Sugar-free beverage in container

Abstract

The present invention addresses the problem of providing: a sugar-free beverage contained in a container in which the sense of stickiness in the mouth, which is unique to a sugar-free beverage containing magnesium at a prescribed concentration, is suppressed; a method for producing the sugar-free beverage; and the like. [Solution] A sugar-free beverage contained in a container, which contains 0.5 billion or more (for example, 20 billion or more) of one or two or more lactic acid bacteria and / or dead cells of the bacteria of the present invention 1, and which has a magnesium concentration of 1.2 mg / L or more.

Description

Technical Field

[0001] The present invention relates to a container-packed sugar-free beverage containing magnesium and dead cells of "lactic acid bacteria" and / or "bacteria capable of activating plasmacytoid dendritic cells", and a method for producing the same. More specifically, a container-packed sugar-free beverage containing a specified concentration of magnesium produces a unique "astringency in the mouth" (i.e., "a feeling of tightness around the tongue and throat", more specifically, "a feeling of fatigue caused by the tongue and throat being tightened as if cramped") when consumed. The present invention relates to a container-packed sugar-free beverage in which the unique "astringency in the mouth" is suppressed, and a method for producing the same. Background Art

[0002] The innate immune system is mainly responsible for the primary response to bacterial or viral infections, and dendritic cells are powerful and important constituent cells therein. In addition, plasmacytoid dendritic cells (pDC) among dendritic cells are the main producers of various interferons (IFNs) such as type I interferon that exhibit antiviral proliferation inhibitory activity, and play an extremely important role in antiviral biological defense (Patent Document 1).

[0003] On the other hand, magnesium is one of the essential minerals, exists in bones and body fluids, and plays an important role in various enzyme actions. Magnesium forms bones together with calcium and intervenes in the functions of muscles, nerves, etc. to play an important role. It is said that due to the influence of Westernized eating habits, etc., there are many people with insufficient magnesium intake.

[0004] As a beverage for supplementing water, magnesium, etc., sports drinks are known. Magnesium is known to have a bitter taste, and in beverages containing a large amount of magnesium, a sweetener is added to alleviate the bitterness (Background Art of Patent Document 2). Patent Document 2 discloses a method for suppressing bitterness caused by magnesium, etc. by adding steviolbioside A and mogroside V, which are natural high-intensity sweeteners.

[0005] However, until now, it has not been known that a sugar-free beverage containing magnesium has a new problem of a unique "astringency in the mouth" (i.e., "a feeling of tightness around the tongue and throat", more specifically, "a feeling of fatigue caused by the tongue and throat being tightened as if cramped"), and that the above-mentioned unique astringency in the mouth can be suppressed by containing dead cells of "lactic acid bacteria" and / or "bacteria capable of activating plasmacytoid dendritic cells" at a specified concentration in the sugar-free beverage.

[0006] Prior Art Documents

[0007] Patent Documents

[0008] Patent Document 1: International Publication Pamphlet 2012 / 091081

[0009] Patent Document 2: Japanese Unexamined Patent Application Publication No. 2019-129769 Summary of the Invention

[0010] Problems to be Solved by the Invention

[0011] The inventors of the present invention have found a new problem that sugar-free beverages containing magnesium produce a unique "astringent feeling in the mouth".

[0012] The subject of the present invention is to provide a container-packed sugar-free beverage in which the unique "astringent feeling in the mouth" of a sugar-free beverage containing a specified concentration of magnesium is suppressed, and a method for manufacturing the same, etc.

[0013] Means for Solving the Problems

[0014] The inventors of the present invention conducted in-depth research to solve the problems of the present invention, and as a result, found that when a sugar-free beverage containing a specified concentration of magnesium contains dead cells of "lactic acid bacteria" at 500 million cells / L or more (for example, 20 billion cells / L or more) and / or bacteria capable of activating plasmacytoid dendritic cells, the above-mentioned unique "astringent feeling in the mouth" can be suppressed, and thus the present invention was completed.

[0015] That is, according to the present invention, the following inventions, etc. can be provided.

[0016] (1) A container-packed sugar-free beverage containing dead cells of one or more kinds of lactic acid bacteria at 500 million cells / L or more (for example, 20 billion cells / L or more), and having a magnesium concentration of 1.2 mg / L or more;

[0017] (2) The container-packed sugar-free beverage according to the above (1), which is a carbonated beverage having a gas pressure of 0.1 to 0.3 MPa;

[0018] (3) The container-packed sugar-free beverage according to the above (1) or (2), further containing one or more kinds of organic acids, and the total concentration of the organic acids being 0.005 to 0.5% by weight;

[0019] (4) A container-packed sugar-free beverage, which is a container-packed sugar-free beverage containing dead cells of one or more than two kinds of lactic acid bacteria at 500 million cells / L or more (for example, 20 billion cells / L or more), and having a magnesium concentration of 1.2 mg / L or more. Among them, the above lactic acid bacteria are one or more than two kinds selected from the group consisting of bacteria of the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Oenococcus, Bifidobacterium, Lentilactobacillus, Weissella, and Tetragenococcus;

[0020] (5) The container-packed sugar-free beverage according to the above (4), characterized in that the lactic acid bacteria are Lactobacillus rhamnosus;

[0021] (6) A container-packed sugar-free beverage, which contains dead cells of one or more than two kinds of bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more (for example, 20 billion cells / L or more), and having a magnesium concentration of 1.2 mg / L or more;

[0022] (7) A method for manufacturing a container-packed sugar-free beverage, characterized in that in the manufacture of a container-packed sugar-free beverage having a magnesium concentration of 1.2 mg / L or more, the beverage is made to contain dead cells of one or more than two kinds of bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more (for example, 20 billion cells / L or more);

[0023] (8) A method for manufacturing a container-packed sugar-free beverage, characterized in that in the manufacture of a container-packed sugar-free beverage having a magnesium concentration of 1.2 mg / L or more, the beverage is made to contain dead cells of one or more than two kinds of lactic acid bacteria at 500 million cells / L or more (for example, 20 billion cells / L or more);

[0024] (9) A method for suppressing the astringency in the mouth when drinking a container-packed sugar-free beverage, characterized in that in the manufacture of a container-packed sugar-free beverage having a magnesium concentration of 1.2 mg / L or more, the beverage is made to contain dead cells of one or more than two kinds of bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more (for example, 20 billion cells / L or more);

[0025] (10) A method for suppressing the astringency in the mouth when drinking a sugar-free beverage in a container, characterized in that, in the production of a sugar-free beverage in a container with a magnesium concentration of 1.2 mg / L or more, the beverage contains dead cells of one or more kinds of lactic acid bacteria at 500 million cells / L or more (for example, 20 billion cells / L or more).

[0026] According to the present invention, the following inventions and the like are further provided.

[0027] [1] A sugar-free beverage in a container, which contains dead cells of one or more kinds of lactic acid bacteria at 20 billion cells / L or more and has a magnesium concentration of 1.2 mg / L or more;

[0028] [2] The sugar-free beverage in a container according to the above [1], which is a carbonated beverage with a gas pressure of 0.1 - 0.3 MPa;

[0029] [3] The sugar-free beverage in a container according to the above [1] or [2], which further contains one or more kinds of organic acids, and the total concentration of the above organic acids is 0.005 - 0.5% by weight;

[0030] [4] A method for producing a sugar-free beverage in a container, characterized in that, in the production of a sugar-free beverage in a container with a magnesium concentration of 1.2 mg / L or more, the beverage contains dead cells of one or more kinds of lactic acid bacteria at 20 billion cells / L or more;

[0031] [5] A method for suppressing the astringency in the mouth when drinking a sugar-free beverage in a container, characterized in that, in the production of a sugar-free beverage in a container with a magnesium concentration of 1.2 mg / L or more, the beverage contains dead cells of one or more kinds of lactic acid bacteria at 20 billion cells / L or more.

[0032] Advantages of the Invention

[0033] According to the present invention, it is possible to provide a sugar-free beverage in a container and a method for producing the same, etc., in which the "astringency in the mouth" peculiar to a sugar-free beverage containing a specified concentration of magnesium (hereinafter, also simply referred to as "astringency in the mouth" in this specification) is suppressed. Brief Description of the Drawings

[0034] Figure 1 It is a diagram showing the relationship between Lactococcus lactis subsp. lactis JCM5805 strain and strains equivalent to this strain (strains derived from this strain and the strain from which this strain is derived). Detailed Description of the Invention

[0035] The present invention includes the following embodiments and the like:

[0036] [1]A container-packed sugar-free beverage (hereinafter also referred to as "the beverage of the first invention") contains dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells at a concentration of 500 million cells / L or more (for example, 20 billion cells / L or more), and the magnesium concentration is 1.2 mg / L or more;

[0037] [2]A container-packed sugar-free beverage (hereinafter also referred to as "the beverage of the second invention") contains dead cells of one or more kinds of lactic acid bacteria at a concentration of 500 million cells / L or more (for example, 20 billion cells / L or more), and the magnesium concentration is 1.2 mg / L or more;

[0038] [3]A method for manufacturing a container-packed sugar-free beverage (hereinafter also referred to as "the manufacturing method of the first invention") is characterized in that, in the manufacture of a container-packed sugar-free beverage with a magnesium concentration of 1.2 mg / L or more, the beverage contains dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells at a concentration of 500 million cells / L or more (for example, 20 billion cells / L or more);

[0039] [4]A method for manufacturing a container-packed sugar-free beverage (hereinafter also referred to as "the manufacturing method of the second invention") is characterized in that, in the manufacture of a container-packed sugar-free beverage with a magnesium concentration of 1.2 mg / L or more, the beverage contains dead cells of one or more kinds of lactic acid bacteria at a concentration of 500 million cells / L or more (for example, 20 billion cells / L or more);

[0040] [5]A method for suppressing the astringency in the mouth when drinking a container-packed sugar-free beverage (hereinafter also referred to as "the suppression method of the first invention") is characterized in that, in the manufacture of a container-packed sugar-free beverage with a magnesium concentration of 1.2 mg / L or more, the beverage contains dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells at a concentration of 500 million cells / L or more (for example, 20 billion cells / L or more);

[0041] [6]A method for suppressing the astringency in the mouth when drinking a container-packed sugar-free beverage (hereinafter also referred to as "the suppression method of the second invention") is characterized in that, in the manufacture of a container-packed sugar-free beverage with a magnesium concentration of 1.2 mg / L or more, the beverage contains dead cells of one or more kinds of lactic acid bacteria at a concentration of 500 million cells / L or more (for example, 20 billion cells / L or more).

[0042] (Bacteria capable of activating pDC)

[0043] The "bacteria capable of activating pDC" in the first invention (hereinafter also referred to as "the bacteria in the first invention") is not particularly limited, and refers to, for example, lactic acid bacteria, acetic acid bacteria, Escherichia coli, Bacillus or cyanobacteria capable of activating pDC, and one or more kinds of bacteria selected from the group consisting of lactic acid bacteria, acetic acid bacteria and Bacillus can be cited. The bacteria in the first invention are dead cells.

[0044] The "bacteria capable of activating pDC" in the first aspect of the present invention can induce the production of IFN. As IFN, at least one or more of type I IFN (type I interferon), type II IFN (type II interferon), or type III IFN (type III interferon) are preferred. Type I IFN refers to cytokines effective against viral infections, including, for example, IFN-α (including subtypes such as 1, 2, 4, 5, 6, 7, 8, 10, 13, 14, 16, 17, or 21) or IFN-β, etc. Type II IFN includes IFN-γ, and type III IFN includes IFN-λ. The "bacteria capable of activating pDC" in the first aspect of the present invention preferably has at least the activity of inducing the production of type I IFN.

[0045] The IFN that can be induced by the "bacteria capable of activating pDC" in the first aspect of the present invention is not particularly limited as long as it belongs to any one of type I IFN, type II IFN, or type III IFN. One or more selected from the group consisting of IFN-α, IFN-β, and IFN-λ are preferred. More preferably, at least one of the IFN is IFN-α. Further preferably, at least one of the IFN is IFN-α and two or more selected from the group consisting of IFN-α, IFN-β, and IFN-λ. Particularly preferably, at least two of the two or more IFN are IFN-α and IFN-β.

[0046] Regarding whether bacteria can activate pDC, it can be confirmed by whether pDC phagocytizes bacteria when bacteria are provided to pDC, whether cell protrusions appear on the surface of pDC that has phagocytized bacteria, or whether pDC that has phagocytized bacteria produces IFN (such as type I IFN and / or type III IFN, etc.).

[0047] Regarding the phagocytosis of pDC or the appearance of cell protrusions on the surface of pDC, for example, it can be confirmed by microscopic observation or observation using flow cytometry, etc. Preferably, a method of observing the pDC after providing bacteria modified with a fluorescent dye to the pDC is cited.

[0048] Regarding the production of IFN (such as type I IFN and / or type III IFN, etc.), for example, it can be confirmed by measuring the amount or concentration of IFN such as IFN-α or IFN-λ in the culture system when culturing bacteria in the coexistence of pDC induced from bone marrow cells of mammals such as mice.

[0049] Specifically, the IFN concentration can be measured by the following steps (i) to (iv).

[0050] (i) Suspend bone marrow cells from mice from which red blood cells have been removed in RPMI medium adjusted to the following composition so that it is 1×10 6 cells / mL to prepare a cell suspension.

[0051] <Composition of the culture medium>

[0052] · 10% (v / v) FBS

[0053] · 100 U / mL penicillin / streptomycin

[0054] · 1 mM sodium pyruvate

[0055] · 2.5 mM HEPES

[0056] · 1% (w / v) MEM NEAA

[0057] · 50 μM β-mercaptoethanol

[0058] · 100 ng / mL Flt-3L

[0059] (ii) Seed 1 mL of the prepared cell suspension for each, and culture for 1 week in a CO₂ incubator at 37 °C under 5% (v / v) CO₂ conditions to induce pDC.

[0060] (iii) Suspend the bone marrow cells containing induced pDC to a concentration of 2 × 10 5 cells / mL, seed 200 μL for each into a 96-well plate, and add 2 μL of a bacterial suspension such as lactic acid bacteria adjusted to a concentration of 1 mg / mL with PBS to each well.

[0061] (iv) After 24 hours, collect the culture supernatant and measure the IFN-α concentration by ELISA using an IFN-α assay kit.

[0062] The "bacteria capable of activating pDC" in Invention 1 can be defined as bacteria represented by the following index: Co-culture "the bacteria at a final concentration of 10 μg / mL" with "bone marrow cells recovered from mouse bone marrow and cultured for 7 days in a cell culture medium containing 100 ng / mL Flt3-L, having a final concentration of pDC of 2 × 10 5 cells / mL" for 24 hours, and thereby produce IFN-α of 30 pg / mL (preferably 50 pg / mL, more preferably 60 pg / mL, more preferably 70 pg / mL, 80 pg / mL, 90 pg / mL, 100 pg / mL, 150 pg / mL, further preferably 200 pg / mL, 210 pg / mL, 220 pg / mL, 230 pg / mL, 240 pg / mL, 250 pg / mL, further more preferably 300 pg / mL, 400 pg / mL, 500 pg / mL, 600 pg / mL, 700 pg / mL, particularly preferably 800 pg / mL) or more.

[0063] As for the activation of pDC in the "bacteria capable of activating pDC" of the present invention 1, the promotion of the expression of activation markers such as CD80, CD86, or MHC class II can be mentioned.

[0064] As the above-mentioned "lactic acid bacteria capable of activating pDC", there is no particular limitation, and examples thereof include bacteria belonging to the genus Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, and Lactobacillus. Bacteria belonging to the genus Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, and Lactobacillus can be preferably mentioned.

[0065] It should be noted that the Lactobacillus bacteria in the present invention include bacteria that were classified as Lactobacillus before the reclassification of the Lactobacillus genus. For example, it includes bacteria that were newly classified into the genera Acetilactobacillus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacillus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplantibacillus, Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paralactobacillus, Paucilactobacillus, Schleiferilactobacillus, Secundilactobacillus, etc. with the reclassification of the Lactobacillus genus.

[0066] Examples of the above-mentioned Oenococcus bacteria include, for example, Oenococcus oeni. Specific examples of Oenococcus bacteria include Oenococcus oeni JCM6125, etc.

[0067] Examples of the above-mentioned Bifidobacterium bacteria include, for example, Bifidobacterium animalis subsp. lactis and Bifidobacterium longum subsp. infantis. Specific examples of Bifidobacterium bacteria include Bifidobacterium animalis subsp. lactis JCM10602 and Bifidobacterium longum subsp. infantis JCM1222, etc.

[0068] Examples of the Weissella bacterium described above include Weissella paramesenteroides, Weissella viridescens, etc. Specific examples of the Weissella bacterium include Weissella paramesenteroides JCM9890, Weissella viridescens JCM1174, etc.

[0069] Examples of the Tetragenococcus bacterium described above include Tetragenococcus halophilus, etc. Specific examples of the Tetragenococcus bacterium include Tetragenococcus halophilus NRIC0098, etc.

[0070] Examples of the Lactococcus bacterium described above include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. hordniae, Lactococcus plantarum, etc.

[0071] Specific examples of the Lactococcus bacterium described above include Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis JCM7638, Lactococcus lactis subsp. lactis ATCC11454, Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040, Lactococcus plantarum JCM11056, etc.

[0072] Examples of the Leuconostoc bacterium described above include Leuconostoc carnosum, Leuconostoc lactis, etc. Specific examples of the Leuconostoc bacterium include Leuconostoc carnosum JCM9695, Leuconostoc lactis NBRC12455, etc.

[0073] Examples of the above-mentioned Pediococcus bacteria include, for example, Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus cellicola, Pediococcus claussenii, Pediococcus damnosus, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, Pediococcus stilesii, etc. Specific examples of Pediococcus bacteria include, for example, Pediococcus acidilactici JCM8797, Pediococcus acidilactici K15, and Pediococcus damnosus JCM5886, etc.

[0074] Examples of the above-mentioned Streptococcus bacteria include, for example, Streptococcus thermophilus, etc. Specific examples of Streptococcus bacteria include Streptococcus thermophilus SBC8781, etc.

[0075] Examples of the above-mentioned Enterococcus bacteria include, for example, Enterococcus alcedinis, etc.

[0076] Examples of the above-mentioned Lactobacillus bacteria include, for example, Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus rhamnosus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus parakefiri, Lactobacillus plantarum, Lactobacillus pentosus.

[0077] As specific examples of Lactobacillus bacteria, Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1, Lactobacillus kefiranofaciens subsp. kefiranofaciens (Lactobacillus kefiranofaciens in the new classification) JCM8573, Lactiplantibacillus plantarum (Lactobacillus plantarum in the new classification) L-137, Lactiplantibacillus pentosus (Lactobacillus pentosus in the new classification) ONRICb0240, etc. can be mentioned.

[0078] As the above-mentioned "acetobacter that can activate pDC", there is no particular limitation, and examples thereof include bacteria belonging to the genus Gluconacetobacter, Acetobacter, Gluconobacter, etc. Among them, bacteria belonging to the genus Gluconacetobacter are preferably mentioned, and Gluconacetobacter hansenii is more preferably mentioned, and Gluconacetobacter hansenii GK-1 is further preferably mentioned.

[0079] As the above-mentioned "Bacillus bacteria that can activate pDC", there is no particular limitation, and examples thereof include Bacillus coagulans. As specific examples of Bacillus bacteria, Bacillus coagulans SANK70258, etc. can be mentioned.

[0080] (Dead cells of lactic acid bacteria)

[0081] In the present invention 2, dead cells of one or two or more kinds of lactic acid bacteria are used.

[0082] "Lactic acid bacteria" refers to the general name of all bacteria taxonomically recognized as lactic acid bacteria, and is not limited by genus, species, strain, etc. As the above-mentioned "lactic acid bacteria", bacteria that perform lactic acid fermentation on sugars to produce a large amount of lactic acid (preferably 50% or more of the consumed sugars) can be mentioned, and examples thereof include bacteria belonging to the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Oenococcus, Bifidobacterium, Weissella, Tetragenococcus.

[0083] The genus and species of the dead bacterial cells of lactic acid bacteria used in the present invention 2 are not particularly limited, and examples include one or more bacteria selected from the group consisting of bacteria of the genus Lactobacillus, bacteria of the genus Streptococcus, bacteria of the genus Lactococcus, bacteria of the genus Leuconostoc, bacteria of the genus Pediococcus, bacteria of the genus Enterococcus, bacteria of the genus Oenococcus, bacteria of the genus Bifidobacterium, bacteria of the genus Weissella, and bacteria of the genus Tetragenococcus. In addition, examples include one or more bacteria selected from the group consisting of bacteria of the genus Lactobacillus, bacteria of the genus Streptococcus, bacteria of the genus Lactococcus, bacteria of the genus Leuconostoc, bacteria of the genus Pediococcus, and bacteria of the genus Enterococcus. Preferably, one or more bacteria selected from the group consisting of bacteria of the genus Lactococcus are listed. More preferably, one or more bacteria selected from the group consisting of Lactococcus lactis are listed. Further preferably, one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis are listed.

[0084] As a more specific preferred form of the heat-killed bacteria in the present invention 2, examples include those selected from Lactobacillus acidophilus (such as Lactobacillus acidophilus L-92), Lactobacillus delbrueckii subsp. bulgaricus (such as Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1), Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus paracasei (such as Lactobacillus paracasei KW3110 and Lactobacillus paracasei MCC1849), Lactobacillus gasseri (such as Lactobacillus gasseri SBT2055), Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum (reclassified as Lactiplantibacillus plantarum in the new taxonomy, such as Lactobacillus plantarum L-137), Lactobacillus brevis, Lactobacillus casei subsp. rhamnosus (such as Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505), Lactobacillus pentosus (such as Lactobacillus pentosus (reclassified as Lactiplantibacillus pentosus in the new taxonomy) ONRICb0240), Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus hilgardii, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactissubsp. lactis) (Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis JCM7638, Lactococcus lactis subsp. lactis ATCC11454, etc.), Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. cremoris (Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, etc.), Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum (Lactococcus plantarum JCM11056, etc.), Lactococcus garvieae (Lactococcus garvieae NBRC100934, etc.), Lactococcus lactis subsp. hordniae (Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040, etc.), Leuconostoc mesenteroides subsp. cremoris (Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, etc.), Leuconostoc lactis (Leuconostoc lactis NBRC12455, etc.), Leuconostoc carnosum (Leuconostoc carnosum JCM9695, etc.), Pediococcus damnosus (Pediococcus damnosus JCM5886, etc.), Pediococcus pentosaceus, Pediococcus acidilactici (Pediococcus acidilactici JCM8797 and Pediococcus acidilactici K15, etc.), Pediococcus cellicola, Pediococcus claussenii, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, Pediococcus stilesiiOne or more dead cells of bacteria selected from the group consisting of Enterococcus stilesii, Enterococcus faecalis, Enterococcus faecium, Enterococcus alcedinis, Oenococcus oeni (such as Oenococcus oeni JCM6125), Bifidobacterium animalis subsp. lactis (such as Bifidobacterium animalis subsp. lactis JCM10602), Bifidobacterium longum subsp. infantis (such as Bifidobacterium longum subsp. infantis JCM1222), Weissella paramesenteroides (such as Weissella paramesenteroides JCM9890), Weissella viridescens (such as Weissella viridescens JCM1174), and Tetragenococcus halophilus (such as Tetragenococcus halophilus NRIC0098). Additionally, examples include those selected from Lactobacillus acidophilus (such as Lactobacillus acidophilus L-92), Lactobacillus delbrueckii subsp. bulgaricus (such as Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1), Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus paracasei (such as Lactobacillus paracasei KW3110 and Lactobacillus paracasei MCC1849), Lactobacillus gasseri (such as Lactobacillus gasseri SBT2055), Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus parakefiri (reclassified as Lentilactobacillus parakefiri in the new classification; such as Lactobacillus parakefiri JCM8573), Lactobacillus plantarumplantarum; Lactiplantibacillus plantarum in the new classification (such as Lactiplantibacillus plantarum L-137), Lactobacillus brevis, Lactobacillus casei subsp. rhamnosus (such as Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, etc.), Lactobacillus pentosus (such as Lactobacillus pentosus ONRICb0240, etc.), Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus hilgardii, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis (such as Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis JCM7638, Lactococcus lactis subsp. lactis ATCC11454, etc.), Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. cremoris (such as Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, etc.), Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum (such as Lactococcus plantarum JCM11056, etc.), Lactococcus garvieae (such as Lactococcus garvieae NBRC100934, etc.), Lactococcus lactis subsp. hordniae (such as Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040, etc.), Leuconostoc mesenteroides subsp.Lactococcus lactis subsp. cremoris) (Lactococcus lactis subsp. cremoris JCM 16167, Lactococcus lactis subsp. cremoris NBRC 100676, etc.), Leuconostoc lactis (Leuconostoc lactis NBRC 12455, etc.), Leuconostoc carnosum (Leuconostoc carnosum JCM 9695, etc.), Pediococcus damnosus (Pediococcus damnosus JCM 5886, etc.), Pediococcus pentosaceus, Pediococcus acidilactici (Pediococcus acidilactici JCM 8797 and Pediococcus acidilactici K15, etc.), Pediococcus cellicola, Pediococcus claussenii, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, Pediococcus stilesii, Enterococcus faecalisOne or more dead bacteria in the group consisting of Enterococcus faecalis and Enterococcus faecium, preferably selected from the group consisting of one or more dead bacteria selected from Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei subsp. caucasicus (Lactobacillus paracasei subsp. caucasicus JCM8573, etc.), Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subsp. rhamnosus (Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, etc.), Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus hilgardii, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis diacetylactis, Lactococcus lactis subsp. cremoris, Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum, Lactococcus garvieae, Lactococcus lactis subsp. hordniae, Leuconostoc mesenteroides subsp. cremoris, and Leuconostoc lactis, more preferably selected from the group consisting of one or more dead bacteria selected from Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis diacetylactis, Lactococcus lactis subsp. cremoris, Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum, Lactococcus garvieae, and Lactococcus lactis subsp. hordniae, further preferably the dead bacteria of Lactococcus lactis subsp. lactis, more preferably selected from the group consisting of one or more dead bacteria selected from Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis NBRC12007, and Lactococcus lactis subsp. lactis NRIC1150, and particularly preferably the dead bacteria of Lactococcus lactis subsp. lactis JCM5805.

[0085] In addition, as other preferred forms of the genus and species of lactic acid bacteria that are dead bacteria used in the present invention 2, one or more bacteria selected from the group consisting of bacteria of the genus Lactococcus and bacteria of the genus Lactobacillus can be cited, preferably one or more bacteria selected from the group consisting of Lactococcus lactis and Lactobacillus rhamnosus, and more preferably one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis and Lactobacillus rhamnosus.

[0086] As more specific other preferred embodiments of the heat-killed bacteria in the present invention 2, examples include heat-killed bacteria of one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. cremoris, Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum, Lactococcus garvieae, Lactococcus lactis subsp. hordniae, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei subsp. tolerans (Lactobacillus paracasei subsp. tolerans JCM8573, etc.), Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subsp. rhamnosus (Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, etc.), Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus fructivorans, and Lactobacillus hilgardii. Preferably, examples include heat-killed bacteria of one or two bacteria selected from the group consisting of Lactococcus lactis subsp. lactis and Lactobacillus rhamnosus. More preferably, examples include heat-killed bacteria of one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactobacillus rhamnosus GG, and Lactobacillus rhamnosus CRL1505. Particularly preferably, examples include heat-killed bacteria of one or two bacteria selected from Lactococcus lactis subsp. lactis JCM5805 and Lactobacillus rhamnosus CRL1505. Even more preferably, examples include heat-killed bacteria of Lactococcus lactis subsp. lactis JCM5805 or Lactobacillus rhamnosus CRL1505.

[0087] As other preferred embodiments of the heat-killed bacteria in the present invention 2, examples include one or more bacteria selected from the group consisting of bacteria of the genus Lactococcus, and preferably, examples include one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis JCM7638, Lactococcus lactis subsp. lactis ATCC11454, Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. hordniae JCM1180, and Lactococcus lactis subsp. hordniae JCM11040.

[0088] Regarding the strains of dead bacteria listed in this specification, in the present invention (i.e., the present invention 1 and / or the present invention 2), as long as they exhibit an inhibitory effect on the astringent feeling in the mouth when containing dead bacteria at a specified concentration in a sugar-free beverage containing a specified concentration of magnesium, strains equivalent to the above-mentioned strains are also included in these strains. Here, equivalent strains refer to strains derived from the above-mentioned strains, strains from which the above-mentioned strains are derived, or descendant strains of these strains. Equivalent strains may sometimes be preserved in other strain preservation institutions. Figure 1 Shows strains derived from Lactococcus lactis subsp. lactis JCM5805 and strains from which Lactococcus lactis subsp. lactis JCM5805 is derived. For Figure 1 equivalent strains of Lactococcus lactis subsp. lactis JCM5805 described in, as long as they exhibit an inhibitory effect on the astringent feeling in the mouth when containing dead bacteria at a specified concentration in a sugar-free beverage containing a specified concentration of magnesium, they can also be used as the dead bacteria of the present invention. When referring to Lactococcus lactis subsp. lactis JCM5805 (Lactococcus lactis JCM5805) in this specification, these equivalent strains are also included. In addition, when referring to Lactobacillus rhamnosus CRL1505 in this specification, these equivalent strains are also included. In addition, among the above-mentioned lactic acid strains, JCM strains can be obtained from the Microbial Material Development Office of the RIKEN BioResource Center (1-1 Higashi, 3-chome, Takano-dai, Tsukuba City, Ibaraki Prefecture, Japan), NBRC strains can be obtained from the Biological Genetic Resources Department of the National Institute of Technology and Evaluation (5-8, 2-chome, Kamigou, Kisarazu City, Chiba Prefecture, Japan), NRIC strains can be obtained from the Strain Preservation Room of Tokyo University of Agriculture (1-1 Sakuragaoka, 1-chome, Setagaya-ku, Tokyo, Japan), and ATCC strains can be obtained from the American Type Culture Collection (USA).

[0089] As described above, the Lactococcus lactis subsp. lactis JCM5805 strain can be obtained from the Microbial Material Development Office of the RIKEN BioResource Center. In the present invention, the same strain of the JCM5805 strain preserved in a preservation institution other than the Microbial Material Development Office of the RIKEN BioResource Center can be used. Specifically, the same strain of the JCM5805 strain can be obtained from the Biological Genetic Resources Department of the National Institute of Technology and Evaluation (5-8, 2-chome, Kamigou, Kisarazu City, Chiba Prefecture, Japan), the Strain Preservation Room of Tokyo University of Agriculture (1-1 Sakuragaoka, 1-chome, Setagaya-ku, Tokyo, Japan), the American Type Culture Collection (USA), etc.

[0090] The "dead cells of lactic acid bacteria and / or the bacteria in Invention 1" in this specification are not particularly limited as long as they are dead cells of lactic acid bacteria and / or the bacteria in Invention 1, and can be dried products or non-dried products. From the perspective of storage stability of the dead cells of lactic acid bacteria and / or the bacteria in Invention 1, dried products are preferred, and dried powders can be preferably cited as examples.

[0091] The method for preparing the dead cells of lactic acid bacteria and / or the bacteria in Invention 1 is not particularly limited, and examples thereof include methods of collecting cells by filtration, centrifugation, etc. after sterilizing the culture medium after culturing lactic acid bacteria and / or the bacteria in Invention 1, methods of collecting cells by filtration, centrifugation, etc. from the culture medium after culturing lactic acid bacteria and / or the bacteria in Invention 1 and then sterilizing, etc. According to needs, drying treatment and crushing treatment can be further performed.

[0092] It should be noted that the means of sterilization are not particularly limited, and not only heating can be used, but also conventional means of killing bacteria such as ultraviolet rays and γ-ray irradiation can be used. In addition, the sterilization treatment during beverage preparation can also be used to kill lactic acid bacteria and / or the bacteria in Invention 1 in the beverage.

[0093] In the present invention, the cell concentration of one or more kinds of dead cells of lactic acid bacteria and / or the bacteria in Invention 1 in the container-packed sugar-free beverage is not particularly limited. In terms of the total of the dead cells of lactic acid bacteria and / or the bacteria in Invention 1, examples include 500 million cells / L or more, 1 billion cells / L or more, 1.3 billion cells / L or more, 5 billion cells / L or more, 15 billion cells / L or more, or 20 billion cells / L or more. From the perspective of obtaining more inhibitory effects on the astringency in the mouth, examples of preferred values include 25 billion cells / L or more, more preferably 50 billion cells / L or more, 100 billion cells / L or more, 200 billion cells / L or more, or 400 billion cells / L or more. In addition, as the upper limit of the cell concentration of one or more kinds of dead cells of lactic acid bacteria and / or the bacteria in Invention 1 in the container-packed sugar-free beverage, there is no particular limitation. In terms of the total of the dead cells of lactic acid bacteria and / or the bacteria in Invention 1, examples include 8 trillion cells / L or less, 6 trillion cells / L or less, 4 trillion cells / L or less, 2 trillion cells / L or less, 1 trillion cells / L or less, 500 billion cells / L or less, 350 billion cells / L or less, 200 billion cells / L or less, 175 billion cells / L or less, 150 billion cells / L or less, etc. These lower limit values and upper limit values can be arbitrarily combined within the range of combinations that can be set as lower limit values and upper limit values respectively.

[0094] The cell concentration of the dead cells of lactic acid bacteria and / or the bacteria in Invention 1 in the container-packed sugar-free beverage can be adjusted by adjusting the amount of the dead cells of lactic acid bacteria and / or the bacteria in Invention 1 formulated in the beverage.

[0095] It should be noted that as a method for measuring the number of dead cells of lactic acid bacteria and / or the bacteria in Invention 1 in the sugar-free beverage contained in the container, known methods for measuring the number of lactic acid bacteria and / or the bacteria in Invention 1 can be listed without particular limitation. For example, direct microscopic examination method, particle electrical sensing zone method, PCR method, flow cytometry method, etc. can be listed, and flow cytometry method is preferably listed.

[0096] (Magnesium)

[0097] The magnesium concentration of the sugar-free beverage contained in the container in the present invention is 1.2 mg / L or more. The "magnesium concentration" in this specification refers to the concentration of magnesium dissolved in the water in the sugar-free beverage contained in the container. Therefore, the magnesium contained in, for example, the dead cells of lactic acid bacteria and / or the bacteria in Invention 1 as solid substances is not considered in the magnesium concentration in this specification.

[0098] As the magnesium concentration of the sugar-free beverage contained in the container in the present invention, there is no particular limitation as long as it is 1.2 mg / L or more. From the viewpoint of further enhancing the astringency in the mouth and enjoying the meaning of the present invention more, preferably 2.4 mg / L or more, more preferably 4.9 mg / L or more, further preferably 7.3 mg / L or more, more preferably 9.7 mg / L or more, further preferably 12.1 mg / L or more, more preferably 24.3 mg / L or more, further preferably 77.7 mg / L or more, more preferably 109.3 mg / L or more, further preferably 145.7 mg / L or more can be listed.

[0099] In addition, as the upper limit of the magnesium concentration in the sugar-free beverage contained in the container, there is no particular limitation, and for example, 150 mg / L or less, 200 mg / L or less, 250 mg / L or less, 500 mg / L or less, etc. can be listed. These lower limit values and upper limit values can be arbitrarily combined respectively.

[0100] The magnesium concentration in the sugar-free beverage contained in the container can be adjusted by adjusting the amount of one or more selected from the group consisting of magnesium, magnesium compounds, and magnesium-containing compositions incorporated in the beverage.

[0101] It should be noted that as a method for measuring the magnesium concentration in the sugar-free beverage contained in the container, known measurement methods can be listed without particular limitation, and for example, inductively coupled plasma optical emission spectrometry (ICP-OES method) etc. can be listed.

[0102] The ratio of the cell concentration of the present invention to the magnesium concentration, i.e., (the content of dead cells of lactic acid bacteria and / or the bacteria in the present invention 1 [100 million cells / L]) / (magnesium concentration [mg / L]) is not particularly limited. From the viewpoint of obtaining a greater inhibitory effect on the astringency in the mouth, as the lower limit value, for example, 0.4 or more, 1 or more, 80 or more, 200 or more, or 400 or more can be cited. As the upper limit value, for example, 60000 or less, 30000 or less, 8000 or less, etc. can be cited. These lower limit values and upper limit values can be arbitrarily combined respectively.

[0103] As the above-mentioned magnesium compound, a water-soluble magnesium compound can be preferably cited. Among them, magnesium chloride and magnesium sulfate are preferably cited, and among them, magnesium chloride is more preferably cited. In addition, as the above-mentioned magnesium-containing composition, a composition containing the above-mentioned magnesium compound can be cited. As the above-mentioned magnesium compound and magnesium composition, commercially available products can be used.

[0104] (Sugar-free beverage)

[0105] In this specification, a "sugar-free beverage" refers to a beverage in which the amount of sugars is less than 0.5 g per 100 mL of the beverage. The above-mentioned "sugars" refers to one or more selected from the group consisting of crystalline sugars and non-crystalline sugars. As the above-mentioned "crystalline sugars", monosaccharides such as fructose, glucose, tagatose, and arabinose; disaccharides such as lactose, trehalose, maltose, and sucrose can be cited. As the above-mentioned "non-crystalline sugars", glucose syrup, isomerized syrup (such as high fructose syrup), etc. can be cited.

[0106] As the sugar concentration of the container-packed sugar-free beverage in the present invention, as long as the amount of sugars is less than 0.5 g per 100 mL of the beverage, there is no particular limitation. Preferably, the amount of sugars per 100 mL of the beverage is 0.25 g or less, 0.2 g or less, 0.15 g or less, 0.1 g or less, 0.5 g or less, 0.2 g or less, 0.1 g or less, 0.05 g or less, 0.01 g or less. More preferably, a beverage containing no sugars or not containing sugars is cited.

[0107] (Carbon dioxide)

[0108] The container-packed sugar-free beverage of the present invention may not be a carbonated beverage. From the viewpoint of more effectively suppressing the astringency in the mouth, it is preferably a carbonated beverage. As the "carbonated beverage" in this specification, a carbonated beverage with a gas pressure of 0.05 - 0.5 MPa in the beverage can be cited. Preferably, a carbonated beverage with a gas pressure of 0.1 - 0.3 MPa, 0.15 - 0.3 MPa, or 0.15 - 0.25 MPa in the beverage is cited.

[0109] In this specification, the gas pressure refers to the internal gas pressure of a sugar-free beverage contained in a container at 1 atmospheric pressure and 20°C. Its measurement can be carried out as follows: After bringing the sample to 20°C, install a gas internal pressure gauge, temporarily open the valve for degassing (exhausting) operation, immediately close the valve after that, then shake vigorously, and convert the value when the pressure reaches a certain value to MPa.

[0110] (Optional ingredient)

[0111] The sugar-free beverage contained in the container of the present invention may contain, for example, any one or two or more of organic acids, pigments, flavors, acidulants (excluding organic acids), sugar alcohols, high-intensity sweeteners, antioxidants, preservatives, thickening and stabilizing agents, emulsifiers, and pH regulators, or may not contain them.

[0112] As one aspect of the present invention, the sugar-free beverage contained in the container of the present invention may contain any one or both of sugar alcohols and high-intensity sweeteners, but may also not contain any one of sugar alcohols and high-intensity sweeteners. Examples of the above-mentioned "sugar alcohols" include maltitol, lactitol, sorbitol, mannitol, xylitol, and erythritol. Examples of the above-mentioned "high-intensity sweeteners" include acesulfame potassium (acesulfame-K), sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, and aspartame.

[0113] (Organic acid)

[0114] The sugar-free beverage contained in the container of the present invention may not contain organic acids, but from the viewpoint of further suppressing the astringency in the mouth, it is preferably further contained. Examples of the organic acids include one or two or more selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, gluconic acid, succinic acid, pyruvic acid, acetic acid, phytic acid, and acetic acid, or one or two or more selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, gluconic acid, and succinic acid. Preferably, one or two or more selected from the group consisting of citric acid, malic acid, tartaric acid, and lactic acid are listed. From the viewpoint of further suppressing the astringency in the mouth, more preferably, one or two or more selected from the group consisting of citric acid, malic acid, and tartaric acid are listed. It should be noted that when manufacturing the beverage of the present invention containing organic acids, organic acids, salts of organic acids, or compositions containing organic acids may be used. The salts are not particularly limited, and examples include sodium salts, potassium salts, calcium salts, etc.

[0115] When the beverage of the present invention contains an organic acid, the total content of the organic acid (for example, one or two organic acids selected from any of the above groups of organic acids) in the beverage is not particularly limited. From the viewpoint of more effectively suppressing the astringency in the mouth, preferably, it is 0.005% by weight or more, more preferably 0.01% by weight or more, further preferably 0.05% by weight or more, still more preferably 0.12% by weight or more, and further preferably 0.4% by weight or more or 0.5% by weight or more with respect to the total amount of the beverage. As the upper limit, for example, less than 0.7% by weight, 0.65% by weight or less, 0.6% by weight or less, 0.5% by weight or less can be cited. It should be noted that when using a salt of an organic acid, the content of the organic acid (weight %) is calculated by converting the salt of the organic acid into the organic acid.

[0116] When the beverage of the present invention contains an organic acid, as another embodiment of the total content of the organic acid (for example, one or two organic acids selected from any of the above groups of organic acids) in the beverage, based on the total content of the organic acid (for example, one or two organic acids selected from any of the above groups of organic acids) in the beverage, preferably, it is 1×10 -4 mol / L or more or 1×10 -3 mol / L or more, more preferably 3×10 -3 mol / L or more or 5×10 -3 mol / L or more, 2.6×10 - 2 mol / L or more. As the upper limit, for example, 3.6×10 -2 mol / L or less, 3.4×10 -2 mol / L or less, 3.1×10 - 2 mol / L or less can be cited. It should be noted that when using a salt of an organic acid, the content of the organic acid (mol / L) is calculated by converting the salt of the organic acid into the organic acid.

[0117] The total content of the organic acid in the beverage of the present invention can be adjusted by adjusting the usage amount of the organic acid or its salt, or the composition containing the organic acid.

[0118] The content of the organic acid in the beverage of the present invention can be calculated by measuring the organic acid to be measured using HPLC or the like.

[0119] The ratio of the total amount of the organic acids of the present invention to the magnesium concentration, i.e., (total amount of organic acids [wt%]) / (magnesium concentration [mg / L]) is not particularly limited. From the viewpoint of obtaining more inhibitory effects on the astringency in the mouth, as the lower limit value, for example, 0.00001 or more, 0.00003 or more, 0.0001 or more, 0.001 or more, or 0.01 or more can be cited. As the upper limit value, for example, 0.5 or less, 0.1 or less, 0.05 or less, etc. can be cited. These lower limit values and upper limit values can be arbitrarily combined respectively.

[0120] (The beverage of the present invention)

[0121] As the beverage of the present invention, there is no particular limitation as long as it is a container-packed sugar-free beverage containing 500 million or more (e.g., 20 billion or more) lactic acid bacteria of one or more kinds and / or dead cells of the bacteria in the present invention 1 and having a magnesium concentration of 1.2 mg / L or more.

[0122] The beverage of the present invention is a container-packed sugar-free beverage. Except for containing 500 million or more (e.g., 20 billion or more) lactic acid bacteria of one or more kinds and / or dead cells of the bacteria in the present invention 1 and having a magnesium concentration of 1.2 mg / L or more, there is no particular difference in the manufacturing raw materials, manufacturing methods, and manufacturing conditions used from those of ordinary "container-packed sugar-free beverages".

[0123] As the type of the beverage of the present invention, there is no particular limitation as long as it is a container-packed sugar-free beverage, and a container-packed sugar-free carbonated beverage is preferred.

[0124] In addition, the beverage of the present invention can be a refrigerated beverage (i.e., a beverage managed in a refrigerated state at 0°C to 10°C during the process from manufacture to distribution and sales), or a non-refrigerated beverage.

[0125] The beverage of the present invention can be manufactured by adjusting the number of lactic acid bacteria of one or more kinds and / or dead cells of the bacteria in the present invention 1 to 500 million or more (e.g., 20 billion or more) and the magnesium concentration to 1.2 mg / L or more at any stage in the conventional manufacturing method of "container-packed sugar-free beverages".

[0126] The beverage of the present invention is a container-packed beverage. As the container, resin bottle containers such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; bottle containers; can containers, etc. can be cited.

[0127] The beverage of the present invention may not be subjected to heat sterilization treatment, but from the viewpoint of improving storage stability, heat sterilization treatment can be performed. As the method and conditions of heat sterilization treatment, the conventional methods and conditions for beverages such as container-packed beverages can be used.

[0128] (Manufacturing method of the present invention)

[0129] As the manufacturing method of the present invention, there is no particular limitation as long as it is a method for manufacturing a sugar-free beverage in a container characterized in that the beverage contains 500 million or more (for example, 20 billion or more) per liter of one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 in the manufacture of a sugar-free beverage in a container with a magnesium concentration of 1.2 mg / L or more.

[0130] Except that one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 are set to 500 million or more (for example, 20 billion or more) per liter and the magnesium concentration is set to 1.2 mg / L or more, the beverage of the present invention can be manufactured according to the existing well-known manufacturing methods for sugar-free beverages in containers.

[0131] As a method for making the beverage contain 500 million or more (for example, 20 billion or more) per liter of one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1, more specifically, there may be mentioned a method of making the manufacturing raw materials of the above beverage (for example, "water", "water containing 1.2 mg / L or more of magnesium", or "water containing a part or all of optional components in water") contain 500 million or more (for example, 20 billion or more) per liter of one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 when manufacturing a sugar-free beverage in a container. Or, there may also be mentioned a method of making "one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1" and "one or more selected from the group consisting of magnesium, magnesium compounds, and magnesium-containing compositions" contained in water, or contained in water simultaneously with a part or all of the optional components, etc.

[0132] As a method (preferably an adjustment method) for setting the magnesium concentration in the beverage to 1.2 mg / L or more, more specifically, there may be mentioned a method of making the manufacturing raw materials of the above beverage (for example, "water", "water containing 500 million or more (for example, 20 billion or more) per liter of one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1", or "water containing a part or all of optional components in water") contain "one or more selected from the group consisting of magnesium, magnesium compounds, and magnesium-containing compositions" and making the magnesium concentration in the beverage 1.2 mg / L or more when manufacturing a sugar-free beverage in a container. Or, there may also be mentioned a method of making "one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1" and "one or more selected from the group consisting of magnesium, magnesium compounds, and magnesium-containing compositions" contained in water, or contained in water simultaneously with a part or all of the optional components, etc.

[0133] In the production method of the present invention, the beverage contains lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 and magnesium as essential components. As the production method of the present invention, the beverage may contain any one or more of organic acids, pigments, flavors, acidulants (excluding organic acids), antioxidants, preservatives, thickening stabilizers, emulsifiers, and pH adjusters as optional components.

[0134] In the production method of the present invention, as long as the beverage of the present invention can be produced, there is no particular limitation on the order of inclusion of the production raw materials, etc. A liquid prepared by mixing the production raw materials can be filled into a container and sealed to obtain the beverage of the present invention.

[0135] In the production method of the present invention, heat sterilization treatment may not be performed, but from the viewpoint of improving storage stability, heat sterilization treatment may be performed. As the method of heat sterilization treatment, there is no particular limitation, and examples thereof include high temperature short time sterilization method (HTST method), pasteurization method, ultra-high temperature heat treatment method (UHT method), retort sterilization method, etc.

[0136] (Inhibiting method of the present invention)

[0137] As the inhibiting method of the present invention, as long as it is a method characterized by containing 500 million or more (for example, 20 billion or more) of one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 in the production of a container-packed sugar-free beverage with a magnesium concentration of 1.2 mg / L or more, and inhibiting the astringency in the mouth when drinking the above container-packed sugar-free beverage, there is no particular limitation.

[0138] The method of containing 500 million or more (for example, 20 billion or more) of one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 in the beverage, and the method of making the magnesium concentration in the beverage 1.2 mg / L or more can use the same methods as those described in the above (production method of the present invention).

[0139] (Inhibition of the unique astringency in the mouth)

[0140] The beverage of the present invention is a beverage in which the unique astringency in the mouth of a container-packed sugar-free beverage with a magnesium concentration of 1.2 mg / L or more is inhibited.

[0141] The above "astringency in the mouth" in this specification refers to "a feeling of tightness as if the tongue and the area around the throat are tightened", and more specifically, it refers to "a feeling of fatigue caused by the tongue and the area around the throat being tightened as if cramped".

[0142] In the present invention, the "beverage with suppressed astringent feeling in the mouth" of the present invention means: a beverage in which the astringent feeling in the mouth during drinking is suppressed as compared with a beverage (hereinafter also referred to as "control beverage") produced by the same production method using the same raw materials in such a way that it contains the same final concentration except that it does not contain one or more kinds of lactic acid bacteria and / or dead cells of the bacteria in the present invention 1.

[0143] Regarding the degree of the "astringent feeling in the mouth" of a certain beverage or how it compares with the control beverage (for example, whether it is suppressed), the members of a trained panel can easily and clearly determine. Conventional methods can be used for the evaluation criteria and the method of summarizing the evaluations among the panel members. In the present invention, the number of panel members for sensory evaluation can be 1, but from the viewpoint of obtaining a more objective evaluation, the lower limit of the number of panel members can be set to, for example, 2 or more, preferably 4 or more. In addition, from the viewpoint of more simply conducting the evaluation test, the upper limit of the number of panel members can be set to, for example, 20 or less, 10 or less, 7 or less. When the number of panel members is 2 or more, the evaluation of the astringent feeling in the mouth of each beverage can be, for example, the average of the evaluations of the astringent feeling in the mouth of the beverage by all panel members, or the lowest evaluation among the panel members. When assigning scores to each evaluation criterion, the average score of all panel members can be used as the evaluation of the astringent feeling in the mouth of the beverage, or the lowest score among the panel members can be used. As described above, when using the average value of the scores, a value obtained by rounding the first or second digit (preferably the second digit) after the decimal point of the average value can be used. In addition, the score closest to the average value of each panel member among the scores of "1 point, 1.5 points, 2 points, 2.5 points, 3 points, 3.5 points, 4 points, 4.5 points, 5 points, 5.5 points, 6 points, 6.5 points, 7 points, 7.5 points, 8 points, 8.5 points, 9 points, 9.5 points, 10 points" can be used as the evaluation of the astringent feeling in the mouth of the beverage. It should be noted that when the number of panel members is 2 or more, in order to reduce the fluctuation of the evaluations of each panel member, it is preferable to perform a standardization operation of the evaluation criteria before the actual sensory evaluation test so that the evaluation criteria of each panel member are as consistent as possible. As the standardization operation, examples include: after each panel member evaluates the sensory properties of a variety of standard beverages with known degrees of astringent feeling in the mouth of the present invention, comparing their scores to confirm in such a way that the evaluation criteria of each panel member do not deviate greatly. In addition, it is preferable to make the standard deviation of the evaluations of the astringent feeling in the mouth of each panel member within 0.5 by such a prior standardization operation of the evaluation criteria in advance.

[0144] Regarding the degree of astringency in the mouth of the present invention for evaluating a certain beverage, for example, a method similar to the method of appropriately using the evaluation criteria (evaluation on a 10 - grade scale from 1 point to 10 points) described in Test 1 of the following Examples and the like can be used, and preferably a method the same as the method of using the evaluation criteria (evaluation on a 10 - grade scale from 1 point to 10 points) described in Test 1 of the following Examples and the like. More specifically, the following method can be preferably used: A sensory evaluation test is conducted by multiple panelists with a 10 - grade evaluation from 1 point to 10 points, the average value of these scores is calculated, and the score closest to the average value of each panelist among the 19 grades (i.e., "1 point, 1.5 points, 2 points, 2.5 points, 3 points, 3.5 points, 4 points, 4.5 points, 5 points, 5.5 points, 6 points, 6.5 points, 7 points, 7.5 points, 8 points, 8.5 points, 9 points, 9.5 points, 10 points") is evaluated as the degree of astringency in the mouth of the beverage. When evaluating the astringency in the mouth by such a method, a beverage evaluated as being at least 1 grade (i.e., 0.5 points) lower than the control beverage in terms of the degree of astringency in the mouth can be cited as a beverage in which the astringency in the mouth is suppressed. Preferably, a beverage evaluated as being at least 2 grades (i.e., 1 point) lower, more preferably at least 3 grades (i.e., 1.5 points) lower, further preferably at least 4 grades (i.e., 2 points) lower, more preferably at least 5 grades (i.e., 2.5 points) lower, further preferably at least 6 grades (i.e., 3 points) lower, more preferably at least 7 grades (i.e., 3.5 points) lower, further preferably at least 8 grades (i.e., 4 points) lower, more preferably at least 9 grades (i.e., 4.5 points) lower, and further preferably at least 10 grades (i.e., 5 points) lower than the control beverage can be cited as a beverage in which the astringency in the mouth is suppressed.

[0145] The present invention will be described in detail below with reference to Examples, but the present invention is not limited by these Examples.

[0146] Examples

[0147] [Test 1] Confirmation of "astringency in the mouth" generated when drinking a sugar - free beverage containing magnesium

[0148] In order to investigate what kind of influence adding magnesium to a sugar - free beverage would have on the flavor of the sugar - free beverage, the following test was conducted.

[0149] (1. Preparation of sample beverages of sugar - free beverages)

[0150] Ion - exchanged water was made to contain magnesium chloride so that the magnesium concentration became the concentration shown in Table 1, and sample beverages of Test Examples 1 - 11 were prepared.

[0151] (2. Sensory evaluation test)

[0152] Regarding the "astringency in the mouth", the "astringency like being tightened around the tongue and throat" when drinking sugar-free beverages, and more specifically, the "feeling of fatigue caused by being tightened around the tongue and throat as if cramped" was taken as the object of sensory evaluation.

[0153] Regarding the degree of "astringency in the mouth" when drinking the sample beverages of Test Examples 1 to 11 obtained, a sensory evaluation test was conducted by 4 trained panelists based on a 10-grade (1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points, 8 points, 9 points, 10 points) evaluation criterion. As the said evaluation criterion, the following evaluation criterion was adopted: The degree of "astringency in the mouth" of the sample beverage in Test Example 1 (magnesium concentration 0.0 mg / L) was set as 1 point ("no astringency in the mouth"), and in addition, the degree of "astringency in the mouth" of the sample beverage in Test Example 11 (magnesium concentration 145.7 mg / L) was set as 10 points ("extremely strong astringency in the mouth"), and the degree of astringency in the mouth was divided into the above 10 grades. The higher the score of the said evaluation criterion, the stronger the degree of astringency in the mouth.

[0154] It should be noted that for the evaluation of the astringency in the mouth of the samples in each test example, the score closest to the average value of the scores of each panelist among the 19 grades (1 point, 1.5 points, 2 points, 2.5 points, 3 points, 3.5 points, 4 points, 4.5 points, 5 points, 5.5 points, 6 points, 6.5 points, 7 points, 7.5 points, 8 points, 8.5 points, 9 points, 9.5 points, 10 points) was used. In addition, the standard deviation of the scores of each panelist for each sample beverage was 0.43 or less in any case of the sample beverages.

[0155] The results of the said sensory evaluation test are shown in Table 1.

[0156] [Table 1]

[0157]

[0158] From the results in Table 1, it can be seen that when the magnesium concentration is 1.2 mg / L or more, a unique "astringency in the mouth" is generated, indicating that the astringency in the mouth increases depending on the magnesium concentration.

[0159] [Experiment 2] Influence of dead cells of lactic acid bacteria on astringency in the mouth

[0160] In order to investigate what kind of influence the dead cells of lactic acid bacteria will have on the astringency in the mouth of magnesium-containing sugar-free beverages, the following experiment was conducted.

[0161] (1. Preparation of sample beverages of sugar-free beverages)

[0162] Prepare the sample beverages of Test Examples 13 to 19 by making ion-exchanged water contain magnesium chloride and dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain in such a manner that the magnesium concentration and the concentration of dead cells of lactic acid bacteria become the concentrations described in Table 2. In addition, prepare the sample beverage of Test Example 12 by the same method except that dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain is not used.

[0163] (2. Sensory evaluation test)

[0164] For the degree of "astringency in the mouth" when drinking the obtained sample beverages of Test Examples 12 to 19, a sensory evaluation test was conducted by 4 trained panelists based on an evaluation criterion of 10 grades (1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points, 8 points, 9 points, 10 points). As the evaluation criterion, the following evaluation criterion was adopted: The degree of "astringency in the mouth" of the sample beverage of Test Example 1 in Table 1 (magnesium concentration 0.0 mg / L) was set to 1 point ("no astringency in the mouth"), and the degree of "astringency in the mouth" of the sample beverage of Test Example 11 in Table 1 was set to 10 points ("extremely strong astringency in the mouth"), and the degree of astringency in the mouth was divided into the above 10 grades.

[0165] It should be noted that for the evaluation of the astringency in the mouth of the samples of each test example, the score closest to the average value of the scores of each panelist was used among the scores of 19 grades (1 point, 1.5 points, 2 points, 2.5 points, 3 points, 3.5 points, 4 points, 4.5 points, 5 points, 5.5 points, 6 points, 6.5 points, 7 points, 7.5 points, 8 points, 8.5 points, 9 points, 9.5 points, 10 points). In addition, the standard deviation of the scores of each panelist for each sample beverage was 0.43 or less in any case of the sample beverages.

[0166] The results of the sensory evaluation test are shown in Table 2.

[0167] [Table 2]

[0168]

[0169] From the results in Table 2, it can be seen that when the magnesium-containing sugar-free beverage contains 20 billion or more dead cells of lactic acid bacteria per liter, an inhibitory effect on the astringency in the mouth can be obtained.

[0170] [Test 3] Influence of combined use of dead cells of lactic acid bacteria and carbon dioxide on the astringency in the mouth

[0171] In order to investigate what kind of influence the presence of carbon dioxide in addition to the dead cells of lactic acid bacteria has on the astringency in the mouth of the magnesium-containing sugar-free beverage, the following test was conducted.

[0172] (1. Preparation of Sample Beverages of Sugar-Free Drinks)

[0173] In such a manner that the magnesium concentration and the concentration of dead cells of lactic acid bacteria become the concentrations shown in Table 3, magnesium chloride and dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 were added to carbonated ion-exchanged water to prepare the sample beverage of Test Example 21. In addition, the sample beverage of Test Example 20 was prepared by the same method except that the dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 was not used.

[0174] (2. Sensory Evaluation Test)

[0175] Regarding the degree of "astringency in the mouth" when drinking the obtained sample beverages of Test Examples 20 and 21, a sensory evaluation test was conducted by 4 trained panelists based on a 10-grade (1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points, 8 points, 9 points, 10 points) evaluation criterion. As the said evaluation criterion, the following evaluation criterion was adopted: the degree of "astringency in the mouth" of the sample beverage of Test Example 1 in Table 1 (magnesium concentration 0.0 mg / L) was set as 1 point ("no astringency in the mouth"), and the degree of "astringency in the mouth" of the sample beverage of Test Example 11 in Table 1 was set as 10 points ("extremely strong astringency in the mouth"), and the degree of astringency in the mouth was divided into the above 10 grades.

[0176] It should be noted that for the evaluation of the astringency in the mouth of the samples of each test example, the score closest to the average value of the scores of each panelist among the 19 grades (1 point, 1.5 points, 2 points, 2.5 points, 3 points, 3.5 points, 4 points, 4.5 points, 5 points, 5.5 points, 6 points, 6.5 points, 7 points, 7.5 points, 8 points, 8.5 points, 9 points, 9.5 points, 10 points) was used. In addition, the standard deviation of the scores of each panelist for each sample beverage was 0.43 or less in any case of the sample beverages.

[0177] The results of the said sensory evaluation test are shown in Table 3.

[0178] [Table 3]

[0179]

[0180] From the results in Table 3, it can be seen that when the magnesium-containing sugar-free drink is a carbonated beverage, an inhibitory effect on the astringency in the mouth can also be obtained when containing dead cells of lactic acid bacteria. Furthermore, when comparing Test Example 21 in Table 3, which is a carbonated beverage, with Test Example 19 (Table 2), which is not a carbonated beverage, it can be seen that the astringency in the mouth of Test Example 21, which is a carbonated beverage, is more inhibited.

[0181] [Experiment 4] Influence of combined use of dead cells of lactic acid bacteria and organic acids on the astringency in the mouth

[0182] In order to investigate what influence the inclusion of organic acids in addition to dead cells of lactic acid bacteria would have on the astringency in the mouth of a magnesium-containing sugar-free beverage, the following experiment was conducted.

[0183] (1. Preparation of sample beverages of sugar-free beverages)

[0184] Make ion-exchanged water containing carbon dioxide contain magnesium chloride and dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain in such a way that the magnesium concentration and the concentration of dead cells of lactic acid bacteria become the concentrations shown in Table 4, and make it contain the acidulant shown in Table 4 at 6.3×10 -3 mol / L to prepare Test Examples 24 to 28. In addition, except for not using the acidulant, prepare the sample beverage of Test Example 23 by the same method. In addition, except for not using the acidulant and the dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain, prepare the sample beverage of Test Example 22 by the same method.

[0185] (2. Sensory evaluation test)

[0186] Regarding the degree of "astringency in the mouth" when drinking the sample beverages of Test Examples 22 to 28 obtained, a sensory evaluation test was conducted by 4 trained panelists based on a 10-grade (1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points, 8 points, 9 points, 10 points) evaluation criterion. As the said evaluation criterion, the following evaluation criterion was adopted: Set the degree of "astringency in the mouth" of the sample beverage of Test Example 1 in Table 1 (magnesium concentration 0.0 mg / L) to 1 point ("no astringency in the mouth"), and in addition, set the degree of "astringency in the mouth" of the sample beverage of Test Example 11 in Table 1 to 10 points ("extremely strong astringency in the mouth"), and divide the degree of astringency in the mouth into the above 10 grades.

[0187] It should be noted that as the evaluation of the astringency in the mouth of the samples of each test example, the score closest to the average value of the scores of each panelist among the scores of 19 grades (1 point, 1.5 points, 2 points, 2.5 points, 3 points, 3.5 points, 4 points, 4.5 points, 5 points, 5.5 points, 6 points, 6.5 points, 7 points, 7.5 points, 8 points, 8.5 points, 9 points, 9.5 points, 10 points) was used. In addition, the standard deviation of the scores of each panelist for each sample beverage was 0.43 or less in any case of the sample beverages.

[0188] The results of the said sensory evaluation test are shown in Table 4.

[0189] [Table 4]

[0190]

[0191] As can be seen from the results in Table 4, when phosphoric acid, an inorganic acid, is also contained, the astringency in the mouth does not change (Test Example 28 compared with Test Example 23). When citric acid, lactic acid, malic acid, or tartaric acid, which are organic acids, are also contained, the astringency in the mouth is further suppressed (Test Examples 24 to 27 compared with Test Example 23).

[0192] [Test 5] Influence of citric acid concentration on the astringency in the mouth when using dead cells of lactic acid bacteria and citric acid in combination

[0193] In order to investigate what kind of influence the citric acid concentration would have on the astringency in the mouth when using dead cells of lactic acid bacteria and citric acid in combination, the following test was conducted.

[0194] (1. Preparation of sample beverages of sugar-free drinks)

[0195] In such a way that the magnesium concentration, the concentration of dead cells of lactic acid bacteria, and the citric acid concentration respectively became the concentrations shown in Table 5, magnesium chloride, dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain, and citric acid were made to be contained in carbonated ion-exchanged water to prepare Test Examples 31 to 37. In addition, a sample beverage of Test Example 30 was prepared by the same method except that citric acid was not used. In addition, a sample beverage of Test Example 29 was prepared by the same method except that citric acid and dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain were not used.

[0196] (2. Sensory evaluation test)

[0197] Regarding the degree of "astringency in the mouth" when drinking the obtained sample beverages of Test Examples 29 to 37, a sensory evaluation test was conducted by 4 trained panelists according to an evaluation criterion of 10 grades (1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points, 8 points, 9 points, 10 points). As the said evaluation criterion, the following evaluation criterion was adopted: The degree of "astringency in the mouth" of the sample beverage of Test Example 1 in Table 1 (magnesium concentration 0.0 mg / L) was set as 1 point ("no astringency in the mouth"), and in addition, the degree of "astringency in the mouth" of the sample beverage of Test Example 11 in Table 1 was set as 10 points ("extremely strong astringency in the mouth"), and the degree of astringency in the mouth was divided into the above 10 grades.

[0198] It should be noted that for the evaluation of the astringency in the mouth of the samples in each test example, the score closest to the average of the scores of each panelist among the scores of 19 grades (1 point, 1.5 points, 2 points, 2.5 points, 3 points, 3.5 points, 4 points, 4.5 points, 5 points, 5.5 points, 6 points, 6.5 points, 7 points, 7.5 points, 8 points, 8.5 points, 9 points, 9.5 points, 10 points) was adopted. In addition, the standard deviation of the scores of each panelist for each sample beverage was 0.43 or less in any case of the sample beverages.

[0199] The results of the sensory evaluation test are shown in Table 5.

[0200] [Table 5]

[0201]

[0202] From the results in Table 5, it can be seen that when containing 0.005% by weight or more of citric acid in addition to the dead cells of lactic acid bacteria, the astringency in the mouth can be more effectively inhibited. It should be noted that in Test Example 37 containing 0.7% by weight of citric acid, although the astringency in the mouth was sufficiently inhibited, the sour taste from citric acid was strong.

[0203] [Test 6] Formulation example when using Lactobacillus rhamnosus CRL1505 as a lactic acid bacterium other than Lactococcus lactis subsp. lactis JCM5805

[0204] Using the dead cells of Lactobacillus rhamnosus CRL1505 instead of the dead cells of Lactococcus lactis subsp. lactis JCM5805, a magnesium-free beverage (1.3 billion cells / L, 15 billion cells / L, etc. of the dead cells of Lactobacillus rhamnosus CRL1505) was trial-produced according to the method of Test 2 above. As a result, it was confirmed that the astringency in the mouth can be inhibited by using the dead cells of Lactobacillus rhamnosus CRL1505.

[0205] Industrial applicability

[0206] According to the present invention, it is possible to provide a container-packed sugar-free beverage in which the "astringency in the mouth" peculiar to a sugar-free beverage containing a specified concentration of magnesium is inhibited, and a manufacturing method thereof, etc.

Claims

1. A container-packed sugar-free beverage containing dead cells of one or more than two kinds of lactic acid bacteria at a concentration of 500 million cells / L or more, and having a magnesium concentration of 1.2 mg / L or more.

2. The container-packed sugar-free beverage according to claim 1, which is a carbonated beverage having a gas pressure of 0.1 to 0.3 MPa.

3. The container-packed sugar-free beverage according to claim 1 or 2, wherein, It further contains one or more than two kinds of organic acids, and the total concentration of the organic acids is 0.005 to 0.5% by weight.

4. A container-packed sugar-free beverage, which is a container-packed sugar-free beverage containing dead cells of one or more than two kinds of lactic acid bacteria at 500 million cells / L or more and having a magnesium concentration of 1.2 mg / L or more, wherein, The lactic acid bacteria are one or more than two kinds selected from the group consisting of bacteria of the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Oenococcus, Bifidobacterium, Lentilactobacillus, Weissella, and Tetragenococcus.

5. The sugar-free beverage in a container according to claim 4, wherein The lactic acid bacteria are Lactobacillus rhamnosus.

6. A container-packed sugar-free beverage containing dead cells of one or more than two kinds of bacteria capable of activating plasmacytoid dendritic cells at a concentration of 500 million cells / L or more, and having a magnesium concentration of 1.2 mg / L or more.

7. A manufacturing method of a container filled with sugar-free beverage, characterized in that, In the production of a container-packed sugar-free beverage having a magnesium concentration of 1.2 mg / L or more, the beverage is made to contain dead cells of one or more than two kinds of bacteria capable of activating plasmacytoid dendritic cells at a concentration of 500 million cells / L or more.

8. A method for manufacturing a container filled with sugar-free beverage, characterized in that, In the production of a container-packed sugar-free beverage having a magnesium concentration of 1.2 mg / L or more, the beverage is made to contain dead cells of one or more than two kinds of lactic acid bacteria at a concentration of 500 million cells / L or more.

9. A method for suppressing the astringency in the mouth when drinking sugar-free beverages in a container, characterized in that, In the production of a container-packed sugar-free beverage having a magnesium concentration of 1.2 mg / L or more, the beverage is made to contain dead cells of one or more than two kinds of bacteria capable of activating plasmacytoid dendritic cells at a concentration of 500 million cells / L or more.

10. A method for suppressing the astringent feeling in the mouth when drinking sugar-free beverages in a container, characterized in that, In the production of a container-packed sugar-free beverage having a magnesium concentration of 1.2 mg / L or more, the beverage is made to contain dead cells of one or more than two kinds of lactic acid bacteria at a concentration of 500 million cells / L or more.

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