Bottled sodium-containing beverages

Abstract

To provide a sodium-containing packed beverage that suppresses the characteristic "lingering taste" found in beverages containing a predetermined concentration of sodium, and a method for producing the same.SOLUTION: A sodium-containing packed beverage has a sodium concentration of 260 mg / L or more, and contains at least 500 million / L of dead cells of one or more lactic acid bacteria and / or bacteria in the invention 1.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed sodium-containing beverage containing dead cells of "lactic acid bacteria" and / or "bacteria capable of activating plasmacytoid dendritic cells", and a method for producing the same. More specifically, in a container-packed beverage containing sodium at a predetermined concentration, where a peculiar "aftertaste" occurs during drinking, the present invention relates to a container-packed sodium-containing beverage in which such a peculiar "aftertaste" is suppressed, and a method for producing the same.

Background Art

[0002] The innate immune system mainly bears the primary response in bacterial or viral infections, and among them, dendritic cells are powerful and important constituent cells. Among dendritic cells, plasmacytoid dendritic cells (plasma cell-like dendritic cells, pDC: plasmacytoid dendritic cell) are the main producing cells of various interferons (IFN) such as type I interferon that exhibits growth inhibitory activity against viruses, and play an extremely important role in antiviral host defense (Patent Document 1). On the other hand, conventionally, various sports drinks have been marketed as beverages for replenishing water and sodium components lost by sweating and the like. In addition to this, in recent years, attention has been increasing for oral rehydration beverages suitable for preventing heat stroke and the like, and various products have been marketed.

[0003] It is known that the above-mentioned sodium-containing beverages cause an aftertaste derived from sodium (Patent Document 2). Patent Document 2 describes that in a sodium-containing beverage, by setting the carbon dioxide gas pressure to 3.5 gas volumes or more, the above-mentioned aftertaste and the like can be improved.

[0004] However, it was previously unknown that in packaged sodium-containing beverages with a sodium concentration of 260 mg / L or higher (for example, 300 mg / L or higher), the aftertaste caused by sodium can be suppressed by including dead cells of "lactic acid bacteria" and / or "bacteria capable of activating plasmacytoid dendritic cells" in such packaged sodium-containing beverages at a predetermined concentration. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] International Release 2012 / 091081 Pamphlet [Patent Document 2] Japanese Patent Publication No. 2022-144523 [Overview of the project] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide a packaged sodium-containing beverage in which the "aftertaste" characteristic of beverages containing a predetermined concentration of sodium is suppressed, as well as a method for producing the same. [Means for solving the problem]

[0007] The inventors of the present invention, after diligent research to solve the problems of the present invention, found that by including 500 million or more dead cells (for example, 10 billion or more) of one or more types of "lactic acid bacteria" and / or "bacteria capable of activating plasmacytoid dendritic cells" in a beverage containing a predetermined concentration of sodium, the aforementioned "aftertaste" can be suppressed, and thus the present invention was completed.

[0008] In other words, the present invention provides the following inventions, etc. (1) A bottled sodium-containing beverage having a sodium concentration of 260 mg / L or more (e.g., 300 mg / L or more) and containing 500 million or more dead cells of one or more types of lactic acid bacteria (e.g., 1 billion or more cells / L, 10 billion or more cells / L); (2) The packaged sodium-containing beverage described in (1) above, wherein the lactic acid bacteria consist of one or more species selected from the group comprising bacteria of the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, and Enterococcus; (3) A bottled sodium-containing beverage as described in (1) or (2) above, characterized in that the lactic acid bacteria is Lactococcus lactis subspecies lactis JCM5805 strain; (4) A bottled sodium-containing beverage according to any of (1) to (3) above, characterized by containing 10 billion or more dead lactic acid bacteria of one or more types (for example, 30 billion or more) per liter; (5) A bottled sodium-containing beverage as described in any of (1) to (4) above, with a pH of 2 to 7; (6) A bottled sodium-containing beverage as described in any of (1) to (5) above, which does not contain milk components; (7) A bottled sodium-containing beverage according to any of (1) to (6) above, further containing fruit juice; (8) A packaged sodium-containing beverage according to any of (1) to (7) above, wherein the lactic acid bacteria consist of one or more species selected from the group comprising bacteria of the genera Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Oenococcus, Bifidobacterium, Weissella, and Tetragenococcus; (9) The bottled sodium-containing beverage described in (8) above, characterized in that the lactic acid bacteria is Lactobacillus rhamnosus; (10) A bottled sodium-containing beverage having a sodium concentration of 260 mg / L or more (e.g., 300 mg / L or more) and containing 500 million or more dead bacteria of one or more species capable of activating plasmacytoid dendritic cells (e.g., 1 billion or more, 10 billion or more); (11) A method for producing a packaged sodium-containing beverage having a sodium concentration of 260 mg / L or more (e.g., 300 mg / L or more), characterized in that the beverage contains 500 million or more dead cells of one or more types of bacteria capable of activating plasmacytoid dendritic cells (e.g., 1 billion or more, 10 billion or more); (12) A method for producing a packaged sodium-containing beverage having a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), characterized in that the beverage contains 500 million or more dead cells of one or more types of lactic acid bacteria (for example, 1 billion or more, 10 billion or more); (13) A method for suppressing aftertaste when drinking a packaged sodium-containing beverage having a sodium concentration of 260 mg / L or more (e.g., 300 mg / L or more), characterized in that the beverage contains 500 million or more dead cells of one or more types of bacteria capable of activating plasmacytoid dendritic cells (e.g., 1 billion or more, 10 billion or more); or, (14) A method for suppressing aftertaste when drinking a packaged sodium-containing beverage having a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), characterized in that the beverage contains 500 million or more dead cells of one or more types of lactic acid bacteria (for example, 1 billion or more, 10 billion or more); The present invention also provides the following inventions, etc. [1] A bottled sodium-containing beverage having a sodium concentration of 300 mg / L or more and containing 10 billion or more dead lactic acid bacteria of one or more types; [2] The packaged sodium-containing beverage described in [1] above, wherein the lactic acid bacteria consist of one or more species selected from the group comprising bacteria of the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, and Enterococcus; [3] A bottled sodium-containing beverage according to [1] or [2] above, characterized in that the lactic acid bacteria is Lactococcus lactis subspecies lactis JCM5805 strain; [4] A bottled sodium-containing beverage according to any of [1] to [3] above, characterized by containing 30 billion or more dead lactic acid bacteria of one or more types; [5] A bottled sodium-containing beverage according to any of [1] to [4] above, having a pH of 2 to 7; [6] A bottled sodium-containing beverage as described in any of [1] to [5] above, which does not contain milk components; [7] A bottled sodium-containing beverage according to any of [1] to [6] above, further containing fruit juice; [8] A method for producing a packaged sodium-containing beverage having a sodium concentration of 300 mg / L or more, characterized in that the beverage contains 10 billion or more dead cells of one or more types of lactic acid bacteria; [9] A method for suppressing an aftertaste when drinking a packaged sodium-containing beverage having a sodium concentration of 300 mg / L or more, characterized in that the beverage contains 10 billion or more dead cells of one or more types of lactic acid bacteria; [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a container-packed sodium-containing beverage in which the "aftertaste" peculiar to a beverage containing sodium at a predetermined concentration (hereinafter also simply referred to as "aftertaste" in this specification) is suppressed, and a method for producing the same, etc.

Brief Description of the Drawings

[0010] [Figure 1] FIG. 1 is a diagram showing the relationship between Lactococcus lactis subsp. lactis JCM5805 strain and strains equivalent to the strain (strains derived from the strain and strains from which the strain is derived).

Embodiments for Carrying Out the Invention

[0011] The present invention relates to [1] A container-packed sodium-containing beverage (hereinafter also referred to as "the beverage of Invention 1") having a sodium concentration of 260 mg / L or more and containing 500 million or more (for example, 1 billion or more, 10 billion or more) dead cells of one or more bacteria capable of activating plasmacytoid dendritic cells per liter; [2] A container-packed sodium-containing beverage (hereinafter also referred to as "the beverage of Invention 2") having a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more) and containing 500 million or more (for example, 1 billion or more, 10 billion or more) dead cells of one or more lactic acid bacteria per liter; [3] In the production of a container-packed sodium-containing beverage having a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), a method for producing the container-packed sodium-containing beverage (hereinafter also referred to as "the production method of Invention 1"), characterized in that the beverage contains 500 million or more (for example, 1 billion or more, 10 billion or more) dead cells of one or more bacteria capable of activating plasmacytoid dendritic cells per liter; [4] In the production of a container-packed sodium-containing beverage with a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), the beverage contains 500 million or more (for example, 1 billion or more, 10 billion or more) dead cells of one or more kinds of lactic acid bacteria per liter. A method for producing the container-packed sodium-containing beverage characterized by this (hereinafter, also referred to as "the production method of Invention 2"); [5] In the production of a container-packed sodium-containing beverage with a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), the beverage contains 500 million or more (for example, 1 billion or more, 10 billion or more) dead cells of one or more kinds of bacteria capable of activating plasmacytoid dendritic cells per liter. A method for suppressing aftertaste when drinking the container-packed sodium-containing beverage characterized by this (hereinafter, also referred to as "the suppression method of Invention 1"); [6] In the production of a container-packed sodium-containing beverage with a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), the beverage contains 500 million or more (for example, 1 billion or more, 10 billion or more) dead cells of one or more kinds of lactic acid bacteria per liter. A method for suppressing aftertaste when drinking the container-packed sodium-containing beverage characterized by this (hereinafter, also referred to as "the suppression method of Invention 2"); It includes embodiments such as the above.

[0012] (Bacteria capable of activating pDC) The "bacteria capable of activating pDC" in Invention 1 (hereinafter, also referred to as "the bacteria in Invention 1") is not particularly limited. For example, it refers to lactic acid bacteria, acetic acid bacteria, Escherichia bacteria, Bacillus bacteria, or cyanobacteria capable of activating pDC, and examples include one or more kinds of bacteria selected from the group consisting of lactic acid bacteria, acetic acid bacteria, and Bacillus bacteria. The bacteria in Invention 1 are dead cells.

[0013] The "bacteria capable of activating pDCs" in Invention 1 are capable of inducing the production of IFN. Preferably, the IFN is at least one of Type I IFN (Type I interferon), Type II IFN (Type II interferon), or Type III IFN (Type III interferon). Type I IFN refers to cytokines that are effective against viral infections, and includes, for example, IFN-α (including subtypes such as 1, 2, 4, 5, 6, 7, 8, 10, 13, 14, 16, 17, or 21) or IFN-β. Type II IFN includes IFN-γ, and Type III IFN includes IFN-λ. Preferably, the "bacteria capable of activating pDCs" in Invention 1 have the activity to induce the production of at least Type I IFN.

[0014] The IFNs that can be induced to be produced by the "bacteria capable of activating pDCs" in Invention 1 are not particularly limited as long as they belong to any of Type I IFN, Type II IFN, or Type III IFN, but it is preferable that they be one or more selected from the group consisting of IFN-α, IFN-β, and IFN-λ, more preferably that at least one of the IFNs is IFN-α, even more preferably that at least one of the IFNs is IFN-α and two or more selected from the group consisting of IFN-α, IFN-β, and IFN-λ, and it is particularly preferable that at least two of the two or more IFNs are IFN-α and IFN-β.

[0015] Whether bacteria can activate pDCs can be confirmed by whether the pDCs phagocytose the bacteria, whether cellular protrusions appear on the surface of the phagocytosed pDCs, or whether the phagocytosed pDCs produce IFNs (Type I IFNs and / or Type III IFNs, etc.) when the bacteria are presented to the pDCs.

[0016] Phagocytosis of pDCs or the appearance of cellular protrusions on the surface of pDCs can be confirmed, for example, by microscopic observation or flow cytometry. Preferably, this involves applying bacteria modified with a fluorescent dye to pDCs and then observing the pDCs.

[0017] The production of IFNs (Type I IFNs and / or Type III IFNs, etc.) can be confirmed, for example, by measuring the amount or concentration of IFNs such as IFN-α or IFN-β in the culture system when bacteria are cultured in the presence of pDCs derived from mammalian bone marrow cells such as those of mice.

[0018] The IFN concentration can be determined by measuring it using the following procedure (i) to (iv). (i) De-erythrocyte-removed mouse bone marrow cells are placed in RPMI medium prepared to the following composition in a 1 × 10⁶ state. 6 Suspend the cells to a concentration of cells / mL to prepare a cell suspension. <Composition of culture medium> • 10% FBS by volume • 100 U / mL Penicillin / Streptomycin 1 mM sodium pyruvate 2.5mM HEPES ·1 mass%MEM NEAA 50 μM β-mercaptoethanol • 100 ng / mL Flt-3L (ii) Seed 1 mL of the prepared cell suspension into each cell and culture in a CO2 incubator at 37°C and 5% CO2 for 1 week to induce pDCs. (iii) Bone marrow cells containing induced pDCs, 2 × 10 5 Suspend the bacteria to a concentration of 1 mg / mL, seed 200 μL into each 96-well plate, and add 2 μL of lactic acid bacteria suspension adjusted to a concentration of 1 mg / mL in PBS to each plate. (iv) After 24 hours, collect the culture supernatant and measure the IFN-α concentration by ELISA using an IFN-α measurement kit.

[0019] In Invention 1, the "bacteria capable of activating pDCs" refers to "the bacterium with a final concentration of 10 μg / mL" and "a bacterium containing pDCs, obtained by recovering it from mouse bone marrow and culturing it for 7 days in a cell culture medium containing 100 ng / mL Flt3-L, with a final concentration of 2 × 10⁻¹⁶." 5 This can be expressed as an index that produces 30 pg / mL (preferably 50 pg / mL, more preferably 60 pg / mL, more preferably 70 pg / mL, 80 pg / mL, 90 pg / mL, 100 pg / mL, 150 pg / mL, even more preferably 200 pg / mL, 210 pg / mL, 220 pg / mL, 230 pg / mL, 240 pg / mL, 250 pg / mL, even more preferably 300 pg / mL, 400 pg / mL, 500 pg / mL, 600 pg / mL, 700 pg / mL, particularly preferably 800 pg / mL) or more of IFN-α by co-culturing with bone marrow cells at a concentration of 1 / mL / mL for 24 hours.

[0020] In the "bacteria capable of activating pDCs" of the present invention 1, pDC activation can be achieved by promoting the expression of activation markers such as CD80, CD86, or MHC class II.

[0021] The above-mentioned "lactic acid bacteria capable of activating pDCs" are not particularly limited, but include, for example, bacteria of the genera Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, and Examples include bacteria of the genus Lactobacillus, with Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, and Lactobacillus being preferred. Furthermore, the Lactobacillus bacteria in this invention include bacteria that were classified under the Lactobacillus genus before the reclassification of the Lactobacillus genus. For example, with the reclassification of the Lactobacillus genus, new genera have been added: Acetilactobacillus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacillus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplantibacillus, and Lapidilactobacillus. This includes bacteria classified under genera such as Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paralactobacillus, Paucilactobacillus, Schleiferilactobacillus, and Secundilactobacillus.

[0022] Examples of the Oenococcus genus mentioned above include Oenococcus oeni. A specific example of an Oenococcus genus is Oenococcus oeni JCM6125.

[0023] Examples of Bifidobacterium species mentioned above include Bifidobacterium animalis subsp. lactis and Bifidobacterium longum subsp. infantis. Specific examples of Bifidobacterium species include Bifidobacterium animalis subsp. lactis JCM10602 and Bifidobacterium longum subsp. infantis JCM1222.

[0024] Examples of the Weissella genus mentioned above include Weissella paramesenteroides and Weissella viridescens. Specific examples of Weissella genus include Weissella paramesenteroides JCM9890 and Weissella viridescens JCM1174.

[0025] Examples of the Tetragenococcus genus mentioned above include Tetragenococcus halophilus. A specific example of Tetragenococcus genus is Tetragenococcus halophilus NRIC0098.

[0026] Examples of Lactococcus species mentioned above include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. hordniae, and Lactococcus plantarum.

[0027] Specific examples of the above Lactococcus species include Lactococcus lactis subspecies lactis JCM5805, Lactococcus lactis subspecies lactis NBRC12007, Lactococcus lactis subspecies lactis NRIC1150, Lactococcus lactis subspecies lactis JCM20101, Lactococcus lactis subspecies lactis JCM7638, Lactococcus lactis subspecies Examples include Lactosus lactis ATCC11454, Lactococcus garvieae NBRC100934, Lactococcus lactis subspecies cremoris JCM16167, Lactococcus lactis subspecies cremoris NBRC100676, Lactococcus lactis subspecies heldniae JCM1180, Lactococcus lactis subspecies heldniae JCM11040, and Lactococcus plantarum JCM11056.

[0028] Examples of Leuconostoc species mentioned above include Leuconostoc carnosum and Leuconostoc lactis. Specific examples of Leuconostoc species include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455.

[0029] Examples of the Pediococcus species mentioned above include Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus cellicola, Pediococcus claussenii, Pediococcus damnosus, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, and Pediococcus stilesii. Specific examples of Pediococcus species include Pediococcus acidilactici JCM8797, Pediococcus acidilactici K15, and Pediococcus damnosus JCM5886.

[0030] Examples of the Streptococcus species mentioned above include Streptococcus thermophilus. A specific example of a Streptococcus species is Streptococcus thermophilus SBC8781.

[0031] Examples of Enterococcus species mentioned above include Enterococcus salcedinis.

[0032] Examples of Lactobacillus species include Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus rhamnosus, Lactobacillus gasseri, Lactobacillus acidophilus, and Lactobacillus bulgaricus. Examples include Lactobacillus bulgaricus, Lactobacillus parakefiri, Lactobacillus plantarum, and Lactobacillus pentosus.

[0033] Specific examples of Lactobacillus species include Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus parakephyli (Lentilactobacillus parakephyli in the new classification) JCM8573, Lactobacillus plantarum (Lactipruntilabacillus plantarum in the new classification) L-137, and Lactobacillus pentosus (Lactipruntilabacillus pentosus in the new classification) ONRICb0240.

[0034] The above-mentioned "acetic acid bacteria capable of activating pDCs" are not particularly limited, but examples include bacteria of the genus Gluconacetobacter, Acetobacter, and Gluconobacter, preferably Gluconacetobacter, more preferably Gluconacetobacter hanzenii, and even more preferably Gluconacetobacter hanzenii GK-1.

[0035] The above-mentioned "Bacillus species capable of activating pDCs" are not particularly limited, but examples include Bacillus coagulans. A specific example of a Bacillus species is Bacillus coagulans SANK70258.

[0036] (Dead lactic acid bacteria cells) In the present invention 2, dead cells of one or more types of lactic acid bacteria are used.

[0037] "Lactic acid bacteria" is a general term for all bacteria that are taxonomically recognized as lactic acid bacteria, and is not limited to genus, species, or strain. Examples of such "lactic acid bacteria" include bacteria that ferment sugars to produce a large amount of lactic acid (preferably 50% or more of the consumed sugar as lactic acid), and include bacteria of the genera Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Oenococcus, Bifidobacterium, Weissella, and Tetragenococcus.

[0038] The genus and species of dead lactic acid bacteria used in Invention 2 are not particularly limited, but one or more species selected from the group consisting of Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Oenococcus, Bifidobacterium, Weissella, and Tetragenococcus are preferred. Examples of bacteria include one or more bacteria selected from the group consisting of Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, and Enterococcus. Preferably, one or more bacteria selected from the group consisting of Lactococcus and Lactobacillus. More preferably, one or more bacteria selected from the group consisting of Lactococcus lactis and Lactobacillus paracasei. Even more preferably, one or more bacteria selected from the group consisting of Lactococcus lactis subspecies lactis.

[0039] More specifically preferred embodiments of the dead bacterial cells in Invention 2 include Lactobacillus acidophilus (e.g., Lactobacillus acidophilus L-92), Lactobacillus delbrueckii subsp. bulgaricus (e.g., Lactobacillus bulgaricus OLL1073R-1), Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, and Lactobacillus paracasei. Lactobacillus paracasei (e.g., Lactobacillus paracasei KW3110 and Lactobacillus paracasei MCC1849), Lactobacillus gasseri (e.g., Lactobacillus gasseri SBT2055), Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum (Lactiplantibacillus plantarum in newer classifications) (e.g., Lactobacillus plantarum L-137), Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus.Lactobacillus rhamnosus (GG, Lactobacillus rhamnosus CRL1505, etc.), Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus hilgardii, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. lactis cremoris (Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis JCM7638, Lactococcus lactis subsp. lactis ATCC11454, etc.), Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subsp. lactis cremorisLactococcus cremoris (Lactococcus lactis subspecies cremoris JCM16167, Lactococcus lactis subspecies cremoris NBRC100676, etc.), Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum (Lactococcus plantarum JCM11056, etc.), Lactococcus garvieae (Lactococcus garvieae NBRC100934, etc.), Lactococcus lactis subsp. Lactococcus lactis subspecies hordniae (JCM1180, Lactococcus lactis subspecies hordniae JCM11040, etc.), Leuconostoc mesenteroides subsp. cremoris.Lactococcus lactis subspecies cremoris (JCM16167, Lactococcus lactis subspecies cremoris NBRC100676, etc.), Leuconostoc lactis (Leuconostoc lactis NBRC12455, etc.), Leuconostoc carnosum (Leuconostoc carnosum JCM9695, etc.), Pediococcus damnosus (Streptococcus salivarius) (Pediococcus damnosus JCM5886, etc.), Pediococcus pentosaceus, Pediococcus acidilactici (e.g., Pediococcus acidilactici JCM8797 and Pediococcus acidilactici K15), Pediococcus cellicola, Pediococcus claussenii, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, Pediococcus stilesii, Enterococcus faecalis, Enterococcus faecium Enterococcus alcedinis, Oenococcus oeni (e.g., Oenococcus oeni JCM6125), Bifidobacterium animalis subsp. lactis.Bifidobacterium lactis (e.g., Bifidobacterium animalis subspecies lactis JCM10602), Bifidobacterium longum subspecies infantis (e.g., Bifidobacterium longum subspecies infantis JCM1222), Weissella paramesenteroides (e.g., Weissella paramesenteroides JCM9890), Weissella viridescens (e.g., Weissella viridescens JCM1174), and Tetragenococcus halophilus Examples include dead bacterial cells of one or more species selected from the group consisting of (e.g., Tetragenococcus halophilus NRIC0098), as well as Lactobacillus acidophilus (e.g., Lactobacillus acidophilus L-92), Lactobacillus delbrueckii subsp. bulgaricus (e.g., Lactobacillus bulgaricus OLL1073R-1), Lactobacillus delbrueckii subsp. delbrueckii, and Lactobacillus delbrueckii subsp. lactis.Lactobacillus lactis), Lactobacillus casei, Lactobacillus paracasei (Lactobacillus paracasei KW3110 and Lactobacillus paracasei MCC1849, etc.), Lactobacillus gasseri (Lactobacillus gasseri SBT2055), Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus parakefiri (Lentilactobacillus parakefiri in the new classification) (Lactobacillus parakefiri JCM8573, etc.), Lactobacillus plantarum (Lactiplantibacillus in the new classification) Lactobacillus plantarum (e.g., Lactobacillus plantarum L-137), Lactobacillus brevis, Lactobacillus casei subsp. rhamnosus (e.g., Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505), Lactobacillus pentosus (new classification: Lactiplantibacillus pentosus), Lactobacillus fermentum, Lactobacillus fructivorans, Lactobacillus hilgardii, Streptococcus salivarius subsp. thermophilus Lactococcus lactis subsp. thermophilus, Lactococcus lactis subsp.Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. lactis cremoris (Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM20101, Lactococcus lactis subsp. lactis JCM7638, Lactococcus lactis subsp. lactis ATCC11454, etc.), Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subsp. lactis cremoris Lactococcus cremoris (Lactococcus lactis subspecies cremoris JCM16167, Lactococcus lactis subspecies cremoris NBRC100676, etc.), Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum (Lactococcus plantarum JCM11056, etc.), Lactococcus garvieae (Lactococcus garvieae NBRC100934, etc.), Lactococcus lactis subsp. Lactococcus lactis subspecies hordniae (JCM1180, Lactococcus lactis subspecies hordniae JCM11040, etc.), Leuconostoc mesenteroides subsp. cremoris.Lactococcus lactis subspecies cremoris (JCM16167, Lactococcus lactis subspecies cremoris NBRC100676, etc.), Leuconostoc lactis (Leuconostoc lactis NBRC12455, etc.), Leuconostoc carnosum (Leuconostoc carnosum JCM9695, etc.), Pediococcus damnosus (Pediococcus damnosus JCM5886, etc.), Pediococcus pentosaceus, Pediococcus acidilactici (e.g., Pediococcus acidilactici JCM8797 and Pediococcus acidilactici K15), Pediococcus cellicola, Pediococcus claussenii, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, Pediococcus stilesii, Enterococcus faecalis, and Enterococcus faecium Examples include dead bacterial cells of one or more species selected from the group consisting of Lactobacillus faecium, preferably Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, and Lactobacillus delbrueckii subspecies. Lactobacillus delbrookii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus parakephyli (Lactobacillus parakephyli JCM8573, etc.), Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus (Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, etc.), Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus parakephyli (Lactobacillus parakephyli JCM8573, etc.), Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus (Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, etc.), Lactobacillus pentos Tobacillus fructivorans, Lactobacillus hilgardii, Streptococcus salivarius subspecies thermophilus, Lactococcus lactis subspecies lactis, Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subspecies cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garbieae, Lactococcus lactis subspecies heldniae, Ro Examples include dead bacterial cells of one or more species selected from the group consisting of Iconostoc mecentroides subspecies cremoris and Leuconostoc lactis, more preferably Lactobacillus acidophilus, Lactobacillus delbruckii subspecies bulgaricus, Lactobacillus delbruckii subspecies lactis, Lactobacillus delbruckii subspecies delbruckii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, and Lactobacillus helveticus. Lactobacillus ticus, Lactobacillus johnsonii, Lactobacillus parachephyri (Lactobacillus parachephyri JCM8573, etc.), Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus (Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, etc.), Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus fructivorance, Lactobacillus hilgardii, Lactococcus lactis subspecies lactis,Examples include dead bacterial cells of one or more bacteria selected from the group consisting of Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subspecies cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garvieae, and Lactococcus lactis subspecies heldniae, and more preferably Lactococcus lactis subspecies Examples include dead bacterial cells of one or more bacteria selected from the group consisting of Lactosus lactis, Lactobacillus paracasei, and Lactobacillus rhamnosus (Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, etc.), and more preferably Lactococcus lactis subspecies lactis, Lactobacillus lactis JCM5805, Lactococcus lactis subspecies lactis JCM20101, Lactococcus lactis subspecies lactis NBRC12007, Lactococcus lactis subspecies lactis NRIC1150, Lactococcus lactis subspecies lactis JCM7638, Lactococcus lactis subspecies lactis ATCC11454, Lactobacillus paracasei KW3110, and Examples include dead bacterial cells of one or more bacteria selected from the group consisting of Lactobacillus paracasei MCC1849, particularly preferably Lactococcus lactis subspecies lactis JCM5805, Lactobacillus paracasei KW3110, and Lactobacillus paracasei MCC1849, and more preferably Lactococcus lactis subspecies lactis JCM5805.

[0040] Furthermore, other preferred embodiments of the genus and species of dead lactic acid bacteria used in Invention 2 include one or more bacteria selected from the group consisting of Lactococcus and Lactobacillus species, preferably one or more bacteria selected from the group consisting of Lactococcus lactis and Lactobacillus rhamnosus, and more preferably one or more bacteria selected from the group consisting of Lactococcus lactis subspecies lactis and Lactobacillus rhamnosus.

[0041] More specific, other preferred embodiments of the dead bacterial cells in Invention 2 include Lactococcus lactis subspecies lactis, Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subspecies cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garbieae, Lactococcus lactis subspecies heldniae, Lactobacillus acidophilus, Lactobacillus delbrookii Lactobacillus subspecies bulgaricus, Lactobacillus delbrookii subspecies lactis, Lactobacillus delbrookii subspecies delbrookii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus parakefilii (Lactobacillus parakefilii JCM8573, etc.), Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus (Lactobacillus Examples include dead bacterial cells of one or more bacteria selected from the group consisting of Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, etc., Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus fructivorans, and Lactobacillus hilgardii, preferably dead bacterial cells of one or more bacteria selected from the group consisting of Lactococcus lactis subspecies lactis and Lactobacillus rhamnosus, more preferably Lactococcus lactis subspecies lactis Examples include dead bacterial cells of one or more bacteria selected from the group consisting of Lactococcus lactis subspecies JCM5805, Lactococcus lactis subspecies JCM20101, Lactococcus lactis subspecies NBRC12007, Lactococcus lactis subspecies NRIC1150, Lactobacillus rhamnosus GG, and Lactobacillus rhamnosus CRL1505, with particular preference being Lactococcus lactis subspecies JCM5805 and,Examples include dead bacterial cells of one or two bacteria selected from Lactobacillus rhamnosus CRL1505, more preferably dead bacterial cells of Lactococcus lactis subspecies lactis JCM5805, or dead bacterial cells of Lactobacillus rhamnosus CRL1505.

[0042] Another preferred embodiment of the dead bacterial cells in Invention 2 includes one or more species selected from the group consisting of bacteria of the genus Lactococcus, preferably Lactococcus lactis subspecies lactis JCM5805, Lactococcus lactis subspecies lactis NBRC12007, Lactococcus lactis subspecies lactis NRIC1150, Lactococcus lactis subspecies lactis JCM20101, and Lactococcus lactis subspecies lactis JCM76. 38. One or more species selected from the group consisting of Lactococcus lactis subspecies lactis ATCC11454, Lactococcus garvieae NBRC100934, Lactococcus lactis subspecies cremoris JCM16167, Lactococcus lactis subspecies cremoris NBRC100676, Lactococcus lactis subspecies heldniae JCM1180, and Lactococcus lactis subspecies heldniae JCM11040.

[0043] With respect to the dead bacterial strains listed herein, the present invention (i.e., Invention 1 and / or Invention 2) includes strains equivalent to the above-mentioned strains, as long as they exhibit an inhibitory effect on the characteristic aftertaste when dead bacterial cells are included at a predetermined concentration in a beverage containing a predetermined concentration of sodium. Here, equivalent strains refer to strains derived from the above-mentioned strains, strains from which the above-mentioned strains originate, or progeny strains of those strains. Equivalent strains may also be stored in other strain preservation institutions. Figure 1 shows strains derived from Lactococcus lactis subspecies lactis JCM5805, and strains from which Lactococcus lactis subspecies lactis JCM5805 originates. Equivalent strains of Lactococcus lactis subspecies lactis JCM5805 shown in Figure 1 can also be used as dead bacterial cells of the present invention, provided that they exhibit an inhibitory effect against the characteristic aftertaste when included at a predetermined concentration in a beverage containing a predetermined concentration of sodium. In this specification, when referring to Lactococcus lactis subspecies lactis JCM5805 (Lactococcus lactis JCM5805), these equivalent strains are also included. Furthermore, in this specification, when referring to Lactobacillus rhamnosus CRL1505, these equivalent strains are also included. Furthermore, of the above-mentioned lactic acid bacteria strains, the JCM strain can be obtained from the BioResource Center, Microbial Materials Development Laboratory (3-1-1 Takanodai, Tsukuba City, Ibaraki Prefecture), the NBRC strain from the National Institute of Technology and Evaluation, Biological Genetic Resources Division (2-5-8 Kazusa-Kamatari, Kisarazu City, Chiba Prefecture), the NRIC strain from the Strain Preservation Room, Tokyo University of Agriculture (1-1-1 Sakuragaoka, Setagaya-ku, Tokyo), and the ATCC strain from the American Type Culture Collection (USA). As mentioned above, the Lactococcus lactis subspecies lactis JCM5805 strain can be obtained from the Microbial Materials Development Laboratory at the RIKEN BioResource Center. However, in this invention, the same JCM5805 strain can be used from other storage institutions. Specifically, the same JCM5805 strain can be obtained from the National Institute of Technology and Evaluation (NITE) Biological Genetics Division (2-5-8 Kazusa-Kamatari, Kisarazu City, Chiba Prefecture), the Strain Preservation Room of Tokyo University of Agriculture (1-1-1 Sakuragaoka, Setagaya-ku, Tokyo), and the American Type Culture Collection (USA), among others.

[0044] In this specification, "dead cells of lactic acid bacteria and / or bacteria in Invention 1" are not particularly limited as long as they are dead cells of lactic acid bacteria and / or bacteria in Invention 1, and may be dried or not. However, from the viewpoint of storage stability of dead cells of lactic acid bacteria and / or bacteria in Invention 1, they are preferably dried, and dried powder is a suitable example.

[0045] The method for preparing dead lactic acid bacteria and / or bacteria according to Invention 1 is not particularly limited. For example, methods include sterilizing the culture medium on which lactic acid bacteria and / or bacteria according to Invention 1 are cultured, and then collecting the cells by filtration, centrifugation, etc., or collecting the cells from the culture medium on which lactic acid bacteria and / or bacteria according to Invention 1 are cultured by filtration, centrifugation, etc., and then sterilizing the culture medium. If necessary, further drying or crushing treatments may be performed. Furthermore, there are no particular restrictions on the sterilization methods; conventional methods for killing bacteria, such as heating, ultraviolet light, or gamma ray irradiation, can be used. In addition, lactic acid bacteria and / or bacteria in the beverage may be killed during the sterilization process in beverage preparation.

[0046] In the present invention, the cell concentration of one or more lactic acid bacteria and / or bacteria in Invention 1 in a bottled sodium-containing beverage is not particularly limited, but the total number of dead cells of lactic acid bacteria and / or bacteria in Invention 1 can be, for example, 500 million cells / L or more (preferably 1 billion cells / L or more or 5 billion cells / L or more), or 10 billion cells / L or more. From the viewpoint of obtaining a greater inhibitory effect against the characteristic aftertaste, it is preferably 20 billion cells / L or more, more preferably 25 billion cells / L or more, even more preferably 30 billion cells / L or more, or 40 billion cells / L or more, and even more preferably 50 billion cells / L or more, 100 billion cells / L or more, 200 billion cells / L or more, or 400 billion cells / L or more. Furthermore, there are no particular limitations on the upper limit of the cell concentration of one or more types of lactic acid bacteria and / or bacteria in Invention 1 in a bottled sodium-containing beverage. However, examples of total dead cells of lactic acid bacteria and / or bacteria in Invention 1 include 8 trillion cells / L or less, 6 trillion cells / L or less, 4 trillion cells / L or less, 2 trillion cells / L or less, 1 trillion cells / L or less, 500 billion cells / L or less, 350 billion cells / L or less, 200 billion cells / L or less, 175 billion cells / L or less, and 150 billion cells / L or less. These lower and upper limits can be arbitrarily combined within the range of combinations that can be set as lower and upper limits. The bacterial concentration of lactic acid bacteria and / or bacteria according to Invention 1 in a bottled sodium-containing beverage can be adjusted by adjusting the amount of dead lactic acid bacteria and / or bacteria according to Invention 1 that are added to the beverage. Furthermore, as a method for measuring the number of dead lactic acid bacteria and / or bacteria in the present invention 1 in a bottled sodium-containing beverage, any known method for measuring the number of lactic acid bacteria and / or bacteria in the present invention 1 can be mentioned without particular limitation, such as direct microscopy, particle electrical detection band method, PCR method, or flow cytometry method, with flow cytometry method being preferred.

[0047] (sodium) The sodium concentration of the packaged sodium-containing beverage in this invention is 260 mg / L or higher (for example, 300 mg / L or higher). In this specification, "sodium concentration" refers to the concentration of sodium dissolved in the water in the packaged sodium-containing beverage. Therefore, for example, sodium contained in solid lactic acid bacteria and / or dead bacterial cells in this invention 1 is not considered in the sodium concentration as defined herein.

[0048] The sodium concentration of the bottled sodium-containing beverage in the present invention is not particularly limited as long as it is 260 mg / L or higher (for example, 300 mg / L or higher). However, from the viewpoint of achieving a stronger characteristic aftertaste and enjoying the full benefits of the present invention, a sodium concentration of 270 mg / L or higher is preferred, more preferably 280 mg / L or higher, even more preferably 300 mg / L or higher, more preferably 350 mg / L or higher, 400 mg / L or higher, or 450 mg / L or higher, even more preferably 500 mg / L or higher, even more preferably 800 mg / L or higher, and even more preferably 1000 mg / L or higher. Furthermore, there are no particular restrictions on the upper limit of sodium concentration in bottled sodium-containing beverages, but examples include 5000 mg / L or less, 3000 mg / L or less, and 1000 mg / L or less. These lower and upper limits can be arbitrarily combined within the range of possible combinations of lower and upper limits. The sodium concentration in bottled sodium-containing beverages can be adjusted by adjusting the amount of one or more substances selected from the group consisting of sodium, sodium compounds, and sodium-containing compositions that are added to the beverage. Regarding methods for measuring the sodium concentration in bottled sodium-containing beverages, there are no particular limitations on known measurement methods, such as atomic absorption spectrophotometry, inductively coupled plasma emission spectroscopy (ICP-OES), and ion chromatography.

[0049] Preferably, the sodium compounds mentioned above are water-soluble sodium compounds, among which sodium chloride, trisodium citrate, sodium bicarbonate, and sodium gluconate are preferred, with sodium chloride being even more preferred. Furthermore, examples of sodium-containing compositions include compositions containing the aforementioned sodium compounds. Commercially available sodium compounds and sodium compositions can be used.

[0050] (optional ingredient) The bottled sodium-containing beverage of the present invention may or may not contain one or more of the following: acidulants, flavorings, colorings, sweeteners, fruit juice, antioxidants, preservatives, stabilizers (such as thickening stabilizers), milk components, emulsifiers, and pH adjusters. Furthermore, one embodiment of the bottled sodium-containing beverage of the present invention may be a beverage containing yogurt flavor (i.e., yogurt flavoring), but from the viewpoint of enjoying the significance of the present invention to the fullest, it is preferable that the concentration of yogurt flavor in the beverage be 0.35% by weight or less, 0.3% by weight or less, 0.25% by weight or less, 0.2% by weight or less, 0.15% by weight or less, 0.1% by weight or less, 0.05% by weight or less, or 0.01% by weight or less, and it is most preferable that the beverage does not contain yogurt flavoring. Examples of yogurt flavorings include the fermented milk flavor described on page 319 of the Latest Flavoring Dictionary (May 10, 2010). Examples of beverages containing yogurt flavor include those labeled as "yogurt taste" or "yogurt flavor." Furthermore, the bottled sodium-containing beverage of the present invention may or may not contain a stabilizer. If a stabilizer is included, the concentration of the stabilizer in the beverage may be 0.5% by weight or less, 0.45% by weight or less, 0.4% by weight or less, 0.35% by weight or less, 0.3% by weight or less, 0.28% by weight or less, 0.25% by weight or less, 0.2% by weight or less, 0.15% by weight or less, 0.1% by weight or less, 0.05% by weight or less, 0.03% by weight or less, or 0.01% by weight or less.

[0051] Examples of the "acidulants" mentioned above include citric acid, phosphoric acid, gluconic acid, lactic acid, tartaric acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof, with citric acid or its salts being preferred. Sodium salts and calcium salts are preferred among such salts. When using an acidulant, the concentration of the acidulant in a bottled sodium-containing beverage may be, for example, 0.0005 to 0.5% by weight or 0.001 to 0.3% by weight.

[0052] Examples of the "sweeteners" mentioned above include crystalline sugars such as monosaccharides like fructose, glucose, tagatose, and arabinose; disaccharides such as lactose, trehalose, maltose, and sucrose; monosaccharides and disaccharides in powdered starch syrup; oligosaccharides such as maltooligosaccharides and galactooligosaccharides; amorphous sugars such as starch syrup and isomerized liquid sugar (e.g., fructose-glucose liquid sugar); sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, and erythritol; and high-intensity sweeteners such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, and acesulfame K. From the viewpoint of natural sweetness, sugars (crystalline and amorphous sugars) are preferred, and from the viewpoint of low calorie content, sugar alcohols and high-intensity sweeteners are preferred. When using sweeteners, there are no particular restrictions on the concentration of sweeteners in bottled sodium-containing beverages. However, if the sweetener is a sugar, for example, concentrations of 0.1-10% by weight or 0.5-8% by weight are possible. If the sweetener is a sugar alcohol or a high-intensity sweetener, concentrations of 0.1-10% by weight or 0.5-8% by weight in terms of sucrose equivalent sweetness are possible.

[0053] The types of "fruit juice" listed above are not particularly limited, but examples include grape juice, blueberry juice, raspberry juice, red raspberry juice, citrus juices (grapefruit juice, lemon juice, orange juice, lime juice, mandarin orange juice, yuzu juice, kabosu juice, iyokan juice, blackcurrant juice, etc.), apple juice, peach juice, watermelon juice, strawberry juice, melon juice, tropical fruit juices (lychee juice, pineapple juice, guava juice, banana juice, mango juice, acerola juice, papaya juice). One or more juices selected from the group consisting of yam juice, passion fruit juice, etc., and other fruit juices (plum juice, pear juice, apricot juice, Japanese apricot juice, kiwi fruit juice, cherry juice, chestnut juice, etc.) are mentioned, one or more juices selected from the group consisting of grape juice, citrus juice, and tropical fruit juice are preferred, and one or more juices selected from the group consisting of grape juice, grapefruit juice, and lychee juice are more preferred. When using fruit juice, there are no particular restrictions on the concentration of fruit juice in the bottled sodium-containing beverage, but examples include 0.01 to 30% by weight, 0.1 to 30% by weight, 1 to 25% by weight, 3 to 20% by weight on a straight basis.

[0054] (milk ingredient) In this specification, "milk components" means milk fat and / or non-fat milk solids. Examples of milk components and milk component-containing compositions include raw milk or its processed products (e.g., concentrated milk, low-fat milk, skim milk, concentrated milk, skimmed concentrated milk, whole milk powder, prepared milk powder, skim milk powder, condensed milk, fermented milk, cream, cheese, butter, whey powder, buttermilk powder, etc.). Milk components may or may not be included, but from the perspective of making the objectives of the present invention more apparent and making it easier to enjoy the significance of the invention, it is preferable that the concentration of milk solids in the beverage be less than 3.0%, less than 2.8% by weight, 2.5% by weight or less, 2.0% by weight or less, 1.5% by weight or less, 1.0% by weight or less, 0.75% by weight or less, 0.5% by weight or less, 0.4% by weight or less, 0.3% by weight or less, 0.2% by weight or less, 0.1% by weight or less, 0.05% by weight or less, and 0.01% by weight or less, and it is most preferable that the beverage does not contain milk components.

[0055] (pH) The pH of the bottled sodium-containing beverage in the present invention is not particularly limited, but examples include 2 to 7, preferably 2.5 to 7, more preferably 3 to 6, and even more preferably 4 to 6. The pH can be adjusted by using a pH adjuster, etc., depending on the flavor design of the bottled sodium-containing beverage. The pH of bottled sodium-containing beverages refers to the pH at 20°C and can be measured by conventional methods using a pH meter (for example, main unit "HM-41X"; electrode "ST-5741C"; both manufactured by Toa DKK Corporation).

[0056] (Carbon dioxide) The bottled sodium-containing beverage of the present invention may or may not be a carbonated beverage. In this specification, "carbonated beverage" refers to a carbonated beverage having a gas pressure of 0.05 to 0.5 MPa, preferably 0.1 to 0.3 MPa, 0.15 to 0.3 MPa, or 0.15 to 0.25 MPa.

[0057] In this specification, gas pressure refers to the internal gas pressure of a bottled sodium-containing beverage at 1 atmosphere and 20°C. This pressure can be measured by first bringing the sample to 20°C, attaching a gas pressure gauge, opening a stopcock to release the gas (snifting), immediately closing the stopcock, shaking vigorously, and converting the value obtained when the pressure becomes constant to MPa.

[0058] (The present invention's beverage) The beverage of the present invention is not particularly limited as long as it is a packaged sodium-containing beverage having a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more) and containing 500 million or more dead cells of one or more types of lactic acid bacteria and / or bacteria in the present invention 1 (for example, 1 billion or more, 10 billion or more).

[0059] The beverage of the present invention is a bottled sodium-containing beverage with a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), and contains 500 million or more dead cells of one or more types of lactic acid bacteria and / or bacteria according to Invention 1 (for example, 1 billion or more, 10 billion or more). Other than these differences in the raw materials used, manufacturing methods, and manufacturing conditions, it is not particularly different from a normal "bottled sodium-containing beverage."

[0060] The type of beverage of the present invention is not particularly limited as long as it is a bottled sodium-containing beverage, for example, soft drinks, and among these, sports drinks, fruit drinks, and carbonated drinks are preferred, with sports drinks and fruit drinks being more preferred.

[0061] The beverage of the present invention can be produced by adjusting the sodium concentration to 260 mg / L or more (for example, 300 mg / L or more) in any stage of a general manufacturing method for "packaged sodium-containing beverages," in which one or more dead lactic acid bacteria and / or bacteria according to Invention 1 are present in a concentration of 500 million cells / L or more (e.g., 1 billion cells / L or more, 10 billion cells / L or more), and the sodium concentration is adjusted to 260 mg / L or more (e.g., 300 mg / L or more).

[0062] The beverage of the present invention is a packaged beverage. Examples of such containers include resin bottles such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; glass bottles; cans; and other containers.

[0063] The beverage of the present invention does not need to be heat-sterilized, but it may be heat-sterilized from the viewpoint of improving its shelf life. As for the heat-sterilization method and conditions, conventional methods and conditions used for beverages such as bottled beverages can be used.

[0064] (Manufacturing method of the present invention) The manufacturing method of the present invention is not particularly limited as long as it is a method for manufacturing a packaged sodium-containing beverage having a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), characterized in that the beverage contains 500 million or more dead cells of one or more types of lactic acid bacteria and / or bacteria according to Invention 1 (for example, 1 billion or more, 10 billion or more).

[0065] The beverage of the present invention can be manufactured according to conventional known manufacturing methods for bottled sodium-containing beverages, except that it contains 500 million or more dead cells of one or more types of lactic acid bacteria and / or bacteria in the present invention 1 (e.g., 1 billion or more cells / L, 10 billion or more cells / L), and the sodium concentration is 260 mg / L or more (e.g., 300 mg / L or more).

[0066] More specifically, a method for incorporating 500 million or more dead cells (e.g., 1 billion or more, 10 billion or more) of one or more types of lactic acid bacteria and / or bacteria according to Invention 1 into a beverage is to incorporate 500 million or more dead cells (e.g., 1 billion or more, 10 billion or more) of one or more types of lactic acid bacteria and / or bacteria according to Invention 1 into the raw materials for the beverage when manufacturing a bottled sodium-containing beverage (e.g., "water", "water containing 260 mg / L or more (e.g., 300 mg / L or more) of sodium", or "water further containing some or all of an arbitrary component"). Alternatively, a method is to incorporate "one or more types of dead cells (e.g., 1 or more) of lactic acid bacteria and / or bacteria according to Invention 1" and "one or more selected from the group consisting of sodium, sodium compounds, and sodium-containing compositions" into water, or to incorporate some or all of an arbitrary component into water simultaneously.

[0067] A more specific method (preferably a method of adjusting) to set the sodium concentration in a beverage to 260 mg / L or more (for example, 300 mg / L or more) is to add "one or more selected from the group consisting of sodium, sodium compounds, and sodium-containing compositions" to the raw materials for the beverage during the production of a bottled sodium-containing beverage (for example, "water," "water containing 500 million or more dead cells of one or more types of lactic acid bacteria and / or bacteria in Invention 1 (for example, 1 billion or more cells / L, 10 billion or more cells / L)," or "water further containing some or all of the optional components"), thereby setting the sodium concentration in the beverage to 260 mg / L or more (for example, 300 mg / L or more). Alternatively, methods include including in water "one or more types of lactic acid bacteria and / or dead bacterial cells of the bacteria in Invention 1", "one or more types of lactic acid bacteria and / or dead bacterial cells of the bacteria in Invention 1", and "one or more selected from the group consisting of sodium, sodium compounds, and sodium-containing compositions", or including some or all of the optional components in water at the same time.

[0068] In the manufacturing method of the present invention, lactic acid bacteria and / or dead bacterial cells of the bacteria described in Invention 1, along with sodium, are included in the beverage as essential components. In the manufacturing method of the present invention, one or more of the following optional components may be further included: acidulants, flavorings, colorants, sweeteners, fruit juice, antioxidants, preservatives, thickeners / stabilizers, emulsifiers, and pH adjusters.

[0069] In the manufacturing method of the present invention, there are no particular restrictions on the order in which the raw materials are added, as long as the beverage of the present invention can be produced. After preparing a liquid in which the raw materials are mixed, the liquid can be filled into a container and sealed to obtain the beverage of the present invention.

[0070] In the manufacturing method of the present invention, heat sterilization treatment is not required, but it may be performed from the viewpoint of improving shelf life. The method of heat sterilization treatment is not particularly limited, and examples include high-temperature short-time sterilization (HTST), pasteurization, ultra-high temperature heat treatment (UHT), and retort sterilization.

[0071] (Inventive suppression method of the present invention) The present invention provides a method for suppressing aftertaste when drinking a packaged sodium-containing beverage, characterized in that, in the production of a packaged sodium-containing beverage with a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more), the beverage contains 500 million or more dead cells of one or more types of lactic acid bacteria and / or bacteria according to Invention 1 (for example, 1 billion or more, 10 billion or more).

[0072] Methods for incorporating 500 million or more dead lactic acid bacteria and / or bacteria of the present invention 1 into a beverage (e.g., 1 billion or more, 10 billion or more) or methods for setting the sodium concentration in the beverage to 260 mg / L or more (e.g., 300 mg / L or more) can be the same as those described above in (Production Method of the Present Invention).

[0073] (Suppression of specific lingering effects) The present invention relates to a beverage that suppresses the characteristic aftertaste that occurs when drinking a packaged sodium-containing beverage with a sodium concentration of 260 mg / L or more (for example, 300 mg / L or more). In this specification, the terms "lingering aftertaste" or "characteristic aftertaste" refer to the lingering bitterness derived from sodium.

[0074] In the present invention, a beverage with "suppressed characteristic aftertaste" means a beverage in which the characteristic aftertaste during consumption is suppressed compared to a beverage manufactured using the same raw materials and the same manufacturing method to the same final concentration, except that it does not contain dead bacterial cells of one or more types of lactic acid bacteria and / or bacteria as described in Invention 1 (hereinafter also referred to as "control beverage").

[0075] A trained panel can easily and clearly determine the extent of a beverage's "characteristic aftertaste" and how it compares to a control beverage (e.g., whether it is suppressed). General methods can be used for evaluation criteria and for summarizing evaluations among the panel. The number of panel members evaluating the sensory aspects in this invention may be one, but from the viewpoint of obtaining a more objective evaluation, the lower limit of the number of panel members can be, for example, two or more, preferably four or more. Furthermore, from the viewpoint of conducting the evaluation test more simply, the upper limit of the number of panel members can be, for example, 20 or fewer, 10 or fewer, or 7 or fewer. When there are two or more panel members, the evaluation of the characteristic aftertaste of each beverage may be, for example, the average of the evaluations of all panel members regarding the characteristic aftertaste of that beverage, or the lowest evaluation among the panel members may be adopted. If evaluation points are assigned to each evaluation criterion, the average of the evaluation points of all panel members may be adopted as the evaluation of the characteristic aftertaste of that beverage, or the lowest evaluation point among the panel members may be adopted. As mentioned above, when using the average value of the evaluation scores, the value obtained by rounding the average value to the first or second decimal place (preferably the second decimal place) may be used. Furthermore, if there are two or more panelists, it is preferable to standardize the evaluation criteria so that each panel's evaluation criteria are as consistent as possible before conducting the actual sensory evaluation test, in order to reduce the variability in the evaluations of each panel. Such standardization work includes having each panel evaluate the sensory perception of several standard beverages whose degree of unique aftertaste in the present invention is known, then comparing the evaluation scores to ensure that there is no large discrepancy in the evaluation criteria of each panel. In addition, it is preferable that such prior standardization work on evaluation criteria ensures that the standard deviation of the evaluation of unique aftertaste by each panel is within 0.5.

[0076] The degree to which a particular beverage exhibits the characteristic aftertaste of the present invention can be evaluated using a method similar to the one using the evaluation criteria (a five-point scale from 1 to 5) described in Table 1 of the Examples described later, preferably the same method as the one using the evaluation criteria (a five-point scale from 1 to 5) described in Table 1 of the Examples described later. More specifically, a sensory evaluation test can be conducted on multiple panels using a five-point scale from 1 to 5, and the average score of these evaluations (preferably rounded to two decimal places) can be used to evaluate the degree of the beverage's characteristic aftertaste. When the characteristic aftertaste is evaluated using this method, a beverage with a reduced degree of characteristic aftertaste compared to a control beverage can be designated as a beverage with suppressed characteristic aftertaste. Furthermore, beverages in which the characteristic aftertaste is suppressed can also be listed as beverages in which the characteristic aftertaste is suppressed, if the average score for the characteristic aftertaste evaluation (rounded to the second decimal place) of the control beverage is higher than the average score for the characteristic aftertaste evaluation (rounded to the second decimal place) of the control beverage, preferably 0.5 points or more, more preferably 0.9 points or more, even more preferably 1.3 points or more, and more preferably 1.7 points or more higher than the average score for the characteristic aftertaste evaluation (rounded to the second decimal place) of the control beverage.

[0077] (Maintaining overall flavor) The beverage of the present invention is preferably a beverage in which the overall flavor is maintained (for example, a beverage with a slightly good or good overall flavor), and more preferably a beverage with an improved overall flavor. In this specification, "overall flavor" means the overall flavor of the beverage other than the characteristic aftertaste derived from sodium, and among these, one or two selected from the group consisting of not having an excessive saltiness derived from sodium and not having an excessive culture medium odor derived from lactic acid bacteria and / or dead bacterial cells of the bacteria in the present invention 1 are preferred.

[0078] In the present invention, a beverage whose "overall flavor is maintained" refers to a beverage whose overall flavor is not poor or slightly poor. In the present invention, a beverage whose "overall flavor is improved" refers to a beverage whose overall flavor is improved compared to a beverage manufactured using the same raw materials and the same manufacturing method to the same final concentration, except that it does not contain dead bacterial cells of one or more types of lactic acid bacteria and / or bacteria as described in Invention 1 (hereinafter also referred to as "control beverage").

[0079] A trained panel can easily and clearly determine the level of "overall flavor" in a given beverage and how it compares to a control beverage (for example, whether it has improved). General methods can be used for evaluation criteria and for summarizing evaluations among the panel. In this invention, the number of panel members evaluating sensory perception may be one, but from the viewpoint of obtaining a more objective evaluation, the lower limit of the number of panel members can be, for example, two or more, preferably four or more. Also, from the viewpoint of conducting the evaluation test more simply, the upper limit of the number of panel members can be, for example, 20 or fewer, 10 or fewer, or 7 or fewer. When there are two or more panel members, the evaluation of the overall flavor of each beverage may be, for example, the average of the evaluations of all panel members for the overall flavor of that beverage, or the lowest evaluation among the panel members may be adopted. If evaluation points are assigned to each evaluation criterion, the average of the evaluation points of all panel members may be adopted as the evaluation of the overall flavor of that beverage, or the lowest evaluation point among the panel members may be adopted. As mentioned above, when using the average value of the evaluation scores, the value obtained by rounding the average value to the first or second decimal place (preferably the second decimal place) may be used. Furthermore, if there are two or more panelists, it is preferable to standardize the evaluation criteria so that each panel's evaluation criteria are as consistent as possible before conducting the actual sensory evaluation test, in order to reduce the variability in the evaluations of each panel. Such standardization work includes having each panel evaluate the sensory perception of several standard beverages whose overall flavor level is known in the present invention, then comparing the evaluation scores to ensure that there is no large discrepancy in the evaluation criteria of each panel. In addition, it is preferable to ensure that the standard deviation of the overall flavor evaluations by each panel is within 0.5 through such prior standardization work on evaluation criteria.

[0080] The evaluation of the degree of the overall flavor according to the present invention in a given beverage can be preferably performed using a method similar to the method using the evaluation criteria (four-level evaluation from 1 to 4 points) described in Table 2 of the Examples described below. More specifically, a method can be preferably used in which a sensory evaluation test is conducted on multiple panels using a four-level evaluation from 1 to 4 points, and the average score of those evaluations (preferably rounded to the second decimal place) is used to evaluate the degree of the overall flavor of the beverage. Furthermore, a beverage in which the average score of the overall flavor evaluation (rounded to the second decimal place) when evaluated using the evaluation criteria (four-level evaluation from 1 to 4 points) described in Table 2 of the Examples described below is greater than 2 points, preferably 2.4 points or more, and more preferably greater than 2.4 points, can be cited as a beverage in which the "overall flavor is maintained". Furthermore, beverages whose average overall flavor score (rounded to the second decimal place) when evaluated using the evaluation criteria (four-level evaluation from 1 to 4 points) described in Table 2 of the Examples described later are higher than the average overall flavor score (rounded to the second decimal place) of the control beverage, preferably 0.3 points or more higher, more preferably 0.5 points or more higher, and even more preferably 0.8 points or more higher, can be cited as beverages with "improved overall flavor".

[0081] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0082] [Test 1] Confirmation of the occurrence of "aftertaste" when drinking sodium-containing beverages. The following tests were conducted to investigate how adding sodium to beverages affects their flavor.

[0083] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 1 to 8 were prepared by adding refined salt (sodium chloride), fructose-glucose syrup, and citric acid to deionized water so that the sodium concentration, liquid sugar concentration, and citric acid concentration were as shown in Table 3 below.

[0084] (2. Sensory evaluation test) The degree of sodium-derived "aftertaste" (i.e., the lingering bitterness from sodium) in the sample beverages obtained from Test Examples 1 to 8 was evaluated by a panel of seven trained experts using the evaluation criteria in Table 1 below. The difference in the degree of aftertaste between 1 and 2 points, between 2 and 3 points, between 3 and 4 points, and between 4 and 5 points were considered to be of similar magnitude.

[0085] [Table 1]

[0086] Furthermore, in the evaluation criteria shown in Table 1, an example of an evaluation score that indicates the presence of a sodium-derived "after-effect" issue is 2 points or less.

[0087] Furthermore, the overall flavor of the sample beverages from Test Examples 1-8 described above was evaluated by a panel of seven trained experts using the evaluation criteria in Table 2 below. The difference in overall flavor levels between 1 and 2 points, 2 and 3 points, 3 and 4 points, and 4 and 5 points was considered to be of similar magnitude.

[0088] [Table 2]

[0089] Furthermore, in the evaluation criteria in Table 2, an example of an evaluation score of 2 points or less that indicates a problem in overall flavor is given.

[0090] Table 3 shows the evaluation results for sodium-derived "aftertaste" and the overall flavor.

[0091] [Table 3]

[0092] As can be seen from the results in Table 3, when the sodium concentration is 300 mg / L or higher, a sodium-derived "lingering" issue arises, and this "lingering" issue is shown to become stronger in a sodium concentration-dependent manner. Furthermore, when the sodium concentration is, for example, 800 mg / L or higher, the sodium-derived saltiness becomes excessive, and the overall flavor is generally poor.

[0093] [Test 2] Effect of including dead lactic acid bacteria on "after-effect" The following tests were conducted to investigate how the inclusion of dead lactic acid bacteria affects sodium-derived aftertaste and other issues in sodium-containing beverages.

[0094] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 9-17 were prepared by adding purified salt (sodium chloride), fructose-glucose liquid sugar, citric acid, and dried dead cell powder of Lactococcus lactis subspecies lactis JCM5805 (indicated as JCM5805 in Table 4) to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, and concentration of dead lactic acid bacteria were as shown in Table 4 below. Sample beverage for Test Example 6 was prepared using the same method except that dried dead cell powder of Lactococcus lactis subspecies lactis JCM5805 was not used.

[0095] (2. Sensory evaluation test) For the sample beverages obtained in Test Examples 6 and 9-17, the degree of sodium-derived "aftertaste" and overall flavor (overall flavor) were evaluated by a panel of seven trained experts using the same evaluation criteria as in Test 1.

[0096] Table 4 shows the evaluation results for sodium-derived "aftertaste" and the overall flavor.

[0097] [Table 4]

[0098] As can be seen from the results in Table 4, it was shown that including more than 10 billion dead lactic acid bacteria cells per liter in sodium-containing beverages has an inhibitory effect on the "aftertaste" caused by sodium.

[0099] Furthermore, it was found that when 5,000 billion dead lactic acid bacteria were added to a sodium-containing beverage, the culture medium odor derived from the lactic acid bacteria became strong, resulting in poor overall flavor (Test Example 17). From the viewpoint of balancing the degree of inhibitory effect on aftertaste and the degree of overall flavor, it was shown that the amount of dead lactic acid bacteria is preferably 10 to 1,000 billion / L, more preferably 20 to 1,000 billion / L or 20 to 500 billion / L, and even more preferably 50 to 200 billion / L.

[0100] [Test 3] Effect of different types of lactic acid bacteria on the suppression of "after-effects" The following tests were conducted to investigate how differences in the types of lactic acid bacteria affect the inhibitory effect on "after-effects," etc.

[0101] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 14, 18, and 19 were prepared by adding purified salt (sodium chloride), fructose-glucose liquid sugar, citric acid, and powdered dead lactic acid bacteria (dried dead cell powder of Lactococcus lactis subspecies lactis JCM5805 (indicated as JCM5805 in Table 5), dried dead cell powder of Lactobacillus paracasei MCC1849 (indicated as MCC1849 in Table 5), or dried dead cell powder of Lactobacillus paracasei KW3110 (indicated as KW3110 in Table 5)) to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, and dead cell concentration of lactic acid bacteria were as shown in Table 5 below. Furthermore, since the dried dead cell powder of Lactobacillus paracasei MCC1849 also contains maltodextrin, a sample beverage of Test Example 20 containing maltodextrin was prepared to demonstrate that maltodextrin does not affect the inhibitory effect on after-effects.

[0102] (2. Sensory evaluation test) For the sample beverages obtained in Test Examples 14 and 18-20, the degree of sodium-derived "aftertaste" and overall flavor (overall flavor) were evaluated by a panel of seven trained experts using the same evaluation criteria as in Test 1.

[0103] Table 5 shows the evaluation results for the sodium-derived "aftertaste" and the overall flavor.

[0104] [Table 5]

[0105] As can be seen from the results in Table 5, it was shown that an inhibitory effect on sodium-derived "aftertaste" can be obtained even when dead cells of lactic acid bacteria other than Lactococcus lactis subspecies lactis JCM5805 are used. Furthermore, as can be seen from the results in Table 5, it was shown that when dead cells of Lactococcus lactis subspecies lactis JCM5805 are used, a greater inhibitory effect on sodium-derived "aftertaste" and an improvement in overall flavor can be obtained compared to when dead cells of other lactic acid bacteria are used.

[0106] Furthermore, the evaluation of aftertaste and overall flavor in Test Example 20, which contained maltodextrin, was almost the same as the evaluation in Test Example 6 in Table 1. This indicates that maltodextrin does not have an effect of suppressing aftertaste or improving overall flavor. From these results, it was shown that the effect of suppressing aftertaste and improving overall flavor observed in Test Example 18 was not due to maltodextrin, but rather to the effect of the dead cell powder of Lactobacillus paracasei MCC1849.

[0107] [Test 4] Effect of different types of lactic acid bacteria on the suppression of "after-effect" The following tests were conducted to investigate how differences in the number of lactic acid bacteria of different types affect the inhibitory effect on "after-effects," etc.

[0108] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 21-24 were prepared by adding purified salt (sodium chloride), fructose-glucose liquid sugar, citric acid, and powdered dead lactic acid bacteria (dried dead cell powder of Lactobacillus paracasei MCC1849 (indicated as MCC1849 in Table 6) or dried dead cell powder of Lactobacillus paracasei KW3110 (indicated as KW3110 in Table 6)) to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, and dead lactic acid bacteria concentration were as shown in Table 6 below. Sample beverage for Test Example 6 was prepared using the same method except that dried dead cell powder of lactic acid bacteria was not used.

[0109] (2. Sensory evaluation test) For the sample beverages obtained in Test Examples 6, 21-24, the degree of sodium-derived "aftertaste" and overall flavor (overall flavor) were evaluated by a panel of seven trained experts using the same evaluation criteria as in Test 1.

[0110] Table 6 shows the evaluation results for sodium-derived "aftertaste" and the overall flavor.

[0111] [Table 6]

[0112] As can be seen from the results in Table 6, when the number of dead Lactobacillus paracasei KW3110 and MCC1849 cells per liter was 25 billion, neither an inhibitory effect on sodium-derived "aftertaste" nor an improvement in overall flavor was obtained. However, when the number of dead KW3110 and MCC1849 cells per liter was 30 billion, it was shown that both an inhibitory effect on sodium-derived "aftertaste" and an improvement in overall flavor were obtained. Furthermore, the results from the cases where the number of dead Lactococcus lactis subspecies lactis JCM5805 cells was 20 billion / L (Test Example 10 in Table 4) and 50 billion cells / L (Test Example 11 in Table 4), as well as the results from Test Examples 22 and 24 in Table 6, indicate that when the number of dead lactic acid bacteria is 30 billion or more, regardless of the type of lactic acid bacteria, including Lactococcus lactis subspecies lactis and Lactobacillus paracasei, an inhibitory effect on the sodium-derived "aftertaste" and an improvement in overall flavor can be obtained. Furthermore, considering that when the number of dead Lactococcus lactis subspecies lactis JCM5805 cells / L was 20 billion, an inhibitory effect on sodium-derived "aftertaste" and an improvement in overall flavor were obtained (Test Example 10 in Table 4), it was shown that JCM5805 has a significant effect compared to KW3110 and MCC1849 in terms of inhibiting sodium-derived "aftertaste" and improving overall flavor.

[0113] [Test 5] Confirmation of the effect of suppressing "aftertaste" in the presence of fruit juice. The following tests were conducted to investigate whether the suppression of aftertaste caused by including dead lactic acid bacteria could be obtained even in the presence of fruit juice.

[0114] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 26 and 27 were prepared by adding purified salt (sodium chloride), fructose-glucose liquid sugar, citric acid, each fruit juice, and dried dead cell powder of Lactococcus lactis subspecies lactis JCM5805 (indicated as JCM5805 in Table 7) to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, fruit juice concentration, and dead cell concentration of lactic acid bacteria were as shown in Table 7 below. Sample beverage for Test Example 25 was prepared using the same method, except that dried dead cell powder of Lactococcus lactis subspecies lactis JCM5805 was not used. For the white grape juice, we used white grape juice with a sugar content of 68°Bx; for the grapefruit juice, we used clear grapefruit juice with a sugar content of 64.5°Bx; and for the lychee juice, we used clear lychee juice with a sugar content of 70°Bx. Although fruit juices do contain sodium, the amount of sodium in the fruit juices is trace, and the proportion of fruit juice in the sample beverages of Test Examples 25-27 is also low. Therefore, in the sample beverages of Test Examples 25-27, the sodium derived from the fruit juice has almost no effect on the sodium concentration in the sample beverages.

[0115] (2. Sensory evaluation test) For the sample beverages obtained in Test Examples 25-27, a sensory evaluation test was conducted by a panel of seven trained experts using the same evaluation criteria as in the sensory evaluation test in Test 1, to assess the degree of sodium-derived "aftertaste" and the overall flavor (overall flavor) during consumption.

[0116] Table 7 shows the evaluation results for sodium-derived "aftertaste" and the overall flavor.

[0117] [Table 7]

[0118] As can be seen from the results in Table 7, the inhibitory effect on aftertaste and the improvement of overall flavor by including dead lactic acid bacteria were demonstrated even in the presence of fruit juice.

[0119] [Test 6] Effect of pH differences on the suppression of "after-effect" The following tests were conducted to investigate how differences in pH affect the inhibitory effect on "after-effects," etc.

[0120] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 14 and 28 were prepared by adding purified salt (sodium chloride), fructose-glucose liquid sugar, citric acid, various fruit juices, and dried dead cell powder of Lactococcus lactis subspecies lactis JCM5805 (indicated as JCM5805 in Table 8) to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, and concentration of dead lactic acid bacteria were as shown in Table 8 below. Sample beverage for Test Example 29 was prepared using the same method except that citric acid was not used.

[0121] (2. Sensory evaluation test) For the sample beverages obtained in Test Examples 14 and 28-29, the degree of sodium-derived "aftertaste" and overall flavor (overall flavor) were evaluated by a panel of seven trained experts using the same evaluation criteria as in the sensory evaluation test in Test 1.

[0122] Table 8 shows the evaluation results for sodium-derived "aftertaste" and the overall flavor.

[0123] [Table 8]

[0124] As can be seen from the results in Table 8, even when the pH of the sodium-containing beverage is not approximately 3.7, it was shown that including dead lactic acid bacteria in the sodium-containing beverage has an inhibitory effect on the "aftertaste" derived from sodium, as well as an effect of improving the overall flavor.

[0125] [Test 7] Effect of the presence or absence of milk components on the occurrence of "aftertaste" during drinking. The following tests were conducted to investigate how adding dairy components to sodium-containing beverages affects the occurrence of "aftertaste" in the beverage.

[0126] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 6, 30, and 31 were prepared by adding refined salt (sodium chloride), fructose-glucose liquid sugar, citric acid, skim milk powder, and stabilizer to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, skim milk powder concentration, and stabilizer concentration were as shown in Table 9 below.

[0127] [Table 9]

[0128] As can be seen from the results in Table 9, as the concentration of milk components increases, the problem of "aftertaste" derived from sodium decreases, and the problem becomes less of an issue. From this, it has been shown that the significance of the present invention can be enjoyed more in sodium-containing beverages with a low concentration of milk components, preferably sodium-containing beverages that do not contain milk components.

[0129] [Test 8] Effect of the presence or absence of yogurt flavor on the occurrence of "aftertaste" during consumption. The following experiment was conducted to investigate how adding yogurt flavor to sodium-containing beverages affects the occurrence of an aftertaste in the beverage.

[0130] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 6 and 32 were prepared by adding refined salt (sodium chloride), fructose-glucose syrup, citric acid, and yogurt flavor to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, and yogurt flavor were at the concentrations shown in Table 10 below.

[0131] [Table 10]

[0132] As can be seen from the results in Table 10, in Test Example 32, which contained yogurt flavor, the evaluation of sodium-derived "aftertaste" was 4.0 (almost no aftertaste), indicating that there was virtually no problem with sodium-derived "aftertaste." From this, it was shown that the significance of the present invention can be enjoyed to a greater extent in sodium-containing beverages that do not contain yogurt flavor.

[0133] [Test 9] Confirmation of the occurrence of "after-effect" in sodium-containing beverages with lower sodium concentrations. To investigate how after-effects occur in sodium-containing beverages with lower sodium concentrations than those used in Test 1 above, the following tests were conducted.

[0134] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 3, 4, 33, and 34 were prepared by adding refined salt (sodium chloride), fructose-glucose syrup, and citric acid to deionized water so that the sodium concentration, liquid sugar concentration, and citric acid concentration were as shown in Table 11 below.

[0135] (2. Sensory evaluation test) For the sample beverages obtained in Test Examples 3, 4, 33, and 34, the degree of sodium-derived "aftertaste" and overall flavor (overall flavor) during consumption were evaluated by a panel of seven trained experts using the same evaluation criteria as in the sensory evaluation test in Test 1.

[0136] Table 11 shows the evaluation results for sodium-derived "aftertaste" and the overall flavor.

[0137] [Table 11]

[0138] As can be seen from the results in Table 11, even when the sodium concentration is less than 300 mg / L, such as when it is between 260 and 280 mg / L, the problem of "after-effect" due to sodium occurs, and it was shown that this "after-effect" becomes stronger in a sodium concentration-dependent manner.

[0139] [Test 10] Confirmation of the inhibitory effect of lower concentrations of dead lactic acid bacteria on "after-effects". The following tests were conducted to investigate whether the inhibitory effect on "after-effects" could be obtained even at lower concentrations of dead lactic acid bacteria.

[0140] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 6, 9, 35, and 36 were prepared by adding purified salt (sodium chloride), fructose-glucose liquid sugar, citric acid, and powdered dead lactic acid bacteria (dried dead lactic acid bacteria powder of Lactococcus lactis subspecies lactis JCM5805 (in Table 12, the type of lactic acid bacteria is indicated as JCM5805)) to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, and concentration of dead lactic acid bacteria were as shown in Table 12 below.

[0141] (2. Sensory evaluation test) For the sample beverages obtained in Test Examples 6, 9, 35, and 36, the degree of sodium-derived "aftertaste" and overall flavor (overall flavor) during consumption were evaluated by a panel of seven trained experts using the same evaluation criteria as in the sensory evaluation test in Test 1.

[0142] Table 12 shows the evaluation results for sodium-derived "aftertaste" and the overall flavor.

[0143] [Table 12]

[0144] The results in Table 12 show that even at lower concentrations of dead lactic acid bacteria, such as when the lactic acid bacteria concentration is 10 billion cells / L, 5 billion cells / L, or 1 billion cells / L, the inhibitory effect on "after-effects" can be obtained.

[0145] [Test 11] Effect of different types of lactic acid bacteria on the inhibitory effect of "after-effect" The following tests were conducted to investigate how different types of lactic acid bacteria affect the inhibitory effect on "after-effects," etc.

[0146] (1. Preparation of sample beverages containing sodium) Sample beverages for Test Examples 37-40 were prepared by adding purified salt (sodium chloride), fructose-glucose liquid sugar, citric acid, and powdered dead lactic acid bacteria (dried dead lactic acid bacteria powder of Lactobacillus rhamnosus (in Table 13, the type of lactic acid bacteria is indicated as Lactobacillus rhamnosus)) to deionized water so that the sodium concentration, liquid sugar concentration, citric acid concentration, and concentration of dead lactic acid bacteria were as shown in Table 13 below. Sample beverage for Test Example 6 was prepared using the same method except that the dried dead lactic acid bacteria powder was not used.

[0147] (2. Sensory evaluation test) For the 6th example, sample beverages (37-40), the degree of sodium-derived "aftertaste" and overall flavor were evaluated by a panel of seven trained experts using the same evaluation criteria as in the sensory evaluation test in Test 1.

[0148] Table 13 shows the evaluation results for sodium-derived "aftertaste" and the overall flavor.

[0149] [Table 13]

[0150] The results in Table 13 show that even when the type of lactic acid bacteria is Lactobacillus rhamnosus, the use of dead bacteria can provide an inhibitory effect on "after-effects." Furthermore, it was shown that even at lower concentrations of dead lactic acid bacteria, such as 5 billion cells / L, 1 billion cells / L, or 500 million cells / L, sufficient inhibitory effects on "after-effects" can be obtained. [Industrial applicability]

[0151] According to the present invention, it is possible to provide a packaged sodium-containing beverage in which the "aftertaste" characteristic of beverages containing a predetermined concentration of sodium is suppressed, as well as a method for producing the same.

Claims

1. A bottled sodium-containing soft drink having a sodium concentration of 260 mg / L or more and 3000 mg / L or less, containing 500 million to 1 trillion dead lactic acid bacteria selected from the group consisting of Lactococcus lactis, Lactobacillus paracasei, and Lactobacillus rhamnosus, and having a milk solids concentration of less than 3.0% (however, excluding amazake, and excluding soft drinks containing lactic acid fermented vegetable products characterized by fermenting crushed vegetables containing 50% by weight or more of heat-sterilized insoluble solids under sealed conditions with one or more lactic acid bacteria selected from the group consisting of Bifidobacterium, Lactobacillus, Pediococcus, and Enterococcus genera, starting fermentation at 20 to 45°C and continuing until the acidity increases to its limit).

2. The bottled sodium-containing soft drink according to claim 1, characterized in that Lactococcus lactis is Lactococcus lactis subspecies lactis JCM5805 strain.

3. A bottled sodium-containing soft drink according to claim 1, characterized by containing 10 billion or more dead lactic acid bacteria selected from the group consisting of Lactococcus lactis, Lactobacillus paracasei, and Lactobacillus rhamnosus.

4. A bottled sodium-containing soft drink according to claim 1, characterized in that it contains 500 billion or less dead lactic acid bacteria selected from the group consisting of Lactococcus lactis, Lactobacillus paracasei, and Lactobacillus rhamnosus.

5. A bottled sodium-containing soft drink according to claim 1, wherein the sodium concentration is 1000 mg / L or less.

6. A bottled sodium-containing soft drink according to claim 1, wherein the pH is 2 to 7.

7. A bottled sodium-containing soft drink according to claim 1, which does not contain milk components.

8. A bottled sodium-containing soft drink according to any one of claims 1 to 7, further containing fruit juice.

9. The bottled sodium-containing soft drink according to claim 1, characterized in that the lactic acid bacteria is Lactobacillus rhamnosus.

10. A method for producing a packaged sodium-containing soft drink having a sodium concentration of 260 mg / L or more and 3000 mg / L or less, and a milk solids concentration of less than 3.0%, characterized in that the beverage contains 500 million to 1 trillion dead cells of one or more lactic acid bacteria selected from the group consisting of Lactococcus lactis, Lactobacillus paracasei, and Lactobacillus rhamnosus (however, excluding amazake, and excluding soft drinks containing lactic acid fermented vegetable products, characterized in that heat-sterilized crushed vegetables with an insoluble solids content of 50% by weight or more are fermented under sealed conditions with one or more lactic acid bacteria selected from the group consisting of Bifidobacterium, Lactobacillus, Pediococcus, and Enterococcus, starting fermentation at 20 to 45°C and continuing until the acidity increases to its limit).

11. A method for suppressing an aftertaste when drinking a packaged sodium-containing soft drink having a sodium concentration of 260 mg / L or more and a milk solids concentration of less than 3.0%, characterized in that the beverage contains 500 million to 1 trillion dead cells of one or more lactic acid bacteria selected from the group consisting of Lactococcus lactis, Lactobacillus paracasei, and Lactobacillus rhamnosus (however, excluding amazake, and excluding soft drinks containing lactic acid fermented vegetable products, characterized in that heat-sterilized crushed vegetables with an insoluble solids content of 50% by weight or more are fermented under sealed conditions with one or more lactic acid bacteria selected from the group consisting of Bifidobacterium, Lactobacillus, Pediococcus, and Enterococcus, starting fermentation at 20 to 45°C and continuing until the acidity increases to its limit).

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