JP2023119453A - Beverage, taste improver, and taste improving method - Google Patents

Abstract

To provide: a beverage that contains one or more amino acids selected from the group consisting of valine, leucine, and isoleucine but yet allows for taste improvement in these amino acids; an agent for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage; and a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage.SOLUTION: A beverage contains (A) polymethoxyflavone of 0.5-15 mg/100 mL in total and (B) one or more amino acids selected from the group consisting of valine, leucine, and isoleucine of 10-2,000 mg/100 mL in total.SELECTED DRAWING: None

Description

The present invention provides a beverage containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, and improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in the beverage. and a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in beverages.

In recent years, many health foods containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine have been marketed due to the growing health consciousness of consumers. However, such health foods have a bitter taste peculiar to valine, leucine, or isoleucine, and are difficult to use as foods and drinks. Therefore, as a method for improving the bitterness peculiar to valine, leucine, or isoleucine, a technique using rose extract and cyclodextrin (see, for example, Patent Document 1), a technique using honey and a sensitive sweetener (see, for example, Patent Document 2) See), techniques using γ-glutamyl peptide (see, for example, Patent Document 3), and the like have been proposed.

However, the technique proposed above cannot be said to be capable of alleviating the bitterness peculiar to valine, leucine, or isoleucine to a sufficiently satisfactory level, and further improvement is required.

Polymethoxyflavones are known to have various effects such as improving muscle diseases, and are known to be contained in plant extracts such as black ginger (for example, patent documents 4).
However, it is not known that the polymethoxyflavones can alleviate the bitterness peculiar to valine, leucine, or isoleucine.

JP 2020-115811 A JP 2019-205362 A JP 2016-171761 A JP 2016-193906 A

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned conventional problems and to achieve the following objects. That is, the present invention provides a beverage, valine, and leucine in a beverage that can improve the taste of these amino acids while containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine. , and isoleucine, and a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in beverages. purpose.

As a result of extensive studies by the present inventors in order to solve the above problems, polymethoxyflavones have been found to improve the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in beverages. It has been found to be highly effective.

The present invention is based on the findings of the present inventors, and means for solving the above problems are as follows. Namely
<1> (A) a total of 0.5 to 15 mg/100 mL of polymethoxyflavones,
(B) A beverage characterized by containing 10 to 2,000 mg/100 mL in total of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine.
<2> The beverage according to <1>, which has a sweetness of 2 or less.
<3> Used in beverages containing a total of 10 to 2,000 mg/100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine,
(A) contains polymethoxyflavones,
of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, wherein the component (A) is blended in the beverage at a total concentration of 0.5 to 15 mg/100 mL. It is a taste improver.
<4> A beverage containing a total of 10 to 2,000 mg/100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, and a total concentration of 0.5 to 15 mg/100 mL of polymethoxyflavones. A method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, characterized by comprising blending with.

ADVANTAGE OF THE INVENTION According to this invention, the above-mentioned problems in the past can be solved and the above-mentioned objects can be achieved. one or more amino acid taste improvers selected from the group consisting of valine, leucine, and isoleucine in the beverage, and valine, leucine, and isoleucine in the beverage A method for improving the taste of one or more amino acids selected from the group can be provided.

(drink)
The beverage of the present invention comprises (A) polymethoxyflavones (hereinafter sometimes referred to as "(A) component") and (B) one or more selected from the group consisting of valine, leucine, and isoleucine. (hereinafter sometimes referred to as "component (B)") and, if necessary, other components.

<(A) Component>
The component (A) is polymethoxyflavone. The component (A) may be used singly or in combination of two or more.

- Polymethoxyflavones -
The polymethoxyflavones are compounds represented by the following structural formula (A). The polymethoxyflavones may be in the form of salts.
In the structural formula (A), R ₁ to R ₆ are each hydrogen (--H), hydroxyl group (--OH), or methoxy group (--OCH ₃ ), and R ₁ to R ₆ are 2 contains one or more methoxy groups.

The polymethoxyflavones are known compounds, and commercially available products may be used, or those produced by a known method may be used.
Moreover, the polymethoxyflavone may be used in the form of a plant extract.

The polymethoxyflavones can be extracted from plants, for example. The plant is not particularly limited and can be appropriately selected depending on the purpose, but black ginger (scientific name: Kaempferia parviflora) is preferable. Polymethoxyflavones that can be extracted from the black ginger include 5,7,3′,4′-tetramethoxyflavone, 3,5,7,3′,4′-pentamethoxyflavone, 5,7- Dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone. Among these, 5,7-dimethoxyflavone and 3,5,7,3',4'-pentamethoxyflavone are preferred.

The method for extracting the polymethoxyflavones from the black ginger is not particularly limited, and a known method can be appropriately selected. Examples thereof include the method described in JP-A-2016-193906.

The content of polymethoxyflavones in the black ginger extract is not particularly limited and can be appropriately selected depending on the intended purpose.

The total content of component (A) in the beverage is not particularly limited as long as it is 0.5 to 15 mg/100 mL, and can be appropriately selected according to the purpose.
When two or more types of polymethoxyflavone are used as the component (A), the ratio (mass ratio) of the amount of each polymethoxyflavone used is not particularly limited and can be appropriately selected according to the purpose.

The method for measuring the content of the component (A) in the beverage is not particularly limited, and a known method can be appropriately selected. For example, it can be measured by high performance liquid chromatography (HPLC) under the following conditions. .
- HPLC conditions -
・ Column: Ascentis Express C18 (SUPELCO)
・ Mobile phase: A) water: trifluoroacetic acid = 1000: 1
B) Methanol
0-15 min (40% A),
15.01-25 min (100% B),
25.01-35 min (40% A)
・ Column temperature: 40°C
・ Injection volume: 20 μL
・ Flow rate: 0.6mL/min
・ Detection conditions: UV265 nm

<(B) Component>
The component (B) is one or more amino acids selected from the group consisting of valine, leucine, and isoleucine. As the component (B), one of the above amino acids may be used alone, or two or more may be used in combination.

-valine-
The valine is a known compound, and a commercial product may be used, or one produced by a known method may be used.

-Leucine-
The leucine is a known compound, and a commercial product may be used, or one produced by a known method may be used.

-Isoleucine-
The said isoleucine is a well-known compound, A commercial item may be used and what was manufactured by a well-known method may be used.

The total content of component (B) in the beverage is not particularly limited as long as it is 10 to 2,000 mg/100 mL, and can be appropriately selected according to the purpose.
When two or more amino acids are used as the component (B), the ratio (mass ratio) of the amount of each amino acid used is not particularly limited and can be appropriately selected according to the purpose.

A method for measuring the content of the component (B) in the beverage is not particularly limited, and a known method can be appropriately selected. For example, it can be measured by an automatic amino acid analysis method under the following conditions.
- Automatic amino acid analysis conditions -
・ Column: Hitachi custom ion exchange resin (manufactured by Hitachi High-Tech Science Co., Ltd.)
・ Mobile phase: Buffer solution for biological fluid analysis method PF KANTO (PF-1 to PF-RG) (manufactured by Kanto Chemical Co., Ltd.)
・ Reaction solution: Ninhydrin coloring solution kit for Hitachi (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.)
・ Flow rate: mobile phase) 0.35 mL / min
Reaction solution) 0.30 mL/min
・ Reaction tank temperature: 135°C
・ Detection conditions: 570 nm

In the present specification, amino acids may be used in free form or in salt form. The amino acid may be in the L-form, the D-form, or the racemic form, with the L-form being preferred.
The type of salt is not particularly limited as long as it is acceptable for eating and drinking, and can be appropriately selected according to the purpose.
In the present specification, the amount of amino acid refers to the amount converted to free amino acid.

<Other ingredients>
Other components in the beverage are not particularly limited as long as they do not impair the effects of the present invention, and components that can be used in the beverage can be appropriately selected according to the purpose. Amino acids other than amino acids (hereinafter sometimes referred to as "(C) component"), sweeteners, acidulants, flavors, vitamins, minerals, pigments, antioxidants, emulsifiers, preservatives, extracts, quality stability agents, dietary fiber, and the like. These may be used individually by 1 type, and may use 2 or more types together.
The content of other components in the beverage is not particularly limited and can be appropriately selected depending on the purpose.

-(C) component-
Amino acids other than the amino acids of component (B) are not particularly limited as long as they are compounds having an amino group and a carboxy group in the molecule, and can be appropriately selected depending on the purpose. Examples include theanine and aspartic acid. , threonine, serine, glutamic acid, glycine, alanine, cysteine, methionine, tyrosine, phenylalanine, lysine, histidine, proline, arginine, and the like. These may be used individually by 1 type, and may use 2 or more types together.
The amino acid of component (C) is a known compound, and a commercially available product may be used, or one produced by a known method may be used.
The total content of the component (C) in the beverage is not particularly limited and can be appropriately selected depending on the purpose.

<Beverage>
The type of the beverage is not particularly limited and can be appropriately selected depending on the intended purpose. The beverage may be a carbonated beverage or a non-carbonated beverage. Beverages also include jelly beverages. The beverage may be colorless or colored and may or may not be clear.
Examples of non-carbonated beverages include fruit juice beverages, coffee beverages, milk beverages, sports drinks, and tea beverages.
Examples of the beverage containing carbon dioxide include cola, diet cola, ginger ale, cider, and carbonated water flavored with fruit juice.
Among these, sports drinks, amino acid-containing beverages, and amino acid-containing jelly beverages are preferred.

The beverage is an easy-to-drink beverage in which the bitterness of the component (B) is reduced. Therefore, as a beverage to be continuously ingested in anticipation of the physiological action of the component (B), it is recommended that it be in a form (RTD: Ready To Drink) that can be stored at room temperature for a long time and can be immediately consumed from the viewpoint of convenience from the user's point of view. Are better.

The beverage may be a packaged beverage obtained through heat sterilization.
The type of the container is not particularly limited and can be appropriately selected according to the purpose. Examples include plastic containers such as polyethylene terephthalate (PET) containers, polyethylene containers, and polypropylene containers; glass containers. a container made of metal; a container made of paper, and the like.
The capacity of the container is not particularly limited and can be appropriately selected according to the purpose. Examples thereof include 100 mL to 2 L.

According to the studies of the present inventors, the bitterness of the component (B) tends to be more noticeable in low-sweetness beverages in which the sweetness is kept below a certain level, compared to beverages with a higher sweetness. It is in. Therefore, from the viewpoint that the effect of the present invention can be exhibited remarkably, a low-sweetness beverage is a preferred embodiment of the beverage of the present invention.
Here, the sweetness of the “low sweetness” beverage is not particularly limited and can be appropriately selected according to the purpose, but is preferably 2 or less, more preferably 1.5 or less, and further preferably 1 or less. , 0.5 or less are particularly preferred. In addition, as for the lower limit of the sweetness of the said drink, 0 or more is preferable.
The degree of sweetness is a measure of intensity of sweetness, and is a relative ratio when the sweetness of 1% by weight of sucrose (20° C.) is set to 1. The sweetness of the beverage is obtained by converting the amount (weight concentration) of each sweetening component contained in the beverage into an equivalent amount of sucrose based on the relative ratio of the sweetness of the sweetening component to the sweetness of sucrose 1, Then, it can be determined by totaling the sucrose sweetness conversion amounts of all the sweetening ingredients contained in the beverage. The relative ratio of the sweetness of various sweetening components to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table (McMurry Organic Chemistry (7th edition), page 988).

The method for producing the beverage of the present invention is not particularly limited, and a known method for producing a beverage can be appropriately selected. A method of blending and manufacturing the ingredients in the manufacturing process of the beverage. Moreover, the beverage of the present invention can also be produced by adding the component (A), the component (B), and, if necessary, the other components to a beverage produced by a known method.
The mixing order of the various components is not particularly limited, and can be appropriately selected according to the purpose. Moreover, the production of the beverage of the present invention may include a step of adjusting the contents of the various components.
In addition, the beverage of the present invention can be made into a container-packed beverage through a process such as sterilization as necessary. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization after filling the beverage in a container, or a method of sterilizing the beverage and then filling the container in an aseptic environment. The heat sterilization treatment can be performed under the sterilization conditions specified in the Food Sanitation Law. The sterilizer is not particularly limited and can be appropriately selected according to the purpose. A device or the like can be used. The heating temperature and treatment time are not particularly limited, and can be appropriately selected depending on the type of beverage. Generally, heating is performed at 60 to 150° C. for 1 second to 30 minutes.

Although the beverage of the present invention contains one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, the bitterness peculiar to these amino acids is reduced (sometimes referred to as suppression). ) and can be easily ingested.

(Taste improver)
The taste improver of the present invention is used in beverages containing 10 to 2,000 mg/100 mL in total of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, and (A) It contains at least polymethoxyflavones and, if necessary, further contains other components.
The taste improver of the present invention improves the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in beverages. As used herein, the term "improvement of taste" refers to alleviation of the unique bitterness of valine, leucine, and isoleucine. For example, when the bitterness is alleviated, it can be said that the taste is improved compared to a beverage that does not contain the component (A).

<(A) Component>
The component (A) is polymethoxyflavone. The component (A) may be used singly or in combination of two or more.

- Polymethoxyflavones -
The polymethoxyflavones are the same as the polymethoxyflavones described in the above item (Beverages).

The content of the polymethoxyflavones in the taste improver is not particularly limited, and can be appropriately selected according to the amount used.

<Other ingredients>
Other ingredients in the taste improver are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the purpose. agents, thickeners, emulsifiers, antioxidants, sweeteners, acidulants, seasonings, water, ingredients used in food and drink, and the like. These may be used individually by 1 type, and may use 2 or more types together.
The content of other components in the taste improver is not particularly limited and can be appropriately selected depending on the purpose.

<Aspect>
The taste improver may contain the component (A) and, if necessary, the other components in the same packaging material, or each component may be placed in separate packaging materials and used. It may be a mode in which they are used in combination at times.
The form of the taste improver is not particularly limited and can be appropriately selected. Examples thereof include solids such as powders and granules, and liquids dissolved in a solvent such as water.

<Use>
The method of using the taste improver is not particularly limited and can be appropriately selected depending on the intended purpose. These may be carried out by a single method, or may be carried out by combining a plurality of methods.

The order in which the various components of the taste improver are added to the beverage is not particularly limited, and can be appropriately selected according to the purpose. In addition, various components in the taste improver may be added all at once, or may be added in multiple portions.

The amount of the taste improver to be used is not particularly limited, and can be appropriately selected in consideration of the amount of the component (A) and other components used as necessary.

The amount of component (A) to be used is not particularly limited as long as it is blended in the beverage at a total concentration of 0.5 to 15 mg/100 mL, and can be appropriately selected according to the type of target beverage. .
When two or more types of polymethoxyflavone are used as the component (A), the ratio (mass ratio) of the amount of each polymethoxyflavone used is not particularly limited and can be appropriately selected according to the purpose.

The taste improver may be used alone, or may be used in combination with other taste improvers.

<Beverage>
The beverage is not particularly limited as long as it contains a total of 10 to 2,000 mg/100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, and is appropriately selected according to the purpose. Examples thereof include the same as those described in the item (Beverage) above.

(Method for improving taste)
The method for improving taste of the present invention includes at least a blending step and, if necessary, further includes other steps.
The method for improving taste of the present invention is a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage.

<Blending process>
In the blending step, a total of 0.5 to 15 mg/100 mL of polymethoxyflavones is added to a beverage containing 10 to 2,000 mg/100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine. It is a step of blending at a concentration of

- Polymethoxyflavones -
The polymethoxyflavones may be used singly or in combination of two or more.

The polymethoxyflavones are the same as the polymethoxyflavones described in the above item (Beverages).

The method for adding the polymethoxyflavones to the beverage is not particularly limited and can be selected as appropriate. It can be performed in the same manner, and the amount used can also be the same.

<Beverage>
The beverage is not particularly limited as long as it contains a total of 10 to 2,000 mg/100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, and is appropriately selected according to the purpose. Examples thereof include the same as those described in the item (Beverage) above.

According to the taste improver and method for improving taste of the present invention, valine and leucine in a beverage containing 10 to 2,000 mg/100 mL in total of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine , and isoleucine.

Test examples will be described below, but the present invention is not limited to these test examples.

(Test Example 1: Improvement of taste of valine by polymethoxyflavones)
L-valine (manufactured by Protein Chemical Co., Ltd.) and black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., black ginger-derived poly Methoxyflavone, 5,7,3′,4′-tetramethoxyflavone, 3,5,7,3′,4′-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4′-tri A total of 10% by mass of methoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4′-tetramethoxyflavone) were dissolved to prepare a beverage (sweetness: 0).

<Evaluation>
Sensory evaluation of flavor was performed on the prepared beverages. The flavor was evaluated mainly from the viewpoint of bitterness peculiar to valine. Specifically, evaluation was made according to the following evaluation criteria by three well-trained expert panelists. The evaluation temperature was room temperature.
-Evaluation criteria-
5 points: The bitterness peculiar to valine is greatly alleviated.
4 points: Bitterness peculiar to valine is moderated.
3 points: The bitterness peculiar to valine is somewhat alleviated.
2 points: Bitterness peculiar to valine is present, leaving an aftertaste.
1 point: Bitterness peculiar to valine is strong, leaving a large aftertaste.

The results are shown in Tables 1-1 to 1-6 below. In addition, the score of evaluation is the average score of the evaluation by three expert panelists.

As shown in Tables 1-1 to 1-6, by blending 0.5 to 15 mg/100 mL of polymethoxyflavones in beverages with a valine concentration of 10 to 2,000 mg/100 mL, bitterness peculiar to valine was found to suppress

(Test Example 2: Improvement of taste of leucine by polymethoxyflavones)
L-leucine (manufactured by Protein Chemical Co., Ltd.) and black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., black ginger-derived poly Methoxyflavone, 5,7,3′,4′-tetramethoxyflavone, 3,5,7,3′,4′-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4′-tri A total of 10% by mass of methoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4′-tetramethoxyflavone) were dissolved to prepare a beverage (sweetness: 0).

<Evaluation>
Sensory evaluation of flavor was performed on the prepared beverages. The flavor was evaluated mainly from the viewpoint of bitterness peculiar to leucine. Specifically, evaluation was made according to the following evaluation criteria by three well-trained expert panelists. The evaluation temperature was room temperature.
-Evaluation criteria-
5 points: The bitterness peculiar to leucine is greatly alleviated.
4 points: Bitterness peculiar to leucine is moderated.
3 points: The bitterness peculiar to leucine is somewhat alleviated.
2 points: Bitterness peculiar to leucine is present, leaving an aftertaste.
1 point: Bitterness peculiar to leucine is strong, leaving a large aftertaste.

The results are shown in Tables 2-1 to 2-6 below. In addition, the score of evaluation is the average score of the evaluation by three expert panelists.

As shown in Tables 2-1 to 2-6, in beverages with a leucine concentration of 10 to 2,000 mg / 100 mL, by blending 0.5 to 15 mg / 100 mL of polymethoxyflavones, the bitterness peculiar to leucine was found to suppress

(Test Example 3: Improvement of taste of isoleucine by polymethoxyflavones)
L(+)-isoleucine (manufactured by Protein Chemical Co., Ltd.) and black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., black 5,7,3′,4′-tetramethoxyflavone, 3,5,7,3′,4′-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4, which are ginger-derived polymethoxyflavone '-Trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone containing a total of 10% by mass) were dissolved to prepare a beverage (sweetness: 0). .

<Evaluation>
Sensory evaluation of flavor was performed on the prepared beverages. The flavor was evaluated mainly from the viewpoint of the bitterness peculiar to isoleucine. Specifically, evaluation was made according to the following evaluation criteria by three well-trained expert panelists. The evaluation temperature was room temperature.
-Evaluation criteria-
5 points: Bitterness peculiar to isoleucine is greatly alleviated.
4 points: Bitterness peculiar to isoleucine is alleviated.
3 points: The bitterness peculiar to isoleucine is somewhat alleviated.
2 points: There is a bitterness peculiar to isoleucine, which remains in the aftertaste.
1 point: Bitterness peculiar to isoleucine is strong, leaving a large aftertaste.

The results are shown in Tables 3-1 to 3-6 below. In addition, the score of evaluation is the average score of the evaluation by three expert panelists.

As shown in Tables 3-1 to 3-6, in beverages with an isoleucine concentration of 10 to 2,000 mg / 100 mL, by blending 0.5 to 15 mg / 100 mL of polymethoxyflavone, the bitterness peculiar to isoleucine was found to suppress

(Test Example 4: Improvement of taste by polymethoxyflavones when containing two or more amino acids selected from valine, leucine, and isoleucine)
L-valine (manufactured by Protein Chemical Co., Ltd.), L-leucine (manufactured by Protein Chemical Co., Ltd.), and L (+) are added to water so that the blending amounts are as shown in Tables 4-1 to 4-3 below. - an amino acid selected from isoleucine (manufactured by Protein Chemical Co., Ltd.) and a black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., 5,7,3',4'-tetramethoxyflavone, which is a polymethoxyflavone derived from black ginger, 3,5,7,3′,4′-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4′-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7 , containing a total of 10% by mass of 4′-tetramethoxyflavone) were dissolved to prepare a beverage (sweetness: 0).

<Evaluation>
Sensory evaluation of flavor was performed on the prepared beverages. The flavor was evaluated mainly from the viewpoint of bitterness peculiar to amino acids selected from valine, leucine, and isoleucine blended in the beverage. Specifically, evaluation was made according to the following evaluation criteria by three well-trained expert panelists. The evaluation temperature was room temperature.
-Evaluation criteria-
5 points: The bitterness peculiar to the amino acid blended in the beverage is greatly alleviated.
4 points: The bitterness peculiar to the amino acid blended in the beverage is alleviated.
3 points: The bitterness peculiar to the amino acid blended in the beverage is somewhat alleviated.
2 points: Bitterness peculiar to the amino acid blended in the beverage is present, leaving an aftertaste.
1 point: Bitterness peculiar to the amino acid blended in the beverage is strong, leaving a large aftertaste.

The results are shown in Tables 4-1 to 4-3 below. In addition, the score of evaluation is the average score of the evaluation by three expert panelists.

As shown in Tables 4-1 to 4-3, even when two or more amino acids selected from valine, leucine, and isoleucine are contained, the bitterness peculiar to the blended amino acids can be reduced by blending polymethoxyflavones. found to suppress.

Claims (4)

(A) a total of 0.5 to 15 mg/100 mL of polymethoxyflavones,
(B) A beverage comprising 10 to 2,000 mg/100 mL in total of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine. The beverage according to claim 1, which has a sweetness of 2 or less. Used in beverages containing a total of 10 to 2,000 mg / 100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine,
(A) contains polymethoxyflavones,
of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, wherein the component (A) is blended in the beverage at a total concentration of 0.5 to 15 mg/100 mL. Taste improver. A beverage containing 10 to 2,000 mg/100 mL in total of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine is blended with polymethoxyflavones at a total concentration of 0.5 to 15 mg/100 mL. A method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, comprising: