Milk beverages

Abstract

This invention provides a technology that can suppress the lingering sweetness, bitterness, and sourness of dairy beverages containing high-intensity sweeteners. [Solution] The present invention relates to a dairy beverage containing milk and a high-intensity sweetener, wherein the Brix is ​​1.0° or more and 8.0° or less, and satisfies one or more of the following (a) to (c): (a) contains butyric acid in an amount of 100 ppb or more and 5000 ppb or less, (b) contains ethyl lactate in an amount of 100 ppb or more and 5000 ppb or less, and (c) contains γ-dodecanolactone in an amount of 5 ppb or more and 250 ppb or less.

Description

Technical Field

[0001] The present invention relates to a milk-based beverage.

Background Art

[0002] A milk-based beverage is a beverage containing milk. Milk-based beverages are widely popular as beverages that provide a refreshing sourness, a sweetness in addition to a richness and umami due to the milk components. As sweeteners used in milk-based beverages, in addition to sucrose and fructose glucose liquid sugar, high-intensity sweeteners are known.

[0003] High-intensity sweeteners tend to have a residual sweetness and an unpleasant aftertaste compared to sucrose. Therefore, for example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2022-153959) discloses a beverage using a predetermined amount of methyl anthranilate or α-phenylethyl alcohol in order to improve the sucrose-like sweetness and the aftertaste in a high-intensity sweetener-containing beverage.

[0004] On the other hand, it is known to add butyric acid or the like to beverages as an acid and acid odor inhibitor for foods or pharmaceuticals (Patent Document 2).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] The prior arts disclosed in Patent Documents 1 and 2 did not specifically examine the flavor when a high-intensity sweetener was used in a milk-based beverage. The inventors focused on the lingering sweetness and bitterness caused by high-intensity sweeteners and discovered that when high-intensity sweeteners are used in dairy beverages, there is a tendency for a stronger lingering sourness in addition to the lingering sweetness and bitterness. Therefore, in order to suppress the lingering sweetness, bitterness, and sourness in dairy beverages containing high-intensity sweeteners, the inventors diligently investigated and found that using a specific amount of butyric acid, ethyl lactate, or γ-dodecanolactone is effective, thus completing the present invention. [Means for solving the problem]

[0007] According to the present invention, the following dairy beverages are provided.

[0008] [1] A dairy beverage containing milk and a high-intensity sweetener, The Brix is ​​between 1.0° and 8.0°. A dairy beverage that satisfies one or more of the following conditions (a) to (c); (a) Contains butyric acid at a concentration of 100 ppb to 5000 ppb. (b) Contains ethyl lactate in an amount of 100 ppb to 5000 ppb. (c) Contains γ-dodecanolactone in amounts between 5 ppb and 250 ppb. [2] A dairy beverage as described in [1], comprising (a) 100 ppb to 5000 ppb of butyric acid and (d) 2 ppb to 20 ppb of γ-terpinene. [3] (b) A dairy beverage according to [1] or [2], containing 100 ppb to 5000 ppb of ethyl lactate and (c) 5 ppb to 250 ppb of γ-dodecanolactone. [4] A dairy beverage according to any one of [1] to [3], wherein the pH (at 20°C) is 4.2 or less. [5] A dairy beverage according to any one of [1] to [4], wherein the citric acid content is 0.01 g / 100 ml or more and 2 g / 100 ml or less. [6] A milk beverage according to any one of [1] to [5], wherein the non-fat milk solids content is 0.1% by mass or more and 1.5% by mass or less. [7] A dairy beverage intended for sale after heating, as described in any one of [1] to [6]. [Effects of the Invention]

[0009] According to the present invention, a technology is provided that can suppress the lingering sweetness, bitterness, and sourness of dairy beverages containing high-intensity sweeteners. [Modes for carrying out the invention]

[0010] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a~b" in the description of numerical ranges means a or more and b or less.

[0011] <Milk drinks> The dairy beverage of this embodiment (hereinafter also referred to simply as "beverage") contains milk and a high-intensity sweetener, has a Brix (20°C) of 1.0 to 8.0°, and satisfies one or more of the following conditions (a) to (c). (a) Contains butyric acid at a concentration of 100-5000 ppb (b) Contains ethyl lactate at a concentration of 100-5000 ppb (c) Contains 5-250 ppb of γ-dodecanolactone

[0012] This makes it possible to suppress the lingering sweetness and bitterness in dairy beverages containing high-intensity sweeteners, while also suppressing the lingering sourness. Although the detailed mechanism of this effect is not clear, it is presumed that butyric acid, ethyl lactate, and γ-dodecanolactone are relatively easily perceived in the aftertaste, and that they are perceived in conjunction with the lingering aroma after drinking, thereby effectively masking the lingering sweetness and sourness caused by high-intensity sweeteners. Furthermore, since bitterness is generally perceived in the aftertaste, it is thought that bitterness can also be effectively masked by butyric acid, ethyl lactate, and γ-dodecanolactone. And even if there are differences in the degree of lingering sweetness and bitterness depending on the type of high-intensity sweetener, the beverage of this embodiment masks these, so it is thought that the effect of suppressing lingering sweetness and bitterness can be obtained regardless of the type of high-intensity sweetener used.

[0013] [Brix (soluble solids)] The Brix (soluble solids) of the beverage of the present embodiment is 1.0 to 8.0°, preferably 2.0 to 7.0°, and more preferably 3.0 to 6.0° from the viewpoint of obtaining good sweetness by using a high-intensity sweetener. By setting the Brix below the above upper limit value, the content of sweeteners other than the high-intensity sweetener can be controlled, and the effects of suppressing the aftertaste of sweetness, bitterness, and the aftertaste of sourness can be obtained more significantly. In addition, conventionally, when a beverage containing sugar was sold heated, the beverage tended to change color due to the browning of sugar. On the other hand, since the Brix of the beverage of the present embodiment is within the above numerical range, the browning of sugar can be reduced. On the other hand, by setting the Brix above the above lower limit value, the deliciousness as a milk beverage can be maintained.

[0014] Brix indicates the total content of soluble solids in the entire beverage. The soluble solids can be adjusted by the content of sweeteners such as sucrose and the amounts of other various components. The content of soluble solids can be measured as the reading of a saccharimeter at 20°C. For example, a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) can be used for measuring the content of soluble solids.

[0015] Hereinafter, the components contained in the beverage of the present embodiment will be described.

[0016] [Milk] The beverage of the present embodiment contains milk. As the milk, mammalian milk such as cow's milk, goat's milk, and mare's milk, or plant milk such as soy milk can be used. In addition, as the form of milk, raw milk, skim milk, adjusted milk, whole milk powder, skim milk powder, fresh cream, condensed milk, sweetened condensed milk, and acidified milk can be mentioned. These may be used alone or in combination of two or more.

[0017] The above-mentioned acidic milk refers to milk with an acidic pH, and its pH is in the range of about 2 to 6, preferably about 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 food vinegars such as brewed vinegar and synthetic vinegar to milk to make the pH acidic. From the perspective of obtaining better palatability, it is preferable to include fermented acidic milk. Furthermore, the acidic milk may be subjected to heating and cooling treatments in order to solubilize milk proteins contained as insoluble substances in the acidic milk or to perform sterilization.

[0018] The non-fat milk solid content in the beverage of this embodiment is preferably 0.1 to 1.5% by mass, more preferably 0.2 to 1.0% by mass, and even more preferably 0.5 to 0.8% by mass. By setting the content of the non-fat milk solids to be not less than the above lower limit value, it is possible to enhance the deliciousness as a milk-based beverage while suppressing the aftertaste of sourness. On the other hand, by setting the content of the non-fat milk solids to be not more than the above upper limit value, the aftertaste of sourness can be effectively reduced. Also, it is possible to obtain a milk-flavored beverage in which the milk flavor peculiar to milk raw materials can be fully felt.

[0019] Non-fat milk solids (SNF) are obtained by removing water and fat from milk and are intended to include milk proteins, carbohydrates (mainly sugars), ash such as minerals, and vitamins. Usually, the non-fat milk solids contained in 100 g of cow's milk are about 8.3 g, of which the milk protein is about 3.0 g, the sugar is about 4.6 g, and the ash is about 0.7 g.

[0020] The content of non-fat milk solids can be measured by the method for quantifying non-fat milk solids in fermented milk and lactic acid bacteria beverages described in the Food Hygiene Related Laws and Regulations "Order Concerning the Component Standards of Milk and Dairy Products, etc." (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951).

[0021] [High-intensity sweetener] The beverage of this embodiment contains a high-intensity sweetener. A high-intensity sweetener refers to a sweetener that has a sweetness level several hundred to several thousand times that of sucrose. Examples of high-intensity sweeteners include licorice extract, monk fruit extract, stevia, thaumatin, glycyrrhizin, disodium glycyrrhizinate, saccharin, sodium saccharin, aspartame, acesulfame potassium, sucralose, alitame, neotame, and mixtures thereof. In particular, it is preferable to use one or more selected from stevia, aspartame, acesulfame potassium, and sucralose.

[0022] The amount of high-intensity sweetener is not particularly limited and is preferably adjusted as appropriate according to the sweetness level of the beverage.

[0023] [Other sweeteners] It may contain sweeteners other than high-intensity sweeteners. Examples of sweeteners other than high-intensity sweeteners include sugars, sugar alcohols, xylitol, and low-intensity sweeteners such as D-sorbitol. These may be used individually or in combination of two or more.

[0024] (Sugars) The term "sugars" refers to monosaccharides or disaccharides. Specifically, examples of sugars include monosaccharides such as glucose, fructose, D-xylose, and L-arabinose; and disaccharides such as sucrose, lactose, maltose, and trehalose.

[0025] The beverage of this embodiment preferably contains 0.1 to 5% by mass of sugars, more preferably 4% by mass or less, even more preferably 3% by mass or less, and may also contain 2% by mass or less.

[0026] The sugar content can be measured by known measurement methods, such as high-performance liquid chromatography.

[0027] [(a) Butyric acid] The beverage of this embodiment contains (a) 100 to 5000 ppb of butyric acid. This suppresses the lingering sweetness, bitterness, and sourness of dairy beverages containing high-intensity sweeteners. (a) The amount of butyric acid is preferably 200 ppb or more, more preferably 500 ppb or more, even more preferably 1000 ppb or more, and may be 2000 ppb or more, in order to suppress the lingering sweetness, bitterness and sourness, while also obtaining a sense of body. On the other hand, (a) butyric acid is preferably 4500 ppb or less, and more preferably 2000 ppb or less, in order to maintain the overall taste while suppressing the lingering sweetness, bitterness, and sourness of dairy beverages containing sweeteners.

[0028] [(b) Ethyl lactate] The beverage of this embodiment contains (b) ethyl lactate at a concentration of 100 to 5000 ppb. This suppresses the lingering sweetness, bitterness, and sourness of dairy beverages containing high-intensity sweeteners. (b) Ethyl lactate is preferably present in amounts of 200 ppb or more, more preferably 500 ppb or more, and even more preferably 1000 ppb or more, in order to suppress the lingering sweetness, bitterness, and sourness while also providing a sense of body. On the other hand, (b) ethyl lactate is preferably at 4000 ppb or less, more preferably at 3000 ppb or less, and even more preferably at 1000 ppb or less, in order to maintain the overall taste while suppressing the lingering sweetness, bitterness, and sourness of dairy beverages containing sweeteners.

[0029] [(c)γ-dodecanolactone] The beverage of this embodiment contains (c) γ-dodecanolactone at a concentration of 5 to 250 ppb. This suppresses the lingering sweetness, bitterness, and sourness of dairy beverages containing high-intensity sweeteners. (c)γ-Dodecanolactone is preferably at 10 ppb or higher, more preferably at 15 ppb or higher, and even more preferably at 25 ppb or higher, in order to suppress the lingering sweetness, bitterness, and sourness while also providing a sense of body. On the other hand, (c)γ-dodecanolactone is preferable at a concentration of 200 ppb or less, in order to maintain the overall taste while suppressing the lingering sweetness, bitterness, and sourness of dairy beverages containing sweeteners.

[0030] [(d)γ-terpinene] The beverage of this embodiment may further contain (d)γ-terpinene. This makes it possible to suppress the lingering sweetness, bitterness, and sourness of dairy beverages containing sweeteners while maintaining the overall deliciousness. (d)γ-terpinene is preferably 2 ppb or more, more preferably 3 ppb or more, and even more preferably 4 ppb or more. On the other hand, (d)γ-terpinene is preferably 20 ppb or less, more preferably 15 ppb or less, and even more preferably 10 ppb or less.

[0031] In particular, the beverage of this embodiment preferably contains (a) 100 to 5000 ppb of butyric acid and (d) 2 to 20 ppb of γ-terpinene, and (b) 100 to 5000 ppb of ethyl lactate and (c) 5 to 250 ppb of γ-dodecanolactone. This allows for more effective suppression of the lingering sweetness, bitterness, and sourness of dairy beverages containing sweeteners, while maintaining the overall deliciousness.

[0032] [others] 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 acidulants, stabilizers, fruit juices, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, and pH adjusters.

[0033] (Acidulant) Examples of the above-mentioned acidulants include citric acid, lactic acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, phytic acid, ascorbic acid, acetic acid, and phosphoric acid, as well as their salts. These may be used individually or in combination of two or more. Trisodium citrate is used as a pH adjuster.

[0034] (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.

[0035] 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). Among these, soybean polysaccharides and pectin are preferred.

[0036] The soybean polysaccharides mentioned above are water-soluble polysaccharides obtained from soybeans. Their main component is hemicellulose, and they are further composed of sugars such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. These soybean polysaccharides can be obtained by extracting, purifying, and sterilizing okara (fibrous residue) produced when manufacturing soybean oil and isolated soybean protein from soybeans. Alternatively, commercially available soybean polysaccharides may be used, such as "SM-700," "SM-900," and "SM-1200" manufactured by San-Ei Gen F.F.I. Co., Ltd.

[0037] The details of the beverage of this embodiment will be described further below.

[0038] [Sweetness level] The beverage of this embodiment preferably has a sweetness level of 20 or less, more preferably 18 or less, and even more preferably 15 or less. This results in a dairy beverage that is low in sugar while suppressing the lingering sweetness, bitterness, and sourness caused by high-intensity sweeteners.

[0039] The level of sweetness can be adjusted, for example, by using the aforementioned sweeteners, fruit juice, and other various ingredients.

[0040] 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 the same sweetness as a 1% by mass aqueous solution of sucrose is determined. Then, the ratio "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. In the beverage of this embodiment, the typical sweetness levels of sweeteners can be 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), "Everything About High-Sweetness Sweetener Sucralose" (Korin Co., Ltd., May 2003), and "Beverage Terminology Dictionary" (Beverage Japan Co., Ltd., June 25, 1999) can be adopted. If there is a range in the listed sweetness levels, the median value should be adopted.

[0041] [pH] The pH of the beverage of this embodiment at 20°C is preferably 4.2 or less, more preferably 4.0 or less, and even more preferably 3.8 or less. By keeping the pH below the upper limit mentioned above, a good milky flavor can be maintained. On the other hand, the lower limit of the pH is not particularly limited, but from the standpoint of maintaining drinkability, it is preferably 2.4 or higher, more preferably 2.6 or higher, and even more preferably 3.0 or higher.

[0042] pH can be measured using a commercially available pH meter, for example. pH can be adjusted by using a pH adjusting agent, for example.

[0043] [Citric acidity] The citric acid content of the beverage in this embodiment is preferably 0.01 to 2 g / 100 ml, more preferably 0.05 to 1 g / 100 ml, and even more preferably 0.1 to 0.8 g / 100 ml. By setting the citric acid content above the lower limit mentioned above, a delicious taste can be achieved. On the other hand, by setting the citric acid content below the upper limit mentioned above, excessive sourness can be suppressed, and a balance of deliciousness can be achieved.

[0044] Citric 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). Citric 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.

[0045] [Carbon dioxide, alcohol] Furthermore, the beverage in this embodiment may be a carbonated beverage containing carbon dioxide. The carbon dioxide pressure of the beverage (at 20°C) is preferably 1.5 to 5.5 gas volumes, and more preferably 3.5 to 5.0 gas volumes. The method for incorporating carbon dioxide into a beverage is not particularly limited and can be appropriately determined by those skilled in the art. In the case of carbonated beverages, the physical properties such as pH should be the values ​​for the beverage excluding carbon dioxide.

[0046] 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%.

[0047] [container] The beverage of this embodiment can be packaged in containers. Examples of containers used for the beverage of this embodiment include sealed containers made of glass, paper, plastic (such as polyethylene terephthalate), aluminum, and steel, either as a single material or a composite or laminated material thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. From the viewpoint of being able to visually inspect the beverage from its appearance, PET bottles are preferred.

[0048] While there are no particular limitations on the volume of the beverage, 100 to 2000 ml is preferred, and 100 to 500 ml is even more preferred because it is easier to finish drinking it.

[0049] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, this includes a method of sterilizing at high temperature for a short time and then filling into containers (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into storage containers such as cans and then subjected to retort treatment.

[0050] [Drinking method] The beverage in this embodiment is preferably one that can be consumed as is without dilution. In particular, it is preferable that it be a so-called ready-to-drink (RTD) beverage that can be consumed immediately after opening the container.

[0051] [Serving temperature] The beverage of this embodiment is preferably intended for sale at room temperature. This allows for a full-bodied taste while more effectively suppressing the lingering sweetness and bitterness caused by high-intensity sweeteners, and also reducing the lingering sourness.

[0052] "For heated sales" refers to beverages intended for sale to consumers while maintaining a liquid temperature of 40-80°C, preferably 45-70°C, and more preferably 50-65°C. Keeping the liquid temperature below 80°C prevents burns, while keeping it above 40°C makes the beverage feel warmer as it is higher than body temperature.

[0053] [Manufacturing method] The beverage of this embodiment can be obtained by mixing the above-mentioned components by known methods.

[0054] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0055] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0056] (1) Method for analyzing aroma components 10 mL of the beverage to be analyzed and 3 g of sodium chloride were placed in a 20 mL vial, a standard solution was added, and the sample was subjected to GC / MS analysis using the SPME Arrow method with a Gester MPS. The fiber was exposed to the headspace in the vial at 40°C for 10 minutes to adsorb volatile components onto the fiber, and then desorbed by heating at the inlet for 1 minute before analysis by GC / MS. Calibration curves were prepared using the standard addition method, with 2-hexanone and 3-octanol used as internal standards. <Device> GC: Agilent Technologies 8890 MS: Agilent Technologies 5977B HS: Gerstel MPS SPME Arrow Fiber: RESTEK 120um Carbon Wide Range (WR) / PDMS 1.10mm <Columns used> Agilent Technologies DB-WAX UI 0.25mm×60m×0.25μm <Quantitative Ion> Butyric acid: 60 m / z Ethyl lactate: 75 m / z • γ-Dodecanolactone: 85 m / z • γ-terpinene: 93 m / z • 2-Hexanone: 100 m / z (internal standard of γ-terpinene and ethyl lactate) • 3-Octanol: 101 m / z (internal standard for butyric acid and γ-dodecanolactone) <Temperature conditions> 40℃ (2 min) → +8℃ / min heating → 240℃ (10 min) <Carrier gas flow rate> He 1.0ml / min <Injection method> Splitless <Ion source temperature> 230℃

[0057] (2) Physical properties of beverages • Brix (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).

[0058] (3) Sensory evaluation Each of the obtained bottled beverages was tasted by five technicians skilled in sensory evaluation at 4°C or 60°C. They evaluated each of the following criteria (7-point scale; 1-7 points): "deliciousness," "lingering acidity," "lingering sweetness and bitterness," and "body," and calculated the average value.

[0059] Furthermore, "lingering sweetness and bitterness" refers to the artificial sweetness and bitterness that remain in the mouth after drinking, which is characteristic of high-intensity sweeteners. Furthermore, "body" refers to a sense of fullness, richness, and umami that makes the drink satisfying to drink.

[0060] • Evaluation criteria: "Deliciousness" Rating 7: Very tasty compared to the standard product. Rating 6: Tastier than the standard product. Rating 5: Slightly tastier than the standard product. Rating 4: Equivalent to standard product Rating 3: Slightly less tasty compared to the standard product. Rating 2: Not as tasty as the standard product. Rating 1: Compared to the standard product, it tastes very bad.

[0061] • Evaluation criteria: "Lingering sourness," "Lingering sweetness and bitterness." Rating 7: Very acceptable (equivalent to standard product) Rating 6: Quite commendable Rating 5: Highly commendable Rating 4: Relatively acceptable Rating 3: Somewhat acceptable Rating 2: Slightly acceptable. Rating 1: Completely unacceptable

[0062] • Evaluation criteria: "Body feel" Rating 7: Highly commendable Rating 6: Quite commendable Rating 5: Highly commendable Rating 4: Relatively acceptable Rating 3: Somewhat acceptable Rating 2: Slightly acceptable. Rating 1: Completely unacceptable (equivalent to standard product)

[0063] (4) Preparation of base solution The raw materials were mixed to the concentrations shown in Table 1 below, and after heat sterilization, base liquids 1 to 5 were obtained. As shown in Table 1, each base solution had the same sweetness level, citrate level, and pH, and was prepared to have different Brix values ​​by adjusting the proportions of sugar and sucralose.

[0064] [Table 1]

[0065] (5) Brix's verification of assumptions The sensory evaluation described in (3) above was performed on base solutions 1, 2, 4, and 5. The results are shown in Table 2.

[0066] [Table 2]

[0067] Table 2 shows that as the sucralose content increased from 0 (g / L) to 0.086 (g / L), 0.172 (g / L), and 0.233 (g / L), the Brix value decreased, the "body" score decreased, and the scores for "lingering acidity" and "lingering sweetener / bitterness" increased. Furthermore, when comparing the tasting temperatures of 4°C and 60°C, the 60°C temperature resulted in higher scores for "lingering acidity" and "lingering sweetener / bitterness," while the "body" score for base liquids 1 and 2 was lower at 60°C.

[0068] (6) Examples and Comparative Examples Using base solutions 1 and 3, (a) butyric acid, (b) ethyl lactate, (c) γ-dodecanolactone, and (d) γ-terpinene were mixed to the concentrations shown in Tables 3 and 4, respectively. The mixtures were then heat-sterilized to obtain bottled beverages. The resulting beverages were subjected to the sensory evaluation described in (3) above. The results are shown in Tables 3 and 4.

[0069] [Table 3]

[0070] [Table 4]

Claims

1. A dairy beverage containing milk and a high-intensity sweetener, The Brix is ​​between 1.0° and 8.0°. A dairy beverage that satisfies one or more of the following conditions (a) to (c): (a) Contains butyric acid at a concentration of 100 ppb to 5000 ppb. (b) Contains ethyl lactate at a concentration of 100 ppb to 5000 ppb. (c) Contains γ-dodecanolactone at a concentration of 5 ppb to 250 ppb.

2. (a) A milk beverage according to claim 1, which contains butyric acid at a concentration of 100 ppb or more and 5000 ppb or less, and (d) γ-terpinene at a concentration of 2 ppb or more and 20 ppb or less.

3. (b) A milk beverage according to claim 1, comprising 100 ppb to 5000 ppb of ethyl lactate, and (c) 5 ppb to 250 ppb of γ-dodecanolactone.

4. A dairy beverage according to any one of claims 1 to 3, wherein the pH (at 20°C) is 4.2 or less.

5. A dairy beverage according to any one of claims 1 to 3, wherein the citrate acid content is 0.01 g / 100 ml or more and 2 g / 100 ml or less.

6. A milk beverage according to any one of claims 1 to 3, wherein the non-fat milk solids content is 0.1% by mass or more and 1.5% by mass or less.

7. A dairy beverage according to any one of claims 1 to 3, intended for sale after heating.

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