Fermented milk and its manufacturing method

Abstract

To provide a fermented milk that contains a foreign liquor but enables a flavor contained therein in addition to the foreign liquor to express its aroma without any attenuation.SOLUTION: This inventors have found out that: a fermented milk containing a foreign liquor and a flavor is blended with a predetermined amount of a high-intensity sweetener, enabling the flavor to fully express its aroma, not attenuated by the foreign liquor. Namely, this invention relates to a fermented milk containing a foreign liquor, a high-intensity sweetener and a flavor. This invention also relates to a method for producing a foreign liquor-containing fermented milk, including the step of blending fermented milk with a foreign liquor, a high-intensity sweetener and a flavor.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to fermented milk containing alcohol and a method for producing the fermented milk. [Background technology]

[0002] In recent years, fermented milk has become popular in Japan as a health food or dessert. Dairy product manufacturers are producing and selling a wide variety of fermented milk products, and fermented milk is now widely adopted into the diet of people of all ages and genders. Incidentally, known examples of fermented milk containing alcohol targeted at adults are those shown in Patent Documents 1, 2, and 3. Patent Document 1 describes liquid fermented milk containing 2 to 10% by volume of alcoholic sake. Patent Document 2 also describes a yogurt dessert containing 0.1 to 1.0% by weight of alcoholic sake. Patent Document 3 describes fermented milk containing 0.2 to 1.0% by weight of Western liquor, with a fat percentage of 4 to 9%, a median diameter of 1.0 to 1.6 μm, and a mode diameter of 0.9 to 1.7 μm, which achieves a balance in flavor between the Western liquor and the fermented milk.

[0003] Furthermore, Patent Document 4 discloses new uses for the high-intensity sweetener sucralose, such as adding sucralose to fruit juice or fruit-containing foods to enhance the fruit flavor, and also discloses that blending sucralose with aroma components such as menthol or carvone can further enhance the flavor (aroma, refreshing sensation, invigorating sensation) of the aroma components.

[0004] Furthermore, Patent Document 5 discloses that sweeteners such as Monk Fruit extract, stevia extract, sucralose, aspartame, and thaumatin have the effect of enhancing the vanilla flavor of vanilla flavor. None of Patent Documents 1 to 5 above mentions the expression of the aroma of flavoring in fermented milk containing flavoring and alcohol. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-325159 [Patent Document 2] Japanese Patent Publication No. 63-237737 [Patent Document 3] Japanese Patent Application Laid-Open No. 2017-42061 [Patent Document 4] Japanese Patent Application Publication No. 2018-121638 [Patent Document 5] Japanese Patent Publication No. 2020-68766 Summary of the Invention [Problem to be solved by the invention]

[0006] As such, fermented milk containing alcohol already exists, and commercialization of fermented milk containing alcohol with various flavors has been desired. The present inventors have found that a problem with fermented milk containing Western alcohol is that the flavor of the Western alcohol is too strong, and when a flavoring other than the Western alcohol is added, the expression of the aroma of the flavoring is weakened. Therefore, an object of the present invention is to provide fermented milk that contains alcohol, but in which the weakening of the aroma of flavorings contained in ingredients other than alcohol is suppressed. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the inventors discovered that by adding a certain amount of high-intensity sweetener to fermented milk containing alcohol and flavoring, the weakening of the flavoring aroma caused by the alcohol can be suppressed, and thus the present invention was completed. That is, the present invention provides the following alcohol-added fermented milk and a method for producing the same. <1> The fermented milk contains alcohol and a flavoring, and is characterized by containing a high-intensity sweetener. <2> The fermented milk is a stirred fermented milk <1> The fermented milk described in <3> The liquor is brandy or rum <1> or <2> The fermented milk described in <4> Contains 0.1 to 1% by weight of alcohol <1> ~ <3> The fermented milk according to any one of the preceding items. <5> The intense sweetener is sucralose or stevia extract <1> ~ <4> The fermented milk according to any one of the preceding items. <6> Contains 0.001 to 0.005% by weight of sucralose or 0.002 to 0.01% by weight of stevia extract <5> The fermented milk described in <7> The flavoring is at least one selected from the group consisting of strawberry flavoring, peach flavoring, orange flavoring, blueberry flavoring, grape flavoring, apple flavoring, banana flavoring, mango flavoring, kiwi flavoring, grapefruit flavoring, mandarin orange flavoring, lemon flavoring, raisin flavoring, pineapple flavoring, custard flavoring, plum flavoring, melon flavoring, guava flavoring, acerola flavoring, and papaya flavoring. <1> ~ <6> The fermented milk according to any one of the preceding items. <8> The method for producing fermented milk containing liquor and flavoring includes a step of adding the liquor, flavoring, and intense sweetener to the fermented milk. <9> A method for suppressing weakening of the aroma of a flavoring in fermented milk containing a western liquor and a flavoring, comprising a step of adding a high-intensity sweetener to the fermented milk in addition to the western liquor and the flavoring. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention will be described in detail below. In this specification, the invention is described in terms of different aspects, but the matters, definitions of terms, and embodiments described in each aspect can also be applied to other aspects.

[0009] 1. Fermented milk production method (fermented milk) Fermented milk is defined in the "Ministerial Ordinance on Milk, etc." as a product made by fermenting milk or milk containing an equivalent or greater amount of non-fat milk solids with lactic acid bacteria or yeast into a paste or liquid, or a frozen version of these. In this specification, the definition of "fermented milk" as defined in the Ministerial Ordinance on Milk, etc. applies. The fermented milk produced by the production method of the present invention may be either static fermented milk or stirred fermented milk, but is preferably stirred fermented milk. In this specification, static fermented milk (also called post-fermented fermented milk, plain yogurt, hard yogurt, or set yogurt) refers to fermented milk that is filled into a container for consumption and then fermented. That is, it is fermented milk that is filled into a container for consumption and then fermented, and then sold commercially without stirring. Static fermented milk that is prepared by dissolving the ingredients so that the protein content is high, or by using fermentation ingredients that have been concentrated in advance using a membrane device or the like, is also called concentrated fermented milk (Greek yogurt). In this specification, stirred fermented milk (also called pre-fermented fermented milk, soft yogurt, or drinkable yogurt) is produced by fermenting the milk in advance in a manufacturing facility, crushing the resulting coagulation, mixing it with auxiliary ingredients such as sugar, flavoring, fruit juice, and fruit pulp, and then filling it into containers. The fermented milk of the present invention may be either a static fermented milk or a stirred fermented milk, and among these, the stirred fermented milk is preferred. The fat percentage in the fermented milk of the present invention is not particularly limited, but is 0.1 to 5% by weight, more preferably 0.1 to 4% by weight, even more preferably 0.1 to 3% by weight, and most preferably 0.1 to 1.5% by weight. The lower the fat percentage, the more noticeable the astringency caused by alcoholic beverages becomes, but by adding the high-intensity sweetener of the present invention, it is possible to reduce the astringency caused by alcoholic beverages. Therefore, the effect of the present invention is more pronounced in low-fat fermented milk, which has recently become popular for the purpose of reducing dietary fat intake. That is, in fermented milk containing alcohol and flavoring, the aroma of the flavoring is not weakened and the astringency caused by the alcohol is reduced, so that fermented milk that allows the enjoyment of a moderate aroma of the flavoring and the flavor of the alcohol can be provided.

[0010] (Mixing process) The method for producing fermented milk of the present invention can include a mixing step as an optional step. In this specification, the "mixing step" refers to a step of mixing and dissolving optional ingredients to obtain a raw material mixture solution. Examples of optional ingredients include dairy products such as raw milk, concentrated skim milk, cream, butter, whole milk powder, skim milk powder, and whey powder, milk protein, alcohol, sweeteners, intense sweeteners, stabilizers, and flavorings. The dissolving liquid used for dissolution is not limited as long as the effects of the present invention are obtained, but water is preferred, and warm water is more preferred. The temperature of the warm water can be adjusted as appropriate. The raw material mixture solution preferably contains 8% to 20% by weight of non-fat milk solids.

[0011] As long as the effects of the present invention can be obtained, the raw materials may be dissolved in a solvent and then mixed, or the raw materials may be mixed and then dissolved in a solvent. If necessary, it is preferable to use an appropriate dissolver such as a power blender, a mixer, or a high-speed stirrer.

[0012] (Process for heating and homogenizing the raw material mixture solution) The method for producing fermented milk of the present invention can include, as an optional step, a step of heating and homogenizing the raw material mixture solution. The step of heating and homogenizing the raw material mixture solution is a step in which the raw material mixture solution is preheated to increase the homogenization efficiency, and then homogenized using a homogenizer or the like. Homogenization means finely breaking down the fat globules in the milk fat and other raw materials to make them stable. Before homogenization, the raw material mixture solution is preferably heated to 50°C to 85°C. The raw material mixture solution preferably contains a milk protein hydrolysate and a gelling agent, and these are homogenized together. The homogenization pressure may be the same as that used for ordinary fermented milk, and is, for example, 10 MPa to 20 MPa, preferably 12 MPa to 18 MPa.

[0013] (sterilization process) The method for producing fermented milk of the present invention includes a step of sterilizing a raw material mixture solution containing a milk protein hydrolysate. As used herein, the term "sterilization step" refers to treating the raw material mixture solution at a high temperature to reduce the number of microorganisms in the raw material mixture solution.

[0014] (sterilization conditions) There are no limitations on the sterilization temperature and time as long as they correspond to the conditions used in ordinary fermented milk production, such as the LTLT method, which involves heating at 60°C to 65°C for about 30 minutes, the HTLT method, which involves heating at 75°C to 90°C for 15 to 60 minutes, the HTST method, which involves heating at 70°C to 90°C for 15 to 60 seconds, or the UHT method, which involves heating at 120°C to 150°C for 1 to 3 seconds. The sterilization apparatus used may be, for example, a plate heat exchanger, a tube sterilizer, direct steam injection, direct steam infusion, a thermocylinder, a rotatherm, a kettle emulsifying apparatus, a Stephan emulsifying apparatus, a Joule heating apparatus, a batch sterilization apparatus using a tank, or a combination thereof, and there are no limitations as long as it can be used in fermented milk production. In the present invention, after sterilization, the raw material mixture solution may be cooled to a predetermined temperature. Specifically, for example, it may be cooled to a temperature close to the fermentation temperature in the fermentation step described below.

[0015] (filling process) When producing static fermented milk (post-fermented fermented milk), after the sterilization step, it can be filled into an appropriate container. The container can be a cup-shaped container made of paper or plastic with a paper, aluminum, or plastic lid.

[0016] (Fermentation process) As used herein, the term "fermentation process" refers to a process of fermenting a raw material mixture solution using a starter. Examples of starters to be added to and mixed (inoculated) with the raw material mixture solution include one or more species selected from lactobacilli such as Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus casei, and Lactobacillus paracasei, lactococci such as Streptococcus thermophilus, and other lactic acid bacteria and yeasts commonly used in the production of fermented milk. The amount of starter added can be appropriately set according to the amount used in known methods for producing fermented milk. The method for inoculating the starter is also not particularly limited, and any method commonly used in the production of fermented milk can be used as appropriate. When multiple types of microorganisms are used for fermentation, the order in which these microorganisms are inoculated into the raw material mixture solution is not particularly important, and all of them may be added simultaneously. Any of these microorganisms may be inoculated multiple times. Fermentation conditions can be set appropriately taking into consideration the type of fermented milk, the desired flavor, the type of starter used, etc. For example, a method can be used in which the temperature inside the fermentation chamber (fermentation temperature) is maintained in the range of 30°C to 50°C, and the fermentation is carried out while the milk is left standing in the fermentation chamber. Lactic acid bacteria are generally active under such temperature conditions, allowing fermentation to proceed effectively. The fermentation temperature is usually around 30°C to 50°C, preferably in the range of 35°C to 45°C, and more preferably in the range of 37°C to 43°C. The fermentation time can be adjusted appropriately, with the aim of the lactic acid acidity of the fermented milk reaching a predetermined ratio, but is usually about 3 to 24 hours, or usually about 4 to 18 hours. The fermentation time can also be determined based on the final acidity or final pH. Specifically, fermentation can be stopped after the pH of the fermented milk reaches 4.0 to 5.0. After fermentation, it is preferable to cool the fermented milk to a temperature of 10°C or less. Rapid cooling from the culture temperature to 10°C is preferably carried out within 10 hours, more preferably within 5 hours, even more preferably within 3 hours, and particularly preferably within 1 hour.

[0017] When the fermented milk produced by the production method of the present invention is a stirred fermented milk, the production method of the present invention may include steps necessary for producing such types of fermented milk after the fermentation step. Examples of such steps include a crushing step of crushing curds by stirring after the fermentation step, a step of adding solid materials such as fruit pulp or fruit preserve, or liquor, agar, sweeteners, intense sweeteners, flavorings, or other ingredients, and a step of stirring the solid materials or other ingredients with the fermented milk to homogenize it.

[0018] The production method of the present invention may include a concentration step before or after the fermentation step. Concentration methods include membrane concentration and centrifugation.

[0019] 2. Fermented milk (raw materials) The fermented milk of the present invention can contain raw milk, skim milk, whey, and other processed products thereof (e.g., whole milk powder, whole-fat concentrated milk, skim milk powder, desalted skim milk powder, skim milk concentrated milk, condensed milk, whey powder, whey concentrated powder, cream, butter, cheese, and the like). In addition to milk components, the fermented milk of the present invention can also contain foods or food ingredients and food additives such as sugar, sugars, alcohol, sweeteners, intense sweeteners, flavorings, fruit juice, fruit pulp, vitamins, minerals, vegetable oils and fats, and emulsifiers. Furthermore, the raw materials for the fermented milk can contain stabilizers, starch, modified starch, dextrin, and the like, as necessary.

[0020] (Western liquor) The alcoholic beverage of the present invention refers to whiskey, vodka, gin, bitters, brandy, rum, liqueur, beer, wine, fruit wine, Shaoxing wine, etc. The alcoholic beverage used is not limited to one type, and multiple types can be combined. Furthermore, sake, shochu, plum wine, etc. can also be used in combination with the above-mentioned alcoholic beverages. The content of the alcoholic beverage in the fermented milk of the present invention is preferably 0.1 to 1 wt%, more preferably 0.2 to 0.8 wt%, and even more preferably 0.3 to 0.6 wt%. If the amount of alcoholic beverage is less than 0.1 wt%, the resulting fermented milk will have a strong fermented flavor, making it difficult to detect the flavor of the alcoholic beverage. On the other hand, if the amount of alcoholic beverage exceeds 1 wt%, the resulting fermented milk will have a too strong astringent taste of the alcoholic beverage itself, which is undesirable.

[0021] (high-intensity sweetener) The high-intensity sweetener used in the present invention may be any sweetener with a relative sweetness of 100 or more, which can prevent the weakening of the flavoring aroma in fermented milk and can reduce the bitterness of Western alcoholic beverages. Here, relative sweetness is the sweetness relative to the sweetness of sucrose (table sugar), which is set at 1.0. The Ministry of Health, Labour and Welfare's "e-Health Net" (Ministry of Health, Labour and Welfare's health information site for preventing lifestyle-related diseases, https: / / www.e-healthnet.mhlw.go.jp) lists the relative sweetness of substitute sweeteners to sucrose (cane sugar) in the section on how to use substitute sweeteners that do not cause dental caries. Specific examples of high-intensity sweeteners in the present invention include sucralose (relative sweetness: 600), stevia extract (relative sweetness: 300-450), aspartame (relative sweetness: 100-200), acesulfame potassium (relative sweetness: 200), saccharin (relative sweetness: 400-500), saccharin salts (such as saccharin sodium, relative sweetness: 400-500), and thaumatin (relative sweetness: 2,000-3,000). One or more of these can be used. Among these, sucralose and stevia extract are preferred.

[0022] (sucralose) The chemical name of sucralose used in the present invention is 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside, a synthetic sweetener with a sweetness approximately 600 times that of sucrose. It is readily soluble in water, and in aqueous solution it exhibits acid resistance, heat resistance, light resistance, and storage stability. Therefore, it is commonly used as a sweetener in foods and beverages and is commercially available. Therefore, such commercially available products may be used. For example, it is commercially available from San-Ei Gen F.F.I. Co., Ltd. under the name "Sunsweet (registered trademark) SU-100." The content of sucralose in the present invention may be any concentration that maintains a suitable concentration of flavoring depending on the concentration of the liquor and the concentration of the flavoring to be added. In the present invention, the lower limit of sucralose is preferably 0.001% by weight or more in the fermented milk. This is because, if the concentration of the liquor is less than 0.001% by weight, the aroma of the flavoring cannot be prevented from being drowned out, even if the concentration is small. The upper limit is preferably such that the bitterness derived from the sweetener, which is thought to be due to sucralose, is not perceived, preferably 0.006% by weight or less, and more preferably 0.005% by weight or less. A preferred range of sucralose is 0.001 to 0.005% by weight.

[0023] (Stevia extract) The stevia extract used in the present invention is an extract of Stevia Rebaudiana Bertoni, a plant belonging to the genus Stevia in the Asteraceae family, native to Paraguay in South America. The stevia extract targeted by the present invention is an extract containing rebaudioside A extracted from the leaves or stems of stevia, regardless of its place of origin, using water or an organic solvent such as ethanol. Rebaudioside A is a steviol glycoside contained in stevia extract, and is a sweetening component known to have a sweetness 300 to 450 times that of sucrose.

[0024] The rebaudioside A content of the stevia extract used in the present invention is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the present invention, rebaudioside A can be used in a state purified from stevia extract, or it can be used in a state mixed with steviol glycosides other than rebaudioside A contained in the stevia extract (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, rebusoside, steviolbioside, etc.). In the present invention, the term "stevia extract" encompasses both of these meanings. The content of rebaudioside A in the stevia extract is not limited, but is preferably 90% by weight or more of the total. Note that the stevia extract targeted by the present invention also includes enzyme-treated stevia extracts obtained by transferring sugars such as glucose and fructose to the above-mentioned stevia extract using α-glucosyltransferase or the like. Furthermore, the rebaudioside A targeted by the present invention also includes enzyme-treated rebaudioside A in which a sugar such as glucose or fructose has been transferred to rebaudioside A using α-glucosyltransferase or the like. Preferred is an enzyme-untreated stevia extract, and more preferred is enzyme-untreated rebaudioside A.

[0025] Such stevia extracts can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying them as necessary, but they can also be conveniently obtained commercially. For example, a commercially available stevia extract is "Rebaudio AD" (manufactured by Morita Chemical Industry Co., Ltd.). This product is a rebaudioside A-containing product (stevia extract) containing 90% or more by weight of rebaudioside A. The content of stevia extract in the present invention may be any concentration that maintains a suitable concentration of flavor depending on the concentration of the liquor and the concentration of the flavoring to be added. In the present invention, the lower limit of the stevia extract content in the fermented milk is preferably 0.002% by weight or more. This is because if the content is less than 0.002% by weight, the aroma of the flavoring cannot be prevented from being drowned out, even if the concentration of the liquor is small. The upper limit is preferably such that the bitterness derived from the sweetener, which is thought to be due to the stevia extract, is not noticeable, preferably 0.012% by weight or less, and more preferably 0.01% by weight or less. A preferred range of stevia extract is 0.002 to 0.01% by weight.

[0026] (fragrance) The flavoring used in the present invention refers to a component that can impart a flavor to food and beverages (particularly fermented milk), and can be any naturally derived component, synthetic component, or mixture thereof. The flavoring used in the present technology can be any known flavoring or commercially available product that can be used in food and beverages, and can be produced by a known production method. The flavoring agent is not particularly limited, but examples thereof include strawberry flavoring, peach flavoring, orange flavoring, blueberry flavoring, grape flavoring, apple flavoring, banana flavoring, mango flavoring, kiwi flavoring, grapefruit flavoring, mandarin flavoring, lemon flavoring, raisin flavoring, pineapple flavoring, custard flavoring, plum flavoring, melon flavoring, guava flavoring, acerola flavoring, and papaya flavoring, and one or more types selected from the group consisting of these can be used. The concentration of the flavor in the present invention is not particularly limited, but it is preferable that the flavor be contained in the fermented milk at 0.5% by weight or less, and more preferably 0.01 to 0.3% by weight.

[0027] The present invention will be described in more detail below with reference to examples, but the present invention is not limited thereto. Unless otherwise specified, % indicates % by weight. [Example]

[0028] [Test Example 1] It was confirmed that the weakening of the strawberry flavoring aroma could be suppressed in fermented milk to which brandy as a western liquor, strawberry flavoring as a flavoring, and sucralose as a high-intensity sweetener were added.

[0029] (Comparative Example 1) A 1.9% fat solution was prepared by dissolving 11% skim milk powder, 0.5% milk protein, 7% sugar, and 3.7% fat 50% cream in water. The solution was heated to 80°C, homogenized in a homogenizer at 18 MPa, sterilized in a plate sterilizer at 93°C for 6 minutes, and then cooled to 45°C. Yogurt-grade DVS lactic acid bacteria starter (a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus) was then added and mixed at 500 U / 2500 kg. The mixture was fermented in a stainless steel vessel at 43°C. When the pH reached 4.6, the curd was crushed using a shearing valve and cooled to 10°C in a plate sterilizer to stop the fermentation. The crushed fermented milk was obtained. An aqueous solution was prepared by dissolving strawberry pulp (40%), sugar (10%), thickening polysaccharide (0.5%), and strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) in water to a concentration of 0.25%, and the solution was sterilized in a stainless steel can at 95°C for 5 minutes, then cooled to 10°C to obtain a fruit preparation.The fruit preparation was then mixed with crushed fermented milk in a ratio of 2:8 to obtain Comparative Product 1.

[0030] (Comparative Example 2) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 5.0% brandy (manufactured by Godo Shusei Co., Ltd.) in water to a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 2.

[0031] (Comparative Example 3) A 3.8% fat solution (11% skim milk powder, 0.5% milk protein, 7% sugar, and 10% 50% milkfat cream) was heated to 80°C, homogenized in a homogenizer at 18 MPa, sterilized in a plate sterilizer at 93°C for 6 minutes, and cooled to 45°C. Yogurt-grade DVS lactic acid bacteria starter (a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus) was then added and mixed at 500 U / 2500 kg. The mixture was fermented in a stainless steel vessel at 43°C. When the pH reached 4.6, the curd was crushed using a shearing valve and cooled to 10°C in a plate sterilizer to stop the fermentation. The resulting fermented milk was then crushed. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 5.0% brandy (manufactured by Godo Shusei Co., Ltd.) in water to a concentration of 40%, and the solution was sterilized in a stainless steel can at 95°C for 5 minutes, then cooled to 10°C to obtain a fruit preparation.The fruit preparation was then mixed with crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 3.

[0032] Comparative Example 4 A 3.8% fat solution (11% skim milk powder, 0.5% milk protein, 7% sugar, and 15% 50% milkfat cream) was heated to 80°C, homogenized in a homogenizer at 18 MPa, sterilized in a plate sterilizer at 93°C for 6 minutes, and cooled to 45°C. Yogurt-grade DVS lactic acid bacteria starter (a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus) was then added and mixed at 500 U / 2500 kg. The mixture was fermented in a stainless steel vessel at 43°C. When the pH reached 4.6, the curd was crushed using a shearing valve and cooled to 10°C in a plate sterilizer to stop the fermentation. The resulting fermented milk was then crushed. An aqueous solution was prepared by dissolving strawberry pulp (40%), sugar (10%), thickening polysaccharide (0.5%), strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) (0.25%), and brandy (manufactured by Godo Shusei Co., Ltd.) in water to a concentration of 5.0%, and the solution was sterilized in a stainless steel can at 95°C for 5 minutes, then cooled to 10°C to obtain a fruit preparation. This fruit preparation was then mixed with crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 4.

[0033] (Comparative Example 5) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving strawberry pulp at 40%, sugar at 10%, thickening polysaccharide at 0.5%, strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) at 0.25%, and brandy (manufactured by Godo Shusei Co., Ltd.) in water to a final concentration of 0.5%, and the resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes, followed by cooling to 10°C. The resulting fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8, to obtain Comparative Example Product 5.

[0034] (Comparative Example 6) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 2.5% brandy (manufactured by Godo Shusei Co., Ltd.) in water to obtain a final concentration. The solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 6.

[0035] (Comparative Example 7) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving strawberry pulp at 40%, sugar at 10%, thickening polysaccharide at 0.5%, strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) at 0.25%, and brandy (manufactured by Godo Shusei Co., Ltd.) in water to a concentration of 4.0%, and the resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes, followed by cooling to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8, to obtain Comparative Example Product 7.

[0036] (Comparative Example 8) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 0.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.03% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 8.

[0037] (Comparative Example 9) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.03% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 9.

[0038] (Comparative Example 10) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.03% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a ratio of 2:8 to obtain Comparative Example Product 10.

[0039] Example 1 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving strawberry pulp (40%), sugar (10%), thickening polysaccharide (0.5%), strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) (0.25%), brandy (manufactured by Godo Shusei Co., Ltd.) (0.5%), and sucralose (manufactured by San-Ei Gen F.F.I.) (0.005%) in water to a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a ratio of 2:8 to obtain Example Product 1.

[0040] Example 2 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 0.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.025% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a 2:8 ratio to obtain Example Product 2.

[0041] Example 3 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.005% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a 2:8 ratio to obtain Example Product 3.

[0042] Example 4 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.025% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a 2:8 ratio to obtain Example Product 4.

[0043] Example 5 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.005% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a 2:8 ratio to obtain Example Product 5.

[0044] Example 6 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.025% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a 2:8 ratio to obtain Example Product 6.

[0045] Example 7 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 5.0% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.025% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a 2:8 ratio to obtain Example Product 7.

[0046] Example 8 Crushed fermented milk was obtained in the same manner as in Comparative Example 3. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% strawberry flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 5.0% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.025% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a 2:8 ratio to obtain Example Product 8.

[0047] [Test Example 2] We confirmed that the weakening of the peach flavoring aroma can be suppressed by combining sucralose (manufactured by San-Ei Gen F.F.I. Co., Ltd.) with fermented milk containing rum as the alcoholic beverage and peach flavoring as the flavoring.

[0048] (Comparative Example 11) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. A solution of 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, and 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) in water was obtained, and the resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 11.

[0049] (Comparative Example 12) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 5.0% rum (manufactured by Godo Shusei Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a ratio of 2:8 to obtain Comparative Example Product 12.

[0050] (Comparative Example 13) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 0.5% rum (manufactured by Godo Shusei Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 13.

[0051] (Comparative Example 14) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 2.5% rum (manufactured by Godo Shusei Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a ratio of 2:8 to obtain Comparative Example Product 14.

[0052] (Comparative Example 15) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 4.0% rum (manufactured by Godo Shusei Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a ratio of 2:8 to obtain Comparative Example Product 15.

[0053] (Comparative Example 16) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 0.5% rum (manufactured by Godo Shusei Co., Ltd.), and 0.03% sucralose (manufactured by San-Ei Gen F.F.I. Inc.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 16.

[0054] (Comparative Example 17) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% rum (manufactured by Godo Shusei Co., Ltd.), and 0.03% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 17.

[0055] (Comparative Example 18) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% rum (manufactured by Godo Shusei Co., Ltd.), and 0.03% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 18.

[0056] Example 9 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 0.5% rum (manufactured by Godo Shusei Co., Ltd.), and 0.005% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 9.

[0057] Example 10 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution of 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 0.5% rum (manufactured by Godo Shusei Co., Ltd.), and 0.025% sucralose (manufactured by San-Ei Gen F.F.I. Inc.) was dissolved in water to a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 10.

[0058] Example 11 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% rum (manufactured by Godo Shusei Co., Ltd.), and 0.005% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 11.

[0059] Example 12 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% rum (manufactured by Godo Shusei Co., Ltd.), and 0.025% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 12.

[0060] Example 13 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% rum (manufactured by Godo Shusei Co., Ltd.), and 0.005% sucralose (manufactured by San-Ei Gen F.F.I.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a 2:8 ratio to obtain Example Product 13.

[0061] Example 14 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% peach pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% peach flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% rum (manufactured by Godo Shusei Co., Ltd.), and 0.025% sucralose (manufactured by San-Ei Gen F.F.I.) in water to a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 14.

[0062] [Test Example 3] We confirmed that the weakening of the custard flavoring aroma can be suppressed by combining stevia extract as a high-intensity sweetener with fermented milk containing brandy as a Western alcoholic beverage and custard flavoring as a flavoring.

[0063] (Comparative Example 19) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving strawberry pulp (40%), sugar (10%), thickening polysaccharide (0.5%), and custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) in water to a concentration of 0.25%, and the resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes, followed by cooling to 10°C. The resulting fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8, to obtain Comparative Example Product 19.

[0064] (Comparative Example 20) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 5.0% brandy (manufactured by Godo Shusei Co., Ltd.) in water to a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 20.

[0065] (Comparative Example 21) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 0.5% brandy (manufactured by Godo Shusei Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 21.

[0066] (Comparative Example 22) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), and 2.5% brandy (manufactured by Godo Shusei Co., Ltd.) in water to obtain a final concentration. The solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 22.

[0067] (Comparative Example 23) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving strawberry pulp at 40%, sugar at 10%, thickening polysaccharide at 0.5%, custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.) at 0.25%, and brandy (manufactured by Godo Shusei Co., Ltd.) in water to a final concentration of 4.0%, and the resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes, followed by cooling to 10°C. The obtained fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8, to obtain Comparative Example Product 23.

[0068] (Comparative Example 24) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 0.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.06% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 24.

[0069] (Comparative Example 25) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.06% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 25.

[0070] (Comparative Example 26) Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.06% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Comparative Example Product 26.

[0071] Example 15 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 0.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.01% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 15.

[0072] Example 16 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 0.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.05% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The crushed fermented milk and the resulting fruit preparation were mixed in a ratio of 2:8 to obtain Example Product 16.

[0073] Example 17 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.01% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 17.

[0074] Example 18 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 2.5% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.05% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 18.

[0075] Example 19 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.01% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 19.

[0076] Example 20 Crushed fermented milk was obtained in the same manner as in Comparative Example 1. An aqueous solution was prepared by dissolving 40% strawberry pulp, 10% sugar, 0.5% thickening polysaccharide, 0.25% custard flavoring (manufactured by Hasegawa Fragrance Co., Ltd.), 4.0% brandy (manufactured by Godo Shusei Co., Ltd.), and 0.05% stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) in water to obtain a final concentration. The resulting solution was sterilized in a stainless steel can at 95°C for 5 minutes and then cooled to 10°C to obtain a fruit preparation. The fruit preparation was mixed with the crushed fermented milk in a ratio of 2:8 to obtain Example Product 20.

[0077] 3. Sensory evaluation Sensory evaluation was carried out on Comparative Examples 1 to 26 and Example Products 1 to 20 on the seventh day of storage. The fermented milk samples were judged to have a detectable aroma of the flavoring and little bitterness derived from the sweetener and astringency derived from the alcohol. The evaluation was carried out by five trained in-house panelists. The flavor evaluation items and evaluation criteria were as follows: <Evaluation items> (A) Fragrance scent (B) Bitterness from sweeteners (C) Astringency derived from Western liquor

[0078] "The scent of perfume" <Evaluation criteria> The participants were asked to judge whether they perceived the fragrance as "moderately noticeable" or "slightly or not noticeable." <How to summarize the evaluations of the five people> ◎ 4-5 panelists felt that the fragrance was just right 〇 2-3 panelists felt that the fragrance was just right × Other than the above "Bitterness from sweeteners" <Evaluation criteria> The participants were asked to judge whether they "felt" or "barely felt or did not feel" the bitterness. ◎ 4-5 panelists barely noticed any bitterness or did not notice any bitterness at all △ 2-3 panelists barely noticed any bitterness or did not notice any bitterness at all × Other than the above "Astringency derived from Western liquor" <Evaluation criteria> The astringency was judged as "felt", "barely felt, or not felt at all". ◎ 4-5 panelists barely noticed any astringency or did not notice any astringency at all △ 2-3 panelists barely noticed the astringency or did not notice it at all × Other than the above

[0079] The evaluation results of Comparative Examples 1 to 26 and Example Products 1 to 20 are shown in Tables 1, 2 and 3. Example Products 1 to 8 had a better flavor than Comparative Examples 2 to 10 after 7 days of storage. A more detailed explanation follows. Comparative Example 1 is a fermented milk product that does not contain brandy or sucralose. This fermented milk product retains a moderately strong strawberry flavor and is free of the bitterness of sweeteners and the astringency of alcohol. Comparative Examples 2, 3, and 4 are fermented milks containing 1% brandy and no sucralose. The aroma of the strawberry flavoring in these fermented milks is masked by the brandy, and the flavoring aroma is faint or barely detectable. Comparative Examples 5, 6, 7, and 2 contain increasing concentrations of brandy (0.1%, 0.5%, 0.8%, and 1.0%) and do not contain sucralose. In these fermented milks, the aroma of the strawberry flavoring is masked by the brandy, resulting in a slight or almost undetectable aroma of the flavoring. Comparative Examples 8, 9, and 10 were fermented milks with 0.006% sucralose added to Comparative Examples 5, 6, and 7. These fermented milks had a pleasant strawberry flavor. However, while some panelists did not detect the bitterness associated with the sweetener, which may be due to sucralose, others did.

[0080] Examples 1 and 2 of the present invention are fermented milks containing 0.1% brandy and 0.001% and 0.005% sucralose, respectively. Compared with Comparative Example 5, which does not contain sucralose, these have a more pronounced strawberry flavor. Also, compared with Comparative Example 8, which contains 0.006% sucralose, the strawberry flavor is more pronounced and the bitterness derived from the sweetener is hardly noticeable. Similarly, when Examples 3 and 4 were compared with Comparative Example 6, which did not contain sucralose, the brandy concentration was the same at 0.5%, but the strawberry flavoring was more pronounced. Furthermore, when compared with Comparative Example 9, which contained 0.006% sucralose, the brandy concentration was the same at 0.5%, but the strawberry flavoring was more pronounced and the bitterness derived from the sweetener was hardly noticeable. The same was true for Examples 5 and 6 and Comparative Examples 7 and 10. Examples 7 and 8 are fermented milks with fat concentrations of 1.5% and 4.0%, containing 1.0% brandy and 0.005% sucralose. Compared with Comparative Examples 2 and 3, which do not contain sucralose, these have a more moderate strawberry flavor, and the bitterness derived from the sweetener and the bitterness derived from the alcoholic beverage are hardly noticeable. Comparative Examples 4 and 3 have a higher fat content than Comparative Example 2, and tend to have less of the astringency derived from the alcoholic beverage. In other words, the lower the fat content, the more pronounced the astringency derived from the alcoholic beverage. However, by adding sucralose, as in Examples 8 and 7 of the present application, the astringency derived from the alcoholic beverage can be reduced.

[0081] Example products 9 to 14 and comparative products 12 to 18 are fermented milks to which peach flavoring and rum as a western liquor have been added. As with example products 1 to 6 above, example products 9 to 14 had a better flavor than comparative products 12 to 18 after 7 days of storage.

[0082] Example products 15-20 and comparative products 20-26 are fermented milks to which custard flavoring, brandy as a western liquor, and stevia extract as a high-intensity sweetener have been added. As with example products 1-6 above, example products 15-20 had a better flavor than comparative products 20-26 after 7 days of storage.

[0083] From the above, it was found that the addition of a high-intensity sweetener to the fermented milk containing a flavoring and alcohol of the present invention suppresses the weakening of the flavoring aroma due to the strong flavor of the alcohol, and fermented milk with a moderate aroma can be obtained. In this case, by adjusting the amount of the high-intensity sweetener added to the fermented milk to 0.001 to 0.005% in the case of sucralose or to 0.002 to 0.01% in the case of stevia extract, it was possible to obtain fermented milk containing alcohol and flavoring with a good flavor free from the bitterness derived from the sweetener and the astringency derived from the alcohol.

[0084] [Table 1]

[0085] [Table 2]

[0086] [Table 3] [Industrial Applicability]

[0087] According to the present invention, it is possible to provide fermented milk containing alcohol that has a good flavor and in which the weakening of the aroma of the flavoring is suppressed.

Claims

1. Fermented milk containing alcohol and flavoring, characterized in that it contains a high-intensity sweetener; The alcoholic beverage contains 0.1 to 1% by weight of brandy, Contains 0.01 to 0.3% by weight of a fragrance, The fermented milk contains 0.001 to 0.005% by weight of sucralose or 0.002 to 0.01% by weight of stevia extract as a high-intensity sweetener.

2. Fermented milk containing alcohol and flavoring, characterized in that it contains a high-intensity sweetener, The alcoholic beverage contains 0.1 to 1% by weight of rum, Contains 0.01 to 0.3% by weight of a fragrance, The fermented milk contains 0.001 to 0.005% by weight of sucralose as a high-intensity sweetener.

3. 3. The fermented milk according to claim 1 or 2, wherein the fermented milk is a stirred fermented milk.

4. 3. The fermented milk according to claim 1 or 2, wherein the flavoring is one or more selected from the group consisting of strawberry flavoring, peach flavoring, orange flavoring, blueberry flavoring, grape flavoring, apple flavoring, banana flavoring, mango flavoring, kiwi flavoring, grapefruit flavoring, mandarin orange flavoring, lemon flavoring, raisin flavoring, pineapple flavoring, custard flavoring, plum flavoring, melon flavoring, guava flavoring, acerola flavoring, and papaya flavoring.

5. A method for producing fermented milk containing liquor and a flavoring, comprising the step of adding to the fermented milk 0.1 to 1 wt % of brandy as the liquor, 0.01 to 0.3 wt % of a flavoring, and 0.001 to 0.005 wt % of sucralose or 0.002 to 0.01 wt % of a stevia extract as a high-intensity sweetener.

6. A method for producing fermented milk containing liquor and a flavoring, comprising the step of adding 0.1 to 1 wt % of rum as the liquor, 0.01 to 0.3 wt % of flavoring, and 0.001 to 0.005 wt % of sucralose as a high-intensity sweetener to fermented milk.

7. A method for suppressing weakening of the aroma of the flavor in fermented milk containing alcoholic beverages and flavorings, comprising the step of adding 0.1 to 1 wt % of brandy as the alcoholic beverage, 0.01 to 0.3 wt % of the flavoring, and 0.001 to 0.005 wt % of sucralose or 0.002 to 0.01 wt % of stevia extract as a high-intensity sweetener to the fermented milk.

8. A method for suppressing weakening of the aroma of the flavor in fermented milk containing alcoholic beverages and flavorings, comprising the step of adding 0.1 to 1 wt % of rum as the alcoholic beverage, 0.01 to 0.3 wt % of the flavoring, and 0.001 to 0.005 wt % of sucralose as a high-intensity sweetener to the fermented milk.

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