JP7117112B2 - Beverage, packaged beverage and method for enhancing milk flavor and tea flavor of beverage - Google Patents

Description

The present invention relates to beverages, packaged beverages and methods for enhancing milk and tea flavors of beverages.

Conventionally, beverages such as black tea and matcha are drunk with milk such as milk. However, when milk is added to beverages such as black tea and matcha, some of the milk components precipitate, and there are problems with storage stability. Therefore, for example, Patent Literature 1 discloses a technique relating to a palatability improving agent comprising a gallic acid ester. Further, Patent Document 2 discloses a milk-flavored beverage containing whey minerals and having a specified sweetness.

JP 2012-110246 A JP 2010-227095 A

However, the milk-flavored beverage disclosed in Patent Document 1 aims to have a milk flavor without reducing the bitterness and astringency of black tea, and the milk-flavored beverage disclosed in Patent Document 2 is also about the same as milk. However, the purpose was to obtain the flavor of In other words, none of the documents are intended to enhance the milk flavor, nor to focus on the improvement of the tea flavor.

Therefore, the present inventor found a new problem of enhancing both tea flavor and milk flavor in order to develop a more palatable beverage. As a result of intensive studies to solve such problems, the inventors have found that the difference in the types of saccharides is an important factor. Furthermore, focusing on the presence or absence of sucrose (sugar) among sugars, it was discovered for the first time that both tea flavor and milk flavor can be enhanced by appropriately controlling the blending of sugars in beverages containing whey minerals and tea flavor. , completed the present invention.

According to the invention,
A beverage comprising fructose, whey minerals, salt, and tea flavor,
A beverage is provided which has a green tea flavor, has an absorbance of 0.01 or less at a wavelength of 660 nm, and satisfies the following conditions 1 and 2.
Condition 1: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose / (monosaccharide + disaccharide)} is 0.8 or more.
Condition 2: When the beverage contains sucrose (sugar), the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose ( sugar)) is 0.3 or more.
Moreover, according to the present invention,
A beverage comprising fructose, whey minerals, salt, and tea flavor,
Provide a beverage having an absorbance of 0.01 or less at a wavelength of 660 nm, a sodium ion concentration of 1 mg/100 ml or more and 10.68 mg/100 mL or less, and satisfying the following conditions 1 and 2: be done.
Condition 1: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose / (monosaccharide + disaccharide)} is 0.8 or more.
Condition 2: When the beverage contains sucrose (sugar), the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose ( sugar)) is 0.3 or more.

Further, according to the present invention, there is provided a packaged beverage in which the beverage is filled in a transparent container.

Moreover, according to the present invention,
A method of enhancing milk and tea flavors in a beverage , comprising:
The beverage has a green tea flavor, and the absorbance of the beverage at a wavelength of 660 nm is 0.01 or less,
A method for enhancing the milk and tea flavors of a beverage is provided , comprising the step of blending fructose, whey minerals, salt, and tea flavor so as to satisfy conditions 3 and 4 below.
Condition 3: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose/(monosaccharide + disaccharide)} is 0.8 or more.
Condition 4: When sucrose (sugar) is added to the beverage, the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose) Sugar (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose (sugar)) is 0.3 or more.
Moreover, according to the present invention,
A method of enhancing milk and tea flavors in a beverage, comprising:
The absorbance of the beverage at a wavelength of 660 nm is 0.01 or less, and the sodium ion concentration in the beverage is 1 mg/100 ml or more and 10.68 mg/100 mL or less,
A method for enhancing the milk and tea flavors of a beverage is provided, comprising the step of blending fructose, whey minerals, salt, and tea flavor so as to satisfy conditions 3 and 4 below.
Condition 3: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose/(monosaccharide + disaccharide)} is 0.8 or more.
Condition 4: When sucrose (sugar) is added to the beverage, the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose) Sugar (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose (sugar)) is 0.3 or more.

ADVANTAGE OF THE INVENTION According to this invention, the technique regarding the drink which can enhance both tea flavor and milk flavor can be provided.

Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a to b" in the description of numerical ranges means from a to b, unless otherwise specified.

<Beverage>
The beverage of the present embodiment contains fructose, whey minerals, salt, and tea flavor, and satisfies the following conditions 1 and 2.
Condition 1: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose / (monosaccharide + disaccharide)} is 0.8 or more.
Condition 2: When the beverage contains sucrose (sugar), the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose ( sugar)) is 0.3 or more.
The beverage of the present embodiment is based on the premise that it contains whey minerals, tea flavor, and salt, and focuses for the first time on the effects on milk flavor and tea flavor due to differences in the types and blending ratios of sugars. And the drink of this embodiment can reinforce the milk flavor and the tea flavor by satisfying the above conditions 1 and 2.

In Condition 1, fructose/(monosaccharide + disaccharide) is preferably 0.85 or more, more preferably 0.90 or more, even more preferably 0.95 or more, and most preferably 1. As a result, the tea flavor and the milk flavor can be further enhanced, and the balance between ease of drinking and ease of drinking can be improved.
In condition 2, (fructose + sucrose (sugar)) / (monosaccharide + disaccharide) is preferably 0.85 or more, more preferably 0.90 or more, still more preferably 0.95 or more, and most preferably is 1. As a result, the tea flavor and the milk flavor can be further enhanced, and the balance between ease of drinking and ease of drinking can be improved. In condition 2, the lower limit of (fructose/sucrose (sugar)) is preferably 0.50 or more, more preferably 0.70 or more, and still more preferably 0.80 or more, and the upper limit is preferably 2.4. Below, more preferably 1.7 or less, still more preferably 1.3 or less. As a result, the tea flavor and the milk flavor can be further enhanced, and the sourness, aftertaste, and drinkability are well balanced.

Details of the beverage of the present embodiment will be described below.

[whey mineral]
Whey minerals are known in the food and beverage industry as one of food additives. Whey minerals are sometimes called whey minerals or whey salts. By including whey minerals in the beverage of the present embodiment, it is possible to obtain a milky flavor while increasing transparency.

Whey minerals are generally produced from milk or whey by removing as much protein and lactose as possible. Therefore, it generally contains milk ash (minerals) at a high concentration, and the proportion of ash in the solid content is extremely high. The mineral composition is close to the mineral composition in milk or whey as a raw material.
The ash content in the whey mineral solid content is, for example, 30% by mass or more, specifically 50% by mass or more. A higher ash content is preferred.

As a specific method for producing whey minerals, whey minerals can be obtained by using milk or whey as a raw material and subjecting it to membrane separation and/or ion exchange, cooling, or the like to remove proteins and lactose.
In the above production method, when whey is used as a raw material, the whey is not particularly limited, whey obtained as a by-product when cheese is produced using milk, whey obtained as a by-product when producing casein, Whey obtained by ultrafiltration of milk and the like can be mentioned.
In the production method described above, examples of membrane separation methods include microfiltration membrane separation, ultrafiltration membrane separation, nanofiltration membrane separation, reverse osmosis membrane separation, and dialysis membrane separation.
In the above production method, examples of the ion exchange method include electrodialysis membrane separation using a cation exchange membrane method or an anion exchange membrane method, a method using an ion exchange resin, and the like.

The whey mineral obtained by the above production method may be in a liquid state, but may be concentrated and/or dried in terms of storage and handling. Examples of the concentration method include a vacuum concentration method using an evaporator. Moreover, as a drying method, a generally used method such as spray drying or freeze drying can be appropriately selected.

As the whey mineral, for example, commercially available products from ADEKA (trade names: Milk Mineral L10, P10, etc.) may be used.

The concentration (addition amount) of whey minerals in the beverage is not particularly limited, but the amount of whey mineral solids (components other than water) is usually 0.01 to 2 g/L, preferably 0.02 to 2 g/L. 1.5 g/L, more preferably 0.05 to 1 g/L, still more preferably 0.08 to 0.6 g/L. By setting it as this amount, a moderate milky flavor can be obtained.

Here, as described above, whey minerals generally contain milk ash ( ^minerals ) at a high concentration. It can be an estimated indicator of concentration.

Specifically, the potassium ion concentration in the beverage is preferably 1 mg/100 ml or more, more preferably 2 mg/100 ml or more, still more preferably 2 mg/100 ml or more, from the viewpoint of obtaining milk flavor while obtaining transparency. 5 mg/100 ml or more. On the other hand, the potassium ion concentration in the beverage is preferably 100 mg/100 ml or less, more preferably 50 mg/100 ml or less, and still more preferably 30 mg/100 ml or less, from the viewpoint of maintaining the balance of palatability of the beverage. , particularly preferably 20 mg/100 ml or less.

The potassium ion concentration here means the concentration of all potassium ions contained in the beverage, not just the potassium derived from whey minerals.
The potassium ion concentration in the beverage can be determined, for example, by analysis using atomic absorption spectrophotometry. It can also be obtained by calculation from the concentration of potassium in the ingredients of the beverage and the amount of ingredients used.

[fructose]
Fructose is a component of so-called sweeteners and is a monosaccharide. Fructose may be contained in natural products such as isomerized sugar such as high fructose liquid sugar and fructose glucose liquid sugar, and fruit juice, as long as it does not affect the effects of the present invention.
The fructose concentration is preferably 5 g/L or more, more preferably 10 g/L or more, and preferably 60 g/L or less, more preferably 50 g/L or less, relative to the entire beverage. By setting the concentration of fructose within such a numerical range, it is possible to enhance tea flavor and milk flavor while obtaining good palatability.

[sucrose (sugar))]
Sucrose is a component of so-called sweeteners and is a disaccharide. The form in which sucrose is contained is not particularly limited, and it may be contained in natural products such as fruit juice.
The concentration of sucrose is preferably 5 g/L or more, more preferably 10 g/L or more, and preferably 60 g/L or less, more preferably 50 g/L or less, relative to the entire beverage. By setting the concentration of sucrose within this numerical range, the tea flavor and milk flavor can be enhanced while obtaining good palatability.

[Salt]
Table salt refers to edible salt containing sodium chloride as a main component. The salt may be sodium chloride itself, such as refined salt, or may be sea salt, rock salt, sea salt, mountain salt, or the like. These may be used individually by 1 type, and may be used in mixture of 2 or more types.

The salt concentration is preferably 0.001 g/L or more, more preferably 0.01 g/L or more, and still more preferably 0.05 g/L or more, from the viewpoint of enhancing tea flavor and milk flavor. . On the other hand, the salt concentration is preferably 2.0 g/L or less, more preferably 1 g/L or less, and still more preferably 0.6 g/L, from the viewpoint of maintaining good palatability of the beverage. It is below.

The salt concentration can be analyzed by the Mohr method. That is, the chloride ion concentration in the beverage serves as an indicator of the salt concentration.

In addition, the sodium ion concentration in the beverage is preferably 1 mg/100 ml or more, more preferably 3 mg/100 ml or more, still more preferably 5 mg/100 ml or more, from the viewpoint of enhancing milk flavor and tea flavor. On the other hand, the sodium ion concentration in the beverage is preferably 100 mg/100 ml or less, more preferably 50 mg/100 ml or less, and still more preferably 30 mg/100 ml or less, from the viewpoint of maintaining good palatability of the beverage. is.
In addition, the sodium ion concentration in the beverage is not limited to that derived from salt as described above, but also includes that derived from additives such as sodium citrate.

The sodium ion concentration in the beverage can be determined, for example, by analysis using atomic absorption spectrophotometry. It can also be obtained by calculation from the sodium ion concentration in the ingredients of the beverage and the amount of ingredients used.

[Tea flavor]
Tea flavor is used to impart tea flavor to the beverage of the present embodiment. The tea flavor is not particularly limited as long as it is a flavor reminiscent of tea when contained in a beverage.
Teas typically include tea products processed using plants belonging to the genus Camellia of the Camellia family as raw materials. Non-fermented teas such as hojicha, brown rice tea, and matcha, and fermented teas such as yellow tea, white tea, oolong tea, black tea, and black tea (pu-erh tea). Furthermore, without being limited to these, barley tea, Houttuynia cordata tea, bean tea, sweet tea, burdock tea, buckwheat tea, and blended tea can also be mentioned.
As a tea flavor, you may use 1 type(s) or 2 or more types.
Examples of tea flavors include (Z)-3-hexenol, dimethylsulfide, β-ionone, 3-methyl-2,4-nanonedione, linalool, furaneol, methional, indole, methyl jasmonate, linalool, geraniol, It preferably contains at least one or more aromatic components such as methyl salicylate, β-damascenone, phenethyl alcohol, phototrienol, 2,4-heptadienal, and 1-octen-3-ol.
Among them, from the viewpoint of further enhancing the effects of the beverage of the present embodiment, it is preferable that the flavor is reminiscent of so-called green tea represented by sencha. From the viewpoint of giving a green tea flavor, the tea flavor includes at least one aromatic component such as (Z)-3-hexenol, dimethylsulfide, β-ionone, 3-methyl-2,4-nanonedione, furaneol, methional, and linalool. It is preferable to include the above.

[Other ingredients]
The beverage of the present embodiment may contain various components other than the above as long as the effects of the present invention are obtained. For example, flavors other than the above tea flavors, sweeteners other than the above fructose and sucrose, acidulants, pH adjusters, fruit juices, various nutritional ingredients, coloring agents, diluents, antioxidants, thickening stabilizers, etc. good.
However, from the viewpoint of transparency, it is preferable that the beverage contains substantially no coloring agent, or if it does, the amount of coloring agent is small.

For example, sweeteners other than fructose and sucrose include sugars such as glucose, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; thaumatin; high intensity sweeteners such as sodium, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin; Only one kind of sweetener may be used, or two or more kinds thereof may be used in combination.

For example, the above acidulants include citrates such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, or their Salts etc. are mentioned.

[pH]
The pH of the beverage of the present embodiment at 20° C. is preferably less than 4.6, more preferably 3.6 to 4.5, even more preferably 3.7 to 4.2.
Conventionally, in the acidic range of pH less than 4.6, the tea flavor and milk flavor tended to decrease. In contrast, according to the beverage of the present embodiment, even if the pH is less than 4.6, the tea flavor and milk flavor can be enhanced. In addition, according to Japanese laws and regulations, if the pH of the beverage is 4.6 or higher, it is necessary to tighten the sterilization conditions for the beverage. It is advantageous from the viewpoint of maintaining flavor and flavor, suppressing browning, and the like.
On the other hand, by adjusting the pH of the beverage to 3.6 or more, it is possible to suppress the sourness from being too conspicuous, and to further enhance the milk flavor and the tea flavor.
In addition, the measurement of pH can be performed by using a commercially available pH measuring device. The pH can be adjusted by, for example, changing the amount of the specific acid or using a pH adjuster.

[Acidity (citric acidity)]
The acidity of the beverage of the present embodiment is not particularly limited, but by adjusting it to an appropriate acidity, the milk flavor and tea flavor can be further enhanced. Specifically, a value converted as an equivalent amount of citric acid ( citric acid content), the upper limit is preferably less than 0.03%, more preferably 0.025% or less, and still more preferably 0.02% or less. There is no particular lower limit, and the value is greater than 0%.

[transparency]
The absorbance at a wavelength of 660 nm of the beverage of the present embodiment is preferably 0.06 or less, more preferably 0.04 or less, and even more preferably 0.01 or less. That is, the beverage of this embodiment is a highly transparent beverage. Conventionally, what is known as a beverage having tea flavor and milk flavor is cloudy due to milk components and the like, and has low transparency. Despite being less than 0.06, the tea flavor and milk flavor can be enhanced.
Also, the absorbance at a wavelength of 420 nm is preferably 0.1 or less, more preferably 0.05 or less, and still more preferably 0.01 or less. Here, normal green tea beverages that do not use special materials or manufacturing methods are prone to browning due to catechins contained in tea leaves, whereas the beverage of the present embodiment is transparent at a wavelength of 420 nm As a result, browning, discoloration, etc. seen in so-called green tea beverages are suppressed, and more transparency can be obtained.

From the viewpoint of transparency, the beverage of the present embodiment preferably has a low protein content. Specifically, the protein content contained in the beverage of the present embodiment is, for example, 0 to 0.2 g/L, preferably 0 to 0.05 g/L, more preferably 0 to 0.03 g/L. .

[Brix value]
The Brix value of the beverage of the present embodiment is preferably 1 to 20°, more preferably 2 to 10°, and still more preferably 2 to 8° from the viewpoint of improving palatability of the beverage.
The Brix value can be adjusted, for example, by adjusting the amount of the sweetener described above, the amounts of various other ingredients, and the like.

[Manufacturing method, container, etc.]
The beverage of the present embodiment can be obtained by uniformly mixing fructose, optional sucrose, whey minerals, salt, and, if necessary, other ingredients with water according to a standard method.
The beverage of the present embodiment may be heat sterilized and packed in a container as a packaged beverage. Examples of the container in this case include a sealed container made of glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, or the like, or a composite or laminated material thereof. The type of container is not particularly limited, but examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles.
Furthermore, the container is preferably transparent from the viewpoint of observing the appearance of the beverage and confirming its transparency, color, etc. Specifically, a PET bottle or an uncolored bottle is preferable. Moreover, from the viewpoint of handleability, distribution, portability, etc., the container is preferably a PET bottle.

Since the beverage of the present embodiment has a pH of less than 4.6, the heat sterilization conditions can be moderated. The conditions for heat sterilization can be, for example, instant sterilization at 90 to 135° C. or sterilization for 30 seconds.

<Method for enhancing milk flavor and tea flavor of beverage>
The method for enhancing the milk flavor and tea flavor of a beverage according to the present embodiment comprises blending fructose, whey minerals, salt, and tea flavor so as to satisfy the following conditions 3 and 4.
Condition 3: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose/(monosaccharide + disaccharide)} is 0.8 or more.
Condition 4: When sucrose (sugar) is added to the beverage, the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose) Sugar (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose (sugar)) is 0.3 or more.

The method for enhancing the milk flavor and tea flavor of the present embodiment can enhance the milk flavor and tea flavor by satisfying Conditions 3 and 4 above.

In Condition 3, fructose/(monosaccharide + disaccharide) is preferably 0.85 or more, more preferably 0.90 or more, even more preferably 0.95 or more, and most preferably 1. As a result, the tea flavor and the milk flavor can be further enhanced, and the balance between ease of drinking and ease of drinking can be improved.
In condition 4, (fructose + sucrose (sugar)) / (monosaccharide + disaccharide) is preferably 0.85 or more, more preferably 0.90 or more, still more preferably 0.95 or more, most preferably 1 is. As a result, the tea flavor and the milk flavor can be further enhanced, and the balance between ease of drinking and ease of drinking can be improved. In condition 4, the lower limit of (fructose/sucrose (sugar)) is preferably 0.50 or more, more preferably 0.70 or more, and still more preferably 0.80 or more, and the upper limit is preferably 2.4. Below, more preferably 1.7 or less, still more preferably 1.3 or less. As a result, the tea flavor and the milk flavor can be further enhanced, and the sourness, aftertaste, and drinkability are well balanced.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than those described above can also be adopted.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than those described above can also be adopted.
An example of a reference embodiment of the present invention is shown below.
[1]
A beverage containing fructose, whey minerals, salt, and tea flavor and satisfying the following conditions 1 and 2.
Condition 1: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose / (monosaccharide + disaccharide)} is 0.8 or more.
Condition 2: When the beverage contains sucrose (sugar), the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose ( sugar)) is 0.3 or more.
[2]
The beverage according to [1], wherein the beverage has a pH of less than 4.6 at 20°C.
[3]
The beverage according to [1] or [2], which has an absorbance of 0.01 or less at a wavelength of 420 nm.
[4]
The beverage according to any one of [1] to [3], which has an absorbance of 0.01 or less at a wavelength of 660 nm.
[5]
The beverage according to any one of [1] to [4], wherein the beverage has a sodium ion concentration of 1 mg/100 ml or more and 100 mg/100 ml or less.
[6]
The beverage according to any one of [1] to [5], wherein the potassium ion concentration in the beverage is 1 mg/100 ml or more and 100 mg/100 ml or less.
[7]
A packaged beverage in which the beverage according to any one of [1] to [6] is filled in a transparent container.
[8]
A method for enhancing the milk flavor and tea flavor of a beverage by blending fructose, whey minerals, salt, and tea flavor so as to satisfy the following conditions 3 and 4.
Condition 3: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose/(monosaccharide + disaccharide)} is 0.8 or more.
Condition 4: When sucrose (sugar) is added to the beverage, the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose) Sugar (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose (sugar)) is 0.3 or more.

[Experimental Example 1] Verification of differences in sugar raw materials <Examples 1 to 4, Comparative Examples 1 to 4>
Each component was uniformly mixed in water so as to have the blending ratio shown in Table 1 to prepare a beverage. A packaged beverage was thus obtained.
The obtained beverage was subjected to the following measurements and evaluations, and the results are shown in Table 1.

<Measurement>
Brix value (°): The Brix value was measured using a refractometer reading for sugar “RX-5000α” manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20°C.
・pH: The value (20°C) measured by GST-5741C manufactured by Toa DKK Co., Ltd.
· Absorbance (wavelength 420 nm, 660 nm): A beverage was placed in a cell with an optical path length of 1 cm and measured with a commercially available spectrophotometer. The absorbance measurement was performed using a quartz cell at a temperature of 20°C.
・Sodium ion (Na ⁺ ), ash, potassium ion (K ⁺ ), calcium ion (Ca ²⁺ ) concentration (mg/100ml): values calculated from these components contained in the raw materials and the amount of raw materials used . The ash content was calculated from the amount of whey minerals used.

<Evaluation>
-Sensory evaluation: Each of the beverages (4 ° C.) of Examples and Comparative Examples was tasted by five skilled panelists, and according to the following evaluation criteria, "strength of tea flavor", "strength of milk flavor", "Strength of acidity", "strength of aftertaste" and "ease of drinking" were each evaluated on a 7-point scale (1 to 7 points), and the average score was calculated. In the evaluation, the beverage of Comparative Example 1 was used as a control product (standard value: 4 points). In addition, evaluation shows that it is a favorable result, so that a numerical value is large.

・Evaluation criteria "strength of tea flavor", "strength of milk flavor", "strength of acidity", "strength of aftertaste"
7 points: Much stronger than the target product 6 points: Stronger than the target product 5 points: Slightly stronger than the target product 4 points: Equal strength to the target product 3 points:・Slightly weaker than the target product 2 points: weaker than the target product 1 point: very weaker than the target product or not felt at all "Easy to drink"
7 points: Much better than target product 6 points: Better than target product 5 points: Slightly better than target product 4 points: Equal to target product 3 points: Target Slightly worse than the product 2 points: Worse than the target product 1 point: Much worse than the target product

[Experimental Example 2] Verification of difference in salt concentration <Examples 2, 5 to 6, Comparative Example 5>
Each component was uniformly mixed in water so as to have the blending ratio shown in Table 2 to prepare a beverage. A packaged beverage was thus obtained.
The obtained beverage was measured and evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 2.
In addition, "-" in Table 2 indicates that the beverage of Comparative Example 5 does not contain salt.

[Experimental Example 3] Verification of differences in whey mineral concentration <Examples 2, 7 to 8>
Each component was uniformly mixed in water so as to have the blending ratio shown in Table 3 to prepare a beverage. A packaged beverage was thus obtained.
The obtained beverage was measured and evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 3.

Claims (9)

A beverage comprising fructose, whey minerals, salt, and tea flavor,
A beverage which has a green tea flavor, has an absorbance of 0.01 or less at a wavelength of 660 nm, and satisfies the following conditions 1 and 2.
Condition 1: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose / (monosaccharide + disaccharide)} is 0.8 or more.
Condition 2: When the beverage contains sucrose (sugar), the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose ( sugar)) is 0.3 or more. 2. The beverage according to claim 1, wherein the sodium ion concentration in the beverage is 1 mg/100 ml or more and 100 mg/100 ml or less. A beverage comprising fructose, whey minerals, salt, and tea flavor,
A beverage having an absorbance of 0.01 or less at a wavelength of 660 nm, a sodium ion concentration of 1 mg/100 ml or more and 10.68 mg/100 mL or less, and satisfying conditions 1 and 2 below.
Condition 1: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose/(monosaccharide + disaccharide)} is 0.8 or more.
Condition 2: When the beverage contains sucrose (sugar), the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) relative to the sucrose (sugar) content (g) (fructose / sucrose ( sugar)) is 0.3 or more. 4. The beverage according to any one of claims 1 to 3 , wherein the beverage has a pH at 20<0>C of less than 4.6. The beverage according to any one of claims 1 to 4 , which has an absorbance of 0.01 or less at a wavelength of 420 nm. 6. The beverage according to any one of claims 1 to 5, wherein the beverage has a potassium ion concentration of 1 mg/100 ml or more and 100 mg/100 ml or less. A container-packed beverage, wherein the beverage according to any one of claims 1 to 6 is filled in a transparent container. A method of enhancing milk and tea flavors in a beverage , comprising:
The beverage has a green tea flavor, and the absorbance of the beverage at a wavelength of 660 nm is 0.01 or less,
A method for enhancing the milk flavor and tea flavor of a beverage, comprising the step of blending fructose, whey minerals, salt, and tea flavor so as to satisfy conditions 3 and 4 below.
Condition 3: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose/(monosaccharide + disaccharide)} is 0.8 or more.
Condition 4: When sucrose (sugar) is added to the beverage, the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose) Sugar (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose (sugar)) is 0.3 or more. A method of enhancing milk and tea flavors in a beverage, comprising:
The absorbance of the beverage at a wavelength of 660 nm is 0.01 or less, and the sodium ion concentration in the beverage is 1 mg/100 ml or more and 10.68 mg/100 mL or less,
A method for enhancing the milk flavor and tea flavor of a beverage, comprising the step of blending fructose, whey minerals, salt, and tea flavor so as to satisfy conditions 3 and 4 below.
Condition 3: When the beverage does not contain sucrose (sugar), the fructose content (g) relative to the total content (g) of monosaccharides and disaccharides {fructose/(monosaccharide + disaccharide)} is 0.8 or more.
Condition 4: When sucrose (sugar) is added to the beverage, the total content (g) of the fructose and the sucrose (sugar) relative to the total content (g) of monosaccharides and disaccharides {(fructose + sucrose) Sugar (sugar)) / (monosaccharide + disaccharide)} is 0.8 or more, and the fructose content (g) with respect to the sucrose (sugar) content (g) (fructose / sucrose (sugar)) is 0.3 or more.