JP2017205074A - Packed concentrated milk beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a concentrated type packed milk beverage for smoothie having creamy texture specific to smoothie and flavor excellent in balance of acid taste and sweetness and excellent in stability in a container.SOLUTION: There is provided a packed concentrated milk beverage with an openable lid capable of providing smoothie like beverage by diluting with milk, and having content of (A) non-fat milk solid component (SNF) of the concentrated milk beverage of 1.0 to 5.0 wt.%, (B) sugar content (Brix) of 25 to 40, (C) lactic acidity of 1.4 to 2.2 wt.%, (D) pH of less than 4, (E) viscosity at 25°C of 30 to 120 mPa s, (F) pectin content of 0.2 to 0.6 wt.% and (G) sugar content after dilution with milk at 2 times amount based on the concentrated milk beverage (Brix) of 13 to 20 and lactic acidity of 0.5 to 0.8 wt%.SELECTED DRAWING: None

Description

  The present invention relates to a container-packed concentrated dairy beverage that is diluted with milk and used for a smoothie-like beverage having a texture and flavor like a smoothie.

  Smoothie is a sherbet-like beverage that is originally prepared by blending fruits and vegetables that have been finely cut and frozen with a dairy product such as milk or yogurt. A thick drink prepared with a mixer together with dairy products such as water, milk and yogurt is often called a smoothie. A milk shake is a milk drink prepared by adding syrup and flavors of milk, eggs, sugar, ice cream, fruits and the like to a milk, and has a thickening similar to a smoothie. In India and Nepal, a thick milk drink called Lassi, which is prepared by mixing water, milk, sugar and the like based on yogurt, is known.

  As a beverage having a thick texture like a smoothie so far, it contains a thickener such as xanthan gum and guar gum and processed starch, and is used after being dissolved in protein-containing food and drink such as milk (Patent Document 1) Containerized gelled beverage that blends a thickener such as fermented cellulose and guar gum and gelling agent consisting of gellan gum and / or carrageenan at a predetermined ratio and shakes when drinking (patented) Reference 2) etc. have been reported. Patent Document 3 also includes fermented milk and / or lactic acid bacteria beverages, acidulants, sugars and / or sweeteners, and thickeners as a refreshing aftertaste, and a milk-flavored acidic beverage as a whole Disclosed is a pouch material that can produce a milk-flavored acidic beverage having an acidity of 0.40 to 0.75% by mass and a viscosity at 10 ° C. of 50 to 300 mPa · s by adding and mixing milk in an amount of 60 to 85% by mass Has been. However, powder types are dissolved in milk at the time of drinking, and sufficient agitation is necessary to develop a smoothie-like viscosity, or those that shake the container have a filling amount to provide a gap in the container. Need to be restricted. Moreover, once the bag-shaped soft packaging material represented by the pouch container is opened, it must be used up at once, and the remaining amount cannot be stored using only a necessary amount. On the other hand, a concentrated beverage that is filled in a container that can be opened and closed by a lid that can be repeatedly opened and closed (for example, a plastic bottle with a cap) and diluted at the time of drinking is convenient in that a necessary amount can be used. In the case of dairy beverages, milk proteins are unstable, particularly under acidic conditions, and thus aggregation and precipitation may occur during the storage period until they are completely consumed after opening. Further, for example, in a plastic bottle, when the beverage has a high viscosity, the beverage remains on the bottom and the wall surface, and the beverage cannot be used up. Therefore, ease of pouring is also important. Accordingly, it is desired to develop a beverage for smoothies that can be used in the amount required for drinking, is in the form of a concentrated type container-packed beverage that can be easily mixed with milk, and is stable and easy to pour.

JP 2012-115207 A JP-A-2015-122966 Japanese Patent No. 4412579

  The present invention is a beverage for smoothies having a smooth texture specific to smoothies and a flavor with a good balance between acidity and sweetness, and is a concentrated type container-packed beverage with excellent stability in a container It is an issue to provide.

  As a result of intensive research to solve the above-mentioned problems, the present invention has resulted in concentrated milk having a non-fat milk solid content (SNF) content, sugar content (Brix), lactic acid content, pH, viscosity, and pectin content within predetermined ranges. When a natural beverage is diluted with milk, a smoothie beverage that has a smooth texture unique to smoothies and a flavor that has a good balance between sourness and sweetness and that has excellent dispersion stability can be obtained. The headline and the present invention have been completed.

That is, the present invention includes the following inventions.
(1) A container-packed concentrated milk beverage with an openable / closable lid, which can be obtained by diluting with milk to provide a smoothie-like beverage,
(A) non-fat milk solid content (SNF) content of the concentrated milk beverage is 1.0 to 5.0 wt%, (B) sugar content (Brix) is 25 to 40, (C) lactic acid acidity is 1.4 to 2.2 wt%, D) pH less than 4, (E) Viscosity at 25 ° C. of 30 to 120 mPa · s, (F) Pectin content of 0.2 to 0.6% by weight, and (G) 2 for the concentrated dairy beverage A packaged concentrated dairy beverage characterized by having a sugar content (Brix) of 13 to 20 and a lactic acid content of 0.5 to 0.8% by weight after dilution with double the amount of milk.
(2) The container-packed concentrated dairy drink according to (1), further comprising phytic acid.

  According to the present invention, it is a concentrated type container milking property that has a thick texture unique to smoothies by dilution with milk, and has a flavor with a good balance between sourness and sweetness, and excellent stability in containers. Beverages are provided. The container-packed concentrated dairy beverage of the present invention is filled in an openable and closable container, and a smoothie-like beverage can be prepared simply by taking out a necessary amount at the time of drinking, adding milk, and stirring a little. Moreover, the beverage liquid in the container is excellent in dispersion stability, and precipitation during storage is suppressed. Furthermore, the container-packed concentrated beverage of the present invention is also excellent in use-up.

FIG. 1 shows the dispersion stability test results of each test sample.

  The container-packed concentrated dairy beverage of the present invention (hereinafter simply referred to as “concentrated dairy beverage” of the present invention) is a concentrated (conch) type beverage that is diluted with milk to an arbitrary concentration for drinking. The concentrated dairy beverage of the present invention is 2 to 3 times the concentrated dairy beverage in order to obtain a smoothie-like beverage having a thick texture specific to smoothies and a flavor with a good balance between acidity and sweetness. It is preferable to add and dilute the milk.

  The concentrated dairy beverage of the present invention has (A) non-fat milk solids (SNF) content of 1.0 to 5.0% by weight, (B) sugar content (Brix) of 25 to 40, and (C) lactic acid acidity of 1.4 to 2.2% by weight. %, (D) the pH is less than 4, (E) the viscosity at 25 ° C. is 30 to 120 mPa · s, (F) the pectin content is 0.2 to 0.6% by weight, and (G) for the concentrated dairy beverage The sugar content (Brix) after dilution with twice the amount of milk is 13 to 20 and the lactic acid acidity is 0.5 to 0.8% by weight.

  Milk in the present invention refers to “milk” in the “Ministerial Ordinance on Component Standards for Milk and Dairy Products” of the Ministry of Health, Labor and Welfare, and “for the purpose of serving directly or for the production or processing of foods using this as a raw material. "Milk of cows that are sold for the purpose of serving them (including non-sales or awards other than sales to many people)".

(A) Non-fat milk solid content (SNF) content Non-fat milk solid content (SNF) in the concentrated milk beverage of the present invention is the solid content obtained by removing water and fat from milk among the components constituting milk. It contains protein, carbohydrates, minerals, vitamins, etc. as the main component. The non-fat milk solid content (SNF) content in the concentrated milk beverage of the present invention is in the range of 1.0 to 5.0% by weight, preferably 2.0 to 4.0% by weight. If the non-fat milk solid content (SNF) content is more than 5.0% by weight, the stability of the milk protein in the beverage may be difficult to maintain, and the beverage may gel. If the content is less than 1.0% by weight, smoothness is sufficient. It is not obtained.

  In the concentrated milk beverage of the present invention, milk components are blended so that the non-fat milk solid content (SNF) content falls within the above range. As milk blended in the concentrated milk beverage of the present invention, any milk such as animal or plant-derived milk can be used. For example, animal milk such as cow's milk, goat milk, sheep milk and horse milk, and plant milk such as soy milk can be mentioned, but milk is general. These milks may be used alone or in admixture of two or more.

  The form of the milk raw material is not particularly limited, and may be any of whole milk, skim milk, whey, and these milk powders, milk protein concentrate, reduced milk from concentrated milk, and the like. These milk materials may be used alone or in admixture of two or more.

  In the concentrated milk beverage of the present invention, it is preferable to use acidic milk as the milk to be blended in order to make the above-mentioned predetermined pH and lactic acid acidity range. Acidic milk refers to milk having an acidic pH, and includes both fermented acidic milk produced through a fermentation process using microorganisms and non-fermented acidic milk produced without undergoing a fermentation process using microorganisms. Specifically, acidic milk obtained by a method in which milk raw materials are previously fermented by microorganisms such as lactic acid bacteria and bifidobacteria and organic acids such as lactic acid are produced, organic acids such as lactic acid and citric acid, fruit juices, etc. Examples include acidic milk obtained by a method of adding an acid component, or a mixture thereof. Here, when performing fermentation with microorganisms, it may be carried out by a fermentation method used for normal fermented milk production, and examples thereof include stationary fermentation, stirring fermentation, shaking fermentation, and aeration fermentation. Fermentation is usually performed at a temperature of 30 to 40 ° C. until the pH becomes acidic.

(B) Sugar content (Brix)
In the concentrated milk beverage of the present invention, the sugar content (Brix) is an indication of a refractometer for sugar at 20 ° C., and a soluble solid measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.) The amount (Bx). The Brix value (Bx) of the concentrated milk beverage of the present invention is in the range of 25-40. If the Brix value (Bx) is more than 40, the sweetness becomes too strong when drinking (dilution), and if it is less than 25, the sweetness becomes weak when drinking (dilution), and the balance with acidity is lost. I can't feel it delicious.

  The Brix value (Bx) can be adjusted by a method in which the concentrated milk beverage of the present invention contains, for example, sugars or sweeteners. As sugars and sweeteners that are blended in the concentrated milk beverage of the present invention and adjust Bx to the above range, monosaccharides (glucose, fructose, xylose, galactose, etc.), disaccharides (sucrose, maltose, lactose, trehalose) , Isomaltulose, etc.), oligosaccharide (fructo-oligosaccharide, malto-oligosaccharide, isomalt-oligosaccharide, galactooligosaccharide, coupling sugar, etc.), sugar alcohol (erythritol, xylitol, sorbitol, maltitol, lactitol, reduced isomaltulose, reduced starch syrup Etc.) can be used. Further, high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, stevia, etc. may be used. The amount of sugars and sweeteners used to adjust the sugar content (Brix) is not particularly limited as long as it can be set to a desired sugar content (Brix) and does not affect the flavor of the beverage.

(C) Lactic acid degree The lactic acid degree of the concentrated milk beverage of the present invention is in the range of 1.4 to 2.2% by weight. When the lactic acid acidity is lower than 1.4% by weight, a refreshing feeling is not felt at the time of drinking (dilution), and when it is higher than 2.2% by weight, the acidity becomes too strong, which is not preferable. In order to adjust the lactic acid acidity of the concentrated milk beverage of the present invention to the above range, a method using acid milk, a method using acidulant, a method using fruit juice, or a method using these methods in combination. It can be carried out. When using acidic milk, the preparation method of acidic milk is as above-mentioned. For example, when the fermented acidic milk is used as a beverage having a desired concentration, if the lactic acid acidity is in the above range, adjustment of the lactic acid acidity is not necessary. Adjust with juice. Examples of acidulants include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid and fumaric acid, inorganic acids such as phosphoric acid, or sodium salts, calcium salts or potassium salts thereof. Etc. Examples of the fruit juice include citrus fruit juices such as orange, lemon, and grapefruit. The amount of acidic milk, acidulant and fruit juice used for adjusting the lactic acid acidity is not particularly limited as long as it can be set to a desired lactic acid acidity and does not affect the flavor of the beverage. Lactic acid acidity is measured by titration with 0.1 mol / l sodium hydroxide solution using phenolphthalein as an indicator according to “Minimum Ordinance on Component Standards for Milk and Dairy Products” and “Method for Measuring Acidity of Milk and Dairy Products”. Can be measured.

(D) pH
The pH of the concentrated milk beverage of the present invention is less than 4.0, preferably in the range of 2.7 to 3.7. If the pH is not within the above range, strong acidity and refreshing feeling cannot be obtained when drinking (dilute). In order to adjust the pH of the concentrated dairy beverage of the present invention to the above range, a method using a sour agent, a method using acidic milk, a method using fruit juice, or a method using these methods in combination is performed. be able to. The types of acidulant, acid milk, and fruit juice are as described above. The amount of acidulant, acid milk, and fruit juice used for adjusting the pH is not particularly limited as long as it can be set to a desired pH and does not affect the flavor of the beverage.

(E) Viscosity The viscosity of the concentrated milk beverage of the present invention refers to that measured with a B-type viscometer at 25 ° C. The viscosity of the concentrated milk beverage of the present invention is in the range of 30 to 120 mPa · s, preferably 30 to 90 mPa · s, more preferably 30 to 60 mPa · s. When the viscosity is lower than 30 mPa · s, in addition to not being able to obtain an appropriate thickness and smoothness at the time of drinking (dilution), the storage stability is deteriorated. On the other hand, if it is higher than 120 mPa · s, a satisfactory texture and flavor cannot be obtained, and the beverage remains on the bottom and the wall, so that the beverage cannot be used up. Specifically, the viscosity is measured using a commercially available viscometer such as a B-type viscometer (Bismetron viscometer VDA2 type) (manufactured by Shibaura Semtec Co., Ltd.). For samples with a viscosity of less than 100 mPa · s, rotor No. 1 is performed by using a rotor No. 2 for a sample having a viscosity of 100 to 500 mPa · s, and by measuring with a timer for 30 seconds at 25 ° C. and 60 rpm.

(F) Pectin content In the concentrated dairy beverage of the present invention, pectin is contained for the purpose of stabilizing the milk protein as well as adjusting the viscosity described above. As the pectin, HM pectin having a galacturonic acid methyl ester ratio (degree of esterification: DE) of 50% or more is preferable. As such HM pectin, commercially available HM pectin can be used, but those having a degree of esterification of 65 to 75% are preferred. The content of pectin is 0.2 to 0.6% by weight, preferably 0.3 to 0.5% by weight, based on the concentrated milk beverage of the present invention. If the content of pectin is less than 0.2% by weight, the effect of stabilizing dairy proteins in beverages by pectin cannot be obtained. If it exceeds 0.6% by weight, the viscosity becomes high at the time of drinking (dilute), resulting in a sticky feeling. There is a risk that the refreshing feeling may be lost.

  In addition to pectin, phytic acid may be added. Phytic acid is a component that suppresses gelation related to the pectin and further improves the stabilization of milk protein in the concentrated milk beverage of the present invention. Phytic acid is myo-inositol hexaphosphate, a food additive known as a plant component contained in nuts and beans, having a chelating action on polyvalent cations, and expressed as an acidulant or pH adjuster It is used as The content of phytic acid is 0.001 to 0.25% by weight, preferably 0.01 to 0.10% by weight, based on the concentrated milk beverage of the present invention. If the content of phytic acid is less than 0.001% by weight, the effect of containing phytic acid does not appear. If it exceeds 0.25% by weight, the acidity derived from phytic acid is strongly imparted to the beverage, and the flavor may be lowered.

(G) Sugar content (Brix) and lactate content of concentrated milk beverage after milk dilution The concentrated milk beverage of the present invention has a sugar content (Brix) of 13 to 13 after dilution with twice the amount of milk to the beverage. The lactic acid acidity is in the range of 0.5 to 0.8% by weight. If the sugar content (Brix) and lactic acid acid content after dilution are not within the above ranges, a flavor with a good balance between sourness and sweetness cannot be obtained during drinking (dilute).

  The concentrated dairy beverage of the present invention has a non-fat milk solid content (SNF) content, sugar content (Brix), lactic acid content, pH, viscosity, and pectin content within the predetermined ranges. , Acidulant, and pectin as main ingredients, but the desired effect is not lost by the blending, and other ingredients usually used in general beverages are appropriately selected as long as they do not deviate from the predetermined range. Can be blended. For example, fruit juice and vegetable juice can be blended with the concentrated milk beverage of the present invention. Examples of fruit juices include fruit juices such as apples, oranges, mandarin oranges, lemons, grapefruits, melons, grapes, bananas, peaches, strawberries, blueberries and mangoes. Examples of the vegetable juice include vegetable juices such as tomato, carrot, pumpkin, bell pepper, cabbage, broccoli, celery, spinach, kale, and moroheiya. The fruit juice or vegetable juice may be a fruit juice or vegetable juice as it is, or may be concentrated. Moreover, even if it is a turbid fruit juice or vegetable juice containing an insoluble solid substance, the transparent fruit juice or vegetable juice from which the insoluble solid substance was removed by processes, such as microfiltration, enzyme treatment, and ultrafiltration, may be sufficient.

  The concentrated dairy beverage of the present invention has various additives acceptable for beverages, such as emulsifiers (sucrose fatty acid ester, glycerin fatty acid ester, lecithin, etc.), thickening stabilizer (soy polysaccharide, carrageenan, gellan gum, xanthan gum). , Guar gum, etc.), antioxidants (tocopherol, ascorbic acid, cysteine hydrochloride, etc.), flavors (lemon flavor, orange flavor, grape flavor, peach flavor, apple flavor, etc.), pigments (carotenoid pigments, anthocyanin pigments, safflower pigments, gardenia) Pigments, caramel pigments, various synthetic colorants, etc.) may be added. In addition, in order to enhance health functions, various functional ingredients such as vitamins (vitamin B group, vitamin C, vitamin E, vitamin D, etc.), minerals (calcium, potassium, magnesium, etc.) and dietary fiber are added. May be.

  The method for producing the concentrated milk beverage of the present invention is not particularly limited. For example, in addition to the step of mixing the milk, sugar, acidulant, and pectin as the main ingredients, a process of adding other ingredients and the like. Can be included. The mixing order of the main ingredient and any other ingredients is not particularly limited, and the other ingredients are mixed at any stage of the production of the concentrated milk beverage of the present invention as long as the effects of the present invention are not impaired. Can do.

  The concentrated milk beverage produced by the above method can be generally homogenized under predetermined conditions before filling into a container. The homogenization treatment may be performed by a conventional method using a homogenizer generally used for food processing, and the pressure is preferably about 10 to 20 MPa with a homogenizer. The temperature at the time of homogenization may be any temperature, and homogenization under general heating conditions is also possible. In general, it is preferable to perform sterilization before the homogenization, before or after filling the container after the homogenization. The sterilization treatment is not particularly limited, and methods such as normal retort sterilization, batch sterilization, plate sterilization, and autoclave sterilization can be employed.

  As a kind of the container filled with the concentrated milk beverage of the present invention, a container with an openable / closable lid that is generally used in various beverages can be used, and is not particularly limited. (Polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.) bottles, glass bottles, aluminum cans, steel cans, and paper pack containers may be mentioned, and plastic bottles with lids that can be opened and closed are preferred. Moreover, there is no limitation also about a capacity | capacitance, For example, 100-2000 ml is mentioned.

  Moreover, as a kind of the lid | cover which can be opened and closed with which the container of this invention is mounted | worn, the lid | cover which can be generally used conventionally in various drinks can be used, and although it is not specifically limited, a screw A cap and a hinge cap are mentioned.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention.
(Examples 1 and 2 and Comparative Examples 1 to 6) Preparation of Test Samples In the amounts shown in Table 1 (unit (g)), the following procedures were used to concentrate the containers in Examples 1 and 2 and Comparative Examples 1 to 6 A test sample of a dairy beverage was prepared. Granulated sugar was added to and mixed with fermented milk (SNF: 8.5, sugar content (Brix): 27.2, lactate acidity (w / w%): 1.75)). Next, after adding 3% by mass HM pectin aqueous solution to this mixed solution, 50% by mass citric acid (anhydrous) aqueous solution, 30% by mass trisodium citrate aqueous solution, 50% by mass phytic acid aqueous solution were added, Was added. Finally, the total amount was made 1000 g using ion-exchanged water. The whole volume was homogenized with a homogenizer at a pressure of 15 MPa and room temperature. Thereafter, the mixture was sterilized by heating and filled into a plastic (PET) bottle (300 ml) to obtain a containered milky concentrated beverage.

(Test example) Evaluation of test sample (1) Measurement of physical property values before and after dilution of test sample Containerized concentrated milk beverages of Examples 1-2 and Comparative Examples 1-6, and commercially available containerized concentrated milk beverages as reference examples Physical properties of “Calpis” (Asahi Beverage Co., Ltd., registered trademark) (sugar content (Brix), lactic acid content (w / w%), pH, SNF, viscosity at 25 ° C. (mPa · s)), and each of the above The physical properties (sugar content (Brix), lactic acid content (w / w%), pH) of a beverage diluted by adding 2 times the amount of milk to the beverage (3 times diluted product) were measured.

(2) Dispersion stability test Sedimentation velocity (velocity (% / s)) was measured using the beverages produced in Examples 1-2 and Comparative Examples 1-6 and the beverages of the reference examples as test samples, and the dispersion stability was measured. A sex test was performed. As a measuring apparatus, a centrifugal sedimentation / light transmission multi-sample dispersion stability analyzer LUMiFuge110 manufactured by LUM, Germany was used. 350 μl of each test sample was dispensed into the cell, and the sedimentation rate was measured under the following conditions. Evaluation of dispersion stability evaluated the difficulty of precipitation in comparison with the beverage of the reference example.

(LUMiFuge measurement conditions)
Temperature: 20 ℃
Profiles: 300 times
Interval: 240 seconds
Speed: 1661rpm
Light Factor: 1

  The measurement results of dispersion stability are shown in FIG. As shown in FIG. 1, it was confirmed that the beverages of Examples 1 and 2 had a lower sedimentation rate than the beverage of the reference example, and precipitation was less likely to occur.

(3) Sensory evaluation test Beverages prepared by adding and mixing 2 times the amount of milk to the beverages produced in Examples 1 and 2 and Comparative Examples 1 to 6 and the beverages of Reference Examples (3 times diluted product) Was used as a test sample to conduct a sensory evaluation test. The sensory evaluation test was conducted by seven experienced panelists on “Sweetness Strength”, “Sourness Strength”, “Thoroughness Preference”, “Smoothiness” and “Smoothness”. Evaluation was made according to the scoring standard, and the average score was calculated.

(a) Intensity of sweetness (3-5 was just a good range)
0 points: weak
2 points: Slightly weak
4 points: just right
6 points: Slightly strong
8 points: Strong
(b) Strength of acidity (3-5 was just a good range)
0 points: weak
2 points: Slightly weak
4 points: just right
6 points: Slightly strong
8 points: Strong
(c) Thickness preference (1 or more is a preferred range)
−4 points: not preferred −2 points: somewhat undesirable
0 points: Neither can be said +2 points: Somewhat preferred +4 points: Preferred
(d) Smoothieness (with 5 or more in the range I think so)
0 points: I don't think so
2 points: I do not think so
4 points: Neither
6 points: I think so
8 points: I think so
(e) Deliciousness as a smoothie (1 or more as a delicious range)
–4 points: Bad –2 points: Somewhat bad
0 points: Neither can be said +2 points: Somewhat delicious +4 points: Delicious

  Table 1 shows the physical property values and sensory evaluation test results before and after dilution of the beverages produced in Examples 1 and 2 and Comparative Examples 1 to 6 and the beverages of Reference Examples.

  As shown in Table 1, the beverages of Examples 1 and 2 are “sweetness strength”, “sourness strength”, “preference of thickness”, “smoothness”, and “taste of smoothie”. Favorable results were obtained. As shown in Table 1, the beverages of Examples 1 and 2 have (A) non-fat milk solids (SNF) content of 1.0 to 5.0% by weight, (B) sugar content (Brix) of 25 to 40, (C ) Lactic acid acidity is 1.4 to 2.2 wt%, (D) pH is less than 4, (E) Viscosity at 25 ° C is 30 to 120 mPa · s, (F) Pectin content is 0.2 to 0.6 wt%, and (G ) It satisfies all of the factors that the sugar content (Brix) after dilution with twice the amount of milk is 13 to 20 and the lactic acid acid content is 0.5 to 0.8% by weight with respect to the concentrated milk beverage.

  INDUSTRIAL APPLICABILITY The present invention can be used in the field of manufacturing container-packed concentrated dairy beverages.

Claims (2)

A container-packed concentrated dairy beverage with an openable / closable lid, which can be obtained by diluting with milk to provide a smoothie-like beverage,
(A) non-fat milk solid content (SNF) content of the concentrated milk beverage is 1.0 to 5.0 wt%, (B) sugar content (Brix) is 25 to 40, (C) lactic acid acidity is 1.4 to 2.2 wt%, D) pH is less than 4, (E) Viscosity at 25 ° C. is 30 to 120 mPa · s, (F) Pectin content is 0.2 to 0.6% by weight, and (G) Twice the concentrated milk beverage A packaged concentrated dairy beverage characterized by having a sugar content (Brix) of 13 to 20 and a lactic acid acid content of 0.5 to 0.8% by weight after dilution with an amount of milk.   Furthermore, phytic acid is contained, The container-packed concentrated dairy drink of Claim 1 characterized by the above-mentioned.

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