Beverage containing erythritol, gluconic acid, and amino acid

Abstract

To provide a beverage containing an alternative sweetener in which the taste quality peculiar to alternative sweeteners is reduced or improved.SOLUTION: One embodiment of the present invention provides a beverage containing: erythritol; gluconic acid or a gluconic acid compound; and one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beverage containing erythritol, gluconic acid or a gluconic acid compound, and one or more specific amino acids, a method for producing the same, etc. Furthermore, the present invention relates to a method for improving the taste of a beverage, etc., which comprises adding gluconic acid or a gluconic acid compound, and one or more amino acids to an erythritol-containing beverage. [Background technology]

[0002] In recent years, in light of growing health awareness and the introduction of sugar taxes being considered in various countries, the development of foods and beverages using alternative sweeteners has been progressing. However, alternative sweeteners often have a unique flavor that differs from that of sugar, and the presence of such a unique flavor can be a concern when using alternative sweeteners. For this reason, studies have been conducted to reduce or improve the unique flavor of alternative sweeteners.

[0003] For example, Japanese Patent No. 6668607 (Patent Document 1) discloses blending one or more sweetness quality improving substances selected from Japanese pepper extract, ginger extract, bay extract, nutmeg extract and Chinese pepper extract into a beverage containing one or more sweeteners selected from sucralose, acesulfame potassium and erythritol as a technology for improving the sweetness quality, sharpness, sweetness lingering or bitterness of one or more sweeteners selected from these sweeteners. In addition, Japanese Patent No. 6744858 (Patent Document 2) discloses the use of a small amount of D-psicose, 0.27 to 7 parts by mass per 100 parts by mass of erythritol, in a sweetener composition containing erythritol as the main component, as a taste quality improving technology for suppressing the bitterness and improving the aftertaste in a sweetener containing erythritol as the main component. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6668607 [Patent Document 2] Patent No. 6744858 Summary of the Invention [Problem to be solved by the invention]

[0005] Under the above circumstances, there is a need for the development of beverages containing alternative sweeteners that have reduced or improved unique taste characteristics of alternative sweeteners. [Means for solving the problem]

[0006] As a result of studies, the present inventors have found that by containing erythritol, gluconic acid or a gluconic acid compound, and one or more specific amino acids in a beverage, at least one flavor selected from the group consisting of off-flavors, low body, and lingering sweetness derived from erythritol is improved. The present invention is based on this finding.

[0007] The present invention includes, for example, the following aspects. [1] Erythritol and Gluconic acid or a gluconic acid compound; one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine; Beverages containing. [2] The beverage according to [1], comprising one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine and histidine. [3] The beverage according to [1] or [2], wherein the content of the one or more amino acids is 10 to 5,000 ppm by mass. [4] The beverage according to any one of [1] to [3], wherein the erythritol content is 100 to 25,000 ppm by mass. [5] The beverage according to any one of [1] to [4], wherein the content of the gluconic acid or gluconic acid compound is 30 to 20,000 ppm by mass calculated as gluconic acid. [6] The beverage according to any one of [1] to [5], wherein the gluconic acid compound is one or more selected from the group consisting of sodium gluconate and potassium gluconate. [7] The beverage according to any one of [1] to [6], containing 1 to 2,000 ppm by mass of sodium. [8] The beverage according to any one of [1] to [7], containing 600 to 1,800 ppm by mass of sodium. [9] The beverage according to any one of [1] to [8], further comprising a high-intensity sweetener.

[10] [9] The beverage of claim 9, wherein the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol monoside, steviolbioside, stevioside, Monk Fruit Extract, Mogroside V, thaumatin, brazzein, licorice extract, saccharin, neotame, aspartame, acesulfame K, sucralose, and combinations thereof.

[11] The beverage according to any one of [1] to

[10] , which is a carbonated beverage or an energy drink.

[12] The beverage according to any one of [1] to

[11] , having an energy content of 30 Kcal / 100 ml or less.

[13] The beverage according to any one of [1] to

[12] , further comprising citric acid.

[14] The beverage according to any one of [1] to

[13] , which is a packaged beverage.

[15] The method for improving the taste of a beverage comprises adding to an erythritol-containing beverage gluconic acid or a gluconic acid compound and one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine and theanine. Effect of the Invention

[0008] According to one aspect of the present invention, a beverage can be provided in which at least one flavor selected from the group consisting of erythritol-derived off-flavors, low body, and lingering sweetness is improved. According to another aspect of the present invention, a method for improving at least one flavor selected from the group consisting of erythritol-derived off-flavors, low body, and lingering sweetness can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be described in detail below. The following embodiments are merely illustrative for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published publications, patent publications and other patent documents, are hereby incorporated by reference.

[0010] 1. Beverage In one aspect, the present invention provides a beverage containing erythritol, gluconic acid or a gluconic acid compound, and one or more specific amino acids (hereinafter, also referred to as "the beverage of the present invention"). According to one aspect of the present invention, a beverage is provided that contains erythritol, gluconic acid or a gluconic acid compound, and one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine.

[0011] [Beverage] In this specification, the term "beverage" refers to a drinkable liquid or liquid-like food, including those in which a part is in a gel or sol form. The beverage may be either an alcoholic beverage or a non-alcoholic beverage. Examples of non-alcoholic beverages include, but are not limited to, non-alcoholic beer, malt beverages, lactic acid bacteria beverages, cocoa, sports drinks, energy drinks, tea-based beverages, coffee beverages, jelly beverages, carbonated beverages, functional beverages, fruit juice beverages, vegetable beverages, dairy beverages, soy milk beverages, and flavored water. The beverage according to a preferred embodiment of the present invention is a carbonated beverage or an energy beverage.

[0012] Beverages according to some embodiments of the present invention contain erythritol, gluconic acid or a gluconic acid compound, and one or more specific amino acids, and as shown in the examples of this specification, can unexpectedly improve at least one flavor selected from the group consisting of off-flavors derived from erythritol, reduced body due to sugar reduction, and aftertaste of sweetness derived from artificial sweeteners or non-caloric sweeteners used as a substitute for sugar reduction. Here, "off-flavors" refers to the specific off-flavors perceived when drinking a beverage containing erythritol, "reduced body" refers to the thick sensation perceived when drinking a beverage containing sugar that is impaired in a reduced-sugar beverage, and "aftertaste of sweetness" refers to the sweet sensation remaining in the mouth perceived when drinking a beverage containing an artificial sweetener or non-caloric sweetener.

[0013] [Erythritol] The beverage according to one embodiment of the present invention contains erythritol. Erythritol is a natural sweetener classified as a sugar alcohol, and has about 70% of the sweetness of sucrose. Erythritol is known as a low-calorie or zero-calorie sweetener because it is hardly digested in the human body and is excreted in urine.

[0014] In beverages according to some aspects of the present invention, the content of erythritol is 100 to 25,000 ppm by mass. Preferably, the content of erythritol is 100 to 20,000 ppm by mass, 100 to 17,500 ppm by mass, 100 to 15,000 ppm by mass, 100 to 12,500 ppm by mass, 100 to 10,000 ppm by mass, 100 to 9,000 ppm by mass, 100 to 8,500 ppm by mass, 100 to 8,000 ppm by mass, 100 to 7,500 ppm by mass, 100 to 7,000 ppm by mass, 500 to 25,000 ppm by mass, 500 to 20,000 ppm by mass, 500 to 17,500 ppm by mass, 500 to 15,000 ppm by mass, 500 to 12,500 ppm by mass, 500 to 10,000 ppm by mass, 500 to 9,000 ppm by mass, 500 to 8,500 ppm by mass, 500 to 8,000 ppm by mass, 500 to 7,500 ppm by mass, 500 to 7,000 ppm by mass, 1,000 to 25,000 ppm by mass, 1,000 to 20,000 ppm by mass, 1,000 to 17,500 ppm by mass, 1,000 to 15,000 ppm by mass, 1,000 to 12,500 ppm by mass, 1,000 to 10,000 ppm by mass, 1,000 to 9,000 ppm by mass, 1,000 to 8,500 ppm by mass, 1,000 to 8,000 ppm by mass, 1,000 to 7,500 ppm by mass, 1,000 to 7,000 ppm by mass, 1,500 to 25,000 ppm by mass, 1,500 to 20,000 ppm by mass, 1,500 to 17,500 ppm by mass, 1,500 to 15,000 ppm by mass, 1,500 to 12,500 ppm by mass, 1,500 to 10,000 ppm by mass, 1,500 to 9,000 ppm by mass, 1,500 to 8,500 ppm by mass, 1,500 to 8,000 ppm by mass, 1,500 to 7,500 ppm by mass, 1,500 to 7,000 ppm by mass, 2,000 to 25,000 ppm by mass, 2,000 to 20,000 ppm by mass, 2,000 to 17,500 ppm by mass, 2,000 to 15,000 ppm by mass, 2,000 to 12,500 ppm by mass, 2,000 to 10,000 ppm by mass, 2,000 to 9,000 ppm by mass, 2,000 to 8,500 ppm by mass, 2,000 to 8,000 ppm by mass, 2,000 to 7,500 ppm by mass, 2,000 to 7,000 ppm by mass, 3,000 to 25,000 ppm by mass, 3,000~20,000 mass ppm, 3,000~17,500 mass ppm, 3,000~15,000 mass ppm, 3,000~12,500 mass ppm, 3,000~10,000 mass ppm, 3,000~9 ,000 mass ppm, 3,000~8,500 mass ppm, 3,000~8,000 mass ppm, 3,000~7,500 mass ppm, 3,000~7,000 mass ppm, 4,000~25,000 mass ppm , 4,000~20,000 mass ppm, 4,000~17,500 mass ppm, 4,000~15,000 mass ppm, 4,000~12,500 mass ppm, 4,000~10,000 mass ppm, 4,00 0~9,000 mass ppm, 4,000~8,500 mass ppm, 4,000~8,000 mass ppm, 4,000~7,500 mass ppm, 4,000~7,000 mass ppm, 5,000~25,000 mass ppm, 5,000~20,000 mass ppm, 5,000~17,500 mass ppm, 5,000~15,000 mass ppm, 5,000~12,500 mass ppm, 5,000~10,000 mass ppm, 5 ,000~9,000 mass ppm, 5,000~8,500 mass ppm, 5,000~8,000 mass ppm, 5,000~7,500 mass ppm, 5,000~7,000 mass ppm, 6,000~25,00 The content of erythritol may be 0 ppm by mass, 6,000 to 20,000 ppm by mass, 6,000 to 17,500 ppm by mass, 6,000 to 15,000 ppm by mass, 6,000 to 12,500 ppm by mass, 6,000 to 10,000 ppm by mass, 6,000 to 9,000 ppm by mass, 6,000 to 8,500 ppm by mass, 6,000 to 8,000 ppm by mass, 6,000 to 7,500 ppm by mass, or 6,000 to 7,000 ppm by mass. More preferably, the content of erythritol is 5,000 to 10,000 ppm by mass or 6,000 to 8,000 ppm by mass. By adding erythritol to the beverage in such an amount, the satisfaction at the time of drinking can be increased. The content of erythritol in the beverage can be measured by HPLC (high performance liquid chromatography). Alternatively, if the amount of the ingredient is known, a value calculated from the amount of the ingredient may be used.

[0015] [Gluconic acid or gluconic acid compounds] The beverage according to one embodiment of the present invention contains gluconic acid or a gluconic acid compound. In this specification, the gluconic acid compound is a compound derived from gluconic acid, and examples thereof include gluconate salts, gluconic acid esters, and glucono-delta-lactone. Examples of gluconate salts include sodium gluconate, potassium gluconate, zinc gluconate, calcium gluconate, ferrous gluconate, and copper gluconate. Preferably, the gluconic acid compound is one or more selected from the group consisting of sodium gluconate and potassium gluconate. Sodium gluconate is a sodium salt of gluconic acid, and potassium gluconate is a potassium salt of gluconic acid, and can be used as a food additive. The gluconic acid is preferably D-gluconic acid.

[0016] The content of gluconic acid or gluconic acid compound is not particularly limited, but is preferably 30 to 20,000 mass ppm in terms of gluconic acid. The content in terms of gluconic acid is 30 to 17,000 mass ppm, 30 to 16,000 mass ppm, 30 to 15,000 mass ppm, 30 to 10,000 mass ppm, 30 to 8,000 mass ppm, 30 to 6,000 mass ppm, 30 to 4,000 mass ppm, 30 to 2,000 mass ppm, 50 to 20,000 mass ppm, 50 to 17,000 mass ppm, 50 to 15,000 mass ppm, 50 to 10,000 mass ppm, 50 to 8,000 mass ppm, 50 to 6,000 mass ppm, 50 to 4,000 mass ppm, 50 to 2,000 mass ppm, 100 to 20,000 mass ppm, 100 to 17,000 mass ppm, 100 to 15,000 mass ppm, 100 to 10,000 mass ppm, 100 to 8,000 mass ppm, 100 to 6,000 mass ppm, 100 to 4,000 mass ppm, 100 to 2,000 mass ppm, 150 to 20,000 mass ppm, 150 to 17,000 mass ppm, 150 to 15,000 mass ppm, 150 to 10,000 mass ppm, 150 to 8,000 mass ppm, 150 to 6,000 mass ppm, 150 to 4,000 mass ppm, 150 to 2,000 mass ppm, 170 to 20,000 mass ppm, 170 to 17,000 mass ppm, 170 to 16,000 mass ppm, 170 to 15,000 mass ppm, 170 to 10,000 mass ppm, 170 to 8,000 mass ppm, 170 to 6,000 mass ppm, 170 to 4,000 mass ppm, 170 to 2,000 mass ppm, 200 to 20,000 mass ppm, 200 to 17,000 mass ppm, 200 to 15,000 mass ppm, 200 to 10,000 mass ppm, 200 to 8,000 mass ppm, 200 to 6,000 mass ppm, 200 to 4,000 mass ppm, 200 to 2,000 mass ppm, 500 to 20,000 mass ppm, 500 to 17,000 mass ppm, 500 to 15,000 mass ppm, 500 to 10,000 mass ppm, 500 to 8,000 mass ppm, 500 to 6,000 mass ppm, 500 to 4,000 mass ppm, 500 to 2,000 mass ppm, 1,000 to 20,000 mass ppm, 1,000 to 17,000 mass ppm, 1,000 to 15,000 mass ppm, 1,The gluconic acid content may be 1,000 to 10,000 ppm by mass, 1,000 to 8,000 ppm by mass, 1,000 to 6,000 ppm by mass, 1,000 to 4,000 ppm by mass, 1,000 to 2,000 ppm by mass, 1,500 to 20,000 ppm by mass, 1,500 to 17,000 ppm by mass, 1,500 to 15,000 ppm by mass, 1,500 to 10,000 ppm by mass, 1,500 to 8,000 ppm by mass, 1,500 to 6,000 ppm by mass, 1,500 to 4,000 ppm by mass, or 1,500 to 2,000 ppm by mass. In this specification, the gluconic acid content is measured to determine the amount of gluconic acid contained in the beverage, and is the total amount of gluconic acid and gluconic acid compounds. Without wishing to be bound by theory, it is believed that gluconic acid compounds (e.g., gluconate salts and glucono-delta-lactone) dissociate or change to gluconic acid in an aqueous solution, and therefore the effect of gluconic acid or a gluconic acid compound on the taste quality of a beverage can be adjusted by adjusting the concentration of gluconic acid in the beverage. By adding such an amount of gluconic acid or a gluconic acid compound and a predetermined amount of an amino acid described below to an erythritol-containing beverage, at least one flavor selected from the group consisting of unpleasant flavors derived from erythritol, low body, and aftertaste sweetness can be improved. The content in terms of gluconic acid can be measured, for example, by an enzyme method or ion chromatography. Alternatively, if the amount of the compound is known, a value calculated from the amount of the compound may be used.

[0017] [sodium] The beverage in some embodiments of the present invention contains sodium at 1 to 2,000 ppm by mass, which means that the content of sodium atoms is 1 to 2,000 ppm by mass.The sodium content may be 10 to 2,000 ppm by mass, 50 to 2,000 ppm by mass, 100 to 2,000 ppm by mass, 150 to 2,000 ppm by mass, 300 to 2,000 ppm by mass, 400 to 2,000 ppm by mass, 500 to 2,000 ppm by mass, 600 to 2,000 ppm by mass, 700 to 2,000 ppm by mass, 800 to 2,000 ppm by mass, 900 to 2,000 ppm by mass, 1,000 to 2,000 ppm by mass, 1,100 to 2,000 ppm by mass, 10 to 1,800 ppm by mass, 50 to 1,800 ppm by mass, 100 to 1,800 ppm by mass, 150 to 1,800 ppm by mass, 300 to 1,800 ppm by mass, 400 to 1,800 ppm by mass, 500 to 1,800 ppm by mass, 600 to 1,800 ppm by mass, 700 to 1,800 ppm by mass, 800 to 1,800 ppm by mass, 900 to 1,800 ppm by mass, 1,000 to 1,800 ppm by mass, 1,100 to 1,800 ppm by mass, 10 to 1,500 ppm by mass, 50 to 1,500 ppm by mass, 100 to 1,500 ppm by mass, 150 to 1,500 ppm by mass, 300 to 1,500 ppm by mass, 400 to 1,500 ppm by mass, 500 to 1,500 ppm by mass, 600 to 1,500 ppm by mass, 700 to 1,500 ppm by mass, 800 to 1,500 ppm by mass, 900 to 1,500 ppm by mass, 1,000 to 1,500 ppm by mass, 1,100 to 1,500 ppm by mass, 10 to 1,000 ppm by mass, 50 to 1,000 ppm by mass, 100 to 1,000 ppm by mass, 150 to 1,000 ppm by mass, 300 to 1,000 ppm by mass, 400 to 1,000 ppm by mass, 500 to 1,000 ppm by mass, 600 to 1,000 ppm by mass, 700 to 1,000 ppm by mass, 800 to 1,000 ppm by mass, 10 to 800 ppm by mass, 50 to 800 ppm by mass, 100 to 800 ppm by mass, 150 to 800 ppm by mass, 300 to 800 ppm by mass, 400 to 800 ppm by mass, 500 to 800 ppm by mass, 600 to 800 ppm by mass, 10 to 500 ppm by mass, 50 to 500 ppm by mass, 100 to 500 ppm by mass, 150 to 500 ppm by mass, 300 to 500 ppm by mass, 10 to 300 ppm by mass, 50 to 300 ppm by mass, 100 to 300 ppm by mass or 150 to 300 ppm by mass according to the embodiment.A beverage according to a preferred embodiment of the present invention contains 600 to 1,500 ppm by mass of sodium. This is preferable because the sweetness of the beverage can be increased by adjusting the sodium content to such an amount. In this specification, the sodium content in the beverage can be measured by atomic absorption spectrometry.

[0018] In some embodiments of the present invention, the sodium content is derived from one or more sodium salts selected from the group consisting of organic acid salts such as sodium gluconate, sodium malate, sodium tartrate, monosodium citrate, disodium citrate, trisodium citrate, sodium lactate, sodium alginate, and sodium ascorbate, inorganic salts such as sodium chloride, sodium sulfate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, and sodium hydroxide, sodium alginate, sodium glutamate, sodium aspartate, and sodium caseinate. In a preferred embodiment of the present invention, the sodium content is derived from one or more sodium salts selected from the group consisting of sodium gluconate, sodium malate, sodium tartrate, sodium lactate, sodium alginate, sodium ascorbate, sodium chloride, sodium sulfate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium hydroxide, sodium alginate, sodium glutamate, sodium aspartate, and sodium caseinate.

[0019] [amino acid] The beverage of some embodiments of the present invention contains one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine. Preferably, the beverage contains one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, and histidine. The amino acids used in the present invention may be D- or L-forms, or may be racemic mixtures consisting of D- and L-forms (also referred to as DL amino acids in this specification).

[0020] The content of the one or more amino acids is not particularly limited, and may be more than 0 ppm by mass and not more than 5,000 ppm by mass. When two or more amino acids are contained, the content is the total amount of the two or more amino acids. The content of the amino acids may be, depending on the embodiment, 10 to 5,000 ppm by mass, 30 to 5,000 ppm by mass, more than 30 ppm by mass and not more than 5,000 ppm by mass, 50 to 5,000 ppm by mass, 100 to 5,000 ppm by mass, 150 to 5,000 ppm by mass, 200 to 5,000 ppm by mass, 250 to 5,000 ppm by mass, 300 to 5,000 ppm by mass, 350 to 5,000 ppm by mass, 400 to 5,000 ppm by mass, 10 to 4,000 ppm by mass, 30 to 4,000 ppm by mass, , more than 30 ppm and 4,000 mass ppm or less, 40 to 4,000 mass ppm, 50 to 4,000 mass ppm, 100 to 4,000 mass ppm, 150 to 4,000 mass ppm, 200 to 4,000 mass ppm, 250 to 4,000 mass ppm m, 300 to 4,000 mass ppm, 350 to 4,000 mass ppm, 400 to 4,000 mass ppm, 10 to 3,000 mass ppm, 30 to 3,000 mass ppm, more than 30 ppm and 3,000 mass ppm or less, 50 to 3,000 mass ppm m, 100~3,000 mass ppm, 150~3,000 mass ppm, 200~3,000 mass ppm, 250~3,000 mass ppm, 300~3,000 mass ppm, 350~3,000 mass ppm, 400~3,000 mass ppm, 10 ~2,000 mass ppm, 30-2,000 mass ppm, more than 30 ppm and 2,000 mass ppm or less, 50-2,000 mass ppm, 100-2,000 mass ppm, 150-2,000 mass ppm, 200-2,000 mass ppm, 25 0~2,000 mass ppm, 300~2,000 mass ppm, 350~2,000 mass ppm, 400~2,000 mass ppm, 10~1,000 mass ppm, 30~1,000 mass ppm, more than 30 ppm and 1,000 mass ppm or less, 5 0~1,000 mass ppm, 100~1,000 mass ppm, 150~1,000 mass ppm, 200~1,000 mass ppm, 250~1,000 mass ppm, 300~1,000 mass ppm, 350~1,000 mass ppm, 400~1,000 mass ppm, 10-500 mass ppm, 30-500 mass ppm, more than 30 ppm and less than 500 mass ppm, 50-500 mass ppm, 100-500 mass ppm, 150 ~500 mass ppm, 200-500 mass ppm, 250-500 mass ppm, 300-500 mass ppm, 350-500 mass ppm, 400-500 mass ppm, 0 mass ppm The amino acid content may be more than 5,000 ppm by mass or less, more than 0 ppm by mass and less than 3,000 ppm by mass, more than 0 ppm by mass and less than 2,500 ppm by mass, more than 0 ppm by mass and less than 2,000 ppm by mass, more than 0 ppm by mass and less than 1,500 ppm by mass, more than 0 ppm by mass and less than 1,000 ppm by mass, or more than 0 ppm by mass and less than 500 ppm by mass. By adding such an amount of amino acid and a predetermined amount of the gluconic acid or gluconic acid compound described above to a beverage containing erythritol, at least one flavor selected from the group consisting of unpleasant flavor, low body feeling, and sweet aftertaste derived from erythritol can be improved. The content of the amino acid can be measured by an automatic amino acid analysis method or high performance liquid chromatography. In addition, when the amount of the amino acid blended in the beverage is known, a value calculated from the amount of the amino acid blended may be used. The amino acid used in the present invention may be an amino acid purified as an amino acid preparation, or may be an amino acid derived from a raw material contained in a raw material such as fruit juice. Therefore, the amount of amino acids contained in the beverage of the present invention is the total amount of amino acids derived from the raw materials and those added from outside.

[0021] In some embodiments of the present invention, the content of the one or more amino acids and the content of gluconic acid or gluconic acid compounds in terms of gluconic acid may be within a predetermined range. For example, the content of the one or more amino acids may be more than 30 ppm by mass and less than 5,000 ppm by mass, and the content of gluconic acid or gluconic acid compounds in terms of gluconic acid may be 30 to 16,000 ppm by mass. Alternatively, the content of the one or more amino acids may be more than 0 ppm by mass and less than 5,000 ppm by mass, and the content of gluconic acid or gluconic acid compounds in terms of gluconic acid may be 170 to 16,000 ppm by mass. Alternatively, the content of the one or more amino acids may be more than 0 ppm by mass and less than 3,000 ppm by mass, and the content of gluconic acid or gluconic acid compounds in terms of gluconic acid may be 170 to 20,000 ppm by mass. Alternatively, the content of the one or more amino acids may be 40 to 4,000 ppm by mass, and the content of gluconic acid or gluconic acid compounds in terms of gluconic acid may be 50 to 10,000 ppm by mass. This range is preferable in that the unpleasant taste of erythritol can be effectively suppressed. Alternatively, the relationship between the content of gluconic acid and the content of amino acids may satisfy the formula "3.7 ≦ log (ppm by mass of gluconic acid) + log (ppm by mass of amino acids) ≦ 7.6". This formula is a mathematical expression of the range in which the effect was confirmed to be excellent in the examples, and the unpleasant taste of erythritol can be effectively suppressed when the content relationship between gluconic acid and the content of amino acids satisfies this formula.

[0022] The beverage according to some embodiments of the present invention may further contain other amino acids in addition to those mentioned above, such as ornithine and taurine.

[0023] [High-intensity sweeteners] The beverage of some embodiments of the present invention further comprises a high-intensity sweetener. In this specification, the term "high-intensity sweetener" refers to a compound having a stronger sweetness than sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of a naturally derived compound and a synthetic compound. A high-intensity sweetener exhibits a sweetness that is 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times or more, or 100000 times or more sweeter than sucrose in the same amount as sucrose. The above-mentioned steviol glycoside is also a type of high-intensity sweetener.

[0024] In some embodiments of the present invention, the intense sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol monoside, steviolbioside, stevioside, Monk Fruit Extract, Mogroside V, thaumatin, brazzein, licorice extract, saccharin, neotame, aspartame, acesulfame K, sucralose, and combinations thereof. The beverage of a preferred embodiment of the present invention comprises at least one selected from the group consisting of aspartame, acesulfame K, sucralose, and combinations thereof.

[0025] [Low-intensity sweeteners] The beverage of some embodiments of the present invention further contains a low-intensity sweetener other than erythritol. In this specification, the low-intensity sweetener means a sweetener having a sweetness equal to or lower than that of sucrose. For example, the low-intensity sweetener exhibits a sweetness of 0.1 times or more and less than 5 times, 3 times, 2 times, 1.5 times, 1.0 times, 0.8 times, 0.7 times, 0.6 times, 0.5 times, or 0.4 times that of sucrose in the same amount. The low-intensity sweetener that can be used in the present invention includes, for example, a sweetener selected from glucose, sucrose, xylitol, fructose, maltose, oligosaccharide, high fructose liquid sugar (HFCS), lactose, psicose, allose, tagatose, xylose, ribose, and combinations thereof. In a preferred embodiment of the present invention, the beverage comprises a sweetener selected from xylitol, maltose, oligosaccharides, psicose, allose, tagatose, xylose, ribose and combinations thereof.

[0026] The sweetener content is not particularly limited, but the sweetness intensity of the beverage is preferably 10 or more (e.g., 10 to 25) in terms of sucrose equivalent value (SEV). Sucrose equivalent 1 is the sweetness intensity exhibited by sucrose (cane sugar) per unit concentration Brix 1. Here, Brix 1 means that 1 g of sucrose is dissolved in 100 g of aqueous sucrose solution (sucrose concentration 1 w / w%). In this specification, the sucrose equivalent of a beverage can be obtained by multiplying the concentration (w / v% (which can be considered equivalent to w / w% in the case of beverages)) of the sweetener contained in the beverage by the sweetness of the sweetener, and adding up the obtained values. For example, in the present specification, if the sweetness of sucrose is taken as 1, the sweetness of rebaudioside D is about 225 times, the sweetness of rebaudioside M is about 230 times, the sweetness of rebaudioside A is 200 to 300 times (median value 250), the sweetness of Monk Fruit Extract is about 110 to 150 times (median value 130 times), the sweetness of mogroside V is about 240 to 300 times (median value 270 times), the sweetness of thaumatin is about 2,000 times, the sweetness of acesulfame potassium is about 200 times, the sweetness of sucralose is about 600 times, and the sweetness of aspartame is about 200 times. In addition, in the present specification, for example, when the sweetness of sucrose is 1, glucose has a sweetness of about 0.6 to about 0.7, xylitol is about 1, erythritol is about 0.75 to about 0.85, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, fructose glucose liquid sugar is about 0.75, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, xylose is about 0.6 to about 0.7, and ribose is about 0.6. Among the relative ratios of the sweetness of various sweeteners to the sweetness of sucrose of 1, those not described in the present specification can be obtained from a known sugar sweetness conversion table or the like. Here, since the sweetness of aspartame is approximately 200 times that of sucrose, if a beverage containing 0.005% by mass (50 ppm by mass) of aspartame and no other sweeteners is contained, the sweetness of the beverage is 1 in sucrose equivalent.If the beverage contains other sweeteners (high-intensity and low-intensity sweeteners), the sweetness intensity of the beverage is expressed as the sum of the sucrose equivalents of the sweetness intensity provided by each of those sweeteners.

[0027] Beverages according to some embodiments of the present invention contain high-intensity sweeteners at 5 to 500 ppm by mass, 5 to 450 ppm by mass, 5 to 400 ppm by mass, 5 to 350 ppm by mass, 10 to 500 ppm by mass, 10 to 450 ppm by mass, 10 to 400 ppm by mass, 10 to 350 ppm by mass, 50 to 500 ppm by mass, 50 to 450 ppm by mass, 50 to 400 ppm by mass, 50 to 350 ppm by mass, 100 to 500 ppm by mass, 100 to 450 ppm by mass, It may contain 100 to 400 ppm by mass, 100 to 350 ppm by mass, 150 to 500 ppm by mass, 150 to 450 ppm by mass, 150 to 400 ppm by mass, 150 to 350 ppm by mass, 200 to 500 ppm by mass, 200 to 450 ppm by mass, 200 to 400 ppm by mass, 200 to 350 ppm by mass, 250 to 500 ppm by mass, 250 to 450 ppm by mass, 250 to 400 ppm by mass, or 250 to 350 ppm by mass. The content of the high-intensity sweetener can be measured by HPLC (high performance liquid chromatography). Alternatively, when the amount of the sweetener is known, a value calculated from the amount of the sweetener may be used.

[0028] The beverage according to some embodiments of the present invention may contain a low-intensity sweetener other than erythritol at 10 to 3,000 mass ppm, 10 to 2,500 mass ppm, 10 to 2,000 mass ppm, 10 to 1,500 mass ppm, 10 to 1,000 mass ppm, 100 to 3,000 mass ppm, 100 to 2,500 mass ppm, 100 to 2,000 mass ppm, 100 to 1,500 mass ppm, 100 to 1,000 mass ppm, 500 to 3,000 mass ppm, 500 to 2,500 mass ppm, 500 to 2,000 mass ppm, 500 to 1,500 mass ppm, or 500 to 1,000 mass ppm. The content of the low-intensity sweetener can be measured by HPLC (high performance liquid chromatography). Alternatively, when the amounts of these ingredients are known, values ​​calculated from the amounts may be used.

[0029] The sweetness intensity of the beverage according to some embodiments of the present invention is preferably not more than 25 in sucrose equivalent, and more preferably not more than 20. The sweetness intensity of the beverage according to some further preferred embodiments of the present invention may be 6 to 25, 8 to 25, 10 to 25, 12 to 25, 14 to 25, 16 to 25, 6 to 22, 8 to 22, 10 to 22, 12 to 22, 14 to 22, 16 to 22, 6 to 20, 8 to 20, 10 to 20, 12 to 20, 14 to 20, 16 to 20, 6 to 18, 8 to 18, 10 to 18, 12 to 18, 14 to 18, 6 to 16, 8 to 16, 10 to 16, or 12 to 16 in sucrose equivalent.

[0030] [Acidulant] The beverage according to some embodiments of the present invention further includes an acidulant. The acidulant is not particularly limited as long as it can impart an acidic taste to the beverage, and examples thereof include ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, or salts thereof. Examples of salts include sodium citrate (monosodium citrate, disodium citrate, or trisodium citrate), sodium ascorbate, and the like. Among these sour substances, ascorbic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof are preferred, and citric acid or a salt thereof is more preferred.

[0031] [Other optional ingredients] The beverage according to some embodiments of the present invention contains caffeine. Caffeine is generally known to be contained in some foods and beverages such as coffee, but the caffeine used in the present invention may be purified from foods and beverages rich in caffeine, or may be chemically synthesized or biosynthesized. In addition, caffeine preparations are generally commercially available, and such commercially available products may be used. Alternatively, a caffeine-containing raw material such as a cola extract or a coffee bean extract may be used.

[0032] The beverage according to some embodiments of the present invention contains water. The water is not particularly limited, and any water can be used as long as it does not adversely affect the flavor, and examples of the water include tap water, ion-exchanged water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), treated water, purified water, and demineralized water.

[0033] In addition to the above-mentioned components, beverages according to some embodiments of the present invention may contain components that can be added to ordinary beverages, so long as the effects of the present invention are not impaired. Examples of such components include flavors, colorants, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0034] [Characteristics] The pH of the beverage in some embodiments of the present invention is preferably 2.5 to 5, and more preferably 2.5 to 4.8, 2.7 to 4.8, 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 2.5 to 4.6, 2.7 to 4.6, 3.0 to 4.6, 3.2 to 4.6, 3.4 to 4.6, 2.5 to 4.4, 2.7 to 4.4, 3.0 to 4.4, 3.2 The pH may be 4.4, 3.4 to 4.4, 2.5 to 4.2, 2.7 to 4.2, 3.0 to 4.2, 3.2 to 4.2, 3.4 to 4.2, 2.5 to 4.0, 2.7 to 4.0, 3.0 to 4.0, 3.2 to 4.0, 3.4 to 4.0, 2.5 to 3.8, 2.7 to 3.8, 3.0 to 3.8, 3.2 to 3.8, or 3.4 to 3.8. By adjusting the pH to within this range, it is possible to maintain good taste quality while suppressing the growth of microorganisms.

[0035] The energy of beverages according to some aspects of the present invention may be, depending on the embodiment, 100 kcal / 100 mL or less, 0-100 kcal / 100 mL, 0-90 kcal / 100 mL, 0-80 kcal / 100 mL, 0-70 kcal / 100 mL, 0-60 kcal / 100 mL, 0-50 kcal / 100 mL, 0-40 kcal / 100 mL, 30 kcal / 100 mL or less, 0-30 kcal l / 100mL, 0~20kcal / 100mL, 0~15kcal / 100mL, 0~10kcal / 100mL, 0~5kcal / 100mL, 5~100kcal / 100mL, 5~90k cal / 100mL, 5~80kcal / 100mL, 5~70kcal / 100mL, 5~60kcal / 100mL, 5~50kcal / 100mL, 5~40kcal / 100mL, 5~30 kcal / 100mL, 5~20kcal / 100mL, 5~15kcal / 100mL, 5~10kcal / 100mL, 10~100kcal / 100mL, 10~90kcal / 100mL , 10~80kcal / 100mL, 10~70kcal / 100mL, 10~60kcal / 100mL, 10~50kcal / 100mL, 10~40kcal / 100mL, 10~30kc The energy content of the beverage according to a preferred embodiment of the present invention may be 30 kcal / 100 mL or less, more preferably 5 to 30 kcal / 100 mL, and more preferably 5 to 15 kcal / 100 mL. The energy content of sweet substances is either known or can be determined by measuring the content by HPLC or the like and multiplying it by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting it for the digestive absorption rate or excreted heat.

[0036] [Containers and sterilization] The form of the beverage in some embodiments of the present invention is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper pack, or plastic container. When heat sterilization is performed after packaging, the type is not particularly limited, and it can be performed using a conventional method such as sterilization by inversion, UHT sterilization, and retort sterilization. The temperature of the heat sterilization step is not particularly limited, and is, for example, 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, as long as a sterilization value equivalent to the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not a problem.

[0037] 2. Beverage manufacturing method As one aspect, the present invention provides a method for producing the beverage described in "1. Beverage" (hereinafter also referred to as "the method for producing the beverage of the present invention"). The production method of one aspect of the present invention is not particularly limited as long as it can obtain a beverage by blending the above-mentioned components.

[0038] The production method according to one embodiment of the present invention can be, for example, the following method. First, erythritol, gluconic acid or a gluconic acid compound, and one or more predetermined amino acids are weighed in predetermined amounts and added to water or a beverage base. These components may be added simultaneously or separately, and may be mixed before addition to prepare a premix and then added.

[0039] In the production method according to one embodiment of the present invention, other optional ingredients can be appropriately added. The optional ingredients may be added simultaneously with or separately from the erythritol, gluconic acid or a gluconic acid compound, and one or more predetermined amino acids.

[0040] In the manufacturing method of one embodiment of the present invention, the descriptions in the section "1. Beverages" above apply to "Beverage," "Erythritol," "Gluconic acid or gluconic acid compound," "Sodium," "Amino acids," "High-intensity sweetener," "Low-intensity sweetener," "Acidulant," "Other optional ingredients," "Characteristics," and "Container and sterilization" as described above in "1. Beverages," and the numerical values ​​thereof as described above in the section on beverages apply directly.

[0041] 3. Methods for improving the taste of beverages According to one aspect of the present invention, there is provided a method for improving the taste quality of a beverage (hereinafter, also referred to as the "taste quality improving method of the present invention"). According to one aspect of the present invention, there is provided a method for improving the taste quality of a beverage, which comprises adding gluconic acid or a gluconic acid compound and one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine to an erythritol-containing beverage.

[0042] According to the taste quality improving method of some embodiments of the present invention, at least one flavor selected from the group consisting of erythritol-derived unpleasant flavor, low body, and aftertaste of sweetness of an erythritol-containing beverage can be improved. According to the examples described below, the effect was achieved by adding gluconic acid or a gluconic acid compound and one or more predetermined amino acids to an erythritol-containing beverage, and such an effect was very unexpected.

[0043] In some embodiments of the method of the present invention, the amount of gluconic acid or gluconic acid compound added to the beverage is 30 to 20,000 ppm by mass in terms of gluconic acid relative to the total mass of the beverage. The amount of gluconic acid added is 30 to 17,000 ppm by mass, 30 to 16,000 ppm by mass, 30 to 15,000 ppm by mass, 30 to 10,000 ppm by mass, 30 to 8,000 ppm by mass, 30 to 6,000 ppm by mass, 30 to 4,000 ppm by mass, 30 to 2,000 ppm by mass, 50 to 20,000 ppm by mass, 50 to 17,000 ppm by mass, 50 to 15,000 ppm by mass, 50 to 10,000 ppm by mass, 50 to 8,000 ppm by mass, 50 to 6,000 ppm by mass, 50 to 4,000 ppm by mass, 50 to 5,000 ppm by mass, 50 to 6,000 ppm by mass, 50 to 8,000 ppm by mass, 50 to 8,000 ppm by mass, 50 to 9,000 ppm by mass, 50 to 10 ... ppm, 50-2,000 mass ppm, 100-20,000 mass ppm, 100-17,000 mass ppm, 100-15,000 mass ppm, 100-10,000 mass ppm, 100-8,000 mass ppm, 100-6,000 mass ppm, 1 00~4,000 mass ppm, 100~2,000 mass ppm, 150~20,000 mass ppm, 150~17,000 mass ppm, 150~15,000 mass ppm, 150~10,000 mass ppm, 150~8,000 mass ppm, 150~6, 000 mass ppm, 150~4,000 mass ppm, 150~2,000 mass ppm, 170~20,000 mass ppm, 170~16,000 mass ppm, 170~17,000 mass ppm, 170~15,000 mass ppm, 170~10,000 Mass ppm, 170~8,000 mass ppm, 170~6,000 mass ppm, 170~4,000 mass ppm, 170~2,000 mass ppm, 200~20,000 mass ppm, 200~17,000 mass ppm, 200~15,000 mass ppm, 200~10,000 mass ppm, 200~8,000 mass ppm, 200~6,000 mass ppm, 200~4,000 mass ppm, 200~2,000 mass ppm, 500~20,000 mass ppm, 500~17,000 mass ppm, 500~1 5,000 mass ppm, 500~10,000 mass ppm, 500~8,000 mass ppm, 500~6,000 mass ppm, 500~4,000 mass ppm, 500~2,000 mass ppm, 1,000~20,000 mass ppm, 1,000~17,It may be 000 mass ppm, 1,000 to 15,000 mass ppm, 1,000 to 10,000 mass ppm, 1,000 to 8,000 mass ppm, 1,000 to 6,000 mass ppm, 1,000 to 4,000 mass ppm, 1,000 to 2,000 mass ppm, 1,500 to 20,000 mass ppm, 1,500 to 17,000 mass ppm, 1,500 to 15,000 mass ppm, 1,500 to 10,000 mass ppm, 1,500 to 8,000 mass ppm, 1,500 to 6,000 mass ppm, 1,500 to 4,000 mass ppm or 1,500 to 2,000 mass ppm.,

[0044] In the method according to some aspects of the present invention, the amount of amino acid added to the beverage may be more than 0 ppm by mass and not more than 5,000 ppm by mass relative to the total mass of the beverage. The range of the amount of amino acid added is, depending on the embodiment, 10 to 5,000 ppm by mass, 30 to 5,000 ppm by mass, more than 30 ppm by mass and not more than 5,000 ppm by mass, 50 to 5,000 ppm by mass, 100 to 5,000 ppm by mass, 150 to 5,000 ppm by mass, 200 to 5,000 ppm by mass, 250 to 5,000 ppm by mass, 300 to 5,000 ppm by mass, 350 to 5,000 ppm by mass, 400 to 5,000 ppm by mass, 10 to 4,000 ppm by mass, 30 to 4,000 ppm by mass, or more. pm, more than 30 ppm and 4,000 mass ppm or less, 40-4,000 mass ppm, 50-4,000 mass ppm, 100-4,000 mass ppm, 150-4,000 mass ppm, 200-4,000 mass ppm, 250-4,000 mass ppm, 300-4,000 mass ppm, 350-4,000 mass ppm, 400-4,000 mass ppm, 10-3,000 mass ppm, 30-3,000 mass ppm, more than 30 ppm and 3,000 mass ppm or less, 50-3,000 mass p pm, 100-3,000 mass ppm, 150-3,000 mass ppm, 200-3,000 mass ppm, 250-3,000 mass ppm, 300-3,000 mass ppm, 350-3,000 mass ppm, 400-3,000 mass ppm, 1 0-2,000 mass ppm, 30-2,000 mass ppm, more than 30 ppm and 2,000 mass ppm or less, 50-2,000 mass ppm, 100-2,000 mass ppm, 150-2,000 mass ppm, 200-2,000 mass ppm, 2 50-2,000 mass ppm, 300-2,000 mass ppm, 350-2,000 mass ppm, 400-2,000 mass ppm, 10-1,000 mass ppm, 30-1,000 mass ppm, more than 30 ppm and 1,000 mass ppm or less, 50~1,000 mass ppm, 100~1,000 mass ppm, 150~1,000 mass ppm, 200~1,000 mass ppm, 250~1,000 mass ppm, 300~1,000 mass ppm, 350~1,000 mass ppm, 400~1,000 mass ppm, 10-500 mass ppm, 30-500 mass ppm, more than 30 ppm and less than 500 mass ppm, 50-500 mass ppm, 100-500 mass ppm, 150 ~500 mass ppm, 200-500 mass ppm, 250-500 mass ppm, 300-500 mass ppm, 350-500 mass ppm, 400-500 mass ppm, 0 mass ppm More than 0 ppm and 5,000 ppm by mass or less, more than 0 ppm and less than 3,000 ppm by mass, more than 0 ppm and 2,500 ppm by mass or less, more than 0 ppm and 2,000 ppm by mass or less, more than 0 ppm by mass and 1,500 ppm by mass or less, more than 0 ppm by mass and 1,000 ppm by mass or less, or more than 0 ppm by mass and 500 ppm by mass or less.

[0045] In the manufacturing method of one embodiment of the present invention, the descriptions in the section "1. Beverages" above apply to "Beverage," "Erythritol," "Gluconic acid or gluconic acid compound," "Sodium," "Amino acids," "High-intensity sweetener," "Low-intensity sweetener," "Acidulant," "Other optional ingredients," "Characteristics," and "Container and sterilization" as described above in "1. Beverages," and the numerical values ​​thereof as described above in the section on beverages apply directly.

[0046] Exemplary embodiments of the present invention Illustrative embodiments of the present invention are described below, but the present invention is not limited to the following embodiments. According to one aspect of the present invention, 5,000 to 10,000 ppm by mass of erythritol, gluconic acid or a gluconic acid compound having a concentration of 30 to 16,000 mass ppm in terms of gluconic acid; More than 30 ppm by mass and not more than 5,000 ppm by mass of one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine and histidine, preferably alanine and glycine; A beverage comprising the compound is provided.

[0047] According to one aspect of the present invention, 5,000 to 10,000 ppm by mass of erythritol, 170 to 16,000 mass ppm of gluconic acid or a gluconic acid compound in terms of gluconic acid; one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine and histidine, preferably alanine and glycine, at more than 0 ppm by mass and no more than 5,000 ppm by mass; A beverage comprising the compound is provided.

[0048] According to one aspect of the present invention, 5,000 to 10,000 ppm by mass of erythritol, 170 to 20,000 mass ppm of gluconic acid or a gluconic acid compound in terms of gluconic acid; more than 0 ppm by mass and less than 3,000 ppm by mass of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine and histidine, preferably one or more amino acids selected from alanine and glycine; A beverage comprising the compound is provided.

[0049] According to one aspect of the present invention, 5,000 to 10,000 ppm by mass of erythritol, gluconic acid or a gluconic acid compound having a concentration of 50 to 10,000 mass ppm in terms of gluconic acid; 40 to 4,000 ppm by mass of one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine and histidine, preferably alanine and glycine; A beverage comprising the compound is provided.

[0050] According to one aspect of the present invention, 5,000 to 10,000 ppm by mass of erythritol, Gluconic acid or sodium gluconate having a concentration of 50 to 10,000 mass ppm in terms of gluconic acid, 40 to 4,000 ppm by mass of one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, and histidine, preferably alanine and glycine; Sodium: 600-1,800 ppm by mass A beverage comprising the compound is provided.

[0051] In this specification, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about". For example, "about 10" means a range of 7.5 to 12.5. In addition, in this specification, "% by weight" can be regarded as "% by mass". EXAMPLES

[0052] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0053] [Example A] Evaluation of beverages <Sample preparation> The artificial sweeteners (sucralose, acesulfame potassium), erythritol, amino acids (DL-alanine, L-glycine), sodium gluconate and water were mixed in the amounts shown in Table 1, and then filled into glass bottles to prepare sample solutions. The raw materials used were as follows: sucralose (Tate & Lyle, SPLENDA (registered trademark)), acesulfame potassium (Celanese, Sunett (registered trademark)), erythritol (Kotobuki Bussan Co., Ltd.), DL-alanine (Marugo Corporation, DL-alanine), L-glycine (Happo Shokusan Co., Ltd.), anhydrous sodium gluconate (Fuso Chemical Co., Ltd., Healthy A), and water (distilled water). After preparation, each sample was sterilized at 80°C for 10 minutes. [Table 1]

[0054] <Sensory evaluation item 1: Evaluation of unpleasant taste> (Evaluation method) For the samples prepared as described above, 3 to 7 trained expert panelists scored each sample for "off-flavor" in the range of 0±10 points, with the control (Example A1) scored as 0 points and the sample with erythritol added to the control (Example A2) scored as -10 points. Therefore, 0 points corresponds to the off-flavor of the control itself, and 10 points corresponds to a level where no off-flavor is felt at all. The average scores obtained are shown in Table 2. The evaluation criteria were agreed upon in advance among the panelists. Here, "off-flavor" refers to the specific off-flavor perceived when drinking a beverage containing erythritol. The off-flavor evaluation was performed by swallowing the samples.

[0055] <Sensory evaluation item 2: Evaluation of body sensation> (Evaluation method) For the samples prepared as described above, 3 to 7 trained expert panelists scored each sample for "body sensation" in the range of 0±10 points, with the control (Example A1) scored as 0 points, no body sensation at all scored as -10 points, and the strongest body sensation possible scored as +10 points. The average values ​​are shown in Table 2. The evaluation criteria were agreed upon in advance among the panelists. Here, "body sensation" refers to the thickness of the beverage when drunk, and the higher the score, the less the loss of body sensation from the beverage containing sugar. The evaluation of body sensation was performed by swallowing the sample.

[0056] <Sensory evaluation item 3: Evaluation of sweetness aftertaste> (Evaluation method) For the samples prepared as described above, 3 to 7 trained expert panelists scored each sample in terms of "sweet aftertaste" in the range of 0±10 points, with the control (Example A1) scored as 0 points, a level where no sweet aftertaste was felt at all scored as +10 points, and a level where the sweet aftertaste was extremely strong scored as -10 points. The average values ​​are shown in Table 2. The evaluation criteria were agreed upon in advance among the panelists. Here, "sweet aftertaste" refers to the sweet sensation that remains in the mouth when drinking a beverage containing an artificial sweetener or a non-caloric sweetener. The evaluation of sweet aftertaste was carried out by swallowing the samples.

[0057] The results of the sensory evaluation are shown in Table 2. [Table 2]

[0058] [Example B] Evaluation of energy drinks <Sample preparation> As in Example A, energy flavor, sodium citrate, glucuronolactone, taurine, citric acid, artificial sweeteners (sucralose, acesulfame potassium), xanthan gum, erythritol, amino acids (DL-alanine, L-glycine), sodium gluconate, carbonated water and water were mixed in the amounts shown in Table 3, and then filled into a glass bottle to prepare a sample solution. The raw materials used were as follows: flavoring (energy flavor), trisodium citrate dihydrate (Fuso Chemical Co., Ltd.), glucuronolactone, taurine, citric acid (Fuso Chemical Co., Ltd.), sucralose (Tate & Lyle, SPLENDA®), acesulfame potassium (Celanese, Sunett®), xanthan gum, erythritol (Kotobuki Bussan Co., Ltd.), DL-alanine (Marugo Corporation, DL-alanine), L-glycine (Happo Shokusan Co., Ltd.), anhydrous sodium gluconate (Fuso Chemical Co., Ltd., Healthy A), carbonated water, and water (distilled water). After preparation, each sample was sterilized at 80°C for 10 minutes, and the gas pressure was 1.3 to 1.5 kgf / cm at a liquid temperature of 20°C. 2Carbon dioxide gas was injected so that

[0059] <Sensory evaluation> As in Example A, five trained expert panelists evaluated the samples prepared as above in terms of sensory evaluation items 1 to 3. Example B1 was used as a control. The results are shown in Table 3. [Table 3]

Claims

1. Erythritol and gluconic acid or a gluconic acid compound; one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine; Beverages containing

2. 10. The beverage of claim 1, comprising one or more amino acids selected from the group consisting of glycine, alanine, valine, isoleucine, leucine, serine, threonine, glutamine, asparagine, arginine, lysine, and histidine.

3. 3. The beverage according to claim 1, wherein the content of the one or more amino acids is 10 to 5,000 ppm by mass.

4. The beverage according to claim 1 or 2, wherein the erythritol content is 100 to 25,000 ppm by mass.

5. 3. The beverage according to claim 1, wherein the content of the gluconic acid or gluconic acid compound is 30 to 20,000 ppm by mass in terms of gluconic acid.

6. 3. The beverage according to claim 1, wherein the gluconic acid compound is one or more selected from the group consisting of sodium gluconate and potassium gluconate.

7. The beverage according to claim 1 or 2, containing 1 to 2,000 ppm by mass of sodium.

8. The beverage according to claim 1 or 2, containing 600 to 1,800 ppm by mass of sodium.

9. 3. The beverage of claim 1 or 2, further comprising a high-intensity sweetener.

10. 10. The beverage of claim 9, wherein the high-intensity sweetener comprises at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviolmonoside, steviolbioside, stevioside, Monk Fruit Extract, mogroside V, thaumatin, brazzein, licorice extract, saccharin, neotame, aspartame, acesulfame K, sucralose, and combinations thereof.

11. 3. The beverage of claim 1 or 2, which is a carbonated beverage or an energy drink.

12. 3. The beverage according to claim 1, having an energy content of 30 kcal / 100 ml or less.

13. The beverage according to claim 1 or 2, further comprising citric acid.

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

15. A method for improving the taste of a beverage, comprising adding gluconic acid or a gluconic acid compound and one or more amino acids selected from the group consisting of alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, cystine, and theanine to an erythritol-containing beverage.