criteria, and the average score of the five judges was calculated. It should be noted that the standard error of the average score for all judges is less than 0.2. The results are shown in Table 1.

[0104] It should be noted that during the evaluation, test area 1 (no added milk protein) was fixed at 1 point, and test area 9 (milk protein concentration 3% by mass) was fixed at 4 points. The interval from 1 point to 4 points was divided equally to set a benchmark for each "1 point". Evaluation was carried out based on the benchmark with scores from 1 to 5 points (the lower the score, the better).

[0105] (Experiment 2) Changes in the clean aftertaste and odor resulting from the addition of dead beneficial bacteria.

[0106] To investigate the effects of adding dead bacteria containing beneficial bacteria on the clean feeling after the mouth and the odor from the beneficial bacteria, the following experiment was conducted.

[0107] <Sample Preparation>

[0108] Dilute 350 billion / g of live Lactobacillus rhamnosus stock powder (containing one or more types of Lactobacillus rhamnosus) with water 35 times, sterilize at 80℃ for 60 minutes, and prepare an aqueous solution of 10 billion / g of dead Lactobacillus rhamnosus.

[0109] Milk protein was added to a solution prepared by adding 10% by mass of fructose syrup, 0.1% by mass of acidifier (citric acid), and 0.1% by mass of stabilizer (thickening polysaccharide: derived from soybean) to water, in a manner that brought the protein concentration to 0.5% by mass. Test areas 6 and 17-28 were prepared by adding an aqueous solution of *Lactobacillus rhamnosus* in a manner that achieved the *Lactobacillus rhamnosus* dead bacterial concentration described in Table 2.

[0110] Sensory evaluation

[0111] For beverages prepared at approximately 20°C in each test zone, the quality of the aftertaste and the amount of odor from beneficial bacteria were evaluated.

[0112] Regarding the quality of the clean and refreshing feeling after the breath, sensory evaluation was conducted using the same criteria and definitions as in Experiment 1.

[0113] Regarding the amount of odor from beneficial bacteria, beverages prepared at approximately 20°C in each test area were evaluated by five trained judges with sensory recognition abilities based on the following evaluation criteria, and the average score of the five judges was calculated. It should be noted that the standard error of the average score for all judges is less than 0.2. The results are shown in Table 2.

[0114] It should be noted that during the evaluation, test area 6 (lactobacter rhamnosus with dead bacteria, no additives) was fixed at 5 points, and test area 23 (lactobacter rhamnosus with dead bacteria concentration of 100 billion / L) was fixed at 3 points. The interval between 3 and 5 points was divided equally to set a benchmark for each "1 point". Evaluation was carried out based on the benchmark with scores of 1 to 5 points (the higher the score, the better).

[0115] (Experiment 3) Effects of Brix content, acidity, and Brix content / acidity ratio on post-treatment cleanliness and odor from beneficial bacteria

[0116] To investigate the effects of Brix content, acidity, and Brix / acidity ratio on the clean aftertaste and odor produced by beneficial bacteria in beverages, the following experiments were conducted.

[0117] <Sample Preparation>

[0118] Dilute 350 billion / g of live Lactobacillus rhamnosus stock powder (containing one or more types of Lactobacillus rhamnosus) with water 35 times, sterilize at 80℃ for 60 minutes, and prepare an aqueous solution of 10 billion / g of dead Lactobacillus rhamnosus.

[0119] To a solution prepared by adding 0.1% by mass of a stabilizer (thickening polysaccharide: derived from soybean) to water, an aqueous solution of milk protein and Lactobacillus rhamnosus dead bacteria was added to achieve a protein concentration of 0.1% by mass and a Lactobacillus rhamnosus dead bacteria concentration of 2 billion CFU / L. High-fructose corn syrup and an acidulant (citric acid) were added to the above solution to achieve the Brix content, acidity, and Brix content / acidity ratio described in Table 3, thus preparing test areas 29-41.

[0120] Sensory evaluation

[0121] The beverages obtained from each test area were sensory evaluated using the same criteria and definitions as in Test 2. The results are shown in Table 3.

[0122] (Experiment 4) Effects of sodium concentration on the clean finish, odor from beneficial bacteria, and the smoothness and richness of the mid-palate.

[0123] To investigate the effects of sodium concentration in beverages on the clean finish, odor from beneficial bacteria, and the smoothness and richness of the mid-palate, the following experiment was conducted.

[0124] <Sample Preparation>

[0125] Dilute 350 billion / g of live Lactobacillus rhamnosus stock powder (containing one or more types of Lactobacillus rhamnosus) with water 35 times, sterilize at 80℃ for 60 minutes, and prepare an aqueous solution of 10 billion / g of dead Lactobacillus rhamnosus.

[0126] To a solution prepared by adding 10% by mass of high-fructose corn syrup and 0.1% by mass of a stabilizer (thickening polysaccharide: derived from soybean) to water, milk protein, an aqueous solution of dead Lactobacillus rhamnosus, and an acidulant (citric acid) were added to achieve a protein concentration of 0.1% by volume, a dead Lactobacillus rhamnosus concentration of 2 billion CFU / L, and an acidity of 0.05. Refined salt was added to the above solutions to achieve the sodium concentrations specified in Table 4, preparing test areas 42-49.

[0127] Sensory evaluation

[0128] The beverages obtained from each test area were evaluated based on four aspects: the quality of the clean aftertaste, the amount of odor from beneficial bacteria, the smoothness, and the richness in the mid-palate.

[0129] Regarding the quality of the clean feeling after the breath and the amount of odor from beneficial bacteria, sensory evaluation was conducted using the same criteria and definitions as in Experiment 2.

[0130] Regarding the smoothness and richness of the mid-palate, beverages prepared at approximately 20°C in each test area were evaluated by five trained judges with sensory recognition abilities based on the following evaluation criteria. The average score from the five judges was calculated. It should be noted that the standard error of the average score for all judges is less than 0.2. The results are shown in Table 4.

[0131] It should be noted that, during the evaluation, regarding the slippery feel, test area 42 (sodium concentration 5.0 mg / 100 mL) was fixed at 1 point, and test area 48 (sodium concentration 120 mg / 100 mL) was fixed at 3 points. The interval between 1 and 3 points was divided equally to establish a scoring benchmark for each "1 point". Evaluation was conducted based on this benchmark with scores ranging from 1 to 5 (lower scores are preferred). Regarding the richness in the mid-course, test area 42 (sodium concentration 5.0 mg / 100 mL) was fixed at 1 point, and test area 48 (sodium concentration 120 mg / 100 mL) was fixed at 2 points. The scoring benchmark for each "1 point" was established based on the difference between 1 and 2 points. Evaluation was conducted based on this benchmark with scores ranging from 1 to 5 (higher scores are preferred).

[0132] [Table 1]

[0133] [Table 2]

[0134] [Table 3]

[0135] [Table 4]

[0136] As shown in Table 1, test areas 2-16, with a protein concentration of 0.010% by mass or higher, affected the cleanliness of the aftertaste of the milk beverage. In particular, test areas 12-16 showed that when raw materials other than milk protein were used as milk raw materials containing milk protein, the same degree of problem with the cleanliness of the aftertaste occurred at the same protein concentration.

[0137] As shown in Table 2, in test areas 17-28, which contained milk components and dead beneficial bacteria, protein concentrations of 0.010% by mass or higher, and dead beneficial bacteria concentrations of 500 million CFU / L or higher, the effect of protein addition on the clean and refreshing aftertaste could be reduced by adding dead beneficial bacteria.

[0138] As shown in Table 3, in test areas 29-41 where the Brix sugar / acidity ratio was above 1.50 and below 150, the aftertaste was excellent.

[0139] Table 4 shows that, between sodium concentration and a clean finish, setting the sodium concentration within a specified range can further improve the clean finish and enhance the richness of the mid-palate. Additionally, Table 4 shows that setting the sodium concentration below a certain upper limit can suppress a sticky or slippery sensation.

[0140] Industrial availability

[0141] According to the present invention, a milk beverage containing beneficial bacteria with excellent aftertaste can be provided.

Claims

1. A milk beverage which is a milk beverage containing a milk component and dead bacteria of useful bacteria, wherein, The protein concentration is 0.010% by mass or more, and the concentration of dead bacteria of the useful bacteria is 500 million / L or more.

2. The milk beverage according to claim 1, wherein The concentration of dead bacteria of the useful bacteria is less than 2 trillion per L.

3. The dairy beverage according to claim 1, wherein, The useful bacteria are selected from one or more of the group consisting of Lactobacillus and Lactococcus.

4. The dairy beverage according to claim 1, wherein, The useful bacteria are selected from one or more of the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subsp. lactis JCM5805, and Lactobacillus paracasei KW3110.

5. The dairy beverage according to claim 1, wherein, As the milk component, it contains one or more milk components selected from the group consisting of fermented milk, milk protein, skim milk powder, whey protein, whey fermentation broth and cow's milk.

6. The dairy beverage according to claim 1, wherein, The Brix sugar / acidity ratio is above 1.50 and below 150.

7. The dairy beverage according to claim 1, wherein, Sodium concentration is below 200 mg / 100 mL.

8. The dairy beverage according to any one of claims 1 to 7, wherein it is a containerized beverage.

9. A method for manufacturing a milk beverage, comprising the following steps: (The method is described in the original text, but the provided excerpt ends here.) The mixture is formulated with a protein concentration of 0.010% by mass or more and a dead bacterial concentration of 500 million CFU / L or more.

10. A method for improving the clean aftertaste of a milk beverage, comprising the following steps: The mixture is formulated with a protein concentration of 0.010% by mass or more and a dead bacterial concentration of 500 million CFU / L or more.

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