Beverage, acidity suppressant, and acidity suppression method

Abstract

To provide a beverage that contains one or more compounds selected from the group consisting of a compound represented by the structural formula (1) and a compound represented by the structural formula (2) but yet can inhibit sourness in these compounds; an agent for inhibiting sourness of one or more compounds selected from the group consisting of a compound represented by the structural formula (1) and a compound represented by the structural formula (2) in a beverage; and a method for inhibiting sourness of one or more compounds selected from the group consisting of a compound represented by the structural formula (1) and a compound represented by the structural formula (2) in a beverage.SOLUTION: A beverage contains (A) alcohols selected from the group consisting of ethanol and propyleneglycol alcohol of 0.01-5 v / v% in total and (B) one or more compounds selected from the group consisting of a compound represented by the structural formula (1) and a compound represented by the structural formula (2) of 1-50 mg / 100 mL in total.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2), an acidity suppressant in a beverage, which comprises one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2), and a method for suppressing the acidity of a beverage, which comprises one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). [Background technology]

[0002] 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 1). [ka]

[0003] 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 2).

[0004] The name of the compound represented by the following structural formula (2) is 3,4-dihydroxyhydrocinnamic acid. [ka]

[0005] 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. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-003929 [Patent Document 2] Japanese Patent Publication No. 2020-055887 Summary of the Invention [Problem to be solved by the invention]

[0007] As described above, the compound represented by the structural formula (1) and the compound represented by the structural formula (2) are useful materials. However, when the present inventors investigated the use of the compound represented by the structural formula (1) and the compound represented by the structural formula (2) in beverages, they found that the compound represented by the structural formula (1) and the compound represented by the structural formula (2) have a distinctive sour taste.

[0008] The present invention aims to solve the above-mentioned conventional problems and achieve the following objects: That is, the present invention aims to provide a beverage that contains one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2) but can suppress the sourness of these compounds, an acidity suppressant for a beverage that contains one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2), and a method for suppressing the sourness of one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2) in a beverage. [Means for solving the problem]

[0009] As a result of extensive research conducted by the present inventors to solve the above problems, it was found that ethanol and propylene glycol have excellent effects in suppressing the sourness 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) in beverages. [ka] [ka]

[0010] 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 0.01 to 5 v / v% of one or more alcohols selected from the group consisting of ethanol and propylene glycol; (B) A beverage characterized by containing 1 to 50 mg / 100 mL of a total 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). [ka] [ka] <2> The above-mentioned packaged beverages <1> The beverage is as described in the above. <3> The present invention is used in a beverage containing 1 to 50 mg / 100 mL of a total 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), (A) containing one or more alcohols selected from the group consisting of ethanol and propylene glycol; The component (A) is an acidity suppressant comprising 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) in a beverage, wherein the component (A) is blended into the beverage at a total concentration of 0.01 to 5 v / v %. [ka] [ka] <4> A method for suppressing the sourness 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) in a beverage, comprising blending one or more alcohols selected from the group consisting of ethanol and propylene glycol at a total concentration of 0.01 to 5 v / v % into a beverage containing 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): [ka] [ka] [Effects of the Invention]

[0011] The present invention can solve the above-mentioned problems in the prior art and achieve the above-mentioned object, and can provide a beverage that contains one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2) but can suppress the sourness of these compounds; an acidity suppressor for a beverage, which is one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2); and a method for suppressing the sourness of one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2) in a beverage. DETAILED DESCRIPTION OF THE INVENTION

[0012] (beverage) The beverage of the present invention contains at least (A) one or more alcohols selected from the group consisting of ethanol and propylene glycol (hereinafter, sometimes referred to as "component (A)"), and (B) 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 (B)"), and may further contain other components as necessary.

[0013] <Component (A)> The component (A) is one or more alcohols selected from the group consisting of ethanol and propylene glycol. As the component (A), ethanol may be used alone, propylene glycol may be used alone, or these may be used in combination.

[0014] -ethanol- The ethanol is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0015] -Propylene glycol- The propylene glycol is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0016] The total content of the component (A) in the beverage is not particularly limited as long as it is 0.01 to 5 v / v % (volume %), and can be appropriately selected depending on the purpose. The content of the ethanol in the beverage is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.01 to 5 v / v %. The content of propylene glycol in the beverage is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.01 to 1.0 v / v %. When two alcohols are used as the component (A), the ratio of the amounts of the alcohols used (volume ratio) is not particularly limited and can be appropriately selected depending on the purpose.

[0017] The method for measuring the content of the component (A) in a beverage is not particularly limited, and any known method can be appropriately selected, including, for example, HPLC, LC-MS, GC-MS, LC, GC, and spectroscopic methods such as near-infrared spectroscopy. The GC method can be performed, for example, under the following conditions. -GC conditions- Detector: Hydrogen ionization detector (FID) Column: Glass column (inner diameter 3.2 mm x 3.0 m) Filler: Gas Cropack 54 Carrier: Nitrogen Column temperature: 130℃ Detector temperature: 250℃ · Injection temperature: 250℃ · Injection volume: 1.2μL

[0018] The ratio of the content of the component (A) in the beverage to the content of the component (B) described below (component (A) / component (B)) is not particularly limited and can be selected appropriately depending on the purpose, and can be, for example, 0.0002 to 5. The ratio is a numerical value when the content of the component (A) is expressed in units of v / v % and the content of the component (B) is expressed in units of mg / 100 mL.

[0019] <(B) component> The component (B) 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 (B), 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.

[0020] -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]

[0021] 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.

[0022] -Compound represented by structural formula (2)- The name of the compound represented by the following structural formula (2) is 3,4-dihydroxyhydrocinnamic acid. [ka]

[0023] 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.

[0024] The total content of the component (B) 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 types of compounds are used as the component (B), 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.

[0025] 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

[0026] 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

[0027] <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, minerals, 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.

[0028] <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.

[0029] The beverage is easy to drink because the acidity of component (B) has been reduced. Therefore, from the standpoint of convenience for users, it is advantageous to make the beverage in a ready-to-drink (RTD) form that can be stored at room temperature for a long period of time and is suitable for continuous consumption in anticipation of the physiological effects of component (B).

[0030] 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.

[0031] The pH of the beverage is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 2.3 to 5, more preferably 3 to 4.8, and particularly preferably 3.6 to 4.6. Having the pH of the beverage within the preferred range is advantageous in that the sourness of component (B) can be further reduced. In this specification, the pH refers to the pH at 20°C. The acidulant or pH adjuster that can be used in the beverage of the present invention is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include organic acids such as ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, etc., inorganic acids such as phosphoric acid, and salts thereof, and fruit juices such as lemon, grapefruit, orange, mandarin orange, etc. These may be used alone or in combination of two or more.

[0032] 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.

[0033] The beverage of the present invention contains one or more compounds selected from the group consisting of compounds represented by the structural formula (1) and compounds represented by the structural formula (2), but the sourness that is a taste unique to these compounds is suppressed (sometimes referred to as mitigated), making it easy to ingest.

[0034] (acidity reducer) The acidity suppressant of the present invention is used in a beverage containing a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2), and contains at least (A) one or more alcohols selected from the group consisting of ethanol and propylene glycol, and optionally further contains other ingredients. The sourness reducer of the present invention reduces the sourness of one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2) in a beverage. In this specification, "reducing sourness" refers to alleviating the sourness, which is a unique taste possessed by compounds represented by structural formula (1) and compounds represented by structural formula (2). For example, it can be said that sourness is reduced when the sourness is reduced compared to a beverage that does not contain component (A).

[0035] <Component (A)> The component (A) is one or more alcohols selected from the group consisting of ethanol and propylene glycol. As the component (A), ethanol may be used alone, propylene glycol may be used alone, or these may be used in combination.

[0036] -ethanol- The ethanol is the same as the ethanol described in the above item (Beverages).

[0037] The content of the ethanol in the acidity suppressing agent is not particularly limited and can be appropriately selected depending on the amount to be used, etc.

[0038] -Propylene glycol- The propylene glycol is the same as the propylene glycol described above in the section (Beverages).

[0039] The content of the propylene glycol in the acidity suppressing agent is not particularly limited and can be appropriately selected depending on the amount to be used, etc.

[0040] <Other ingredients> The other components in the acidity suppressant 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 acidity suppressing agent is not particularly limited and can be appropriately selected depending on the purpose.

[0041] <Aspect> The acidity reducer may be in a form in which the component (A) 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 acidity suppressant is not particularly limited and can be appropriately selected, and examples thereof include liquid.

[0042] <Use> The method of using the acidity reducer is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include a method of adding the acidity reducer to a produced beverage, a method of adding the acidity reducer during the production process of a beverage, etc. These methods may be used alone or in combination.

[0043] The order in which the components of the acidity suppressant are added to the beverage is not particularly limited and can be appropriately selected depending on the purpose. The components of the acidity suppressant may be added all at once or in multiple portions.

[0044] The amount of the acidity suppressant 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.

[0045] The amount of component (A) used is not particularly limited, as long as it is blended into the beverage at a total concentration of 0.01 to 5 v / v %, and can be selected appropriately depending on the type of beverage to be used. When two types of alcohols are used as the component (A), the ratio of the amounts used (volume ratio) of the two alcohols is not particularly limited and can be appropriately selected depending on the purpose.

[0046] The acidity reducing agent may be used alone or in combination with other acidity reducing agents.

[0047] <Beverage> The beverage is not particularly limited as long as it contains a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2), and can be appropriately selected depending on the purpose. For example, the beverage may be the same as those described in the above section (Beverage).

[0048] (How to suppress acidity) The method for suppressing sourness of the present invention includes at least a blending step, and may further include other steps as necessary. The method for suppressing sourness of the present invention is a method for suppressing the sourness of one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2).

[0049] <Blending process> The blending step is a step of blending one or more alcohols selected from the group consisting of ethanol and propylene glycol at a total concentration of 0.01 to 5 v / v % into a beverage containing a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2).

[0050] -One or more alcohols selected from the group consisting of ethanol and propylene glycol- As the one or more alcohols selected from the group consisting of ethanol and propylene glycol, ethanol may be used alone, propylene glycol may be used alone, or these may be used in combination.

[0051] The ethanol is the same as the ethanol described in the above item (Beverages).

[0052] The propylene glycol is the same as the propylene glycol described above in the section (Beverages).

[0053] The method for blending one or more alcohols selected from the group consisting of ethanol and propylene glycol into the beverage is not particularly limited and can be selected as appropriate. For example, it can be carried out in the same manner as described in the above section on "Use" of the acidity suppressant of the present invention, and the amount used can also be the same.

[0054] <Beverage> The beverage is not particularly limited as long as it contains a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2), and can be appropriately selected depending on the purpose. For example, the beverage may be the same as those described in the above section (Beverage).

[0055] The sourness suppressant and sourness suppression method of the present invention can suppress the sourness of one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2) in a beverage containing a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). [Example]

[0056] Test examples will be described below, but the present invention is not limited to these test examples.

[0057] (Test Example 1: Suppression of sourness of the compound represented by structural formula (1) by ethanol) The compound represented by the structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) and ethanol were dissolved in water in the amounts shown in Tables 1-1 to 1-5 below to prepare beverages.

[0058] <Evaluation> The prepared beverages were subjected to a sensory evaluation of their flavor. The flavor was evaluated primarily from the perspective of the sourness characteristic of the compound represented by structural formula (1). Specifically, the beverages were evaluated by three well-trained expert panelists according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The sourness characteristic of the compound represented by structural formula (1) is greatly reduced. 4 points: The sourness characteristic of the compound represented by structural formula (1) is reduced. 3 points: The sourness characteristic of the compound represented by structural formula (1) is slightly reduced. 2 points: The compound represented by structural formula (1) has a sour taste that lingers in the aftertaste. 1 point: The compound represented by structural formula (1) has a strong sour taste that lingers in the aftertaste.

[0059] The results are shown in Tables 1-1 to 1-5 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0060] [Table 1-1]

[0061] [Table 1-2]

[0062] [Table 1-3]

[0063] [Table 1-4]

[0064] [Table 1-5]

[0065] As shown in Tables 1-1 to 1-5, it was found that the sourness characteristic of the compound represented by structural formula (1) can be suppressed by adding 0.01 to 5.0 v / v% ethanol to a beverage containing a compound represented by structural formula (1) at a concentration of 1 to 50 mg / 100 mL.

[0066] (Test Example 2: Suppression of the sourness of the compound represented by structural formula (1) by propylene glycol) The compound represented by the structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) and propylene glycol were dissolved in water in the amounts shown in Tables 2-1 to 2-5 below to prepare beverages.

[0067] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor by three expert panelists in the same manner as in Test Example 1. The results are shown in Tables 2-1 to 2-5 below. The evaluation scores are the average scores of the three expert panelists.

[0068] [Table 2-1]

[0069] [Table 2-2]

[0070] [Table 2-3]

[0071] [Table 2-4]

[0072] [Table 2-5]

[0073] As shown in Tables 2-1 to 2-5, it was found that the sourness characteristic of the compound represented by structural formula (1) was suppressed by adding 0.01 to 1.0 v / v% propylene glycol to a beverage containing a compound represented by structural formula (1) at a concentration of 1 to 50 mg / 100 mL.

[0074] (Test Example 3: Suppression of sourness of the compound represented by structural formula (2) by ethanol) The compound represented by the structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) and ethanol were dissolved in water in the amounts shown in Tables 3-1 to 3-5 below to prepare beverages.

[0075] <Evaluation> The prepared beverages were subjected to a sensory evaluation of their flavor. The flavor was evaluated primarily from the perspective of the sourness characteristic of the compound represented by structural formula (2). Specifically, the beverages were evaluated by three well-trained expert panelists according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The sourness characteristic of the compound represented by structural formula (2) is greatly reduced. 4 points: The sourness characteristic of the compound represented by structural formula (2) is reduced. 3 points: The sourness characteristic of the compound represented by structural formula (2) is slightly reduced. 2 points: The compound represented by structural formula (2) has a sour taste that lingers in the aftertaste. 1 point: The compound represented by structural formula (2) has a strong sour taste that lingers in the aftertaste.

[0076] The results are shown in Tables 3-1 to 3-5 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0077] [Table 3-1]

[0078] [Table 3-2]

[0079] [Table 3-3]

[0080] [Table 3-4]

[0081] [Table 3-5]

[0082] As shown in Tables 3-1 to 3-5, it was found that the sourness characteristic of the compound represented by structural formula (2) was suppressed by adding 0.01 to 5.0 v / v% ethanol to beverages containing a compound represented by structural formula (2) at a concentration of 1 to 50 mg / 100 mL.

[0083] (Test Example 4: Suppression of sourness of the compound represented by structural formula (2) by propylene glycol) The compound represented by the structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) and propylene glycol were dissolved in water in the amounts shown in Tables 4-1 to 4-5 below to prepare beverages.

[0084] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor by three expert panelists in the same manner as in Test Example 3. The results are shown in Tables 4-1 to 4-5 below. The evaluation scores are the average scores of the three expert panelists.

[0085] [Table 4-1]

[0086] [Table 4-2]

[0087] [Table 4-3]

[0088] [Table 4-4]

[0089] [Table 4-5]

[0090] As shown in Tables 4-1 to 4-5, it was found that the sourness characteristic of the compound represented by structural formula (2) was suppressed by adding 0.01 to 1.0 v / v% propylene glycol to a beverage containing a compound represented by structural formula (2) at a concentration of 1 to 50 mg / 100 mL.

Claims

1. (A) a total of 0.01 to 5 v / v% of one or more alcohols selected from the group consisting of ethanol and propylene glycol; (B) A beverage characterized by comprising 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), in a total amount of 1 to 50 mg / 100 mL: 【Chemistry 1】 【Chemistry 2】

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

3. The present invention is used in a beverage containing 1 to 50 mg / 100 mL in total 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), (A) containing one or more alcohols selected from the group consisting of ethanol and propylene glycol; The acidity suppressant for a beverage, wherein the component (A) is blended in the beverage at a total concentration of 0.01 to 5 v / v %. The acidity suppressant is 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). 【Transformation 3】 【Chemistry 4】

4. A method for suppressing the sourness 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) in a beverage, the method comprising blending one or more alcohols selected from the group consisting of ethanol and propylene glycol at a total concentration of 0.01 to 5 v / v % into a beverage containing 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): 【Transformation 5】 【Transformation 6】

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