TWI755504B - Yogurt flavor beverage, packaged beverage and aftertaste improving method of yogurt flavor beverage - Google Patents

Abstract

In the yogurt-flavored beverage comprising lactic acid and a compound having a phosphorus atom of the present invention, the pH value of the yogurt-flavored beverage is 2.8 or more and 4.0 or less, and the lactic acid relative to the total amount of the yogurt-flavored beverage is When the content of A (mass %) is set as A (mass %), and the amount of phosphorus atoms in the compound having a phosphorus atom relative to the total amount of the yogurt-flavored beverage is set as B (mass %), the value of A/B is 0.9 or more. and below 32.

Description

Yogurt-flavored beverage, container-packed beverage, and method for improving aftertaste of yogurt-flavored beverage

The present invention relates to a yogurt-flavored beverage, a container-packed beverage, and a method for improving the aftertaste of the yogurt-flavored beverage.

In general, a yogurt-flavored beverage is known as one of the highly addictive refreshing beverages that exhibit a unique taste similar to yogurt.

The yogurt-flavored beverage includes a beverage of a type containing acidic milk obtained by fermenting a milk raw material using microorganisms such as lactic acid bacteria, and a beverage of a flavored type that imparts a flavor such as yogurt flavor using flavor components such as flavor.

As a type of drink containing acidic milk, for example, Patent Document 1 discloses a technique for obtaining a unique milk-flavored acidic drink containing a lactic acid bacteria drink and lactic acid by mixing milk.

[Prior Art Literature]

[Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2004-329152

The milk-flavored acidic beverage disclosed in Patent Document 1 has a milk-flavored taste, but the purpose is to soften the aftertaste of curry and other spices, and there is room for improvement from the viewpoint of refreshing the aftertaste of the beverage itself.

Therefore, the inventors of the present invention have made intensive studies on a beverage that can obtain a yogurt flavor even without using milk, and as a result, found that when lactic acid is contained in the beverage, tastes such as a mellow feeling and a yogurt taste can be improved, and On the one hand, there is room for improvement in terms of refreshing taste after drinking. On the other hand, when lactic acid is not contained in the flavored yogurt-flavored beverage, the inventors have found that the taste is good in terms of refreshing texture after drinking, but tastes such as richness and yogurt are found. The required level cannot be met. That is, it was found that there is a so-called trade-off relationship between thirst-quenching properties such as aftertaste and palatability such as yogurt feeling.

An object of the present invention is to provide a yogurt-flavored beverage with an excellent balance between thirst-quenching properties and palatability.

According to the present invention, there is provided a yogurt-flavored beverage comprising lactic acid and a compound having a phosphorus atom, the pH value of the yogurt-flavored beverage is 2.8 or more and 4.0 or less, and the pH value of the yogurt-flavored beverage is 2.8 or more and 4.0 or less, and the pH value of the yogurt-flavored beverage is higher than that of the yogurt-flavored beverage. When the content of the above-mentioned lactic acid in the amount is set as A (mass %), and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-flavored beverage is set as B (mass %), the ratio of A/B is set as B (mass %). The value is 0.9 or more and 32 or less.

Moreover, according to this invention, the container-packed drink which filled the said yoghurt-flavor drink in a transparent container is provided.

Further, according to the present invention, there is provided a method for improving the aftertaste of a yogurt-flavored beverage, which is a method for improving the after-taste of a yogurt-flavored beverage containing lactic acid and a compound having a phosphorus atom, comprising the steps of: The pH value of the beverage is adjusted to be 2.8 or more and 4.0 or less, the content of the lactic acid relative to the total amount of the yogurt-flavored beverage is A (mass %), and the phosphorus-containing amount of the above-mentioned yogurt-flavored beverage is adjusted to be A (mass %). When the amount of phosphorus atoms in the compound of atoms is set to B (mass %), the value of A/B is adjusted to 0.9 or more and 32 or less.

According to the present invention, a technique for a yogurt-flavored beverage having both thirst-quenching properties and palatability can be provided.

<Yogurt-flavored drink>

The yogurt-flavored beverage of the present embodiment (hereinafter, also referred to as "the present yogurt-flavored beverage") contains lactic acid and a compound having a phosphorus atom. And the pH value of this yogurt-flavored beverage is 2.8 or more and 4.0 or less. Moreover, in this yogurt-flavored beverage, the content of lactic acid with respect to the total amount of the yogurt-flavored beverage is A (mass %), and the phosphorus in the compound having a phosphorus atom with respect to the total amount of the yogurt-flavored beverage When the amount of atoms is B (mass %), the value of A/B is controlled to be 0.9 or more and 32 or less. Thereby, a yogurt-flavored beverage that has both thirst-quenching properties and palatability can be realized.

In addition, in the yogurt-flavored beverage of the present embodiment, the so-called thirst-quenching property refers to a refreshing texture after ingestion of the beverage, and is particularly popular when ingested to quench thirst in summer. In addition, the so-called taste refers to the yogurt taste and richness required for a normal yogurt-flavored beverage, and is different from the performance required for a so-called sports drink or fruit juice drink.

The present yogurt-flavored beverage is a beverage having improved transparency compared to conventional yogurt-flavored beverages in order to increase demand as a thirst-quenching beverage. Specifically, the present yogurt-flavored beverage is a highly clarified beverage in which the absorbance of the beverage at a wavelength of 650 nm is controlled to preferably 0.2 or less, more preferably 0.02 or less, and still more preferably 0.015 or less.

Here, many conventional yogurt-flavored beverages of the type containing milk or acid milk are cloudy due to the influence of a component (milk protein) derived from a milk raw material. Therefore, a conventional yogurt-flavored beverage usually shows a value of 1 or more in absorbance at a wavelength of 650 nm. Moreover, although it differs from a yogurt-flavored drink, a conventional sports drink known as one type of thirst-quenching drink usually shows a value of about 0.2 in absorbance at a wavelength of 650 nm in many cases.

Therefore, the present yogurt-flavored beverage can be said to be a beverage that exhibits extremely high transparency compared to conventional yogurt-flavored beverages.

In addition, from another viewpoint, the present yogurt-flavored beverage can be said to exhibit the same level of transparency as a conventional sports drink, or even higher than that of the sports drink. Therefore, the present yogurt-flavored beverage can be said to exhibit transparency of a degree that is popular with consumers as a thirst-quenching beverage, at least in terms of the appearance of the beverage.

The present yogurt-flavored beverage may be the beverage of the type containing acid milk described in the above-mentioned prior art item, or may be the beverage of the flavor type. That is, when the present yogurt-flavored beverage is a type containing acidic milk, the beverage can be said to contain three components of lactic acid, a compound having a phosphorus atom, and acidic milk as essential components. On the other hand, when the present yogurt-flavored beverage is a flavor type, it can be said that the beverage contains three components of a compound having a phosphorus atom, lactic acid, and flavor as essential components. In other words, the present yogurt-flavored beverage can be said to contain lactic acid and a compound having a phosphorus atom, and acidic milk or flavor as essential components.

The pH value of the present yogurt-flavored beverage is 2.8 or more and 4.0 or less. Thereby, the taste of the sour taste peculiar to the yogurt-flavored beverage, in other words, the peculiar taste (yogurt-like feeling) of the yogurt-flavored beverage can be exhibited, and the palatability of the beverage can be improved. In addition, when the present yogurt-flavored beverage contains acidic milk, by controlling the pH of the beverage within the above-mentioned numerical range, the solubility of the milk protein contained in the above-mentioned acidic milk to water can be suppressed decrease. Therefore, even in the case where the present yogurt-flavored beverage contains acid milk, the beverage can be prevented from becoming cloudy due to the influence of milk proteins by setting the pH value of the beverage within the above-mentioned range of values. As a result, the decrease in transparency of the beverage can be suppressed. In addition, it turned out that the isoelectric point of milk protein is usually pH 4.6.

Moreover, although the pH upper limit of the present yogurt-flavored beverage is 4.0 or less, from the viewpoint of improving the balance between the thirst-quenching properties and the palatability of the beverage, the pH is preferably 3.8 or less, and more preferably pH value is 3.5 or less, and more preferably pH value is 3.4 or less. On the other hand, the pH lower limit value of the present yogurt-flavored beverage is, for example, pH 2.8 or higher from the viewpoint of suppressing the deterioration of the aroma component in the beverage. Therefore, when the pH value lower limit value of this yogurt-flavored beverage is controlled so that it may become the said value or more, as a result, the palatability of this beverage can be improved.

Hereinafter, the specific structure of this yogurt-flavored beverage will be described in detail.

The so-called lactic acid refers to one type of hydroxy acid, and it functions as a sour agent and a bacteriostatic agent.

The value of the lactic acid content A relative to the total amount of the present yogurt-flavored beverage is preferably 0.005 mass % or more and 0.05 mass % or less, more preferably 0.006 mass % or more and 0.04 mass % or less, and still more preferably 0.0075 mass % More than 0.035 mass % or less. Thereby, the present yogurt-flavored beverage can improve the palatability in terms of the yogurt feeling.

The compound having a phosphorus atom is not particularly limited as long as it can be added to food and drink, but a compound having a phosphoric acid group is preferred from the viewpoint of both thirst-quenching properties and the above-mentioned preference. As a compound which has a phosphoric acid group, a phytic acid, a phosphate, a pyrophosphate, a metaphosphate, a phosphoric acid cross-linked starch, a phospholipid, a nucleic acid, a phosphoric acid ester, and a polyphosphoric acid are mentioned, for example. From the viewpoint of improving the overall taste of the present yogurt-flavored beverage, at least one selected from phosphoric acid esters such as phosphate and phytic acid and polyphosphoric acid is more preferred, and phosphoric acid such as phosphate and phytic acid is more preferred. ester. These may be used individually by 1 type, and may be used in mixture of 2 or more types.

Moreover, the value of the amount B of phosphorus atoms in the compound having phosphorus atoms with respect to the total amount of the present yogurt-flavored beverage is preferably 0.001 mass % or more and 0.02 mass % or less, more preferably 0.005 mass % or more and 0.018 mass % % or less, more preferably 0.008 mass % or more and 0.015 mass % or less. Thereby, the present yogurt-flavored beverage can improve the thirst-quenching property in terms of aftertaste.

In addition, the amount of the phosphorus atom in the compound which has a phosphorus atom can be measured using atomic absorption spectrometry.

In the present yogurt-flavored beverage, as described above, the content of lactic acid with respect to the total amount of the beverage is A (mass %), and the amount of phosphorus atoms in the compound having phosphorus atoms with respect to the total amount of the beverage is defined as B (mass %), the value of A/B is controlled to be 0.9 or more and 32 or less. That is, the present yogurt-flavored beverage can be said to control the balance of the content of the lactic acid contained in the beverage as an essential ingredient and the phosphorus atom in the compound having a phosphorus atom. Thereby, a yogurt-flavored beverage that takes into consideration the thirst-quenching properties in terms of aftertaste and the palatability in terms of yogurt-like feeling can be realized. The reason for this is not clear, but it is thought that the taste derived from a compound having a phosphorus atom acts on the human sense of taste faster than the sour taste derived from lactic acid, and as a result, the milky taste derived from lactic acid can be maintained, And the sour taste derived from lactic acid is masked by the taste of a compound having a phosphorus atom.

In the present embodiment, when the content of lactic acid with respect to the total amount of the beverage is A (mass %), and the amount of phosphorus atoms in the compound having phosphorus atoms with respect to the total amount of the beverage is defined as B (mass %) , the value of A/B is 0.9 or more and 32 or less. From the viewpoint of obtaining a delicious taste, a yogurt texture, and a refreshing texture of the aftertaste, it is 0.9 or more, preferably 1.0 or more, and more preferably 1.2 or more. The value of A/B is 32 or less, preferably 25 or less, more preferably 22 or less, from the viewpoint of making the aftertaste fresh and obtaining a sour taste. In addition, the value of A/B is 0.9 or more and 32 or less, preferably 1.0 or more and 25 or less, more preferably 1.2 or more and 22 or less, from the viewpoint of further improving the balance between thirst-quenching properties and palatability.

Furthermore, the present yogurt-flavored beverage has the following constitution, so that the balance between the palatability and the thirst-quenching property becomes favorable, and the balance is obtained more stably.

Moreover, it is preferable that this yogurt-flavored beverage further contains at least any one of flavors, such as yogurt flavor, and alcohol, from the viewpoint of improving the taste of the beverage. The blending amount of at least one of flavor and alcohol is preferably 0.01 mass % or more, more preferably 0.05 mass % or more, further preferably 0.1 mass % or more, and the upper limit is preferably 0.01 mass % or more with respect to the total amount of the beverage. Preferably it is 1 mass % or less, More preferably, it is 0.5 mass % or less, More preferably, it is 0.3 mass % or less. Moreover, when this compounding quantity is in the said range, a preferable yogurt-flavored aroma can be obtained.

Moreover, in this yogurt-flavored beverage, from the viewpoint of maintaining the transparency of the beverage and improving the refreshing texture after the beverage, an acidulant may be contained. As said acidulant, a well-known thing can be used, for example, citrates, such as trisodium citrate, citric anhydride, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, hydroxybutyric acid, etc. are mentioned. Diacid, phytic acid, ascorbic acid or their salts, etc.

Moreover, in this yoghurt-flavored drink, you may contain a sweetener in order to improve the taste of this drink from the point of taste. As the above-mentioned sweeteners, known ones can be used, and examples thereof include saccharides such as sucrose, glucose, granulated sugar, fructose, lactose, maltose, and high fructose corn syrup, and low-intensity sweetness such as xylitol and D-sorbitol. High-intensity sweeteners such as thomastin, stevia extract, disodium glycyrrhizinate, potassium acesulfame, sucralose, aspartame, saccharin, neotame, and sodium saccharin, etc.

In addition, the present yogurt-flavored beverage may contain food additives such as fruit juice, various nutrients, various plant extracts, colorants, diluents, and antioxidants within the range that does not impair the purpose of the present invention. .

Moreover, the citric acid acidity of the present yogurt-flavored beverage 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, from the viewpoint of improving the taste of the beverage. . In addition, the "acidity of citric acid" of the beverage of the present embodiment refers to the value obtained by converting the amount of acid contained in the beverage into the equivalent amount of citric acid, that is, the amount of the acid component roughly converted to the amount of citric acid. The total amount is a numerical value represented by acidity (mass %).

Here, when the yogurt-flavored beverage contains citric acid as a sour agent, when the value of the citric acid acidity of the beverage is set to 100, the citric acid acidity derived from the citric acid contained in the beverage is equal to 100. The value is preferably 60 or more and 98 or less, and more preferably 70 or more and 93 or less, from the viewpoint of improving the balance between the thirst-quenching property and the palatability of the drink. In other words, in the case where the present yogurt-flavored beverage contains citric acid as the acidulant, in the beverage, the ratio of the citric acid acidity derived from the above-mentioned citric acid to the citric acid acidity of the beverage increases the beverage's acidity. From the viewpoint of the balance between thirst-quenching properties and hobbies, it is preferably 60% or more and 98% or less, and more preferably 70% or more and 93% or less.

Moreover, the Brix value at 20°C of the present yogurt-flavored beverage is preferably 1° or more and 10° or less, more preferably 3° or more and from the viewpoint of improving the taste of the beverage. 9° or less, more preferably 4° or more and 8° or less.

The container-packed yogurt-flavored beverage of the present embodiment can be produced by filling a container with the present yogurt-flavored beverage by a known filling method.

The container for filling the present yogurt-flavored beverage may be a well-known airtight container in the beverage industry, and the material thereof can be appropriately selected and used. Specific examples thereof include 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. Moreover, the kind of container is not specifically limited, For example, a PET bottle, an aluminum can, a steel can, a paper bag, a cooling cup, a bottle, etc. are mentioned. Furthermore, as the color of the container, from the viewpoint of being able to observe the high-clarity beverage from the outside to confirm transparency, color, and the like, it is preferably transparent, and more preferably colorless and transparent. Moreover, from the viewpoints of handleability, flowability, portability, and the like, a PET bottle is preferable.

<How to improve the aftertaste of a yogurt-flavored drink>

The aftertaste improvement method of the yogurt-flavored beverage of the present embodiment is an aftertaste improvement in the aspect of improving the refreshing texture of the beverage on the premise that it contains lactic acid and a compound having a phosphorus atom. Specifically, the method for improving the aftertaste of the yogurt-flavored beverage of the present embodiment on the premise of containing lactic acid and a compound having a phosphorus atom includes the steps of adjusting the pH of the yogurt-flavored beverage to 2.8 or more and 4.0 or less. , the content of lactic acid relative to the total amount of the yogurt-flavored beverage described above is set as A (mass %), and the amount of phosphorus atoms in the compound having phosphorus atoms relative to the total amount of the above-mentioned yogurt-flavored beverage is set as B ( mass %), the value of A/B is adjusted to 0.9 or more and 32 or less.

As mentioned above, although embodiment of this invention was described, these are examples of this invention, and various structures other than the above may be employ|adopted.

Example

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

<Example 1>

Each component was blended according to the following procedure so that it might become the blending ratio shown in Table 1.

First, high fructose corn syrup, sugar, and salt are preliminarily dissolved in water, and then added and mixed. Then, to the obtained mixed solution, a solution prepared by mixing a flavor containing yogurt flavor and ethanol was added to impart a unique flavor to yogurt, and the aqueous lactic acid solution and a compound having a phosphorus atom (disodium hydrogen phosphate (anhydrous) were added. )) Add to mix. Then, the pH value and citric acid acidity (mass %) of the obtained mixed solution were adjusted to the values shown in Table 1 by adding and mixing a specific amount of acidulant consisting of citric anhydride and trisodium citrate, Make a yogurt-flavored drink.

Next, the obtained yogurt-flavored beverage was subjected to heat sterilization treatment at 95° C. for 30 seconds. Then, within 5 seconds after the heat sterilization treatment, the liquid temperature of the obtained yogurt-flavored beverage after the sterilization treatment was 80° C., and after the cooling treatment for less than 10 seconds was performed, the beverage was filled to be transparent. container for 2 minutes. Then, it water-cooled so that the liquid temperature of this yogurt-flavored drink might become 20 degreeC, and the container-packed yogurt-flavored drink was obtained.

<Example 2>

Using phytic acid instead of disodium hydrogen phosphate (anhydrous) as the compound having a phosphorus atom, and adding citric anhydride and a compound having a phosphorus atom so as to achieve the blending ratio shown in Table 1, the procedure was the same as that of Example 1. A yogurt-flavored beverage and a container-packed yogurt-flavored beverage are prepared by the method. In addition, the content of the fragrance|flavor was set as the same amount as Example 1.

<Example 3>

An aqueous phosphoric acid solution (phosphoric acid content: 85% by mass) was used as the compound having a phosphorus atom instead of disodium hydrogen phosphate (anhydrous), and citric anhydride and the compound having a phosphorus atom were added so as to obtain the mixing ratio shown in Table 1, except Except for this, a yogurt-flavored drink and a container-packed yogurt-flavored drink were produced in the same manner as in Example 1. In addition, the content of the fragrance|flavor was set as the same amount as Example 1.

<Examples 4 to 7>

An aqueous phosphoric acid solution (phosphoric acid content: 85% by mass) was used as the compound having a phosphorus atom instead of disodium hydrogen phosphate (anhydrous), and citric anhydride, an aqueous lactic acid solution, and a compound having a phosphorus atom were added so as to have the mixing ratios shown in Table 1. , except for this, a yogurt-flavored drink and a container-packed yogurt-flavored drink were produced in the same manner as in Example 1, respectively. Furthermore, the content of the fragrances is the same as that of Example 1.

<Comparative Example 1>

A yogurt-flavored drink and a container were prepared in the same manner as in Example 1, except that the aqueous lactic acid solution and the compound having a phosphorus atom were not added and mixed, and citric anhydride was added at the blending ratio shown in Table 1. Packed with yogurt-flavored beverages. In addition, the content of the fragrance|flavor was set as the same amount as Example 1.

<Comparative Example 2>

A yogurt-flavored drink and a container-packed yogurt were produced in the same manner as in Example 1, except that the compound having a phosphorus atom was not added and mixed, and citric anhydride was added so as to have the mixing ratio shown in Table 1. Milk-flavored beverages. In addition, the content of the fragrance|flavor was set as the same amount as Example 1.

The following evaluations were performed on the child's yogurt-flavored beverages obtained in the above-mentioned Examples and Comparative Examples, and the results are shown in Table 1.

<Evaluation>

. Brick's value: The Brick's value was measured using a sugar refractometer "RX-5000α" manufactured by Atago Co., Ltd. The liquid temperature of the beverage was set to 20°C.

. Absorbance at a wavelength of 650 nm: Use a spectrophotometer to measure the absorbance of each beverage at a wavelength of 650 nm. In addition, the case where the measurement value is lower than the measurement limit is set as "n.d.". In addition, the absorbance measurement was implemented using the quartz cell under the temperature condition of 20 degreeC.

. Sensory evaluation: Five skilled sensory inspectors were asked to taste the yogurt-flavored beverages of the example and the comparative example, respectively, according to the following evaluation criteria, for "taste", "yogurt feeling", "after taste", " Body" and "strength of acidity" were evaluated, and the average score was obtained. Moreover, in this evaluation test, the evaluation which used the yoghurt-flavored beverage of Comparative Example 1 as a control was implemented. Therefore, the yogurt-flavored beverage of Comparative Example 1 was evaluated as 4 points as a reference value.

Evaluation 1 (deliciousness)

7 points: It is very delicious compared with a control.

6 points: Delicious compared with the control.

5 points: It is slightly delicious compared with a control.

4 points: Delicacy equivalent to that of the control.

3 points: It is slightly inferior in the aspect of deliciousness compared with a control.

2 points: Defective in terms of deliciousness compared with the control.

1 point: The aspect of deliciousness is very poor compared with a control.

Evaluation 2 (yogurt feel)

7 points: The drink which is very excellent in the yogurt texture compared with the control.

6 points: The drink which was excellent in the yogurt texture compared with the control.

5 points: A drink slightly superior in yogurt texture to the control.

4 points: A drink showing the same yogurt feel as the control.

3 points: A drink with a slightly less yogurt feel than the control.

2 points: The drink which lacks a yogurt milk feeling compared with a control.

1 point: A drink with a very poor yogurt feel compared to the control.

Evaluation 3 (Aftertaste)

7 points: A drink which is very excellent in the refreshing texture of the aftertaste compared with the control.

6 points: The drink was excellent in the refreshing texture of the aftertaste compared with the control.

5 points: A drink slightly superior in the refreshing texture of the aftertaste compared to the control.

4 points: The drink which showed the refreshing texture after taste equivalent to a control substance.

3 points: A drink with slightly less refreshing texture after taste than the control.

2 points: The drink which lacks the refreshing taste of aftertaste compared with a control substance.

1 point: A drink with a very poor aftertaste and refreshing taste compared to the control.

Evaluation 4 (mellow feeling)

7 points: It is a drink which is very excellent in the aspect of mellow feeling compared with the control.

6 points: The drink was excellent in the aspect of richness compared with the control.

5 points: The drink which is slightly superior in the aspect of mellow feeling compared with the control product.

4 points: The drink which showed the mellow feeling equivalent to a control substance.

3 points: A drink that is slightly less mellow than the control.

2 points: The drink which lacks a mellow feeling compared with a control substance.

1 point: A drink with a very poor mellow feeling compared with the control.

Evaluation 5 (Intensity of sour taste)

7 points: The drink is very excellent in the intensity of acidity compared with the control.

6 points: The drink which is excellent in the intensity|strength of acidity compared with a control substance.

5 points: A drink slightly superior to the control in the intensity of the acidity.

4 points: A drink showing an intensity of acidity equivalent to that of the control.

3 points: A drink slightly lacking in the strength of the sour taste compared with the control.

2 points: A drink lacking the strength of the sour taste compared with the control.

1 point: A drink which is very poor in the strength of the acidity compared with the control.

[Table 1]

The present application claims priority based on Japanese Patent Application No. 2017-067339 for which it applied on March 30, 2017, the entire contents of which are incorporated herein.

Claims (12)

A yogurt-flavored beverage, which contains lactic acid, a compound having a phosphorus atom, and flavor or acid milk, the pH of the yogurt-flavored beverage is 2.8 or more and 4.0 or less, and the pH value of the yogurt-flavored beverage When the content of the above-mentioned lactic acid in the amount is set as A (mass %), and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-flavored beverage is set as B (mass %), the ratio of A/B is set as B (mass %). The value is 1.2 or more and 25 or less, the value of A is 0.0145 mass % or more and 0.035 mass % or less, the value of B is 0.001 mass % or more and 0.0051 mass % or less, and the absorbance at a wavelength of 650 nm is 0.2 or less. The yogurt-flavored beverage according to claim 1, wherein the Brick's value of the yogurt-flavored beverage is 10° or less. The yogurt-flavored beverage according to claim 1 or 2, wherein the compound having a phosphorus atom is a compound having a phosphoric acid group. The yogurt-flavored beverage according to claim 3, wherein the compound having a phosphoric acid group is at least one selected from the group consisting of phosphate, phosphoric acid ester, and polyphosphoric acid. The yogurt-flavored beverage according to claim 4, wherein the compound having a phosphoric acid group is a phosphate or a phosphoric acid ester. The yogurt-flavored beverage according to claim 5, wherein the phosphoric acid ester is phytic acid. The yogurt-flavored beverage according to claim 1 or 2, wherein the absorbance of the yogurt-flavored beverage at a wavelength of 650 nm is below 0.02. The yogurt-flavored beverage according to claim 1 or 2, further comprising a flavor. The yogurt-flavored beverage according to claim 1 or 2, wherein the yogurt-flavored beverage The citric acid acidity of the feed is 0.05 mass % or more and 0.3 mass % or less. The yogurt-flavored beverage according to claim 1 or 2, further comprising citric acid, and when the citric acid acidity value of the yogurt-flavored beverage is 100, the citric acid acidity value derived from the citric acid is 100. The value is 60 or more and 98 or less. A container-packed beverage prepared by filling the yogurt-flavored beverage according to any one of Claims 1 to 10 in a transparent container. A method for improving the aftertaste of a yogurt-flavored beverage, which is a method for improving the after-taste of a yogurt-flavored beverage comprising lactic acid, a compound having a phosphorus atom, and spices or acid milk, and comprising the steps of: the yogurt-flavored beverage The pH of the yogurt-flavored beverage was adjusted to 2.8 or more and 4.0 or less, the absorbance of the yogurt-flavored beverage at a wavelength of 650 nm was adjusted to 0.2 or less, and the content of the lactic acid relative to the total amount of the yogurt-flavored beverage was A (mass %), when the amount of phosphorus atoms in the compound having phosphorus atoms relative to the total amount of the yogurt-flavored beverage is B (mass %), the value of A/B is adjusted to 1.2 or more and 25 or less, A The value of B is adjusted to 0.0145 mass % or more and 0.035 mass % or less, and the value of B is adjusted to 0.001 mass % or more and 0.0051 mass % or less.