TW201904442A - Carbonated beverage, packaged carbonated beverage and enhancing method for yoghurt flavor of carbonated beverage - Google Patents

Abstract

A carbonated beverage having a yogurt flavor includes nonfat milk solids, lactic acid, and common salt, the gas volume of the carbonated beverage being at least 1.5 and less than 3.5, and the absorbance at a wavelength of 660 nm being 0.014 or less.

Description

 Acid buttermilk flavor enhancement method for carbonated beverage, container carbonated beverage and carbonated beverage  

The present invention relates to a method for enhancing the flavor of a sour milk of a carbonated beverage, a carbonated beverage in a container, and a carbonated beverage.

In recent years, research and development of beverages with novel tastes have been popularized, and beverages having various hobbies have been developed.

For example, it is known that sour buttermilk has a flavor and a health function which are suitably blended with a citrus sensation and a sour sensation, and is a food which has been widely favored since ancient times, and a beverage having such a yogurt-like flavor is being carried out. Development.

In addition, a beverage having an acid buttermilk flavor is produced by fermenting a milk raw material with a microorganism such as lactic acid bacteria, and then adding a flavor or the like. Therefore, the beverage produced by the production method has an appearance of white turbidity due to the milk component of the raw material.

On the other hand, as a transparent drink having a fragrance, for example, Patent Document 1 discloses a transparent drink in which an aroma component such as vanillin is combined with a fruit flavor from the viewpoint of suppressing the deterioration of the flavor of the fruit flavor. Further, when the sodium concentration in the beverage is 20 to 40 mg/100 mL, the effect of suppressing the deterioration of the odor is obtained.

Further, as a beverage containing a milk component, for example, Patent Document 2 discloses a milk-containing beverage by blending a specific amount of salt in a caffeine-containing beverage containing a milk component, without using coffee such as coffee. The beverage ingredients can also impart a bitter or astringent taste to the caffeine beverage flavor.

Further, for example, in the carbonated beverage, it is known that by dissolving carbon dioxide in a carbonated beverage and easily generating bubbles, a peculiar preference derived from the stimulation of carbon dioxide, flavor, and the like can be obtained.

[Previous Technical Literature]

[Patent Literature]

Patent Document 1: Japanese Laid-Open Patent Publication No. 2016-127818

Patent Document 2: Japanese Laid-Open Patent Publication No. 2009-219393

However, the technique disclosed in Patent Document 1 is not related to carbonated beverages, and is not a good acid buttermilk flavor. Further, the technique disclosed in Patent Document 2 is not related to a carbonated beverage, and is white turbid due to the presence of milk, and does not have a transparent appearance.

In general, it is known that a strong sour milk flavor is obtained by blending a milk component in a beverage or the like, but the milk component tends to be cloudy due to the milk component. On the other hand, if the blending amount of the milk component is suppressed to be low, a sufficient acid buttermilk flavor is not obtained. That is, there is a so-called trade-off relationship between the flavor and the transparency of the yogurt.

Further, in the case of producing a carbonated beverage, there is a tendency that the characteristic taste such as the Ramune flavor becomes strong, and it is difficult to obtain a good sour milk flavor.

Therefore, the inventors of the present invention conducted an effort to study a novel carbonated beverage which is transparent in appearance and obtains a flavor of acid buttermilk, and as a result, it has been found that the blending amount of the non-fat milk solids is suppressed to be low, and lactic acid and salt are combined therein. The gas capacity (GV) of the carbonated beverage is controlled to obtain a carbonated beverage which enhances the flavor of the acid buttermilk and maintains high transparency, thereby completing the present invention.

According to the present invention, there is provided a carbonated beverage comprising a non-fat milk solid, lactic acid, and a salt having an acid buttermilk flavor, and the carbonated beverage has a gas capacity of 1.5 or more and less than 3.5, and is at a wavelength of 660 nm. The absorbance is 0.014 or less.

Further, according to the present invention, there is provided a carbonated beverage in a container filled with the above carbonated beverage.

Moreover, according to the present invention, there is provided a method for enhancing the flavor of a buttermilk flavor of a carbonated beverage, comprising the steps of mixing a fat-free milk solid, lactic acid, and a salt, and the absorbance of the carbonated beverage at a wavelength of 660 nm is 0.014 or less. The preparation is carried out in a manner; and the preparation is carried out such that the gas capacity of the carbonated beverage is 1.5 or more and less than 3.5.

According to the present invention, it is possible to provide a carbonated beverage having high transparency in which the flavor of the buttermilk is enhanced.

<carbonated drink>

The carbonated beverage of the present embodiment is a beverage having a novel taste of acid buttermilk flavor and a transparent appearance. Further, in the carbonated beverage of the present embodiment, high transparency means that there is almost no insoluble matter such as suspended matter or precipitate in the beverage.

The carbonated beverage of the present embodiment contains at least a non-fat milk solid, lactic acid, and table salt. Hereinafter, each component will be described.

The so-called non-fat milk solids (SNF) means that the water and fat components are removed from the milk, and the ash and vitamins such as milk proteins, carbohydrates (mainly saccharides), minerals, and the like are contained. Usually, the fat-free milk solid content contained in 100 g of milk is about 8.3 g, wherein the milk protein is about 3.0 g, the saccharide is about 4.6 g, and the ash is about 0.7 g.

The fat-free milk solids may contain other additives in addition to the acidic milk derived from the following.

The content of the fat-free milk solids is preferably 0.0005 mass% or more and 0.01 mass% or less based on the total amount of the carbonated drinks. From the viewpoint of obtaining the flavor of the acid buttermilk, it is preferably 0.001% by mass or more, and on the other hand, from the viewpoint of obtaining transparency, it is preferably 0.0075 mass% or less.

The content of the fat-free milk solids can be fermented milk and lactic acid bacteria as described in the Food and Health Relations Regulations, "Provisions on the Composition of Milk and Dairy Products, etc." (December 27, 1951, Japan Ministry of Health, Welfare, Order No. 52) The quantitative method of the fat-free milk solids of the beverage was measured.

The acidic milk means a milk having an acidic value on the acidic side, and includes any of fermented acidic milk obtained by fermentation by microorganisms and non-fermented acidic milk obtained by fermentation without microorganisms. Specifically, a fermented acidic milk prepared by fermenting a milk raw material using a microorganism such as lactic acid bacteria or a lactic acid bacillus, or a non-fermented acidic milk prepared by fermenting an acidic component such as a fruit juice or a sour material without fermenting the milk raw material may be mentioned. From the viewpoint of obtaining better hobby, it is preferably a fermented acidic milk containing lactic acid bacteria.

Further, the acidic milk may be subjected to heating and cooling treatment so that the milk protein contained in the form of insoluble matter in the acidic milk is solubilized or sterilized.

As the milk to be used as a raw material for preparing acidic milk, any known one may be used as long as it contains milk protein. For example, raw milk, cow's milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, partial skim milk, condensed milk, milk powder, etc. are mentioned. These may be used alone or in combination of two or more.

Furthermore, it is known that the isoelectric point of milk protein is generally pH 4.6. The value of the isoelectric point is due to the isoelectric point (pH 4.6) of casein which is 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 still more preferably pH 3.3 or less. On the other hand, from the viewpoint of obtaining the taste of the carbonated beverage, it is preferably set to pH 2.8 or higher.

The content of the acidic milk is preferably 0.05% by mass or more and 1% by mass or less based on the total amount of the carbonated beverage.

The term "lactic acid" refers to one of hydroxy acids, and functions as a sour-flavored flavor and has a sour taste and a bacteriostatic action.

The content of lactic acid relative to the whole of the carbonated beverage is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and still more preferably 0.025% by mass or more, from the viewpoint of maintaining the transparency and obtaining the flavor of the yogurt.

On the other hand, the upper limit of the content of lactic acid in the whole of the carbonated beverage is not particularly limited, and is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, from the viewpoint of satisfactorily maintaining the taste of the carbonated beverage. It is preferably 0.2% by mass or less.

The so-called salt means an edible salt containing sodium chloride as a main component. The salt may be sodium chloride itself such as a refined salt, or may be a sea salt, a rock salt, a sun salt, or a mountain salt. These may be used alone or in combination of two or more.

The content of the salt is preferably 0.005% by mass or more, and more preferably 0.01% by mass or more from the viewpoint of enhancing the flavor of the yogurt. On the other hand, the content of the salt is preferably 0.06% by mass or less, more preferably 0.05% by mass or less, and still more preferably 0.025% by mass or less from the viewpoint of maintaining the good taste of the carbonated beverage.

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

The gas capacity (pressure of carbon dioxide) of the carbonated beverage is 1.5 or more and less than 3.5, and from the viewpoint of improving the taste obtained by carbonic acid, it is preferably 1.6 or more. On the other hand, the gas capacity of the carbonated beverage is preferably 3.4 or less, more preferably 3.3 or less, from the viewpoint of enhancing the flavor of the sour cream and reducing the flavor of the marble. That is, the acid buttermilk flavor can also be enhanced by appropriately controlling the gas capacity.

A known method can be used for the intrusion method of carbon dioxide. Further, the gas capacity in the carbonated beverage can be measured by a known method. For example, the measurement can be performed using a commercially available measuring instrument (gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.).

Further, the gas capacity (carbon dioxide pressure) indicates the volume of carbon dioxide dissolved in the carbonated beverage in a standard state (1 atm, 0 ° C) relative to the entire volume of the carbonated beverage.

Further, the absorbance of the carbonated beverage at a wavelength of 660 nm is 0.014 or less, preferably 0.012 or less, more preferably 0.009 or less, still more preferably 0.006 or less.

Here, the conventional acid milk beverage in a white turbid state generally exhibits an absorbance at a wavelength of 660 nm of almost 1 or more. Moreover, the absorbance of a conventional sports drink at a wavelength of 660 nm generally shows a value of about 0.2.

Therefore, the carbonated beverage of the present embodiment has a very high transparency as compared with a conventional acidic milk beverage or sports drink.

Further, the absorbance at a wavelength of 660 nm can be measured, for example, using an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).

Next, the effect obtained by the carbonated beverage of the present embodiment will be described.

The carbonated beverage of the present embodiment combines a non-fat milk solid, lactic acid, and salt to control the gas capacity of the carbonated beverage, and controls the content of the non-fat milk solids so that the absorbance at a wavelength of 660 nm becomes a specific value. This enhances the flavor of the yogurt but also improves the transparency.

To date, there has not been known a carbonated beverage having a transparent appearance and exhibiting a sour milk flavor, and no attempt has been made to combine a salt in a carbonated beverage having an acid buttermilk flavor. Further, in the carbonated beverage, as a citrus-based transparent carbonated beverage, there is a beaded soda or soda water which is widely favored by people. On the other hand, since the flavor of the acid buttermilk also contains the citrus aroma, if the milk component in the beverage is small, there is a tendency that the marbled soda or the soda flavor dominates. Further, if the milk component is increased from the viewpoint of obtaining the flavor of the acid buttermilk, there is a problem that it is difficult to maintain the appearance of transparency.

Against the background of such a conventional technique, the present inventors have found that by applying fat-free milk solids, lactic acid, and salt to a carbonated beverage, transparency can be maintained and the taste of the acid buttermilk can be obtained, and the research is repeated and found to be It is extremely important to control the amount of milk components such as fat-free milk solids and the amount of carbon dioxide mixed. Further, it has been found that the present invention can be accomplished by controlling the gas capacity of the carbonated beverage and controlling the content of the non-fat milk solids in such a manner that the absorbance at a wavelength of 660 nm becomes a specific value. Therefore, the carbonated beverage of the present embodiment has a novel beverage which has no previous effect.

The carbonated beverage of the present embodiment further has the following configuration, and the acid buttermilk flavor can be enhanced, and high transparency can be achieved at a higher level.

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 still more preferably 13 mg/100 mL or more from the viewpoint of enhancing the flavor of the yogurt. On the other hand, from the viewpoint of maintaining good taste of the carbonated beverage, the sodium ion concentration in the carbonated beverage is preferably 60 mg/100 mL or less, more preferably 40 mg/100 mL or less, still more preferably 35 mg/100 mL or less.

The sodium ion concentration in the carbonated beverage of the present embodiment is not limited to those derived from the above-mentioned salt, and includes additives derived from sodium citrate or the like.

The sodium ion concentration in the carbonated beverage can be measured by atomic absorption.

The carbonated beverage of the present embodiment preferably has a pH of 2.8 or more and 3.7 or less. By setting the pH to this value range, the acid buttermilk flavor can be effectively enhanced and the transparency can be improved.

In addition, the pH value means that 100 mL of the carbonated beverage of the present embodiment is placed in a container having a capacity of 300 mL, and the stirrer in the container is rotated at 1000 rpm to 1500 rpm by a magnetic stirrer to vigorously stir for 20 minutes to remove carbon dioxide. Thereafter, the temperature was adjusted so that the liquid temperature became 20 ° C.

Further, from the viewpoint of improving the preference of the carbonated beverage, 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. It is 4° or more and 8° or less.

Further, the "Brick's value" can be measured, for example, at a liquid temperature of 20 ° C using a sugar refractometer reading "RX-5000α" manufactured by Atago Co., Ltd.

In addition, the acidity of the carbonated beverage is preferably 0.05% by mass or more and 0.3% by mass or less, and more preferably 0.1% by mass or more and 0.2% by mass or less, from the viewpoint of improving the taste of the carbonated beverage.

In addition, the "acidity" means a value obtained by converting the amount of the acid contained in the carbonated beverage into a corresponding amount of citric acid, that is, a value expressed by citric acidity (% by mass).

The carbonated beverage preferably contains lactic acid bacteria. Thereby, a carbonated beverage having novelty with high transparency can be obtained.

Further, the carbonated beverage preferably contains at least one of whey protein and casein, and more preferably contains casein from the viewpoint of improving taste. The whey protein and casein refer to the components contained in the milk protein. Generally, about 20% of the total amount of milk protein is whey protein, and about 80% is casein.

Further, the content of the milk protein is preferably 0.5 ppm or more and 20 ppm or less, more preferably 0.7 ppm or more and 10 ppm or less, based on the total amount of the carbonated beverage.

Further, the content of the β-lactoglobulin contained in the whey protein is preferably 0.05 ppm or more and 2.5 ppm or less, more preferably 0.1 ppm or more and 2.0 ppm or less, based on the total amount of the carbonated beverage. In general, about 50% is beta-lactoglobulin relative to the total amount of whey protein.

Further, the carbonated beverage of the present embodiment may contain a sweetener, a sour material, a flavor, a juice, an antioxidant, a salt or the like, a flavor, a bitter, a nutrient enhancer, or the like, which is used in a normal beverage. pH adjuster, etc.

Sweeteners are used to impart sweetness and enhance hobbies.

As the sweetener, for example, high fructose corn syrup, granulated sugar (including sucrose or granulated sugar), fructose, high fructose syrup, glucose, oligosaccharide, lactose, honey, sucrose (maltose), sugar alcohol, high sweetness and sweetness are mentioned. Materials and so on.

Examples of the high-intensity sweetener include aspartame, potassium sulfamate, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, and arabic. Sugar, licorice extract, xylose, stevia, thaumatin, mangosteen extract, rhamnose and ribose.

These sweeteners may be used alone or in combination of two or more.

The sour material is used to impart a sour taste and enhance the taste.

Examples of the sour material include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, δ-gluconolactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid, and phosphoric acid. Its salt, etc. These may be used alone or in combination of two or more.

Spices are used to increase hobbies.

As the perfume, it is a natural flavor or a synthetic flavor, for example, a yogurt butter flavor, a fruit flavor, a plant flavor, or a mixture thereof. As the "fruit" in the fruit flavor, for example, lemon, orange, tangerine, grapefruit, Taiwan lemon, grapefruit, and citrus such as lime, strawberry, peach, grape, apple, pineapple, mango, melon, and Bananas, etc.

These perfumes may be used alone or in combination of two or more.

<container carbonated beverage>

The carbonated beverage of the present embodiment may be a carbonated beverage in a container which is placed in a container by heat sterilization.

As the container, a known container capable of sealing a beverage can be appropriately selected and used. For example, a sealed container made of a single component such as glass, paper, plastic (polyethylene terephthalate (PET)), aluminum, or steel, or a composite material or a laminate material thereof may be mentioned. Further, the type of the container is not particularly limited, and examples thereof include a PET bottle, an aluminum can, a steel can, a paper bag, a Chilled Cup, and a bottle. Further, 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. Further, from the viewpoints of usability, fluidity, portability, and the like, a PET bottle is preferred.

<Method for Enhancing the flavor of sour milk of carbonated beverages>

The method for enhancing the flavor of the buttermilk flavor of the carbonated beverage according to the present embodiment comprises the steps of: mixing the non-fat milk solid, lactic acid, and common salt, and preparing the carbonated beverage at a wavelength of 660 nm to be 0.014 or less; The carbonated beverage has a gas capacity of 1.5 or more and less than 3.5.

According to the acid buttermilk flavor enhancement method of the carbonated beverage, the carbonated beverage can be highly clarified and the acid buttermilk flavor can be enhanced.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above may be employed.

[Examples]

Hereinafter, the present invention will be described by way of Examples and Comparative Examples, but the present invention is not limited thereto.

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

<evaluation>

‧Functional evaluation: The carbonated beverages of the examples and the comparative examples were respectively tested by the five functional inspectors, and the "acid buttermilk flavor" and the "balloon soda flavor" were respectively evaluated based on the evaluation of 4 points of the reference product. The following seven levels were evaluated and the average value was taken.

Evaluation 1 (acid buttermilk flavor)

7 points: A beverage with a very strong flavor of sour milk butter compared to the control.

6 points: a beverage with a strong flavor of sour buttermilk compared to the control.

5 points: a beverage with a slightly stronger flavor of yogurt buttery compared to the control.

4 points: A beverage that exhibits the same acid buttermilk flavor as the control.

3 points: a beverage with a slightly weaker flavor of sour cream than the control.

2 points: a beverage with a weaker flavor of sour cream than the control.

1 point: a beverage with a very weak flavor of sour milk butter compared to the control.

Evaluation 2 (ballad soda flavor)

7 points: A beverage with a very strong flavor of marbles compared to the control.

6 points: a beverage with a strong flavor of marbles compared to the control.

5 points: a beverage with a slightly stronger flavor of marbles than the control.

4 points: A beverage that exhibits the same marbled flavor as the control.

3 points: a drink with a slightly weaker flavor of marbles compared to the control.

2 points: a beverage with a weaker flavor of marbles compared to the control.

1 point: a beverage with a very weak flavor of marbles compared to the control.

<Measurement>

‧ Absorbance at a wavelength of 660 nm: The absorbance of each carbonated beverage at a wavelength of 660 nm was measured using a spectrophotometer. Further, the absorbance measurement was carried out using a quartz cell at a temperature of 20 °C.

‧Brick's value: The Brix value was determined using a refractometer reading "RX-5000α" made by Atago Corporation. The liquid temperature of the beverage was set to 20 °C.

‧ Milk protein (ppm): Analysis was performed using an ELISA kit (Allergeneye ELISA II milk index protein: β-lactoglobulin, manufactured by PRIMAHAM). Further, the amount of whey protein, the amount of casein, and the amount of β-lactoglobulin are values calculated from the measured values of the milk protein.

‧Experiment 1

<Examples and Comparative Examples>

6.5 mass% of high fructose corn syrup, 2.0 mass% of granulated sugar, and 0.01 mass% of salt were dissolved in pure water, and lactic acid was added thereto in such a manner as to have a concentration shown in Table 1, and further, a non-fat milk solid (SNF) was used. The blending amount of the sterilized fermented acidic milk containing lactic acid bacteria was adjusted so that the content became the concentration shown in Table 1, and it was added. Next, the acidity of citric acid, lactic acid, and trisodium citrate was used, and the blending amount was adjusted so as to have the acidity and pH shown in Table 1, and the acid buttermilk flavor was further added to obtain a blending liquid. The Brix value (20 ° C) of the obtained preparation liquid was measured, and the results are shown in Table 1.

Thereafter, the preparation liquid was instantaneously sterilized at 95 ° C, and then cooled to 20 ° C, and carbon dioxide was sealed to prepare a carbonated beverage having a gas capacity of 3.0, and filled into a 500-mL PET bottle (heat-resistant pressure PET 500 mL manufactured by Yoshino Industries Co., Ltd.) to obtain a container. Packed with carbonated drinks.

Furthermore, the pH value prepared above is equal to the following pH value, that is, 100 mL of the obtained carbonated beverage is added to a container having a capacity of 300 mL, and the stirrer in the container is 1000 rpm to 1500 rpm using a magnetic stirrer. After stirring and vigorously stirring for 20 minutes, carbon dioxide was removed, and the temperature was adjusted to 20 ° C to measure the temperature.

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

As is clear from Table 1, in Examples 1 to 3 which did not contain lactic acid, Examples 1 to 9 enhanced the acid buttermilk flavor by containing 0.025% by mass or more of lactic acid. Further, according to the results of Comparative Examples 1 to 3, it was found that the acid buttermilk flavor was not enhanced even if SNF was not contained if lactic acid was not contained.

In Comparative Example 4, since Comparative Example 4 increased the SNF to 0.015 mass%, white turbidity and precipitation derived from milk protein were remarkable, and it was not suitable as a transparent drink.

As described above, when the SNF is in the range of 0.0005 mass% or more and 0.01 mass% or less, the acid buttermilk flavor can be enhanced by lactic acid, and a transparent carbonated beverage can be realized.

‧Experiment 2

<Examples and Comparative Examples>

A container-packed carbonated beverage was obtained in the same manner as in Example 2 except that the carbon dioxide capacity "3.0" of Example 2 was changed to the gas capacity shown in Table 2.

The obtained carbonated beverage was evaluated and measured, and the results are shown in Table 2. Further, in Experiment 2, the carbonated beverage of Example 2 was used as a control (score 4 points).

As can be seen from Table 2, in the case of changing the gas capacity, in Comparative Example 5 having a gas capacity of 3.5 and Comparative Example 6 having a gas capacity of 3.8, Example 2 having a gas capacity of 3 and a gas capacity of 1.6 In Example 10, the acid buttermilk of Example 11 having a gas capacity of 2.4 was strong.

Therefore, according to the experimental results of Table 2, it was found that the acid buttermilk flavor was enhanced in the range of the gas capacity 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 "0.01% by mass" of 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. Further, in Experiment 3, the carbonated beverage of Example 2 was used as a control (score 4 points).

As can be seen from Table 3, the acid buttermilk of Examples 2, 12, 13, and 14 in which the amount of Na was added by blending the salt was stronger than that of Comparative Example 7. Further, the acid buttermilk flavor of Example 13 was further enhanced in Example 12 with a salt of 0.02% by mass and Example 14 with a salt of 0.04% by mass and a salt of 0.03% by mass.

Therefore, according to the experimental results of Table 3, it was found that the acid buttermilk flavor was most enhanced under the conditions of about 0.03 mass% of salt and 24 mg/100 mL of sodium.

The application claims the priority of Japanese Patent Application No. 2017-110618, the entire disclosure of which is hereby incorporated by reference.

Claims (12)

 A carbonated beverage containing a fat-free milk solid, lactic acid, and a salt having an acid buttermilk flavor, and the carbonated beverage has a gas capacity of 1.5 or more and less than 3.5, and an absorbance at a wavelength of 660 nm of 0.014 or less.    The carbonated beverage according to claim 1, wherein the content of the non-fat milk solids is 0.0005 mass% or more and 0.01 mass% or less.    The carbonated beverage according to claim 1 or 2, wherein the content of the lactic acid is 0.01% by mass or more.    The carbonated beverage according to claim 1 or 2, wherein the carbonated beverage has a sodium ion concentration of 8 mg/100 mL or more and 60 mg/100 mL or less.    The carbonated beverage according to claim 1 or 2, wherein the content of the above-mentioned common salt is 0.005% by mass or more and 0.06% by mass or less.    The carbonated beverage according to claim 1 or 2, wherein the carbonated beverage contains lactic acid bacteria.    The carbonated beverage according to claim 1 or 2, wherein the carbonated beverage contains at least one of whey protein and casein.    The carbonated beverage according to claim 7, wherein the content of the β-lactoglobulin contained in the whey protein is 0.05 ppm or more and 2.5 ppm or less based on the total amount of the carbonated beverage.    The carbonated beverage according to claim 1 or 2, wherein the absorbance of the carbonated beverage at a wavelength of 660 nm is 0.006 or less.    A container-packed carbonated beverage filled with a carbonated beverage according to any one of claims 1 to 9 in a container.    The container-packed carbonated beverage of claim 10, wherein the container is transparent.    A method for enhancing the taste of a sour milk flavor of a carbonated beverage, comprising the steps of: mixing a fat-free milk solid, lactic acid, and salt, and preparing the carbonated beverage at a wavelength of 660 nm to have a absorbance of 0.014 or less; The preparation was carried out in such a manner that the gas capacity of the beverage was 1.5 or more and less than 3.5.