JP2019041685A - Acid milk beverage, acid milk beverage base, method for producing acid milk beverage, method for producing acid milk beverage base, and method for improving flavor of acid milk beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic milk beverage, an acidic milk beverage base, a method for producing an acidic milk beverage, a method for producing an acidic milk beverage base, and an acidic milk beverage in which the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed. The subject is to provide a method for improving flavor. The acidic milk beverage according to the present invention has a linalool content of 50 to 2500 ppb and contains milk protein and alcohol. Further, the acidic milk beverage base according to the present invention is an acidic milk beverage base containing linalool, milk protein and alcohol, and when the content of the linalool is Xppb and the dilution ratio is D times, X is used. / D is 50 to 2500. [Selection diagram] None

Description

  The present invention relates to an acidic milk beverage, an acidic milk beverage base, an acidic milk beverage manufacturing method, an acidic milk beverage based manufacturing method, and an acidic milk beverage flavor improving method.

Since milk protein can make consumers feel a mellow flavor peculiar to milk, various acidic milk drinks containing the milk protein are manufactured and sold.
And about an acidic milk drink, it is applied also to the drink containing alcohol as shown below, and various research and development are advanced.

For example, Patent Document 1 discloses an alcoholic milk beverage characterized by containing acidic milk, alcohol for beverages, and water-soluble hemicellulose.
Patent Document 2 discloses a carbonated beverage characterized by containing acidic milk, beverage alcohol and water-soluble hemicellulose, and the content of water-soluble hemicellulose is 0.015 to 0.050% by weight. ing.

JP 2000-157251 A JP 2008-11719 A

The inventor has examined the flavor of an acidic milk beverage containing alcohol in detail, and feels an unpleasant greasy feeling derived from milk protein remaining on the tongue (hereinafter referred to as “fatty feel remaining on the tongue” as appropriate) and milk. The present inventors have found a problem of feeling a paper odor (hereinafter referred to as “milk-derived paper odor” as appropriate) which is a protein-derived odor.
We thought that the commercial value of an acidic milk beverage could be enhanced if an acidic milk beverage capable of suppressing the oily feeling and paper odor remaining on the tongue and improving the flavor could be created.

  Therefore, the present invention provides an acidic milk beverage, an acidic milk beverage base, an acidic milk beverage manufacturing method, an acidic milk beverage base manufacturing method, and an acidic acid in which the oily feeling remaining on the tongue and the milky paper odor are suppressed. It aims at providing the flavor improvement method of a milk drink.

  The present inventor conducted a number of experiments focusing on various substances in order to suppress the oily and fat sensation remaining on the tongue and the paper odor derived from milk for acidic milk beverages. As a result, focusing on linalool, it was found that the above-mentioned problems can be solved by controlling the content, and the present invention was created.

The above problem can be solved by the following means.
(1) An acidic milk beverage having a linalool content of 50 to 2500 ppb and containing milk protein and alcohol.
(2) The acidic milk beverage according to 1 above, wherein the content of γ-terpinene is 30 to 600 ppb.
(3) The acidic milk beverage according to 1 or 2 above, wherein the milk protein content is 0.05 to 1.30 g / 100 mL.
(4) The acidic milk beverage according to any one of 1 to 3 above, wherein the alcohol content is 1 v / v% or more and less than 10 v / v%.
(5) The acidic milk beverage according to any one of 1 to 4, which is non-foaming.
(6) The acidic milk beverage according to any one of 1 to 5 above, wherein the alcohol content is 5 v / v% or more.
(7) An acidic milk beverage base containing linalool, milk protein, and alcohol, wherein the content of the linalool is Xppb and the dilution factor is D times, and the acidity X / D is 50 to 2500 Milk beverage base.
(8) A method for producing an acidic milk beverage comprising linalool, milk protein and alcohol, the method comprising a step of setting the content of linalool to 50 to 2500 ppb.
(9) A production method based on an acidic milk beverage containing linalool, milk protein and alcohol, wherein the content of the linalool is Xppb and the dilution factor is D times, and X / D is 50 to 2500. The manufacturing method of an acidic milk drink base including the process made into.
(10) A flavor improving method for suppressing oily feeling and paper odor remaining on the tongue of an acidic milk beverage containing milk protein and alcohol, wherein the content of linalool is 50 to 2500 ppb for the acidic milk beverage. A method for improving the flavor of acidic milk beverages.

In the acidic milk beverage according to the present invention, since the content of linalool is within a predetermined range, the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed.
Since the acidic milk beverage base according to the present invention has an X / D within a predetermined range, the diluted acidic milk beverage has suppressed oily feeling remaining on the tongue and milk-derived paper odor.

Since the method for producing an acidic milk beverage according to the present invention includes a step of setting the content of linalool within a predetermined range, an acidic milk beverage in which the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed is produced. can do.
The method for producing an acidic milk beverage base according to the present invention includes a step of setting X / D within a predetermined range, and thus, for diluted acidic milk beverages, the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed. Acidic milk beverage bases can be produced.

  The method for improving the flavor of an acidic milk beverage according to the present invention makes the content of linalool within a predetermined range, so that the acid milk beverage has a flavor by suppressing the oily feeling remaining on the tongue and the paper odor derived from milk. Can be improved.

It is a flowchart explaining the content of the manufacturing method of the acidic milk drink which concerns on embodiment of this invention.

  Hereinafter, an embodiment for carrying out an acidic milk beverage, an acidic milk beverage base, an acidic milk beverage manufacturing method, an acidic milk beverage base manufacturing method, and an acidic milk beverage flavor improving method according to the present invention (this embodiment) Will be described.

[Acid milk drink]
The acidic milk beverage according to the present embodiment is a beverage containing linalool, milk protein, and alcohol. And it is preferable that the acidic milk drink which concerns on this embodiment contains (gamma) -terpinene further.
In addition, the acidic milk beverage in this embodiment is only a beverage (so-called “milk beverage”) containing 3.0% or more of milk solid content (a combination of non-fat milk solid content and milk fat content) by weight percentage. In addition, it is a concept including a beverage having a milk solid content of less than 3.0%.
Hereinafter, each component which comprises an acidic milk drink is demonstrated.

(Linaroll)
Linalool is a kind of monoterpene alcohol. The present inventor has found that by adding this linalool to an acidic milk beverage, the oily feeling remaining on the tongue is suppressed, and the flavor is improved by suppressing the paper odor derived from milk.

  The content of linalool is preferably 50 ppb or more, more preferably 100 ppb or more, and further preferably 200 ppb or more. When the content of linalool is a predetermined amount or more, not only the oily and fat feeling remaining on the tongue of an acidic milk beverage, but also a milky paper odor can be suppressed, and by setting it to 200 ppb or more, a gorgeous flavor can be obtained. It can be set as the acidic milk drink which it had.

  The content of linalool is preferably 2500 ppb or less, more preferably 2000 ppb or less, and even more preferably 1500 ppb or less. When the content of linalool exceeds 2500 ppb, the floral scent is very conspicuous and almost no milk feeling is felt. When the content of linalool exceeds 2000 ppb, the floral scent is conspicuous and the milky feeling is hardly felt. Moreover, by being 1500 ppb or less, not only the oily feeling and milk-derived paper odor which remain | survive in a tongue can be suppressed, but it can be set as the acidic milk drink with a gorgeous flavor.

(Γ-terpinene)
γ-Terpinene is a kind of monoterpene hydrocarbon. The present inventor has found that the body feeling of milk (the thickness of milky taste among the flavors of beverages) can be improved by incorporating this γ-terpinene into an acidic milk beverage.

  The content of γ-terpinene is preferably 30 ppb or more, more preferably 50 ppb or more, and further preferably 80 ppb or more. When the content of γ-terpinene is less than 30 ppb, it is difficult to feel the body feeling of milk, and when it is 50 ppb or more, the body feeling of milk can be improved more suitably.

  The content of γ-terpinene is preferably 600 ppb or less, more preferably 500 ppb or less, and further preferably 400 ppb or less. If the content of γ-terpinene exceeds 600 ppb, the bitterness and taste will stand out and the chemical smell will be strongly felt, but by making it 600 ppb or less, the bitterness and taste are suppressed, The body feeling is improved, and a suitable acidic milk beverage can be obtained in which the oily and fat feeling remaining on the tongue and the milky paper odor are suppressed. Moreover, by setting it as 500 ppb or less, it can be set as the acidic milk drink which has a gorgeous flavor in addition to the said effect. Furthermore, by setting it as 400 ppb or less, it can be set as the acidic milk drink with the well-balanced flavor in addition to the above.

In the acidic milk beverage according to this embodiment, the content of the above-described linalool and γ-terpinene can be measured by the following method.
It can be measured by SPME-GC-MS method. In this method, it is preferable to use the standard addition method. If the measurement is affected by contaminants and / or the sensitivity is insufficient, the conditions such as fiber type, adsorption temperature, adsorption time, column type, etc. may be changed as appropriate, or GC / MS / It is preferable to use MS or two-dimensional GC-MS.
In addition, in this specification, 1 ppb is specifically 1 × 10 ⁻⁷ w / w%.

(Milk protein)
Milk protein is a general term for proteins contained in milk raw materials, and examples thereof include casein and whey protein.
The milk protein contained in the acidic milk beverage is powdered, such as skim milk powder, whole milk powder, whey powder, skim milk, raw milk, milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, condensed milk Can be used in various states (one or more) such as cream, cheese, butter, ice cream, yogurt and the like, which are fermented by adding lactic acid bacteria to the aforementioned substances. The origin of milk protein is not particularly limited.

  The milk protein content is preferably 0.05 g / 100 mL or more, more preferably 0.10 g / 100 mL or more, and further preferably 0.20 g / 100 mL or more. When the milk protein content is less than 0.05 g / 100 ml, it is difficult to feel the body feeling of milk, but when it is a predetermined amount or more, a flavor like milk can be imparted to an acidic milk beverage.

  The content of milk protein is preferably 1.30 g / 100 mL or less, more preferably 0.70 g / 100 mL or less, and further preferably 0.50 g / 100 mL or less. When the milk protein content exceeds 1.30 g / 100 ml, the milky odor becomes strong.

  The content of milk protein in acidic milk beverages can be measured by the semi-micro Kjeldahl method (see “General Test Method Protein” in Dairy Product Testing Method / Commentary (Kanahara Publishing)).

(alcohol)
The alcohol contained in the acidic milk beverage according to the present embodiment may be any alcohol that can be drunk, and may be limited to types, production methods, raw materials, and the like as long as the desired effects of the present invention are not inhibited. It is preferably a distilled liquor or brewed liquor. Examples of the distilled liquor include various spirits such as shochu, brandy, vodka, whiskey, and rum, alcohol for raw materials, and the like, and one or more of these can be used in combination. As the brewed liquor, for example, beer, happoshu, fruit liquor, sweet fruit liquor, refined liquor and the like can be used alone or in combination of two or more. Moreover, you may use the immersion liquor which soaked fruit etc. in various above-mentioned liquors.
In the present specification, alcohol refers to ethanol unless otherwise specified.
The alcohol content of the acidic milk beverage can be measured based on, for example, the National Tax Agency predetermined analysis method (decree) 3 sake 3-4 alcohol content (vibration density meter method).

(Alcohol degree)
The alcohol content of the acidic milk beverage is preferably 1 v / v% or more, more preferably 3 v / v% or more, and further preferably 5 v / v% or more. When the alcohol content is equal to or higher than a predetermined value, the acidic milk beverage can be brought into a suitable state as an alcoholic beverage, and the milky odor can be suppressed.
The alcohol content of the acidic milk beverage is preferably less than 10 v / v%, more preferably 8 v / v% or less, and even more preferably 6 v / v% or less. When the alcohol content is 10 v / v% or more, the pungent taste (irritant taste) of the alcohol becomes strong. However, by setting the alcohol content to less than 10 v / v%, the pungent taste of the alcohol is not felt strongly. It can be set as the suitable acidic milk drink by which the residual oily feeling and the paper odor derived from milk were suppressed.

(Acidic)
An acidic milk beverage is an acidic beverage in which the pH value is in the acidic region rather than the isoelectric point of the milk protein (for example, pH 4.6) in order to suppress aggregation (precipitation) of milk protein in the beverage. And it is preferable that it is pH 2.5-4.5, and, as for an acidic milk drink, it is more preferable that it is pH 3.0-4.0.
The pH value of the acidic milk beverage can be controlled by acidifiers such as citric acid described later. And the value of pH of an acidic milk drink can be measured with a well-known pH measuring device.

(Foaming)
The acidic milk beverage according to this embodiment may be non-foaming or foaming. Here, the foaming property in this embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm ² or more, and the non-foaming property means the gas pressure at 20 ° C. is less than 0.5 kg / cm ^2. It means that.

(Other)
The acidic milk beverage according to this embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, a salt, dietary fiber, ordinarily blended as a beverage within a range in which the desired effect of the present invention is not inhibited. A coloring agent or the like (hereinafter referred to as “additive” as appropriate) may be added. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, and trisodium citrate. be able to. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used. As the colorant, for example, caramel color, anthocyanin color, gardenia color, fruit juice color, vegetable color, synthetic color and the like can be used.
And about the above-mentioned milk protein, what is generally marketed as a thing of various states, such as above-mentioned skim milk powder, can be used, and linalool, (gamma) -terpinene, alcohol, and an additive are also generally marketed. Can be used. In addition, linalool and (gamma) -terpinene may be contained in the acidic milk drink as a fragrance | flavor.

As described above, since the content of linalool is within the predetermined range in the acidic milk beverage according to the present embodiment, the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed.
Moreover, since the content of (gamma) -terpinene is in the predetermined range, the acidic milk drink which concerns on this embodiment has a thick body feeling of milk.

[Acid milk beverage base]
The acidic milk beverage base according to the present embodiment can be the acid milk beverage described above by being diluted with a split material described later.
The acidic milk beverage base according to the present embodiment may be diluted with a split material after being provided in a beverage base state (RTS: Ready To Serve) when being provided to consumers, restaurants, and the like. The beverage base may be provided in a state of beverage (RTD: Ready To Drink) after diluting the beverage base with the split material.

  Hereinafter, in describing the acidic milk beverage base according to the present embodiment, the description of the configuration common to the acidic milk beverage will be omitted, and the description will focus on the configuration (particularly the content, etc.) that is different.

(Linaroll)
When the content of the linalool based on the acidic milk beverage is Xppb and the dilution ratio is D times, X / D is preferably 50 or more, more preferably 100 or more, and even more preferably 200 or more. X / D is preferably 2500 or less, more preferably 2000 or less, and even more preferably 1500 or less.

(Γ-terpinene)
When the content of γ-terpinene based on an acidic milk beverage is Yppb and the dilution rate is D times, Y / D is preferably 30 or more, more preferably 50 or more, and still more preferably 80 or more. Y / D is preferably 600 or less, more preferably 500 or less, and even more preferably 400 or less.

(Milk protein)
When the content of the milk protein based on the acidic milk beverage is Zg / 100 mL and the dilution rate is D times, the Z / D is preferably 0.05 or more, more preferably 0.10 or more, and more preferably 0.20 or more. Further preferred. Y / D is preferably 1.30 or less, more preferably 0.70 or less, and even more preferably 0.50 or less.

(Alcohol degree)
When the alcohol content of the acidic milk beverage base is Av / v% and the dilution factor is D times, A / D is preferably 1 or more, more preferably 3 or more, and 5 or more. Is more preferable. A / D is preferably less than 10, more preferably 8 or less, and further preferably 6 or less.

(Split material)
The split material is used for dilution of the acidic milk beverage base according to the present embodiment.
Examples of the split material include water, carbonated water, hot water, ice, fruit juice, beverage containing fruit juice, tea, and the like, and one or more of these can be used in combination.
In addition, what is necessary is just to implement the dilution using a split material so that the acidic milk drink which concerns on this embodiment will be 1.2-20 times, Preferably it is 1.5-10 times, More preferably, it will be 2-5 times. .

As described above, the acidic milk beverage base (dilution ratio: for D times) according to the present embodiment has X / D within a predetermined range, in other words, the acidic milk beverage after dilution (drinking). The content of linalool is within a predetermined range. As a result, in the acidic milk beverage after dilution (drinking), the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed.
In addition, since the acidic milk beverage base (dilution ratio: for D times) according to the present embodiment has Y / D within a predetermined range, the diluted acidic milk beverage (drinking) has a body feeling of milk. Is getting thicker.

[Packed acidic milk drink and containerized acidic milk drink base]
The acidic milk beverage and the acidic milk beverage base according to the present embodiment can be provided in various containers. By stuffing various types of containers with an acidic milk beverage or an acidic milk beverage base, quality deterioration due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.
Moreover, when filling an acidic milk drink base into various containers, you may attach | subject the indication (for example, dilution rate etc.) to the container that it may be diluted with the above-mentioned cracking material etc. and drink.

[Acid Milk Beverage and Acid Milk Beverage Base Manufacturing Method]
Next, an acidic milk beverage and an acidic milk beverage-based manufacturing method according to this embodiment will be described.
The acidic milk beverage according to this embodiment and the production method based on an acidic milk beverage include a mixing step S1 and a post-processing step S2.

In the mixing step S1, water, linalool, γ-terpinene, milk protein (such as skim milk powder), drinking alcohol, additives and the like are appropriately added to the mixing tank to produce a mixed liquid.
In this mixing step S1, each raw material is mixed so that linalool, γ-terpinene, milk protein, alcohol content, X / D, Y / D, Z / D, A / D, etc. are in the above-mentioned predetermined amounts. Adjust.

In the post-processing step S2, for example, processes such as filtration, sterilization, and filling of the container are selectively performed as necessary.
In addition, the filtration process of post-processing process S2 can be performed with a general filter or a strainer. In addition, the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but is applicable without being limited thereto as long as the same treatment can be performed. Moreover, it is preferable that the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink. And the order of each process in post-processing process S2 is not specifically limited.

  In addition, each process performed by mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture RTD, RTS drink, etc.

As described above, since the method for producing an acidic milk beverage according to this embodiment includes a step of setting the content of linalool within a predetermined range, the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed. An acidic milk beverage can be produced.
Moreover, since the manufacturing method of the acidic milk drink which concerns on this embodiment includes the process which makes content of (gamma) -terpinene within the predetermined range, it can manufacture an acidic milk drink with a thick body feeling of milk.

Since the production method based on an acidic milk beverage according to the present embodiment includes a step of setting X / D within a predetermined range, an oily and fat sensation remaining on the tongue and a paper-derived odor derived from milk are obtained for the diluted acidic milk beverage. A suppressed acidic milk beverage base can be produced.
Moreover, since the manufacturing method of the acidic milk drink base which concerns on this embodiment includes the process which makes Y / D in the predetermined range, about the acidic milk drink after dilution, the acidic milk drink base with a thick body feeling of milk is used. Can be manufactured.

[Method for improving flavor of acidic milk beverage]
Next, the flavor improvement method of the acidic milk drink which concerns on this embodiment is demonstrated.
The flavor improvement method of the acidic milk drink which concerns on this embodiment is a method which makes content of a linalol within the predetermined range about an acidic milk drink. And the flavor improvement method of the acidic milk drink which concerns on this embodiment WHEREIN: It is preferable to make content of (gamma) -terpinene into a predetermined range about acidic milk drink.
In addition, about content etc. of each component, it is the same as the value demonstrated in above-mentioned "acidic milk drink."

As described above, the flavor improving method for an acidic milk beverage according to the present embodiment makes the content of linalool within a predetermined range, so that the acidic milk beverage has a feeling of oil and fat remaining on the tongue and a paper odor derived from milk. Can be suppressed.
Moreover, since the flavor improvement method of the acidic milk drink which concerns on this embodiment makes content of (gamma) -terpinene into a predetermined range, it can make the body feeling of milk thick about an acidic milk drink.

  Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.

(Sample preparation)
Not only milk protein (skim milk powder), linalool, γ-terpinene, raw material alcohol, but also soybean polysaccharide (SM-1200 manufactured by San-Ei Gen FFI Co., Ltd .: 0.1 g / 100 mL), fructose glucose liquid sugar (14.86 g / 100 mL), citric acid (anhydrous) (0.225 g / 100 mL), trisodium citrate (0.035 g / 100 mL), water and sample Prepared.
In addition, each content of soybean polysaccharide, fructose glucose liquid sugar, citric acid (anhydrous), and trisodium citrate was made into the same value between each sample.

(contents of the test)
For each sample produced by the above method, 5 trained discriminating panels were admitted about the “greasy oily feeling on the tongue”, “paper odor derived from milk”, and “milky body feeling” according to the following evaluation criteria. , 1 to 5 points were scored independently, and the average value was calculated.
All evaluations were made by drinking samples.

(Grease on the tongue: Evaluation criteria)
5 points: The oily and fat feeling remaining on the tongue was felt very strongly.
4 points: The oily and fat feeling remaining on the tongue was strongly felt.
3 points: A feeling of oil and fat remaining on the tongue was felt.
2 points: The oily and fat feeling remaining on the tongue was felt weak.
1 point: The oily and fat feeling remaining on the tongue was not felt at all.
Here, the “greasy sensation on the tongue” is an unpleasant sensation of fat derived from milk protein remaining on the tongue as described above.

(Paper odor derived from milk: evaluation criteria)
5 points: A paper odor derived from milk was felt very strongly.
4 points: Paper odor derived from milk was strongly felt.
3 points: A paper odor derived from milk was felt.
2 points: Paper odor derived from milk was felt weak.
1 point: No paper odor derived from milk was felt.
Here, the “milk-derived paper odor” is a paper odor that is a odor derived from milk protein as described above.

(Body feeling of milk: Evaluation criteria)
5 points: The body feeling of milk was felt very strongly.
4 points: The body feeling of milk was strongly felt.
3 points: It was felt that there was a body feeling of milk.
2 points: The body feeling of milk was weak.
1 point: The body feeling of milk was not felt at all.
Here, “the body feeling of milk” is the thickness of the milky taste among the flavors of the beverage as described above.

  Tables 1 to 4 show the standards of each sample and the results of each evaluation.

(Examination of results)
Samples 1-1 to 1-6 have different contents of linalool.
From the results of Samples 1-1 to 1-6, it was confirmed that as the content of linalool increases, the scores of “greasy oil and fat remaining on the tongue” and “paper odor derived from milk” decrease. Furthermore, in Samples 1-3 and 1-4, it was confirmed that not only the oily feeling remaining on the tongue and the paper odor derived from milk were suppressed, but also a gorgeous flavor.

Samples 2-1 to 2-6 are obtained by changing the content of γ-terpinene.
From the results of Samples 2-1 to 2-6, it was confirmed that as the content of γ-terpinene increased, the score of “milky body feeling” increased. In Sample 2-4, it was also confirmed that the flavor balance was excellent.

Samples 3-1 to 3-3 are obtained by changing the milk protein content.
From the results of Samples 3-1 to 3-3, when the milk protein content is within the predetermined range, it can be confirmed that the oily and fat feeling remaining on the tongue and the paper odor derived from milk are suppressed and the body feeling of milk can be increased. It was.

Samples 4-1 to 4-5 are obtained by changing the alcohol content.
From the results of Samples 4-1 to 4-5, it was confirmed that the effect can be exhibited if the alcohol content is within a predetermined range.

  Each sample contained a certain amount of soybean polysaccharide, fructose glucose liquid sugar, citric acid (anhydrous), and trisodium citrate in addition to linalool, γ-terpinene, milk protein, and raw alcohol. However, soy polysaccharide is a substance for stabilizing milk, fructose-glucose liquid sugar is a preparation for sweetness, citric acid (anhydrous) and trisodium citrate are substances for pH and sourness. The effect of the invention (suppression of the oily and fat feeling remaining on the tongue and the paper odor derived from milk, thickening the body feeling of milk) is not greatly affected. Therefore, it is considered that the effect of the present invention is mainly based on the contents of linalool and γ-terpinene (and milk protein, raw alcohol).

S1 mixing process S2 post-processing process

Claims (10)

The content of linalool is 50-2500 ppb,
An acidic milk beverage containing milk protein and alcohol.   The acidic milk beverage according to claim 1, wherein the content of γ-terpinene is 30 to 600 ppb.   The acidic milk drink according to claim 1 or 2, wherein the milk protein content is 0.05 to 1.30 g / 100 mL.   The acidic milk beverage according to any one of claims 1 to 3, wherein the alcohol content is 1 v / v% or more and less than 10 v / v%.   The acidic milk beverage according to any one of claims 1 to 4, which is non-foaming.   The acidic milk beverage according to any one of claims 1 to 5, wherein the alcohol content is 5 v / v% or more. An acidic milk beverage base containing linalool, milk protein and alcohol,
An acidic milk beverage base in which X / D is 50 to 2500 when the content of the linalool is Xppb and the dilution rate is D times. A method for producing an acidic milk beverage containing linalool, milk protein and alcohol,
The manufacturing method of the acidic milk drink including the process which makes content of the said linalool 50-2500ppb. An acidic milk beverage-based production method comprising linalool, milk protein and alcohol,
A method for producing an acidic milk beverage base comprising a step of setting X / D to 50 to 2500 when the content of the linalool is Xppb and the dilution ratio is D times. A flavor improving method for suppressing the oily feeling and paper odor remaining on the tongue of an acidic milk beverage containing milk protein and alcohol,
About the said acidic milk drink, the flavor improvement method of the acidic milk drink which makes content of linalool 50-2500ppb.

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