Milky Beverage, Method for Producing Milky Beverage, and Method for Improving Flavor of Milky Beverage

Abstract

Problem: To provide a flavorful milky beverage.

Solution:

A proline-containing milky beverage. This milky beverage may have the flavor of fermented milk. This milky beverage contains less than 3.0% of non-fat milk solids, and may contain less than 1,000,000 lactic acid bacteria or yeast cells per 1 mL. This milky beverage may be a yogurt flavored soft drink. This milky beverage need not contain amino acids other than proline. This milky beverage can be stored at ordinary temperatures.

Claims

1. A milky beverage comprising proline.

2. The milky beverage of claim 1, wherein the milky beverage comprises less than 3.0% of non-fat milk solids and contains less than 1,000,000 lactic acid bacteria or yeast cells per 1 mL.

3. The milky beverage of claim 1, wherein the milky beverage is a yogurt flavored soft drink.

4. (canceled)

5. The milky beverage of claim 1, wherein the milky beverage does not contain amino acids other than proline.

6. The milky beverage of claim 1, wherein the milky beverage can be stored at a temperature from 0-40 C.

7. The milky beverage of claim 1, wherein the milky beverage contains 0.0010-0.0600 g of proline per 100 g of the milky beverage.

8.-11. (canceled)

12. The milky beverage of claim 1, wherein the milky beverage has a fermented milk flavor.

13. A method for producing a milky beverage, the method comprising: preparing a milky beverage material, and adding proline to the milky beverage material to provide a milky beverage.

14. The method of claim 13, wherein the milky beverage contains less than 3.0% of non-fat milk solids and contains less than 1,000,000 lactic acid bacteria or yeast cells per 1 mL.

15. The method of claim 13, wherein the milky beverage is a yogurt flavored soft drink.

16. (canceled)

17. The method of claim 13, wherein the milky beverage does not contain amino acids other than proline.

18. The method of claim 13, wherein the milky beverage can be stored at a temperature from 0-40 C.

19. The method of claim 13, wherein proline is added to the milky beverage material so that the milky beverage contains 0.0010-0.0600 g of proline per 100 g of the milky beverage.

20.-24. (canceled)

25. A method for improving the flavor of a milky beverage, the method comprising: preparing a milky beverage, and adding proline to the milky beverage to provide a milky beverage with improved flavor.

26. The method f of claim 25, wherein the milky beverage with improved flavor contains less than 3.0% of non-fat milk solids and contains less than 1,000,000 lactic acid bacteria or yeast cells per 1 mL.

27. The method of claim 25, wherein the milky beverage with improved flavor is a yogurt flavored soft drink.

28. (canceled)

29. The method for of claim 25, wherein the milky beverage with improved flavor does not contain amino acids other than proline.

30. (canceled)

31. The method of claim 25, wherein proline is added to the milky beverage so that the milky beverage comprising proline contains 0.0010-0.0600 g of proline per 100 g of the milky beverage.

32.-36. (canceled)

37. A method for suppressing sourness in a milky beverage, the method comprising: preparing a milky beverage, and adding proline to the milky beverage to provide a milky with suppressed sourness.

38. The method of claim 37, wherein the milky beverage with suppressed sourness contains less than 3.0% of non-fat milk solids and contains less than 1,000,000 lactic acid bacteria or yeast cells per 1 mL.

39. The method of claim 37, wherein the milky beverage with suppressed sourness is a yogurt flavored soft drink.

40. (canceled)

41. The method of claim 37, wherein the milky beverage with suppressed sourness does not contain amino acids other than proline.

42. (canceled)

43. The method of claim 37, wherein proline is added to the milky beverage so that the milky beverage with suppressed sourness contains 0.0005-0.0600 g of proline per 100 g of the milky beverage.

44.-47. (canceled)

Description

BRIEF DESCRIPTION OF DRAWINGS

[0034] FIG. 1 is a table showing results of Working Example 1.

[0035] FIG. 2 is a table showing the composition of a non-carbonated milky beverage according to Working Example 2.

[0036] FIG. 3 is a table showing results of Working Example 2.

[0037] FIG. 4 is a table showing results of Working Example 3.

[0038] FIG. 5 is a table showing the composition of a carbonated milky beverage according to Working Example 4.

[0039] FIG. 6 is a table showing results of Working Example 4.

[0040] FIG. 7 is a table showing results of Working Example 5.

MODE FOR CARRYING OUT THE INVENTION

[0041] Embodiments of the present invention will now be explained. However, it should not be understood that statements and drawings that form parts of these disclosures limit the invention. A variety of alternative embodiments, examples and operational techniques should be clear to a person skilled in the art from these disclosures. Therefore, it should be understood that the present invention encompasses a variety of embodiments etc. that are not disclosed here.

[0042] A milky beverage according to an embodiment of the present invention is a proline-containing milky beverage. The milky beverage according to this embodiment may have a fermented milk flavor. The milky beverage according to this embodiment contains less than 3.0% of non-fat milk solids, and may contain fewer than 1,000,000 lactic acid bacteria or yeast cells per 1 mL. In addition, the milky beverage according to this embodiment may be a yogurt flavored soft drink. Alternatively, the milky beverage according to this embodiment may be a soft drink having a combined flavor of yogurt and fruit. A fruit flavor may be obtained by adding pulp, skin, juice, or the like, of a fruit, and may also be obtained by adding a flavor (food additive) that imparts a fruit flavor. The fruit may be tangerine, orange, grapefruit, grape, blueberry, plum, peach, melon, apple, pineapple, strawberry, cherry, kiwi, or the like, but is not limited to these. In addition, the milky beverage according to this embodiment may be a soft drink having a flavor obtained by combining yogurt with powdered green tea, brown sugar syrup, maple syrup, or the like. Furthermore, the milky beverage according to this embodiment need not contain amino acids other than proline.

[0043] The milky beverage according to this embodiment may contain 0.0010-0.0600 g of proline per 100 g of the milky beverage. By setting the content of proline to fall within this range, the milky beverage tends to have a fermented milk flavor. Alternatively, the milky beverage according to this embodiment may contain 0.0060-0.0300 g of proline per 100 g of the milky beverage. In such cases, the milky beverage according to this embodiment may be a non-carbonated beverage. Alternatively, the milky beverage according to this embodiment may contain 0.0060-0.0120 g of proline per 100 g of the milky beverage. In such cases, the milky beverage according to this embodiment may be a carbonated beverage.

[0044] Fermented milk means a product which contains, for example, a minimum of 8.0% of non-fat milk solids, is obtained through fermentation with lactic acid bacteria or yeast, and contains a minimum of 107 lactic acid bacteria or yeast cells per 1 mL.

[0045] A lactic acid bacteria beverage is, for example, a beverage containing less than 8.0% of non-fat milk solids. Among lactic acid bacteria beverages, those containing a minimum of 3.0% of non-fat milk solids and containing a minimum of 107 lactic acid bacteria or yeast cells per 1 mL are also known as dairy product lactic acid bacteria beverages. Among lactic acid bacteria beverages, those which contain a minimum of 3.0% of non-fat milk solids and in which lactic acid bacteria or yeast cells are killed by sterilization are also known as (sterilized) dairy product lactic acid bacteria beverages. Among lactic acid bacteria beverages, those which contain less than 3.0% of non-fat milk solids and contain a minimum of 106 lactic acid bacteria or yeast cells per 1 mL are also known as lactic acid bacteria beverages containing mainly milk etc..

[0046] Milky beverages are, for example, beverages which contain less than 3.0% of non-fat milk solids and contain fewer than 1,000,000 lactic acid bacteria or yeast cells per 1 mL, do not correspond to fermented milk or lactic acid bacteria beverages, and are classified as soft drinks. Milky beverages have a low milk content, and can therefore be stored at ordinary temperatures. Ordinary temperatures means, for example, 0-40 C., 0-35 C. or 0-30 C.

[0047] The milky beverage according to this embodiment can be produced by, for example, preparing a milky beverage material, which is a milky beverage that does not contain proline, and adding proline to the milky beverage material. In Japan, for example, fermented milk can only be produced using a special production line for which government approval has been granted. However, proline-containing milky beverages are soft drinks, and can therefore be produced using ordinary production lines and do not require government approval.

[0048] The milky beverage that does not contain proline may be a commercially available milky beverage. By preparing a commercially available milky beverage and adding proline to this commercially available milky beverage, the flavor of the milky beverage is improved and the milky beverage has a fermented milk flavor.

[0049] It is possible to add proline to the milky beverage in order to suppress sourness in the milky beverage. In such cases, by adding proline to the milky beverage so that the milky beverage contains 0.0005-0.0600 g of proline per 100 g of the milky beverage, sourness tends to be suppressed. Alternatively, in order to suppress sourness in the milky beverage, proline may be added to the milky beverage so that the milky beverage contains 0.0060-0.0600 g of proline per 100 g of the milky beverage. In such cases, the milky beverage may be a non-carbonated beverage. Alternatively, in order to suppress sourness in the milky beverage, proline may be added to the milky beverage so that the milky beverage contains 0.0020-0.0120 g of proline per 100 g of the milky beverage. In such cases, the milky beverage may be a carbonated beverage.

WORKING EXAMPLE 1

[0050] Samples of the following fermented milk beverages and lactic acid bacteria beverages were procured. All of these were beverages having different brand names.

[0051] Commercially available fermented milk beverage 1 (yogurt drink, able to be transported if refrigerated)

[0052] Commercially available fermented milk beverage 2 (yogurt drink, able to be transported if refrigerated)

[0053] Commercially available fermented milk beverage 3 (yogurt drink, able to be transported if refrigerated)

[0054] Commercially available fermented milk beverage 4 (yogurt drink, able to be transported if refrigerated)

[0055] Commercially available lactic acid bacteria beverage 1 (able to be transported if refrigerated)

[0056] Commercially available lactic acid bacteria beverage 2 (able to be transported if refrigerated)

[0057] Commercially available lactic acid bacteria beverage 3 (able to be transported if refrigerated)

[0058] In addition, samples of the following milky beverages were procured or prepared. All of these were beverages having different brand names.

[0059] Commercially available milky beverage 1 (soft drink, able to be transported at ordinary temperatures)

[0060] Commercially available milky beverage 2 (soft drink, able to be transported at ordinary temperatures)

[0061] Commercially available milky beverage 3 (soft drink, able to be transported at ordinary temperatures)

[0062] Commercially available milky beverage 4 (soft drink, able to be transported at ordinary temperatures)

[0063] Prototype prepared by the inventor of the present invention (soft drink, non-fat milk solids: 1.2%, milk fat: 0.2%, able to be transported at ordinary temperatures)

[0064] The compositions of the procured or prepared samples were analyzed. Analysis of sugars and acids was carried out by high performance liquid chromatography (using a LC-20AD manufactured by Shimadzu Corporation). Analysis of amino acids was carried out using a high-speed amino acid analyzer (L-8800 manufactured by Hitachi High-Technologies Corporation). Brix analysis was carried out in an oscillation period method using a DA-310C manufactured by Kyoto Electronics Manufacturing Co., Ltd. Brix (Ref) analysis was carried out by refractive index measurements using a RX-5000a manufactured by Atago Co., Ltd. Acidity analysis was carried out using an AT-510 manufactured by Kyoto Electronics Manufacturing Co., Ltd. pH analysis was carried out using a HM-30G manufactured by DKK-TOA Corporation. The results are shown in FIG. 1.

[0065] In all of these fermented milk beverages and lactic acid bacteria beverages, the content of lactic acid was greater than the content of citric acid. In the milky beverages, however, the content of lactic acid was lower than the content of citric acid, except in commercially available milky beverage 2.

[0066] Amino acids were detected in the fermented milk beverages and lactic acid bacteria beverages. Lysine, leucine, valine, alanine, proline, serine and aspartic acid were detected in 3 or more fermented milk beverages or lactic acid bacteria beverages. However, amino acids were not detected in the milky beverages.

[0067] The pH values of the fermented milk beverages and lactic acid bacteria beverages were higher than the pH values of the milky beverages.

WORKING EXAMPLE 2

[0068] A non-carbonated milky beverage which had the composition shown in FIG. 2 and contained no amino acids was prepared. This non-carbonated milky beverage was the same as the prototype shown in FIG. 1. Citric acid and lactic acid were used as acidifiers. Carboxymethyl cellulose (CMC), pectin and xanthan gum were used as stabilizers. Amino acids were added to the non-carbonated milky beverage so that 0.002 g or 0.012 g of the amino acids shown in FIG. 3 were contained per 100 g of the prepared non-carbonated milky beverages. The sourness and fermented milk flavor of the amino acid-containing non-carbonated milky beverages were functionally evaluated by 5 panelists experienced in beverage evaluation.

[0069] In FIG. 3, +/ for sourness indicates that the sourness was not altered by the addition of the amino acid. for sourness indicates that sourness was suppressed by the addition of the amino acid. for sourness indicates that sourness was more suppressed by the addition of the amino acid.

[0070] In FIG. 3, +/ for fermented milk flavor indicates that the flavor was not altered by the addition of the amino acid. + for fermented milk flavor indicates that the fermented milk flavor was enhanced by the addition of the amino acid. ++ for fermented milk flavor indicates that the fermented milk flavor was more enhanced by the addition of the amino acid.

[0071] As shown in FIG. 3, even when amino acids other than proline (lysine, leucine, valine, alanine, glutamic acid and sodium aspartate) were added to a milky beverage, the fermented milk flavor was not enhanced, but by adding proline to a milky beverage, sourness was suppressed and the fermented milk flavor was enhanced.

WORKING EXAMPLE 3

[0072] Proline was added to the same non-carbonated milky beverage as that used in Working Example 2 so that the content of proline was 0.0005 g, 0.0010 g, 0.0020 g, 0.0060 g, 0.0120 g, 0.0300 g, 0.0600 g, 0.1000 g or 0.3000 g per 100 g of the milky beverage, as shown in FIG. 4. The sourness and fermented milk flavor of these proline-containing non-carbonated milky beverages were functionally evaluated by the same 5 panelists as in Working Example 2. The evaluation criteria were the same as in Working Example 2.

[0073] The results showed that in cases where the content of proline was 0.0010 g or 0.0020 g per 100 g of the non-carbonated milky beverage, the sourness was evaluated as and the fermented milk flavor was evaluated as +. In cases where the content of proline was 0.0060 g, 0.0120 g or 0.0300 g per 100 g of the non-carbonated milky beverage, the sourness was evaluated as and the fermented milk flavor was evaluated as ++. In cases where the content of proline was 0.0600 g per 100 g of the non-carbonated milky beverage, the sourness was evaluated as and the fermented milk flavor was evaluated as +.

WORKING EXAMPLE 4

[0074] A carbonated milky drink which had the composition shown in FIG. 5 and which did not contain amino acids was prepared. Proline was added to the prepared carbonated milky beverage so that the content of proline was 0.0005 g, 0.0010 g, 0.0020 g, 0.0060 g, 0.0120 g, 0.0300 g, 0.0600 g, 0.1000 g or 0.3000 g per 100 g of the milky beverage, as shown in FIG. 6. The sourness and fermented milk flavor of these proline-containing carbonated milky beverages were functionally evaluated by the same 5 panelists as in Working Example 2. The evaluation criteria were the same as in Working Example 2.

[0075] In cases where the content of proline was 0.0010 g per 100 g of the carbonated milky beverage, the sourness was evaluated as and the fermented milk flavor was evaluated as +. In cases where the content of proline was 0.0020 g per 100 g of the carbonated milky beverage, the sourness was evaluated as and the fermented milk flavor was evaluated as +. In cases where the content of proline was 0.0060 g or 0.0120 g per 100 g of the carbonated milky beverage, the sourness was evaluated as and the fermented milk flavor was evaluated as ++. In cases where the content of proline was 0.0300 g or 0.0600 g per 100 g of the carbonated milky beverage, the sourness was evaluated as and the fermented milk flavor was evaluated as +.

WORKING EXAMPLE 5

[0076] Commercially available fermented milk beverage 2 was prepared in the same way as in Working Example 1. In addition, a non-carbonated milky beverage was prepared in the same way as in Working Example 2. Furthermore, samples 33 to 36 were obtained by adjusting the content of citric acid and lactic acid in non-carbonated milky beverages as shown in FIG. 7. The sourness and fermented milk flavor of commercially available fermented milk beverage 2 and samples 33 to 36 were functionally evaluated by the same 5 panelists as in Working Example 2. The evaluation criteria were the same as in Working Example 2, + for sourness indicates that the sourness was increased by the addition of citric acid and lactic acid, and ++ for sourness indicates that the sourness was further increased by the addition of citric acid and lactic acid. In addition, +++ for fermented milk flavor indicates that the fermented milk flavor was further enhanced.

[0077] The content of lactic acid was greater than the content of citric acid in commercially available fermented milk beverage 2. However, milky beverage sample 35, in which the content of lactic acid was greater than the content of citric acid, showed increased sourness compared to milky beverage sample 33, in which the content of citric acid was greater than the content of lactic acid. Furthermore, despite the content of citric acid and the content of lactic acid being the same as in commercially available fermented milk beverage 2, milky beverage sample 35 exhibited higher sourness and did not have a fermented milk flavor.

[0078] Sourness was suppressed and the fermented milk flavor was enhanced in milky beverage sample 34, which was obtained by adding proline to milky beverage sample 33. In addition, sourness was suppressed and the fermented milk flavor was enhanced in milky beverage sample 36, which was obtained by adding proline to milky beverage sample 35.