AU2018244873A1 - Yogurt-like beverage, container packed beverage, and method of improving aftertaste of yogurt-like beverage - Google Patents

Yogurt-like beverage, container packed beverage, and method of improving aftertaste of yogurt-like beverage Download PDF

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AU2018244873A1
AU2018244873A1 AU2018244873A AU2018244873A AU2018244873A1 AU 2018244873 A1 AU2018244873 A1 AU 2018244873A1 AU 2018244873 A AU2018244873 A AU 2018244873A AU 2018244873 A AU2018244873 A AU 2018244873A AU 2018244873 A1 AU2018244873 A1 AU 2018244873A1
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beverage
yogurt
equal
mass
phosphorus atom
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Akihiro Abe
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Asahi Soft Drinks Co Ltd
Asahi Group Holdings Ltd
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Asahi Soft Drinks Co Ltd
Asahi Group Holdings Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Provided is a yogurt-like beverage containing lactic acid and a compound having phosphorus atoms, wherein the pH of the yogurt-like beverage is 2.8-4.0, and the value of A/B is 0.9-32 when the content of lactic acid with respect to the total amount of the yogurt-like beverage is A (mass%) and the content of phosphorus atoms in the compound having phosphorous atoms with respect to the total amount of the yogurt-like beverage is B (mass%).

Description

YOGURT-LIKE BEVERAGE, CONTAINER PACKED BEVERAGE, AND METHOD OF
IMPROVING AFTERTASTE OF YOGURT-LIKE BEVERAGE
TECHNICAL FIELD [0001]
The present invention relates to a yogurt-like beverage, a container packed beverage, and a method of improving an aftertaste of a yogurt-like beverage.
BACKGROUND ART [0002]
In general, a yogurt-like beverage is known as a kind of highly palatable refreshing beverages that have a unique taste similar to yogurt.
As the yogurt-like beverage, there is a type of beverage including acid milk obtained by fermenting a milk raw material using a microorganism such as lactic acidbacteria and a flavor type of beverage obtained by imparting yogurt-like flavor using a flavoring agent component such as a flavor.
As the type of beverage including the acid milk, for example, Patent Document 1 discloses a technology of obtaining a unique milk-flavored acidic beverage including a lactic beverage and lactic acid, by mixing milk.
RELATED DOCUMENT
PATENT DOCUMENT [0003] [Patent Document 1] Japanese Unexamined Patent Publication No. 2004-329152
SUMMARY OF THE INVENTION
TECHNICAL PROBLEM [0004]
In the milk-flavored acid beverage disclosed in Patent Document 1, milk-like flavor could be obtained, but it has an object to refresh the aftertaste by softening spices from curry or the like and there was room for improvement in terms of making aftertaste of the beverage itself refreshing.
[0005]
Therefore, as a result of intensive studies on a beverage in which yogurt flavor was obtained without using milk, the present inventors have found that, in a case of including lactic acid in the beverage, it was possible to improve palatability such as koku (body) or yogurt feeling, whereas there was room for improvement in terms of refreshingness of aftertaste after drinking. On the other hand, it was found that, in a case where the flavor type of yogurt-like beverage does not include the lactic acid, it was good in terms of the refreshingness of the aftertaste after drinking, however, the palatability such as koku (body) or yogurt feeling does not meet a required level. That is, it was found that there was a so-called trade-off relationship between thirst-quenching property such as aftertaste and the palatability such as yogurt feeling.
[0006]
An object of the present invention is to provide a yogurt-like beverage excellent in balance between the thirst-quenching property and the palatability.
SOLUTION TO PROBLEM [0007]
According to the present invention, there is provided a yogurt-like beverage including lactic acid and a compound having a phosphorus atom, in which a pH of the yogurt-like beverage is equal to or higher than 2.8 and equal to or lower than 4.0, and when a content of the lactic acid relative to a total amount of the yogurt-like beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass) , a value of A/B is equal to or more than 0.9 and equal to or less than 32.
[0008]
In addition, according to the present invention, there is provided a container packed beverage, obtained by filling a transparent container with the yogurt-like beverage.
[0009]
Furthermore, according to the present invention, there is provided a method of improving aftertaste of a yogurt-like beverage including lactic acid and a compound having a phosphorus atom, the method including a step of adjusting a pH of the yogurt-like beverage to be equal to or higher than 2.8 and equal to or lower than 4.0, and when a content of the lactic acid relative to a total amount of the yogurt-like beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass), adjusting a value of A/B to be equal to or more than 0.9 and equal to or less than 32.
ADVANTAGEOUS EFFECTS OF INVENTION [0010]
According to the present invention, it is possible to provide a technology relating to a yogurt-like beverage achieving both thirst-quenching property and palatability.
DESCRIPTION OF EMBODIMENTS [0011] <Yogurt-like Beverage>
A yogurt-like beverage according to the present embodiment (hereinafter, also referred to as the present yogurt-like beverage) includes lactic acid and a compound having a phosphorus atom. Then, a pH of the present yogurt-like beverage is equal to or higher than 2.8 andequal to or lower than 4.0 . In addition, the present yogurt-like beverage is controlled such that, when a content of the lactic acid relative to a total amount of the yogurt-like beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass) , a value of A/B is equal to or more than 0.9 and equal to or less than 32 . According to this, it is possible to realize a yogurt-like beverage achieving both thirst-quenching property and palatability.
[0012]
In the yogurt-like beverage of the present embodiment, the thirst-quenching property is a refreshing feeling of aftertaste after ingesting a beverage, and is particularly a preferable performance at the time of ingestion for thirst-quenching in summer. In addition, the palatability is a yogurt feeling or koku (body) required for a general yogurt-like beverage, and is different from a performance required for so-called sports beverage, fruit juice beverage, or the like .
[0013]
The present yogurt-like beverage is a beverage that improves transparency thereof compared to a conventional yogurt-like beverage, in order to improve a demand as a thirst-quenching beverage. Specifically, the present yogurt-like beverage is a high clarity beverage controlled such that an absorbance of the beverage at a wavelength of 650 nm is preferably equal to or less than 0.2, more preferably equal to or less than 0.02, and still more preferably equal to or less than 0.015.
Here, most of the conventional types of the yogurt-like beverage including milk or acid milk are cloudy due to an influence of a component derived from a milk raw material (milk protein). Therefore, the absorbance of the conventional yogurt-like beverage at a wavelength of 650 nm usually shows a value of equal to or more than 1 in most cases. In addition, although it is different from the yogurt-like beverage, the absorbance of a conventional sports beverage at a wavelength of 650 nm known as one of the thirst-quenching beverage usually shows a value of approximately 0.2 in most cases.
From this fact, it can be said that thepresent yogurt-likebeverage is a beverage exhibiting extremely high transparency compared to the conventional yogurt-like beverage.
In addition, from another point of view, it can be said that the present yogurt-like beverage is a beverage exhibiting approximately the same level of transparency as that of a conventional sports drink or higher transparency than that of the sports drink. Therefore, it can be said that the present yogurt-like beverage is a beverage exhibiting a level of transparency favored by a consumer as a thirst-quenching beverage, at least in terms of an appearance of the beverage.
[0014]
The present yogurt-like beverage may be the type of beverage including the acid milk and the flavor type beverage, which are described in a section of BACKGROUND ART. That is, in a case where the present yogurt-like beverage is the type including the acid milk, it can be said that the beverage includes, as essential components, three components of lactic acid, a compound having a phosphorus atom, and the acid milk. On the other hand, in a case where the present yogurt-like beverage is the flavor type, it can be said that the beverage includes, as essential components, three components of a compound having a phosphorus atom, phosphoric acid, and a flavoring agent. In other words, it can be said that the present yogurt-like beverage includes, as essential components, the acid milk or the flavoring agent, together with the lactic acid and the compound having a phosphorus atom.
[0015]
A pH of the present yogurt-like beverage is equal to or higher than 2.8 and equal to or lower than 4.0. According to this, it is possible to improve the palatability of the beverage in terms of applying a specific sourness to the yogurt-like beverage, in other words, a unique taste (yogurt feeling) similar to yogurt. In addition, in a case where the present yogurt-like beverage is a type including the acid milk, when control is performed such that the pH of the beverage is within the numerical range, it is possible to suppress reduction of solubility of the milk protein contained in the acid milk to water. Therefore, even in a case where the present yogurt-like beverage is the type including the acid milk, when the pH of the beverage is within the numerical range, it possible to prevent the beverage from becoming cloudy due to the influence of the milk protein. As a result, it is possible to suppress a decrease in the transparency of the beverage. An isoelectric point of the milk protein is generally known as pH 4.6.
[0016]
In addition, an upper limit of the pH of the present yogurt-like beverage is equal to or lower than 4.0, but from a viewpoint of improving the balance between the thirst-quenching property and the palatability of the beverage, is preferably equal to or lower than pH 3.8, more preferably equal to or lower than pH 3.5, and still more preferably equal to or lower than pH 3.4. On the other hand, a lower limit of the pH of the present yogurt-like beverage is, for example, equal to or higher than pH 2.8, from a viewpoint of suppressing deterioration of an aroma component in the beverage. Therefore, in a case where the lower limit of the pH of the present yogurt-like beverage is controlled to be equal to or higher than the numerical value, as a result, it is possible to improve the palatability of the beverage.
[0017]
Hereinafter, a specific configuration of the present yogurt-like beverage will be described in detail.
[0018]
The lactic acid is a kind of hydroxy acid and functions as an acidulant and one having bacteriostasis.
[0019]
A value of the content A of the lactic acid relative to the total amount of the present yogurt-like beverage is preferably equal to or more than 0.005% by mass and equal to or less than 0.05% by mass, more preferably equal to or more than 0.006% by mass and equal to or less than 0.04% by mass, and still more preferably equal to or more than 0.0075% by mass and equal to or less than 0.035% by mass. According to this, in the present yogurt-like beverage, it is possible to improve the palatability in terms of yogurt feeling.
[0020]
The compound having a phosphorus atom is not particularly limited as long as it can be added to food and drink, and from a viewpoint of achieving both the thirst-quenching property and the palatability, is a compound having a phosphate group. Examples of the compound having a phosphate group include phytic acid, phosphate, pyrophosphate, metaphosphate, phosphate cross-linked starch, phospholipid, nucleic acid, phosphate ester, and polyphosphoric acid. From a viewpoint of improving an overall deliciousness of the present yogurt-like beverage, it is more preferably at least one selected from the phosphate, phosphate ester such as phytic acid, and polyphosphoric acid, and still more preferably phosphate or phosphate ester such as phytic acid. One kind of these maybe used alone and two or more kinds thereof may be used by mixing.
[0021]
In addition, a value of the amount of the phosphorus atom B in the compound having a phosphorus atom relative to the total amount of the present yogurt-like beverage is preferably equal to or more than 0.001% by mass and equal to or less than 0.02% by mass, more preferably equal to or more than 0.005% by mass and equal to or less than 0.018% by mass, and still more preferably equal to or more than 0.008% by mass and equal to or less than 0.015% by mass. According to this, in the present yogurt-like beverage, it is possible to improve the thirst-quenching property in terms of aftertaste.
The amount of the phosphorus atom in the compound having a phosphorus atom can be measured using an atomic absorption method. [0022]
As described above, the present yogurt-like beverage is controlled such that, when the content of the lactic acid relative to the total amount of the beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the beverage is set as B (% by mass), a value of A/B is equal to or more than 0.9 and equal to or less than 32. That is, it can be said that the present yogurt-like beverage is obtained by controlling the balance between the content of the lactic acid and the content of phosphorus atoms in the compound having a phosphorus atom, which are contained in the beverage as essential components. According to this, it is possible to realize a yogurt-like beverage achieving both the thirst-quenching property in terms of aftertaste and palatability in terms of yogurt feeling. The reason for this is not clear, but it is considered that a taste derived from the compound having a phosphorus atom acts on human palate faster than the sourness derived from the lactic acid, and as a result, the sourness derived from the lactic acid can be masked by the taste of the compound having a phosphorus atom while maintaining a milk taste derived from the lactic acid.
[0023]
In the present embodiment, when the content of the lactic acid relative to the total amount of the beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the beverage is set as B (% by mass), the value of A/B is equal to or more than 0.9 and equal to or less than 32. From viewpoints of obtaining deliciousness, the yogurt feeling, and the refreshing of aftertaste, it is equal to or more than 0.9, preferably equal to or more than 1.0, andmore preferably equal to or more than 1.2 . From viewpoints of ref reshing the aftertaste and obtaining the sourness, the value of A/B is equal to or less than 32, preferably equal to or less than 25, and more preferably equal to or less than 22 . In addition, from the viewpoint of further improving the balance between the thirst-quenching property and the palatability, the value of A/B is equal to or more than 0.9 and equal to or less than 32, preferably equal to or more than 1.0 and equal to or less than 25, and more preferably equal to or more than 1.2 and equal to or less than 22.
[0024]
Furthermore, the present yogurt-like beverage has the following configuration, thereby making the balance between the palatability and the thirst-quenching property favorable and obtaining the balance more stably.
[0025]
In addition, from the viewpoint of improving the palatability of the beverage, the present yogurt-like beverage further includes at least one of a flavoring agent such as yogurt flavor and alcohol. A lower limit of a mixing amount of at least one of the flavoring agent and alcohol is preferably equal to or more than 0.01% by mass, more preferably equal to or more than 0.05% by mass, and still more preferably equal to or more than 0.1% by mass, and an upper limit thereof is preferably equal to or less than 1% by mass, more preferably equal to or less than 0.5% by mass, and still more preferably equal to or less than 0.3% by mass, relative to the total amount of the beverage. In addition, when the mixing amount is within the range, it is possible to obtain preferable yogurt-like flavor.
[0026]
In addition, the present yogurt-like beverage may further include an acidulant from the viewpoint of improving the refreshing feeling of the aftertaste of the beverage while maintaining the transparency of the beverage . As the acidulant, known ones can be used, and examples thereof include citric acid salts such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, or salts thereof.
[0027]
In addition, the present yogurt-like beverage may further include a sweetener for the purpose of improving the palatability of the beverage in terms of taste. As the sweetener, known ones can be used, examples thereof include sugars such as sucrose, glucose, granulated sugar, fructose, lactose, maltose, and fructose glucose liquid sugar, low-intensity sweeteners such as xylitol and D-sorbitol, and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and saccharin sodium.
[0028]
In addition, the present yogurt-like beverage may further include food additives such as fruit juice, various nutritional components, various plant extracts, a coloring agent, adiluent, and an antioxidant, within a range not impairing the object of the present invention. [0029]
In addition, from the viewpoint of improving the palatability of the beverage, citric acid acidity of the present yogurt-like beverage is preferably equal to or more than 0.05% by mass and equal to or less than 0.3% by mass, and still more preferably equal to or more than 0.1% by mass and equal to or less than 0.2% by mass . The citric acid acidity of the beverage according to the present embodiment indicates a value obtained by converting the amount of acid contained in the beverage as an equivalent amount of citric acid, that is, a numerical value representing a total amount of acid components estimated to the amount of citric acid as acidity (% by mass).
[0030]
Here, in a case where the present yogurt-like beverage includes the citric acid as the acidulant, when a value of citric acid acidity of the beverage is set as 100, from the viewpoint of improving the balance between the thirst-quenching property and the palatability of the beverage, a value of citric acid acidity derived from the citric acid is preferably equal to or more than 60 and equal to or less than 98 and still more preferably equal to or more than 70 and equal to or less than 93 . In other words, in a case where the present yogurt-like beverage includes the citric acid as the acidulant, from the viewpoint of improving the balance between the thirst-quenching property and the palatability of the beverage, a ratio of the citric acid acidity derived from the citric acid to the citric acid acidity of the beverage is preferably equal to or more than 60% and equal to or less than 98%, and still more preferably equal to or more than 70% and equal to or less than 93%.
[0031]
In addition, from the viewpoint of improving the palatability of the beverage, a Brix value of the present yogurt-like beverage at 20°C is preferably equal to or higher than 1° and equal to or lower than 10°, more preferably equal to or higher than 3° and equal to or lower than 9°, and still more preferably equal to or higher than 4° and equal to or lower than 8°.
[0032]
A container packed yogurt-like beverage according to the present embodiment can be produced by filling a container with the present yogurt-like beverage according to a known filling method.
For the container to be filled with the present yogurt-like beverage, a material therefor can be appropriately selected and used, as long as it is a sealed container known in the beverage industry. Specific examples thereof include a sealed container made of a single material such as glass, paper, plastic (such as polyethylene terephthalate (PET)), aluminum, and steel, or a composite or a laminate thereof. In addition, a kind of the container is not particularly limited, and examples thereof include a plastic bottle, an aluminum can, a steel can, apaperpack, a chilled cup, andabottle. Furthermore, from viewpoints of observing the high clarity beverage from the appearance and confirming the transparency, color, and the like, a color of the container is preferably transparent, more preferably colorless and transparent. In addition, it is preferably a PET bottle, from viewpoints of handleability, distribution property, portability, and the like.
[0033] <Method of Improving Aftertaste of Yogurt-like Beverage>
The method of improving aftertaste of a yogurt-like beverage according to the present embodiment is to improve aftertaste in terms of refreshingness in a beverage which is premised to include the lactic acid and the compound having a phosphorus atom. Specifically, the method of improving aftertaste of a yogurt-like beverage according to the present embodiment, which is premised to include the lactic acid and the compound having a phosphorus atom includes a step of adjusting the pH of the yogurt-like beverage to be equal to or higher than 2.8 and equal to or lower than 4.0, and when a content of the lactic acid relative to a total amount of the yogurt-like beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass) , adjusting a value of A/B to be equal to or more than 0.9 and equal to or less than 32.
[0034]
Hereinabove, although the embodiment of the present invention has been described, these are examples of the present invention, and various configurations other than the above can be adopted.
[Examples] [0035]
Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
[0036] <Example 1>
Each component was mixed in the following procedure so as to satisfy a mixing ratio shown in Table 1.
First, fructose glucose liquid sugar, granulated sugar, and table salt were dissolved in water in advance and then added and mixed. Next, a solution in which a flavoring agent having yogurt flavor and ethanol were mixed to give yogurt specific flavor was added to the obtained mixed liquid, and a lactic acid aqueous solution and the compound having a phosphorus atom (disodium hydrogen phosphate (anhydrous)) were added and mixed. Thereafter, an adjustment was performed by adding and mixing a predetermined amount of acidulant formed of anhydrous citric acid and trisodium citrate such that the pH and citric acid acidity (% by mass) of the obtained mixed liquid became the values shown in Table 1 to prepare the yogurt-like beverage .
Next, the obtained yogurt-like beverage was subjected to heat sterilization at 95°C for 30 seconds. Then, within 5 seconds after the heat sterilization, a weak cooling treatment was carried out for 10 seconds such that a liquid temperature of the obtained heat sterilized yogurt-like beverage reached 80°C, and then a transparent container was filled with the beverage and kept for 2 minutes. Thereafter, it was subjected to water cooling such that the liquid temperature of the yogurt-like beverage reached 20°C, to obtain a container packed yogurt-like beverage.
[0037] <Example 2>
A yogurt-like beverage and a container packed yogurt-like beverage were prepared in the same manner as in Example 1, except that, as the compound having a phosphorus atom, phytic acid was used instead of the disodium hydrogen phosphate (anhydrous), and anhydrous citric acid and a compound having a phosphorus atom were added so as to satisfy the mixing ratio shown inTablel. A content of a flavoring agent was set to be the same amount as in Example 1.
[0038] <Example 3>
A yogurt-like beverage and a container packed yogurt-like beverage were prepared in the same manner as in Example 1, except that, as the compound having a phosphorus atom, phosphoric acid aqueous solution (phosphoric acid content: 85% by mass) was used instead of the disodium hydrogen phosphate (anhydrous), and anhydrous citric acid and a compound having a phosphorus atom were added so as to satisfy the mixing ratio shown in Table 1. A content of a flavoring agent was set to be the same amount as in Example 1.
[0039] <Examples 4 to 7>
Yogurt-like beverages and container packed yogurt-like beverages were respectively prepared in the same manner as in Example 1, except that, as the compound having a phosphorus atom, phosphoric acid aqueous solution (phosphoric acid content: 85% by mass) was used instead of the disodium hydrogen phosphate (anhydrous), and anhydrous citric acid, lactic acid aqueous solution, and a compound having a phosphorus atom were added so as to satisfy the mixing ratio shown in Table 1. All the contents of the flavoring agent were set to be the same as in Example 1.
[0040]
CGomparative Example 1>
A yogurt-like beverage and a container packed yogurt-like beverage were prepared in the same manner as in Example 1, except that, the lactic acid aqueous solution and the compound having a phosphorus atom were not added and mixed, and anhydrous citric acid was added so as to satisfy the mixing ratio shown in Table 1. A content of the flavoring agent was set to be the same amount as in Example
1.
[0041]
CGomparative Example 2>
A yogurt-like beverage and a container packed yogurt-like beverage were prepared in the same manner as in Example 1, except that, the compound having a phosphorus atom was not added and mixed, and anhydrous citric acid was added so as to satisfy the mixing ratio shown in Table 1. A content of the flavoring agent was set to be the same amount as in Example 1.
[0042]
The following evaluations were carried out for the yogurt-like beverages obtained in Examples and Comparative Examples described above, and results thereof were shown in Table 1.
[0043] <Evaluation>
•Brix value: A Brix value was measured using a refractometer reading for sugar RX-5000a , manuf acturedby Atago Co . , Ltd. A liquid temperature of the beverage was set to 20°C.
[0044] •Absorbance at a wavelength of 650 nm: The absorbance of each beverage at a wavelength of 650 nm was measured using a spectrophotometer. In addition, in a case where the measured value was below a measurement limit, it was determined as n.d.. The measurement of the absorbance was carried out using a quartz cell under a temperature condition of 20°C.
[0045] •Sensory evaluation: Five trained panelists tasted the yogurt-like beverages of Examples and Comparative examples, respectively. Evaluations on deliciousness, yogurt feeling, aftertaste, koku (body) , and intensity of sourness were respectively carried out according to the following evaluation criteria, and an average point was determined. In addition, in this evaluation test, an evaluation was carried out using the yogurt-like beverage of Comparative Example 1 as a comparison product (a control product) . Therefore, the yogurt-like beverage of Comparative Example was evaluated as 4 points as a reference value.
[0046]
Evaluation 1 (Deliciousness) points: It was very delicious compared to the control product.
points: It was delicious compared to the control product.
points: It was somewhat delicious compared to the control product.
points: It was as delicious as the control product.
points: It was somewhat lacking in terms of the deliciousness compared to the control product.
points: It was lacking in terms of the deliciousness compared to the control product.
point: It was very lacking in terms of the deliciousness compared to the control product.
[0047]
Evaluation 2 (Yogurt feeling) points: It was a very excellent beverage in terms of the yogurt feeling, compared to the control product.
points: It was an excellent beverage in terms of the yogurt feeling, compared to the control product.
points: It was a somewhat excellent beverage in terms of the yogurt feeling, compared to the control product.
points: It was a beverage having the yogurt feeling equivalent to that of the control product.
points: It was a beverage somewhat lacking the yogurt feeling, compared to the control product.
points: It was a beverage lacking the yogurt feeling, compared to the control product.
Ipoint: It was abeverage very lacking the yogurt feeling, compared to the control product.
[0048]
Evaluation 3 (Aftertaste) points: It was a very excellent beverage in terms of refreshingness of the aftertaste, compared to the control product.
points: It was an excellent beverage in terms of the refreshingness of the aftertaste, compared to the control product.
points: It was a somewhat excellent beverage in terms of the refreshingness of the aftertaste, compared to the control product.
points: It was a beverage showing refreshingness of the aftertaste equivalent to that of the control product.
points: It was a beverage somewhat lacking the refreshingness of the aftertaste, compared to the control product.
points: It was a beverage lacking the refreshingness of the aftertaste, compared to the control product.
point: It was a beverage very lacking the refreshingness of the aftertaste, compared to the control product.
[0049]
Evaluation 4 (Koku (body) ) points: It was a very excellent beverage in terms of the koku (body) , compared to the control product.
points : It was an excellent beverage in terms of the koku (body) , compared to the control product.
points: It was a somewhat excellent beverage in terms of the koku (body) , compared to the control product.
points: It was a beverage showing koku (body) equivalent to that of the control product.
points: It was a beverage somewhat lacking the koku (body) , compared to the control product.
points: It was a beverage lacking the koku (body) , compared to the control product.
point: It was a beverage very lacking the koku (body) , compared to the control product.
[0050]
Evaluation 5 (Intensity of sourness) points : It was a very excellent beverage in terms of the intensity of sourness, compared to the control product.
points: It was an excellent beverage in terms of the intensity of sourness, compared to the control product.
points: It was a somewhat excellent beverage in terms of the intensity of sourness, compared to the control product.
points: It was a beverage showing the intensity of sourness equivalent to that of the control product.
points: It was a beverage somewhat lacking the intensity of sourness, compared to the control product.
points: It was a beverage lacking the intensity of sourness, compared to the control product.
point: It was a beverage very lacking the intensity of sourness, compared to the control product.
CN
CN [Table 1]
Comparative Example 2 N 0.65 Ο 1 1 1 o Appropriate amount 0.022 1 1 CO 0.0025 o 0.15 co o o m
Example 7 N 0.65 Ο s 1 1 O Appropriate amount 0.0348 0.00151 23.05 CO T> c o 0.15 co m
Example 6 Ί 0.65 0.52 o 1 1 O Appropriate amount o co CO T> c o o co O co o
Example 5 Ί 0.65 0.35 o 1 1 O Appropriate amount 0 .0174 0.00452 3.85 CO T> c o o § in co o
Example 4 Jn N 0.65 0.29 2 1 1 O Appropriate amount o 2.84 N T> c o 0.15 § m in m m
Example 3 Jn N 0.65 ο o 1 1 O Appropriate amount 0.022 0.0038 co CO 0.0037 o 0.15 § o o co
Example 2 Ί 0.65 ο i 1 O O Appropriate amount 0.022 o 0.0035 o o m o
Example 1 in 0.65 ο 1 s 1 O Appropriate amount 0.022 | 20.0 0.0025 o o o co
Comparative Example 1 0.65 ι 1 1 1 O Appropriate amount i i 1 0.0032 o o o o O o o O
Unit \ \ [% by mass ] o\°
Lucose liquid sugar sugar Ό 0 nJ 0 -rH nJ 1 aqueous solution (lactic it: 50% by mass) Phosphoric acid aqueous solution (phosphoric acid content: 85% by mass) Disodium hydrogen phosphate (anhydrous) T> -rH 0 nJ 0 -rH igent having yogurt flavor acid relative to total amount B: Amount of phosphorus atom in compound having phosphorus atom relative to the total amount of beverage ige at a wavelength of 650 nrri ity of beverage acidity derived from citric cid acidity of beverage) ω tn c tn 2 -rH 0 -rH Q CJ -rH nJ > Evaluation 2 (Yogurt feeling) Evaluation 3 (Aftertaste) Evaluation 4 (Koku (body) ) Evaluation 5 (Intensity of sourness)
ω 0 2 o nJ b c nJ ω 0 C < e 2 Ό ω -rH Lactic acic acid contei Compound Beverage having phosphorus atom nJ ω C Flavoring i e nJ nJ A: Content of lactic < of beverage cd pH of beverage 0 c nJ tn > -rH cd X: Citric acid acid Ratio of citric acid acid to X (citric a Sensory evaluation
[0052]
Priority is claimed on Japanese Patent Application No.
2017-067339, filed on March 30, 2017, the entire disclosure of which is incorporated herein.

Claims (15)

1. A yogurt-like beverage including:
lactic acid; and a compound having a phosphorus atom, wherein a pH of the yogurt-like beverage is equal to or higher than 2.8 and equal to or lower than 4.0, and when a content of the lactic acid relative to a total amount of the yogurt-like beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass), a value of A/B is equal to or more than 0.9 and equal to or less than 32.
2. The yogurt-like beverage according to claim 1, wherein a Brix value of the yogurt-like beverage is 10° or lower.
3. The yogurt-like beverage according to claim 1 or 2, wherein the content A of the lactic acid relative to the total amount of the yogurt-like beverage is equal to or more than 0.005% by mass and equal to or less than 0.05% by mass.
4. The yogurt-like beverage according to any one of claims 1 to 3, wherein the amount of the phosphorus atom B relative to the total amount of the yogurt-like beverage is equal to or more than 0.001% by mass and equal to or less than 0.02% by mass.
5. The yogurt-like beverage according to any one of claims 1 to 4, wherein the compound having a phosphorus atom is a compound having a phosphate group.
6. The yogurt-like beverage according to claim 5, wherein the compound having a phosphate group is at least one selected from phosphate, phosphate ester, and polyphosphoric acid.
7. The yogurt-like beverage according to claim 5 or 6, wherein the compound having a phosphate group is phosphate or phosphate ester.
8. The yogurt-like beverage according to claim 6 or 7, wherein the phosphate ester is phytic acid.
9. The yogurt-like beverage according to any one of claims 1 to 8, wherein an absorbance of the yogurt-like beverage at a wavelength of 650 nm is equal to or less than 0.2.
10. The yogurt-like beverage according to any one of claims 1 to
9, wherein an absorbance of the yogurt-like beverage at a wavelength of 650 nm is equal to or less than 0.02.
11. The yogurt-like beverage according to any one of claims 1 to
10, further including:
a flavoring agent.
12. The yogurt-like beverage according to any one of claims 1 to 11, wherein citric acid acidity of the yogurt-like beverage is equal to or more than 0.05% by mass and equal to or less than 0.3% by mass.
13. The yogurt-like beverage according to any one of claims 1 to
12, further including:
citric acid, wherein when a value of citric acid acidity of the yogurt-like beverage is set as 100, a value of citric acid acidity derived from the citric acid is equal to or more than 60 and equal to or less than 98.
14. A container packed beverage, obtained by filling a transparent container with the yogurt-like beverage according to any one of claims 1 to 13.
15. A method of improving aftertaste of a yogurt-like beverage including lactic acid and a compound having a phosphorus atom, the method including:
a step of adjusting a pH of the yogurt-like beverage to be equal to or higher than 2.8 and equal to or lower than 4.0, and when a content of the lactic acid relative to a total amount of the yogurt-like beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass) , adjusting a value of A/B to be equal to or more than 0.9 and equal to or less than 32.
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PCT/JP2018/009712 WO2018180463A1 (en) 2017-03-30 2018-03-13 Yogurt-like beverage, beverage contained in container, and method for improving aftertaste of yoghurt-like beverage

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