JP5745498B2 - Bottled beverage containing milk - Google Patents

Description

  The present invention relates to a milk-containing container-packed beverage in which a tea-derived taste, a milk component-derived body, a moderate soft acidity can be felt in a well-balanced manner, and a method for improving the taste thereof.

  In recent years, consumer preferences have been diversified, and various beverages have been provided as packaged beverages. Among them, beverages containing milk components are one of the favorite beverages loved by many people regardless of age or gender, such as milk coffee or milk tea with milk added to extracts such as coffee and tea. One.

  In container-packed beverages containing milk components, attempts have been conventionally made to improve the richness and richness of beverages and improve the flavor. For example, in the invention described in Patent Document 1 (Japanese Patent Laid-Open No. 2003-259803), by adding concentrated milk subjected to special processing to milk cocoa, milk coffee, milk tea, etc. A milk flavored beverage having a flavor is provided. The invention described in Patent Document 2 (Japanese Patent Laid-Open No. 2007-189946) has enhanced richness and / or richness by adding gamma-polyglutamic acid to milk cocoa, milk coffee, milk tea, etc. Manufactures beverages.

  As described above, research has been carried out to improve the richness and the feeling of concentration of beverages containing milk components. However, in recent years, consumer preferences have diversified, and development of products in which new flavors are added to conventional milk-containing tea beverages is expected. However, the development of new flavors may be limited due to the nature of the milk component. For example, in order to maintain the stability of milk components, milk components-containing tea beverages are usually set to a pH of around 6.8 to 7.0, which makes it possible to use sour flavors such as fruit flavors and yogurt flavors. However, it was difficult to feel the acidity and commercialization was difficult.

  On the other hand, consumer preferences have changed in recent years, and young people, women and elderly people in particular tend to be sensitive to stimuli, and do not like, for example, tastes with a strong acidity or a taste with a bitter taste. From such a background, there has been a demand for a beverage having a novel taste that can feel an appropriate soft acidity in a well-balanced manner without erasing the tea-derived taste and milk-derived body.

JP 2003-259803 A JP2007-189946

  An object of the present invention is to provide a beverage having a good taste in which a good taste derived from tea, richness derived from milk components, and a moderate and soft acidity can be felt in a balanced manner.

  The present inventors have found that the above object can be achieved by adjusting the polyphenol content, acidity, and lactic acid content in acidity within a certain range, and have completed the present invention.

That is, the present invention is described below.
1. Milk characterized by containing 0.045 to 0.105 g / 100 g of polyphenol, acidity of 0.03 to 0.1 g / 100 g, and lactic acid content in acidity of 5 to 90% on a weight basis Contains containerized beverages.
2. The milk-containing container-packed beverage according to 1, wherein the ratio of milk solid content to acidity [milk solid content (g / 100 g) / acidity (g / 100 g)] is 30 to 75.
3. The milk-containing container-packed beverage according to 1 or 2, comprising fermented milk.
4). The milk-containing container-packed beverage according to any one of 1 to 3, wherein the polyphenol is derived from tea.
5. Including a step of adjusting polyphenol to 0.045 to 0.105 g / 100 g, a step of adjusting acidity to 0.03 to 0.1, and a step of adjusting the lactic acid content in acidity to 5 to 90%. A method for producing a milk-containing container-packed beverage.
6). 6. The production of a milk-containing container-packed beverage according to 5, comprising a step of adjusting a ratio of milk solid content to acidity [milk solid content (g / 100 g) / acidity (g / 100 g)] to 30 to 75 Method.
7). The method for producing a milk-containing container-packed beverage according to 5 or 6, further comprising a step of adding fermented milk.
8). The method for producing a milk-containing container-packed beverage according to any one of 5 to 7, further comprising a step of adding a tea extract.
9. Taste improvement of a milk-containing container-packed beverage characterized by adjusting polyphenols to 0.045 to 0.105 g / 100 g, adjusting the acidity to 0.03 to 0.1, and adjusting the lactic acid content to 5 to 90%. Method.
10. 10. The method for improving the taste of a milk-containing container-packed beverage according to 9, wherein the ratio of milk solid content to acidity [milk solid content (g / 100 g) / acidity (g / 100 g)] is adjusted to 30 to 75 .
11. The method for improving the taste of a milk-containing container-packed beverage according to 9 or 10, further comprising a step of adding fermented milk.
12 The method for improving the taste of a milk-containing container-packed beverage according to any one of 9 to 11, further comprising a step of adding a tea extract.

  According to the present invention, it is possible to provide a beverage having a good taste that can feel a good balance between a tea-derived taste, a milk component-rich body, and a moderate soft acidity.

  The milk-containing container-packed beverage of the present invention contains 0.045 to 0.105 g / 100 g of polyphenol, the acidity is 0.03 to 0.1 g / 100 g, and the lactic acid content in acidity is 5 on a weight basis. It is characterized by -90%.

Polyphenol The packaged beverage of the present invention is characterized by containing 0.045 to 0.105 g / 100 g of polyphenol. This is because the polyphenol makes it feel astringent in the latter half of drinking, thereby masking the milk odor derived from the milk component and producing a fresh feeling. By containing 0.05 to 0.096 g / 100 g, more preferably 0.06 to 0.09 g / 100 g, it is possible to further improve aftertaste sharpness. Furthermore, the acidity can be softened and the acidity can be softened to make a pleasant aftertaste.

  In the present invention, polyphenol is a kind of plant-derived substance (phytochemical) and is a general term for compounds having two or more phenolic hydroxyl groups in one molecule. Polyphenols are roughly classified into monomer polyphenols having a molecular weight of 1,000 or less and polymerized polyphenols in which two or more monomer polyphenols are bonded. Polymerized polyphenols are also commonly referred to as tannins. Representative monomeric polyphenols include flavonoids (flavonoids include compounds with basic flavones, flavanols, anthocyanidins, isoflavonoids, neoflavonoids, etc.), chlorogenic acid, gallic acid, ellagic acid, etc. There is. On the other hand, a polymerized polyphenol is a compound in which two or more monomeric polyphenols are bonded, and a hydrolyzed tannin polymerized by an ester bond between a condensed tannin polymerized by a carbon-carbon bond and a hydroxyl group derived from a sugar or the like. Representative polyphenols include proanthocyanidins as condensed tannins and gallotannins and ellagitannins as hydrolyzed tannins. Examples of the method for measuring the polyphenol content include the iron tartrate method and the folin-dennis method (Folin-Denis method). The polyphenol content in the present invention is the folate-dennis method using tannic acid as a standard substance. To obtain the required amount.

  The polyphenol is preferably derived from tea leaves. As the tea, at least one tea selected from non-fermented tea, semi-fermented tea and fermented tea is used. Examples of non-fermented tea include green teas such as sencha, bancha, gyokuro, tencha, and kettle roasted tea made from the genus Camellia, for example, tea obtained from C. sinensis, C. assamica, or hybrids thereof. It is done. Examples of semi-fermented tea or fermented tea include tea, oolong tea, black tea, etc., produced from tea obtained from the genus Camellia, such as C. sinensis, C. assamica, or hybrids thereof, through a semi-fermentation or fermentation process. It is done. In the present invention, not only tea leaves but also stem tea and bud tea can be used, and these may be mixed and used.

  In the packaged beverage of the present invention, preferably fermented tea is used, more preferably fermented tea having a high degree of fermentation, that is, black tea. This is because fermented tea has a high affinity between a mature and mellow flavor and milk components, as conventionally used as milk tea. The types of black tea used are Darjeeling, Uva, Kemon, Assam, Nilgiri, Nuwara Area, Dimbra, Indonesia (Java), Kenya, and other types of black tea. Use a blend of materials (Assam, Rufna, etc.) and raw materials with a low fermentation degree (Indonesia (Java), Kenya, Uba, etc.). This is because the raw material with a high degree of fermentation and the strong reddish brown color blend well with the milk components, and the raw material with a low degree of fermentation reduces the weight of the taste, resulting in a mild taste.

Extraction of tea leaves, for example, using an extraction device called a kneader according to a conventional method, 5 to 100 times the amount of raw tea, about 1 minute to 40 minutes with water at 10 to 100 ° C., once as needed Stir several times and perform at normal pressure or under appropriate pressure and negative pressure. From the viewpoint of moderate flavor and liquid color change prevention, the extraction is performed at an extraction temperature of 10 to 100 ° C, preferably 20 to 90 ° C, more preferably 30 to 80 ° C, and more preferably 40 to 70 ° C. Is preferred. However, the extraction method and extraction conditions are not particularly limited, and for example, pressurization can be performed.
Examples of water used for extraction include pure water, hard water, soft water, ion exchange water, natural water, ascorbic acid-containing aqueous solution, pH adjusted water, and the like. An organic acid such as sodium ascorbate or an organic acid salt may be added to the extraction liquid.

(acidity)
In the beverage of the present invention, the acidity in terms of citric acid is adjusted to 0.03 to 0.1 g / 100 g. If it is this range, it will become possible to give a moderate soft acidity to a drink, without negating the taste derived from tea, astringency, etc., and the richness derived from a milk component. When adjusted to 0.04 to 0.085 g / 100 g, more preferably 0.05 to 0.082 g / 100 g, the beverage becomes more balanced and has good taste. Acidity means the concentration (%) in terms of citric acid calculated by potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution.

(Sour flavor)
The container-packed beverage in the present invention is a beverage in which an appropriate sourness can be felt in a balanced manner with respect to the flavor derived from the tea component and the milk component, and is preferably a sour flavor. This is because the present invention has a certain range of acidity as described above, so that it can feel a sour flavor. As the sour flavor suitable for the packaged beverage of the present invention, there are a yogurt flavor and a fruit flavor, and a yogurt flavor is preferable. For these flavors, yogurt and fruit juice may be added as they are, or processed products subjected to processing means such as dilution / concentration may be used, or flavors may be added. Examples of fruits that can be used in the present invention include citrus fruits (orange, mandarin orange, lemon, grapefruit, lime, mandarin, yuzu, tangerine, temple orange, tangero, caramancy, etc.), apple, grape, peach, pineapple, guava Banana, mango, cassis, blueberry, acerola, prunes, papaya, passion fruit, ume, pear, apricot, lychee, melon, pear, plum, etc., preferably apple, red grape, white grape, Mango, cassis, blueberry, etc. Any of the above fruits may be used alone or in combination of two or more.

(Lactic acid content [lactic acid / acidity])
The beverage of the present invention is a beverage in which an appropriate soft sourness can be felt in a balanced manner with respect to the nourishment derived from the tea component and the milk component. In order to make consumers feel the acidity effectively, the constitution of the organic acid composition is an important factor. For example, citric acid and lactic acid differ in how they feel sour. Citric acid has a refreshing sour taste that is felt at the first moment of drinking, whereas lactic acid has a sour taste that lasts gently and long after drinking. Therefore, by making the composition of the acid contained in the beverage within a specific range, it is possible to produce a soft sourness that matches the taste derived from the tea and milk components.
That is, in the beverage of the present invention, when the ratio of lactic acid in the acidity is defined as “lactic acid content” [lactic acid / acidity], the lactic acid content is 5 to 90%, preferably 20 to 82% on a weight basis. More preferably 25 to 80%, most preferably 35 to 75%, it is possible to produce a soft sourness that matches the taste derived from the tea and milk components. The lactic acid content is calculated as a ratio of the amount of lactic acid converted to citric acid. That is, the ratio between the value obtained by multiplying the amount of lactic acid by 0.711 and the acidity shall be said.

(Milk component)
In order to add milk components to a packaged beverage, various liquid milks (eg, milk, goat milk, processed milk, skim milk, milk beverage), powdered milk (eg, whole milk powder, skimmed milk powder, adjusted milk powder), condensed milk (E.g., unsweetened condensed milk, sweetened condensed milk), creams (e.g. whipped cream, coffee whitener), fermented milk (e.g. yogurt such as full fat unsweetened yogurt, defatted sweetened yogurt, drink type yogurt, lactic acid bacteria beverages), cheeses (For example, various natural cheeses and processed cheeses), ice creams (for example, ice cream, ice milk, lacto ice, soft cream), sorbets, purified milk proteins (for example, casein and whey powder), compositions containing these, and the like are used as appropriate. be able to. Preferably, milk, skim milk powder, fresh cream and fermented milk are used in appropriate combination. In particular, fermented milk can be used not only for imparting the taste of milk but also as a means for adjusting the pH within the range of the present invention, so it is preferable to contain a certain amount.

  The container-packed beverage of the present invention contains 0.3 to 2.5% by weight of milk protein. It is because the richness and taste derived from a milk component can be moderately given to a drink by containing in this range. When milk protein is contained in an amount of preferably 0.4 to 2.2% by weight, more preferably 0.5 to 2.0% by weight, and most preferably 0.6 to 1.8% by weight, there is an appropriate concentration feeling. desirable. In the present invention, the milk protein is a polymer compound contained in milk and polymerized with amino acids, and also includes various peptides and various amino acids obtained by treating such polymer compounds with enzymes or the like.

  Milk protein is roughly divided into casein and whey protein. Casein can be further classified into α-casein (αs1-casein, αs2-casein), β-casein, γ-casein, and κ-casein. On the other hand, whey proteins can be further classified into serum albumin, β-lactoglobulin, α-lactalbumin, immunoglobulin, proteose peptone and the like.

  Milk protein can be measured by a publicly known method, for example, Kjeldahl method, Dumas method, and modified / modified versions thereof (for example, “Explanation of Analyzing Manual for 5th Edition Japanese Food Standard Composition Table” ( (See Japan Food Analysis Center (ed.), Central Law Publishing). Moreover, a commercial item can be used suitably for reagents, such as a decomposition accelerator used for the Kelder method. Moreover, about a measuring machine, a commercial item can be used.

The milk solid content of the container-packed beverage of the present invention is 4.2% or less, preferably 1.0 to 3.0%, more preferably 1.5 to 3.0% of the whole beverage. By setting it within this range, it is possible to produce an appropriate richness in harmony with the astringency derived from the tea component while suppressing the milky odor caused by the milk component.
The milk solid content is classified into a non-fat milk solid content and a milk fat content. In the present invention, the non-fat milk solid content is 35 to 100%, preferably 40 to 95%, more preferably 52 to 50%. 90%, most preferably 70 to 85%. If it is in this range, the taste derived from the milk component is felt deeper, and the container-packed beverage with a good taste that can be more rich is obtained.
The milk solid content and the non-fat milk solid content can be adjusted by appropriately blending milk-derived components as in the case of milk protein.

(PH)
The container-packed beverage of the present invention has a pH of 5.4 or more and 6.3 or less. If the pH is less than 5.4, there is a problem in the property stability after the sterilization of the packaged beverage, and the acidity is too emphasized and the taste is uncomfortable. If the pH is 5.4 or more, the properties of the liquid can be stably maintained. By setting the pH to 6.3 or less, a sourness with a fresh feeling is felt in the latter half of drinking, and the tea and milk components as a whole. It can be made into a drink with a refreshing sour taste with affinity. Therefore, from this viewpoint, the pH of the packaged beverage of the present invention is preferably 5.5 or more and 6.3 or less, and more preferably 5.6 or more and 6.2 or less.
Adjustment of pH is performed by adding a pH adjuster as needed. Examples of the pH adjuster include organic acids such as citric acid, malic acid, tartaric acid, acetic acid, lactic acid, and gluconic acid, and alkali metal salts such as sodium bicarbonate. These are preferably added in the form of an organic acid alkali salt such as sodium ascorbate. Moreover, you may add fruit juice, fermented milk, etc., such as lemon, acerola, and a cam cam.

(viscosity)
The container-packed beverage of the present invention has a viscosity adjusted to 2.0 to 20.0 cP. If it is less than 2.0, it is too watery and too thin, and precipitation tends to occur. On the other hand, when it exceeds 20.0, it tends to be too heavy. Therefore, the packaged beverage of the present invention is preferably 2.5 to 19.0 cP, more preferably 3.0 to 18.0 cP, and particularly preferably 3.5 to 17.0 cP. When the viscosity is in such a range, it is possible to produce a rich feeling of milk components, and further contribute to liquid dispersibility and property stabilization.

  That is, the viscosity is adjusted so that the viscosity becomes 2.0 to 20.0 cP in order to make the packaged beverage of the present invention stable in properties and satisfactory in taste. It is preferable.

  In addition, said viscosity can be measured with a viscometer. It is a value measured at a rotation speed of 60 rpm. The viscosity can be adjusted by adjusting each component, but it is preferably adjusted by adding a thickener or an emulsifier. Examples of the thickener / emulsifier include gelatin, pectin, agar, carrageenan, xanthan gum, locust bean gum, gellan gum, guar gum, tara gum, tamarind gum, carboxymethylcellulose, alginate, curdlan, glucomannan, etc. A seed can be used individually or in mixture of 2 or more types. Among the above, carrageenan, xanthan gum and gellan gum are preferable from the viewpoint of affinity with milk components and tea components and thermal reactivity.

(Brix)
The Brix value of the packaged beverage of the present invention is 7.0 or more and 14.0 or less. Sweetness is hard to feel at low temperatures, and it becomes easier to feel as the temperature rises, but by setting this range, you can feel moderate sweetness even during cooling, and it will not be persistent even at room temperature The sweetness can be maintained. Moreover, if it is this range, the property of a drink can be stabilized further. Preferably it is 8.0-13.0, More preferably, you may be 8.5-12.0.
Here, the Brix value is a unit for measuring the gram amount of soluble solids (such as sugars) contained in 100 g of the solution as a sucrose amount converted value. The Brix value can be measured using a commercially available refractometer or saccharimeter.

(Ingredient balance)
The beverage of the present invention is a beverage in which a tea-derived nourishment and a milk component-derived richness and a moderate and soft acidity can be felt in a well-balanced manner. In order to balance these tastes within an appropriate range, the ratio of milk solid content [milk solid content (g / 100 g) / acidity (g / 100 g)] to acidity should be adjusted to the following range as an index. Thus, the beverage of the present invention can be produced. That is, in the beverage of the present invention, it is preferable to adjust the ratio of milk solid content [milk solid content / acidity] (g / 100 g) to acidity to 30 to 75. This is because if it is less than 30, unpleasant milky smell with a strong acidity appears, and if it exceeds 75, the milky feeling is strong and a mild acidity is not felt. Preferably, it is adjusted to 33 to 70, more preferably 37.5 to 60.

The container-packed drink of this invention means what is called RTD drink which can be drunk without dilution.
The packaged beverage of the present invention is suitable for the packaged beverage of the present invention such as antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, vegetable extracts, nectar extracts, quality stabilizers, etc. You may mix | blend an additive individually or in combination.
Containers that can be used in the container-packed beverages of the present invention are provided in ordinary forms such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc. can do. The container-packed drink of this invention can be manufactured on the sterilization conditions prescribed | regulated to the food hygiene law, for example, when it can heat-sterilize after filling a container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilizing under heat, the pH can be returned to neutral under aseptic conditions, or after sterilizing under heat under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

  Examples The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the examples.

<Example 1>
Based on the composition shown in Table 1, 950 g of black tea extract A, 1300 g of milk, 110 g of skim milk powder, 20 g of fermented milk (22% skim milk powder and 1.2% lactic acid acidity), raw 20 g of cream, 700 g of granulated sugar, 0.12 g of stevia, 0.8 g of crystalline cellulose, 3.84 g of sucrose fatty acid ester, 5.92 g of glycerin fatty acid ester, 12 g of glycerin diacetyltartaric acid fatty acid ester, 14 g of carrageenan, Add 2 g of gellan gum, 3.5 g of lactic acid, and 2.5 g of citric acid, dilute, add sodium ascorbate and baking soda to pH 6.00, add fragrance, and add 10000 g in total. It was made up with pure water.
The black tea beverage thus prepared was UHT sterilized at 139 ° C. for 60 seconds, and then filled into a PET bottle container and cooled to obtain a milk-containing container-packed drink (sample).

<Example 2-12, Comparative Example 1-5>
Based on the sample preparation method of Example 1, as shown in Table 1, the tea extract liquids A to D and the addition amounts of various additives were changed to prepare a milk-containing container-packed beverage (sample).

The manufacturing method of the extract liquids 1-4 in Table 1 is as follows.
<Black tea extract A>
40 g of Assam CTC tea leaves and 40 g Indonesian tea leaves were added to 1600 g of ion-exchanged water heated to 90 ° C. and extracted for 5 minutes while stirring for the first 90 seconds. The obtained black tea extract was filtered through a stainless mesh (20 mesh), and further filtered through a stainless mesh (80 mesh). The filtrate was cooled to 15 ° C. and then subjected to flannel filtration to obtain black tea extract A.
<Black tea extract B>
60 g of blended black tea leaves from Sri Lanka and 5 g of Indonesian black tea leaves were added to 1170 g of ion-exchanged water heated to 60 ° C. and extracted for 5 minutes while stirring for the first 60 seconds. The obtained black tea extract was filtered through a stainless mesh (20 mesh), and further filtered through a stainless mesh (80 mesh). The filtrate was cooled to 15 ° C. and then subjected to flannel filtration to obtain black tea extract B.
<Black tea extract C>
50 g of Indonesian black tea leaves, 50 g of Sri Lankan Uba black tea leaves, and 16 g of Sri Lankan rufna black tea leaves were added to 2320 g of ion-exchanged water heated to 90 ° C. and extracted for 7 minutes while stirring for the first 180 seconds. The obtained black tea extract was filtered through a stainless mesh (20 mesh), and further filtered through a stainless mesh (80 mesh). The filtrate was cooled to 15 ° C. and then subjected to flannel filtration to obtain black tea extract C.
<Black tea extract D>
40 g of Sri Lankan blended tea leaves and 30 g of Indonesian tea leaves were added to 2100 g of ion-exchanged water heated to 30 ° C., and extracted for 8 minutes while stirring for 40 seconds for the first 60 seconds and 2 minutes after that. The obtained black tea extract was filtered through a stainless mesh (20 mesh), and further filtered through a stainless mesh (80 mesh). The filtrate was cooled to 15 ° C. and then subjected to flannel filtration to obtain black tea extract D.

The components of Examples and Comparative Samples prepared based on the formulations shown in Table 1 were analyzed and measured based on the following methods. The results are shown in Table 2.
<Measurement method of component>
Measurement method of polyphenols Measured by the foreign dennis method (commentary of the 5th edition Japanese food standard ingredient table analysis manual).
(Measurement method of acidity)
Using an automatic titrator COM-1750 manufactured by Hiranuma Sangyo Co., Ltd., neutralization titration with sodium hydroxide (potentiometric titration) was used.
(Measurement method of lactic acid)
Method for Measuring Lactic Acid Content Under the conditions shown below, organic acid quantification was performed by a post-column method to determine the lactic acid content.
Analytical column: Cation type column SHODEX RSPAK KC-811 Two directly connected (φ8mm, 30cm)
Column conditions: 40 ° C constant temperature, flow rate 0.5 mL / min
Mobile phase: 3 mM aqueous perchloric acid sample input: 20 μL
Reaction solution: 0.2 mM BTB-containing 15 mM disodium hydrogen phosphate aqueous solution Detection: Measurement wavelength 445 nm
(Measurement method for milk protein, milk solids and non-fat milk solids)
It was measured based on the method described in the Ministerial Ordinance on the component standards of milk and dairy products.
(Measurement method of viscosity)
The viscosity was measured using “TVB-10 viscometer (TVB-10M)” manufactured by Toki Sangyo Co., Ltd. (rotational speed: 60 rpm).
(Method for measuring sugar content)
Measurements were made using a digital refractometer. The sugar content (%) was measured with a differential densitometer “DD-7” (manufactured by Atago Co., Ltd.).
(Measurement method of pH)
It was measured at a product temperature of 20 ° C. with a Horiba F-52 type, tabletop pH meter.

<Evaluation>
Using the milk-containing container-packed beverages of Examples and Comparative Examples, sensory / characteristic evaluation at a liquid temperature of 5 ° C. was performed to evaluate the change in taste and appearance. The results are shown in Table 2.

  Each beverage is kept in a thermostatic bath at a liquid temperature of 5 ° C., and 5 skilled examiners pour 30 cc into a plastic cup for tasting at once, sourness of the acidity, mildness of acidity, nourishment, milky feeling, properties (stability ) Was subjected to sensory evaluation. Each item was evaluated in five stages from “5” to “1”, except for the properties, according to the following evaluation criteria, and the properties were evaluated in three steps, “◯”, “Δ”, and “×”.

In addition, "sour taste" indicates that the sourness is refreshed without leaving an aftertaste after the beverage has passed through the throat. The “sour mellowness” indicates that the sourness felt at the time of drinking is not stimulating, and the taste is gentle and soft. “Shige” means a deep taste with a complex blend of tea-derived umami, astringency, and bitterness, and exhibits a rich sense of concentration. “Milk feeling” indicates a taste unique to milk components. The property (stability) indicates a state that occurs in appearance such as separation / precipitation / liquid color, and the stability means that separation / precipitation / discoloration does not occur and the state remains unchanged.
<Evaluation criteria>
<Sour sores>
5: Feel enough 4: Feel 3: Feel slightly 2: Not feel so much 1: Not feel at all <mellowness of acidity>
5: Feel enough 4: Feel 3: Feel slightly 2: Not much felt 1: Not felt at all
5: Feel enough 4: Feel 3: Feel slightly 2: Not feel so much 1: Not felt at all <milky feeling>
5: Feel enough 4: Feel 3: Feel slightly 2: Not feel very much 1: Not felt at all <Properties (stability)>
○: There is no separation / precipitation and it is extremely stable. △: There is a slight separation or precipitation to the extent that there is no problem. ×: There is separation or precipitation.

<Comprehensive evaluation>
Considering each evaluation item comprehensively, the suitability as a product with good taste was evaluated.
◎: Beverage with very good suitability as a product with a total score of 19 or higher. ○: Good suitability as a product with a total score of 16 or higher. △: Product with a total score of more than 10 points and less than 16 points. Beverages that are slightly less suitable ×: beverages that are ineligible as products with an overall score of 10 or less

From the above, the milk-containing container-packed beverage containing 0.045 to 0.105 g / 100 g of polyphenol, the acidity of 0.03 to 0.1, and the lactic acid content in the acidity adjusted to 5 to 90% is tea. It was a good beverage with a proper acidity in a well-balanced manner along with the astringency and umami derived from the ingredients and the richness and richness derived from the milk ingredients.
In addition, a beverage whose ratio of milk solid content to acidity [milk solid content (g / 100 g) / acidity (g / 100 g)] is adjusted to 30 to 75 has an appropriate milk feeling and unpleasant milky odor is generated. The taste was good and a mild acidity was felt.
In milk-containing container-packed beverages having a milk solid content of 3% or less and a ratio of the non-fat milk solid content in the milk solid content of 40 to 95%, the richness derived from milk was moderately felt. Furthermore, the milk-containing container-packed beverages having a viscosity of 2.5 to 18 cP and a sugar content of 8.5 to 12 felt moderate sweetness and richness, and had a better taste.

Claims (12)

It contains 0.045 to 0.105 g / 100 g of polyphenol and 0.3 to 2.5% by weight of milk protein, has an acidity of 0.03 to 0.1 g / 100 g, and a pH of 5.4 or more. A milk-containing container-packed beverage having a lactic acid content of 3 or less and an acidity of 20 to 90% on a weight basis. The ratio of milk solid content to acidity [milk solid content (g / 100 g) / acidity (g / 100 g)] is 30 to 75, The milk-containing container-packed beverage according to claim 1, Fermented milk is contained, The milk-containing container-packed drink of Claim 1 or 2 characterized by the above-mentioned. The milk-containing container-packed beverage according to any one of claims 1 to 3, wherein the polyphenol is derived from tea. A step of adjusting polyphenols to 0.045 to 0.105 g / 100 g and milk protein to 0.3 to 2.5% by weight , a step of adjusting acidity to 0.03 to 0.1, and a pH of 5. The manufacturing method of the milk-containing container-packed drink characterized by including the process adjusted to 4 to 6.3 or less, and the process of adjusting the lactic acid content rate in acidity to 20 to 90%. The ratio of milk solid content to acidity [milk solid content (g / 100 g) / acidity (g / 100 g)] is adjusted to 30 to 75, and the milk-containing container-packed beverage according to claim 5 Manufacturing method. The method for producing a milk-containing container-packed beverage according to claim 5 or 6, further comprising a step of adding fermented milk. The method for producing a milk-containing container-packed beverage according to any one of claims 5 to 7, further comprising a step of adding a tea extract. 0.045 to 0.105 g / 100 g of polyphenol, 0.3 to 2.5% by weight of milk protein, 0.03 to 0.1 acidity , 5.4 to 6.3 pH, and lactic acid at acidity The taste improvement method of the milk-containing container-packed drink characterized by adjusting a content rate to 20 to 90%. The ratio of milk solid content to acidity [milk solid content (g / 100 g) / acidity (g / 100 g)] is adjusted to 30 to 75, and the taste of the milk-containing containerized beverage according to claim 9 is characterized. How to improve. The method for improving the taste of a milk-containing container-packed beverage according to claim 9 or 10, further comprising a step of adding fermented milk. The method for improving the taste of a milk-containing container-packed beverage according to any one of claims 9 to 11, further comprising a step of adding a tea extract.