JP6238267B1 - Carbonated beverage, carbonated beverage and method for enhancing yogurt flavor of carbonated beverage - Google Patents

Abstract

The present invention provides a highly transparent carbonated beverage with enhanced yogurt flavor. A carbonated beverage is a carbonated beverage having a yogurt flavor containing non-fat milk solids, lactic acid, and salt, wherein the carbonated beverage has a gas volume of 1.5 or more and less than 3.5, and a wavelength. Absorbance at 660 nm is 0.014 or less. [Selection figure] None

Description

  The present invention relates to a carbonated beverage, a packaged carbonated beverage, and a yogurt flavor enhancing method for carbonated beverages.

In recent years, beverages having new palatability have been actively researched and developed, and beverages having various palatability have been developed.
For example, yogurt is a food that has been well-known for a long time, and has a taste and health function in which milky feeling, citrus feeling, and sourness are moderately harmonized. Development is underway.
Conventionally, a beverage having a yogurt flavor is produced by adding a flavor or the like after fermenting a milk raw material using microorganisms such as lactic acid bacteria. Therefore, the beverage produced by such a production method has a white turbid appearance due to the raw milk component.

On the other hand, as a transparent beverage having a flavor, for example, Patent Document 1 discloses a transparent beverage in which a flavor component such as vanillin is combined with a fruit flavor from the viewpoint of suppressing a deterioration odor of the fruit flavor. In addition, it is disclosed that when the sodium concentration in the beverage is 20 to 40 mg / 100 ml, the effect of suppressing deterioration odor is obtained.
Moreover, as a drink containing a milk component, for example, in Patent Document 2, a specific amount of salt is blended with a non-caffeine drink containing a milk component so that a caffeine drink material such as coffee is not used. In addition, a milk-containing beverage capable of imparting bitterness and richness like a caffeine beverage is disclosed.

  In addition, for example, carbonated beverages are known to have specific palatability due to stimulation by carbon dioxide gas, flavor, etc., because carbon dioxide dissolves in the carbonated beverage and bubbles easily.

JP, 2006-127818, A JP 2009-219393 A

  However, the technique disclosed in Patent Document 1 is not related to carbonated beverages, and a good yogurt flavor was not obtained. In addition, the technique disclosed in Patent Document 2 is not related to carbonated beverages, and is milky and not transparent because it contains milk.

In general, it is known that a strong yogurt flavor can be obtained by blending a milk component with a beverage or the like, but the beverage tends to become cloudy due to the milk component. On the other hand, when the blending amount of the milk component was kept low, sufficient yogurt flavor could not be obtained. That is, there was a so-called trade-off relationship between yogurt flavor and transparency.
In addition, when carbonated beverages are used, there is a tendency that specific taste such as ramune flavor tends to be strong, and it is not easy to obtain a good yogurt flavor.
Therefore, as a result of intensive studies on a new carbonated beverage that has a transparent appearance and a yogurt flavor, the present inventors have reduced the amount of non-fat milk solids to a low level, while also containing lactic acid, The present inventors have found that a carbonated beverage having high transparency while maintaining a yogurt flavor can be obtained by combining salt and controlling the gas volume of the carbonated beverage, thereby completing the present invention.

According to the present invention,
A carbonated beverage having a yogurt flavor containing non-fat milk solids, lactic acid, and salt,
The salt content is 0.005% by mass or more and 0.06% by mass or less, the gas volume of the carbonated beverage is 1.5 or more and less than 3.5, and the absorbance at a wavelength of 660 nm is 0.014 or less. A carbonated beverage is provided.

  Moreover, according to this invention, the container stuffed carbonated drink with which said carbonated drink is filled in the container is provided.

Moreover, according to the present invention, a method for enhancing the yogurt flavor of a carbonated beverage,
Non-fat milk solids, lactic acid, and sodium chloride are mixed so that the content of the sodium chloride is 0.005% by mass or more and 0.06% by mass or less, and the absorbance of the carbonated beverage at a wavelength of 660 nm is 0.014 or less. A step of preparing
A method for enhancing the yogurt flavor of a carbonated drink, comprising the step of preparing the gas volume of the carbonated drink to be 1.5 or more and less than 3.5.

  According to the present invention, it is possible to provide a carbonated beverage with high transparency and enhanced yogurt flavor.

<Soda drink>
The carbonated beverage of the present embodiment is a beverage having a new palatability that has a transparent appearance while having a yogurt flavor. Moreover, in the carbonated drink of this embodiment, that transparency is high means that there is almost no insoluble matter, such as a floating substance and a sediment, in a drink.

  The carbonated beverage of this embodiment contains at least non-fat milk solids, lactic acid, and salt. Hereinafter, each component will be described.

Non-fat milk solid content (SNF) is obtained by removing moisture and fat from milk and intended to contain milk protein, carbohydrates (mainly carbohydrates), ash such as minerals, and vitamins. Usually, the solid content of non-fat milk contained in 100 g of milk is about 8.3 g, of which milk protein is about 3.0 g, carbohydrate is about 4.6 g, and ash is about 0.7 g.
The non-fat milk solid content may include those added separately in addition to those derived from acidic milk described below.

  The non-fat milk solid content is preferably 0.0005 mass% or more and 0.01 mass% or less with respect to the total amount of the carbonated beverage. From the viewpoint of obtaining a yogurt flavor, it is preferably 0.001% by mass or more, and from the viewpoint of obtaining transparency, it is preferably 0.0075% by mass or less.

  The content of non-fat milk solids is the same as that of fermented milk and lactic acid bacteria beverages described in the Food Sanitation Laws and Regulations “Ministerial Ordinance on Component Standards for Milk and Dairy Products” (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52). It can be measured by a quantitative method of non-fat milk solids.

Acidic milk refers to milk having an acidic pH, and includes both fermented acidic milk obtained by fermentation with microorganisms and non-fermented acidic milk obtained without fermentation with microorganisms. Specifically, fermented acidic milk prepared by fermenting milk raw materials using microorganisms such as lactic acid bacteria and bifidobacteria, or prepared without fermenting milk raw materials using acidic components such as fruit juice and acidulant Examples include non-fermented acidic milk. From the viewpoint of obtaining better palatability, fermented acidic milk containing lactic acid bacteria is preferable.
Furthermore, the acidic milk may be subjected to heating and cooling treatments to solubilize or sterilize milk proteins contained as insolubles in the acidic milk.

As milk used as the raw material for preparing acidic milk, what is necessary is just what contains milk protein, and a well-known thing can be used. For example, raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, partially skimmed milk, condensed milk, powdered milk and the like can be mentioned. These may be used individually by 1 type and may use 2 or more types together.
The isoelectric point of milk protein is generally known to be pH 4.6. This isoelectric point value is attributed to the isoelectric point (pH 4.6) of casein known as the main component of the milk protein.

  The pH of the acidic milk is preferably less than 3.5, more preferably pH 3.4 or less, and even more preferably pH 3.3 or less. On the other hand, from the viewpoint of obtaining the palatability of the carbonated beverage, the pH is preferably 2.8 or more.

  It is preferable that content of acidic milk is 0.05 mass% or more and 1 mass% or less with respect to carbonated beverage whole quantity.

  Lactic acid is a kind of hydroxy acid that enhances the yogurt flavor and functions as a sour agent and bacteriostatic action.

The content of lactic acid with respect to the whole carbonated beverage is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and further preferably from the viewpoint of obtaining a yogurt flavor while maintaining transparency. Is 0.025 mass% or more.
On the other hand, the upper limit of the content of lactic acid with respect to the entire carbonated beverage is not particularly limited, but is preferably 1.0% by mass or less, more preferably 0.8% or less, from the viewpoint of favorably maintaining the preference of the carbonated beverage. It is 5 mass% or less, More preferably, it is 0.2 mass% or less.

  Salt refers to an edible salt composed mainly of sodium chloride. The sodium chloride may be sodium chloride itself such as a purified salt, or may be sea salt, rock salt, natural salt, mountain salt, or the like. These may be used individually by 1 type, and 2 or more types may be mixed and used for them.

  From the viewpoint of enhancing the yogurt flavor, the salt content is preferably 0.005% by mass or more, and more preferably 0.01% by mass or more. On the other hand, the content of salt is preferably 0.06% by mass or less, more preferably 0.05% by mass or less, and still more preferably 0, from the viewpoint of maintaining good palatability of the carbonated beverage. 0.035% by mass or less.

  The salt concentration (mass%) can be analyzed by the Mole method.

  The gas volume (pressure of carbon dioxide) of the carbonated beverage is 1.5 or more and less than 3.5, and preferably 1.6 or more from the viewpoint of improving the palatability due to carbonation. On the other hand, the gas volume of the carbonated beverage is preferably 3.4 or less, more preferably 3.3 or less, from the viewpoint of enhancing the yogurt flavor and reducing the ramune flavor. That is, the yogurt flavor can also be enhanced by appropriately controlling the gas volume.

A known method can be used as the method for pressurizing the carbon dioxide gas. Moreover, the gas volume in carbonated drinks can be measured by a well-known method. For example, it can measure using a commercially available measuring device (Kyoto Electronics Industry gas volume measuring device GVA-500A).
The gas volume (carbon dioxide pressure) represents the volume of carbon dioxide dissolved in the carbonated drink relative to the total volume of the carbonated drink in the standard state (1 atm, 0 ° C.).

Moreover, the light absorbency in wavelength 660nm of carbonated beverages is 0.014 or less, Preferably, it is 0.012 or less, More preferably, it is 0.009 or less, More preferably, it is 0.006 or less.
Here, the absorbance at a wavelength of 660 nm of a conventional acidic milk beverage in a cloudy state usually shows a value of 1 or more in most cases. In addition, the absorbance of conventional sports drinks at a wavelength of 660 nm is usually almost 0.2.
Therefore, it can be said that the carbonated drink of this embodiment is very highly transparent compared with the conventional acidic milk drink, a sports drink, etc.
In addition, the light absorbency in wavelength 660nm can be measured using an ultraviolet visible spectrophotometer (UV-1600 (made by Shimadzu Corporation)), for example.

Next, the effect by the carbonated drink of this embodiment is demonstrated.
The carbonated beverage of this embodiment is a combination of non-fat milk solids, lactic acid, and salt, and further controls the gas volume of the carbonated beverage so that the absorbance at a wavelength of 660 nm becomes a predetermined numerical value. The content of the water is controlled, and this makes it possible to enhance the transparency while enhancing the yogurt flavor.
Conventionally, carbonated beverages that have a transparent appearance but exhibit a yogurt flavor have not been known, and no attempt has been made to combine salt with a carbonated beverage having a yogurt flavor. Among carbonated beverages, ramune and cider exist as citrus transparent carbonated beverages and are widely popular. On the other hand, since the yogurt flavor also contains a citrus flavor, the ramune and cider flavor tended to be strong and dominant when the milk component in the beverage was small. Furthermore, when milk components are increased from the viewpoint of obtaining a yogurt flavor, there is a problem that it is difficult to maintain a transparent appearance.
With such a conventional technology as a background, the present inventors have found that yogurt flavor can be obtained while maintaining transparency by applying non-fat milk solids, lactic acid, and salt to carbonated beverages, Further studies have been made and it has been found that it is extremely important to highly control the blending amount of milk components such as non-fat milk solids and carbon dioxide gas volume. And while controlling the gas volume of carbonated beverages, we found that yogurt flavor can be enhanced by controlling the content of non-fat milk solids so that the absorbance at a wavelength of 660 nm becomes a predetermined numerical value, and the present invention is completed. did. Therefore, the carbonated beverage according to the present embodiment is a novel beverage having a function and effect not found in the past.

  The carbonated beverage of the present embodiment can further achieve high transparency at a higher level while enhancing the yogurt flavor by providing the following configuration.

From the viewpoint of enhancing the yogurt flavor, the sodium ion concentration in the carbonated beverage is preferably 8 mg / 100 ml or more, more preferably 10 mg / 100 ml or more, and further preferably 13 mg / 100 ml or more. On the other hand, the sodium ion concentration in the carbonated beverage is preferably 60 mg / 100 ml or less, more preferably 40 mg / 100 ml or less, and still more preferably 35 mg from the viewpoint of maintaining good palatability of the carbonated beverage. / 100ml or less.
The sodium ion concentration in the carbonated beverage of the present embodiment is not limited to that derived from the above-described salt, but also includes those derived from additives such as sodium citrate.

  The sodium ion concentration in the carbonated beverage can be measured using an atomic absorption method.

The carbonated beverage of the present embodiment preferably has a pH of 2.8 to 3.7. By setting the pH within such a numerical range, it is possible to enhance the transparency while effectively enhancing the yogurt flavor.
In addition, with pH, the carbonated beverage 100mL of this embodiment is put into a 300mL capacity container, the stirring bar in the said container is rotated at 1000 rpm-1500 rpm using a magnetic stirrer, and it stirs vigorously for 20 minutes, and carbon dioxide gas Is measured after adjusting the temperature so that the liquid temperature becomes 20 ° C.

The brix value of the carbonated beverage is preferably 1 ° or more and 10 ° or less, more preferably 3 ° or more and 9 ° or less, and further preferably 4 from the viewpoint of improving the palatability of the carbonated beverage. It is not less than 8 ° and not more than 8 °.
The “Brix value” can be measured at a liquid temperature of 20 ° C., for example, using a sugar refractometer reading “RX-5000α” manufactured by Atago Co., Ltd.

The acidity of the carbonated beverage is preferably 0.05% by mass or more and 0.3% by mass or less, more preferably 0.1% by mass or more and 0.2% by mass, from the viewpoint of improving the taste of the carbonated beverage. It is below mass%.
The “acidity” refers to a value obtained by converting the amount of acid contained in the carbonated beverage as an equivalent amount of citric acid, that is, a numerical value expressed as citric acidity (% by mass).

  The carbonated beverage preferably contains lactic acid bacteria. Thereby, the carbonated drink which has new transparency with high transparency is obtained.

Moreover, it is preferable that a carbonated drink contains at least one of whey protein and casein, and it is more preferable that casein is included from a viewpoint of improving palatability. Whey protein and casein are components contained in milk protein, and generally about 20% is whey protein and about 80% is casein based on the total amount of milk protein.
Moreover, the content of milk protein is preferably 0.5 ppm or more and 20 ppm or less, and more preferably 0.7 ppm or more and 10 ppm or less with respect to the total amount of carbonated beverages.

  Moreover, it is preferable that content of (beta) -lactoglobulin contained in said whey protein is 0.05 ppm or more and 2.5 ppm or less with respect to carbonated beverage whole quantity, 0.1 ppm or more and 2.0 ppm or less It is more preferable that Generally, about 50% of the total amount of whey protein is β-lactoglobulin.

  In addition, the carbonated beverage of this embodiment is a sweetener, acidulant, flavor (flavor), fruit juice, antioxidant, salt and other minerals, flavor, bitter, nutrition enhancer, pH adjuster used in ordinary beverages. Etc. may be included.

Sweeteners are used to impart sweetness and improve palatability.
Sweeteners include, for example, fructose glucose liquid sugar, sugar (including sucrose and granulated sugar), fructose, high fructose liquid sugar, grape sugar, oligosaccharide, lactose, honey, syrup (malt sugar), sugar alcohol, high sweetness Examples include sweeteners.
Examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca extract, rhamnose And ribose.
These sweeteners may be used alone or in combination of two or more.

A sour agent is used in order to impart sourness and improve palatability.
Examples of the acidulant include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, glucono delta lactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid, phosphoric acid, and salts thereof. . These may be used individually by 1 type and may use 2 or more types.

A fragrance | flavor is used in order to raise palatability.
The fragrance is a natural fragrance or a synthetic fragrance, for example, a yogurt flavor, a fruit flavor, a plant flavor, or a mixture thereof. Examples of the “fruit” in the fruit flavor include citrus fruits such as lemon, orange, tangerine, grapefruit, shikwasa, persimmon and lime, persimmon, peach, persimmon, apple, pineapple, mango, melon and banana.
These fragrance | flavors may be used individually by 1 type, and may use 2 or more types.

<Contained carbonated drink>
The carbonated drink of this embodiment is good also as a container stuffed carbonated drink of the state sterilized by heat and packed in the container.
As the container, a known container that can seal a beverage can be appropriately selected and used. For example, a sealed container made of glass, paper, plastic (polyethylene terephthalate (PET) or the like), aluminum, steel, or the like, or a composite material or a laminated material thereof can be given. Moreover, the kind of container is not specifically limited, For example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle etc. are mentioned. Furthermore, from the viewpoint of observing the beverage from the appearance and confirming transparency, color, and the like, the color of the container is preferably transparent, and more preferably colorless and transparent. Moreover, it is preferable that it is a plastic bottle from viewpoints, such as a handleability, a distribution | circulation property, and portability.

<Method for enhancing the yogurt flavor of carbonated beverages>
The method for enhancing the yogurt flavor of the carbonated beverage of this embodiment is as follows:
A step of mixing non-fat milk solids, lactic acid, and sodium chloride, and adjusting the absorbance at a wavelength of 660 nm of the carbonated beverage to be 0.014 or less;
And a step of preparing the carbonated beverage to have a gas volume of 1.5 or more and less than 3.5.

  According to the yogurt flavor enhancing method for carbonated beverages, the yogurt flavor can be enhanced while clarifying the carbonated beverages.

As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.
Hereinafter, an example of a reference form of the present invention will be shown.
<1>
A carbonated beverage having a yogurt flavor containing non-fat milk solids, lactic acid, and salt,
A carbonated beverage wherein the carbonated beverage has a gas volume of 1.5 or more and less than 3.5, and an absorbance at a wavelength of 660 nm of 0.014 or less.
<2>
The carbonated beverage according to <1>, wherein the content of non-fat milk solids is 0.0005% by mass or more and 0.01% by mass or less.
<3>
The carbonated beverage according to <1> or <2>, wherein the lactic acid content is 0.01% by mass or more.
<4>
The carbonated beverage according to any one of <1> to <3>, wherein a sodium ion concentration in the carbonated beverage is 8 mg / 100 ml or more and 60 mg / 100 ml or less.
<5>
<1> thru | or <4> carbonated drinks whose content of the said salt is 0.005 mass% or more and 0.06 mass% or less.
<6>
The carbonated beverage according to any one of <1> to <5>, wherein the carbonated beverage contains lactic acid bacteria.
<7>
The carbonated beverage according to any one of <1> to <6>, wherein the carbonated beverage contains at least one of whey protein and casein.
<8>
The carbonated drink as described in <7> whose content of (beta) -lactoglobulin contained in the said whey protein is 0.05 ppm or more and 2.5 ppm or less with respect to the said carbonated drink whole quantity.
<9>
The carbonated beverage according to any one of <1> to <8>, wherein the absorbance at a wavelength of 660 nm of the carbonated beverage is 0.006 or less.
<10>
<1> thru | or <9> The container stuffed carbonated beverage with which the carbonated beverage as described in any one is filled with the container.
<11>
The container-packed carbonated drink according to <10>, wherein the container is transparent.
<12>
A method for enhancing the yogurt flavor of a carbonated beverage,
A step of mixing non-fat milk solids, lactic acid, and sodium chloride, and adjusting the absorbance at a wavelength of 660 nm of the carbonated beverage to be 0.014 or less;
A method for enhancing the yogurt flavor of a carbonated beverage, comprising the step of adjusting the gas volume of the carbonated beverage to be 1.5 or more and less than 3.5.

  Hereinafter, although an example and a comparative example explain the present invention, the present invention is not limited to these.

  The following evaluations and measurements were performed on the carbonated drinks obtained in the examples and comparative examples.

<Evaluation>
Sensory evaluation: Five panelists skilled in the carbonated beverages of the examples and comparative examples tasted each, and for each of the “yogurt flavor” and “ramune flavor”, the following 7 levels were evaluated based on the evaluation of 4 points of the control product. The average value was taken.

Evaluation 1 (yogurt flavor)
7 points: Compared to the control product, the beverage had a very strong yogurt flavor.
6 points: A beverage with a strong yogurt flavor compared to the control product.
5 points: A drink with a slightly strong yogurt flavor compared to the control product.
4 points: A beverage having a yogurt flavor equivalent to that of the control product.
3 points: Yogurt flavor was slightly weaker than the control product.
2 points: A beverage with a weak yogurt flavor compared to the control product.
1 point: Compared to the control product, the beverage had a very weak yogurt flavor.

Evaluation 2 (ramune flavor)
7 points: A beverage with a very strong ramune flavor compared to the control product.
6 points: A beverage with a strong ramune flavor compared to the control product.
5 points: A drink with a slightly stronger ramune flavor than the control product.
4 points: A beverage having a ramune flavor equivalent to that of the control product.
3 points: A beverage with a slightly weak ramune flavor compared to the control product.
2 points: It was a beverage with a weak ramune flavor compared to the control product.
1 point: Compared to the control product, the beverage had a very weak ramune flavor.

<Measurement>
Absorbance at a wavelength of 660 nm: The absorbance at a wavelength of 660 nm of each carbonated beverage was measured using a spectrophotometer. The absorbance measurement was performed using a quartz cell under a temperature condition of 20 ° C.

Brix value: The Brix value was measured using a refractometer reading for sugar “RX-5000α” manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20 ° C.

Milk protein (ppm): Analysis was performed using an ELISA kit (allergen eye ELISA II milk index protein: β-lactoglobulin, manufactured by Primaham). The whey protein amount, casein amount, and β-lactoglobulin amount were values calculated from the measured values of milk protein.

・ Experiment 1
<Examples and Comparative Examples>
Fructose-glucose liquid sugar 6.5% by mass, sugar 2.0% by mass, and salt 0.01% by mass were dissolved in pure water, and lactic acid was added to the concentrations shown in Table 1, and non-fat The blended amount of sterilized fermented acidic milk containing lactic acid bacteria was adjusted so that the content of milk solids (SNF) would be the concentration shown in Table 1. Next, using a sour agent of citric acid, lactic acid, and 3Na citric acid, the blending amount was adjusted so that the acidity and pH shown in Table 1 were obtained, and yogurt flavor was further added to obtain a blended solution. The Brix value (20 ° C.) of the obtained preparation was measured, and the results are shown in Table 1.
After that, the mixture was instantly sterilized at 95 ° C, cooled to 20 ° C, filled with carbon dioxide gas to give a carbonated beverage with a gas volume of 3.0, and filled into a 500 ml PET bottle (500 ° C heat resistant pressure PET 500 ml). A carbonated beverage packed in a container was obtained.

  The pH prepared above and 100 mL of the obtained carbonated beverage were placed in a 300 mL container, and the stirrer in the container was rotated at 1000 rpm to 1500 rpm using a magnetic stirrer and stirred vigorously for 20 minutes. After removing the carbon dioxide gas, the pH measured after adjusting the temperature so that the liquid temperature was 20 ° C. was an equivalent numerical value.

  The obtained carbonated beverage was evaluated and measured, and the results are shown in Table 1. In Experiment 1, the carbonated beverage of Comparative Example 1 was used as a control product (4 points).

From Table 1, compared with Comparative Examples 1-3 which do not contain lactic acid, Examples 1-9 contained lactic acid 0.025 mass% or more, and yogurt flavor was reinforced in any case. Moreover, from the results of Comparative Examples 1 to 3, it was found that the yogurt flavor was not enhanced even if SNF was included if lactic acid was not included.
Compared to Examples 7 to 9, since Comparative Example 4 increased SNF to 0.015% by mass, milk protein-derived white turbidity and precipitation were conspicuous and were not suitable as a transparent beverage.
From the above, it was found that when SNF is in the range of 0.0005 mass% or more and 0.01 mass% or less, the yogurt flavor is enhanced by lactic acid and a transparent carbonated beverage can be realized.

・ Experiment 2
<Examples and Comparative Examples>
A carbonated beverage packed in a container was obtained in the same manner as in Example 2 except that the carbon dioxide volume “3.0” in Example 2 was changed to the gas volume shown in Table 2.
The obtained carbonated drink was evaluated and measured, and the results are shown in Table 2. In Experiment 2, the carbonated beverage of Example 2 was used as a control product (4 points).

From Table 2, when the gas volume is changed, the gas volume is 3.5 in Example 2 and the gas volume is 1. in comparison with Comparative Example 5 in which the gas volume is 3.5 and Comparative Example 6 in which the gas volume is 3.8. In Example 10 of No. 6 and Example 11 of Gas volume 2.4, the yogurt flavor was strong.
Therefore, it was found from the experimental results in Table 2 that the yogurt flavor was enhanced in the gas volume range of 1.5 or more and less than 3.5.

・ Experiment 3
<Examples and Comparative Examples>
A container-packed carbonated beverage was obtained in the same manner as in Example 2 except that the salt of “0.01% by mass” in Example 2 was changed to the salt concentration (% by mass) shown in Table 3.
The obtained carbonated beverage was evaluated and measured, and the results are shown in Table 3. In Experiment 3, the carbonated beverage of Example 2 was used as a control product (4 points).

From Table 3, the yogurt flavor was strong in Examples 2, 12, 13, and 14 which mix | blended salt compared with the comparative example 7 which did not mix | blend salt. Moreover, compared with Example 12 of 0.02 mass% of salt and Example 14 of 0.04 mass% of salt, Example 13 of 0.03% by mass of salt had an enhanced yogurt flavor.
Therefore, from the experimental results in Table 3, it was found that the yogurt flavor was most enhanced at around 0.03% by mass of sodium chloride.

Claims (11)

A carbonated beverage having a yogurt flavor containing non-fat milk solids, lactic acid, and salt,
The salt content is 0.005% by mass or more and 0.06% by mass or less, the gas volume of the carbonated beverage is 1.5 or more and less than 3.5, and the absorbance at a wavelength of 660 nm is 0.014 or less. A carbonated drink.   The carbonated beverage according to claim 1, wherein the content of the nonfat milk solid content is 0.0005 mass% or more and 0.01 mass% or less.   The carbonated drink of Claim 1 or 2 whose content of the said lactic acid is 0.01 mass% or more.   The carbonated beverage according to any one of claims 1 to 3, wherein a sodium ion concentration in the carbonated beverage is 8 mg / 100 ml or more and 60 mg / 100 ml or less. The carbonated drink according to any one of claims 1 to 4 , wherein the carbonated drink contains lactic acid bacteria. The carbonated beverage according to any one of claims 1 to 5 , wherein the carbonated beverage contains at least one of whey protein and casein. The carbonated drink of Claim 6 whose content of (beta) -lactoglobulin contained in the said whey protein is 0.05 ppm or more and 2.5 ppm or less with respect to the said carbonated beverage whole quantity. The carbonated beverage according to any one of claims 1 to 7 , wherein the absorbance at a wavelength of 660 nm of the carbonated beverage is 0.006 or less. A container-packed carbonated drink in which the carbonated drink according to any one of claims 1 to 8 is filled in a container. The container-packed carbonated drink according to claim 9 , wherein the container is transparent. A method for enhancing the yogurt flavor of a carbonated beverage,
Non-fat milk solids, lactic acid, and sodium chloride are mixed so that the content of the sodium chloride is 0.005% by mass or more and 0.06% by mass or less, and the absorbance of the carbonated beverage at a wavelength of 660 nm is 0.014 or less. A step of preparing
A method for enhancing the yogurt flavor of a carbonated beverage, comprising the step of adjusting the gas volume of the carbonated beverage to be 1.5 or more and less than 3.5.