JP5585055B2 - Drinking composition with improved off-flavor - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an electrolyte component-containing drinking composition, and more particularly to an electrolyte component-containing drinking composition with improved abnormal flavor. Furthermore, this invention relates to the improvement method of the different flavor of an electrolyte component containing drinking composition.

  In clinical settings, infusions and oral rehydration solutions (also referred to as ORS: oral rehydration solution) are used as prevention and treatment of dehydration.

In particular, the elderly have a low body water content of about 60%, a decrease in body water due to decreased renal function, a decrease in hydration ability due to a feeling of dryness in the throat, a refusal to replenish hydration due to the close interval between urinations, and diarrhea It tends to cause dehydration due to a decrease in water retention capacity, etc. As a result, blood is concentrated and the risk of cerebral infarction increases. In order to reduce this risk, it is considered important to replenish hydration before going to bed and to drink beverages (so-called mineral beverages) containing electrolytes (minerals) centered on Na on a daily basis.
The importance of rehydration is also recognized for children who are active in metabolism, sweating and urinary excretion, tend to generate fever, and are prone to dehydration.

Therefore, oral rehydration fluid (hereinafter also referred to as ORS) that can be used not only in clinical settings but also by non-medical personnel is suitable for children and elderly people who are prone to dehydration, healthy sports and healthy post-working people, It has begun to spread as an effective means for improving dehydration due to sunstroke, heat stroke, acute gastroenteritis, bronchial asthma and the like.
Several reports have been made on the mineral composition of such a rehydration solution (see Patent Documents 1 and 2 and Non-Patent Document 1). For example, Na ⁺ : 35 to 90 mEq / L, K ⁺ : 20 to 30 mEq / L, Mg ²⁺ : 0 to 3 mEq / L, Cl ⁻ : 33 to 80 mEq / L, Ca ²⁺ : 0 to 5 mEq / L, phosphorus: 0 to 5 mmol / L, and the molar ratio of sodium to glucose is 1 : It is known that the drink characterized by being 1.5-2.5 is effective.

  However, in the conventional composition, a peculiar taste and a peculiar flavor appearing in minerals appear, and glucose or a disaccharide (for example, sucrose) which is decomposed and converted into glucose is added in consideration of the molar ratio with acidulant and sodium. However, the addition of excess glucose or disaccharides that decompose into glucose (eg, sucrose) is inappropriate as an oral rehydration solution, and it is not possible to mask sufficient amounts for masking. Since it could not be added, it could not have good quality as a beverage.

  On the other hand, although there are a plurality of patents relating to masking of mineral taste and taste (Patent Documents 3 to 9), it has not been studied for beverages containing an electrolyte component in a specific composition, particularly at a specific ratio. In addition, there is no report that an unusual flavor is improved by adding a specific sugar alcohol to a mineral beverage having such a composition.

JP 2002-125639 A JP 2006-304775 A JP 2006-342061 A JP 2006-279143 A JP-A-10-262600 Special table 2009-517030 gazette JP 2009-517033 A WO98 / 15196 pamphlet Special table 2004-511242 gazette JP 2002-125639 A

Advances in oral fluid replacement, Pediatric Internal Medicine, 35: 1211-17, 2003

  An object of the present invention is to improve a mineral-specific taste and taste that occur in a composition containing an electrolyte component (mineral), and to provide a mineral-containing drinking composition with improved taste and taste. . Furthermore, an object of the present invention is to improve the peculiar taste and taste unique to minerals, and to impart an appropriate sweetness, and to provide such a mineral-containing drinking composition.

  As a result of intensive studies in view of the above problems, the present inventor is a kind of sugar alcohol in a drinking composition containing an electrolyte component (mineral) and containing at least one organic acid or organic acid salt as a sour agent. By blending xylitol, it succeeded in masking the extraordinary flavor of minerals and further clarifying the aftertaste, thereby completing the present invention.

That is, the present invention provides the following.
[1] A drinking composition comprising an electrolyte component and xylitol.
[2] The composition according to the above [1], comprising sodium ion, potassium ion and chloride ion as an electrolyte component.
[3] The composition according to [2] above, wherein the sodium ion concentration is 28 to 108 mEq / L, the potassium ion concentration is 16 to 45 mEq, and the chloride ion concentration is 26 to 120 mEq / L.
[4] The composition according to [3] above, wherein the sodium ion concentration is 35 to 90 mEq / L, the potassium ion concentration is 20 to 30 mEq, and the chloride ion concentration is 33 to 80 mEq / L.
[5] The composition according to [3] above, wherein the concentration of sodium ions is 28 to 42 mEq / L, the concentration of potassium ions is 16 to 30 mEq, and the concentration of chloride ions is 26 to 50 mEq / L.
[6] The composition according to [3] above, wherein the concentration of sodium ions is 72 to 108 mEq / L, the concentration of potassium ions is 24 to 45 mEq, and the concentration of chloride ions is 64 to 120 mEq / L.
[7] The composition according to any one of the above [2] to [6], further containing one or more selected from the group consisting of magnesium ions, calcium ions and phosphorus as an electrolyte component.
[8] The above-mentioned [2], further comprising one or more selected from the group consisting of 0 to 5 mEq / L magnesium ion, 0 to 8 mEq / L calcium ion, and 0 to 8 mmol / L phosphorus as an electrolyte component. -The composition in any one of [7].
[9] The above [2], further comprising as an electrolyte component one or more selected from the group consisting of 0 to 3 mEq / L magnesium ion, 0 to 5 mEq / L calcium ion, and 0 to 5 mmol / L phosphorus. -The composition in any one of [7].
[10] The concentration of sodium ions is 28 to 108 mEq / L, the concentration of potassium ions is 16 to 45 mEq, the concentration of chloride ions is 26 to 120 mEq / L, the concentration of magnesium ions is 0 to 5 mEq / L, and the concentration of calcium ions Is 0 to 8 mEq / L and the phosphorus concentration is 0 to 8 mmol / L.
[11] The concentration of sodium ions is 35 to 90 mEq / L, the concentration of potassium ions is 20 to 30 mEq, the concentration of chloride ions is 33 to 80 mEq / L, the concentration of magnesium ions is 0 to 3 mEq / L, and the concentration of calcium ions Is 0-5 mEq / L and the phosphorus concentration is 0-5 mmol / L.
[12] The composition according to any one of [1] to [9] above, wherein the concentration of xylitol is 0.05 to 20%.
[13] The composition according to any one of [1] to [12], further including a sour agent.
[14] The composition according to [13] above, wherein the acidulant is gluconic acid and / or sodium gluconate.
[15] The composition according to any one of [1] to [14], further comprising a high-intensity sweetener.
[16] The composition described in [15] above, wherein the high-intensity sweetener is at least one selected from the group consisting of aspartame, acesulfame potassium, and sucralose.
[17] A method for improving the unusual flavor of a drinking composition containing an electrolyte component, which comprises adding xylitol.
[18] The method according to [17] above, wherein xylitol is added so as to have a concentration of 0.05 to 20%.

  According to the present invention, the off-flavor and off-flavor produced in a drinking composition containing an electrolyte component (mineral) is improved by a material other than glucose or a disaccharide (for example, sucrose) that is decomposed and converted to glucose. be able to. The taste and taste can be improved with materials other than glucose with a limited amount of addition and disaccharides (for example, sucrose) that are decomposed and converted to glucose, and sweetness can also be imparted.

The present invention will be described below. It is to be understood that the terms used in this specification are used in the meaning normally used in the art unless otherwise specified.
The present invention provides a drinking composition comprising an electrolyte component and xylitol.
In the present specification, "unusual taste" and "unusual flavor" mean unfavorable tastes and flavors such as salty taste, metallic taste, bitter taste, astringency, etc. that cause discomfort when taken orally. Examples include salty taste, metallic taste, bitterness and astringency.

  In the present specification, the “drinking composition” is a composition having a composition and properties suitable for drinking, and in addition to a liquid form, for example, ice, jelly, mousse, pudding, gummy, etc. A composition having the following properties is also included. Furthermore, it may be provided as a composition (for example, powdered product, lyophilized product) of an embodiment to be used by dissolving in water or the like before use. In that case, in this specification, the composition in a dissolved state ( That is, it is explained as a liquid composition. Preferred are ready-to-use liquid compositions (hereinafter also referred to as beverages of the present invention) and jelly-like compositions (hereinafter also referred to as jelly of the present invention) that do not require preparation at the time of use.

  The drinking composition of the present invention is a mineral-containing composition containing an electrolyte component (mineral), and there is no limitation on its type as long as it is suitable for drinking and hydration. For example, soft drinks, sports drinks , Carbonated beverages, fruit juice beverages, dairy beverages, fermented milk beverages, coffee beverages, cocoa beverages, tea beverages, various tea beverages, vegetable beverages, soy milk, milk, alcoholic beverages, beer, health drinks, energy drinks, jelly drinks, oral Examples include quasi-drugs such as rehydration solution, jelly, mousse, pudding, gummy, and oral solution or pharmaceuticals.

  For example, the drinking composition of the present invention is also useful as an ORS, and when used as an ORS, the electrolyte concentration, the sugar content, the titratable acidity, the osmotic pressure, and the pH, depending on the application purpose and shape of the composition. Is suitable for replenishment of moisture and electrolyte components, or suitable for drinking.

The drinking composition of the present invention contains an electrolyte component in order to efficiently absorb the electrolyte component lost due to dehydration and sweating from the intestinal tract by ingestion.
In the present invention, as the supply source of each electrolyte component, those known per se can be used. Specifically, it may be derived from inorganic electrolyte components such as chloride, sulfate, carbonate, phosphate, etc., citrate, lactate, amino acid (eg, glutamine, aspartic acid, glutamic acid) salt, It may be derived from organic electrolyte components such as alginate, malate, gluconate, adipate, acetate, and fumarate. These may be used alone or in combination of two or more.
Examples of the phosphorus supply source include phosphoric acid or a salt of phosphoric acid and an alkali metal or alkaline earth metal. Among them, sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, phosphoric acid, etc. Potassium, potassium hydrogen phosphate, potassium dihydrogen phosphate, calcium phosphate, calcium hydrogen phosphate or magnesium phosphate are preferred.
Phosphoric acid is partially dissociated in an aqueous solution to produce H ₂ PO ₄ ⁻ , HPO ₄ ²⁻ or PO ₄ ³⁻ . Therefore, in the present invention, the total of these phosphorus is expressed as mmol / L.

In the drinking composition of the present invention, sodium ions (hereinafter also referred to as Na ⁺ ), potassium ions (hereinafter also referred to as K ⁺ ) and chloride ions (hereinafter also referred to as Cl ⁻ ) as electrolyte components. It is preferable to contain. Specifically, in a preferred embodiment, 20 mEq / L or more, preferably 28 to 108 mEq / L, more preferably 35 to 90 mEq / L Na ⁺ ; 10 mEq / L or more, preferably 16 to 45 mEq / L. More preferably 20-30 mEq / L K ⁺ ; 20 mEq / L or more, preferably 26-120 mEq / L, more preferably 33-80 mEq / L Cl ⁻ ;
According to the World Health Organization (WHO), as for Na ⁺ concentration, in the case of dehydration with massive loss of Na ⁺ such as acute diarrhea caused by cholera or cholera-like toxin-producing Escherichia coli, ORS has a high concentration of Na ^+. It is said that it is preferable to contain ⁺ , but in Japan, there are few diseases as mentioned above, but rather, viral diarrhea and acute diarrhea are the mainstream, which is less Na ⁺ excretion than cholera disease further, since the generation of hypernatremia due to excessive intake of Na ⁺ is concerned, it has also been used ORS fewer Na ⁺ concentration.

In the drinking composition of the present invention, in addition to the electrolyte components (Na ⁺ , K ⁺ , Cl ⁻ ), magnesium ions (hereinafter also referred to as Mg ²⁺ ), calcium ions (hereinafter also referred to as Ca ²⁺ ) and One or more selected from the group consisting of phosphorus can be included as an electrolyte, and it is preferable to do so.
Specifically, 0-5 mEq / L, preferably 0-3 mEq / L, more preferably 3 mEq / L Mg ²⁺ ; 0-8 mEq / L, preferably 0-5 mEq / L, more preferably 5 mEq / L. Ca ²⁺ ; 0 to 8 mmol / L, preferably 0 to 5 mmol / L, more preferably 5 mmol / L phosphorus is preferably contained.
The concentration of each electrolyte component described above is set so that the drinking composition of the present invention can be suitably used as an ORS, and it can be appropriately increased or decreased within the range in which the ORS can be used. Will be clear. Furthermore, it can be appropriately increased or decreased depending on the application purpose of the drinking composition of the present invention.

  The drinking composition of the present invention is characterized by containing xylitol in addition to the electrolyte component, and the presence of such xylitol contributes to the effect of improving the different flavor. Here, to improve the different flavor is to significantly reduce the different flavor compared to before adding xylitol. In the drinking composition of the present invention, the addition of xylitol adds other sugar alcohols. It is possible to attenuate the different flavor more than to do. Usually, the sensory test (sensory evaluation) can evaluate and confirm the effect of improving the different flavor.

Xylitol is a naturally occurring pentose sugar alcohol. In the present invention, a xylitol source may be a known one. Specific examples include those extracted from fruits and vegetables, industrially produced products, and the like, but commercially available products can be used for convenience.
The content of xylitol in the drinking composition of the present invention is not particularly limited as long as the effect of improving the different flavor is obtained, and is appropriately determined depending on the type and amount of additives other than xylitol that affect the taste and flavor. Although it is set, it is usually preferable to contain it at a concentration of 0.05 to 20%, preferably 0.2 to 9%. In addition, when applied to beverages for which sweetness is not desired, 0.05 to 3%, which is a concentration at which sweetness is hardly felt, and 0.2 to 0.5% at which sweetness is hardly felt is contained. Even at the above concentration, the effect of improving the different flavor is sufficiently obtained.

The pH of the drinking composition of the present invention is not particularly limited as long as it is suitable for drinking, and is appropriately set according to the type of form, taste, flavor, and type and amount of additives, but usually It is around pH 2-10.
When the drinking composition of the present invention is used as an ORS, the pH environment of the intestinal tract, which is the site of absorption of the electrolyte component, is weakly acidic to neutral, so the pH of the ingested composition is also weakly acidic to neutral. Since it is physiological and preferable for rapid absorption of moisture and electrolyte components, the pH range is preferably 4.2 to 6.0.
In the case where the drinking composition of the present invention is a food having shape-retaining properties such as jelly, mousse, pudding, and gummi, it is assumed that it will stay to some extent in the stomach, and the pH environment changes at that time. Therefore, it is not limited to the preferred pH range as the above ORS, in order to design a small heat load due to sterilization when the water activity is high, to design a good taste when using a large amount of acidic fruit juice, The pH is preferably less than 4.0.

  In addition, when the drinking composition of the present invention is used as an ORS, titration acidity and osmotic pressure can be factors that require setting of conditions, but any of them can be adjusted according to a standard commonly used in the art.

In the drinking composition of this invention, the saccharide | sugar used as an energy source can be included. The carbohydrate may be glucose (glucose) that serves as an energy source and plays an important role in the absorption of sodium ions from the intestinal tract, or a polysaccharide containing glucose as a structural unit. As polysaccharides having glucose as a structural unit, disaccharides that are decomposed and converted to glucose (for example, sucrose, maltose, lactose, cellobiose, trehalose), cyclodextrin, glycogen, amylopectin, amylose, starch, cellulose, etc. are used. It is done. Sucrose is preferable. These may be used alone or in combination of two or more.
Since sodium ions are absorbed simultaneously with the absorption of glucose by the sodium-glucose symporter present in the small intestine, when the drinking composition of the present invention is used as an ORS, glucose or a sugar that is decomposed and converted to glucose It is useful to include the quality so that the molar ratio of sodium to glucose is from 1: 1.5 to 1: 2.5. For example, in the case of sucrose, it is 9 w / v% or less, preferably 1 to 8%.

  In addition, there is a concern that the drinking composition of the present invention may have an appropriate sweetness to cause an influence on osmotic pressure and an increase in calorie intake. In order to further improve such concerns and ease of drinking, for example, high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, stevia and the like can be appropriately blended. The content of the high-intensity sweetener in the drinking composition is not particularly limited as long as the desired effect is obtained, and is appropriately set according to the type of the high-intensity sweetener to be used, but usually 0.1% Hereinafter, it is preferably contained in the composition at a concentration of 0.05% or less.

  Further, the drinking composition of the present invention may be appropriately blended with an acidulant that has an appropriate acidity and can also contribute to pH adjustment. Specifically, an organic acid and / or an organic acid salt is mentioned as a sour agent. Examples of the organic acid include citric acid, lactic acid, amino acids (such as glutamic acid and aspartic acid), alginic acid, malic acid, gluconic acid, adipic acid, acetic acid, and fumaric acid. Examples of the organic acid salt include salts of the above-mentioned organic acids with alkali metals or alkaline earth metals. Two or more of these may be mixed. Among these, citric acid and / or sodium citrate, lactic acid and / or sodium lactate, gluconic acid and / or sodium gluconate are preferable, and a mixture of gluconic acid and gluconate (sodium gluconate) is particularly preferable.

  Furthermore, amino acids or amino acid analogs such as cystine, theanine, and arginine can be included as components that enhance immunity, which is particularly necessary in children and elderly people with low immunity, and as components that enhance sleep quality. An amino acid such as glycine or an amino acid analog can also be contained, and as a component useful for prevention of cerebrovascular disorder, a component having an antioxidant action, a component having a function of suppressing thrombus formation, and the like are contained. In the drinking composition of the present invention as described above, the inclusion of these components is also included in the technical scope of the present invention.

  Furthermore, the drinking composition of the present invention may contain vitamins. Vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, biotin, folic acid, pantothenic acid and nicotinic acids, which are sugar metabolism, lipids Involved in various metabolisms such as metabolism and amino acid metabolism. In particular, vitamin B1 and derivatives thereof are related to sugar metabolism as a glycolytic coenzyme, and can be expected to efficiently convert sugar contained in the drinking composition into energy.

  When the drinking composition of the present invention is a jelly-like composition, a gelling agent can be included in the drinking composition. Specific examples of the gelling agent include agar, gelatin, carrageenan, gellan gum, xanthan gum, locust bean gum, pectin, sodium alginate, guar gum, tara gum, galactomannan and the like. The content of the gelling agent in the drinking composition is not particularly limited as long as the desired degree of gelation is achieved, but usually gelled at a ratio of 30 parts by weight or less with respect to 100 parts by weight of the drinking composition. It is preferable to use an agent.

  The drinking composition of the present invention may be, for example, a plastic container, a PET bottle, a paper container (including cart cans, Tetra Pak etc.), a container such as a pouch with a spout, or an aluminum pouch, in accordance with its composition and properties. Fill a pouch or metal can to make a product.

  In addition to providing a drinking composition characterized by containing xylitol, particularly a drinking composition containing an electrolyte component, the present invention adds xylitol to a drinking composition containing an electrolyte component. Also provided is a method for improving the different flavor of the drinking composition (hereinafter also referred to as the method of the present invention). Here, the drinking composition containing an electrolyte component means the drinking composition containing each electrolyte component with a specific composition similar to the above-described drinking composition. The method of the present invention can be carried out by adding xylitol to the composition of the present invention to a concentration of 0.05 to 20%, preferably 0.2 to 9%. The content of each electrolyte in the drinking composition containing the electrolyte component, the type and amount of other additives that can be included, and various conditions for preparing the composition are the same as those of the drinking composition described above.

  The drinking composition of the present invention, and the drinking composition containing the electrolyte component to which xylitol is added in the method of the present invention, combine the above electrolyte components (and additives as necessary) in a balanced manner, The electrolyte concentration required for electrolyte component replenishment can be maintained, and then various conditions (eg, solution pH, etc.) can be set as necessary within a range that allows rapid and sufficient water replenishment.

  Hereinafter, the present invention will be described in detail using examples, but the present invention is not limited to the following examples.

In this example, when simply described as%, it means w / v%.
Test example 1
<Preparation of drinking composition>
Granulated sugar (food), sodium chloride (food additive), potassium chloride (food additive), calcium chloride (dihydrate, food additive), magnesium chloride (hexahydrate, food additive), dihydrogen phosphate Potassium (anhydrous, food additive) and acidulant (gluconic acid, sodium gluconate; both food additives) according to the following mineral recipe (Table 1: Low-concentration mineral recipe 1, Table 2: High-concentration mineral recipe 1) Weigh and dissolve in water so that each solution has a different sugar alcohol (food additive) with a sweetness equivalent to 10%, 5%, 2.5%, 2.2% sucrose solution. Each drinking composition having a pH of 3.8 was prepared.
The sweetness of each drinking composition was indicated by PSE (Point of Subjective Equality).
If the stimulation amounts Sa and Sb of two heterogeneous (here, sucrose and each sugar alcohol) are determined to be subjectively equal with respect to a certain common sensory characteristic, Sa and Sb are subjectively equivalent in PSE or This is called equivalent stimulation (= PSE). In this test example, the total sweetness is the same as 10% sucrose solution (PSE = 10), and the same sweetness as 5% sucrose solution (PSE). = 5), drinking when having sweetness equivalent to 2.5% sucrose solution (PSE = 2.5) and having sweetness equivalent to 2.2% sucrose solution (PSE = 2.2) A composition was prepared.
Examples 1 to 8: When xylitol is used as a sugar alcohol Comparative examples 1 to 8: When erythritol is used as a sugar alcohol Comparative examples 9 to 16: When sorbitol is used as a sugar alcohol Comparative examples 17 to 24: Sugar alcohol Table 3 shows a correspondence table between the examples and comparative examples and their compositions.
<Mineral recipe>

<Sensory evaluation>
About Examples 1-8 and Comparative Examples 1-24, sensory evaluation was performed by four panelists using the solution before adding sugar alcohol as a control, and the different flavor improvement effect of the drinking composition of sugar alcohol was evaluated.
Items were 6 items of sweetness preference, strength of different flavor, preference of different flavor, sharpness of aftertaste, preference of aftertaste, and overall evaluation. The evaluation was based on the scoring method with the control as 0 point, and between -2 points and 2 points in 0.1 point increments.
As for the preference and overall evaluation, minus was “preferred than control”, plus was “preferred than control”, strength was minus “weaker than control”, and positive was “stronger than control”.
The average score of 4 panelists is shown in Tables 4 and 5 (PSE = 10), Tables 6 and 7 (PSE = 5), Tables 8 and 9 (PSE = 2.5), and Tables 10 and 11 (PSE = 2. 2).

  From Table 4, it was confirmed that Example 1 containing xylitol has a weaker off-flavor than that of Comparative Examples 1, 9 and 17 containing other sugar alcohols, and preferably has a strong aftertaste.

  From Table 5, it was confirmed that Example 2 containing xylitol has a weaker off-flavor than that of Comparative Examples 2, 10 and 18 containing other sugar alcohols, preferably has a strong aftertaste, and is preferable.

  From Table 6, it was confirmed that Example 3 containing xylitol has a weaker off-flavor than that of Comparative Examples 3, 11 and 19 containing other sugar alcohols, preferably has a strong aftertaste, and is preferable.

  From Table 7, it was confirmed that Example 4 containing xylitol had a weaker off-flavor than that of Comparative Examples 4, 12, and 20 containing other sugar alcohols, and had a strong aftertaste.

  From Table 8, it was confirmed that Example 5 containing xylitol has a weaker off-flavor than that of Comparative Examples 5, 13 and 21 containing other sugar alcohols, preferably has a strong aftertaste, and is preferred.

  From Table 9, it was confirmed that Example 6 containing xylitol had a weaker off-flavor than that of Comparative Examples 6, 14 and 22 containing other sugar alcohols, and had a strong aftertaste.

  From Table 10, it was confirmed that Example 7 containing xylitol had a weaker off-flavor than that of Comparative Examples 7, 15 and 23 containing other sugar alcohols, and had a strong aftertaste.

From Table 11, it was confirmed that Example 8 containing xylitol has a weaker off-flavor than that of Comparative Examples 8, 16 and 24 containing other sugar alcohols, preferably has a strong aftertaste, and is preferred.
In any case, there was a significant difference between the examples and the comparative examples in the strength of the different flavor, and it was found that xylitol attenuates the different flavor. From these results, it was shown that the selection of xylitol is effective in improving the unusual flavor generated in the drinking composition containing the electrolyte component.

Test example 2
In the same manner as in Test Example 1, each component was weighed according to Table 1 (low-concentration mineral recipe 1) or Table 2 (high-concentration mineral recipe 1) and dissolved in water. Product) (Examples 9 and 10), or high-intensity sweeteners (aspartame, acesulfame potassium and sucralose) (Examples 11 and 12) in addition to xylitol, each equivalent to a 10% sucrose solution. (PSE = 10) was added to prepare each drinking composition at pH 3.8 (see Table 12 for the blending ratio of each component).

About each Example, sensory evaluation was performed by four panelists using the solution before adding xylitol or xylitol, aspartame, acesulfame potassium, and sucralose as a control, and the effect of improving the different flavor was evaluated.
Items were 6 items of sweetness preference, strength of different flavor, preference of different flavor, sharpness of aftertaste, preference of aftertaste, and overall evaluation. The evaluation was based on the scoring method with the control as 0 point, and between -2 points and 2 points in 0.1 point increments.
As for the preference and overall evaluation, minus was “preferred than control”, plus was “preferred than control”, strength was minus “weaker than control”, and positive was “stronger than control”.
Table 13 shows the average score of four panelists.

  From Table 13, the drinking composition in which high sweetness sweeteners (aspartame, acesulfame potassium and sucralose) are added to xylitol has a weak off-flavor, preferably with a clean aftertaste, similar to the drinking composition in which only xylitol is added. Strong and favorable.

Test example 3
<Preparation of drinking composition>
The low-concentration mineral recipe shown in Table 14 is the same as in Example 1 except that the organic acid used as the acidulant is a combination of trisodium citrate and citric acid instead of a combination of sodium gluconate and gluconic acid. A drinking composition with PSE = 10, pH 3.8 was prepared according to 2 (Example 13). PSE = 10, pH 3 in accordance with the low-concentration mineral recipe 3 described in Table 15 in the same manner as in Example 1 except that the type of the organic acid is a combination of sodium lactate and lactic acid instead of the combination of sodium gluconate and gluconic acid. .8 drinking composition was prepared (Example 14).
According to the high-concentration mineral recipe 2 described in Table 16 in the same manner as in Example 2, except that the type of organic acid is a combination of trisodium citrate and citric acid instead of the combination of sodium gluconate and gluconic acid, PSE = 10. A drinking composition having a pH of 3.8 was prepared (Example 15). PSE = 10, pH 3 according to the high-concentration mineral recipe 3 described in Table 17 in the same manner as in Example 2 except that the type of organic acid is a combination of sodium lactate and lactic acid instead of the combination of sodium gluconate and gluconic acid. 8 drinking composition was prepared (Example 16).
<Mineral recipe>

  Table 18 shows a correspondence table between the examples and their compositions.

About each Example, sensory evaluation was performed by four panelists using the solution before adding xylitol as a control, and the different flavor improving effect of xylitol in each drinking composition was evaluated.
Items were 6 items of sweetness preference, strength of different flavor, preference of different flavor, sharpness of aftertaste, preference of aftertaste, and overall evaluation. The evaluation was based on the scoring method with the control as 0 point, and between -2 points and 2 points in 0.1 point increments.
As for the preference and overall evaluation, minus was “preferred than control”, plus was “preferred than control”, strength was minus “weaker than control”, and positive was “stronger than control”.
Table 19 shows the average score of four panelists.

  From Table 19, even if the kind of organic acid included in the drinking composition is different, the drinking composition to which xylitol is added in the same manner as in Example 1 has a weak off-flavor, preferably has a strong aftertaste, and is preferable. confirmed.

Test example 4
<Preparation of drinking composition>
Granulated sugar, various minerals, gluconic acid and sodium gluconate are added to the solution in which powdered gelatin is dissolved in the formulation shown in Table 1 or Table 2, and the total sweetness is equivalent to 10% sucrose concentration (PSE = 10). Thus, 9% of xylitol was blended to prepare a jelly-like composition having a pH of 3.8 (Example 17 and Example 18). In addition, powder gelatin was a 2.5% density | concentration, and after filling the gelatin solution which melt | dissolved gelatin in the pouch with a spout, it heated at 90 degreeC for 10 minute (s), and then cooled.
<Sensory evaluation>
The jelly-like composition thus prepared was subjected to sensory evaluation by four panelists using the jelly-like composition to which xylitol was not added as a control, and the effect of improving the different flavor of xylitol in each drinking composition (jelly-like composition). Evaluated.
Items were 6 items of sweetness preference, strength of different flavor, preference of different flavor, sharpness of aftertaste, preference of aftertaste, and overall evaluation. The evaluation was based on the scoring method with the control as 0 point, and between -2 points and 2 points in 0.1 point increments.
As for the preference and overall evaluation, minus was “preferred than control”, plus was “preferred than control”, strength was minus “weaker than control”, and positive was “stronger than control”.
Table 20 shows the average score of four panelists.

  From Table 20, even if the solution containing xylitol is gelled, the jelly-like composition containing xylitol is preferable because it has a weak off-flavor and a strong aftertaste, as in the drinking composition of Example 1. confirmed.

ADVANTAGE OF THE INVENTION According to this invention, in the drinking composition containing an electrolyte component, it becomes possible to improve the unusual flavor of this drinking composition which became a problem conventionally by mix | blending xylitol. Good quality as a drinking composition can be obtained by refreshing the aftertaste in addition to masking with a different flavor.
In addition, xylitol can be used in low-calorie beverages because it does not use excessive amounts of glucose, sucrose, or the like, which may cause high calories, and xylitol can improve the unusual flavor even in a small amount.

Claims (13)

A drinking composition comprising sodium ions, potassium ions and chloride ions as an electrolyte component , and xylitol ,
The concentration of sodium ions is 28-108 mEq / L, the concentration of potassium ions is 16-45 mEq, and the concentration of chloride ions is 26-120 mEq / L,
A drinking composition wherein the concentration of xylitol is 0.2-0.5% . Concentration of sodium ions 35~90mEq / L, the concentration of potassium ion concentration of 20~30mEq and chloride ions are 33~80mEq / L, The composition of claim 1. Concentration of sodium ions 28~42mEq / L, the concentration of potassium ion concentration of 16~30mEq and chloride ions are 26~50mEq / L, The composition of claim 1. Concentration of sodium ions 72~108mEq / L, the concentration of potassium ion concentration of 24~45mEq and chloride ions are 64~120mEq / L, The composition of claim 1. Additionally, magnesium ions, contains as electrolyte component at least one selected from the group consisting of calcium ions and phosphate A composition according to any one of claims 1-4. Further comprising 0~5mEq / L of magnesium ions, at least one selected from the group consisting of phosphate of calcium ions and 0~8mmol / L of 0~8mEq / L as an electrolyte component, any of claims 1 to 5, The composition according to claim 1. Further comprising 0~3mEq / L of magnesium ions, at least one selected from the group consisting of phosphate of calcium ions and 0~5mmol / L of 0~5mEq / L as an electrolyte component, any of claims 1 to 5, The composition according to claim 1.   The concentration of sodium ions is 28 to 108 mEq / L, the concentration of potassium ions is 16 to 45 mEq, the concentration of chloride ions is 26 to 120 mEq / L, the concentration of magnesium ions is 0 to 5 mEq / L, and the concentration of calcium ions is 0 to 0 The composition according to claim 1, wherein the concentration of 8 mEq / L and phosphorus is 0 to 8 mmol / L.   The sodium ion concentration is 35 to 90 mEq / L, the potassium ion concentration is 20 to 30 mEq, the chloride ion concentration is 33 to 80 mEq / L, the magnesium ion concentration is 0 to 3 mEq / L, and the calcium ion concentration is 0 to 0. The composition according to claim 1, wherein the concentration of 5 mEq / L and phosphorus is 0 to 5 mmol / L. Further comprising an acidulant, composition according to any one of claims 1-9. The composition according to claim 10 , wherein the sour agent is gluconic acid and / or sodium gluconate. Further comprising a high intensity sweetener composition according to any one of claims 1 to 11. The composition according to claim 12 , wherein the high-intensity sweetener is at least one selected from the group consisting of aspartame, acesulfame potassium, and sucralose.