Beverage, flavor enhancer, and method for enhancing flavor

Abstract

The present invention provides a beverage that contains one or more minerals selected from the group consisting of iron, calcium, and magnesium, while also being able to improve the taste of these minerals; a taste enhancer for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage; and a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage. [Solution] (A) Polymethoxyflavones totaling 0.5 to 15 mg / 100 mL, (B) A beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium, in a total amount of 0.05 to 100 mg / 100 mL.

Description

Technical Field

[0001] The present invention relates to a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium, a flavor improving agent for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage, and a method for improving the flavor of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage.

Background Art

[0002] In recent years, due to the increasing health consciousness of consumers, many health foods containing one or more minerals selected from the group consisting of iron, calcium, and magnesium have been commercially available. However, such health foods have a problem that they are difficult to be used as food and drink because they have flavors such as bitterness peculiar to iron, calcium, or magnesium. Therefore, as technologies for improving the flavors peculiar to iron, calcium, or magnesium, technologies using rebaudioside A (for example, see Patent Document 1) and technologies using sugar phosphates (for example, see Patent Document 2) have been proposed.

[0003] However, it cannot be said that the above-proposed technologies can alleviate the flavors peculiar to iron, calcium, or magnesium at a level that sufficiently satisfies them, and further improvements are required.

[0004] Polymethoxyflavones are known to have various effects such as an effect of improving muscle diseases, and are known to be contained in extracts of plants such as black ginger (for example, see Patent Document 3). However, it is not known that the polymethoxyflavones can alleviate the flavors peculiar to iron, calcium, or magnesium.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] The present invention aims to solve the aforementioned conventional problems and achieve the following objectives. Specifically, the present invention aims to provide a beverage that contains one or more minerals selected from the group consisting of iron, calcium, and magnesium, while improving the taste of these minerals; a taste enhancer for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage; and a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage. [Means for solving the problem]

[0007] In order to solve the aforementioned problems, the inventors conducted extensive research and found that polymethoxyflavones have an excellent effect on improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in beverages.

[0008] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> (A) Polymethoxyflavones totaling 0.5-15 mg / 100 mL, (B) A beverage characterized by containing one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total amount of 0.05 to 100 mg / 100 mL. <2> The above is a packaged beverage. <1> It is the beverage described in [the document / article]. <3> It is used in beverages containing a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of iron, calcium, and magnesium. (A) Contains polymethoxyflavones, The aforementioned component (A) is blended into the beverage at a total concentration of 0.5 to 15 mg / 100 mL, and is a flavor enhancer for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage. <4> This method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage is characterized by adding polymethoxyflavones at a total concentration of 0.5 to 15 mg / 100 mL to a beverage containing a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of iron, calcium, and magnesium. [Effects of the Invention]

[0009] According to the present invention, it is possible to solve the aforementioned problems in the conventional method and achieve the aforementioned objectives, and to provide a beverage that contains one or more minerals selected from the group consisting of iron, calcium, and magnesium, while improving the taste of these minerals; a taste enhancer for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage; and a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage. [Modes for carrying out the invention]

[0010] (beverage) The beverage of the present invention contains at least (A) polymethoxyflavones (hereinafter sometimes referred to as "component (A)") and (B) one or more minerals selected from the group consisting of iron, calcium, and magnesium (hereinafter sometimes referred to as "component (B)"), and optionally contains other components.

[0011] <(A) component> The aforementioned component (A) is a polymethoxyflavone. The aforementioned component (A) may be used alone or in combination of two or more types.

[0012] -Polymethoxyflavones- The polymethoxyflavones are compounds represented by the following structural formula (A). The polymethoxyflavones may also be in the form of salts. [ka] In the above structural formula (A), R1 to R6 are each hydrogen (-H), a hydroxyl group (-OH), and a methoxy group (-OCH3), and R1 to R6 contain two or more methoxy groups.

[0013] The aforementioned polymethoxyflavones are known compounds, and commercially available products may be used, or those manufactured by known methods may be used. Furthermore, the polymethoxyflavones may be used in the form of plant extracts.

[0014] The polymethoxyflavones can be extracted from plants, for example. There are no particular restrictions on the plants, and they can be appropriately selected depending on the purpose, but black ginger (scientific name: Kaempferia parviflora) is preferred. Examples of polymethoxyflavones that can be extracted from black ginger include 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone. Among these, it is preferable to include 5,7-dimethoxyflavone and 3,5,7,3',4'-pentamethoxyflavone.

[0015] As a method for extracting the polymethoxyflavonoids from the black ginger, there are no particular restrictions, and known methods can be appropriately selected. For example, the method described in JP-A-2016-193906 can be mentioned.

[0016] The content of polymethoxyflavonoids in the black ginger extract is not particularly limited and can be appropriately selected according to the purpose. For example, 0.1 to 20% by mass can be mentioned.

[0017] The total content of the component (A) in the beverage is not particularly limited as long as it is 0.5 to 15 mg / 100 mL, and can be appropriately selected according to the purpose. When using two or more kinds of polymethoxyflavones as the component (A), the ratio (mass ratio) of the amounts used of each polymethoxyflavone is not particularly limited and can be appropriately selected according to the purpose.

[0018] As a method for measuring the content of the component (A) in the beverage, there are no particular restrictions, and known methods can be appropriately selected. For example, it can be measured by high performance liquid chromatography (HPLC) under the following conditions. -HPLC Conditions- · Column: Ascentis Express C18 (SUPELCO) · Mobile phase: A) Water: trifluoroacetic acid = 1000:1 B) Methanol 0 - 15 min (40% A), 15.01 - 25 min (100% B), 25.01 - 35 min (40% A) · Column temperature: 40°C · Injection volume: 20 μL · Flow rate: 0.6 mL / min · Detection conditions: UV265 nm

[0019] <(B) Component> The aforementioned component (B) is one or more minerals selected from the group consisting of iron, calcium, and magnesium. The aforementioned component (B) may be one of the above minerals used alone, or two or more may be used in combination.

[0020] -iron- The iron mentioned above is a known compound, and commercially available products may be used, or products manufactured by known methods may be used.

[0021] In this invention, if the iron used is in the form of a salt, the amount of iron in the beverage can be calculated by converting it to the amount of free iron. Furthermore, in this invention, the iron content in the beverage can be measured using an ICP emission spectrometer (ICP-AES) by a known method.

[0022] There are no particular restrictions on the source of iron, and it can be appropriately selected depending on the purpose. Examples include sulfates, citrates, glucons, lactates, bisglycinates, amino acid chelates, carbonates, oxides, hydroxides, chlorides, phosphates, pyrophosphates, acetates, fumarates, malates, and heme iron. Among these, iron sulfate, iron citrate, iron pyrophosphate, iron fumarate, and heme iron are preferred. Furthermore, iron can also be supplied from natural sources. Mineral water is a specific example of this. The iron may also be in the form of a hydrate.

[0023] -calcium- The calcium mentioned above is a known compound, and commercially available products may be used, or products manufactured by known methods may be used.

[0024] In this invention, if the calcium used is in the form of a salt, the amount of calcium in the beverage can be calculated by converting it to the amount of free form. Furthermore, in this invention, the calcium content in the beverage can be measured using an ICP emission spectrometer (ICP-AES) by a known method.

[0025] There are no particular restrictions on the source of calcium, and it can be appropriately selected depending on the purpose. Examples include sulfates, citrates, glucons, lactates, bisglycinates, amino acid chelates, carbonates, oxides, hydroxides, chlorides, phosphates, pyrophosphates, acetates, fumarates, and malates. Among these, calcium sulfate, calcium citrate malate, calcium gluconate, calcium lactate, and calcium lactate gluconate are preferred. Furthermore, calcium can also be supplied from natural sources. Mineral water is a specific example of this. The calcium may also be in hydrate form.

[0026] -magnesium- The magnesium mentioned above is a known compound, and commercially available products may be used, or products manufactured by known methods may be used.

[0027] In this invention, if the magnesium used is in the form of a salt, the magnesium content in the beverage can be calculated by converting this to the amount of free magnesium. Furthermore, in this invention, the magnesium content in the beverage can be measured using a known method with an ICP emission spectrometer (ICP-AES).

[0028] There are no particular restrictions on the source of magnesium, and it can be appropriately selected depending on the purpose. Examples include sulfates, citrates, glucons, lactates, bisglycinates, amino acid chelates, carbonates, oxides, hydroxides, chlorides, phosphates, pyrophosphates, acetates, fumarates, and malates. Among these, magnesium sulfate, magnesium chloride, and magnesium gluconate are preferred. Furthermore, magnesium can also be supplied from natural sources. Mineral water is a specific example of this. The magnesium may also be in hydrate form.

[0029] The total content of component (B) in the beverage is not particularly limited as long as it is between 0.05 and 100 mg / 100 mL, and can be appropriately selected depending on the purpose. There are no particular restrictions on the iron content in the beverage, and it can be appropriately selected depending on the purpose, but 0.05 to 10 mg / 100 mL is preferred. There are no particular restrictions on the calcium content in the beverage, and it can be appropriately selected depending on the purpose, but 0.1 to 100 mg / 100 mL is preferred. There are no particular restrictions on the magnesium content in the beverage, and it can be appropriately selected depending on the purpose, but 0.1 to 50 mg / 100 mL is preferred. When using two or more minerals as component (B) above, there are no particular restrictions on the ratio (mass ratio) of the amounts of each mineral used, and they can be appropriately selected according to the purpose.

[0030] <Other ingredients> Other ingredients in the beverage are not particularly limited as long as they do not impair the effects of the present invention, and ingredients that can be used in the beverage can be appropriately selected according to the purpose. Examples include amino acids, sweeteners, acidulants, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, extracts, quality stabilizers, and dietary fiber. These may be used individually or in combination of two or more. There are no particular restrictions on the content of other ingredients in the aforementioned beverage, and they can be appropriately selected depending on the purpose.

[0031] <Beverage> There are no particular restrictions on the type of beverage, and it can be appropriately selected according to the purpose. Examples include soft drinks, nutritional drinks, functional drinks, and flavored water (near-water) beverages. The beverage may contain carbon dioxide or not. Jelly drinks are also included in the beverage. The beverage may be colorless or colored, transparent or opaque. Examples of beverages that do not contain carbon dioxide include fruit juices, coffee beverages, dairy beverages, sports drinks, and tea beverages. Examples of beverages containing carbon dioxide include cola, diet cola, ginger ale, cider, and carbonated water flavored with fruit juice. Among these, sports drinks and dairy beverages are particularly suitable.

[0032] The beverage is easy to drink, with reduced bitterness and other flavors of component (B). Therefore, as a beverage intended for continuous consumption in anticipation of the physiological effects of component (B), providing it in a ready-to-drink (RTD) form that can be stored at room temperature for a long period is superior from the user's perspective in terms of convenience.

[0033] The beverage is preferably a packaged beverage obtained after heat sterilization. There are no particular restrictions on the type of container, and they can be appropriately selected according to the purpose. Examples include plastic containers such as polyethylene terephthalate (PET), polyethylene, and polypropylene; glass containers; metal containers; and paper containers. There are no particular restrictions on the capacity of the container, and it can be appropriately selected according to the purpose, for example, 100 mL to 2 L.

[0034] There are no particular limitations on the method for producing the beverage of the present invention, and any known method for producing beverages can be appropriately selected. For example, one method is to produce the beverage by blending component (A), component (B), and any other components as needed during the beverage production process. Alternatively, the beverage of the present invention can also be produced by adding component (A), component (B), and any other components as needed to a beverage produced by a known method. There are no particular restrictions on the order in which the various components are blended, and they can be appropriately selected according to the purpose. Furthermore, the production of the beverage of the present invention may include a step of adjusting the content of the various components. Furthermore, the beverage of the present invention can be packaged as a beverage after undergoing sterilization or other processes as necessary. For example, sterilized packaged beverages can be produced by methods such as heat sterilization after filling the beverage into a container, or by sterilizing the beverage and then filling it into a container in a sterile environment. The heat sterilization process can be carried out under the sterilization conditions specified in the Food Sanitation Act. There are no particular restrictions on the sterilizer, and it can be appropriately selected according to the purpose. For example, tube-type sterilizers, plate-type sterilizers, FP (Flash Pastrization) plate-type sterilizers, UHT (Ultra High Temperature) sterilizers, etc., can be used. There are no particular restrictions on the heating temperature or processing time, and they can be appropriately selected depending on the type of beverage. Typically, heating is performed at 60-150°C for 1 second to 30 minutes.

[0035] The beverage of the present invention contains one or more minerals selected from the group consisting of iron, calcium, and magnesium, but the bitterness and other tastes unique to these minerals are mitigated (sometimes referred to as suppressed), making it easy to consume.

[0036] (Taste enhancer) The flavor enhancer of the present invention is used in beverages containing a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of iron, calcium, and magnesium, and (A) contains at least polymethoxyflavones, and optionally contains other components. The flavor enhancer of the present invention enhances the flavor of one or more minerals selected from the group consisting of iron, calcium, and magnesium in beverages. In this specification, flavor enhancement means mitigating the distinctive flavors of iron, calcium, and magnesium, such as aroma and bitterness. For example, if the aroma and bitterness are mitigated compared to a beverage that does not contain component (A), then the flavor can be said to have been enhanced.

[0037] <(A) component> The aforementioned component (A) is a polymethoxyflavone. The aforementioned component (A) may be used alone or in combination of two or more types.

[0038] -Polymethoxyflavones- The aforementioned polymethoxyflavones are the same as those described in the (Beverages) section above.

[0039] There are no particular restrictions on the amount of polymethoxyflavones contained in the flavor enhancer, and it can be appropriately selected depending on the amount used.

[0040] <Other ingredients> Other components in the aforementioned flavor enhancer are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the purpose. Examples include excipients, moisture-proofing agents, preservatives, fortifiers, thickeners, emulsifiers, antioxidants, sweeteners, acidulants, seasonings, water, and components used in food and beverages. These may be used individually or in combination of two or more. There are no particular restrictions on the content of other components in the aforementioned taste enhancer, and they can be appropriately selected depending on the purpose.

[0041] <Mode> The flavor enhancer may contain component (A) and, if necessary, other components in the same packaging material, or each component may be placed in separate packaging materials and used in combination at the time of use. The form of the aforementioned taste enhancer is not particularly limited and can be selected as appropriate. Examples include solids such as powders and granules, and liquids dissolved in a solvent such as water.

[0042] <Use> There are no particular restrictions on the method of using the aforementioned taste enhancer, and it can be appropriately selected according to the purpose. Examples include adding it to a manufactured beverage or adding it during the beverage manufacturing process. These methods may be used individually or in combination.

[0043] There are no particular restrictions on the order in which the various components of the aforementioned flavor enhancer are added to the beverage; they can be appropriately selected according to the purpose. Furthermore, the various components of the aforementioned flavor enhancer may be added all at once or in multiple stages.

[0044] There are no particular restrictions on the amount of the aforementioned taste enhancer used, and it can be appropriately selected considering the amount of component (A) and any other components used as needed.

[0045] There are no particular restrictions on the amount of component (A) used, as long as it is added to the beverage at a total concentration of 0.5 to 15 mg / 100 mL, and it can be appropriately selected depending on the type of beverage being used. When using two or more polymethoxyflavones as component (A), there are no particular restrictions on the ratio (mass ratio) of the amounts of each polymethoxyflavone used, and they can be appropriately selected according to the purpose.

[0046] The aforementioned taste enhancer may be used alone or in combination with other taste enhancers.

[0047] <Beverage> The aforementioned beverage is not particularly limited as long as it contains a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of iron, calcium, and magnesium. It can be appropriately selected according to the purpose, for example, similar to those listed in the (Beverage) section above.

[0048] (Method for improving taste) The present invention's method for improving taste includes at least a compounding step, and optionally includes other steps. The present invention relates to a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage.

[0049] <Blending process> The aforementioned blending process involves blending polymethoxyflavones at a total concentration of 0.5 to 15 mg / 100 mL into a beverage containing a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of iron, calcium, and magnesium.

[0050] -Polymethoxyflavones- The aforementioned polymethoxyflavones may be used individually or in combination of two or more.

[0051] The aforementioned polymethoxyflavones are the same as those described in the (Beverages) section above.

[0052] There are no particular restrictions on the method of incorporating the polymethoxyflavones into the beverage, and any method can be selected as appropriate. For example, it can be done in the same manner as described in the section on "Use" of the flavor enhancer of the present invention, and the amount used can also be the same.

[0053] <Beverage> The aforementioned beverage is not particularly limited as long as it contains a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of iron, calcium, and magnesium. It can be appropriately selected according to the purpose, for example, similar to those listed in the (Beverage) section above.

[0054] According to the taste-enhancing agent and taste-enhancing method of the present invention, it is possible to improve the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage containing a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of iron, calcium, and magnesium. [Examples]

[0055] The following describes some test examples, but the present invention is not limited in any way to these test examples.

[0056] (Test Example 1: Improvement of iron taste by polymethoxyflavones) In water, iron citrate (manufactured by Hayashi Pure Chemical Industries, Ltd.) and black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., containing a total of 10% by mass of black ginger-derived polymethoxyflavones: 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone) were dissolved in the amounts listed in Tables 1-1 to 1-4 below to make a beverage. Note that the "Fe" column in Tables 1-1 to 1-4 below represents the amount of iron, not the amount of iron citrate.

[0057] <Rating> The prepared beverages underwent a sensory evaluation of their flavor. The flavor was primarily evaluated from the perspective of the characteristic flavor of iron. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation Criteria- 5 points: The characteristic iron flavor is significantly reduced. 4 points: The characteristic iron flavor is mellowed. 3 points: The characteristic iron flavor is slightly milder. Points 2: It has a distinctive iron-like flavor that lingers in the aftertaste. 1 point: It has a strong, distinctive iron flavor that lingers in the aftertaste.

[0058] The results are shown in Tables 1-1 to 1-4 below. Note that the evaluation scores are the average scores from the evaluations of the six expert panelists.

[0059] [Table 1-1]

[0060] [Table 1-2]

[0061] [Table 1-3]

[0062] [Table 1-4]

[0063] As shown in Tables 1-1 to 1-4, it was found that adding 0.5 to 15 mg / 100 mL of polymethoxyflavones to beverages with an iron concentration of 0.05 to 10 mg / 100 mL suppresses the unique iron flavor.

[0064] (Test Example 2: Improvement of calcium taste by polymethoxyflavones) Calcium lactate pentahydrate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., containing a total of 10% by mass of black ginger-derived polymethoxyflavones: 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone) were dissolved in water in the amounts shown in Tables 2-1 to 2-4 below to make a beverage. Note that the "Ca" column in Tables 2-1 to 2-4 below represents the amount of calcium, not the amount of calcium lactate pentahydrate.

[0065] <Rating> The prepared beverages underwent a sensory evaluation of their flavor. The flavor was primarily evaluated from the perspective of the bitterness characteristic of calcium. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation Criteria- 5 points: The characteristic bitterness of calcium is greatly reduced. 4 points: The characteristic bitterness of calcium is mitigated. 3 points: The characteristic bitterness of calcium is slightly reduced. Points 2: It has a bitter taste characteristic of calcium, which lingers in the aftertaste. 1 point: It has a strong, characteristic bitter taste of calcium, which lingers for a long time in the aftertaste.

[0066] The results are shown in Tables 2-1 to 2-4 below. Note that the evaluation scores are the average scores from the evaluations of the six expert panelists.

[0067] [Table 2-1]

[0068] [Table 2-2]

[0069] [Table 2-3]

[0070] [Table 2-4]

[0071] As shown in Tables 2-1 to 2-4, it was found that adding 0.5 to 15 mg / 100 mL of polymethoxyflavones to beverages with calcium concentrations of 0.1 to 100 mg / 100 mL suppresses the characteristic bitterness of calcium.

[0072] (Test Example 3: Improvement of magnesium taste by polymethoxyflavones) Magnesium chloride hexahydrate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., containing a total of 10% by mass of black ginger-derived polymethoxyflavones: 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone) were dissolved in water in the proportions shown in Tables 3-1 to 3-4 below to prepare a beverage. Note that the "Mg" column in Tables 3-1 to 3-4 below represents the amount of magnesium, not the amount of magnesium chloride hexahydrate.

[0073] <Rating> The prepared beverages underwent a sensory evaluation of their flavor. The flavor was primarily evaluated from the perspective of the bitterness characteristic of magnesium. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation Criteria- 5 points: The characteristic bitterness of magnesium is greatly reduced. 4 points: The characteristic bitterness of magnesium is mitigated. 3 points: The characteristic bitterness of magnesium is slightly reduced. Points 2: It has a bitter taste characteristic of magnesium, which lingers in the aftertaste. 1 point: It has a strong, characteristic magnesium bitterness that lingers in the aftertaste.

[0074] The results are shown in Tables 3-1 to 3-4 below. Note that the evaluation scores are the average scores from the evaluations of the six expert panelists.

[0075] [Table 3-1]

[0076] [Table 3-2]

[0077] [Table 3-3]

[0078] [Table 3-4]

[0079] As shown in Tables 3-1 to 3-4, it was found that adding 0.5 to 15 mg / 100 mL of polymethoxyflavones to beverages with magnesium concentrations of 0.1 to 50 mg / 100 mL suppresses the characteristic bitterness of magnesium.

Claims

1. (A) Polymethoxyflavones totaling 0.5 to 15 mg / 100 mL, (B) A beverage characterized by containing one or more minerals selected from the group consisting of calcium and magnesium in a total amount of 0.05 to 100 mg / 100 mL.

2. The beverage according to claim 1, which is a packaged beverage.

3. Used in beverages containing a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of calcium and magnesium. (A) Contains polymethoxyflavones, A flavor enhancer for beverages comprising one or more minerals selected from the group consisting of calcium and magnesium, characterized in that the aforementioned component (A) is incorporated into the beverage at a total concentration of 0.5 to 15 mg / 100 mL.

4. A method for improving the taste of one or more minerals selected from the group consisting of calcium and magnesium in a beverage, comprising adding polymethoxyflavones at a total concentration of 0.5 to 15 mg / 100 mL to a beverage containing a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of calcium and magnesium.

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