Beverages and methods for enhancing milkiness

Abstract

This invention provides a beverage that can improve the milky taste of milk-based beverages containing low-calorie sweeteners, and related technologies. [Solution] The beverage of the present invention contains ethyl isovalerate, a low-calorie sweetener, and milk.

Description

[Technical Field]

[0001] The present invention relates to a beverage and a method for enhancing milky feeling. [Background Art]

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

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

[0004] However, the conventional milk-containing beverages described in Patent Documents 1 and 2 have room for improvement in terms of enhancing milky feeling. An object of the present invention is to improve the milky feeling of a milk-containing beverage containing a low-calorie sweetener. [Means for Solving the Problem]

[0005] The inventors of this invention investigated how to improve the milky taste when consuming milk-based beverages containing low-calorie sweeteners, and found that using ethyl isovalerate is effective in solving the problem, thus completing the present invention.

[0006] The present invention provides a method for suppressing the milky odor of the following beverages and milk-containing beverages.

[0007] [1] Beverages containing ethyl isovalerate, low-calorie sweeteners, and milk. [2] The beverage according to [1], wherein the ethyl isovalerate content is 5 ppb or more and 400 ppb or less. [3] The beverage according to [1] or [2], wherein the low-calorie sweetener is one or two selected from high-intensity sweeteners and rare sugars. [4] The beverage according to [3], wherein the high-intensity sweetener is one or more selected from stevia, aspartame, acesulfame potassium, and sucralose. [5] The beverage according to [3] or [4], wherein the rare sugar is one or more selected from L-glucose, D-allose, D-tagatose, D-psicose (allulose), xylitol, L-ribose, erythritol, sorbose, altrose, talose, idose, and allulose of growth. [6] A beverage according to any one of [1] to [5], wherein the amount of the low-calorie sweetener is 3 g / L or more and 150 g / L or less. [7] A beverage described in any one of [1] to [6], wherein the pH is less than 4. [8] A beverage according to any one of [1] to [7], wherein the non-fat milk solids content is 0.1% by mass or more and 1.0% by mass or less. [9] A beverage described in any one of [1] through [8], having a Brix of 15 or less.

[10] A beverage described in any one of [1] to [9], having a sucrose content of 50 g / L or less.

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

[10] .

[12] A method for enhancing the milky taste of a milk-based beverage containing a low-calorie sweetener, A method for enhancing the milky texture of a beverage, comprising the step of adding ethyl isovalerate to prepare the beverage. [Effects of the Invention]

[0008] According to the present invention, a beverage that can improve the milky taste of a milk-based beverage containing a low-calorie sweetener, and related technologies can be provided. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or greater and b or less.

[0010] <Beverage> The beverage of this embodiment contains ethyl isovalerate, a low-calorie sweetener, and milk. This enhances the milky taste of milk-based beverages containing a low-calorie sweetener. Furthermore, the inclusion of ethyl isovalerate in the beverage of this embodiment also suppresses the bitterness caused by the low-calorie sweetener. In other words, when comparing a milk-based beverage sweetened only with sucrose with a beverage that maintains a similar level of sweetness using a low-calorie sweetener, the perceived milky taste can be enhanced, and the bitterness derived from the low-calorie sweetener can also be suppressed. Although the details of the reason are not clear, the following can be inferred: Ethyl isovalerate is known as a relatively desirable aroma component. Therefore, when ethyl isovalerate is combined with a low-calorie sweetener, it is thought to enhance the milky flavor, such as sweetness and richness, improving the overall milky feel of the beverage, and also effectively mask the bitterness because the flavor of ethyl isovalerate is relatively easily perceived in the aftertaste.

[0011] The following describes the components contained in the beverage of this embodiment.

[0012] [milk] In this embodiment, the milk can be animal milk such as cow's milk, sheep's milk, or mare's milk, or plant-based milk such as soy milk. The milk can also be in various forms, including raw milk, skim milk, processed milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, condensed milk, and acidic milk. These may be used individually or in combination of two or more. The beverage of this embodiment contains milk, and therefore, a milky flavor can be perceived when consumed.

[0013] The above-mentioned acidic milk refers to milk whose pH has been adjusted to the acidic side, with a pH in the range of approximately 2 to 6, preferably approximately 3.0 to 5.0. Examples of acidic milk include fermented acidic milk prepared by fermenting milk raw materials using microorganisms such as lactic acid bacteria and yeast, and acidified milk (non-fermented milk) obtained by adding acidic fruit juices such as lemon, orange, and grapefruit, organic acids such as citric acid and malic acid, or vinegar such as brewed vinegar or synthetic vinegar to milk to adjust the pH to an acidic level. From the viewpoint of obtaining better palatability, it is preferable that fermented acidic milk is included. Furthermore, acidic milk may be subjected to heating and cooling treatments in order to solubilize milk proteins contained as insoluble matter in the acidic milk or to sterilize it.

[0014] The non-fat milk solids content in the beverage of this embodiment is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.5% by mass or more. By setting the non-fat milk solids content above the above lower limit, the milk flavor can be enhanced. On the other hand, the amount of non-fat milk solids in the beverage is preferably 2% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less. By keeping the amount of non-fat milk solids below the above upper limit, a good balance of taste, richness, and milkiness can be achieved.

[0015] The term "solids-not-fat (SNF)" refers to the product obtained by removing moisture and fat from milk, which is intended to include milk proteins, carbohydrates (mainly saccharides), ash such as minerals, and vitamins. Normally, 100 g of cow's milk contains approximately 8.3 g of solids-not-fat, of which about 3.0 g is milk protein, about 4.6 g is saccharides, and about 0.7 g is ash.

[0016] The content of solids-not-fat can be measured by the quantitative method for solids-not-fat in fermented milk and lactic acid bacteria beverages specified in the "Ministerial Ordinance Concerning Component Standards for Milk and Milk Products" (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951) of the collection of food hygiene-related laws and regulations.

[0017] [Ethyl isovalerate] Ethyl isovalerate has the chemical formula C7H 14 O2, it is a compound with CAS registration number 108-64-5, and is known as an aroma component for applications such as fruit flavoring.

[0018] From the viewpoint of improving the milkiness impression, the content of ethyl isovalerate in the beverage of the present embodiment is preferably 5 ppb or more, more preferably 10 ppb or more, and still more preferably 20 ppb or more. Furthermore, from the viewpoint of enhancing richness, the content of ethyl isovalerate may be 30 ppb or more, and from the viewpoint of enhancing a refreshing sensation, it may be 80 ppb or more. On the other hand, from the viewpoint of achieving a good balance of favorable milkiness and richness, the content of ethyl isovalerate in the beverage is preferably 400 ppb or less, and more preferably 350 ppb or less.

[0019] [Low-calorie sweetener] A low-calorie sweetener is a sweetener that is mainly used as a substitute for sucrose, has a lower calorie content than sucrose, and can provide sweetness equal to or greater than that of sucrose. Since sucrose has approximately 4 kcal per gram, a low-calorie sweetener refers to a sweetener with a lower calorie content than this and equal or greater sweetness. For example, a low-calorie sweetener may have 3 kcal or less per gram, 2 kcal or less per gram, 1 kcal or less per gram, or 0 kcal per gram. The low-calorie sweetener is preferably one or two selected from high-intensity sweeteners and rare sugars.

[0020] The amount of low-calorie sweetener in the beverage of this embodiment is preferably 3 g / L or more, more preferably 10 g / L or more, even more preferably 20 g / L or more, and even more preferably 30 g / L or more, in order to improve the milky taste while making it a low-calorie beverage. On the other hand, the amount of low-calorie sweetener in the beverage is preferably 150 g / L or less, and more preferably 130 g / L or less, in order to achieve a good balance of milkiness and richness.

[0021] (High-intensity sweetener) High-intensity sweeteners are low-calorie sweeteners that are tens to tens of thousands of times sweeter than sucrose, and they include both synthetic and naturally derived sweeteners. Many high-intensity sweeteners have virtually zero calories. Examples of high-intensity sweeteners include one or more selected from stevia, aspartame, acesulfame potassium, and sucralose. Stevia is preferred among these.

[0022] The amount of high-intensity sweetener in the beverage of this embodiment is preferably 0.1 g / L or more, more preferably 0.3 g / L or more, even more preferably 0.4 g / L or more, and even more preferably 0.5 g / L or more, in order to improve the milky taste while reducing calories. On the other hand, the amount of high-intensity sweetener in the beverage is preferably 10 g / L or less, more preferably 5 g / L or less, and even more preferably 2 g / L or less, in order to achieve a good balance of milkiness and richness.

[0023] [Stevia] Stevia is a naturally occurring sweetener. It is known for having almost no calories and being 200 to 300 times sweeter than sucrose.

[0024] The stevia content in the beverage of this embodiment is preferably 0.1 g / L or more, more preferably 0.3 g / L or more, even more preferably 0.4 g / L or more, and even more preferably 0.5 g / L or more, from the viewpoint of improving the milky taste. On the other hand, the stevia content in the beverage is preferably 2.0 g / L or less, more preferably 1.5 g / L or less, and even more preferably 1.0 g / L or less, in order to achieve a good balance of milkiness and richness.

[0025] (Rare sugars) Rare sugars are monosaccharides and sugar alcohols that exist in nature only in very small amounts. Examples of rare sugars include L-glucose, D-allose, D-tagatose, D-psicose (allulose), xylitol, L-ribose, erythritol, sorbose, altrose, talose, idose, and growth. Among these, D-psicose (allulose) is preferred.

[0026] The content of rare sugars in the beverage of this embodiment is preferably 2 g / L or more, more preferably 5 g / L or more, even more preferably 10 g / L or more, and even more preferably 20 g / L or more, from the viewpoint of improving the milky taste. On the other hand, the amount of rare sugars in the beverage is preferably 150 g / L or less, more preferably 140 g / L or less, and even more preferably 130 g / L or less, in order to achieve a good balance of milkiness and richness.

[0027] [Allulose] Allulose, also known as D-psicose, is a rare sugar found in small amounts in nature and is a naturally derived sweetener. It is known for being low in calories and having about 70% of the sweetness of sucrose.

[0028] The allulose content in the beverage of this embodiment is preferably 2 g / L or more, more preferably 5 g / L or more, even more preferably 10 g / L or more, and even more preferably 20 g / L or more, from the viewpoint of improving the milky taste. On the other hand, the allulose content in the beverage is preferably 150 g / L or less, more preferably 140 g / L or less, and even more preferably 130 g / L or less, in order to achieve a good balance of milkiness and richness.

[0029] [Sucrose] The beverage of this embodiment may contain sucrose. This allows for an improved milky texture while achieving a good balance of richness, refreshing taste, and bitter aftertaste.

[0030] The sucrose content in the beverage is preferably 50 g / L or less, more preferably 45 g / L or less, even more preferably 40 g / L or less, and even more preferably 30 g / L or less, in order to reduce the calories of the beverage while maintaining a good milky texture.

[0031] The beverage of this embodiment may contain other ingredients besides those mentioned above, as long as the effects of the present invention are obtained. Specifically, it may contain ingredients commonly used in beverages, such as sweeteners (except sucrose and low-calorie sweeteners), acidulants, fruit juice, flavorings, stabilizers, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, and pH adjusters.

[0032] (sweetener) As for the sweeteners mentioned above, for example, sugars such as fructose, glucose, lactose, and maltose may be used in combination.

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

[0034] (fruit juice) Examples of the above-mentioned fruit juices include citrus juices such as orange juice, mandarin orange juice, grapefruit juice, lemon juice, and lime juice; apple juice, grape juice, peach juice, strawberry juice, banana juice, pineapple juice, mango juice, plum juice, apricot juice, kiwi juice, melon juice, and lychee juice. These may be used individually or in combination of two or more.

[0035] (Stabilizer) A stabilizer is used to suppress the coagulation and sedimentation of milk and to stabilize its dispersion. Known thickening polysaccharides can be used as stabilizers. Thickening polysaccharides include known thickening polysaccharides used in foods and beverages, such as one or more selected from the group consisting of xanthan gum, carrageenan, gum arabic, pectin, agaropectin, gellan gum, karaya gum, alginic acid derivatives, soybean polysaccharides, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), hydroxyethylcellulose (HEC), and carboxymethylcellulose (CMC).

[0036] The details of the beverage of this embodiment will be described further below.

[0037] [pH] The pH of the beverage in this embodiment at 20°C is less than 4.0, preferably 3.9 or less, and more preferably 3.8 or less. Conventionally, it has been known that lowering the pH tends to make the milky taste less noticeable and the aftertaste of the sweetener more directly apparent, thus making the bitterness from the sweetener more easily perceived. In contrast, the beverage of this embodiment, even with a pH of less than 4.0, can improve the milky taste while suppressing the bitter aftertaste by using ethyl isovalerate and a low-calorie sweetener. On the other hand, while the lower limit of pH is not particularly limited, it is preferably 2.4 or higher, more preferably 3.0 or higher, and even more preferably 3.2 or higher, in order to maintain ease of drinking and other factors.

[0038] pH can be measured using a commercially available pH meter, for example. pH can be adjusted by using a pH adjusting agent, for example.

[0039] [acidity] The acidity of the beverage in this embodiment is preferably 0.05 g / 100 ml or more and 1.5 g / 100 ml or less, and more preferably 0.1 g / 100 ml or more and 1.0 g / 100 ml or less. By setting the acidity above the lower limit mentioned above, deliciousness can be achieved. On the other hand, by setting the acidity below the upper limit mentioned above, excessive sourness can be suppressed, and both deliciousness and acidity can be achieved.

[0040] Acidity can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). Acidity can also be measured using the method specified in the JAS standard for acidity measurement, specifically the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0041] [Soluble solid content] The soluble solids content (°Bx) of the beverage in this embodiment is preferably 15° or less. This results in a good milky texture. On the other hand, the lower limit of the soluble solids content (°Bx) of the beverage in this embodiment is not particularly limited, but it may be 1° or more, or 2° or more, from the viewpoint of obtaining a milky taste, deliciousness, and ease of drinking.

[0042] Soluble solids represent the total content of soluble solids relative to the total volume of the beverage. Soluble solids can be measured, for example, using a digital refractometer Rx-5000α (manufactured by Atago Corporation) as the reading of a sugar refractometer at 20°C. The soluble solids content can be adjusted by controlling the amount of sweeteners, other ingredients, etc.

[0043] [Sweetness level] The beverage of this embodiment preferably has a sweetness level of 4 to 15, more preferably 6 to 12, and even more preferably 7 to 10. This allows for a reduction in calories while improving the milky flavor. Furthermore, it enables a good balance of richness, cleanliness, and bitterness in the aftertaste.

[0044] The level of sweetness can be adjusted, for example, by using the aforementioned sweeteners, fruit juice, and other various ingredients.

[0045] Sweetness level is a parameter indicating the intensity of sweetness, expressed as a relative value with sucrose's sweetness level set to 1. A beverage containing 1g of sucrose per 100g of beverage has a sweetness level of 1. Furthermore, the sweetness level of a beverage is calculated based on the "sweetness level of each sweetener," and is specifically determined by the following method. For each sweetener contained in the beverage, an aqueous solution is prepared, and the concentration X that results in a sweetness equivalent to a 1% by mass aqueous solution of sucrose is determined. Then, "1 (mass%) / X (mass%)" is calculated, and this value is defined as the "sweetness level of each sweetener." The sum of the "sweetness levels of each sweetener" contained in the beverage is the "sweetness level of the beverage." Here, each sweetener contains sweetening components derived from milk, fruit juice, etc.

[0046] The sweetness levels of typical sweeteners can be set as follows: sucrose 1, glucose 0.65, fructose 1.5, lactose 0.3, sucralose 600, acesulfame potassium 200, and aspartame 200. For other sweeteners, values ​​listed in publications such as "Comprehensive Guide to Sweeteners" (Japan Sugar Refiners Association, May 1990), "All About High-Sweetness Sweetener Sucralose" (Korin Co., Ltd., May 2003), and "Beverage Terminology Dictionary" (Beverage Japan Co., Ltd., June 25, 1999) can be used. If there is a range in the listed sweetness levels, the median value should be used.

[0047] [heat amount] The calorific value of the beverage in this embodiment is not particularly limited as long as it is lower than that of conventional beverages sweetened only with sucrose, but specifically, it is preferably less than 20 kcal / 100 ml, preferably 18 kcal / 100 ml or less, and preferably 17 kcal / 100 ml or less. This allows for a reduction in calories while improving the milky taste. Note that 1 cal = 4.18 J. Low-calorie beverages are defined as beverages containing less than 20 kcal per 100 ml.

[0048] [Carbon dioxide] The beverage in this embodiment may be a carbonated beverage containing carbon dioxide, or it may not contain carbon dioxide. When used in carbonated beverages, the carbon dioxide pressure can be adjusted as appropriate to suit taste preferences, but for example, a gas volume of 1.0 to 5.0 is preferable, and a gas volume of 1.5 to 3.5 is more preferable. Carbon dioxide pressure (gas volume) represents the ratio of the volume of dissolved carbon dioxide to the total volume of the beverage under standard conditions (1 atmosphere, 20°C). A known method can be used for injecting carbon dioxide.

[0049] In addition, if the beverage in this embodiment contains carbon dioxide, the pH, citrate acidity, Brix, and other physical properties of the beverage represent the properties after the carbon dioxide has been released.

[0050] [Types of beverages] The beverage in this embodiment may be a concentrated beverage or a beverage that can be consumed as is without dilution. However, it is preferable that the beverage be a concentrated beverage that is diluted with water or the like before consumption, as this allows for long-term storage and the concentration can be adjusted as appropriate according to taste and purpose. The concentration ratio is preferably 2 to 50 times, and more preferably 3 to 20 times.

[0051] 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.

[0052] [container] The containers used for beverages in this embodiment include sealed containers made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. Plastic containers are preferred from the viewpoint of portability and ease of use, and PET bottles are preferred from the viewpoint of being able to see the beverage from its appearance.

[0053] The volume of the beverage is not particularly limited, but for example, it is preferably 100 mL to 2000 mL, preferably 150 mL to 1500 mL, and more preferably 200 mL to 1000 mL. From the standpoint of being easy to drink in one sitting, 100 to 500 ml is more preferable.

[0054] The method of heat sterilization of packaged beverages is not particularly limited, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Heat sterilization can be carried out by heat sterilization having a bactericidal value equivalent to or greater than 65°C for 10 minutes, for example. The method of heat sterilization is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, and retort sterilization can be employed. Specifically, the above retort sterilization method is a method in which sterilization is performed at high temperature for a short time and then filled into storage containers that have been sterilized under sterile conditions (UHT sterilization method), and a method in which the prepared liquid is filled into storage containers such as cans and then subjected to retort treatment.

[0055] [Manufacturing method] The beverage of this embodiment can be obtained by mixing the above-mentioned components by known methods.

[0056] <Methods to enhance milkiness> The milky texture enhancement method of this embodiment is a method for enhancing the milky texture of a milk-based beverage containing a low-calorie sweetener, and includes the step of preparing the beverage by adding ethyl isovalerate. In other words, compared to milk-based beverages sweetened solely with sucrose, this method maintains a similar level of sweetness while reducing calories and improving the milky texture when consumed.

[0057] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0058] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0059] (1) Analytical method for ethyl isovalerate: The concentration (ppb) of ethyl isovalerate in the beverage was measured as follows. 5g of each beverage and 1.5g of sodium chloride were placed in 20ml vials and sealed tightly. Solid-phase microextraction (fiber: Sigma-Aldrich, 50 / 30 μm, DVB / CAR / PDMS) vials were shaken at 60°C for 15 minutes, adsorbed onto the fiber for 40 minutes, and then desorbed at the inlet for 30 minutes. Calibration curves were prepared using the standard addition method, with cyclohexanol used as the internal standard. [GC / MS analysis conditions] GC: Agilent Technologies 8890 GC System MS: Agilent Technologies 5977B GC / MSD GERSTEL MPS robotic Column: Agilent Technologies DB-WAX UI 60m x 0.25mm, film thickness 0.25μm. Injection method: Splitless. Carrier gas: He. Oven temperature: 40℃ (2 min) → 8℃ / min → 250℃ (5 min). MS Conditions: SCAN Mode Quantitative ion: 88 (m / z)

[0060] (2) Physical properties of beverages • Soluble solids: Measured for beverages (20°C) using a sugar refractometer (ATAGO RX-5000α). • Acidity: The amount of acid contained in 100 ml of beverage was calculated by converting it to citric acid in grams (anhydrous citric acid g / 100 ml) based on the method specified in the JAS standard for acidity measurement. • pH: For beverages (20°C), pH was measured using a pH meter (HM-30R).

[0061] (3) Evaluation Sensory evaluations were conducted for each beverage by trained technicians. Specifically, five skilled technicians each tasted the beverage (at 20°C) and evaluated each of the following aspects—"milkiness," "richness," "crispness," "bitter aftertaste," and "deliciousness"—on a 7-point scale, with each control being rated on a 4-point scale according to the following evaluation criteria. The average score was then calculated. Furthermore, "richness" refers to a well-balanced richness and umami characteristic of milk. "Cleanliness" refers to the absence of any unpleasant aftertaste or off-flavors. "Bitter aftertaste" refers to an undesirable bitterness that lingers after drinking.

[0062] • Evaluation criteria: "Milkiness," "Richness," "Cleanliness," "Bitter aftertaste" 7: Compared to the control group, it feels much stronger. 6: Compared to the control group, it feels stronger. 5: Compared to the control group, the sensation is slightly stronger. 4: Equivalent to the control group. 3: It feels slightly weaker compared to the control group. 2: It feels weaker compared to the control group. 1: Compared to the control group, it feels very weak.

[0063] • Evaluation criterion: "Deliciousness" 7: Very tasty compared to the control group. 6: Compared to the control group, it tastes better. 5: Slightly tastier compared to the control group. 4: Equivalent to the control group. 3: Slightly less tasty compared to the control group. 2: It tastes less good compared to the control group. 1: It tastes very bad compared to the control group.

[0064] (4) Preliminary experiment Each ingredient (skim milk powder, citric acid) was mixed to obtain the amounts shown in Table 1, and beverages with different pH levels were obtained. Based on (3) above, the "milky feel" was evaluated. Specifically, the "milky feel" from preliminary experiment 1 was set to 7 for evaluation. The results are shown in Table 1.

[0065] [Table 1]

[0066] Table 1 shows that when the pH drops from neutral to below 4, the milkiness rating decreases.

[0067] [experiment] The ingredients (ethyl isovalerate, sucrose, allulose, stevia extract, and skim milk powder) were mixed to obtain the beverages shown in Tables 2 and 3. The obtained beverages were bottled, and the measurements (1) to (3) above and sensory evaluations were performed. (raw materials) • Stevia extract: Stevia extract containing at least 95% steviol glycoside.

[0068] [Table 2]

[0069] [Table 3]

Claims

1. A beverage containing ethyl isovalerate, low-calorie sweeteners, and milk.

2. The beverage according to claim 1, wherein the content of ethyl isovalerate is 5 ppb or more and 400 ppb or less.

3. The beverage according to claim 1 or 2, wherein the low-calorie sweetener is one or two selected from high-intensity sweeteners and rare sugars.

4. The beverage according to claim 3, wherein the high-intensity sweetener is one or more selected from stevia, aspartame, acesulfame potassium, and sucralose.

5. The beverage according to claim 3, wherein the rare sugar is one or more selected from L-glucose, D-allose, D-tagatose, D-psicose (allulose), xylitol, L-ribose, erythritol, sorbose, altrose, talose, idose, and allulose of growth.

6. The beverage according to claim 1 or 2, wherein the content of the low-calorie sweetener is 3 g / L or more and 150 g / L or less.

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

8. The beverage according to claim 1 or 2, wherein the non-fat milk solids content is 0.1% by mass or more and 1.0% by mass or less.

9. The beverage according to claim 1 or 2, wherein the Brix is ​​15 or less.

10. The beverage according to claim 1 or 2, wherein the sucrose content is 50 g / L or less.

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

12. A method for enhancing the milky taste of a milk-based beverage containing a low-calorie sweetener, A method for enhancing the milky texture of a beverage, comprising the step of adding ethyl isovalerate to prepare the beverage.

Images