JP2011120479A - Basic amino acid-containing packaged beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a basic amino acid-containing packaged beverage which contains a basic amino acid as a health-functional active ingredient, whose pH is adjusted in order to inhibit proliferation of microorganism in the packaged beverage, and imbalance of flavor of which caused at the time of the pH adjustment is prevented so as to satisfy both of improvement in microbial control and retention of the flavor balance each of the beverage; and to provide a method for producing the basic amino acid-containing packaged beverage. <P>SOLUTION: The basic amino acid-containing packaged beverage is produced by addition/inclusion of lemon fruit juice for adjusting pH of the beverage to be improved in microbial control and retain the flavor balance each of the beverage. As an example of the basic amino acid added to the beverage as a health-functional active ingredient, ornithine, arginine, lysine, histidine, citrulline, GABA (γ-aminobutyric acid) or salt thereof may be cited. An oxidized compound is added/included together with the lemon fruit juice for adjusting pH of the beverage when producing the basic amino acid-containing packaged beverage, so as to adjust the pH of the beverage. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a basic amino acid-containing container-packed beverage containing basic amino acids such as ornithine, arginine, lysine, histidine, citrulline, GABA (γ-aminobutyric acid), and salts thereof as an active ingredient for health function, In the production of basic amino acid-containing container-packed beverages, lemon juice is added and contained, and the pH of the beverage is adjusted to ease the processing conditions in sterilization, etc., and to adjust the pH of the beverage, improving the microbial management of the beverage The present invention relates to a basic amino acid-containing container-packed beverage that balances the maintenance of flavor balance and a method for producing the same.

  Many amino acids are known as substances that have various physiology and pharmacological functions and have an action to improve human physiology and disorders. Among them, ornithine, a basic amino acid, secretes growth hormone and synthesizes muscle. It is used mainly in the United States and Japan as a food material that enhances basal metabolism or increases basal metabolism to prevent obesity. Ornithine is used in the form of L-ornithine L-aspartate in Europe as a pharmaceutical agent for improving liver damage. Various symptom improving agents are disclosed based on the pharmacological function of ornithine. For example, in morbid fatigue associated with an increase in blood ammonia level, administration of ornithine or a salt thereof reduces blood ammonia level, and an improving agent for recovering from morbid fatigue is disclosed. (Japanese Patent Publication No. 41-8592, Japanese Patent Publication No. 42-7767, Japanese Patent Publication No. 46-3194, Arzneim.-Forsch. (Drug Res.), 1970, vol8, p1064-1067).

  In addition, International Publication Nos. WO2007 / 040244 and WO2007 / 142286 include physical and mental fatigue that appears in daily activities such as work, housework, leisure sports, that is, subjective fatigue symptoms. Ornithine or a composition for improving the symptoms of fatigue due to symptoms associated with various infectious diseases or underlying diseases, or morbid fatigue appearing as symptoms associated with physical or mental disorders A composition for improving fatigue subjective symptoms or a fatigue reducing agent containing the salt as an active ingredient is disclosed.

  Furthermore, as other improving agents for ornithine, JP 2006-342148 A discloses an oral preparation for improving sleeping or waking using ornithine or a salt thereof as an active ingredient, and JP 2007-31375 A discloses ornithine or An oral preparation for improving skin quality containing the salt as an active ingredient is disclosed in JP-A-2007-119348, an ornithine improving agent containing an ornithine or a salt thereof as an active ingredient, and ornithine in JP-A-2008-50352. , Lysine, arginine, and citrulline, a sleep improving agent containing a basic amino acid, WO2007 / 049628 discloses a blood fluidity improving agent containing ornithine or a salt thereof as an active ingredient.

  Moreover, as the applicants have applied for separately, there is an improving agent that effectively improves symptoms caused by ornithine or a salt thereof with respect to fatigue caused by alcohol intake of healthy persons, that is, alcoholic fatigue.

  Arginine, another basic amino acid, acts on the pituitary gland of the brain and promotes growth hormone secretion, thereby promoting protein synthesis in tissues and strengthening muscles. In addition, arginine is involved in the detoxification of ammonia as a member of the ornithine (urea) cycle. In addition, it has been reported that nitric oxide (NO) generated from arginine has a vasodilatory effect, promotes blood flow improvement, and is useful for symptoms caused by poor blood flow.

  As described above, various improvers have been disclosed from various pharmacological functions of basic amino acids, but beverages imparted with various pharmacological functions of basic amino acids by adding the basic amino acids are also disclosed. (WO 2004/052125, WO 2007/023999).

  Thus, it is known that when a basic amino acid or a salt thereof is added to a beverage, the pH is increased depending on the amount added. In the case of container-packed beverages, it is inevitable that a certain period of time is required for distribution and storage from manufacture to consumption by consumers. Therefore, measures to suppress microbial growth must be taken as a countermeasure. In that case, in the basic amino acid-containing container-packed beverage, an increase in pH due to the addition of the basic amino acid becomes a problem.

  For example, as described in the Food Sanitation Law, it is necessary to sterilize tissues containing animals and plants that do not contain carbon dioxide, but this sterilization strength is classified by pH, and the sterilization conditions are It depends on the pH. For example, in normal temperature sales, which is a general distribution form of soft drinks, when the pH is less than 4.0, it is equivalent to 65 ° C for 10 minutes or more, and when the pH is 4.0 or more to less than 4.6, it is equivalent to 85 ° C for 30 minutes Correspondingly, when the pH is 4.6 or higher, sterilization at 120 ° C. for 4 minutes or more is required. Therefore, the high bactericidal strength has a great influence on the flavor, and it is desired to control microorganisms with a lower bactericidal strength in order to realize a fresher flavor design.

  Soft drinks may be designed with an acidic beverage formulation, taking into account good flavors such as refreshing sourness and refreshing feeling when drinking, and considering controlling microorganisms at lower temperatures. For example, in the case of carbonated beverages, a prescription design having a pH of less than 4.0 is generally the mainstream. However, when the pH is simply adjusted with only an acidic compound (acidulant), there is a problem in designing the flavor of the beverage, such as unintentional sharp acidity. Therefore, there is no known effective means for reducing the pH of the beverage while maintaining the balance of the flavor of the beverage, and development of such beverage production technology is desired.

Japanese Patent Publication No.41-8592 Japanese Patent Publication No.42-7767 Japanese Examined Patent Publication No.46-3194 JP 2006-342148 A JP 2007-31375 A JP 2007-119348 A JP 2008-50352 A WO2004 / 052125 WO2007 / 023999 WO2007 / 040244 WO2007 / 049628 WO2007 / 142286

Arzneim.-Forsch. (Drug Res.), 1970, vol8, p1064-1067

  The present invention relates to a basic amino acid-containing container-packed beverage containing basic amino acids such as ornithine, arginine, lysine, histidine, citrulline, GABA (γ-aminobutyric acid), and salts thereof as an active ingredient for health function. Basic amino acid-containing container that balances the improvement of microbial management of beverages and the maintenance of flavor balance by preventing pH adjustment as a means for inhibiting microbial growth of stuffed beverages and preventing the loss of flavor balance of beverages that occurs in that case It is in providing a stuffed drink and its manufacturing method.

  The present inventor has made extensive studies to solve the above-mentioned problems, and in the production of a basic amino acid-containing container-packed beverage, in adjusting the pH as a means for inhibiting microbial growth, lemon juice is simply used for acidification. As with adjusting the pH with only the compound (acidulant), it gives an unintentional sharp sourness, does not destroy the flavor balance of the beverage, maintains the original flavor balance of the beverage, and has the purpose The present invention has been completed by finding that the pH of the beverage can be lowered, effectively adjusting the pH of the beverage, and improving the microbial management of the beverage.

  That is, in the present invention, in the production of a basic amino acid-containing container-packed beverage, by adding and containing lemon juice and adjusting the pH of the beverage, the basicity of the beverage to improve the microbial management and maintain the flavor balance It consists in producing an amino acid-containing container-packed beverage. In the present invention, the basic amino acid contained in the beverage as an active ingredient for health function is one of basic amino acids selected from ornithine, arginine, lysine, histidine, citrulline, GABA (γ-aminobutyric acid), and salts thereof. A seed | species or 2 or more types can be mentioned.

  In the present invention, when a basic amino acid-containing container-packed beverage is produced, an acidic compound can be added and contained together with lemon juice to adjust the pH of the beverage to adjust the pH. Examples of the acidic compound include one or more acidic compounds selected from citric acid, phosphoric acid, lactic acid, malic acid, tartaric acid, acetic acid, fumaric acid, phytic acid, and vitamin C. In the present invention, it is desirable to adjust the pH of the beverage to pH 2.0 to 4.6 in order to effectively suppress the growth of microorganisms in the packaged beverage. The addition amount of the basic amino acid in the basic amino acid-containing container-packed beverage of the present invention is preferably 0.01 to 10.0% by weight from the viewpoint of imparting its health function. Moreover, it is preferable that the addition amount of the lemon juice in the basic amino acid containing container-packed drink of this invention is 0.5-10.0 weight% in conversion of straight juice.

  In producing the basic amino acid-containing container-packed beverage of the present invention, sugars, sugar alcohols, and sweeteners can be added in order to improve the taste and flavor balance of the beverage. As sugars, sucrose, fructose, glucose, etc., sugar alcohols are selected from xylitol, sorbitol, maltitol, erythritol, mannitol, etc., sweeteners are selected from acesulfame potassium, sucralose, neotame, saccharin, aspartame, stevia, One or more of saccharides, sugar alcohols and sweeteners can be mentioned.

  In the method for producing a basic amino acid-containing container-packed beverage in the present invention, in the production process of a basic amino acid-containing container-packed beverage, (A) a step of adding a basic amino acid to a beverage raw material, and (B) a lemon as a beverage raw material It can be performed by providing a step of adding fruit juice and adding basic amino acids and lemon juice to the beverage ingredients. In addition, in the production process of a basic amino acid-containing container-packed beverage, (A) a step of adding a basic amino acid to the beverage raw material, and (B) a step of adding lemon juice to the beverage raw material, (C) a beverage raw material The step of adding an acidic compound can be provided, and a basic amino acid and lemon juice and further an acidic compound can be added to the beverage raw material.

  Specifically, in the present invention, (1) in the production of a basic amino acid-containing container-packed beverage, lemon juice is added and contained, and the pH of the beverage is adjusted to improve the microbial management and flavor balance of the beverage. A method for producing a basic amino acid-containing container-packed beverage, characterized in that, or (2) the basic amino acid is selected from ornithine, arginine, lysine, histidine, citrulline, γ-aminobutyric acid, and salts thereof The method for producing a basic amino acid-containing container-packed beverage according to (1) above, wherein (1) the basic amino acid-containing container-packed beverage is produced. By adding and containing an acidic compound with lemon juice and adjusting the pH of the beverage, it is possible to improve the microbial management of the beverage and maintain the flavor balance. Or (4) the acidic amino acid compound is citric acid, phosphoric acid, lactic acid, malic acid, tartaric acid, acetic acid, fumaric acid It comprises one or more acidic compounds selected from phytic acid and vitamin C. The method for producing a basic amino acid-containing container-packed beverage according to (3) above.

  The basic amino acid-containing container-packed beverage according to any one of (1) to (4) above, wherein (5) the pH is adjusted to 2.0 to 4.6 by adjusting the pH of the beverage. Any one of (1) to (5) above, wherein the addition amount of basic amino acid in the production method of (6) basic amino acid-containing container-packed beverage is 0.01 to 10% by weight The method for producing a basic amino acid-containing container-packed beverage, and (7) the addition amount of lemon juice in a basic amino acid-containing container-packed beverage is 0.5 to 10.0% by weight in terms of straight fruit juice. The basic amino acid-containing container-packed beverage according to any one of (1) to (6) above or (8) the basic amino acid-containing container-packed beverage according to any one of (1) to (7) Add sweeteners during production It consists method for producing a basic amino acid-containing packaged beverage characterized.

  Furthermore, the present invention provides (9) the above-mentioned (8), wherein the sweetener is one or more sweeteners selected from acesulfame potassium, sucralose, neotame, saccharin, aspartame, and stevia. In the method for producing a basic amino acid-containing container-packed beverage of (9), (9) a process for producing a basic amino acid-containing container-packed beverage, (A) a step of adding a basic amino acid to a beverage raw material, and (B) a lemon as a beverage raw material In the method for producing a basic amino acid-containing container-packed beverage according to (1) above, or (11) a process for producing a basic amino acid-containing container-packed beverage, wherein (A) a beverage is provided. In addition to the step of adding basic amino acids to the raw material and the step of adding lemon juice to the beverage raw material (B), (C) the process of adding an acidic compound to the beverage raw material A method for producing a basic amino acid-containing container-packed beverage according to (3) above, or (12) a basic amino acid-containing container-packed beverage according to any one of (1) to (11) above, It consists of a basic amino acid-containing container-packed beverage that maintains the improved microbial management and flavor balance of the beverage produced by the production method.

  The present invention relates to a basic amino acid-containing container-packed beverage containing basic amino acids such as ornithine, arginine, lysine, histidine, citrulline, GABA (γ-aminobutyric acid), and salts thereof as an active ingredient for health function. It is possible to adjust the pH while maintaining the flavor balance of the beverage against the increase in pH that occurs when a functional amino acid or a salt thereof is added to a container-packed beverage, and maintains the beverage's microbial management and maintains the flavor balance A container-packed beverage having both health functions and palatability is provided.

  In the production of a basic amino acid-containing container-packed beverage, the present invention includes the addition of a lemon juice and contains the basic amino acid to improve the microbial management of the beverage and maintain the flavor balance by adjusting the pH of the beverage Consisting of producing a containerized beverage.

  The container-packed drink of this invention contains a basic amino acid as the health functional ingredient. Examples of basic amino acids added and contained in the container-packed beverage of the present invention include ornithine, arginine, lysine, histidine, citrulline, GABA (γ-aminobutyric acid), and the L form and the D form are mentioned respectively. The basic amino acid can be obtained by a method of chemically synthesizing, a method of fermentative production, a method of extracting from a raw material, or the like. Basic amino acids can also be obtained by purchasing commercially available products.

  In this invention, it can also be set as the container-packed drink which contains a non-basic amino acid and / or its salt further in addition to a basic amino acid. Non-basic amino acids include alanine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, hydroxyproline, isoleucine, leucine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and the like. These non-basic amino acids can also be obtained in the same manner as the above basic amino acids.

  Examples of a method for chemically synthesizing L-ornithine, which is one of basic amino acids, include the method described in Coll.Czechoslov.Chem.Commun., 24, 1993 (1959). Examples of the method for fermentative production of L-ornithine include the methods described in JP-A Nos. 53-24096 and 61-119194. L-ornithine and D-ornithine can also be purchased from Sigma-Aldrich.

  In the present invention, as a basic amino acid, a salt of a basic amino acid can be used instead of or in combination with a free basic amino acid. Examples of basic amino acid salts include acid addition salts, metal salts, ammonium salts, organic amine addition salts, amino acid addition salts, and the like. In addition, as a form other than the salt, all substances containing basic amino acids such as peptides and material extracts can be used. Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate , Organic acid salts such as gluconate and caprylate. Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt and zinc salt.

  Examples of ammonium salts include salts such as ammonium and tetramethylammonium. Examples of the organic amine addition salt include salts of morpholine, piperidine and the like. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like. Of the above basic amino acid salts, hydrochloride, citrate, malate, α-ketoglutarate and aspartate are preferably used, but other salts or two or more salts are used in appropriate combination. May be.

  The concentration of the basic amino acid or the salt thereof in the beverage of the present invention is appropriately selected according to the type of basic amino acid, the effect expected by the intake of the amino acid, etc., but in the case of ornithine or a salt thereof, it is usually 0. 0.01 to 10% by weight, preferably 0.1 to 2% by weight, particularly preferably 0.1 to 1% by weight. Or the concentration of ornithine or a salt thereof is a concentration that raises the pH by 0.1 to 5.0 by the step (A), which is a step of adding a basic amino acid to the beverage raw material, and preferably 0.5 to 2 0.0 is the concentration to be raised.

  In the present invention, the lemon juice used for adjusting the pH of the basic amino acid is not particularly limited, but straight fruit juice and concentrated fruit juice can be used. The amount of lemon juice added to the basic amino acid-containing container-packed beverage varies depending on the type of beverage, the basic amino acid addition rate, and the target pH, but preferably 0.5 to 10% by weight in terms of straight juice. More preferably, it is 1 to 5% by weight.

  The container-packed drink of this invention can further contain an acidic compound. However, it should be noted that the amount of the acidic compound used is such that an unintentional sharp acidity and a bitter taste and astringency derived from the acidic compound are acceptable at the time of drinking. The acidic compound used in the present invention is not particularly limited as long as it is a compound that can be used in foods, and examples thereof include citric acid, phosphoric acid, lactic acid, malic acid, tartaric acid, acetic acid, fumaric acid, phytic acid, and vitamin C. Particularly preferred are citric acid and phosphoric acid.

  In the present invention, the amount of acidic compound added to a basic amino acid-containing container-packed beverage varies depending on the type of beverage, the amount of basic amino acid added, the amount of lemon juice added, and the target pH. It is 10% by weight or less, preferably 5% by weight or less with respect to 100% by weight of the product.

In the present invention, in order to effectively suppress the growth of microorganisms in a packaged beverage, the pH of the beverage is pH 2.0 to 4.6, preferably pH 2.0 to 4.0, more preferably pH 3.0 to 4. It is desirable to adjust to zero.

  The container-packed drink of this invention can further contain saccharides, sugar alcohols, and a sweetener. Examples of the saccharide include sucrose, fructose, and glucose. The addition rate of saccharides to a basic amino acid-containing container-packed beverage varies depending on the type of beverage, but generally 100% by weight of the content, for example, 0.1 to 20.0% for sucrose, If it is fructose, 0.1 to 20.0% can be added, and if it is glucose, 0.1 to 20.0% can be added. Examples of the sugar alcohol include xylitol, sorbitol, maltitol, erythritol, mannitol and the like. Although the addition rate of sugar alcohols to a basic amino acid-containing container-packed beverage varies depending on the type of beverage, etc., it is generally 0.1 to 15.0% for erythritol, for example, with respect to 100% by weight of the contents. Can be added.

  Examples of sweeteners include acesulfame potassium, sucralose, neotame, saccharin, aspartame, stevia and the like. In the present invention, these can be used alone or in combination of two or more, and preferably acesulfame potassium and sucralose, or acesulfame potassium and neotame can be used in combination.

  The rate of addition of sweeteners to basic amino acid-containing container-packed beverages varies depending on the type of beverage, etc., but is generally 0.001 to 0.05% for acesulfame potassium relative to 100% by weight of the content, 0.001 to 0.04% for sucralose, 0.001 to 0.05% for neotame, 0.001 to 0.03% and 0.001 to 0 for a combination of acesulfame potassium and sucralose, respectively. 0.02% can be added. Moreover, 1 type, or 2 or more types of saccharides, sugar alcohols, and sweeteners can also be used in combination.

  In addition to the basic amino acid or a salt thereof, the container-packed beverage of the present invention can appropriately contain additives suitable for each application. In addition, when the basic amino acid-containing container-packed beverage of the present invention is commercialized, it can be prepared as a container-packed beverage by appropriately containing other components in addition to the basic amino acid or a salt thereof. Examples of the other components include various vitamins, minerals, fragrances, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, emulsifiers, sugars, whey, fruit juice, acidulants, antifoaming agents, and the like. It is done.

  In general, in a container-packed beverage, from the viewpoint of suppressing the growth of microorganisms, a low pH or heat sterilization is performed. In the case of heat sterilization, it is effective from the viewpoint of suppressing microbial growth, but it is inevitable that the flavor is deteriorated as compared with the beverage before heating. On the other hand, it is conceivable to suppress microbial growth by setting a low pH. However, if only a low pH is used, there is a tendency that an effective microbial growth inhibitory effect is hardly obtained as compared with the case of heat sterilization. In the present invention, by combining heat sterilization and low pH, it is possible to obtain an effect that the heat sterilization strength can be suppressed and both the maintenance of flavor balance and the effective microbial growth suppression effect can be achieved.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

(1) Beverage preparation method Samples prepared by adding concentrated lemon juice to the values shown in Table 1 in a straight-line conversion to a solution in which L-ornithine salt was added so that the final concentration of free ornithine was 0.08% [ 1] to [7] were prepared, and citric acid was added to each in the amount shown in Table 1. Furthermore, acesulfame potassium and sucralose are added as sweeteners so that the sweetness becomes 7.00 to 9.00 in terms of sucrose, 0.5% water-soluble dietary fiber is added, and pH is adjusted to 3. with trisodium citrate. After adjusting to 5 to 3.6, the volume was increased with ion-exchanged water. The sensory evaluation was carried out by sealing carbon dioxide of 0.23 MPa.

(2) Sensory evaluation method The drink containing the basic amino acid obtained by the above method was subjected to sensory evaluation by four professional panelists. The sensory evaluation was carried out paying attention to whether (i) the strength of acidity is appropriate, or (ii) how to feel acidity is preferable. In the overall evaluation, in consideration of the two points, it is indicated by ± when it is judged that the acidity is preferable as an acidic beverage, + when it is judged that the acidity is more preferable, and − when it is judged that the acidity is not preferable. did. The sensory evaluation results are shown in Table 2.

(3) Results As shown in Table 2, the sample [1] in which the pH was lowered only with citric acid had a sharp acidity and was not functionally preferable. On the other hand, samples [2] to [6] using citric acid and lemon juice in combination showed improvement in sourness and feeling. Among them, samples [3] to [5] had a moderate acidity and a refreshing acidity, and were better with a thick flavor. In addition, the sample [7] prepared using a large amount of fruit juice has a strong taste that seems to be derived from the fruit juice, which is undesirable in terms of functionality.

  According to the present invention, basic amino acids such as ornithine, arginine, lysine, histidine, citrulline, GABA (γ-aminobutyric acid), and salts thereof are used as health functional active ingredients. Improves the microbial management of beverages by making it possible to adjust pH while maintaining the flavor balance of beverages, avoiding the problems associated with pH increase that occurs when basic amino acids or their salts are added to container-packed beverages And a container-packed beverage having a healthy function and a palatability with a balanced flavor.

Claims (12)

  In the production of a basic amino acid-containing container-packed beverage, lemon juice is added and contained, and the pH of the beverage is adjusted to improve the microbial management of the beverage and maintain the flavor balance. A method for producing a containerized beverage.   2. The basic amino acid is one or more basic amino acids selected from ornithine, arginine, lysine, histidine, citrulline, γ-aminobutyric acid, and salts thereof. A method for producing a basic amino acid-containing container-packed beverage.   In the production of a basic amino acid-containing container-packed beverage, an acidic compound is added and contained together with lemon juice, and the pH of the beverage is adjusted to improve the microbial management of the beverage and maintain the flavor balance Item 3. A method for producing a basic amino acid-containing container-packed beverage according to Item 1 or 2.   The acidic compound is one or more acidic compounds selected from citric acid, phosphoric acid, lactic acid, malic acid, tartaric acid, acetic acid, fumaric acid, phytic acid, and vitamin C. 3. A method for producing a basic amino acid-containing container-packed beverage according to 3.   The method for producing a basic amino acid-containing container-packed beverage according to any one of claims 1 to 4, wherein the pH is adjusted to 2.0 to 4.6 by adjusting the pH of the beverage.   The basic amino acid-containing container-packed beverage according to any one of claims 1 to 5, wherein the amount of basic amino acid added in the basic amino-acid-containing container-packed beverage is 0.01 to 10.0% by weight. Production method.   The basic amino acid-containing container according to any one of claims 1 to 6, wherein the addition amount of lemon juice in the basic amino acid-containing container-packed beverage is 0.5 to 10.0% by weight in terms of straight fruit juice. A method for producing a stuffed beverage.   The manufacturing method of the basic amino acid containing container stuffing drink characterized by adding a sweetener in the case of manufacture of the basic amino acid containing container stuffing drink in any one of Claims 1-7.   9. The basic amino acid-containing packaged beverage according to claim 8, wherein the sweetener is one or more of sweeteners selected from acesulfame potassium, sucralose, neotame, saccharin, aspartame, and stevia. Production method.   In the manufacturing process of a basic amino acid-containing container-packed beverage, (A) a step of adding a basic amino acid to a beverage raw material, and (B) a step of adding lemon juice to the beverage raw material are provided. The manufacturing method of the basic amino acid containing container stuffing drink of description.   In the manufacturing process of a basic amino acid-containing container-packed beverage, (A) the step of adding a basic amino acid to the beverage raw material, and (B) the step of adding lemon juice to the beverage raw material, and (C) the acidic to the beverage raw material 4. The method for producing a basic amino acid-containing container-packed beverage according to claim 3, further comprising a step of adding a compound.   A basic amino acid-containing container-packed beverage that maintains an improved microbial management and a flavor balance of the beverage produced by the method for producing a basic amino acid-containing container-packed beverage according to any one of claims 1 to 11.