Container-packed acidic beverage

Abstract

The present invention addresses the problem of providing, according to the present invention, an acidic beverage contained in a container in which the sour taste unique to an acidic beverage containing GABA at a prescribed concentration is suppressed, a method for producing the acidic beverage, and the like. An acidic beverage contained in a container, which contains 100 mg / L or more of gamma-aminobutyric acid (GABA) and 0.5 billion / L or more (for example, 20 billion / L 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 pH of 4.6 or less.

Description

Technical Field

[0001] The present invention relates to a container-packed acidic beverage containing γ-aminobutyric acid (GABA), 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 acidic beverage containing GABA at a specified concentration produces a unique "sour taste" when consumed, and the present invention relates to a container-packed acidic beverage in which the unique "sour taste" 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 among them. 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, GABA is a non-proteinogenic amino acid and is contained in trace amounts in tomatoes, eggplants, potatoes, pumpkins, grapes, soybeans, barley, brown rice, chocolate, etc. GABA is known to have physiological effects such as blood pressure lowering effect, mental stabilizing effect, brain function improving effect, neutral fat increase inhibitory effect, and menopausal disorder symptom alleviating effect. Therefore, GABA is used in foods and supplements. However, GABA itself is known to have a unique sour taste (Patent Document 2).

[0004] However, until now, it has not been known that an acidic beverage containing GABA has a new problem of producing a unique "sour taste", and that the above-mentioned unique sour taste 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 acidic beverage.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Pamphlet of International Publication No. 2012 / 091081

[0008] Patent Document 2: Japanese Unexamined Patent Application Publication No. 2022-076129 Summary of the Invention

[0009] Problems to be Solved by the Invention

[0010] The present inventors have found a new problem that an acidic beverage containing GABA produces a unique "sour taste".

[0011] An object of the present invention is to provide a container-packed acidic beverage in which the "sour taste" peculiar to an acidic beverage containing GABA at a specified concentration is suppressed, and a method for producing the same, etc.

[0012] Means for Solving the Problem

[0013] The inventors of the present invention conducted intensive studies to solve the problems of the present invention, and as a result, found that when a dead cell body of "lactic acid bacteria" and / or bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more (for example, 20 billion cells / L or more) is contained in an acidic beverage containing GABA at a specified concentration, the above-mentioned peculiar "sour taste" can be suppressed, and thus the present invention was completed.

[0014] That is, according to the present invention, the following inventions, etc. can be provided.

[0015] (1) A container-packed acidic beverage containing 100 mg / L or more of γ-aminobutyric acid (GABA) and a dead cell body of one or more lactic acid bacteria at 500 million cells / L or more (for example, 20 billion cells / L or more), and having a pH of 4.6 or less;

[0016] (2) The container-packed acidic beverage according to (1) above, further containing 0.01% by weight or more of protein;

[0017] (3) The container-packed acidic beverage according to (2) above, wherein the protein is one or more selected from the group consisting of animal milk proteins and plant proteins;

[0018] (4) A container-packed acidic beverage containing 100 mg / L or more of γ-aminobutyric acid (GABA) and a dead cell body of one or more lactic acid bacteria at 500 million cells / L or more (for example, 20 billion cells / L or more) and having a pH of 4.6 or less, wherein the lactic acid bacteria are one or more selected from the group consisting of bacteria belonging to the genus Lactobacillus, bacteria belonging to the genus Streptococcus, bacteria belonging to the genus Lactococcus, bacteria belonging to the genus Leuconostoc, bacteria belonging to the genus Pediococcus, bacteria belonging to the genus Enterococcus, bacteria belonging to the genus Oenococcus, bacteria belonging to the genus Bifidobacterium, bacteria belonging to the genus Lentilactobacillus, bacteria belonging to the genus Weissella, and bacteria belonging to the genus Tetragenococcus;

[0019] (5) The acidic beverage filled in a container as described in (4) above is characterized in that the lactic acid bacterium is Lactobacillus rhamnosus;

[0020] (6) An acidic beverage filled in a container, which contains γ-aminobutyric acid (GABA) of 100 mg / L or more and the dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells of 500 million cells / L or more (for example, 20 billion cells / L or more), and has a pH of 4.6 or less;

[0021] (7) A method for manufacturing an acidic beverage filled in a container, which is characterized in that in the manufacture of an acidic beverage filled in a container containing γ-aminobutyric acid (GABA) of 100 mg / L or more and having a pH of 4.6 or less, the beverage contains the dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells of 500 million cells / L or more (for example, 20 billion cells / L or more);

[0022] (8) A method for manufacturing an acidic beverage filled in a container, which is characterized in that in the manufacture of an acidic beverage filled in a container containing γ-aminobutyric acid (GABA) of 100 mg / L or more and having a pH of 4.6 or less, the beverage contains the dead cells of one or more kinds of lactic acid bacteria of 500 million cells / L or more (for example, 20 billion cells / L or more);

[0023] (9) A method for suppressing the unique sour taste when drinking an acidic beverage filled in a container, which is characterized in that in the manufacture of an acidic beverage filled in a container containing γ-aminobutyric acid (GABA) of 100 mg / L or more and having a pH of 4.6 or less, the beverage contains the dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells of 500 million cells / L or more (for example, 20 billion cells / L or more);

[0024] (10) A method for suppressing the unique sour taste when drinking an acidic beverage filled in a container, which is characterized in that in the manufacture of an acidic beverage filled in a container containing γ-aminobutyric acid (GABA) of 100 mg / L or more and having a pH of 4.6 or less, the beverage contains the dead cells of one or more kinds of lactic acid bacteria of 500 million cells / L or more (for example, 20 billion cells / L or more).

[0025] According to the present invention, the following inventions and the like are further provided.

[0026] [1] An acidic beverage filled in a container, which contains γ-aminobutyric acid (GABA) of 100 mg / L or more and the dead cells of one or more kinds of lactic acid bacteria of 20 billion cells / L or more, and has a pH of 4.6 or less;

[0027] [2] The acidic beverage filled in a container as described in [1] above, wherein it further contains 0.01% by weight or more of protein;

[0028] [3]An acidic beverage filled in a container as described in [2] above, wherein the protein is one or more selected from the group consisting of animal milk protein and vegetable protein;

[0029] [4]A method for manufacturing an acidic beverage filled in a container, characterized in that in the manufacture of an acidic beverage filled in a container containing 100 mg / L or more of γ-aminobutyric acid (GABA) and having a pH of 4.6 or less, the beverage contains 20 billion or more dead cells of one or more kinds of lactic acid bacteria per liter;

[0030] [5]A method for suppressing the peculiar sour taste when drinking an acidic beverage filled in a container, characterized in that in the manufacture of an acidic beverage filled in a container containing 100 mg / L or more of γ-aminobutyric acid (GABA) and having a pH of 4.6 or less, the beverage contains 20 billion or more dead cells of one or more kinds of lactic acid bacteria per liter.

[0031] Effect of the Invention

[0032] According to the present invention, it is possible to provide an acidic beverage filled in a container in which the "sour taste" peculiar to an acidic beverage containing a specified concentration of GABA is suppressed, a method for manufacturing the same, and the like. Description of the Drawings

[0033] 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 strains from which this strain is derived). Detailed Description of the Invention

[0034] The present invention includes the following embodiments and the like:

[0035] [1]A method for manufacturing an acidic beverage filled in a container (hereinafter also referred to as "the beverage of the present invention 1"), characterized in that in the manufacture of an acidic beverage filled in a container containing 100 mg / L or more of γ-aminobutyric acid (GABA) and having a pH of 4.6 or less, the beverage contains 500 million or more (for example, 20 billion or more) dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells per liter;

[0036] [2]An acidic beverage filled in a container (hereinafter also referred to as "the beverage of the present invention 2"), which contains 100 mg / L or more of γ-aminobutyric acid (GABA) and 500 million or more (for example, 20 billion or more) dead cells of one or more kinds of lactic acid bacteria per liter, and has a pH of 4.6 or less;

[0037] [3] A method for manufacturing a container-packed acidic beverage (hereinafter also referred to as "the manufacturing method of the first invention"), characterized in that, in the manufacturing of a container-packed acidic beverage containing 100 mg / L or more of γ-aminobutyric acid (GABA) and having a pH of 4.6 or less, the beverage contains dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more (for example, 20 billion cells / L or more);

[0038] [4] A method for manufacturing a container-packed acidic beverage (hereinafter also referred to as "the manufacturing method of the second invention"), characterized in that, in the manufacturing of a container-packed acidic beverage containing 100 mg / L or more of γ-aminobutyric acid (GABA) and having a pH of 4.6 or less, 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);

[0039] [5] A method for suppressing the peculiar sour taste when drinking a container-packed acidic beverage (hereinafter also referred to as "the suppression method of the first invention"), characterized in that, in the manufacturing of a container-packed acidic beverage containing 100 mg / L or more of γ-aminobutyric acid (GABA) and having a pH of 4.6 or less, the beverage contains dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more (for example, 20 billion cells / L or more);

[0040] [6] A method for suppressing the sour taste when drinking a container-packed acidic beverage (hereinafter also referred to as "the suppression method of the second invention"), characterized in that, in the manufacturing of a container-packed acidic beverage containing 100 mg / L or more of γ-aminobutyric acid (GABA) and having a pH of 4.6 or less, 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).

[0041] (Bacteria capable of activating pDC)

[0042] 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 bacteria, Bacillus bacteria 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 bacteria can be cited. The bacteria in the first invention are dead cells.

[0043] 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.

[0044] 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 are 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.

[0045] Regarding whether bacteria can activate pDC, it can be confirmed by whether pDC phagocytizes bacteria when the bacteria are provided to pDC, whether cell protrusions appear on the surface of pDC that has phagocytized the bacteria, or whether pDC that has phagocytized the bacteria produces IFN (such as type I IFN and / or type III IFN, etc.).

[0046] Regarding the phagocytosis of pDC or the appearance of cell protrusions on the surface of pDC, it can be confirmed, for example, 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.

[0047] Regarding the production of IFN (such as type I IFN and / or type III IFN, etc.), for example, when culturing bacteria in the coexistence of pDC induced from bone marrow cells of mammals such as mice, the amount or concentration of IFN such as IFN-α or IFN-β in the culture system can be measured to confirm.

[0048] Specifically, the IFN concentration can be measured by the following steps (i) to (iv).

[0049] (i) Suspend the mouse bone marrow cells 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.

[0050] <Composition of the culture medium>

[0051] · 10% (v / v) FBS

[0052] · 100 U / mL penicillin / streptomycin

[0053] · 1 mM sodium pyruvate

[0054] · 2.5 mM HEPES

[0055] · 1% (w / v) MEM NEAA

[0056] · 50 μM β-mercaptoethanol

[0057] · 100 ng / mL Flt-3L

[0058] (ii) Seed 1 mL of the prepared cell suspension in each well, and culture for 1 week in a CO2 incubator at 37 °C under 5% (v / v) CO2 to induce pDC.

[0059] (iii) Suspend the bone marrow cells containing induced pDC to a concentration of 2×10 5 cells / mL, seed 200 μL in each well of 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.

[0060] (iv) After 24 hours, collect the culture supernatant, and measure the concentration of IFN-α by ELISA using an IFN-α assay kit.

[0061] The "bacteria capable of activating pDC" in Invention 1 can be defined as bacteria represented by the following criteria: co-culture "the bacteria at a final concentration of 10 μg / mL" with "bone marrow cells recovered from a mouse 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 at 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.

[0062] 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 cited.

[0063] 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 cited.

[0064] 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 have been 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.

[0065] Examples of the above-mentioned Oenococcus bacteria include, for example, Oenococcus oeni. Specific examples of Oenococcus bacteria include Oenococcus oeni JCM6125, etc.

[0066] 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.

[0067] 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.

[0068] Examples of the Tetragenococcus bacterium described above include Tetragenococcus halophilus, etc. Specific examples of the Tetragenococcus bacterium include Tetragenococcus halophilus NRIC0098, etc.

[0069] 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.

[0070] Specific examples of the Lactococcus bacterium 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.

[0071] 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.

[0072] As the above-mentioned Pediococcus bacteria, examples include 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.

[0073] As the above-mentioned Streptococcus bacteria, an example includes Streptococcus thermophilus, etc. A specific example of Streptococcus bacteria includes Streptococcus thermophilus SBC8781, etc.

[0074] As the above-mentioned Enterococcus bacteria, an example includes Enterococcus alcedinis, etc.

[0075] As the above-mentioned Lactobacillus bacteria, examples include 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.

[0076] As specific examples of the 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, Limosilactobacillus pentosus (Lactobacillus pentosus in the new classification) ONRICb0240, etc. can be mentioned.

[0077] 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.

[0078] As the above-mentioned "Bacillus bacteria that can activate pDC", there is no particular limitation, and Bacillus coagulans, etc. can be mentioned. As specific examples of the Bacillus bacteria, Bacillus coagulans SANK70258, etc. can be mentioned.

[0079] (Dead cells of lactic acid bacteria)

[0080] In the present invention 2, dead cells of one or two or more kinds of lactic acid bacteria are used.

[0081] "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 "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 bacteria belonging to the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Oenococcus, Bifidobacterium, Weissella, Tetragenococcus can be mentioned.

[0082] 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 thereof include one or more bacteria selected from the group consisting of bacteria belonging to the genus Lactobacillus, bacteria belonging to the genus Streptococcus, bacteria belonging to the genus Lactococcus, bacteria belonging to the genus Leuconostoc, bacteria belonging to the genus Pediococcus, bacteria belonging to the genus Enterococcus, bacteria belonging to the genus Oenococcus, bacteria belonging to the genus Bifidobacterium, bacteria belonging to the genus Weissella, and bacteria belonging to the genus Tetragenococcus. In addition, examples thereof include one or more bacteria selected from the group consisting of bacteria belonging to the genus Lactobacillus, bacteria belonging to the genus Streptococcus, bacteria belonging to the genus Lactococcus, bacteria belonging to the genus Leuconostoc, bacteria belonging to the genus Pediococcus, and bacteria belonging to the genus Enterococcus. Preferably, one or more bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus are exemplified. More preferably, one or more bacteria selected from the group consisting of Lactococcus lactis are exemplified. Further preferably, one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis are exemplified.

[0083] As a more specific preferred embodiment of the dead bacteria cells in the present invention, examples include those selected from the group consisting of 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 classification, such as Lactobacillus 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) (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 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), Lactobacillus pentosus (such as Lactobacillus pentosus ONRICb0240), 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), Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. cremoris (such as Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676), Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum (such as Lactococcus plantarum JCM11056), Lactococcus garvieae (such as Lactococcus garvieae NBRC100934), Lactococcus lactis subsp. hordniae (such as Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040), 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 of the group consisting of Enterococcus faecalis and Enterococcus faecium, preferably selected from one or more dead bacteria of the group consisting of 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 biovar 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 one or more dead bacteria of 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, and Lactococcus lactis subsp. hordniae; further preferably the dead bacteria of Lactococcus lactis subsp. lactis; more preferably selected from one or more dead bacteria of the group consisting of Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis NBRC12007, and Lactococcus lactis subsp. lactis NRIC1150; particularly preferably the dead bacteria of Lactococcus lactis subsp. lactis JCM5805.

[0084] In addition, as other preferred forms of the genus and species of the 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 mentioned, 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.

[0085] As other more specific preferred modes of the heat-killed bacteria in the present invention 2, dead cells of one or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis diacetylactis, Lactococcus lactis subsp. cremoris, Lactococcus raffinolactis, Lactococcus piscium, Lactobacillus 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. 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, and Lactobacillus hilgardii may be mentioned. Dead cells of one or two or more bacteria selected from the group consisting of Lactococcus lactis subsp. lactis and Lactobacillus rhamnosus are preferably mentioned. Dead cells of one or two 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 are more preferably mentioned. Dead cells of one or two bacteria selected from Lactococcus lactis subsp. lactis JCM5805 and Lactobacillus rhamnosus CRL1505 are particularly preferably mentioned. Dead cells of Lactococcus lactis subsp. lactis JCM5805 or dead cells of Lactobacillus rhamnosus CRL1505 are further preferably mentioned.

[0086] As other preferred modes of the heat-killed bacteria in the present invention 2, one or two or more selected from the group consisting of bacteria belonging to the genus Lactococcus may be mentioned. One or two or more 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 are preferably mentioned.

[0087] Regarding the strains of dead bacteria listed in this specification, in the present invention (i.e., Invention 1 and / or Invention 2), as long as they exhibit an inhibitory effect on the specific sour taste when contained at a specified concentration in an acidic beverage containing GABA at a specified concentration, 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 progeny strains of such 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 specific sour taste when contained at a specified concentration in an acidic beverage containing GABA at a specified concentration, they can also be used as the dead bacteria of the present invention. When referring to Lactococcus lactis subsp. lactis JCM5805 (i.e., 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. Among the above-mentioned lactic acid strains, JCM strains can be obtained from the Microbial Materials Development Office of the RIKEN BioResource Center (1-1 Higashi, 3-chome, Takano-dai, Tsukuba-shi, Ibaraki-ken, Japan), NBRC strains can be obtained from the Biological Genetic Resources Department of the National Institute of Technology and Evaluation (5-8 Kamigou, 2-chome, Kisarazu-shi, Chiba-ken, Japan), NRIC strains can be obtained from the Strain Preservation Room of Tokyo University of Agriculture (1-1 Sakuragaoka, 1-chome, Setagaya-ku, Tokyo-to, Japan), and ATCC strains can be obtained from the American Type Culture Collection (USA).

[0088] As described above, the Lactococcus lactis subsp. lactis JCM5805 strain can be obtained from the Microbial Materials Development Office of the RIKEN BioResource Center. In the present invention, the same strain of JCM5805 strain preserved by a preservation institution other than the Microbial Materials Development Office of the RIKEN BioResource Center can be used. Specifically, the same strain of JCM5805 strain can be obtained from the Biological Genetic Resources Department of the National Institute of Technology and Evaluation (5-8 Kamigou, 2-chome, Kisarazu-shi, Chiba-ken, Japan), the Strain Preservation Room of Tokyo University of Agriculture (1-1 Sakuragaoka, 1-chome, Setagaya-ku, Tokyo-to, Japan), the American Type Culture Collection (USA), etc.

[0089] 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 the 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.

[0090] 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, and 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 them. According to needs, drying treatment and crushing treatment can be further performed.

[0091] 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 the preparation of beverages can also be used to kill lactic acid bacteria and / or the bacteria in Invention 1 in the beverages.

[0092] 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 acidic 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 a greater inhibitory effect on the specific sour taste, examples of preferred values include 50 billion cells / L or more, more preferably 100 billion cells / L or more, further preferably 200 billion cells / L or more, more preferably 300 billion cells / L or more, further preferably 1 trillion 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 acidic 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.

[0093] The cell concentration of lactic acid bacteria and / or the bacteria in Invention 1 in the container-packed acidic beverage can be adjusted by adjusting the amount of lactic acid bacteria and / or the bacteria in Invention 1 incorporated into the beverage.

[0094] It should be noted that, as a method for measuring the number of dead cells of lactic acid bacteria and / or the bacteria in the first invention in the acidic beverage contained in the container, known methods for measuring the number of lactic acid bacteria and / or the bacteria in the first invention 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.

[0095] (γ-aminobutyric acid) (i.e., γ(gamma)-aminobutyric acid: GABA)

[0096] The container-packed beverage of the present invention is an acidic beverage in which the sour taste of the acidulant in the acidic beverage is mixed with the unique off-flavor of GABA itself, and the sour taste (the "unique sour taste" in this specification) having astringency and a stimulating feeling like tightening the side of the lower jaw is suppressed.

[0097] GABA is a kind of amino acid widely contained in vegetables, fruits, grains, fermented foods, etc. There is no particular limitation on the GABA used in the present invention. For example, GABA extracted from vegetables, fruits, grains, etc., GABA produced by fermentation, GABA obtained by organic synthesis, etc. can be used. Among them, from the viewpoint of further reducing the influence on the flavor of the beverage itself, as the GABA used in the present invention, a purified product of GABA containing 80% by weight or more, preferably 85% by weight or more, more preferably 90% by weight or more of GABA is preferably used. As the form of the purified product of GABA, various forms such as solid, aqueous solution, slurry form, etc. can be used. Commercially available purified products of GABA include GABA 100% pure powder (manufactured by NOWFOODS) and oryza-gaba (registered trademark) extract HC-90 (manufactured by ORYZA Oil & Chemical Co., Ltd.).

[0098] As the concentration of GABA in the container-packed acidic beverage in the present invention, there is no particular limitation as long as it is 100 mg / L or more. From the viewpoint of further enhancing the unique sour taste and enjoying the significance of the present invention more, 150 mg / L or more, more preferably 200 mg / L or more, and further preferably 1000 mg / L or more can be listed. As the upper limit of the GABA concentration, there is no particular limitation, and 100000 mg / L or less or 500000 mg / L or less can be listed. These lower limit values and upper limit values can be arbitrarily combined respectively. The GABA concentration in the beverage can be measured using an amino acid analyzer.

[0099] The ratio of the cell concentration of the present invention to the GABA 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]) / (GABA concentration [mg / L]) is not particularly limited. From the viewpoint of more fully enjoying the significance of the present invention, as the lower limit value, for example, 0.0001 or more, 0.001 or more, 0.01 or more, 0.1 or more, 0.2 or more can be cited. As the upper limit value, for example, 600 or less, 300 or less, 100 or less, 60 or less, 40 or less, etc. can be cited. These lower limit values and upper limit values can be arbitrarily combined respectively.

[0100] (pH)

[0101] The pH of the container-packed acidic beverage of the present invention is not particularly limited as long as it is 4.6 or less. From the viewpoints of further enhancing the unique sour taste and more fully enjoying the significance of the present invention, 4.2 or less or 4.0 or less is preferably cited. The lower limit of the pH is not particularly limited, and for example, 2.5 or more, 3.0 or more, 3.5 or more, etc. can be cited. These lower limit values and upper limit values can be arbitrarily combined respectively. It should be noted that an aqueous solution of GABA usually forms an aqueous solution near neutrality with a pH of about 6 to 7.

[0102] The adjustment of the pH can be carried out by, for example, adjusting the presence or absence of an acidulant, the concentration of the acidulant, or adjusting the presence or absence of an alkali salt, the concentration of the alkali salt according to the flavor design of the beverage of the present invention. As the beverage of the present invention, a beverage containing an acidulant is preferably cited. It should be noted that the "acidulant" in the "beverage containing an acidulant" is not limited to the case where it is formulated as an acidulant in the beverage, and as long as it is a beverage containing a substance that can also act as an acidulant, it is included in the "beverage containing an acidulant" in this specification.

[0103] As the above-mentioned acidulant (or a substance that can also act as an acidulant), citric acid, phosphoric acid, gluconic acid, lactic acid, tartaric acid, malic acid, phytic acid, acetic acid, succinic acid, or their salts can be cited, and citric acid or its salt is preferably cited. As the salt, sodium salt and calcium salt are preferably cited. As a preferred mode of the acidulant (or a substance that can also act as an acidulant), a combination of citric acid and sodium citrate can be cited.

[0104] When the beverage of the present invention contains an acidulant, the total content of the acidulant (for example, one or more acidulants selected from the group consisting of citric acid, phosphoric acid, gluconic acid, lactic acid, tartaric acid, malic acid, phytic acid, acetic acid, succinic acid, and their salts) in the beverage is not particularly limited. From the perspective of generating more specific sourness by mixing with the off-flavor of GABA and making the significance of the present invention greater, for example, 0.005% by weight or more, 0.01% by weight or more, 0.05% by weight or more, 0.1% by weight or more, 0.4% by weight or more, or 0.5% by weight or more can be cited relative 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 acid, the content (% by weight) obtained by converting the salt of the acid into the acid is used as the content of the salt of the acid.

[0105] As the above-mentioned basic salts, it is preferable to use one or more basic agents selected from the group consisting of sodium bicarbonate, sodium carbonate, sodium hydroxide, and other basic agents containing sodium salts, and it is more preferable to use sodium salts such as sodium bicarbonate.

[0106] The pH of the container-packed acidic beverage of the present invention refers to the pH at 20°C, and it can be measured by a conventional method using a pH meter (for example, the main body "HM-41X"; the electrode "ST-5741C"; both are manufactured by Toa DKK Corporation).

[0107] (Protein)

[0108] The container-packed acidic beverage of the present invention may contain no protein other than the protein contained in the dead cells of lactic acid bacteria and / or the bacteria in the present invention 1. From the perspective of obtaining a greater inhibitory effect on the specific sourness, it preferably contains protein.

[0109] The "protein" in this specification refers to the protein other than the protein contained in the dead cells of lactic acid bacteria and / or the bacteria in the present invention 1 in the beverage. As the protein, as long as the beverage of the present invention contains the protein at a specified concentration and can obtain a greater inhibitory effect on the specific sourness, there is no particular limitation, and one or more selected from the group consisting of animal milk proteins and plant proteins can be cited.

[0110] As the above-mentioned "animal milk protein", there is no particular limitation as long as it is the protein of animal milk, and milk protein is preferably listed. The animal milk protein used in the present invention may be the animal milk protein itself or a composition containing the animal milk protein. As the composition containing the animal milk protein, milk components (i.e., milk fat and / or non-fat milk solids) can be listed. More specifically, fresh milk or its processed products (such as concentrated milk, low-fat milk, skim milk, condensed milk, skim condensed milk, whole milk powder, formula milk powder, skim milk powder, sweetened condensed milk, fermented milk, cream, cheese, butter, whey powder, buttermilk powder, etc.) can be listed. Among them, skim milk powder is preferably listed.

[0111] As the above-mentioned "plant protein", there is no particular limitation as long as it is plant protein, and one or more selected from the group consisting of pea protein, soy protein, oat protein, and almond protein can be listed. The plant protein used in the present invention may be the plant protein itself or a composition containing the plant protein. As the composition containing the plant protein, one or more selected from the group consisting of pea processed products (pea flour, pea milk, etc.), soy processed products (soy flour, soy milk, etc.), oat processed products (oat flour, oat milk, etc.), and almond processed products (almond flour, almond milk, etc.) can be listed.

[0112] When the container-packed acidic beverage of the present invention further contains protein, there is no particular limitation on the protein concentration in the container-packed acidic beverage of the present invention. From the viewpoint of obtaining more inhibitory effects on the unique sour taste, preferably 0.11% by weight or more (or 0.11 - 1.3% by weight, 0.11 - 1% by weight) is listed, and more preferably 0.22% by weight or more (or 0.22 - 1% by weight, 0.22 - 0.47% by weight) is listed.

[0113] When the container-packed acidic beverage of the present invention further contains skim milk powder as the protein, there is no particular limitation on the skim milk powder concentration in the container-packed acidic beverage of the present invention. From the viewpoint of obtaining more inhibitory effects on the unique sour taste, preferably 0.3% by weight or more (or 0.3 - 3.5% by weight, 0.3 - 2.9% by weight) is listed, and more preferably 0.6% by weight or more (or 0.6 - 2.9% by weight, 0.6 - 1.3% by weight) is listed.

[0114] The ratio of the protein concentration to the GABA concentration in the present invention, that is, (protein concentration [% by weight]) / (GABA concentration [mg / L]) is not particularly limited. From the viewpoint of more enjoying the significance of the present invention, as the lower limit value, for example, 0.0000001 or more, 0.000001 or more, 0.00001 or more, or 0.0001 or more can be listed, and as the upper limit value, for example, 0.1 or less, 0.01 or less, etc. can be listed, and these lower limit values and upper limit values can be arbitrarily combined respectively.

[0115] The protein concentration of the acid beverage filled in the container of the present invention can be measured by the combustion method or the like.

[0116] (Optional components)

[0117] The acid beverage filled in the container of the present invention contains GABA, one or more kinds of lactic acid bacteria and / or dead cells of the bacteria in the present invention 1, and water as essential components. In the acid beverage filled in the container of the present invention, any one or more of the above-mentioned protein, acidulant, flavor, pigment, sweetener, fruit juice, antioxidant, preservative, stabilizer, emulsifier and pH regulator may be contained as optional components, or may not be contained.

[0118] Examples of the above-mentioned "sweetener" include monosaccharides such as fructose, glucose, tagatose, arabinose; disaccharides such as lactose, trehalose, maltose, sucrose; crystalline sugars such as monosaccharides and disaccharides in molasses powder; and oligosaccharides such as maltooligosaccharide and galactooligosaccharide; non-crystalline sugars such as molasses and isomerized syrup (such as high fructose syrup); sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol; high-intensity sweeteners such as sucralose, stevioside, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, acesulfame-K. From the viewpoint of natural sweetness, sugars (crystalline sugars and non-crystalline sugars) are preferably listed. In addition, from the viewpoint of low calorie, sugar alcohols and high-intensity sweeteners are preferably listed. When using a sweetener, the concentration of the sweetener in the acid beverage filled in the container is not particularly limited. When the sweetener is a sugar, for example, 0.1 to 10% by weight, 0.5 to 8% by weight can be listed. When the sweetener is a sugar alcohol or a high-intensity sweetener, the concentration can reach 0.1 to 10% by weight, 0.5 to 8% by weight in terms of the sweetness equivalent to sucrose.

[0119] (The beverage of the present invention)

[0120] The beverage of the present invention is not particularly limited as long as it is an acid beverage filled in a container containing 100 mg / L or more of γ-aminobutyric acid (GABA), 20 billion or more of one or more kinds of lactic acid bacteria and / or dead cells of the bacteria in the present invention 1, and having a pH of 4.6 or less.

[0121] The beverage of the present invention is an acid beverage filled in a container. Except for containing 100 mg / L or more of γ-aminobutyric acid (GABA), 20 billion or more of one or more kinds of lactic acid bacteria and / or dead cells of the bacteria in the present invention 1, and having a pH of 4.6 or less, there is no particular difference in the manufacturing raw materials, manufacturing methods and manufacturing conditions used from those of the usual "acid beverage filled in a container".

[0122] As the type of the beverage of the present invention, there is no particular limitation as long as it is a container-packed acidic beverage, and preferably a container-packed acidic milk beverage (i.e., a container-packed acidic beverage containing milk components) is exemplified. In the present specification, "milk beverage" refers to a beverage containing milk components, and beverages having a milk solid content of 0.1% by weight or more, 0.5% by weight or more, 1% by weight or more, 2% by weight or more, 3% by weight or more, etc. can be exemplified. As the upper limit of the milk solid content in the "milk beverage", 15% by weight, 10% by weight, 5% by weight, etc. can be exemplified.

[0123] The beverage of the present invention can be produced by setting the pH to 4.6 or less, setting GABA to 100 mg / L or more, and adjusting the dead cells of one or more lactic acid bacteria and / or the bacteria in the present invention 1 to 500 million cells / L or more (for example, 20 billion cells / L or more) at any stage in the conventional production method of container-packed acidic beverages.

[0124] 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 exemplified.

[0125] 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 may be performed. As the method and conditions of heat sterilization treatment, conventional methods and conditions for beverages such as container-packed beverages can be used.

[0126] (Production method of the present invention)

[0127] As the production method of the present invention, there is no particular limitation as long as it is a production method of the above-mentioned container-packed acidic beverage characterized by containing 500 million cells / L or more (for example, 20 billion cells / L or more) of one or more lactic acid bacteria and / or the dead cells of the bacteria in the present invention 1 in the production of a container-packed acidic beverage containing 100 mg / L or more of γ-aminobutyric acid (GABA) and having a pH of 4.6 or less.

[0128] Except for setting the pH to 4.6 or less, setting GABA to 100 mg / L or more, and setting the dead cells of one or more lactic acid bacteria and / or the bacteria in the present invention 1 to 500 million cells / L or more (for example, 20 billion cells / L or more), the beverage of the present invention can be produced according to the existing publicly known production methods of container-packed acidic beverages.

[0129] As a method for making a beverage contain one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 at a concentration of 500 million or more per liter (for example, 20 billion or more per liter), more specifically, a method can be cited in which, when manufacturing a container-packed acidic beverage, the manufacturing raw materials of the above beverage (for example, "water", "water containing 100 mg / L or more of GABA", or "water containing a part or all of optional components in addition to water") contain one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 at a concentration of 500 million or more per liter (for example, 20 billion or more per liter). Alternatively, a method can be cited in which "one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1" and "GABA" are contained in water, or are contained in water simultaneously with a part or all of the optional components, etc.

[0130] As a method (preferably an adjustment method) for making the GABA concentration in a beverage 100 mg / L or more, more specifically, a method can be cited in which, when manufacturing a container-packed acidic beverage, the manufacturing raw materials of the above beverage (for example, "water", "water containing one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 at a concentration of 500 million or more per liter (for example, 20 billion or more per liter)", or "water containing a part or all of optional components in addition to water") contain "GABA", and the GABA concentration in the beverage is 100 mg / L or more. Alternatively, a method can be cited in which "one or more lactic acid bacteria and / or dead cells of the bacteria in the present invention 1" and "GABA" are contained in water, or are contained in water simultaneously with a part or all of the optional components, etc.

[0131] In the manufacturing method of the present invention, lactic acid bacteria and / or dead cells of the bacteria in the present invention 1 and GABA are contained as essential components in the beverage. As the manufacturing method of the present invention, the beverage can contain any one or two or more of proteins, acidulants, flavors, pigments, sweeteners, fruit juices, antioxidants, preservatives, stabilizers, emulsifiers, and pH adjusters as optional components.

[0132] In the manufacturing method of the present invention, as long as the beverage of the present invention can be manufactured, there are no particular restrictions on the order of containing the manufacturing raw materials, etc. A liquid mixed with the manufacturing raw materials can be prepared and then filled into a container and sealed to obtain the beverage of the present invention.

[0133] In the manufacturing method of the present invention, heat sterilization treatment may not be performed, but from the viewpoint of improving storage stability, heat sterilization treatment can be performed. As the method of heat sterilization treatment, there are no particular restrictions, and examples include high temperature short time sterilization method (HTST method), pasteurization method, ultra-high temperature heat treatment method (UHT method), retort sterilization method, etc.

[0134] (Inhibiting method of the present invention)

[0135] As the inhibitory method of the present invention, there is no particular limitation as long as it is a method for suppressing the peculiar sour taste when drinking the container-packed acidic beverage, which is characterized in that in the production of a container-packed acidic beverage containing γ-aminobutyric acid (GABA) at 100 mg / L or more and having a pH of 4.6 or less, the beverage contains 500 million or more per liter (for example, 20 billion or more per liter) of one or more kinds of lactic acid bacteria and / or the dead cells of the bacteria in the present invention 1.

[0136] The method for making the beverage contain 500 million or more per liter (for example, 20 billion or more per liter) of one or more kinds of lactic acid bacteria and / or the dead cells of the bacteria in the present invention 1, and the method for making the GABA concentration in the beverage 100 mg / L or more can use the same methods as those described in the above (the production method of the present invention).

[0137] (Suppression of peculiar sour taste)

[0138] The beverage of the present invention is a beverage in which the peculiar sour taste of a container-packed acidic beverage containing GABA at 100 mg / L or more is suppressed. The "peculiar sour taste" in this specification refers to the sour taste of the sour agent in the acidic beverage mixed with the unique off-flavor of GABA itself, and has astringency and a pungent feeling that makes the side of the lower jaw tense.

[0139] In the present invention, the beverage of the present invention in which the "peculiar sour taste is suppressed" means a beverage in which the peculiar sour taste when drinking is suppressed 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 as to achieve the same final concentration except that it does not contain one or more kinds of lactic acid bacteria and / or the dead cells of the bacteria in the present invention 1.

[0140] Trained panelists can easily and clearly determine the degree of the "unique sour taste" of a certain beverage or how it compares to a control beverage (e.g., whether it is suppressed). Conventional methods can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. In the present invention, the number of panelists for sensory evaluation can be 1, but from the perspective of obtaining a more objective evaluation, the lower limit of the number of panelists can be set, for example, to 2 or more, preferably 4 or more. Additionally, from the perspective of more simply conducting the evaluation test, the upper limit of the number of panelists can be set, for example, to 20 or less, 10 or less, 7 or less. When there are 2 or more panelists, the evaluation of the unique sour taste of each beverage can be, for example, the average of the evaluations of the unique sour taste of the beverage by all the panelists, or the lowest evaluation among the panelists. When assigning scores to each evaluation criterion, the average of the scores of all the panelists can be used as the evaluation of the unique sour taste of the beverage, or the lowest score among the panelists can be used. Additionally, the score closest to the average of each panelist among the scores from 1 to 10 at intervals of 0.25 can be used as the evaluation of the unique sour taste of the beverage. It should be noted that when there are 2 or more panelists, in order to reduce the fluctuations in the evaluations of each panelist, it is preferable to perform a standardization operation of the evaluation criteria before the actual sensory evaluation test to make the evaluation criteria of each panelist as consistent as possible. Examples of such standardization operations include: after each panelist evaluates the sensory properties of a variety of standard beverages with known degrees of the unique sour taste of the present invention, comparing their scores to confirm that the evaluation criteria of each panelist do not deviate significantly. Additionally, it is preferable to pre-standardize the evaluation criteria in this way so that the standard deviation of the evaluation of the astringency in the mouths of each panelist is within 0.6.

[0141] Regarding the degree of the unique sour taste of the present invention for a certain beverage, for example, a method similar to the method of using the evaluation criteria (evaluation on a 10 - grade scale from 1 to 10) described in Test 1 of the following Examples etc. can be appropriately used, and preferably a method the same as the method of using the evaluation criteria (evaluation on a 10 - grade scale from 1 to 10) described in Test 1 of the following Examples etc. More specifically, the following method can be preferably used: A sensory evaluation test is conducted by multiple panel members with a 10 - grade evaluation from 1 to 10, the average value of their scores is calculated, and the score closest to the above - mentioned average value among each score at intervals of 0.25 points from 1 to 10 is evaluated as the unique sour taste of the beverage. When evaluating the unique sour taste using such a method, beverages evaluated as being at least 1 grade (i.e., 0.25) lower than the control beverage in terms of the unique sour taste are listed as beverages in which the unique sour taste is suppressed. Preferably, beverages evaluated as being at least 2 grades (i.e., 0.5) lower, more preferably at least 3 grades (i.e., 0.75) lower, further preferably at least 4 grades (i.e., 1) lower, more preferably at least 5 grades (i.e., 1.25) lower, further preferably at least 6 grades (i.e., 1.5) lower, more preferably at least 7 grades (i.e., 1.75) lower, further preferably at least 8 grades (i.e., 2) lower, more preferably at least 9 grades (i.e., 2.25) lower, and further preferably at least 10 grades (i.e., 2.5) lower are listed as beverages in which the unique sour taste is suppressed.

[0142] The present invention will be described in detail below by way of examples, but the present invention is not limited by these examples.

[0143] Examples

[0144] [Test 1] Confirmation of the generation of "unique sour taste" when an acidic beverage containing GABA is consumed

[0145] In order to investigate what kind of influence adding GABA to an acidic beverage would have on the flavor of the acidic beverage, the following test was conducted.

[0146] (1. Preparation of sample beverages of acidic beverages)

[0147] GABA (manufactured by Pharma Foods Co., Ltd.), fructose - glucose syrup, and skim milk powder (protein content 36% by weight) were contained in ion - exchanged water at the concentrations shown in Table 1 below, and in addition, 0.1% by weight of soybean polysaccharide as a stabilizer was contained. Further, anhydrous citric acid was contained to adjust the pH to the value shown in Table 1, and thus the preparation was carried out. The beverages were filled into can containers and subjected to pasteurization at 80°C for 10 minutes. Thus, sample beverages of Test Examples 1 - 7 were prepared. It should be noted that the protein concentration in Table 1 represents the concentration of protein from skim milk powder in the beverage.

[0148] (2. Sensory evaluation test)

[0149] Regarding the degree of the "unique sour taste" when drinking the sample beverages of Test Examples 1 to 7 obtained, 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 said evaluation criterion, the following evaluation criterion was adopted: The degree of the "unique sour taste" of the sample beverage of Test Example 1 (GABA concentration 0 mg / L) was set as 1 point ("no unique sour taste"). In addition, the degree of the "unique sour taste" of the sample beverage of Test Example 6 (GABA concentration 6000 mg / L) was set as 10 points ("extremely strong unique sour taste"), and the degree of the unique sour taste was divided into the above 10 grades. The higher the score of the said evaluation criterion, the stronger the degree of the unique sour taste.

[0150] It should be noted that as the evaluation of the unique sour taste of the samples of each test example, the average value of the scores of 4 panelists regarding the sample of that test example was adopted. In addition, the standard deviation of the scores of each panelist regarding each sample beverage was 0.58 or less in any case of the sample beverages.

[0151] The results of the said sensory evaluation test are shown in Table 1.

[0152] [Table 1]

[0153]

[0154] From the results in Table 1, it can be seen that when the GABA concentration is 100 mg / L or more, a "unique sour taste" is generated, indicating that the "unique sour taste" is enhanced depending on the GABA concentration. In addition, when comparing Test Examples 6 and 7, it shows that when the pH is lower, the "unique sour taste" becomes stronger.

[0155] [Test 2] Influence of dead cells of lactic acid bacteria on the unique sour taste

[0156] In order to investigate what kind of influence the dead cells of lactic acid bacteria would have on the unique sour taste of an acidic beverage containing GABA, the following test was conducted.

[0157] (1. Preparation of sample beverages of acidic beverages)

[0158] Ion-exchanged water was made to contain GABA (manufactured by Pharma Foods), dead cells of lactic acid bacteria (dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805), fructose-glucose syrup, and skim milk powder at the concentrations shown in Table 2 below. In addition, it was made to contain 0.1% by weight of soybean polysaccharide as a stabilizer. Furthermore, anhydrous citric acid was added to adjust the pH to that shown in Table 2, and the preparation was thus completed. The resulting product was filled into can containers and pasteurized at 80°C for 10 minutes. Samples of beverages for Test Examples 9 to 17 were thus prepared. In addition, a sample beverage for Test Example 8 was prepared in the same manner as in Test Examples 9 to 16, except that dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 was used. Note that the protein concentration in Table 2 indicates the concentration of protein derived from skim milk powder in the beverage.

[0159] (2. Sensory evaluation test)

[0160] For the degree of "unique sour taste" when drinking the sample beverages of Test Examples 8 to 17 obtained, a sensory evaluation test was conducted by 4 trained panelists using a 10-point scale (1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points, 8 points, 9 points, 10 points) as the evaluation criteria. As the evaluation criteria, the following were adopted: the degree of "unique sour taste" of the sample beverage of Test Example 1 in Table 1 (GABA concentration 0 mg / L) was set to 1 point ("no unique sour taste"), and the degree of "unique sour taste" of the sample beverage of Test Example 6 in Table 1 (GABA concentration 6000 mg / L) was set to 10 points ("extremely strong unique sour taste"), and the degree of unique sour taste was divided into the above 10 levels.

[0161] Note that for the evaluation of the unique sour taste of each test example sample, the average value of the scores of the 4 panelists for that test example sample was used. In addition, the standard deviation of the scores of each panelist for each sample beverage was 0.58 or less in any case of the sample beverages.

[0162] The results of the sensory evaluation test are shown in Table 2.

[0163] [Table 2]

[0164]

[0165] In Table 2, each evaluation of the unique sour taste of Test Examples 10 to 16 ("7 to 4.75") decreased compared to the evaluation of the unique sour taste of Test Example 8 ("8.5"). Therefore, it was shown that when a GABA-containing acidic beverage contains 20 billion or more dead cells of lactic acid bacteria per liter, an inhibitory effect on the unique sour taste can be obtained.

[0166] In addition, the evaluation of the characteristic sour taste in Test Example 17 in Table 2 ("9") decreased compared to the evaluation of the characteristic sour taste in Test Example 6 in Table 1 ("10"). Therefore, it was shown that the inhibitory effect on the characteristic sour taste was also obtained in Test Example 17 by containing dead cells of lactic acid bacteria.

[0167] [Experiment 3] Influence of changing protein concentration on characteristic sour taste

[0168] In order to investigate how the inhibitory effect of dead cells of lactic acid bacteria on characteristic sour taste is affected by protein concentration, the following experiment was conducted.

[0169] (1. Preparation of sample beverages of acidic beverages)

[0170] GABA (manufactured by Pharma Foods Co., Ltd.), dead cells of lactic acid bacteria (dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain), fructose-glucose syrup, and skim milk powder were contained in ion-exchanged water at the concentrations shown in Table 4 described below. In addition, 0.1% by weight of soybean polysaccharide as a stabilizer was contained. Furthermore, anhydrous citric acid was contained to adjust the pH to the value shown in Table 4, and thus the preparation was carried out. The beverages were filled into can containers and subjected to pasteurization at 80°C for 10 minutes. Thus, the sample beverages of Test Examples 15, 24 to 29 were prepared. In addition, the sample beverages of Test Examples 8, 18 to 23 were prepared by the same method as in Test Examples 15, 24 to 29 except that the dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain was not used (Table 3). It should be noted that the protein concentrations in Tables 3 and 4 represent the concentration of protein derived from skim milk powder in the beverage.

[0171] (2. Sensory evaluation test)

[0172] For the degree of "characteristic sour taste" when drinking the obtained sample beverages of Test Examples 8, 15, 18 to 29, a sensory evaluation test was conducted by 4 trained panelists on a 10-point scale (1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points, 8 points, 9 points, 10 points). As the evaluation criteria, the following evaluation criteria were adopted: The degree of "characteristic sour taste" of the sample beverage of Test Example 1 in Table 1 (GABA concentration 0 mg / L) was set to 1 point ("no characteristic sour taste"), and the degree of "characteristic sour taste" of the sample beverage of Test Example 6 in Table 1 (GABA concentration 6000 mg / L) was set to 10 points ("extremely strong characteristic sour taste"), and the degree of characteristic sour taste was divided into the above 10 grades.

[0173] Note that, as an evaluation of the unique sour taste of the samples in each test example, the average value of the scores of 4 panelists for the sample of that test example was used. In addition, the standard deviation of the scores of each panelist for each sample beverage was 0.58 or less in any case of the sample beverages.

[0174] The results of the sensory evaluation test are shown in Tables 3 and 4.

[0175] [Table 3]

[0176]

[0177] [Table 4]

[0178]

[0179] As shown in Tables 3 and 4, when comparing between test examples with the same concentration of skim milk powder (i.e., protein concentration) (i.e., test examples 18 and 24, test examples 19 and 25, test examples 20 and 26, test examples 21 and 27, test examples 8 and 15, test examples 22 and 28, test examples 23 and 29), at any protein concentration, the unique sour taste decreased by containing dead cells of lactic acid bacteria.

[0180] It is also shown that from the viewpoint of obtaining a greater inhibitory effect on the unique sour taste, the protein concentration is preferably 0.11% by weight or more (or 0.11 - 1.3% by weight, 0.11 - 1% by weight), and more preferably 0.22% by weight or more (or 0.22 - 1% by weight, 0.22 - 0.47% by weight).

[0181] [Test 4] Influence on flavor when containing proteins other than milk protein

[0182] As described above, in the presence of milk protein, a greater inhibitory effect of dead cells of lactic acid bacteria on the unique sour taste can be obtained. In order to investigate whether such results can also be obtained when containing proteins other than milk protein, the following test was conducted.

[0183] (1. Preparation of sample beverages of acidic beverages)

[0184] The ion-exchanged water is made to contain GABA (manufactured by Pharma Foods), dead cells of lactic acid bacteria (dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain), fructose-glucose syrup, and pea protein in such a manner as to achieve the concentrations described in Table 5 below. In addition, it is made to contain 0.1% by weight of soybean polysaccharide as a stabilizer. Furthermore, anhydrous citric acid is added to achieve the pH described in Table 5, and thus it is prepared. It is filled into a can container and subjected to pasteurization at 80°C for 10 minutes. Thus, various sample beverages of Test Example 33 are prepared. In addition, except for not using the dry dead cell powder of Lactococcus lactis subsp. lactis JCM5805 strain, sample beverages of Test Example 32 (Table 5) are prepared by the same method as in the case of Test Example 33. It should be noted that the protein concentration in Table 5 represents the concentration of pea protein in the beverage.

[0185] In addition, except for not using pea protein, sample beverages of Test Examples 30 and 31 are prepared by the same method as in the cases of Test Examples 32 and 33 respectively (Table 5).

[0186] (2. Sensory evaluation test)

[0187] Regarding the degree of "unique sour taste" when drinking the obtained sample beverages of Test Examples 30 to 33, a sensory evaluation test is conducted by 4 trained panelists using 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 is adopted: The degree of "unique sour taste" of the sample beverage of Test Example 1 in Table 1 (GABA concentration 0 mg / L) is set to 1 point ("no unique sour taste"), and the degree of "unique sour taste" of the sample beverage of Test Example 6 in Table 1 (GABA concentration 6000 mg / L) is set to 10 points ("extremely strong unique sour taste"), and the degree of unique sour taste is divided into the above 10 grades.

[0188] It should be noted that for the evaluation of the unique sour taste of each test example sample, the average value of the scores of 4 panelists for the test example sample is used. In addition, the standard deviation of the scores of each panelist for each sample beverage is 0.58 or less in any case of the sample beverages.

[0189] The results of the said sensory evaluation test are shown in Table 5.

[0190] [Table 5]

[0191]

[0192] The results in Table 5 show that when there is also vegetable protein, which is a protein other than milk protein, the inhibitory effect of dead cells of lactic acid bacteria on the characteristic sour taste is obtained more. When comparing between test examples with the same pea protein concentration (i.e., test examples 30 and 31, test examples 32 and 33), it shows that in test example 33 with a higher protein concentration, compared with test example 31 with a protein concentration of 0 wt%, the characteristic sour taste is more significantly reduced by containing dead cells of lactic acid bacteria.

[0193] [Test 5] Formulation example when using Lactobacillus rhamnosus CRL1505, which is a lactic acid bacterium other than Lactococcus lactis subsp. lactis JCM5805

[0194] Using dead cells of Lactobacillus rhamnosus CRL1505 instead of dead cells of Lactococcus lactis subsp. lactis JCM5805, a magnesium-containing sugar-free beverage was trial-produced according to the method of Test 2 above (1.3 billion cells / L, 15 billion cells / L, etc. of dead cells of Lactobacillus rhamnosus CRL1505). As a result, it was confirmed that the characteristic sour taste can be inhibited by using dead cells of Lactobacillus rhamnosus CRL1505.

[0195] Industrial availability

[0196] According to the present invention, it is possible to provide a container-packed acidic beverage in which the "sour taste" characteristic of an acidic beverage containing GABA at a specified concentration is inhibited, and a method for manufacturing the same, etc.

Claims

1. A container-packed acidic beverage contains γ-aminobutyric acid (GABA) at 100 mg / L or more, dead cells of one or more than one kind of lactic acid bacteria at 500 million cells / L or more, and has a pH of 4.6 or less.

2. The container filled with an acidic beverage according to claim 1, wherein, It also contains protein at 0.01 wt% or more.

3. The container for holding acidic beverages according to claim 2, wherein, The protein is one or more than one kind selected from the group consisting of animal milk proteins and plant proteins.

4. A container-packed acidic beverage, which is a container-packed acidic beverage containing γ-aminobutyric acid (GABA) at 100 mg / L or more and dead cells of one or more lactic acid bacteria at 500 million cells / L or more, and having a pH of 4.6 or less, wherein, The lactic acid bacteria are one or more than one kind selected from the group consisting of bacteria of the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Oenococcus, Bifidobacterium, Lentilactobacillus, Weissella, and Tetragenococcus.

5. The container for acidic beverages according to claim 4, characterized in that, The lactic acid bacteria are Lactobacillus rhamnosus.

6. A container-packed acidic beverage contains γ-aminobutyric acid (GABA) at 100 mg / L or more, dead cells of one or more than one kind of bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more, and has a pH of 4.6 or less.

7. A manufacturing method of a container filled with acidic beverage, characterized in that, In the production of a container-packed acidic beverage containing γ-aminobutyric acid (GABA) at 100 mg / L or more and having a pH of 4.6 or less, the beverage is made to contain dead cells of one or more than one kind of bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more.

8. A manufacturing method of a container filled with acidic beverage, characterized in that, In the production of a container-packed acidic beverage containing γ-aminobutyric acid (GABA) at 100 mg / L or more and having a pH of 4.6 or less, the beverage is made to contain dead cells of one or more than one kind of lactic acid bacteria at 500 million cells / L or more.

9. A method for suppressing the specific sour taste when drinking acidic beverages in containers, characterized in that, In the production of a container-packed acidic beverage containing γ-aminobutyric acid (GABA) at 100 mg / L or more and having a pH of 4.6 or less, the beverage is made to contain dead cells of one or more than one kind of bacteria capable of activating plasmacytoid dendritic cells at 500 million cells / L or more.

10. A method for suppressing the specific sour taste when drinking acidic beverages in containers, characterized in that, In the production of a container-packed acidic beverage containing γ-aminobutyric acid (GABA) at 100 mg / L or more and having a pH of 4.6 or less, the beverage is made to contain dead cells of one or more than one kind of lactic acid bacteria at 500 million cells / L or more.

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