CN114828651A - Beverage containing iron - Google Patents
Beverage containing iron Download PDFInfo
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- CN114828651A CN114828651A CN202080086866.2A CN202080086866A CN114828651A CN 114828651 A CN114828651 A CN 114828651A CN 202080086866 A CN202080086866 A CN 202080086866A CN 114828651 A CN114828651 A CN 114828651A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The purpose of the present invention is to improve the salty taste derived from sodium in a beverage containing sodium at 35mg/100ml or more. The invention mixes iron into the beverage with the sodium content of 35-120 mg/100ml, and adjusts the iron content in the beverage to 0.2-2 mg/100 ml.
Description
Technical Field
The present invention relates to an iron-containing beverage, and more particularly, to an iron-containing beverage with an improved salty taste derived from sodium.
Background
In recent years, in the beverage market in summer, beverages for dealing with heatstroke containing sodium have been popular because heatstroke has become a social problem. However, since sodium-containing beverages produce salty taste due to sodium, it has been a problem to affect the palatability of the beverages. For the purpose of solving such problems, a method of adjusting the ratio of the citric acid concentration to the phosphoric acid concentration (patent document 1), a method of containing fructose or malic acid (patent document 2), a method of blending a specific amount of lauric acid (patent document 3), and the like have been reported. However, these methods limit the kind and concentration of a sweetener or an acidulant used in a beverage, and therefore the sweetness and sourness as a skeleton of the taste of a beverage are limited, and are applicable only to extremely limited beverages.
On the other hand, iron is an essential nutrient for producing red blood cells, and a nutritional supplement food (supplement or beverage) for compounding iron to solve iron deficiency is known. Iron blended in such foods and drinks is often a compound of 2-valent iron in view of absorbability into the body.
Patent document
Patent document 1: japanese patent laid-open publication No. 2019-76067
Patent document 2: japanese patent laid-open publication No. 2015-167523
Patent document 3: japanese patent laid-open publication No. 2016-7149
Disclosure of Invention
As described above, in a beverage containing sodium, a problem of salty taste due to sodium occurs. In view of the above problem, the present inventors have made studies and developments of sodium-containing beverages, and have found that, particularly, when the sodium concentration in the beverage is 35mg/100ml or more, salty taste derived from sodium can be perceived remarkably. Accordingly, an object of the present invention is to improve the salty taste derived from sodium in a beverage containing sodium at 35mg/100ml or more.
The present inventors have intensively studied to solve the above problems, and as a result, have found that a predetermined amount of iron is useful for solving the salty taste derived from sodium which is perceived in sodium-containing beverages. Based on this finding, the present inventors have completed the present invention.
The present invention is not limited to this, but relates to the following.
(1) A beverage containing sodium and iron, which is characterized in that,
(a) the content of sodium is 35-120 mg/100ml,
(b) the content of iron is 0.2-2 mg/100 ml.
(2) The beverage according to (1), wherein the iron is 3-valent iron.
(3) The beverage according to (2), which contains ferric pyrophosphate.
(4) The beverage according to any one of (1) to (3), which contains sodium chloride.
(5) The beverage according to any one of (1) to (4), which is a beverage for relieving heatstroke.
According to the present invention, the salty taste derived from sodium can be improved in a beverage containing sodium at 35mg/100ml or more. According to the present invention, a beverage which can be easily drunk by reducing salty taste derived from sodium even when sodium is contained at a high concentration can be provided.
The beverage provided by the present invention contains sodium at a high concentration, and is useful as a beverage for heatstroke. Further, the beverage of the present invention can be provided as a container-packaged beverage, and can be drunk for a long time while being carried around even when being moved. By using the beverage of the present invention, daily water supply can be performed while coping with heatstroke.
Detailed Description
The beverage of the present invention will be explained below. In addition, "%" and "ppb" used in the present specification mean% by weight/weight (w/w) and ppb, respectively, unless otherwise specified. In the present specification, the range of numerical values represented by the lower limit value and the upper limit value, i.e., "from the lower limit value to the upper limit value" includes these lower limit value and upper limit value. For example, the range represented by "1 to 2" includes 1 and 2.
One aspect of the present invention is a beverage containing sodium and iron, characterized in that,
(a) the content of sodium is 35-120 mg/100ml,
(b) the content of iron is 0.2-2 mg/100 ml.
By adopting the constitution, salty taste from sodium which is felt in a sodium-containing beverage can be improved. In the present specification, the salty taste derived from sodium means a salty taste which remains on the tongue after drinking and accompanies a sticky and smooth feeling.
(sodium)
The beverage of the present invention contains sodium. In the present invention, sodium may be added to the beverage in the form of a salt usable for foods and beverages, or in the form of deep seawater or seaweed extract rich in sodium. Examples of the sodium salt usable in the present invention include, but are not particularly limited to, sodium chloride, disodium citrate, trisodium citrate, sodium L-aspartate, sodium benzoate, sodium bicarbonate, and trisodium phosphate. In the present invention, sodium may be derived from these sodium salts. The beverage of the present invention preferably contains sodium chloride. In the present invention sodium is preferably derived from sodium chloride.
The sodium content in the beverage is 35-120 mg/100 ml. It is known that a certain amount of sodium is preferably taken in order to effectively supply water to the body, and it is effective particularly for heatstroke. In the present invention, 35 to 120mg of sodium is contained per 100ml of the beverage, but the content of sodium is preferably 38 to 80mg/100ml, more preferably 40 to 70mg/100ml, and further preferably 40 to 60mg/100 ml. When the sodium content in the beverage is less than 35mg/100ml, the effect of preventing heatstroke may not be sufficiently obtained, or the efficiency of supplying water to the body may be reduced. On the other hand, when the content of sodium in the drink exceeds 120mg/100ml, the salty taste derived from sodium becomes too strong, and the palatability of the drink may be reduced or the effect of the present invention may not be sufficiently obtained. In addition, the effect of the present invention can be obtained particularly remarkably when the content of sodium in the beverage is 40mg/100ml or more. Although the mechanism is not clear, it is not limited by a particular theory, but it is considered that when sodium in the beverage is 40mg/100ml or more, the degree of stimulation of sodium to the taste nerve becomes more gradual, and salty taste due to sodium is strongly perceived. Further, it is considered that when the sodium content in the beverage is 40mg/100ml or more, the sodium contained in the beverage is likely to bring iron ions into contact with the tongue having gustatory nerves, and the effect of making it difficult to perceive the salty taste derived from the sodium is exerted.
In the present invention, the content of sodium in the beverage can be calculated by converting sodium into the amount of free body (free body) when sodium is in the form of salt. The content of sodium in the beverage can be measured by a known method using an ICP emission spectrophotometer.
(iron)
The beverage of the present invention contains 0.2 to 2mg/100ml of iron. As described above, the salty taste derived from sodium can be improved by adding 0.2 to 2mg/100ml of iron to a sodium-containing beverage. As described above, the salty taste derived from sodium means a salty taste which remains on the tongue after drinking and accompanies a sticky and smooth touch. The mechanism of this effect is not clear, and although not limited by a particular theory, it is thought that when iron ions are brought into contact with the tongue, it is difficult to feel a slimy sensation from sodium.
In the present invention, iron may be added to the beverage in the form of a food containing iron, in the form of an iron compound allowed as a food additive, or in the form of a composition containing an iron compound. In the present invention, since the concentration of iron in the beverage can be easily adjusted, it is preferable to add the iron compound in the form of an iron compound that is acceptable as a dietary supplement or a composition containing the iron compound to the beverage. Examples of the iron compound that is acceptable as a dietary supplement include, but are not particularly limited to, iron chloride, ferric ammonium citrate, ferric pyrophosphate, ferrous sodium citrate, and ferrous gluconate. In the present invention, iron may be derived from these iron compounds. In the present invention, iron having a valence of 3 is particularly preferable because the effect of improving the salty taste derived from sodium is excellent. The iron compound of iron having a valence of 3 is not particularly limited, and examples thereof include ferric chloride, ferric ammonium citrate, ferric pyrophosphate and the like. In the present invention, ferric pyrophosphate is particularly preferable as the iron compound of iron having a valence of 3. That is, the beverage of the present invention preferably contains ferric pyrophosphate. In the present invention, the iron 3-valent is preferably derived from ferric pyrophosphate. On the other hand, in the present invention, a high molecular complex iron such as sugar-containing complex iron is not preferable as the iron compound because iron ions are hardly ionized in a beverage. The sugar-containing complex iron is an iron complex, and is an iron complex in which the compound contains a sugar.
In the present invention, the amount of iron is 0.2 to 2mg per 100ml of beverage, but the amount of iron is preferably 0.4 to 1mg/100ml, more preferably 0.5 to 0.8mg/100ml, and still more preferably 0.5 to 0.6mg/100 ml. When the iron content in the beverage is less than 0.2mg/100ml, the effect of the present invention may not be sufficiently obtained, while when it is more than 2mg/100ml, the iron taste tends to be too strong and the palatability of the beverage tends to be lowered.
In the present invention, the content of iron in the beverage can be calculated by converting the content of iron in the form of an iron compound into the amount of free bodies (free bodies). The content of iron in the beverage can be measured by a known method using an ICP emission spectrophotometer. Further, if necessary, the measurement accuracy can be improved by performing pretreatment such as incineration. The content of iron (2) or iron (3) in the beverage can be measured by wavelength dispersive fluorescent X-ray.
(iron ion content/sodium ion content)
In the beverage of the present invention, the ratio of the iron content (mg/100ml) to the sodium content (mg/100ml) (iron content/sodium content) is not particularly limited, and is, for example, 0.004 or more, preferably 0.006 or more, and more preferably 0.012 or more. The ratio of the iron content (mg/100ml) to the sodium content (mg/100ml) (iron content/sodium content) is not particularly limited, and is, for example, 0.057 or less.
(other Components)
The beverage of the present invention may contain, as in the case of ordinary beverages, sweeteners, acidulants, minerals other than sodium and iron, fruit juices, flavors, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and the like, as long as the effects of the present invention are not impaired. Further, although not particularly limited, since milk proteins contained in milk or skim milk powder may inhibit the effect of the present invention, it is preferable that the beverage of the present invention does not contain milk or skim milk powder.
(pH)
The pH of the beverage of the present invention is not particularly limited, and is, for example, 2 to 8, preferably 2 to 7, more preferably 2.5 to 6, and still more preferably 3 to 5. When the pH of the beverage of the present invention is 3 to 5, the above amount of iron is blended to exhibit an effect of suppressing sour taste stimulation in addition to an effect of improving salty taste derived from sodium. From the viewpoint of providing an acidic beverage, one of the preferred embodiments is that the pH of the beverage of the present invention is 6 or less, and more preferably that the pH of the beverage of the present invention is 4 or less. The mechanism of the effect of suppressing the sour taste stimulus by blending iron is not clear, and although not bound to a particular theory, it is considered that the sour taste in the beverage can be softened by the combination of iron ions and a sour taste component such as an organic acid.
The pH of the beverage of the present invention is not particularly limited, and examples thereof include organic acids such as citric acid, malic acid, lactic acid, and phosphoric acid, sodium salts such as disodium citrate, trisodium citrate, sodium hydrogen carbonate, and sodium hydroxide, and potassium salts such as potassium hydroxide and potassium carbonate. When sodium salt is used for pH adjustment, the amount of sodium salt used as a pH adjuster is adjusted so that the sodium concentration in the beverage falls within the above range.
(Brix)
The Brix of the beverage of the present invention is not particularly limited, and is, for example, 15% or less, preferably 9% or less, more preferably 5% or less, and still more preferably 3% or less. When the Brix of the beverage exceeds 15%, it may be difficult to sufficiently exhibit the effect of the present invention. The Brix of the beverage can be adjusted by formulating a sweetener or the like into the beverage. The Brix of the beverage can be measured using a commercially available glucometer, refractometer, or the like. In the present specification, Brix is a value obtained by converting the refractive index measured at 20 ℃ into a mass/mass percentage of a sucrose solution based on a conversion table of ICUMSA (international committee on sugar analysis systems). The units of Brix are expressed in "° Bx", "%" or "degrees".
(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 of the beverage is 4% or more, it may be difficult to sufficiently exhibit the effect of the present invention. In particular, when the protein is milk protein, the milk component may be wound around the tongue, which may inhibit the effect of the iron, and as a result, the effect of the present invention may not be sufficiently obtained. Therefore, although the concentration of milk protein in the beverage of the present invention is not particularly limited, it is, for example, less than 4%, preferably less than 2%.
(kind of beverage)
The type of the beverage of the present invention is not particularly limited, and the beverage may be an alcoholic beverage or a non-alcoholic beverage such as a soft drink. The beverage of the present invention is preferably a beverage that can cope with heatstroke, and is therefore preferably a non-alcoholic beverage. In the present invention, an alcoholic beverage means a beverage having an alcohol content of 1 v/v% or more, while a non-alcoholic beverage means a beverage having an alcohol content of less than 1 v/v%. Examples of the non-alcoholic beverage include, but are not particularly limited to, functional beverages, nutritional beverages, flavored water (Near water) beverages, sports beverages, tea beverages (cereal tea, green tea, oolong tea, black tea, mixed tea, and the like), coffee beverages, carbonated beverages, and the like. Since the beverage of the present invention is preferably a beverage for relieving heat stroke, it is preferably a nutritional beverage, a functional beverage, or a flavored water (Near water) beverage, a sport beverage, or a tea beverage. In the present specification, the term "drink for relieving heatstroke" means a drink suitable for relieving heatstroke. Here, the term "to cope with heatstroke" means to prevent the occurrence of heatstroke and alleviate the symptoms of heatstroke. The beverage to cope with heatstroke may be determined by a product name, a label on a container or a package, or a poster on a product, a television advertisement, a store front POP, an explanation on an instruction party, or the like.
(canned beverage)
The beverage of the present invention is preferably a packaged beverage in which the beverage is heat-sterilized and packed in a container, from the viewpoint of easy transportation and long-term storage stability. The container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, cartons, cold cups, bottles, and the like. Among them, a lightweight and resealable container, for example, a container such as a PET bottle, is preferable. When the heat sterilization is performed, the method is not particularly limited, and for example, a common method such as UHT sterilization and retort sterilization can be used. The temperature of the heat sterilization treatment is not particularly limited, and is, for example, 65 to 140 ℃ and preferably 85 to 120 ℃. The time for the heat sterilization treatment is not particularly limited, and is, for example, 10 to 40 minutes. However, the heat sterilization treatment may be performed at an appropriate temperature for several seconds, for example, 5 to 30 seconds, as long as the sterilization effect equivalent to the above conditions can be obtained.
(production method)
The beverage of the present invention can be produced by appropriately blending the above components. In the production of the beverage of the present invention, the order of blending the various components is not particularly limited. The production of the beverage of the present invention may further include a step of blending the above-mentioned components and materials or a step of adjusting the contents thereof. Various factors such as the types of components and the contents thereof in the beverage of the present invention in the production of the beverage can be known from the above-described factors for the beverage of the present invention.
The production of the beverage of the present invention may include a step of heat-sterilizing the beverage, and may further include a step of packaging the beverage in a container as needed, and the beverage can be made into a beverage in a container through these steps. The method and conditions for heat sterilization of the beverage and packaging of the container of the present invention can be as described above for the beverage of the present invention, and can be known from the above.
Examples
The details of the present invention will be specifically described below with reference to experimental examples, but the present invention is not limited thereto. In the present specification, unless otherwise specified, numerical ranges are described as including the endpoints thereof.
< Experimental example 1 >
Sodium chloride and ferric pyrophosphate (SunActive Fe-12A, sun chemical) were added to pure water to prepare various beverage samples in such a manner that the final concentrations of sodium and iron reached the concentrations shown in the following table. The beverage samples were heat sterilized and filled into 500ml PET bottle containers to prepare container-packaged beverages. The pH of each beverage sample was in the range of 5.5 to 7, and Brix was less than 1.
Sensory evaluation was performed on the resulting beverage samples by 5 professional reviews. In the sensory evaluation, beverage samples (sample 1-1, sample 1-3, sample 1-10, and sample 1-12) having the same composition except that they contained no iron compound (i.e., iron content of 0mg/100ml) were set as controls. The panelists confirmed that salty taste derived from sodium was perceived in the control and set their score to 1, on the basis of which sensory evaluation was performed according to the following criteria. The score for the sensory evaluation was averaged over the scores of the 5 panel.
4: no salty taste from sodium was perceived.
3: the salty taste from sodium is not substantially perceived.
2: a salty taste from sodium was slightly felt.
1: a salty taste from sodium was perceived.
[ Table 1]
As shown above, it was found that the salty taste derived from sodium can be reduced by adding 0.2mg/100ml or more of iron to a beverage containing 35mg/100ml or more of sodium. In addition, in beverages having an iron ion content of 1.2mg/100ml or less, the panelists confirmed that the bitter taste of iron did not affect the palatability of the beverage.
< Experimental example 2 >
As in experimental example 1, sodium chloride and ferric pyrophosphate were added to pure water to prepare various beverage samples so that the final concentrations of sodium and iron reached the concentrations shown in the following table. Regarding the beverage samples in the present experimental examples, citric acid was added so that the pH of each beverage reached 3.5. The beverage samples were heat sterilized and filled into 500ml PET bottle containers to prepare container-packaged beverages. The Brix of each beverage sample was below 1.
In this experimental example, the stimulation of salty taste and sour taste derived from sodium in the beverage was subjected to sensory evaluation by 5 professional reviews. Sensory evaluation of salty taste derived from sodium was carried out in the same manner as in experimental example 1, and the same criteria as in experimental example 1 were used as evaluation criteria. In this experimental example, the following sample 2-1 was set as a control, and sensory evaluation was performed on the basis of the fact that the salt taste derived from sodium was perceived by the panelists in the control and the score thereof was set to 1. Scores for sensory evaluations were averaged over the scores of 5 panel reviews.
Sensory evaluation on the stimulation of sourness was also conducted by 5 professional reviews. The following sample 2-1 was set as a control, and the panelists confirmed that the stimulus of sour taste was felt in the control, and set the score thereof to 1, and then conducted sensory evaluation in accordance with the following criteria. Scores for sensory evaluations were averaged over the scores of 5 panel reviews.
4: the stimulation of sour taste is not felt.
3: the stimulation of sour taste is not substantially felt.
2: the stimulation of sour taste was slightly felt.
1: a stimulus of sour taste is felt.
[ Table 2]
As a result, it was found that the effect of improving the salty taste derived from sodium is obtained even in a beverage having a pH of 4 or less by containing a predetermined amount of iron. It was also found that by containing a predetermined amount of iron, an effect of suppressing sour taste stimulation can be obtained in addition to an effect of improving salty taste derived from sodium.
< Experimental example 3 >
Sodium compounds and iron compounds were added to pure water to prepare various beverage samples in such a manner that the final concentrations of sodium and iron reached the concentrations shown in the following table. As sodium compound, sodium chloride or trisodium citrate is used. In addition, as the iron compound, ferric pyrophosphate (same as in experimental example 1), ferric ammonium citrate (showa chemical), or ferrous sodium citrate (mitsubishi chemical) was used. In samples 3 to 5, the amount of sodium chloride to be added was adjusted in consideration of the sodium concentration derived from sodium ferrous citrate. The beverage samples were each adjusted to pH 3.2 by the addition of citric acid. The beverage samples were heat sterilized and filled into 500ml PET bottle containers to prepare container-packaged beverages. The Brix of each beverage sample was below 1.
Sensory evaluation of salty taste from sodium was performed by 5 professional reviews. The sensory evaluation criteria were the same as in experimental example 1 (4-grade). Beverage samples (sample 3-1, sample 3-3) of the same composition and the same pH, except that they contained no iron compound (i.e., iron content 0mg/100ml), were set as controls. Sensory evaluation was performed on the basis of the panelists confirming that salty taste from sodium was perceived in the control and setting their score to 1. Scores for sensory evaluations were averaged over the scores of 5 panel reviews.
[ Table 3]
As shown in the above results, it was found that the effect of improving the salty taste derived from sodium can be obtained by blending a predetermined amount of iron regardless of the type of the sodium compound. It was also found that the effect of improving the salty taste derived from sodium can be obtained with respect to the iron compound regardless of the type thereof, but a higher effect can be obtained when iron having a valence of 3, particularly when iron pyrophosphate is used, than when iron having a valence of 2 is used.
< Experimental example 4 >
Beverage samples of sports beverages were prepared according to the formulations shown in the following table. The beverage samples were all subjected to heat sterilization and filled into 500ml PET bottle containers to prepare container-packaged beverages.
The obtained beverage samples were subjected to sensory evaluation for stimulation of salty taste and sour taste derived from sodium. The evaluation criteria for salty taste derived from sodium were the same as in example 1, and the evaluation criteria for sour taste stimulation were the same as in example 2. The sensory evaluation was conducted by 5 professional panelists who confirmed that the stimulation of salty taste and sour taste derived from sodium was felt with the following sample 4-1 as a control, and scored 1, and then the sample 4-2 was scored. Scores for sensory evaluations were averaged over the scores of 5 panel reviews.
[ Table 4]
| Sample No. 4-1 | Sample No. 4-2 | |
| Sodium chloride (g) | 1.016 | 1.016 |
| Ferric pyrophosphate (g) | 0 | 0.417 |
| Fructose (g) | 45 | 45 |
| Citric acid | Balancing | Balancing |
| Total amount (mL) | 1000 | 1000 |
| pH | 3.5 | 3.5 |
| Brix | 4.5 | 4.5 |
| Sodium content (mg/100ml) | 40 | 40 |
| Iron content (mg/100ml) | - | 0.5 |
| Iron/sodium (Bi) | - | 0.013 |
| Evaluation results (salty taste from sodium) | 1 | 3.6 |
| Evaluation results (stimulation of sour taste) | 1 | 3.4 |
As shown by the above results, it was found that even in a sports drink containing a sweetener, by adding a predetermined amount of iron to the drink, the effect of reducing salty taste derived from sodium and the effect of reducing sour taste stimulation intensity can be obtained.
< Experimental example 5>
As in experimental example 1, sodium chloride and ferric pyrophosphate were added to pure water to prepare various beverage samples so that the final concentrations of sodium and iron reached the concentrations shown in the following table. The beverage samples were heated and sterilized, and filled into 500ml PET bottle containers to prepare container-packaged beverages. The pH of each beverage sample is 5.5-7, and the Brix is lower than 1.
The obtained beverage samples were subjected to sensory evaluation for salty taste derived from sodium in the same manner as in experimental example 1. In the sensory evaluation, beverage samples (sample 5-1, sample 5-4) having the same composition except that they contained no iron compound (i.e., iron content of 0mg/100ml) were set as controls. Sensory evaluation was performed on the basis of the panelists confirming that salty taste from sodium was perceived in the control and setting their score to 1. Scores for sensory evaluations were averaged over the scores of 5 panel reviews.
[ Table 5]
| Sample No. 5-1 | Sample No. 5-2 | Samples 5 to 3 | Samples 5 to 4 | Samples 5 to 5 | Samples 5 to 6 | |
| Sodium content (mg/100ml) | 38 | 38 | 38 | 40 | 40 | 40 |
| Iron content (mg/100ml) | 0 | 0.2 | 0.5 | 0 | 0.2 | 0.5 |
| Evaluation results (salty taste from sodium) | 1.0 | 2.2 | 3.0 | 1.0 | 3.4 | 4.0 |
| Iron/sodium (Bi) | - | 0.005 | 0.013 | - | 0.005 | 0.013 |
As a result, it was found that the salty taste derived from sodium can be reduced by containing a predetermined amount of iron in both of the samples having a sodium content of 38mg/100ml and 40mg/100 ml. Further, it was found that the beverage sample having a sodium content of 40mg/100ml showed a more significant effect of improving salty taste derived from sodium than the sample having a sodium content of 38mg/100 ml.
Claims (5)
1. A beverage, which is a beverage containing sodium and iron, is characterized in that,
(a) the content of sodium is 35-120 mg/100ml,
(b) the content of iron is 0.2-2 mg/100 ml.
2. The beverage according to claim 1, wherein the iron is 3-valent iron.
3. The beverage according to claim 2, which contains ferric pyrophosphate.
4. A beverage according to any one of claims 1 to 3, which contains sodium chloride.
5. The beverage according to any one of claims 1 to 4, which is a beverage for relieving heatstroke.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019-234726 | 2019-12-25 | ||
| JP2019234726 | 2019-12-25 | ||
| JP2020071696A JP6807477B1 (en) | 2019-12-25 | 2020-04-13 | Iron-containing beverage |
| JP2020-071696 | 2020-04-13 | ||
| PCT/JP2020/046515 WO2021131846A1 (en) | 2019-12-25 | 2020-12-14 | Iron-containing beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114828651A true CN114828651A (en) | 2022-07-29 |
Family
ID=73992834
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202080086866.2A Pending CN114828651A (en) | 2019-12-25 | 2020-12-14 | Beverage containing iron |
Country Status (4)
| Country | Link |
|---|---|
| JP (2) | JP6807477B1 (en) |
| CN (1) | CN114828651A (en) |
| AU (1) | AU2020413063A1 (en) |
| WO (1) | WO2021131846A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0003679A1 (en) * | 1978-02-08 | 1979-08-22 | Michael Anthony Dr. Neaverson | Body replacement therapy formula |
| CN101588728A (en) * | 2006-12-27 | 2009-11-25 | 花王株式会社 | Container-packed beverage |
| JP2015211652A (en) * | 2014-05-02 | 2015-11-26 | アサヒ飲料株式会社 | Beverage composition and heat attack preventive agent |
| CN106107283A (en) * | 2016-07-01 | 2016-11-16 | 四川省洛源食品有限公司 | Black fruit juice salt beverage and manufacture method thereof |
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| JP2747935B2 (en) * | 1989-07-21 | 1998-05-06 | 雪印乳業株式会社 | Manufacturing method of iron-fortified beverage |
| AT407942B (en) * | 1997-04-16 | 2001-07-25 | Husz Georg Bela | BEVERAGE, CONCENTRATE COMBINATION AND METHOD FOR PRODUCING A BEVERAGE |
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2020
- 2020-04-13 JP JP2020071696A patent/JP6807477B1/en active Active
- 2020-12-07 JP JP2020202419A patent/JP2021101699A/en active Pending
- 2020-12-14 AU AU2020413063A patent/AU2020413063A1/en active Pending
- 2020-12-14 WO PCT/JP2020/046515 patent/WO2021131846A1/en active Application Filing
- 2020-12-14 CN CN202080086866.2A patent/CN114828651A/en active Pending
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|---|---|---|---|---|
| EP0003679A1 (en) * | 1978-02-08 | 1979-08-22 | Michael Anthony Dr. Neaverson | Body replacement therapy formula |
| CN101588728A (en) * | 2006-12-27 | 2009-11-25 | 花王株式会社 | Container-packed beverage |
| JP2015211652A (en) * | 2014-05-02 | 2015-11-26 | アサヒ飲料株式会社 | Beverage composition and heat attack preventive agent |
| CN106107283A (en) * | 2016-07-01 | 2016-11-16 | 四川省洛源食品有限公司 | Black fruit juice salt beverage and manufacture method thereof |
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| 王广兰等: "《运动营养学》", 华中科技大学出版社, pages: 160 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021101699A (en) | 2021-07-15 |
| AU2020413063A1 (en) | 2022-08-04 |
| JP2021101692A (en) | 2021-07-15 |
| WO2021131846A1 (en) | 2021-07-01 |
| JP6807477B1 (en) | 2021-01-06 |
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