JP2018121542A - Acidic milky beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel technology that can, while maintaining the palatability for an acidic milky beverage, suppress the sweetness felt in aftertaste.SOLUTION: Provided is an acidic milky beverage containing maltooligosaccharide and acesulfame potassium and in which, when the content ratio of maltooligosaccharide to beverage is A mass% and the content ratio of acesulfame potassium to beverage is B mass%, B:A is in the range of 1:6 to 1:80, and the non-fat milk solid content relative to beverage is 0.1 to 1.5 mass%, the sugar content is 0.5 to 5, and the pH is 3.4 to 4.2.SELECTED DRAWING: None

Description

  The present invention relates to an acidic milk beverage.

There are various preferences for soft drinks depending on the person who drinks them and depending on the timing of drinking. For this reason, development has been promoted to respond to various tastes, and various complex sweeteners have been proposed (for example, Patent Document 1), and beverages containing various sweeteners have been proposed (for example, Patent Documents 2 and 3).
As one of such preferences, for example, beverages that are chilled or frozen to drink are required to have a clean aftertaste and to have a reduced sweetness.

  On the other hand, as one kind of soft drinks, acidic dairy drinks manufactured using milk components and the like as raw materials are popular and widely sold (Patent Document 4).

Patent No. 2529588 JP 61-293343 A JP2016-168021A Patent No. 5792917

  An object of the present invention is to provide a novel technique capable of improving the refreshing feeling while maintaining the deliciousness of an acidic dairy beverage, and further suppressing the sweetness (after-sweetening) felt in the aftertaste. .

  The present inventor has conceived an acidic milk beverage that is refreshed in aftertaste and has a suppressed sweetness that can be felt. And as a result of earnest research, while containing malto-oligosaccharides and acesulfame potassium as sweeteners, by making it an acidic milk beverage that satisfies the predetermined conditions for the content ratio, non-fat milk solid content, sugar content, pH, The inventors have found that the refreshing feeling can be improved while maintaining the deliciousness, and that the sweetness felt in the aftertaste can be suppressed, and the present invention has been completed.

The gist of the present invention is as follows.
[1] containing maltooligosaccharide and acesulfame potassium,
B: A is in the range of 1: 6 to 1:80 when the content ratio of maltooligosaccharide to the beverage is A mass% and the content ratio of acesulfame potassium to the beverage is B mass%.
An acidic milk beverage having a non-fat milk solid content of 0.1 to 1.5% by mass, a sugar content of 0.5 to 5, and a pH of 3.4 to 4.2 with respect to the beverage.
[2] The acidic dairy drink according to [1], which contains malto-oligosaccharide in an amount of 0.05 to 2% by mass based on the drink.
[3] The acidic dairy beverage according to [2], which contains malto-oligosaccharide in an amount of 0.07 to 0.3% by mass based on the beverage.
[4] The maltooligosaccharide contains maltohexaose and / or maltoheptaose, and the total amount of maltohexaose and maltoheptaose is in the range of 0.02 to 0.8% by mass with respect to the beverage. [3] The acidic dairy drink according to any one of [3].
[5] The acidic milk beverage according to [4], wherein the total amount of maltohexaose and maltoheptaose is in the range of 0.03 to 0.12% by mass with respect to the beverage.
[6] As described in [4] or [5], when the total amount of maltohexaose and maltoheptaose with respect to the beverage is C mass%, B: C is in the range of 1: 2.5 to 1:35. Acid dairy beverage.
[7] The acidic dairy drink according to any one of [1] to [6], wherein the content of acesulfame potassium relative to the drink is 0.004 to 0.02 mass%.
[8] The acidic milk beverage according to any one of [1] to [7], wherein the solid content of non-fat milk is 0.1 to 1.0% by mass, the sugar content is 0.5 to 1.7, and the pH is 3.6 to 4.2.
[9] The acidic milk drink according to any one of [1] to [8], wherein the energy is 20 kcal / 100 ml or less.
[10] The acidic milk drink according to [9], wherein the energy is 5 kcal / 100 ml or less.
[11] The acidic dairy drink according to any one of [1] to [10], which contains soybean polysaccharide and has a content ratio of 0.01 to 1% by mass with respect to the drink.
[12] The acidic dairy beverage according to [11], wherein the content of soybean polysaccharide relative to the beverage is 0.01 to 0.5 mass%.
[13] The acidic dairy drink according to any one of [1] to [12], wherein at least a part of the frozen part is frozen and a part or all of the frozen part is thawed and taken.

  ADVANTAGE OF THE INVENTION According to this invention, the refreshing feeling can be improved, maintaining the deliciousness about an acidic milk drink, and also the novel technique which can suppress the sweet taste felt in aftertaste can be provided.

Hereinafter, one embodiment of the present invention will be described in detail.
This embodiment contains malto-oligosaccharide and acesulfame potassium, B: A is 1: 6 to 1 when the content ratio of malto-oligosaccharide to the beverage is A mass% and the content ratio of acesulfame potassium to the beverage is B mass%. Is in the range of 80, and relates to an acidic milk beverage having a non-fat milk solid content of 0.1 to 1.5% by mass, a sugar content of 0.5 to 5, and a pH of 3.4 to 4.2.
Here, in this specification, an acidic dairy beverage refers to a dairy beverage whose pH is in an acidic (less than 7) range, and a dairy beverage refers to a beverage containing milk.
In addition, in this specification, the “clean feeling” is a feeling that the aftertaste after drinking disappears, and the feeling that the aftertaste after drinking including the sweetness, bitterness, acidity, umami, and salty taste disappears. Also called aftertaste. In addition, “improvement of refreshing” means that the aftertaste after drinking disappeared earlier.
In the present specification, the “body feeling” is not limited to “thickness of sweetness” but means the thickness of the whole taste.

In this embodiment, the milk used as a raw material may be any milk derived from animals or plants. For example, animal milk such as cow's milk, goat milk, sheep milk and horse milk, and vegetable milk such as soy milk can be used, and milk is generally used. These milks can be used alone or as a mixture of two or more kinds. Moreover, these milk can also be used as fermented milk fermented using microorganisms, such as lactic acid bacteria and bifidobacteria.
The form of milk is not particularly limited, and examples thereof include whole milk, skim milk, whey, and milk protein concentrate, and milk reduced from milk powder or concentrated milk can also be used.

The acidic dairy beverage of this embodiment contains maltooligosaccharide and acesulfame potassium as raw materials in addition to milk.
The maltooligosaccharide means a oligosaccharide in which glucose is a structural unit sugar and glucose is polymerized by about 2 to 10 by α-1,4 glucoside bonds. Examples of maltooligosaccharides include a plurality of sugars having different degrees of polymerization, specifically, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, maltooctaose, etc. Can do. The malto-oligosaccharide contained in the acidic milk beverage of this embodiment can improve the refreshing feeling and body feeling of the beverage compared to other oligosaccharides.

In the beverage of this embodiment, when the content ratio of maltooligosaccharide to the beverage is A mass% and the content ratio of acesulfame potassium to the beverage is B mass%, B: A is in the range of 1: 6 to 1:80. .
Furthermore, in the said drink, non-fat milk solid content with respect to a drink is 0.1-1.5 mass%, sugar content is 0.5-5, and pH is 3.4-4.2 (more preferably non-fat). Milk solid content is 0.1-1.0% by mass, sugar content is 0.5-1.7, pH is 3.6-4.2).
B: A is in the range of 1: 6 to 1:80, the non-fat milk solid content is 0.1 to 1.5% by mass, the sugar content is 0.5 to 5, and the pH is 3.4 to 4.2. By doing so, the refreshing feeling can be improved while maintaining the deliciousness of the beverage, and the sweetness felt in the aftertaste can be suppressed.
Furthermore, for the same reason, the lower limit of the range relating to B: A is more preferably 1: 7, still more preferably 1: 8, still more preferably 1:10, still more preferably 1:12, and still more preferably. 1:15, even more preferably 1:18, and the upper limit is more preferably 1:60, still more preferably 1:50, even more preferably 1:45, still more preferably 1:40, and even more preferably. 1:30, even more preferably 1:25.
The solid content of non-fat milk can be adjusted to the above range by adjusting the form and amount of milk used as a raw material.
In the present specification, the sugar content is an indication of a refractometer for sugar at 20 ° C., for example, in the beverage of the present invention measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.). It means soluble solid content. The sugar content can be adjusted by adjusting the amount of a sweetener such as maltooligosaccharide in the raw material.
The pH can be adjusted by, for example, a method using a sour agent, a method using fermented milk, a method using fruit juice, or a method using a combination of these methods. If it is possible, there is no particular limitation.

In the present embodiment, the content ratio of maltooligosaccharide in the beverage is not particularly limited, but it is 0.05 to 2% by mass of maltooligosaccharide based on the beverage, and the sugar content is 0.5 to more than in the case where it is out of range. In order to improve a refreshing feeling and a body feeling in a beverage having a low sugar content of 5, it is preferably 0.07 to 1% by mass.
Further, for the same reason, the lower limit of the content ratio of maltooligosaccharide to the beverage is more preferably 0.09% by mass or more, still more preferably 0.15% by mass, and the upper limit is more preferably 0.5% by mass. More preferably, it is 0.3% by mass.

  Moreover, in the drink of this embodiment, the maltooligosaccharide contained in a drink contains maltohexaose and / or maltoheptaose, and the total amount of maltohexaose and maltoheptaose is 0.02 to 0 with respect to the drink. It is preferable that the amount is in the range of 8% by mass from the viewpoint of further improving the refreshing feeling and body feeling. Furthermore, for the same reason, the upper limit of the total amount of maltohexaose and maltoheptaose is more preferably 0.5% by mass, still more preferably 0.3% by mass, and even more preferably 0.2% by mass. %, More preferably 0.15% by mass, and a more preferred range is 0.03 to 0.12% by mass.

Furthermore, when malto-oligosaccharide and / or maltoheptaose are contained as malto-oligosaccharides in the beverage of this embodiment, when the total amount of maltohexaose and maltoheptaose with respect to the beverage is C mass%, B: C is A range of 1: 2.5 to 1:35 is preferable from the viewpoints of a refreshing feeling, after-sweetening, bitterness, feeling of body, and overall flavor.
For the same reason, the lower limit of the above range is more preferably 1: 3, more preferably 1: 4, still more preferably 1: 6, more preferably 1: 7, and the upper limit of the above range is 1:20 is more preferable, more preferably 1:17, still more preferably 1:15, still more preferably 1:12, and still more preferably 1:10.

Further, the content ratio of acesulfame potassium is not particularly limited, and can be appropriately set by those skilled in the art. However, the content ratio of acesulfame potassium relative to the beverage is 0.004 to 0.02% by mass for a refreshing feeling and sweetness. This is preferable from the standpoint of rear pulling and body feeling.
For the same reason, the lower limit of the content ratio of acesulfame potassium is more preferably 0.005% by mass, still more preferably 0.006% by mass, still more preferably 0.008% by mass, and still more preferably 0.00. The upper limit is more preferably 0.015% by mass, and still more preferably 0.012% by mass.

In addition to the above components, the acidic dairy beverage of the present embodiment can contain other components as necessary within a range where the effects of the present invention can be obtained.
For example, the acidic milk beverage of this embodiment may contain soy polysaccharides.
Soy polysaccharides can be used as known as milk protein stabilizers, and are usually extracted and purified from okara (fibrous pomace) by-produced in the production process of soybean products, Those that are derived from the carboxyl group of the contained galacturonic acid and are negatively charged under acidic conditions can be used. As a commercial item, a brand name "SM-1200" (made by San-Ei Gen FFI Co., Ltd.) is mentioned, for example.
In the beverage of the present embodiment, the content of soy polysaccharide can be appropriately selected according to the content of milk, etc., but the stability of milk protein should be in the range of 0.01 to 1% by mass in the total amount of beverage. It is preferable from a viewpoint of raising more, More preferably, it is 0.01-0.5 mass%.

  Further, as other components contained in the beverage of the present embodiment, for example, acidulant for pH adjustment, fruit juice, sugar content adjusting agent, milk protein stabilizer other than soybean polysaccharide, high sweetness sweetener , Fragrances, pigments and the like.

Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid or salts thereof, and inorganic acids such as phosphoric acid or salts thereof. .
Examples of the fruit juice include citrus fruit juices such as orange, lemon, and grapefruit, and fruit juices such as grapes, peaches, apples, and bananas.
Examples of the sugar content adjusting agent include sugars such as sucrose, maltose, fructose, glucose, fructose glucose liquid sugar, oligosaccharide, sugar alcohols such as erythritol, maltitol, and xylitol, foods such as indigestible dextrin, agar, etc. Fiber.
Examples of milk protein stabilizers other than soybean polysaccharides include HM pectin, carboxymethylcellulose (CMC), gellan gum, guar gum, xanthan gum, and gum arabic. Since such a stabilizer may adversely affect a desired effect in the beverage of the present embodiment, when it is contained, it is preferable that the amount thereof is small, and it is more preferable not to contain it.
Examples of the high-intensity sweetener include sucralose, stevia, sodium saccharin, aspartame, glycyrrhizin, dipotassium glycyrrhizinate and thaumatin in addition to acesulfame potassium contained. For example, it is also preferable to contain sucralose (0.004-0.02 mass%) and / or aspartame (0.004-0.02 mass%) in addition.

In order to make the beverage of this embodiment a low-calorie beverage, it is preferable to adjust the type and content of each raw material and control its energy. In particular, it is preferable to control the energy of the beverage of this embodiment to 20 kcal / 100 ml or less, more preferably 10 kcal / 100 ml or less, and particularly 5 kcal / 100 ml or less. Further, the lower limit of the beverage energy is not particularly limited, but is usually 1 kcal / 100 ml.
In low-calorie beverages such as 20kcal / 100ml or less, it is necessary to put sweetness with a high-intensity sweetener to reduce calories. Various problems arise, such as a decrease in the body feeling. Therefore, it is preferable to have the configuration of the present invention that can improve the aftertaste as described above while maintaining the deliciousness in a low calorie beverage of 20 kcal / 100 ml or less.
The energy of the beverage can be set by adjusting the composition of the raw materials. In addition, the energy of the beverage can be measured by the modified atwater method (the sum of the amount of protein, lipid, and carbohydrate multiplied by the respective energy conversion coefficient).

  The beverage of the present embodiment is preferably an acidic milk beverage filled in a container. Examples of the container include glass, polyethylene terephthalate (PET), polyethylene, polypropylene, and other plastic, paper, aluminum, and steel sealed containers.

The acidic dairy beverage of the present embodiment contains, for example, milk, maltooligosaccharide, acesulfame potassium, and B: A is in the range of 1: 6 to 1:80 in the resulting beverage, and the non-fat milk solid content is It can be produced by adjusting the composition of the raw materials so that it is 0.1 to 1.5% by mass, the sugar content is 0.5 to 5 and the pH is 3.4 to 4.2.
Specifically, for example, milk, maltooligosaccharide, acesulfame potassium, liquid raw material, and other components added as needed, B: A is in the range of 1: 6 to 1:80, and the non-fat milk solid content is A method comprising a step of mixing 0.1 to 1.5% by mass and a sugar content of 0.5 to 5 and a step of adjusting the obtained beverage to have a pH of 3.4 to 4.2. Thus, the beverage of this embodiment can be manufactured. In addition to water, the liquid raw material may be a solution or dispersion of the above-described other components. Milk, maltooligosaccharide and acesulfame potassium may be blended simultaneously in the liquid raw material, and each may be blended separately in the liquid raw material, and the order is not particularly limited.

In the manufacturing method according to this embodiment, the obtained beverage may be subjected to homogenization or sterilization.
The homogenization treatment can usually be performed using a homogenizer. The homogenization conditions are not particularly limited, but preferably include conditions of a temperature of 5 to 25 ° C. and a pressure of 10 to 50 MPa. Further, the homogenization treatment can be performed either before or after the sterilization treatment, or both.
The sterilization treatment can be performed, for example, by heat sterilization having a sterilization value equal to or higher than 10 minutes at 65 ° C. The method of sterilization treatment is not particularly limited, and methods such as normal plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed. In addition, the sterilization treatment can be performed either before or after the homogenization treatment, or both, or before or after the container filling.
Moreover, as mentioned above, the acidic milk beverage of this embodiment may be a container-packed beverage. As a method of making the beverage of this embodiment after the sterilization treatment into an acidic milk beverage packed in a container, for example, a method of cooling the filled container with a hot pack of the beverage in a container or a temperature suitable for container filling The beverage can be cooled and aseptically filled into a container that has been washed and sterilized in advance, and is not particularly limited.

The form when the acidic milk beverage of this embodiment is sold or ingested is not particularly limited. For example, in addition to a normal beverage that is a liquid, at least a portion of the beverage (content) is frozen, and a beverage that is ingested by thawing a part or all of the frozen portion (hereinafter also referred to as a frozen beverage). There may be. Here, when the beverage of the present embodiment in which the refreshing feeling is improved and the after-effect of sweetness is frozen, the cool feeling that can be felt when the frozen beverage is ingested is further increased. The acidic milk beverage in the form is preferably a frozen beverage.
Note that at least a part is frozen means that ice is present in the beverage (for example, the contents of the packaged beverage), for example, the state where the entire beverage is completely frozen or semi-frozen. Can be mentioned. Such a state can be achieved by maintaining the beverage of the present embodiment at a temperature below the freezing point and at atmospheric pressure, usually at 0 ° C. or lower, preferably 0 to −20 ° C. By adjusting the temperature and holding time, the above state can be obtained.
Thawing all frozen parts before ingestion means ingestion with no ice in the beverage. In addition, thawing a part of the frozen portion means ingesting a liquid produced by thawing a part of ice while the ice still remains in the beverage. For example, the case where a drink is a sherbet shape etc. can be illustrated.

  As described above, according to the present embodiment, B: A is in the range of 1: 6 to 1:80 in the acidic milk beverage, the non-fat milk solid content is 0.1 to 1.5% by mass, and the sugar content is 0.1. By making the beverage 5 to 5 and having a pH of 3.4 to 4.2, the refreshing feeling can be improved while maintaining the deliciousness, and the sweetness felt in the aftertaste can be suppressed.

EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to these.
In the examples, the brand name “SM-1200” (manufactured by San-Ei Gen FFI Co., Ltd.) was used as the soybean polysaccharide, and the brand name “Fuji Oligo G67” (Nippon Food Chemical Co., Ltd.) was used as the maltooligosaccharide. . Further, the homogenization treatment was performed at a treatment temperature of 20 ° C. and a treatment pressure of 15 MPa using a laboratory homogenizer (model 15MR, manufactured by APV Gorin). The heat sterilization was performed at 95 ° C.

<Example 1>
Ion exchange was performed by adding 267 g of 3% by weight soybean polysaccharide aqueous solution (hereinafter abbreviated as soybean polysaccharide aqueous solution) and 28 g of Fujioligo G67 shown in Table 1 to 180 g of 25% by weight reduced skim milk powder (hereinafter abbreviated as skim milk). A slight amount of water was added and stirred uniformly. Next, 200 g of a 10% by mass aqueous citric acid solution was added and sufficiently stirred. Next, 35 g of a 10% by mass saline solution, 100 g of a 1% by mass aspartame aqueous solution, 100 g of a 1% by mass acesulfame potassium aqueous solution, and 75 g of a 1% by mass sucralose aqueous solution were sequentially added and stirred, and 25 g of a fragrance was added. The total amount was adjusted to 9.5 kg using ion-exchanged water, and the pH was adjusted to 3.90 with 120 g of a 10% by mass trisodium citrate aqueous solution (hereinafter abbreviated as triNatricitrate aqueous solution). Subsequently, the total amount was made 10 kg using ion-exchanged water, and then homogenization was performed to prepare a preparation solution. The obtained preparation liquid was sterilized by heating to obtain an acidic milk beverage. The obtained acidic dairy beverage was hot-packed into a container and cooled with water to room temperature.
In addition, in the obtained acidic milk beverage, non-fat milk solid content (mass%): 0.5, sugar content: 1.2, content ratio of acesulfame potassium (B mass%): 0.010, content ratio of maltooligosaccharide to beverage (A) / Acesulfame potassium content (B): 20.2, total amount of maltohexaose and maltoheptaose in beverage (C) / Acesulfame potassium content (B): 8.1, energy (kcal): 5, soy content in beverage Sugar content (mass%): 0.08.

<Reference Examples 1-3>
An acidic milk beverage was prepared in the same manner as in Example 1 except that the malto-oligosaccharide used in Example 1 was changed to each oligosaccharide shown in Table 1.

The following evaluation was performed about the obtained acidic milk drink. The results are shown in Table 2.
<Evaluation method>
(1) Beverage texture evaluation Performed sensory evaluation by 6 specialist panels, 9 levels of 0 points, 1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points and 8 points below The score was obtained by evaluation, and the average value was used as the result.
<Neat feeling>
8 points: Pretty, 6 points: Yes, 4 points: Somewhat, 2 points: Slightly, 0 points: No.
A score of 3 or more was given as “good”, and a score of 4 or more was preferred as “◎”.
<Post-sweetening>
8 points: No, 6 points: Slightly, 4 points: Somewhat, 2 points: Yes, 0 points: There are quite.
A score of 2 or more was accepted, and a score of 3 or more was preferred.
<Bitter taste>
8 points: No, 6 points: Slightly, 4 points: Somewhat, 2 points: Yes, 0 points: There are quite.
A score of 4 or more was given as pass, and a score of 6 or more was preferred as ◎.
<Body feeling>
8 points: Pretty, 6 points: Yes, 4 points: Somewhat, 2 points: Slightly, 0 points: No.
A score of 2 or more was accepted, and a score of 4 or more was preferred.
<Overall flavor (taste)>
8 points: Delicious, 6 points: Slightly delicious, 4 points: Neither can be said, 2 points: Slightly bad, 0 points: Bad.
A score of 4 or more was given as pass, and a score of 6 or more was preferred as ◎.

As can be understood from Table 2, the refreshing feeling was improved particularly in Example 1, sweetness and bitterness were suppressed in the aftertaste, the body feeling was high, and the taste of the beverage was also highly evaluated.
As can be understood from Table 2, 1. ~ 5. In any of the evaluation items, the evaluation of the acidic milk beverage of Example 1 is high, and it can be said that the evaluation of the acidic milk beverage of Example 1 is the highest in the evaluation based on the comprehensive points obtained from these evaluation items.

<Example 2>
Add 267 g of 3% by weight soy polysaccharide aqueous solution (hereinafter abbreviated as soy polysaccharide aqueous solution) and 15 g of Fujioligo G67 to 180 g of 25% by weight reduced skim milk (hereinafter abbreviated as skim milk), and add a little amount of ion-exchanged water. The mixture was stirred to be uniform. Next, 200 g of a 10% by mass aqueous citric acid solution was added and sufficiently stirred. Next, 35 g of a 10% by mass saline solution, 142 g of a 1% by mass aspartame aqueous solution, and 140 g of a 1% by mass acesulfame potassium aqueous solution were sequentially added and stirred, and 25 g of a fragrance was added. The total amount was adjusted to 9.5 kg using ion-exchanged water, and the pH was adjusted to 3.90 with 120 g of a 10% by mass trisodium citrate aqueous solution (hereinafter abbreviated as triNatricitrate aqueous solution). Subsequently, the total amount was made 10 kg using ion-exchanged water, and then homogenization was performed to prepare a preparation solution. The obtained preparation liquid was sterilized by heating to obtain an acidic milk beverage. The obtained acidic dairy beverage was hot-packed into a container and cooled with water to room temperature.

<Examples 3-5, Comparative Examples 4-5>
Fujioligo G67 was changed to the amount shown in Table 2. In addition, the acidic dairy beverage was changed in the same manner as in Example 2 except that the 1% by mass acesulfame potassium aqueous solution was changed to the blending amount shown in Table 2 and the total amount of sweeteners was adjusted by adjusting the amount of the 1% by mass aspartame aqueous solution. Adjusted.

  Sensory evaluation was performed in the same manner as in Example 1 for the adjusted acidic milk beverage. A sensory evaluation was conducted by seven specialist panels, and the average value was taken as the result. The results are shown in Table 3. In addition, in the following determination, it was determined whether or not the overall score (the sum of the scores obtained by the five evaluations) was acceptable.

As can be understood from Table 3, in the examples, the refreshing feeling is improved, the sweetness and bitterness are suppressed in the aftertaste, the body feeling is also high, and the overall flavor is higher than 4 points (which can be said neither), It was 5 points or more, and the taste of the beverage was maintained.

Claims (13)

Contains maltooligosaccharide and acesulfame potassium,
B: A is in the range of 1: 6 to 1:80 when the content ratio of maltooligosaccharide to the beverage is A mass% and the content ratio of acesulfame potassium to the beverage is B mass%.
An acidic milk beverage having a non-fat milk solid content of 0.1 to 1.5% by mass, a sugar content of 0.5 to 5, and a pH of 3.4 to 4.2 with respect to the beverage.   The acidic milk drink of Claim 1 which contains 0.05-2 mass% of maltooligosaccharides with respect to a drink.   The acidic milk drink of Claim 2 which contains 0.07-0.3 mass% of maltooligosaccharides with respect to a drink.   The maltooligosaccharide contains maltohexaose and / or maltoheptaose, and the total amount of maltohexaose and maltoheptaose is in the range of 0.02 to 0.8% by mass with respect to the beverage. The acidic milk drink as described in any one.   The acidic dairy drink according to claim 4, wherein the total amount of maltohexaose and maltoheptaose is in the range of 0.03 to 0.12 mass% with respect to the drink.   The acidic dairy drink according to claim 4 or 5, wherein B: C is in the range of 1: 2.5 to 1:35 when the total amount of maltohexaose and maltoheptaose is C mass%.   The acidic dairy drink according to any one of claims 1 to 6, wherein a content ratio of acesulfame potassium to the drink is 0.004 to 0.02 mass%.   The acidic milk beverage according to any one of claims 1 to 7, wherein the solid content of non-fat milk is 0.1 to 1.0% by mass, the sugar content is 0.5 to 1.7, and the pH is 3.6 to 4.2.   The acidic dairy drink according to any one of claims 1 to 8, wherein the energy is 20 kcal / 100 ml or less.   The acidic dairy drink according to claim 9, wherein the energy is 5 kcal / 100 ml or less.   The acidic dairy drink according to any one of claims 1 to 10, comprising soybean polysaccharide and having a content of 0.01 to 1% by mass relative to the drink.   The acidic dairy drink according to claim 11, wherein the content of soybean polysaccharide relative to the drink is 0.01 to 0.5 mass%.   The acidic dairy drink according to any one of claims 1 to 12, wherein at least a part of the frozen part is frozen and a part or all of the frozen part is thawed and consumed.