JP7033409B2 - Acidic milk drink, acid milk drink base, acid milk drink manufacturing method, acid milk drink based manufacturing method, and acid milk drink flavor improving method - Google Patents

Description

The present invention relates to 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 a method for improving the flavor of an acidic milk beverage.

Since milk protein can make consumers feel the mellow flavor peculiar to milk, various acidic milk beverages containing the milk protein are manufactured and sold.
The acidic milk beverage is also applied to beverages containing alcohol as shown below, and various researches and developments are underway.

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

Japanese Unexamined Patent Publication No. 2000-157251 Japanese Unexamined Patent Publication No. 2008-11719

When the inventor examined the flavor of the acidic milk beverage containing alcohol in detail, he / she felt an unpleasant oily feeling derived from milk protein remaining on the tongue (hereinafter, appropriately referred to as “greasy feeling remaining on the tongue”) and milk. We have found a problem of feeling a paper odor (hereinafter, appropriately referred to as "milk-derived paper odor"), which is a protein-derived odor.
I thought that if we could create an acidic milk drink that could suppress the greasy feeling and paper odor that remained on the tongue and improve the flavor, the commercial value of the acidic milk drink would be enhanced.

Therefore, the present invention relates to 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 beverage in which the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed. An object of the present invention is to provide a method for improving the flavor of a milk beverage.

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

The problem can be solved by the following means.
(1) An acidic milk beverage having a linalool content of 50 to 2500 ppb, a γ-terpinene content of 30 to 600 ppb, and a milk protein and an alcohol.
( 2 ) The acidic milk beverage according to 1 above, wherein the milk protein content is 0.05 to 1.30 g / 100 mL.
( 3 ) The acidic milk beverage according to 1 or 2 above , wherein the alcohol content is 1 v / v% or more and less than 10 v / v%.
( 4 ) The acidic milk beverage according to any one of 1 to 3 above, which is non-effervescent.
( 5 ) The acidic milk beverage according to any one of 1 to 4 above, wherein the alcohol content is 5 v / v% or more.
( 6 ) An acidic milk beverage base containing linalool, γ-terpinene, milk protein and alcohol, wherein the content of the linalool is Xppb, the content of the γ-terpinene is Yppb, and the dilution ratio is D times. In the case of, an acidic milk drink base having an X / D of 50 to 2500 and a Y / D of 30 to 600 .
( 7 ) A method for producing an acidic milk beverage containing linalool, γ-terpinene, milk protein and alcohol, wherein the content of the linalool is 50 to 2500 ppb and the content of the γ-terpinene is 30 to 600 ppb. A method for producing an acidic milk beverage, which comprises the above-mentioned step.
( 8 ) A method for producing an acidic milk beverage base containing linalool, γ-terpinene, milk protein and alcohol, wherein the content of the linalool is Xppb, the content of the γ-terpinene is Yppb, and the dilution ratio. A method for producing an acidic milk beverage base, which comprises a step of setting X / D to 50 to 2500 and Y / D to 30 to 600 when the value is D times.
( 9 ) 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, wherein the content of linalool is 50 to 2500 ppb for the acidic milk beverage. , A method for improving the flavor of an acidic milk beverage having a content of γ-terpinene of 30 to 600 ppb .

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

Since the method for producing an acidic milk beverage according to the present invention includes a step of setting the content of linalol 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.
Since the method for producing an acidic milk beverage-based product according to the present invention includes a step of setting X / D within a predetermined range, the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed in the diluted acidic milk beverage. It is possible to produce an acidic milk beverage base that has been used.

In the method for improving the flavor of an acidic milk beverage according to the present invention, since the content of linalol is within a predetermined range, the flavor of the acidic milk beverage is enhanced 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, a method for producing an acidic milk beverage, a method for producing an acidic milk beverage base, and a method for improving the flavor of an acidic milk beverage according to the present invention (the present embodiment). Will be explained.

[Acid milk drink]
The acidic milk beverage according to the present embodiment is a beverage containing linalool, milk protein, and alcohol. The acidic milk beverage according to the present embodiment preferably further contains γ-terpinene.
The acidic milk beverage in the present embodiment is only a 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 (so-called "milk beverage"). However, the concept includes beverages with a milk solid content of less than 3.0%.
Hereinafter, each component constituting the acidic milk beverage will be described.

(Linalool)
Linalool is a type of monoterpene alcohol. The present inventor has found that by containing this linalool in an acidic milk drink, 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, still more preferably 200 ppb or more. When the content of linalol is more than a predetermined amount, not only the oily feeling remaining on the tongue of an acidic milk drink but also the paper odor derived from milk can be suppressed, and when it is 200 ppb or more, a gorgeous flavor can be obtained. It can be an acidic milk drink.

The content of linalool is preferably 2500 ppb or less, more preferably 2000 ppb or less, still more preferably 1500 ppb or less. When the content of linalool exceeds 2500 ppb, the floral scent is very noticeable and almost no milky feeling is felt, and when it exceeds 2000 ppb, the floral scent is noticeably less milky. Further, when the content is 1500 ppb or less, it is possible to obtain an acidic milk beverage having a gorgeous flavor as well as suppressing the oily feeling remaining on the tongue and the paper odor derived from milk.

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

The content of γ-terpinene is preferably 30 ppb or more, more preferably 50 ppb or more, still more 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 more preferably improved.

The content of γ-terpinene is preferably 600 ppb or less, more preferably 500 ppb or less, still more preferably 400 ppb or less. If the content of γ-terpinene exceeds 600 ppb, the bitterness and astringent taste will be noticeable, and the chemical smell will be strongly felt. It is possible to obtain a suitable acidic milk beverage that improves the body feeling and suppresses the oily feeling remaining on the tongue and the paper odor derived from milk. Further, by setting the content to 500 ppb or less, an acidic milk drink having a gorgeous flavor in addition to the above effects can be obtained. Further, by setting the content to 400 ppb or less, an acidic milk drink having a well-balanced flavor can be obtained in addition to the above.

The content of linalool and γ-terpinene described above in the acidic milk beverage according to the present embodiment can be measured by the following method.
It can be measured by the 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, 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, 1ppb in this specification is 1 × 10 ^-7 w / w% in detail.

(Milk protein)
Milk protein is a general term for proteins contained in milk raw materials, and specific examples thereof include casein and whey protein.
The milk proteins contained in acidic milk beverages are powdered milk 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, and condensed milk. Those in various states (one or more) such as those obtained by adding lactic acid bacteria to the above-mentioned substances such as cream, cheese, butter, ice cream, and yogurt and fermenting them can be used. , 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 even more preferably 0.20 g / 100 mL or more. When the content of milk protein is less than 0.05 g / 100 ml, it is difficult to feel the body feeling of milk, but when the content is more than a predetermined amount, a milky flavor can be imparted to the acidic milk drink.

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

The content of milk protein in an acidic milk drink can be measured by the semi-micro Kjeldahl method (see "General test method protein" in the dairy product test method / commentary (Kanehara 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 the type, manufacturing method, raw material, etc. as long as the desired effect of the present invention is not impaired. Although not, it is preferably 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, low-malt beer, fruit liquor, sweet fruit liquor, sake and the like can be used alone or in combination of two or more. In addition, soaked liquor in which fruits and the like are soaked in the various liquors described above may be used.
In the present specification, alcohol means ethanol unless otherwise specified.
The alcohol content of the acidic milk drink can be measured, for example, based on the National Tax Agency's prescribed analysis method (command) 3 sake 3-4 alcohol content (vibration type densitometer 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 even more preferably 5 v / v% or more. When the alcohol content is at least a predetermined value, the acidic milk drink can be in a suitable state as an alcohol drink, 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 10v / v% or more, the pungent taste (pungent taste) of alcohol becomes strong, but by setting the alcohol content to less than 10v / v%, the spiciness of alcohol is not strongly felt on the tongue. It is possible to obtain a suitable acidic dairy beverage in which the remaining oily feeling and the paper odor derived from milk are suppressed.

(Acid)
The acidic milk beverage is an acidic beverage in which the pH value is in the acidic region from the isoelectric point (for example, pH 4.6) of the milk protein in order to suppress the aggregation (precipitation) of the milk protein in the beverage. The acidic milk beverage preferably has a pH of 2.5 to 4.5, and more preferably pH 3.0 to 4.0.
The pH value of the acidic milk beverage can be controlled by citric acid and other acidulants described later. Then, the pH value of the acidic milk drink can be measured by a known pH measuring device.

(Effervescent)
The acidic milk beverage according to the present embodiment may be non-effervescent or effervescent. Here, foamability in the present embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm ² or more, and non-foamable means that the gas pressure at 20 ° C. is less than 0.5 kg / cm ² . It means that it is.

(others)
The acidic dairy beverage according to the present embodiment includes sweeteners, high-sweetness sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, which are usually blended as beverages to the extent that the desired effect of the present invention is not impaired. It is also possible to add a colorant or the like (hereinafter, appropriately referred to as “additive”). As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, ticulo, dulcin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of the acidulant include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, and the like. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartarate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, phosphoric acid Etc. can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, trisodium citrate and the like are used. be able to. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used. As the colorant, for example, caramel color, anthocyanin color, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used.
As for the above-mentioned milk protein, those generally commercially available as those in various states such as the above-mentioned skim milk powder can be used, and linalool, γ-terpinene, alcohol and additives are also generally commercially available. You can use what has been done. Linalool and γ-terpinene may be contained in acidic milk beverages as flavors.

As described above, since the content of linalool in the acidic milk beverage according to the present embodiment is within a predetermined range, the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed.
Further, in the acidic milk beverage according to the present embodiment, since the content of γ-terpinene is within a predetermined range, the body feeling of milk is thickened.

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

Hereinafter, in explaining the acidic milk drink base according to the present embodiment, the description common to the acidic milk drink will be omitted, and the different configurations (particularly the content etc.) will be mainly described.

(Linalool)
When the content of linalool based on an acidic milk drink is Xppb and the dilution ratio is D times, the X / D is preferably 50 or more, more preferably 100 or more, still more preferably 200 or more. Further, the 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 drink is Yppb and the dilution ratio is D times, the Y / D is preferably 30 or more, more preferably 50 or more, still more preferably 80 or more. The 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 milk protein based on an acidic milk drink is Zg / 100 mL and the dilution ratio is D times, the Z / D is preferably 0.05 or more, more preferably 0.10 or more, and 0.20 or more. More preferred. The 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 drink base is Av / v% and the dilution ratio is D times, the A / D is preferably 1 or more, more preferably 3 or more, and 5 or more. Is even more preferable. Further, the 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 diluting the acidic milk beverage base according to the present embodiment.
Examples of the split material include water, carbonated water, hot water, ice, fruit juice, beverages containing fruit juice, tea, and the like, and one or a combination of two or more of these can be used.
The dilution using the split material may be carried out so that the acidic milk beverage according to the present embodiment is 1.2 to 20 times, preferably 1.5 to 10 times, and more preferably 2 to 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 linalol in the above is within a predetermined range. As a result, the acid milk beverage after dilution (during drinking) suppresses the oily feeling remaining on the tongue and the paper odor derived from milk.
Further, since the Y / D of the acidic milk beverage base (dilution ratio: for D times) according to the present embodiment is within a predetermined range, the acidic milk beverage after dilution (during drinking) has a milk body feeling. Is getting thicker.

[Container-packed acidic milk drink and container-packed 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 filling various containers with an acidic milk drink or an acidic milk drink base, deterioration of quality due to long-term storage can be suitably prevented.
The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.
Further, when the acidic milk drink base is packed in various containers, the container may be labeled (for example, dilution ratio, etc.) to the effect that it may be diluted with the above-mentioned split material or the like and drunk.

[Manufacturing method of acidic milk drink and acid milk drink base]
Next, an acidic milk drink and a method for producing an acidic milk drink base according to the present embodiment will be described.
The acid milk beverage and the acid milk beverage-based production method according to the present embodiment include a mixing step S1 and a post-treatment step S2.

In the mixing step S1, water, linalool, γ-terpinene, milk protein (skimmed milk powder, etc.), 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 and the like are in the above-mentioned predetermined ranges. , Just adjust.

Then, in the post-treatment step S2, for example, treatments such as filtration, sterilization, and filling into a container are selectively performed as necessary.
The filtration treatment in the post-treatment step S2 can be performed by a general filter or strainer. Further, the sterilization treatment in the post-treatment step S2 is preferably performed by plate sterilization from the viewpoint of treatment speed and the like, but is not limited to this as long as the same treatment can be performed. Further, the filling treatment in the post-treatment step S2 is preferably filled in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The order of each treatment in the post-treatment step S2 is not particularly limited.

In addition, each treatment performed in the mixing step S1 and the post-treatment step S2 can be performed in the equipment generally used for producing RTD, RTS beverage and the like.

As described above, since the method for producing an acidic milk beverage according to the present embodiment includes a step of setting the content of linalol within a predetermined range, the oily feeling remaining on the tongue and the paper odor derived from milk are suppressed. It is possible to produce acidic milk drinks.
Further, since the method for producing an acidic milk beverage according to the present embodiment includes a step of setting the content of γ-terpinene within a predetermined range, it is possible to produce an acidic milk beverage having a thick milk body feeling.

Since the method for producing an acidic milk beverage base according to the present embodiment includes a step of setting X / D within a predetermined range, the diluted acidic milk beverage has a greasy feeling remaining on the tongue and a paper odor derived from milk. A suppressed acidic milk beverage base can be produced.
Further, since the method for producing an acidic milk beverage base according to the present embodiment includes a step of setting the Y / D within a predetermined range, the acid milk beverage base having a thick milk body feeling is used for the diluted acidic milk beverage. Can be manufactured.

[How to improve the flavor of acidic milk drinks]
Next, a method for improving the flavor of the acidic milk beverage according to the present embodiment will be described.
The method for improving the flavor of an acidic milk beverage according to the present embodiment is a method in which the content of linalool is within a predetermined range for an acidic milk beverage. In the method for improving the flavor of an acidic milk beverage according to the present embodiment, it is preferable that the content of γ-terpinene in the acidic milk beverage is within a predetermined range.
The content and the like of each component are the same as the values described in the above-mentioned "acidic milk drink".

As described above, in the method for improving the flavor of an acidic milk beverage according to the present embodiment, since the content of linalool is within a predetermined range, the acidic milk beverage has a greasy feeling remaining on the tongue and a paper odor derived from milk. Can be suppressed.
Further, in the method for improving the flavor of an acidic milk beverage according to the present embodiment, since the content of γ-terpinene is within a predetermined range, the body feeling of milk can be thickened with respect to the acidic milk beverage.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

(Preparation of sample)
Not only milk protein (defatted milk powder), linalol, γ-terpinene, raw alcohol, but also soybean polysaccharide (SM-1200 manufactured by Saneigen FFI Co., Ltd.): 0.1 g / 100 mL), high fructose corn syrup (14.86 g / 100 mL), citric acid (anhydrous) (0.225 g / 100 mL), trisodium citrate (0.035 g / 100 mL), and water are mixed and sampled. Prepared.
The contents of soybean polysaccharide, high fructose corn syrup, citric acid (anhydrous), and trisodium citrate were set to the same values among the samples.

(contents of the test)
For each sample produced by the above method, five trained and discriminating panels were asked about "greasy feeling remaining on the tongue", "milk-derived paper odor", and "milk body feeling" according to the following evaluation criteria. Independent points were given on a 5-point scale of 1 to 5 points, and the average value was calculated.
All evaluations were made by drinking a sample.

(Fat feeling remaining on the tongue: evaluation criteria)
5 points: The oily feeling remaining on the tongue was felt very strongly.
4 points: The feeling of oil and fat remaining on the tongue was strongly felt.
3 points: A feeling of oil and fat remaining on the tongue was felt.
2 points: The feeling of oil and fat remaining on the tongue was weak.
1 point: No oily feeling left on the tongue was felt.
Here, the "greasy feeling remaining on the tongue" is an unpleasant oily feeling derived from milk protein remaining on the tongue as described above.

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

(Body feeling of milk: evaluation criteria)
5 points: The body feeling of the milk was felt very strongly.
4 points: The body feeling of milk was strongly felt.
3 points: I felt that there was a feeling of milk body.
2 points: The body feeling of the milk was weak.
1 point: I couldn't feel the body of the milk at all.
Here, the "milk body feeling" is, as described above, the thickness of the milky taste among the flavors of the beverage.

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

(Examination of results)
Samples 1-1 to 1-6 are obtained by changing the content of linalool.
From the results of Samples 1-1 to 1-6, it was confirmed that as the content of linalool increased, the scores of "greasy feeling remaining on the tongue" and "paper odor derived from milk" decreased. Furthermore, it was confirmed that Samples 1-3 and 1-4 not only suppressed the oily feeling remaining on the tongue and the paper odor derived from milk, but also had 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 the score of "milk body feeling" increased as the content of γ-terpinene increased. It was also confirmed that Samples 2-4 had an excellent balance of flavor.

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

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.

In addition to linalool, γ-terpinene, milk protein, and raw alcohol, each sample contained a certain amount of soybean polysaccharide, fructose-glucose liquid sugar, citric acid (anhydrous), and trisodium citrate. However, soybean polysaccharide is a substance for stabilizing milk, fructose-glucose liquid sugar is a substance for adjusting sweetness, and citric acid (anhydrous) and trisodium citrate are substances for adjusting pH and acidity. It does not significantly affect the effect of the invention (suppressing the oily feeling remaining on the tongue and the paper odor derived from milk, and thickening the body feeling of milk). Therefore, it is considered that the effect of the present invention is mainly based on the content of linalool, γ-terpinene (and milk protein, raw material alcohol).

S1 mixing process S2 post-treatment process

Claims (9)

The content of linalool is 50-2500 ppb,
The content of γ-terpinene is 30-600 ppb,
An acidic milk beverage containing milk protein and alcohol. The acidic milk beverage according to claim 1, wherein the milk protein content is 0.05 to 1.30 g / 100 mL. The acidic milk beverage according to claim 1 or 2 , 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 3 , which is non-effervescent. The acidic milk beverage according to any one of claims 1 to 4 , wherein the alcohol content is 5 v / v% or more. An acidic milk beverage base containing linalool, γ-terpinene, milk protein and alcohol.
When the content of the linalool is Xppb, the content of the γ-terpinene is Yppb, and the dilution ratio is D times, X / D is 50 to 2500 and Y / D is 30 to 600. Acidic milk drink base. A method for producing an acidic milk beverage containing linalool, γ-terpinene, milk protein and alcohol.
A method for producing an acidic milk beverage, which comprises a step of setting the content of linalool to 50 to 2500 ppb and the content of γ-terpinene to 30 to 600 ppb . A method for producing an acidic milk beverage based on linalool, γ-terpinene, milk protein and alcohol.
When the content of the linalool is Xppb, the content of the γ-terpinene is Yppb, and the dilution ratio is D times, the X / D is 50 to 2500 and the Y / D is 30 to 600 . A method for producing an acidic milk beverage base including. It is a flavor improvement method that suppresses the oily feeling and paper odor remaining on the tongue of acidic milk drinks containing milk protein and alcohol.
A method for improving the flavor of an acidic milk beverage, wherein the content of linalool is 50 to 2500 ppb and the content of γ-terpinene is 30 to 600 ppb .

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