Fermented acidic milk-containing non-carbonated beverage

Abstract

The present invention provides a highly thirst-quenching beverage containing fermented acidic milk and less than 0.20% by mass of milk-derived protein, which is a non-carbonated beverage but has reduced stickiness on the tongue caused by fermented acidic milk. [Solution] In a non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk and 0.20% by mass or less of milk-derived protein, the sugar content of the beverage is adjusted to 5.5 to 9.5.

Description

Technical Field

[0001] The present invention relates to a non-carbonated beverage containing fermented acidic milk. More specifically, the present invention relates to a beverage that has little slimy clinging to the tongue derived from fermented acidic milk and provides a pleasant aftertaste.

Background Art

[0002] In general, yogurt-like beverages include a type of beverage containing acidic milk, and a type of beverage imparted with a yogurt-like flavor by flavor components such as fragrances. The former type of beverage has been widely consumed in Japan for about 100 years as a palatable beverage that allows people to enjoy the rich, characteristic taste of yogurt. On the other hand, although the latter type of beverage is popular as a thirst-quenching beverage that can be drunk easily, its weak yogurt flavor makes it unsatisfactory as a yogurt-like beverage. Accordingly, there is a demand in the market for a thirst-quenching beverage that has a strong yogurt flavor and can be drunk easily. For example, Patent Document 1 discloses a yogurt-like beverage that achieves both thirst-quenching properties and palatability.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

[0004] The yogurt-like beverage described in Patent Document 1 is a beverage that balances thirst-quenching properties and palatability, but it is not sufficient in terms of the richness (yogurt flavor) characteristic of yogurt, and there is room for improvement. In response to this, the present inventors have found that by setting the concentration of milk-derived protein in the beverage to 0.20% by mass or less and incorporating fermented acidic milk into the beverage, it is possible to create a highly thirst-quenching beverage that can be easily drunk despite having a strong yogurt flavor. On the other hand, a new problem arose: after drinking, a slimy residue from the fermented acidic milk clings to the tongue, resulting in an unpleasant aftertaste. This unpleasant aftertaste due to sliminess was more noticeable in highly thirst-quenching beverages with a milk protein concentration lower than 0.20% by mass. Conversely, in beverages with a milk protein concentration of 0.20% by mass or more and a heavier texture that is not highly thirst-quenching, even if sliminess occurs, it was found that the sliminess and aftertaste are not particularly noticeable when drinking, as these beverages are often not intended to be drunk quickly. Furthermore, it has been found that in carbonated beverages, the sensation of sliminess is less noticeable due to the carbonation, but in non-carbonated beverages, the unpleasant aftertaste due to sliminess is more easily perceived. The present invention aims to provide a non-carbonated beverage that contains fermented acidic milk and has a high thirst-quenching effect with a milk-derived protein content of 0.20% by mass or less, while reducing the sliminess that clings to the tongue derived from fermented acidic milk. Means for solving the problem

[0005] As a result of diligent research by the present inventors to achieve the above objectives, we have found that in a non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk and 0.20% by mass or less of milk-derived protein, the sticky texture on the tongue derived from fermented acidic milk can be reduced by keeping the sugar content within a specific range. This beverage has an appropriate turbidity derived from fermented acidic milk, making the yogurt flavor easily perceived visually. The present invention is not limited to these, but includes the following. [1] A non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk, The beverage contains milk-derived protein at a concentration of 0.20% by mass or less. A beverage with a sugar content of 5.5 to 9.5. [2] The beverage described in [1], which is a yogurt-flavored beverage. [3] A beverage according to [1] or [2], containing citrus juice. [Effects of the Invention]

[0006] The present invention provides a non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk and 0.20% by mass or less of milk-derived protein, which has less of the sticky, slimy texture derived from fermented acidic milk and a pleasant aftertaste. The beverage of the present invention has a yogurt flavor, yet has a pleasant aftertaste and is easy to drink. [Modes for carrying out the invention]

[0007] The present invention relates to a non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk, containing milk-derived protein at a concentration of 0.20% by mass or less, and having a sugar content of 5.5 to 9.5.

[0008] (Fermented acidic milk) The beverage of the present invention contains 0.01% by mass or more of fermented acidic milk. In this specification, fermented acidic milk refers to milk having an acidic pH (e.g., pH 2 to 6) prepared by fermenting milk raw materials (milk, skim milk powder, etc.) using microorganisms such as lactic acid bacteria and yeast. Here, fermented acidic milk refers to either "fermented milk" or "lactic acid bacteria beverage" (including "lactic acid bacteria beverage" and "dairy product lactic acid bacteria beverage" as defined in the "Enforcement Rules of Fair Competition Rules Concerning Labeling of Fermented Milk and Lactic Acid Bacteria Beverages" (June 10, 2021)), or a combination thereof, as classified by the "Order Concerning Standards for Ingredients of Milk and Dairy Products" (commonly known as the Milk and Dairy Products Order, effective April 1, 2024). The milk raw materials used to make fermented acidic milk are typically milk or skim milk powder, but other types of animal milk, such as sheep's milk or goat's milk, may also be used, and one or more of these in combination may be used. Furthermore, the form of the milk raw material is not particularly limited; any milk raw material containing non-fat milk solids is acceptable. Various types can be used, such as whole milk, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, unsweetened skimmed condensed milk, whole milk powder, and skimmed milk powder. Products reconstituted from milk powder or concentrated milk can also be used. Milk raw materials containing casein are preferred from a flavor standpoint, and it is preferable that the milk raw material is not whey. In addition, fermented acidic milk may be heat-treated to solubilize the milk proteins contained as insoluble matter or for sterilization.

[0009] The fermented acidic milk content in the beverage is 0.01% by mass or more. From the viewpoint of further enhancing the yogurt-like flavor, the fermented acidic milk content is more preferably 0.05% by mass or more, even more preferably 0.10% by mass or more, even more preferably 0.50% by mass or more, even more preferably 1.00% by mass or more, and most preferably 2.00% by mass or more. The upper limit of the fermented acidic milk content in the beverage is not particularly limited, as long as it satisfies the range of milk-derived protein content described later, but from the viewpoint of drinkability, it is preferably 10.00% by mass or less, and more preferably 6.00% by mass or less.

[0010] The beverage of the present invention may contain milk components other than fermented acidic milk. Examples of such milk components include those exemplified above as milk raw materials for fermented acidic milk, and one or more of these may be used. When the beverage of the present invention contains milk components other than fermented acidic milk, the ratio of the content of fermented acidic milk to the total content of milk components in the beverage (including fermented acidic milk and milk components other than fermented acidic milk) is preferably 1% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more. Furthermore, the beverage of the present invention may be a beverage mainly composed of fermented acidic milk among the various milk components, or it may be a beverage that contains almost no milk components other than fermented acidic milk, or a beverage that does not contain milk components other than fermented acidic milk. That is, the ratio of the content of fermented acidic milk to the total content of the above milk components is preferably 50% by mass or more, this ratio may be 70% by mass or more, or it may be 100% by mass (containing only fermented acidic milk as a milk component).

[0011] (Milk-derived protein) The beverage of the present invention contains milk-derived protein at a concentration of 0.20% by mass or less. In this specification, milk-derived protein refers to protein derived from all milk components in the beverage (including fermented acidic milk and milk components other than fermented acidic milk). By containing milk-derived protein, the beverage can have a rich flavor that leads to a yogurt-like taste. On the other hand, if the amount of milk-derived protein exceeds 0.20% by mass, the beverage is not particularly thirst-quenching and is often not intended to be drunk in large quantities. Even if it contains fermented acidic milk and becomes slimy, the unpleasant aftertaste due to the sliminess is less likely to be a problem. For this reason, the present invention targets non-carbonated beverages that contain 0.01% by mass or more of fermented acidic milk, which is inherently prone to an unpleasant aftertaste due to sliminess, and contain milk-derived protein at a concentration of 0.20% by mass or less.

[0012] The milk-derived protein content is more preferably less than 0.20% by mass, even more preferably 0.15% by mass or less, and even more preferably 0.10% by mass or less. The lower limit of the milk-derived protein content is not particularly limited, but as a guideline, it is, for example, 0.001% by mass or more, for example 0.01% by mass or more, and for example 0.05% by mass or more. The milk-derived protein content in the beverage may be calculated by summing the amounts of milk-derived protein from each milk ingredient, or by subtracting the amount of non-milk-derived protein from the total amount of protein in the beverage. The protein content in the beverage can be measured by the Kjeldahl method.

[0013] (milk solids) The milk solids content of the beverage of the present invention is not particularly limited, but is preferably less than 3.00% by mass, more preferably less than 1.00% by mass, even more preferably less than 0.50% by mass, and most preferably less than 0.30% by mass. Here, milk solids refer to the sum of milk fat and non-fat milk solids. Milk solids can be determined by measuring the weight of the dry product after removing water by drying the milk components using a general drying method (freeze-drying, evaporation to dryness, etc.). For example, the milk solids content of each milk ingredient (milk component) indicated on the container of a packaged beverage can be measured and the sum of these can be used as the milk solids content of the beverage. The lower limit of the milk solids content is not particularly limited, but as a guideline, it is, for example, 0.05% by mass or more.

[0014] (Non-carbonated beverages) The beverage of the present invention is a non-carbonated beverage. In carbonated beverages, the stimulation of carbon dioxide and the effect of bubbles make it difficult to perceive the unpleasant aftertaste caused by the sticky texture on the tongue derived from fermented acidic milk, which is the problem of the present invention, and the problem of the present invention may not occur at all. On the other hand, in non-carbonated beverages that do not contain carbon dioxide and contain 0.01% by mass or more of fermented acidic milk and 0.20% by mass or less of milk-derived protein, the above problem of unpleasant aftertaste may occur. The beverage of the present invention solves the above problem, which is specific to non-carbonated beverages that satisfy the above conditions, by adopting a specific range of sugar content described later. The beverage of the present invention can be any type of non-carbonated beverage, but in one embodiment, it is preferably a beverage having a yogurt flavor. Here, in this specification, yogurt flavor refers to a sweet and sour flavor reminiscent of yogurt or lactic acid bacteria beverages. Examples of lactic acid bacteria beverages having a sweet and sour flavor as referred to here include commercially available products such as Calpis (registered trademark) and Yakult (registered trademark), and beverages with a flavor similar to these can be called yogurt-flavored beverages.

[0015] (sugar content) The sugar content (Brix) of the beverage of the present invention is 5.5 or more and 9.5 or less. By adjusting the sugar content within this range, it is possible to produce a beverage that reduces the sticky, lingering texture on the tongue derived from fermented acidic milk after consumption, which is the objective of the present invention. On the other hand, if the sugar content is lower than 5.5 or higher than 9.5, the effects of the present invention cannot be obtained. Here, the sugar content and This refers to the reading (soluble solids content) measured at 20°C using a sugar refractometer. The upper limit of the sugar content in the beverage of the present invention is preferably 9.0 or less. The lower limit of the sugar content is preferably 7.5 or more, more preferably 8.0 or more, and most preferably 8.5 or more. When the sugar content is 7.5 or more, there is a tendency for a strong richness derived from milk to be felt.

[0016] The sugar content in the beverage of the present invention can be adjusted to fall within the above range by adjusting the proportions of various sugars and fruit juices or extracts containing sugars. The sugars that can be used when adjusting the sugar content are not particularly limited as long as they do not hinder the effects of the present invention, but examples include monosaccharides, disaccharides, oligosaccharides, polysaccharides, etc., or combinations thereof. Among these, monosaccharides or disaccharides are preferably used. Examples of monosaccharides include glucose, galactose, mannose, fructose, psicose, allose, sorbose, or combinations thereof. Examples of disaccharides include lactose, sucrose, maltose, isomaltose, or combinations thereof.

[0017] (Citrus juice) In the beverage of the present invention, the inclusion of citrus juice tends to improve the thirst-quenching properties of the beverage, and the effects of the present invention tend to be more clearly perceived. Therefore, a beverage containing citrus juice is one of the preferred embodiments of the beverage of the present invention. The type of citrus juice that can be used is not particularly limited, and examples include lemon juice, grapefruit juice, orange juice, mandarin orange juice, lime juice, and shikwasa juice. Lemon juice is preferably used due to its compatibility with yogurt flavor. The juice content in the beverage is not particularly limited, but is preferably 0.1 to 5.0%, more preferably 0.5 to 2%. In this specification, juice content (%) refers to the ratio (mass%) of juice converted to straight juice relative to the total mass of the beverage, and is calculated based on the standards for reduced juice of the sugar refractometer reading (°Bx) and acidity (%) shown in Annex A of the Japanese Agricultural Standard (JAS1075:2023) for fruit beverages. For example, according to the book, the standard acidity for reconstituted lemon juice is 4.5%, so if 0.3% by mass of concentrated lemon juice with an acidity of 22.5% is added to a beverage, the juice content will be 1.5%.

[0018] (Turbidity) The beverage of the present invention has a cloudy appearance. The turbidity of the beverage is 0.02 or more, more preferably 0.07 or more, still more preferably 0.20 or more, and most preferably 0.30 or more. The upper limit of the turbidity is not particularly limited, but as a guide, it is 0.60 or less. As used herein, the turbidity of a beverage refers to the absorbance at a wavelength of 660 nm measured with an ultraviolet-visible spectrophotometer, and can be measured, for example, using an ultraviolet-visible spectrophotometer such as UV-1600 (manufactured by Shimadzu Corporation) at a liquid temperature of 20°C using a quartz cell. Since the beverage of the present invention contains a component that causes cloudiness derived from milk components, the yogurt flavor is easily perceived, and the yogurt flavor can be more visually recognized.

[0019] (Magnesium) When the beverage of the present invention contains magnesium other than that derived from fermented acidic milk, the thirst-quenching property of the beverage tends to be improved, and the effects of the present invention tend to be more remarkably perceived. Therefore, a beverage to which a magnesium source other than magnesium derived from fermented acidic milk is added is one of the preferred embodiments of the present invention. The magnesium source may be a food additive in the form of a magnesium salt such as magnesium chloride, or may be whey mineral containing magnesium. It may also be natural water or deep ocean water containing magnesium. From the viewpoint of being able to impart a natural yogurt flavor, it is preferable to add whey mineral as a magnesium source separately from the fermented acidic milk. The whey mineral is obtained by separating and concentrating the mineral components contained in whey.

[0020] The concentration of magnesium in the beverage (the sum of the concentration of magnesium derived from fermented acidic milk and the concentration of magnesium from the separately added magnesium source) is not particularly limited, but is preferably 0.5 to 5.0 ppm (w / v), more preferably 0.8 to 2.0 ppm (w / v).

[0021] (pH) The pH of the beverage of the present invention is not particularly limited, but from the viewpoint of microbial safety, it is preferably 5.0 or lower, more preferably 2.5 to 4.5, and even more preferably 3.0 to 4.0. The pH of the beverage can be appropriately adjusted using an acidulant or a pH adjuster. The acidulant or pH adjuster that can be used in the beverage of the present invention is not particularly limited, and examples thereof include organic acids such as citric acid, malic acid, gluconic acid, succinic acid, ascorbic acid, tartaric acid, lactic acid, and fumaric acid, inorganic acids such as phosphoric acid and salts thereof, or fruit juices such as lemon, grapefruit, orange, and mandarin orange. Particularly preferred acidulants are citric acid and lactic acid. In the present invention, the pH of the beverage can be measured using a known method. For example, in accordance with "JIS Z 8802 pH Measurement Method", a pH meter (JIS Z 880 5 glass electrode for pH measurement) can be used to measure the pH of the beverage at 20°C.

[0022] (Other components) In addition to the components described above, the beverage of the present invention may contain sweeteners, flavors, fortifiers, minerals, emulsifiers, antioxidants and the like within a range that does not affect the effects of the present invention.

[0023] As the sweetener, in addition to the aforementioned saccharides, fruit juices and extracts, high-intensity sweeteners can be incorporated, but from the viewpoint of making the effects of the present invention more easily perceived, it is preferable not to contain a high-intensity sweetener.

[0024] The type of the flavor is not particularly limited, but a yogurt flavor can be preferably selected. The fortifier is an agent formulated for the purpose of nutritional fortification, and examples thereof include various vitamins, minerals, amino acids and the like. Preferred fortifiers are vitamin B6 and niacin. On the other hand, vitamin B1 has a strong lingering bitter taste and thus impairs the effects of the present invention, so it is preferably not contained.

[0025] Examples of emulsifiers include well-known emulsifiers whose main components are sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc. Among these, sucrose fatty acid esters can be preferably selected.

[0026] The beverage of the present invention is not particularly limited, but is preferably a beverage with an alcohol content of less than 1% (v / v). If the alcohol content is 1% (v / v) or more, alcohol components such as ethanol contained in the beverage may inhibit the effects of the present invention.

[0027] (Packaged beverages) The beverage of the present invention is preferably a packaged beverage in a container. The container is not particularly limited and can be, for example, a plastic bottle (such as a PET bottle), an aluminum can, a steel can, a paper carton, a chilled cup, or a glass bottle. Among these, a colorless and transparent PET bottle is preferred because the cloudiness of the beverage's contents is easily visible from the outside, and the beverage is easy to handle after filling.

[0028] Furthermore, the beverage of the present invention can also be a heat-sterilized packaged beverage. When heat sterilization is performed, the method is not particularly limited and can be carried out using conventional methods such as UHT sterilization and retort sterilization. The temperature of the heat sterilization process is not particularly limited, but for example, 65 to 1 The temperature is 30°C, preferably 85-120°C. The duration of the heat sterilization treatment is not particularly limited, but for example, it is 10-40 minutes. However, if a sterilization value equivalent to that of the above conditions can be obtained, heat sterilization treatment at an appropriate temperature for a few seconds, for example, 5-30 seconds, is also acceptable. [Examples]

[0029] The details of the present invention will be specifically explained below with reference to experimental examples, but the present invention is not limited thereto. (Reference example) Flavored water (Sample 1) with a sugar content of 3.0, acidity (citric acid equivalent) of 0.1%, and pH of 3.5 was prepared by blending sugar, citric acid, trisodium citrate, yogurt flavor (0.1% by mass), and purified water. Samples 2-9 were prepared by blending the ingredients of Sample 1 with the various dairy ingredients listed in Table 1. In Table 1, dairy lactic acid bacteria beverage A was prepared by inoculating skim milk powder with lactic acid bacteria, culturing it, mixing it with sugars and acidulants, homogenizing it, and then sterilizing it (protein content 2.00% by mass). Fermented milk was a commercially available yogurt beverage (protein content 3.10% by mass). Commercially available skim milk powder and milk were also used, with protein content of 34.00% by mass and 3.30% by mass, respectively. The turbidity of beverages Sample 1 and 2 was less than 0.01, the turbidity of beverage Sample 3 was 0.02, and the turbidity of beverages Samples 4-9 was 0.07 or higher. Furthermore, the sugar content of all beverages from samples 1 to 9 was less than 5.5.

[0030] The sensory evaluation involved a panel of five experts who assessed the thirst-quenching effect, milky richness, and the sliminess left on the tongue after drinking on a three-point scale. Each panel member made an individual evaluation, and if four or more evaluations were consistent, that score was adopted; otherwise, the score was marked with a triangle (△). Thirst-quenching (can be easily drunk) ○: High, △: Neutral, ×: Low Richness of milk ○: Yes, △: A little, ×: Almost none Sliminess (a slimy feeling left on the tongue after drinking) ○: Almost none, △: A little, ×: Yes.

[0031] [Table 1]

[0032] As shown in Table 1, when fermented acidic milk (dairy product lactic acid bacteria beverage, fermented milk) was included at a concentration of 0.01% by mass or more (Samples 2-5, 8, 9), the richness of the milk improved, but sliminess occurred. On the other hand, when milk ingredients other than fermented acidic milk were included (Samples 6, 7), sliminess did not occur. Furthermore, when the concentration of milk-derived protein exceeded 0.20% by mass (Sample 9), many consumers evaluated that the sliminess was not a concern because the thirst-quenching effect (the feeling of being able to drink it quickly) was low.

[0033] (Experimental Example 1) The sliminess remaining on the tongue after consumption was evaluated when the sugar content was varied. Each sample was prepared by mixing 3.00% by mass of dairy lactic acid bacteria beverage A with sugars, citric acid, trisodium citrate, and purified water, adjusting the sugar content to match that shown in Table 2. For samples 10-15, sugar was used as the sugar. Sample 16 used high-fructose corn syrup. Sample 17 did not use sugars but instead contained a high-intensity sweetener (sucralose 0.015% by mass). The acidity was adjusted to 0.1% and the pH to 3.5. All obtained samples had a turbidity of 0.07 or higher. Sensory evaluation was performed using the same method as the reference example. The results are shown in Table 2.

[0034] [Table 2]

[0035] As shown in Table 2, in a non-carbonated beverage containing fermented acidic milk and milk-derived protein in specific amounts, adjusting the sugar content to a range of 5.5 to 9.5 resulted in a beverage that possessed thirst-quenching properties and a rich milky flavor while improving the unpleasant aftertaste caused by sliminess.

[0036] (Experimental Example 2) From the level of Sample 13 in Experimental Example 1, each sample was prepared by changing the type and amount of dairy ingredients as shown in Table 3, while keeping the sugar content, acidity, and pH unchanged, and the same sensory evaluation was performed. Dairy product lactic acid bacteria beverage B is a commercially available yogurt-flavored beverage (protein content 2.00% by mass). The turbidity of beverage Sample 18 was 0.02, and the turbidity of beverages Samples 19-23 were all 0.07 or higher. The results are shown in Table 3.

[0037] [Table 3]

[0038] As shown in Table 3, it was found that in non-carbonated beverages containing 0.01% by mass or more of fermented acidic milk and 0.20% by mass or less of milk-derived protein, setting the sugar content within a specific range improved the unpleasant aftertaste caused by sliminess, regardless of the type or amount of fermented acidic milk. Compared to sample 18, which had low turbidity, samples 19-23, which had moderately high turbidity, were more often rated as delicious, with a more noticeable yogurt flavor and a richer milky taste.

[0039] (Experimental Example 3) Sample 24 was prepared by adding magnesium chloride to Sample 13 of Experimental Example 1 so that the Mg concentration in the beverage was 1 ppm (w / v). When Sample 13 and Sample 24 were compared, all five members of the expert panel responded that neither Sample 13 nor Sample 24 felt slimy (evaluation: ○), and furthermore, they responded that Sample 24 felt more thirst-quenching than Sample 13.

[0040] (Experimental Example 4) Sample 25 was prepared by adding lemon juice to Sample 13 of Experimental Example 1 so that the juice content in the beverage was 1%. When Sample 13 and Sample 25 were compared, all five members of the expert panel responded that they did not feel any sliminess in either Sample 13 or Sample 25 (evaluation: ○), and furthermore, they responded that Sample 25 felt more thirst-quenching than Sample 13.

Claims

1. A non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk, The beverage contains milk-derived protein at a concentration of 0.20% by mass or less. A beverage with a sugar content of 5.5 to 9.

5.

2. The beverage according to claim 1, which is a yogurt-flavored beverage.

3. A beverage according to claim 1 or 2, comprising citrus juice.

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