TWI765055B - Carbonated beverage, packaged carbonated beverage and enhancing method for yoghurt flavor of carbonated beverage - Google Patents

Abstract

The carbonated beverage of the present invention contains non-fat milk solids, lactic acid, and salt and has a yogurt milk 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.

Description

Sour milk flavor enhancement method for carbonated beverages, carbonated beverages in containers and carbonated beverages

The present invention relates to a carbonated beverage, a container-packed carbonated beverage and a method for enhancing the flavor of yogurt milk for the carbonated beverage.

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

For example, it is known that yogurt has a flavor and health function in which milky, citrus, and acidity are properly blended, and it has been a popular food since ancient times, and a drink having such a yogurt flavor is being developed. development.

Moreover, conventionally, the drink which has a yoghurt milk flavor was manufactured by adding a flavor etc. after fermenting a milk raw material using microorganisms, such as lactic acid bacteria. Therefore, the beverage manufactured by this manufacturing method has the appearance of being cloudy due to the milk component of the raw material.

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

In addition, as a beverage containing a milk component, for example, Patent Document 2 discloses a milk-containing beverage in which coffee such as coffee is not used by blending a specific amount of salt in a decaf beverage containing a milk component. Beverage raw materials can also impart bitterness or astringency to the flavor of caffeine beverages.

Furthermore, for example, regarding carbonated drinks, it is known that by dissolving carbon dioxide in carbonated drinks and easily generating air bubbles, it is known that unique tastes due to stimulation, flavor, and the like derived from carbon dioxide can be obtained.

[Prior Art Literature]

[Patent Literature]

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

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

However, the technology disclosed in Patent Document 1 is not related to carbonated beverages, and is not one that obtains a good yogurt flavor. In addition, the technology disclosed in Patent Document 2 is not related to carbonated beverages, and is cloudy due to milk content, and does not have a transparent appearance.

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

Moreover, in the case of making a carbonated drink, there exists a tendency for peculiar tastes, such as a Ramune flavor, to become strong, and it becomes difficult to obtain a favorable yogurt flavor.

Therefore, the present inventors have made diligent studies on novel carbonated beverages that are transparent in appearance and can obtain a yogurt flavor, and as a result, found that by suppressing the blending amount of non-fat milk solids to be low, and combining lactic acid and salt therein , and the gas volume (GV) of carbonated beverages is controlled to obtain carbonated beverages that enhance the flavor of yogurt and maintain high transparency, thereby completing the present invention.

According to the present invention, there is provided a carbonated beverage containing non-fat milk solids, lactic acid, and salt and having a yoghurt milk flavor, wherein the carbonated beverage has a gas capacity of 1.5 or more and less than 3.5, and has a wavelength of 660 nm. The absorbance is below 0.014.

Moreover, according to this invention, there is provided a container-packed carbonated beverage in which the above-mentioned carbonated beverage is filled in a container.

In addition, according to the present invention, a method for enhancing the flavor of yogurt milk for carbonated beverages is provided, which comprises the steps of: mixing non-fat milk solids, lactic acid, and salt to make the absorbance of the carbonated beverages at a wavelength of 660 nm less than or equal to 0.014. and prepared in such a manner that the gas volume of the above-mentioned carbonated beverage becomes 1.5 or more and less than 3.5.

According to the present invention, it is possible to provide a highly transparent carbonated beverage in which the flavor of yogurt is enhanced.

<Carbonated drinks>

The carbonated beverage of the present embodiment is a beverage with a novel taste which has a yogurt flavor and is transparent in appearance. In addition, regarding the carbonated beverage of the present embodiment, the term "high transparency" means that there are almost no insoluble matters such as suspended matter and sediment in the beverage.

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

The so-called non-fat milk solids (SNF) refers to removing water and fat components from milk and containing milk proteins, carbohydrates (mainly sugars), minerals and other ash 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, sugar is about 4.6 g, and ash content is about 0.7 g.

The non-fat milk solids may contain other additives in addition to those derived from acidic milk as described below.

The content of non-fat milk solids is preferably 0.0005 mass % or more and 0.01 mass % or less with respect to the total amount of carbonated beverages. From the viewpoint of obtaining a yogurt flavor, 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% by mass or less.

The content of non-fat milk solids can be determined by the fermented milk and lactic acid bacteria listed in the Food Sanitation Relations Act "Ministerial Decree on Ingredient Specifications, etc. of Milk and Dairy Products" (Decree No. 52 of the Ministry of Health and Welfare of Japan on December 27, 1951). Quantitative method for determination of non-fat milk solids in beverages.

Acidic milk means the milk whose pH value is an acidic side, and includes any of 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 lactobacillus bifurcates, and non-fermented acidic milk prepared without fermenting milk raw materials using acidic components such as fruit juices and sour flavors, etc. From the viewpoint of obtaining better palatability, fermented acid milk containing lactic acid bacteria is preferred.

Furthermore, the acid milk may be subjected to heating and cooling treatment so as to solubilize or sterilize the milk protein contained in the acid milk as an insoluble matter.

As the milk used as a raw material for preparing acidic milk, a known one can 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 individually by 1 type, and may use 2 or more types together.

Furthermore, it is known that the isoelectric point of milk protein is generally pH 4.6. The value of the isoelectric point is derived from the isoelectric point (pH 4.6) of casein, which is known as the main component of the above-mentioned milk protein.

The pH value 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 palatability of carbonated beverages, it is preferable to set pH to 2.8 or more.

The content of the acidic milk is preferably 0.05 mass % or more and 1 mass % or less with respect to the total amount of carbonated beverages.

The so-called lactic acid refers to a type of hydroxy acid, and acts as a sour agent and antibacterial agent that enhances the flavor of yogurt milk.

From the viewpoint of maintaining transparency and obtaining a yogurt flavor, the content of lactic acid with respect to the entire 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.

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 from the viewpoint of favorably maintaining the palatability of carbonated beverages, it is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, and further Preferably it is 0.2 mass % or less.

The so-called table salt means table salt with sodium chloride as the main ingredient. Table salt may be sodium chloride itself such as refined salt, or may be sea salt, rock salt, sun-dried salt, mountain salt, and the like. These may be used individually by 1 type, and may be used in mixture of 2 or more types.

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

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

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

As a method of injecting carbon dioxide, a known method can be used. In addition, the gas volume in a carbonated beverage can be measured by a well-known method. For example, the measurement can be performed using a commercially available measuring device (Gas Volume Measuring Apparatus GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.).

In addition, the gas volume (carbon dioxide pressure) represents the volume of carbon dioxide dissolved in carbonated beverages relative to the volume of the entire carbonated beverage in a standard state (1 atm, 0°C).

In addition, the absorbance of carbonated beverages at a wavelength of 660 nm is 0.014 or less, preferably 0.012 or less, more preferably 0.009 or less, and still more preferably 0.006 or less.

Here, the absorbance at a wavelength of 660 nm of a conventional acidic milk beverage in a cloudy state generally shows a value of 1 or more. In addition, the absorbance of conventional sports drinks at a wavelength of 660 nm usually shows a value of about 0.2.

Therefore, the carbonated beverage of this embodiment can be said to have very high transparency as compared with conventional acidic milk beverages, sports beverages, and the like.

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

Next, the effect obtained by the carbonated beverage of this embodiment is demonstrated.

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

So far, there has not been known a carbonated beverage having a transparent appearance and exhibiting a yogurt flavor, and there has been no attempt to combine salt in a carbonated beverage having a yogurt flavor. In addition, among carbonated drinks, as a transparent carbonated drink of citrus type, there are marbled sodas and soft drinks, which are widely favored by people. On the other hand, since the flavor of yogurt also contains a citrus aroma, if the milk component in the beverage is small, the flavor of marbled soda or soda tends to be more dominant. Furthermore, when the milk component is increased from the viewpoint of obtaining the flavor of yogurt, there arises 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 non-fat milk solids, lactic acid, and salt to carbonated beverages, transparency can be maintained and a yogurt milk flavor can be obtained. It is extremely important to highly control the blending amount of milk components such as non-fat milk solids and carbon dioxide capacity. In addition, the inventors found that the flavor of yogurt can be enhanced by controlling the gas volume of carbonated beverages and controlling the content of non-fat milk solids so that the absorbance at a wavelength of 660 nm becomes a specific value, thereby completing the present invention. Therefore, the carbonated drink of this embodiment is a novel drink which has the effect which did not exist before.

By further having the following structure, the carbonated beverage of this embodiment can enhance the flavor of yogurt and realize high transparency at a higher level.

From the viewpoint of enhancing the flavor of yogurt, 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. On the other hand, from the viewpoint of maintaining good taste of carbonated drinks, the sodium ion concentration in carbonated drinks is preferably 60 mg/100 mL or less, more preferably 40 mg/100 mL or less, and 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 table salt, but also includes those derived from additives such as sodium citrate.

The sodium ion concentration in carbonated beverages can be measured using atomic absorption spectrometry.

The carbonated beverage of the present embodiment preferably has a pH of 2.8 or more and 3.7 or less. By making the pH value into this numerical range, the yogurt flavor can be effectively enhanced and transparency can be improved.

Furthermore, the so-called pH value means that 100 mL of the carbonated beverage of this embodiment is put into a container with a capacity of 300 mL, and a magnetic stirrer is used to rotate the stirring bar in the container at 1000 rpm to 1500 rpm to vigorously stir for 20 minutes to remove carbon dioxide. After that, the temperature was adjusted so that the liquid temperature was 20°C, and the measurement was carried out.

In addition, from the viewpoint of improving the taste of carbonated beverages, the Brix value of the carbonated beverages is preferably 1° or more and 10° or less, more preferably 3° or more and 9° or less, still more preferably It is 4° or more and 8° or less.

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

Moreover, from the viewpoint of improving the taste of carbonated drinks, the acidity of carbonated drinks is preferably 0.05 mass % or more and 0.3 mass % or less, and more preferably 0.1 mass % or more and 0.2 mass % or less.

In addition, the so-called "acidity" means the value which converts the quantity of the acid contained in carbonated beverages into the equivalent quantity of citric acid, ie, the numerical value expressed by the acidity (mass %) of citric acid.

Carbonated beverages preferably contain lactic acid bacteria. Thereby, a carbonated beverage with high transparency and novel taste can be obtained.

Moreover, it is preferable that a carbonated beverage contains at least one of whey protein and casein, and it is more preferable that it contains casein from a viewpoint of improving a taste. The so-called whey protein and casein refer to the components contained in milk protein. Generally speaking, about 20% of the total milk protein is whey protein, and about 80% is casein.

Moreover, the content of 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, with respect to the total amount of carbonated beverages.

Furthermore, the content of 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, with respect to the total amount of carbonated beverages. In general, about 50% of the total whey protein is beta-lactoglobulin.

In addition, the carbonated beverage of the present embodiment may contain minerals such as sweeteners, acidulants, flavors, fruit juices, antioxidants, salts, flavors, bitters, nutritional fortifiers, etc., which are commonly used in beverages. pH adjusters, etc.

Sweeteners are used to impart sweetness to improve palatability.

Examples of sweeteners include high fructose corn syrup, granulated sugar (including sucrose or granulated sugar), fructose, high fructose syrup, glucose, oligosaccharide, lactose, honey, caramel (maltose), sugar alcohol, high sweetness materials, etc.

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

These sweeteners may be used individually by 1 type, and may use 2 or more types.

The acidulant is used to impart a sour taste to improve taste.

Examples of acidulants include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, delta-gluconolactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid, phosphoric acid and and other salts. These may be used individually by 1 type, and may use 2 or more types.

Spices are used to enhance liking.

As the flavor, it is a natural flavor or a synthetic flavor, such as: yogurt flavor, fruit flavor, vegetable flavor, or a mixture of these. Examples of "fruits" in fruit flavors include lemons, oranges, tangerines, grapefruits, citrus fruits such as citrus lemons, grapefruits, and limes, strawberries, peaches, grapes, apples, pineapples, mangoes, melons, and Banana etc.

One type of these fragrances may be used alone, or two or more types may be used.

<Contained carbonated drinks>

The carbonated beverage of this embodiment can also be made into a container-packed carbonated beverage in a state in which it is heat-sterilized and packed into a container.

As the container, a well-known container capable of sealing beverages can be appropriately selected and used. For example, a hermetically sealed container composed of a single component such as glass, paper, plastic (polyethylene terephthalate (PET), etc.), aluminum, and steel, or a composite material or a laminated material thereof can be mentioned. Moreover, the kind of container is not specifically limited, For example, a PET bottle, an aluminum can, a steel can, a paper bag, a chilled cup, a bottle, etc. are mentioned. Furthermore, from the viewpoint of being able to confirm transparency, color, etc. by observing the beverage from the appearance, the color of the container is preferably transparent, and more preferably colorless and transparent. Moreover, from the viewpoint of usability, flowability, portability, etc., a PET bottle is preferable.

<Method for enhancing the flavor of yogurt milk in carbonated beverages>

The method for enhancing the flavor of yogurt milk for carbonated beverages of this embodiment includes the following steps: mixing non-fat milk solids, lactic acid, and salt, and preparing the carbonated beverages in such a way that the absorbance of the carbonated beverages at a wavelength of 660 nm becomes below 0.014; and It was prepared so that the gas capacity of carbonated beverages would be 1.5 or more and less than 3.5.

According to the method for enhancing the flavor of yogurt in carbonated beverages, the carbonated beverages can be highly clarified, and the flavor of yogurt can be enhanced.

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

[Example]

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited to these.

The following evaluations and measurements were performed on the carbonated beverages obtained in Examples and Comparative Examples.

<Evaluation>

‧Sensory evaluation: 5 skilled sensory inspectors tasted the carbonated beverages of the example and the comparative example respectively. Regarding the "yogurt flavor" and "marble soda flavor", the 4-point evaluation of the reference product was used as the benchmark, and the The following seven grades were evaluated, and the average value was taken.

Evaluation 1 (yogurt flavor)

7 points: It is a drink with a very strong yogurt flavor compared with the control.

6 points: It is a drink with a stronger yogurt flavor than the control.

5 points: It is a drink with a slightly stronger yogurt flavor than the control.

4 points: It is a drink which exhibits the yoghurt-milk flavor equivalent to a control substance.

3 points: It is a drink with a slightly weaker yogurt flavor than the control.

2 points: It is a drink with weaker flavor of yogurt compared with the control.

1 point: It is a drink with very weak yogurt flavor compared with a control.

Evaluation 2 (Marble Soda Flavor)

7 points: It is a beverage with a very strong marbled soda flavor compared with the control.

6 points: It is a beverage with stronger flavor of marble soda as compared with the reference.

5 points: It is a beverage with a slightly stronger flavor of marble soda as compared with the control.

4 points: It is a beverage that exhibits the same marbled soda flavor as the reference.

3 points: It is a beverage with a slightly weaker marbled soda flavor compared to the control.

2 points: It is a beverage with a weaker marbled soda flavor compared to the reference.

1 point: It is a beverage with a very weak marbled soda flavor compared to the control.

<Measurement>

‧Absorbance at wavelength 660nm: Use a spectrophotometer to measure the absorbance of each carbonated beverage at a wavelength of 660nm. In addition, the absorbance measurement was implemented using the quartz cell under the temperature condition of 20 degreeC.

• Brick's value: The Brick's value was measured using a sugar refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. 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). In addition, the amount of whey protein, the amount of casein, and the amount of β-lactoglobulin were calculated from the measured value of milk protein.

‧Experiment 1

<Examples and Comparative Examples>

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

After that, the mixture was sterilized at 95°C for an instant, then cooled to 20°C, and carbon dioxide was sealed to obtain a carbonated beverage with a gas capacity of 3.0, and a 500 mL PET bottle (500 mL heat-resistant pressure-resistant PET manufactured by Yoshino Kogyo Co., Ltd.) was filled to obtain a container. Pack carbonated drinks.

Furthermore, the pH value prepared above is equivalent to the following pH value, that is, add 100mL of the obtained carbonated beverage to a container with a capacity of 300mL, and use a magnetic stirrer to make the stirring bar in the container run at 1000rpm~1500rpm. Rotation was vigorously stirred for 20 minutes, and after removing carbon dioxide, the temperature was adjusted so that the liquid temperature was 20°C.

The obtained carbonated drinks were evaluated and measured, and the results are shown in Table 1. In addition, in the experiment 1, the carbonated beverage of the comparative example 1 was used as a control substance (score of 4 points).

As can be seen from Table 1, by containing 0.025 mass % or more of lactic acid in each of Examples 1 to 9, the flavor of yogurt was enhanced with respect to Comparative Examples 1 to 3 that did not contain lactic acid. In addition, from the results of Comparative Examples 1 to 3, if lactic acid was not contained, even if SNF was contained, the flavor of yogurt was not enhanced.

In Comparative Example 4, since SNF was increased to 0.015 mass % with respect to Examples 7 to 9, turbidity and sedimentation derived from milk protein were obvious, and it was not suitable as a transparent beverage.

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

‧Experiment 2

<Examples and Comparative Examples>

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

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

According to Table 2, when the gas volume is changed, compared to Comparative Example 5 with a gas volume of 3.5 and Comparative Example 6 with a gas volume of 3.8, Example 2 with a gas volume of 3 and Example 2 with a gas volume of 1.6 Example 10. The yogurt milk of Example 11 with a gas capacity of 2.4 has a stronger flavor.

Therefore, according to the experimental result of Table 2, it turns out that the flavor of yoghurt is enhanced in the range whose gas volume is 1.5 or more and less than 3.5.

‧Experiment 3

<Examples and Comparative Examples>

A container-packed carbonated drink was obtained in the same manner as in Example 2, except that the salt "0.01 mass %" of Example 2 was changed to the salt concentration (mass %) shown in Table 3.

The obtained carbonated drinks were evaluated and measured, and the results are shown in Table 3. Furthermore, in Experiment 3, the carbonated beverage of Example 2 was used as a control substance (score of 4 points).

As can be seen from Table 3, compared with Comparative Example 7, the yogurt flavors of Examples 2, 12, 13, and 14 in which table salt was added and the amount of Na was increased were stronger. In addition, the flavor of yogurt in Example 13 with 0.03 mass % of salt was further enhanced with respect to Example 12 with 0.02 mass % of table salt and Example 14 with 0.04 mass % of table salt.

Therefore, according to the experimental results in Table 3, it can be seen that the flavor of yogurt is most enhanced under the conditions of about 0.03 mass % of salt and 24 mg/100 mL of Na content.

This application claims priority based on Japanese Patent Application No. 2017-110618 filed on June 5, 2017, and all the disclosures thereof are incorporated herein.

Claims (10)

A carbonated beverage containing non-fat milk solids, lactic acid, and salt and having a yogurt milk flavor, wherein the content of the lactic acid is 0.01 mass % or more, and the sodium ion concentration in the carbonated beverage is 8 mg/100 mL or more and 60 mg /100mL 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. The carbonated beverage according to claim 1, wherein the content of 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 salt is 0.005 mass % or more and 0.06 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 5, wherein the content of β-lactoglobulin contained in the whey protein is 0.05 ppm or more and 2.5 ppm or less with respect to 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 the carbonated beverage described in any one of claims 1 to 7 in a container. The container-packed carbonated beverage according to claim 8, wherein the container is transparent. A method for enhancing the flavor of yogurt milk for carbonated beverages, comprising the steps of: mixing non-fat milk solids, lactic acid, and salt, and taking the content of the lactic acid as 0.01% by mass or more In the above, the sodium ion concentration in the carbonated beverage is 8 mg/100mL or more and 60 mg/100mL or less, and the absorbance of the carbonated beverage at a wavelength of 660 nm becomes 0.014 or less. Prepare in the manner of 3.5.