JP2020184910A - Sodium-containing beverage - Google Patents

Abstract

To provide a beverage containing sodium with a prescribed concentration, of which saltiness derived from sodium is effectively reduced without damage to the flavor inherent to the beverage.SOLUTION: A beverage with a sodium content of 10 to 80 mg/100 ml contains 10 to 100 ppb of 4-ethylphenol. It is preferable that the beverage contains 20 to 100 ppb of 4-ethylphenol. It is also preferable that the beverage further contains 2-methoxy-4-vinylphenol.SELECTED DRAWING: Figure 1

Description

The present invention relates to a beverage containing sodium at a predetermined concentration.

In recent years, beverages that replenish the water and sodium components lost due to sweating due to the extremely high temperature in summer have been attracting attention, and in addition to the sports drink types that have been sold conventionally, there are variations such as tea, fruit juice beverages, and sparkling beverages. Is also increasing.

On the other hand, when trying to efficiently ingest sodium in a beverage, there is a problem that the "salty taste" derived from sodium ions in the beverage is strongly felt and the original flavor of the beverage is impaired.

As a sodium-containing beverage, for example, Patent Document 1 and Patent Document 2 show a technique for reducing the salty taste due to sodium by containing a specific component. Specifically, Patent Document 1 discloses a technique of blending alginic acid and a branched oligosaccharide having a degree of polymerization of 4 or more in a predetermined ratio. Further, Patent Document 2 discloses a technique for blending fructose and malic acid, and further blending a grapefruit flavor and a sweetie flavor.

However, even if the salty taste can be reduced by a specific component, there is a problem that the flavor component contained in the beverage is also reduced by the component, and the original taste and taste of the beverage are impaired. For example, in a beverage (tea beverage) containing an extract from a raw material such as tea leaves, the original flavor of the beverage may be reduced and the palatability may be impaired.

Japanese Unexamined Patent Publication No. 2015-107070 JP 2015-167523

The present invention has been proposed in view of such circumstances, and in a beverage containing sodium at a predetermined concentration, the salty taste derived from sodium is effectively reduced without impairing the original flavor of the beverage. The purpose is to provide beverages.

The present inventors have found that the above-mentioned problems can be solved by adding 4-ethylphenol in a specific ratio to a beverage having a sodium concentration of 10 to 80 mg / 100 ml, and have completed the present invention. ..

(1) The first invention of the present invention is a beverage having a sodium concentration of 10 to 80 mg / 100 ml and containing 4-ethylphenol at a ratio of 10 to 100 ppb.

(2) The second invention of the present invention is a beverage containing the 4-ethylphenol in a ratio of 20 to 100 ppb in the first invention.

(3) The third invention of the present invention is a beverage further containing 2-methoxy-4-vinylphenol in the first or second invention.

(4) The fourth invention of the present invention is a method for masking the salty taste of a beverage in which 4-ethylphenol is blended in a beverage having a sodium concentration of 10 to 80 mg / 100 ml at a ratio of 10 to 100 ppb.

According to the present invention, it is possible to provide a beverage in which the salty taste derived from sodium is effectively reduced without impairing the original flavor of the beverage.

It is a graph of the result of Test Example 1. It is a graph of the result of Test Example 2. It is a graph of the result of Test Example 3. It is a graph of the result of Test Example 4. It is a graph of the result of Test Example 5. It is a graph of the result of Test Example 6.

Hereinafter, specific embodiments of the present invention will be described in detail. The present invention is not limited to the following embodiments, and various modifications can be made without changing the gist of the present invention. In this specification, the notation "X to Y" (X and Y are arbitrary numerical values) means "X or more and Y or less".

≪1. Sodium-containing beverages ≫
The present invention is a beverage having a sodium concentration of 10 to 80 mg / 100 ml (hereinafter, also referred to as "sodium-containing beverage"). Then, in this beverage, 4-ethylphenol is contained in a specific ratio.

The type of beverage is not particularly limited, and examples thereof include sports beverages, tea beverages, fruit juice / vegetable juice beverages, dairy beverages, coffee beverages, and functional beverages. Above all, a sports drink is preferable from the viewpoint of being suitable for supplementing minerals including sodium. Further, from the viewpoint of being able to maintain or enhance the flavor more effectively, a tea beverage containing a grain component such as barley is preferable.

[sodium]
The beverage according to the present invention contains sodium and has a sodium concentration of 10 to 80 mg / 100 ml. When the sodium concentration in the beverage is in such a range, the beverage can sufficiently replenish minerals and maintain a good flavor of the beverage. Further, the refreshing feeling of the beverage can be enhanced.

The sodium concentration in the beverage is preferably 20 mg / 100 ml or more, more preferably 30 mg / 100 ml or more, and particularly preferably 40 mg / 100 ml or more. For example, a beverage containing sodium at a ratio of 40 mg / 100 ml or more is particularly effective for heat stroke prevention and countermeasures. Further, even when such a high concentration of sodium is contained, the beverage according to the present invention contains 4-ethylphenol described later in a predetermined ratio, so that the salty taste derived from sodium is effective. In addition, the original flavor of the beverage can be effectively maintained.

As the sodium source, a sodium salt used in foods and drinks can be used, and examples thereof include sodium chloride (salt), sodium hydrogen carbonate, sodium L-ascorbate, and trisodium citrate. Of these sodium sources, sodium chloride is preferable from the viewpoint of easily adjusting the mineral content and flavor. Further, trisodium citrate can also be preferably used from the viewpoint that it is easy to use for pH adjustment in addition to flavor adjustment. Only one of these sodium sources may be used, or a plurality of types may be used in combination.

The sodium concentration in the beverage can be adjusted by adding a raw material such as the sodium salt described above. When a sodium salt is used, the amount of sodium salt added may be adjusted so that the sodium concentration when the sodium salt is mixed in the beverage is within the above range. The concentration of sodium in the beverage is the concentration of sodium derived from the sodium source or the like blended in the beverage, and is not limited to the above-mentioned sodium salt, but is derived from components other than the sodium salt contained in the beverage. Also includes the concentration of sodium.

The sodium concentration in the beverage can be measured by, for example, inductively coupled plasma mass spectrometry (ICP-MS) or the like. If the concentration of each raw material or water used can be known, it can be calculated.

[4-Ethylphenol]
The beverage according to the present invention contains 4-ethylphenol in a specific ratio. Specifically, it contains 4-ethylphenol in a proportion of 10 to 100 ppb.

The beverage according to the present invention is a sodium-containing beverage containing sodium at a predetermined concentration. By containing 4-ethylphenol in this beverage, the salty taste derived from sodium in the beverage can be effectively reduced. Further, by containing 4-ethylphenol in the above range, the salty taste can be effectively reduced while maintaining the original flavor of the beverage.

Here, the original flavor of the beverage is, for example, a barley tea sensation derived from barley or the like in the case of a tea beverage, or a green tea sensation derived from green tea leaves. Further, in the case of a fruit juice beverage, it has a fruit flavoring feeling and a refreshing feeling derived from fruits such as grapefruit and lemon.

The content of 4-ethylphenol in the beverage is more preferably 20 to 100 ppb. Within such a range, the salty taste reduction effect is improved, and the salty taste can be effectively reduced even in a region where the sodium concentration is high.

If the upper limit of the content of 4-ethylphenol in a beverage exceeds 100 ppb, the original flavor of the raw material contained in the beverage may be reduced, depending on the type of beverage, and the palatability is impaired. I have something to do.

4-Ethylphenol is an organic compound belonging to phenols and is an aroma component. The 4-ethylphenol is not particularly limited, but can be blended using a commercially available compound. Further, it is known that it is contained in a grain component such as barley or coffee, and an extract of such a component or an extract isolated from the extract can be used for blending.

The content of 4-ethylphenol in the beverage can be adjusted by the blending amount of the 4-ethylphenol compound. Further, in a tea beverage or the like containing an extract of a grain component such as barley, the content thereof is adjusted by including 4-ethylphenol contained in the extract of the grain component.

The content of 4-ethylphenol in the beverage can be measured using, for example, a gas chromatograph mass spectrometer (GC-MS). If the concentration in each raw material is known, it can be calculated.

[2-Methoxy-4-vinylphenol]
The beverage according to the present invention preferably further contains 2-methoxy-4-vinylphenol.

2-Methoxy-4-vinylphenol is also an organic compound belonging to phenols and is an aroma component. Even 2-methoxy-4-vinylphenol alone has the effect of reducing the salty taste derived from sodium in beverages. For example, by containing 2-methoxy-4-vinylphenol in a beverage at a ratio of 71 to 200 ppb, the salty taste derived from sodium in the beverage can be effectively reduced.

In particular, in a sodium-containing beverage containing sodium at a predetermined concentration, 4-ethylphenol is contained at a ratio of 10 to 100 ppb, and 2-methoxy-4-vinylphenol is further contained to reduce saltiness. It is possible to maintain or enhance the original flavor of the beverage while further improving it.

For example, it is particularly suitable in a region where the sodium concentration in the beverage is higher, for example, when the sodium concentration is 40 to 80 mg / 100 ml. As described above, by adding 4-ethylphenol to the beverage, the salty taste derived from sodium can be effectively reduced, and the larger the content, the better the salty taste reducing effect. However, on the other hand, as the content of 4-ethylphenol increases, the original flavor of the beverage tends to weaken.

At this time, by further containing 2-methoxy-4-vinylphenol, the salty taste can be reduced together with 4-ethylphenol, and the salty taste can be effectively reduced even when sodium is contained in a high concentration. Further, while effectively reducing the salty taste derived from the high concentration of sodium, not only the original flavor of the beverage can be effectively maintained, but also the flavor can be enhanced, and the palatability is improved. For example, it is possible to effectively reduce the salty taste derived from high-concentration sodium while enhancing the original flavor of the beverage such as barley tea feeling and green tea feeling in tea beverages.

The content of 2-methoxy-4-vinylphenol in the beverage is not particularly limited, but is preferably 71 to 200 ppb, more preferably 90 ppb to 200 ppb, and particularly preferably 100 ppb to 180 ppb. preferable.

2-Methoxy-4-vinylphenol is not particularly limited, but can be blended using a commercially available compound. Further, it is known that it is contained in a grain component such as barley or coffee, and an extract of such a component or an extract isolated from the extract can be used for blending.

The content of 2-methoxy-4-vinylphenol in the beverage can be measured using, for example, a gas chromatograph mass spectrometer (GC-MS). If the concentration in each raw material is known, it can be calculated.

[Other ingredients]
In the beverage according to the present invention, other raw materials and additives usually used in general beverages can be appropriately blended as long as the effect is not impaired. The blending amount can be appropriately adjusted according to the desired effect.

Examples of the ingredients that can be blended in the beverage include the following. For example, solvents (water, alcohol, etc.), sugars (fructose corn syrup, high fructose syrup, sucrose, sugar, fructose, glucose, lactose, maltose and other simple sugars and disaccharides), high sweetness sweeteners (stevia). , Aspartame, Acesulfam potassium, sucralose, etc.), Fruit juice (lemon, aloe, orange, glucose, apple, peach, etc.), Plant extract (tea, coffee, grains, etc.), vegetable juice, emulsifier (sucrose fatty acid ester, lecithin, etc.) ), Thickening stabilizer (soybean polysaccharide, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.), antioxidant (tocopherol, ascorbic acid, etc.), pigment (carotinoid pigment, anthocyanin pigment, caramel pigment, various synthetic colorants, etc.) ), Fragrances, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, etc.), minerals (potassium, calcium, magnesium, etc.), dietary fiber and the like.

≪2. Beverage manufacturing method ≫
The beverage according to the present invention can be produced by appropriately adjusting the content of the above components and blending them. The specific production method may be according to a conventional method. For example, it can be produced by sequentially or simultaneously adding a predetermined amount of each prepared raw material to a solvent and mixing them by stirring or the like. The mixing order of the raw materials is not particularly limited.

The obtained beverage may be filled in a container, or may be sterilized as appropriate before or after filling in a container. The container is not particularly limited as long as it can be sealed, and may be a PET bottle, a can, a bottle, or the like.

≪3. Salty masking method ≫
As described above, the beverage according to the present invention is a sodium-containing beverage containing sodium at a predetermined concentration, and by containing 4-ethylphenol at a ratio of 10 to 100 ppb, the original flavor of the beverage is maintained. , It has the effect of effectively reducing the salty taste derived from sodium. From this, it can be defined as a method for masking the salty taste of a beverage, in which 4-ethylphenol is blended in a beverage having a sodium concentration of 10 to 80 mg / 100 ml at a ratio of 10 to 100 ppb.

Further, more preferably, 2-methoxy-4-vinylphenol is further blended. This makes it possible not only to effectively maintain the original flavor of the beverage while effectively masking the salty taste derived from a higher concentration of sodium, but also to enhance the flavor.

By blending 4-ethylphenol based on such a method, it is possible to provide a beverage (sodium-containing beverage) in which the salty taste is effectively reduced while maintaining the flavor.

Specific examples of the present invention will be shown below, but the present invention is not limited to the following examples.

[Test 1: Verification of salty taste reduction effect by 4-ethylphenol]
(Making beverages)
90 g of roasted and crushed barley (L value 22.5) was extracted with 2700 g of pure water at 90 ° C., filtered through No. 2 filter paper, and cooled to obtain an extract. To 2000 g of the obtained extract, 2.7 g of sodium L-ascorbate, 0.9 g of L-ascorbate and 1.8 g of sodium bicarbonate were added, and the volume was adjusted to 9000 g with pure water to obtain a mixed solution. It was. The obtained mixture was sterilized by UHT (140 ° C., 30 seconds) and then aseptically bottled to obtain a sterilized barley extract. The concentration of 4-ethylphenol in the obtained sterilized barley extract was 2.4 ppb.

Purified salt (salt) is dissolved in the sterilized barley extract so that the sodium concentration is 40 mg / 100 ml, and then 4-ethylphenol (4EP) is added so that the content is 5 to 200 ppb to make a tea beverage. Was produced.

The content of 4-ethylphenol in the beverage was measured using a gas chromatograph mass spectrometer (GC-MS). Specifically, 100 μl of the beverage to be analyzed was placed in a vial (capacity: 10 ml) and introduced into GC-MS (manufactured by Agilent) by the MVM (Multi Volatile Method) method using MPS manufactured by Gesuteru. The calibration curve was prepared by the standard addition method, and cyclohexanol was used as an internal standard.
<Analysis conditions for GC-MS>
・ Equipment GC: Agilent 7980B GC System (manufactured by Agilent Technologies)
MS: Agilent 7000D GC / MS Triple Quad (manufactured by Agilent Technologies)
Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X
-Column: DB-WAX UI, 20m x 0.1mm, film thickness 0.30μm (manufactured by Agilent Technologies)
・ Injection method: Splitless carrier gas: He (1.0 ml / min)
・ Transfer line: 250 ℃
・ Temperature temperature program: 40 ° C (hold for 3 minutes) → 5 ° C / min → 240 ° C (hold for 7 minutes)
・ Precursor ion> Product ion (CE (collision energy))
: 4-Ethylphenol 107> 77 (20V)
: 2-Methoxy-4-vinylphenol 150> 77 (30V)
・ Ionization method: EI
・ Quadrupole temperature: 150 ℃
・ Ion source temperature: 230 ℃

(sensory evaluation)
Sensory evaluation was performed by 6 specialized panels. Specifically, the average value was calculated by scoring each of "strength of saltiness", "strength of sliminess", "strength of barley tea", and "cleanness", and 4-ethylphenol was not added. A tea beverage (4-ethylphenol concentration 2.4 ppb (derived from sterilized barley extract)) was evaluated as a control (score 4.0 points).

The higher the score, the stronger the saltiness, sliminess, barley tea feeling, and refreshing feeling. Therefore, the lower the scores of "saltyness" and "slimyness", the more the saltiness reduction effect is. It can be evaluated that the beverage is easy to drink.

FIG. 1 is a graph of the results shown in Table 1. As shown in Table 1 and FIG. 1, by containing 4-ethylphenol in a tea beverage at a ratio of 10 ppb or more, the salty taste derived from sodium contained at a concentration of 40 mg / 100 ml can be effectively reduced. It was. In addition, the sliminess was suppressed, making the beverage easy to drink.

On the other hand, in Comparative Example 2 having a 4-ethylphenol concentration of 5 ppb, the salty taste was not sufficiently reduced. Further, in Comparative Example 3 in which the 4-ethylphenol concentration was 200 ppb, the salty taste could be effectively reduced, but the original barley tea feeling of the beverage was impaired. In addition, the feeling of cleanliness was significantly impaired.

From the above results, it was found that by containing 4-ethylphenol in a ratio of 10 ppb or more, the salty taste was effectively reduced while maintaining the original flavor of the beverage.

[Test 2: Verification of salty taste reduction effect in green tea beverage]
(Making beverages)
90 g of green tea (third tea produced in Kagoshima prefecture) was extracted with 2700 g of pure water at 90 ° C., filtered through No. 2 filter paper, and cooled to obtain an extract. To 2000 g of the obtained extract, 2.7 g of sodium L-ascorbate, 0.9 g of L-ascorbate and 1.8 g of sodium bicarbonate were added, and the volume was adjusted to 9000 g with pure water to obtain a mixed solution. It was. The obtained mixture was sterilized by UHT (140 ° C., 30 seconds) and then aseptically bottled to obtain a green tea extract.

Purified salt (salt) is dissolved in the obtained green tea extract so that the sodium concentration is 40 mg / 100 ml, and then 4-ethylphenol (4EP) is added so that the content is 5 to 200 ppb to make green tea. Beverage was made.

(sensory evaluation)
Similar to Test 1, sensory evaluation was performed by 6 specialized panels. Specifically, the average value was calculated by scoring each of "salty strength", "slimy strength", "green tea strength", and "clean feeling", and 4-ethylphenol was not added. A green tea beverage (4-ethylphenol concentration 0 ppb) was evaluated as a control (scoring 4.0 points).

FIG. 2 is a graph of the results shown in Table 2. As shown in Table 2 and FIG. 2, by adding 4-ethylphenol to the green tea beverage as in the tea beverage of Test 1, the salty taste derived from sodium contained at a concentration of 40 mg / 100 ml is effectively reduced. We were able to. In addition, the sliminess was suppressed, making the beverage easy to drink.

In Comparative Example 5 having a 4-ethylphenol concentration of 5 ppb, the salty taste was not sufficiently reduced.

[Test 3: Verification of saltiness reduction effect in lemon flavored beverages]
(Making beverages)
7.2 times concentrated transparent lemon juice (made in Italy) 5.0 g, trisodium citrate 0.8 g, anhydrous citric acid 0.22 g, fructose glucose liquid sugar (55% isomerized sugar) 60 g, vitamin C 1.0 g, lemon After 0.9 g of flavor was dissolved and mixed, the volume was adjusted to 1 L with pure water to obtain a lemon-flavored beverage.

To the obtained lemon-flavored beverage, a purified salt (salt) is dissolved so that the sodium concentration is 40 mg / 100 ml, and then 4-ethylphenol (4EP) is added so that the content is 5 to 200 ppb, and the lemon is added. Flavored beverages were made.

(sensory evaluation)
Similar to Test 1, sensory evaluation was performed by 6 specialized panels. Specifically, the average value was calculated by scoring each of "salty strength", "slimy strength", "lemon feeling strength", and "clean feeling", and 4-ethylphenol was not added. A lemon-flavored beverage (4-ethylphenol concentration 0 ppb) was evaluated as a control (scoring 4.0 points).

FIG. 3 is a graph of the results shown in Table 3. As shown in Table 3 and FIG. 3, by adding 4-ethylphenol to the lemon-flavored beverage as in the tea beverage of Test 1, the salty taste derived from sodium contained at a concentration of 40 mg / 100 ml was effectively produced. I was able to reduce it. In addition, the sliminess was suppressed, making the beverage easy to drink.

In Comparative Example 7 having a 4-ethylphenol concentration of 5 ppb, the salty taste was not sufficiently reduced.

[Test 4: Verification of salty taste reduction effect when sodium concentration is changed]
(Making salt water)
A purified salt (salt) was dissolved in pure water so that the sodium concentration was 0 to 200 mg / 100 ml. 4-Ethylphenol (4EP) was added to the solution so as to have a content of 20 ppb to prepare salt water.

(sensory evaluation)
Similar to Test 1, sensory evaluation was performed by 6 specialized panels. Specifically, the average values of "salty strength", "slimy strength", and "clean feeling" are scored and averaged, and those without 4-ethylphenol added are controlled at each sodium concentration. It was evaluated as (scoring 4.0 points).

FIG. 4 is a graph of the results shown in Table 4. As shown in Table 4 and FIG. 4, in the example in which 4-ethylphenol was contained in salt water at a ratio of 20 ppb (Examples 9 to 12), sodium was contained at any concentration of 10 to 80 mg / 100 ml. , The salty taste derived from the sodium could be effectively reduced. Also, the sliminess was suppressed.

From the results of Reference Examples 4 and 5, it was found that when the sodium concentration was as high as 120 mg / 100 ml or more, the salty taste reducing effect of 4-ethylphenol was not sufficiently exhibited.

[Test 5: Verification of salty taste reduction effect by 2-methoxy-4-vinylphenol]
(Making salt water)
A purified salt (salt) was dissolved in pure water so that the sodium concentration was 0 to 200 mg / 100 ml. Brine was prepared by adding 2-methoxy-4-vinylphenol to the solution so that the content was 200 ppb.

(sensory evaluation)
Similar to Test 1, sensory evaluation was performed by 6 specialized panels. Specifically, the average values of "salty strength", "slimy strength", and "clean feeling" were scored and the average value was calculated, and 2-methoxy-4-vinylphenol was not added at each sodium concentration. Was evaluated as a control (scoring 4.0 points).

FIG. 5 is a graph of the results shown in Table 5. As shown in Table 5 and FIG. 5, for example, in an example in which 2-methoxy-4-vinylphenol was contained in salt water containing sodium at a concentration of 10 to 80 mg / 100 ml (Reference Examples 7 to 10), the sodium was used. The resulting salty taste could be effectively reduced. Also, the sliminess was suppressed. From this, it was found that 2-methoxy-4-vinylphenol also has a salty taste reducing effect.

[Test 6: Verification of effect by combined use of 4-ethylphenol and 2-methoxy-4-vinylphenol]
(Making beverages)
90 g of roasted and crushed barley (L value 22.5) was extracted with 2700 g of pure water at 90 ° C., filtered through No. 2 filter paper, and cooled to obtain an extract. To 2000 g of the obtained extract, 2.7 g of sodium L-ascorbate, 0.9 g of L-ascorbate and 1.8 g of sodium bicarbonate were added, and the volume was adjusted to 9000 g with pure water to obtain a mixed solution. It was. The obtained mixture was sterilized by UHT and then aseptically bottled to obtain a sterilized barley extract. The concentration of 4-ethylphenol in the obtained sterilized barley extract was 2.4 ppb.

Purified salt (salt) is dissolved in the sterilized barley extract so that the sodium concentration is 80 mg / 100 ml, and then 4-ethylphenol (4EP) is added so that the content is 100 ppb, and 2-methoxy- A tea beverage was prepared by adding 4-vinylphenol so as to have a content of 100 ppb.

The contents of 4-ethylphenol and 2-methoxy-4-vinylphenol in the beverage were measured in the same manner as in the measurement of the content of 4-ethylphenol in Test Example 1 by using a gas chromatograph mass spectrometer (GC-. It was measured using MS).

(sensory evaluation)
Similar to Test 1, sensory evaluation was performed by 6 specialized panels. Specifically, the average value was calculated by scoring each of "strength of saltiness", "strength of sliminess", "strength of barley tea", and "cleanness", and 4-ethylphenol was not added and A tea beverage containing no 2-methoxy-4-vinylphenol (4-ethylphenol concentration 2.4 ppb (derived from sterilized barley extract)) was evaluated as a control (scoring 4.0 points).

FIG. 6 is a graph of the results of Example 13 shown in Table 6. As shown in Table 6 and FIG. 6, a tea beverage containing 2-methoxy-4-vinylphenol together with 4-ethylphenol was effective despite the high sodium concentration of 80 mg / ml. The saltiness could be reduced. In addition, slime was effectively suppressed. Furthermore, in this tea beverage, the original barley tea feeling of the beverage was enhanced as compared with the control, and the palatability was improved.

The result of this Example 13 is better than the result of Reference Example 13 (Example 4 of Test 1 above) also shown in Table 6, and the sodium content is higher than that of Reference Example 13. Nevertheless, the salty taste reducing effect was improved, the salty taste could be reduced more effectively, and the barley tea feeling, which is the flavor of the beverage, was enhanced.

From this result, it can be said that a more excellent effect is exhibited particularly in a beverage containing a higher concentration of sodium and in which a preference is strongly required due to the original flavor of the raw material.

Claims (4)

A beverage having a sodium concentration of 10 to 80 mg / 100 ml.
A beverage containing 4-ethylphenol in a proportion of 10 to 100 ppb. The 4-ethylphenol is contained in a proportion of 20 to 100 ppb.
The beverage according to claim 1. Further containing 2-methoxy-4-vinylphenol,
The beverage according to claim 1 or 2. For beverages with a sodium concentration of 10-80 mg / 100 ml
A method for masking the salty taste of a beverage, in which 4-ethylphenol is blended at a ratio of 10 to 100 ppb.

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