Beverage, taste enhancer, and taste enhancing method

Abstract

To provide: a beverage that contains one or more minerals selected from the group consisting of iron, calcium, and magnesium but yet allows for taste improvement in these minerals; an agent for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage; and a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage.SOLUTION: A beverage contains (A) one or more compounds selected from the group consisting of 3-(4-hydroxy-3-methoxyphenyl) propionic acid and 3,4-dihydroxycinnamic acid of 1-50 mg / 100 mL in total and (B) one or more minerals selected from the group consisting of iron, calcium, and magnesium of 0.05-100 mg / 100 mL in total.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium, a taste enhancer for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage, and a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage. [Background technology]

[0002] In recent years, due to the increasing health consciousness of consumers, many health foods containing one or more minerals selected from the group consisting of iron, calcium, and magnesium have been commercially available. However, such health foods have the problem of being difficult to use as food or drink because they have flavors such as bitterness specific to iron, calcium, or magnesium. Therefore, techniques using rebaudioside A (see, for example, Patent Document 1) and techniques using sugar phosphate esters (see, for example, Patent Document 2) have been proposed as techniques for improving the flavor specific to iron, calcium, or magnesium.

[0003] However, the above-mentioned proposed techniques do not alleviate the flavor specific to iron, calcium, or magnesium to a sufficiently satisfactory level, and further improvements are required.

[0004] The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid. It is known that the compound represented by the following structural formula (1) can be detected when a certain type of lactic acid bacteria is cultured in a medium containing specific components (see, for example, Patent Document 3). [ka]

[0005] The compound represented by the structural formula (1) is an active ingredient of a dipeptidyl peptidase IV activity inhibitor, etc., and is a very useful ingredient known to be able to be incorporated into foods and beverages for inhibiting dipeptidyl peptidase IV activity (see, for example, Patent Document 4). However, it is not known that the compound represented by the structural formula (1) can alleviate the flavor characteristic of iron, calcium, or magnesium.

[0006] The name of the compound represented by the following structural formula (2) is 3,4-dihydroxyhydrocinnamic acid. [ka]

[0007] The compound represented by the structural formula (2) is a compound contained in plants such as grapes, and is known to reduce IL-6 production in mice by downregulating DNMT1 expression and inhibiting DNA methylation of the IL-6 gene. However, it is not known that the compound represented by the structural formula (2) can alleviate the flavor characteristic of iron, calcium, or magnesium. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 07-031407 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-079337 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-003929 [Patent Document 4] Japanese Patent Publication No. 2020-055887 Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention aims to solve the above-mentioned conventional problems and achieve the following objectives: To provide a beverage that contains one or more minerals selected from the group consisting of iron, calcium, and magnesium and can improve the taste of these minerals, a taste improver for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage, and a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage. [Means for solving the problem]

[0010] As a result of extensive research conducted by the present inventors to solve the above problems, it was found that a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) have an excellent effect in improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in beverages. [ka] [ka]

[0011] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> (A) a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2), (B) A beverage characterized by containing one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total amount of 0.05 to 100 mg / 100 mL. [ka] [ka] <2> The above-mentioned packaged beverages <1> The beverage is as described in the above. <3> It is used in a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total amount of 0.05 to 100 mg / 100 mL, (A) containing one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2), The present invention is a taste enhancer for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage, characterized in that the component (A) is blended into the beverage at a total concentration of 1 to 50 mg / 100 mL. [ka] [ka] <4> A method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage, comprising blending one or more compounds selected from the group consisting of a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) at a total concentration of 1 to 50 mg / 100 mL into a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium at a total concentration of 0.05 to 100 mg / 100 mL: [ka] [ka] [Effects of the Invention]

[0012] According to the present invention, the above-mentioned problems of the prior art can be solved, the above-mentioned objects can be achieved, and a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium but capable of improving the taste of these minerals, a taste enhancer for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage, and a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0013] (beverage) The beverage of the present invention contains at least (A) one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2) (hereinafter, sometimes referred to as "component (A)"), and (B) one or more minerals selected from the group consisting of iron, calcium, and magnesium (hereinafter, sometimes referred to as "component (B)"), and may further contain other components as necessary.

[0014] <Component (A)> The component (A) is one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). As the component (A), the compound represented by structural formula (1) may be used alone, or the compound represented by structural formula (2) may be used alone, or these may be used in combination.

[0015] -Compound represented by structural formula (1)- The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid (hereinafter sometimes referred to as "HMPA"). [ka]

[0016] The compound represented by the structural formula (1) is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0017] -Compound represented by structural formula (2)- The name of the compound represented by the following structural formula (2) is 3,4-dihydroxyhydrocinnamic acid. [ka]

[0018] The compound represented by the structural formula (2) is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0019] The total content of the component (A) in the beverage is not particularly limited as long as it is 1 to 50 mg / 100 mL, and can be appropriately selected depending on the purpose. When two compounds are used as the component (A), the ratio of the amounts used (mass ratio) of the two compounds is not particularly limited and can be appropriately selected depending on the purpose.

[0020] The method for measuring the content of the compound represented by structural formula (1) in a beverage is not particularly limited, and any known method can be appropriately selected. For example, the content can be measured by high performance liquid chromatography (HPLC) under the following conditions. -HPLC conditions- Column: COSMOSIL 3PBr Packed Column (Nacalai Tesque, Inc.) Guard column: COSMOSIL 3PBr Guard Cartridge (Nacalai Tesque, Inc.) COSMOSIL Guard Cartridge Holder (manufactured by Nacalai Tesque, Inc.) COSMOSIL Column Connecting Tube (manufactured by Nacalai Tesques, Inc.) Mobile phase: A) Methanol:water:formic acid = 500:500:1 B) Methanol Standard solution analysis) 0-10min (100%A) When analyzing sample solution: 0-10 min (100% A), 10.01-24min (100%B), 24.01-38min(100%A) Column temperature: 40℃ · Injection volume: 10μL · Flow rate: 1.0mL / min Detection conditions: UV280nm

[0021] Furthermore, the method for measuring the content of the compound represented by the structural formula (2) in a beverage is not particularly limited, and any known method can be appropriately selected. For example, the content can be measured by HPLC under the following conditions. -HPLC conditions- Column: Wakosil II 5C18HG (Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase: A) Water: Trifluoroacetic acid = 1000:1 B) Acetonitrile 0-12min (82%A), 12-20min (82%A → 75%A), 20-35min (75%A → 70%A), 35-40min (70%A), 40-50min (10%A), 50-65min(82%A) Column temperature: 40℃ · Injection volume: 10μL · Flow rate: 0-40min(1.0mL / min), 40-55 min (1.4 mL / min), 55-65 min (1.0 mL / min) Detection conditions: UV280nm

[0022] <(B) component> The component (B) is one or more minerals selected from the group consisting of iron, calcium, and magnesium. The component (B) may be one of the minerals listed above, or two or more of the minerals may be used in combination.

[0023] -iron- The iron is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0024] When the iron used in the present invention is in the form of a salt, the amount of iron in the beverage can be calculated by converting it into the amount of the free form. In addition, the iron content in the beverage in the present invention can be measured by a known method using an inductively coupled plasma atomic emission spectrometer (ICP-AES).

[0025] The iron source is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include sulfate, citrate, gluconate, lactate, bis-glycinate, amino acid chelate, carbonate, oxide, hydroxide, chloride, phosphate, pyrophosphate, acetate, fumarate, malate, heme iron, etc. Among these, iron sulfate, iron citrate, iron pyrophosphate, iron fumarate, and heme iron are preferred. Iron can also be sourced from natural sources, such as mineral water. The iron may be in the form of a hydrate.

[0026] -calcium- The calcium is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0027] When calcium used in the present invention is in the form of a salt, the amount of calcium in the beverage can be calculated by converting it into the amount of the free form. In addition, the calcium content in the beverage in the present invention can be measured by a known method using an inductively coupled plasma atomic emission spectrometer (ICP-AES).

[0028] The calcium source is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include sulfate, citrate, gluconate, lactate, bis-glycinate, amino acid chelate, carbonate, oxide, hydroxide, chloride, phosphate, pyrophosphate, acetate, fumarate, malate, etc. Among these, calcium sulfate, calcium citrate malate, calcium gluconate, calcium lactate, and calcium lactate gluconate are preferred. Alternatively, calcium derived from natural sources can be used as a supply source, specifically mineral water. The calcium may be in the form of a hydrate.

[0029] -magnesium- The magnesium is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0030] When the magnesium used in the present invention is in the form of a salt, the magnesium content in the beverage can be calculated by converting it into the amount of the free form. In addition, the magnesium content in the beverage in the present invention can be measured by a known method using an inductively coupled plasma atomic emission spectrometer (ICP-AES).

[0031] The magnesium source is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include sulfate, citrate, gluconate, lactate, bis-glycinate, amino acid chelate, carbonate, oxide, hydroxide, chloride, phosphate, pyrophosphate, acetate, fumarate, malate, etc. Among these, magnesium sulfate, magnesium chloride, and magnesium gluconate are preferred. Alternatively, magnesium derived from natural sources can be used as a supply source, specifically mineral water. The magnesium may be in the form of a hydrate.

[0032] The total content of the component (B) in the beverage is not particularly limited as long as it is 0.05 to 100 mg / 100 mL, and can be appropriately selected depending on the purpose. The content of iron in the drink is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.05 to 10 mg / 100 mL. The calcium content in the beverage is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.1 to 100 mg / 100 mL. The content of magnesium in the beverage is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.1 to 50 mg / 100 mL. When two or more minerals are used as the component (B), the ratio of the amounts of the minerals used (mass ratio) is not particularly limited and can be appropriately selected depending on the purpose.

[0033] <Other ingredients> The other ingredients in the beverage are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected from ingredients that can be used in beverages depending on the purpose, and examples include amino acids, sweeteners, acidulants, flavorings, vitamins, colorants, antioxidants, emulsifiers, preservatives, extracts, quality stabilizers, dietary fiber, etc. These may be used alone or in combination of two or more. The content of other ingredients in the beverage is not particularly limited and can be selected appropriately depending on the purpose.

[0034] <Beverage> The type of beverage is not particularly limited and can be appropriately selected depending on the purpose. Examples include soft drinks, nutritional drinks, functional drinks, and flavored water (near water) drinks. The beverage may contain carbon dioxide or may not contain carbon dioxide. The beverage also includes jelly drinks. The beverage may be colorless or colored, and may be transparent or not transparent. Examples of the non-carbonated beverages include fruit juice drinks, coffee drinks, milk drinks, sports drinks, and tea drinks. Examples of the carbonated beverage include cola, diet cola, ginger ale, cider, and carbonated water with fruit juice flavor. Among these, sports drinks and milk drinks are preferred.

[0035] The beverage is an easy-to-drink beverage in which the bitterness and other flavors of component (B) have been reduced. Therefore, as a beverage to be continuously consumed in anticipation of the physiological effects of component (B), it is advantageous from the viewpoint of convenience from the user's perspective to make it possible to store it for a long period at room temperature and to prepare it in a ready-to-drink (RTD) form.

[0036] The beverage is preferably a bottled beverage obtained through heat sterilization. The type of container is not particularly limited and can be appropriately selected depending on the purpose. Examples include plastic containers such as polyethylene terephthalate (PET) containers, polyethylene containers, and polypropylene containers; glass containers; metal containers; and paper containers. The capacity of the container is not particularly limited and can be appropriately selected depending on the purpose, and examples include 100 mL to 2 L.

[0037] The method for producing the beverage of the present invention is not particularly limited, and any known method for producing beverages can be appropriately selected, including, for example, a method in which component (A), component (B), and, if necessary, other components are blended during the beverage production process. The beverage of the present invention can also be produced by adding component (A), component (B), and, if necessary, other components to a beverage produced by a known method. The order in which the various components are blended is not particularly limited and can be appropriately selected depending on the purpose. Furthermore, the production of the beverage of the present invention may include a step of adjusting the contents of the various components. Furthermore, the beverage of the present invention can be made into a bottled beverage by undergoing a process such as sterilization, if necessary. For example, a sterilized bottled beverage can be produced by a method in which the beverage is filled into a container and then subjected to heat sterilization, or by a method in which the beverage is sterilized and then filled into a container in a sterile environment. The heat sterilization treatment can be carried out under sterilization conditions specified in the Food Sanitation Act. There are no particular limitations on the sterilizer and it can be selected appropriately depending on the purpose. For example, a tube-type sterilizer, a plate-type sterilizer, an FP (Flash Pastrization) plate-type sterilizer, a UHT (Ultra High Temperature) sterilizer, etc. can be used. There are no particular limitations on the heating temperature or treatment time and they can be selected appropriately depending on the type of beverage. Typically, heating is carried out at 60 to 150°C for 1 second to 30 minutes.

[0038] The beverage of the present invention contains one or more minerals selected from the group consisting of iron, calcium, and magnesium, but the bitterness and other tastes unique to these minerals are mitigated (sometimes referred to as suppressed), making it easy to ingest.

[0039] (Taste enhancer) The taste enhancer of the present invention is used in a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total amount of 0.05 to 100 mg / 100 mL, and contains at least (A) one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2), and optionally further contains other components. The taste improver of the present invention improves the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage. In this specification, improving taste means reducing the flavor and bitterness, which are the unique flavors of iron, calcium, and magnesium. For example, the taste can be said to be improved when the flavor and bitterness are reduced compared to a beverage that does not contain the component (A).

[0040] <Component (A)> The component (A) is one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). As the component (A), the compound represented by structural formula (1) may be used alone, or the compound represented by structural formula (2) may be used alone, or these may be used in combination.

[0041] -Compound represented by structural formula (1)- The compound represented by the structural formula (1) is the same as the compound represented by the structural formula (1) described in the above section (Drinks).

[0042] The content of the compound represented by the structural formula (1) in the taste improver is not particularly limited and can be appropriately selected depending on the amount to be used.

[0043] -Compound represented by structural formula (2)- The compound represented by the structural formula (2) is the same as the compound represented by the structural formula (2) described in the above section (Drinks).

[0044] The content of the compound represented by the structural formula (2) in the taste improver is not particularly limited and can be appropriately selected depending on the amount used and the like.

[0045] <Other ingredients> The other components in the taste improver are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected depending on the purpose, and examples thereof include excipients, moisture-proofing agents, preservatives, strengthening agents, thickeners, emulsifiers, antioxidants, sweeteners, acidulants, seasonings, water, components used in foods and beverages, etc. These may be used alone or in combination of two or more. The content of other components in the taste improver is not particularly limited and can be appropriately selected depending on the purpose.

[0046] <Aspect> The taste enhancer may be in a form in which the (A) component and, if necessary, the other components are contained in the same packaging material, or in a form in which the components are contained in separate packaging materials and used together at the time of use. The form of the taste improver is not particularly limited and can be appropriately selected. Examples include solids such as powder and granules, and liquids dissolved in a solvent such as water.

[0047] <Use> The method of using the taste improver is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include a method of adding it to a produced beverage, a method of adding it during the production process of a beverage, etc. These methods may be used alone or in combination.

[0048] The order in which the components of the taste enhancer are added to the beverage is not particularly limited and can be appropriately selected depending on the purpose. The components of the taste enhancer may be added all at once or in multiple batches.

[0049] The amount of the taste improver used is not particularly limited, and can be appropriately selected taking into consideration the amounts of the component (A) and the other components used as needed.

[0050] The amount of component (A) used is not particularly limited as long as it is blended into the beverage at a total concentration of 1 to 50 mg / 100 mL, and can be appropriately selected depending on the type of beverage to be consumed. When two compounds are used as the component (A), the ratio of the amounts used (mass ratio) of the two compounds is not particularly limited and can be appropriately selected depending on the purpose.

[0051] The taste improver may be used alone or in combination with other taste improvers.

[0052] <Beverage> The beverage is not particularly limited as long as it contains one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total amount of 0.05 to 100 mg / 100 mL, and can be selected appropriately depending on the purpose. For example, the beverage may be similar to those described in the above (Beverage) section.

[0053] (Method for improving taste) The taste improving method of the present invention includes at least a blending step, and may further include other steps as necessary. The taste improving method of the present invention is a method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage.

[0054] <Blending process> The blending step is a step of blending one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2) at a total concentration of 1 to 50 mg / 100 mL into a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium at a total concentration of 0.05 to 100 mg / 100 mL.

[0055] -One or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2)- As for the one or more compounds selected from the group consisting of the compounds represented by the structural formula (1) and the compounds represented by the structural formula (2), the compound represented by the structural formula (1) may be used alone, or the compound represented by the structural formula (2) may be used alone, or these may be used in combination.

[0056] The compound represented by the structural formula (1) is the same as the compound represented by the structural formula (1) described in the above section (Drinks).

[0057] The compound represented by the structural formula (2) is the same as the compound represented by the structural formula (2) described in the above section (Drinks).

[0058] The method for blending one or more compounds selected from the group consisting of the compounds represented by structural formula (1) and the compounds represented by structural formula (2) into the beverage is not particularly limited and can be selected appropriately. For example, the blending can be carried out in the same manner as described in the above section on "Use" of the taste enhancer of the present invention, and the amounts used can also be similar.

[0059] <Beverage> The beverage is not particularly limited as long as it contains one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total amount of 0.05 to 100 mg / 100 mL, and can be selected appropriately depending on the purpose. For example, the beverage may be similar to those described in the above (Beverage) section.

[0060] The taste enhancer and taste improving method of the present invention can improve the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage containing a total of 0.05 to 100 mg / 100 mL of one or more minerals selected from the group consisting of iron, calcium, and magnesium. [Example]

[0061] Test examples will be described below, but the present invention is not limited to these test examples.

[0062] (Test Example 1: Improvement of iron taste by the compound represented by structural formula (1)) Iron citrate (manufactured by Hayashi Pure Chemical Industries, Ltd.) and the compound represented by the structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 1-1 to 1-4 below to prepare beverages. Note that the "Fe" column in Tables 1-1 to 1-4 below indicates the amount of iron, not the amount of iron citrate.

[0063] <Evaluation> The prepared beverages were subjected to a sensory evaluation of their flavor. The flavor was evaluated primarily from the perspective of the flavor specific to iron. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The iron-like aroma is greatly reduced. 4 points: The iron-like aroma is toned down. 3 points: The iron-like aroma is slightly toned down. 2 points: Has a distinctive iron aroma that lingers in the aftertaste. 1 point: Strong iron flavor that lingers in the aftertaste.

[0064] The results are shown in Tables 1-1 to 1-4 below. The evaluation scores are the average scores of the six expert panelists.

[0065] [Table 1-1]

[0066] [Table 1-2]

[0067] [Table 1-3]

[0068] [Table 1-4]

[0069] As shown in Tables 1-1 to 1-4, it was found that the unique iron flavor can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (1) to a beverage with an iron concentration of 0.05 to 10 mg / 100 mL.

[0070] (Test Example 2: Improvement of calcium taste by the compound represented by structural formula (1)) Calcium lactate pentahydrate (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.) and the compound represented by structural formula (1) (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.) were dissolved in water in the amounts shown in Tables 2-1 to 2-4 below to prepare beverages. Note that the "Ca" column in Tables 2-1 to 2-4 below indicates the amount of calcium, not the amount of calcium lactate pentahydrate.

[0071] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated mainly from the perspective of the bitterness specific to calcium. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitter taste typical of calcium has been greatly reduced. 4 points: The bitter taste typical of calcium is reduced. 3 points: The bitter taste characteristic of calcium is slightly reduced. 2 points: Has a bitter taste characteristic of calcium that lingers in the aftertaste. 1 point: The bitter taste characteristic of calcium is strong and lingers in the aftertaste.

[0072] The results are shown in Tables 2-1 to 2-4 below. The evaluation scores are the average scores of the six expert panelists.

[0073] [Table 2-1]

[0074] [Table 2-2]

[0075] [Table 2-3]

[0076] [Table 2-4]

[0077] As shown in Tables 2-1 to 2-4, it was found that the bitter taste characteristic of calcium can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (1) to a beverage having a calcium concentration of 0.1 to 100 mg / 100 mL.

[0078] (Test Example 3: Improvement of magnesium taste by the compound represented by structural formula (1)) Magnesium chloride hexahydrate (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.) and the compound represented by structural formula (1) (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.) were dissolved in water in the amounts shown in Tables 3-1 to 3-4 below to prepare beverages. Note that the "Mg" column in Tables 3-1 to 3-4 below indicates the amount of magnesium, not the amount of magnesium chloride hexahydrate.

[0079] <Evaluation> The prepared beverages were subjected to a sensory evaluation of their flavor. The flavor was evaluated primarily from the perspective of the bitterness specific to magnesium. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitter taste characteristic of magnesium has been greatly reduced. 4 points: The bitter taste characteristic of magnesium is reduced. 3 points: The bitter taste characteristic of magnesium is slightly reduced. 2 points: Has a bitter taste characteristic of magnesium that lingers in the aftertaste. 1 point: The bitter taste characteristic of magnesium is strong and lingers in the aftertaste.

[0080] The results are shown in Tables 3-1 to 3-4 below. The evaluation scores are the average scores of the six expert panelists.

[0081] [Table 3-1]

[0082] [Table 3-2]

[0083] [Table 3-3]

[0084] [Table 3-4]

[0085] As shown in Tables 3-1 to 3-4, it was found that the bitterness characteristic of magnesium can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (1) to a beverage with a magnesium concentration of 0.1 to 50 mg / 100 mL.

[0086] (Test Example 4: Improvement of iron taste by compound represented by structural formula (2)) Iron citrate (manufactured by Hayashi Pure Chemical Industries, Ltd.) and the compound represented by structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 4-1 to 4-4 below to prepare beverages. Note that the "Fe" column in Tables 4-1 to 4-4 below indicates the amount of iron, not the amount of iron citrate.

[0087] <Evaluation> The prepared beverages were subjected to a sensory evaluation of their flavor. The flavor was evaluated primarily from the perspective of the flavor specific to iron. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The iron-like aroma is greatly reduced. 4 points: The iron-like aroma is toned down. 3 points: The iron-like aroma is slightly toned down. 2 points: Has a distinctive iron aroma that lingers in the aftertaste. 1 point: Strong iron flavor that lingers in the aftertaste.

[0088] The results are shown in Tables 4-1 to 4-4 below. The evaluation scores are the average scores of the six expert panelists.

[0089] [Table 4-1]

[0090] [Table 4-2]

[0091] [Table 4-3]

[0092] [Table 4-4]

[0093] As shown in Tables 4-1 to 4-4, it was found that the unique iron flavor can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (2) to a beverage with an iron concentration of 0.05 to 10 mg / 100 mL.

[0094] (Test Example 5: Improvement of calcium taste by the compound represented by structural formula (2)) Calcium lactate pentahydrate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and the compound represented by structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 5-1 to 5-4 below to prepare beverages. Note that the "Ca" column in Tables 5-1 to 5-4 below indicates the amount of calcium, not the amount of calcium lactate pentahydrate.

[0095] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated mainly from the perspective of the bitterness specific to calcium. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitter taste typical of calcium has been greatly reduced. 4 points: The bitter taste typical of calcium is reduced. 3 points: The bitter taste characteristic of calcium is slightly reduced. 2 points: Has a bitter taste characteristic of calcium that lingers in the aftertaste. 1 point: The bitter taste characteristic of calcium is strong and lingers in the aftertaste.

[0096] The results are shown in Tables 5-1 to 5-4 below. The evaluation scores are the average scores of the six expert panelists.

[0097] [Table 5-1]

[0098] [Table 5-2]

[0099] [Table 5-3]

[0100] [Table 5-4]

[0101] As shown in Tables 5-1 to 5-4, it was found that the bitter taste characteristic of calcium can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (2) to a beverage having a calcium concentration of 0.1 to 100 mg / 100 mL.

[0102] (Test Example 6: Improvement of magnesium taste by the compound represented by structural formula (2)) Magnesium chloride hexahydrate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and the compound represented by structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 6-1 to 6-4 below to prepare beverages. Note that the "Mg" column in Tables 6-1 to 6-4 below indicates the amount of magnesium, not the amount of magnesium chloride hexahydrate.

[0103] <Evaluation> The prepared beverages were subjected to a sensory evaluation of their flavor. The flavor was evaluated primarily from the perspective of the bitterness specific to magnesium. Specifically, six well-trained expert panelists evaluated the beverages according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitter taste characteristic of magnesium has been greatly reduced. 4 points: The bitter taste characteristic of magnesium is reduced. 3 points: The bitter taste characteristic of magnesium is slightly reduced. 2 points: Has a bitter taste characteristic of magnesium that lingers in the aftertaste. 1 point: The bitter taste characteristic of magnesium is strong and lingers in the aftertaste.

[0104] The results are shown in Tables 6-1 to 6-4 below. The evaluation scores are the average scores of the six expert panelists.

[0105] [Table 6-1]

[0106] [Table 6-2]

[0107] [Table 6-3]

[0108] [Table 6-4]

[0109] As shown in Tables 6-1 to 6-4, it was found that the bitterness characteristic of magnesium can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (2) to a beverage with a magnesium concentration of 0.1 to 50 mg / 100 mL.

Claims

1. (A) a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2), (B) a beverage comprising one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total amount of 0.05 to 100 mg / 100 mL. 【Chemistry 1】 【Chemistry 2】

2. The beverage according to claim 1, which is a bottled beverage.

3. It is used in a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total amount of 0.05 to 100 mg / 100 mL, (A) containing one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2), A taste enhancer for one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage, wherein the component (A) is blended into the beverage at a total concentration of 1 to 50 mg / 100 mL. 【Transformation 3】 【Chemistry 4】

4. A method for improving the taste of one or more minerals selected from the group consisting of iron, calcium, and magnesium in a beverage, the method comprising blending one or more compounds selected from the group consisting of a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) at a total concentration of 1 to 50 mg / 100 mL into a beverage containing one or more minerals selected from the group consisting of iron, calcium, and magnesium in a total concentration of 0.05 to 100 mg / 100 mL: 【Transformation 5】 【Transformation 6】

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