JP-7855115-B1 - Fermented acidic milk-containing non-carbonated beverage

Abstract

[Problem] To provide a highly thirst-quenching beverage containing fermented acidic milk and milk-derived protein of 0.20% by mass or less, which is a non-carbonated beverage and has reduced stickiness on the tongue due to the fermented acidic milk. [Solution] In a non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk and 0.20% by mass or less of milk-derived protein, the sugar content of the beverage is adjusted to 5.5 to 9.5. [Selection Diagram] None

Inventors

• 大平 美佳子
• 青木 昂史
• 飯見 勇哉

Assignees

• サントリーホールディングス株式会社

Dates

Publication Date

20260507

Application Date

20250404

Claims (6)

1. A non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk, The beverage contains milk-derived protein at a concentration of 0.20% by mass or less. Contains no high-intensity sweeteners and no vitamin B1. The sugar content is between 7.5 and 9.5. The beverage must contain a fruit juice content of 0.1-5.0% and include lemon juice (excluding beverages containing crushed fruit and heatstroke prevention beverages containing salt).
2. The beverage according to claim 1, which is a yogurt-flavored beverage.
3. A beverage according to claim 1 or 2, comprising citrus juice.
4. The beverage according to claim 1 or 2, wherein the turbidity of the beverage is 0.02 or higher.
5. The beverage according to claim 1 or 2, wherein the magnesium concentration in the beverage is 0.5 to 5.0 ppm (w/v).
6. A beverage according to claim 1 or 2, containing whey minerals.

Description

This invention relates to a non-carbonated beverage containing fermented acidic milk. More specifically, it relates to a beverage with less of the sticky, slimy texture derived from fermented acidic milk and a pleasant aftertaste. Generally, yogurt-like beverages fall into two categories: those containing acidic milk and those with a yogurt-like flavor added through flavorings and other aromatic components. The former has been widely consumed in Japan for approximately 100 years as a beverage offering a rich, yogurt-like taste. The latter, while popular as a refreshing thirst-quenching drink, lacks a strong yogurt flavor, making it unsatisfying as a yogurt-like beverage. Therefore, there is a market demand for a thirst-quenching beverage with a strong yogurt flavor that is also easily drinkable. For example, Patent Document 1 discloses a yogurt-like beverage that balances thirst-quenching properties with palatability. Japanese Patent Publication No. 2018-166455 Means of solving the problem As a result of diligent research by the present inventors to achieve the above objectives, we have found that in a non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk and 0.20% by mass or less of milk-derived protein, the sticky texture on the tongue derived from fermented acidic milk can be reduced by keeping the sugar content within a specific range. This beverage has an appropriate turbidity derived from fermented acidic milk, making the yogurt flavor easily perceived visually. The present invention is not limited to these, but includes the following. [1] A non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk, The beverage contains milk-derived protein at a concentration of 0.20% by mass or less. A beverage with a sugar content of 5.5 to 9.5. [2] The beverage described in [1], which is a yogurt-flavored beverage. [3] The beverage according to [1] or [2], which contains citrus juice. The present invention relates to a non-carbonated beverage containing 0.01% by mass or more of fermented acidic milk, containing milk-derived protein at a concentration of 0.20% by mass or less, and having a sugar content of 5.5 to 9.5. (Fermented acidic milk) The beverage of the present invention contains 0.01% by mass or more of fermented acidic milk. In this specification, fermented acidic milk refers to milk having an acidic pH (e.g., pH 2 to 6) prepared by fermenting milk raw materials (milk, skim milk powder, etc.) using microorganisms such as lactic acid bacteria and yeast. Here, fermented acidic milk refers to either "fermented milk" or "lactic acid bacteria beverage" (including "lactic acid bacteria beverage" and "dairy product lactic acid bacteria beverage" as defined in the "Enforcement Rules of Fair Competition Rules Concerning Labeling of Fermented Milk and Lactic Acid Bacteria Beverages" (June 10, 2021)), or a combination thereof, as classified by the "Order Concerning Standards for Ingredients of Milk and Dairy Products" (commonly known as the Milk and Dairy Products Order, effective April 1, 2024). The milk raw materials used to make fermented acidic milk are typically milk or skim milk powder, but other types of animal milk, such as sheep's milk or goat's milk, may also be used, and one or more of these in combination may be used. Furthermore, the form of the milk raw material is not particularly limited; any milk raw material containing non-fat milk solids is acceptable. Various types can be used, such as whole milk, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, unsweetened skimmed condensed milk, whole milk powder, and skimmed milk powder. Products reconstituted from milk powder or concentrated milk can also be used. Milk raw materials containing casein are preferred from a flavor standpoint, and it is preferable that the milk raw material is not whey. In addition, fermented acidic milk may be heat-treated to solubilize the milk proteins contained as insoluble matter or for sterilization. The fermented acidic milk content in the beverage is 0.01% by mass or more. From the viewpoint of further enhancing the yogurt-like flavor, the fermented acidic milk content is more preferably 0.05% by mass or more, even more preferably 0.10% by mass or more, even more preferably 0.50% by mass or more, even more preferably 1.00% by mass or more, and most preferably 2.00% by mass or more. The upper limit of the fermented acidic milk content in the beverage is not particularly limited, as long as it satisfies the range of milk-derived protein content described later. However, from the viewpoint of drinkability, 10.00% by mass or less is preferred, and more preferably 6.00% by mass or less. The beverage of the present invention may contain milk components other than fermented acidic milk. Examples of such milk components include those exemplified above as milk raw materials for fermented acidic milk, and one or more of these may be used. When the beverage