JP4512013B2 - Liquid beverage composition and method for producing the same - Google Patents

Description

  The present invention relates to a liquid beverage composition having a good flavor and excellent storage stability, in particular, a liquid beverage composition that suppresses an increase in osmotic pressure during production, storage, and distribution, and a method for producing the same.

  Ionic beverages such as ionic beverages, sports drinks, and oral fluid replacement for infants are known as beverages for supplying water and electrolytes. Many of these beverages have an osmotic pressure of 250 mOsm / l or more (Patent Document 1). These osmotic pressures were mainly close to those of body fluids (285 mOsm / l).

  In recent years, liquid drinks with low osmotic pressure have been known because it is better to have low osmotic pressure in liquid drinks for the absorption of water and electrolytes (for example, ORS (oral fluid replacement of World Health Organization WHO) And beverages described in Patent Documents 2 and 3). These ionic beverages have low osmotic pressure by reducing the amount of glucose added as a saccharide or adding a polysaccharide as a saccharide. Such a conventional low osmotic pressure ionic beverage has a poor taste due to the small amount of glucose added and a large amount of polysaccharides, and there is a problem in using it as an oral supplement for infants. It was.

In order to improve the flavor, sucrose is used as a sugar of an ionic beverage. However, ionic beverages formulated with sucrose, when in the form of an aqueous solution, differ from solid forms such as granules and powders, due to sterilization treatment during storage, storage, and changes over time during transportation. Since the osmotic pressure increases, there is a problem that the absorption of moisture and electrolyte is poor. Patent Document 4 describes an electrolyte beverage composition that may contain sucrose. However, since this composition contains a large amount of polysaccharides such as cluster cyclodextrin in addition to sucrose, the flavor is improved. Not only is it insufficient, it does not give any suggestion on how to prevent the increase of osmotic pressure due to sucrose formulation.
JP-A-5-276904 6-504552 JP 2003-169642 A JP 2004-123642 A

  Therefore, the subject of this invention is providing the liquid beverage composition which suppresses the raise of the osmotic pressure at the time of manufacture, a preservation | save, and distribution | circulation, keeping a flavor favorable.

The inventors of the present invention have intensively studied to achieve the above-mentioned problems, and in a liquid beverage composition containing sucrose as a saccharide, by making the pH within a certain range, at the time of production and storage, Obtaining the knowledge that the increase in osmotic pressure over time during distribution can be suppressed, the present invention has been completed. That is, this invention is following (1)-(8).
(1) A liquid beverage composition containing saccharides and electrolyte ions, containing sucrose at 50% by weight or more of the whole saccharide, having an osmotic pressure of 100 to 250 mOsm / l, and a pH of 5 to 5. A liquid beverage composition which is 7;
(2) The liquid beverage composition according to the above (1), wherein the pH is 5.2 to 6.5.
(3) The liquid beverage composition according to the above (1) or (2), wherein 80% by weight or more of the total sugar is sucrose;
(4) The liquid beverage composition according to the above (3), wherein 95% by weight or more of the total sugar is sucrose;
(5) The liquid beverage composition according to any one of (1) to (4) above, wherein the osmotic pressure is 150 to 240 mOsm / l;
(6) The liquid beverage composition according to the above (5), wherein the osmotic pressure is 200 to 235 mOsm / l;
(7) Any of (1) to (6) above, wherein the electrolyte ions include 25 to 60 meq / l of sodium ions, 10 to 20 meq / l of potassium ions, and 20 to 50 meq / l of chloride ions. Or (8) dissolving a saccharide and an electrolyte containing sucrose at 50% by weight or more of the total saccharide in water, and adjusting the pH of the solution to 5 to 7. The method for producing a liquid beverage according to (1) above.

  According to the present invention, since the increase in osmotic pressure over time during production, storage and distribution can be suppressed while keeping the flavor of the liquid beverage composition good, absorption of water and electrolytes due to the increase in osmotic pressure can be suppressed. Deterioration can be avoided.

  The liquid beverage composition of the present invention is a beverage composition that contains saccharides and electrolyte ions and is a liquid, and includes, for example, soft drinks, ion drinks, sports drinks, mineral drinks, oral replenishers and the like. The liquid drink is for replenishing water and electrolytes lost during exercise and infants' diarrhea and vomiting.

  The liquid beverage composition of the present invention contains a saccharide, and the saccharide contains 50% by weight or more, preferably 80% by weight or more, more preferably 95% by weight or more of the whole saccharide. All of the carbohydrates may be sucrose. If the amount of sucrose is less than 50% by weight of the total sugar, the flavor of the liquid beverage composition is not sufficiently improved, which is not preferable. Sucrose can be blended with the liquid beverage composition in an amount that provides a predetermined osmotic pressure, for example, 2-5% by weight of the liquid beverage composition, especially 3-4%. %.

  In addition to sucrose, the saccharide in the present invention can contain monosaccharides, disaccharides other than sucrose, and polysaccharides, but the amount thereof is less than 50% by weight, preferably less than 20% by weight. More preferably, it is less than 5% by weight. The present invention may not include such monosaccharides, disaccharides other than sucrose, and polysaccharides. Examples of monosaccharides include glucose and fructose, examples of disaccharides other than sucrose include maltose and lactose, and examples of polysaccharides include starch and dextrin.

  The liquid beverage composition of the present invention contains electrolyte ions. Electrolyte ions are cations and anions derived from inorganic and organic electrolytes. As the electrolyte ions, sodium ions, potassium ions, and chlorine ions are preferable. It contains 25 to 60 sodium ions, 10 to 20 potassium ions and 20 to 50 meq / l chlorine ions. Examples of the electrolyte that supplies these ions include sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium sulfate, potassium phosphate, trisodium citrate, and sodium lactate. The liquid beverage composition of the present invention preferably contains no phosphate ions or only a small amount (5 meq / l or less) as electrolyte ions.

  The pH of the liquid beverage composition of the present invention is 5-7. A pH of 5 or less is not preferable because the osmotic pressure of the liquid beverage composition increases as changes over time during production, storage, and distribution. At a pH of 7 or higher, there is a problem that bitterness is produced and the taste becomes worse. On the other hand, tooth enamel has been reported to dissolve when immersed for a long time in a solution of pH 5.4 or lower. Conversely, in order to enhance microbiological preservation, the solution is preferably in the acidic region, and there is a problem that microorganisms are likely to propagate at a pH close to neutrality and brown as a product characteristic. From the above, the pH is preferably 5.2 to 6.5, more preferably 5.3 to 6.0, and particularly preferably 5.5 to 5.8.

  The liquid beverage composition of the present invention has an osmotic pressure of 100 to 250 mOsm / l. By having such an osmotic pressure, the absorption of moisture and electrolyte is improved. The osmotic pressure is preferably 150 to 240 mOsm / l, particularly preferably 200 to 235 mOsm / l.

  The composition of the present invention can contain various nutrients, vitamins, fruit juices, colorants, flavors, and synthetic sweeteners in addition to the above components.

The liquid beverage composition of the present invention preferably has an energy amount of 200 kcal / l or less, more preferably 130 to 190 kcal / l.
The liquid beverage composition of the present invention can be produced by a method comprising dissolving a predetermined amount of saccharide and electrolyte in water and adjusting the pH of the solution to a predetermined range. The pH can be adjusted by adding various acidic substances (for example, organic acids such as citric acid) and alkaline substances (for example, sodium bicarbonate). An electrolyte that supplies electrolyte ions may act as an acidic substance or an alkaline substance.

  The present invention will be described with reference to examples, comparative examples, and test examples, but the present invention is not limited to the examples.

[Example 1]
Manufacture of liquid beverage composition 1 After dissolving saccharides, electrolytes and other components in water in the amounts shown in Table 1 below (amount per 100 ml of liquid beverage), the liquid beverage composition is sterilized (130 ° C, 30 seconds). 1 was produced. The liquid beverage composition 1 has a pH of 5.55 and an osmotic pressure of 235 mOsm / l (same osmotic pressure before and after sterilization), sodium ion of 30 meq / l, potassium ion of 20 meq / l, chlorine It contained 25 meq / l of ions. The amount of energy was about 160 kcal / l.

[Example 2]
Manufacture of liquid beverage composition 2 After dissolving saccharides, electrolytes and other components in water in the amounts shown in Table 2 below (amount per 100 ml of liquid beverage), the liquid beverage composition is sterilized (130 ° C, 30 seconds). 2 was produced. The liquid beverage composition 2 has a pH of 5.55 and an osmotic pressure of 207 mOsm / l (same osmotic pressure before and after sterilization), sodium ions of 35 meq / l, potassium ions of 20 meq / l, chlorine It contained 30 meq / l of ions. The amount of energy was about 140 kcal / l.

Example 3
Production of Liquid Beverage Composition 3 After dissolving saccharides, electrolytes and other components in water in the amounts shown in Table 3 below (amount per 100 ml of liquid beverage), sterilization (130 ° C., 30 seconds) and liquid beverage composition 3 was produced. Liquid beverage composition 3 has a pH of 5.55 and an osmotic pressure of 242 mOsm / l (same osmotic pressure before and after sterilization), 35 meq / l sodium ion, 20 meq / l potassium ion, chlorine It contained 30 meq / l of ions. The amount of energy was about 200 kcal / l.

Example 4
Manufacture of Liquid Beverage Composition 4 After dissolving saccharides, electrolytes and other components in water in the amounts shown in Table 4 below (amount per 100 ml of liquid beverage), sterilization (130 ° C., 30 seconds) and liquid beverage composition 4 was produced. The liquid beverage composition 4 has a pH of 5.55 and an osmotic pressure of 234 mOsm / l (same osmotic pressure before and after sterilization), sodium ions 50 meq / l, potassium ions 20 meq / l, chlorine It contained 45 meq / l of ions. The amount of energy was about 140 kcal / l.

[Comparative Example]
Comparative liquid beverage composition After dissolving saccharides, electrolytes and other components in water in the amounts shown in Table 5 below (amount per 100 ml of liquid beverage), the liquid beverage composition was sterilized (130 ° C, 30 seconds). Manufactured. The comparative liquid beverage composition has a pH of 4.20, an osmotic pressure of 273 mOsm / l (before sterilization) and 285 mOsm / l (after sterilization), 30 milliequivalents / liter of sodium ions and 20 milliequivalents / liter of potassium ions. l, 25 meq / l of chloride ions. The amount of energy was about 200 kcal / l.

[Test Example 1]
Increase in osmotic pressure by long-term storage Each of the liquid beverage composition 2 of Example 2 and the comparative beverage composition of Comparative Example was filled into five 350 ml PET bottles. The PET bottles were stored for a long time at room temperature (about 20-25 ° C.) and 37 ° C. The osmotic pressure of each beverage composition was measured over time. The osmotic pressure was measured using an advanced osmometer 3W2 (manufactured by Advanced Instruments) based on the “14th revised Japanese Pharmacopoeia“ osmotic pressure measurement method ”.
The results are shown in Table 6 below. From Table 6, it can be seen that in the liquid beverage composition 2, an increase in osmotic pressure is suppressed over a long period of time at room temperature or at 37 ° C. under storage conditions. On the other hand, it can be seen that the osmotic pressure of the comparative liquid beverage composition significantly increases under long-term storage conditions at both room temperature and 37 ° C.

[Test Example 2]
Increase in osmotic pressure by accelerated storage test According to the method for producing a liquid beverage composition of Example 2, liquid beverage compositions having different pHs were prepared. The pH of each liquid beverage composition was adjusted by increasing or decreasing the amount of citric acid added. This liquid beverage composition was filled into a 350 ml PET bottle and heated at 100 ° C. for 20 minutes. After cooling, the osmotic pressure of each liquid beverage composition was measured.
The results are shown in Table 7 below. From Table 7, it can be seen that an increase in the osmotic pressure after storage can be effectively suppressed by adjusting the pH of the liquid beverage composition to a range of 5 to 7.

According to the present invention, it is possible to suppress an increase in osmotic pressure over time during production, storage, and distribution while keeping the flavor of the liquid beverage composition good, so avoid deterioration of water and electrolyte absorption due to an increase in osmotic pressure. A liquid beverage composition can be provided.

Claims (8)

A liquid beverage composition containing a saccharide and an electrolyte ion, comprising 50% by weight or more of sucrose based on the whole saccharide, an osmotic pressure of 100 to 250 mOsm / l, and a pH of 5 to 7 Liquid beverage compositions (excluding liquid beverage compositions having an osmotic pressure of 160 to 190 mOsm / l) .   The liquid drink composition of Claim 1 whose pH is 5.2-6.5.   The liquid drink composition of Claim 1 or 2 whose 80 weight% or more of the whole saccharide | sugar is sucrose.   The liquid beverage composition according to claim 3, wherein 95% by weight or more of the total sugar is sucrose. The liquid drink composition of any one of Claims 1-4 whose osmotic pressure is 200-250 mOsm / l.   6. The liquid beverage composition according to claim 5, wherein the osmotic pressure is 200 to 235 mOsm / l.   The liquid according to claim 1, wherein the electrolyte ions include 25 to 60 meq / l of sodium ions, 10 to 20 meq / l of potassium ions, and 20 to 50 meq / l of chloride ions. Beverage composition.   The manufacturing method of the liquid drink of Claim 1 including melt | dissolving the saccharide | sugar and electrolyte containing 50 weight% or more of sucrose of whole saccharide | sugar in water, and adjusting the pH of a solution to 5-7.