Milk-containing beverages

Abstract

To provide a milk inclusion beverage having arranged balance of tastes.SOLUTION: A milk inclusion beverage contains δ-lactones represented by the following formula (in the formula, R is alkyl group of C6 to 12) and 2,3-pentane dione, where (i) when R is an alkyl group of C9 to 12, with a total mass of the beverage as a reference, a content (X) of δ-lactones is 0.05 to 17.5 ppm, a content (Y) of 2,3-pentane dione is 0.05 to 0.4 ppm, and (X) / (Y) is 1.0 to 90.0, and (ii) when R is an alkyl group of C6 to 8, a content (X') of δ-lactones is 0.05 to 20.0 ppm, a content (Y') of 2,3-pentane dione is 0.05 to 0.4 ppm, and (X') / (Y') is 1.0 to 100.0.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a milk-containing beverage having a well-balanced taste. [Background technology]

[0002] Coffee is consumed in countries around the world and is a popular beverage in Japan as well. Technologies to improve the taste of coffee are currently being developed. For example, Patent Document 1 discloses a method for suppressing the bitterness and astringency of a packaged coffee-containing beverage and a method for enhancing the flavor, and discloses that the amounts of almond-like aroma components (benzaldehyde), ripe fruit-like aroma components (2,3-pentanedione, etc.), chlorogenic acid, caffeine, etc. are adjusted to predetermined amounts. Furthermore, Patent Document 2 discloses a coffee flavor composition that is highly palatable and long-lasting, and has the effects of improving aroma and flavor and masking unpleasant odors and flavors, as well as foods and beverages containing this flavor composition. Furthermore, beverages in which milk is added to coffee drinks to impart a mellow flavor are also widely popular. With regard to such milk-added coffee drinks, for example, Patent Document 3 discloses the use of 2,3-pentanedione and the like to impart flavor to dairy products and coffee extracts.

[0003] In addition, in recent years, various beverages tailored to a wide variety of targets have been developed. For example, Patent Document 4 discloses a technology relating to a beverage that is low in calories but less watery by adjusting the sugar content, sugar, fructose, δ-decanolactone, etc. to predetermined amounts. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2020-31629 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-20526 [Patent Document 3] Special Publication No. 2000-516645 [Patent Document 4] Japanese Patent Application Publication No. 2019-193614 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a novel milk-containing beverage with a well-balanced taste. [Means for solving the problem]

[0006] In the course of developing beverages tailored to a wide variety of targets, the present inventors have noticed a growing need for the development of milk-containing beverages with a high palatability like desserts, for example, latte-type beverages that have a luxurious feel and can satisfy hunger. The present inventors have recognized that, because such beverages are sufficiently sweet, it is necessary to develop a novel beverage that has a good balance between sweetness and coffee flavor, and a balanced taste, such as a satisfying texture, bitter aftertaste, and a crisp aftertaste. After extensive research, the inventors discovered that the problem of the present invention can be solved by adjusting the content and ratio of specific aroma components in a milk-containing coffee beverage. Furthermore, unexpectedly, the inventors confirmed that the problem of the present invention can also be solved by adjusting the content and ratio of specific aroma components in a milk-containing beverage that does not contain coffee components, and thus completed the present invention. Specifically, the present invention includes the following aspects.

[0007] [1] A milk-containing beverage containing a δ-lactone represented by formula (1) and 2,3-pentanedione, [ka] (1) In formula (1), R represents an alkyl group having 6 to 12 carbon atoms, (i) When R is an alkyl group having 9 to 12 carbon atoms, Based on the total mass of the beverage The content (X) of δ-lactones is 0.05 to 17.5 ppm, The content (Y) of 2,3-pentanedione is 0.05 to 0.4 ppm, and the ratio ((X) / (Y)) of the δ-lactone content (X) to the 2,3-pentanedione content (Y) is 1.0 to 90.0; (ii) When R is an alkyl group having 6 to 8 carbon atoms, Based on the total mass of the beverage The content (X') of δ-lactones is 0.05 to 20.0 ppm, The content (Y') of 2,3-pentanedione is 0.05 to 0.4 ppm, and A milk-containing beverage in which the ratio ((X') / (Y')) of the content (X') of δ-lactones to the content (Y') of 2,3-pentanedione is 1.0 to 100.0. [2] The milk-containing beverage according to [1] above, wherein in the formula (1), R represents a linear alkyl group having 6 to 12 carbon atoms. [3] The milk-containing beverage according to [1] or [2], further comprising a coffee extract.

[0008] [4] A method for balancing the taste of a milk-containing beverage, comprising: The method includes a step of blending a δ-lactone represented by formula (1) and 2,3-pentanedione into a milk-containing beverage, [ka] (1) In formula (1), R represents an alkyl group having 6 to 12 carbon atoms, (i) When R is an alkyl group having 9 to 12 carbon atoms, Based on the total mass of the beverage The content (X) of δ-lactones is 0.05 to 17.5 ppm, The content (Y) of 2,3-pentanedione is 0.05 to 0.4 ppm, and δ-lactones and 2,3-pentanedione are blended into a milk-containing beverage so that the ratio ((X) / (Y)) of the content (X) of δ-lactones to the content (Y) of 2,3-pentanedione is 1.0 to 90.0; (ii) When R is an alkyl group having 6 to 8 carbon atoms, Based on the total mass of the beverage The content (X') of δ-lactones is 0.05 to 20.0 ppm, The content (Y') of 2,3-pentanedione is 0.05 to 0.4 ppm, and A method for blending δ-lactones and 2,3-pentanedione into a milk-containing beverage so that the ratio ((X') / (Y')) of the content (X') of δ-lactones to the content (Y') of 2,3-pentanedione is 1.0 to 100.0. [Effects of the Invention]

[0009] The present invention can provide a novel milk-containing beverage with a well-balanced taste. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention relates to a milk-containing beverage containing a δ-lactone represented by formula (1) and 2,3-pentanedione (collectively referred to as aroma components) under the following conditions. [ka] (1) (In formula (1), R represents an alkyl group having 6 to 12 carbon atoms.) The alkyl group in formula (1) may be linear, branched, or cyclic. Here, the contents of δ-lactones and 2,3-pentanedione in the milk-containing beverage of the present invention are as follows when (i) R is an alkyl group having 9 to 12 carbon atoms and when (ii) R is an alkyl group having 6 to 8 carbon atoms. (i) When R is an alkyl group having 9 to 12 carbon atoms, the content of δ-lactones (X) is 0.05 to 17.5 ppm, the content of 2,3-pentanedione (Y) is 0.05 to 0.4 ppm, and the ratio ((X) / (Y)) of the content of δ-lactones (X) to the content of 2,3-pentanedione (Y) is 1.0 to 90.0, based on the total mass of the beverage. (ii) When R is an alkyl group having 6 to 8 carbon atoms, the content of δ-lactones (X') is 0.05 to 20.0 ppm, the content of 2,3-pentanedione (Y') is 0.05 to 0.4 ppm, and the ratio ((X') / (Y')) of the content of δ-lactones (X') to the content of 2,3-pentanedione (Y') is 1.0 to 100.0, based on the total mass of the beverage.

[0011] Furthermore, the milk-containing beverage of the present invention preferably further contains a coffee extract. Here, the milk (milk components) in the milk-containing beverage of the present invention includes animal milk components. Examples of animal milk components include cow's milk, goat's milk, sheep's milk, and horse's milk, with cow's milk being particularly preferred. Examples of the form of the milk components contained in the beverage include raw milk, whole milk, skim milk, whey, milk protein concentrate, buttermilk powder, evaporated milk, sweetened condensed skim milk, sweetened condensed whole milk, fresh cream, and fermented milk. Milk reconstituted from milk powder or concentrated milk can also be used. The milk components may be derived from a single type of raw material or from multiple types of raw materials. The δ-lactone content and 2,3-pentanedione content in the milk-containing beverage of the present invention can be adjusted by adding these aroma components that are widely available on the market. Alternatively, the content of each component in the milk-containing beverage may be adjusted by blending a composition containing these aroma components (preferably one with a known concentration of the aroma components) into the milk-containing beverage. Alternatively, the content of the aroma components may be adjusted by blending a food or beverage containing these aroma components (preferably one with a known concentration of the aroma components), such as milk, coffee, cocoa, or tea, into the milk-containing beverage. The milk-containing beverage of the present invention is not particularly limited, but may be, for example, a coffee beverage, a black tea beverage, a tea-based beverage, a soft drink, a fruit drink, a sports drink, a health drink, or an alcoholic beverage.

[0012] Here, in the present invention, a milk-containing beverage with a balanced taste includes a milk-containing beverage that not only has an improved "balance of flavor," but also has improved "drinkability" and "crisp aftertaste," and suppresses "bitter aftertaste," and is preferably a milk-containing beverage that also has improved "richness of milk" and "pleasant aftertaste." Furthermore, in the present invention, "drinkability" refers to, for example, the sensation of richness and strength when put in the mouth. First, the aroma components of the beverage according to the present invention will be described in detail below.

[0013] (i) Aroma components containing δ-lactones in which R in formula (1) is an alkyl group having 9 to 12 carbon atoms (A) δ-lactones As described above, the content (X) of δ-lactones in a beverage can be adjusted by adding δ-lactones or flavorings containing them. In the beverage of the present invention, the content (X) of δ-lactones is 0.05 to 17.5 ppm, preferably 1.0 to 15.0 ppm, and particularly preferably 5.0 to 13.5 ppm. If (X) exceeds 17.5 ppm, an aroma unsuitable for a milk-containing beverage may be perceived, and the balance of the flavor and aroma may be disrupted. Furthermore, if the beverage contains a coffee extract, an aroma unsuitable for a milk-containing coffee beverage may be perceived, and the balance of the flavor and aroma may be disrupted. Furthermore, if (X) is less than 0.05 ppm, the bitter aftertaste may be noticeable, making the beverage difficult to drink. The content (X) of δ-lactones in a milk-containing beverage can be measured, for example, under the conditions described in this example. In case (i) (where the alkyl group represented by R in formula (1) has 9 to 12 carbon atoms), δ-lactones have a fruity aroma, and this inherent aroma is also thought to contribute to improving the balance of the taste of the beverage of the present invention. In the case of (i), R in formula (1) is preferably a linear alkyl group having 9 to 12 carbon atoms, and / or R is preferably an alkyl group having 10 or 11 carbon atoms. Furthermore, it is particularly preferable to use δ-decanolactone (CAS number: 705-86-2) as the δ-lactone. δ-Decanolactone has been found as an aroma component in fruits such as peaches and berries, milk, dairy products, alcoholic beverages, black tea, etc. δ-Decanolactone alone has a gorgeous peach-like aroma.

[0014] (B) 2,3-Pentanedione (CAS number: 600-14-6) As described above, the 2,3-pentanedione content (Y) in a beverage can be adjusted by adding 2,3-pentanedione or a flavoring containing 2,3-pentanedione. In the beverage of the present invention, the 2,3-pentanedione content (Y) is 0.05 to 0.4 ppm, preferably 0.06 to 0.3 ppm, and particularly preferably 0.09 to 0.25 ppm. If (Y) exceeds 0.4 ppm, the bitter aftertaste may be too strong, making the beverage difficult to drink. If (Y) is less than 0.05 ppm, the aftertaste may be less crisp. The 2,3-pentanedione content in a milk-containing beverage can be measured, for example, under the conditions described in this example. 2,3-pentanedione is an aroma component found in peach, yogurt, cocoa, coffee, roasted barley, malt, and the like.

[0015] (C) Content ratio of each aroma component In the beverage of the present invention, the ratio ((X) / (Y)) of the δ-lactone content (X) to the 2,3-pentanedione content (Y) is 1.0 to 90.0, more preferably 5.0 to 80.0, and even more preferably 25.0 to 70.0. If the ratio (X) / (Y) exceeds 90.0, an aroma unsuitable for a milk-containing beverage may be perceived, and the balance of the flavor and aroma may be disrupted. Furthermore, when the beverage contains a coffee extract, if the ratio (X) / (Y) exceeds 90.0, an aroma even more unsuitable for a milk-containing coffee beverage may be perceived, and the balance of the flavor and aroma may be disrupted. Furthermore, if the ratio (X) / (Y) is less than 1.0, the beverage may lack a satisfying taste.

[0016] (ii) Aroma components containing δ-lactones in which R in formula (1) is an alkyl group having 6 to 8 carbon atoms (A) δ-lactones As described above, the content (X') of δ-lactones in a beverage can be adjusted by adding δ-lactones or flavorings containing δ-lactones. In the beverage of the present invention, the content (X') of δ-lactones is 0.05 to 20.0 ppm, preferably 0.05 to 17.5 ppm, more preferably 1.0 to 15.0 ppm, and particularly preferably 5.0 to 13.5 ppm. If (X') exceeds 20.0 ppm, an aroma unsuitable for a milk-containing beverage may be perceived, and the balance of the flavor and aroma may be disrupted. Furthermore, if the beverage contains a coffee extract, an aroma unsuitable for a milk-containing coffee beverage may be perceived, and the balance of the flavor and aroma may be disrupted. Furthermore, if (X') is less than 0.05 ppm, the bitter aftertaste may be noticeable, making the beverage difficult to drink. The content (X') of δ-lactones in a milk-containing beverage can be measured, for example, under the conditions described in this example. In the case of (ii) (where the alkyl group for R in formula (1) has 6 to 8 carbon atoms), δ-lactones have a natural milk aroma, and this unique aroma is also thought to contribute to improving the balance of the taste of the beverage of the present invention. In the case of (ii), R in formula (1) is preferably a linear alkyl group having 6 to 8 carbon atoms, and / or R is preferably an alkyl group having 7 or 8 carbon atoms. Furthermore, it is particularly preferable to use δ-octanolactone (CAS number: 698-76-0) as the δ-lactone. δ-Octanolactone has been found to be an aroma component in burnt foods, puddings, soft candies, etc.

[0017] (B) 2,3-Pentanedione (CAS number: 600-14-6) As described above, the 2,3-pentanedione content (Y') in a beverage can be adjusted by adding 2,3-pentanedione or a flavoring containing 2,3-pentanedione. In the beverage of the present invention, the 2,3-pentanedione content (Y') is 0.05 to 0.4 ppm, preferably 0.06 to 0.3 ppm, and particularly preferably 0.09 to 0.25 ppm. If (Y') exceeds 0.4 ppm, the bitter aftertaste may be too strong, making the beverage difficult to drink. If (Y') is less than 0.05 ppm, the aftertaste may be less crisp. The 2,3-pentanedione content in a milk-containing beverage can be measured, for example, under the conditions described in this example. 2,3-pentanedione is an aroma component found in peach, yogurt, cocoa, coffee, roasted barley, malt, and the like.

[0018] (C) Content ratio of each aroma component In the beverage of the present invention, the ratio ((X') / (Y')) of the δ-lactone content (X') to the 2,3-pentanedione content (Y') is 1.0 to 100.0, preferably 1.0 to 90.0, more preferably 5.0 to 80.0, and particularly preferably 25.0 to 70.0. If the ratio (X') / (Y') exceeds 100.0, the beverage may have an aroma unsuitable for a milk-containing beverage, and the flavor and aroma balance may be disrupted. Furthermore, if the beverage contains a coffee extract, if the ratio (X') / (Y') exceeds 100.0, the beverage may have an even more unsuitable aroma for a milk-containing coffee beverage, and the flavor and aroma balance may be disrupted. Furthermore, if the ratio (X') / (Y') is less than 1.0, the beverage may lack a satisfying taste.

[0019] Next, the constituent components other than the aroma components in the beverage of the present invention, as well as the physical properties of the beverage, will be described below. ·(D) Milk solids content In the beverage of the present invention, the content of milk solids is 6% by mass or less, preferably 5% by mass or less, and more preferably 4% by mass or less, based on the total mass of the beverage. Even when the milk solids content is low, the milk-containing beverage of the present invention can achieve a balanced taste. Generally, simply setting the milk solids content in a milk-containing beverage above 6% by mass can result in the formation of precipitation, aggregates, and browning, making it difficult to maintain storage stability in terms of flavor and appearance of the beverage, and can also increase product costs. While there are no particular limitations on the lower limit of the milk solids content, from the viewpoint of enhancing the milky flavor, it is preferably 1% by mass or more, and more preferably 2% by mass or more.

[0020] Here, the milk fat content in the milk solids has the function of imparting the richness characteristic of milk to the beverage, and the non-fat milk solids have the function of imparting the umami and sweetness characteristic of milk, so the ratio of the milk fat content to the non-fat milk solids can be adjusted as appropriate. The content of milk solids in a beverage can be determined by calculation based on the raw materials used in the production. The milk solids content of milk and dairy products as raw materials may be measured in accordance with the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of 1951, amended by Ministry of Health, Labour and Welfare Ordinance No. 87 of 2019, promulgated on December 27, 2019).

[0021] (E) Coffee extract The beverage of the present invention preferably further contains a coffee extract, which includes a liquid containing components derived from coffee beans, such as a solution obtained by extracting ground roasted beans with water or hot water (hereinafter also referred to as an extract), a coffee extract obtained by concentrating such a solution, or instant coffee obtained by drying such a solution. The coffee beans used as the raw material for the coffee extract of the present invention may be either Arabica or Robusta, and are not particularly limited. For example, the raw beans may be selected from Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii Kona, Mocha, Kenya, Kilimanjaro, Mandheling, and Robusta, or a mixture thereof. Furthermore, when the coffee extract used in the present invention is an extract, it is preferably extracted with 1 L of water per 1 to 100 g, more preferably 20 to 80 g, of coffee beans, and the temperature of the water during extraction is preferably 60 to 95°C. Furthermore, the extraction time for the coffee extract is preferably 30 to 120 minutes. There are no particular limitations on the extraction method for the coffee extract of the present invention, and extraction can be performed using, for example, the common drip method, immersion method, or espresso method.

[0022] Here, for example, in milk-containing coffee beverages, increasing the amount of coffee blended or enhancing the coffee flavor by using flavorings or the like tends to impair the milky flavor. However, in milk-containing coffee beverages, the coffee flavor present in an exquisite balance actually allows the richness of the milk to be felt, and the milky flavor tends to be stronger. Furthermore, in the case of milk-containing coffee beverages, while they tend to be perceived as particularly bitter, they have the advantage of being more satisfying to drink, so adjusting the balance of taste and aroma becomes more important. Therefore, the content of soluble solids derived from coffee extract (hereinafter also referred to as "coffee solids") in the milk-containing beverage of the present invention is preferably 0.01 to 1.0% by mass, more preferably 0.05 to 0.5% by mass, and even more preferably 0.1 to 0.3% by mass, based on the total mass of the beverage. For example, the content of coffee solids can be synonymous with the Brix value of the coffee extract. Furthermore, when instant coffee is used as the coffee extract, the content of coffee solids corresponds to the content of the instant coffee. Furthermore, when coffee extract is used as the coffee extract, the content of coffee solids can be calculated based on the concentration of the coffee extract.

[0023] pH The pH of the milk-containing beverage according to the present invention is not particularly limited, but is preferably 4.6 to 8.0, and particularly preferably 5.0 to 7.0. This is because of the stability of proteins contained in the milk-containing beverage and the favorable flavor. A common pH adjuster may be added to the beverage to adjust the pH.

[0024] ·sugar content The sugar content of the milk-containing beverage according to the present invention is synonymous with the Brix (also referred to as Brix or Bx) value. That is, in the present invention, the sugar content is the reading of a sugar refractometer at 20°C, and can be, for example, the solid content measured at 20°C using a Digital Refractometer Rx-5000 (manufactured by Atago Co., Ltd.). The sugar content is not particularly limited, but is preferably 1 to 25°Bx, more preferably 2 to 12°Bx, and even more preferably 4 to 9°Bx. The sugar content of the milk-containing beverage of the present invention can be adjusted to the above value by using known sweeteners. For example, sugars such as sucrose, glucose, granulated sugar, fructose, lactose, maltose, high-fructose glucose syrup, and high-fructose glucose syrup are preferably used alone or in combination with two or more of the following: 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. Adjusting the sugar content with sucrose, high-fructose glucose syrup, acesulfame potassium, sucralose, or aspartame is particularly preferred from the perspective of the natural sweetness and refreshing acidity desired in milk-containing beverages. Alternatively, the sugar content may be adjusted by adding fruit or vegetable juice that may contain sugar to the beverage.

[0025] Sweetness Furthermore, the sweetness of the milk-containing beverage as an evaluation of beverage palatability is preferably 4 to 10, and particularly preferably 5 to 9. If the sweetness is less than 4, it may be difficult to obtain the effect of imparting a satisfying drinking sensation. On the other hand, if the sweetness is more than 10, the aftertaste may be less crisp, and the beverage may be less easy to drink. In the present invention, the sweetness is defined, for example, by the method described in the Examples below. The sweetness in the present invention can also be adjusted to the above value by using the above-mentioned known sweeteners or fruit juices or vegetable juices that may contain sugars.

[0026] In the present invention, the sweetness of a beverage is a parameter that indicates the intensity of the sweetness of the beverage, and is calculated based on the "sweetness of each sweetener" contained in the beverage, expressed as a relative value when the sweetness of sucrose is set to 1. Specifically, it is determined by the following method. An aqueous solution of each sweetener contained in the beverage is prepared, and the concentration X is determined to achieve the same sweetness as a 1% by mass sucrose aqueous solution. Then, "1 (% by mass) / X (% by mass)" is calculated, and this value is defined as the "sweetness of each sweetener." The sum of the "sweetness of each sweetener" contained in the beverage is the "sweetness of the beverage."

[0027] Other additives Furthermore, fruit juice, such as citrus juices such as orange, lemon, grapefruit, or grape, peach, apple, banana, or the like, may be added as an optional acidic component to the milk-containing beverage of the present invention, as long as the flavor, etc., is not impaired.

[0028] The milk-containing beverage of the present invention may further contain a plant-based milk. The plant-based milk may be selected from soy milk, almond milk, cashew milk, coconut milk, rice milk, etc., and preferably includes, for example, soy milk, modified soy milk, or soy milk beverages as described in Ministry of Agriculture, Forestry and Fisheries Notification No. 683 of March 29, 2018. The plant-based milk may be in liquid form or powder form. More specifically, the milk-containing beverage of the present invention may be a mixture of, for example, soy milk powder as an ingredient.

[0029] Furthermore, the milk-containing beverage according to the present invention preferably contains an emulsifier in order to maintain a good emulsified state. Any emulsifier that can be used in foods and beverages can be used without particular limitation, and examples thereof include glycerin, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, gum arabic, lecithin, etc. One type of emulsifier may be used alone, or two or more types may be used in combination. The proportion of emulsifier in the milk-containing beverage can be determined appropriately depending on the type of emulsifier, etc., within a range that does not impair the effects of the present invention. The proportion is not particularly limited, but for example, based on the total mass of the beverage, the lower limit is usually 0.0001% by mass and the upper limit is usually 0.5% by mass. The water used in the present invention is not particularly limited, and for example, ion-exchanged water can be used.

[0030] Furthermore, the milk-containing beverage according to the present invention may include liquid or paste-like fermented milk foods and drinks obtained by fermenting raw materials (such as raw milk) using lactic acid bacteria, yeast, or the like. In addition, the milk-containing beverage of the present invention may contain commonly used food additives such as sweeteners and flavorings not mentioned above, various nutritional components, various plant extracts, coloring agents, diluents, antioxidants, stabilizers, etc., as long as the purpose of the present invention is not impaired.

[0031] Manufacturing method The milk-containing beverage of the present invention is obtained by blending the milk ingredients, aroma components, and, if necessary, coffee extract to the above-mentioned contents. Furthermore, the above-mentioned sweeteners, flavorings, various nutrients, various plant extracts, coloring agents, diluents, antioxidants, and other food additives may be appropriately mixed into the milk-containing beverage. The milk-containing beverage of the present invention may be subjected to homogenization or sterilization treatment as needed during its production process. The homogenization treatment can be usually carried out using a homogenizer. The homogenization conditions are not particularly limited, and can be carried out in accordance with conventional methods. The sterilization method is not particularly limited, and conventional methods such as plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be used. Methods for filling the milk-containing beverage of the present invention into containers after sterilization include, for example, hot-packing the beverage into the containers and then cooling the filled containers, or cooling the beverage to a temperature suitable for filling into containers and aseptically filling them into containers that have been washed and sterilized in advance. ·container The container into which the milk-containing beverage of the present invention is filled is not particularly limited, and examples include PET (polyethylene terephthalate) bottles, PE (polyethylene) containers, PP (polypropylene) containers, glass bottles, aluminum cans, steel cans, paper containers, aluminum pouches, chilled cups, etc.

[0032] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples and may be modified appropriately without departing from the scope of the present invention. [Example]

[0033] (i) Milk-containing beverage containing δ-decanolactone and 2,3-pentanedione The methods for measuring or calculating the content of each component and the sensory evaluation method were as follows. (1) Analysis method for the amount of aroma components (ppm) Ten milliliters of the sample beverage to be analyzed was placed in a 20-ml vial, and the internal standard was added. Each vial was shaken at 50°C for 5 minutes, after which an SPME fiber (DVB / CAR / PDMS, Stableflex 23Ga (Gray) 50 / 30 μm: SIGMA-ALDRICH) was exposed to the headspace in the vial. Volatile components were adsorbed onto the fiber at 50°C for 30 minutes, then desorbed at the injection port for 5 minutes and analyzed by GC / MS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.

[0034] [GC / MS analysis conditions] GC: Agilent Technologies 7890A MS: Agilent Technologies 5975C Column: Agilent Technologies DB-WAX UI 30m x 0.25mm, film thickness 0.25μm Constant pressure mode: 122kPa Injection method: Splitless Carrier gas: He Inlet temperature: 240℃ Transfer line: 240℃ Oven temperature: 40℃ (5 min) → 5℃ / min → 240℃ (0 min) MS conditions: scan mode Quantitative ion: δ-decanolactone m / z=99.2 2,3-Pentanedione m / z=100 Cyclohexanol (internal standard) m / z=82

[0035] (2) Sugar content (Bx°) The sugar content was measured on the sample at 20°C using a Digital Refractometer Rx-5000 (manufactured by Atago Co., Ltd.). (3) pH The pH was measured using a pH meter. (4) Milk solid content (mass%) The milk solids content was calculated by adding up the mass of the milk solids (measured value) contained in the raw materials including liquid milk and the mass of the dried milk raw materials (for example, skim milk powder, whole milk powder). (5) Coffee solids (mass%) The coffee solids content was calculated from the amount of instant coffee used. (6) Sweetness The sweetness was calculated by adding up the "sweetness" of each ingredient contained in the beverage. (7) Sensory evaluation method Sensory evaluation was conducted by five expert panelists in Experiments 1-1 and 1-2, and seven expert panelists in Experiments 1-3, using a quantitative rating method for samples at 25°C, with the "control" of each experimental system being scored as a reference score of "3.0." Evaluation items included four categories: "good balance of flavor," "fullness of drinking," "crispness of aftertaste," and "strength of bitter aftertaste." Each was rated on a five-point scale, and the scores were averaged. There was little variation in the ratings of each panelist. The sensory evaluation criteria were: 1 point: none; 2 points: slightly none; 3 points: similar to the control; 4 points: slightly bitter; and 5 points: bitter. The scoring criteria were as follows: Overall rating: Good balance of flavor, satisfying to drink, and crisp aftertaste: 3.4 points or higher, and the bitter aftertaste: 3.0 points or lower Overall rating ×:Other than the above

[0036] <Experiment 1-1> Confirm the effect on taste due to differences in the amount of δ-decanolactone (X). Examples 1 to 4 and Comparative Examples 1 to 3 The base liquid was prepared by mixing the raw materials of the base liquid with ion-exchanged water according to the composition shown in Table 1 below. This base liquid was filled into cans and subjected to retort sterilization. The resulting base liquid had a sugar content of 8.3° and a density of 1.0247 g / cm. 3 The coffee solids content was 0.34% by mass, the milk solids content was 3.3% by mass, and the sweetness index was 8.3.

[0037] [Table 1]

[0038] This base liquid was used as the sample of Comparative Example 1 (control). In Examples 1 to 4 and Comparative Examples 2 and 3, 2,3-pentanedione was added to the base liquid so that the 2,3-pentanedione content was 0.20 ppm, and δ-decanolactone was added so that the δ-decanolactone content was the value shown in Table 2, to prepare samples. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 1 as a control. The results of the sensory evaluation for Comparative Example 1 are shown in Table 2.

[0039] [Table 2]

[0040] The results of Experiment 1-1 (sensory evaluation results shown in Table 2) showed that satisfying the blending amounts of the aroma components of the present invention can provide the effect of achieving a balanced taste.

[0041] <Experiment 1-2> To confirm the effect on taste of different amounts of 2,3-pentanedione (Y). Examples 5 to 7 and Comparative Examples 4 to 5 The above-mentioned base liquid was used as the sample of Comparative Example 1 (control), and in Examples 5 to 7 and Comparative Examples 4 and 5, δ-decanolactone was added to the base liquid so that the δ-decanolactone content was 10.0 ppm, and 2,3-pentanedione was added so that the 2,3-pentanedione content was the respective values ​​shown in Table 3. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 1 as a control. The results of the sensory evaluation for Comparative Example 1 are shown in Table 3.

[0042] [Table 3]

[0043] The results of Experiment 1-2 (sensory evaluation results shown in Table 3) showed that satisfying the blending amounts of the aroma components of the present invention had the effect of achieving a balanced taste. Furthermore, the results of Experiments 1-1 and 1-2 showed that in Examples 1 to 7, the "drinkability" and "crisp aftertaste" were improved compared to Comparative Example 1 (control), and the bitter aftertaste was not strong. In addition, the balance of flavor (taste) was also good. Furthermore, in Comparative Examples 3 and 4, in which the ratio of δ-decanolactone content to 2,3-pentanedione content ((X) / (Y)) was high, the balance of flavor was lost. Furthermore, in Comparative Example 2, in which the ratio of (X) / (Y) was low, and Comparative Example 5, in which the content of 2,3-pentanedione (Y) was high, the bitter aftertaste was strong. These results demonstrate that in order to provide a beverage that maintains a balanced flavor, is satisfying to drink, has a clean aftertaste, and does not leave a bitter aftertaste, it is necessary to satisfy the requirements of the present invention.

[0044] <Experiment 1-3> To confirm the effect on taste of the amount of aroma components in a milk-containing beverage that does not contain coffee extract. Examples 8 to 10, Comparative Examples A and 6 to 9 Base solution α was prepared with the same composition as the base solutions shown in Table 1, except that it did not contain instant coffee (coffee extract). This base solution A was filled into cans and subjected to retort sterilization. The prepared base solution α had a sugar content of 8.0° and a density of 1.0245 g / cm. 3 The pH was 6.6, the milk solids content was 3.3% by mass, and the sweetness was 8.3.

[0045] Here, the above-mentioned base liquid α did not contain 2,3-pentanedione because it did not contain coffee extract. Therefore, a sample prepared by adding 2,3-pentanedione to base liquid α so that the 2,3-pentanedione content was 0.10 ppm was used as Comparative Example A (control). In Examples 8 to 10, δ-decanolactone was added to the base solution α so that the δ-decanolactone content was 5.00 ppm, and 2,3-pentanedione was added so that the 2,3-pentanedione content was the amount shown in Table 4. In Comparative Example 6, δ-decanolactone was added to the base solution α so that the δ-decanolactone content was 5.00 ppm. In Comparative Examples 7 to 9, 2,3-pentanedione was added to the sample of Comparative Example 6 so that the 2,3-pentanedione content was the amount shown in Table 4. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example A as a control. The results of the sensory evaluation relative to Comparative Example A are shown in Table 4.

[0046] [Table 4]

[0047] The results of Experiments 1-3 (sensory evaluation results shown in Table 4) showed that by satisfying the blending amounts of the aroma components of the present invention, the effect of achieving a balanced taste can be achieved even in beverages that do not contain coffee extract. However, since the aroma component contents of Experiments 1-1 and 1-2 are different from those of Experiment 1-3, it is difficult to make a simple comparison. However, when Example 2 is compared with Example 10, it is suggested that Example 2, which contains coffee extract, has a better balance of flavor and taste and is more satisfying to drink.

[0048] (ii) Milk-containing beverages containing δ-octanolactone and 2,3-pentanedione The methods for measuring or calculating the content of each component and the sensory evaluation method were as follows. (1) Analysis method for the amount of aroma components (ppm) The concentration (ppm) of each aroma component in the sample beverage to be analyzed was measured by GC / MS using the MVM (Multi Volatile Method) method using an MPS manufactured by Gestell under the following conditions.

[0049] [GC / MS analysis conditions] GC: Agilent Technologies 7890B MS: Agilent Technologies 5977B MSD HS: Gerstel MPS, TUBE: Tenax TA, Carbopack B / X Column: DB-WAX UI 0.25 mm x 30 m x 0.25 μm Quantitative ion: δ-octanolactone m / z=99.1 2,3-Pentanedione m / z=100.1 Temperature conditions: 40℃ (2 minutes) ~ 8℃ / min → 240℃ (10 minutes) Carrier gas flow rate: He 1 ml / min Injection method: Splitless Ion source temperature: 230℃

[0050] (2) Brix (Bx°); (3) pH; (4) Milk solids (mass%); (5) Coffee solids (mass%); and (6) Sweetness were measured in the same manner as described above in section (i) of the Examples.

[0051] (7) Sensory evaluation method Sensory evaluations for Experiments 2-1 to 2-3 were conducted by five expert panelists using a quantitative rating method for samples at 25°C, with the "control" of each experimental system being given a benchmark score of "3.0." Evaluation items included six categories: "good flavor balance," "full-bodiedness," "rich milk flavor," "clean aftertaste," "strength of bitter aftertaste," and "good aftertaste (judged from the perspectives of "clean aftertaste" and "strength of bitter aftertaste")," each of which was rated on a five-point scale, and the scores were averaged. There was little variation in the scores of each panelist. The five-point rating scale and the scoring criteria for the overall evaluation were as follows:

[0052] [Evaluation criteria] 1 point: Disagree (weak), 2 points: Slightly disagree (slightly weak), 3 points: Same as control, 4 points: Slightly agree (slightly strong), 5 points: Agree (strong) [Overall evaluation criteria] Overall rating: 3.5 points or higher for "well-balanced flavor," "full-bodied drink," "rich milk flavor," and "good aftertaste." Overall rating: Good balance of flavor, satisfying to drink, rich milk flavor, and pleasant aftertaste are all rated 3.1 points or higher, and rich milk flavor is rated 3.5 points or higher. Overall rating ×:Other

[0053] <Experiment 2-1> To confirm the effect of different 2,3-pentanedione contents (Y') on taste. Examples 11 and 12, and Comparative Examples 10 to 12 A base liquid was prepared by mixing the raw materials of the base liquid with ion-exchanged water according to the composition shown in Table 5 below. This base liquid was filled into cans and subjected to retort sterilization. The resulting base liquid had a sugar content (Bx) of 8.7° and a density of 1.0288 g / cm. 3 The pH was 6.79, the coffee solids were 0.44% by mass, the milk solids were 2.1% by mass, and the sweetness was 6.54 (sucrose equivalent).

[0054] [Table 5]

[0055] This base solution was used as the sample of Comparative Example 10 (control). In Examples 11 and 12 and Comparative Examples 11 and 12, δ-octanolactone was added to the base solution so that the δ-octanolactone content (X') was 5.00 ppm, and 2,3-pentanedione was added so that the 2,3-pentanedione content (Y') was the value shown in Table 6. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 10 as a control. The results of the sensory evaluation for Comparative Example 10 are shown in Table 6.

[0056] [Table 6]

[0057] The results of Experiment 2-1 (sensory evaluation results shown in Table 6) showed that satisfying the blending amounts of the aroma components of the present invention had the effect of achieving a balanced taste.

[0058] <Experiment 2-2> Confirm the effect on taste of different amounts of δ-octanolactone (X'). Examples 13 to 16 and Comparative Examples 10 and 13 The above-mentioned base liquid was used as the sample of Comparative Example 10 (control), and in Examples 13 to 16 and Comparative Example 13, 2,3-pentanedione was added to the base liquid so that the 2,3-pentanedione content (Y') was 0.20 ppm, and δ-octanolactone was added so that the δ-octanolactone content (X') was the value shown in Table 7. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 10 as a control. The results of the sensory evaluation for Comparative Example 10 are shown in Table 7.

[0059] [Table 7]

[0060] <Experiment 2-3> Confirm the effect on taste due to differences in 2,3-pentanedione content (Y'). Examples 17 and 18, and Comparative Examples 10 and 14 The δ-octanolactone content (X′) was fixed at 1.00 ppm, and the 2,3-pentanedione content (Y′) was set as shown in Table 8. Each of the obtained samples was subjected to a sensory evaluation using the sample of Comparative Example 10 as a control. The results of the sensory evaluation for Comparative Example 10 are shown in Table 8.

[0061] [Table 8]

[0062] The beverages of Examples 11 to 18, which fall within the scope of claim 1, had improved mouthfeel and rich milk flavor compared to the beverage of Comparative Example 10 (control), and the refreshing aftertaste was improved and the bitter aftertaste was reduced, resulting in an improved pleasant aftertaste. Furthermore, the beverages of Examples 11 to 18 also had a good balance of flavors. Furthermore, Comparative Example 11, which contained a low amount of 2,3-pentanedione, was not satisfying to drink. Comparative Example 12, which contained a high amount of 2,3-pentanedione, did not improve the crispness of the aftertaste and instead had a strong bitter aftertaste, resulting in a less pleasant aftertaste. Comparative Example 13, which contained too much 2,3-pentanedione relative to the amount of δ-octanolactone, resulted in a stronger bitter aftertaste and a less pleasant aftertaste. Comparative Example 14, which contained a low amount of 2,3-pentanedione, resulted in a less crisp and pleasant aftertaste. These results demonstrate that the beverages of Examples 11 to 18 are satisfying to drink, have a rich milk flavor, and maintain a balanced flavor, and are free of bitterness and have a pleasant aftertaste.

Claims

1. A milk-containing beverage comprising δ-decanolactone and 2,3-pentanedione, Based on the total mass of the beverage The content (X) of δ-decanolactone is 0.05 to 17.5 ppm, The content (Y) of 2,3-pentanedione is 0.05 to 0.4 ppm, and A milk-containing beverage in which the ratio ((X) / (Y)) of the content (X) of δ-decanolactone to the content (Y) of 2,3-pentanedione is 1.0 to 90.

0.

2. A milk-containing beverage comprising δ-octanolactone and 2,3-pentanedione, Based on the total mass of the beverage The content (X') of δ-octanolactone is 0.05 to 20.0 ppm, The content (Y') of 2,3-pentanedione is 0.05 to 0.4 ppm, and A milk-containing beverage in which the ratio ((X') / (Y')) of the content (X') of δ-octanolactone to the content (Y') of 2,3-pentanedione is 1.0 to 100.

0.

3. The milk-containing beverage according to claim 1 or 2, further comprising a coffee extract.

4. A method for balancing the taste of a milk-containing beverage, comprising: The method includes a step of blending δ-lactones and 2,3-pentanedione into a milk-containing beverage, (i) When the δ-lactone is δ-decanolactone, Based on the total mass of the beverage The content (X) of δ-lactones is 0.05 to 17.5 ppm, The content (Y) of 2,3-pentanedione is 0.05 to 0.4 ppm, and δ-lactones and 2,3-pentanedione are blended into a milk-containing beverage so that the ratio ((X) / (Y)) of the content (X) of δ-lactones to the content (Y) of 2,3-pentanedione is 1.0 to 90.0; (ii) When the δ-lactone is δ-octanolactone, Based on the total mass of the beverage The content (X') of δ-lactones is 0.05 to 20.0 ppm, The content (Y') of 2,3-pentanedione is 0.05 to 0.4 ppm, and The method comprises blending δ-lactones and 2,3-pentanedione into a milk-containing beverage so that the ratio ((X') / (Y')) of the content (X') of δ-lactones to the content (Y') of 2,3-pentanedione is 1.0 to 100.0.

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