Beverage with improved milky texture, method for producing same, and method for improving milky texture of beverage

Abstract

Provided is a beverage comprising a milk component and maltosyl trehalose.

Description

Beverage with improved milk texture, method for producing the same, and method for improving milk texture of beverage

[0001] The present invention relates to a beverage with improved milk texture, a method for producing the same, and a method for improving the milk texture of a beverage.

[0002] In foods containing milk components, from the perspective of palatability, improvements have been attempted from various viewpoints to enhance the flavor. For example, in Patent Document 1, as a means for suppressing the generation of milk heating odor in milk or dairy products, it has been proposed to blend α-glycosyltrehalose such as α-glucosyltrehalose, α-maltosyltrehalose, and / or α-maltotriosyltrehalose.

[0003] Further, for example, in Patent Document 2, a means for reducing the animal odor generated from milk proteins in tea beverages has been proposed. According to Patent Document 2, in a canned tea beverage containing milk protein and tannin at a predetermined concentration or higher and having a sugar content concentration less than a predetermined value, by controlling the content ratio of specific aromatic substances such as hexanal and geraniol within a predetermined range, it is possible to suppress the animal odor generated from milk proteins in sugar-free tea beverages.

[0004] Japanese Patent Application Laid-Open No. 2006-94856, Patent No. 7536992

[0005] Here, in beverages containing milk components, from the perspective of palatability, a smooth and elastic milk texture (hereinafter sometimes also referred to as "milk texture") may be required. Therefore, it is conceivable to use a flavor that can emphasize the milk texture. However, there is a limit to the effect of improving the milk texture by using a flavor exhibiting a specific flavor.

[0006] Therefore, an object of the present invention is to provide a milk component-containing beverage having excellent milk texture.

[0007] The present inventor conducted intensive studies for the purpose of solving the above problems. As a result, it was newly found that by blending maltosyltrehalose, the milk texture of a beverage containing milk components can be made excellent, and the present invention was completed.

[0008] In other words, the present invention aims to advantageously solve the above problems, and the present invention is a beverage containing [1] milk components and maltosyltrehalose. The inclusion of maltosyltrehalose can improve the milky texture of the beverage.

[0009] [2] Here, in the beverage described in [1] above, it is preferable that the content of maltosyltrehalose is 0.001% by mass or more and 3.000% by mass or less. If the content of maltosyltrehalose in the beverage is within the above range, the milky texture of the beverage can be further improved. The content of maltosyltrehalose in the beverage can be measured according to a standard method using high-performance liquid chromatography.

[0010] [3] Preferably, the beverage according to [1] or [2] further contains a non-aqueous solvent comprising at least one of ethanol and propylene glycol, wherein the concentration of the non-aqueous solvent is 1 ppm or more. If the concentration of the non-aqueous solvent is 1 ppm or more, the milky texture of the beverage can be further enhanced. In this specification, the unit "ppm" is synonymous with "mg / L" in the present invention. The concentrations of ethanol and propylene glycol in the beverage can be measured by the method described in the examples.

[0011] [4] It is preferable that any of the beverages in [1] to [3] above is a beverage packaged for distribution at room temperature.

[0012] [5] It is preferable that any of the beverages described in [1] to [4] above further contain tea components.

[0013] [6] It is preferable that any of the beverages in [1] to [5] above satisfy the relationship A / B ≥ 0.01 between the amount of milk solids A (%) and the caffeine value B (mg / 100g). If the A / B value is 0.01 or higher, the milky texture of the beverage can be further improved. The caffeine value of the beverage can be measured by the method described in the examples. The amount of milk solids in the beverage can be calculated based on the raw materials used in the manufacture of the beverage.

[0014] [7] In any of the beverages described in [1] to [6] above, it is preferable that the milk component is a milk component.

[0015] [8] In any of the beverages described in [1] to [6] above, it is preferable that the milk component is a plant-based milk component.

[0016] [9] The present invention also relates to a method for producing a beverage containing a milk component and maltosyltrehalose, characterized by comprising the step of mixing the milk component and the maltosyltrehalose. According to this production method, a milk component-containing beverage with excellent milky texture can be provided.

[0017]

[10] Furthermore, the present invention relates to a method for improving the milky texture of a beverage containing milk components, comprising the step of mixing the milk components with maltosyltrehalose. According to this method, a beverage containing milk components with excellent milky texture can be provided.

[0018] According to the present invention, it is possible to provide a milk-containing beverage with excellent milky texture.

[0019] (Beverage) The beverage of the present invention contains milk components and maltosyltrehalose. The beverage of the present invention can exhibit an excellent milky texture and is therefore highly palatable.

[0020] In this specification, "milky texture" means the smooth and lingering texture of milk, as described above. More specifically, it refers to the texture of milk that a drinker experiences when consuming a beverage containing milk components, and consists of a unique smooth mouthfeel, flavor, and lingering aftertaste derived from milk. Furthermore, the preferred numerical ranges indicated for each embodiment and various components disclosed herein can be combined with each other independently and in any manner.

[0021] <Milk Components> The milk components that may be included in the beverage of the present invention are milk solids derived from milk raw materials such as livestock milk and plant milk. In particular, it is preferable that the milk components are milk components. If the beverage contains both milk components and maltosyltrehalose, the good milky texture will be even more pronounced.

[0022] [Dairy Ingredients] Examples of dairy ingredients that can be used in the beverage of the present invention include livestock milk, plant milk, and dairy products. More specifically, examples include one or more dairy ingredients from the group consisting of raw milk, cow's milk, special milk, goat's milk, sheep's milk, buffalo milk, adjusted milk, low-fat milk, non-fat milk, processed milk, milk beverages, cream, butter, butter oil, milk protein, whey protein (for example, concentrated whey, whey powder, and protein-concentrated whey powder as defined in the Ministerial Ordinance on Milk and Dairy Products), casein, whey fermented liquid, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, buttermilk powder, sweetened milk powder, prepared milk powder, prepared liquid milk, fermented milk, lactic acid bacteria beverages, and plant milk ingredients.

[0023] The plant-based milk ingredients are not particularly limited and include plant-based milks derived from nuts, grains, seeds, and fruits, as well as other plant-based milks and saccharified liquids derived from these plant-based milks. Saccharified liquid derived from plant-based milk refers to a sugar-rich composition produced when polysaccharides contained in plant-based milk are broken down by enzymes and acids, and is a processed product made from plant-based milk. Examples of plant-based milks derived from nuts include almond milk, cashew milk, hazelnut milk, macadamia milk, pecan milk, pine nut milk, pistachio milk, walnut milk, and peanut milk. Examples of plant-based milks derived from grains are not particularly limited and include oat milk, corn milk, rice milk, wheat germ milk, barley milk, oat milk, rye milk, quinoa milk, and mixed grain milk. Examples of plant-based milks derived from fruits are not particularly limited and include palm milk, coconut milk, and avocado milk. Seed-derived plant milks include, but are not limited to, soy milk, rapeseed milk, sesame milk, cocoa milk, hemp milk, flaxseed milk, edamame milk, and pea milk. Other plant milks include potato milk. Among these, soy milk, almond milk, oat milk, barley milk, and coconut milk are relatively suitable as plant milk raw materials. Plant milk raw materials may include not only liquids but also pastes.

[0024] Furthermore, the plant-based milk used as a raw material preferably has a lipid content of 0.030% by mass or more, more preferably 0.1% by mass or more, and while there is no particular upper limit, it is preferably 3.0% by mass or less, and more preferably 2.0% by mass or less. By using plant-based milk with a lipid content equal to or greater than the lower limit above as a raw material, a beverage with an even better milky texture can be produced. Also, by using plant-based milk with a lipid content equal to or less than the upper limit above as a raw material, it is believed that the flavor balance can be further enhanced.

[0025] <Oils and Fats (Lipids)> Some types of plant-based milk ingredients have a low lipid content and exhibit a very bland taste. Therefore, oils and fats (lipids) may be added, for example, to enhance the palatability of the beverage. Oils and fats that can be used in combination with plant-based milk ingredients are not particularly limited, but include, for example, nut oils, grain oils, seed oils, fruit oils, and processed oils and fats derived therefrom. As for vegetable oils, they are not particularly limited, but include, for example, nut oils, grain oils, seed oils, fruit oils, and processed oils and fats derived therefrom. As for nut oils, they are not particularly limited, but include, for example, almond oil, cashew oil, hazelnut oil, macadamia oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, and peanut oil. As for grain oils, they are not particularly limited, but include, oat oil, corn oil, rice oil, wheat germ oil, barley oil, oat oil, rye oil, quinoa oil, and mixed grain oil. Examples of fruit oils, without particular limitations, include palm oil, coconut oil, olive oil, coconut oil, and avocado oil. Examples of seed oils, without particular limitations, include sunflower oil, soybean oil, rapeseed oil, grapeseed oil, sesame oil, cocoa oil, hemp oil, linseed oil, pea oil, palm kernel oil, perilla oil, castor oil, safflower oil, and cottonseed oil. Furthermore, processed oils derived from the above-mentioned vegetable oils can also be used as vegetable oils. Among these, coconut oil and its processed oils can be preferably used. The amount of lipids added is not particularly limited, but it may be, for example, 10% to 80% by mass, with the mass of the vegetable milk blended in the beverage being 100%.

[0026] <Milk Solids Content> The milk solids content in a beverage is not particularly limited, but is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, even more preferably 1.2% by mass or more, particularly preferably 2.0% by mass or more, preferably 20.0% by mass or less, and more preferably 15.0% by mass or less. If the milk solids content in a beverage is above the lower limit, the milky texture can be further enhanced. If the milk solids content in a beverage is below the upper limit, the flavor balance of the beverage can be further enhanced. Here, milk solids content refers to the components remaining after removing water from all components in the milk raw material, for example, in the case of milk raw materials derived from livestock milk. It is especially preferable to satisfy the above preferred range when the milk raw material is derived from livestock milk.

[0027] In the case of dairy raw materials derived from plant-based milks such as soy milk, the milk solids content may be the Brix value of the entire dairy raw material. When the dairy components are derived from plant-based milks, the preferred range for the milk solids content may satisfy the range described above, or a separate preferred range may be set with respect to the dairy components derived from plant-based milks.

[0028] <Maltosyltrehalose> Maltosyltrehalose is a non-reducing tetrasaccharide formed by the combination of maltose and trehalose. By including maltosyltrehalose in milk-containing beverages, it is possible to enhance the smooth texture and richness of the milky flavor.

[0029] The maltosyltrehalose content in beverages is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.008% by mass or more, particularly more preferably 0.020% by mass or more, preferably 3.000% by mass or less, more preferably 2.000% by mass or less, even more preferably 1.500% by mass or less, and particularly preferably 1.200% by mass or less. If the maltosyltrehalose content is above the lower limit above, the milky texture of the beverage can be further enhanced. On the other hand, if the maltosyltrehalose content is below the upper limit above, the flavor balance of the beverage can be further improved. This is because if the maltosyltrehalose content is too high, the flavor derived from maltosyltrehalose itself (e.g., sweetness) will become too prominent, which may impair the overall balance of the beverage's taste.

[0030] Furthermore, the maltosyltrehalose used is not particularly limited, and "Halodex®" (manufactured by Nagase Vita Co., Ltd.), which has the said component as its main component (50% by mass or more per solid content), can be used. When incorporating maltosyltrehalose into a beverage, if a mixture of several types of sugars with maltosyltrehalose as the main component (hereinafter also referred to as "maltosyltrehalose-containing starch syrup"), such as the above-mentioned Halodex, is used, the content ratio of maltosyltrehalose-containing starch syrup in the beverage is preferably 0.002% by mass or more, more preferably 0.010% by mass or more, even more preferably 0.020% by mass or more, even more preferably 0.080% by mass or more, preferably 8.000% by mass or less, more preferably 5.000% by mass or less, and even more preferably 2.000% by mass or less, based on the total mass of the beverage as 100% by mass. If the content of maltosyltrehalose-containing starch syrup is above the lower limit mentioned above, the milky texture of the beverage can be further enhanced. Conversely, if the content of maltosyltrehalose-containing starch syrup is below the upper limit mentioned above, the flavor balance of the beverage can be further improved.

[0031] Furthermore, the maltosyltrehalose content, based on the milk solids content in the beverage (100% by mass), is preferably 0.05% by mass or more, more preferably 0.10% by mass or more, even more preferably 0.50% by mass or more, even more preferably 1.00% by mass or more, preferably 150% by mass or less, more preferably 100% by mass or less, even more preferably 50% by mass or less, even more preferably 10% by mass or less, and particularly preferably 5.00% by mass or less. If the maltosyltrehalose content based on milk solids is above the lower limit above, the milky texture of the beverage can be further enhanced. Also, if the maltosyltrehalose content based on milk solids is below the upper limit above, the flavor balance of the beverage can be further improved.

[0032] <Non-aqueous solvent> The beverage of the present invention contains a non-aqueous solvent comprising at least one of ethanol and propylene glycol, wherein the concentration of the non-aqueous solvent is preferably 1 ppm or more, more preferably 10 ppm or more, even more preferably 100 ppm or more, and particularly preferably 800 ppm or more. There is no particular upper limit to the concentration of the non-aqueous solvent, but it is generally less than 10,000 ppm, preferably 9,000 ppm or less, and even more preferably 5,000 ppm or less. If the concentration of the non-aqueous solvent is above the lower limit, the milky texture of the beverage can be further enhanced. Also, if the concentration of the non-aqueous solvent in the beverage is below the upper limit, the flavor balance of the beverage can be further enhanced.

[0033] Here, from the viewpoint of further improving the milk texture, it is preferable that the non-aqueous solvent contains ethanol and propylene glycol, and that their content satisfies the above-mentioned preferred range.

[0034] The beverage may contain non-aqueous solvents other than ethanol and propylene glycol. Examples of such non-aqueous solvents include nitrous oxide, acetone, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethene, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, hexane, and methanol. The concentrations of other non-aqueous solvents can be measured according to standard methods using gas chromatography, if necessary.

[0035] Herein, the beverage of the present invention may contain the above-mentioned non-aqueous solvent together with a solute such as a flavoring, or it may contain the above-mentioned non-aqueous solvent without containing a solute such as a flavoring.

[0036] <Tea Components> The beverage may further contain tea components. The tea components that the beverage may contain are not particularly limited, but include, for example, black tea extract, green tea extract, Chinese tea extract such as jasmine tea, and powders obtained by powdering the same. Among these, black tea extract can be preferably used. According to the inventors' research, it has become clear that conventionally, when a beverage contains tea components, the unique flavor of the tea components has a large influence on the taste, and even if such a beverage contains milk components, it tends to be difficult to perceive the milky texture. Therefore, the beverage of the present invention can exhibit a good milky texture even when it contains tea components, and thus has excellent palatability.

[0037] The tea leaves that can be used as raw materials for black tea extract are not particularly limited, and examples include tea leaves obtained from the Chinese variety (var. sinensis), the Assam variety (var. assamica), or hybrids thereof, which have been processed through a fermentation process. The tea season, shape of the tea leaves, origin, variety, grade, and fermentation conditions are also not particularly limited and can be set appropriately by those skilled in the art. Furthermore, the conditions for extracting the tea leaves, such as the amount of tea leaves, the amount of solvent, the extraction temperature, and the extraction time, are not particularly limited and can be the conditions normally used for extracting tea leaves. In addition, the method of powdering is not particularly limited and can be done according to standard methods.

[0038] <Coffee Components> Beverages may contain coffee components. Here, coffee components that a beverage may contain refer to components derived from roasted coffee beans. Specifically, this includes coffee extract, that is, a liquid or powder obtained by extracting roasted and ground coffee beans using water or hot water.

[0039] <Caffeine and Tannins> From the viewpoint of enhancing the palatability of the beverage or imparting functionality, the beverage may contain at least one of caffeine and tannins. Examples of such caffeine or tannins include those derived from the tea and coffee components mentioned above, as well as additives such as caffeine powder and tannin powder. The caffeine content in the beverage can be measured by high-performance liquid chromatography (HPLC), and the tannin content can be measured by iron tartrate spectrophotometric analysis. The inventors' research has revealed that when a milk-containing beverage contains at least one of caffeine and tannins, it tends to become more difficult to perceive the smoothness of the milk. Therefore, it is preferable to incorporate maltosyltrehalose into such a beverage, as this can effectively enhance the milky texture.

[0040] <Caffeine content in beverages> The amount of caffeine in a beverage containing caffeine is not particularly limited, but may be, for example, 1.0 mg / 100g or more, or 5.0 mg / 100g or more. The upper limit of the caffeine content is not particularly limited, but may be, for example, 100.0 mg / 100g or less, and from the viewpoint of improving the milky texture, 60 mg / 100g or less is preferred.

[0041] <Relationship between milk solids content A and caffeine value B> It is preferable that the relationship between the milk solids content A (%) contained in the beverage and the caffeine value B (mg / 100g) of the beverage satisfies 0.010 ≤ A / B ≤ 1.5. In particular, if the beverage is a tea beverage, it is preferable that 0.015 ≤ A / B ≤ 1.0 is satisfied, more preferably 0.020 ≤ A / B ≤ 0.5 is satisfied, and even more preferably 0.035 ≤ A / B ≤ 0.5 is satisfied. If the beverage is a coffee beverage, it is preferable that 0.010 ≤ A / B ≤ 1.0 is satisfied, more preferably 0.020 ≤ A / B ≤ 0.090 is satisfied, and even more preferably 0.040 ≤ A / B ≤ 0.080 is satisfied. If the beverage contains caffeine, the milky texture of the beverage can be further improved if the A / B value is equal to or greater than the above lower limit. It is preferable that the above range is satisfied if the milk components contained in the beverage are derived from livestock milk. If the dairy components in the beverage are derived from plant-based milk, the above range may be satisfied, or a separate preferred range may be set with respect to dairy components derived from plant-based milk.

[0042] Here, the reason why the A / B value, that is, the ratio of milk solids to caffeine, is involved in the milky texture exhibited by the beverage is not clear, but it is presumed that the ratio between milk solids, which is an indicator of the richness of the milk flavor, and caffeine, which can be an indicator of bitterness to some extent, is important for the good perception of the milk flavor. Specifically, an A / B value, that is, the ratio of milk solids to caffeine, being above a certain value means that the amount of milk solids is somewhat greater than the amount of caffeine. From this inference, it is thought that if the rich milk flavor is somewhat greater than the bitterness derived from caffeine, the perception of the rich milk flavor will not be hindered by the bitterness occupying the taste buds, and the improvement in the smooth milky texture due to maltosyltrehalose in the beverage of the present invention will be perceived more effectively.

[0043] <Tannin value in the beverage> When the beverage contains tannin, the tannin concentration in the beverage is, for example, 5 mg / 100 mL or more, 10 mg / 100 mL or more, 15 mg / 100 mL or more. From the viewpoints of improving the milky texture and the flavor balance, 200 mg / 100 mL or less is preferable, 180 mg / 100 mL or less is more preferable, 150 mg / 100 mL or less is further preferable, 120 mg / 100 mL or less is even more preferable, 100 mg / 100 mL or less is particularly preferable, and 80 mg / 100 mL or less is even more particularly preferable.

[0044] <Other components> The beverage of the present invention may contain one or more additives selected from the group consisting of acidulants, flavors, colorants, sweeteners (except maltosyl trehalose and maltosyl trehalose-containing starch syrup), preservatives, thickeners, stabilizers, emulsifiers, dietary fibers, bittering agents, antioxidants such as sodium L-ascorbate, pH adjusters such as sodium bicarbonate, vitamins, nutritional fortifiers, umami components, dietary fibers, extracts, solvents, minerals, water-soluble functional components, and fat-soluble functional components, as long as the effects of the present invention are not impaired.

[0045] In particular, sucrose such as granulated sugar and sugars such as fructose and glucose as sweeteners can enhance the milky texture while improving the flavor balance by adding an appropriate amount, and are preferable. However, since the presence or absence of the addition of the sweetener also greatly affects the palatability of the beverage, it can be added in applications where it is preferable to exhibit sweetness. When adding a sweetener, the content of sucrose such as granulated sugar and sugars such as fructose and glucose is preferably 1% or more, more preferably 3% or more, based on 100% by mass of the total mass of the beverage, from the viewpoint of improving the milky texture while achieving a flavor balance. The upper limit of the content of sucrose such as granulated sugar and sugars such as fructose and glucose when adding a sweetener is not particularly limited, but can be, for example, 20% by mass or less.

[0046] (Method for manufacturing a beverage) The method for manufacturing a beverage of the present invention is a method for manufacturing a beverage containing a milk component and maltosyl trehalose. The manufacturing method of the present invention is not particularly limited as long as it includes a step of mixing a milk component and maltosyl trehalose. In other words, as long as the above step is included, it can be manufactured according to a conventionally known method for manufacturing a beverage. And according to the method for manufacturing a beverage of the present invention, a beverage excellent in milk texture can be efficiently manufactured.

[0047] As the step of mixing a milk component and maltosyl trehalose, for example, a step of adding a milk component, maltosyl trehalose, optionally water, and further other optional components to a mixing tank can be mentioned. The respective blending amounts of the milk component and maltosyl trehalose can be set to the values as described respectively in the "Beverage" section.

[0048] The beverage of the present invention does not have to be a container-packed beverage, but it is preferably a container-packed beverage. Examples of such containers include containers made of plastic materials such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles (resin bottle containers), bottle containers, paper pack containers, and can containers. The capacity of the container is not particularly limited, but for example, it is 100 mL or more, preferably 200 mL or more, for example, 3000 mL or less, preferably 2000 mL or less, and more preferably 1000 mL or less.

[0049] The container-packed beverage can be manufactured by filling the beverage obtained according to the manufacturing method of the present invention described above into a container as listed above and sealing it according to a known method.

[0050] Further, the beverage of the present invention does not have to be subjected to heat sterilization treatment, but it is particularly useful as a beverage subjected to heat sterilization treatment. As the method and conditions for heat sterilization treatment, the usual methods and conditions used for beverages such as container-packed beverages can be used, but preferably, it is retort sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, or pasteurizer sterilization.

[0051] <Distribution Method of Beverages> The beverage of the present invention may be distributed at room temperature or chilled, but the beverage of the present invention is particularly useful as a product distributed at room temperature (hereinafter sometimes referred to as a dry product). Here, since dry products require ensuring commercial sterility, the heat sterilization conditions are harsher than those for chilled products, and a deterioration of milky texture is more likely to occur. Therefore, the beverage of the present invention can exhibit a good milky texture even after undergoing sterilization under harsh conditions, making it particularly useful as a packaged beverage for distribution at room temperature.

[0052] (Method for improving the milky texture of a beverage) The method for improving the milky texture of a beverage containing milk components according to the present invention is not particularly limited in that it includes mixing milk components with maltosyltrehalose. According to such a method for improving the milky texture of the present invention, the milky texture of the beverage can be effectively enhanced.

[0053] As for the method of mixing the milk components with maltosyltrehalose, the same method as the process described in the method for producing the beverage of the present invention can be used.

[0054] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples. Various measurements and evaluations were performed for each of the examples and comparative examples described below using the methods described.

[0055] <Physical Property Measurement> <<Caffeine Value>> The caffeine content in the samples used in each example and comparative example was determined by filtering the sample solution through a membrane filter and then subjecting it to high-performance liquid chromatography with a UV detector.

[0056] <<Tannin Values>> In each example and comparative example, the tannin values ​​in the tea extract were measured using the official method (ferrous tartrate absorbance method) described in "Commentary on the Fifth Revised Japanese Standard Food Composition Analysis Manual" edited by the Japan Food Research Laboratories (Chuo Hoki, July 2001, p. 252).

[0057] <<Non-aqueous solvent concentration>> [Ethanol concentration] The ethanol concentration in each example and comparative example was quantified by standard addition using gas chromatography-focal-ionization (GC-FID) with a flame ionization detector. Specifically, the GC-FID analysis was performed as follows: Each sample solution, along with the internal standard substance tert-butanol and ethanol, was added to a headspace vial, diluted, and sealed to prepare the analytical sample. Here, the internal standard substance in the analytical sample was prepared to a constant concentration, and the ethanol was prepared to the concentration of each calibration point. The ethanol concentration in each beverage sample was determined by measuring this analytical sample.

[0058] [Propylene Glycol Concentration] The concentration of propylene glycol in each example and comparative example was measured using gas chromatography with a flame ionization detector (GC-FID). Specifically, the GC-FID analysis was performed as follows: First, as calibration standard solutions, propylene glycol was diluted with methanol to achieve the concentrations at each calibration point to prepare calibration standard solutions. Next, the calibration standard solutions were injected into a gas chromatograph, and a calibration curve was created from the peak area. Subsequently, each sample solution extracted with methanol was injected into the gas chromatograph, and the propylene glycol concentration in each sample solution was determined from the obtained peak area and calibration curve.

[0059] In experiments 1 to 7 described below, various studies were conducted when milk was used as the dairy component, and in experiments 8 to 9, various studies were conducted when plant-based milk was used as the dairy component.

[0060] (Test 1) Changes in milk texture and flavor balance due to the addition of maltosyltrehalose To investigate the changes in milk texture and flavor balance due to the addition of maltosyltrehalose compared to when maltosyltrehalose is not added, the following tests were conducted.

[0061] <Sample Preparation> <<Comparative Example 1-1>> Milk (pasteurized milk), sodium L-ascorbate as an antioxidant, and sodium bicarbonate as a pH adjuster were mixed with the remainder being water in the amounts or proportions shown in the table below. The mixture was then filled into a can container and sterilized by retort sterilization at 124°C for 20.5 minutes to prepare the sample. The amount of sodium bicarbonate added was determined to be the amount that would bring the pH of each sample to approximately 7. <<Examples 1-1 to 1-7, Example 1-2-1>> Milk (pasteurized milk), Halodex (registered trademark, manufactured by Nagase Vita Co., Ltd., solid content 72% or more), maltosyltrehalose-containing starch syrup, sodium L-ascorbate as an antioxidant, and sodium bicarbonate (baking soda) as a pH adjuster (granulated sugar was also used in Example 1-2-1), with the remainder being water, were mixed in the amounts or proportions shown in the table below. The mixture was then filled into cans and sterilized by retort sterilization at 124°C for 20.5 minutes to prepare the samples. The amount of baking soda added was determined to be the amount that would bring the pH of each sample to approximately 7.

[0062] <Sensory Evaluation> For each beverage adjusted to approximately 20°C, trained panelists with sensory discrimination abilities evaluated the milk texture and flavor balance of each example and comparative example based on the evaluation criteria below, and the average of the panelists' scores was calculated. Here, unless otherwise specified, the number of panelists in each test was basically 6. The standard error of the average values ​​of all panelists was 0.2 or less. The results are shown in the table below. The evaluation criteria were set as follows: For the milk texture of Examples 1-1 to 1-7, Comparative Example 1-1, which did not contain maltosyltrehalose, was fixed at 1 point for its smooth and stretchy milk texture. For Example 1-4, which contained 1.5% by mass of maltosyltrehalose, the milk texture was fixed at "4 points". Then, the interval from 1 to 4 points was divided equally to set a standard for each score "1 point", and the milk texture of the samples was evaluated on a scale of 1 to 5 points based on this standard (higher scores are preferable). Furthermore, the flavor balance of Examples 1-1 to 1-7 was evaluated from the perspective of whether there was a significant deviation between the sweetness and milk flavor balance compared to before the addition of maltosyltrehalose. Specifically, Comparative Example 1-1, which did not contain maltosyltrehalose, was fixed at a score of 5. Then, for Example 1-4, which contained 1.5% by mass of maltosyltrehalose, the flavor balance evaluation was fixed at "2 points". The interval from 2 to 5 points was then divided equally to set a standard for each score "1 point", and the flavor balance of the samples was evaluated on a scale of 1 to 5 points based on this standard (a higher score is preferable). Furthermore, for Example 1-2-1, which contains granulated sugar, a baseline was established for a sample without maltosyltrehalose and a sample with 1.5% by mass of maltosyltrehalose added, using the same approach as in Examples 1-1 to 1-7. The baseline was divided equally into a range of 1 to 4 points to set a standard for each point, and the milky texture of the sample was evaluated on a scale of 1 to 5 based on this standard (higher scores are preferable). A similar baseline was established for the flavor balance evaluation, dividing the range of 2 to 5 points equally to set a standard for each point, and the flavor balance of the sample was evaluated on a scale of 1 to 5 based on this standard (higher scores are preferable). In this example, evaluations were conducted by five panelists. The results are shown in the table below.

[0063]

[0064] (Test 2) Effects of adding non-aqueous solvents on milk texture and flavor balance The following tests were conducted to investigate the effects of adding non-aqueous solvents on the milk texture and flavor balance of beverages.

[0065] <Sample Preparation> Milk (pasteurized milk), Halodex (registered trademark, manufactured by Nagase Vita Co., Ltd., solid content 72% or more), maltosyltrehalose-containing starch syrup, sodium L-ascorbate as an antioxidant, sodium bicarbonate as a pH adjuster, and ethanol and / or propylene glycol as a non-aqueous solvent, with the remainder being water, were mixed in the amounts or proportions shown in the table below. The mixture was then filled into cans and subjected to retort sterilization at 124°C for 20.5 minutes to prepare the samples for Examples 1-8 to 1-14. The amount of sodium bicarbonate added was determined to be the amount that would bring the pH of each sample to approximately 7.

[0066] <Sensory Evaluation> The milk texture and flavor balance of the samples from Examples 1-8 to 1-14 were evaluated according to the same criteria as Examples 1-1 to 1-7 in Test 1. The standard error of the mean values ​​for all panelists was 0.07 or less. The results are shown in the table below.

[0067]

[0068] (Test 3) Changes in milky texture and flavor balance due to the addition of maltosyltrehalose to tea beverages The following tests were conducted to investigate the changes in milky texture and flavor balance when maltosyltrehalose is added to tea beverages compared to when maltosyltrehalose is not added to tea beverages.

[0069] <Sample Preparation> <<Comparative Example 2-1>> Black tea powder, caffeine powder, milk (sterilized milk), sodium L-ascorbate as an antioxidant, and sodium bicarbonate as a pH adjuster were mixed in the amounts or proportions shown in the table below, with the remainder being water. The mixture was then filled into a can container and sterilized by retort sterilization at 124°C for 20.5 minutes to prepare the sample. The amount of sodium bicarbonate added was determined to be the amount that would bring the pH of each sample to approximately 7. <<Examples 2-1 to 2-7>> Black tea powder, caffeine powder, milk (sterilized milk), maltosyltrehalose-containing starch syrup (Halodex, registered trademark, manufactured by Nagase Vita Co., Ltd., solid content 72% or more), sodium L-ascorbate as an antioxidant, and sodium bicarbonate as a pH adjuster were mixed in the amounts or proportions shown in the table below, with the remainder being water. The mixture was then filled into a can container and sterilized by retort sterilization at 124°C for 20.5 minutes to prepare the sample. The amount of sodium bicarbonate added was determined to be the amount that would bring the pH of the sample to approximately 7.

[0070] <Sensory Evaluation> Six trained panelists with sensory discrimination abilities evaluated the milky texture and flavor balance of each beverage in the examples and comparative examples, adjusted to approximately 20°C, based on the evaluation criteria below. The average score of the six panelists was calculated. The standard deviation of the average values ​​of all panelists was 0.2 or less. The standard error of the average values ​​of all panelists was 0.07 or less. The results are shown in the table below. The evaluation criteria were set as follows: For milky texture, Comparative Example 2-1, which did not contain maltosyltrehalose, was fixed at 1 point. For Example 2-4, which contained 1.5% by mass of maltosyltrehalose, the milky texture was fixed at "4 points". The interval from 1 to 4 points was divided equally to set a standard for each point, and the milky texture of the samples was evaluated on a scale of 1 to 5 points based on this standard (higher scores are preferable). Furthermore, regarding the flavor balance, Comparative Example 2-1, which did not contain maltosyltrehalose, was fixed at a score of 5. Then, for Example 2-4, which contained 1.5% by mass of maltosyltrehalose, the flavor balance evaluation was fixed at "2 points". The range from 2 to 5 points was divided equally to set a standard for each score "1 point", and the flavor balance of the samples was evaluated on a scale of 1 to 5 based on this standard (a higher score is preferable).

[0071]

[0072] (Test 4) Effects of adding a non-aqueous solvent to tea beverages on milky texture and flavor balance The following tests were conducted to investigate the effects of adding a non-aqueous solvent to tea beverages containing milk components on milky texture and flavor balance.

[0073] <Sample Preparation> Black tea powder, caffeine powder, milk (sterilized milk), maltosyltrehalose-containing starch syrup (Halodex, registered trademark, manufactured by Nagase Vita Co., Ltd., solid content 72% or more), sodium L-ascorbate as an antioxidant, sodium bicarbonate as a pH adjuster, and ethanol and / or propylene glycol as a non-aqueous solvent, with the remainder being water, were mixed in the amounts or proportions shown in the table below. The mixture was then filled into a can container and subjected to retort sterilization at 124°C for 20.5 minutes to prepare the samples for Examples 2-8 to 2-14. The amount of sodium bicarbonate added was determined to be the amount that would bring the pH of each sample to approximately 7.

[0074] <Sensory Evaluation> The milk texture and flavor balance of the samples from Examples 2-8 to 2-14 were evaluated according to the same criteria as in Test 3. The standard error of the mean values ​​for all panelists was 0.15 or less. The results are shown in the table below.

[0075]

[0076] (Test 5) Effects of caffeine on milky texture and flavor balance The following tests were conducted to investigate the effects of caffeine on the milky texture and flavor balance of beverages.

[0077] <Sample Preparation> Black tea powder, caffeine powder, milk (sterilized milk), maltosyltrehalose-containing starch syrup (Halodex, registered trademark, manufactured by Nagase Vita Co., Ltd., solid content 72% or more), sodium L-ascorbate as an antioxidant, and sodium bicarbonate as a pH adjuster, with the remainder being water, were mixed in the amounts or proportions shown in the table below. The mixture was then filled into cans and sterilized by retort sterilization at 124°C for 20.5 minutes to prepare the samples for Examples 2-15 to 2-18. The amount of sodium bicarbonate added was determined to be the amount that would bring the pH of each sample to approximately 7.

[0078] <Sensory Evaluation> Following the same approach as in Examples 2-1 to 2-14, baseline scores were established for samples without maltosyltrehalose and samples with 1.5% by mass of maltosyltrehalose added. The score range from 1 to 4 points was divided equally to set a standard for each "point," and the milk texture of the samples was evaluated on a scale of 1 to 5 based on this standard (higher scores are preferable). Similarly, baseline scores were established for the flavor balance evaluation, and the score range from 2 to 5 points was divided equally to set a standard for each "point," and the flavor balance of the samples was evaluated on a scale of 1 to 5 based on this standard (higher scores are preferable). In this test, evaluations were conducted by five panelists. The standard error of the mean values ​​of all panelists was 0.06 or less. The results are shown in the table below.

[0079]

[0080] (Test 6) Changes in milk texture and flavor balance due to the addition of maltosyltrehalose to coffee beverages The following tests were conducted to investigate the changes in milk texture and flavor balance due to the addition of maltosyltrehalose to coffee beverages compared to coffee beverages without maltosyltrehalose.

[0081] <Sample Preparation> <<Comparative Example 2-2>> Coffee powder (made from Mexican coffee beans, decaffeinated), caffeine powder, milk (pasteurized milk), and sodium bicarbonate (baking soda) as a pH adjuster were mixed with the remainder being water, in the amounts or proportions shown in the table below. The mixture was then filled into a can container and sterilized by retort sterilization at 124°C for 20.5 minutes to prepare the sample. The amount of baking soda added was determined to be the amount that would bring the pH of each sample to approximately 7. <<Examples 2-19 to 2-22>> Coffee powder (made from Mexican coffee beans, decaffeinated), caffeine powder, milk (pasteurized milk), maltosyltrehalose-containing starch syrup (Halodex, registered trademark, manufactured by Nagase Vita Co., Ltd., solid content 72% or more), and sodium bicarbonate (baking soda) as a pH adjuster were mixed in the amounts or proportions shown in the table below, with the remainder being water. The mixture was then filled into a can container and sterilized by retort sterilization at 124°C for 20.5 minutes to prepare the sample. The amount of baking soda added was determined to be the amount that would bring the pH of the sample to approximately 7.

[0082] <Sensory Evaluation> For each beverage adjusted to approximately 20°C, five trained panelists with sensory discrimination abilities evaluated the milky texture and flavor balance of the beverages in each example and comparative example based on the evaluation criteria below, and the average score of the five panelists was calculated. The standard error of the average values ​​of all panelists was 0.08 or less. The results are shown in the table below. The evaluation criteria were set as follows: For milky texture, Comparative Example 2-2, which did not contain maltosyltrehalose, was fixed at 1 point. For Example 2-21, which contained 1.5% by mass of maltosyltrehalose, the milky texture was fixed at "4 points". The interval from 1 to 4 points was divided equally to set a standard for each point, and the milky texture of the samples was evaluated on a scale of 1 to 5 points based on this standard (higher scores are preferable). For flavor balance, Comparative Example 2-2, which did not contain maltosyltrehalose, was fixed at 5 points. For Example 2-21, in which 1.5% by mass of maltosyltrehalose was added, the flavor balance evaluation was fixed at "2 points". Then, the interval from 2 to 5 points was divided equally to set a standard for each point, and the flavor balance of the sample was evaluated on a scale of 1 to 5 points based on this standard (a higher score is preferable).

[0083]

[0084] (Test 7) ​​Effects of adding a non-aqueous solvent to coffee beverages on milky texture and flavor balance The following tests were conducted to investigate the effects of adding a non-aqueous solvent to coffee beverages containing milk components on milky texture and flavor balance.

[0085] <Sample Preparation> Coffee powder (made from Mexican coffee beans, decaffeinated), caffeine powder, milk (pasteurized milk), Halodex (registered trademark, manufactured by Nagase Vita Co., Ltd., solid content 72% or more), maltosyltrehalose-containing starch syrup, sodium bicarbonate (baking soda) as a pH adjuster, and ethanol and / or propylene glycol as a non-aqueous solvent, with the remainder being water, were mixed in the amounts or proportions shown in the table below. The mixture was then filled into a can container and subjected to retort sterilization at 124°C for 20.5 minutes to prepare the samples for Examples 2-23 to 2-26. The amount of baking soda added was determined to be the amount that would bring the pH of each sample to approximately 7.

[0086] <Sensory Evaluation> In Test 6, the milk texture and flavor balance of the samples from Examples 2-23 to 2-26 were evaluated according to the same criteria. The standard error of the mean values ​​for all panelists was 0.10 or less. The results are shown in the table below.

[0087]

[0088] Tables 1 to 7 show that beverages containing milk and maltosyltrehalose as milk components exhibited improved milk texture. Table 1, showing the results of Test 1, demonstrates that the addition of maltosyltrehalose improves milk texture. It can also be seen that if the amount of maltosyltrehalose is too high, the flavor balance deviates too much compared to the sample before addition. Table 2, showing the results of Test 2, shows that the addition of ethanol and / or propylene glycol can further enhance the milk texture improvement effect. It can also be seen that if the amount of ethanol and / or propylene glycol is too high, the flavor balance is disrupted. Table 3, showing the results of Test 3, shows that even in milk component beverages containing tea components, the addition of maltosyltrehalose improves milk texture. It can also be seen that if the amount of maltosyltrehalose is too high, the flavor balance deviates too much compared to the sample before addition. Table 4, showing the results of Test 4, shows that even in milk-containing beverages containing tea components, the addition of ethanol and / or propylene glycol can further enhance the milky texture. It can also be seen that if the amount of ethanol and / or propylene glycol added becomes too high, the flavor balance is disrupted. Table 5, showing the results of Test 5, shows that when the ratio of milk solids to caffeine content is within a predetermined range, an even better milky texture improvement effect is obtained. Table 6, showing the results of Test 6, shows that even in milk-containing beverages containing coffee components, the addition of maltosyltrehalose improves the milky texture. It can also be seen that if the amount of maltosyltrehalose added becomes too high, the deviation in flavor balance compared to the sample before addition becomes too large. Table 7, showing the results of Test 7, shows that even in milk-containing beverages containing coffee components, the addition of ethanol and / or propylene glycol can further enhance the milky texture. It can also be seen that if the amount of ethanol and / or propylene glycol added becomes too high, the flavor balance is disrupted.

[0089] (Test 8) Changes in milk texture and flavor balance due to the addition of maltosyltrehalose (in the case of plant-based milk) Next, the following test was conducted to investigate the effect of adding maltosyltrehalose on the milk texture and flavor balance when plant-based milk is used as the milk component.

[0090] <Sample Preparation> <<Comparative Example 3-1>> Almond paste as a plant-based milk ingredient (Tsukuba Dairy Co., Ltd., Almond Paste T (skinless), lipid content when 3.0% by mass is added to a beverage is 1.665% by mass), sodium L-ascorbate as an antioxidant, and sodium bicarbonate as a pH adjuster, with the remainder being water, were mixed in the amounts or proportions shown in the table below, filled into cans, and sterilized by retort sterilization at 124°C for 20.5 minutes to prepare the samples. The amount of sodium bicarbonate added was determined to be the amount that would bring the pH of each sample to approximately 7. <<Comparative Example 3-2>> As a plant-based milk ingredient, processed oat milk (oat saccharified liquid, with a lipid content of 0.054% by mass when added at 3.0% by mass in the beverage) was used instead of almond paste, and processed coconut oil (with a lipid content of 0.411% by mass when added at 1.0% by mass in the beverage) was added as a vegetable oil, and no emulsifier was added, except that the sample was prepared in the same manner as in Comparative Example 3-1. <<Comparative Example 3-3>> As a plant-based milk ingredient, processed oat milk (oat saccharified liquid, with a lipid content of 0.054% by mass when added at 3.0% by mass in the beverage) was added, and no emulsifier was added, the sample was prepared in the same manner as in Comparative Example 3-1. <<Examples 3-1 to 3-4>> Samples were prepared by mixing almond paste (manufactured by Tsukuba Dairy Co., Ltd., Almond Paste T (skinless), with a lipid content of 1.665% by mass when added at 3.0% by mass to a beverage) as a plant-based milk ingredient, Halodex (registered trademark, manufactured by Nagase Vita Co., Ltd., solid content of 72% or more), maltosyltrehalose-containing starch syrup, sodium L-ascorbate as an antioxidant, and baking soda (sodium bicarbonate) as a pH adjuster, with the remainder being water, in the amounts or proportions shown in the table below, filling into can containers, and sterilizing by retort at 124°C for 20.5 minutes. The amount of baking soda added was determined to be the amount that would bring the pH of each sample to approximately 7. <<Examples 3-5 to 3-7>> Samples were prepared in the same manner as in Examples 3-2 to 3-4, except that oat milk raw material (oat saccharified liquid, with a lipid content of 0.054% by mass when added at 3.0% by mass in the beverage) was used as the plant-based milk raw material instead of almond paste, processed coconut oil (with a lipid content of 0.411% by mass when added at 1.0% by mass in the beverage) was added as the vegetable oil, and no emulsifier was added.<<Examples 3-8 to 3-10>> Samples were prepared in the same manner as in Examples 3-5 to 3-7, except that oat milk processed product (oat saccharified liquid, with a lipid content of 0.054% by mass when blended at 3.0% by mass in a beverage) was used as the plant-based milk raw material instead of almond paste, and coconut oil was not blended as a vegetable oil.

[0091] <Sensory Evaluation> For each beverage adjusted to approximately 20°C, trained panelists with sensory discrimination abilities evaluated the milk texture and flavor balance of each example and comparative example based on the evaluation criteria below, and the average of the panelists' scores was calculated. Here, unless otherwise specified, the number of panelists in each test was basically 5. The standard error of the average values ​​of all panelists was 0.14 or less. The results are shown in the table below. The evaluation criteria were set as follows. For the milk texture of Examples 3-1 to 3-4, Comparative Example 3-1, which did not contain maltosyltrehalose, was fixed at 1 point for its smooth and stretchy milk texture. For Example 3-3, which contained 1.5% by mass of maltosyltrehalose, the milk texture was fixed at "4 points". Then, the interval from 1 to 4 points was divided equally to set a standard for each score "1 point", and the milk texture of the samples was evaluated on a scale of 1 to 5 points based on this standard (higher scores are preferable). Furthermore, the flavor balance of Examples 3-1 to 3-4 was evaluated from the perspective of whether there was a significant deviation between the sweetness and milk flavor balance compared to before the addition of maltosyltrehalose. Specifically, Comparative Example 3-1, which did not contain maltosyltrehalose, was fixed at a score of 5. For Example 3-3, which contained 1.5% by mass of maltosyltrehalose, the flavor balance evaluation was fixed at "2 points". Then, the interval from 2 to 5 points was divided equally to set a standard for each score "1 point", and the flavor balance of the samples was evaluated from 1 to 5 points based on this standard (higher scores are preferable). Similarly, for Examples 3-5 to 3-7, Comparative Example 3-2 was fixed at a milk texture score of 1 point and a flavor balance score of 5 points, and Example 3-6 was fixed at a milk texture score of 4 points and a flavor balance score of 2 points, and the evaluation was carried out. Furthermore, for Examples 3-8 to 3-10, Comparative Example 3-3 was fixed at a score of 1 for milk texture and 5 for flavor balance, and Example 3-9 was fixed at a score of 4 for milk texture and 2 for flavor balance, and evaluations were carried out.

[0092]

[0093] (Test 9) Effects of adding non-aqueous solvents on milk texture and flavor balance (in the case of plant-based milk) The following tests were conducted to investigate the effects of adding non-aqueous solvents on the milk texture and flavor balance of beverages containing plant-based milk.

[0094] <Sample Preparation> Almond paste (manufactured by Tsukuba Dairy Co., Ltd., Almond Paste T (skinless), with a lipid content of 1.665% by mass when added at 3.0% by mass in the beverage) or processed oat milk (with a lipid content of 0.054% by mass when added at 3.0% by mass in the beverage) was used as a plant-based milk raw material, and processed coconut oil (with a lipid content of 0.411% by mass when added at 1.0% by mass in the beverage) was used as a vegetable oil if necessary. Furthermore, Halodex (registered trademark, manufactured by Nagase Vita Co., Ltd., solid content of 72% or more), a maltosyltrehalose-containing starch syrup, sodium L-ascorbate as an antioxidant, sodium bicarbonate as a pH adjuster, and ethanol and / or propylene glycol as a non-aqueous solvent were mixed in the amounts or proportions shown in the table below, with the remainder being water. The mixture was then filled into can containers and retort-sterilized at 124°C for 20.5 minutes to prepare the samples according to Examples 3-11 to 3-18. The amount of baking soda added was determined to be the amount that would bring the pH of each sample to approximately 7.

[0095] <Sensory Evaluation> For Examples 3-11 to 3-14, the milk texture and flavor balance of the samples were evaluated according to the same criteria as for Examples 3-1 to 3-4 in Test 8. For Examples 3-15 and 3-16, the milk texture and flavor balance of the samples were evaluated according to the same criteria as for Examples 3-5 to 3-7 in Test 8. For Examples 3-17 and 3-18, the milk texture and flavor balance of the samples were evaluated according to the same criteria as for Examples 3-8 to 3-10 in Test 8. The standard error of the mean values ​​for all panelists was 0.13 or less. The results are shown in the table below.

[0096]

[0097] Tables 8 and 9 show that even in beverages containing plant-based milk and maltosyltrehalose as milk components, the milky texture was improved. Table 8, showing the results of Test 8, shows that the addition of maltosyltrehalose improves the milky texture in beverages containing plant-based milk. It can also be seen that if the amount of maltosyltrehalose is too high, the difference in flavor balance compared to the sample before addition becomes too large. Table 9, showing the results of Test 9, shows that the addition of ethanol and / or propylene glycol can further enhance the milky texture improvement effect in beverages containing plant-based milk. It can also be seen that if the amount of ethanol and / or propylene glycol is too high, the flavor balance is disrupted.

[0098] According to the present invention, it is possible to provide a milk-containing beverage with excellent milky texture.

Claims

1. A beverage containing milk components and maltosyltrehalose.

2. The beverage according to claim 1, wherein the content of maltosyltrehalose is 0.001% by mass or more and 3.000% by mass or less.

3. The beverage according to claim 1, further comprising a non-aqueous solvent containing at least one of ethanol and propylene glycol, wherein the concentration of the non-aqueous solvent is 1 ppm or more.

4. The beverage according to claim 1, which is a beverage packaged for distribution at room temperature.

5. The beverage according to claim 1, further comprising tea components.

6. The beverage according to claim 1, wherein the milk solids content A (%) and the caffeine value B (mg / 100g) satisfy the relationship A / B ≥ 0.

01.

7. The beverage according to any one of claims 1 to 6, wherein the milk component is a milk component.

8. The beverage according to any one of claims 1 to 6, wherein the milk component is a plant-based milk component.

9. A method for producing a beverage containing a milk component and maltosyltrehalose, comprising the step of mixing the milk component and the maltosyltrehalose.

10. A method for improving the milky texture of a beverage containing milk components, comprising the step of mixing the milk components with maltosyltrehalose.

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