Beverage, method for producing same, and method for masking unpleasant odor of beverage

Abstract

This beverage contains: one or more selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propane-tricarboxylic acid, and imidazole dipeptide; and non-viable beneficial bacteria.

Description

Beverages and methods for producing the same, and methods for masking off-odors in beverages 【0001】 The present invention relates to a beverage, a method for producing the same, and a method for masking off-odors in a beverage. 【0002】 Ceramides are known to have skin-beautifying effects because they protect skin cells and promote collagen production, and hyaluronic acid is known to have skin-moisturizing effects and suppress skin aging. Various beverages for orally ingesting these skin-beautifying ingredients are available. For example, Patent Document 1 discloses a beverage containing rosemary fermented extract, ceramides, and placenta that exhibits collagen-increasing effects. Patent Document 2 discloses a beauty beverage containing hyaluronic acid and N-acetylglucosamine, and it is stated that this beverage provides a beauty beverage that exhibits excellent beauty effects as a result of the moisturizing effect of hyaluronic acid lasting for a long period of time. 【0003】 Furthermore, it is known that ingesting substances that act on energy metabolism and antioxidant activity in the body can reduce feelings of fatigue. Examples of substances that have such fatigue-reducing effects include coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide. Patent documents 5 to 7 describe beverages containing the above components, respectively. 【0004】Furthermore, foods containing beneficial bacteria, such as lactic acid bacteria, are widely consumed due to the health benefits of these bacteria, such as their ability to regulate bowel function. Consequently, various beverages containing beneficial bacteria and other beneficial components have been developed. For example, Patent Document 3 discloses a lactic acid bacteria beverage containing indigestible dextrin and collagen, stating that this beverage can exhibit functions that regulate bodily functions and enhance beauty benefits. Patent Document 4 also discloses a soy whey-derived beverage containing free soy isoflavones, stating that in the formation of this beverage, microorganisms are added to soy whey and fermented, and that the microorganisms may be lactic acid bacteria. Here, it is stated that free soy isoflavones provide benefits such as antioxidant effects and reduced risk of diseases such as cancer and cardiovascular disease. 【0005】 Japanese Patent Publication No. 2011-177156, Japanese Patent Publication No. 2006-056809, Japanese Patent Publication No. 2012-019764, International Publication No. 2018 / 194519, Japanese Patent Publication No. 2025-135641, Japanese Patent Publication No. 2025-150747, Japanese Patent Publication No. 2024-040774 【0006】 However, conventionally, no beverages have been developed that contain ceramides and hyaluronic acid, which have skin-beautifying effects, as well as coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, which have fatigue-reducing effects, and dead beneficial bacteria that have health benefits. In contrast, the present invention aims to provide a novel beverage containing one or more substances selected from the group consisting of ceramides and hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria. 【0007】 The present invention relates to a beverage containing [1] one or more selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria. 【0008】[2] Here, the beverage in [1] above may contain one or more selected from the group consisting of ceramide and hyaluronic acid. If the beverage contains one or more selected from the group consisting of ceramide and hyaluronic acid, it may exert the skin-beautifying effects of these components. 【0009】 [3] The beverage in [1] above may also contain one or more selected from the group consisting of coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide. If the beverage contains one or more selected from the group consisting of coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, the fatigue-reducing effects of these components can be exerted. 【0010】 [4] Here, it is preferable that any of the beverages in [1] to [3] above has a dead bacterial concentration of 500 million cells / L or more. If the dead bacterial concentration of the beneficial bacteria is above the lower limit, the efficacy of the beneficial bacteria can be fully exerted. 【0011】 [5] The beverages of [1], [2], or [4] above preferably satisfy at least one of the following (i) and (ii): (i) The ceramide content is 2 ppm or more and 10,000 ppm or less. (ii) The hyaluronic acid content is 100 ppm or more and 10,000 ppm or less. If the ceramide and hyaluronic acid content in the beverage of the present invention is above the lower limit, it is possible to reduce the off-odor derived from dead beneficial bacteria and enhance the body. In this specification, "off-odor derived from dead beneficial bacteria" refers to the characteristic odor derived from the addition of beneficial bacteria. Furthermore, if the ceramide and hyaluronic acid content in the beverage of the present invention is below the upper limit, it is possible to make a beverage with less off-flavor derived from ceramide and / or hyaluronic acid. 【0012】[6] The beverages described in [1], [3], or [4] above preferably contain 0.03% by mass or more and 0.5% by mass or less of coenzyme Q10. If the coenzyme Q10 content in the beverage of the present invention is above the lower limit, it is possible to reduce off-odors derived from dead beneficial bacteria and improve the aftertaste of the sweetness of the beverage. Furthermore, if the coenzyme Q10 content in the beverage of the present invention is below the upper limit, it is possible to make a beverage with less off-flavor derived from coenzyme Q10. In this specification, "good aftertaste of sweetness in the beverage" means that there is little lingering sweetness in the mouth after drinking the beverage, and the drinking experience is refreshing. 【0013】 [7] The beverages described in [1], [3], or [4] above preferably contain 0.5% by mass or more and 4.8% by mass or less of 2-hydroxy-1,2,3-propanetricarboxylic acid. If the content of 2-hydroxy-1,2,3-propanetricarboxylic acid in the beverage of the present invention is above the lower limit, it is possible to reduce off-odors derived from dead beneficial bacteria and improve the aftertaste of the sweetness of the beverage. Furthermore, if the content of 2-hydroxy-1,2,3-propanetricarboxylic acid in the beverage of the present invention is below the upper limit, the acidity derived from 2-hydroxy-1,2,3-propanetricarboxylic acid can be kept within a range suitable for drinking. 【0014】 [8] The beverages described in [1], [3], or [4] above preferably contain 0.03% by mass or more and 2.0% by mass or less of imidazole dipeptide. If the imidazole dipeptide content in the beverage of the present invention is above the lower limit, it is possible to reduce off-odors derived from dead beneficial bacteria and improve the aftertaste of the beverage's sweetness. Furthermore, if the imidazole dipeptide content in the beverage of the present invention is below the upper limit, it is possible to make a beverage with less off-flavor derived from imidazole dipeptide. 【0015】[9] It is preferable that any of the beverages described in [1] to [8] above have a dead bacteria concentration of 2,000 billion cells / L or less. If the dead bacteria concentration of beneficial bacteria is below the above upper limit, the beverage can have less off-odor derived from the dead beneficial bacteria. 【0016】

[10] In any of the beverages described in [1] to [9] above, it is preferable that the beneficial bacteria consist of one or more species selected from the group comprising Lactobacillus and Lactococcus species. 【0017】

[11] In any of the beverages described in [1] to

[10] above, it is preferable that the beneficial bacteria consist of one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505 and Lactococcus lactis subspecies lactis JCM5805. 【0018】

[12] Preferably, any of the beverages in [1] to

[11] above has a pH of 1.5 or more and 8.0 or less. If the pH of the beverage of the present invention is above the lower limit, the acidity of the beverage can be kept within an appropriate range. Also, if the pH of the beverage of the present invention is below the upper limit, bitterness, sliminess, and other flavors of the beverage can be suppressed. 【0019】

[13] It is preferable that any of the beverages in [1] to

[12] above be heat-treated bottled beverages. Heat-treated beverages have a more pronounced off-odor derived from dead beneficial bacteria compared to unheated beverages, and the off-odor reduction effect of one or more selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide is more useful. 【0020】

[14] The present invention also relates to a method for producing a beverage containing one or more selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria. 【0021】

[15] The method for producing the beverage described in

[14] above may be a method for producing the beverage that contains one or more selected from the group consisting of ceramide and hyaluronic acid, and dead beneficial bacteria. 【0022】

[16] The method for producing the beverage described in

[14] above may be a method for producing the beverage that contains one or more selected from the group consisting of coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria. 【0023】

[17] Furthermore, the present invention relates to a method for masking off-odors in a beverage containing one or more selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria. According to this method, off-odors originating from dead beneficial bacteria can be reduced in a beverage containing dead beneficial bacteria. 【0024】

[18] The method for masking off-odors of beverages described in

[17] above may be a method for masking off-odors of beverages that contains one or more selected from the group consisting of ceramide and hyaluronic acid, and dead beneficial bacteria. 【0025】

[19] The method for masking off-odors of beverages described in

[17] above may be a method for masking off-odors of beverages that contains one or more selected from the group consisting of coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria. 【0026】 According to the present invention, a novel beverage can be provided that contains one or more substances selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, along with dead beneficial bacteria. 【0027】 Embodiments of the present invention will be described in detail below. 【0028】(Beverages) The beverage of the present invention contains one or more selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide acid, and dead beneficial bacteria. The beverage of the present invention is not particularly limited and may be, for example, a dairy beverage, fruit juice beverage, vegetable juice beverage, tea beverage, cocoa, coffee beverage, functional beverage, flavored water, etc. Examples of dairy beverages include fermented milk beverages (lactic acid bacteria beverages), milk, and drinking yogurt. Examples of tea beverages include black tea beverages and unsweetened tea beverages. Examples of unsweetened tea beverages include green tea beverages, oolong tea beverages, grain tea beverages (barley tea beverages, brown rice tea beverages, Job's tears tea beverages, etc.), and unsweetened black tea beverages. Examples of functional beverages include sports drinks and energy drinks. Furthermore, from the viewpoint of taste design, it is preferable that the beverage of the present invention is not a fermented beverage. In this specification, "fermented beverage" refers to a beverage containing a fermented product (for example, fermented fruit juice, etc.) fermented by beneficial bacteria. The beverage of the present invention contains one or more selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide. That is, it may contain one of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, or it may contain two or more of them. Conventionally, the effects of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide on the flavor of beverages had not been studied. However, the inventors investigated a beverage containing one or more selected from the group consisting of the above components and dead beneficial bacteria, and found that the above components have an effect on improving off-odors originating from beneficial bacteria. 【0029】(Dead Bacteria) In this invention, dead bacteria of beneficial species are used. The beneficial bacteria are not particularly limited, but examples include bacteria of the genera Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, Lactobacillus, Acetic acid bacteria, and Bacillus species. 【0030】Furthermore, the Lactobacillus species used in this invention includes 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. 【0031】Among the above, the following are preferred as useful bacteria: Oenococcus, Bifidobacterium, Lentilactobacillus, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Lactobacillus, and Lactiplantibacillus. In particular, it is more preferable that the useful bacteria include one or more species selected from the group consisting of Lactobacillus and Lactococcus species. 【0032】 Examples of the Oenococcus genus mentioned above include Oenococcus oeni. A specific example of an Oenococcus genus is Oenococcus oeni JCM6125. 【0033】 Examples of Bifidobacterium species mentioned above include Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longum, and Bifidobacterium longum subsp. infantis. Specific examples of Bifidobacterium species include Bifidobacterium animalis subsp. lactis JCM10602, Bifidobacterium longum BB536, and Bifidobacterium longum subsp. infantis JCM1222. 【0034】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. 【0035】 Examples of the Tetragenococcus species mentioned above include Tetragenococcus halophilus. A specific example of a Tetragenococcus species is Tetragenococcus halophilus NRIC0098. 【0036】 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. 【0037】Specific examples of the above-mentioned Lactococcus bacteria include 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, Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040, Lactococcus plantarum JCM11056, and the like. 【0038】 Examples of the above-mentioned Leuconostoc bacteria include, for example, Leuconostoc carnosum and Leuconostoc lactis. Specific examples of Leuconostoc bacteria include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455. 【0039】Examples of the above-mentioned Pediococcus bacteria include, for example, Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus cellicola, Pediococcus claussenii, Pediococcus damnosus, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, Pediococcus stilesii, etc. Specific examples of Pediococcus bacteria include, for example, Pediococcus acidilactici JCM8797, Pediococcus acidilactici K15, and Pediococcus damnosus JCM5886, etc. 【0040】 Examples of the above-mentioned Streptococcus bacteria include, for example, Streptococcus thermophilus, etc. Specific examples of Pediococcus bacteria include, for example, Streptococcus thermophilus SBC8781, etc. 【0041】 Examples of the above-mentioned Enterococcus bacteria include, for example, Enterococcus alcedinis, etc. 【0042】Examples of Lactobacillus species include Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus rhamnosus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Lactobacillus parakefilii. Examples include Lactobacillus parakefiri, Lactobacillus plantarum, and Lactobacillus pentosus. 【0043】 Specific examples of Lactobacillus species include Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus paracasei K71, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus parakefilii (Lentilactobacillus parakefilii 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. 【0044】The above-mentioned acetic acid bacteria 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. 【0045】 The above-mentioned Bacillus species are not limited to Bacillus coagulans, but examples include Bacillus coagulans. A specific example of a Bacillus species is Bacillus coagulans strain SANK70258. 【0046】 Among the above, it is particularly preferable that the useful bacteria include one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505 and Lactococcus lactis subspecies lactis JCM5805. 【0047】 In the present invention, the dead beneficial bacteria are not particularly limited and may be either dried or not; however, from the viewpoint of storage stability of the dead beneficial bacteria, they are preferably dried. Among these, dried powder of dead beneficial bacteria is preferred. 【0048】 The method for preparing dead beneficial bacteria is not particularly limited. For example, methods include sterilizing the culture medium on which the beneficial bacteria were cultured, then collecting the bacteria by filtration and centrifugation, or collecting the bacteria from the culture medium on which the beneficial bacteria were cultured by filtration and centrifugation, and then sterilizing the medium. Among beneficial bacteria, lactic acid bacteria, for example, can be cultured using a lactic acid bacteria culture medium known to those skilled in the art, such as MRS (de Man-Rogosa-Sharp) medium, which contains glucose, protein hydrolysate, and yeast extract. Generally, the culture temperature is 30°C to 37°C, the culture period is 2 to 3 days, and the culture can be carried out under anaerobic conditions. 【0049】Furthermore, the bacterial cells collected after culturing can be further dried and crushed as needed. 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. 【0050】 The concentration of dead beneficial bacteria in the beverage of the present invention is preferably 500 million cells / L or more, more preferably 1 billion cells / L or more, even more preferably 100 billion cells / L or more, even more preferably 200 billion cells / L or more, preferably 100 billion cells / L or less, more preferably 900 billion cells / L or less, even more preferably 200 billion cells / L or less, and even more preferably 100 billion cells / L or less. If the concentration of dead beneficial bacteria is above the lower limit above, the efficacy of the beneficial bacteria can be fully exerted. Furthermore, if the concentration of dead beneficial bacteria is below the upper limit above, the beverage of the present invention can be made into a beverage with less off-odor derived from dead beneficial bacteria. The concentration of dead beneficial bacteria in the beverage can be controlled by adjusting the amount of dead beneficial bacteria added to the beverage. Furthermore, the concentration of dead beneficial bacteria in the beverage can be determined using any known method for counting beneficial bacteria, without any particular limitations. Examples include direct microscopy, particle electrodetection, PCR, or flow cytometry, with flow cytometry being preferred. 【0051】 <Ceramide> Ceramide is the main component of intercellular lipids in the stratum corneum of human skin, making up about 50%, and is said to be involved in the skin's moisturizing and supple properties. It decreases with age and is thought to cause wrinkles, dry skin, and rough skin, as well as being involved in atopic dermatitis. Ceramide is a sphingolipid in which a linear or branched fatty acid having 12 to 28 carbon atoms is bonded to the amino group of a sphingoid, which may have a hydroxyl group. In this specification, ceramide includes glycoceramide, in which sugars are bonded to ceramide. That is, ceramide in this invention is a compound represented by the following general formula (I). (In the above general formula (I), R １is a saturated or unsaturated long-chain hydrocarbon group having 15 to 19 carbon atoms which may have a hydroxy group, and R ２ is a linear or branched acyl group (fatty acid group) having 12 to 28 carbon atoms which may have a hydroxy group, and R ３ represents hydrogen, a monosaccharide residue, or an oligosaccharide residue.) 【0052】 The above R １ is not particularly limited as long as it is a saturated or unsaturated long-chain hydrocarbon group having 15 to 19 carbon atoms which may have a hydroxy group, but an unsaturated long-chain hydrocarbon group having 15 to 19 carbon atoms which may have a hydroxy group is preferable, and an unsaturated long-chain hydrocarbon group having 15 to 17 carbon atoms which may have a hydroxy group is more preferable. Further, when R １ is an unsaturated long-chain hydrocarbon group, the unsaturated bond is preferably a double bond, and the number of unsaturated bonds (preferably double bonds) is preferably 1 to 4, and more preferably 1 or 2. 【0053】 The above R ２ is not particularly limited as long as it is a linear or branched acyl group having 12 to 28 carbon atoms which may have a hydroxy group, but a linear or branched acyl group having 14 to 26 carbon atoms which may have a hydroxy group is preferable, and a linear or branched acyl group having 16 to 20 carbon atoms which may have a hydroxy group is more preferable. 【0054】 The above R ３ is not particularly limited as long as it is hydrogen, a monosaccharide residue, or an oligosaccharide residue, but a monosaccharide residue or an oligosaccharide residue is preferable, and a monosaccharide residue is more preferable. 【0055】 Among these ceramides, glycosphingolipids (sphingolipids) are preferable, and glycosphingolipids in which R ３ is a monosaccharide residue are more preferable, and glycosphingolipids in which R ３ is a glucose residue (also called "glucosylceramide") are even more preferable. The reasons are that since the raw material of glucosylceramide is derived from plants (especially grains), it is easy to obtain the raw material, and glucosylceramide has high stability against pH fluctuations and heat fluctuations and is difficult to deteriorate during processing, so it is easy to use as an oral composition. 【0056】 The beverage of the present invention may contain one type of ceramide or two or more types. 【0057】 The ceramide used in the present invention may be derived from ceramide-containing raw materials such as animals, plants, and microorganisms (hereinafter also simply referred to as "raw materials"), or it may be artificially synthesized by chemical means, but it is preferable that it is derived from ceramide-containing raw materials, and more preferably that it is derived from one or more raw materials selected from the group consisting of animals, plants, and microorganisms. Examples of such raw materials include plants such as rice, konjac potato, corn, soybeans, wheat, cottonseed, sugar beet, rapeseed, sugarcane, sesame, peanuts, pineapple, mandarin orange, yuzu, and apple; animals such as cattle, pigs, and horses; mushrooms such as Tamogi mushrooms and Maitake mushrooms; food such as milk; and microorganisms such as yeast and Sphingomonas bacteria. Among these raw materials containing ceramide, plants are preferred because they have a particularly good health image for consumers who consume them, and rice, konjac, and corn are even more preferred because they are relatively easy to obtain. Furthermore, rice and konjac are even more preferred because they are excellent at reducing the papery odor of indigestible dextrin, and rice is particularly preferred. When using plants as raw materials for ceramide, preferred parts include seeds, corms, fruits, and pulp. 【0058】In this specification, the ceramide content refers to the total content of the ceramide compound group represented by the above general formula (I). The ceramide content in the beverage of the present invention is preferably 2 ppm or more, more preferably 5 ppm or more, even more preferably 10 ppm or more, preferably 10,000 ppm or less, more preferably 1,000 ppm or less, and even more preferably 100 ppm or less. If the ceramide content in the beverage is above the above lower limit, it is possible to reduce off-odors derived from dead beneficial bacteria and enhance the body of the beverage. If the ceramide content in the beverage is below the above upper limit, it is possible to make a beverage with less off-flavor derived from ceramide. In this specification, "off-flavor derived from ceramide" refers to a fishy smell or a characteristic odor resulting from the addition of ceramide. 【0059】 In the beverage of the present invention, the ratio of the dead bacteria concentration to the ceramide concentration (i.e., the value of dead bacteria concentration (billion cells / 100 mL) / ceramide concentration (ppm)) is preferably 0.01 or higher, more preferably 0.05 or higher, even more preferably 0.1 or higher, preferably 3,000 or lower, more preferably 1,500 or lower, even more preferably 500 or lower, and most preferably 300 or lower. If the ratio of the dead bacteria concentration to the ceramide concentration is above the lower limit, off-flavors derived from ceramide can be further reduced. Furthermore, if the ratio of the dead bacteria concentration to the ceramide concentration is below the upper limit, off-odors derived from dead beneficial bacteria can be further reduced, and the body can be further enhanced. 【0060】 <Hyaluronic Acid> Hyaluronic acid is a polysaccharide with a repeating disaccharide structure in which N-acetyl-D-glucosamine and D-glucuronic acid are linked in a linear fashion. Due to its high water retention capacity, it acts as a moisturizing component for the skin and other tissues. 【0061】The hyaluronic acid contained in the beverage of the present invention preferably has a molecular weight of 5,000 Da or more, more preferably 10,000 Da or more, even more preferably 30,000 Da or more, preferably 500,000 Da or less, more preferably 400,000 Da or less, and even more preferably 300,000 Da or less. If the molecular weight of the hyaluronic acid contained in the beverage is above the lower limit, it can further enhance the body of the beverage, increase the water-retaining capacity of the hyaluronic acid, and further improve its effect as a moisturizing ingredient. If the molecular weight of the hyaluronic acid contained in the beverage is below the upper limit, the viscosity of the beverage can be kept within an appropriate range. 【0062】 The hyaluronic acid contained in the beverage of the present invention may be one type or two or more types. 【0063】 The hyaluronic acid content in the beverage of the present invention is preferably 100 ppm or more, more preferably 300 ppm or more, even more preferably 500 ppm or more, preferably 10,000 ppm or less, more preferably 8,000 ppm or less, and even more preferably 5,000 ppm or less. If the hyaluronic acid content in the beverage is above the lower limit, it is possible to reduce off-odors derived from dead beneficial bacteria and enhance the body of the beverage. If the hyaluronic acid content in the beverage is below the upper limit, it is possible to produce a beverage with less off-flavor derived from hyaluronic acid. In this specification, "off-flavor derived from hyaluronic acid" refers to bitterness or a characteristic glue-like flavor resulting from the addition of hyaluronic acid. 【0064】In the beverage of the present invention, the ratio of the dead bacteria concentration to the hyaluronic acid concentration (i.e., the value of dead bacteria concentration (billion cells / 100 mL) / hyaluronic acid concentration (ppm)) is preferably 0.001 or higher, more preferably 0.1 or higher, even more preferably 0.5 or higher, preferably 50 or lower, more preferably 30 or lower, even more preferably 20 or lower, and most preferably 10 or lower. If the ratio of the dead bacteria concentration to the hyaluronic acid concentration is above the lower limit value, off-flavors derived from hyaluronic acid can be further reduced. Furthermore, if the ratio of the dead bacteria concentration to the hyaluronic acid concentration is below the upper limit value, off-odors derived from dead beneficial bacteria can be further reduced, and the body can be further enhanced. 【0065】 <Coenzyme Q10> Coenzyme Q10 (hereinafter also referred to as "CoQ10") acts in energy metabolism and antioxidant activity, and when ingested through the beverage of the present invention, it can function as an ingredient that reduces fatigue. There are two types of CoQ10: oxidized form (ubiquinone) and reduced form (ubiquinol). The CoQ10 contained in the beverage of the present invention may be either the oxidized form or the reduced form, or it may contain both. In particular, from the viewpoint of stability in the beverage, the CoQ10 contained in the beverage of the present invention is preferably the oxidized form. 【0066】The CoQ10 content in the beverage of the present invention is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.08% by mass or more, even more preferably 0.10% by mass or more, preferably 0.5% by mass or less, more preferably 0.3% by mass or less, even more preferably 0.25% by mass or less, and even more preferably 0.2% by mass or less. If the CoQ10 content in the beverage is above the lower limit, it is possible to reduce off-odors derived from dead beneficial bacteria and improve the aftertaste of the sweetness in the beverage. If the CoQ10 content in the beverage is below the upper limit, it is possible to make a beverage with less off-flavor derived from CoQ10. In this specification, "off-flavor derived from CoQ10" refers to the oiliness resulting from the addition of CoQ10. 【0067】 In the beverage of the present invention, the ratio of the dead bacteria concentration to the CoQ10 concentration (i.e., the value of dead bacteria concentration (billion cells / 100 mL) / CoQ10 concentration (mass%)) is preferably 5 or more, more preferably 10 or more, even more preferably 100 or more, preferably 40,000 or less, more preferably 30,000 or less, even more preferably 25,000 or less, and most preferably 10,000 or less. If the ratio of the dead bacteria concentration to the CoQ10 concentration is above the lower limit, off-flavors originating from CoQ10 can be further reduced. Furthermore, if the ratio of the dead bacteria concentration to the CoQ10 concentration is below the upper limit, off-odors originating from dead beneficial bacteria can be further reduced, and the aftertaste of the beverage's sweetness can be further improved. 【0068】 <2-hydroxy-1,2,3-propanetricarboxylic acid> 2-hydroxy-1,2,3-propanetricarboxylic acid (also known as citric acid, hereinafter also referred to as citric acid) has the chemical formula C ６ H ８ O ７Citric acid is an organic acid that is naturally abundant in citrus fruits. In living organisms, citric acid is deeply involved in energy metabolism as an intermediate metabolite in the tricarboxylic acid cycle, and when ingested through the beverage of the present invention, it can function as an ingredient that reduces fatigue. 【0069】 The citric acid content in the beverage of the present invention is preferably 0.5% by mass or more, preferably 0.8% by mass or more, more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, even more preferably 2.0% by mass or more, particularly preferably 2.1% by mass or more, preferably 4.8% by mass or less, more preferably 4.7% by mass or less, even more preferably 4.5% by mass or less, and even more preferably 3.0% by mass or less. If the citric acid content in the beverage is above the lower limit above, it is possible to reduce off-odors derived from dead beneficial bacteria and improve the aftertaste of the sweetness in the beverage. If the citric acid content in the beverage is below the upper limit above, the sourness derived from citric acid can be kept within a range suitable for drinking. The citric acid content in the beverage of the present invention refers to the total amount of citric acid contained in the beverage, including the amount of citric acid contained in the base liquid of the beverage (e.g., fruit juice, etc.) and the amount of citric acid that can be added in the blending process described later in the "Method for Manufacturing the Beverage" section, and the final amount of citric acid contained in the beverage. 【0070】 In the beverage of the present invention, the ratio of the dead bacteria concentration to the citric acid concentration (i.e., the value of dead bacteria concentration (billion cells / 100 mL) / citric acid concentration (mass%)) is preferably 0.3 or higher, more preferably 20 or higher, even more preferably 200 or higher, preferably 1,000 or lower, more preferably 800 or lower, and even more preferably 500 or lower. If the ratio of the dead bacteria concentration to the citric acid concentration is above the lower limit, the sourness derived from citric acid can be brought to a range that is even more suitable for drinking. Furthermore, if the ratio of the dead bacteria concentration to the citric acid concentration is below the upper limit, the off-odor derived from dead beneficial bacteria can be further reduced, and the aftertaste of the sweetness in the beverage can be further improved. 【0071】 <Imidazole Dipeptides> Imidazole dipeptides are a general term for amino acids having an imidazole group, and have antioxidant and other effects, such as reducing fatigue and improving athletic performance. The imidazole dipeptides contained in the beverage of the present invention are not particularly limited, but examples include carnosine, anserine, valenosine, and histidylleucine. The imidazole dipeptides contained in the beverage of the present invention may be one type or may contain multiple types. In particular, from the viewpoint of taste design, it is preferable that the imidazole dipeptides contained in the beverage of the present invention contain carnosine and / or anserine, and furthermore, from the viewpoint of reducing the unique fishy smell derived from imidazole dipeptides, it is preferable that the carnosine / anserine ratio is 1.0 or less. 【0072】 The imidazole dipeptide content in the beverage of the present invention is preferably 0.03% by mass or more, more preferably 0.08% by mass or more, even more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, preferably 2.0% by mass, more preferably 1.5% by mass or less, even more preferably 1.2% by mass or less, and even more preferably 1.0% by mass or less. If the imidazole dipeptide content in the beverage is above the lower limit, it is possible to reduce off-odors derived from dead beneficial bacteria and improve the aftertaste of the beverage's sweetness. Furthermore, if the imidazole dipeptide content in the beverage is below the upper limit, it is possible to produce a beverage with less off-flavor derived from imidazole dipeptides. In this specification, "off-flavor derived from imidazole dipeptides" refers to a fishy smell resulting from the addition of imidazole dipeptides. 【0073】In the beverage of the present invention, the ratio of the dead bacteria concentration to the imidazole dipeptide concentration (i.e., the value of dead bacteria concentration (billion cells / 100 mL) / imidazole dipeptide concentration (mass%)) is preferably 1 or more, more preferably 2.5 or more, even more preferably 50 or more, preferably 20,000 or less, more preferably 18,000 or less, even more preferably 15,000 or less, and most preferably 13,000 or less. If the ratio of the dead bacteria concentration to the imidazole dipeptide concentration is above the lower limit, off-flavors derived from imidazole dipeptides can be further reduced. Furthermore, if the ratio of the dead bacteria concentration to the imidazole dipeptide concentration is below the upper limit, off-odors derived from dead beneficial bacteria can be further reduced, and the aftertaste of the beverage's sweetness can be further improved. 【0074】 <Intestinal Regulating Components> In addition to the components described above, the beverage of the present invention may also contain intestinal regulating components. The intestinal regulating components are not particularly limited as long as they are food components that have an intestinal regulating effect, but examples include fructooligosaccharides, indigestible dextrin, and galactooligosaccharide isomaltodextrin. Preferably, the content in the beverage is 0.1 g / 100 g to 30.0 g / 100 g for fructooligosaccharides, 0.1 g / 100 g to 38.0 g / 100 g for indigestible dextrin (dietary fiber), 0.1 g / 100 g to 40.0 g / 100 g for galactooligosaccharides, and 0.1 g / 100 g to 43.0 g / 100 g for isomaltodextrin (dietary fiber). If the content in the beverage is above the above lower limit, the efficacy of the intestinal regulating components can be fully obtained, and off-odors derived from dead beneficial bacteria can be further reduced. 【0075】<Other Ingredients> The beverage of the present invention may contain one or more additives selected from the group consisting of acidulants (except 2-hydroxy-1,2,3-propanetricarboxylic acid), flavorings, colorings, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fiber, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, solvents, minerals, water-soluble functional components, and fat-soluble functional components, to the extent that they do not interfere with the effects of the present invention. The above additives are not particularly limited and commonly used ones may be used, but specifically, for example, sweeteners include acesulfame K, stevia, and sucralose; acidulants include phosphoric acid, gluconic acid, and phytic acid; stabilizers include soybean polysaccharides and pectin; and minerals include sodium, potassium, magnesium, and calcium. 【0076】 [Fruit Juice and Vegetable Juice] The beverage of the present invention may contain fruit juice and / or vegetable juice. The fruit juice contained in the beverage of the present invention is not particularly limited, but examples include apple juice, citrus juice (e.g., orange juice, mandarin juice, grapefruit juice, and lemon juice), grape juice, muscat juice, pineapple juice, peach juice, and strawberry juice, with apple juice, orange juice, and grape juice being preferred. The vegetable juice is not particularly limited, but examples include tomato juice, carrot juice, and pumpkin juice, with tomato juice and carrot juice being preferred. Fruit juice and vegetable juice may be used individually or in combination of multiple types. The fruit juice and / or vegetable juice contained in the beverage of the present invention may be any of the following: fruit juice as extracted fruit juice (straight fruit juice), vegetable juice as extracted vegetable juice (straight vegetable juice), concentrated, concentrated and reconstituted, or diluted with water fruit juice, and concentrated, concentrated and reconstituted, or diluted with water vegetable juice. 【0077】The content of fruit juice and / or vegetable juice in the beverage of the present invention is not particularly limited, but is preferably 5% by mass or more, and more preferably 10% by mass or more. If the content of fruit juice and / or vegetable juice is above the lower limit, off-odors derived from dead beneficial bacteria can be further reduced. The upper limit of the content of fruit juice and / or vegetable juice is not particularly limited, and is generally 100% by mass or less. 【0078】 [Milk Components] The beverage of the present invention may contain milk components. The milk components contained in the beverage of the present invention are milk solids derived from milk raw materials, and specifically include milk protein, milk fat, and lactose. 【0079】 Examples of dairy raw materials derived from the milk components contained in the beverage of the present invention include milk and dairy products, and more specifically, one or more types of dairy raw materials from the group consisting of raw milk, cow's milk, special milk, goat's milk, sheep's milk, buffalo milk, adjusted milk, low-fat milk, non-fat milk, processed milk, milk beverages, cream, butter, butter oil, milk protein, whey protein (for example, concentrated whey, whey powder, and protein-concentrated whey powder as defined in the Ministerial Ordinance on Milk and Dairy Products), casein, whey fermentation liquid, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, unsweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, buttermilk powder, prepared milk powder, prepared liquid milk, fermented milk, and lactic acid bacteria beverages. Among these, it is particularly preferable to include one or more types from the group consisting of fermented milk, milk protein, skimmed milk powder, whey protein, whey fermentation liquid, and cow's milk. 【0080】If the beverage of the present invention contains milk components, the concentration of milk protein in the beverage of the present invention is preferably 0.050% by mass or more, more preferably 0.700% by mass or more, preferably 30% by mass or less, and more preferably 15% by mass or less. If the concentration of milk protein is above the lower limit, the richness of the beverage can be enhanced. If the concentration of milk protein is below the upper limit, the clean finish of the beverage can be improved. The concentration of milk protein in the beverage can be measured, for example, based on the Kjeldahl method. Milk protein may be a component derived from the above-mentioned milk raw materials, and examples include milk protein, whey protein, and casein. 【0081】 <pH of the beverage> The beverage of the present invention preferably has a pH of 1.5 or higher, more preferably 2.0 or higher, even more preferably 2.5 or higher, even more preferably 3.0 or higher, preferably 8.0 or lower, more preferably 7.5 or lower, even more preferably 7.0 or lower, even more preferably 6.5 or lower, even more preferably 6.0 or lower, even more preferably 5.5 or lower, and particularly preferably 5.0 or lower. If the pH of the beverage is above the lower limit above, the acidity of the beverage can be kept within an appropriate range. On the other hand, if the pH of the beverage is below the upper limit above, bitterness and sliminess of the beverage can be suppressed. 【0082】 <Brix Brix of the Beverage> The beverage of the present invention preferably has a sugar content of 1.0° Brix or higher, and more preferably 5.0° Brix or higher. There is no particular upper limit to the sugar content of the beverage, but it may generally be 20° Brix or lower. 【0083】 <Sugar-acid ratio of beverage> The beverage of the present invention preferably has a sugar-acid ratio of 1.5 or higher, more preferably 2 or higher, preferably 40 or lower, and more preferably 30 or lower. If the sugar-acid ratio is within the above range, a beverage with an excellent balance of sourness and sweetness and excellent taste can be obtained. 【0084】Furthermore, the beverage of the present invention may also be an immunostimulatory composition. An immunostimulatory composition is a composition having immunostimulatory ability (immune activation ability). Immunostimulatory ability (immune activation ability) is the stimulating effect (activation effect) of the innate immune system on cells or living organisms. An immunostimulatory composition according to one embodiment may be a dendritic cell activation composition, or a plasmacytoid dendritic cell activation (pDC activation) composition. 【0085】 The beverage of the present invention as an immunostimulatory composition may be a pharmaceutical composition or a quasi-drug. The beverage of the present invention as an immunostimulatory composition contains an effective amount of dead beneficial bacteria as described above. Here, "effective amount" refers to the amount of dead beneficial bacteria that, when consumed in a normal amount of the beverage of the present invention, are ingested to the extent that immune-boosting effects are exerted. When the beverage of the present invention is an immunostimulatory composition, it may be a health food, a functional food, a nutritional supplement, a health functional food (e.g., a food for specified health uses, a nutritional functional food, a food with functional claims), a food for special dietary uses (e.g., a food for infants, a food for pregnant and lactating women, a food for the sick), and a supplement. 【0086】 When the beverage of the present invention is provided as an immune-boosting composition, the beverage of the present invention may particularly be a health food, functional food, nutritional composition, nutritional supplement, health food, food for specified health uses, food with nutritional function, or food with functional claims, etc., that has immune-boosting ability. When the beverage of the present invention is an immune-boosting composition, the beverage of the present invention may be labeled with, for example, support for maintaining the immune function of healthy people (immune care), for those concerned about a decline in immune function, to suppress a decline in immune function, for those concerned about sunburn, for those concerned about skin damage in daily life, for those concerned about dry skin, for those concerned about skin flushing, for those concerned about skin erythema, for those concerned about redness of the skin, for those concerned about facial redness, for those concerned about rough hands, etc. 【0087】Furthermore, if the beverage of the present invention is an immunostimulatory composition, the beverage of the present invention can be ingested by individuals who require immunostimulation. While there are no particular limitations on the individuals who require immunostimulation, examples include individuals infected with a virus, individuals with a cold, and individuals aged 65 or older. 【0088】 (Method for producing a beverage) The method for producing a beverage of the present invention is not particularly limited and can be produced according to conventionally known methods for producing beverages, but for example, it includes a compounding step of compounding one or more selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide with dead beneficial bacteria. 【0089】 A compounding process for combining one or more substances selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide with dead beneficial bacteria may include, for example, adding one or more substances selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, optionally a solvent such as water, and other optional components to a mixing tank, and then adding dead beneficial bacteria. Alternatively, one or more substances selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, dead beneficial bacteria, and an optional solvent to a mixing tank simultaneously. Of course, the manner of addition and the order of compounding are not limited to the above-mentioned methods. It is preferable that one or more substances selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, as well as dead beneficial bacteria, be blended in the beverage so that their respective concentrations fall within the preferred concentration ranges described above in the "Beverage" section. 【0090】The beverage of the present invention does not have to be a packaged beverage, but it is preferably a packaged beverage, and more preferably a heat-treated packaged beverage. Examples of such containers include containers made of plastic materials such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles (resin bottle containers), glass bottles, cans, and paper cartons. The capacity of the container is not particularly limited, but for example it may be 25 mL or more, preferably 100 mL or more, for example 2,000 mL or less, and preferably 1,000 mL or less. 【0091】 A packaged beverage can be manufactured by filling a beverage obtained according to the manufacturing method of the present invention described above into a container as listed above and sealing it according to a known method. 【0092】 Furthermore, the method for producing the beverage of the present invention preferably includes a heat treatment step in which the formulation obtained in the above blending step is heat-treated. In beverages produced after the heat treatment step, off-odors derived from dead beneficial bacteria are more pronounced compared to unheated beverages, and the effect of ceramide and / or hyaluronic acid in reducing off-odors derived from dead beneficial bacteria is more useful. Also, from the viewpoint of improving shelf life, it is preferable to include a heat treatment step. As for the method and conditions of the heat treatment step, for example, conventional methods and conditions used for beverages such as bottled beverages can be used. Preferably, these are retort sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, or pasteurization. 【0093】 (Method for masking off-odors in beverages) The present invention relates to a method for masking off-odors in beverages, specifically a method for masking off-odors in beverages containing dead beneficial bacteria. This off-odor masking method is not particularly limited, as it includes a blending step of blending one or more selected from the group consisting of ceramide and hyaluronic acid with dead beneficial bacteria. The blending step can be the same as the steps described in relation to the method for producing the beverage of the present invention. 【0094】Furthermore, the method for masking off-odors in beverages according to the present invention preferably includes a heat treatment step in which the formulation obtained in the above-mentioned blending step is heat-treated. The heat treatment step can be the same as the steps described in the method for producing beverages according to the present invention. 【0095】 The present invention will be described in detail below based on examples, but the present invention is not limited to these examples. In the following description, "%" and "ppm" representing quantities refer to mass unless otherwise specified. Various measurements and evaluations were performed for each test group described later using the following methods. 【0096】 (pH) For each test group, the temperature of the sterilized beverage was adjusted to 20°C and the pH was measured. 【0097】 (Test Example 1) Concentration of Dead Beneficial Bacteria and Odor Generation <Sample Preparation> To investigate the relationship between the concentration of dead beneficial bacteria in a beverage and the generation of an odor derived from the dead beneficial bacteria, samples were prepared for the following test groups. 350 billion beneficial bacteria / g (Lactococcus lactis subspecies lactis JCM5805, or Rhamnosus live bacterial powder (containing one or more species of Lactobacillus rhamnosus)) were diluted 35 times with water to prepare an aqueous solution of 10 billion beneficial bacteria / g for each type of beneficial bacteria. The above aqueous solutions of beneficial bacteria were added to deionized water to achieve the concentration of dead beneficial bacteria shown in Table 1, and further heat sterilization treatment was performed on the "sterilized" test groups to prepare test groups 1-9. 【0098】 <Sensory Evaluation> Five trained panelists with sensory discrimination abilities evaluated the amount of off-odor derived from dead beneficial bacteria in the beverages obtained in each of the above test groups, which were prepared at approximately 20°C, based on the evaluation criteria below. The average and standard deviation of the scores from the five panelists were calculated. The results are shown in Table 1. Test group 1 (no JCM5805 dead bacteria added) was fixed at 5 points, and test group 7 (1,000 billion JCM5805 dead bacteria added at 100 mL) was fixed at 1 point. The interval from 1 to 5 points was divided equally and evaluated in 0.1-point increments (the higher the score, the less off-odor derived from dead beneficial bacteria). 【0099】(Test Example 2) Effect of Ceramide on Reducing Off-Odor Derived from Dead Beneficial Bacteria <Sample Preparation> To investigate the effect of ceramide on reducing off-odor derived from dead beneficial bacteria, samples were prepared for the following test groups. An aqueous solution of beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805, or Rhamnosus live bacterial powder (containing one or more species of Lactobacillus rhamnosus)) was prepared in the same manner as in Test Example 1. Then, the above aqueous solution of beneficial bacteria and ceramide were added to deionized water to achieve the concentrations of dead beneficial bacteria and ceramide shown in Tables 2 and 3, and heat sterilization treatment was performed to prepare test groups 5, 6, and 10-23. Rice-derived glucosylceramide (soluble powder), konjac ceramide (emulsion), and pineapple ceramide (emulsion) were used as ceramides. 【0100】 <Sensory Evaluation> The samples from each test group prepared as described above were evaluated for off-odors derived from dead beneficial bacteria and for body. Off-odors derived from dead beneficial bacteria were evaluated using the same criteria as in Test Example 1. Body was evaluated using the method described below. The results are shown in Tables 2 and 3. [Evaluation Criteria for Body] Five trained panelists with sensory discrimination abilities evaluated the body of the beverages obtained from each test group, prepared at approximately 20°C, based on the evaluation criteria below. The average and standard deviation of the scores from the five panelists were calculated. Test groups 5 and 6 (no ceramide added) were assigned a score of 1, and test group 15 (10,000 ppm of rice-derived glucosylceramide added) was assigned a score of 5. The range from 1 to 5 was divided equally and evaluated in increments of 0.1 points (higher scores indicate a stronger body). Furthermore, in test plot 15, an off-flavor was detected, such as a fishy odor or a distinctive odor derived from ceramide, compared to the other test plots in Test Example 2. 【0101】(Test Example 3) Effect of Hyaluronic Acid on Reducing Off-Odor Derived from Dead Beneficial Bacteria <Sample Preparation> To investigate the effect of hyaluronic acid on reducing off-odor derived from dead beneficial bacteria, samples were prepared for the following test groups. An aqueous solution of beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805, or Rhamnosus live bacterial powder (containing one or more species of Lactobacillus rhamnosus)) was prepared in the same manner as in Test Example 1. Then, the above aqueous solution of beneficial bacteria and hyaluronic acid were added to deionized water to achieve the concentrations of dead beneficial bacteria and hyaluronic acid described in Tables 4 and 5, and heat sterilization treatment was performed to prepare test groups 5, 6, and 24-35. As hyaluronic acid, soluble powder of hyaluronic acid (molecular weight 200,000 to 400,000 Da) was used. 【0102】 <Sensory Evaluation> The samples from each test group prepared as described above were evaluated for off-odors derived from dead beneficial bacteria and for body, according to the same criteria as in Test Example 2. The results are shown in Tables 4 and 5. In Test Group 29, off-flavors such as bitterness derived from hyaluronic acid and an adhesive-like flavor were detected compared to the other test groups in Test Example 3. 【0103】(Test Example 4) Relationship between the pH and type of beverage and the odor reduction effect of ceramide and hyaluronic acid <Sample Preparation> To investigate the relationship between the pH and type of beverage and the odor reduction effect of ceramide and hyaluronic acid, samples were prepared for the following test groups. An aqueous solution of beneficial bacteria (Lactococcus lactis subspecies Lactis JCM5805) was prepared in the same manner as in Test Example 1. Then, to the base beverages listed in Tables 6 and 7, the above aqueous solution of beneficial bacteria, ceramide or hyaluronic acid, and pH adjusters (citric acid (anhydrous), trisodium citrate) were added to deionized water to achieve the concentrations of dead beneficial bacteria, ceramide or hyaluronic acid, and pH listed in Tables 6 and 7, and heat sterilization was performed to prepare test groups 36-49. As the base beverage, the following solutions were used: a sugar-acid solution containing granulated sugar and citric acid (5° Brix); an apple juice-containing aqueous solution (100% by mass of apple juice, pH 3.5) as the vegetable and fruit juice; and a dairy beverage prepared as follows: Solution I: stabilizer aqueous solution, Solution II: milk solution (skim milk powder solution), Solution III: granulated sugar, citric acid, and trisodium citrate-containing aqueous solution (acid solution, 9° Brix) (0.7% by mass of milk protein, pH 3.5). In addition, the rice-derived glucosylceramide used in Test Example 2 and the hyaluronic acid used in Test Example 3 were used as the ceramide and hyaluronic acid. 【0104】 <Sensory Evaluation> The samples from each test group prepared as described above were evaluated for off-odors derived from dead beneficial bacteria and body, according to the same criteria as in Test Example 2. The results are shown in Tables 6 and 7. 【0105】(Test Example 5) Effect of CoQ10 on reducing off-odors derived from dead beneficial bacteria <Sample Preparation> To investigate the effect of CoQ10 on reducing off-odors derived from dead beneficial bacteria, samples were prepared for the following test groups. An aqueous solution of beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805, or Rhamnosus live bacterial powder (containing one or more species of Lactobacillus rhamnosus)) was prepared in the same manner as in Test Example 1. In addition, an aqueous solution (5° Brix) containing granulated sugar and 0.22% by mass of citric acid was prepared as a base beverage. Then, the above-mentioned aqueous solution of beneficial bacteria and CoQ10 were added to the base beverage to achieve the concentrations of dead beneficial bacteria and CoQ10 listed in Table 8, and test groups 50-60 were prepared. As for CoQ10, oxidized CoQ10 powder (Aqua Q, manufactured by Nissin Pharma Co., Ltd.) was used. １０ (Trademark) P40-NF was used. 【0106】 <Sensory Evaluation> For each test group sample prepared as described above, the off-odor derived from dead beneficial bacteria was evaluated according to the same criteria as in Test Example 1. In addition, the aftertaste of sweetness was evaluated according to the following criteria. The results are shown in Table 8. Note that in Test Group 55, an off-flavor (oiliness) derived from CoQ10 was detected compared to the other test groups in Test Example 5. [Evaluation Criteria for Aftertaste of Sweetness] For the beverages obtained in each test group prepared at approximately 20°C, five trained panelists with sensory discrimination abilities evaluated the aftertaste of sweetness based on the evaluation criteria below, and the mean and standard deviation of the scores of the five panelists were calculated. Test Group 50 (no CoQ10 added) was fixed at 1 point, and Test Group 55 (0.6% by mass of CoQ10 added) was fixed at 5 points, and the interval from 1 to 5 points was divided equally and evaluated in increments of 0.1 points (the higher the score, the better the aftertaste of sweetness). 【0107】(Test Example 6) Effect of 2-hydroxy-1,2,3-propanetricarboxylic acid (citric acid) on reducing off-odors derived from dead beneficial bacteria <Sample Preparation> To investigate the effect of citric acid on reducing off-odors derived from dead beneficial bacteria, samples were prepared for the following test groups. An aqueous solution of beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805, or Rhamnosus live bacterial powder (containing one or more species of Lactobacillus rhamnosus)) was prepared in the same manner as in Test Example 1. A base beverage was also prepared in the same manner as in Test Example 5. Then, the above-mentioned aqueous solution of beneficial bacteria and citric acid were added to the base beverage to achieve the concentrations of dead beneficial bacteria and citric acid listed in Table 9, and test groups 50 and 61-71 were prepared. 【0108】 <Sensory Evaluation> For each test group sample prepared as described above, the off-odor derived from dead beneficial bacteria was evaluated according to the same criteria as in Test Example 1, and the aftertaste of sweetness was evaluated according to the same criteria as in Test Example 5. The results are shown in Table 9. In Test Group 66, the sourness derived from citric acid was perceived more strongly compared to the other test groups in Test Example 6. 【0109】 (Test Example 7) Effect of Imidazole Dipeptide on Reducing Off-Odor Derived from Dead Beneficial Bacteria <Sample Preparation> To investigate the effect of imidazole dipeptide on reducing off-odor derived from dead beneficial bacteria, samples were prepared for the following test groups. An aqueous solution of beneficial bacteria (Lactococcus lactis subspecies lactis JCM5805, or Rhamnosus live bacterial powder (containing one or more species of Lactobacillus rhamnosus)) was prepared in the same manner as in Test Example 1. A base beverage was also prepared in the same manner as in Test Example 5. Then, the above-mentioned aqueous solution of beneficial bacteria and imidazole dipeptide were added to the base beverage to achieve the concentrations of dead beneficial bacteria and imidazole dipeptide listed in Table 10, and test groups 50 and 72-81 were prepared. AC-10 (IK) LF (manufactured by Tokai Bussan Co., Ltd.) containing carnosine and anserine (carnosine / anserine = 0.3) was used as the imidazole dipeptide. 【0110】<Sensory Evaluation> For each test group sample prepared as described above, the off-odor derived from dead beneficial bacteria was evaluated according to the same criteria as in Test Example 1, and the aftertaste of sweetness was evaluated according to the same criteria as in Test Example 5. The results are shown in Table 10. In Test Group 76, an off-flavor (fishy smell) derived from imidazole dipeptide was detected compared to the other test groups in Test Example 7. 【0111】 【0112】 【0113】 【0114】 【0115】 【0116】 【0117】 【0118】 【0119】 【0120】 【0121】Table 1 shows that in beverages containing dead beneficial bacteria, the higher the concentration of dead bacteria, the stronger the off-flavor derived from the dead beneficial bacteria. Comparing test groups 5 and 9, it can be seen that beverages in which the beneficial bacteria were heat-sterilized exhibited a more pronounced off-flavor derived from the dead bacteria compared to unheated beverages. Table 2-5 shows that in beverages containing dead beneficial bacteria, the presence of ceramide or hyaluronic acid further reduces the off-flavor derived from the dead beneficial bacteria and enhances the body of the beverage. This effect was confirmed regardless of the ceramide source. Furthermore, compared to test groups 15 and 29, the other test groups listed in Table 2-5 were superior in that they contained less off-flavor derived from ceramide and hyaluronic acid, respectively. Tables 6 and 7 also show that when the pH of the beverage is 1.5 or higher, the off-flavor derived from dead beneficial bacteria is further reduced, and the body of the beverage is further enhanced. Similar effects were confirmed in vegetable and fruit juices and dairy beverages, regardless of the type of base beverage. Furthermore, Tables 8-10 show that when beverages containing dead beneficial bacteria also contain coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, or imidazole dipeptide, the off-flavor derived from the dead beneficial bacteria is reduced, and the aftertaste of the sweetness is improved. When comparing test groups 55, 66, and 76 with the other test groups listed in each table, the other test groups were superior in that they had less off-flavor derived from coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, respectively. 【0122】 According to the present invention, a novel beverage can be provided.

Claims

1. A beverage containing one or more substances selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria.

2. The beverage according to claim 1, comprising one or more selected from the group consisting of ceramide and hyaluronic acid.

3. The beverage according to claim 1, comprising one or more selected from the group consisting of coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide.

4. The beverage according to claim 1, wherein the concentration of dead beneficial bacteria is 500 million cells / L or more.

5. The beverage according to claim 1, satisfying at least one of (i) and (ii) below. (i) The ceramide content is between 2 ppm and 10,000 ppm. (ii) The hyaluronic acid content is between 100 ppm and 10,000 ppm.

6. The beverage according to claim 1, wherein the coenzyme Q10 content is 0.03% by mass or more and 0.5% by mass or less.

7. The beverage according to claim 1, wherein the content of 2-hydroxy-1,2,3-propanetricarboxylic acid is 0.5% by mass or more and 4.8% by mass or less.

8. The beverage according to claim 1, wherein the imidazole dipeptide content is 0.03% by mass or more and 2.0% by mass or less.

9. The beverage according to claim 1, wherein the concentration of dead beneficial bacteria is 2,000 billion cells / L or less.

10. The beverage according to claim 1, wherein the beneficial bacteria are one or more species selected from the group consisting of Lactobacillus and Lactococcus species.

11. The beverage according to claim 1, wherein the beneficial bacteria is one or more selected from the group consisting of Lactobacillus rhamnosus CRL1505 and Lactococcus lactis subspecies lactis JCM5805.

12. The beverage according to claim 1, wherein the pH is 1.5 or higher and 8.0 or lower.

13. The beverage according to any one of claims 1 to 12, which is a heat-treated, packaged beverage.

14. A method for producing a beverage containing one or more substances selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria.

15. A method for producing a beverage according to claim 14, comprising one or more selected from the group consisting of ceramide and hyaluronic acid, and dead beneficial bacteria.

16. A method for producing a beverage according to claim 14, comprising one or more selected from the group consisting of coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria.

17. A method for masking off-odors in a beverage containing one or more substances selected from the group consisting of ceramide, hyaluronic acid, coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria.

18. A method for masking off-odors in a beverage according to claim 17, comprising one or more selected from the group consisting of ceramide and hyaluronic acid, and dead beneficial bacteria.

19. A method for masking off-odors in a beverage according to claim 17, comprising one or more selected from the group consisting of coenzyme Q10, 2-hydroxy-1,2,3-propanetricarboxylic acid, and imidazole dipeptide, and dead beneficial bacteria.

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