AU2020413063A1 - Iron-containing beverage - Google Patents

Abstract

The purpose of the present invention is to improve a salty taste derived from sodium in a beverage containing at least 35 mg/100 ml of sodium.　Iron is added to a beverage containing 35 to 120 mg/100 ml of sodium, and the iron content in the beverage is adjusted to 0.2 to 2 mg/100 ml.

Description

DESCRIPTION IRON-CONTAINING BEVERAGE TECHNICAL FIELD

[0001] The present invention relates to a beverage containing iron, and more particularly to

an iron-containing beverage characterized in that a salty taste derived from sodium is

improved.

BACKGROUND ART

[0002] In recent years, heatstroke has become a social problem, and sodium-containing

beverages intended as a countermeasure against heatstroke have gained popularity in the

beverage market during summer. However, there has conventionally been a problem that

sodium-containing beverages develop a salty taste derived from sodium, which may

adversely affect the palatability of the beverages. With a view to solving such a problem,

various techniques have been reported, including: a technique of adjusting a ratio of citric

acid concentration to phosphoric acid concentration in a beverage (PTL 1); a technique of

incorporating fructose and malic acid in a beverage (PTL 2); and a technique of incorporating

a specified amount of lauric acid in a beverage (PTL 3). However, these techniques solve

the problem by limiting the types or concentrations of a sweetener and an acidulant to be

used in a beverage, and thus impose restrictions on sweetness and sourness which serve as a

basis for the taste of the beverage -- therefore, these techniques are only applicable to very

limited types of beverages

[0003] In the meantime, iron is a necessary nutrient to make red blood cells. There are

known nutritional supplementary products (e.g., supplements, foods) which incorporate iron

for the purpose of eliminating iron deficiency. As iron to be incorporated in such beverages

and foods, ferrous iron compounds are often used from the viewpoint of absorption into the

body.

CITATION LIST PATENT LITERATURES

[0004] PTL 1: Japanese Unexamined Patent Application Publication No. JP 2019-76067

PTL 2: Japanese Unexamined Patent Application Publication No. JP 2015-167523

PTL 3: Japanese Unexamined Patent Application Publication No. JP 2016-7149

SUMMARY OF INVENTION TECHNICAL PROBLEM

[0005] As mentioned above, there is a problem in that sodium-containing beverages

develop a salty taste derived from sodium. In this regard, the present inventors found,

through their research and development of sodium-containing beverages, that in beverages

containing sodium particularly at concentrations of not less than 35 mg/100 mL, a salty taste

derived from sodium is prominently perceived. Thus, an object of the present invention is

to improve a salty taste derived from sodium in a beverage containing sodium at

concentrations of not less than 35 mg/100 mL.

SOLUTION TO PROBLEM

[0006] The present inventors have conducted intensive studies to achieve the

aforementioned object, and as a result, found that a specified amount of iron is useful for

eliminating a salty taste derived from sodium perceived upon drinking a sodium-containing

beverage. Based on this finding, the inventors have completed the present invention.

[0007] The present invention is directed, but not limited, to the following.

(1) A beverage comprising sodium and iron, the beverage having:

(a) a sodium content of from 35 to 120 mg/100 mL, and

(b) an iron content of from 0.2 to 2 mg/100 mL.

(2) The beverage as set forth in (1), wherein the iron is ferric iron.

(3) The beverage as set forth in (2), comprising ferric pyrophosphate.

(4) The beverage as set forth in any of (1) to (3), comprising sodium chloride.

(5) The beverage as set forth in any of (1) to (4), wherein the beverage is a beverage

intended as a countermeasure against heatstroke.

ADVANTAGEOUS EFFECTS OF INVENTION

[0008] The present invention can improve a salty taste derived from sodium in a beverage containing sodium at concentrations of not less than 35 mg/100 mL. This invention can provide an easy-to-drink beverage characterized in that a salty taste derived from sodium is reduced despite the fact that sodium is contained at high concentrations.

[0009] The beverage provided according to the present invention comprises high

concentrations of sodium and thus is useful as a beverage intended as a countermeasure

against heatstroke. The beverage of this invention can be provided in the form of a

packaged beverage, and can be drunk little by little over a long period of time while carried

during trip. Through the use of the beverage of this invention, it is possible to achieve

routine water replacement while taking a countermeasure against heatstroke.

DESCRIPTION OF EMBODIMENTS

[0010] Hereunder, the beverage of the present invention will be described. Unless

otherwise specified, the terms "%" and "ppb" as used herein refer respectively to % and ppm

on a weight/weight (w/w) basis. All numerical ranges defined herein by lower and upper

limits, i.e. defined as "from lower limit to upper limit", include their lower and upper limits.

For example, the range defined as "from 1 to 2" includes 1 and 2.

[0011] One embodiment of the present invention is directed to a beverage comprising

sodium and iron, the beverage having:

(a) a sodium content of from 35 to 120 mg/100 mL, and

(b) an iron content of from 0.2 to 2 mg/100 mL.

By adopting the aforementioned composition profile, a salty taste derived from sodium

perceived upon drinking a sodium-containing beverage can be improved. As referred to

herein, the term "salty taste derived from sodium" refers to a salty taste with a slimy texture

which lingers on the tongue after swallowing.

[0012] (Sodium)

The beverage of the present invention comprises sodium. In this invention, sodium

can be added to the beverage in the form of a salt that can be used in beverages and foods, or

in the form of deep ocean water, seaweed essence, or the like which are rich in sodium.

Examples of sodium salts that can be used in this invention include, but are not particularly limited to, sodium chloride, disodium citrate, trisodium citrate, sodium L-aspartate, sodium benzoate, sodium hydrogen carbonate, and trisodium phosphate. In this invention, sodium can be derived from such sodium salts. The beverage of this invention preferably comprises sodium chloride. In this invention, sodium is preferably derived from sodium chloride.

[0013] The sodium content in the beverage of the present invention is in the range of from

to 120 mg/100 mL. It is known that consumption of a specified amount of sodium is

desirable for effectively replacing water in the body and is particularly effective as, for

example, a countermeasure against heatstroke. In this invention, the sodium content in the

beverage is inthe range of from 35 to 120 mgper 100 mL of thebeverage. Thesodium

content is in the range of preferably from 38 to 80 mg/100 mL, more preferably from 40 to

mg/100 mL, still more preferably from 40 to 60 mg/100 mL. When the sodium content

in the beverage is less than 35 mg/100 mL, prevention of heatstroke may not be fully

achieved, or the efficiency of water replacement in the body may be deteriorated. In

contrast, when the sodium content in the beverage is more than 120 mg/100 mL, a salty taste

derived from sodium becomes too strong, so that the palatability of the beverage may be

deteriorated or the effect of this invention may not be fully obtained. The effect of this

invention can be significantly obtained particularly when the sodium content in the beverage

is not less than40 mg/100 mL. The mechanism for this is unknown. Without wishing to

be bound by any particular theory, it is considered that when the sodium content in the

beverage is not less than 40 mg/100 mL, the intensity of sodium stimulation of gustatory

nerve becomes much stronger so that a salty taste derived from sodium is perceived more

strongly, but that when a specified amount of iron is incorporated in the beverage as

described below, such a salty taste can be improved more effectively so that the effect of this

invention can be perceived more noticeably. It is also considered that when the sodium

content in the beverage is not less than 40 mg/100 mL, the sodium abundant in the beverage

facilitates the contact of iron ions with the tongue having gustatory nerve, thereby making a

salty taste derived from sodium less perceivable.

[0014] In the present invention, when sodium is in the form of a salt, the sodium content in the beverage can be calculated in terms of the content of its free form. Further, the sodium content in the beverage can be measured by a known procedure using an ICP optical emission spectrometer.

[0015] (Iron)

The beverage of the present invention comprises from 0.2 to 2 mg/100 mL of iron.

By incorporating from 0.2 to 2 mg/100 mL of iron in the beverage comprising sodium as

mentioned above, a salty taste derived from sodium can be improved. As mentioned above, the term "salty taste derived from sodium" refers to a salty taste with a slimy texture which

lingers on the tongue after swallowing. The mechanism for this effect is unknown.

Without wishing to be bound by any particular theory, it is considered that when iron ions are

contacted with the tongue, a slimy texture derived from sodium becomes less perceivable.

[0016] In the present invention, iron can be added to the beverage in the form of a food

containing iron, an iron compound acceptable as a food additive, or a composition

comprising an iron compound. In this invention, since the iron concentration in the

beverage can be adjusted easily, it is preferable to add iron to the beverage in the form of an

iron compound acceptable as a food additive, or a composition comprising an iron

compound. Examples of an iron compound acceptable as a food additive include, but are

not particularly limited to, ferric chloride, ammonium ferric citrate, ferric pyrophosphate,

sodium ferrous citrate, and ferrous gluconate. In this invention, iron can be derived from

such iron compounds. In this invention, ferric iron is particularly preferred because of its

excellence in improving a salty taste derived from sodium. Examples of ferric iron

compounds include, but are not particularly limited to, ferric chloride, ammonium ferric

citrate, and ferric pyrophosphate. In this invention, ferric pyrophosphate is a particularly

preferred ferric iron compound. In other words, the beverage of this invention preferably

comprises ferric pyrophosphate. In this invention, ferric iron is preferably derived from

ferric pyrophosphate. However, in this invention, polymeric iron complexes such as sugar

containing iron complexes are not preferred iron compounds because iron ions are unlikely to

be liberated in the beverage. As referred to above, sugar-containing iron complexes are a group of complexes of iron, in particular, iron complex compounds containing a sugar.

[0017] In the present invention, the iron content in the beverage is in the range of from 0.2

to2mgper100mLofthebeverage. The iron content is in the range of preferably from 0.4

to 1 mg/100 mL, more preferably from 0.5 to 0.8 mg/100 mL, still more preferably from 0.5

to0.6mg/100mL. When the iron content in the beverage is less than 0.2 mg/100 mL, the

effect of this invention may not be fully obtained. In contrast, when the iron content is more

than 2 mg/100 mL, the taste of iron tends to become too strong, leading to deterioration of

the palatability of the beverage.

[0018] In the present invention, when iron is added in the form of an iron compound, the

iron content in the beverage can be calculated in terms of the content of its free form.

Further, the iron content in the beverage can be measured by a known procedure using an

ICP optical emission spectrometer. Additionally, when the beverage is pretreated, if

necessary, by ashing, etc., the measurement accuracy can be enhanced. The content of

ferrous iron or ferric iron in the beverage can be measured using wavelength-dispersive X

ray fluorescence.

[0019] (Iron ion content/sodium ion content)

In the beverage of the present invention, the ratio of iron content (mg/100 mL) to

sodium content (mg/100 mL) (iron content/sodium content) is not particularly limited, and is,

for example, not less than 0.004, preferably not less than 0.006, more preferably not less than

0.012. Also, the ratio of iron content (mg/100 mL) to sodium content (mg/100 mL) (iron

content/sodium content) is not particularly limited, and is, for example, not more than 0.057.

[0020] (Other components)

Similarly to common beverages, the beverage of the present invention may have

added thereto different additives, including sweeteners, acidulants, minerals other than

sodium and iron, fruit juices, flavorings, pigments, antioxidants, emulsifiers, preservatives,

seasonings, essences and pH adjustors, to the extent that they do not impair the effect of this

invention. Further, it is preferable, without particular limitation, that the beverage of this

invention should not contain milk or defatted powdered milk, because milk protein present in milk or defatted powdered milk may interfere with the effect of this invention.

[0021] (pH) The pH of the beverage of the present invention is not particularly limited, and is in

the range of, for example, from pH 2 to 8, preferably from pH 2 to 7, more preferably from

pH 2.5 to 6, still more preferably from pH 3 to 5. When iron is added in the aforementioned

amount while the beverage of this invention has a pH of from 3 to 5, not only improvement

of a salty taste derived from sodium but also suppression of sour taste stimulation can be

achieved. From the viewpoint that an acidic beverage can be provided, the beverage of this

invention in one preferred embodiment has a pH of not more than 6, more preferably has a

pH of not more than 4. The mechanism for suppression of sour taste stimulation by addition

of iron is unknown. Without wishing to be bound by any particular theory, it is considered

that when iron ions are bonded to sour taste components such as organic acids, the sour taste

of the beverage is perceived as getting milder.

[0022] The pH of the beverage of the present invention can be adjusted using, for example, but not particularly limited to, an organic acid such as citric acid, malic acid, lactic acid or

phosphoric acid, a sodium salt such as disodium citrate, trisodium citrate, sodium hydrogen

carbonate or sodium hydroxide, or a potassium salt such as potassium hydroxide or

potassium carbonate. When a sodium salt is used for pH adjustment, the amount of the

sodium salt used as a pH adjustor is adjusted while ensuring the concentration of sodium in

the beverage falls within the aforementioned range.

[0023] (Brix)

The Brix of the beverage of the present invention is not particularly limited, and is,

for example, not more than 15%, preferably not more than 9%, more preferably not more

than 5%, still more preferably not more than 3%. When the Brix of the beverage exceeds

%, the effect of this invention may not be fully exhibited. The Brix of the beverage can

be adjusted by adding a sweetener or the like to the beverage. The Brix of the beverage can

be measured using a commercially available sugar content meter, refractometer, etc. As

referred to herein, the "Brix" refers to a value obtained by converting a refractive index measured at 20°C into a mass/mass percentage of sucrose in solution based on the conversion table published by ICUMSA (the International Commission for Uniform Methods of Sugar

Analysis). The Brix is expressed in unit of "°Bx", "%" or "degree".

[0024] (Protein)

The protein concentration in the beverage of the present invention is not particularly

limited, and is, for example, less than 4%, preferably less than 2%. When the protein

concentration in the beverage is not less than 4%, the effect of this invention may not be fully

exhibited. In particular, when protein is milk protein, milk components may cling to the

tongue, interfering with the action and effect of iron, so that the effect of this invention may

not be fully obtained. Therefore, the concentration of milk protein in the beverage of this

invention is not particularly limited, and is, for example, less than 4%, preferably less than

2%.

[0025] (Type of beverage)

The type of the beverage of the present invention is not particularly limited. The

beverage of this invention can be an alcoholic beverage or a non-alcoholic beverage such as

soft drink. Since the beverage of this invention is preferably a beverage intended as a

countermeasure against heatstroke, the beverage of this invention is preferably a

non-alcoholic beverage. As referred to in this invention, the "alcoholic beverage" refers to a

beverage having an alcohol content of not less than 1 v/v%, and the "non-alcoholic beverage"

refers to a beverage having an alcohol content of less than 1 v/v%. Examples of

non-alcoholic beverages include, but are not particularly limited to, functional beverages,

nutritional beverages, flavored water (near water) beverages, sport drinks, tea beverages (e.g.,

grain tea, green tea, oolong tea, black tea, blended tea), coffee beverages, and carbonated

beverages. Since the beverage of this invention is preferably a beverage intended as a

countermeasure against heatstroke, the beverage of this invention is preferably a nutritional

beverage, a functional beverage, or a flavored water (near water) beverage, a sport drink, or a

tea beverage. As referred to herein, the "beverage intended as a countermeasure against

heatstroke" refers to a beverage suitable for taking a countermeasure against heatstroke. As referred to above, the "countermeasure against heatstroke" refers to prevention of the onset of heatstroke or alleviation of the symptoms of heatstroke. Judgment of whether the beverage is intended as a countermeasure against heatstroke can be made by, for example, looking at a product name or label on a container or package, or by seeing a product poster, a TV advertisement or a pop-up advertisement in store, or by reading product descriptions in a briefing.

[0026] (Packagedbeverage)

From the viewpoints of ease of transportation and long-term storability, the beverage

of the present invention is preferably a packaged beverage -- a beverage treated by heat

sterilization and packed in a package. The package used is not particularly limited, and

exemplary packages include PET bottle, aluminum can, steel can, paper package, cup for

chilled drink, and glass bottle. Inter alia, light-weight and resealable packages such as PET

bottle are preferred. When heat sterilization is performed, the method of heat sterilization is

not particularly limited. Heat sterilization can be performed using a common method such

as UHT sterilization or retort sterilization. The temperature of the heat sterilization process

is not particularly limited, and is in the range of, for example, from 65 to 140°C, preferably

from 85 to 120°C. The time of the heat sterilization process is not particularly limited, and

is in the range of, for example, from 10 to 40 minutes. However, any other heat sterilization

process may also be performed at an appropriate temperature for several seconds, such as 5 to

seconds, as long as such a process can achieve a comparable sterilizing value to that

process under the aforementioned conditions.

[0027] (Production method)

The beverage of the present invention can be produced by mixing the

aforementioned components in appropriate amounts. During the process of production of

the beverage of this invention, the order of adding components is not particularly limited.

The production method for the beverage of this invention can also comprise the steps of

mixing the components and materials described above and adjusting their contents. Various

parameters associated with the production of the beverage of this invention, such as the types and contents of the components contained in the beverage, are as described above in relation to the beverage of this invention or are obvious from the descriptions given above.

[0028] Further, the production method for the beverage of the present invention may

comprise the steps of heat sterilizing the beverage and optionally packing the beverage in a

package. By going through these steps, the beverage of this invention can be made into a

packaged beverage. The methods and conditions for heat sterilizing and packaging the

beverage of this invention are also as described above in relation to the beverage of this

invention or are obvious from the descriptions given above.

EXAMPLES

[0029] Hereunder, the present invention will be specifically described in detail by way of

experimental examples, but this invention is not limited to these examples. Unless

otherwise stated herein, all numerical ranges are inclusive of their endpoints.

[0030] <Experimental Example 1>

Sodium chloride and ferric pyrophosphate (Sun Active Fe-12A, produced by Taiyo

Kagaku Co., Ltd.) were added to pure water to prepare difference beverage samples having

such final sodium and iron concentrations as indicated in the table given below. The

beverage samples were heat sterilized and then packed in 500 mL PET bottles to produce

packaged beverages. The different beverage samples had a pH ranging from 5.5 to 7 and a

Brix of less than 1.

[0031] The prepared beverage samples were subjected to sensory evaluation by five

professional panelists. In this sensory evaluation, those beverage samples (i.e., samples 1-1, 1-3, 1-10 and 1-12) which had the same composition profiles to the respective test samples

except for not containing an iron compound (i.e., having an iron content of 0 mg/100 mL)

were regarded as controls. After all the panelists confirmed that a salty taste derived from

sodium was perceivable in the control samples and gave these samples a reference rating of1

point, the test samples were sensory evaluated based on this reference according to the rating

scale detailed below. The averages of the sensory ratings given by the five panelists were

used as final ratings.

4 points: No salty taste derived from sodium is perceived.

3 points: Little salty taste derived from sodium is perceived.

2 points: A faint salty taste derived from sodium is perceived.

1 point: A salty taste derived from sodium is perceived.

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[0033] The results are as shown in the above table. It was shown that a salty taste derived from sodium was reduced by incorporating not less than 0.2 mg/100 mL of iron in beverages

comprising not less than 35 mg/100 mL of sodium. All the panelists confirmed that in those

beverages having an iron ion content of not more than 1.2 mg/100 mL, the bitter taste of iron

had no impact on the palatability of the beverages.

[0034] <Experimental Example 2>

Like in Experimental Example 1, sodium chloride and ferric pyrophosphate were

added to pure water to prepare difference beverage samples having such final sodium and

iron concentrations as indicated in the table given below. In this experimental example, citric acid was added to the beverage samples to adjust the beverages to pH 3.5. The

beverage samples were heat sterilized and then packed in 500 mL PET bottles to produce

packaged beverages. The different beverage samples had a Brix of less than 1.

[0035] In this experimental example, the beverage samples were subjected to sensory

evaluation by five professional panelists regarding a salty taste derived from sodium and sour

taste stimulation. The sensory evaluation regarding a salty taste derived from sodium was

conducted by following the same procedure and according to the same rating scale as used in

Experimental Example 1. In this experimental example, sample 2-1 as shown below was

regarded as a control. After all the panelists confirmed that a salty taste derived from

sodium was perceivable in the control sample and gave this sample a reference rating of1

point, the test samples were sensory evaluated based on this reference. The averages of the

sensory ratings given by the five panelists were used as final ratings.

[0036] The sensory evaluation regarding sour taste stimulation was also conducted by the

five professional panelists. Sample 2-1 as shown below was regarded as a control. After

all the panelists confirmed that a salty taste derived from sodium was perceivable in the

control sample and gave this sample a reference rating of 1 point, the test samples were

sensory rated according to the rating scale detailed below. The averages of the sensory

ratings given by the five panelists were used as final ratings.

4 points: No sour taste stimulation is perceived.

3 points: Little sour taste stimulation is perceived.

2 points: Faint sour taste stimulation is perceived.

1 point: Sour taste stimulation is perceived.

[0037] [Table 2] Sample Sample Sample Sample 2-1 2-2 2-3 2-4 Na content (mg/100 mL) 40 40 40 40

Fe content (mg/100 mL) 0 0.1 0.5 0.8

Rating (salty taste derived from Na) 1 2.2 3.6 4

Rating (sour taste stimulation) 1 2.4 3.6 4

Fe/Na (ratio) -- 0.003 0.013 0.020

[0038] The results are as shown in the above table. It was found that also in the case

where a specified amount of iron was incorporated in beverages with a pH of not more than

4, improvement of a salty taste derived from sodium was observed. Further, it was found

that the incorporation of a specified amount of iron resulted in not only improvement of a

salty taste derived from sodium but also suppression of sour taste stimulation.

[0039] <Experimental Example 3>

Sodium and iron compounds were added to pure water to prepare difference

beverage samples having such final sodium and iron concentrations as indicated in the table

given below. The sodium compounds used were sodium chloride or trisodium citrate. The

iron compounds used were ferric pyrophosphate (the same as used in Experimental Example

1), ammonium ferric citrate (produced by Showa Kako Corporation), or sodium ferrous

citrate (produced by Mitsubishi-Chemical Foods Corporation). In sample 3-5, the amount

of sodium chloride added was adjusted in consideration of the concentration of sodium

derived from sodium ferrous citrate. All of the beverage samples were adjusted to pH 3.2

with addition of citric acid. The beverage samples were heat sterilized and then packed in

500 mL PET bottles to produce packaged beverages. The different beverage samples had a

Brix of less than 1.

[0040] The beverage samples were subjected to sensory evaluation by five professional

panelists regarding a salty taste derived from sodium. The sensory rating scale used was the

same as used in Experimental Example 1 (4-level rating scale). In this sensory evaluation,

those beverage samples (i.e., samples 3-1 and 3-3) which had the same pH and composition

profiles to the respective test samples except for not containing an iron compound (i.e.,

having an iron content of 0 mg/100 mL) were regarded as controls. After all the panelists

confirmed that a salty taste derived from sodium was perceivable in the control samples and

gave these samples a reference rating of 1 point, the test samples were sensory evaluated

based on this reference. The averages of the sensory ratings given by the five panelists were

used as final ratings.

[0041] [Table 3] Sample 3-1 Sample 3-2 Sample 3-3 Sample 3-4 Sample 3-5

Sodium compound Trisodium citrate Sodium chloride

(Fe(Ill)) (Fe(Ill)) (Fe(II)) Iron compound -- Ferric -- Ammonium Sodium ferrous pyrophosphate ferric citrate citrate Na content (mg/100 mL) 40 40 40 40 40 Fe content (mg/100 mL) 0 0.5 0 0.5 0.5 Rating (salty taste derived from Na) 1 3.6 1 3 2.4 Fe/Na (ratio) -- 0.013 -- 0.013

[0042] As shown by the above results, it was found that improvement of a salty taste

derived from sodium was achieved by incorporating a specified amount of iron in the

different beverages regardless of the type of sodium compound used. Further, it was found

that improvement of a salty taste derived from sodium was also observed regardless of the

type of iron compound used, but that higher improvement of a salty taste was observed in the

case of using ferric iron, especially ferric pyrophosphate, than in the case of using ferrous

iron.

[0043] <Experimental Example 4>

Different sport drink samples were prepared according to the recipes shown in the

table given below. The beverage samples were both heat sterilized and then packed in

500 mL PET bottles to produce packaged beverages.

[0044] The prepared beverage samples were subjected to sensory evaluation regarding a

salty taste derived from sodium and sour taste stimulation. The rating scale used to evaluate

a salty taste derived from sodium was the same as used in Experimental Example 1. The

scale used to evaluate sour taste stimulation was the same as used in Experimental Example

2. The sensory evaluation was conducted by five professional panelists. After all the

panelists confirmed that a salty taste derived from sodium and sour taste stimulation were

perceivable in sample 4-1 regarded as a control and gave this sample a reference rating of1

point, sample 4-2 was sensory rated based on this reference. The averages of the sensory

ratings given by the five panelists were used as final ratings.

[0045] [Table 4] Sample 4-1 Sample 4-2 Sodium chloride (g) 1.016 1.016 Ferric pyrophosphate (g) 0 0.417 Fructose (g) 45 45 Citric acid Balance Balance Total volume (mL) 1000 1000 pH 3.5 3.5 Brix 4.5 4.5 Na content (mg/100 mL) 40 40 Fe content (mg/100 mL) -- 0.5 Fe/Na (ratio) -- 0.013 Rating (salty taste derived from Na) 1 3.6 Rating (sour taste stimulation) 1 3.4

[0046] As shown by the above results, it was found that reduction of a salty taste derived

from sodium as well as reduction of sour taste stimulation were achieved by incorporating a

specified amount of iron in the sport drink samples containing a sweetener.

[0047] <Experimental Example 5>

Like in Experimental Example 1, sodium chloride and ferric pyrophosphate were

added to pure water to prepare difference beverage samples having such final sodium and iron concentrations as indicated in the table given below. The beverage samples were heat sterilized and then packed in 500 mL PET bottles to produce packaged beverages. The different beverage samples had a pH ranging from 5.5 to 7 and a Brix of less than 1.

[0048] The prepared beverage samples were subjected to sensory evaluation regarding a

salty taste derived from sodium by following the same procedure as in Experimental

Example 1. In this sensory evaluation, those beverage samples (i.e., samples 5-1 and 5-4)

which had the same composition profiles to the respective test samples except for not

containing an iron compound (i.e., having an iron content of 0 mg/100 mL) were regarded as

controls. After all the panelists confirmed that a salty taste derived from sodium was

perceivable in the control samples and gave these samples a reference rating of 1 point, the

test samples were sensory evaluated based on this reference. The averages of the sensory

ratings given by the five panelists were used as final ratings.

[0049] [Table 5] Sample 5-1 Sample 5-2 Sample 5-3 Sample 5-4 Sample 5-5 Sample 5-6 Na content (mg/100 mL) 38 38 38 40 40 40 Fe content (mg/100 mL) 0 0.2 0.5 0 0.2 0.5 Rating (salty taste derived from Na) 1.0 2.2 3.0 1.0 3.4 4.0 Fe/Na (ratio) -- 0.005 0.013 -- 0.005 0.013

[0050] The results are as shown in the above table. It was shown that reduction of a salty taste derived from sodium was achieved by incorporating a specified amount of iron in all of

the beverages having a sodium content of 38 mg/100 mL or 40 mg/100 mL. Further,itwas

found that significantly higher improvement of a salty taste derived from sodium was

observed in the beverage samples having a sodium content of 40 mg/100 mL than in those

having a sodium content of 38 mg/100 mL.

Claims (5)

1. A beverage comprising sodium and iron, the beverage having:

(a) a sodium content of from 35 to 120 mg/100 mL, and

(b) an iron content of from 0.2 to 2 mg/100 mL.

2. The beverage according to claim 1, wherein the iron is ferric iron.

3. The beverage according to claim 2, comprising ferric pyrophosphate.

4. The beverage according to any one of claims I to 3, comprising sodium chloride.

5. The beverage according to any one of claims 1 to 4, wherein the beverage is a beverage

intended as a countermeasure against heatstroke.