AU2019222274A1 - Beverage, packaged beverage, and method for enhancing milk flavor and tea flavor of beverage - Google Patents
Beverage, packaged beverage, and method for enhancing milk flavor and tea flavor of beverage Download PDFInfo
- Publication number
- AU2019222274A1 AU2019222274A1 AU2019222274A AU2019222274A AU2019222274A1 AU 2019222274 A1 AU2019222274 A1 AU 2019222274A1 AU 2019222274 A AU2019222274 A AU 2019222274A AU 2019222274 A AU2019222274 A AU 2019222274A AU 2019222274 A1 AU2019222274 A1 AU 2019222274A1
- Authority
- AU
- Australia
- Prior art keywords
- beverage
- fructose
- sugar
- sucrose
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 116
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 101
- 235000019634 flavors Nutrition 0.000 title claims abstract description 101
- 241001122767 Theaceae Species 0.000 title claims abstract 5
- 235000013336 milk Nutrition 0.000 title claims description 49
- 239000008267 milk Substances 0.000 title claims description 49
- 210000004080 milk Anatomy 0.000 title claims description 49
- 238000000034 method Methods 0.000 title claims description 19
- 230000002708 enhancing effect Effects 0.000 title claims description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 65
- 229930091371 Fructose Natural products 0.000 claims abstract description 64
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 64
- 235000000346 sugar Nutrition 0.000 claims abstract description 55
- 229930006000 Sucrose Natural products 0.000 claims abstract description 54
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 54
- 239000005720 sucrose Substances 0.000 claims abstract description 54
- 239000005862 Whey Substances 0.000 claims abstract description 40
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 40
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 40
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 37
- 239000011707 mineral Substances 0.000 claims abstract description 37
- 150000002016 disaccharides Chemical class 0.000 claims abstract description 33
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 238000002835 absorbance Methods 0.000 claims description 11
- 229910001414 potassium ion Inorganic materials 0.000 claims description 7
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 claims description 6
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 claims description 6
- 229910001415 sodium ion Inorganic materials 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 description 64
- 235000013616 tea Nutrition 0.000 description 55
- 235000010755 mineral Nutrition 0.000 description 35
- 235000002639 sodium chloride Nutrition 0.000 description 28
- 239000004615 ingredient Substances 0.000 description 18
- 239000000047 product Substances 0.000 description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000012528 membrane Substances 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 235000003599 food sweetener Nutrition 0.000 description 8
- 235000019629 palatability Nutrition 0.000 description 8
- 238000000926 separation method Methods 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 7
- 235000006468 Thea sinensis Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 235000009569 green tea Nutrition 0.000 description 7
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 6
- 235000020279 black tea Nutrition 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 229910001424 calcium ion Inorganic materials 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 229960004106 citric acid Drugs 0.000 description 4
- -1 gallic acid ester Chemical class 0.000 description 4
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 229920000139 polyethylene terephthalate Polymers 0.000 description 4
- 239000005020 polyethylene terephthalate Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 238000012795 verification Methods 0.000 description 3
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 2
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 2
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 235000019225 fermented tea Nutrition 0.000 description 2
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229930007744 linalool Natural products 0.000 description 2
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 239000000176 sodium gluconate Substances 0.000 description 2
- 235000012207 sodium gluconate Nutrition 0.000 description 2
- 229940005574 sodium gluconate Drugs 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 239000001371 (5E)-3,5-dimethylocta-1,5,7-trien-3-ol Substances 0.000 description 1
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- ZJIQIJIQBTVTDY-UHFFFAOYSA-N Ho-trienol Natural products CC(=C)C=CCC(C)(O)C=C ZJIQIJIQBTVTDY-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000013719 Houttuynia cordata Nutrition 0.000 description 1
- 240000000691 Houttuynia cordata Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- KPQJOKRSYYJJEL-VLQRKCJKSA-K [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O Chemical compound [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O KPQJOKRSYYJJEL-VLQRKCJKSA-K 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 229960000250 adipic acid Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N anhydrous gallic acid Natural products OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 239000003011 anion exchange membrane Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 229940106039 disodium glycyrrhizate Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229950006191 gluconic acid Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- ZJIQIJIQBTVTDY-VOTSOKGWSA-N hotrienol Chemical compound CC(=C)\C=C\CC(C)(O)C=C ZJIQIJIQBTVTDY-VOTSOKGWSA-N 0.000 description 1
- ZJIQIJIQBTVTDY-SNVBAGLBSA-N hotrienol Natural products CC(=C)C=CC[C@](C)(O)C=C ZJIQIJIQBTVTDY-SNVBAGLBSA-N 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- ZNJFBWYDHIGLCU-HWKXXFMVSA-N jasmonic acid Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(O)=O)CCC1=O ZNJFBWYDHIGLCU-HWKXXFMVSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000020332 matcha tea Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 229960001047 methyl salicylate Drugs 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000020338 yellow tea Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/56—Flavouring or bittering agents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
A beverage includes fructose, whey minerals, salt, and tea flavor, and satisfies the following conditions 1 and 2. Condition 1: If the beverage does not contain sucrose (sugar), the content (g) {fructose/(monosaccharides + disaccharides)} of fructose in relation to the total content (g) of monosaccharides and disaccharides is 0.8 or greater. Condition 2: If the beverage contains sucrose (sugar), the total content (g) {(fructose + sucrose (sugar))/(monosaccharides + disaccharides)} of fructose and sucrose (sugar) in relation to the total content (g) of monosaccharides and disaccharides is 0.8 or greater, and the content (g) (fructose/sucrose (sugar)) of fructose in relation to the content (g) of sucrose (sugar) is 0.3 or greater.
Description
[0001]
The present invention relates to a beverage, a packaged beverage,
and a method for enhancing milk flavor and tea flavor of a beverage.
[0002]
Conventionally, beverages such as black tea and powdered green
tea have been consumed with milk, including cow milk. However, when
milk is added to beverages such as black tea and powdered green tea,
some of the milk ingredients precipitate and there is a problem in
storage stability. Therefore, for example, Patent Document 1
discloses a technique relating to an umami taste improving agent
consisting of a gallic acid ester. Patent Document 2 discloses a
milk-flavoredbeverage includingwheyminerals andhaving a specified
sweetness.
[0003]
[Patent Document 1] Japanese Laid-open Patent Publication No.
2012-110246
[Patent Document 2] Japanese Laid-open Patent Publication No.
2010-227095
[0004]
However, the milk-flavored beverage disclosed in Patent
Document 1 is only intended to have a milk flavor without reducing
the bitterness or astringency of black tea and the like, and the
milk-flavored beverage disclosed in patent document 2 is only
intended to obtain the same level of flavor as cow milk. That is,
none of the documents enhances the milk flavor, or focuses on the
improvement of tea flavor.
[0005]
Therefore, the present inventor has found a new problem of
enhancing both tea flavor and milk flavor in order to develop a
beverage having higher palatability. As a result of intensive
studies to solve the problem, it has been found that the difference
in the type of saccharides is an important factor. Furthermore, the
presentinventor focusedon the presence or absence ofsucrose (sugar)
among saccharides, and found for the first time that both tea flavor
and milk flavor can be enhanced by appropriately controlling the
blending of the saccharides in a beverage including whey minerals
and a tea flavor, thereby completing the present invention.
[0006]
According to the present invention, there is provided a beverage including fructose, whey minerals, salt, and tea flavor, and satisfying the following conditions 1 and 2:
Condition 1: when the beverage does not include sucrose (sugar),
a content (g) of the fructose relative to a total content (g) of
monosaccharide and disaccharide {fructose/(monosaccharide
+ disaccharide)} is 0.8 or more; and
Condition 2: when the beverage includes sucrose (sugar), a total
content (g) of the fructose and the sucrose (sugar) relative to a
total content (g) of monosaccharide and disaccharide {(fructose
+ sucrose (sugar))/(monosaccharide + disaccharide)} is 0.8 or more,
and a content (g) of the fructose relative to a content (g) of the
sucrose (sugar) (fructose/sucrose (sugar)) is 0.3 or more.
[0007]
According to the present invention, there is further provided
a packaged beverage in which the above beverage is filled in a
transparent container.
[0008]
According to the present invention, there is further provided
a method for enhancing milk flavor and tea flavor of a beverage, which
includes adding fructose, whey minerals, salt, and tea flavor so as
to satisfy the following conditions:
Condition 3: when sucrose (sugar) is not added to the beverage,
a content (g) of the fructose relative to a total content (g) of
monosaccharide and disaccharide {fructose/(monosaccharide +
disaccharide)} is 0.8 or more; and
Condition 4: when sucrose (sugar) is added to the beverage, a
total content (g) of the fructose and the sucrose (sugar) relative to a total content (g) of monosaccharide and disaccharide { (fructose
+ sucrose (sugar))/ (monosaccharide + disaccharide) } is 0.8 or more,
and a content (g) of the fructose relative to a content (g) of the
sucrose (sugar) (fructose/sucrose (sugar)) is 0.3 or more.
[00091
According to the present invention, it is possible to provide
a technique relating to abeverage capable ofenhancingbothteaflavor
and milk flavor.
[0010]
Hereinafter, embodiments of the present invention will be
described in detail. As used herein, the notation "a to b" in the
description of numerical ranges represents a to b inclusive unless
otherwise specified.
[0011]
<Beverage>
A beverage of the present embodiment includes fructose, whey
minerals, salt, and tea flavor, and satisfies the following
conditions 1 and 2:
Condition 1: when the beverage does not include sucrose (sugar),
a content (g) of the fructose relative to a total content (g) of
monosaccharide and disaccharide {fructose/(monosaccharide +
disaccharide)} is 0.8 or more; and
Condition 2: when the beverage includes sucrose (sugar), a total content (g) of the fructose and the sucrose (sugar) relative to a total content (g) of monosaccharide and disaccharide {(fructose
+ sucrose (sugar))/(monosaccharide + disaccharide)} is 0.8 or more,
and a content (g) of the fructose relative to a content (g) of the
sucrose (sugar) (fructose/sucrose (sugar)) is 0.3 or more.
The beverage of the present embodiment is the first to focus
on the effects of difference in the type and blending ratio of
saccharides on milk flavor and tea flavor, on the premise ofinclusion
of whey mineral, tea flavor, and salt. In addition, the beverage
of the present embodiment can enhance the milk flavor and the tea
flavor by satisfying the above Conditions 1 and 2.
[0012]
In Condition 1, fructose/(monosaccharide + disaccharide) is
preferably 0.85 or more, more preferably 0.90 or more, still more
preferably 0.95 or more, and most preferably 1. As a result, the
tea flavor and milk flavor can be further enhanced and the balance
with drinkability becomes good.
In Condition 2, (fructose + sucrose (sugar))/(monosaccharide
+ disaccharide) is preferably 0.85 or more, more preferably 0.90 or
more, still more preferably 0.95 or more, and most preferably 1. As
a result, the tea flavor and milk flavor can be further enhanced and
the balance withdrinkabilitybecomes good. In Condition2, the lower
limit of (fructose/sucrose (sugar)) is preferably 0.50 or more, more
preferably 0.70 or more, still more preferably 0.80 or more, and the
upper limit is preferably 2.4 or less, more preferably 1.7 or less,
and still more preferably 1.3 or less. As a result, the tea flavor
and the milk flavor can be further enhanced, and the balance with the sourness, the aftertaste, and the drinkability becomes good.
[0013]
Hereinafter, details of the beverage of the present embodiment
will be described.
[0014]
[Whey minerals]
Whey minerals are one of the food additives known in the food
and beverage industry. Whey minerals are sometimes referred to as
whey minerals or whey salts. Since the beverage of the present
embodiment includes wheymineral, it is possible to obtain milk flavor
while increasing transparency.
[0015]
Whey minerals are generally produced from milk or whey by
removing as much protein and lactose as possible. Therefore, whey
minerals generally include a high concentration ofmilk ash (mineral),
and the ratio of ash in the solid content is extremely high. In
addition, the mineral composition has a ratio close to that of the
mineral composition in the milk or whey from which it is made.
The ash content in the solid content of the whey mineral is,
for example, 30 mass% or more, and specifically 50 mass% or more.
Higher ash content is preferred.
[0016]
As a specific method for producing whey minerals, the whey
minerals may be obtained by using milk or whey as a raw material and
removing the protein and lactose by membrane separation and/or
ion-exchange, cooling, and the like.
In the above production method, examples of whey when whey is used as a raw material include, but not particularly limited to, whey obtained as abyproduct ofcheese production usingmilk, whey obtained as a byproduct of casein production, and whey obtained by ultrafiltration of milk.
In the above production method, examples of the membrane
separation method include microfiltration membrane separation,
ultrafiltration membrane separation, nanofiltration membrane
separation, reverse osmosis membrane separation, and dialysis
membrane separation.
In the above production method, examples of the ion-exchange
method include electrodialysis membrane separation using a cation
exchange membrane method or an anion exchange membrane method, and
a method using an ion exchange resin.
[0017]
The whey mineral obtained by the above production method or the
like may remain in liquid form, or may be concentrated and/or dried
for better storage and handling. Examples of the concentration
method include a vacuum concentration method using an evaporator.
As a drying method, generally used methods such as spray drying and
freeze drying may be selected as appropriate.
[0018]
For example, ADEKA Corporation's commercially available
products (product name: Miruku no Mineral (minerals of milk) L10,
P10, and the like) may be used as whey minerals.
[0019]
The concentration (addition amount) of whey minerals in the
beverage is not particularly limited, but the amount of solid content
(ingredients other than water) of whey minerals is usually 0.01 to
2 g/L, preferably 0.02 to 1.5 g/L, more preferably 0.05 to 1 g/L,
and still more preferably 0.08 to 0.6 g/L. In this amount, a proper
milk flavor can be obtained.
[0020]
Here, since wheyminerals generallyinclude ahighconcentration
of milk ash (mineral) as described above, the concentration of
potassium ions (K+), which is particularly abundant as ash, can be
used as an index for estimating the concentration of whey minerals.
[0021]
Specifically, the potassium ion concentration in the beverage
is preferably 1 mg/100 mL or more, more preferably 2 mg/100 mL or
more, and still more preferably 2.5 mg/100 mL or more, from the
viewpoint of obtaining milk flavor while obtaining transparency. On
the other hand, the potassium ion concentration in the beverage is
preferably 100 mg/100 mL or less, more preferably 50 mg/100 mL or
less, still more preferably 30 mg/100 mL or less, and particularly
preferably 20 mg/100 mL or less, from the viewpoint of maintaining
the balance of palatability of the beverage.
[0022]
The potassium ion concentration here means not only potassium
derived from whey minerals but also the concentration of total
potassium ions included in the beverage.
The potassium ion concentration in the beverage may be
determined, for example, by an atomic absorption spectrophotometric
analysis. Alternatively, it may be determined from the potassium
concentration in the raw materials of the beverage and the amount of the raw material used.
[0023]
Whey minerals also include calcium ions (Ca 2 +). The calcium ion
concentration in the beverage is preferably 0.001 mg/100 mL or more,
more preferably 0.002 mg/100 mL or more, and still more preferably
0.003 mg/100 mL or more, from the viewpoint of obtaining milk flavor
while obtaining transparency. On the other hand, the calcium ion
concentration in the beverage is preferably 50 mg/100 mL or less,
more preferably 5 mg/100 mL or less, still more preferably 0.5 mg/100
mL or less, and particularly preferably 0.05 mg/100 mL or less, from
the viewpoint of maintaining the balance of palatability of the
beverage.
[0024]
[Fructose]
Fructose is an ingredient of the so-called sweetener and is a
monosaccharide. Fructose may be included in isomerized sugars such
as high-fructose liquid sugar and fructose-glucose liquid sugar, or
in natural products such as fruit juice as long as the effects of
the present invention are not affected.
The concentration of fructose is preferably 5 g/L or more, more
preferably 10 g/L or more, and is preferably 60 g/L or less, more
preferably 50 g/L or less, with respect to the whole beverage. By
setting the concentration of fructose in such a numerical range, it
is possible to enhance tea flavor and milk flavor while obtaining
good palatability.
[0025]
[Sucrose (sugar)]
Sucrose is an ingredient of the so-called sweetener and is a
disaccharide. The formincludingsucrose is notparticularlylimited,
and sucrose may be included in natural products such as fruit juice.
The concentration of sucrose is preferably 5 g/L or more, more
preferably 10 g/L or more, and is preferably 60 g/L or less, more
preferably 50 g/L or less, with respect to the whole beverage. By
setting the concentration of sucrose in such a numerical range, it
is possible to enhance tea flavor and milk flavor while obtaining
good palatability.
[0026]
[Salt]
The term "salt" refers to an edible salt whose main ingredient
is sodium chloride. The salt may be sodium chloride itself such as
purified salt, sea salt, rock salt, natural sea salt, mountain salt,
or the like. These may be used alone or in combination of two or
more.
[0027]
The concentration of salt is preferably 0.001 g/L or more, more
preferably 0.01 g/L or more, and still more preferably 0.05 g/L or
more, from the viewpoint of enhancing tea flavor and milk flavor.
On the other hand, the concentration of salt is preferably 2.0 g/L
or less, more preferably 1 g/L or less, and still more preferably
0.6 g/L or less, from the viewpoint of maintaining good palatability
of the beverage.
[0028]
The salt concentration can be analyzed by the Mohr method. That
is, the chloride ion concentration in the beverage serves as an index of the salt concentration.
[0029]
Further, the sodium ion concentration in the beverage is
preferably 1 mg/100 mL or more, more preferably 3 mg/100 mL or more,
and still more preferably 5 mg/100 mL or more, from the viewpoint
ofenhancingmilk flavor and teaflavor. On the otherhand, the sodium
ion concentration in the beverage is preferably 100 mg/100 mL or less,
more preferably 50 mg/100 mL or less, and still more preferably 30
mg/100 mL or less, from the viewpoint ofmaintaining good palatability
of the beverage.
It should be noted that the sodium ion concentration in the
beverage is not limited to those derived from the above-mentioned
salt, but also includes those derived from additives such as sodium
citrate.
[0030]
The sodium ion concentration in the beverage may be determined,
for example, by an atomic absorption spectrophotometric analysis.
Alternatively, it may be determined by calculation from the sodium
ion concentration in the raw materials of the beverage and the amount
of the raw material used.
[0031]
[Tea flavor]
The tea flavor is used to impart a tea flavor to the beverage
of the present embodiment. Tea flavors can be any flavor that, when
included in a beverage, has a flavor reminiscent of teas, and is not
particularly limited.
Teas typically includes tea products processed using a plant of the Camellia sinensis as a raw material, and examples thereof include non-fermented teas such as sencha, deep-steamed sencha, gyokuro, kabusecha, bancha, tamaryokucha, konacha, mecha, houjicha, genmaicha, and matcha, and fermented teas such as yellow tea, white tea, oolong tea, english black tea, and chinese black tea (Pu'er tea).
Without being limited thereto, examples thereof further include
barley tea, Houttuynia cordata tea, bean tea, tian cha, burdock tea,
buckwheat tea, and blended tea.
As the tea flavor, one kind or two or more kinds thereof may
be used.
The tea flavor preferably includes at least one or more aroma
ingredients such as (Z)-3-hexenol, dimethyl sulfide, B-ionone,
3-methyl-2,4-nanondione, furaneol, methional, indole, methyl
jasmonate, linalool, geraniol, methyl salicylate, B-damascenone, phenethyl alcohol, hotrienol, 2,4-heptadienal, and 1-octen-3-ol.
Among them, from the viewpoint of further enhancing the effect
of thebeverage of the present embodiment, the tea flavor ispreferably
a flavor reminiscent of so-called green tea represented by sencha.
From the viewpoint of giving a green tea flavor, the tea flavor
preferably includes at least one or more aroma ingredients such as
(Z)-3-hexenol, dimethyl sulfide, B-ionone, 3-methyl-2,4-nanondione,
furaneol, methional, and linalool.
[0032]
[Other ingredients]
The beverage of the present embodiment may include various
ingredients other than the above as long as the effects of the present
invention can be obtained. For example, a flavor other than the above tea flavor, a sweetener other than the fructose and sucrose, an acidulant, a pH adjuster, fruit juice, various nutritional ingredients, a colorant, a diluent, an antioxidant, a thickening stabilizer, or the like may be contained.
However, from the viewpoint of transparency, it is preferable
that the beverage include substantially little, if any, colorant.
[00331
Examples of sweeteners other than the above fructose and sucrose
include saccharides such as glucose, granulated sugar, lactose, and
maltose, low-sweetness sweeteners such as xylitol and D-sorbitol,
and high-sweetness sweeteners such as thaumatin, stevia extract,
disodium glycyrrhizate, acesulfame potassium, sucralose, aspartame,
saccharin, neotame, and sodium saccharin. The sweetener may be used
alone or in combination of two or more.
[0034]
Examples of the above acidulant include citrate such as
trisodiumcitrate, anhydrous citricacid, adipicacid, gluconicacid,
succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid,
phytic acid, ascorbic acid or salts thereof.
[00351
[pH]
The pH of the beverage of the present embodiment at 200C is
preferably less than 4.6, more preferably 3.6 to 4.5, and even more
preferably 3.7 to 4.2.
Conventionally, in an acidic region where the pH is less than
4. 6, the tea flavor and milk flavor tend to be reduced. On the other
hand, the beverage of the present embodiment enables the tea flavor and the milk flavor to be enhanced even if the pH is less than 4.6.
Also, in Japan, the law requires that the severity of sterilization
conditions of beverages should be increased especially if the pH of
the beverage is 4.6 or higher, but by setting the pH to less than
4.6, the sterilization condition can be relaxed, which is
advantageous from the viewpoints of production cost, maintaining
flavor, suppressing browning, and the like.
On the other hand, by setting the pH of the beverage to 3.6 or
more, it ispossible toprevent the sourness frombecoming distinctive
too much and further enhance the milk flavor and the tea flavor.
The pHmaybe measuredbyusing acommercially available pHmeter.
The pH may be adjusted, for example, by changing the amount of the
specific acid or using a pH adjuster.
[00361
[Acidity (acidity in terms of citric acid)]
The acidity of the beverage of the present embodiment is not
particularly limited, but the milk flavor and the tea flavor can be
further enhanced by adjusting the acidity to an appropriate value.
Specifically, the upper limit of the value converted as an
equivalent amount of citric acid (acidity in terms of citric acidity)
is preferably less than 0.03% or less, more preferably 0.025% or less,
and stillmore preferably 0.02% or less. There is no particular lower
limit, and the value is greater than 0%.
[0037]
[Transparency]
The absorbance at a wavelength of 660 nm of the beverage of the
present embodiment is preferably 0.06 or less, more preferably 0.04 orless, and stillmore preferably 0.01or less. Thatis, the beverage of the present embodiment is a highly transparent beverage.
Conventional beverages known to have tea flavor and milk flavor are
cloudy and less transparent due to milk ingredients and the like,
but the beverage of the present embodiment enables the tea flavor
and the milk flavor to be enhanced even when the absorbance at a
wavelength of 660 nm is 0.06 or less.
The absorbance at a wavelength of 420 nm is preferably 0.1 or
less, more preferably 0.05 or less, and still more preferably 0.01
or less. Here, ordinary green tea beverages without special
materials or producing methods are prone to browning due to the
catechins included in the tea leaves, but the beverage of the present
embodiment enables transparency at a wavelength of 420 nm to be
obtained, thus suppressing the browning, discoloration, and the like
seen in so-called green tea beverages and achieving greater
transparency.
[00381
From the viewpoint of transparency, the beverage of the present
embodiment preferably has a low protein content. Specifically, the
content of protein included in the beverage of the present embodiment
is, for example, 0 to 0.2 g/L, preferably 0 to 0.05 g/L, and more
preferably 0 to 0.03 g/L.
[00391
[Brix value]
The Brix value of the beverage of the present embodiment is
preferably 1 to 200, more preferably 2 to 10°, and still more
preferably 2 to 8° from the viewpoint of improving the palatability of the beverage.
The Brix value may be adjusted by, for example, adjusting the
amount of the above-mentioned sweetener, the amounts of other various
ingredients, and the like.
[0040]
[Production method, container, and the like]
The beverage of the present embodiment can be obtained by
uniformly mixing fructose (optionally with sucrose), whey minerals,
and salt, and, if necessary, other ingredients in water according
to an established method.
The beverage of the present embodiment may be sterilized by
heating and made into a packaged beverage packaged in a container.
Examples of the container include a sealed container made of a single
material such as glass, paper, plastic (polyethylene terephthalate
and the like), aluminum, and steel, or a composite material or a
laminated material thereof. The type of the container is not
particularly limited, and examples thereof include a PET bottle, an
aluminum can, a steel can, a paper pack, a chilled cup, and a bottle.
Further, from the viewpoint of enabling the beverage to be
observed from the outside to confirming transparency, color, and the
like, it is preferable that the container be transparent, and
specifically, a PET bottle or a colorless bottle is preferable.
Further, from the viewpoint of handleability, distributability,
portability, and the like, the container is preferably a PET bottle.
[0041]
Since the beverage of the present embodiment has a pH of less
than 4.6, the conditions for heat sterilization can be relaxed. The conditions for heat sterilization may be, for example, instantaneous sterilization at 90 to 1350C or sterilization for 30 seconds.
[0042]
<Method for enhancing milk flavor and tea flavor of beverage>
Amethod for enhancing milky flavor and tea flavor of a beverage
of the present embodiment includes adding fructose, whey minerals,
salt, and tea flavor so as to satisfy the following Conditions 3 and
4:
Condition 3: when sucrose (sugar) is not added to the beverage,
a content (g) of the fructose relative to a total content (g) of
monosaccharide and disaccharide {fructose/(monosaccharide
+ disaccharide)} is 0.8 or more; and
Condition 4: when sucrose (sugar) is added to the beverage, a
total content (g) of the fructose and the sucrose (sugar) relative
to a total content (g) of monosaccharide and disaccharide { (fructose
+ sucrose (sugar))/ (monosaccharide + disaccharide) } is 0.8 or more,
and a content (g) of the fructose relative to a content (g) of the
sucrose (sugar) (fructose/sucrose (sugar)) is 0.3 or more.
[0043]
Themethodforenhancingmilk flavor and teaflavor ofthe present
embodiment can enhance the milk flavor and tea flavor by satisfying
the above conditions 3 and 4.
[0044]
In Condition 3, fructose/(monosaccharide + disaccharide) is
preferably 0.85 or more, more preferably 0.90 or more, still more
preferably 0.95 or more, and most preferably 1. As a result, the
tea flavor and milk flavor can be further enhanced and the balance with drinkability becomes good.
In Condition 4, (fructose + sucrose (sugar))/(monosaccharide
+ disaccharide) is preferably 0.85 or more, more preferably 0.90 or
more, still more preferably 0.95 or more, and most preferably 1. As
a result, the tea flavor and milk flavor can be further enhanced and
the balance withdrinkabilitybecomes good. In Condition 4, the lower
limit of (fructose/sucrose (sugar)) is preferably 0.50 or more, more
preferably 0.70 or more, still more preferably 0.80 or more, and the
upper limit is preferably 2.4 or less, more preferably 1.7 or less,
and still more preferably 1.3 or less. As a result, the tea flavor
and the milk flavor can be further enhanced, and the balance with
the sourness, the aftertaste, and the drinkability becomes good.
[0045]
Although the embodiments of the present invention have been
described above, these are only examples of the present invention,
and various configurations other than the above can also be adopted.
[0046]
Hereinafter, the present invention will be described with
reference to Examples and Comparative Examples, but the present
invention is not limited thereto.
[0047]
[Experimental Example 1] Verification of difference in sugar raw
material
<Examples 1 to 4, Comparative Examples 1 to 4>
Beverages were prepared by uniformly mixing the ingredients in
water so that those would be in the blending ratios shown in Table
1, and the obtained beverages were sterilized by instantaneous
sterilization at 950C and packaged in a container. Thereby, packaged
beverages were obtained.
The following measurements and evaluations were performed on
the obtained beverages, and the results are shown in Table 1.
[0048]
<Measurement>
Brix value (0): The Brix value was measured using a sugar
refractometer reading "RX-5000a" manufacturedby Atago Co., Ltd. The
liquid temperature of the beverage was 20°C.
pH: Measured (at 200C) with GST-5741C manufactured by DKK-TOA
Corporation.
Absorbance (wavelength 420 nm, 660 nm): Measured by a
commercially available spectrophotometer after placing a beverage
in a cell having an optical path length of 1 cm. The absorbance
measurement was performed using a quartz cell under a temperature
condition of 20°C.
Sodium ion (Na+), ash, potassium ion (K+), calcium ion (Ca 2 +)
concentration (mg/100 mL): Calculated from these ingredients
included in the raw materials and the amounts of the raw materials
used. The ash content was calculated from the amount of whey mineral
used.
[0049]
<Evaluation>
Sensory evaluation: Five skilled panelists tasted each of the
beverages (40 C) of Examples and Comparative Examples, and 7-point
scale (1 to 7 points) evaluation was carried out for each of "intensity of tea flavor", "intensity of milk flavor", "intensity of sourness",
"intensity of aftertaste", and "drinkability", and the average scores
thereof were obtained. At the time of evaluation, the beverage of
Comparative Example 1 was used as a control product (reference value
4 points). In the evaluation, the larger the value is, the better
the result is.
[00501
Evaluation criteria
"Intensity of tea flavor", "Intensity of milk flavor",
"Intensity of sourness", "Intensity of aftertaste"
7 points: Much stronger than the control product
6 points: Stronger than the control product
5 points: Slightly stronger than the control product
4 points: Intensity equivalent to that of the control product
3 points: Slightly weaker than the control product
2 points: Weaker than the control product
1 point: Much weaker than the control product or not sensed at
all
"Drinkability"
7 points: Much better than the control product
6 points: Better than the control product
5 points: Slightly better than the control product
4 points: About the same as that of the control product
3 points: Slightly worse than the control product
2 points: Worse than the control product
1 point: Much worse than the control product
(- --0 0 0 0 cv CD m - - 0- -a 0 0 16 3 a o o oo :y o : - o CD- 0000a1- MM2-M O3 '0C H-r1 r1 1 1 -'oH- H 4 o° D H - (C C Q QC #0 x 1 - r-Mx H
D- co °- 0 0 m Q- - P D- o0 o o CD 0 2) <a-eoD (D2) n n 2 CD CDC 0 0 Q o 0 P0 0 < c Co CD r 1- 0C r It rn-cIcI - a P L 0 P)h0 (- D 0 oM - I 31- 0 < Dc o" - o n C oo 0 < 000 0a r1- Cn - C I C n0 r1- o t o o co co Q ° r1 Q) +(D n L- o c LQ 1 r1 QD r '0Q Q OIt 0 I c C co 0 O co h C ( D P~' D CD (DLS co 02(DVC nCD cDoC0 P, Q)-~2P) D K H~K D, 00 0 002 C1 (-i1-C 1.. C ~ D CDco I 000 0 o + C 0 OCD or S0 K - :2E Q :2E o CQ -3# - D -0 o H-c n (DO (DO n O :- z 0 0 C CD C Co V a 't CD CD D, -0C n It Ct nC C 20 m0 ItC o -CD, CD r1- CD r1 CD r1 0 (D Pt" 0 QM P) 0 n1 I (D CD, kK D 0 a n0 C 2)DCD Cco (D 1 7t 00 0 0 Ct D f2nC2 1n < O D D'0 Q. 0 It 2) ItVCD 2) n-h ) Q) r(D r Q2) nc c D co CD - M IP)m r1- CDC It D ~ <c 0 < o o D, c Y2 n ct LP) P.~ P.~ Q. od :t, DCItCVQ It-~ ) COD (D c 0- ND111nco 00+ + (D Si c
00 L21
x a
< ~~ ~ C0x ~ ~ ~ L010-)(1u 1> -Ca
mo (D
x a m 0 mn
0L- 000
o o - - - - -<oo - - -. - 00 - - CD cm m 01 0)~r- ~0
~ cm < oI. I- -m-w (D t
D m m 0 C C a<0L-1
0~L- 00 00
xa ~~C a0C
0 D
I >1 m -. I - - -u ->0>> ) ND1 <~u <s
cm -~- m Z~<
[0052]
[Experimental Example 2] Verification of difference in salt
concentration
<Examples 2, 5 to 6, Comparative Example 5>
Beverages were prepared by uniformly mixing the ingredients in
water so that those would be in the blending ratios shown in Table
2, and the obtained beverages were sterilized by instantaneous
sterilization at 950C and packaged in a container. Thereby, packaged
beverages were obtained.
The obtained beverages were measured and evaluated in the same
manner as in the above Experimental Example 1, and the results are
shown in Table 2.
It should be noted that "-" in Table 2 indicates that the beverage
of Comparative Example 5 does not include salt.
[0053]
[Table 2]
Example 2 Comparative Example 5 Example 6 Example 5 Ingredients Sugar 17.5 17.5 17.5 17.5 (g/L) Fructose 17.5 17.5 17.5 17.5 Whey minerals: manufactured by ADEKA Corporation 1 1 1 1 "Miruku no Mineraru (0.1) (0.1) (0.1) (0.1) 10" (solid content of whey minerals) 85% phosphoric acid 0.13 0.13 0.13 0.13
Sodium gluconate 0.2 0.2 0.2 0.2
Salt 0.1 - 0.2 0.3
Green tea flavor 1 1 1 1
Milk flavor 0.4 0.4 0.4 0.4
Measurement Brix value (°) 3.6 3.6 3.6 3.6 Values pH 3.8 3.8 3.8 3.8 Acidity in terms of 0.01 0.01 0.01 0.01 citric acid (%) Absorbance (wavelength 420 nm) Absorbance (wavelength 0.002 0.001 0.001 0.001 660 nm)
Na' (mg/100 mL) 6.75 2.82 10.68 14.61
Ash (mg/100 mL) 7.4 7.4 7.4 7.4
K' (mg/100 mL) 2.67 2.67 2.67 2.67
2 Ca (mg/100 mL) 0.006 0.006 0.006 0.006
Evaluation Intensity of tea flavor 4 4.0 4.6 4.6
Intensity of milk 4 3.2 4.6 4.4 flavor Intensity of sourness 4 4.6 3.4 4.6
Intensity of 4 4.0 4.0 4.6 aftertaste
Drinkability 4 3.0 4.2 3.8
[0054]
[Experimental Example 3] Verification of difference in whey mineral
concentration
<Examples 2, 7 to 8>
Beverages were prepared by uniformly mixing the ingredients in
water so that those would be in the blending ratios shown in Table
3, and the obtained beverages were sterilized by instantaneous sterilization at 950C and packaged in a container. Thereby, packaged beverages were obtained.
The obtained beverages were measured and evaluated in the same
manner as in the above Experimental Example 1, and the results are
shown in Table 3.
[0055]
[Table 31
Example 2 Example 7 Example 8 Ingredients Sugar 17.5 17.5 17.5 (g/L) Fructose 17.5 17.5 17.5
Whey minerals: manufactured by ADEKA Corporation"Miruku no 1 2 4 Mineraru 110" (solid content of (0.1) (0.2) (0.4) whey minerals)
85% phosphoric acid 0.13 0.13 0.13
Sodium gluconate 0.2 0.2 0.2
Salt 0.1 0.1 0.1
Green tea flavor 1 1 1
Milk flavor 0.4 0.4 0.4
Measurement Brix value (°) 3.6 3.6 3.6 Values pH 3.8 3.9 4
Acidity in terms of citric acid (%) 0.01 0.01 0.01
Absorbance (wavelength 420 nm) 0.007 0.007 0.007
Absorbance (wavelength 660 nm) 0.002 0.001 0.001
Na' (mg/100 mL) 6.75 7.46 8.88
Ash (mg/100 mL) 7.4 14.8 29.6
K' (mg/100 mL) 2.67 5.34 10.68
2 Ca (mg/100 mL) 0.006 0.012 0.024
Evaluation Intensity of tea flavor 4 4.0 4.0
Intensity of milk flavor 4 4.6 4.8
Intensity of sourness 4 4.6 5.0
Intensity of aftertaste 4 5.0 5.0
Drinkability 4 4.2 4.4
[00561
This application claims priority based on Japanese Patent
Application No. 2018-027181 filed on February 19, 2018, the contents
of which are incorporated herein by reference in its entirety.
Claims (8)
1. Abeverage includingfructose, wheyminerals, salt, and tea flavor,
and satisfying the following Conditions 1 and 2:
Condition 1: when the beverage does not include sucrose (sugar),
a content (g) of the fructose relative to a total content (g) of
monosaccharide and disaccharide {fructose/(monosaccharide
+ disaccharide)} is 0.8 or more; and
Condition 2: when the beverage includes sucrose (sugar), a total
content (g) of the fructose and the sucrose (sugar) relative to a
total content (g) of monosaccharide and disaccharide {(fructose
+ sucrose (sugar))/(monosaccharide + disaccharide)} is 0.8 or more,
and a content (g) of the fructose relative to a content (g) of the
sucrose (sugar) (fructose/sucrose (sugar)) is 0.3 or more.
2. The beverage according to claim 1, wherein the beverage has a
pH at 20°C of less than 4.6.
3. The beverage according to claim 1 or 2, which has an absorbance
at a wavelength of 420 nm of 0.01 or less.
4. The beverage according to any one of claims 1 to 3, which has
an absorbance at a wavelength of 660 nm of 0.01 or less.
5. The beverage according to any one of claims 1 to 4, wherein a
sodium ion concentration in the beverage is 1 mg/100 mL or more and
100 mg/100 mL or less.
6. The beverage according to any one of claims 1 to 5, wherein a
potassium ion concentration in the beverage is 1 mg/100 mL or more
and 100 mg/100 mL or less.
7. A packaged beverage in which the beverage according to any one
of claims 1 to 6 is filled in a transparent container.
8. A method for enhancing milk flavor and tea flavor of a beverage,
the method including:
adding fructose, whey minerals, salt, and tea flavor so as to
satisfy the following Conditions 3 and 4:
Condition 3: when sucrose (sugar) is not added to the beverage,
a content (g) of the fructose relative to a total content (g) of
monosaccharide and disaccharide {fructose/(monosaccharide
disaccharide)} is 0.8 or more; and +
Condition 4: when sucrose (sugar) is added to the beverage, a
total content (g) of the fructose and the sucrose (sugar) relative
to a total content (g) of monosaccharide and disaccharide { (fructose
+ sucrose (sugar))/ (monosaccharide + disaccharide) } is 0.8 or more,
and a content (g) of the fructose relative to a content (g) of the
sucrose (sugar) (fructose/sucrose (sugar)) is 0.3 or more.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2018-027181 | 2018-02-19 | ||
JP2018027181A JP7117112B2 (en) | 2018-02-19 | 2018-02-19 | Beverage, packaged beverage and method for enhancing milk flavor and tea flavor of beverage |
PCT/JP2019/004791 WO2019159869A1 (en) | 2018-02-19 | 2019-02-12 | Beverage, packaged beverage, beverage milk flavor, and tea flavor enhancement method |
Publications (2)
Publication Number | Publication Date |
---|---|
AU2019222274A1 true AU2019222274A1 (en) | 2020-09-03 |
AU2019222274B2 AU2019222274B2 (en) | 2023-11-23 |
Family
ID=67618645
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2019222274A Active AU2019222274B2 (en) | 2018-02-19 | 2019-02-12 | Beverage, packaged beverage, and method for enhancing milk flavor and tea flavor of beverage |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP7117112B2 (en) |
AU (1) | AU2019222274B2 (en) |
TW (1) | TWI783120B (en) |
WO (1) | WO2019159869A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7309276B2 (en) * | 2019-09-11 | 2023-07-18 | 三井農林株式会社 | skin improver |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5714234B2 (en) * | 2009-03-04 | 2015-05-07 | 株式会社Adeka | Milk flavored beverage |
JP5875798B2 (en) * | 2011-08-15 | 2016-03-02 | サントリー食品インターナショナル株式会社 | Zero-calorie milk-containing beverage and method for producing the same |
JP2014050337A (en) * | 2012-09-06 | 2014-03-20 | Adeka Corp | Milk flavor imparting agent |
JP5647217B2 (en) * | 2012-12-18 | 2014-12-24 | 味の素ゼネラルフーヅ株式会社 | Composition for instant palatable beverage and method for producing the same |
JP6490944B2 (en) * | 2014-10-21 | 2019-03-27 | 株式会社Adeka | Milk flavoring material |
WO2019151002A1 (en) * | 2018-01-31 | 2019-08-08 | アサヒ飲料株式会社 | Beverage and method for imparting milk flavor to beverage |
-
2018
- 2018-02-19 JP JP2018027181A patent/JP7117112B2/en active Active
-
2019
- 2019-02-12 AU AU2019222274A patent/AU2019222274B2/en active Active
- 2019-02-12 WO PCT/JP2019/004791 patent/WO2019159869A1/en active Application Filing
- 2019-02-18 TW TW108105267A patent/TWI783120B/en active
Also Published As
Publication number | Publication date |
---|---|
TWI783120B (en) | 2022-11-11 |
JP2019140950A (en) | 2019-08-29 |
TW201940069A (en) | 2019-10-16 |
WO2019159869A1 (en) | 2019-08-22 |
AU2019222274B2 (en) | 2023-11-23 |
JP7117112B2 (en) | 2022-08-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20110281006A1 (en) | Flavor enhancing agent and flavoring composition | |
JP6994354B2 (en) | Beverage | |
AU2019222274B2 (en) | Beverage, packaged beverage, and method for enhancing milk flavor and tea flavor of beverage | |
AU2018337452B2 (en) | Colorless transparent beverage containing potassium | |
AU2017275000A1 (en) | Acid milk-containing highly clear beverage, packaged beverage, and method for highly clarifying acid milk-containing beverage | |
JP6994353B2 (en) | Beverage | |
CN111386048A (en) | Calcium-containing colorless transparent beverage | |
JP6960235B2 (en) | Beverages, Beverages, Beverages Distribution Methods, Beverage Manufacturing Methods and Beverage Preference Improvement Methods | |
AU2018244873B2 (en) | Yogurt-like beverage, container packed beverage, and method of improving aftertaste of yogurt-like beverage | |
WO2019151002A1 (en) | Beverage and method for imparting milk flavor to beverage | |
AU2019213886B2 (en) | Beverage and method for imparting milk flavor to beverage | |
JP2019208369A (en) | Beverage, packaged beverage, and method of reducing watery feel of beverage | |
US20210321645A1 (en) | Stabilizer for pyrroloquinoline quinone, composition comprising the same, and method of stabilization | |
JP6915021B2 (en) | How to improve the aftertaste of yogurt-like beverages, packaged beverages and yogurt-like beverages | |
JP7191553B2 (en) | Beverages, packaged beverages and method for improving aftertaste and mouthfeel of beverages | |
AU2018337451B2 (en) | Colorless transparent beverage containing calcium | |
JP7377672B2 (en) | Carbonated drinks and methods for improving the tea flavor of carbonated drinks | |
JP7010657B2 (en) | How to enhance the yogurt flavor of carbonated drinks, packaged carbonated drinks and carbonated drinks | |
EA033917B1 (en) | Improved beverage comprising tea polyphenols | |
EP3685678A1 (en) | Sodium-containing colorless transparent beverage | |
EP3679807A1 (en) | Magnesium-containing colorless and transparent beverage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
DA3 | Amendments made section 104 |
Free format text: THE NATURE OF THE AMENDMENT IS: AMEND THE INVENTION TITLE TO READ BEVERAGE, PACKAGED BEVERAGE, AND METHOD FOR ENHANCING MILK FLAVOR AND TEA FLAVOR OF BEVERAGE |
|
FGA | Letters patent sealed or granted (standard patent) |