JP2019097519A - Tiliroside-containing colorless transparent beverage - Google Patents

Abstract

To provide a colorless transparent beverage in which the bitterness and astringency caused by Tiliroside is reduced.SOLUTION: In a beverage containing 0.01 to 1.0 mg/100 mL of Tiliroside and in which soluble solid concentration is 2.0 or less, absorbance at a wavelength of 660 nm is 0.06 or less, and ΔE value (color difference) based on pure water is 3.5 or less, magnesium is contained by 0.1 to 10 mg/100 mL.SELECTED DRAWING: None

Description

  The present invention relates to a colorless and transparent beverage containing tiliroside, and more particularly, to a colorless and transparent beverage in which it is difficult to sense the bitterness and astringent taste unique to tyriloside.

  It is known that polyphenols such as flavonol, flavanone and flavanols have excellent physiological actions, and it is effective to take a large amount of polyphenols continuously to express these physiological actions more effectively. . And there exists a drink as a form which can ingest abundant polyphenol easily. However, a beverage containing a high concentration of polyphenol has a bitter taste and an astringent taste unique to polyphenol, and therefore tends to be an obstacle to continuous intake. Therefore, various methods for reducing the bitterness and astringent taste of polyphenols have been proposed. For example, a method using sucralose (Patent Document 1) or a collagen-derived peptide (Patent Document 2) for reducing astringency of polyphenols, etc. Proposed.

  On the other hand, it is known that plants such as rosehip contain tiliroside which is a kind of polyphenol. Rosehip is a fruit of a plant belonging to the genus Rosaceae, and the rich nutritional components contained therein provide high skin-care effects and effects such as antibacterial, antiviral and immune strengthening (non-patented) Literature 1) and a lowering action of body fat low rate are known (patent document 3). And application to the drink which expected these physiological effects is examined.

JP 2008-99677A Unexamined-Japanese-Patent No. 2006-271259 Patent No. 3790767 gazette

J Nutr Biochem. 2012 Jul; 23 (7): 768-776

  BACKGROUND ART In recent years, flavored water has become popular due to consumers' health awareness and natural / natural intentions. Flavored water is a beverage obtained by adding ingredients such as a flavor, an extract, and fruit juice to water, and is a beverage having an appearance like water called near water. Beverages that are colorless and transparent but have flavor, sweetness and sourness such as fruits, but have a clear taste so that they can be consumed instead of water, such as flavored water, are generally the same as water. It has the characteristic of being easy to drink to the extent or more. However, it has been found that the colorless and transparent beverage such as flavored water has a distinctive bitter taste and astringent taste derived from tyriloside in consideration of the use of tiliroside in the beverage by the present inventors.

  Then, an object of this invention is to provide the colorless and transparent beverage by which the bitterness and astringent taste resulting from Tiliroside were reduced.

  MEANS TO SOLVE THE PROBLEM As a result of earnestly examining in order to solve the said subject, the present inventors discovered that a predetermined amount of magnesium had the especially outstanding effect regarding the improvement of the bitterness and astringent taste of Tililoside in a colorless and transparent drink. Based on such findings, the present inventors have completed the present invention.

Although the present invention is not limited to this, the present invention relates to the following.
(1) 0.01 to 1.0 mg / 100 mL of Tiliroside and 0.1 to 10 mg / 100 mL of magnesium, the soluble solid concentration is 2.0 or less, and the absorbance at a wavelength of 660 nm is 0.06 or less A beverage having a ΔE value (color difference) of 3.5 or less based on pure water.
(2) The beverage according to (1), further comprising 0.2 to 10 mg / 100 mL of calcium.
(3) The beverage according to (1) or (2), which is a container-packed beverage.

  According to the present invention, it is possible to provide a colorless and transparent beverage in which the bitterness and astringent taste due to Tiliroside are reduced. In addition, since the beverage of the present invention does not have a bitter taste or astringent taste derived from Tiliroside, it is possible to use Tylloside without losing the clear taste and refreshing flavor to the colorless and transparent beverage by using the technology of the present invention. Can be blended.

  One embodiment of the present invention contains 0.01 to 1.0 mg / 100 mL of tylloside and 0.1 to 10 mg / 100 mL of magnesium, has a soluble solid concentration of 2.0 or less, and has an absorbance of 0 at a wavelength of 660 nm. It is a beverage having a .06 or less and a ΔE value (color difference) of 3.5 or less based on pure water.

(Tiliroside)
The beverage of the present invention contains 0.01-1.0 mg / 100 mL of tiliroside. Tiliroside is one of organic compounds classified into flavonoid glycosides, and is a compound having a structure of the following formula (1). Tylloside is also known as Kaempferol-3-O-glucoside-6 ′ ′-E-coumaroyl, and its CAS Registry Number is 20316-62-5. As apparent from the structural name and structural formula, Tiliroside is composed of kaempferol, coumaric acid and glucose.

In the beverage of the present invention, the content of tyriloside is preferably 0.015 mg / 100 mL or more, more preferably 0.02 mg / 100 mL or more. On the other hand, when the content of tyliroside in the beverage exceeds 1.0 mg / 100 mL, the bitterness and astringent taste of tylloside may be so strong that the effects of the present invention may not be obtained. From the viewpoint of effect and flavor, the content of tiliroside in the beverage is preferably 0.8 mg / 100 mL or less, more preferably 0.5 mg / 100 mL or less, and still more preferably 0.1 mg / 100 mL or less. The content of tyliloside in the beverage can be measured using HPLC. The measurement conditions by HPLC are shown below.
Eluent: 37.5% acetonitrile Flow rate: 1 mL
・ Detection: UV 254 nm
・ Column: Shiseido CAPCELL PAK C18 (4.6 x 250 mm)

  Tiliroside is a known compound that is commercially available. In the present invention, tiliroside can be used in the form of a pure product or a plant extract. Commercial products of Tiliroside include those sold by Funakoshi, and those sold by Merck KGaA. Moreover, as a plant extract containing tiliroside, a rosehip extract made by Morishita Nittan, a strawberry seed extract made by Oryza Oil Co., Ltd. and the like can be mentioned.

(magnesium)
The beverage of the present invention contains 0.1 to 10 mg / 100 mL of magnesium. When the content of magnesium is within the above range, bitterness and astringent taste derived from tiliroside can be effectively reduced. In addition, when the content of magnesium is within the above range, it is possible to maintain the taste of the beverage such as the clear taste and refreshing flavor characteristic of the colorless and transparent beverage. In addition, since magnesium is a component known as a mineral having a bitter taste, it is surprising that the bitterness and astringent taste derived from Tiliroside can be suppressed using magnesium.

  In the present invention, from the viewpoint of flavor, the content of magnesium in the beverage is preferably 8.0 mg / 100 mL or less, more preferably 5.0 mg / 100 mL or less, and still more preferably 0.8 mg / 100 mL or less. In addition, in view of the remarkable effect, the content of magnesium is preferably 0.2 mg / 100 mL or more, and more preferably 0.4 mg / 100 mL or more.

  When magnesium used in the present invention is in the form of a salt, it can be converted to the amount of free form (free form) to calculate the content of magnesium in the beverage. Moreover, in this invention, content of magnesium in a drink can be measured by a well-known method using an ICP emission spectral analyzer (ICP-AES).

  Sources of magnesium include, but are not limited to, for example, the following forms: sulfate, citrate, gluconate, lactate, bis-glycinate, amino acid chelate, carbonate Salts, oxides, hydroxides, chlorides, phosphates, pyrophosphates, acetates, fumarates and malates. Magnesium salts preferred in the present invention are magnesium sulfate, magnesium chloride and magnesium gluconate. In addition, magnesium derived from a natural product can also be used as a source as long as the colorless and transparent physical properties are not impaired. Specifically, mineral water can be mentioned.

(calcium)
The beverage of the present invention can further contain 0.2 to 10 mg / 100 mL of calcium. Calcium is a component known as a mineral having a complex taste that combines bitterness and saltiness. In the present invention, the combined use of calcium can more effectively improve the bitter taste and astringent taste derived from tiliroside.

  In the present invention, from the viewpoint of flavor, the content of calcium in the beverage is preferably 5.0 mg / 100 mL or less, more preferably 1.0 mg / 100 mL or less, and still more preferably 0.8 mg / 100 mL or less. In addition, in view of the remarkable effect, the content of calcium is preferably 0.3 mg / 100 mL or more, and more preferably 0.6 mg / 100 mL or more.

  When calcium used in the present invention is in the form of a salt, it can be converted to the amount of free form (free form) to calculate the content of calcium in the beverage. Moreover, in this invention, content of the calcium in a drink can be measured by a well-known method using an ICP emission spectral analyzer (ICP-AES).

  When using magnesium and calcium in combination, both components can be used in the concentration range mentioned above. However, when the total amount of magnesium and calcium is increased, it may sometimes feel the unpleasant taste common to magnesium and calcium (a bitter taste or a sensation of hardness on the tongue). Therefore, the total amount of magnesium and calcium is preferably 20 mg / 100 mL or less, more preferably 5.0 mg / 100 mL or less, and still more preferably 1.5 mg / 100 mL or less.

  Sources of calcium include, but are not limited to, for example, the following forms: sulfate, citrate, gluconate, lactate, bis-glycinate, amino acid chelate, carbonate Salts, oxides, hydroxides, chlorides, phosphates, pyrophosphates, acetates, fumarates and malates. In the present invention, preferred calcium sources are calcium sulfate, calcium citrate malate, calcium gluconate, calcium lactate and calcium gluconate lactate. In addition, calcium derived from a natural product can also be used as a source as long as the colorless and transparent physical properties are not impaired. Specifically, mineral water can be mentioned.

(Colorless transparent beverage)
In the case of a colorless and transparent beverage such as flavored water, it is required to set the flavor of the beverage as weak as a whole in order to be easy to drink like water, and other beverages (eg, colored beverages or Distinctive bitterness and astringent taste from Tiliroside are more noticeable than in turbid beverages. In the present invention, even with such a colorless and transparent beverage with weak flavor, it is possible to make it difficult to sense the bitter taste and astringent taste of Tiliroside. In the present specification, "a colorless and transparent beverage whose flavor is set weakly" may be simply referred to as "a colorless and transparent beverage".

  Here, "a beverage in which the flavor is set weakly" refers to a beverage containing a small amount of components such as sweeteners and acidulants added to the beverage, and specifically, the soluble solid content concentration (Brix) of the beverage is 2 .0 or less drinks. In the present invention, the soluble solid concentration corresponds to the Brix value obtained using a sugar scale meter or a refractometer. The Brix value is a value obtained by converting the refractive index measured at 20 ° C. to the mass / mass percentage of sucrose solution based on the conversion table of ICUMSA (International Association for Sugar Analysis Method) (unit: “° Bx '%' Or 'degree').

  According to the study of the present inventors, a low Brix beverage having a soluble solid concentration in the beverage of 2.0 or less is remarkable in the bitterness and astringent taste of Tiliroside as compared to the beverage having a higher Brix. Cheap. From the remarkable effect, the soluble solid content concentration of the beverage of the present invention is preferably 0 to 1.5, more preferably 0 to 1.0, and still more preferably 0 to 0.5.

  In addition, the beverage of the present invention is characterized by being colorless and transparent. Here, a colorless and transparent beverage is a beverage satisfying the following requirements (1) and (2).

(1) Beverage is colorless The ΔE value (color difference) based on pure water is 3.5 or less, preferably 2.3 or less. The ΔE value can be defined by the ΔE value (color difference) of transmitted light when measured with pure water as a standard using a colorimetric color difference meter (such as ZE2000 (manufactured by Nippon Denshi Kogyo Co., Ltd.)).

(2) The beverage is transparent In the present specification, "a beverage is transparent" is a beverage that is visually clear like water, and it becomes clouded like a so-called sports drink or clouded like a cloudy juice. There is no beverage. The transparency of the beverage can be expressed by the absorbance at a wavelength of 660 nm, and the transparent beverage in the present invention has an absorbance at a wavelength of 660 nm of 0.06 or less. The absorbance can be measured using an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation) or the like).

  The type of the beverage of the present invention is not particularly limited, and any of a soft drink, a nutritional drink, a functional drink, a flavored water (near water) -based drink and the like may be used.

(Other ingredients)
In addition, the beverage of the present invention may be an antioxidant, an emulsifier, a preservative, a pH adjuster, a flavor, a seasoning, a sweetener, an acidulant, and a stable quality provided that the intended purpose of the present invention is not deviated. The agents may be blended alone or in combination.

(Container-packed beverage)
The beverage of the present invention is a beverage in which the bitter and astringent taste of Tiliroside is reduced. Therefore, it is preferable from the viewpoint of convenience to the user that the beverage can be stored continuously at room temperature for a long time and can be taken immediately (RTD: Ready To Drink) as a beverage to be continuously ingested in expectation of the physiological action of Tiliroside. About this, the container-packed drink obtained through a heat sterilization process is one aspect of this invention.

  The container for filling the beverage of the present invention is not particularly limited. Examples include glass containers, metal containers, paper containers, and further, polyethylene containers, polyethylene terephthalate (PET) containers, and plastic containers such as polypropylene containers. Among them, PET containers are preferable because the beverage of the present invention is colorless and transparent.

  The volume of the container is not limited, but a container of, for example, 100 mL to 2 L, preferably 300 mL to 2 L can be appropriately selected and used as needed.

(Production method)
According to another aspect of the present invention, there is provided a method of producing a beverage. The method is a beverage having a soluble solid concentration of 2.0 or less, an absorbance of 660 nm at a wavelength of 0.06 or less, and a ΔE value (color difference) of 3.5 or less based on pure water. It is a manufacturing method, Comprising: The process of mix | blending 0.01-1.0 mg / 100 mL tylloside with a drink (tyllocide mixing process), and the process of adjusting the magnesium content in a drink to 0.1-10 mg / 100 mL (magnesium It is the said manufacturing method including an adjustment process.

  The production method of the present invention can also further include the step of adjusting the calcium content in the beverage to 0.2 to 10 mg / 100 mL (calcium adjustment step).

  In the tyliroside compounding step, the magnesium adjusting step, and the calcium adjusting step, the types of ingredients in the beverage and the contents thereof, etc. are as described above for the beverage of the present invention or are obvious from them. In the beverage of the present invention, when magnesium deviates from the predetermined concentration range, some or all of the desired effects of the present invention are significantly reduced or not exhibited, so that in the magnesium adjusting step, The concentration is accurately analyzed by means such as ICP-AES or ICP-MS, and the magnesium of the present invention is adjusted to a predetermined concentration based on the analysis result. With regard to calcium as well as magnesium, the mineral concentration of raw water is analyzed and adjusted to a predetermined concentration. If the mineral concentration (ie, the magnesium concentration and the calcium concentration) of the raw water falls below the above range, a predetermined mineral is appropriately blended in the beverage. The tyriloside compounding step, the magnesium adjusting step, and the calcium adjusting step may be performed simultaneously, may be performed separately, or the order of the steps may be changed.

  When the beverage of the present invention is a container-packed beverage, in addition to the above-described steps, the method further includes a heat sterilization treatment step and a container filling step. The order of the heat sterilization process and the container filling process is appropriately selected in consideration of the heat resistance of the container. The heat sterilization treatment is performed under the sterilization conditions defined in the Food Sanitation Law. As the sterilizer, a tube sterilizer, a plate sterilizer, an FP (Flash Pastrization) plate sterilizer, a UHT (Ultra High Temperature) sterilizer, or the like can be used. The heating temperature, the treatment time and the like are appropriately selected and carried out according to the type of beverage. Usually, it heats at 60-150 degreeC for 1 second-30 minutes.

  The details of the present invention will be specifically described below based on examples, but the present invention is not limited to these examples. Also, in the present specification, unless otherwise stated, the numerical range is described as including its end points.

Experiment 1: Tylloside-containing beverage (1)
The following samples were prepared to confirm the presence of bitter or astringent taste of Tiliroside.
Sample 1-1: Water (ion-exchanged water of pH 7)
Sample 1-2: Tylloside dissolved in water at a concentration of 0.001 mg / 100 mL Sample 1-3: Tylloside dissolved in water at a concentration of 0.01 mg / 100 mL Sample 1-4: Tylloside in water 0 Solution dissolved at a concentration of 02 mg / 100 mL Tylloside was prepared at a purity of 99% manufactured by Funakoshi, and the final concentration was adjusted to the above concentration. Both solutions were colorless and transparent (Brix: 0.5 or less, absorbance at a wavelength of 660 nm: 0.01 or less, ΔE based on pure water: 0.0).

  About the obtained various solutions, the presence or absence of bitterness and astringent taste was evaluated by three panels. The results of each panel's evaluation were freely discussed again by all members, and the presence or absence of bitterness or astringent taste was described based on the consensus of all members. The results are shown in Table 1. It was found that, in a colorless and transparent beverage containing Tyliroside at 0.01 mg / 100 mL or more, bitterness and astringent taste derived from Tiliroside were perceived and it became difficult to drink.

Experiment 2: The alleviation effect of bitter taste and astringent taste of Tiliroside by magnesium (1)
Tylloside (funakoshi, purity 99%) and magnesium sulfate (Wako Pure Chemical Industries) were dissolved in pure water so that the concentration in the drink was as shown in Table 2, and a drink containing tylloside and magnesium was prepared (sample 2-1 to 2-17). All the beverages were colorless and transparent beverages having Brix of 0.5 or less (absorbance at a wavelength of 660 nm: 0.01 or less, ΔE based on pure water: 0.0).

The taste of the obtained low Brix colorless and transparent beverage was evaluated by a panel of 3 according to a 5-point evaluation method of 1 to 5 points. The sensory evaluation criteria were as follows.
5 points do not feel at all, 4 points do not feel at all, 3 points do not feel at all, 3 points do not feel well, 2 points do not feel well, 1 point feels strong, each panel The results of the evaluation were freely discussed again by all the members, and expressed as integers under the agreement of all members. In addition, the evaluation point judged that the thing which exceeds 3 points | pieces is a drink which does not sense the bitterness and astringent taste derived from Tylloside, and is a preferable drink as a colorless and transparent drink.

  The results are shown in Table 2. It was revealed that when the magnesium concentration in the beverage is 0.1 mg / 100 mL or more, the bitterness and astringent taste derived from tiliroside are suppressed.

  In addition, when the magnesium concentration was 20 mg / 100 mL (sample 2-12), since the unpleasant taste resulting from magnesium arose, it was suggested that the upper limit of magnesium concentration is preferably 10 mg / 100 mL. When the concentration of magnesium is in the range of 0.2 to 0.8 mg / 100 mL, it is a preferable beverage as a colorless and transparent beverage having a clear feeling like water, and the concentration is 10 mg / 100 mL or less (that is, 0.2 to 10 mg / 100 mL Even in the case of water, it was suggested that it is a preferable colorless and transparent beverage having a clear feeling like water.

Experiment 3: Alleviating effect of Tylloside on bitterness and astringent taste by magnesium (2)
In the same manner as in Experiment 2 except that the magnesium salt was changed to magnesium chloride hexahydrate (Wako Pure Chemical Industries, Ltd.), a beverage containing tyliroside and magnesium was prepared (Samples 3-1 to 3-17). All the beverages were colorless and transparent beverages having Brix of 0.5 or less (absorbance at a wavelength of 660 nm: 0.01 or less, ΔE based on pure water: 0.0).

  The sensory evaluation test was conducted in the same manner as in Experiment 2. The results are shown in Table 3. It was found that when the magnesium concentration in the beverage is 0.1 mg / 100 mL or more, the bitterness and astringent taste derived from tylloside are suppressed even if the magnesium source changes.

  In addition, when the magnesium concentration was 20 mg / 100 mL (sample 3-12), since the unpleasant taste resulting from magnesium arose, it was suggested that the upper limit of magnesium concentration is preferably 10 mg / 100 mL. In addition, when the magnesium concentration was in the range of 0.2 to 0.8 mg / 100 mL, a clear feeling like water was obtained along with the suppression of bitter taste and astringent taste derived from tylloside. It is a colorless and transparent beverage that is easy to drink like water that does not have bitter taste and astringent taste to make Tiliroside and unpleasant taste derived from magnesium even if the concentration is 10 mg / 100 mL or less (that is, 0.2 to 10 mg / 100 mL). It was suggested that there is.

Experiment 4: The bitter and astringent taste alleviating effect of Tiliroside by calcium In the same manner as Experiment 2 except that magnesium salt is changed to calcium lactate pentahydrate (Wako Pure Chemical Industries, Ltd.), a beverage containing tiliroside and calcium is prepared (Samples 4-1 to 4-11). All the beverages were colorless and transparent beverages having Brix of 0.5 or less (absorbance at a wavelength of 660 nm: 0.01 or less, ΔE based on pure water: 0.0).

  The sensory evaluation test was conducted in the same manner as in Experiment 2. The results are shown in Table 4. It was revealed that when the calcium concentration in the beverage is 0.2 mg / 100 mL or more, the bitter taste and astringent taste derived from tiliroside are suppressed.

  In addition, when the calcium concentration was 50 mg / 100 mL (sample 4-11), since the unpleasant taste resulting from calcium arose, it was suggested that the upper limit of calcium concentration is preferably 10 mg / 100 mL. When the calcium concentration is in the range of 0.6 to 10 mg / 100 mL, it is a preferable beverage as a clear water-like clear, colorless beverage.

Experiment 5: Alleviation effect on bitterness and astringent taste of Tiliroside by combined use of calcium and magnesium (1)
Magnesium sulfate and calcium lactate were blended in the same manner as in Experiment 2 and Experiment 4 to prepare a beverage containing 0.02 mg / 100 mL of Tiliroside, 0.53 mg / 100 mL of magnesium and 0.93 mg / 100 mL of calcium (sample 5-1). All the beverages were colorless and transparent beverages having Brix of 0.5 or less (absorbance at a wavelength of 660 nm: 0.01 or less, ΔE based on pure water: 0.0).

  The sensory evaluation test was conducted in the same manner as in Experiment 2. The results are shown in Table 5. When only magnesium or only calcium was blended, even if the amount was blended in a large amount, the bitterness and astringent taste derived from Tylloside were hardly felt (gradation point: 4 points) (samples 5-2 to 5-5 -5) When magnesium and calcium were used in combination, the level was not felt at all (rating score: 5 points).

Experiment 6: Bitterness and astringent taste alleviating effect of Tiliroside by combined use of calcium and magnesium (2)
A beverage containing 0.02 mg / 100 mL of tiliroside, 0.77 mg / 100 mL of magnesium and 0.37 mg / 100 mL of calcium was prepared in the same manner as in Experiment 5 except that magnesium sulfate was changed to magnesium chloride (Sample 6) -1) The sensory evaluation test was conducted in the same manner as in Experiment 2. All the beverages were colorless and transparent beverages having Brix of 0.5 or less (absorbance at a wavelength of 660 nm: 0.01 or less, ΔE based on pure water: 0.0).

  The results are shown in Table 6. Even when the magnesium source is changed, when only magnesium or only calcium is blended, even if the amount is blended in a large amount, the bitterness and astringent taste derived from Tylloside are hardly felt (evaluation point: 4 points) There were (Samples 6-2 to 6-5), but when magnesium and calcium were used in combination, the level was not felt at all (evaluation point: 5 points). The results of Experiments 5 and 6 suggested that it is more effective to use magnesium and calcium in combination to suppress the bitter taste and astringent taste of Tiliroside in a colorless and transparent beverage.

Experiment 7: Two commercial mineral waters (hereinafter referred to as products A and B) were used as sample mineral sources prepared using mineral water. The magnesium and calcium concentrations in the products A and B were analyzed by inductively coupled plasma emission spectrometry using a "Multi CCD-ICP emission analyzer" (manufactured by Spectro). The results are shown in Table 7.

  The above product A and product B are mixed in a ratio of 9: 1 or 1: 9, mixed with 0.02 mg / 100 mL of tiliroside, and added with a beverage containing tiliroside, magnesium and calcium. Prepared. In addition, a solution of Tiliroside dissolved in ion exchange water of pH 7 at a concentration of 0.02 mg / 100 mL was also prepared. All the beverages were colorless and transparent beverages having Brix of 0.5 or less (absorbance at a wavelength of 660 nm: 0.01 or less, ΔE based on pure water: 0.0). A sensory evaluation test was conducted on these beverages in the same manner as in Experiment 2.

  The results are shown in Table 8. It was suggested that the bitterness and astringent taste of tiliroside are effectively reduced also when mineral water, ie, a mineral derived from a natural product, is used.

Experiment 8: Sample of heat-sterilized container-packed beverage About sample 1-4 (magnesium and calcium free) sample 5-1 (magnesium sulfate + calcium lactate) and sample 6-1 (magnesium chloride + calcium lactate) mentioned above After each subjecting the beverage to UHT sterilization treatment (110 to 150 ° C., 1 to several seconds), it is filled in a 500 mL PET container (transparent) to prepare a container-packed beverage (each beverage after sterilization is sample 1-4 Sensory evaluation by a two-point discrimination method was performed using a panel of 3 persons (referred to as' sample 5-1 'and sample 6-1').

  In samples 1-4 and samples 1-4 ', the whole panel has a difference between the two samples, and sample 1-4' is more remarkable in bitterness and astringent taste derived from tylloside than in the beverage of sample 1-4. I judged that I felt it. On the other hand, samples 5-1 and 5-1 'containing predetermined amounts of magnesium and calcium, and samples 6-1 and 6-1' have bitterness and astringence derived from Tylloside between samples before and after heat sterilization. It was determined that there was no significant difference in taste. Samples 5-1, 5-1 ', 6-1, and 6-1' were all easy-to-drink beverages like water with reduced bitterness and astringent taste derived from Tiliroside.

Claims (3)

  Containing 0.01 to 1.0 mg / 100 mL of Tiliroside and 0.1 to 10 mg / 100 mL of magnesium, the soluble solid concentration is 2.0 or less, and the absorbance at a wavelength of 660 nm is 0.06 or less, pure A beverage having a ΔE value (color difference) of 3.5 or less based on water.   The beverage according to claim 1, further comprising 0.2 to 10 mg / 100 mL of calcium.   The beverage according to claim 1, which is a container-packed beverage.