AU2018244873B2 - 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 PDFInfo
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- AU2018244873B2 AU2018244873B2 AU2018244873A AU2018244873A AU2018244873B2 AU 2018244873 B2 AU2018244873 B2 AU 2018244873B2 AU 2018244873 A AU2018244873 A AU 2018244873A AU 2018244873 A AU2018244873 A AU 2018244873A AU 2018244873 B2 AU2018244873 B2 AU 2018244873B2
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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
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- 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
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- 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
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- 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
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- 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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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
[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.
[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-likebeverage, thereis atype ofbeverageincluding
acid milk obtained by fermenting a milk raw material using a
microorganismsuchaslacticacidbacteriaandaflavor typeofbeverage
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.
[00031
[Patent Document 1] Japanese Unexamined Patent Publication No.
2004-329152
[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 ofmaking aftertaste of the beverage
itself refreshing.
[00051
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.
[00061
An aspect of the present invention is to provide a yogurt-like
beverage excellent in balance between the thirst-quenching property
and the palatability.
[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
ofthelacticacidrelative toatotalamountoftheyogurt-likebeverage
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.
[00081
Inaddition, accordingtothepresentinvention, thereisprovided
a container packed beverage, obtained by filling a transparent
container with the yogurt-like beverage.
[00091
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.
[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.
[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
2.8andequaltoorlowerthan4.0. Inaddition, thepresentyogurt-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
havingaphosphorusatomrelative to the totalamountoftheyogurt-like
beverage is set as B (% by mass), a value of A/B is equal to or more
than0.9andequaltoorless than32. Accordingto this, itispossible
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-quenchingpropertyis arefreshingfeelingofaftertaste after
ingesting a beverage, and is particularly a preferable performance
at the time ofingestion for thirst-quenchingin 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 thereofcompared to aconventionalyogurt-likebeverage,
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 stillmore preferably equal
to or less than 0.015.
Here, most of the conventional types of the yogurt-like beverage
includingmilk or acidmilk are cloudydue 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.
Fromthisfact,itcanbesaidthatthepresentyogurt-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 levelof transparency as that ofa 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-likebeverageistheflavortype,itcanbesaidthatthebeverage
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, aunique taste (yogurtfeeling) similar toyogurt. Inaddition,
in a case where the present yogurt-like beverage is a type including
the acidmilk, whencontrolisperformedsuchthat thepHofthebeverage
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 acidmilk, when the pH of the beverage is within
the numericalrange, itpossible toprevent the beverage frombecoming
cloudy due to the influence of the milk protein. As a result, it
ispossible to suppress adecrease 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
beverageisequaltoorlower than4.0, butfromaviewpointofimproving
thebalancebetween the thirst-quenchingpropertyandthepalatability
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
toorhigher thanpH2.8, fromaviewpoint ofsuppressingdeterioration
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, aspecificconfigurationofthepresent 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, itis 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
ofachievingboth the thirst-quenchingproperty and the palatability,
is a compound having a phosphate group. Examples of the compound
havingaphosphategroupincludephyticacid, 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, itismorepreferablyatleastone selectedfromthephosphate, phosphate ester such as phytic acid, and polyphosphoric acid, and still more preferably phosphate or phosphate ester such as phytic acid. One kindofthesemaybeusedalone and two ormore 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, itis possible toimprove
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 ofphosphorus 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
derivedfromthe compoundhavingaphosphorus atomacts onhumanpalate
faster than the sourness derived from the lacticacid, and as aresult,
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 than0.9, preferablyequaltoormore than1.0, andmorepreferably
equaltoormore than1.2. Fromviewpointsofrefreshingtheaftertaste
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
toorlessthan22. Inaddition, fromtheviewpointoffurtherimproving
thebalancebetween the thirst-quenchingpropertyandthepalatability,
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-quenchingproperty 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
thereofis preferablyequal to or less than1%bymass, morepreferably
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]
Inaddition, thepresentyogurt-likebeveragemayfurtherinclude
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
thereofinclude citricacid salts suchas trisodiumcitrate, anhydrous
citricacid, adipicacid, gluconicacid, succinicacid, tartaricacid,
lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid,
or salts thereof.
[0 027]
Inaddition, thepresentyogurt-likebeveragemayfurtherinclude
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-intensitysweeteners suchas thaumatin, steviaextract, disodium
glycyrrhizinate, acesulfame potassium, sucralose, aspartame,
saccharin, neotame, and saccharin sodium.
[0028]
Inaddition, thepresentyogurt-likebeveragemayfurtherinclude
food additives such as fruit juice, various nutritional components,
variousplantextracts, acoloringagent, adiluent, andanantioxidant,
within a range not impairing the advances of the present invention.
[0029]
In addition, from the viewpoint of improving the palatability
ofthebeverage, citricacidacidityofthepresentyogurt-likebeverage
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
12A
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
ofthe beverage, avalue ofcitricacid 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
orlessthan93. Inotherwords, inacasewhere thepresentyogurt-like
beverage includes the citricacid 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 fromthe citricacid to the citricacidacidity ofthe 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 10 and equal to or lower
than 100, more preferably equal to or higher than 30 and equal to
or lower than 9, and still more preferably equal to or higher than
40 and equal to or lower than 80.
[0032]
Acontainerpacked 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, andsteel, or acomposite or alaminate
thereof. In addition, a kind of the container is not particularly
limited, and examples thereof include a plastic bottle, an aluminum
can, asteelcan, apaperpack, achilledcup, 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 andtransparent. Inaddition, itispreferablyaPETbottle,
fromviewpointsofhandleability, distributionproperty, portability,
and the like.
[00331
<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
ofrefreshingnessin abeverage whichispremised toinclude 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, fructoseglucoseliquidsugar, granulatedsugar, andtable
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 thevalues shownin Table1toprepare the yogurt-likebeverage.
Next, the obtained yogurt-like beverage was subjected to heat
sterilization at 950C 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 80C, 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
insteadofthe disodiumhydrogenphosphate (anhydrous), and anhydrous
citric acid and a compound having a phosphorus atom were added so
as tosatisfythemixingratioshowninTable1. Acontentofaflavoring
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 compoundhavingaphosphorus atom, phosphoricacidaqueous
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.
[00391
<Examples 4 to 7>
Yogurt-likebeveragesandcontainerpackedyogurt-likebeverages
were respectively prepared in the same manner as in Example 1, except
that, as the compoundhavingaphosphorus atom, phosphoricacidaqueous
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 compoundhaving 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]
<Comparative 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 addedso as to satisfy the mixingratio shownin Table 1. Acontent
of the flavoring agent was set to be the same amount as in Example
1.
[0041]
<Comparative 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", manufacturedbyAtagoCo., Ltd. Aliquid
temperature of the beverage was set to 20 0 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 0 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
1 was evaluated as 4 points as a reference value.
[0046]
Evaluation 1 (Deliciousness)
7 points: It was very delicious compared to the control product.
6 points: It was delicious compared to the control product.
5 points: It was somewhat delicious compared to the control
product.
4 points: It was as delicious as the control product.
3 points: It was somewhat lacking in terms of the deliciousness
compared to the control product.
2 points: It was lacking in terms of the deliciousness compared
to the control product.
1point:Itwasverylackingin termsofthedeliciousnesscompared
to the control product.
[0047]
Evaluation 2 (Yogurt feeling)
7 points: It was avery excellent beverage in terms of the yogurt
feeling, compared to the control product.
6 points: It was an excellent beverage in terms of the yogurt
feeling, compared to the control product.
5 points: It was a somewhat excellent beverage in terms of the
yogurt feeling, compared to the control product.
4 points: It was a beverage having the yogurt feeling equivalent
to that of the control product.
3 points: It was a beverage somewhat lacking the yogurt feeling,
compared to the control product.
2 points: It was a beverage lacking the yogurt feeling, compared
to the control product.
point: It was a beverage very lacking the yogurt feeling, compared
to the control product.
[0048]
Evaluation 3 (Aftertaste)
7 points: It was a very excellent beverage in terms of
refreshingness of the aftertaste, compared to the control product.
6 points: It was an excellent beverage in terms of the
refreshingness of the aftertaste, compared to the control product.
5 points: It was a somewhat excellent beverage in terms of the
refreshingness of the aftertaste, compared to the control product.
4 points: It was a beverage showing refreshingness of the
aftertaste equivalent to that of the control product.
3 points: It was a beverage somewhat lacking the refreshingness
of the aftertaste, compared to the control product.
2 points: It was a beverage lacking the refreshingness of the
aftertaste, compared to the control product.
1 point: It was a beverage very lacking the refreshingness of
the aftertaste, compared to the control product.
[0049]
Evaluation 4 (Koku (body)
7 points: It was a very excellent beverage in terms of the koku
(body) , compared to the control product.
6points:Itwasanexcellentbeverageintermsofthekoku (body)
compared to the control product.
5 points: It was a somewhat excellent beverage in terms of the koku (body) , compared to the control product.
4 points: It was a beverage showing koku (body) equivalent to
that of the control product.
3 points: It was a beverage somewhat lacking the koku (body)
compared to the control product.
2 points: It was a beverage lacking the koku (body) , compared
to the control product.
point: Itwas abeverage verylacking the koku (body) ,compared
to the control product.
[00501
Evaluation 5 (Intensity of sourness)
7points:Itwasaveryexcellentbeverageintermsoftheintensity
of sourness, compared to the control product.
6 points: It was an excellent beverage in terms of the intensity
of sourness, compared to the control product.
5 points: It was a somewhat excellent beverage in terms of the
intensity of sourness, compared to the control product.
4 points: It was a beverage showing the intensity of sourness
equivalent to that of the control product.
3 points: It was a beverage somewhat lacking the intensity of
sourness, compared to the control product.
2 points: It was a beverage lacking the intensity of sourness,
compared to the control product.
1point: Itwas abeverage very lacking the intensity ofsourness,
compared to the control product.
0 r-0
C 00 0 m 0
m 0 cmC C 0
c c C C (1K F, (N
& ~ & 'K 0o
0 0 ~~0 0 0>& 0 0
m0 o
ci,,
&~~~~~~~ & 0 F~&S>' * Ic
oo RD 0
0
m
I~' 0 cc RD 0Q c
m 0 0 , (D r
& & 'd () Fc cc 2Q 0Q 0 &0 0 0 410 o I0' 01 0 >(Q0 0
m m & 1
0 I o 0 oo 0>m >Q &l &Q
[0052]
Priority is claimed on Japanese Patent Application No.
2017-067339, filed on March 30, 2017, the entire disclosure of which
is incorporated herein.
[0053]Reference to any prior art in the specification is not
an acknowledgement or suggestion that this prior art forms part of
the common general knowledge in any jurisdiction or that this prior
art could reasonably be expected to be combined with any other piece
of prior art by a skilled person in the art.
Claims (8)
1. A yogurt-like beverage including:
lactic acid;
a compound having a phosphorus atom; and
a flavoring agent having yogurt flavor,
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
ofthephosphorusatomin thecompoundhavingaphosphorusatomrelative
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 1.2 and equal to or
less than 25,
wherein the value of A is equal to or more than 0.0145% by mass
and equal to or less than 0.035% by mass,
wherein the value of B is equal to or more than 0.001% by mass
and equal to or less than 0.0051% by mass,
wherein the compound having a phosphorus atom is a compound having
a phosphate group, and
wherein an absorbance ofthe yogurt-likebeverage at awavelength
of 650 nm is equal to or less than 0.2.
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 an absorbance ofthe yogurt-likebeverage at awavelength
of 650 nm is equal to or less than 0.02.
4. The yogurt-like beverage according to any one of claims 1 to 3,
wherein citricacid 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.
5. The yogurt-like beverage according to any one of claims 1 to 4,
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.
6. The yogurt-like beverage according to any one of claims 1 to 5,
further comprising:
ethanol.
7. A container packed beverage, obtained by filling a transparent
container with the yogurt-like beverage according to any one ofclaims
1 to 6.
8. A method of improving aftertaste of a yogurt-like beverage including lactic acid and a compound having a phosphorus atom and a flavoring agent having yogurt flavor, wherein the compound having a phosphorus atom is a compound having a phosphate group, and whereinan absorbance ofthe yogurt-likebeverage at awavelength of 650 nm is equal to or less than 0.2, 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 ofthelacticacidrelative toatotalamountoftheyogurt-likebeverage 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 1.2 and equal to or less than 25, the value of A is equal to or more than 0.0145% by mass and equal to or less than 0.035% by mass and the value of B is equal to or more than 0.001% by mass and equal to or less than 0.0051% by mass.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017-067339 | 2017-03-30 | ||
| JP2017067339A JP6607878B2 (en) | 2017-03-30 | 2017-03-30 | Yogurt-like beverage, container-packed beverage, and method for improving aftertaste of yogurt-like beverage |
| 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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2018244873A1 AU2018244873A1 (en) | 2019-10-31 |
| AU2018244873B2 true AU2018244873B2 (en) | 2022-02-10 |
Family
ID=63677262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2018244873A Active AU2018244873B2 (en) | 2017-03-30 | 2018-03-13 | Yogurt-like beverage, container packed beverage, and method of improving aftertaste of yogurt-like beverage |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP6607878B2 (en) |
| AU (1) | AU2018244873B2 (en) |
| MY (1) | MY193291A (en) |
| TW (1) | TWI755504B (en) |
| WO (1) | WO2018180463A1 (en) |
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Also Published As
| Publication number | Publication date |
|---|---|
| AU2018244873A1 (en) | 2019-10-31 |
| TW201836475A (en) | 2018-10-16 |
| MY193291A (en) | 2022-10-01 |
| TWI755504B (en) | 2022-02-21 |
| JP2018166455A (en) | 2018-11-01 |
| WO2018180463A1 (en) | 2018-10-04 |
| JP6607878B2 (en) | 2019-11-20 |
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| DA3 | Amendments made section 104 |
Free format text: THE NATURE OF THE AMENDMENT IS: AMEND THE INVENTION TITLE TO READ YOGURT-LIKE BEVERAGE, CONTAINER PACKED BEVERAGE, AND METHOD OF IMPROVING AFTERTASTE OF YOGURT-LIKE BEVERAGE |
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| FGA | Letters patent sealed or granted (standard patent) |