JP2021078372A - Cocoa powder for fermented milk-containing sauce, and fermented dairy product - Google Patents

Abstract

To provide cocoa powder for fermented milk-containing sauce suitable for eating in combination with fermented milk.SOLUTION: The cocoa powder for fermented milk-containing sauce contains cocoa powder and rum and has pH of 5 to 8 at 25°C.SELECTED DRAWING: None

Description

The present invention relates to cocoa powder-containing sauces for fermented milk and fermented dairy products.

Fermented milk such as yogurt has a unique acidity, and a fruit sauce containing fruit juice is known as a sauce for fermented milk to be eaten together with fermented milk (for example, Patent Document 1).

Japanese Patent No. 6059980

The present inventors have tried various food materials other than fruit juice in order to increase the variation of sauces to be combined with fermented milk. Cocoa powder, which has a scent and bitterness peculiar to cacao beans, is eaten in combination with fermented milk. It was found that it was difficult to obtain a good flavor.
An object of the present invention is to provide a cocoa powder-containing sauce for fermented milk suitable for eating in combination with fermented milk, and a fermented dairy product having the same.

The present invention has the following aspects.
[1] A sauce containing cocoa powder for fermented milk, which contains cocoa powder and rum and has a pH of 5 to 8 at 25 ° C.
[2] The content of the cocoa powder is 1.5 to 7.5% by mass and the content of the rum is 0.1 to 1.25 mass with respect to the total mass of the cocoa powder-containing sauce for fermented milk. %, The sauce containing cocoa powder for fermented milk of [1].
[3] For fermented milk according to [2], wherein the cocoa powder / rum is 1 / 0.03 to 1 / 0.5, which represents the mass ratio of the content of the cocoa powder to the content of the rum. Sauce containing cocoa powder.
[4] A sauce product in a fermented milk container in which the cocoa powder-containing sauce for fermented milk according to any one of [1] to [3] above is contained in a container.
[5] A fermented dairy product comprising the cocoa powder-containing sauce for fermented milk according to any one of the above [1] to [3] and fermented milk.
[6] The fermented dairy product of [5], further comprising another sauce that does not contain cocoa powder.
[7] The fermented dairy product of [5], wherein the fermented milk cocoa powder-containing sauce and the fermented milk are contained in separate containers.
[8] The fermented dairy product of [7], wherein another sauce containing no cocoa powder is further contained in the same container as the fermented milk.
[9] The fermented dairy product according to any one of [5] to [8], wherein the fermented milk has a milk protein content of 5.6% by mass or more.
[10] The fermented dairy product according to any one of [5] to [9], wherein the sodium content per 100 g of the fermented milk is 100 mg or less.

According to the present invention, a cocoa powder-containing sauce for fermented milk suitable for eating in combination with fermented milk, and a fermented dairy product having the same can be obtained.

The following definitions apply herein.
The pH is a value at 25 ° C. unless otherwise specified.
The viscosity is a value (unit: cm) when measured with a Bostwick viscometer at a measurement temperature of 5 ° C. and a measurement time of 5 seconds.
The Brix sugar content is a value (unit: degree) obtained by measuring with a refractive index (a sugar content meter that measures the refractive index and converts it into the concentration of a sucrose solution) at a measurement temperature of 25 ° C.

The protein and fat contents are measured according to the procedure disclosed in the attachment "Analysis method of nutritional components, etc." of the Food Labeling Standards (2015 Cabinet Office Ordinance No. 10).
The solid content is a value calculated by solid content (mass%) = 100-moisture (mass%).
The water content is a value measured by a normal pressure heating and drying method (drying aid addition method).
The sodium content is a value measured by inductively coupled plasma emission spectrometry.

<Sauce containing cocoa powder for fermented milk>
The cocoa powder-containing sauce for fermented milk of the present embodiment (hereinafter, also simply referred to as "cocoa powder-containing sauce" or "source") includes cocoa powder and rum. Further, it is preferable to include a sweetener. It may also contain one or more selected from agar and gelling agents.
The cocoa powder-containing sauce is liquid and contains water.

[cocoa powder]
Cocoa powder is obtained by crushing cacao beans, roasting, squeezing the ground cacao mass to separate it into cocoa butter and cocoa cake, and crushing the obtained cocoa cake (cocoa butter 8% by mass or more, water content). 7% by mass or less).
Commercially available cocoa powder includes only the crushed product, the crushed product with only vanilla-based fragrance added, or additives of less than 3% by mass in the crushed product (fragrances, spices, vitamins, minerals, etc.). There are some with the addition of, and both can be used.

The content of cocoa powder is preferably 1.5 to 7.5% by mass, more preferably 2.0 to 7.5% by mass, and 2.0 to 5% of the total mass of the cocoa powder-containing sauce for fermented milk. .0% by mass is more preferable. When it is at least the lower limit of the above range, the flavor of cocoa is excellent, and when it is at least the upper limit, the balance of flavor is excellent when eaten in combination with fermented milk.

[rum]
Rum is a liquor made from molasses, which is obtained by boiling sugar cane juice and crystallizing sugar, through fermentation, distillation, and aging, and is classified as spirits under the Liquor Tax Law.
Commercially available rum can be used. It may be a commercially available product to which a fragrance or the like is added. One type of rum may be used, or two or more types may be used in combination.
The content of rum is preferably 0.1 to 1.25% by mass, more preferably 0.25 to 1.0% by mass, and 0.5 to 1.% of the total mass of the cocoa powder-containing sauce for fermented milk. 0% by mass is more preferable. When it is at least the lower limit of the above range, the flavor of the cocoa powder-containing sauce is deepened, and by suppressing the bean odor of cocoa, a preferable flavor can be obtained when eaten in combination with fermented milk. When it is less than the upper limit, the aroma and alcoholic feeling of rum are not too strong, and the original flavors of cocoa and fermented milk are excellent.
Further, cocoa powder / rum, which represents the mass ratio of the content of cocoa powder and the content of rum, is preferably 1 / 0.03 to 1 / 0.5, and 1 / 0.06 to 1/0. 4 is more preferable, and 1 / 0.1 / 1 / 0.3 is even more preferable. If it is above the lower limit of the above range, the flavor when eaten in combination with fermented milk is excellent, and if it is below the upper limit, the aroma and alcoholic feeling of rum are not excessively strong, and the original flavor of cocoa and fermented milk. Excellent for.

[sweetener]
Known sweeteners can be used. The sweetener may be one kind or a combination of two or more kinds.
Examples of sweeteners include sugar, water candy, glucose, fructose, high fructose corn syrup (glucose fructose syrup, fructose syrup syrup, high fructose syrup), maltooligosaccharide, nigerooligosaccharide, panose, trehalose, dextrin and other sugars. Examples thereof include sugar alcohols such as xylitol, sorbitol, multi-roll and erythritol, and high-sweetness sweeteners such as aspartame, sucralose and stevia.
The content of the sweetener can be set according to the sweetness to be obtained. For example, the Brix sugar content of the cocoa powder-containing sauce is preferably 60 to 75.

[Agar, gelling agent]
Known agar and gelling agents can be used. One kind selected from agar and a gelling agent may be used, or two or more kinds may be used in combination.
Examples of the gelling agent include pectin, starch, guar gum, xanthan gum, locust bean gum, tara gum, tamarind seed gum, alginic acid, carrageenan, gellan gum, polysaccharides such as cellulose, gelatin and the like.
The contents of agar and gelling agent can be set according to the viscosity to be obtained. For example, the viscosity of the cocoa powder-containing sauce is preferably 5 to 20 cm, more preferably 5 to 18 cm, and even more preferably 5 to 15 cm. When it is at least the lower limit of the above range, the thickening of the cocoa powder-containing sauce can be felt, and the ease of entanglement with the fermented milk is also excellent. If it is less than the upper limit, it is difficult to separate the fermented milk and the sauce when eating as a fermented dairy product.

[Other ingredients]
The cocoa powder-containing sauce may contain ingredients other than cocoa powder, rum, sweeteners, gelling agents and water.
Other ingredients include honey, milk, and known food additives (acidulants, pH regulators, antioxidants, flavors, etc.).

The pH of the cocoa powder-containing sauce is 5 to 8, preferably 5.2 to 7.8, more preferably 5.5 to 7.5. If it is at least the lower limit of the above range, it is excellent in cocoa-likeness. If it is less than the upper limit, the color tone does not become too black, and the chocolate sauce-like brown color tone is excellent.
The cocoa powder-containing sauce is for fermented milk and is used for eating with fermented milk. The fermented milk will be described later.

<Manufacturing method of cocoa powder-containing sauce>
The cocoa powder-containing sauce can be produced by a method in which all the raw materials are dissolved in water and heat sterilized if necessary.
When all the raw materials are dissolved in water, they may be heated to such an extent that the dissolution of the raw materials is promoted. If the temperature when heating is too high, the flavor of the sauce is likely to be impaired and the sauce is easily burnt. Therefore, 80 ° C. or lower is preferable, and 60 ° C. or lower is more preferable.
The temperature for heat sterilization is preferably 95 ° C. or lower. For example, heat sterilization conditions of holding at 85 to 90 ° C. for 10 minutes are preferable.

<Sauce product in a container for fermented milk>
By containing the cocoa powder-containing sauce produced by the above method in a container and sealing it, a sauce product in a container for fermented milk (hereinafter, also simply referred to as "sauce in a container") can be obtained.
The form of the container is not particularly limited, and known ones can be used. For example, a potion container is preferable. A potion container usually consists of a container having an opening and a lid that closes the opening so that it can be opened. The shape is not particularly limited. The lid may be heat-sealed on the container or may be detachably provided.
The cocoa powder-containing sauce obtained through the above heat sterilization treatment is preferably aseptically contained in a container and sealed.
When the container has heat resistance, the heat sterilization treatment may be performed after being housed in the container without performing the above heat sterilization treatment.

<Fermented dairy products>
The fermented dairy product of the present embodiment has the cocoa powder-containing sauce of the present embodiment and fermented milk.
[Fermented milk]
The fermented milk in the present embodiment is obtained by fermenting fermented milk (milk or milk containing non-fat milk solids equal to or higher than this) with lactic acid bacteria or yeast specified in the ministry ordinance on component specifications of milk and dairy products. It is in the form or liquefied or frozen), and includes "fermented milk (sterilized)" that has been sterilized after fermentation.

The fermented milk may contain other components in addition to the dairy raw material, fermenting bacteria (lactic acid bacteria used for fermentation, yeast, etc.) and water. As other components, known components can be used in the production of fermented milk. For example, sugars such as sucrose and oligosaccharides, vegetable fats, stabilizers, flavors, sweeteners other than sugars and the like can be mentioned.
It is preferable not to contain other components in terms of excellent milk-derived flavor.

The fermented milk preferably has a milk protein content of 5.6% by mass or more, more preferably 6% by mass or more, still more preferably 7% by mass or more, in terms of excellent richness. The upper limit of the milk protein content is not particularly limited, but is preferably 15% by mass or less, more preferably 12% by mass or less, from the viewpoint of harmonizing the flavor with the cocoa powder-containing sauce.
The milk fat content of the fermented milk is preferably 0 to 15% by mass, more preferably 1 to 10% by mass, in terms of excellent richness and flavor.
The sodium content per 100 g of fermented milk is preferably 20 to 100 mg, more preferably 30 to 60 mg, in terms of excellent flavor.

The method for producing fermented milk is not particularly limited. A known production method can be used.
Fermented milk having a milk protein content of 5.6% by mass or more can be produced by a method of fermenting a milk preparation liquid containing a milk-derived raw material and concentrating the obtained fermented product to obtain concentrated fermented milk.
Fermented milk having a milk protein content of 5.6% by mass or more and a sodium content of 100 mg or less per 100 g of fermented milk is obtained by fermenting a formula containing milk-derived raw materials to obtain a fermented product. It can be produced by a method of concentrating to obtain concentrated fermented milk.
The concentrated fermented milk can be produced by a known production method. Examples of the method for concentrating the fermented product include a centrifugation method and a membrane separation method. Examples of the membrane separation method include a method using an ultrafiltration membrane (UF membrane), a method using a microfiltration membrane (MF membrane), and the like.
Concentrated fermented milk is described, for example, in JP-A-2017-131153, "Tamime and Robinson's Yoghurt Science and Technology Third edition", A. et al. It can be produced by the method described in Y. Tamime, RK Robinson, Woodhead Publishing, 2007 and the like.

[Other food ingredients]
Fermented dairy products may have cocoa powder-containing sauces and other food ingredients other than fermented milk.
Other food ingredients include cocoa powder-free sauces such as fruit pulp, juice, peel, puree, vegetables, cereals, potatoes and starches, legumes, nuts, mushrooms, aloe, nata de coco, matcha. Ingredients such as.
The Brix sugar content of other sauces is preferably 20 to 50 degrees, more preferably 25 to 40 degrees in terms of sweetness and physical characteristics during storage of fermented dairy products.
The pH of other sources is preferably pH 4.0 or less in terms of bacteriostatic effect.
Other sauces preferably contain fruit juice. In addition to the juice, puree, pulp and skin may be included. Juice, puree, pulp, skin as strawberry, blueberry, lemon, peach, mandarin, apple, banana, grape, orange, grapefruit, pear, pineapple, raspberry, mango, persimmon, yuzu, melon, watermelon, cranberry, black currant, Examples include aronia, dragon fruit, apricot, lychee, and hascup. As the fruit juice, puree, flesh, and peel, citrus fruits are preferable, and orange juice and / or orange peel are more preferable because they are excellent in flavor when the fermented milk, the cocoa powder-containing sauce, and other sauces are eaten together.

Preferred embodiments of the fermented dairy product of the present embodiment include the following (1) to (4).
(1) A fermented dairy product having fermented milk and a cocoa powder-containing sauce, in which the fermented milk and the cocoa powder-containing sauce are stored in separate containers.
For example, a "fermented dairy product with a sauce" in which the fermented milk in a container and the sauce in a container are integrally packaged is preferable.
(2) A fermented dairy product having fermented milk and a sauce containing cocoa powder, which are stored in the same container.
For example, it is preferable that the fermented milk layer and the cocoa powder-containing sauce layer are laminated. The cocoa powder-containing sauce layer may be an upper layer or a lower layer than the fermented milk layer.
(3) It has fermented milk, cocoa powder-containing sauce and other sauces, and the fermented milk and other sauces are stored in the same container, and the cocoa powder-containing sauce is stored in another container. Fermented dairy products.
For example, it is preferable that the fermented milk layer and another sauce layer are laminated. The other sauce layer may be an upper layer or a lower layer than the fermented milk layer.
For example, a "fermented dairy product with a sauce" in which a containered fermented milk (containing another sauce) and a containered sauce are integrally packaged is preferable.
(4) A fermented dairy product having a sauce containing fermented milk and cocoa powder and other sauces, all of which are contained in the same container.
For example, it is preferable that the fermented milk layer, the cocoa powder-containing sauce layer, and another sauce layer are laminated. Fermented dairy products in which the fermented milk layer is an intermediate layer, one of the upper layer and the lower layer thereof is a cocoa powder-containing sauce layer, and the other is the other sauce layer are preferable.
In the aspects (1) to (4) above, the fermented milk may contain a solid food material.

In the fermented dairy products according to the embodiments (1) and (2), the fermented milk / cocoa powder-containing sauce, which represents the mass ratio of the fermented milk and the cocoa powder-containing sauce, is preferably 100/7 to 100/40, preferably 100 /. 8 to 100/20 is more preferable.
In the fermented dairy products according to the embodiments (3) and (4), the fermented milk / sauce total, which represents the mass ratio of the fermented milk to the total of the cocoa powder-containing sauce and the other sauces, is preferably 100/16 to 100/40. , 100/18 to 100/35 are more preferable.
The ratio of the cocoa powder-containing sauce to the total mass of the cocoa powder-containing sauce and other sources is preferably 20 to 80% by mass, more preferably 30 to 70% by mass.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

<Test Example 1>
As shown in Table 1, 0.5 parts by mass of various Western liquors were added to 100 parts by mass of the cocoa powder-containing sauce and mixed. The sauce after adding Western liquor was sampled, and its flavor was evaluated according to the following evaluation criteria.
⊚: The flavor balance of both the cocoa powder-containing sauce and the Western liquor is good, and the flavor is improved by the synergistic effect of both.
〇: Good flavor balance of both cocoa powder-containing sauce and Western liquor.
Δ: Alcohol feeling is a little strong.
×: Strong alcoholic sensation.

As shown in the results in Table 1, rum had the best flavor compatibility with the cocoa powder-containing sauce. Specifically, by adding rum to the cocoa powder-containing sauce, a rich flavor was obtained, and the effect of improving the flavor of the sauce was obtained.

<Test Example 2>
As shown in Table 2, two cocoa powder-containing sauces with different rums were prepared. Formulation 1 is a comparative example in which rum is not added.
Specifically, all the raw materials shown in Table 2 are mixed with water, heated to 60 ° C. to dissolve them, sterilized by heating under the conditions of 90 ° C. for 10 minutes, and cooled to 5 ° C. to prepare a cocoa powder-containing sauce. Obtained.
The sauces (5 ° C.) of each formulation were sampled, and the goodness of "spreading of aroma" and the goodness of "depth of taste" were scored on a scale of 10 points. As a standard, the evaluation of the cocoa powder-containing sauce of Formulation 1 was given as 4 points. Table 3 shows the scoring results of the seven panelists and the average score of the seven.

As shown in the results in Table 3, all the rums had the same flavor-enhancing effect of the cocoa powder-containing sauce.

<Test Example 3>
The cocoa powder-containing sauces of each formulation shown in Table 2 were evaluated for their flavor when eaten with fermented milk.
As the fermented milk, concentrated fermented milk (commercially available product A described later) was used.
28g of concentrated fermented milk (5 ℃) and 4g of cocoa powder-containing sauce (5 ℃) were tasted over the entire surface of the fermented milk. Was scored on a scale of 10 points. As a standard, the evaluation when the cocoa powder-containing sauce of Formulation 1 and the commercially available product A were eaten together was given a score of 4. Table 4 shows the scoring results of the five panelists and the average score of the five panelists.

As shown in the results of Table 4, the cocoa powder-containing sauces of Formulation 2 and Formulation 3 containing rum were compared with Formulation 1 (Comparative Example) not containing rum when eaten with fermented milk. The flavor was excellent.

<Test Example 4>
As shown in Table 5, cocoa powder-containing sauces having different rum contents were prepared in the same manner as in Test Example 2, and the flavor when eaten with fermented milk was evaluated.
The Brix sugar content of the cocoa powder-containing sauce of Formulation 13 was 70.4 degrees, the pH was 6.8, and the viscosity was 10 cm. The cocoa powder-containing sauces of other formulations were similar.
A total amount of 28 g of concentrated fermented milk (commercially available product A described later, 5 ° C.) and 4 g of a cocoa powder-containing sauce (5 ° C.) were sampled over the entire surface of the fermented milk. The flavor when the sauce of formulation 1 was applied (comparative example) was compared with the flavor when the sauce of each formulation was applied. Based on the difference in flavor between formulation 1 (comparative example) and formulation 2, the flavor improvement effect of the sauce of each formulation is evaluated by answering "○" when a difference in flavor equivalent to this is obtained. did. Table 6 shows the response results of the nine panelists and the ratio (unit:%) of the number of respondents who answered "○" to the total number of panelists.

As shown in the results of Table 6, the cocoa powder-containing sauce having a rum content in the range of 0.1 to 1.25% by mass is higher than that of Formulation 1 (Comparative Example) which does not contain rum. The flavor was excellent when eaten with fermented milk.

<Test Example 5>
As shown in Table 7, cocoa powder-containing sauces having different cocoa powder contents were prepared in the same manner as in Test Example 2, and the flavor when eaten with fermented milk was evaluated.
A total amount of 28 g of concentrated fermented milk (commercially available product A described later, 5 ° C.) and 4 g of a cocoa powder-containing sauce (5 ° C.) were sampled over the entire surface of the fermented milk. The flavor when the sauce of Formulation 13 was applied was used as the standard flavor, and the evaluation was made according to the following evaluation criteria. Table 8 shows the response results of the two panelists.
⊚: Excellent than the standard flavor.
〇: Equivalent to the standard flavor.
Δ: Slightly inferior to the standard flavor.
X: Inferior to the standard flavor.

As shown in the results of Table 8, the cocoa powder-containing sauce having a cocoa powder content in the range of 1.5 to 7.5% by mass had a good flavor when eaten with fermented milk. ..

<Test Example 6>
As shown in Table 9, the flavor was evaluated by changing the concentrated fermented milk to be eaten with the sauce. The following commercial products A to D were used as the concentrated fermented milk. Commercially available products A to D are plain types that do not contain sweeteners. As the cocoa powder-containing sauce, the sauce of Formulation 13 in Table 5 was used.
Commercial product A: Non-fat milk solid content 14.8% by mass, milk fat 4.8% by mass, protein 9.9% by mass.
Commercial product B: Non-fat milk solid content 15.5% by mass, milk fat 0.2% by mass, protein 11.7% by mass.
Commercial product C: Non-fat milk solid content 16.1% by mass, milk fat 0.3% by mass, protein 10.0% by mass.
Commercial product D: Non-fat milk solid content 11.5% by mass, milk fat 5.0% by mass, protein 7.2% by mass.
To 28 g of each concentrated fermented milk (5 ° C.), 4 g of a cocoa powder-containing sauce (5 ° C.) was applied over the entire surface of the fermented milk to sample the entire amount. The flavor when the concentrated fermented milk of the commercial product A was used was used as the standard flavor, and the evaluation was made according to the following evaluation criteria. Table 9 shows the aggregated results of the responses of the nine panelists. The total points were calculated with 4 points for ◎, 3 points for 〇, 2 points for △, and 1 point for ×.
⊚: Good flavor equivalent to the standard flavor.
〇: Slightly inferior to the standard flavor, but good flavor.
Δ: Inferior to the standard flavor and not a good flavor.
X: The flavor is clearly inferior to the standard flavor and is not a good flavor.

As shown in the results in Table 9, good flavor was obtained in all the concentrated fermented milks.

<Example 1: Method for producing fermented dairy products>
[Concentrated fermented milk in a container]
The following commercially available products were used as the concentrated fermented milk in a container.
Made by Morinaga Milk Industry Greek yogurt Parthenoprene No sugar: Contents 100g, fat 4.8%, protein 9.9%, sodium 33mg per 100g of fermented milk.
[Preparation of sauce in a container]
All the raw materials shown in Formulation 13 in Table 5 were mixed with water, heated to 60 ° C. to dissolve them, sterilized by heating under the conditions of 90 ° C. for 10 minutes, and cooled to obtain a cocoa powder-containing sauce. 9 g of the obtained sauce was aseptically filled in a portion container (capacity: 15 mL), the lid was heat-sealed to obtain a sauce in a container, and the sauce was stored at 5 ° C.
[Manufacturing of fermented dairy products]
The concentrated fermented milk in a container obtained above and the sauce in a container were integrally packaged to obtain a "fermented dairy product with a sauce" and stored at 5 ° C.

<Example 2: Method for producing fermented dairy products>
[Preparation of sauce in a container]
A sauce containing cocoa powder was obtained in the same manner as in Example 1, 9 g of the obtained sauce was aseptically filled in a portion container (capacity: 15 mL), and the lid was heat-sealed to obtain a sauce in a container. Stored at ° C.
[Preparation of concentrated fermented milk in a container (with orange sauce)]
A container (bottom diameter 49 mm, height 63 mm, capacity 141 mL) is filled with 10 g of orange sauce (Brix sugar content 30 degrees, pH 4.0), 70 g of concentrated fermented milk is filled therein, and the lid is heat-sealed. Concentrated fermented milk in a container was obtained and stored at 5 ° C.
[Manufacturing of fermented dairy products]
The concentrated fermented milk in a container obtained above and the sauce in a container were integrally packaged to obtain a "fermented dairy product with a sauce" and stored at 5 ° C.

Claims (10)

A cocoa powder-containing sauce for fermented milk containing cocoa powder and rum and having a pH of 5 to 8 at 25 ° C. The content of the cocoa powder is 1.5 to 7.5% by mass and the content of the rum is 0.1 to 1.25% by mass with respect to the total mass of the cocoa powder-containing sauce for fermented milk. , The sauce containing cocoa powder for fermented milk according to claim 1. The fermented dairy cocoa according to claim 2, wherein the cocoa powder / rum is 1 / 0.03 to 1 / 0.5, which represents the mass ratio of the content of the cocoa powder to the content of the rum. Powder-containing sauce. A sauce product in a fermented milk container in which the fermented milk cocoa powder-containing sauce according to any one of claims 1 to 3 is contained in a container. A fermented dairy product comprising the cocoa powder-containing sauce for fermented milk according to any one of claims 1 to 3 and fermented milk. The fermented dairy product of claim 5, further comprising another sauce that does not contain cocoa powder. The fermented dairy product according to claim 5, wherein the fermented milk cocoa powder-containing sauce and the fermented milk are contained in separate containers. The fermented dairy product according to claim 7, wherein another sauce containing no cocoa powder is further contained in the same container as the fermented milk. The fermented dairy product according to any one of claims 5 to 8, wherein the fermented milk has a milk protein content of 5.6% by mass or more. The fermented dairy product according to any one of claims 5 to 9, wherein the sodium content per 100 g of the fermented milk is 100 mg or less.