JP2015198650A - beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low calorie beverage comprising thiamine or thiamine derivative, or salt thereof and iron compound, wherein an unpleasant odor peculiar to the thiamine or thiamine derivative, or salt thereof is reduced, and a flavor of the beverage is improved.SOLUTION: A low calorie beverage comprises thiamine or thiamine derivative, or salt thereof, iron compound, and vitamin B2.

Description

  The present invention relates to a beverage with reduced unpleasant odor occurring in a low calorie beverage containing thiamine or a thiamine derivative, or a salt thereof and an iron compound, and can be applied to the fields of pharmaceuticals, quasi drugs and foods. Is.

  Thiamine or thiamine derivatives, or salts thereof are known to have various medicinal effects as vitamin B1, and are widely incorporated in pharmaceuticals, quasi drugs, foods, and the like. However, thiamine or thiamine derivatives, or salts thereof have not been satisfactory in flavor because they generate a specific unpleasant odor over time in the solution. As measures against such difficulties, a method of adding a polyphenol compound and a pineapple flavor (see Patent Document 1), a method of adding a polyphenol compound and a herbal medicine (see Patent Document 2), a polyphenol compound and an aldehyde A method of adding a compound (see Patent Document 3), a method of adding a polyhydric phenol compound and an indigestible dextrin (see Patent Document 4), a method of adding a polyphenol compound and a Western flavor (see Patent Document 5) ) Is disclosed.

JP 2004-321178 A JP 2004-305089 A JP 2004-305088 A JP 2004-305087 A JP 2000-262259 A

  In recent years, demand for products with reduced calories has increased in the beverage field due to increased consumer health awareness. However, the unpleasant odor derived from thiamine or a thiamine derivative or a salt thereof is significantly worsened by reducing the calories in the beverage. Furthermore, adding an iron compound to a beverage for the purpose of supplementing iron content causes further worsening of unpleasant odor. Therefore, an object of the present invention is to reduce the unpleasant odor inherent in thiamine or a thiamine derivative, or a salt thereof in a low calorie beverage containing thiamine or a thiamine derivative, or a salt thereof and an iron compound, and the flavor of the beverage Is to improve.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors unexpectedly formulated a large amount of vitamin B2 in a low calorie beverage containing thiamine or a thiamine derivative, or a salt thereof and an iron compound. Has found that the unpleasant odor inherent to thiamine or thiamine derivatives, or salts thereof can be reduced, and the present invention has been completed.

  That is, the present invention comprises (1) thiamine or a thiamine derivative, or a salt thereof, an iron compound, and a low-calorie beverage characterized by containing vitamin B2, (2) the amount of vitamin B2 is thiamine or a thiamine derivative, Or the beverage according to claim 1, more than 0.5 parts by weight per 1 part by weight of the salt thereof, (3) a low calorie beverage containing thiamine or a thiamine derivative, or a salt thereof and an iron compound, and vitamin B2 And a method for improving an unpleasant odor derived from thiamine or a thiamine derivative, or a salt thereof.

  The unpleasant odor derived from thiamine or thiamine derivatives or their salts in the liquid composition was exacerbated by reducing calories and further adding an iron compound, but adding vitamin B2 in the composition Thus, the unpleasant odor was remarkably improved. The effect was particularly prominent in a liquid composition containing an iron compound.

  In the present invention, thiamine or a thiamine derivative, or a salt thereof includes thiamine, thiamine hydrochloride, thiamine nitrate, fursultiamine, fursultiamine hydrochloride, dicetiamine hydrochloride, benfotiamine, bisibutiamine, and the like. The content of thiamine or thiamine derivative, or a salt thereof is usually 0.0001 to 0.3 w / v%, preferably 0.001 to 0.2 w / v%, more preferably 0, based on the total amount of beverage. 0.002 to 0.1 w / v%, particularly preferably 0.005 to 0.01 w / v%.

  In the present invention, the iron compound refers to ferrous fumarate, ferric chloride, iron citrate, ammonium iron citrate, sodium iron citrate, ferrous gluconate, iron lactate, ferrous pyrophosphate, pyrroline Examples thereof include ferric acid, ferrous sulfate, and heme iron. The content of the iron compound is preferably 0.001 to 0.05 w / v% as iron, more preferably 0.005 to 0.02 w / v%, particularly preferably 0.008 to 0.01 w / v%. is there.

  In the present invention, examples of vitamin B2 include riboflavin, riboflavin phosphate, riboflavin butyrate, flavin adenine dinucleotide, and salts thereof. The content of vitamin B2 in the present invention is usually 0.0001 to 0.3 w / v%, preferably 0.001 to 0.2 w / v%, more preferably 0.002 to 0, based on the total amount of beverage. 0.1 w / v%, particularly preferably 0.003 to 0.05 w / v%. The content of vitamin B2 is more than 0.5 parts by weight, preferably 1 part by weight or more and 20 parts by weight or less, more preferably 1.5 parts by weight or more and 20 parts by weight or more with respect to thiamine or a thiamine derivative or a salt thereof. Part or less, more preferably more than 2.0 parts by weight and 20 parts by weight or less, and particularly preferably 3 parts by weight or more and 20 parts by weight or less.

  The “beverage” in the present invention is not particularly limited as long as it is a liquid that can be taken internally, and includes those that do not contain a sweetener or the like required as a beverage. Specifically, for example, in addition to pharmaceuticals and quasi-drugs such as internal liquids and drinks, various drinks such as nutritional functional foods and foods for specified health use, fruit / vegetable drinks, carbonated drinks, sports / health functionalities Examples include various beverages in the food and beverage area such as beverages and dairy beverages.

  The low-calorie beverage as used herein refers to a calorie-off beverage (a beverage of 20 kcal or less per 100 mL of beverage) or a non-calorie beverage (a beverage of less than 5 kcal per 100 mL of beverage). The calorie (calories) in the beverage of the present invention is preferably 0 to 20 kcal / 100 mL, more preferably 0 to 10 kcal / 100 mL.

  The amount of heat (calorie) contained in a beverage can be calculated according to, for example, “about analytical methods for nutritional components and the like in the nutrition labeling standards” published in connection with the health promotion method. That is, the amount of each quantified nutrient component is converted into the energy conversion factor of each component (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 0-4 kcal / g, dietary fiber: 0-2 kcal / g, alcohol) : 7 kcal / g, organic acid: 3 kcal / g). For example, the energy conversion factor of indigestible saccharides is 0 kl / g for the first group (erythritol, sucralose), the second group (mannitol, maltitol, palatinit, fructooligosaccharide, xylooligosaccharide, gentiooligosaccharide, raffinose, stachyose, The emulsified oligosaccharide, sorbose, lactulose, cyclodextrins) is 2 kcal / g, and the third group (sorbitol, xylitol, maltoteitol) is 3 kcal / g.

  Moreover, in this invention, saccharides and / or a sweetener etc. can also be mix | blended as needed. Sugars and / or sweeteners can be blended alone or as a mixture. In the present invention, the content ratio of saccharides and / or sweeteners is not particularly limited as long as it is within the above-mentioned “low calorie” range, and can be appropriately selected according to taste and the like. As sugars and / or sweeteners, sugar alcohols, artificial sweeteners, naturally-derived high-intensity sweeteners, carbohydrate sweeteners obtained from nature, and glycerols can be used. These sweeteners are contained in the beverage of the present invention in a total amount of 0.0001 to 20 w / v%, preferably 0.001 to 15 w / v%, particularly preferably 0.01 to 10 w / v%.

  Examples of the sugar alcohol include erythritol, sorbitol, xylitol, maltitol, lactitol, mannitol and the like. The sugar alcohol content in the beverage of the present invention is 0.01 to 40 w / v%, preferably 0.02 to 30 w / v%, particularly preferably 0.03 to 20 w / v%. By making content of sugar alcohol into the said range, it becomes a drink with a low calorie and favorable stability.

  Artificial sweeteners include aspartame, sucralose, saccharin, cyclamate, acesulfame potassium, L-aspartyl-L-phenylalanine lower alkyl ester, L-aspartyl-D-alanine amide, L-aspartyl-D-serine amide, L-aspartyl-hydroxymethyl There are high sweetness sweeteners such as alkanamide and L-aspartyl-1-hydroxyethylalkanamide, glycyrrhizin, synthetic alkoxy aromatic compounds and the like. The content of these artificial sweeteners is 0.0001-1 w / v%.

  Examples of naturally occurring high-intensity sweeteners include thaumatin, stevinoside, and rakanka. The content of these sweeteners is 0.0001-1 w / v%.

  Naturally derived carbohydrate-based sweeteners include monosaccharides, oligosaccharides, complex polysaccharides or mixtures thereof. Among these, 1 type (s) or 2 or more types chosen from glucose, fructose, sucrose, glucose fructose liquid sugar, and fructose glucose liquid sugar are preferable.

  The glucose content is preferably 0.0001 to 5 w / v%, more preferably 0.0001 to 3 w / v%, particularly preferably 0.0001 to 1 w / v%. The fructose content in the beverage of the present invention is preferably 0.0001 to 5 w / v%, more preferably 0.0001 to 3 w / v%, and particularly preferably 0.0001 to 1 w / v%. Each content of fructose glucose liquid sugar and glucose fructose liquid sugar is preferably 0.0001-5 w / v%, more preferably 0.0001-3 w / v%, particularly preferably 0.0001 in terms of solid content. ˜1 w / v%. In addition, the change of the flavor during preservation | save of a drink can be prevented as these total content is 5 w / v% or less.

  Examples of oligosaccharides include sucrose, trehalose, palatinose, corn syrup, high fructose corn syrup, agape extract, maple syrup, sugar cane, honey, and non-fermentable oligosaccharides. An oligosaccharide generally refers to a combination of about 2 to 10 monosaccharides. The “non-fermentable oligosaccharide” in the present invention means an oligosaccharide having a degree of polymerization of 2 to 9 that is not assimilated by brewing yeast, such as isomalt-oligosaccharide, fructo-oligosaccharide, galactooligosaccharide, dairy oligosaccharide, etc. Can be mentioned. Of these oligosaccharides, sucrose is preferred. Examples of sucrose forms include granulated sugar, liquid sugar, and sucrose. Any of these can be used. The sucrose content in the beverage of the present invention is preferably 0.0001 to 5 w / v%, more preferably 0.0001 to 2 w / v%, and particularly preferably 0.0001 to 1 w / v%. preferable.

  A preferred example of the complex polysaccharide is maltodextrin. Glycerols can also be used in the present invention. Glycerols can be used in the beverage of the present invention, for example, 0.1 to 10 w / v%, preferably 0.2 to 5 w / v%.

  The beverage of the present invention is preferably acidic on the basis of the effect of improving unpleasant odor, more preferably in the range of pH 2.0 to 6.0, still more preferably in the range of pH 2.0 to 5.5, and pH 2.0 to 4. A range of .6 is particularly preferred. For adjusting the pH of the beverage, an edible acid can be used as a pH adjusting agent. Examples of the pH adjuster include citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, succinic acid, ascorbic acid, acetic acid and other organic acids and salts thereof, hydrochloric acid and phosphoric acid and other inorganic acids and salts thereof, and the like. It is done. These pH adjusters can be used alone or in combination of two or more.

  In the beverage of the present invention, vitamins, minerals, amino acids or salts thereof, herbal medicine, herbal extracts, caffeine, royal jelly, fruit juice, vegetable juice, plant extract, milk, etc. as other ingredients, and antioxidants , Fragrances, various esters, pigments, emulsifiers, preservatives, seasonings, vegetable extracts, nectar extracts, quality stabilizers, etc., alone or in combination, within a range that does not impair the effects of the present invention It can mix | blend suitably.

  The beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. In the case of an internal solution, usually take each component, dissolve in an appropriate amount of purified water, adjust the pH to the desired acidic range, add purified water to adjust the volume, and filter and sterilize as necessary. It is obtained by applying.

  Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.

(Example 1)
Thiamine nitrate 6mg
Ammonium iron citrate 50mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Riboflavin sodium phosphate 20mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Reference Example 1)
Thiamine nitrate 6mg
14g sucrose
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (calorie 56 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Reference Example 2)
Thiamine nitrate 6mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Comparative Example 1)
Thiamine nitrate 6mg
Ammonium iron citrate 50mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Example 2)
Thiamine nitrate 5mg
Ammonium iron citrate 50mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Riboflavin sodium phosphate 5mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Example 3)
Thiamine nitrate 5mg
Ammonium iron citrate 50mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Riboflavin sodium phosphate 10mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

Example 4
Thiamine nitrate 5mg
Ammonium iron citrate 50mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Riboflavin sodium phosphate 15mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Example 5)
Thiamine nitrate 5mg
Ammonium iron citrate 50mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Riboflavin sodium phosphate 20mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Example 6)
Thiamine nitrate 5mg
Ammonium iron citrate 50mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Riboflavin sodium phosphate 25mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Comparative Example 2)
Thiamine nitrate 5mg
Ammonium iron citrate 50mg
D-sorbitol solution (70%) 2000 mg
Erythritol 2000mg
Citric acid Appropriate amount Sodium citrate Appropriate amount Dilute hydrochloric acid Appropriate amount Purified water (total amount) 100 mL (heat amount 7 kcal)
The above ingredients were mixed and dissolved, adjusted to pH 2.8 with citric acid, sodium citrate and dilute hydrochloric acid, and then sterilized at 80 ° C. for 25 minutes to obtain a beverage.

(Test Example 1)
Table 1 shows the degree of unpleasant odor derived from thiamine nitrate in the beverages of Examples and Comparative Examples. The degree of unpleasant odor was shown as an average score when a sensory evaluation test based on the seven-step criteria shown in Table 2 was performed. As is apparent from Table 1, the addition of vitamin B2 or a salt thereof confirmed that the unpleasant odor of a low calorie beverage containing thiamine or a salt thereof and an iron compound was certainly remarkably reduced by sensory evaluation. It was.

以下の実施例７〜２６及び比較例３〜２４も実施例１と同様に調製した。それぞれの処方を表３〜９に示す。

The following Examples 7 to 26 and Comparative Examples 3 to 24 were also prepared in the same manner as Example 1. Each prescription is shown in Tables 3-9.

（試験例２）
実施例７〜１１および比較例３〜１２の飲料の、チアミン若しくはチアミン誘導体、又はそれらの塩由来の不快臭の程度を表１０に示した。不快臭の程度は、表２に示す７段階の基準に基づく官能評価試験を実施した際の平均点として示した。表１０からも明らかなように、種々のチアミン若しくはチアミン誘導体、又はそれらの塩を含有した低カロリー飲料の不快臭は鉄化合物の配合により不快臭がより増強し、この不快臭はビタミンＢ２又はその塩の添加により、確かに顕著に軽減されることが確認された。

(Test Example 2)
Table 10 shows the degree of unpleasant odor derived from thiamine or thiamine derivatives or their salts in the beverages of Examples 7 to 11 and Comparative Examples 3 to 12. The degree of unpleasant odor was shown as an average score when a sensory evaluation test based on the seven-step criteria shown in Table 2 was performed. As is clear from Table 10, the unpleasant odor of low-calorie beverages containing various thiamines or thiamine derivatives, or salts thereof is further enhanced by the incorporation of the iron compound. It was confirmed that the addition of salt surely significantly reduced.

（試験例３）
実施例１２〜１５および比較例１３〜１６の飲料の、チアミン若しくはチアミン誘導体、又はそれらの塩由来の不快臭の程度を表１１に示した。不快臭の程度は、表２に示す７段階の基準に基づく官能評価試験を実施した際の平均点として示した。表１１からも明らかなように、種々の鉄化合物の配合により、チアミン若しくはチアミン誘導体、又はそれらの塩を含有した低カロリー飲料の不快臭はより増強し、この不快臭はビタミンＢ２又はその塩の添加により、確かに顕著に軽減されることが確認された。

(Test Example 3)
Table 11 shows the degree of unpleasant odor derived from thiamine or thiamine derivatives or their salts in the beverages of Examples 12 to 15 and Comparative Examples 13 to 16. The degree of unpleasant odor was shown as an average score when a sensory evaluation test based on the seven-step criteria shown in Table 2 was performed. As is apparent from Table 11, the unpleasant odor of the low calorie beverage containing thiamine or thiamine derivatives or their salts is further enhanced by the blending of various iron compounds. It was confirmed that the addition was indeed significantly reduced.

（試験例４）
実施例１６〜１７の、チアミン若しくはチアミン誘導体、又はそれらの塩由来の不快臭の程度を表１２に示した。不快臭の程度は、表２に示す７段階の基準に基づく官能評価試験を実施した際の平均点として示した。表１２からも明らかなように、種々のビタミンＢ２又はその塩の添加により、官能評価から、チアミン若しくはチアミン誘導体、又はそれらの塩及び鉄化合物を含有した低カロリー飲料の不快臭は確かに顕著に軽減されることが確認された。

(Test Example 4)
Table 12 shows the degree of unpleasant odor derived from thiamine or thiamine derivatives or salts thereof in Examples 16 to 17. The degree of unpleasant odor was shown as an average score when a sensory evaluation test based on the seven-step criteria shown in Table 2 was performed. As is clear from Table 12, the unpleasant odor of low calorie beverages containing thiamine or thiamine derivatives, or their salts and iron compounds is certainly prominent from the sensory evaluation by the addition of various vitamin B2 or salts thereof. It was confirmed that it was reduced.

（試験例５）
実施例１８〜２０および比較例１７〜２２の飲料の、チアミン若しくはチアミン誘導体、又はそれらの塩由来の不快臭の程度を表１３に示した。不快臭の程度は、表２に示す７段階の基準に基づく官能評価試験を実施した際の平均点として示した。表１３からも明らかなように、ビタミンＢ２又はその塩の添加により、官能評価から、種々の濃度のチアミン若しくはチアミン誘導体、又はそれらの塩及び鉄化合物を含有した低カロリー飲料の不快臭は確かに顕著に軽減されることが確認された。

(Test Example 5)
Table 13 shows the degree of unpleasant odor derived from thiamine or thiamine derivatives or their salts in the beverages of Examples 18-20 and Comparative Examples 17-22. The degree of unpleasant odor was shown as an average score when a sensory evaluation test based on the seven-step criteria shown in Table 2 was performed. As is apparent from Table 13, the addition of vitamin B2 or a salt thereof certainly confirmed the unpleasant odor of low-calorie beverages containing various concentrations of thiamine or thiamine derivatives, or salts and iron compounds thereof from sensory evaluation. It was confirmed that it was significantly reduced.

（試験例６）
実施例２１〜２６の飲料の、チアミン若しくはチアミン誘導体、又はそれらの塩由来の不快臭の程度を表１４に示した。不快臭の程度は、表２に示す７段階の基準に基づく官能評価試験を実施した際の平均点として示した。表１４からも明らかなように、チアミン若しくはチアミン誘導体、又はそれらの塩及び鉄化合物を含有した低カロリー飲料の不快臭は、ビタミンＢ２の配合量に依存して、確かに顕著に軽減されることが確認された。

(Test Example 6)
Table 14 shows the degree of unpleasant odor derived from thiamine or thiamine derivatives or their salts in the beverages of Examples 21 to 26. The degree of unpleasant odor was shown as an average score when a sensory evaluation test based on the seven-step criteria shown in Table 2 was performed. As is clear from Table 14, the unpleasant odor of a low calorie beverage containing thiamine or a thiamine derivative, or a salt thereof and an iron compound is certainly remarkably reduced depending on the amount of vitamin B2. Was confirmed.

（試験例７）
比較例２３〜２４の飲料の、チアミン若しくはチアミン誘導体、又はそれらの塩由来の不快臭の程度を表１５に示した。不快臭の程度は、表２に示す７段階の基準に基づく官能評価試験を実施した際の平均点として示した。表１５からも明らかなように、鉄化合物を含有しない低カロリー飲料においては、ビタミンＢ２又はその塩の添加により、チアミン又はその塩由来の不快臭は軽減されないことが確認された。

(Test Example 7)
Table 15 shows the degree of unpleasant odor derived from thiamine or thiamine derivatives or their salts in the beverages of Comparative Examples 23 to 24. The degree of unpleasant odor was shown as an average score when a sensory evaluation test based on the seven-step criteria shown in Table 2 was performed. As is clear from Table 15, in the low calorie beverage containing no iron compound, it was confirmed that the unpleasant odor derived from thiamine or its salt was not reduced by the addition of vitamin B2 or its salt.

(Production Example 1)
Thiamine nitrate 10mg
Ammonium iron citrate 50mg
Riboflavin sodium phosphate 20mg
Pyridoxine hydrochloride 10mg
Nicotinamide 20mg
400 mg of magnesium L-aspartate
Calcium gluconate 600mg
Caffeine 50mg
Erythritol 6000mg
Sucrose 40mg
Acesulfame potassium 10mg
Sucralose 10mg
Stevia 10mg
Citric acid appropriate amount Sodium citrate 20mg
Sodium benzoate 60mg
Apple flavor 100mg
Purified water (total amount) 100 mL (calorie 5 kcal)
The above components were mixed and dissolved, adjusted to pH 3.2 with citric acid, and sterilized at 80 ° C. for 25 minutes to obtain a beverage with an improved unpleasant odor derived from thiamine nitrate.

(Production Example 2)
Thiamine nitrate 5mg
Ammonium iron citrate 50mg
Riboflavin sodium phosphate 20mg
Pyridoxine hydrochloride 10mg
Nicotinamide 20mg
400 mg of magnesium L-aspartate
Calcium gluconate 600mg
Royal Jelly 200mg
Aminoethylsulfonic acid 1000mg
D-sorbitol solution (70%) 500mg
Erythritol 2000mg
Xylitol 100mg
Glucose 200mg
Acesulfame potassium 10mg
Sucralose 10mg
Stevia 10mg
Citric acid appropriate amount Sodium citrate 20mg
Sodium benzoate 60mg
Apple flavor 100mg
Purified water (total amount) 100 mL (calorie 13 kcal)
The above components were mixed and dissolved, adjusted to pH 3.2 with citric acid, and sterilized at 80 ° C. for 25 minutes to obtain a beverage with an improved unpleasant odor derived from thiamine nitrate.

(Production Example 3)
Thiamine nitrate 5mg
Ammonium iron citrate 50mg
Riboflavin sodium phosphate 3mg
Pyridoxine hydrochloride 10mg
Nicotinamide 20mg
400 mg of magnesium L-aspartate
Calcium gluconate 600mg
Caffeine 50mg
Royal Jelly 200mg
Aminoethylsulfonic acid 1000mg
Erythritol 3000mg
Xylitol 500mg
Sucrose 2000mg
Acesulfame potassium 10mg
Sucralose 10mg
Stevia 10mg
Citric acid appropriate amount Sodium citrate 20mg
Sodium benzoate 60mg
Apple flavor 100mg
Purified water (total amount) 100 mL (heat amount 20 kcal)
The above components were mixed and dissolved, adjusted to pH 3.2 with citric acid, and sterilized at 80 ° C. for 25 minutes to obtain a beverage with an improved unpleasant odor derived from thiamine nitrate.

  According to the present invention, in a low calorie beverage containing thiamine or a thiamine derivative, or a salt thereof and an iron compound, it is expected to contribute to the development of a healthy beverage industry through provision of a beverage with good dosing properties.

Claims (3)

A low calorie beverage characterized by containing thiamine or a thiamine derivative, or a salt thereof, an iron compound, and vitamin B2. The beverage according to claim 1, wherein the amount of vitamin B2 is more than 0.5 parts by weight per 1 part by weight of thiamine or a thiamine derivative or a salt thereof. A method for improving an unpleasant odor derived from thiamine or a salt thereof, comprising blending vitamin B2 in a low calorie beverage containing thiamine or a thiamine derivative, or a salt thereof and an iron compound.