Milk-flavored beverages

Abstract

To provide a milk-flavored beverage that achieves a good milky flavor while suppressing the unpleasant milky taste. [Solution] The milk-flavored beverage of the present invention satisfies either condition (A) or (B) below. (A) contains octanoic acid (a1) and one or more aroma components (a2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, hexanal at 5 ppb to 50 ppm, and ethyl butyrate at 5 ppb to 50 ppm. (B) contains ethyl butyrate (b1) and one or more aroma components (b2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, and hexanal at 5 ppb to 50 ppm.

Description

[Technical Field]

[0001] The present invention relates to a milk-flavored beverage. [Background Art]

[0002] Against the background of increasing health consciousness and diversification of consumer preferences in recent years, various milk-flavored beverages have been developed.

[0003] For example, Patent Document 1 discloses that a specific amount of caprylic acid (octanoic acid) and capric acid are contained at a specific ratio relative to non-fat milk solids from the viewpoint of improving the milk flavor of foods and drinks. Further, Patent Document 2 discloses that caprylic acid (octanoic acid), ethyl butyrate, isobutyl acetate, ethyl 2-methylbutyrate, butyl acetate, hexanal, ethyl 3-methylbutyrate (ethyl isovalerate) and the like are used as a fermented milk-like flavor composition. Further, in the Examples, a yogurt drink containing the fermented milk-like flavor composition is disclosed. [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] International Publication No. 2023 / 112924 [Patent Document 2] Japanese Unexamined Patent Publication No. 2006-124490 [Summary of the Invention] [Problem to be Solved by the Invention]

[0005] The present inventor has found that while milk-flavored beverages as disclosed in Patent Documents 1 and 2 can improve milk flavor by using octanoic acid and the like, they tend to generate unpleasant flavors such as the milky odor peculiar to milk. Furthermore, the inventor has also found that even when ethyl butyrate is used, while ethyl butyrate can improve milk flavor, it also generates the milky odor peculiar to milk. Therefore, the present invention aims to suppress the milky smell while obtaining a good milky flavor in a milk-flavored beverage. [Means for solving the problem]

[0006] According to the present invention, the following milk-flavored beverages are provided. [1] A milk-flavored beverage that meets either condition (A) or (B) below; (A) Contains octanoic acid (a1) and one or more aroma components (a2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, hexanal at 5 ppb to 50 ppm, and ethyl butyrate at 5 ppb to 50 ppm. (B) Contains ethyl butyrate (b1) and one or more aroma components (b2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, and hexanal at 5 ppb to 50 ppm. [2] The milk-flavored beverage according to [1], wherein, in condition (A), the content of octanoic acid (a1) is 50 ppb or more. [3] The milk-flavored beverage according to [1] or [2], wherein, in condition (B), the content of ethyl butyrate (b1) is 0.5 ppb or more. [4] A milk-flavored beverage according to any one of items [1] to [3], wherein the non-fat milk solids content is 0% by mass or more and 1.4% by mass or less. [5] A bottled milk-flavored beverage as described in any one of [1] to [4]. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a milk-flavored beverage that has a good milky flavor while suppressing the milky smell. [Modes for carrying out the invention]

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

[0009] <Milk flavored drinks> The milk-flavored beverage of this embodiment (hereinafter also referred to simply as "beverage") satisfies either condition (A) or (B) below. (A) Contains octanoic acid (a1) and one or more aroma components (a2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, hexanal at 5 ppb to 50 ppm, and ethyl butyrate at 5 ppb to 50 ppm. (B) Contains ethyl butyrate (b1) and one or more aroma components (b2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, and hexanal at 5 ppb to 50 ppm.

[0010] In other words, by including various aroma components to satisfy condition (A) or condition (B), it is possible to obtain a good milky flavor in a milk-flavored beverage while suppressing the milky smell. Furthermore, it is possible to make the aftertaste less likely to be perceived as off-flavors, resulting in a clean aftertaste.

[0011] Although the detailed reasons for obtaining these effects are not clear, the following explanation can be considered. First, under condition (A), while octanoic acid (a1) can improve the milk flavor, the aroma becomes monotonous and artificial, making it easier to perceive a milky smell. Therefore, by combining one or more aroma components (a2) from the group consisting of ethyl isovalerate (5 ppb to 50 ppm), isobutyl acetate (0.5 ppb to 50 ppm), ethyl 2-methylbutyrate (0.5 ppb to 50 ppm), butyl acetate (5 ppb to 50 ppm), hexanal (5 ppb to 50 ppm), and ethyl butyrate (5 ppb to 50 ppm), it is thought that a complex flavor is obtained, the artificial feeling is reduced, and the undesirable odor characteristic of milk is masked. Furthermore, this aroma component (a2) is relatively easy to perceive in the aftertaste, and it is thought that it can impart a clean and refreshing aftertaste. As a result, while maintaining a pleasant milky texture during consumption, the milky smell is reduced, and the aftertaste is also good.

[0012] Similarly, under condition (B), while ethyl butyrate (b1) can improve the milky flavor, it can make the aroma monotonous and artificial, leading to a more pronounced milky smell. Therefore, by combining specific aroma components (b2) from the group consisting of ethyl isovalerate (5 ppb to 50 ppm), isobutyl acetate (0.5 ppb to 50 ppm), ethyl 2-methylbutyrate (0.5 ppb to 50 ppm), butyl acetate (5 ppb to 50 ppm), and hexanal (5 ppb to 50 ppm), it is thought that a complex flavor can be obtained, reducing the artificial feel and masking the undesirable odor characteristic of milk. Furthermore, this aroma component (b2) is relatively easily perceived in the aftertaste, and is thought to impart a clean and refreshing aftertaste. As a result, a good milky flavor can be obtained during consumption while reducing the milky smell and providing a pleasant aftertaste.

[0013] The details of the beverage of this embodiment will be described below.

[0014] [Condition (A)] Condition (A) specifies that the product contains octanoic acid (a1) and one or more aroma components (a2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, hexanal at 5 ppb to 50 ppm, and ethyl butyrate at 5 ppb to 50 ppm.

[0015] Octanoic acid (a1), also known as caprylic acid, is a compound with CAS registry number 124-07-2. Octanoic acid (a1) is used to enhance the milky flavor. The content of octanoic acid (a1) is preferably 50 ppb or more. By setting the content of octanoic acid (a1) to be above the lower limit mentioned above, it is possible to improve the milky flavor while suppressing the milky smell. The content of octanoic acid (a1) may also be 50 ppb or more, 60 ppb or more, 80 ppb or more, 100 ppb or more, 150 ppb or more, 200 ppb or more, or 300 ppb or more. On the other hand, the octanoic acid (a1) content may be 50 ppm or less, 10 ppm or less, 1 ppm (1000 ppb) or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, or 550 ppb or less. Furthermore, the content of octanoic acid (a1) is preferably 800 ppb or less, more preferably 700 ppb or less, and even more preferably 600 ppb or less. By keeping the content of octanoic acid (a1) below this preferred upper limit, the milky smell can be suppressed and a good milky flavor can be maintained. In addition, a clean and refreshing taste can be obtained.

[0016] The fragrance component (a2) is one or more of the following group: ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, hexanal at 5 ppb to 50 ppm, and ethyl butyrate at 5 ppb to 50 ppm. The synergistic effect of octanoic acid (a1) and the aroma component (a2) makes it possible to improve milky flavor while suppressing milky odor.

[0017] Under condition (A), the content of ethyl isovalerate is preferably 5 ppb or more and 50 ppm or less from the viewpoint of suppressing milky odor, more preferably 10 ppb or more from the viewpoint of obtaining a clean and refreshing feel, and preferably 40 ppm or less, more preferably 10 ppm (10000 ppb) or less from the viewpoint of improving the balance between suppression of milky odor, clean feel and refreshing feel. Furthermore, the content of ethyl isovalerate may be 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the content of ethyl isovalerate may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0018] Under condition (A), the content of isobutyl acetate is preferably 0.5 ppb or more and 50 ppm or less from the viewpoint of suppressing milky odor, more preferably 1 ppb or more from the viewpoint of obtaining a clean and refreshing feel, and preferably 40 ppm or less, more preferably 10 ppm (10000 ppb) or less from the viewpoint of improving the balance between suppression of milky odor, clean feel and refreshing feel. Furthermore, the content of isobutyl acetate may be 5 ppb or more, 10 ppb or more, 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the content of isobutyl acetate may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0019] Under condition (A), the concentration of ethyl 2-methylbutyrate is preferably 0.5 ppb to 50 ppm in order to suppress the milky smell, more preferably 1 ppb or more in order to obtain a clean and refreshing feeling, more preferably 40 ppm or less in order to improve the balance between suppressing the milky smell and the clean and refreshing feeling, and more preferably 10 ppm (10,000 ppb) or less. Furthermore, the ethyl 2-methylbutyrate content may be 5 ppb or more, 10 ppb or more, 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the content of ethyl 2-methylbutyrate may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0020] Under condition (A), the amount of butyl acetate is preferably 5 ppb to 50 ppm in order to suppress the milky smell, more preferably 10 ppb or more in order to obtain a clean and refreshing feeling, and more preferably 40 ppm or less, and more preferably 10 ppm (10,000 ppb) or less in order to suppress the milky smell and improve the balance between cleanliness and refreshing feeling. Furthermore, the butyl acetate content may be 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the butyl acetate content may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0021] Under condition (A), the concentration of hexanal is preferably 5 ppb to 50 ppm, more preferably 10 ppb or more, from the standpoint of suppressing milky odor, and more preferably 40 ppm or less, and more preferably 10 ppm (10,000 ppb) or less, from the standpoint of suppressing milky odor and improving the balance between a clean feeling and a refreshing feeling. Furthermore, the hexanal content may be 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the hexanal content may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0022] Under condition (A), the concentration of ethyl butyrate is preferably 5 ppb to 50 ppm in order to suppress the milky smell, more preferably 10 ppb or more in order to obtain a clean and refreshing feeling, more preferably 40 ppm or less in order to improve the balance between suppressing the milky smell and the clean and refreshing feeling, and more preferably 10 ppm (10,000 ppb) or less. Furthermore, the ethyl butyrate content may be 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the ethyl butyrate content may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0023] In particular, it is preferable that the aroma component (a2) contains ethyl butyrate. That is, the synergistic effect of combining octanoic acid (a1) and ethyl butyrate can surprisingly suppress the milky smell and more significantly improve the balance between cleanliness and freshness.

[0024] [Condition (B)] Condition (B) specifies that the product contains ethyl butyrate (b1) and one or more aroma components (b2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, and hexanal at 5 ppb to 50 ppm.

[0025] Ethyl butyrate (b1) is a compound with CAS registry number 105-54-7. Ethyl butyrate (b1) is used to enhance the milky flavor. The ethyl butyrate (b1) content is preferably 0.5 ppb or more. By setting the ethyl butyrate (b1) content to be above the lower limit mentioned above, the milk flavor can be improved. Furthermore, the ethyl butyrate (b1) content may be 1 ppb or more, 5 ppb or more, 10 ppb or more, 25 ppb or more, 50 ppb or more, 75 ppb or more, 100 ppb or more, 150 ppb or more, or 200 ppb or more. On the other hand, the content of ethyl butyrate (b1) may be 50 ppm or less, 10 ppm or less, 1 ppm (1000 ppb) or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, or 300 ppb or less. Furthermore, the ethyl butyrate (b1) content is preferably 250 ppb or less. By keeping the ethyl butyrate (b1) content below this preferred upper limit, the milky smell can be suppressed and a good milky flavor can be maintained.

[0026] The fragrance component (b2) is one or more of the following group: ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, and hexanal at 5 ppb to 50 ppm. The synergistic effect of ethyl butyrate (b1) and aroma components (b2) makes it possible to suppress the milky smell while improving the milky flavor.

[0027] Under condition (B), the concentration of ethyl isovalerate is preferably 5 ppb to 50 ppm in order to suppress the milky smell, more preferably 10 ppb or more in order to obtain a clean and refreshing feeling, and more preferably 40 ppm or less in order to improve the balance between suppressing the milky smell and the clean and refreshing feeling, and more preferably 10 ppm (10,000 ppb) or less. Furthermore, the ethyl isovalerate content may be 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the ethyl isovalerate content may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0028] Under condition (B), the isobutyl acetate concentration is preferably 0.5 ppb to 50 ppm in order to suppress the milky smell, more preferably 1 ppb or more in order to obtain a clean and refreshing feeling, and more preferably 40 ppm or less, and more preferably 10 ppm (10,000 ppb) or less in order to suppress the milky smell and improve the balance between cleanliness and refreshing feeling. Furthermore, the isobutyl acetate content may be 5 ppb or more, 10 ppb or more, 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the isobutyl acetate content may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0029] Under condition (B), the concentration of ethyl 2-methylbutyrate is preferably 0.5 ppb to 50 ppm in order to suppress the milky smell, more preferably 1 ppb or more in order to obtain a clean and refreshing feeling, more preferably 40 ppm or less in order to improve the balance between suppressing the milky smell and the clean and refreshing feeling, and more preferably 10 ppm (10,000 ppb) or less. Furthermore, the ethyl 2-methylbutyrate content may be 5 ppb or more, 10 ppb or more, 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the content of ethyl 2-methylbutyrate may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0030] Under condition (B), the butyl acetate concentration is preferably 5 ppb to 50 ppm in order to suppress the milky smell, more preferably 10 ppb or more in order to obtain a clean and refreshing feeling, and more preferably 40 ppm or less in order to improve the balance between suppressing the milky smell and the clean and refreshing feeling, and more preferably 10 ppm (10,000 ppb) or less. Furthermore, the butyl acetate content may be 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the butyl acetate content may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0031] In condition (B), the concentration of hexanal is preferably 5 ppb to 50 ppm in order to suppress milky odor, more preferably 10 ppb or more in order to obtain a refreshing and clean feeling, and more preferably 40 ppm or less, and more preferably 10 ppm (10,000 ppb) or less in order to improve the balance between suppressing milky odor and refreshing and clean feeling. Furthermore, the hexanal content may be 20 ppb or more, 25 ppb or more, 50 ppb or more, 100 ppb or more, 250 ppb or more, 500 ppb or more, 750 ppb or more, or 1000 ppb or more. On the other hand, the hexanal content may be 7500 ppb or less, 5000 ppb or less, 3000 ppb or less, or 2000 ppb or less.

[0032] Beverages that satisfy conditions (A) and (B) can be obtained by known methods and can be realized by using formulations, fragrances, and mixtures containing octanoic acid (a1), various aroma components (a2), ethyl butyrate (b1), and various aroma components (b2).

[0033] The concentrations of octanoic acid (a1), various aroma components (a2), ethyl butyrate (b1), and various aroma components (b2) can be analyzed and measured, for example, by gas chromatography using the solid-phase microextraction (SPME) method described below. The conditions are set appropriately depending on the aroma components.

[0034] Sample preparation method: Place 5 g of sample and 1.5 g of sodium chloride into a 20 mL vial, add each reagent, and then perform the analysis. Equipment used: GCMS No. 12 GC: Agilent 8890 GC System MS: Agilent 5977B GC / MSD GERSTEL MPS robotic Pretreatment method: Solid-phase microextraction (fiber: Sigma-Aldrich 50 / 30 μm, DVB / CAR / PDMS) After shaking the vial at 60°C for 15 minutes, allow it to adhere to the fiber for 40 minutes, then allow it to detach at the inlet for 30 minutes. GC conditions: Column: DB-WAX UI (60m x 0.25mm x 0.25um) Column temperature: 40°C for 2 min → 8°C / min → 250°C for 5 min

[0035] (milk flavor) The beverage of this embodiment has a milky flavor. A beverage containing octanoic acid and / or ethyl butyrate has a milky flavor. The milky flavor is further enhanced by using milk, milk flavoring, and mixtures thereof, in addition to containing octanoic acid and / or ethyl butyrate.

[0036] The following describes the components contained in the beverage of this embodiment.

[0037] [milk] The beverage of this embodiment preferably contains milk. As for the milk, animal milks such as cow's milk, sheep's milk, and mare's milk, or plant-based milks such as soy milk can be used. In addition, examples of milk forms include 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 types.

[0038] The above-mentioned acidic milk refers to milk whose pH (at 20°C) has been adjusted to the acidic side, with a pH in the range of approximately 2.0 to 6.0, 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.

[0039] The amount of non-fat milk solids in the beverage of this embodiment is preferably 0% by mass or more and 1.4% by mass or less, and more preferably less than 1.4% by mass from the standpoint of suppressing the milky taste caused by octanoic acid (a1) and ethyl butyrate (b1). By setting the non-fat milk solids content above the lower limit, the milk flavor can be enhanced. On the other hand, by setting the non-fat milk solids content below the upper limit, it becomes easier to suppress the milky smell while obtaining a good milk flavor.

[0040] Non-fat milk solids (SNF) refer to the milk remaining after removing water and fat, and include milk protein, carbohydrates (mainly sugars), minerals (ash), and vitamins. Typically, 100g of milk contains about 8.3g of non-fat milk solids, of which about 3.0g is milk protein, about 4.6g is sugars, and about 0.7g is ash.

[0041] The non-fat milk solids content can be measured by the quantitative method for non-fat milk solids in fermented milk and lactic acid bacteria beverages described in the "Order Concerning Standards for Ingredients of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951), a collection of laws and regulations related to food hygiene.

[0042] [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 sweeteners, acidulants, fruit juices, flavorings, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, and pH adjusters.

[0043] Examples of the sweeteners mentioned above include sugars such as fructose, glucose, sucrose, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used individually or in combination of two or more.

[0044] 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.

[0045] 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.

[0046] The above-mentioned stabilizer can be any known thickening polysaccharide. 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).

[0047] Next, we will further describe the details of the beverage of this embodiment.

[0048] [pH] The pH of the beverage of this embodiment at 20°C is less than 4.0, preferably 3.9 or less, more preferably 3.8 or less, and even more preferably 3.7 or less. By keeping the pH below the upper limit mentioned above, a good milky flavor can be maintained. On the other hand, the lower limit of the pH is not particularly limited, but from the viewpoint of maintaining a good milky flavor and suppressing a milky smell, it is preferably 2.4 or higher, more preferably 2.6 or higher, and even more preferably 3.0 or higher.

[0049] pH can be measured using a commercially available pH meter, for example. pH can be adjusted by using a pH adjusting agent, for example.

[0050] [acidity] The lower limit of the alcohol content of the beverage in this embodiment is not particularly limited, but is preferably 0.10 g / 100 ml or more, more preferably 0.15 g / 100 ml or more, and even more preferably 0.17 g / 100 ml or more. By setting the acidity above the lower limit mentioned above, a good milky flavor can be obtained while reducing the milky smell. The upper limit of the acidity of the beverage in this embodiment is not particularly limited, but is preferably 1.0 g / 100 ml or less, more preferably 0.8 g / 100 ml, and even more preferably 0.4 g / 100 ml or less. By keeping the acidity below the above upper limit, it is possible to obtain a good milky flavor while reducing the milky smell.

[0051] 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.

[0052] [Soluble solid content] The soluble solids content (°Bx) of the beverage in this embodiment is preferably 1 to 30, more preferably 5 to 20, and even more preferably 7 to 10, from the viewpoint of making it easy to drink. 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.

[0053] [Carbon dioxide] The beverage in this embodiment may be a carbonated beverage containing 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.

[0054] In this embodiment, if the beverage contains carbon dioxide, the pH, citrate acidity, soluble solids content, and other physical properties of the beverage represent the properties after the carbon dioxide has been released.

[0055] [Types of beverages] The beverage of this embodiment may be a concentrated beverage or a beverage that can be consumed as is without dilution. It may also be a concentrated beverage that is diluted with water or other liquids before consumption, as this allows for long-term storage and allows for appropriate adjustment of the concentration according to taste and purpose. The concentration ratio is preferably 2 to 50 times, and more preferably 3 to 20 times.

[0056] 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.

[0057] [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.

[0058] The volume of the beverage is not particularly limited, but may be, for example, 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.

[0059] 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.

[0060] [Manufacturing method] The beverage of this embodiment can be obtained by mixing the above-mentioned components by known methods.

[0061] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0062] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0063] (1) Physical properties of beverages • Soluble solids: Measured for beverages (20°C) using a sugar refractometer (ATAGO RX-5000α). • Acidity: The amount of acid contained in 100 ml of beverage was calculated by converting it to citric acid in grams (anhydrous citric acid g / 100 ml) based on the method specified in the JAS standard for acidity measurement. • pH: For beverages (20°C), pH was measured using a pH meter (HM-30R).

[0064] (2) Sensory evaluation Sensory evaluations were conducted for each beverage by trained technicians. Specifically, five skilled technicians each tasted the beverage (at 20°C) and evaluated the perceived "milky taste," "crispness," "freshness," and "deliciousness" on a 7-point scale, with a "control group" scored at 4 points, according to the following evaluation criteria. The average score was then calculated. "Milky smell," also known as a cheese smell, refers to a musty, milky odor that is different from the fresh smell of milk. "Clean feeling" refers to the absence of any unpleasant aftertaste. "Freshness" refers to a clean aftertaste with a pleasant flavor that leaves no unpleasant sensations.

[0065] • Evaluation criteria: "Milkiness," "Clean feeling," "Freshness" 7: Compared to the control group, it feels much stronger. 6: Compared to the control group, the feeling is 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.

[0066] • 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.

[0067] (3) Examples and Comparative Examples [Experiment 1] Condition (A): Combination of octanoic acid (a1) and aroma component (a2), Condition (B): Combination of ethyl butyrate (b1) and aroma component (b2) Base liquid 1 was obtained by mixing each raw material to the content shown in Table 1 below. The measurement described in (1) above was performed on base liquid 1, and the results are shown in Table 1. Next, aroma components were added to the obtained base liquid 1 to the amounts shown in Tables 2 and 3 to obtain a beverage. The obtained base liquid 1 and the beverage were subjected to the sensory evaluation described in (2) above. The results are shown in Tables 2 and 3.

[0068] [Table 1]

[0069] [Table 2]

[0070] [Table 3]

[0071] [Experiment 2] Variation in the content of octanoic acid (a1) and ethyl butyrate (b1) A beverage was prepared by adding aroma components to base liquid 1 in the amounts shown in Table 4. The obtained beverage was subjected to the sensory evaluation described in (2) above. The results are shown in Table 4.

[0072] [Table 4]

[0073] [Experiment 3] Variation in the content of aroma component (a2) and aroma component (b2) Aromatic components were added to base liquid 1 to the concentrations shown in Tables 5 and 6 to obtain a beverage. The obtained beverage was subjected to the sensory evaluation described in (2) above. The results are shown in Tables 5 and 6.

[0074] [Table 5]

[0075] [Table 6]

[0076] [Table 7]

[0077] [Experiment 4] Variation in the content of milk components Base liquids 2 and 3 were obtained by mixing each raw material to the content shown in Table 7 below. The measurements described in (1) above were performed on base liquids 2 and 3, and the results are shown in Table 7. Next, aroma components were added to the obtained base liquids 2 and 3 to the concentrations shown in Tables 8 and 9 to obtain beverages. The obtained beverages were subjected to the sensory evaluation described in (2) above. The results are shown in Tables 8 and 9.

[0078] [Table 8]

[0079] [Table 9]

[0080] [Table 10]

Claims

1. A milk-flavored beverage that meets either condition (A) or (B) below; (A) Contains octanoic acid (a1) and one or more fragrance components (a2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, hexanal at 5 ppb to 50 ppm, and ethyl butyrate at 5 ppb to 50 ppm. (B) contains ethyl butyrate (b1) and one or more fragrance components (b2) from the group consisting of ethyl isovalerate at 5 ppb to 50 ppm, isobutyl acetate at 0.5 ppb to 50 ppm, ethyl 2-methylbutyrate at 0.5 ppb to 50 ppm, butyl acetate at 5 ppb to 50 ppm, and hexanal at 5 ppb to 50 ppm.

2. The milk-flavored beverage according to claim 1, wherein, in the condition (A) above, the content of octanoic acid (a1) is 50 ppb or more.

3. The milk-flavored beverage according to claim 1, wherein, in the condition (B) described above, the content of ethyl butyrate (b1) is 0.5 ppb or more.

4. A milk-flavored beverage according to any one of claims 1 to 3, wherein the non-fat milk solids content is 0% by mass or more and 1.4% by mass or less.

5. A bottled milk-flavored beverage according to any one of claims 1 to 3.

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