Milk-containing carbonated drink, manufacturing method therefor, and method for imparting texture to milk-containing carbonated drink

Abstract

To provide a milk-containing carbonated drink whose milk components have stable properties, which has a novel texture different from a carbonated milk drink while having a milk flavor.SOLUTION: A milk-containing carbonated drink contains polysaccharide including uronic acid as a constituent sugar, which has viscosity of 5.0-20 mPa s, 0.1-3.0 mass% of milk fat, a pH of 6.3-8.0, and a gas volume value of 1.7-2.4 GV. The present invention further provides a method for manufacturing the milk-containing carbonated drink and a method for imparting texture.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a milk-containing carbonated beverage, a method for producing the same, and a method for imparting texture to a milk-containing carbonated beverage. [Background technology]

[0002] Carbonated drinks are widely consumed as a type of beverage due to their stimulating and refreshing taste. Traditionally, many carbonated drinks with enhanced taste have been marketed, such as those made sweeter or more sour by adding various sugars or acidulants, those made to taste fruitier by adding fruit juice or fruit flavors, or those made with extracts such as cola or ginger.

[0003] Because a variety of ingredients can be added and blended into carbonated drinks, it may seem easy to design a carbonated drink formula; however, because carbonated drinks contain carbon dioxide bubbles and the trapped carbon dioxide gas inevitably places them in the acidic range, there are restrictions on the selection and blending of ingredients that are not found in other drinks.

[0004] Dairy flavor is one of the difficult flavors to create in carbonated drinks. While milk can be easily produced in non-carbonated drinks, the inclusion of carbon dioxide gas makes the liquid acidic, which makes the properties of the milk components unstable, making it difficult to produce. For this reason, milk flavor in carbonated drinks is limited to acidic dairy drinks with zero fat content, such as yogurt flavor and lactic acid bacteria drinks.

[0005] For example, Patent Document 1 discloses a carbonated drink containing a dairy component that has been given a mellow taste by adjusting the acidity of citric acid, but the pH is 4.0 or less. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2020-150933 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention was made in consideration of the problem of the difficulty of producing milk flavors in carbonated beverages, and relates to a milk-containing carbonated beverage that has a milk flavor, a novel texture different from that of dairy carbonated beverages, and stable properties of the milk components. [Means for solving the problem]

[0008] As a result of extensive research, the inventors discovered that a desired milk-containing carbonated beverage can be obtained by adding a polysaccharide containing uronic acid as a constituent sugar and adjusting the viscosity, milk fat content, pH and gas volume within predetermined ranges, thereby completing the present invention.

[0009] Specifically, the present invention is as follows. [1] Contains polysaccharides containing uronic acid as a constituent sugar, Viscosity: 5.0 to 20 mPa·s Milk fat content: 0.1 to 3.0% by mass pH 6.3 to 8.0, A milk-containing carbonated beverage having a gas volume value of 1.7 to 2.4 GV. [2] The milk-containing carbonated beverage according to [1], characterized in that the non-fat milk solids content is 0.3 to 4.0% by mass. [3] The milk-containing carbonated beverage according to [1], further comprising 0.001 to 0.1 mass % of citric acid or sodium citrate. [4] A polysaccharide containing uronic acid as a constituent sugar is contained, Adjust the viscosity to 5.0-20 mPa·s. The milk fat content is adjusted to 0.1 to 3.0% by mass, Adjust the pH to 6.3-8.0. Adjust the gas volume value to 1.7~2.4GV A method for producing a milk-containing carbonated beverage. [5] A polysaccharide containing uronic acid as a constituent sugar is contained, Adjust the viscosity to 5.0-20 mPa·s. The milk fat content is adjusted to 0.1 to 3.0% by mass, Adjust the pH to 6.3-8.0. Adjust the gas volume value to 1.7~2.4GV A method for imparting texture to a milk-containing carbonated drink. [Effects of the Invention]

[0010] The present invention makes it possible to provide a dairy-containing carbonated beverage that has a novel texture different from that of dairy beverages and in which the properties of the dairy components are stable. DETAILED DESCRIPTION OF THE INVENTION

[0011] Although the embodiments of the present invention will be described in detail below, the present invention should not be construed as being limited to these exemplary embodiments.

[0012] (Milk-containing carbonated drink) The milk-containing carbonated beverage according to this embodiment is a carbonated beverage containing milk containing milk fat, and refers to a product filled in a container. Because it is a beverage, it is a fluid, drinkable liquid composition. The milk-containing carbonated beverage according to this embodiment is preferably storable at room temperature, and preferably can be stored at room temperature for 6 months or more. It is also preferably a non-alcoholic beverage.

[0013] (Texture) The milk-containing carbonated beverage of this embodiment has a creamy foam texture, more specifically, a so-called "fluffy" texture similar to that of a cream soda served at a coffee shop where the ice cream and carbonated beverage are mixed. This texture is novel for milk-containing carbonated beverages (i.e., filled in a container) and has not been achieved in conventional dairy beverages. As will be described later, the milk-containing carbonated beverage of this embodiment has a fluffy texture due to the inclusion of milk fat and adjustment of viscosity, gas volume, and pH.

[0014] (Milk flavor) The milk-containing carbonated beverage according to this embodiment is a carbonated beverage, but because it contains milk fat, it has a particularly excellent milk flavor. In this embodiment, in addition to the milk fat content, viscosity, pH, gas volume, etc. also contribute to the milk flavor.

[0015] (Property stability) The milk-containing carbonated beverage according to this embodiment contains milk fat, yet is stable in properties, suppressing floating of the fat and layer separation, etc. Such stable properties are achieved by selecting a thickening polysaccharide, adjusting the viscosity, and adjusting the pH, as described below.

[0016] (milk) In the milk-containing carbonated beverage according to this embodiment, the milk is not particularly limited as to whether it has been processed or not, and examples thereof include cow's milk and processed products thereof.

[0017] In addition to the above, the milk in this embodiment may be one or more selected from various liquid milks (for example, cow's milk, goat's milk, processed milk, skim milk, and dairy drinks), powdered milk (for example, whole milk powder, skim milk powder, modified milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, and modified milk powder), condensed milk (for example, unsweetened evaporated milk and sweetened condensed milk), concentrated whey, concentrated milk, creams (for example, fresh cream), fermented milk (for example, yogurt such as full-fat unsweetened yogurt, sweetened skim yogurt, and drink-type yogurt, and lactic acid bacteria drinks), cheeses (for example, various natural cheeses and processed cheese), ice creams (for example, ice cream, ice milk, lacto ice cream, and soft serve ice cream), and sherbet.

[0018] (Milk fat content) The milk-containing carbonated beverage according to this embodiment contains milk fat. In this case, the milk fat content of the milk-containing carbonated beverage is adjusted to, for example, 0.1 to 3.0% by mass. In this embodiment, by setting the milk fat content to 3% by mass or less, floating of the fat and layer separation are suppressed, resulting in stable properties. On the other hand, by setting the milk fat content to 0.1% by mass or more, the original flavor of milk is fully felt, and carbonation bubbles are easily generated and maintained. Furthermore, by setting the milk fat content to the above lower limit or more, a sufficiently fluffy texture can be imparted. To achieve a fluffy texture while maintaining the natural flavor and balance of thickness and richness of a milk-containing beverage, the milk fat content is preferably adjusted to 0.3 to 2.0% by mass, and more preferably 0.4 to 1.6% by mass. The milk fat content can be adjusted by various methods, such as the selection and blending of raw materials and the addition of lipids, but is preferably adjusted by the amount of milk or milk raw materials added. It can also be adjusted during manufacturing and processing steps such as filtration and adsorption. The milk fat content can be calculated and / or measured by methods known to those skilled in the art, such as the Gerber method and the Babcock method.

[0019] (Non-fat milk solids) The amount of non-fat milk solids in the milk-containing carbonated beverage of this embodiment can be adjusted to 0.3 to 4.0% by mass of the total beverage, preferably 0.4 to 3.0% by mass, and more preferably 0.5 to 2.5% by mass, in order to improve the balance of milk flavor, concentration, and richness. The amount of non-fat milk solids can be adjusted by appropriately blending milk-derived components. The amount of non-fat milk solids can be adjusted by various methods such as the selection and blending of raw materials and the addition of non-fat milk solids, but is preferably adjusted by the amount of milk or milk raw materials added. It can also be adjusted during manufacturing and processing steps such as a filtration step and an adsorption step.

[0020] (Polysaccharides containing uronic acid as a constituent sugar) The polysaccharide used in the milk-containing carbonated beverage of this embodiment may be any polysaccharide containing uronic acid as a constituent sugar. By using a polysaccharide containing uronic acid as a constituent sugar, the milk-containing carbonated beverage of this embodiment, while still containing milk fat, is able to suppress floating of the fat or layer separation, resulting in stable properties. The polysaccharide is preferably water-soluble. The polysaccharide is preferably a plant-derived polysaccharide obtained by extraction from a plant material, or a microbial-derived polysaccharide produced by fermentation or other methods. Uronic acid includes, for example, D-glucuronic acid, D-galacturonic acid, D-mannuronic acid, L-guluronic acid, etc. Plant-derived polysaccharides include pectin, tragacanth gum, gum arabic, gum ghatti, karaya gum, psyllium seed gum, agar, alginic acids, and other plant-derived polysaccharides. Polysaccharides or polysaccharide sources containing uronic acid as a constituent sugar may be used alone or in combination of two or more. The amount of polysaccharide containing uronic acid as a constituent sugar is appropriately adjusted so that the viscosity described below falls within a desired range.

[0021] (viscosity) The viscosity of the milk-containing carbonated drink according to this embodiment at 20° C. is adjusted to, for example, 5.0 to 20 mPa·s, preferably 8.0 to 18 mPa·s, and more preferably 10 to 18 mPa·s. A viscosity of at least the lower limit can provide a sufficient fluffy texture, and carbonation bubbles can be easily generated and maintained. Furthermore, a viscosity of at least the lower limit can suppress floating of fat and layer separation, resulting in stable properties. On the other hand, a viscosity of at most the upper limit can provide a beverage that allows the natural flavor of milk to be easily perceived. The viscosity can be measured using, for example, a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.) after degassing to remove carbon dioxide.

[0022] (pH) The milk-containing carbonated beverage according to this embodiment has a pH adjusted to 6.3 or higher. The pH can be adjusted by adding an alkalizing agent, an acidulant, or other pH adjuster, as needed. Examples of alkalizing agents that can be used include one or more alkalizing agents selected from the group consisting of sodium bicarbonate, sodium carbonate, sodium hydroxide, potassium bicarbonate, potassium carbonate, and potassium hydroxide. Examples of acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, and malic acid. Of these, citric acid, lactic acid, malic acid, tartaric acid, and adipic acid are preferred, with citric acid being particularly preferred, as described below. To adjust the pH, salts of the acidulants can be used in combination. The milk-containing carbonated beverage produced in this embodiment preferably has a pH of 6.3 to 8.0, more preferably 6.5 to 7.8, and even more preferably 7.0 to 7.5. By having the pH of the milk-containing carbonated beverage equal to or greater than the lower limit, the milk-containing carbonated beverage is at or above the isoelectric point of the milk protein, thereby suppressing fat floating and layer separation, resulting in stable properties. Furthermore, having a pH equal to or greater than the lower limit can impart a sufficient fluffy texture, and facilitates the generation and maintenance of carbon dioxide-induced bubbles. On the other hand, having a pH of the milk-containing carbonated beverage equal to or less than the upper limit can provide a sense of concentration and satisfying drinking experience derived from dairy products, resulting in a beverage that is easy to enjoy the inherent flavor of milk. The pH of the milk-containing carbonated beverage can be measured using a pH meter according to standard methods after degassing to remove carbon dioxide gas. The pH of the milk-containing carbonated beverage according to this embodiment can be set within the above range by adjusting the amount of dairy product used, pH adjuster, etc.

[0023] (gas volume value) In this embodiment, the gas volume value refers to the volume of carbon dioxide gas dissolved in a carbonated beverage at 20°C divided by the volume of the carbonated beverage. The gas volume of the milk-containing carbonated beverage of this embodiment is, for example, 1.7 to 2.4 GV, preferably 1.8 to 2.3 GV, and more preferably 1.9 to 2.2 GV. A gas volume equal to or greater than the lower limit above provides excellent foaming, while a gas volume equal to or less than the upper limit above prevents the carbonation from being too strong, making it easier to feel the milky flavor. Therefore, having a gas volume within the above range can provide a sufficient creamy foam texture (fluffy texture).

[0024] In producing the milk-containing carbonated beverage of this embodiment, it is preferable to use carbon dioxide alone from the standpoint of ease of handling and stability, but carbon dioxide may also be mixed with two or more gases other than carbon dioxide (oxygen, hydrogen, nitrogen, etc.).

[0025] (citric acid or sodium citrate) The milk-containing carbonated beverage according to this embodiment preferably contains citric acid or sodium citrate. The citric acid or sodium citrate content is adjusted to 0.001% by mass or more but less than 0.1% by mass of the total beverage, preferably 0.005 to 0.08% by mass, and more preferably 0.008 to 0.05% by mass. By including citric acid or sodium citrate in this range, aggregation of milk components during the subsequent carbonation process can be suppressed, and at the same time, the so-called milky smell derived from the milk components is reduced, resulting in a refreshing, easy-to-drink beverage.

[0026] The milk-containing carbonated beverage of this embodiment may contain water or ingredients (components) contained in known beverages, such as vitamins, sweeteners, flavorings, minerals, functional ingredients, etc., within a range that does not impair the effects of this embodiment.

[0027] The water may be any water suitable for drinking, such as pure water, hard water, soft water, ion-exchanged water, or degassed water obtained by degassing any of these waters. However, it is preferable to use water that is substantially free of minerals, such as pure water or ion-exchanged water.

[0028] The milk-containing carbonated beverage of this embodiment may contain ingredients that are typically blended into beverages, as desired, as long as the effects of this embodiment are not impaired. Examples of additives are listed below, but the types, amounts, and combinations of additives are not particularly limited as long as the effects of the present invention are not impaired.

[0029] As the sweetener, sugars or sweeteners can be used, and examples of sugars include sucrose, fructose, glucose, high fructose glucose liquid sugar, reduced maltose, etc. Examples of sweeteners include sugar, granulated sugar, isomerized sugar, xylitol, palatinose, erythritol, etc., as well as high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, sucralose, etc. Sugar alcohols such as sorbitol may also be included.

[0030] Examples of vitamins include vitamin C, vitamin E, vitamin D, vitamin K, and B vitamins.

[0031] Examples of minerals include calcium, potassium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.

[0032] Examples of functional ingredients include collagen, chondroitin sulfate, glucosamine, hyaluronic acid, placenta, oyster extract, chitosan, propolis, royal jelly, tocopherol, polyphenol, plum extract, aloe, lactic acid bacteria, reishi mushroom, and agaricus.

[0033] Examples of flavorings include flavorings obtained from milk or dairy products, flavorings extracted from citrus fruits and other fruits, plant seeds, rhizomes, bark, leaves, etc., or extracts thereof, and synthetic flavorings.

[0034] In addition, the milk-containing carbonated beverage of this embodiment may contain other commonly used ingredients such as fruit juice, vegetable juice, various esters, emulsifiers, preservatives, seasonings, coloring agents (pigments), oils, quality stabilizers, etc., as long as they do not interfere with the effects of this embodiment.

[0035] The milk-containing carbonated beverage according to this embodiment is provided as a packaged beverage. Here, the packaged beverage in this embodiment refers to a beverage that has been packaged in a sealed container and subjected to a microbial control process, such as sterilization or disinfection, to provide long-term shelf life. In this case, the container used is not particularly limited, and may be a commonly used beverage container such as a metal can, a PET bottle, a paper container combined with metal foil or plastic film, or a bottle. However, considering the gas pressure of carbon dioxide, a container with a predetermined strength, such as a metal can, a plastic bottle such as a PET bottle, or a bottle, is preferred. Transparent PET bottles are particularly preferred. Furthermore, in order to effectively retain carbon dioxide even after opening, the container preferably has a resealable lid. Furthermore, because the milk-containing carbonated beverage according to this embodiment is stable and resistant to separation even at room temperature, a transparent beverage container (e.g., a PET bottle) may be used. When the milk-containing carbonated beverage according to this embodiment is provided as a packaged beverage, it is typically drinkable as is without dilution, but this is not a limitation.

[0036] The milk-containing carbonated beverage according to this embodiment may be sterilized under the sterilization conditions stipulated in the Food Sanitation Act. Examples of sterilization methods include UHT sterilization and retort sterilization, and the F0 value is preferably 35 or higher. For example, UHT sterilization can be carried out at 138°C for 60 seconds.

[0037] (Manufacturing method) The milk-containing carbonated beverage according to this embodiment is produced by adding milk components so that the milk fat content falls within a predetermined range, adjusting the viscosity by adding uronic acid-containing polysaccharides, adjusting the pH, and adjusting the gas volume to fall within a predetermined range. As long as these are specified, the production method is not particularly limited, and the beverage can be produced by a conventionally known method. For example, a predetermined amount of milk components is added to water, and if desired, the other components described above are added and stirred to prepare a beverage concentrate. The beverage can then be produced by adjusting the pH and / or heat sterilizing as necessary, cooling, and then carbonating the beverage, followed by carbonation and filling into a container. Carbonated beverages can be produced by either the premix method or the postmix method, and either method may be used.

[0038] (Method of providing texture) Another embodiment of the present invention provides a method for imparting texture to a milk-containing carbonated beverage, which comprises adding a polysaccharide containing uronic acid as a constituent sugar, adjusting the viscosity to 5.0 to 20 mPa s, adjusting the milk fat content to 0.1 to 3.0 mass%, adjusting the pH to 6.3 to 8.0, and adjusting the gas volume value to 1.7 to 2.4 GV. This method can impart a so-called "fluffy" texture similar to that found in the mixture of ice cream and carbonated beverages in cream sodas served in coffee shops, thereby providing a novel texture to milk-containing carbonated beverages.

[0039] The above-described embodiments have been described to facilitate understanding of the present invention, and are not intended to limit the present invention. Therefore, each element disclosed in the present embodiment is intended to include all design modifications and equivalents that fall within the technical scope of the present invention.

[0040] In this specification, when "X to Y" (X and Y are any numbers) is expressed, unless otherwise specified, it includes the meaning of "X or more and Y or less", as well as "preferably greater than X" and "preferably smaller than Y". Furthermore, when "X or more" or "Y or less" (X and Y are any numbers), it includes the meaning of "preferably greater than X" or "preferably smaller than Y" unless otherwise specified. [Example]

[0041] The present invention will be described in detail below with reference to examples. However, each example shown in the examples is one mode of embodiment of the present invention, and the present invention is not limited to the examples in any way.

[0042] <Preparation and manufacturing method of bottled carbonated beverages> [Samples 1-26, Reference Examples] The ingredients listed below were mixed and dissolved in the proportions shown in Table 1 to obtain a liquid formulation, which was then subjected to UHT sterilization at 138°C for 60 seconds and then cooled to 5°C. Carbon dioxide was mixed into the resulting beverage concentrate in a carbonator so that the carbon dioxide volume reached the value shown in Table 1, and the mixture was then filled into washed and sterilized PET bottles to obtain bottled carbonated beverages. The reference example corresponds to a conventional milk-based carbonated beverage.

[0043] <Milk ingredients> Milk: Oishii Gyunyu (Meiji, milk fat 3.8%, non-fat milk solids 8.8%) Skim milk powder: Meiji skim milk powder (manufactured by Meiji, milk fat 1.0%, non-fat milk solids 95.2%) Processed cream: New Tech MF20A (manufactured by Taiyo Kagaku Co., Ltd., milk fat content 20.6%, non-fat milk solids 11.6%) <Polysaccharide> Sodium alginate: Kimika Algin I-3 (Kimika Co., Ltd., uronic acid content 100%) Gellan gum: Kelcogel HM (manufactured by San-Ei Gen F.F.I., uronic acid composition ratio 25%) Pectin: YM-150-LJ (CP Kelco, uronic acid content 100%) Guar gum: SUPERGEL CSA 200 / 50 (manufactured by CP Kelco, uronic acid composition ratio 0%) Konnyaku powder: ULTRAMAN NAN P (manufactured by Ina Food Industry Co., Ltd., uronic acid composition ratio 0%) Soybean polysaccharide: SM-900 (manufactured by Sanyo Gosei Co., Ltd.) <pH adjuster> Trisodium citrate: Purified sodium citrate (TYPE: M) (manufactured by Fuso Chemical Industry Co., Ltd., dihydrate) Sodium hydrogen carbonate: Sodium bicarbonate (manufactured by Tokuyama Corporation) Citric acid: Purified citric acid (anhydrous) (manufactured by Fuso Chemical Industry Co., Ltd.) <Others> Granulated sugar (manufactured by Hokuren Co., Ltd.) Sodium chloride (manufactured by Nippon Shio seizo Co., Ltd.) Silicone preparation: KM-�2F (manufactured by Shin-Etsu Chemical Co., Ltd.) Defoaming agent: Awa Break (manufactured by Taiyo Kagaku Co., Ltd.)

[0044] The analysis method of the components to be analyzed in this test is as follows.

[0045] <Milk solids non-fat milk solids> The measurement method of milk solids was calculated according to the test method of non-fat milk solids of drinking milk edited by the Secretariat of the National Fair Trade Council for Drinking Milk (revised in May 2016). Specifically, milk solids (mass%) = [total solid content (g)] - [solid content other than milk (g)] - [lipid content other than milk (g)] was calculated by applying the formula. Non-fat milk solids were calculated by subtracting milk fat from milk solids.

[0046] <Milk fat> Using the Gerber method, the amount obtained from the volume-weight conversion method was taken as the fat content, and the lipid content other than milk was excluded to obtain the milk fat content.

[0047] <ph> 300 mL of the bottled carbonated beverage was poured into a 500 mL glass beaker, and the carbon dioxide gas was removed by bubbling for 30 minutes, after which the pH was measured using a pH meter.

[0048] <Viscosity> 300 mL of the bottled carbonated beverage was poured into a 500 mL glass beaker, and the carbon dioxide gas was removed by bubbling for 30 minutes. The viscosity was then measured using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.) with a spindle number M2 rotor at 20°C, a reading time of 30 seconds, and a rotation speed of 60 rpm.

[0049] <Carbon dioxide volume> The carbon dioxide gas volume was measured in accordance with the test method based on the JAS method as follows: Samples 1 to 26 and each of the bottled carbonated beverages (samples) in the Reference Example were placed in a thermostatic water bath for 30 minutes or more and allowed to stand at 20°C. After that, the samples were gently removed and the gas volume was measured using a FREE SHAKE V-CARBO (manufactured by Bixl, model: DGV-1).

[0050] <Stability over time> Each of the bottled carbonated drinks of Samples 1 to 26 and the Reference Example was stored at 45° C. for 3 days, and then the appearance of the contents was evaluated according to the following criteria. The results are shown in Table 1.

[0051] = Evaluation of stability over time = 4: Uniform without separation 3: There is some fat floating on the top 2: Concentration gradient is observed 1: Clear layer separation and sedimentation of milk solids are observed

[0052] <Foaming evaluation> Each bottled carbonated beverage from Samples 1-26 and the Reference Example, stored at 10°C, was opened, and a 300 mL measuring cylinder (inner diameter 40 mm, depth 300 mm) was placed over the opening of the container (PET bottle). 200 mL of the contents was poured in one go from a height of 300 mm by turning the bottle upside down. The foam layer formed on top of the liquid was measured for the value at the time when it reached its maximum height (foam height), the time required to reach the maximum height (foam time), and the time from the maximum height until the foam height was reduced to half (foam retention time). The foaming rate was calculated by dividing the foam height by the foam time. The results are shown in Table 1.

[0053] =Foam height evaluation= 4: 50mm or more 3: 30mm or more and less than 50mm 2: 10mm or more and less than 30mm 1: Less than 10mm

[0054] =Foaming speed evaluation= 4: Less than 2 mm / sec 3: 2mm / sec or more and less than 10mm / sec 2: 10mm / sec or more and less than 20mm / sec 1:20mm / sec or more

[0055] =Evaluation of foam retention time= 4: No reduction for more than 60 seconds 3: Between 30 seconds and 60 seconds 2: Between 15 and 30 seconds Under 1:15 seconds

[0056] <Sensory evaluation> A sensory evaluation test was conducted on each carbonated beverage (sample) of Samples 1 to 26 and the Reference Example. The sensory evaluation test was conducted by five trained panelists in charge of beverage development, who tasted 20 mL of the sample, which had been refrigerated and stored at 5°C. The samples were rated on a four-point scale based on the following criteria: milky taste, foam texture, and carbonation. The positive and negative controls were determined in advance. The most common evaluations are shown in Table 1. =Evaluation of milk taste= Positive control: Sample 1 Negative control: Sample 11 4: Rich milky texture (similar to the positive control) 3: The milk is a little less rich 2: Weak breast feel 1: The taste of the milk is impaired (same as the negative control)

[0057] =Evaluation of foam texture and carbonation= Positive control: Sample 1 Negative control: Sample 26 4: The foam has a creamy texture (same as the positive control) 3: The foam is not very creamy, but it doesn't pop. 2: The fizzy texture of the carbonation is weak 1: Feel the fizzy texture of carbonation (same as negative control)

[0058] =Overall rating= Based on the scores of each evaluation, the items were classified according to the following criteria. ◎: There are no items with a rating of 2 points or less, and 4 or more items with a rating of 4 points. ○: There are no items with a rating of 2 points or less, and 3 or less items with a rating of 4 points. △: There are no items with a rating of 1 point, and there are items with a rating of 2 points. ×: There is an item with a rating of 1 point.

[0059] [Table 1]

[0060] As shown in Table 1, the samples that met the requirements of the present invention had an excellent milky taste and a novel fluffy texture, and were milk-containing carbonated beverages in which the milk components were stable even when carbon dioxide gas was dissolved. [Industrial Applicability]

[0061] The present invention can provide a bottled milk-containing carbonated beverage, a method for producing the same, and a bottled milk-containing carbonated beverage having a novel texture.< / ph>

Claims

1. It contains polysaccharides containing uronic acid as a constituent sugar, Viscosity of 5.0 to 20 mPa·s, A milk fat content of 0.1 to 3.0% by mass, pH 6.3 to 8.0, A milk-containing carbonated beverage having a gas volume value of 1.7 to 2.4 GV.

2. 2. The milk-containing carbonated beverage according to claim 1, wherein the non-fat milk solids content is 0.3 to 4.0% by mass.

3. 2. The milk-containing carbonated beverage according to claim 1, further comprising 0.001 to 0.1% by mass of citric acid or sodium citrate.

4. The polysaccharide contains uronic acid as a constituent sugar, The viscosity is adjusted to 5.0 to 20 mPa·s, The milk fat content is adjusted to 0.1 to 3.0% by mass, Adjust the pH to 6.3 to 8.0, Adjust the gas volume value to 1.7-2.4GV. A method for producing a milk-containing carbonated beverage.

5. The polysaccharide contains uronic acid as a constituent sugar, The viscosity is adjusted to 5.0 to 20 mPa·s, The milk fat content is adjusted to 0.1 to 3.0% by mass, Adjust the pH to 6.3 to 8.0, Adjust the gas volume value to 1.7-2.4GV. A method for imparting texture to a milk-containing carbonated drink.

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