JP2019135935A - FOOD AND DRINK COMPOSITION HAVING REDUCED BITTERNESS OF β-HYDROXY-β-METHYLBUTYRIC ACID CALCIUM SALT (HMBCa) - Google Patents

Abstract

To provide a food and drink that has reduced bitterness peculiar to β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) and can be taken continuously on a daily basis.SOLUTION: The present invention provides a food and drink composition that contains a mixture of β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) and sodium bicarbonate (NaHCO), with a mixture ratio of HMBCa and NaHCOof 1: 1.5-1.5: 1 in mass ratio.SELECTED DRAWING: None

Description

  The present invention relates to a food and beverage composition in which the bitterness of β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) is reduced, a method for producing the same, and a method for reducing the bitterness of HMBCa.

  β-Hydroxy-β-methylbutyric acid (HMB) is a metabolite of leucine, an essential amino acid, and has an action of promoting the synthesis of muscle protein and suppressing degradation. It has been known. For middle-aged and older people whose muscles and basal metabolism decline with age, it is important to strengthen and maintain muscles in order to combat locomotive syndrome, sarcopenia, and obesity. Therefore, HMB is attracting attention as a material that can directly ingest leucine metabolites and is effective in increasing muscle weight and improving muscle strength.

  Until now, HMB has been utilized in the form of a free acid or in the form of a salt alone or in combination with other components (Patent Documents 1 to 3). Among them, β-hydroxy-β-methylbutyric acid calcium salt (HMBCa), which can ingest both leucine metabolites and calcium, was introduced as an effective substance that can have an important function of inducing protein synthesis in muscles ( Non-patent literature 1) and many significances in intervention trials have been reported (non-patent literature 2 etc.). HMBCa has already been marketed in the form of powders, tablets, hard capsules, etc., and will continue to be offered as a supplement in combination with various other health ingredients, and general food and drinks such as beverages. It is expected to have a wide range of applications.

  However, since HMBCa has a strong bitterness, HMBCa has been conventionally provided mainly in the form of tablets together with a fragrance (Patent Document 3). On the other hand, recently, functional foods that take in these components more naturally by containing specific functional components and nutritional components in foods have been widely used. As an example of using HMBCa as a functional food, fruit juice drinks, jelly drinks, and powdered drinks have been proposed, but all of them have their fragrances blended in their prescriptions (Non-patent Document 3), and food and drink without fragrances. It was difficult to use.

Japanese Patent No. 60777857 Special table 2017-510629 gazette Japanese Patent Laying-Open No. 2015-218158

Ministry of Health, Labor and Welfare: Japanese Dietary Intake Standards (2015 Version) Study Committee Report, March 2014, 380-381 Hsieh LC. Et al., Asia Pac. J. Clin. Nutr., 2010, 19, 200-208 Food and Development, “HMB Calcium as a material for locomotive syndrome and sarcopenia”, 2014, Vol. 49, no. 7,86-88

  Therefore, the subject of this invention is providing the food-drinks which the bitterness peculiar to (beta) -hydroxy-beta-methylbutyric acid salt (HMBCa) is reduced, and can be ingested on a daily basis.

As a result of intensive studies to solve the above problems, the inventors of the present invention blended β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) and sodium hydrogen carbonate (NaHCO ₃ ) at a predetermined ratio, The present inventors have found that the bitterness peculiar to HMBCa can be reduced, and that it is possible to provide a food and drink composition that can be easily ingested, thereby completing the present invention.

That is, the present invention includes the following inventions.
(1) It contains a mixture of β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) and sodium bicarbonate (NaHCO ₃ ), and the mixing ratio of HMBCa and NaHCO ₃ is 1: 1.5 to 1.5 by mass ratio. The food-drinks composition characterized by being: 1.
(2) Food / beverage composition as described in (1) whose content of said HMBCa is 0.1-10.0 mass%.
(3) β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) and sodium bicarbonate (NaHCO ₃ ), and the mixing ratio of HMBCa and NaHCO ₃ is 1: 1.5 to 1.5: 1 by mass ratio. Thus, the manufacturing method of the food-drinks composition including the process mix | blended with a food-drinks raw material.
(4) The manufacturing method of the food-drinks composition as described in (3) whose content of the said HMBCa is 0.1-10.0 mass%.
(5) To a food / beverage product composition containing β-hydroxy-β-methylbutyric acid calcium salt (HMBCa), sodium bicarbonate (NaHCO ₃ ) and a mixing ratio of HMBCa and NaHCO _{3 in} a mass ratio of 1: 1.5 to It mix | blends so that it may become 1.5: 1, The bitterness reduction method of HMBCa in the food-drinks composition.
(6) The method for reducing the bitterness of HMBCa according to (5), wherein the content of HMBCa is 0.1 to 10.0% by mass.

  According to the present invention, a bitterness peculiar to β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) is reduced, and a food and drink that can be ingested on a daily basis can be provided. In the present invention, sodium bicarbonate (sodium bicarbonate) used for masking the bitterness of HMBCa is used as a main component of baking powder and can be used safely.

Test plot A (HMBCa 1.5%, no masking), Test plot B (HMBCa 1.5%, HMBCa: NaHCO ₃ = 1.5: 1), Test plot C (HMBCa 3.0%, no masking), Test plot D The evaluation result of the bitter taste of Champon soup (HMBCa 3.0%, HMBCa: NaHCO ₃ = 1.5: 1) is shown. Test plot E (HMBCa 0.9%, no masking), Test plot F (HMBCa 0.9%, HMBCa: NaHCO ₃ = 1.5: 1), Test plot G (HMBCa 1.8%, no masking), Test plot H _{(HMBCa1.8%, HMBCa: NaHCO 3} = 1.5: 1) shows the evaluation results of the bitterness of mushroom soup of. Test plot I (HMBCa 0.9%, no masking), Test plot J (HMBCa 0.9%, HMBCa: NaHCO ₃ = 1.5: 1), Test plot K (HMBCa 1.9%, no masking), Test plot L The evaluation result of the bitter taste of shrimp bisque (HMBCa 1.9%, HMBCa: NaHCO ₃ = 1.5: 1) is shown. Test plot M (HMBCa 0.9%, no masking), Test plot N (HMBCa 0.9%, HMBCa: NaHCO ₃ = 1.5: 1), Test plot O (HMBCa 1.8%, no masking), Test plot P _{(HMBCa1.8%, HMBCa: NaHCO 3} = 1.5: 1) shows the evaluation results of the bitterness of tomato soup of.

  In the present invention, “β-hydroxy-β-methylbutyric acid calcium salt” (hereinafter also referred to as “HMBCa”) is represented by the following formula, and is a metabolite of leucine, β-hydroxy-β-methylbutyric acid (HMB). It is a calcium salt. HMBCa can be synthesized by reacting natural or synthetic HMB with calcium carbonate. Moreover, you may use a commercial item. As a commercial item, for example, a commercial item such as Kobayashi HMBCa (manufactured by Kobayashi Inc.) can be used. Although it does not specifically limit as a form of HMBCa, A liquid form or a powder form is preferable.

In the present invention, “sodium bicarbonate” (hereinafter also referred to as “NaHCO ₃ ”) used for masking the bitter taste of HMBCa is not particularly limited as long as it can be used for food. Commercially available baking soda can be used as an additive.

Food and drink compositions of the present invention contains a mixture of HMBCa and NaHCO _3, the mixture ratio of HMBCa and NaHCO ₃ are in a weight ratio 1: 1.5 to 1.5: 1, preferably 1: 1.5 1: 1, more preferably 1: 1.5. When the mixing ratio of HMBCa and NaHCO ₃ is within this range, the bitterness peculiar to HMBCa is not felt, and the original flavor and taste of the food and beverage composition are not impaired. Here, the bitterness peculiar to HMBCa means physical irritation due to the convergence of the tongue mucous membrane, and refers to an unpleasant bitterness that is different from bitterness accompanied by palatability such as beer, coffee, cacao. In addition, the content of HMBCa in the food and drink composition of the present invention is appropriately set in consideration of the general intake of the target food and drink, the form of the food and drink, the efficacy / effect, taste, palatability, cost, and the like. For example, 0.1 to 10.0% by mass, preferably 0.5 to 3.6% by mass, and more preferably 0.9 to 1.8% by mass with respect to the total amount of the food and drink composition it can. Moreover, since there is a knowledge that the daily intake of HMBCa is preferably 1.2 to 4.8 g for adults, the content of HMBCa in the beverage composition of the present invention can be ingested by the intake. What is necessary is just to mix | blend.

Moreover, in the food / beverage product composition containing HMBCa at the above-mentioned content, the content of NaHCO ₃ is an amount that provides a mixing ratio of HMBCa and NaHCO ₃ effective for reducing the bitterness of HMBCa. Although it is good, since the saltiness derived from sodium becomes strong, it is preferable that it is 5.0 mass% or less.

  In the present invention, the food / beverage composition is a food that can be ingested for the purpose of maintaining or promoting health other than pharmaceuticals, for example, a health food, a functional food, a health functional food, or a special-purpose food, in addition to general food and drink. It is used in the meaning including. The health food includes foods provided under the names of nutritional supplements, health supplements, supplements, and the like. Functional health foods are defined by the Food Sanitation Law or Health Promotion Law, and are based on specific health foods, functional nutritional foods, and scientific evidence that can indicate the effects of specific health, function of nutritional components, reduction of disease risk, etc. Functional labeling foods that can display the contents reported to the Commissioner of the Consumer Affairs Agency regarding their functionality are included. Special-purpose foods include foods for the sick, foods for the elderly, foods for infants, foods for pregnant women, etc. that indicate that they are suitable for specific subjects and patients with specific diseases. The food and drink of the present invention is particularly suitable for health foods for daily countermeasures of locomotive syndrome and sarcopenia for obesity (sarcopenia obesity) due to a decrease in muscle mass and elderly people who are in need of care or bedridden. It can be used suitably. Here, indications of specific health effects and nutritional component functions attached to food and drink are displayed on product containers, packaging, instructions, package inserts, product flyers and brochures, newspapers, magazines, etc. Can be an advertisement of the product. Moreover, the food-drinks composition of this invention contains not only a human but the thing for non-human animals (a pet, livestock, etc.).

  The form of the food / beverage product composition may be any form suitable for edible use, for example, solid, liquid, granular, granular, powder, capsule, cream, or paste. In particular, the shape in the case of the above health foods, for example, tablets, rounds, capsules, powders, granules, fine granules, troches, liquids (including syrups, milks, suspensions) Etc. are preferred.

  The type of the food / beverage product composition is not particularly limited as long as it is usually used for food / drinks, and includes all types of food / beverage products. The food and drink also includes seasonings. For example, soup or soup ingredients [ramen soup (soy sauce, miso, pork bone, etc.), consomme soup (chicken, pork, beef, etc.), potage soup (corn, tomato, pumpkin, clams, carrots, asara, potato, etc.), Bisque soup (shrimp, crab, etc.), bouillabaisse, miso soup, soup, etc.], noodles (noodles, soba, pasta, macaroni, etc.), cooked rice (white rice, red rice, seasoned cooked rice, porridge, etc.), breads (Bread, confectionery bread, cooking bread, steamed bread, croissant, etc.), confectionery (hot cake, donut, pie, cookies, biscuits, cream puff, rice confectionery, snack confectionery, candy, gummy, etc.), skins (gyoza, sushi, wonton) , Spring rolls, etc.), dairy products (yogurt, cheese, pudding, ice cream, etc.), fishery and livestock processed foods Kamaboko, chikuwa, ham, sausage, etc.), fats and oils processed foods (salad oil, tempura oil, butter, margarine, shortening, whipped cream, etc.), seasonings (soy sauce, soy sauce, sauce, soup stock, boiled seasoning liquid, pickled seasoning Liquid, dressing, mayonnaise, tomato ketchup, etc.), sauces (white sauce, demiglace sauce, tomato sauce, meat sauce, curry roux, pasta sauce, etc.), various beverages (soft drinks, carbonated drinks, dairy drinks, jelly drinks, fruit juice drinks, Vegetable juice drinks, tea drinks, coffee drinks, sports drinks, nutrition drinks, etc.) and concentrated concentrates and powders for adjustment of the drinks, but are not limited thereto.

The food and beverage composition of the present invention is a mixture of the above HMBCa and NaHCO ₃ at a predetermined mixing ratio, but may further contain one or more other components. Other ingredients are acceptable in the final form of the food and drink, and are not particularly limited as long as they can be taken orally. For example, vitamins (vitamin C, vitamin B1, vitamin B2, vitamin B6) , Vitamin E, etc.), minerals (magnesium, zinc, iron, potassium, etc.), dietary fiber and the like. Moreover, the food-drinks composition of this invention may mix | blend the additive normally used according to the kind suitably. Any additive that is acceptable under the Food Sanitation Law can be used as the additive. For example, a sweetener [glucose, fructose, sucrose, lactose, maltose, palatinose, trehalose, xylose, Sugar, isomerized sugar (glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed isomerized sugar, etc.), sugar alcohol (erythritol, xylitol, lactitol, palatinit, sorbitol, reduced starch syrup, etc.), honey, high intensity sweetener ( Sucralose, acesulfame potassium, thaumatin, stevia, aspartame, etc.)], acidulants (citric acid, malic acid, tartaric acid, etc.), excipients (dextrin, starch, etc.), binders, diluents, colorants, buffers, increase Examples include a viscous agent, a gelling agent, a stabilizer, a preservative, an emulsifier, a dispersant, a suspending agent, and a preservative. The above-mentioned other components can be appropriately blended in an amount within the range usually employed by those skilled in the art depending on the type of the food / beverage product composition.

Method for producing a food or beverage compositions of the present invention, in the case of the general food and drink, a HMBCa and NaHCO _3, the mixture ratio of HMBCa and NaHCO ₃ are in a weight ratio 1: 1.5 to 1.5: 1 and As long as it includes at least the step of blending into the raw material for food and drink, the other steps follow the normal method for producing the food and beverage. Specifically, when producing a food or drink composition, a method of blending HMBCa and NaHCO ₃ as a part of the raw material at the above-mentioned predetermined mixing ratio, preparing a mixture of HMBCa and NaHCO ₃ in advance, A method of blending the mixture when producing the product is mentioned.

Also, the bitterness-relieving methods HMBCa of the present invention, the food or drink composition comprising HMBCa, a NaHCO _3, the mixture ratio of HMBCa and NaHCO ₃ are in a weight ratio 1: 1.5 to 1.5: 1 and so as By blending into HMBCa and NaHCO ₃ may be blended in the same manner as described above.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention. In the following examples, Kobayashi HMBCa (manufactured by Kobayashi Inc.) was used as HMBCa.

(Example 1) the HMBCa and NaHCO ₃ in blending quantities shown in the bitterness reducing effect Table 1 HMBCa by NaHCO ₃ was added and dissolved in distilled water to prepare a different test solution of NaHCO ₃ concentrations (test group 1-1-1 -3). The amount of HMBCa in the supernatant of the test solution was calculated by measuring the amount of organic acid. The amount of organic acid was measured by HPLC (high performance liquid chromatography) under the following conditions.

(Measurement condition)
Column: RSpak KC-81
Eluent: 3 mmol perchloric acid (reaction solution: BTB reaction solution)
Detector: Hitachi UV-VIS detector L-2420 (440 nm)
Column temperature: 60 ° C

  In addition, sensory evaluation of the supernatant of the test solution was performed by five skilled panelists. The results are shown in Table 1.

As shown in Table 1, when the concentration of HMBCa is 3.0 to 5.0% by mass, when NaHCO ₃ is added so that the mixing ratio of HMBCa and NaHCO ₃ is 1: 1 by mass ratio, The bitterness was not felt. In addition, it was confirmed that the supernatant of the test solution contained HMB of free acid as much as the dissolved HMBCa amount. This indicates that the bitterness of the supernatant is reduced by the conversion of Ca, which is the cause of bitterness, to Na, and that HMB is also present. Incidentally, the content of NaHCO ₃ is increased, but salty or metallic taste was felt, were acceptable in terms of bitterness reduction in HMBCa.

(Example 2) HMBCa and the HMBCa and NaHCO ₃ in blending quantities shown in study Table 2 mixing ratio NaHCO ₃ was added and dissolved in distilled water, mixing ratio of HMBCa and NaHCO ₃ were prepared with different test solution (test group 2-1 to 2-5). Sensory evaluation of the supernatant of the prepared test solution was performed by five skilled panelists. The results are shown in Table 2.

As shown in Table 2, when the concentration of HMBCa is 3.0 to 5.0% by mass, the mixing ratio of HMBCa and NaHCO ₃ is 1: 1.5 to 1.5: 1 by mass ratio. When HMBCa was added, none of the bitter tastes was felt (test sections 2-2, 2-3, 2-5). When the content of NaHCO ₃ increased, a salty taste and a metallic taste were felt, but it was acceptable in terms of reducing the bitterness of HMBCa (test sections 2-2 and 2-5). On the other hand, when the mixing ratio of HMBCa and NaHCO ₃ was 2: 1 by mass, bitterness remained (test section 2-4). From these results, it can be said that the mixing ratio of HMBCa and NaHCO ₃ is most preferably 1.5: 1 by mass ratio (test section 2-3).

(Example 3) Application to hot cake (1) Preparation of test product The raw materials were mixed in the blending amounts shown in Table 3-1 (for two hot cakes). Test group 3-3,3-5,3-6 is a solution of HMBCa and NaHCO ₃ was dissolved HMBCa and NaHCO ₃ to a predetermined amount of distilled water and mixed with other raw materials with the precipitate. In test sections 3-2 and 3-4, an HMBCa solution obtained by dissolving HMBCa in a predetermined amount of distilled water was mixed with other raw materials. Using these raw material mixtures, two pieces were baked in each test section to prepare test cakes. In addition, the test cakes 3-2 and 3-3 have about 1.5 g of HMBCa per piece, and the test pieces 3-4, 3-5 and 3-6 have about 3 g of HMBCa per piece. It was supposed to be ingestible.

(2) Sensory test About the "bitter taste", "sweetness", "astringency taste", and "salt taste" of the hot cake of each test product, sensory evaluation was performed by 13 skilled panelists. The evaluation was performed in -5 to 5 steps (-5: weak, 5: strong) with the evaluation of the test section 3-1 to which HMBCa was not added as 0, and the result was shown as an average value of panel evaluation. The results are shown in Table 3-2.

As shown in Table 3-2, bitterness is felt in test sections 3-2 and 3-4 to which only HMBCa is added, and particularly in test section 3-4 where the amount of HMBCa is large, the bitterness is strong and the smell of HMBCa alone. was there. On the other hand, in the test sections 3-3, 3-5, and 3-6 in which the mixing ratio of HMBCa and NaHCO ₃ is 1.5: 1 and 1: 1 by mass, bitterness is reduced. Changes in “taste” and “salt taste” were acceptable as the taste of the hot cake.

(Example 3) Application example to soups Champon Soup (1) Preparation of Test Product Raw materials were mixed in the blending amounts shown in Table 4-1 to prepare test product soup. In Table 4-1, champon soup is concentrated champon soup (30% by weight of white hot water extract, 5% by weight of soy sauce, 7% by weight of vegetable extract, 4.2% by weight of seafood powder, 10% by weight of sugar, and 6.% of salt. 7% by mass, 0.3% by mass of thickener, 0.2% by mass of spices, 2% by mass of fats and oils, 34.6% by mass of water) was prepared by diluting 10 ml with hot water 90 ml.

(2) Sensory test Sensory evaluation was performed by eight skilled panelists on each bitter taste, astringent taste, and salty taste of each sample of Champon soup. The evaluation was carried out in five stages, with the evaluation of the control group to which no HMBCa was added as 0, and the results were shown as average panel evaluation values. The results are shown in Table 4-2 and FIG.

0: Has the same taste as the control group.
1; Each has a slight taste.
2: Further, each has a slight taste.
3: It has the taste (limit value of the range acceptable in taste).
4: Has a stronger taste (has a stronger tolerance).
5: The taste is quite strong (the taste is well beyond the allowable range).

As shown in Table 4-2 and FIG. 1, bitterness was felt in test sections A and C to which only HMBCa was added, and bitterness was particularly strong in test section C with a large amount of HMBCa. On the other hand, in the test sections B and D in which the mixing ratio of HMBCa and NaHCO ₃ was 1.5: 1 by mass, the bitterness was reduced, and the change in astringency and saltiness was acceptable as the taste of champon soup. .

Example 2. Mushroom Potage (1) Preparation of Test Product According to the blending amount shown in Table 5-1, mushroom potage base (gently soup mushroom potage, manufactured by Fuji Food Industry Co., Ltd.), HMBCa, and NaHCO ₃ are added to the soup (90 C.) to prepare a test sample mushroom potage.

(2) Sensory test In the same manner as in Example 1, sensory evaluation of “bitter taste”, “convergence taste”, and “salt taste” of mushroom potage of each test product was performed. The results are shown in Table 5-2 and FIG.

As shown in Table 5-2 and FIG. 2, bitterness was felt in test sections E and G to which only HMBCa was added, and bitterness was particularly strong in test section G having a large amount of HMBCa. On the other hand, in the test sections F and H in which the mixing ratio of HMBCa and NaHCO ₃ was 1.5: 1 by mass, the bitterness was reduced, and the change in astringency and saltiness was acceptable as the taste of mushroom potage. .

Example 3 Shrimp Bisque (1) Preparation of Test Product According to the blending amount shown in Table 6-1, Ebisu Bisuku no Moto (Genry Soup Ebino Bisque, manufactured by Fuji Food Industry Co., Ltd.), HMBCa, and NaHCO ₃ are added to the soup (90 ° C). ) To prepare a test sample of shrimp bisque.

(2) Sensory test The sensory evaluation of “bitterness”, “convergence taste”, and “salt taste” of the shrimp bisque of each test product was performed in the same manner as in Example 1. The results are shown in Table 6-2 and FIG.

As shown in Table 6-2 and FIG. 3, bitterness was felt in test sections I and K to which only HMBCa was added, and bitterness was particularly strong in test section K where the amount of HMBCa was large. On the other hand, in the test sections J and L in which the mixing ratio of HMBCa and NaHCO ₃ was 1.5: 1 by mass, the bitterness was reduced, and the change in astringency and saltiness was acceptable as the taste of shrimp bisque. .

Example 4 Tomato potage (1) Preparation of test product According to the blending amount shown in Table 7-1, tomato potage base (gently soup tomato potage, manufactured by Fuji Food Industry Co., Ltd.), HMBCa, and NaHCO ₃ was added to the soup (90 ° C). ) To prepare a test tomato potage.

(2) Sensory test The sensory evaluation of “bitterness”, “convergence taste”, and “salt taste” of the tomato potage of each test product was performed in the same manner as in Example 1. The results are shown in Table 7-2 and FIG.

As shown in Table 7-2 and FIG. 4, bitterness was felt in test sections M and O to which only HMBCa was added, and bitterness was particularly strong in test section O with a large amount of HMBCa. On the other hand, in the test sections N and P in which the mixing ratio of HMBCa and NaHCO ₃ was 1.5: 1 by mass, the bitter taste was reduced, and the astringent taste and salty taste change were acceptable as the taste of tomato potage. .

(Example 4) Application to chicken-immersed liquid HMBCa and NaHCO ₃ were added and dissolved in distilled water at the blending amounts shown in Table 8 to prepare test liquids (test sections Q to S). Chicken breast meat was put in a bag and each test solution was added and sealed. I left it under refrigeration for 3 hours and soaked it. Thereafter, the liquid was thoroughly cut and steamed. Sensory evaluation of the chicken breast after processing was carried out by five skilled panelists. The results are shown in Table 8.

As shown in Table 8, chicken breasts soaked in a solution containing only HMBCa felt bitter (test area Q), whereas chicken breasts soaked in a mixture of HMBCa and NaHCO ₃ had a bitter taste. The mixing ratio of HMBCa and NaHCO ₃ was optimally 1.5: 1 by mass ratio (test sections R and S).

  According to the present invention, the bitterness peculiar to β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) is reduced, and a food and drink that can be ingested on a daily basis is provided. Therefore, this invention can be utilized in the manufacture field | area of food-drinks, especially health and functional food.

Claims (6)

It contains a mixture of β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) and sodium bicarbonate (NaHCO ₃ ), and the mixing ratio of HMBCa and NaHCO ₃ is 1: 1.5 to 1.5: 1 by mass ratio. A food / beverage composition characterized by being.   The food / beverage composition of Claim 1 whose content of the said HMBCa is 0.1-10.0 mass%. Eating and drinking β-hydroxy-β-methylbutyric acid calcium salt (HMBCa) and sodium bicarbonate (NaHCO ₃ ) so that the mixing ratio of HMBCa and NaHCO ₃ is 1: 1.5 to 1.5: 1 by mass ratio. The manufacturing method of the food-drinks composition including the process mix | blended with a product raw material.   The manufacturing method of the food-drinks composition of Claim 3 whose content of the said HMBCa is 0.1-10.0 mass%. To a food and beverage composition containing β-hydroxy-β-methylbutyric acid calcium salt (HMBCa), sodium bicarbonate (NaHCO ₃ ), and a mixing ratio of HMBCa and NaHCO _{3 in} a mass ratio of 1: 1.5 to 1.5 : A method for reducing the bitterness of HMBCa in a food or beverage composition, which is formulated so as to be 1.   The method for reducing the bitterness of HMBCa according to claim 5, wherein the content of HMBCa is 0.1 to 10.0% by mass.

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