JP4848463B2 - Calcium-containing fruitless soda - Google Patents

Description

  The present invention relates to a calcium-containing fruitless carbonated drink containing calcium and having a sweetness without blending fruit juice, and more particularly to a calcium-containing fruitless carbonated drink having a reduced metallic taste derived from calcium.

Calcium is a nutrient that makes bones and teeth, and occupies 1-2% of body weight. 99% of calcium in the body is in bones and teeth, and the remaining 1% is in body fluids such as blood and muscles. Exists in the organization.
Calcium intake is important not only for the improvement and prevention of osteoporosis, but also from the results of the National Nutrition Survey of the Ministry of Health, Labor and Welfare that it is pointed out that calcium intake is below nutritional requirements. As such, everyone needs to take calcium on a daily basis.

  Mineral supplementation is required not only for hydration, but also for mineral excretion due to sweating during the exercise and summer periods when sweating is active. Sports drinks and mineral water containing minerals such as calcium have been put on the market as dry drinks that can replenish such minerals. In addition, many carbonated drinks containing carbon dioxide gas have been put on the market so that a strong refreshing feeling can be obtained.

In such a calcium supplement type beverage, improvement of an unpleasant taste derived from calcium has been a problem. Specifically, a problem has been pointed out that when there is a large amount of calcium, bitterness and saltiness become stronger, and the preference is not necessarily positively affected.
Therefore, conventionally, trehalose (Patent Document 1), naringin (Patent Document 2), sugar phosphate ester (Patent Document 3), high, in order to suppress bitterness and saltiness derived from minerals such as calcium in relation to calcium-containing beverages. A method using a sweetness degree sweetener (Patent Document 4) and the like has been proposed.

  In addition, calcium is known to have a unique metallic taste, and as a means for solving the problem, there is a seasoning solution obtained by adding a plant extract such as fruit juice, microbial fermentation of a plant-derived component composition, or a seasoning effect. Attempts have been made to reduce the metallic taste with amino acids, their derivatives, or carbohydrates. In particular, it has been reported that theanine (patent document 5) and trehalose (patent document 6) can improve the metallic taste derived from calcium.

Japanese Patent Laid-Open No. 11-089547 JP 2009-279013 A JP 2003-79337 A Special table 2009-517023 JP 2001-89364 A JP 2000-300193 A

  In carbonated beverages, the metallic taste of calcium is unnecessarily enhanced, so it was necessary to reduce the metallic taste derived from calcium. In addition, no fruit juice-based carbonated beverages without added fruit juice or amino acid-free carbonated beverages without added amino acids or derivatives thereof cannot mask the metal taste, so there is a method for reducing the metal taste derived from calcium. Especially needed.

  Therefore, the present invention provides a calcium-containing carbonated beverage, particularly a calcium-containing fruitless carbonated beverage that does not contain fruit juice, amino acids and derivatives thereof, and a new calcium-containing fruitless carbonated beverage that can reduce the metallic taste derived from calcium. It is to be provided.

  The present invention is a calcium-containing fruitless carbonated beverage containing calcium at a concentration of 5 mg / kg or more and less than 100 mg / kg, and containing potassium at a concentration of more than 5 mg / kg to less than 160 mg / kg. Propose fruit juice carbonated drinks.

  As described above, the metallic taste of calcium is unnecessarily enhanced in carbonated beverages. In addition, the metal taste cannot be masked with a non-fruit juice carbonated beverage to which no fruit juice is added or an amino acid-free carbonated beverage to which no amino acid or derivative thereof is added. However, surprisingly, in the calcium-containing carbonated beverages of this type, the present inventors suppressed potassium bitterness by combining potassium, which is the same mineral component, with calcium in a certain concentration range. It has been found that the metallic taste derived from calcium can be reduced and the taste of carbonated beverages can be enhanced.

  Hereinafter, although embodiment of this invention is described, this invention is not limited to the following embodiment.

<Soda drink>
A calcium-containing fruitless carbonated beverage (referred to as “the present carbonated beverage”) as an example of an embodiment of the present invention is a carbonated beverage containing calcium and potassium as essential components, has sweetness, but does not contain fruit juice. It is a carbonated drink characterized by this.

(carbon dioxide gas)
The carbon dioxide gas may be a gas composed only of carbon dioxide, or may be a mixed gas of carbon dioxide and another gas such as oxygen, hydrogen, nitrogen, etc.

  Although the amount of carbon dioxide in the carbonated beverage can be adjusted as appropriate, the amount of carbon dioxide dissolved in the beverage is preferably 0.2 to 0.9% by mass. If it is 0.9% by mass or more, the irritation caused by carbonic acid bubbles becomes too strong, and in case of a container-packed beverage, it becomes easy to spill with foaming at the time of opening, and if it is 0.2% by mass or less, irritation coming from bubbles unique to carbonated beverages It becomes difficult to feel a feeling, and the value as a carbonated drink is scarce. Therefore, from this viewpoint, 0.2 to 0.9 mass%, particularly 0.3 to 0.8 mass%, particularly 0.4 to 0.7 mass% is more preferable.

(calcium)
In this carbonated beverage, the calcium supply source, that is, the calcium raw material, is preferably provided as a salt having excellent solubility when blended in the carbonated beverage, and especially the refreshing feeling and irritation as a carbonated beverage are not impaired. Is preferred.
From this viewpoint, preparations such as inorganic salts, natural water containing calcium, or organic acid calcium salts can be used as the calcium supply source.
Examples of inorganic calcium salts include calcium chloride, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, and calcium sulfate.
Examples of natural water containing calcium include groundwater used for mineral water and the like. The calcium concentration of natural water is not limited, and it may be used by adjusting the amount used so that the calcium concentration becomes a predetermined concentration when producing the carbonated beverage of the final product.
The organic acid calcium salt may be one that is generally accepted for use in foods, and is not particularly limited. For example, calcium citrate, calcium gluconate, calcium dihydrogen pyrophosphate, calcium lactate, etc. Can be mentioned.
These may be blended singly or in combination of two or more.

(potassium)
In the carbonated beverage, examples of the potassium supply source, that is, the potassium raw material, include potassium salts and liquids in which potassium is dissolved in advance.
Examples of potassium salts include potassium chloride, potassium carbonate, acesulfame potassium, potassium monohydrogen phosphate, potassium dihydrogen phosphate, potassium trihydrogen phosphate, monopotassium citrate, tripotassium citrate, and potassium gluconate. be able to.
Examples of the liquid in which potassium is dissolved in advance include “ground water containing potassium” as used in mineral water and the like.
It is not limited to these, You may use individually or in mixture.

(Calcium and potassium content and ratio)
In this carbonated beverage, it is preferable to contain calcium at a concentration of 5 mg / kg or more and less than 100 mg / kg (concentration per kg of beverage). When the calcium concentration is 5 mg / kg or more, the metallic taste derived from calcium comes to mind and an improvement measure is required. On the other hand, if it is less than 100 mg / kg, since the bitterness derived from calcium does not become strong, the preference problem when drinking as a carbonated beverage is not diversified, and the taste of the beverage is increased by reducing the metallic taste. be able to.
From this viewpoint, it is preferable to contain calcium at a concentration of 5 mg / kg or more and less than 100 mg / kg, more preferably 5 mg / kg to 50 mg / kg, particularly 5 mg / kg to 40 mg / kg, and especially 5 mg / kg to 30 mg. More preferably, it is contained at a concentration of / kg.

In the carbonated beverage, it is preferable to contain potassium at a concentration of more than 5 mg / kg to less than 160 mg / kg (concentration per kg of beverage). If the potassium concentration exceeds 5 mg / kg, the calcium-derived metallic taste can be reduced. On the other hand, if the potassium concentration is less than 160 mg / kg, the bitterness derived from potassium does not become strong. The palatability can be maintained.
From this viewpoint, it is preferable to contain potassium at a concentration of more than 5 mg / kg to less than 160 mg / kg, more preferably 10 mg / kg to 80 mg / kg, particularly 10 mg / kg to 60 mg / kg, especially 10 to 10 mg / kg. More preferably, it is contained at a concentration of 40 mg / kg.

  Among these, from the viewpoint of reducing the metallic taste derived from calcium, when the calcium concentration is in the range of 5 mg / kg or more and less than 100 mg / kg, potassium is contained at a mass ratio of 0.2 to 16 with respect to the calcium content. It is preferable to contain, and it is especially preferable to contain potassium in a mass ratio of 0.8 to 8, particularly 0.8 to 4.

Furthermore, since the metallic taste derived from calcium is enhanced by carbonic acid, the ratio of the content of calcium to the amount of carbon dioxide (calcium × 1000 / carbon dioxide) is preferably 0.8 to 8.9, particularly It is more preferably 0.8 to 6.0, particularly 0.8 to 3.0.
Moreover, if the ratio of potassium content to the amount of carbon dioxide (potassium × 1000 / carbon dioxide) is 1.6 or more, the metallic taste derived from calcium can be more effectively reduced. .3 or less is preferable because unpleasant bitterness in carbonated beverages can be suppressed. From this viewpoint, it is preferably 1.6 to 14.3, particularly 1.6 to 9.0, and more preferably 1.6 to 7.0.

(Non-containing ingredients such as fruit juice and amino acids)
It has been pointed out that carbonated beverages to which fruit juice has been added have a problem that the refreshing feeling and irritation are impaired by the taste and body feeling brought about by the fruit juice when the thirst is remarkable, especially in the summer, especially after exercise. Therefore, in this carbonated beverage, it was decided not to mix fruit juice.

  In this carbonated beverage, fruitless juice means that natural fruit juice is not blended. Thus, fruit juice-flavored acidulants, flavors, and the like do not fall under fruit juice and can be blended into the carbonated beverage.

  Like fruit juice, carbonated beverages with added amino acids may be less refreshing or irritating due to the taste and body feeling brought about by amino acids when the thirst is significant, especially in the summer, especially after exercise. In carbonated beverages, it is preferable not to mix amino acids.

  Examples of amino acids include glycine, alanine, valine, leucine, isoleucine, methionine, phenylalanine, tyrosine, tryptophan, histidine, lysine, arginine, serine, threonine, aspartic acid, glutamic acid, asparagine, glutamine, cysteine, proline, arginine. Ornithine, citrulline, norvaline, γ-aminobutyric acid, taurine and the like, and examples of the derivatives include amide compounds such as asparagine, glutamine and theanine. In addition, various peptides and proteins can also be mentioned as amino acids. However, it is not limited to these.

  In addition, for the same reason as fruit juice and amino acids, it is preferable that vegetable juice, other plant extracts, microbial fermented products of plant component compositions, animal-derived products, etc. are not blended in the carbonated beverage.

  Here, as vegetable juice, for example, tomato, eggplant, pumpkin, pepper, bitter gourd, nerbera, toucan, okra, shrimp, sweet pea, sweet bean, broad bean, pepper, corn, cucumber and other fruit vegetables, carrot, burdock, onion, bamboo shoot , Lotus root, turnip, radish, potato, sweet potato, taro, garlic, ginger, root vegetables such as ginger, asparagus, celery, kale, ginger, spinach, komatsuna, cabbage, lettuce, Chinese cabbage, broccoli, cauliflower, honey bee, Examples include juice obtained by squeezing leaf stems such as parsley, leek, sengoku and leek, and concentrates or dried products thereof. However, it is not limited to these.

  Other plant extracts include, for example, Rubiaceae, Iridaceae, Hypericaceae, Asteraceae, Mulberry, Lamiaceae, Gingeraceae, Honeysuckle, Ceramaceae, Azalea, Camellia, Deraceae, Eggplant, Rose, Mukuroji An extract obtained by extracting a family or a family of oleaceae, a concentrate or a dried product thereof can be mentioned. Moreover, the extract obtained by extracting mushrooms, seaweeds, etc., its concentrate, a dried material, etc. can be mentioned. However, it is not limited to these.

  Examples of the microbial fermented product of the plant component composition include fermented seasoning liquid fermented with cereal vinegar, fruit vinegar, miso, soy sauce, and other koji molds, lactic acid bacteria such as fruit juice, and fermented by bacteria other than acetic acid bacteria such as yeast. The fermented liquid obtained more can be mentioned.

  Examples of animal-derived materials include dairy products, meat extracts, fish extracts, shellfish extracts, and other animal-derived extracts.

(Other ingredients)
In addition to water, purified water, physiological saline, materials (components) contained in materials (components) currently known in beverages, for example, sweeteners such as sugars and sweeteners, acidulants, flavorings, minerals It is optional to add a minute, vitamins, pigment component, nutrient component, antioxidant not derived from amino acids, and the like, and the amount thereof is also arbitrary.

As the sweetener, saccharides and sweeteners can be used. Examples of the saccharide include glucose, fructose, sucrose, and reduced maltose.
Examples of the sweetener include sugar, isomerized sugar, fructose, glucose, xylitol, stevia extract, palatinose, aspartame, acesulfame potassium, stevia, saccharin, and saccharin sodium. Sugarless bulk sweeteners, bulk sugar sweeteners, high intensity sweeteners and the like may be included. A sugar alcohol such as sorbitol can also be used.

  As the sour agent, for example, citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof can be used alone. Two or more kinds can be used in combination. Of these, citric acid, lactic acid, malic acid, tartaric acid, adipic acid and the like are preferable.

Examples of the fragrances include fragrances extracted from citrus and other fruits, fruit juices or fruit bures, plant seeds, rhizomes, bark, leaves and the like or extracts thereof, milk or dairy products, and synthetic fragrances.
Examples of vitamins include vitamin A, vitamin C, vitamin E, vitamin D, and vitamin B.
Examples of the mineral component include calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum, and zinc.
Examples of the pigment component include chlorella and chlorophyll.
Examples of nutritional components include L-ascorbic acid and its sodium salt.
Examples of the functional component include collagen, salmon cartilage, oyster extract, chitosan, propolis, octacosanol, tocopherol, carotene, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.
In addition, components such as various esters, emulsifiers, preservatives, seasonings, gums, oils, pH adjusters, and quality stabilizers can be used alone or in combination.

(Concentration of sweetener)
The carbonated beverage is a carbonated beverage that does not contain fruit juice, amino acids, or derivatives thereof, but has a sweet taste. Therefore, carbonated mineral water that does not contain sweeteners such as sugars and sweeteners does not fall under this carbonated beverage.

  In order to distinguish it from sugar-containing mineral water that does not contain sugars or sweeteners, which are sweeteners, the sweetness of this carbonated beverage may be at a level that feels sweetness derived from the sweetener, and the sweetener is 0.005- It is more preferable to blend so as to be 20% by mass, particularly 0.005 to 15% by mass, especially 0.005 to 10% by mass.

(PH)
The pH (25 ° C.) of the carbonated beverage is preferably 2 to 6, and particularly preferably less than pH 4.

(container)
Examples of containers filled with this beverage include plastic bottles (such as PET bottles mainly composed of polyethylene terephthalate), metal cans, paper packs, and bottles. In consideration of pressure, non-paper containers such as plastic bottles, metal cans and bottles are particularly preferable.

(Manufacturing method)
The method for producing the carbonated beverage can be produced in the same manner as an ordinary carbonated beverage, except that calcium and potassium in the beverage are adjusted within the specified range of the present invention. That is, the calcium concentration (: concentration per 1 kg of beverage) is adjusted to 5 mg / kg or more and less than 100 mg / kg, and the potassium concentration (: concentration per 1 kg of beverage) is changed from a concentration exceeding 5 mg / kg to less than 160 mg / kg. Except for adjustment, it can be produced in the same manner as an ordinary carbonated beverage.
For example, after preparing and blending calcium raw material, potassium raw material, and other sweeteners, flavors, etc. as necessary in potable water, heat-sterilized if necessary, cooling, and then filling with carbon dioxide gas ( Carbonation), filling the container, and sterilizing.
In addition, although there exist a premix method and a postmix method in the manufacturing method of carbonated drinks, any may be employ | adopted.

<Calcium-derived metallic taste reduction method>
The present invention also provides a calcium-containing beverage containing calcium at a concentration of 5 mg / kg or more and less than 100 mg / kg (: concentration per 1 kg of beverage), and a concentration of potassium from 5 mg / kg to less than 160 (: beverage A method for reducing the metallic taste derived from calcium, characterized in that it is blended at a concentration of 1 kg).
According to this method, for example, the flavor of a calcium-containing carbonated beverage can be improved.

  At this time, the calcium concentration is preferably 5 mg / kg or more and less than 100 mg / kg. When the calcium concentration is 5 mg / kg or more, the metallic taste derived from calcium comes to mind and an improvement measure is required. On the other hand, if the concentration is less than 100 mg / kg, since the bitterness derived from calcium does not become strong, the preference of beverages is reduced by reducing the metal taste without diversifying the preference problems when drinking as carbonated beverages. Can be increased.

Potassium is preferably blended so as to have a concentration exceeding 5 mg / kg (concentration per kg of beverage) to a concentration of less than 160 mg / kg. If the potassium concentration exceeds 5 mg / kg, the calcium-derived metallic taste can be reduced. On the other hand, if the potassium concentration is less than 160 mg / kg, the bitterness derived from potassium does not become strong. The palatability can be maintained.
From this point of view, it is preferable to contain potassium in a concentration of more than 5 mg / kg to less than 160 mg / kg, more preferably 10 mg / kg to 80 mg / kg, particularly 10 mg / kg to 60 mg / kg, In particular, it is more preferable to blend so as to contain at a concentration of 10 mg / kg to 40 mg / kg.
Among these, from the viewpoint of reducing the metallic taste derived from calcium when calcium is in the range of 5 mg / kg or more and less than 100 mg / kg, a mass ratio of 0.2 to 16, particularly 0.8 to 8 with respect to calcium. Especially, it is preferable to mix | blend potassium especially by the mass ratio of 0.8-4.

Furthermore, since the metallic taste derived from calcium is enhanced by carbonic acid, the ratio of the content of calcium to the amount of carbon dioxide (calcium × 1000 / carbon dioxide) is preferably 0.8 to 8.9, particularly It is more preferable that it is 0.8-6, especially 0.8-3.
Further, the ratio of the content of potassium to the amount of carbon dioxide (potassium × 1000 / carbon dioxide) is preferably 1.6 to 14.3, particularly 1.6 to 9, and particularly preferably 1.6 to 7. More preferably.

<Metal taste inhibitor>
The present invention also proposes a metallic taste inhibitor (referred to as “the present metallic taste inhibitor”) containing potassium as an active ingredient, and a beverage containing this metallic taste inhibitor.

Here, in beverages blended with the present metal taste inhibitor, particularly carbonated beverages, it is preferable that calcium has a concentration of 5 mg / kg or more and less than 100 mg / kg (concentration per kg of beverage). When the calcium concentration is 5 mg / kg or more, the metallic taste derived from calcium comes to mind and an improvement measure is required. On the other hand, if it is less than 100 mg / kg, since the bitterness derived from calcium does not become strong, the preference problem when drinking as a carbonated beverage is not diversified, and the taste of the beverage is increased by reducing the metallic taste. be able to.
From this viewpoint, it is preferable to contain calcium at a concentration of 5 mg / kg or more and less than 100 mg / kg, more preferably 5 mg / kg to 50 mg / kg, particularly 5 mg / kg to 40 mg / kg, and especially 5 mg / kg to 30 mg. It is preferable to blend so as to contain at a concentration of / kg.

Potassium is preferably contained so as to have a concentration of more than 5 mg / kg to less than 160 mg / kg (concentration per kg of beverage). If the potassium concentration exceeds 5 mg / kg, the calcium-derived metallic taste can be reduced. On the other hand, if the potassium concentration is less than 160 mg / kg, the bitterness derived from potassium does not become strong. The palatability can be maintained.
From this point of view, it is preferable to contain potassium at a concentration of more than 5 mg / kg to less than 160 mg / kg, more preferably 10 mg / kg to 80 mg / kg, particularly 10 mg / kg to 60 mg / kg, especially 10 mg. More preferably, it is contained at a concentration of / 40 to 40 mg / kg.

  Above all, from the viewpoint of reducing the metallic taste derived from calcium, potassium is blended at a mass ratio of 0.2 to 16 with respect to calcium within a concentration range of 5 mg / kg or more and less than 100 mg / kg. Is preferred.

Furthermore, since the metallic taste derived from calcium is enhanced by carbonic acid, the ratio of the content of calcium to the amount of carbon dioxide (calcium × 1000 / carbon dioxide) is preferably 0.8 to 8.9, particularly It is more preferable that it is 0.8-6, especially 0.8-3.
Further, the ratio of the content of potassium to the amount of carbon dioxide (potassium × 1000 / carbon dioxide) is preferably 1.6 to 14.3, particularly 1.6 to 9, and particularly preferably 1.6 to 7. More preferably.

<Explanation of terms>
In the present specification, when expressed as “X to Y” (X and Y are arbitrary numbers), unless otherwise specified, “preferably greater than X” and “preferably Y” together with the meaning of “X to Y”. It means “smaller”.
Further, when expressed as “X or more” or “Y or less” (X and Y are arbitrary numbers), it means “preferably larger than X” or “preferably smaller than Y” unless otherwise specified. To do.

  Next, although this invention is further demonstrated based on a test example, this invention is not limited to the Example shown below.

<Preparation of sample>
Fructose-glucose liquid sugar (Brix 75-76, manufactured by Nippon Shokuhin Kako Co., Ltd.), Acesulfame K (manufactured by Kirin Kyowa Foods Co., Ltd.), sucralose (manufactured by Saneigen FFI Co., Ltd.), natural water (Yamaguchi Prefecture) Yamaguchi City), calcium chloride (manufactured by Ako Kasei Co., Ltd.) and potassium chloride (manufactured by Ako Kasei Co., Ltd.) are weighed as shown in Table 1-3, 0.0034% by mass of vitamin C, and flavor (cider) , Citrus) weighed 0.05% by mass, dissolved in pure water at room temperature (20 ° C.), adjusted to pH 2.6-2.7 by adding 0.08% by mass of citric acid, Pure water was added to make up the volume, sterilized at 95 ° C. for 10 seconds, and then cooled to 5 ° C.
Carbon dioxide gas was filled into the beverage obtained in this way with a carbonator (carbonation) and filled in a PET bottle that had been cleaned and sterilized to obtain a packaged carbonated beverage (sample).
The carbon dioxide content (g / 100 g) shown in Table 1-3 was converted as carbon dioxide volume (l / l) = 1.9768 g / L. (National Soft Drink Industry Association “Latest Soft Drinks” Reference Material p1050 (September 30, 2003)

(Measurement method of Ca and K content)
The calcium (Ca) content was quantified by ICP emission spectrometry. The content of potassium (K) was quantified by atomic absorption spectrophotometry. For details, please refer to “8th Edition Food Additives Official Decryption Document” B General Analysis Method B62 (Yodogawa Shoten Co., Ltd., issued on December 10, 2007).

(Measurement method of carbon dioxide)
In accordance with the inspection method based on the JAS method, put the container-packed carbonated drink (sample) in a high-temperature water tank for 30 minutes or more and leave it at 20 ° C. Attach the internal pressure gauge, pierce the cap with the tip of the needle, open the stopcock once, vent the gas (hereinafter referred to as “snift”), immediately close the stopcock and shake vigorously, and the gauge pointer is in a fixed position. The value (MPa) when reached was read and recorded.
After sniffing, the gas internal pressure gauge was removed, the bottle was opened, and the liquid temperature was measured and recorded with a thermometer. The gas internal pressure and the liquid temperature obtained by the measurement were applied to the carbon dioxide absorption coefficient table, and the temperature of the required gas internal pressure was corrected to derive the carbon dioxide volume.
The carbon dioxide content (g / 100 g) was converted from the carbon dioxide volume (l / l) = 1.9768 g / L. (National Soft Drink Industry Association “Latest Soft Drinks” Reference Material p1050 (September 30, 2003)

(sensory evaluation)
Seven panelists sampled 50 ml of each sample and evaluated the metal taste and bitterness on a four-point scale according to the following criteria. The most common evaluation is shown in Table 1-3.

= Evaluation of metal taste and bitterness =
A: A metal taste or a bitter taste is hardly worried.
B: Metallic taste or bitterness is slight, but is sufficiently acceptable.
C: Although a metal taste or a bitter taste is strongly felt, it is an acceptable range.
D: Metallic taste or bitterness is extremely strong and out of the allowable range.

= Comprehensive evaluation =
○: Good △: Somewhat difficult, but generally good ×: Impossible

(Discussion)
In calcium-containing fruitless carbonated beverages containing calcium at a concentration of 5 mg / kg or more and less than 100 mg / kg, by combining calcium in a certain concentration range, the bitterness derived from potassium is suppressed and the metallic taste derived from calcium is reduced. I found out that I can do it.

In this case, potassium is preferably contained at a concentration of more than 5 mg / kg to less than 160 mg / kg, more preferably 10 mg / kg to 80 mg / kg, particularly 10 mg / kg to 60 mg / kg, and especially 10 mg / kg. It has been found that it is more preferable to contain at a concentration of kg to 40 mg / kg.
Among these, from the viewpoint of reducing the metallic taste derived from calcium, it is preferable to contain potassium at a mass ratio of 0.2 to 16 with respect to calcium, particularly 0.8 to 8, particularly 0.8 to 4. It has been found that it is preferable to contain potassium in a mass proportion.

Furthermore, since the metallic taste derived from calcium is enhanced by carbonic acid, the ratio of the content of calcium to the amount of carbon dioxide (calcium × 1000 / carbon dioxide) is preferably 0.8 to 8.9, particularly It has been found that 0.8 to 6, particularly 0.8 to 3 is more preferable.
Further, the ratio of the content of potassium to the amount of carbon dioxide (potassium × 1000 / carbon dioxide) is preferably 1.6 to 14.3, particularly 1.6 to 9, and particularly preferably 1.6 to 7. It turned out to be more preferable.

Claims (7)

A calcium-containing fruit juice carbonated drink containing calcium at a concentration of 5 mg / kg or more and less than 100 mg / kg, wherein potassium is added at a concentration of more than 5 mg / kg to less than 160 mg / kg and the calcium content. On the other hand, a calcium-containing fruitless carbonated beverage containing a mass ratio of 0.2 to 16.   The calcium-containing fruitless carbonated drink according to claim 1, wherein the origin of potassium is one or more selected from potassium chloride, acesulfame potassium, and mineral water.   The calcium-containing fruitless carbonated drink according to claim 1 or 2, wherein the ratio of the content of calcium to the amount of carbon dioxide (calcium x 1000 / carbon dioxide) is 0.8 to 8.9.   The calcium-containing fruitless carbonated drink according to any one of claims 1 to 3, wherein the ratio of potassium content to carbon dioxide (potassium x 1000 / carbon dioxide) is 1.6 to 14.3. .   The calcium-containing fruitless carbonated drink according to any one of claims 1 to 4, comprising a sweetening agent in an amount of 0.005 to 20% by mass. Adjust the calcium concentration to less than 5 mg / kg or more 100 mg / kg, and a potassium concentration was adjusted from concentrations above 5 mg / kg to less than 160 mg / kg, the mass ratio of 0.2 to 16 relative to the content of calcium A method for producing a calcium-containing fruitless carbonated drink characterized by adjusting the potassium content.   In a beverage containing calcium containing calcium at a concentration of 5 mg / kg or more and less than 100 mg / kg, potassium is blended at a concentration of more than 5 mg / kg to less than 160 mg / kg, and the calcium content is 0.2. A method for reducing calcium-derived metallic taste, wherein the potassium content is adjusted to a mass ratio of ˜16.