JP7240949B2 - sodium-containing beverages - Google Patents

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 that are lost through sweating, etc. due to the extremely high temperatures of summer have attracted attention. is also increasing.

On the other hand, when an attempt is made to efficiently ingest sodium through beverages, there is a problem that the "salty taste" derived from the sodium ions in the beverage is felt strongly and the original flavor of the beverage is lost.

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

However, even if the salty taste can be reduced by a specific component, there is also a problem that the component also reduces the flavor component contained in the beverage, which impairs the original taste and taste of the beverage. 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.

JP 2015-107070 A JP 2015-167523 A

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

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

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

(2) A second aspect of the present invention is the beverage according to the first aspect, which contains 20 to 100 ppb of 4-ethylphenol.

(3) A third invention of the present invention is the beverage according to the first or second invention, further containing 2-methoxy-4-vinylphenol.

(4) A fourth aspect of the present invention is a method for masking the salty taste of a beverage, comprising adding 10 to 100 ppb of 4-ethylphenol to a beverage having a sodium concentration of 10 to 80 mg/100 ml.

ADVANTAGE OF THE INVENTION According to this invention, the beverage which effectively reduced the salty taste derived from sodium can be provided, without impairing the original flavor of beverage.

2 is a graph showing the results of Test Example 1. FIG. FIG. 10 is a graph showing the results of Test Example 2; 10 is a graph showing the results of Test Example 3. FIG. FIG. 10 is a graph showing the results of Test Example 4; 10 is a graph showing the results of Test Example 5. FIG. FIG. 10 is a graph showing the results of Test Example 6;

Specific embodiments of the present invention will be described in detail below. In addition, the present invention is not limited to the following embodiments, and various modifications are possible 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. Beverage containing sodium≫
The present invention is a beverage having a sodium concentration of 10-80 mg/100 ml (hereinafter also referred to as "sodium-containing beverage"). This beverage contains 4-ethylphenol in a specific proportion.

The type of beverage is not particularly limited, and examples thereof include sports drinks, tea drinks, fruit/vegetable juice drinks, milky drinks, coffee drinks, and functional drinks. Among them, sports drinks are preferred from the viewpoint of being suitable for replenishment of minerals including sodium. Moreover, from the viewpoint of more effectively maintaining or enhancing the flavor, it is preferable that the tea beverage contains a grain component such as barley.

[sodium]
The beverage according to the present invention contains sodium and has a sodium concentration of 10-80 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. Furthermore, the refreshing feeling of the beverage can be enhanced.

Also, 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, which is particularly preferable, is particularly effective in preventing or countering heatstroke. In addition, even when containing such a high concentration of sodium, the beverage according to the present invention contains 4-ethylphenol, which will be described later, in a predetermined ratio, so that the salty taste derived from sodium is effective. can effectively maintain the original flavor of the beverage.

As the sodium source, sodium salts used in foods and drinks can be used, and examples thereof include sodium chloride (salt), sodium hydrogen carbonate, sodium L-ascorbate, trisodium citrate and the like. Among these sodium sources, sodium chloride is preferred from the viewpoint of easy adjustment of mineral content and flavor. In addition, 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 thereof may be used in combination.

The sodium concentration in the beverage can be adjusted by adding raw materials such as the sodium salts described above. When a sodium salt is used, the amount of sodium salt to be added may be adjusted so that the concentration of sodium is within the above range when the sodium salt is added to the beverage. The concentration of sodium in the beverage is the concentration of sodium derived from the sodium source, etc., blended in the beverage, and is not limited to the above-mentioned sodium salts, and is derived from ingredients other than sodium salts contained in the beverage. It also includes the concentration of sodium that

The sodium concentration in the beverage can be measured using, for example, inductively coupled plasma mass spectrometry (ICP-MS). It is also possible to calculate when the concentrations in each raw material and in the water used are known.

[4-ethylphenol]
The beverage according to the invention contains 4-ethylphenol in a certain proportion. Specifically, it contains 4-ethylphenol at a rate of 10 to 100 ppb.

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

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

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

Regarding the upper limit of the content of 4-ethylphenol in beverages, if it exceeds 100 ppb, depending on the type of beverage, the original flavor of the ingredients contained in the beverage may be reduced, impairing palatability. may cause

4-Ethylphenol is an organic compound belonging to phenols and is an aromatic component. 4-Ethylphenol is not particularly limited, but can be blended using commercially available compounds. In addition, it is known to be contained in cereal components such as barley, coffee, etc., and it is also possible to use an extract of such a component or a substance isolated from the extract.

The content of 4-ethylphenol in the beverage can be adjusted by adjusting the amount of the compound of 4-ethylphenol. In tea beverages containing extracts of grain components such as barley, for example, the content of 4-ethylphenol contained in the extract of grain components is adjusted.

The content of 4-ethylphenol in the beverage can be measured using, for example, a gas chromatograph-mass spectrometer (GC-MS). In addition, when the concentration in each raw material can be grasped, 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 aromatic component. Even 2-methoxy-4-vinylphenol alone has the effect of reducing salty taste derived from sodium in beverages. For example, by adding 71 to 200 ppb of 2-methoxy-4-vinylphenol to the beverage, the sodium-derived saltiness of the beverage can be effectively reduced.

In particular, a sodium-containing beverage containing sodium at a predetermined concentration contains 4-ethylphenol at a rate of 10 to 100 ppb and further contains 2-methoxy-4-vinylphenol, thereby reducing the salty taste. It is possible to maintain or enhance the original flavor of the beverage while further improving it.

For example, it is particularly suitable in the region of higher sodium concentration in the beverage, eg when the sodium concentration is between 40 and 80 mg/100 ml. As described above, by including 4-ethylphenol in a beverage, the salty taste derived from sodium can be effectively reduced, and the higher the content, the better the effect of reducing the salty taste. On the other hand, however, 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 effect of reducing salty taste can be exhibited together with 4-ethylphenol, and salty taste can be effectively reduced even when sodium is contained at a high concentration. Furthermore, while effectively reducing the salty taste derived from high-concentration sodium, not only the original flavor of the beverage can be effectively maintained, but also the flavor can be enhanced, thereby improving palatability. 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 the feeling of barley tea and green tea in tea beverages.

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

2-Methoxy-4-vinylphenol is not particularly limited, but can be blended using commercially available compounds. In addition, it is known to be contained in grain components such as barley, coffee, etc., and an extract of such a component or a substance 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). In addition, when the concentration in each raw material can be grasped, it can be calculated.

[Other ingredients]
In the beverage according to the present invention, other raw materials and additives that are commonly used in general beverages can be blended as appropriate within a range that does not impair their effects. In addition, the compounding amount can be appropriately adjusted according to the intended effect.

Ingredients that can be blended in the beverage include the following. For example, solvents (water, alcohol, etc.), sugars (fructose-glucose liquid sugar, high-fructose liquid sugar, sucrose, sugar, fructose, glucose, lactose, maltose and other monosaccharides and disaccharides), high-intensity sweeteners (stevia , aspartame, acesulfame potassium, sucralose, etc.), fruit juice (lemon, aloe, orange, grape, apple, peach, etc.), plant extract (tea, coffee, grains, etc.), vegetable juice, emulsifier (sucrose fatty acid ester, lecithin, etc.) ), thickeners (soybean polysaccharides, pectin, carrageenan, gellan gum, xanthan gum, guar gum, etc.), antioxidants (tocopherol, ascorbic acid, etc.), pigments (carotenoid pigments, anthocyanin pigments, caramel pigments, various synthetic coloring agents, etc.) ), flavors, 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 contents of the above components and blending them. A specific manufacturing method may follow a conventional method, and for example, it can be manufactured by sequentially or simultaneously adding each prepared raw material in a predetermined amount to a solvent and mixing by stirring or the like. There are no particular restrictions on the order in which the raw materials are mixed.

The resulting beverage may be filled into a container, and may be sterilized as appropriate before or after filling the 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 rate of 10 to 100 ppb, while maintaining the original flavor of the beverage. , effectively reducing the salty taste derived from sodium. From this, it can be defined as a method of masking the salty taste of a beverage by adding 10 to 100 ppb of 4-ethylphenol to a beverage having a sodium concentration of 10 to 80 mg/100 ml.

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

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 are shown below, but the present invention is not limited to the following examples.

[Test 1: Verification of salty taste reduction effect by 4-ethylphenol]
(Preparation of beverage)
90 g of roasted and ground 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-ascorbic acid and 1.8 g of sodium bicarbonate were added, and the volume was adjusted to 9000 g with pure water to obtain a preparation. rice field. After the resulting prepared liquid was sterilized by UHT (140° C., 30 seconds), it was aseptically bottled to obtain a sterilized barley extract. The concentration of 4-ethylphenol in the sterilized barley extract obtained 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, resulting in a tea beverage. was made.

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 bottle (capacity 10 ml) and introduced into a GC-MS (manufactured by Agilent) by the MVM (Multi Volatile Method) method using MPS manufactured by Gestel. A calibration curve was prepared by the standard addition method, and cyclohexanol was used as an internal standard.
<GC-MS analysis conditions>
・Equipment GC: Agilent 7980B GC System (manufactured by Agilent Technologies)
MS: Agilent 7000D GC/MS Triple Quad (manufactured by Agilent Technologies)
Collection tube (sorbent): Tenax TA, Carbopack-B & Carbopack-X
・Column: DB-WAX UI, 20m×0.1mm, thickness 0.30μm (manufactured by Agilent Technologies)
・Injection method: Splitless ・Carrier gas: He (1.0 ml/min)
・Transfer line: 250℃
・Temperature rising program: 40°C (held for 3 minutes) → 5°C/min → 240°C (held 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°C

(sensory evaluation)
A sensory evaluation was performed by a panel of six experts. Specifically, the "strength of salty taste", "strength of sliminess", "strength of barley tea feeling", and "refreshing feeling" were scored, and the average value was calculated. A tea beverage (4-ethylphenol concentration of 2.4 ppb (derived from sterilized barley extract)) was evaluated as a control (score of 4.0 points).

It should be noted that the higher the score, the stronger the salty taste, sliminess, barley tea feeling, and refreshing feeling, respectively. It can be evaluated as a beverage with good ease of drinking.

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

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

From the above results, it was found that by containing 4-ethylphenol at a rate 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]
(Preparation of beverage)
90 g of green tea (3rd 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-ascorbic acid and 1.8 g of sodium bicarbonate were added, and the volume was adjusted to 9000 g with pure water to obtain a preparation. rice field. After the resulting preparation was sterilized by UHT (140° C., 30 seconds), it was aseptically bottled to obtain a green tea extract.

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

(sensory evaluation)
As in Test 1, sensory evaluation was performed by 6 professional panels. Specifically, the "strength of salty taste", "strength of sliminess", "strength of green tea feeling", and "refreshing feeling" were scored, and the average value was calculated. A green tea beverage (4-ethylphenol concentration of 0 ppb) was evaluated as a control (score of 4.0 points).

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

Incidentally, in Comparative Example 5 in which the 4-ethylphenol concentration was 5 ppb, the salty taste was not sufficiently reduced.

[Test 3: Verification of salty taste reduction effect in lemon flavored beverage]
(Preparation of beverage)
7.2 times concentrated clear lemon juice (produced in Italy) 5.0g, trisodium citrate 0.8g, anhydrous citric acid 0.22g, high fructose corn syrup (55% isomerized sugar) 60g, vitamin C 1.0g, lemon After 0.9 g of the flavor was dissolved and mixed, the volume was adjusted to 1 L with pure water to obtain a lemon-flavored drink.

After dissolving purified salt (salt) in the resulting lemon-flavored beverage so that the sodium concentration is 40 mg/100 ml, 4-ethylphenol (4EP) is added so that the content is 5 to 200 ppb, and lemon A flavored drink was produced.

(sensory evaluation)
As in Test 1, sensory evaluation was performed by 6 professional panels. Specifically, the "strength of salty taste", "strength of sliminess", "strength of lemon feeling", and "refreshing feeling" were scored and the average value was calculated. A lemon-flavored drink (4-ethylphenol concentration of 0 ppb) was evaluated as a control (score of 4.0 points).

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

Incidentally, in Comparative Example 7 in which the 4-ethylphenol concentration was 5 ppb, the salty taste was not sufficiently reduced.

[Test 4: Verification of salty taste reduction effect when sodium concentration is changed]
(Preparation of salt water)
Purified salt (common 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 that the content was 20 ppb to prepare brine.

(sensory evaluation)
As in Test 1, sensory evaluation was performed by 6 professional panels. Specifically, the "strength of salty taste", "strength of sliminess", and "refreshing feeling" were each scored, and the average value was calculated. (Rating 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 examples (Examples 9 to 12) in which 4-ethylphenol was contained in salt water at a rate of 20 ppb, sodium was contained at any concentration of 10 to 80 mg / 100 ml. , the salty taste derived from its sodium could be effectively reduced. It also reduces sliminess.

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 effect of reducing the salty taste by 4-ethylphenol was not sufficiently exhibited.

[Test 5: Verification of salty taste reduction effect by 2-methoxy-4-vinylphenol]
(Preparation of salt water)
Purified salt (common salt) was dissolved in pure water so that the sodium concentration was 0 to 200 mg/100 ml. 2-Methoxy-4-vinylphenol was added to the solution so that the content was 200 ppb to prepare salt water.

(sensory evaluation)
As in Test 1, sensory evaluation was performed by 6 professional panels. Specifically, "strength of salty taste", "strength of sliminess", and "refreshing 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 (score of 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 the examples in which 2-methoxy-4-vinylphenol was added to salt water containing sodium at a concentration of 10 to 80 mg/100 ml (Reference Examples 7 to 10), the sodium The resulting salty taste could be effectively reduced. It also reduces sliminess. From this, it was found that 2-methoxy-4-vinylphenol also has a salty taste reducing effect.

[Test 6: Verification of effect of combined use of 4-ethylphenol and 2-methoxy-4-vinylphenol]
(Preparation of beverage)
90 g of roasted and ground 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-ascorbic acid and 1.8 g of sodium bicarbonate were added, and the volume was adjusted to 9000 g with pure water to obtain a preparation. rice field. After UHT sterilization of the resulting preparation, it was aseptically bottle-filled to obtain a sterilized barley extract. The concentration of 4-ethylphenol in the sterilized barley extract obtained was 2.4 ppb.

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

The contents of 4-ethylphenol and 2-methoxy-4-vinylphenol in the beverage were measured using a gas chromatograph mass spectrometer (GC- MS).

(sensory evaluation)
As in Test 1, sensory evaluation was performed by 6 professional panels. Specifically, the "strength of salty taste", "strength of sliminess", "strength of barley tea feeling", and "refreshing feeling" were scored, and the average value was calculated. A tea beverage to which 2-methoxy-4-vinylphenol was not added (4-ethylphenol concentration of 2.4 ppb (derived from sterilized barley extract)) was evaluated as a control (score of 4.0 points).

6 is a graph of the results of Example 13 shown in Table 6. FIG. As shown in Table 6 and FIG. 6, in tea beverages containing 2-methoxy-4-vinylphenol together with 4-ethylphenol, the sodium concentration was as high as 80 mg / ml, but it was effective I was able to reduce the saltiness. It also effectively suppressed sliminess. Furthermore, in this tea beverage, the original barley tea feeling was enhanced compared to the control, and palatability was improved.

The results of Example 13 are better than the results of Reference Example 13 (Example 4 of Test 1 above) shown in Table 6, and the sodium content is higher than that of Reference Example 13. Nevertheless, the effect of reducing the salty taste was improved, and the salty taste could be reduced more effectively.

From this result, it can be said that particularly in beverages containing a higher concentration of sodium and for which palatability is strongly desired due to the original flavor of the ingredients, more excellent effects can be achieved.

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. containing the 4-ethylphenol at a ratio of 20 to 100 ppb,
Beverage according to claim 1 . further containing 2-methoxy-4-vinylphenol,
Beverage according to claim 1 or 2. For beverages with a sodium concentration of 10 to 80 mg / 100 ml,
A method for masking the salty taste of a beverage, comprising blending 4-ethylphenol at a ratio of 10 to 100 ppb.

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