Beverage and method for enhancing milkiness

Abstract

A beverage according to the present invention contains ethyl isovalerate, a low-calorie sweetener, and milk.

Description

Beverage and method for enhancing milky sensation

[0001] The present invention relates to a beverage and a method for enhancing milky sensation.

[0002] Against the background of increasing health consciousness among consumers and diversification of consumer preferences in recent years, demand for dairy-containing beverages with reduced calorie content has been increasing. Accordingly, beverages using rare sugars (also called allulose, D-psicose), which are lower in calories than sucrose yet provide sweetness, and high-intensity sweeteners are known. For example, Patent Document 1 (Japanese Unexamined Patent Publication No. 2019-170300) discloses an acidic dairy beverage obtained by combining D-psicose with soybean polysaccharide and / or carboxymethylcellulose. Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 2022-153959) discloses that a beverage containing one or more high-intensity sweeteners selected from the group consisting of stevia, aspartame, acesulfame potassium and sucralose may contain milk.

[0003] Japanese Unexamined Patent Publication No. 2019-170300 Japanese Unexamined Patent Publication No. 2022-153959

[0004] However, the conventional dairy-containing beverages described in Patent Documents 1 and 2 still have room for improvement in terms of enhancing milky sensation. An object of the present invention is to improve the milky sensation of a dairy-containing beverage containing a low-calorie sweetener.

[0005] The present inventor conducted studies from the perspective of improving milky sensation when drinking a dairy-containing beverage containing a low-calorie sweetener, and found that use of ethyl isovalerate is effective for solving the problem, thereby completing the present invention.

[0006] According to the present invention, the following beverage and method for enhancing milky sensation in a dairy-containing beverage are provided.

[0007] [1] A beverage containing ethyl isovalerate, a low-calorie sweetener, and milk. [2] The beverage according to [1], wherein the content of ethyl isovalerate is 5 ppb or more and 400 ppb or less. [3] The beverage according to [1] or [2], wherein the low-calorie sweetener is one or two selected from high-intensity sweeteners and rare sugars. [4] The beverage according to [3], wherein the high-intensity sweetener is one or more selected from stevia, aspartame, acesulfame potassium, and sucralose. [5] The beverage according to [3] or [4], wherein the rare sugar is one or more selected from L-glucose, D-allose, D-tagatose, D-psicose (allulose), xylitol, L-ribose, erythritol, sorbose, altrose, talose, idose, and growth. [6] The beverage according to any one of [1] to [5], wherein the content of the low-calorie sweetener is 3 g / L or more and 150 g / L or less. [7] The beverage according to any one of [1] to [6], wherein the pH is less than 4. [8] The beverage according to any one of [1] to [7], wherein the content of non-fat milk solids is 0.1% by mass or more and 1.0% by mass or less. [9] The beverage according to any one of [1] to [8], wherein the Brix is ​​15° or less.

[10] The beverage according to any one of [1] to [9], wherein the sucrose content is 50 g / L or less.

[11] The beverage according to any one of [1] to

[10] , which is packaged.

[12] A method for enhancing the milky texture of a milk-containing beverage containing a low-calorie sweetener, comprising the step of preparing the beverage by adding ethyl isovalerate.

[0008] According to the present invention, a beverage that can improve the milky taste of a milk-based beverage containing a low-calorie sweetener, and related technologies can be provided.

[0009] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or more and b or less.

[0010] <Beverage> The beverage of this embodiment contains ethyl isovalerate, a low-calorie sweetener, and milk. This enhances the milky taste of milk-based beverages containing a low-calorie sweetener. Furthermore, the inclusion of ethyl isovalerate in the beverage of this embodiment also suppresses the bitterness caused by the low-calorie sweetener. In other words, compared to a milk-based beverage sweetened only with sucrose, a beverage using a low-calorie sweetener to maintain a similar level of sweetness can be consumed, resulting in a higher perceived milky taste, and the bitterness derived from the low-calorie sweetener can also be suppressed. The details of the reasons for this are not clear, but it is speculated that the following occurs: Ethyl isovalerate is known as a relatively desirable aroma component. Therefore, when ethyl isovalerate is combined with a low-calorie sweetener, the milky flavors such as sweetness and richness are enhanced, improving the overall milky taste of the beverage. In addition, the flavor exhibited by ethyl isovalerate is relatively easily perceived in the aftertaste, effectively masking the bitterness.

[0011] The following describes the components contained in the beverage of this embodiment.

[0012] [Milk] In this embodiment, the milk can be animal milk such as cow's milk, sheep's milk, or mare's milk, or plant-based milk such as soy milk. Examples of milk forms include raw milk, skim milk, processed milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, condensed milk, and acidic milk. These may be used individually or in combination of two or more. The beverage of this embodiment contains milk, so a milky flavor can be perceived when consumed.

[0013] The above-mentioned acidic milk refers to milk whose pH has been adjusted to the acidic side, and its pH is in the range of approximately 2 to 6, preferably approximately 3.0 to 5.0. Examples of acidic milk include fermented acidic milk prepared by fermenting milk raw materials using microorganisms such as lactic acid bacteria and yeast, and acidified milk (non-fermented milk) obtained by adding acidic fruit juice such as lemon, orange, or grapefruit, organic acids such as citric acid or malic acid, or vinegar such as brewed vinegar or synthetic vinegar to milk to make the pH acidic. From the viewpoint of obtaining better palatability, it is preferable that fermented acidic milk is included. Furthermore, acidic milk may be subjected to heating and cooling treatment in order to solubilize milk proteins contained as insoluble matter in the acidic milk or to sterilize it.

[0014] The amount of non-fat milk solids in the beverage of this embodiment is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.5% by mass or more. By setting the amount of non-fat milk solids above the lower limit, the milk flavor can be enhanced. On the other hand, the amount of non-fat milk solids in the beverage is preferably 2% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1.0% by mass or less. By setting the amount of non-fat milk solids below the upper limit, a good balance of deliciousness, richness, and milkiness can be achieved.

[0015] Non-fat milk solids (SNF) refer to milk from which water and fat have been removed, and which contains milk protein, carbohydrates (mainly sugars), minerals, ash, and vitamins. Typically, 100g of milk contains about 8.3g of non-fat milk solids, of which about 3.0g is milk protein, about 4.6g is sugars, and about 0.7g is ash.

[0016] The non-fat milk solids content can be measured by the quantitative method for non-fat milk solids in fermented milk and lactic acid bacteria beverages described in the "Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951), a collection of laws and regulations related to food hygiene.

[0017] [Ethyl isovalerate] Ethyl isovalerate has the chemical formula C ７ H １４ O ２ It is a compound with CAS registration number 108-64-5, and is known as an aroma component for fruits and other products.

[0018] The ethyl isovalerate content in the beverage of this embodiment is preferably 5 ppb or more, more preferably 10 ppb or more, and even more preferably 20 ppb or more, from the viewpoint of improving the milky taste. Furthermore, the ethyl isovalerate content may be 30 ppb or more from the viewpoint of enhancing richness, and 80 ppb or more from the viewpoint of enhancing a refreshing taste. On the other hand, the ethyl isovalerate content in the beverage is preferably 400 ppb or less, and more preferably 350 ppb or less, from the viewpoint of achieving a good balance between a good milky taste and richness.

[0019] [Low-Calorie Sweeteners] Low-calorie sweeteners are sweeteners that are mainly used as substitutes for sucrose and have fewer calories than sucrose but provide the same or greater sweetness. Sucrose has about 4 kcal per gram, so low-calorie sweeteners are those that have fewer calories than sucrose and provide the same or greater sweetness. Low-calorie sweeteners may have, for example, 3 kcal or less per gram, 2 kcal or less per gram, 1 kcal or less per gram, or even 0 kcal per gram. Low-calorie sweeteners are preferably one or two selected from high-intensity sweeteners and rare sugars.

[0020] In this embodiment, the amount of low-calorie sweetener in the beverage is preferably 3 g / L or more, more preferably 10 g / L or more, even more preferably 20 g / L or more, and even more preferably 30 g / L or more, in order to improve the milky taste while making it a low-calorie beverage. On the other hand, the amount of low-calorie sweetener in the beverage is preferably 150 g / L or less, and more preferably 130 g / L or less, in order to achieve a good balance of good milky taste and richness.

[0021] (High-intensity sweeteners) High-intensity sweeteners are low-calorie sweeteners that are tens to tens of thousands of times sweeter than sucrose, and include synthetic and naturally derived sweeteners. Most high-intensity sweeteners have almost zero calories. Examples of high-intensity sweeteners include one or more selected from stevia, aspartame, acesulfame potassium, and sucralose. Stevia is preferred among these.

[0022] In this embodiment, the amount of high-intensity sweetener in the beverage is preferably 0.1 g / L or more, more preferably 0.3 g / L or more, even more preferably 0.4 g / L or more, and even more preferably 0.5 g / L or more, from the viewpoint of improving the milky taste while reducing calories. On the other hand, the amount of high-intensity sweetener in the beverage is preferably 10 g / L or less, more preferably 5 g / L or less, and even more preferably 2 g / L or less, from the viewpoint of achieving a good balance of good milky taste and richness.

[0023] [Stevia] Stevia is a naturally occurring sweetener. It is known for having almost no calories and being 200 to 300 times sweeter than sucrose.

[0024] In this embodiment, the stevia content in the beverage is preferably 0.1 g / L or more, more preferably 0.3 g / L or more, even more preferably 0.4 g / L or more, and even more preferably 0.5 g / L or more, from the viewpoint of improving the milky taste. On the other hand, the stevia content in the beverage is preferably 2.0 g / L or less, more preferably 1.5 g / L or less, and even more preferably 1.0 g / L or less, from the viewpoint of achieving a good balance of milky taste and richness.

[0025] (Rare Sugars) Rare sugars are monosaccharides and sugar alcohols that exist in nature only in very small amounts. Examples of rare sugars include L-glucose, D-allose, D-tagatose, D-psicose (allulose), xylitol, L-ribose, erythritol, sorbose, altrose, talose, idose, and glycerol. Among these, D-psicose (allulose) is preferred.

[0026] In this embodiment, the content of rare sugars in the beverage is preferably 2 g / L or more, more preferably 5 g / L or more, even more preferably 10 g / L or more, and even more preferably 20 g / L or more, from the viewpoint of improving the milky taste. On the other hand, the content of rare sugars in the beverage is preferably 150 g / L or less, more preferably 140 g / L or less, and even more preferably 130 g / L or less, from the viewpoint of achieving a good balance of good milky taste and richness.

[0027] [Allulose] Allulose, also known as D-psicose, is a rare sugar that exists in small amounts in nature and is a naturally derived sweetener. It is known for being low in calories and having about 70% of the sweetness of sucrose.

[0028] In this embodiment, the allulose content in the beverage is preferably 2 g / L or more, more preferably 5 g / L or more, even more preferably 10 g / L or more, and even more preferably 20 g / L or more, from the viewpoint of improving the milky taste. On the other hand, the allulose content in the beverage is preferably 150 g / L or less, more preferably 140 g / L or less, and even more preferably 130 g / L or less, from the viewpoint of achieving a good balance of good milky taste and richness.

[0029] [Sucrose] The beverage of this embodiment may contain sucrose. This improves the milky taste while creating a good balance of richness, refreshingness, and bitter aftertaste.

[0030] The sucrose content in the beverage is preferably 50 g / L or less, more preferably 45 g / L or less, even more preferably 40 g / L or less, and even more preferably 30 g / L or less, in order to reduce the calories of the beverage while maintaining a good milky texture.

[0031] The beverage of this embodiment may contain other ingredients besides those mentioned above, as long as the effects of the present invention are obtained. Specifically, it may contain ingredients commonly used in beverages, such as sweeteners (except sucrose and low-calorie sweeteners), acidulants, fruit juice, flavorings, stabilizers, vitamins, colorings, antioxidants, emulsifiers, preservatives, seasonings, extracts, and pH adjusters.

[0032] (Sweeteners) As for the sweeteners mentioned above, sugars such as fructose, glucose, lactose, and maltose may be used in combination.

[0033] (Acidulants) Examples of the above-mentioned acidulants include citric acid, lactic acid, malic acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, acetic acid, phosphoric acid, phytic acid, ascorbic acid, and their salts. One of these may be used alone, or two or more may be used in combination.

[0034] (Fruit Juice) Examples of the above-mentioned fruit juices include citrus juices such as orange juice, mandarin juice, grapefruit juice, lemon juice, and lime juice; apple juice, grape juice, peach juice, strawberry juice, banana juice, pineapple juice, mango juice, plum juice, apricot juice, kiwi juice, melon juice, and lychee juice. One type may be used alone, or two or more types may be used in combination.

[0035] (Stabilizers) Stabilizers are used to suppress the aggregation and precipitation of milk and to stabilize the dispersion state. Known thickening polysaccharides can be used as stabilizers. Examples of known thickening polysaccharides used in foods and beverages include one or more selected from the group consisting of xanthan gum, carrageenan, gum arabic, pectin, agaropectin, gellan gum, karaya gum, alginic acid derivatives, soybean polysaccharides, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), hydroxyethyl cellulose (HEC), and carboxymethylcellulose (CMC).

[0036] The details of the beverage of this embodiment will be described further below.

[0037] [pH] The pH of the beverage of this embodiment at 20°C is less than 4.0, preferably 3.9 or less, and more preferably 3.8 or less. Conventionally, it has been known that lowering the pH makes it difficult to perceive the milky taste and makes the aftertaste of the sweetener more directly noticeable, thus increasing the tendency for bitterness from the sweetener to be perceived. In contrast, the beverage of this embodiment, even with a pH of less than 4.0, can improve the milky taste while suppressing bitterness in the aftertaste by using ethyl isovalerate and a low-calorie sweetener. On the other hand, the lower limit of the pH is not particularly limited, but from the viewpoint of maintaining drinkability, it is preferably 2.4 or higher, more preferably 3.0 or higher, and even more preferably 3.2 or higher.

[0038] The pH measurement can be performed, for example, using a commercially available pH meter. The pH can be adjusted, for example, by using a pH adjuster or the like.

[0039] [Acidity] The acidity of the beverage according to the present embodiment is preferably not less than 0.05 g / 100 ml and not more than 1.5 g / 100 ml, more preferably not less than 0.1 g / 100 ml and not more than 1.0 g / 100 ml. When the acidity is not lower than the above lower limit, favorable taste can be obtained. On the other hand, when the acidity is not higher than the above upper limit, excessive sourness is suppressed, and good taste can be achieved at the same time.

[0040] Acidity can be expressed as the number of grams obtained by converting the amount of acid contained in 100 ml of the beverage into citric acid (g of anhydrous citric acid / 100 ml). Acidity can also be measured by the method specified in the acidity measurement method of JAS standards, specifically by neutralization titration (quantitative method) using 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.

[0041] [Soluble Solids] The soluble solids content (Brix (Bx)°) of the beverage according to the present embodiment is preferably 15° or less. This allows a favorable milky texture to be obtained. On the other hand, the lower limit of the soluble solids content (Brix (Bx)°) of the beverage according to the present embodiment is not particularly limited, and may be 1° or more, or 2° or more from the viewpoint of obtaining milky texture, good taste and easy drinkability.

[0042] Soluble solids refers to the total content of soluble solids relative to the total amount of the beverage. Soluble solids can be measured, for example, using a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) as the reading of a sugar refractometer at 20°C. The content of soluble solids can be adjusted by adjusting the amount of sweetener, the amounts of various other components, or the like.

[0043] [Sweetness] The beverage according to the present embodiment preferably has a sweetness of 4 or more and 15 or less, more preferably 6 or more and 12 or less, and still more preferably 7 or more and 10 or less. This allows the milky texture to be improved while reducing calories. Furthermore, the balance among richness, refreshing feeling and bitterness in aftertaste can be improved.

[0044] The sweetness can be adjusted, for example, by the aforementioned sweeteners, fruit juice, various other components and the like.

[0045] The sweetness is a parameter indicating the intensity of sweetness, expressed as a relative value when the sweetness of sucrose is defined as 1. The sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage is 1. In addition, the sweetness of the beverage is calculated based on the "sweetness of each sweetener", and specifically specified by the following method. An aqueous solution is prepared for each sweetener contained in the beverage, and a concentration X that provides sweetness equivalent to that of a 1% by mass aqueous sucrose solution is determined. Then, "1 (% by mass) / X (% by mass)" is calculated, this value is defined as the "sweetness of each sweetener", and the total value of the "sweetness of each sweetener" contained in the beverage is the "sweetness of the beverage". Here, each sweetener includes sweet components derived from milk, fruit juice, and the like.

[0046] The sweetness of typical sweeteners can be defined as follows: sucrose 1, glucose 0.65, fructose 1.5, lactose 0.3, sucralose 600, acesulfame potassium 200, aspartame 200. For other sweeteners, values described in, for example, "Complete Handbook of Sweeteners" (published by the Sugar Refining Industry Association in May 1990), "All About High-Intensity Sweetener Sucralose" published by Korin Co., Ltd. in May 2003, "Beverage Terminology Dictionary" (published by Beverage Japan Co., Ltd. on June 25, 1999) and the like can be employed. When there is a range in the described sweetness value, the median value is employed.

[0047] [Calorie] The calorie of the beverage according to the present embodiment is not particularly limited within a range where the calorie is lower than that of conventional beverages sweetened only with sucrose. Specifically, the calorie is preferably less than 20 kcal / 100 ml, more preferably 18 kcal / 100 ml or less, and still more preferably 17 kcal / 100 ml or less. This makes it possible to improve the milky taste while reducing calories. Note that 1 cal = 4.18 J. A low-calorie beverage refers to a beverage containing less than 20 kcal per 100 ml of the beverage.

[0048] [Carbon Dioxide] The beverage of this embodiment may be a carbonated beverage containing carbon dioxide, or it may not contain carbon dioxide. When it is a carbonated beverage, the pressure of the carbon dioxide can be adjusted as appropriate according to taste, but for example, it is preferably 1.0 to 5.0 gas volume, and more preferably 1.5 to 3.5 gas volume. The carbon dioxide pressure (gas volume) represents the ratio of the volume of dissolved carbon dioxide to the total volume of the beverage under standard conditions (1 atmosphere, 20°C). A known method can be used for injecting the carbon dioxide.

[0049] In addition, if the beverage in this embodiment contains carbon dioxide, the pH, citrate acidity, Brix, and other physical properties of the beverage represent the properties after the carbon dioxide has been released.

[0050] [Type of Beverage] The beverage in this embodiment may be a concentrated beverage or a beverage that can be consumed as is without dilution. It is preferable that the beverage be a concentrated beverage that is diluted with water or the like before consumption, as this allows for long-term storage and allows for appropriate adjustment of the concentration according to taste and purpose. The concentration ratio is preferably 2 to 50 times, and more preferably 3 to 20 times.

[0051] Furthermore, the beverage in this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage is a beverage that substantially does not contain alcohol, and specifically means a beverage in which the alcohol content, such as ethanol, is less than 1.0 volume / vol.

[0052] [Container] The containers used for the beverage in this embodiment include sealed containers made of glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel, either as a single material or a composite or laminated material thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. Plastic containers are preferred from the viewpoint of portability and ease of use, and PET bottles are preferred from the viewpoint of being able to see the beverage from its appearance.

[0053] The volume of the beverage is not particularly limited, but for example, it is preferably 100 mL to 2000 mL, more preferably 150 mL to 1500 mL, and even more preferably 200 mL to 1000 mL. From the standpoint of being easy to drink in one sitting, 100 to 500 mL is even more preferable.

[0054] The method of heat sterilization of packaged beverages is not particularly limited, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Heat sterilization can be carried out by heat sterilization having a bactericidal value equivalent to or greater than 65°C for 10 minutes, for example. The method of heat sterilization is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, and retort sterilization can be employed. Specifically, the above retort sterilization method is a method in which sterilization is performed at high temperature for a short time and then filled into storage containers that have been sterilized under sterile conditions (UHT sterilization method), and a method in which the prepared liquid is filled into storage containers such as cans and then subjected to retort treatment.

[0055] [Manufacturing Method] The beverage of this embodiment can be obtained by mixing the above-mentioned components by known methods.

[0056] <Method for enhancing milky texture> The method for enhancing milky texture in this embodiment is a method for enhancing the milky texture of a milk-based beverage containing a low-calorie sweetener, and includes the step of preparing the beverage by adding ethyl isovalerate. That is, compared to a milk-based beverage sweetened only with sucrose, it is possible to reduce calories and improve the milky texture when consumed while maintaining a similar level of sweetness.

[0057] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted.

[0058] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0059] (1) Method for analyzing ethyl isovalerate: The concentration (ppb) of ethyl isovalerate in the beverages was measured as follows. 5 g of each beverage and 1.5 g of sodium chloride were placed in a 20 ml vial and sealed tightly. Solid-phase microextraction (fiber: Sigma-Aldrich, 50 / 30 μm, DVB / CAR / PDMS) was performed by shaking the vial at 60°C for 15 minutes, adsorption onto the fiber for 40 minutes, and desorption at the inlet for 30 minutes. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard. [GC / MS Analysis Conditions] GC: Agilent Technologies 8890 GC System MS: Agilent Technologies 5977B GC / MSD GERSTEL MPS robotic Column: Agilent Technologies DB-WAX UI 60m x 0.25mm, film thickness 0.25μm. Injection method: Splitless. Carrier gas: He. Oven temperature: 40℃ (2 min) → 8℃ / min → 250℃ (5 min). MS conditions: SCAN mode Quantitative ion: 88 (m / z)

[0060] (2) Physical properties of the beverage and soluble solids content (Brix (Bx)°): Measured for the beverage (20°C) using a sugar refractometer (ATAGO RX-5000α). Acidity: The amount of acid contained in 100 ml of the beverage was converted to citric acid in grams (anhydrous citric acid g / 100 ml) and calculated based on the method specified in the JAS standard for acidity measurement. pH: Measured for the beverage (20°C) using a pH meter (HM-30R).

[0061] (3) Sensory evaluation was conducted for each beverage by trained technicians. Specifically, five skilled technicians each tasted the beverage (at 20°C) and evaluated each of the following aspects: "milky texture," "richness," "refreshingness," "bitter aftertaste," and "deliciousness," on a 7-point scale with 4 points for each control, according to the evaluation criteria below. The average value was then calculated. Note that "richness" refers to a well-balanced richness and umami characteristic of milk. "Refreshingness" refers to the absence of any unpleasant odors in the aftertaste. "Bitter aftertaste" refers to an undesirable bitterness that remains after drinking.

[0062] • Evaluation Criteria: "Milkiness," "Richness," "Texture," "Bitter Aftertaste" 7: Very strong compared to the control group 6: Strong compared to the control group 5: Slightly strong compared to the control group 4: Equivalent to the control group 3: Slightly weaker compared to the control group 2: Weak compared to the control group 1: Very weak compared to the control group

[0063] • Evaluation Criteria "Taste" 7: Very tasty compared to the control group 6: Tasty compared to the control group 5: Somewhat tasty compared to the control group 4: Equivalent to the control group 3: Somewhat less tasty compared to the control group 2: Less tasty compared to the control group 1: Very less tasty compared to the control group

[0064] (4) The ingredients (skim milk powder, citric acid) were mixed to obtain beverages with different pH levels as shown in the preliminary experiment table 1. Based on (3) above, the "milky feel" was evaluated. Specifically, the "milky feel" from preliminary experiment 1 was set to 7 for evaluation. The results are shown in Table 1.

[0065]

[0066] Table 1 shows that when the pH drops from neutral to below 4, the milkiness rating decreases.

[0067] [Experiment] Each ingredient (ethyl isovalerate, sucrose, allulose, stevia extract, skim milk powder) was mixed to obtain the contents shown in Tables 2-3 to make a beverage. The obtained beverage was bottled and the measurements (1) to (3) above and sensory evaluation were performed. (Ingredients) ・Stevia extract: Stevia extract containing at least 95% steviol glycoside

[0068]

[0069]

[0070] This application claims priority based on Japanese Patent Application No. 2025-029827, filed on 27 February 2025, and incorporates all of its disclosures herein.

Claims

1. Beverages containing ethyl isovalerate, low-calorie sweeteners, and milk.

2. The beverage according to claim 1, wherein the content of ethyl isovalerate is 5 ppb or more and 400 ppb or less.

3. The beverage according to claim 1 or 2, wherein the low-calorie sweetener is one or two selected from high-intensity sweeteners and rare sugars.

4. The beverage according to claim 3, wherein the high-intensity sweetener is one or more selected from stevia, aspartame, acesulfame potassium, and sucralose.

5. The beverage according to claim 3, wherein the rare sugar is one or more selected from L-glucose, D-allose, D-tagatose, D-psicose (allulose), xylitol, L-ribose, erythritol, sorbose, altrose, talose, idose, and growth.

6. The beverage according to claim 1 or 2, wherein the content of the low-calorie sweetener is 3 g / L or more and 150 g / L or less.

7. The beverage according to claim 1 or 2, wherein the pH is less than 4.

8. The beverage according to claim 1 or 2, wherein the non-fat milk solids content is 0.1% by mass or more and 1.0% by mass or less.

9. The beverage according to claim 1 or 2, wherein the Brix is ​​15° or less.

10. The beverage according to claim 1 or 2, wherein the sucrose content is 50 g / L or less.

11. The beverage according to claim 1 or 2, packaged in a container.

12. A method for enhancing the milky texture of a milk-based beverage containing a low-calorie sweetener, comprising the step of preparing the beverage by adding ethyl isovalerate.

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