Drinks containing magnesium

Abstract

The object of the present invention is to provide a beverage in which the "sliminess" and / or "bitterness" characteristic of beverages with a magnesium content above a predetermined value are suppressed, as well as a method for producing the same. [Solution] A beverage containing 7.5 mg / 100 mL or more of magnesium, The beverage containing lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone.

Description

[Technical Field]

[0001] The present invention relates to a beverage in which the "slimy mouthfeel" and / or "bitterness" peculiar to beverages having a magnesium content of not less than a predetermined value is suppressed, a method for producing the same, and the like. [Background Art]

[0002] Against the background of consumers' health consciousness, many food and beverage products containing relatively large amounts of minerals such as iron, calcium, and magnesium are commercially available. However, since iron, calcium, and magnesium have unique flavors such as bitterness, there is a problem that they may impair the flavor of food and beverage products.

[0003] As techniques for improving the flavor peculiar to minerals, there have been proposed a technique using rebaudioside A (see, for example, Patent Document 1), a technique using sugar phosphate ester (see, for example, Patent Document 2), a technique using rhamnose (see, for example, Patent Document 3), and the like.

[0004] However, it has not been known so far that when lactic acid and / or 4-hydroxy-2,5-dimethyl-3(2H)-furanone is contained in a beverage having a magnesium content of not less than a predetermined value, the "slimy mouthfeel" and / or "bitterness" peculiar to beverages having a magnesium content of not less than a predetermined value can be suppressed. [Prior Art Documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Unexamined Patent Publication No. 07-031407 [Patent Document 2] Japanese Unexamined Patent Publication No. 2003-079337 [Patent Document 3] Japanese Unexamined Patent Publication No. 2022-093166 [Summary of the Invention] [Problem to be Solved by the Invention]

[0006] The object of the present invention is to provide a beverage in which the "sliminess" and / or "bitterness" characteristic of beverages with a magnesium content above a predetermined value are suppressed, as well as a method for producing the same. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the present inventors have found that by adding lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone to a beverage with a magnesium content of a predetermined value or higher, the aforementioned "sliminess" and / or "bitterness" can be suppressed, and have completed the present invention.

[0008] In other words, the present invention provides the following invention. [1] A beverage having a magnesium content of 7.5 mg / 100 mL or more, The beverage containing lactic acid and / or 4-hydroxy-2,5-dimethyl-3(2H)-furanone; [2] The beverage described in [1] above, which satisfies any of the following conditions (i) to (iii); (i) The lactic acid content is 0.01 to 0.9% by mass; (ii) The content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.5 to 100 ppm; (iii) The lactic acid content is 0.01 to 0.9% by mass, and the 4-hydroxy-2,5-dimethyl-3(2H)-furanone content is 0.05 to 100 ppm; [3] A method for producing a beverage having a magnesium content of 7.5 mg / 100 mL or more, The preparation of the beverage includes preparing the beverage such that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. The aforementioned manufacturing method; [4] The beverage is prepared such that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. The manufacturing method according to [3] above, wherein the beverage is prepared such that it satisfies any of the following (i) to (iii); (i) The lactic acid content is 0.01 to 0.9% by mass; (ii) The content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.5 to 100 ppm; (iii) The lactic acid content is 0.01 to 0.9% by mass, and the 4-hydroxy-2,5-dimethyl-3(2H)-furanone content is 0.05 to 100 ppm; [5] A method for suppressing sliminess and / or bitterness in a beverage having a magnesium content of 7.5 mg / 100 mL or more, The preparation of the beverage includes preparing the beverage such that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. The aforementioned method; [6] The beverage is prepared such that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. The suppression method according to [5] above, wherein the beverage is prepared such that it satisfies any of the following (i) to (iii); (i) The lactic acid content is 0.01 to 0.9% by mass; (ii) The content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.5 to 100 ppm; (iii) The lactic acid content is 0.01 to 0.9% by mass, and the 4-hydroxy-2,5-dimethyl-3(2H)-furanone content is 0.05 to 100 ppm; [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a beverage in which the "sliminess" and / or "bitterness" characteristic of beverages with a magnesium content above a predetermined value are suppressed, as well as a method for producing the same. [Modes for carrying out the invention]

[0010] The present invention includes the following embodiments. [1] A beverage having a magnesium content of 7.5 mg / 100 mL or more, The above-mentioned beverage comprising lactic acid and / or 4-hydroxy-2,5-dimethyl-3(2H)-furanone (hereinafter, also referred to as "the beverage of the present invention"). [2] A method for producing a beverage having a magnesium content of 7.5 mg / 100 mL or more, comprising preparing the beverage such that the beverage comprises lactic acid and / or 4-hydroxy-2,5-dimethyl-3(2H)-furanone, The above-mentioned production method (hereinafter, also referred to as "the production method of the present invention"). [3] A method for suppressing sliminess and / or bitterness in a beverage having a magnesium content of 7.5 mg / 100 mL or more, comprising preparing the beverage such that the beverage comprises lactic acid and / or 4-hydroxy-2,5-dimethyl-3(2H)-furanone, The above-mentioned method (hereinafter, also referred to as "the suppression method of the present invention") In the present specification, "ppm (parts per million)" is synonymous with "mg / L".

[0011] The beverage of the present invention is not particularly limited as long as it is a beverage having a magnesium content of 7.5 mg / 100 mL or more and comprises lactic acid and / or 4-hydroxy-2,5-dimethyl-3(2H)-furanone.

[0012] (Magnesium) The magnesium content in the beverage of the present invention is not particularly limited as long as it is 7.5 mg / 100 mL or more. However, from the viewpoint of increasing the "sliminess" and / or "bitterness" derived from magnesium, and thereby enhancing the significance of the present invention, preferred lower limits are 10 mg / 100 mL or more, 15 mg / 100 mL or more, 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, and 35 mg / 100 mL or more. More preferably, 40 mg / 100 mL or more, 45 mg / 100 mL or more, 50 mg / 100 mL or more, and 55 mg / 100 mL or more. More preferably, the dose is 60 mg / 100 mL or higher, and upper limits include, for example, 200 mg / 100 mL or less, 180 mg / 100 mL or less, 160 mg / 100 mL or less, 140 mg / 100 mL or less, 120 mg / 100 mL or less, 100 mg / 100 mL or less, 80 mg / 100 mL or less, 60 mg / 100 mL or less, 55 mg / 100 mL or less, 50 mg / 100 mL or less, 45 mg / 100 mL or less, 40 mg / 100 mL or less, 35 mg / 100 mL or less, 30 mg / 100 mL or less, 25 mg / 100 mL or less, and 20 mg / 100 mL or less. These lower and upper limits can be combined arbitrarily.

[0013] The content of magnesium in the beverage of the present invention can be adjusted, for example, by adjusting the amount of one or more selected from the group consisting of magnesium, a magnesium compound, and a magnesium-containing material to be blended in the beverage. Preferred examples of the above-mentioned magnesium compound include water-soluble magnesium compounds (e.g., water-soluble magnesium salts). Examples thereof include magnesium chloride, magnesium sulfate, magnesium gluconate, magnesium acetate, magnesium citrate, magnesium malate, magnesium L-glutamate, magnesium L-aspartate, magnesium carbonate, trimagnesium phosphate, and magnesium monohydrogen phosphate. Examples of the magnesium-containing material include whey minerals, nigari (crude seawater magnesium chloride), natural mineral water, and the like. Commercially available products can be used as the aforementioned magnesium, magnesium compound, or magnesium-containing material.

[0014] The content of magnesium in a beverage can be measured, for example, by inductively coupled plasma atomic emission spectrometry (ICP emission spectrometry).

[0015] (lactic acid, and / or 4-hydroxy-2,5-dimethyl-3(2H)-furanone) The beverage of the present invention is a beverage containing lactic acid and / or 4-hydroxy-2,5-dimethyl-3(2H)-furanone. From the viewpoint of further suppressing the "slimy feeling" and / or "bitterness" derived from magnesium, the beverage preferably satisfies at least one of the following conditions (i) to (iii), more preferably satisfies the condition of (ii) or (iii), and still more preferably satisfies the condition of (iii). (i) the content of lactic acid is 0.01 to 0.9% by mass; (ii) the content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.5 to 100 ppm; (iii) the content of lactic acid is 0.01 to 0.9% by mass, and the content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.05 to 100 ppm;

[0016] As for (i) above, there are no particular restrictions as long as the lactic acid content is 0.01 to 0.9% by mass, but examples include a lactic acid content of 0.01 to 0.9% by mass and a 4-hydroxy2,5-dimethyl-3(2H)-furanone content of less than 0.05 ppm, or a lactic acid content of 0.01 to 0.9% by mass and no 4-hydroxy2,5-dimethyl-3(2H)-furanone content.

[0017] As for (ii) above, there are no particular restrictions as long as the content of 4-hydroxy2,5-dimethyl-3(2H)-furanone is between 0.5 and 100 ppm, but examples include a content of 4-hydroxy2,5-dimethyl-3(2H)-furanone that is between 0.5 and 100 ppm and the content of lactic acid that is less than 0.01% by mass, or a content of 4-hydroxy2,5-dimethyl-3(2H)-furanone that is between 0.5 and 100 ppm and does not contain lactic acid.

[0018] (Lactic acid) If the beverage of the present invention contains lactic acid (for example, in case (i) or (iii)), the lactic acid content in the beverage of the present invention is not particularly limited as long as the effects of the present invention are obtained, but a lower limit is, for example, 0.01% by mass or more, 0.015% by mass or more, and from the viewpoint of further suppressing sliminess and / or bitterness, a preferred limit is 0.02% by mass or more, 0.03% by mass or more, 0.04% by mass or more, 0.05% by mass or more, more preferably 0.06% by mass or more, 0.07% by mass or more, 0.08% by mass or more, 0.09% by mass or more, even more preferably 0.10% by mass or more, 0.15% by mass or more, 0.20% by mass or more, 0.25% by mass or more, 0.30% by mass or more, 0.35% by mass or more, and more preferably 0.40% by mass or more, 0.45% by mass or more, 0. Examples include 50% by mass or more, 0.55% by mass or more, 0.60% by mass or more, 0.65% by mass or more, 0.70% by mass or more, and 0.75% by mass or more. More preferably, examples include 0.80% by mass or more, 0.85% by mass or more, 0.90% by mass or more, and 0.95% by mass or more. An upper limit example is 1.00% by mass or less. From the viewpoint of maintaining the flavor of the beverage, preferred values ​​include 0.95% by mass or less, 0.90% by mass or less, and 0.85% by mass or less. More preferably, examples include 0.80% by mass or less, 0.75% by mass or less, 0.70% by mass or less, 0.75% by mass or less, 0.60% by mass or less, 0.55% by mass or less, 0.50% by mass or less, 0.45% by mass or less, 0.40% by mass or less, 0.35% by mass or less, 0.30% by mass or less, 0.25% by mass or less, 0.20% by mass or less, and 0.15% by mass or less. These lower and upper limits can be combined in any way. The lactic acid content in (i) above and the lactic acid content in (iii) above may be the same or different.

[0019] The lactic acid content in the beverage of the present invention can be adjusted, for example, by adjusting the amount of one or more selected from the group consisting of lactic acid, lactic acid compounds, and lactic acid-containing materials that are blended into the beverage. Preferred lactic acid compounds include water-soluble lactic acid compounds (e.g., water-soluble lactates), such as calcium lactate, sodium lactate, and potassium lactate. Examples of lactic acid-containing materials include fermented products of lactic acid bacteria. In this specification, fermented products of lactic acid bacteria refer to products fermented by lactic acid bacteria, such as products in which milk components are fermented by lactic acid bacteria. Commercially available lactic acid, lactic acid compounds, and lactic acid-containing materials can be used.

[0020] The lactic acid content in beverages can be measured, for example, by high-performance liquid chromatography.

[0021] (4-hydroxy-2,5-dimethyl-3(2H)-furanone) If the beverage of the present invention contains 4-hydroxy2,5-dimethyl-3(2H)-furanone (for example, in case (ii) or (iii)), the amount of 4-hydroxy2,5-dimethyl-3(2H)-furanone in the beverage of the present invention is not particularly limited as long as the effects of the present invention are obtained.

[0022] If the beverage of the present invention satisfies (ii), the lower limit of the 4-hydroxy2,5-dimethyl-3(2H)-furanone content in the beverage may be, for example, 0.5 ppm or more, 0.75 ppm or more, 1.0 ppm or more, 1.5 ppm or more, or 2.0 ppm or more. From the viewpoint of further suppressing sliminess and / or bitterness, preferably 2.5 ppm or more, 3.0 ppm or more, 3.5 ppm or more, 4.0 ppm or more, or 4.5 ppm or more, more preferably 5.0 ppm or more, 5.5 ppm or more, 6.0 ppm or more, 6.5 ppm or more, or 7.0 ppm or more. Examples include ppm or higher, 7.5 ppm or higher, 8.0 ppm or higher, 8.5 ppm or higher, 9.0 ppm or higher, and 9.5 ppm or higher. More preferably, examples include 10 ppm or higher, 15 ppm or higher, 20 ppm or higher, 25 ppm or higher, 30 ppm or higher, 35 ppm or higher, 40 ppm or higher, and 45 ppm or higher. An upper limit example is 200 ppm or less. From the viewpoint of preserving the flavor of the beverage, preferred values ​​include 150 ppm or less, 100 ppm or less, 90 ppm or less, 80 ppm or less, 70 ppm or less, 60 ppm or less, and more preferably 50 ppm or less. Furthermore, the limits may be 45 ppm or less, 40 ppm or less, 35 ppm or less, 30 ppm or less, 25 ppm or less, 20 ppm or less, 15 ppm or less, 10 ppm or less, 9.5 ppm or less, 9.0 ppm or less, 8.5 ppm or less, 8.0 ppm or less, 7.5 ppm or less, 7.0 ppm or less, 6.5 ppm or less, 6.0 ppm or less, 5.5 ppm or less, 5.0 ppm or less, 4.5 ppm or less, 4.0 ppm or less, 3.5 ppm or less, 3.0 ppm or less, 2.5 ppm or less, and 2.0 ppm or less. These lower and upper limits can be combined in any way.

[0023] If the beverage of the present invention satisfies (iii), the lower limit of the 4-hydroxy2,5-dimethyl-3(2H)-furanone content in the beverage may be, for example, 0.05 ppm or more, 0.1 ppm or more, 0.15 ppm or more, 0.2 ppm or more, 0.25 ppm or more, 0.3 ppm or more, 0.35 ppm or more, 0.4 ppm or more, 0.45 ppm or more, and from the viewpoint of further suppressing sliminess and / or bitterness, preferably 0.5 ppm or more, 1.0 ppm or more, 1.5 ppm or more, 2.0 ppm or more, 2.5 ppm or more, 3.0 ppm or more, 3.5 ppm or more, 4.0 ppm or more, 4.5 ppm or more, 5 Examples of suitable concentrations include 0.0 ppm or more, 5.5 ppm or more, 6.0 ppm or more, 6.5 ppm or more, 7.0 ppm or more, 7.5 ppm or more, 8.0 ppm or more, 8.5 ppm or more, 9.0 ppm or more, 9.5 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 25 ppm or more, 30 ppm or more, 35 ppm or more, 40 ppm or more, and 45 ppm or more. An upper limit of, for example, 200 ppm or less is given. From the viewpoint of preserving the flavor of the beverage, preferred concentrations are 150 ppm or less, 100 ppm or less, 90 ppm or less, 80 ppm or less, 70 ppm or less, 60 ppm or less, and more preferably 50 ppm or less. Furthermore, the limits may be 45 ppm or less, 40 ppm or less, 35 ppm or less, 30 ppm or less, 25 ppm or less, 20 ppm or less, 15 ppm or less, 10 ppm or less, 9.5 ppm or less, 9.0 ppm or less, 8.5 ppm or less, 8.0 ppm or less, 7.5 ppm or less, 7.0 ppm or less, 6.5 ppm or less, 6.0 ppm or less, 5.5 ppm or less, 5.0 ppm or less, 4.5 ppm or less, 4.0 ppm or less, 3.5 ppm or less, 3.0 ppm or less, 2.5 ppm or less, and 2.0 ppm or less. These lower and upper limits can be combined in any way.

[0024] The content of 4-hydroxy2,5-dimethyl-3(2H)-furanone in the beverage of the present invention can be adjusted, for example, by adjusting the amount of one or two selected from the group consisting of 4-hydroxy2,5-dimethyl-3(2H)-furanone and 4-hydroxy2,5-dimethyl-3(2H)-furanone-containing materials that are incorporated into the beverage. Examples of 4-hydroxy2,5-dimethyl-3(2H)-furanone-containing materials include flavorings containing 4-hydroxy2,5-dimethyl-3(2H)-furanone. Commercially available 4-hydroxy2,5-dimethyl-3(2H)-furanone and 4-hydroxy2,5-dimethyl-3(2H)-furanone-containing materials can be used.

[0025] The content of 4-hydroxy2,5-dimethyl-3(2H)-furanone in beverages can be measured, for example, by gas chromatography-mass spectrometry (GC-MS).

[0026] (Ratio of lactic acid content (mass%) to magnesium content (mg / 100mL)) In the beverage of the present invention, the ratio of lactic acid content (mass%) to magnesium content (mg / 100mL) is not particularly limited, but examples of lower limits include 0.0001 or more, 0.0002 or more, 0.0004 or more, and 0.0006 or more. From the viewpoint of further suppressing sliminess and / or bitterness, preferred values ​​include 0.001 or more, 0.0012 or more, 0.002 or more, 0.004 or more, 0.008 or more, 0.009 or more, and 0.016 or more. Examples of upper limits include 0.12 or less, 0.09 or less, 0.06 or less, 0.045 or less, 0.036 or less, 0.03 or less, 0.026 or less, 0.023 or less, and 0.02 or less. Preferably, values ​​include 0.018 or less and 0.016 or less. Furthermore, the values ​​may be 0.009 or less, 0.008 or less, 0.004 or less, or 0.002 or less. These lower and upper limits can be combined in any way.

[0027] (Ratio of 4-hydroxy-2,5-dimethyl-3(2H)-furanone content (ppm) to magnesium content (mg / 100mL)) In the beverage of the present invention, the ratio of the content of 4-hydroxy2,5-dimethyl-3(2H)-furanone (ppm) to the content of magnesium (mg / 100mL) is not particularly limited, but examples of lower limits include 0.01 or more, 0.02 or more, and 0.025 or more. From the viewpoint of further suppressing sliminess and / or bitterness, preferred values ​​include 0.05 or more, 0.1 or more, 0.2 or more, 0.4 or more, 0.6 or more, 0.8 or more, 1.0 or more, 1.2 or more, 1.5 or more, 1.7 or more, and 2.0 or more. Examples of upper limits include 13.3 or less, 10 or less, 6.7 or less, 5.0 or less, 4.0 or less, 3.3 or less, 2.9 or less, 2.5 or less, and 2.2 or less. Preferably values ​​include 2.0 or less, 1.7 or less, 1.5 or less, 1.2 or less, and 1.0 or less. Furthermore, the values ​​may be 0.8 or less, 0.6 or less, 0.4 or less, 0.2 or less, or 0.1 or less. These lower and upper limits can be combined in any way.

[0028] (optional ingredient) The beverage of the present invention may or may not contain one or more of the following: acidulants, sweeteners, fruit juice, flavorings, colorings, antioxidants, preservatives, stabilizers (such as thickening stabilizers), milk components, emulsifiers, pH adjusters, and lactic acid bacteria fermented products.

[0029] Examples of the "acidulant" mentioned above include citric acid, phosphoric acid, gluconic acid, tartaric acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof, with citric acid or its salt being preferred. Sodium salts and calcium salts are preferred among such salts. When using an acidulant, the acidulant content in the beverage of the present invention may be, for example, 0.0005 to 0.5% by mass or 0.001 to 0.3% by mass.

[0030] Examples of the "sweeteners" mentioned above include monosaccharides such as fructose, glucose, tagatose, and arabinose; disaccharides such as lactose, trehalose, maltose, and sucrose; oligosaccharides such as maltooligosaccharides and galactooligosaccharides; amorphous sugars such as corn syrup and isomerized liquid sugar (e.g., high-fructose corn syrup); sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, and erythritol; and high-intensity sweeteners such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, and acesulfame K. From the viewpoint of natural sweetness, sugars (crystalline and amorphous sugars) are preferred, and from the viewpoint of low calorie content, sugar alcohols and high-intensity sweeteners are preferred. When using sweeteners, there are no particular limitations on the sweetener content in the beverage of the present invention. However, if the sweetener is a sugar, for example, it may be 0.1 to 10% by mass or 0.5 to 8% by mass. If the sweetener is a sugar alcohol or a high-intensity sweetener, the content may be 0.1 to 10% by mass or 0.5 to 8% by mass in terms of sweetness on a sucrose basis.

[0031] (fruit juice) The types of "fruit juice" mentioned above are not particularly limited, but for example, they may be selected from the group consisting of pineapple juice, passion fruit juice, banana juice, mango juice, acerola juice, papaya juice, lychee juice, guava juice, grapefruit juice, lemon juice, orange juice, lime juice, mandarin orange juice, yuzu juice, kabosu juice, iyokan juice, blackcurrant juice, kiwi fruit juice, apple juice, grape juice, blueberry juice, raspberry juice, red raspberry juice, peach juice, watermelon juice, strawberry juice, pomegranate juice, melon juice, pear juice, apricot juice, plum juice, prune juice, cherry juice, Japanese apricot juice, and chestnut juice. One or more types are mentioned, preferably one or more selected from the group consisting of pineapple juice, passion fruit juice, banana juice, mango juice, acerola juice, papaya juice, lychee juice, guava juice, grapefruit juice, lemon juice, orange juice, lime juice, mandarin orange juice, yuzu juice, kabosu juice, iyokan juice, cassis juice, kiwi fruit juice, apple juice, grape juice, blueberry juice, raspberry juice, red raspberry juice, peach juice, watermelon juice, strawberry juice, pomegranate juice, melon juice, pear juice, apricot juice, plum juice, prune juice, and cherry juice.

[0032] When fruit juice is used in the beverage of the present invention, there are no particular restrictions on the fruit juice content in the beverage of the present invention, but examples include 0.01-100%, 0.01-50%, 0.01-50%, 0.1-50%, 1-50%, 1-35%, and 3-25% in straight juice equivalent.

[0033] (Brix) The Brix value of the beverage of the present invention is not particularly limited, but examples include 0.1 to 25 degrees, preferably 0.1 to 20 degrees, and more preferably 1 to 15 degrees. The Brix value of the beverage can be adjusted by adjusting the amount of sugars and fruit juice used, etc. In this specification, the Brix value of a beverage refers to the refractive index (unit: "%", "°Bx", or "degrees") of the beverage measured at 20°C. This refractive index can be measured using a commercially available sugar meter or refractometer (for example, a digital refractometer Rx-5000α; manufactured by Atago).

[0034] (pH) The pH of the beverage of the present invention is not particularly limited, but examples include 2 to 7, preferably 2.5 to 7, more preferably 3 to 6, and even more preferably 4 to 6. The pH can be adjusted by using a pH adjuster or the like, depending on the flavor design of the beverage of the present invention. The pH of a beverage refers to the pH at 20°C and can be measured by conventional methods using a pH meter (for example, the main unit "HM-41X"; the electrode "ST-5741C"; both manufactured by Toa DKK Corporation).

[0035] (Carbon dioxide) The beverage of the present invention may or may not be a carbonated beverage. In this specification, "carbonated beverage" refers to a carbonated beverage having a gas pressure of 0.05 to 0.5 MPa, preferably 0.1 to 0.3 MPa, 0.15 to 0.3 MPa, or 0.15 to 0.25 MPa.

[0036] In this specification, gas pressure refers to the internal gas pressure of a beverage at 1 atmosphere and 20°C. This pressure can be measured by first bringing the sample to 20°C, attaching a gas pressure gauge, opening the stopcock to release the gas (snifting), immediately closing the stopcock, shaking vigorously, and converting the value obtained when the pressure becomes constant to MPa.

[0037] The types of beverages of the present invention are not particularly limited as long as they are liquids that can be taken orally, and include foods (including not only general foods but also nutritional functional foods and foods for specified health uses), pharmaceuticals, and quasi-drugs. Examples of foods include soft drinks, fruit drinks, carbonated drinks, sports / functional drinks, milk drinks, tea drinks, coffee drinks, jelly drinks, and vegetable drinks. Preferably, these include soft drinks, fruit drinks, carbonated drinks, sports / functional drinks, milk drinks, and tea drinks. More preferably, these include soft drinks, fruit drinks, carbonated drinks, and sports / functional drinks. Even more preferably, these include fruit drinks. Examples of pharmaceuticals and quasi-drugs include oral solutions and drinks.

[0038] The above-mentioned fruit-based beverages are not particularly limited as long as they contain fruit juice, and include fruit juice, mixed fruit juice, fruit juice with fruit pulp, mixed fruit and vegetable juice, fruit juice beverages, and other beverages that do not fall into any of the above categories but contain fruit juice. Preferably, these include fruit juice, mixed fruit juice, fruit juice with fruit pulp, fruit juice beverages, and other beverages that do not fall into any of the above categories but contain fruit juice and vegetable juice. The above-mentioned vegetable-based beverages include beverages that contain vegetable juice, and for example, beverages in which the vegetable juice content is 0.1% by mass or more, 1% by mass or more, 3% by mass or more, or 5% by mass or more on a straight basis. Furthermore, the beverages of the present invention may be alcoholic beverages or non-alcoholic beverages, but non-alcoholic beverages are preferred. Examples of non-alcoholic beverages include beverages with an alcohol content of 0.0%. Furthermore, the beverage of the present invention may be a jelly drink or a vegetable-based beverage, but it is preferable that it is not a jelly drink (for example, its viscosity at 45°C is 100 mPa or less, or 150 mPa or less), and / or that it is not a vegetable-based beverage (for example, its vegetable juice content is less than 5% by mass, less than 3% by mass, less than 1% by mass, or less than 0.1% by mass on a straight basis).

[0039] The beverage of the present invention may be a packaged beverage. Examples of such containers include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, and the like.

[0040] (Manufacturing method of the present invention) The manufacturing method of the present invention is not particularly limited as long as it is a method for producing a beverage having a magnesium content of 7.5 mg / 100 mL or more, and includes preparing the beverage so that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. Furthermore, a preferred embodiment of the manufacturing method of the present invention is a method for producing a beverage having a magnesium content of 7.5 mg / 100 mL or more, and includes preparing the beverage so that it satisfies at least one of the following conditions (i) to (iii). (i) The lactic acid content is 0.01 to 0.9% by mass; (ii) The content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.5 to 100 ppm; (iii) The lactic acid content is 0.01 to 0.9% by mass, and the 4-hydroxy-2,5-dimethyl-3(2H)-furanone content is 0.05 to 100 ppm;

[0041] The beverage of the present invention can be manufactured according to conventionally known methods for manufacturing magnesium-containing beverages, except that the beverage is prepared such that it contains 7.5 mg / 100 mL or more of magnesium and contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone (preferably satisfying at least one of the above conditions (i) to (iii)).

[0042] The magnesium content may be set to 7.5 mg / 100 mL or more, and the inclusion of lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone (preferably satisfying at least one of the above conditions (i) to (iii), more preferably satisfying condition (ii) or (iii), and even more preferably satisfying condition (iii)) at any stage of the method for producing the beverage of the present invention.

[0043] The beverage of the present invention contains "magnesium, water, and lactic acid" or "magnesium, water, and 4-hydroxy2,5-dimethyl-3(2H)-furanone" as essential components. In the manufacturing method of the present invention, optional components may be included in the beverage. The optional components are as described above.

[0044] In the manufacturing method of the present invention, there are no particular restrictions on the order in which the manufacturing raw materials are added, as long as it is possible to produce the beverage of the present invention that contains the manufacturing raw materials used. When the beverage of the present invention is to be packaged, it can be produced by preparing a liquid in which the manufacturing raw materials are mixed, filling it into a container, and sealing it. Furthermore, when carbonation is to be added to the beverage of the present invention, carbonation can be added to the beverage of the present invention by introducing carbon dioxide gas at any stage in the manufacturing method of the present invention, or by using carbonated water, etc.

[0045] In the manufacturing method of the present invention, heat sterilization treatment may be performed as needed. Heat sterilization treatment may be performed before filling the container or after filling the container. As for the sterilization method, conventional methods such as UHT (ultra-high temperature) sterilization treatment, pasteurization treatment, and retort sterilization treatment can be used.

[0046] (Inventive suppression method of the present invention) The present invention provides a method for suppressing sliminess and / or bitterness in a beverage having a magnesium content of 7.5 mg / 100 mL or more, and is not particularly limited as long as it includes preparing the beverage so that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone.

[0047] The magnesium content may be set to 7.5 mg / 100 mL or more, and the inclusion of lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone (preferably satisfying at least one of the above conditions (i) to (iii), more preferably satisfying condition (ii) or (iii), and even more preferably satisfying condition (iii)) may be performed at any stage of the method for suppressing the beverage of the present invention.

[0048] (Suppression of sliminess and / or bitterness) The beverage of the present invention is a beverage in which the "sliminess" and / or "bitterness" characteristic of beverages with a magnesium content above a predetermined value are suppressed.

[0049] In this specification, "sludgy sensation" refers to a sludgy sensation derived from magnesium, and specifically refers to the slimy feeling felt in the mouth when drinking a beverage. In this specification, a beer-flavored beverage with suppressed sludgy sensation refers to a beer-flavored beverage in which the sludgy sensation is suppressed compared to the following control beverage 1 or control beverage 2. Control beverage 1: A beverage containing 7.5 mg / 100 mL or more of magnesium, and which does not contain lactic acid or 4-hydroxy-2,5-dimethyl-3(2H)-furanone. Control beverage 2; A beverage having a magnesium content of 7.5 mg / 100 mL or more, a lactic acid content of less than 0.01% by mass or 0.005% by mass or less, and a 4-hydroxy2,5-dimethyl-3(2H)-furanone content of less than 0.05 ppm or 0.02 ppm or less.

[0050] The degree of sliminess in a beverage containing 7.5 mg / 100 mL or more of magnesium, and how that degree of sliminess compares to control beverage 1 or 2 in the present invention (for example, whether the sliminess is suppressed and to what extent), can be easily and clearly determined by a trained panel. The degree of sliminess in control beverage 1 or 2 may be used as a baseline, and the average of the evaluations of multiple panel members may be adopted.

[0051] In this specification, "bitterness" refers to bitterness derived from magnesium, and specifically, to the bitterness felt in the mouth when drinking a beverage. In this specification, a beer-flavored beverage with suppressed bitterness refers to a beer-flavored beverage in which bitterness is suppressed compared to the above-mentioned control beverage 1 or control beverage 2.

[0052] For beverages containing 7.5 mg / 100 mL or more of magnesium, the degree of bitterness and how that degree of bitterness compares to control beverage 1 or 2 in the present invention (for example, whether the bitterness is suppressed and to what extent) can be easily and clearly determined by a trained panel. The degree of bitterness in control beverage 1 or 2 may be used as a baseline, and the average of the evaluations of multiple panel members may be adopted.

[0053] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0054] [Test 1] Effects of adding magnesium to beverages The following tests were conducted to investigate how adding magnesium to beverages affects their flavor.

[0055] (1. Preparation of sample beverages) To a sugar solution base prepared by adding sugar (fructose-glucose syrup) to water and adjusting it to 5°Bx, magnesium was added to the respective content amounts (mass%) shown in Table 1 (Test Examples 2-8), or not added (Test Example 1). Then, each was filled into a glass bottle and heat-sterilized at 80°C for 10 minutes to obtain the sample beverages of Test Examples 1-8.

[0056] (2. Sensory evaluation test) Sensory evaluation tests were conducted by five trained expert panelists to assess the degree of "sludgy" and "bitterness" of the sample beverages obtained from Test Examples 1 to 8. Each panelist evaluated the sludgy and bitterness of each sample beverage using a nine-point scale ranging from 1.0 to 5.0, with Test Example 1 assigned a score of 1.0 and Test Example 5 a score of 3.0, and Test Example 1 a score of 1.0 and Test Example 6 a score of 3.0. A difference of 0.5 points was considered to represent a similar degree of difference. Furthermore, the average score of the five expert panelists was calculated for each sample beverage, and the result of the sensory evaluation of that sample beverage was obtained by rounding the average to two decimal places. The standard deviation was 0.4 or less for all samples.

[0057] Table 1 shows the results of the sensory evaluation tests for the sample beverages in Test Examples 1-8.

[0058] [Table 1]

[0059] The results in Table 1 show that when magnesium is added to beverages, the higher the magnesium content, the greater the "sliminess" and "bitterness" of the beverage, which impairs its palatability.

[0060] [Test 2] Effects of containing lactic acid The following tests were conducted to investigate how adding lactic acid to a magnesium-containing beverage affects its flavor.

[0061] (1. Preparation of sample beverages) To the sugar solution base described in Test 1, "magnesium and lactic acid" or "magnesium only" was added in the amounts described in Tables 2 and 3. Then, each was filled into a glass bottle and heat-sterilized at 80°C for 10 minutes to obtain the sample beverages of Test Examples 9 to 24.

[0062] (2. Sensory evaluation test) Sensory evaluation tests were conducted by five trained expert panelists to assess the degree of "sludgy" and "bitterness" of the sample beverages obtained from Test Examples 9 to 24. In this process, each expert panelist assigned the following scores: Table 2: Test Example 16 of Test 2 was assigned 1.0 points each for "sludgy" and "bitterness," and Test Example 9 was assigned 5.0 points each for "sludgy" and "bitterness." Table 3: Test Example 24 of Test 2 was assigned 1.0 points each for "sludgy" and "bitterness," and Test Example 17 was assigned 5.0 points each for "sludgy" and "bitterness." For each of these, the degree of sludgy and bitterness was evaluated on a total of nine levels of evaluation criteria, ranging from 1.0 to 5.0 points in 0.5-point increments. Note that a difference of 0.5 points was considered to be of a similar degree. Furthermore, for each sample beverage, the average of the evaluation scores from five expert panel members was calculated, and the value obtained by rounding the average to two decimal places was adopted as the sensory evaluation result for that sample beverage. The standard deviation was 0.4 or less for all samples.

[0063] Table 2 shows the results of the sensory evaluation tests for the sample beverages from Test Examples 9 to 16.

[0064] [Table 2]

[0065] Table 3 shows the results of the sensory evaluation tests for the sample beverages from Test Examples 17-24.

[0066] [Table 3]

[0067] The results in Tables 2 and 3 show that even in beverages containing magnesium that exhibit a "slimy" and "bitter" texture, the inclusion of lactic acid suppresses these characteristics. Furthermore, it was shown that the greater the lactic acid content, the greater the suppression of the "slimy" and "bitter" texture. In contrast, in Test Examples 16 and 24 (sample beverages with a lactic acid content of 1.0% by mass), while the "slimy" and "bitter" texture were significantly suppressed, there was a tendency for off-flavors due to lactic acid to be perceived. Therefore, from the viewpoint of preserving the flavor of the beverage, it was shown that lactic acid content of 0.9% by mass or less, or 0.8% by mass or less, is preferable.

[0068] [Test 3] Effects of including 4-hydroxy-2,5-dimethyl-3(2H)-furanone The following tests were conducted to investigate the effect of adding 4-hydroxy2,5-dimethyl-3(2H)-furanone to magnesium-containing beverages on their flavor.

[0069] (1. Preparation of sample beverages) Magnesium and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were added to the sugar solution base described in Test 1 in the amounts shown in Tables 4 and 5. Each was then filled into a glass bottle and heat-sterilized at 80°C for 10 minutes to obtain the sample beverages for Test Examples 25-36.

[0070] (2. Sensory evaluation test) Sensory evaluation tests were conducted by five trained expert panels to assess the degree of "sludgy" and "bitterness" of the 25-36 sample beverages obtained. In this process, each expert panel member assigned the following scores: Table 4: Test 2, Sample 16's "sludgy" and "bitterness" were each assigned 1.0 points, and Test 9's "sludgy" and "bitterness" were each assigned 5.0 points. Table 5: Test 2, Sample 24's "sludgy" and "bitterness" were each assigned 1.0 points, and Test 17's "sludgy" and "bitterness" were each assigned 5.0 points. For each of "sludgy" and "bitterness," the panel members evaluated the sludgy and bitterness of each sample beverage using a total of nine evaluation levels between 1.0 and 5.0 points in 0.5-point increments. Note that a difference of 0.5 points was considered to represent a similar degree of difference. Furthermore, for each sample beverage, the average of the evaluation scores from five expert panel members was calculated, and the value obtained by rounding the average to two decimal places was adopted as the sensory evaluation result for that sample beverage. The standard deviation was 0.4 or less for all samples.

[0071] Table 4 shows the results of the sensory evaluation tests for the sample beverages from Test Examples 25-30. For reference, the sensory evaluation results for the sample beverage from Test Example 9, used in [Test 2], are also shown.

[0072] [Table 4]

[0073] Table 5 shows the results of the sensory evaluation tests for the sample beverages in Test Examples 31-36. For reference, the sensory evaluation results for the sample beverage in Test Example 17, used in [Test 2], are also shown.

[0074] [Table 5]

[0075] The results in Tables 4 and 5 show that even in beverages containing magnesium that exhibit a "slimy" and "bitter" texture, the inclusion of 4-hydroxy2,5-dimethyl-3(2H)-furanone suppresses these characteristics. Furthermore, it was shown that the greater the 4-hydroxy2,5-dimethyl-3(2H)-furanone content, the greater the suppression of sliminess and bitterness. While test examples 30 and 36 (sample beverages with 100 ppm of 4-hydroxy2,5-dimethyl-3(2H)-furanone) showed significant suppression of sliminess and bitterness, test examples 29 and 35, with 50 ppm of 4-hydroxy2,5-dimethyl-3(2H)-furanone, were preferable from the perspective of preserving the beverage's flavor.

[0076] [Test 4] Effects of combining lactic acid and 4-hydroxy-2,5-dimethyl-3(2H)-furanone The following tests were conducted to investigate the effects of adding both lactic acid and 4-hydroxy-2,5-dimethyl-3(2H)-furanone to magnesium-containing beverages on their flavor.

[0077] (1. Preparation of sample beverages) To the sugar solution base described in Test 1, magnesium, lactic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were added in the amounts listed in Table 6. Each sample was then filled into a glass bottle and heat-sterilized at 80°C for 10 minutes to obtain the sample beverages of Test Examples 38-41. As a control, magnesium and lactic acid were added to the sugar solution base described in Test 1 in the amounts listed in Table 6, and then similarly filled and heat-sterilized to obtain the sample beverage of Test Example 37.

[0078] (2. Sensory evaluation test) Sensory evaluation tests were conducted by five trained expert panelists to assess the degree of "sludgy" and "bitterness" of the sample beverages obtained from Test Examples 37 to 41. Each expert panelist assigned a score of 1.0 for both "sludgy" and "bitterness" in Test Example 41, and a score of 5.0 for both "sludgy" and "bitterness" in Test Example 37. For each of these, a total of nine evaluation levels were used, ranging from 1.0 to 5.0 in 0.5-point increments. A difference of 0.5 points was considered to be of a similar degree. Furthermore, the average of the evaluation scores from the five expert panelists was calculated for each sample beverage, and the result of the sensory evaluation of that sample beverage was adopted, rounded to two decimal places. The standard deviation was 0.4 or less for all samples.

[0079] Table 6 shows the results of the sensory evaluation tests for the sample beverages in Test Examples 37-41.

[0080] [Table 6]

[0081] The results in Table 6 show that in beverages containing magnesium that exhibit a "slimy" and "bitter" texture, the presence of both lactic acid and 4-hydroxy2,5-dimethyl-3(2H)-furanone suppresses these characteristics. Furthermore, the suppression of sliminess and bitterness is greater when both lactic acid and 4-hydroxy2,5-dimethyl-3(2H)-furanone are present compared to when either one is present alone. [Industrial applicability]

[0082] According to the present invention, it is possible to provide a beverage in which the "sliminess" and / or "bitterness" characteristic of beverages with a magnesium content above a predetermined value are suppressed, as well as a method for producing the same.

Claims

1. A beverage containing 7.5 mg / 100 mL or more of magnesium, The beverage containing lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone.

2. The beverage according to claim 1, satisfying any of the following (i) to (iii). (i) The lactic acid content is 0.01 to 0.9% by mass; (ii) The content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.5 to 100 ppm; (iii) The lactic acid content is 0.01 to 0.9% by mass, and the 4-hydroxy-2,5-dimethyl-3(2H)-furanone content is 0.05 to 100 ppm;

3. A method for producing a beverage having a magnesium content of 7.5 mg / 100 mL or more, The preparation of the beverage includes preparing the beverage such that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. The aforementioned manufacturing method.

4. The beverage is prepared such that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. The manufacturing method according to claim 3, wherein the beverage is prepared such that the beverage satisfies any of the following (i) to (iii). (i) The lactic acid content is 0.01 to 0.9% by mass; (ii) The content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.5 to 100 ppm; (iii) The lactic acid content is 0.01 to 0.9% by mass, and the 4-hydroxy-2,5-dimethyl-3(2H)-furanone content is 0.05 to 100 ppm;

5. A method for suppressing sliminess and / or bitterness in a beverage having a magnesium content of 7.5 mg / 100 mL or more, The preparation of the beverage includes preparing the beverage such that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. The aforementioned method.

6. The beverage is prepared such that it contains lactic acid and / or 4-hydroxy2,5-dimethyl-3(2H)-furanone. The suppression method according to claim 5, wherein the beverage is prepared such that the beverage satisfies any of the following (i) to (iii). (i) The lactic acid content is 0.01 to 0.9% by mass; (ii) The content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 0.5 to 100 ppm; (iii) The lactic acid content is 0.01 to 0.9% by mass, and the 4-hydroxy-2,5-dimethyl-3(2H)-furanone content is 0.05 to 100 ppm;

Images