AU2018244873B2 - Yogurt-like beverage, container packed beverage, and method of improving aftertaste of yogurt-like beverage - Google Patents

Abstract

Provided is a yogurt-like beverage containing lactic acid and a compound having phosphorus atoms, wherein the pH of the yogurt-like beverage is 2.8-4.0, and the value of A/B is 0.9-32 when the content of lactic acid with respect to the total amount of the yogurt-like beverage is A (mass%) and the content of phosphorus atoms in the compound having phosphorous atoms with respect to the total amount of the yogurt-like beverage is B (mass%).

Description

SPECIFICATION YOGURT-LIKE BEVERAGE, CONTAINER PACKED BEVERAGE, AND METHOD OF IMPROVING AFTERTASTE OF YOGURT-LIKE BEVERAGE TECHNICAL FIELD

[0001]

The present invention relates to a yogurt-like beverage, a

container packed beverage, and a method of improving an aftertaste

of a yogurt-like beverage.

BACKGROUND ART

[0002]

In general, a yogurt-like beverage is known as a kind of highly

palatable refreshing beverages that have a unique taste similar to

yogurt.

As the yogurt-likebeverage, thereis atype ofbeverageincluding

acid milk obtained by fermenting a milk raw material using a

microorganismsuchaslacticacidbacteriaandaflavor typeofbeverage

obtained by imparting yogurt-like flavor using a flavoring agent

component such as a flavor.

As the type of beverage including the acid milk, for example,

Patent Document 1 discloses a technology of obtaining a unique

milk-flavored acidic beverage including a lactic beverage and lactic

acid, by mixing milk.

RELATED DOCUMENT PATENT DOCUMENT

[00031

[Patent Document 1] Japanese Unexamined Patent Publication No.

2004-329152

SUMMARY OF THE INVENTION TECHNICAL PROBLEM

[0004]

In the milk-flavored acid beverage disclosed in Patent Document

1, milk-like flavor could be obtained, but it has an object to refresh

the aftertaste by softening spices from curry or the like and there

was room for improvement in terms ofmaking aftertaste of the beverage

itself refreshing.

[00051

Therefore, as a result of intensive studies on a beverage in

which yogurt flavor was obtained without using milk, the present

inventors have found that, in a case of including lactic acid in the

beverage, it was possible to improve palatability such as koku (body)

or yogurt feeling, whereas there was room for improvement in terms

of refreshingness of aftertaste after drinking. On the other hand,

it was found that, in a case where the flavor type of yogurt-like

beverage does not include the lactic acid, it was good in terms of

the refreshingness of the aftertaste after drinking, however, the

palatability such as koku (body) or yogurt feeling does not meet

a required level. That is, it was found that there was a so-called

trade-off relationship between thirst-quenching property such as

aftertaste and the palatability such as yogurt feeling.

[00061

An aspect of the present invention is to provide a yogurt-like

beverage excellent in balance between the thirst-quenching property

and the palatability.

SOLUTION TO PROBLEM

[0007]

According to the present invention, there is provided a

yogurt-like beverage including lactic acid and a compound having a

phosphorus atom, in which a pH of the yogurt-like beverage is equal

to or higher than 2.8 and equal to or lower than 4.0, and when a content

ofthelacticacidrelative toatotalamountoftheyogurt-likebeverage

is set as A (% by mass) and the amount of the phosphorus atom in the

compound having a phosphorus atom relative to the total amount of

the yogurt-like beverage is set as B (% by mass), a value of A/B is

equal to or more than 0.9 and equal to or less than 32.

[00081

Inaddition, accordingtothepresentinvention, thereisprovided

a container packed beverage, obtained by filling a transparent

container with the yogurt-like beverage.

[00091

Furthermore, according to the present invention, there is

provided a method of improving aftertaste of a yogurt-like beverage

including lactic acid and a compound having a phosphorus atom, the

method including a step of adjusting a pH of the yogurt-like beverage

to be equal to or higher than 2.8 and equal to or lower than 4.0,

and when a content of the lactic acid relative to a total amount of

the yogurt-like beverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass), adjusting a value of A/B to be equal to or more than 0.9 and equal to or less than 32.

ADVANTAGEOUS EFFECTS OF INVENTION

[0010]

According to the present invention, it is possible to provide

a technology relating to a yogurt-like beverage achieving both

thirst-quenching property and palatability.

DESCRIPTION OF EMBODIMENTS

[0011]

<Yogurt-like Beverage>

A yogurt-like beverage according to the present embodiment

(hereinafter, also referred to as "the present yogurt-like beverage")

includes lactic acid and a compound having a phosphorus atom. Then,

a pH of the present yogurt-like beverage is equal to or higher than

2.8andequaltoorlowerthan4.0. Inaddition, thepresentyogurt-like

beverage is controlled such that, when a content of the lactic acid

relative to a total amount of the yogurt-like beverage is set as A

(% by mass) and the amount of the phosphorus atom in the compound

havingaphosphorusatomrelative to the totalamountoftheyogurt-like

beverage is set as B (% by mass), a value of A/B is equal to or more

than0.9andequaltoorless than32. Accordingto this, itispossible

to realize a yogurt-like beverage achieving both thirst-quenching

property and palatability.

[0012]

In the yogurt-like beverage of the present embodiment, the

thirst-quenchingpropertyis arefreshingfeelingofaftertaste after

ingesting a beverage, and is particularly a preferable performance

at the time ofingestion for thirst-quenchingin summer. In addition,

the palatability is a yogurt feeling or koku (body) required for

a general yogurt-like beverage, and is different from a performance

required for so-called sports beverage, fruit juice beverage, or the

like.

[0013]

The present yogurt-like beverage is a beverage that improves

transparency thereofcompared to aconventionalyogurt-likebeverage,

in order to improve a demand as a thirst-quenching beverage.

Specifically, the present yogurt-like beverage is a high clarity

beverage controlled such that an absorbance of the beverage at a

wavelength of 650 nm is preferably equal to or less than 0.2, more

preferably equal to or less than 0.02, and stillmore preferably equal

to or less than 0.015.

Here, most of the conventional types of the yogurt-like beverage

includingmilk or acidmilk are cloudydue to an influence of a component

derived from a milk raw material (milk protein). Therefore, the

absorbance of the conventional yogurt-like beverage at a wavelength

of 650 nm usually shows a value of equal to or more than 1 in most

cases. In addition, although it is different from the yogurt-like

beverage, the absorbance of a conventional sports beverage at a

wavelength of 650 nm known as one of the thirst-quenching beverage

usually shows a value of approximately 0.2 in most cases.

Fromthisfact,itcanbesaidthatthepresentyogurt-likebeverage

is a beverage exhibiting extremely high transparency compared to the

conventional yogurt-like beverage.

In addition, from another point of view, it can be said that

the present yogurt-like beverage is a beverage exhibiting

approximately the same levelof transparency as that ofa conventional

sports drink or higher transparency than that of the sports drink.

Therefore, it can be said that the present yogurt-like beverage is

a beverage exhibiting a level of transparency favored by a consumer

as a thirst-quenching beverage, at least in terms of an appearance

of the beverage.

[0014]

The present yogurt-like beverage may be the type of beverage

including the acid milk and the flavor type beverage, which are

described in a section of "BACKGROUND ART". That is, in a case where

the present yogurt-like beverage is the type including the acid milk,

it can be said that the beverage includes, as essential components,

three components of lactic acid, a compound having a phosphorus atom,

and the acid milk. On the other hand, in a case where the present

yogurt-likebeverageistheflavortype,itcanbesaidthatthebeverage

includes, as essential components, three components of a compound

having a phosphorus atom, phosphoric acid, and a flavoring agent.

In other words, it can be said that the present yogurt-like beverage

includes, as essential components, the acid milk or the flavoring

agent, together with the lactic acid and the compound having a

phosphorus atom.

[0015]

A pH of the present yogurt-like beverage is equal to or higher

than 2.8 and equal to or lower than 4.0. According to this, it is

possible to improve the palatability of the beverage in terms of

applying a specific sourness to the yogurt-like beverage, in other

words, aunique taste (yogurtfeeling) similar toyogurt. Inaddition,

in a case where the present yogurt-like beverage is a type including

the acidmilk, whencontrolisperformedsuchthat thepHofthebeverage

is within the numerical range, it is possible to suppress reduction

of solubility of the milk protein contained in the acid milk to water.

Therefore, even in a case where the present yogurt-like beverage is

the type including the acidmilk, when the pH of the beverage is within

the numericalrange, itpossible toprevent the beverage frombecoming

cloudy due to the influence of the milk protein. As a result, it

ispossible to suppress adecrease in the transparency of the beverage.

An isoelectric point of the milk protein is generally known as pH

4.6.

[0016]

In addition, an upper limit of the pH of the present yogurt-like

beverageisequaltoorlower than4.0, butfromaviewpointofimproving

thebalancebetween the thirst-quenchingpropertyandthepalatability

of the beverage, is preferably equal to or lower than pH 3.8, more

preferably equal to or lower than pH 3.5, and still more preferably

equal to or lower than pH 3.4. On the other hand, a lower limit of

the pH of the present yogurt-like beverage is, for example, equal

toorhigher thanpH2.8, fromaviewpoint ofsuppressingdeterioration

of an aroma component in the beverage. Therefore, in a case where

the lower limit of the pH of the present yogurt-like beverage is controlled to be equal to or higher than the numerical value, as a result, it is possible to improve the palatability of the beverage.

[0017]

Hereinafter, aspecificconfigurationofthepresent yogurt-like

beverage will be described in detail.

[0018]

The lactic acid is a kind of hydroxy acid and functions as an

acidulant and one having bacteriostasis.

[0019]

A value of the content A of the lactic acid relative to the total

amount of the present yogurt-like beverage is preferably equal to

or more than 0.005% by mass and equal to or less than 0.05% by mass,

more preferably equal to or more than 0.006% by mass and equal to

or less than 0.04% by mass, and still more preferably equal to or

more than 0.0075% by mass and equal to or less than 0.035% by mass.

According to this, in the present yogurt-like beverage, itis possible

to improve the palatability in terms of yogurt feeling.

[0020]

The compound having a phosphorus atom is not particularly limited

as long as it can be added to food and drink, and from a viewpoint

ofachievingboth the thirst-quenchingproperty and the palatability,

is a compound having a phosphate group. Examples of the compound

havingaphosphategroupincludephyticacid, phosphate, pyrophosphate,

metaphosphate, phosphate cross-linked starch, phospholipid, nucleic

acid, phosphate ester, and polyphosphoric acid. From a viewpoint

of improving an overall deliciousness of the present yogurt-like

beverage, itismorepreferablyatleastone selectedfromthephosphate, phosphate ester such as phytic acid, and polyphosphoric acid, and still more preferably phosphate or phosphate ester such as phytic acid. One kindofthesemaybeusedalone and two ormore kinds thereof may be used by mixing.

[0021]

In addition, a value of the amount of the phosphorus atom B in

the compound having a phosphorus atom relative to the total amount

of the present yogurt-like beverage is preferably equal to or more

than 0.001% by mass and equal to or less than 0.02% by mass, more

preferably equal to or more than 0.005% by mass and equal to or less

than 0.018% by mass, and still more preferably equal to or more than

0.008% by mass and equal to or less than 0.015% by mass. According

to this, in the present yogurt-like beverage, itis possible toimprove

the thirst-quenching property in terms of aftertaste.

The amount of the phosphorus atom in the compound having a

phosphorus atom can be measured using an atomic absorption method.

[0022]

As described above, the present yogurt-like beverage is

controlled such that, when the content of the lactic acid relative

to the total amount of the beverage is set as A (% by mass) and the

amount of the phosphorus atom in the compound having a phosphorus

atom relative to the total amount of the beverage is set as B (% by

mass), a value of A/B is equal to or more than 0.9 and equal to or

less than 32. That is, it can be said that the present yogurt-like

beverage is obtained by controlling the balance between the content

of the lactic acid and the content ofphosphorus atoms in the compound

having a phosphorus atom, which are contained in the beverage as essential components. According to this, it is possible to realize a yogurt-like beverage achieving both the thirst-quenching property in terms of aftertaste and palatability in terms of yogurt feeling.

The reason for this is not clear, but it is considered that a taste

derivedfromthe compoundhavingaphosphorus atomacts onhumanpalate

faster than the sourness derived from the lacticacid, and as aresult,

the sourness derived from the lactic acid can be masked by the taste

of the compound having a phosphorus atom while maintaining a milk

taste derived from the lactic acid.

[0023]

In the present embodiment, when the content of the lactic acid

relative to the total amount of the beverage is set as A (% by mass)

and the amount of the phosphorus atom in the compound having a phosphorus

atom relative to the total amount of the beverage is set as B (% by

mass), the value of A/B is equal to or more than 0.9 and equal to

or less than 32. From viewpoints of obtaining deliciousness, the

yogurt feeling, and the refreshing of aftertaste, it is equal to or

more than0.9, preferablyequaltoormore than1.0, andmorepreferably

equaltoormore than1.2. Fromviewpointsofrefreshingtheaftertaste

and obtaining the sourness, the value of A/B is equal to or less than

32, preferably equal to or less than 25, and more preferably equal

toorlessthan22. Inaddition, fromtheviewpointoffurtherimproving

thebalancebetween the thirst-quenchingpropertyandthepalatability,

the value of A/B is equal to or more than 0.9 and equal to or less

than 32, preferably equal to or more than 1.0 and equal to or less

than 25, and more preferably equal to or more than 1.2 and equal to

or less than 22.

[0024]

Furthermore, the present yogurt-like beverage has the following

configuration, thereby making the balance between the palatability

and the thirst-quenchingproperty favorable and obtaining the balance

more stably.

[0025]

In addition, from the viewpoint of improving the palatability

of the beverage, the present yogurt-like beverage further includes

at least one of a flavoring agent such as yogurt flavor and alcohol.

A lower limit of a mixing amount of at least one of the flavoring

agent and alcohol is preferably equal to or more than 0.01% by mass,

more preferably equal to or more than 0.05% by mass, and still more

preferably equal to or more than 0.1% by mass, and an upper limit

thereofis preferablyequal to or less than1%bymass, morepreferably

equal to or less than 0.5% by mass, and still more preferably equal

to or less than 0.3% by mass, relative to the total amount of the

beverage. In addition, when the mixing amount is within the range,

it is possible to obtain preferable yogurt-like flavor.

[0026]

Inaddition, thepresentyogurt-likebeveragemayfurtherinclude

an acidulant from the viewpoint of improving the refreshing feeling

of the aftertaste of the beverage while maintaining the transparency

of the beverage. As the acidulant, known ones can be used, and examples

thereofinclude citricacid salts suchas trisodiumcitrate, anhydrous

citricacid, adipicacid, gluconicacid, succinicacid, tartaricacid,

lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid,

or salts thereof.

[0 027]

Inaddition, thepresentyogurt-likebeveragemayfurtherinclude

a sweetener for the purpose of improving the palatability of the

beverage in terms of taste. As the sweetener, known ones can be used,

examples thereof include sugars such as sucrose, glucose, granulated

sugar, fructose, lactose, maltose, and fructose glucose liquid sugar,

low-intensity sweeteners such as xylitol and D-sorbitol, and

high-intensitysweeteners suchas thaumatin, steviaextract, disodium

glycyrrhizinate, acesulfame potassium, sucralose, aspartame,

saccharin, neotame, and saccharin sodium.

[0028]

Inaddition, thepresentyogurt-likebeveragemayfurtherinclude

food additives such as fruit juice, various nutritional components,

variousplantextracts, acoloringagent, adiluent, andanantioxidant,

within a range not impairing the advances of the present invention.

[0029]

In addition, from the viewpoint of improving the palatability

ofthebeverage, citricacidacidityofthepresentyogurt-likebeverage

is preferably equal to or more than 0.05% by mass and equal to or

less than 0.3% by mass, and still more preferably equal to or more

than 0.1% by mass and equal to or less than 0.2% by mass. The "citric

acid acidity" of the beverage according to the present embodiment

indicates a value obtained by converting the amount of acid contained

in the beverage as an equivalent amount of citric acid, that is, a

12A

numerical value representing a total amount of acid components

estimated to the amount of citric acid as acidity (% by mass).

[0030]

Here, in a case where the present yogurt-like beverage includes

the citric acid as the acidulant, when a value of citric acid acidity

of the beverage is set as 100, from the viewpoint of improving the

balance between the thirst-quenching property and the palatability

ofthe beverage, avalue ofcitricacid acidity derived from the citric

acid is preferably equal to or more than 60 and equal to or less than

98 and still more preferably equal to or more than 70 and equal to

orlessthan93. Inotherwords, inacasewhere thepresentyogurt-like

beverage includes the citricacid as the acidulant, from the viewpoint

of improving the balance between the thirst-quenching property and

the palatability of the beverage, a ratio of the citric acid acidity

derived fromthe citricacid to the citricacidacidity ofthe beverage

is preferably equal to or more than 60% and equal to or less than

98%, and still more preferably equal to or more than 70% and equal

to or less than 93%.

[0031]

In addition, from the viewpoint of improving the palatability

of the beverage, a Brix value of the present yogurt-like beverage

at 20°C is preferably equal to or higher than 10 and equal to or lower

than 100, more preferably equal to or higher than 30 and equal to

or lower than 9, and still more preferably equal to or higher than

40 and equal to or lower than 80.

[0032]

Acontainerpacked yogurt-like beverage according to the present

embodiment can be produced by filling a container with the present

yogurt-like beverage according to a known filling method.

For the container to be filled with the present yogurt-like beverage, a material therefor can be appropriately selected and used, as long as it is a sealed container known in the beverage industry.

Specific examples thereof include a sealed container made of a single

material such as glass, paper, plastic (such as polyethylene

terephthalate (PET)), aluminum, andsteel, or acomposite or alaminate

thereof. In addition, a kind of the container is not particularly

limited, and examples thereof include a plastic bottle, an aluminum

can, asteelcan, apaperpack, achilledcup, andabottle. Furthermore,

from viewpoints of observing the high clarity beverage from the

appearance and confirming the transparency, color, and the like, a

color of the container is preferably transparent, more preferably

colorless andtransparent. Inaddition, itispreferablyaPETbottle,

fromviewpointsofhandleability, distributionproperty, portability,

and the like.

[00331

<Method of Improving Aftertaste of Yogurt-like Beverage>

The method of improving aftertaste of a yogurt-like beverage

according to the present embodiment is to improve aftertaste in terms

ofrefreshingnessin abeverage whichispremised toinclude the lactic

acid and the compound having a phosphorus atom. Specifically, the

method of improving aftertaste of a yogurt-like beverage according

to the present embodiment, which is premised to include the lactic

acid and the compound having a phosphorus atom includes a step of

adjusting the pH of the yogurt-like beverage to be equal to or higher

than 2.8 and equal to or lower than 4.0, and when a content of the

lactic acid relative to a total amount of the yogurt-like beverage

is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass), adjusting a value of A/B to be equal to or more than 0.9 and equal to or less than 32.

[0034]

Hereinabove, although the embodiment of the present invention

has been described, these are examples of the present invention, and

various configurations other than the above can be adopted.

[Examples]

[0035]

Hereinafter, the present invention will be described with

reference to Examples and Comparative Examples, but the present

invention is not limited thereto.

[0036]

<Example 1>

Each component was mixed in the following procedure so as to

satisfy a mixing ratio shown in Table 1.

First, fructoseglucoseliquidsugar, granulatedsugar, andtable

salt were dissolved in water in advance and then added and mixed.

Next, a solution in which a flavoring agent having yogurt flavor and

ethanol were mixed to give yogurt specific flavor was added to the

obtained mixed liquid, and a lactic acid aqueous solution and the

compound having a phosphorus atom (disodium hydrogen phosphate

(anhydrous)) were added and mixed. Thereafter, an adjustment was

performed by adding and mixing a predetermined amount of acidulant

formed of anhydrous citric acid and trisodium citrate such that the

pH and citric acid acidity (% by mass) of the obtained mixed liquid

became thevalues shownin Table1toprepare the yogurt-likebeverage.

Next, the obtained yogurt-like beverage was subjected to heat

sterilization at 950C for 30 seconds. Then, within 5 seconds after

the heat sterilization, a weak cooling treatment was carried out for

10 seconds such that a liquid temperature of the obtained heat

sterilized yogurt-like beverage reached 80C, and then a transparent

container was filled with the beverage and kept for 2 minutes.

Thereafter, it was subjected to water cooling such that the liquid

temperature of the yogurt-like beverage reached 20 C, to obtain a

container packed yogurt-like beverage.

[0037]

<Example 2>

A yogurt-like beverage and a container packed yogurt-like

beverage were prepared in the same manner as in Example 1, except

that, as the compound having a phosphorus atom, phytic acid was used

insteadofthe disodiumhydrogenphosphate (anhydrous), and anhydrous

citric acid and a compound having a phosphorus atom were added so

as tosatisfythemixingratioshowninTable1. Acontentofaflavoring

agent was set to be the same amount as in Example 1.

[0038]

<Example 3>

A yogurt-like beverage and a container packed yogurt-like

beverage were prepared in the same manner as in Example 1, except

that, as the compoundhavingaphosphorus atom, phosphoricacidaqueous

solution (phosphoric acid content: 85% by mass) was used instead of

the disodium hydrogen phosphate (anhydrous), and anhydrous citric

acid and a compound having a phosphorus atom were added so as to satisfy

the mixing ratio shown in Table 1. A content of a flavoring agent was set to be the same amount as in Example 1.

[00391

<Examples 4 to 7>

Yogurt-likebeveragesandcontainerpackedyogurt-likebeverages

were respectively prepared in the same manner as in Example 1, except

that, as the compoundhavingaphosphorus atom, phosphoricacidaqueous

solution (phosphoric acid content: 85% by mass) was used instead of

the disodium hydrogen phosphate (anhydrous), and anhydrous citric

acid, lactic acid aqueous solution, and a compoundhaving a phosphorus

atom were added so as to satisfy the mixing ratio shown in Table 1.

All the contents of the flavoring agent were set to be the same as

in Example 1.

[0040]

<Comparative Example 1>

A yogurt-like beverage and a container packed yogurt-like

beverage were prepared in the same manner as in Example 1, except

that, the lactic acid aqueous solution and the compound having a

phosphorus atom were not added and mixed, and anhydrous citric acid

was addedso as to satisfy the mixingratio shownin Table 1. Acontent

of the flavoring agent was set to be the same amount as in Example

1.

[0041]

<Comparative Example 2>

A yogurt-like beverage and a container packed yogurt-like

beverage were prepared in the same manner as in Example 1, except

that, the compound having a phosphorus atom was not added and mixed,

and anhydrous citric acid was added so as to satisfy the mixing ratio shown in Table 1. A content of the flavoring agent was set to be the same amount as in Example 1.

[0042]

The following evaluations were carried out for the yogurt-like

beverages obtained in Examples and Comparative Examples described

above, and results thereof were shown in Table 1.

[0043]

<Evaluation>

-Brix value: A Brix value was measured using a refractometer

reading for sugar "RX-5000a", manufacturedbyAtagoCo., Ltd. Aliquid

temperature of the beverage was set to 20 0 C.

[0044]

-Absorbance at a wavelength of 650 nm: The absorbance of each

beverage at a wavelength of 650 nm was measured using a

spectrophotometer. In addition, in a case where the measured value

was below a measurement limit, it was determined as "n.d.". The

measurement of the absorbance was carried out using a quartz cell

under a temperature condition of 20 0 C.

[0045]

-Sensory evaluation: Five trained panelists tasted the

yogurt-like beverages of Examples and Comparative examples,

respectively. Evaluations on "deliciousness", "yogurt feeling",

"aftertaste", "koku (body) ", and "intensity of sourness" were

respectively carried out according to the following evaluation

criteria, and an average point was determined. In addition, in this

evaluation test, an evaluation was carried out using the yogurt-like

beverage of Comparative Example 1 as a comparison product (a control product). Therefore, the yogurt-like beverage of Comparative Example

1 was evaluated as 4 points as a reference value.

[0046]

Evaluation 1 (Deliciousness)

7 points: It was very delicious compared to the control product.

6 points: It was delicious compared to the control product.

5 points: It was somewhat delicious compared to the control

product.

4 points: It was as delicious as the control product.

3 points: It was somewhat lacking in terms of the deliciousness

compared to the control product.

2 points: It was lacking in terms of the deliciousness compared

to the control product.

1point:Itwasverylackingin termsofthedeliciousnesscompared

to the control product.

[0047]

Evaluation 2 (Yogurt feeling)

7 points: It was avery excellent beverage in terms of the yogurt

feeling, compared to the control product.

6 points: It was an excellent beverage in terms of the yogurt

feeling, compared to the control product.

5 points: It was a somewhat excellent beverage in terms of the

yogurt feeling, compared to the control product.

4 points: It was a beverage having the yogurt feeling equivalent

to that of the control product.

3 points: It was a beverage somewhat lacking the yogurt feeling,

compared to the control product.

2 points: It was a beverage lacking the yogurt feeling, compared

to the control product.

point: It was a beverage very lacking the yogurt feeling, compared

to the control product.

[0048]

Evaluation 3 (Aftertaste)

7 points: It was a very excellent beverage in terms of

refreshingness of the aftertaste, compared to the control product.

6 points: It was an excellent beverage in terms of the

refreshingness of the aftertaste, compared to the control product.

5 points: It was a somewhat excellent beverage in terms of the

refreshingness of the aftertaste, compared to the control product.

4 points: It was a beverage showing refreshingness of the

aftertaste equivalent to that of the control product.

3 points: It was a beverage somewhat lacking the refreshingness

of the aftertaste, compared to the control product.

2 points: It was a beverage lacking the refreshingness of the

aftertaste, compared to the control product.

1 point: It was a beverage very lacking the refreshingness of

the aftertaste, compared to the control product.

[0049]

Evaluation 4 (Koku (body)

7 points: It was a very excellent beverage in terms of the koku

(body) , compared to the control product.

6points:Itwasanexcellentbeverageintermsofthekoku (body)

compared to the control product.

5 points: It was a somewhat excellent beverage in terms of the koku (body) , compared to the control product.

4 points: It was a beverage showing koku (body) equivalent to

that of the control product.

3 points: It was a beverage somewhat lacking the koku (body)

compared to the control product.

2 points: It was a beverage lacking the koku (body) , compared

to the control product.

point: Itwas abeverage verylacking the koku (body) ,compared

to the control product.

[00501

Evaluation 5 (Intensity of sourness)

7points:Itwasaveryexcellentbeverageintermsoftheintensity

of sourness, compared to the control product.

6 points: It was an excellent beverage in terms of the intensity

of sourness, compared to the control product.

5 points: It was a somewhat excellent beverage in terms of the

intensity of sourness, compared to the control product.

4 points: It was a beverage showing the intensity of sourness

equivalent to that of the control product.

3 points: It was a beverage somewhat lacking the intensity of

sourness, compared to the control product.

2 points: It was a beverage lacking the intensity of sourness,

compared to the control product.

1point: Itwas abeverage very lacking the intensity ofsourness,

compared to the control product.

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& ~ & 'K 0o

0 0 ~~0 0 0>& 0 0

m0 o

ci,,

&~~~~~~~ & 0 F~&S>' * Ic

oo RD 0

0

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I~' 0 cc RD 0Q c

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& & 'd () Fc cc 2Q 0Q 0 &0 0 0 410 o I0' 01 0 >(Q0 0

m m & 1

0 I o 0 oo 0>m >Q &l &Q

[0052]

Priority is claimed on Japanese Patent Application No.

2017-067339, filed on March 30, 2017, the entire disclosure of which

is incorporated herein.

[0053]Reference to any prior art in the specification is not

an acknowledgement or suggestion that this prior art forms part of

the common general knowledge in any jurisdiction or that this prior

art could reasonably be expected to be combined with any other piece

of prior art by a skilled person in the art.

Claims (8)

1. A yogurt-like beverage including:

lactic acid;

a compound having a phosphorus atom; and

a flavoring agent having yogurt flavor,

wherein a pH of the yogurt-like beverage is equal to or higher

than 2.8 and equal to or lower than 4.0, and

when a content of the lactic acid relative to a total amount

of the yogurt-like beverage is set as A (% by mass) and the amount

ofthephosphorusatomin thecompoundhavingaphosphorusatomrelative

to the total amount of the yogurt-like beverage is set as B (% by

mass), a value of A/B is equal to or more than 1.2 and equal to or

less than 25,

wherein the value of A is equal to or more than 0.0145% by mass

and equal to or less than 0.035% by mass,

wherein the value of B is equal to or more than 0.001% by mass

and equal to or less than 0.0051% by mass,

wherein the compound having a phosphorus atom is a compound having

a phosphate group, and

wherein an absorbance ofthe yogurt-likebeverage at awavelength

of 650 nm is equal to or less than 0.2.

2. The yogurt-like beverage according to claim 1,

wherein a Brix value of the yogurt-like beverage is 10° or lower.

3. The yogurt-like beverage according to claim 1 or 2,

wherein an absorbance ofthe yogurt-likebeverage at awavelength

of 650 nm is equal to or less than 0.02.

4. The yogurt-like beverage according to any one of claims 1 to 3,

wherein citricacid acidity of the yogurt-like beverage is equal

to or more than 0.05% by mass and equal to or less than 0.3% by mass.

5. The yogurt-like beverage according to any one of claims 1 to 4,

further including:

citric acid,

wherein when a value of citric acid acidity of the yogurt-like

beverage is set as 100, a value of citric acid acidity derived from

the citric acid is equal to or more than 60 and equal to or less than

98.

6. The yogurt-like beverage according to any one of claims 1 to 5,

further comprising:

ethanol.

7. A container packed beverage, obtained by filling a transparent

container with the yogurt-like beverage according to any one ofclaims

1 to 6.

8. A method of improving aftertaste of a yogurt-like beverage including lactic acid and a compound having a phosphorus atom and a flavoring agent having yogurt flavor, wherein the compound having a phosphorus atom is a compound having a phosphate group, and whereinan absorbance ofthe yogurt-likebeverage at awavelength of 650 nm is equal to or less than 0.2, the method including: a step of adjusting a pH of the yogurt-like beverage to be equal to or higher than 2.8 and equal to or lower than 4.0, and when a content ofthelacticacidrelative toatotalamountoftheyogurt-likebeverage is set as A (% by mass) and the amount of the phosphorus atom in the compound having a phosphorus atom relative to the total amount of the yogurt-like beverage is set as B (% by mass), adjusting a value of A/B to be equal to or more than 1.2 and equal to or less than 25, the value of A is equal to or more than 0.0145% by mass and equal to or less than 0.035% by mass and the value of B is equal to or more than 0.001% by mass and equal to or less than 0.0051% by mass.