Aqueous liquid beverages

Abstract

To provide an aqueous liquid beverage in which unpleasant odor or unpleasant taste of LM pectin, which may increase with time is suppressed.SOLUTION: Provided is an aqueous liquid beverage containing 0.01 mass% or more of LM pectin, and one or more kinds selected from (A) a specific polyphenol, or a spice and crude drug extract, (B) one or more kinds selected from the group consisting of a pyrimidine derivative, magnesium, carotenoide, curcuminoid, a cochineal pigment, a safflower yellow pigment, a gardenia blue pigment, a gardenia red pigment, a gardenia yellow pigment, a benikoji pigment, psicose, erythritol, arabinose, and palatinose, or (C) one or more kinds selected from a polysaccharide, unsaturated aliphatic acid, a component having isoprene structure, and a component having a pyridine structure.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an aqueous liquid beverage, which can be used in the fields of pharmaceuticals, quasi-drugs, foods, etc. [Background technology]

[0002] Dietary fiber is recognized as the sixth nutrient, alongside the five major nutrients (protein, lipids, carbohydrates, vitamins, and minerals), and is important for maintaining and improving health, and is widely used in diet foods and foods that improve bowel movements (Patent Documents 1 and 2).

[0003] On the other hand, pectin extracted from apples and citrus fruits is used in jams and jellies due to its function as a dietary fiber and its ability to gel under certain conditions. It is also used for various purposes, such as adding viscosity to beverages, improving mouthfeel and flavor release, and stabilizing milk proteins in acidic dairy beverages.

[0004] In particular, LM pectin, which has a methyl ester ratio of less than 50% of the galacturonic acid that makes up the pectin, has the property of gelling in the acidic range. Utilizing this property, a drink suitable for dieting (Patent Document 3) has been offered that appears as a normal aqueous liquid drink before drinking, but reacts with gastric acid in the stomach to gel after drinking, providing a long-lasting feeling. This makes LM pectin a particularly useful material in the health industry. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 7-147935 [Patent Document 2] Japanese Patent Application Publication No. 11-32728 [Patent Document 3] WO2014-103737 Summary of the Invention [Problem to be solved by the invention]

[0006] However, despite its excellent properties in the health industry, LM pectin has been found to have a problem in that it has a distinctive unpleasant odor and taste, and the unpleasant odor can sometimes intensify over time, making it unsuitable for drinking.

[0007] An object of the present invention is to provide an aqueous liquid beverage in which the unpleasant odor and unpleasant taste of LM pectin, which may increase over time, are suppressed. [Means for solving the problem]

[0008] As a result of extensive research aimed at solving the above-mentioned problems, the present inventors have found that the unpleasant odor and taste characteristic of LM pectin can be suppressed by adding 0.01% by mass or more of LM pectin to an aqueous liquid beverage and (A) a specific polyphenol or spice / herb extract, or (B) one or more selected from the group consisting of pyrimidine derivatives, magnesium, carotenoids, curcuminoids, cochineal pigment, safflower yellow pigment, gardenia blue pigment, gardenia red pigment, gardenia yellow pigment, monascus pigment, psicose, erythritol, arabinose, and palatinose. Furthermore, they have found that the unpleasant odor and taste of LM pectin, which increase over time, can be suppressed by adding 0.01% by mass or more of LM pectin to an aqueous liquid beverage and (C) one or more selected from polysaccharides, unsaturated fatty acids, components having an isoprene structure, and components having a pyridine structure. Based on these findings, the present invention has the following aspects.

[0009] (1) 0.01% by mass or more of LM pectin, and (A) one or more polyphenols selected from the group consisting of flavonols, flavanones, anthocyanins, flavones, condensed tannins, hydrolyzable tannins, chlorogenic acid, resveratrol, rosmarinic acid, and hydroxytyrosol, or spice / herbal extracts; (B) one or more selected from the group consisting of pyrimidine derivatives, magnesium, carotenoids, curcuminoids, cochineal pigments, safflower yellow pigments, gardenia blue pigments, gardenia red pigments, gardenia yellow pigments, monascus pigments, psicose, erythritol, arabinose, and palatinose; or (C) one or more selected from polysaccharides, unsaturated fatty acids, components having an isoprene structure, and components having a pyridine structure; an aqueous liquid beverage containing (2) 0.01% by mass or more of LM pectin, and (A) the aqueous liquid beverage according to (1) above, which contains one or more polyphenols selected from the group consisting of flavonols, flavanones, anthocyanins, flavones, condensed tannins, hydrolyzable tannins, chlorogenic acid, resveratrol, rosmarinic acid, and hydroxytyrosol; (3) The aqueous liquid beverage according to (1) or (2), wherein the polyphenol is contained in one or more selected from the group consisting of buckwheat extract, Peucedanum japonicum, glycosyl rutin, glycosyl hesperidin, hesperidin, naringin, soy isoflavones, bilberry extract, black currant extract, maca extract, acai extract, elderberry extract, resveratrol, chlorogenic acid, grape seed extract, rosemary extract, corn silk extract, Kumazasa extract, pomegranate extract, grape extract, wine extract, red perilla extract, and olive extract. (4) The aqueous liquid beverage according to any one of (1) to (3), containing 0.000005% by mass or more of polyphenols. (5) The aqueous liquid beverage according to (1) above, which contains 0.01% by mass or more of LM pectin and spice and herbal extracts. (6) The aqueous liquid beverage according to (5), wherein the spice and herbal extract is one or more selected from the group consisting of extracts of plants of the families Piperaceae, Rutaceae, Zingiberaceae, Solanaceae, Lauraceae, Amaryllidaceae, Celastraceae, Apiaceae, Iridaceae, Araliaceae, Poaceae, Fabaceae, Eucommiaaceae, and Cannabaceae, and extracts derived from animals. (7) The aqueous liquid beverage according to (5) above, wherein the spice / herb extract is one or more selected from the group consisting of long pepper extract, pepper extract, Japanese pepper extract, Japanese pepper extract, ginger extract, cardamom extract, chili pepper extract, paprika extract, bay leaf extract, cinnamon bark extract, garlic extract, salacia extract, angelica tree extract, angelica acutiloba extract, saffron extract, carrot extract, coix seed extract, licorice extract, eucommia extract, hop extract, and royal jelly. (8) The aqueous liquid beverage according to any one of (5) to (7), containing 0.0001% by mass or more of a spice / herbal extract. (9) 0.01% by mass or more of LM pectin, and (B) the aqueous liquid beverage according to (1), which contains one or more selected from the group consisting of pyrimidine derivatives, magnesium, carotenoids, curcuminoids, cochineal pigments, safflower yellow pigments, gardenia blue pigments, gardenia red pigments, gardenia yellow pigments, monascus pigments, psicose, erythritol, arabinose, and palatinose; (10) The aqueous liquid beverage according to (9), wherein the content of the pyrimidine derivative is 0.00006% by mass or more. (11) The aqueous liquid beverage according to (9) or (10), wherein the pyrimidine derivative is one or more selected from the group consisting of folic acid, caffeine, and inosinic acid. (12) The aqueous liquid beverage according to (9), wherein the magnesium content is 0.001% by mass or more. (13) The aqueous liquid beverage according to (9), wherein the content of carotenoid, curcuminoid, cochineal pigment, safflower yellow pigment, gardenia blue pigment, gardenia red pigment, gardenia yellow pigment, or monascus pigment is 0.0001% by mass or more. (14) The aqueous liquid beverage according to (9) or (13), wherein the carotenoid is astaxanthin, lycopene, or lutein. (15) The aqueous liquid beverage according to (9) or (13), wherein the curcuminoid is curcumin. (16) The aqueous liquid beverage according to (9), wherein the psicose content is 0.01% by mass or more. (17) The aqueous liquid beverage according to (9), wherein the content of erythritol, arabinose, or palatinose is 0.1% by mass or more. (18) 0.01% by mass or more of LM pectin, and (C) the aqueous liquid beverage according to (1), which contains one or more components selected from polysaccharides, unsaturated fatty acids, components having an isoprene structure, and components having a pyridine structure; (19) The aqueous liquid beverage according to (18), which contains 0.0003% by mass or more of polysaccharides, unsaturated fatty acids, components having an isoprene structure, and components having a pyridine structure. (20) The polysaccharide is a glycosaminoglycan; The aqueous liquid beverage according to (18) or (19), wherein the glycosaminoglycan is one or more selected from the group consisting of hyaluronic acid, chondroitin sulfate, proteoglycan, glucosamine, N-acetylglucosamine, glucuronic acid, agarooligosaccharide, and chitosan. (21) The polysaccharide is a neutral sugar; The aqueous liquid beverage according to (18) or (19), wherein the neutral sugar is one or more selected from the group consisting of glucomannan, polydextrose, β-glucan, high-amylose cornstarch, inulin, and fucoidan. (22) The aqueous liquid beverage according to (18) or (19), wherein the unsaturated fatty acid is one or more selected from the group consisting of DHA, EPA, α-linolenic acid, and arachidonic acid. (23) The aqueous liquid beverage according to (18) or (19), wherein the component having an isoprene structure is selected from the group consisting of vitamin E, vitamin K, coenzyme Q10, vitamin A, quassin, and plant sterols. (24) The aqueous liquid beverage according to (18) or (19), wherein the component having a pyridine structure is one or more selected from the group consisting of vitamin B6, niacin, quinine, and berberine. (25) The aqueous liquid beverage according to any one of (1) to (24), having a pH of 2.0 to 7.0. (26) An aqueous liquid beverage according to any one of (1) to (25) above, which is a normal aqueous liquid beverage before ingestion, but which reacts with gastric acid in the stomach after ingestion to form a gel. [Effects of the Invention]

[0010] The present invention makes it possible to provide an aqueous liquid beverage in which the unpleasant odor and unpleasant taste of LM pectin, which can sometimes increase over time, are suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0011] "Pectin" is a water-soluble polysaccharide primarily composed of α-1,4-linked polygalacturonic acid, extracted from apples, citrus fruits, and the like. The pectin of the present invention may be derived from either apples or citrus fruits, but is "LM pectin," in which the proportion of methyl esters of galacturonic acid, which is a constituent sugar of pectin and exists as a free acid or methyl ester, is less than 50%. Pectin with a proportion of methyl esters of 50% or more is called HM pectin, which has little unpleasant flavor and does not gel in the acidic range. The content (blending) of LM pectin in the beverage is 0.01% by mass or more, preferably 0.1% by mass or more, and more preferably 0.5% by mass or more.

[0012] The polyphenols of the present invention refer to components having multiple phenolic hydroxyl groups in the molecule, and are classified according to their structure into flavones, flavonols (including glycosyltransferred rutin), flavanones (including naringin and glycosyltransferred hesperidin), isoflavones, chalcones, anthocyanins, etc., as well as gallic acid, chlorogenic acid, ellagic acid, etc., and further include condensed or hydrolyzed tannins with relatively large molecular weights and many intramolecular hydroxyl groups, and proanthocyanidins. Note that soy isoflavones are included in isoflavones, and isoflavones are included in flavones.

[0013] The polyphenols used in the present invention may be not only synthetic products but also polyphenols contained in plant extracts. The plant extract of the present invention may be a general extract or fruit juice. The extract is obtained by extracting from a plant using an extraction solvent at an appropriate temperature (low temperature or high temperature). The extraction solvent can be selected appropriately depending on the plant, but typically, hydrophilic solvents such as water and ethanol, or mixtures thereof, are used. The plant part used for extraction may be any part of the root, leaf, trunk, bark, branch, fruit, seed, flower, etc. Fruit juice may be obtained by crushing fruit, squeezing or straining the fruit, and removing the skin, seeds, etc., or by concentrating the juice obtained by squeezing the fruit, reconstituting the concentrated juice by diluting the concentrated juice with pure water, or powdered juice obtained by drying the juice. As such plant extracts, extracts of plants belonging to the Polygonaceae, Ericaceae, Ribesaceae, Brassicaceae, Palmaceae, Poaceae, Lythraceae, Vitaceae, Lamiaceae, Oleaceae, Apiaceae, and Caprifoliaceae families are preferred, and representative examples of polyphenols derived from such extracts and fruit juices include buckwheat (containing flavonols such as rutin) from Polygonaceae, bilberry (containing flavonols such as rutin) from Ericaceae, black currant (containing cassis) from Ribesaceae, maca (containing cruciferous) from Brassicaceae, acai (containing anthocyanins such as cyanidin) from Palmaceae, corn silk (containing flavones such as genistein) which is the style of the pistil of corn (containing flavones such as genistein), and corn syrup (containing flavones such as genistein). Examples include bamboo grass (containing proanthocyanidins), pomegranate (hydrolyzable tannins such as punicalagin) from the Lythraceae family, grapes (containing resveratrol) and grape seeds (containing proanthocyanidins) from the Vitaceae family, perilla and rosemary (containing rosmarinic acid) from the Lamiaceae family, olive (containing hydroxytyrosol) from the Oleaceae family, Peucedanum japonicum (containing flavonols such as rutin and chlorogenic acid) from the Apiaceae family, and elderberry (containing anthocyanins such as cyanidin glycoside and delphinidin glycoside) from the Caprifoliaceae family. Representative examples of extracts from food and beverages include wine polyphenols (containing proanthocyanidins and dimeric resveratrol), as well as refined products such as transglycosylated hesperidin and chlorogenic acid.In the present invention, it is desirable to contain one or more of these polyphenols, and the content is usually 0.000005% or more, preferably 0.00005% or more, more preferably 0.002% or more, and most preferably 0.02% or more.

[0014] The spice and herb extracts of this invention are extracted spices and herbs. Spices are parts of plants, such as fruit, peel, flowers, buds, bark, stems, leaves, seeds, roots, and rhizomes, and are a general term for substances that have a unique aroma, pungency, and color and are used to flavor, deodorize, season, color, and add flavor and aesthetic appeal to food and drink. Spices are divided into spices (the parts used are excluding the stems, leaves, and flowers) and herbs (the parts used are the stems, leaves, and flowers). The spice and herbal extracts used in the present invention include ginger extract and cardamom extract from the Zingiberaceae family, chili pepper extract and paprika extract from the Solanaceae family, bay leaf extract and cinnamon extract from the Lauraceae family, long pepper extract and pepper extract from the Piperaceae family, Japanese pepper extract and Japanese pepper extract from the Rutaceae family, garlic extract from the Amaryllidaceae family, Salacia extract from the Celastrusaceae family, Angelica acutiloba extract and Angelica acutiloba extract from the Apiaceae family, saffron extract from the Iridaceae family, and ginseng extract from the Araliaceae family. Extracts of the grass family, coix seed extract of the grass family, licorice extract of the legume family, eucommia extract of the eucommia family, hop extract of the Cannabaceae family, and royal jelly (a milky substance secreted from the laryngeal gland of worker honeybees. 10-hydroxy-2-decenoic acid, a type of unsaturated fatty acid, is generally recognized as the active ingredient), are preferred, and the content thereof is usually 0.0001% or more, preferably 0.001% or more, and more preferably 0.01% or more.

[0015] Pyrimidine derivatives have a chemical structure in which the carbon atoms at the 1st and 3rd positions of a benzene group are replaced with nitrogen atoms, and include nucleic acid bases such as thymine, cytosine, uracil, adenine, and guanine, as well as folic acid, caffeine, theophylline, theobromine, and inosinic acid. The pyrimidine derivative of the present invention is preferably folic acid, caffeine, or inosinic acid. The content (blending amount) of the pyrimidine derivative in the beverage is preferably 0.00006% by mass or more, more preferably 0.0002% by mass or more.

[0016] Magnesium is a light metal with a specific gravity of less than 4 and is an essential mineral widely distributed in all cells and bones. It is involved in maintaining the three-dimensional structure of the cell nucleus, maintaining membrane potential, and the uptake of substances and energy metabolism. In the present invention, the source of magnesium is not limited; for example, magnesium may be incorporated into the formulation in the form of an oxide or hydroxide, or in the form of magnesium-containing ingredients such as mineral-containing yeast, black vinegar, barley black vinegar, dark soy sauce, and mustard paste. The magnesium content (incorporation) in the beverage is preferably 0.001% by mass or more.

[0017] Carotenoids are naturally occurring pigments classified as tetraterpenoids and exhibit yellow, orange, or red colors. Carotenoids include, in addition to lycopene, lutein, which has an oxygen atom introduced into the ionone ring in its structure and is obtained from green leafy vegetables, egg yolk, animal fat, and corpora lutea; and astaxanthin, a red pigment obtained from the shells of crustaceans, the body surface of red sea bream that feeds on them, and the muscle of salmonid fish. Lycopene may also be used as a tomato extract. While any carotenoid can be used in the present invention, astaxanthin, lycopene, or lutein is preferred. The content (blending) of carotenoid is preferably 0.0001% by mass or more, and more preferably 0.001% by mass or more.

[0018] Curcuminoids are naturally occurring yellow pigments. They have a chemical structure in which aromatic rings are linked by two α,β-unsaturated carbonyl groups, and include curcumin, a yellow pigment extracted from turmeric (Curcuma longa), as well as dimethoxycurcumin and bisdimethoxycurcumin. While any curcuminoid can be used in the present invention, curcumin is preferred. The content (blended amount) of curcuminoid is preferably 0.0005% by mass or more, more preferably 0.001% by mass or more. Cochineal dye is a reddish-orange to purple natural pigment obtained from the dried body of the cochineal plant. Its essential component is carminic acid, and carmine is the calcium or aluminum lake of carminic acid. Safflower yellow is a natural yellow pigment obtained from the flowers of the Asteraceae family. Its essence is a safflower yellow (saffromine) type. Gardenia blue pigment is blue, while gardenia red pigment is red to reddish purple, both natural pigments obtained from the fruit of the gardenia plant, a member of the Rubiaceae family. They are produced by treating a mixture of iridoid glycosides and protein hydrolysates obtained by extraction with lukewarm water with beta-glucosidase. Gardenia yellow is a natural yellow pigment obtained by extracting the fruit of gardenia (a plant in the Rubiaceae family) with water or aqueous ethanol. Its essential components include crocin and crocetin. Monascus pigment is a red natural pigment obtained from the fungus of the ascomycete Monascus mold. Its essential components include monascorubrin and ankaflavin. The content (blending amount) of each of the six dyes is preferably 0.001% by mass or more.

[0019] Psicose is a rare sugar that exists in nature only in trace amounts, and is a monosaccharide, unlike inexpensive glucose or fructose, which exist in large quantities in nature. The origin of the psicose used in the present invention is not particularly important, but to adjust the content to a predetermined level, commercially available psicose-containing syrup (rare sugar-containing syrup) in which psicose is dissolved in high-fructose syrup, or a purified psicose product can be used. The psicose content (blended amount) is preferably 0.01% by mass or more.

[0020] Erythritol is a type of sugar alcohol in which the ketone or aldehyde group in the structure is reduced to alcohol, and is produced by fermenting glucose. In the present invention, syrup containing erythritol or purified erythritol products can be used. The erythritol content (blending amount) is preferably 0.2% by mass or more. Arabinose is a five-carbon monosaccharide containing an aldehyde group. It is naturally contained in aloe vera glycosides and industrially synthesized from glucose and mannitol. Palatinose is a disaccharide formed by the bond between the 1-position of glucose and the 5-position of fructose. It is naturally found in trace amounts in honey and sugarcane juice, and industrially synthesized by the action of enzymes on sucrose. The content (blending) of each of arabinose and palatinose is preferably 0.1% by mass or more.

[0021] The polysaccharides of the present invention include glycosaminoglycans and neutral sugars. The glycosaminoglycans of the present invention include hyaluronic acid, chondroitin, proteoglycan, glucosamine, N-acetylglucosamine, glucuronic acid, agarooligosaccharide, and chitosan. Glycosaminoglycans are a group of polysaccharides obtained from animal mucus and have a basic structure containing amino sugars and uronic acid, including hyaluronic acid, chondroitin sulfate, and chitosan. Glycosaminoglycans are preferably hyaluronic acid, chondroitin sulfate, or chitosan. The glycosaminoglycan content is typically 0.001% by mass or more, preferably 0.01% by mass or more, and more preferably 0.1% by mass or more. The weight ratio of LM pectin to glycosaminoglycan is preferably 1:0.002 or more, and more preferably 1:0.2 or more.

[0022] Proteoglycans are complex polysaccharides with molecular weights of tens of thousands to tens of millions, consisting of a protein core to which glycosaminoglycans such as chondroitin sulfate are covalently bonded, and are found in large quantities in animal tissues, particularly cartilage tissue. The animal species and tissue origin of the proteoglycans used in the present invention are not particularly limited, and the proteoglycan content is typically 0.01% by mass or more, more preferably 0.1% by mass or more. The weight ratio of LM pectin to proteoglycan is preferably 1:0.2 or more.

[0023] Glucosamine or its derivatives are a type of amino sugar that is a component of cartilage tissue, and examples of glucosamine derivatives include N-acetylglucosamine, in which the amino group is acetylated. The content of glucosamine or its derivatives is usually 0.01% by mass or more, and more preferably 0.1% by mass or more.

[0024] Glucuronic acid is a glycoside produced in the liver from glucose and is a type of uronic acid. The glucuronic acid content is usually 0.01% by mass or more, and more preferably 0.1% by mass or more. Among polysaccharides containing galactose, mannose, or fructose as constituent sugars, agarooligosaccharides are oligosaccharides obtained by heating agarose in agar under acidic conditions. Agarose consists of alternating linear chains of galactose and anhydrogalactose, and the reducing end of agarooligosaccharides is anhydrogalactose.

[0025] The neutral sugars of the present invention include glucomannan, polydextrose, β-glucan, high-amylose cornstarch, inulin, and fucoidan. Glucomannan is a water-soluble neutral polysaccharide found in large quantities in the cell walls of conifers and konjac yam, and is composed of the hexoses glucose and mannose linked together via β-1,4-bonds in a ratio of approximately 2:3. Inulin is a storage polysaccharide found in the rhizomes of plants of the Asteraceae and Liliaceae families, and is composed mainly of fructose linked together via β-2,1-bonds, with glucose α-bonded to the terminal group. Fucoidan is found in brown algae such as Cladosiphon mori, and is a heterosulfated polysaccharide composed primarily of fucose, galactose, mannose, xylose, uronic acid, sulfate groups, and the like. The content of polysaccharides containing galactose, mannose, or fructose as constituent sugars is typically 0.001% by mass or more, preferably 0.01% by mass or more, and more preferably 0.1% by mass or more.

[0026] Polydextrose is an artificially synthesized water-soluble dietary fiber that cannot be broken down by human digestive enzymes. It is obtained by mixing glucose, sorbitol, and citric acid and polymerizing them at high temperatures. The polydextrose content is usually 0.01% by mass or more, and more preferably 0.1% by mass or more.

[0027] β-Glucan is a polysaccharide consisting of glucose units linked by β1,3-bonds, which is widely distributed in the cell walls of plants, fungi, bacteria, etc. The β-glucan content is usually 0.01% by mass or more, and more preferably 0.1% by mass or more.

[0028] High-amylose cornstarch is a starch obtained from high-amylose corn, with an amylose content of 50 to 90% and a high dietary fiber content. The content of high-amylose cornstarch is usually 0.001% by mass or more, preferably 0.01% by mass or more, and more preferably 0.1% by mass or more.

[0029] Unsaturated fatty acids are fatty acids with double bonds in their molecules and generally have a lower melting point than saturated fatty acids. Polyunsaturated fatty acids with multiple double bonds are further classified into n-3 fatty acids, such as α-linolenic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), and n-6 ​​fatty acids, such as linoleic acid, γ-linolenic acid, and arachidonic acid, depending on the position of the double bond. Unsaturated fatty acids have various functions depending on the type, and are generally known for their effects on blood lipids. Preferred unsaturated fatty acids are DHA, EPA, α-linolenic acid, and arachidonic acid. The content of unsaturated fatty acids is usually 0.01% by mass or more, and more preferably 0.1% by mass or more.

[0030] Components having an isoprene structure are components whose basic unit is isoprene, a hydrocarbon with two CH2=C(CH3)CH=CH2 double bonds, and examples thereof include terpenes widely present in nature, vitamin E, vitamin K, coenzyme Q10, vitamin A, quassin, and plant sterols. The content of components having an isoprene structure is typically 0.002% by mass or more, preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and most preferably 0.1% by mass or more. Regarding the vitamin E content, the blending ratio of LM pectin to vitamin E is preferably 1:0.004 or more, more preferably 1:0.02 or more; however, blending ratios of 1:0.3 or more result in the unpleasant odor of vitamin E becoming noticeable, making it unsuitable for drinking.

[0031] A component having a pyridine structure is a component having a chemical structure in which one of the carbon atoms of benzene is replaced with nitrogen. Examples of pyridine alkaloids include molecules such as trigonelline found in green coffee beans, arecoline found in areca nut, quinine found in cinchona, berberine found in coptis, and actinidin found in the essential oil of Actinidia chinensis. Nutritional components include vitamin B6 and niacin. The content of vitamin B6 and niacin is usually 0.0003% by mass or more, preferably 0.001% by mass or more, more preferably 0.003% by mass or more, and most preferably 0.01% by mass or more.

[0032] The pH of the aqueous liquid beverage is preferably 2.0 to 7.0, more preferably 2.0 to 4.5, and most preferably 2.5 to 4.0. To maintain the pH within the above range, a pH adjuster such as an organic acid can be added as needed. The effects of the present invention are particularly pronounced within the above pH range.

[0033] The aqueous liquid beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. Typically, the beverage is obtained by dissolving each component in an appropriate amount of purified water, adjusting the pH, adding the remaining purified water to adjust the volume, and filtering and sterilizing the beverage as necessary.

[0034] Other ingredients that can be added to the aqueous liquid beverage include vitamins, minerals, amino acids and their salts, herbal medicines, herbal extracts, caffeine, royal jelly, dextrin, etc., as long as they do not impair the effects of the present invention. Furthermore, additives such as antioxidants, colorants, flavorings, flavoring agents, preservatives, and sweeteners can be added as needed as long as they do not impair the effects of the present invention. Carbonic acid can also be added (carbonation) to achieve a predetermined gas pressure. [Example]

[0035] The present invention will be described in more detail below with reference to Reference Examples, Examples, Comparative Examples and Test Examples.

[0036] Reference Examples A1 and A2 Citric acid hydrate and sodium benzoate were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin and HM pectin were dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide. Each test solution was filled into a glass bottle and sterilized to obtain aqueous liquid beverages of Reference Examples A1 and A2. The respective formulations are shown in Table 1.

[0037] [Table 1]

[0038] Test example (flavor confirmation test) In the flavor confirmation test, Reference Examples A1 and A2 were absolutely evaluated for unpleasant odor and unpleasant taste. The samples were evaluated by three trained sensory panels and scored according to the evaluation criteria shown in Table 2. The average scores for each evaluation item were calculated and are shown in Table 3.

[0039] [Table 2]

[0040] [Table 3]

[0041] As is clear from the results in Table 3, it was confirmed that the LM pectin solution had a distinctive unpleasant odor and taste, unlike the HM pectin solution.

[0042] Reference examples A3~A6 Citric acid hydrate and sodium benzoate were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide. Each test solution was filled into a glass bottle and sterilized, yielding aqueous liquid beverages of Reference Examples A3 to A6. The respective formulations are shown in Table 4.

[0043] [Table 4]

[0044] Test example (flavor confirmation test) In the flavor confirmation test, Reference Examples A3 to A6 were absolutely evaluated for unpleasant odor and unpleasant taste. The samples were evaluated by three trained sensory panels and scored according to the evaluation criteria shown in Table 5. The average scores for each evaluation item were calculated and are shown in Table 6.

[0045] [Table 5]

[0046] [Table 6]

[0047] As is clear from the results in Table 6, it was confirmed that the LM pectin solution had a distinctive unpleasant odor and taste.

[0048] Examples A1 to A14 and Comparative Example A1 Citric acid hydrate, sodium benzoate, and buckwheat extract were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example A1. The following Examples A2 to A14 and Comparative Example A1 were also prepared in the same manner as Example A1. The respective formulations are shown in Tables 7 and 8.

[0049] [Table 7]

[0050] [Table 8]

[0051] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example A1 as a control for the unpleasant odor and taste specific to LM pectin. The samples were evaluated by three trained sensory panels and scored according to the evaluation criteria shown in Table 9. The average scores for each evaluation item were calculated and are shown in Table 10.

[0052] [Table 9]

[0053] [Table 10]

[0054] As is clear from Table 10, the unpleasant odor and taste of LM pectin were significantly suppressed in Examples A1 to A14. These results demonstrate that the unpleasant odor and taste unique to LM pectin could be improved by incorporating specific polyphenols.

[0055] Examples A15 to A17 and Comparative Example A2 Citric acid hydrate, sodium benzoate, and long pepper extract were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide or aqueous hydrochloric acid. LM pectin was then dissolved, and purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example A15. The following Examples A16 to A17 and Comparative Example A2 were also prepared in the same manner as Example A15. The respective formulations are shown in Table 11.

[0056] [Table 11]

[0057] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example A1 as a control for the unpleasant odor and taste specific to LM pectin. The samples were evaluated by three trained sensory panels and scored according to the evaluation criteria shown in Table 9. The average scores for each evaluation item were calculated and are shown in Table 12.

[0058] [Table 12]

[0059] As is clear from Table 12, the unpleasant odor and taste of LM pectin were significantly reduced in Examples A15 to A17. On the other hand, the same effect was not observed in Comparative Example A2, which contained rose hips from the Rosaceae family. These results demonstrate that the unpleasant odor and taste unique to LM pectin can be improved by adding specific spice and herbal extracts.

[0060] Examples A18 to A33 Citric acid hydrate, sodium benzoate, and hesperidin were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example A18. The following Examples A19 to A33 were also prepared in the same manner as Example A18. The respective formulations are shown in Tables 13 and 14.

[0061] [Table 13]

[0062] [Table 14]

[0063] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example A1 as a control for the unpleasant odor and taste specific to LM pectin. The samples were evaluated by three trained sensory panels and scored according to the evaluation criteria shown in Table 9. The average scores for each evaluation item were calculated and are shown in Tables 15 and 16.

[0064] [Table 15]

[0065] [Table 16]

[0066] As is clear from Tables 15 and 16, the unpleasant odor and taste of LM pectin were significantly suppressed in Examples A18 to A25 and Examples A26 to A33. These results demonstrate that the unpleasant odor and taste unique to LM pectin could be improved by incorporating specific polyphenols.

[0067] Examples A34 to A81 Citric acid hydrate, sodium benzoate, and pepper extract were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide or aqueous hydrochloric acid. LM pectin was then dissolved, and purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example A34. The following Examples A35 to A81 were also prepared in the same manner as Example A34. The respective formulations are shown in Tables 17 to 20.

[0068] [Table 17]

[0069] [Table 18]

[0070] [Table 19]

[0071] [Table 20]

[0072] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example A1 as a control for the unpleasant odor and taste specific to LM pectin. The samples were evaluated by three trained sensory panels and scored according to the evaluation criteria shown in Table 9. The average scores for each evaluation item were calculated and are shown in Tables 21 to 23.

[0073] [Table 21]

[0074] [Table 22]

[0075] [Table 23]

[0076] As is clear from Tables 21 to 23, the unpleasant odor and unpleasant taste of LM pectin were significantly suppressed in Examples A34 to A53 and Examples A54 to A81. These results demonstrate that the unpleasant odor and taste unique to LM pectin could be improved by adding specific spice and herbal extracts.

[0077] Reference Examples B1 and B2 Citric acid hydrate and sodium benzoate were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. LM pectin and HM pectin were then dissolved, and purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide. Each test solution was filled into a glass bottle and sterilized to obtain aqueous liquid beverages of Reference Examples B1 and B2. The respective formulations are shown in Table 24.

[0078] [Table 24]

[0079] Test example (flavor confirmation test) In the flavor confirmation test, Reference Examples B1 and B2 were absolutely evaluated for unpleasant odor and unpleasant taste. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 25. The average scores for each evaluation item were calculated and are shown in Table 26.

[0080] [Table 25]

[0081] [Table 26]

[0082] As is clear from the results in Table 26, it was confirmed that, unlike the HM pectin solution, the LM pectin solution had a distinctive unpleasant odor and taste.

[0083] Examples B1 to B2 and Comparative Examples B1 to B2 Citric acid hydrate, sodium benzoate, and folic acid were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example B1. The following Example B2 and Comparative Examples B1 and B2 were also prepared in the same manner as Example B1. The respective formulations are shown in Table 27.

[0084] [Table 27]

[0085] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example B1 as a control for the unpleasant taste specific to LM pectin. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 28. The average scores for each evaluation item were calculated and are shown in Table 29.

[0086] [Table 28]

[0087] [Table 29]

[0088] As is clear from Table 29, the unpleasant taste of LM pectin was significantly reduced in Examples B1 and B2, which contained the pyrimidine derivatives folic acid or caffeine. On the other hand, the same effect was not observed in Comparative Example B2, which contained vitamin B6. From these results, it can be seen that the unpleasant taste unique to LM pectin could be improved by adding the pyrimidine derivatives folic acid or caffeine.

[0089] Examples B3 to B5 and Comparative Example B3 Citric acid hydrate, sodium benzoate, and magnesium were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml. The pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example B3. Example B4, which incorporated rice black vinegar as a magnesium-containing ingredient, Example B5, which incorporated barley black vinegar, and Comparative Example B3 were also prepared in the same manner as Example B3. The respective formulations are shown in Table 30. The contents in parentheses in the table indicate the magnesium or copper content (mg) of each ingredient.

[0090] [Table 30]

[0091] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example B1 as a control for the unpleasant taste specific to LM pectin. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 28. The average scores for each evaluation item were calculated and are shown in Table 31.

[0092] [Table 31]

[0093] As is clear from Table 31, the unpleasant taste of LM pectin was significantly reduced in Examples B3 to B5, which contained magnesium. On the other hand, Comparative Example B3, which contained copper, gelled after preparation and could not be used. These results demonstrate that the unpleasant taste unique to LM pectin can be improved by adding magnesium or a magnesium-containing component.

[0094] Examples B6 and B7 and Comparative Examples B4 to B7 Citric acid hydrate, sodium benzoate, and astaxanthin were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. LM pectin was then dissolved, and purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example B6. The following Example B7 and Comparative Examples B4 to B7 were also prepared in the same manner as Example B6. The respective formulations are shown in Table 32.

[0095] [Table 32]

[0096] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example B1 as a control for the unpleasant odor and unpleasant taste specific to LM pectin. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 28. The average scores for each evaluation item were calculated and are shown in Table 33.

[0097] [Table 33]

[0098] As is clear from Table 33, the unpleasant odor and unpleasant taste of LM pectin were significantly reduced in Examples B6 and B7, which contained the natural pigments astaxanthin or curcumin. On the other hand, the same effect was not observed in Comparative Examples B4 to B7, which contained the synthetic pigments Food Red No. 2, Food Red No. 3, Food Red No. 40, and Food Yellow No. 5. These results demonstrate that the unpleasant odor and unpleasant taste unique to LM pectin could be significantly improved by adding the natural pigments carotenoid and curcuminoid, compared to synthetic pigments.

[0099] Examples B8 and B9 and Comparative Examples B8 to B10 Citric acid hydrate, sodium benzoate, and rare sugar-containing syrup were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example B8. The following Example B9 and Comparative Examples B8 to B10 were also prepared in the same manner as Example B8. The respective formulations are shown in Table 34. The content in parentheses in the table indicates the content (mg) of psicose contained in the ingredient.

[0100] [Table 34]

[0101] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example B1 as a control for the unpleasant odor specific to LM pectin. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 28. The average scores for each evaluation item were calculated and are shown in Table 35.

[0102] [Table 35]

[0103] As is clear from Table 35, despite being a sweetener that does not affect the aroma, Examples B8 and B9 significantly suppressed the unpleasant odor of LM pectin. On the other hand, the same effect was not observed in Comparative Examples B8 to B10. From the above results, the rare sugar-containing syrup significantly improved the unpleasant odor specific to LM pectin compared to high-fructose liquid sugar, confirming that psicose has a unique effect. Furthermore, this effect was more pronounced compared to fructose, which is also a monosaccharide. Furthermore, erythritol significantly improved the unpleasant odor specific to LM pectin compared to sorbitol, which is also a sugar alcohol.

[0104] Examples B10 to B38 Citric acid hydrate, sodium benzoate, and lycopene were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example B10. The following Examples B11 to B38 were also prepared in the same manner as Example B10. The respective formulations are shown in Tables 36 to 38. The content in parentheses in the tables indicates the magnesium content (mg) of each ingredient.

[0105] [Table 36]

[0106] [Table 37]

[0107] [Table 38]

[0108] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example B1 as a control for the unpleasant taste specific to LM pectin. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 28. The average scores for each evaluation item were calculated and are shown in Tables 39 to 41.

[0109] [Table 39]

[0110] [Table 40]

[0111] [Table 41]

[0112] As is clear from Table 39, the unpleasant odor and taste of LM pectin were significantly suppressed in Examples B10-B11 containing the carotenoid pigments lycopene and lutein, Example B12 containing the pyrimidine derivative inosinic acid, Examples B13-B14 containing the monosaccharides arabinose and palatinose, and Examples B15-B20 containing other natural pigments. Furthermore, as is clear from Tables 40 and 41, the unpleasant odor and taste of LM pectin were significantly suppressed at various addition levels and pH levels in Examples B21-B24 containing the pyrimidine derivative folic acid, Examples B25-B26 containing magnesium, Examples B27-B30 containing the carotenoid pigment lycopene, Examples B31-B34 containing the curcuminoid curcumin, and Examples B35-B38 containing the monosaccharide erythritol. These results demonstrate that the unpleasant taste characteristic of LM pectin can be improved by incorporating pyrimidine derivatives, magnesium, carotenoids, curcuminoids, and erythritol.

[0113] Reference Examples C1 and C2 Citric acid hydrate and sodium benzoate were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide. Next, LM pectin and HM pectin were dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide. Each test solution was filled into a glass bottle and sterilized to obtain aqueous liquid beverages of Reference Examples C1 and C2. The respective formulations are shown in Table 42.

[0114] [Table 42]

[0115] Test example (flavor confirmation test) In the flavor confirmation test, Reference Examples C1 and C2 were absolutely evaluated for unpleasant taste and unpleasant odor. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 43. The average scores for each evaluation item were calculated and are shown in Table 44.

[0116] [Table 43]

[0117] [Table 44]

[0118] As is clear from the results in Table 44, it was confirmed that, unlike the HM pectin solution, the LM pectin solution had a peculiar unpleasant taste and odor.

[0119] Examples C1 to C6 and Comparative Examples C1 to C2 Citric acid hydrate, sodium benzoate, and hyaluronic acid were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example C1. The following Examples C2 to C6 and Comparative Examples C1 and C2 were also prepared in the same manner as Example C1. Note that Examples C1 to C6 and Comparative Example C2 were stored at 65°C for 6 days and used for evaluation. The respective formulations are shown in Table 45.

[0120] [Table 45]

[0121] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to Comparative Example C1 as a control for the unpleasant taste and odor specific to LM pectin. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 46. The average scores for each evaluation item were calculated and are shown in Table 47.

[0122] [Table 46]

[0123] [Table 47]

[0124] As is clear from Table 47, the unpleasant odor and taste characteristic of LM pectin became very strong after 6 days of storage at 65° C. In contrast, the samples containing glycosaminoglycans hyaluronic acid, proteoglycan, and chondroitin sulfate, as well as the samples containing glucosamine, N-acetylglucosamine, and glucuronic acid, showed a reduced increase in the unpleasant odor and taste characteristic of LM pectin over time compared to Comparative Example C2.

[0125] Examples C7 to C14 Citric acid hydrate, sodium benzoate, and agarooligosaccharide were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example C7. Examples C8 to C14 were also prepared in the same manner as Example C7. Note that Examples C7 to C14 were stored at 65°C for 6 days and used for evaluation. The respective formulations are shown in Table 48.

[0126] [Table 48]

[0127] Test example (flavor confirmation test) In the flavor assessment test, each sample was evaluated relative to Comparative Example C1 as a control for the unpleasant taste and odor specific to LM pectin. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 46. The average scores for each evaluation item were calculated and are shown in Table 49.

[0128] [Table 49]

[0129] As is clear from Table 49, compared to Comparative Example C2, the increase in the unpleasant odor and taste of LM pectin over time was suppressed in the samples formulated with agarooligosaccharides, which are polysaccharides containing galactose, mannose, and fructose as constituent sugars, inulin, glucomannan, as well as polydextrose, β-glucan, high-amylose cornstarch, and components with a pyridine structure, vitamin B6, and niacin.

[0130] Examples C15 to C17 Citric acid hydrate, sodium benzoate, and DHA·EPA were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example C15. Examples C16 to C17 were also prepared in the same manner as Example C15. Note that Examples C15 to C17 were stored at 65°C for 6 days before being used for evaluation. The respective formulations are shown in Table 50.

[0131] [Table 50]

[0132] Test example (flavor confirmation test) In the flavor assessment test, each sample was evaluated relative to the unpleasant taste and odor specific to LM pectin, using Comparative Example C1 as a control. The samples were tasted by three trained sensory panelists and scored according to the evaluation criteria shown in Table 46. The average scores for each evaluation item were calculated and are shown in Table 51.

[0133] [Table 51]

[0134] As is clear from Table 51, compared to Comparative Example C2, the samples containing unsaturated fatty acids DHA / EPA, α-linolenic acid, and vitamin E, a component with an isoprene structure, suppressed the increase in the unpleasant odor and taste of LM pectin over time.

[0135] Examples C18 to C59 Citric acid hydrate, sodium benzoate, and quinine were added to purified water and dissolved, and the pH was adjusted with aqueous sodium hydroxide solution. Next, LM pectin was dissolved, and further purified water was added to the solution to make a total volume of 100 ml, and the pH was finely adjusted with sodium hydroxide or hydrochloric acid. Each test solution was filled into a glass bottle and sterilized to obtain the aqueous liquid beverage of Example C18. Examples C19 to C59 were also prepared in the same manner as Example C18. Note that Examples C18 to C59 were stored at 65°C for 6 days before being used for evaluation. The respective formulations are shown in Tables 52 to 54.

[0136] [Table 52]

[0137] [Table 53]

[0138] [Table 54]

[0139] Test example (flavor confirmation test) In the flavor confirmation test, each sample was evaluated relative to the unpleasant taste and odor specific to LM pectin, using Comparative Example C1 as a control. The samples were tasted and evaluated by three trained sensory panelists, who scored them according to the evaluation criteria shown in Table 46. The average scores for each evaluation item were calculated and are shown in Tables 55 to 57.

[0140] [Table 55]

[0141] [Table 56]

[0142] [Table 57]

[0143] As is clear from Table 55, the increase in the unpleasant odor and taste of LM pectin over time was suppressed in the samples containing quinine, berberine, chitosan, fucoidan, arachidonic acid, vitamin K, vitamin A, plant sterol (β-sitosterol), and quassin compared to Comparative Example C2. Also, as is clear from Tables 56 and 57, the increase in the unpleasant odor and taste of LM pectin over time was suppressed in the samples containing vitamin B6, hyaluronic acid, glucomannan, polydextrose, high-amylose cornstarch, DHA / EPA, vitamin E-acetate, and coenzyme Q10 compared to Comparative Example C2. [Industrial Applicability]

[0144] The present invention makes it possible to provide an aqueous liquid beverage in which the unpleasant odor and unpleasant taste of LM pectin, which can sometimes increase over time, are suppressed. Therefore, by providing the present invention as pharmaceuticals, quasi-drugs, and foods aimed at efficient intake of dietary fiber and dieting to prevent obesity, it is expected that these industries will develop.

Claims

[Claim 1] 0.01% by weight or more of LM pectin, and One or more selected from the group consisting of 0.01% by mass or more of psicose, 0.1% by mass or more of erythritol, 0.1% by mass or more of arabinose, and 0.1% by mass or more of isomaltulose An aqueous liquid beverage comprising:

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