CN106413419A - 含有钠的容器装饮料 - Google Patents
含有钠的容器装饮料 Download PDFInfo
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- CN106413419A CN106413419A CN201580026190.7A CN201580026190A CN106413419A CN 106413419 A CN106413419 A CN 106413419A CN 201580026190 A CN201580026190 A CN 201580026190A CN 106413419 A CN106413419 A CN 106413419A
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- beverage
- sodium
- container
- lauric
- present
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title claims abstract description 44
- 239000011734 sodium Substances 0.000 title claims abstract description 44
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明所要解决的技术课题在于提供不仅能够用于中暑对策而迅速进行水分、碳水化合物、盐分的补给，还能够畅快地饮用的饮料。作为解决方法，为如下：发现通过配合椰子水能够减轻来自钠的滑腻、苦味、后味或爽口感的不佳。进而，发现椰子水中所富含的作为脂肪酸的月桂酸产生减轻来自钠的滑腻、苦味等的效果。本发明在于提供能够抑制来自于饮料中的钠的滑腻、苦味等，并且能够畅快地饮用的含有月桂酸的饮料。
Description
技术领域
本发明涉及含有钠的容器装饮料，更详细而言，涉及含有钠，进而配合月桂酸的容器装饮料。
背景技术
以往，中暑在高温环境下的运动或劳动下频发，但由于热岛现象或地球温暖化的影响，最近即使在日常生活中也发生的情况正在增加。
中暑是指在高温环境下，由体内的水分·盐分平衡的毁坏或不充足的散热引起的体内的调节功能显著降低。根据症状分为热痉挛、热疲劳、伴随着体温调节功能障碍的热射病，重症的情况，也会导致死亡。对于中暑，有幼儿或高龄者在热波或高温环境下发病的情况，在暑热环境下劳动发病的情况，以及在运动中发病的情况等。尤其是已知在运动中，由肌肉产生大量的热或出汗引起的脱水等的影响，非高温环境下也会发病。
作为中暑对策，有若摄取与出汗水分量同等量的水分，则运动后的疲劳感降低的报告，或通过日常性的水分摄取抑制深部体温的上升的报告。因此，对于中暑的预防，适当的水分补给，及深部体温上升的抑制十分重要。此外，对于出汗时，由于与水分一同盐分也失去，因此尤其是大量出汗时必须一同补给水分和盐分。进而由于碳水化合物不仅是能量补给还具有盐分的吸收促进作用，因此中暑状态下碳水化合物的补给也成为必须。即，对于中暑预防，水分、盐分及碳水化合物的三要素的适当补给为必须。
涉及为了补给由在高温环境下运动或劳动所失去的水分或电解质，而调节渗透压或电解质浓度、糖浓度的运动饮料的报道也很多(例如专利文献1、2)。尤其是作为中暑预防所提及的报道，可列举专利文献3及专利文献4等。此外，美国椰子水作为伴随出汗的钾补给饮料被饮用。
上述的运动饮料以在补给由伴随着运动或激烈的活动的出汗失去的水分或电解质的同时，补给用于维持生物体功能的能量源为目的而被提供。因此，运动饮料中富含电解质，但指出在饮用时能感觉到起因于钠以外的电解质的滑腻、苦味、后味或爽口感的不佳。针对于此，发现通过以天然素材配合电解质，能够降低电解质引起的滑腻或苦味等(专利文献5)。
现有技术文献
专利文献
专利文献1日本特开2004－123642号公报
专利文献2日本特开2006－304775号公报
专利文献3日本特开2008－072968号公报
专利文献4日本特开2010－057408号公报
专利文献5日本特开2013－009661号公报
发明内容
由于运动饮料以在补给伴随着运动、激烈活动失去的水分、电解质的同时，补给能量源为目的，因此富含电解质、糖分。尤其是从预防中暑的观点出发，适当的补给由出汗减少的盐分十分重要，中暑对策饮料中配合了大量的钠(例如氯化钠(食盐))。然而，本发明者们研究的结果表明，配合大量钠的饮料的饮用时，产生滑腻、苦味、后味或爽口感的不佳。本发明所要解决的技术课题为提供通过抑制起因于配合高浓度钠引起的滑腻、苦味等，不仅能够迅速补给水分、盐分、碳水化合物，还能够畅快地饮用的饮料。
本发明者们发现作为脂肪酸的月桂酸具有减轻来自于钠的滑腻、苦味等的效果，从而达到完成本发明。
即，本发明涉及以下内容，但不限于此。
1)一种容器装饮料，其特征在于，月桂酸的含量为0.300～2.00ppm，钠的含量为130～600ppm。
2)根据1)所述的容器装饮料，其特征在于，月桂酸的含量为0.400～2.00ppm。
3)根据1)或2)所述的容器装饮料，其特征在于，钠的含量为150～600ppm。
4)根据1)～3)的任意一项所述的容器装饮料，其特征在于，月桂酸的含量和钠的含量比为月桂酸：钠＝1：100～1：2000。
5)根据1)～4)的任意一项所述的容器装饮料，其特征在于，月桂酸以椰子水被配合。
6)根据1)～5)的任意一项所述的容器装饮料，其特征在于，配合糖而得到的Brix值12以下的饮料。
7)根据1)～6)的任意一项所述的容器装饮料，其特征在于，配合酸味剂而得到的pH2～6的饮料。
8)一种容器装饮料的制造方法，其特征在于，包含以下的工序(i)～(iv)：
(i)配合月桂酸的工序，以使饮料中月桂酸的最终浓度成为0.300～2.00ppm，
(ii)配合钠盐的工序，以使饮料中的钠的最终浓度成为130～600ppm，
(iii)杀菌饮料(调合液)的工序，以及
(iv)将饮料(调合液)灌装容器的工序。
9)根据8)所述的容器装饮料的制造方法，其特征在于，饮料中的月桂酸的最终浓度为0.300～2.00ppm。
10)根据8)或9)所述的容器装饮料的制造方法，其特征在于，饮料中的钠的最终浓度为130～600ppm。
11)根据8)～10)的任意一项所述的容器装饮料的制造方法，其特征在于，月桂酸以椰子水被配合。
本发明的饮料，通过在含有大量的钠的饮料中以一定浓度配合月桂酸，能够减轻起因于钠的滑腻、苦味、后味或爽口感的不佳。此外，配合富含月桂酸的椰子水的情况也能够减轻来自于钠的滑腻、苦味等。本发明的饮料由于感受不到来自于钠的滑腻、苦味等，能够畅快地饮用，并能够在高温环境下的运动、劳动时顺畅地补给水分、盐分及碳水化合物。
具体实施方式
本发明涉及含有月桂酸及钠的饮料。
本发明者们发现脂肪酸本身就有滑腻，作为脂肪酸的一种的月桂酸对来自于钠的滑腻或苦味具有遮蔽的效果。本发明具有如下特征：配合了大量的钠的饮料中，作为滑腻或苦味的掩盖成分，使用其自身具有滑腻的月桂酸。
本说明书中“滑腻”是指从饮料含于口中开始经过饮用后残留的所感受到的口感，妨碍畅快地饮用，为对饮料的余味不佳或爽口感不佳带来影响的要素。
[饮料的组成]
本发明的饮料以含有月桂酸及钠为特征。
本发明的饮料中钠的浓度为130～600ppm，优选150～600ppm，更优选200～600ppm。钠浓度过低时，对由出汗失去的水分及盐分的补给不足。
作为钠源，只要是可饮用的钠盐即可，可使用氯化钠(食盐)、柠檬酸二钠、柠檬酸三钠、L-天冬氨酸钠、安息香酸钠、碳酸氢钠等，但不限于此。
月桂酸为碳原子数12的饱和脂肪酸，也叫十二烷酸。此外，已知还包含于母乳等中，具有免疫活化作用、抗菌活性。
本发明的饮料中所含有的月桂酸的浓度为，0.300～2.00ppm，优选0.400～2.00ppm，更优选0.700～2.00ppm。应予说明，该含量为月桂酸的总量。作为该含量的测定方法，可使用HPLC等的公知的任意方法。
本说明书中，使用ppm作为饮料中所含物质的浓度的单位时表示每1L饮料的物质重量mg，即mg/L。
对于本发明的饮料，也可配合作为月桂酸源的椰子水。本说明书中的椰子水是指未成熟的椰子果实中所含的半透明的液体胚乳。其在南方国家的生活中备受欢迎，含有大量的矿物质营养丰富，为与人体的渗透压大致相同，且与体液近似的矿物质组成的天然的水分补给素材。此外，已知椰子水富含镁、钾等，对消肿、代谢酶的活化有效。此外，富含母乳中也含有的月桂酸，具有免疫活化作用等。
本发明的饮料中配合椰子水时的量为以使饮料中的月桂酸的浓度成为0.300～2.00ppm，优选0.400～2.00ppm，更优选0.700～2.00ppm的方式进行配合。本发明的饮料中所配合的椰子水的浓度优选2～10重量％，更优选3～9重量％，进一步更优选4～8重量％。应予说明，椰子水中所含的月桂酸的量可使用HPLC等的公知的任意的方法进行测定。
此外，月桂酸的含量和钠的含量比为月桂酸：钠＝1：100～1：2000，优选1：250～1：1375，更优选1：375～1：800。
对于本发明的饮料，可配合一种或多种的糖。糖的种类没有特别限定，例如可列举作为单糖类的葡萄糖、半乳糖、甘露糖及果糖；作为二糖类的麦芽糖、乳糖及蔗糖；作为多糖类的低聚糖、糊精、透明质酸及海藻酸；作为天然甜味剂的蜂蜜、枫糖、赤藓糖醇、海藻糖、木糖醇、山梨糖醇及甜叶菊；及作为人工甜味剂的蔗糖素、阿斯巴甜及安赛蜜等。
本发明的饮料中，可添加与钠、月桂酸的呈味相合性佳的来自于果实的果汁。果汁可仅使用一种，或也可使用多种。果汁的种类只要是通常果汁所使用的果实就没有特别限制，例如可列举柑橘类(葡萄柚、白葡萄柚、柠檬、酸橙、橙子等)，核果类(杏、桃子、樱桃、梅子、李子等)，浆果类(麝香葡萄、特拉华葡萄、巨峰、pione等)，草莓，苹果，梨，猕猴桃，菠萝，芒果等。
本发明的饮料中所含有的糖的量可根据其饮料的品质特性而没有特别的限定地决定，优选以Brix值计为12以下，更优选10以下，进一步更优选4～9。Brix值是指基于饮料的折射率评价糖浓度的方法。具体而言，将被检液的折射率换算成20℃的蔗糖溶液的重量％浓度(w/w％)的值。除Brix值以外，糖浓度也可以使用例如生物传感器法或贝尔德蓝法等的公知的方法进行评价。
对于本发明的饮料可添加酸味剂。作为酸味剂，具体而言可例示柠檬酸(结晶)(无水)、柠檬酸三钠、DL-苹果酸、酒石酸、乳酸及磷酸等。
本发明的pH值没有特别限制，优选pH2～6，更优选pH2～5，进一步更优选pH3～4。
对于本发明的饮料，在不对本发明的效果产生不好影响的范围内，与通常的饮料同样，也可配合各种添加剂等。作为各种添加剂，可列举香料、维生素、色素类、抗氧化剂、乳化剂、保鲜剂、调味剂、提取物类、pH调节剂、稳定剂等，但不限于此。
[饮料的种类及容器]
本发明中，饮料的种类没有特别限制，例如可列举碳酸饮料、果实·果汁饮料、咖啡饮料、茶类饮料、茶饮料(绿茶、乌龙茶、红茶等)、豆奶、蔬菜饮料、运动饮料、乳性饮料等的清凉饮料之外，还有乳饮料、乳酸菌饮料等。其中，本发明的饮料优选运动饮料，尤其是优选具有正常人的体液渗透压(约280～290mOsm/kg)的饮料(所谓的等渗饮料)，或具有比人的体液低的渗透压的饮料(所谓的高渗饮料)。
本发明的饮料适合作为中暑预防用被提供。例如，包含幼儿或高龄者在高温环境中发病的情况，劳动者在暑热环境中发病的情况，或运动中发病的情况等的预防，但不限于此。此外，发明的饮料也以钠的补给和碳水化合物的补给为目的被提供。例如，包含脱水症状的恢复或水分·营养补给，中暑的预防等，但不限于此。
本发明的饮料可作为容器装饮料。容器装饮料的容器没有特别限制，可使用塑料瓶等的树脂制容器、纸盒等的纸容器、玻璃瓶等的玻璃容器、铝罐或钢罐等的金属制容器、铝袋等只要是通常饮料所使用的任意的容器。
[饮料的制造方法]
从其他的观点出发，本发明为饮料的制造方法。该方法具有在饮料中配合月桂酸及钠的工序。所配合的钠在饮料中的最终浓度为130～600ppm，优选150～600ppm，更优选200～600ppm。此外，所配合的月桂酸在饮料中的最终浓度为0.300～2.00ppm，优选0.400～2.00ppm，更优选0.700～2.00ppm。钠及月桂酸的浓度通过在配合工序中调节添加量等而达成。配合钠及月桂酸的方式及方法没有特别限定，可将钠及月桂酸本身或包含他们的物品作为原料在制造工序的任意时机添加。
此外，本发明也为以椰子水配合月桂酸的饮料的制造方法。该方法中，月桂酸在饮料中的最终浓度以调节至0.300～2.00ppm，优选0.400～2.00ppm，更优选0.500～2.00ppm的方式，在椰子水的配合工序中调节添加量。椰子水在饮料中的最终浓度优选为2～10重量％，更优选3～9重量％，进一步更优选4～8重量％。配合椰子水的方式及方法没有特别限定，可将椰子水作为原料在制造工序的任意时机添加。
根据需要，可适当设置糖的配合工序、渗透压调节工序、pH调节工序、各种添加剂的配合工序、杀菌工序及容器灌装工序等的工序。优选方式中，本发明的饮料可作为容器装饮料，也可作为经过杀菌的容器装饮料。例如，将配合月桂酸及钠的调合液填充至容器后，可通过进行蒸馏杀菌等的加热杀菌，杀菌调合液然后填充至容器来制造经过杀菌的容器装饮料。更详细而言，为罐等的金属容器装饮料时，可将本发明的调合液以规定量填充至容器然后进行杀菌。此外，作为塑料瓶、纸盒、瓶饮料、罐饮料、袋饮料时，例如可进行在90～130℃下保持数秒～数十秒的超高温加热处理。本发明的饮料作为容器装饮料时，可使用热填充法或无菌填充法的任意。
实施例
以下，示出实施例更具体地说明本发明的详细内容，但本发明不限于此。此外本说明书中，只要没有特别记载，数值范围包含其端点而被记载。
实施例1
表1
| 果糖葡萄糖液糖 | 85.0 | g |
| 果糖 | 15.0 | g |
| 柠檬酸(无水) | 1.00 | g |
| 磷酸75％ | 0.900 | g |
| 抗坏血酸钠 | 0.150 | g |
| 柠檬酸三钠 | 1.20 | g |
| 食盐 | 0.300 | g |
| 1000 | ml |
调合液的制备方法通过如下而实施：以上述表所示的比例适当配合各原材料之后，配合0～0.4ppm月桂酸，在95℃下杀菌30秒，填充至500ml的PET瓶。
以3名专门评判人员进行感官评价。
将矿物质的苦味、涩味、滑腻被改善计为5阶段(5分：显著改善，4分：颇有改善，3分：有所改善，2分：稍稍改善，1分：完全无改善)，算出其平均分。以3分以上为有效果。应予说明，感官评价在将饮料置于10℃以下冷却的状态下及室温的状态下进行实施。
涉及冷却后的饮料的感官评价结果示于表2。明确了加入月桂酸虽然有效果，但当加入一定量以上时，油浮起不适于饮料。
表2
实施例2
通过在实施例1的饮料组合物中，将月桂酸，其他的食用油脂调节至0.7ppm，在95℃下杀菌30秒，填充至500ml的PET瓶中而实施。与实施例1同样进行评价。
表3
中链脂肪酸甘油三酯没有出现效果，此外，由于玉米油、橄榄油、菜籽油制剂化的适合性不显著，因此无法实施感官评价。
实施例3
表4
| 果糖葡萄糖液糖 | 85.0 | g |
| 果糖 | 15.0 | g |
| 柠檬酸(无水) | 1.00 | g |
| 磷酸75％ | 0.900 | g |
| 月桂酸 | 0.700 | mg |
| 1000 | ml |
饮料组合物的制备方法通过如下而实施：以上述表中所示的比例适当配合各原材料之后，配合0～80mg/100ml钠量，在95℃下杀菌30秒，填充至500ml的PET瓶。
以3名专门评判人员进行感官评价。
对于作为功能性饮料的优选度，以5(喜欢)，4(比较喜欢)，3(无所谓)，2(稍稍不喜欢)，1(不喜欢)的5阶段评价，算出其平均分。
涉及冷却后的饮料的感官评价结果示于表5。在钠量为13mg以上的条件下，保持作为功能性饮料的优选香味，但80mg以上时咸，饮料适合性低。
表5
产业上的可利用性
本发明的容器装饮料为用于改善起因于饮料中所配合的高浓度钠的滑腻、苦味、后味不佳及爽口感不佳，顺畅地补给水分·盐分·碳水化合物的饮料。根据本发明，可提供用于预防在高温环境下的运动、劳动时的中暑，含有盐分但能够畅快地饮用的饮料。
Claims (5)
1.一种容器装饮料，其特征在于，月桂酸的含量为0.300～2.00ppm，钠的含量为130～600ppm。
2.根据权利要求1所述的容器装饮料，其特征在于，月桂酸的含量和钠的含量比为月桂酸：钠＝1：100～1：2000。
3.根据权利要求1～2的任意一项所述的容器装饮料，其特征在于，月桂酸以椰子水被配合。
4.根据权利要求1～3的任意一项所述的容器装饮料，其特征在于，糖的含量以Brix值计为12以下。
5.根据权利要求1～4的任意一项所述的容器装饮料，其特征在于，经过杀菌处理。
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| JP2014128365A JP6302366B2 (ja) | 2014-06-23 | 2014-06-23 | ナトリウムを含有する容器詰め飲料 |
| PCT/JP2015/067966 WO2015199053A1 (ja) | 2014-06-23 | 2015-06-23 | ナトリウムを含有する容器詰め飲料 |
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| EP3679805A4 (en) | 2017-09-07 | 2021-06-09 | Suntory Holdings Limited | CLEAR COLORLESS DRINK CONTAINING MAGNESIUM |
| JP6470880B1 (ja) * | 2017-09-07 | 2019-02-13 | サントリーホールディングス株式会社 | ナトリウム含有無色透明飲料 |
| EP3679807A4 (en) | 2017-09-07 | 2021-06-02 | Suntory Holdings Limited | COLORLESS AND TRANSPARENT DRINK CONTAINING MAGNESIUM |
| AU2018329900A1 (en) * | 2017-09-07 | 2020-02-27 | Suntory Holdings Limited | Sodium-containing colorless transparent beverage |
| EP3679806A4 (en) | 2017-09-07 | 2021-06-02 | Suntory Holdings Limited | COLORLESS TRANSPARENT DRINK CONTAINING SODIUM |
| JP6526354B1 (ja) | 2017-09-25 | 2019-06-05 | サントリーホールディングス株式会社 | カリウム含有無色透明飲料 |
| CN111386049A (zh) | 2017-09-25 | 2020-07-07 | 三得利控股株式会社 | 含钾的无色透明饮料 |
| WO2019059390A1 (ja) | 2017-09-25 | 2019-03-28 | サントリーホールディングス株式会社 | カルシウム含有無色透明飲料 |
| CN111372466A (zh) | 2017-09-25 | 2020-07-03 | 三得利控股株式会社 | 含钙的无色透明饮料 |
| US11559512B2 (en) | 2017-09-26 | 2023-01-24 | Toyo University | Composition for prevention, alleviation, and/or treatment of heat illness |
| SG11202105896PA (en) * | 2018-12-07 | 2021-07-29 | Suntory Holdings Ltd | Effervescent beverage in which quality of taste resulting from sugars and sweeteners is improved |
| JP7479296B2 (ja) * | 2018-12-07 | 2024-05-08 | サントリーホールディングス株式会社 | 糖および甘味料の呈する味質が改善した果汁飲料 |
| JP6985332B2 (ja) * | 2019-05-21 | 2021-12-22 | 長谷川香料株式会社 | ドデセン酸を有効成分とする飲食品の不快味のマスキング剤 |
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| JP2016007149A (ja) | 2016-01-18 |
| EP3158876A1 (en) | 2017-04-26 |
| EP3158876A4 (en) | 2017-12-13 |
| WO2015199053A1 (ja) | 2015-12-30 |
| AU2015281893A1 (en) | 2016-12-08 |
| US20170196242A1 (en) | 2017-07-13 |
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