JP2001346556A - Fruit acid-containing drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new drink having an acceptable taste and containing fruit acids at high concentrations with a suppressed acidic taste, and enabling the digestion of mineral components at the same time. SOLUTION: The drink contains fruit acids, a sweetener and a basic mineral salt. It contains 2-5 g of the fruit acids, 2-15 g of the sweetener and 50-300 mg of the basic mineral salt in terms of mineral components in 100 ml of the drink. The fruit acids-containing drink preferably combinedly contains a mineral component other than the basic mineral salt at a weight ratio in a range of 5-20% in terms of mineral component based on the mineral component of the basic mineral salt.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to, for example, citric acid,
The present invention relates to beverages rich in fruit acid such as malic acid.

[0002]

2. Description of the Related Art Fruit acid is an organic acid as a sour component contained in fruits and vegetables, and typical fruit acids include citric acid, malic acid, succinic acid, fumaric acid, tartaric acid and acetic acid. Can be These fruit acids activate the progress of a circuit called the citric acid cycle or Krebs cycle, in which carbohydrates, proteins, fats, etc. ingested by the human body are decomposed by enzymes in the body to generate energy, and lactic acid, a substance causing fatigue, It is known that there is a function of preventing the adverse effects due to the accumulation of water. That is, by ingesting this fruit acid, the citric acid cycle actively proceeds and consumes lactic acid,
It can activate the metabolism of cells in the body, activate the functions of organs such as the internal organs, which are aggregates of cells, and activate the entire body.

[0003] Therefore, conventionally, as a health management, there are many people who drink crystals such as citric acid in water and add honey and sugar, but beverages containing a high concentration (2% or more) of fruit acid have a sour taste. It was tight and hard to drink. In addition, some of the general soft drinks and sports drinks to which fruit acid is added, but in the case of these drinks, about 0.01% to about 0.5% mainly for the purpose of adding acidity. Since only fruit acid was added, it was necessary to drink a considerably large amount of beverage in order to ingest a large amount of fruit acid.

[0004]

DISCLOSURE OF THE INVENTION In view of the above, the present invention contains a high concentration of fruit acid useful for health management of the human body, suppresses acidity, makes it easy to drink, and is a mineral component useful for the human body. To provide a new beverage that can be consumed at the same time.

[0005]

In order to achieve the above object, a fruit acid-containing beverage according to the present invention contains a fruit acid, a sweetener and a basic mineral salt, and the fruit acid is contained in 100 ml of the beverage. 2 g to 5 g, 2 g to 15 g of a sweetener and 50 mg to 300 mg of a basic mineral salt as a mineral component
It is characterized by containing.

[0006] The fruit acid-containing beverage according to the present invention as described above contains a higher concentration of fruit acid than conventional beverages, so that a large amount of fruit acid can be ingested at one time.
By using a basic mineral salt together with a sweetener in combination with this fruit acid, a beverage having a taste that is easy to drink while suppressing the amount of the sweetener to be added is obtained.

Further, a mineral salt other than the above-mentioned basic mineral salt is added to the mineral content of the above-mentioned basic mineral salt.
By using a mineral component together in a weight ratio of 5 to 20%, a drink can be made to have a taste that is easier to drink due to a synergistic effect with the basic mineral salt.

[0008] By using a low-potency sweetener and a high-potency sweetener in combination as the above-mentioned sweetener, a beverage having a balance between sweetness and calorie can be obtained according to the intended use.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Fruit acid in the present invention is also called fruit acid and is an organic acid contained in fruits and vegetables in a large amount as a sour component, such as citric acid, malic acid, succinic acid, tartaric acid, and the like. Acetic acid, α-ketoglutaric acid, phytic acid, lactic acid and the like can be mentioned. In the present invention, the above-mentioned fruit acids can be used alone or in combination of two or more. Among these fruit acids, citric acid, malic acid, acetic acid, fumaric acid and succinic acid are citric acids. It is more preferable because the action of activating the acid cycle is large, but is not limited thereto. The content of fruit acid is in the range of 2 g to 5 g, more preferably 2 g to 3 g, in 100 ml of the beverage. When the content of fruit acid is less than 2 g in 100 ml of the beverage, it is necessary to drink a large amount of the beverage to ingest a large amount of the fruit acid. On the other hand, if the content of fruit acid in the beverage exceeds 5 g in 100 ml, the acidity becomes strong, and if the amount of sweeteners or other seasonings is increased in order to suppress the acidity, the taste becomes undesirable.

In addition, the basic mineral salt used in the beverage of the present invention has an effect of suppressing the acidity of fruit acid in the beverage to make it easier to drink by being used in combination with a sweet amount, and at the same time, has an effect on the human body. It is a useful mineral source. The basic mineral salt is preferably a basic calcium salt or a basic magnesium. For example, calcined calcium, calcium carbonate, calcium oxide, calcium hydroxide as a calcium source, and magnesium carbonate, magnesium oxide as a magnesium source , Magnesium hydroxide,
Examples include, but are not limited to, magnesium yeast, as well as dolomite as a source of calcium and magnesium. These basic mineral salts
One type may be used alone, or two or more types may be used in combination. The content of the basic mineral salt is from 50 mg to
The range is 300 mg, more preferably 100 mg to 200 mg. When the content of the basic mineral salt is less than 50 mg, the effect of suppressing the acidity of the fruit acid to improve the taste of the beverage is small, and when it exceeds 300 mg, the bitterness and astringent taste are strongly exhibited.

Further, the other mineral salt used in combination with the basic mineral salt suppresses the acidity of fruit acid by synergistic action with the basic mineral salt to make the beverage more drinkable, and Like a mineral salt, it is a mineral source. Also in the case of this mineral salt, it is preferable to use a calcium salt and a magnesium salt, and as a calcium source, uncalcined calcium, bone calcium, coral calcium, calcium chloride, calcium sulfate, calcium citrate, calcium gluconate, calcium lactate, Calcium phosphate and the like. Examples of the magnesium source include, but are not limited to, magnesium glutamate, magnesium chloride, and magnesium sulfate. In the case of these mineral salts, one kind may be used alone and in combination with a basic mineral salt, or two or more kinds may be used in combination with a basic mineral salt. The amount of the mineral used in combination with the basic mineral salt is 5 to 20%, more preferably 10 to 20%, by weight, relative to the mineral in the basic mineral salt. If the combined ratio of the other mineral salt to the basic mineral salt is less than 5%, the effect of improving the taste by the combined use is small, and if it exceeds 20%, a bitter and astringent taste is produced. The basic mineral salts and other mineral salts include calcium salts and magnesium salts, and calcium and magnesium in a weight ratio of C and C.
It is desirable to mix a: Mg = 2: 1.

Examples of the sweetener include sugars, glucose, fructose, honey, oligosaccharides, sugar alcohols such as xylitol, erythritol, sorbitol and maltitol, which are common low-sweetness sweeteners. They can be used alone or in combination of two or more. Although the amount of the sweetener depends on the content of the fruit acid,
The range is preferably from 2 g to 15 g, and more preferably from 5 to 10 g. If the content of the sweetener in 100 ml of the beverage is less than 2 g, the acidity of the fruit acid is strong, and if the content of the sweetener exceeds 15 g, the beverage has a strong sweetness. Furthermore, by using high-sweetness sweeteners such as stevia extract, aspartame, acesulfame K, glycyrrhizin (licorice extract), and sucralose in combination with the above-mentioned general low-sweetness sweeteners, the sweetness can be improved depending on the purpose. It can be a beverage with a balanced calorie. For example, in the case of sports drinks, etc., a calorie replenishment effect can be obtained by adding a large amount of high-calorie low-sweetness sweetener, and in the case of diet beverages, etc. By suppressing the amount of the sweetness degree sweetener, a low-calorie beverage can be obtained. This high sweetness sweetness amount is 0.001 g to 0.04 g in 100 ml of beverage.
It is preferable to use in the range of 0.01 to 0.04
The range of g is more preferred. When the content of the high-intensity sweetener exceeds 0.04 g in 100 ml of the beverage, the sweetness tends to be strong.

The fruit acid-containing beverage according to the present invention can be produced by dissolving the above-mentioned fruit acid, sweetener, basic mineral salt and other mineral salts in water. Also,
In addition to the above, various additives that are added to general beverages, such as vitamin C, potassium chloride, sodium chloride, flavors, and dietary fiber, may be added. In addition, the fruit acid-containing beverage of the present invention can be made into a powdery beverage product by mixing the above-mentioned beverage components in powder form and, if necessary, dissolving it in water as needed. In this case, as a beverage composition, for example, 20 to 50 parts by weight of a fruit acid, 20 to 150 parts by weight of a sweetener, 0.5 to 3 parts by weight of a basic mineral metal salt and other mineral salts, and various additives And powder mixing. For example, if this is a product in which a moisture-proof packaging material is individually packaged for each dose, the individually packaged powdered beverage at the time of drinking is, for example, 5 to 15 times, preferably 10 to 10 times.
By dissolving with about twice the amount of water and drinking, the fruit acid can be easily taken anytime and anywhere, and mineral and energy can be supplied at the same time with mineral salts and sweeteners.

EXPERIMENTAL EXAMPLE 1 With respect to 100 ml of a beverage having the composition shown in Table 1, calcium carbonate, calcium oxide, calcium hydroxide, and calcined calcium were each adjusted to 200 mg as a basic mineral salt, or magnesium carbonate,
Magnesium oxide, magnesium hydroxide, and magnesium yeast were each added to 200 mg as magnesium, or dolomite was added to 200 mg as a total of calcium and magnesium, and the beverage and the beverage to which the basic mineral salt was not added. The difference in ease of drinking was evaluated by 10 panelists. The evaluation of the ease of drinking was made with 3 points without adding the basic mineral salt, 1 point: very hard to drink, 2 points: slightly hard to drink, 4 points: slightly easy to drink, 5 points: very easy to drink, Of 5 grades. Table 2 shows the results.

[0015]

[Table 1]

[0016]

[Table 2]

As is clear from the results in Table 2, malic acid and tartaric acid, which are the fruit acids, have a high concentration (total 3 g / 100 g).
By mixing a basic mineral salt into the beverage contained in (ml), the acidity of the fruit acid is suppressed and the beverage has a taste that is easy to drink.

Experimental Example 2 Calcium carbonate, calcined calcium, magnesium carbonate or dolomite as a basic mineral salt and 50 mg as a mineral (calcium or magnesium) were added to 100 ml of a beverage having the composition shown in Table 3, respectively.
The difference in drinkability between the beverage added to be 00 mg, 150 mg, or 200 mg, and the beverage without the addition of the basic mineral salt, was compared with the case of Experimental Example 1 in which the beverage without the addition of the basic mineral salt was 3 points. Evaluation was performed by 10 panelists using the same method and evaluation criteria. Table 4 shows the results.

[0019]

[Table 3]

[0020]

[Table 4]

As is clear from the results shown in Table 4, the basic mineral salt as a mineral component is 50 m / 100 ml of beverage.
By adding at least g, preferably at least 100 mg, a taste that is easy to drink can be obtained.

Experimental Example 3 With respect to 100 ml of a beverage having the composition shown in Table 5, citric acid as a fruit acid and 0-5 g of a basic mineral salt, and calcined calcium or magnesium oxide as a mineral (calcium or magnesium) of 200 mg. And the difference in ease of drinking due to the content of fruit acid was evaluated by three panelists using the same method and evaluation criteria as in Experimental Example 1, with three drinks containing no fruit acid. Table 6 shows the results.

[0023]

[Table 5]

[0024]

[Table 6]

As is clear from the results in Table 6, the beverage containing the basic mineral salt contained a high concentration of fruit acid (5 g / l).
(00 ml), the taste was easier to drink than a beverage containing no fruit acid.

Experimental Example 4 A high concentration of fruit acid (malic acid and citric acid) (3 g in total)
/ 100 ml), and 100 ml of a beverage having the composition shown in Table 7 containing a basic mineral salt (dolomite), as mineral salts other than the basic mineral salt, calcium chloride, uncalcined calcium, calcium lactate, magnesium glutamate. , A beverage in which magnesium sulfate is used in combination with a mineral (calcium or magnesium) in a weight ratio of 0% to 30% with respect to the mineral content of the basic mineral salt, and a beverage which does not use these mineral salts. The difference was evaluated by 10 panelists using the same method and the same evaluation criteria as in the case of Experimental Example 1, with three drinks not using mineral salts in combination. Table 8 shows the results.

[0027]

[Table 7]

[0028]

[Table 8] As is evident from the results in Table 8, the beverage containing a high concentration of fruit acid and adding a basic mineral salt to the beverage in combination with a mineral salt other than the basic mineral salt can provide a more drinkable taste. it can.

[0029]

EXAMPLES Example 1 and Comparative Example 1 A sports drink (Example 1) was prepared by dissolving 5 g of a powdered soft drink having the composition shown in Table 9 in 100 ml of water. In addition, a beverage (Comparative Example 1-1) in which a powdered soft drink obtained by removing dolomite from the composition in Table 9 was dissolved in 100 ml of water, and only citric acid and malic acid in the composition shown in Table 9 equal to 100 were used.
A beverage (Comparative Example 1-2) dissolved in ml of water was prepared.
For these beverages, Comparative Example 1 except for dolomite
One beverage was scored as 3 points, and the ease of drinking was compared by 10 panelists in the same manner as in Experimental Example 1. Table 11 shows the results.

Example 2 and Comparative Example 2 5 g of a powdered soft drink having the composition shown in Table 10 was dissolved in 100 ml of water to prepare a diet-based drink (Example 2).
In addition, a beverage (Comparative Example 2-1) in which a powdered soft drink obtained by removing the calcined calcium and magnesium carbonate from the composition of Table 10 was dissolved in 100 ml of water, and only citric acid and malic acid equivalent to those in the composition of Table 10 were used. A beverage (Comparative Example 2-2) dissolved in 100 ml of water was prepared. With respect to these beverages, the beverage of Comparative Example 2-1 except for the calcined calcium and magnesium carbonate was scored as 3 points, and 10
Ease of drinking was compared by human panelists. Table 11 shows the results.
Shown in

[0031]

[Table 9]

[0032]

[Table 10]

[0033]

[Table 11] As is evident from the results in Table 11, the beverage of the present invention has a very easy-to-drink taste when used in combination with a basic mineral salt, even though it contains a high concentration of fruit acid. On the other hand, when the same amount of fruit acid was dissolved in water for drinking, the acidity of the fruit acid was too strong to drink.

[0034]

As described above, according to the fruit acid-containing beverage of the present invention, by containing a high concentration of fruit acid, it is possible to ingest a large amount of fruit acid useful for health management of the human body. In addition, the basic mineral salt suppresses the acidity of the fruit acid to make it easy to drink, and at the same time, it is possible to ingest minerals useful for the human body. Furthermore, by using other mineral salts in combination with the basic mineral salt, it is possible to make the taste easier to drink. In addition, any of fruit acid, sweetener, basic mineral salt, and other mineral salts can be mixed in powder form, and can be made into a powdered drink which can be dissolved in water as needed to drink.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (reference) A23L 2/39 A23L 2/00 Q F term (reference) 4B017 LC03 LE01 LE10 LK01 LK03 LK08 LK12 LK20 LL02 4B018 LB08 LE03 LE05 MD03 MD04 MD09 MD28 MD29 MD30 MD31 MD32 MD77 ME14

Claims (9)

[Claims] 1. A beverage containing a fruit acid, a sweetener and a basic mineral salt, wherein 2 g to 5 g of a fruit acid, 2 g to 15 g of a sweetener and a mineral of a basic mineral salt are contained in 100 ml of the beverage. A fruit acid-containing beverage containing 50 mg to 300 mg. 2. A beverage in which a fruit acid, a sweetener and a basic mineral salt are powder-mixed, wherein the fruit acid is 20 to 50 parts by weight, the sweetener is 20 to 150 parts by weight, and the basic mineral metal salt is 0% by weight. A powdery fruit acid-containing beverage, which is mixed at a ratio of 0.5 to 3 parts by weight. 3. The composition according to claim 1, wherein a mineral salt other than the basic mineral salt is used in combination in a weight ratio of 5 to 20% as a mineral component with respect to a mineral component of the basic mineral salt. The fruit acid-containing beverage according to the above. 4. The fruit acid is at least one selected from the group consisting of citric acid, malic acid, succinic acid, fumaric acid, tartaric acid, acetic acid, α-ketoglutaric acid, phytic acid and lactic acid. Item 4. The fruit acid-containing beverage according to any one of Items 1 to 3. 5. The fruit acid-containing beverage according to claim 1, wherein the basic mineral salt is at least one of a basic calcium salt and a basic magnesium salt. 6. The at least one basic mineral salt selected from the group consisting of calcined calcium, calcium carbonate, calcium oxide, calcium hydroxide, magnesium carbonate, magnesium oxide, magnesium hydroxide, magnesium yeast and dolomite. Claim 5 which is a seed.
The fruit acid-containing beverage according to the above. 7. Mineral salts other than the basic mineral salts may be uncalcined calcium, bone calcium, coral calcium, calcium chloride, calcium sulfate, calcium citrate, calcium gluconate, calcium lactate, calcium phosphate, magnesium glutamate, magnesium chloride. The fruit acid-containing beverage according to any one of claims 3 to 6, which is at least one selected from the group consisting of magnesium sulfate and magnesium sulfate. 8. The fruit acid-containing beverage according to claim 1, wherein a low-potency sweetener and a high-potency sweetener are used in combination as the sweetener. 9. The low-sweetness sweetener is sugar, glucose,
Fructose, honey, oligosaccharides and xylitol, erythritol, sorbitol, at least one selected from the group consisting of sugar alcohols such as maltitol, wherein the high-sweetness sweetener is stevia extract, aspartame,
The fruit acid-containing beverage according to claim 8, which is at least one selected from the group consisting of acesulfame K, glycyrrhizin, and sucralose.