JP7240867B2 - Beverage and method for suppressing salty taste in beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a beverage and a method for suppressing salty taste in the beverage.

BACKGROUND ART Various soft drinks (sports drinks, etc.) suitable for preventing heat stroke are on the market for replenishing water and salt lost from the body in a hot environment or during sports. As such a soft drink, the "Heat Stroke Countermeasure Labeling Guidelines" (National Soft Drink Association) stipulates soft drinks containing at least 40 to 80 mg of sodium per 100 ml of beverage.

On the other hand, beverages with such sodium concentrations usually tend to be too salty. Therefore, in order to make the drink easier to drink, a technique such as diluting it with another solvent (mainly a sugar solution) is adopted. However, diluting the drink in this way may result in a lack of sodium and not enough salt. Moreover, when the solvent for diluting the beverage is a sugar solution, the salty taste can be masked, but there is a problem that the sweetness becomes too strong.

Therefore, there is a need for a technology that suppresses the salty taste while maintaining a sufficient sodium concentration. For example, Non-Patent Document 1 reports that when the concentration of caffeine increases, the salty taste becomes weaker.

"Effect of bittern ingredients on the taste of salt", Journal of the Seawater Society of Japan, Vol. 69, No. 2, 2015

However, since caffeine tends to make beverages bitter and has a diuretic effect, it may not be suitable as a beverage for heat stroke prevention.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a sodium-rich beverage in which both sweetness and saltiness are suppressed.

The present inventors have found that the above problems can be solved by adding naringin to a beverage containing a high concentration of sodium, and have completed the present invention. More specifically, the present invention provides the following.

(1) including naringin,
sodium concentration is 20 mg / 100 ml or more and 80 mg / 100 ml or less,
A beverage having a Brix value of 3.0 or less.

(2) The beverage according to (1), containing salt.

(3) The drink according to (1) or (2), which is a sports drink.

(4) A method for suppressing salty taste in a beverage having a sodium concentration of 20 mg/100 ml or more and 80 mg/100 ml or less and a Brix value of 3.0 or less, characterized by incorporating naringin.

ADVANTAGE OF THE INVENTION According to this invention, the high sodium content drink which both sweet taste and salty taste strength was suppressed is provided.

Embodiments of the present invention will be described below, but the present invention is not particularly limited thereto.

<Beverage of the present invention>
The beverage of the present invention contains naringin, has a sodium concentration of 20 mg/100 ml or more and 80 mg/100 ml or less, and a Brix value of 3.0 or less. As a result, it is possible to obtain a highly palatable beverage in which the intensity of salty taste is suppressed and the intensity of sweetness is suppressed in spite of containing a high concentration of sodium.

Hereinafter, the composition of the beverage of the present invention will be described in detail.

(Naringjin)
Naringin is a component that is extracted from the peel of citrus fruits and is used as a flavoring agent and the like. As a result of examination by the present inventor, it was found that naringin unexpectedly can suppress the intensity of salty taste derived from sodium. Therefore, if naringin is blended into a sodium-rich beverage, a sodium-rich beverage in which the salty taste is masked can be obtained with at least the amount of saccharides blended or without saccharides.

The content of naringin contained in the beverage of the present invention is not particularly limited, and can be appropriately adjusted according to the content of sodium to be blended, the degree of salty taste suppression effect to be obtained, and the like. For example, the lower limit of the naringin content in the beverage may be preferably 0.1 mg/100 ml or more, more preferably 1.0 mg/100 ml or more, from the viewpoint of exhibiting a sufficient salty taste suppression effect. The content of naringin is preferably 100 mg/100 ml or less, more preferably 50.0 mg/100 ml or less, and still more preferably 40 mg/100 ml or less, from the viewpoint that the flavor (bitterness, etc.) derived from naringin can be easily suppressed while exhibiting a salty taste suppressing effect. 0 mg/100 ml or less. When the content of naringin in the beverage is less than 10 mg/100 ml, the effect of suppressing the salty taste is exhibited, and not only the flavor (bitterness, etc.) derived from naringin is suppressed, but also the aftertaste of the beverage is significantly enhanced. It is particularly preferable because it is played.

The content of naringin in the beverage is determined by the following method.
(1) Preparation of sample If the sample beverage contains carbon dioxide gas, remove the carbon dioxide gas by a conventional method. Also, the Brix value of the sample beverage is specified in advance. 10 g of the beverage solution is then weighed into the centrifuge tube (A). Add 20 mL of ethanol for liquid chromatography, and mix vigorously with a vortex mixer for 1 minute or longer. If the mixture is too viscous to mix, vigorously shake it by hand as needed. This is centrifuged (3000×g, 30 minutes, 20° C.), and the supernatant is transferred to another centrifuge tube (B). 20 mL of ethanol for liquid chromatography is added to the precipitate, the solid content is sufficiently crushed with a spatula or the like, and the mixture is vigorously mixed with a vortex mixer for 1 minute or more. Centrifuge (3000×g, 30 minutes, 20° C.) in a centrifuge, and add the supernatant to the centrifuge tube (B). The supernatant collected in the centrifuge tube (B) is further centrifuged (3000×g, 30 minutes, 20° C.), the resulting supernatant is transferred to a 50 mL volumetric flask, and diluted with ethanol. The well-mixed supernatant is filtered through a PTFE filter (manufactured by Toyo Roshi Kaisha, Ltd., ADVANTEC DISMIC-25HP 25HP020AN, pore size 0.20 μm, diameter 25 mm) that has been washed with ethanol in advance to obtain an analysis sample.
(2) LC analysis conditions HPLC device: Nexera XR series (manufactured by Shimadzu Corporation, system controller: CBM-20A, liquid feed pump: LC-20ADXR, online degassing device: DGU-20A3, autosampler: SIL-20ACXR, column oven: CTO-20A, and UV/VIS detector: SPD-20A)
Column: CAPCELL CORE AQ (particle size: 2.7 µm, inner diameter: 2.1 mm x 150 mm, manufactured by Shiseido)
Mobile phase A: 0.1% formic acid aqueous solution Mobile phase B: Acetonitrile Flow rate: 0.6 mL/min
Concentration gradient conditions: 0.0 to 0.5 minutes (15% B) → 6.0 minutes (25% B) → 10.0 minutes (75% B) → 10.1 to 11.0 minutes (100% B ), equilibration with the initial mobile phase 3.0 minutes Column temperature: 40 ° C.
Sample injection: injection volume 2.0 μL
Sample introduction to mass spectrometer: 1.8 to 11.0 minutes (3) Mass spectrometry conditions Mass spectrometer: 4000 Q TRAP (manufactured by AB Sciex)
Ionization method: ESI (Turbo Spray), negative mode Ionization unit conditions: CUR: 10, IS: -4500, TEM: 650, GS1: 80, GS2: 60, ihe: ON, CAD: Medium
Detection method: MRM mode Detection conditions (Q1 → Q3, DP, CE, CXP, EP): 579.2 → 271.1, -85, -42, -9, -10
Peak detection time: approximately 4.50 minutes, although confirmation with a standard is required. (4) Quantification method Provide 3 or more sample solutions with different concentrations, and quantify using the absolute calibration curve method based on the obtained peak area.

(sodium)
The sodium concentration in the beverage of the present invention is 20 mg/100 ml or more and 80 mg/100 ml or less. This sodium concentration is a relatively high value in the field of beverages, and is a value usually adopted in soft drinks and the like suitable for preventing heat stroke and hydration.

As described above, in the present invention, salty taste can be satisfactorily suppressed even when the sodium concentration is high. /100 ml or more. The upper limit of the sodium concentration in the beverage may preferably be 60 mg/100 ml or less from the viewpoint of suppressing excessive salty taste.

Sodium concentration in beverages is determined by atomic absorption spectroscopy.

The form of sodium added to the beverage is not particularly limited as long as it is usually added to food and drink. Examples thereof include salt (sodium chloride), sodium salts such as trisodium citrate, and foods and drinks containing sodium (fruit juice, milk, tea, coffee, etc.). Among these, sodium salt is preferable, and common salt is more preferable, because it is a component that imparts a particularly strong salty taste to the beverage, and the effect of the present invention is likely to be exhibited.

(Brix value)
The Brix value is a value that indicates the amount of soluble solids in a beverage. The lower the Brix value of a beverage, the less sweet the beverage tends to be.

Since the beverage of the present invention has a Brix value of 3.0 or less, the sweetness of the beverage is relatively low. In the present invention, even if the sodium concentration is high, the salty taste is satisfactorily suppressed without masking the salty taste by increasing the sweetness by adding sugars as in the conventional method.

From the viewpoint of obtaining a beverage with less sweetness, the upper limit of the Brix value of the beverage of the present invention may be preferably 2.0 or less, more preferably 1.0 or less. Although the lower limit of the Brix value of the beverage of the present invention is not particularly limited, it may be 0.1 or more.

The Brix value of a beverage is determined by the method shown in the Examples.

The sugar compounded in the beverage is not particularly limited as long as it is usually compounded in food and drink. Examples include glucose, fructose, fructose-glucose liquid sugar, high-fructose liquid sugar, sucrose, lactose, maltose, oligosaccharide, honey, dextrin, and sugar alcohols. The beverage of the present invention may be sugar-free.

(other ingredients)
The beverage of the present invention can be appropriately blended with other raw materials and additives that are commonly used in general beverages as long as they do not impair the effects of the present invention. The blending amount can be appropriately set according to the effect to be obtained.

Ingredients that can be incorporated into the beverage of the present invention include the following; oligosaccharides, erythritol, maltitol, etc.), isomerized sugar (fructose-glucose liquid sugar, etc.), artificial sweeteners (stevia, aspartame, acesulfame K, sucralose, etc.), emulsifiers (sucrose fatty acid esters, lecithin, etc.), thickening and stabilizing Agents (soybean polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.), antioxidants (tocopherol, cysteine hydrochloride, etc.), pigments (carotenoid pigments, anthocyanin pigments, caramel pigments, various synthetic coloring agents, etc.), fragrance, bitterness ingredients (quasin, etc.), preservatives, antiseptics, antifungal agents, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin E, etc.), minerals (potassium, calcium, magnesium, etc.), dietary fiber, etc.

Although the form of the beverage of the present invention is not particularly limited, it can be prepared as any soft drink or the like, but it is suitable for sports drinks due to its high sodium concentration. Examples of sports drinks include those that meet the requirements stipulated in the "'Heat Stroke Countermeasure' Labeling Guidelines" (National Soft Drink Association).

<Characteristics of the beverage of the present invention>
Although the beverage of the present invention has a high sodium concentration, the strength of saltiness is suppressed without masking with sweetness. Beverages of the present invention may also have a good aftertaste. Salty taste and aftertaste are evaluated by the methods shown in Examples.

<Method for producing beverage of the present invention>
The beverages of the present invention are prepared using any conditions and methods employed in the manufacture of beverages. For example, the beverage of the present invention may be obtained by preparing a solution containing the above ingredients and filling any container.

<Method for Suppressing Saltiness in Beverages>
As described above, according to the present invention, by adding naringin, it is possible to suppress salty taste in beverages having a sodium concentration of 20 mg/100 ml or more and 80 mg/100 ml or less and a Brix value of 3.0 or less. .

EXAMPLES The present invention will be described below based on examples, but the present invention is not limited to these examples.

Beverages having the compositions shown in Table 1 were prepared. After flash pasteurization of the resulting beverages at 95° C., the following evaluations were made. Each result is shown in the table.

The details of the materials in the table are as follows.
15% Naringin powder: trade name "Sunfix Naringin", manufactured by Sanei Gen FFI Co., Ltd.

(Brix value)
Using a sugar refractometer (trade name “Digital Refractometer Rx-5000” manufactured by ATAGO), the reading at a temperature of 20° C. was measured as the Brix value of the beverage.

(pH)
After the beverage was adjusted to 20°C, the pH was measured with a pH meter.

(citric acidity)
The acidity of the beverage was specified as the number of grams (anhydrous citric acid g/100 g) when the organic acid content contained in 100 g of each beverage was converted to citric acid. Specifically, it was measured by a neutralization titration method (quantitative formula) using a 0.1 mol/L sodium hydroxide standard solution as an alkaline solution. The end point of the titration was calculated by the following formula, with the pH reaching 8.1 as the end point using a hydrogen ion concentration system.
Citric acid acidity (W/V%) = A x f x 100/S x 0.064
(In the formula, A: 0.1 mol / L sodium hydroxide solution titer (ml), f: 0.1 mol / L sodium hydroxide solution titer, S: sample volume (ml), 0.064 is 0 .Weight (g) of anhydrous citric acid corresponding to 1 ml of 1 mol/L sodium hydroxide solution)

(sensory evaluation)
Five panelists evaluated the flavor (salty taste or aftertaste) using the quantitative evaluation method with Comparative Example 1 as 4 points, and the average value of the evaluation points given by each panelist was calculated. The salty taste and aftertaste were evaluated on a 7-point scale, and the larger the number, the stronger the flavor and the better the flavor.

In all of the beverages of the Examples, although the beverages contained a high concentration of sodium and had a low Brix value, naringin tended to suppress the strength of the salty taste of the beverage, exhibiting a good salty taste. .

In particular, when the concentration of naringin is less than 10 mg/100 ml, an unexpected effect was obtained that the bitterness and the like were less and the aftertaste was particularly good.

Claims (3)

including naringin and salt ,
sodium concentration is 20 mg / 100 ml or more and 80 mg / 100 ml or less,
A beverage having a Brix value of 3.0 or less. 2. The beverage of claim 1 , which is a sports drink. A method for suppressing salty taste in a salt-containing beverage having a sodium concentration of 20 mg/100 ml or more and 80 mg/100 ml or less and a Brix value of 3.0 or less, characterized by incorporating naringin.