JP7570823B2 - Sodium-containing beverages - Google Patents
Sodium-containing beverages Download PDFInfo
- Publication number
- JP7570823B2 JP7570823B2 JP2020082027A JP2020082027A JP7570823B2 JP 7570823 B2 JP7570823 B2 JP 7570823B2 JP 2020082027 A JP2020082027 A JP 2020082027A JP 2020082027 A JP2020082027 A JP 2020082027A JP 7570823 B2 JP7570823 B2 JP 7570823B2
- Authority
- JP
- Japan
- Prior art keywords
- sodium
- acid
- salt
- beverage
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000011734 sodium Substances 0.000 title claims description 113
- 229910052708 sodium Inorganic materials 0.000 title claims description 113
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title claims description 112
- 235000013361 beverage Nutrition 0.000 title claims description 95
- 159000000000 sodium salts Chemical class 0.000 claims description 27
- 235000019600 saltiness Nutrition 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 22
- -1 organic acid sodium salt Chemical class 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 150000007522 mineralic acids Chemical class 0.000 claims description 17
- 150000007524 organic acids Chemical class 0.000 claims description 13
- 239000001488 sodium phosphate Substances 0.000 claims description 13
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000003792 electrolyte Substances 0.000 claims description 8
- 230000001603 reducing effect Effects 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 150000001860 citric acid derivatives Chemical class 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical class [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 claims description 3
- 235000015424 sodium Nutrition 0.000 description 100
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 23
- 235000002639 sodium chloride Nutrition 0.000 description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 238000002156 mixing Methods 0.000 description 12
- 150000003839 salts Chemical class 0.000 description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- 229910001415 sodium ion Inorganic materials 0.000 description 10
- 235000011008 sodium phosphates Nutrition 0.000 description 10
- 239000001509 sodium citrate Substances 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 235000015203 fruit juice Nutrition 0.000 description 8
- 229960004106 citric acid Drugs 0.000 description 7
- 235000015165 citric acid Nutrition 0.000 description 7
- 239000012088 reference solution Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 7
- 229940038773 trisodium citrate Drugs 0.000 description 7
- 235000019263 trisodium citrate Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 239000008123 high-intensity sweetener Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000000176 sodium gluconate Substances 0.000 description 6
- 235000012207 sodium gluconate Nutrition 0.000 description 6
- 229940005574 sodium gluconate Drugs 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000015192 vegetable juice Nutrition 0.000 description 5
- 235000020971 citrus fruits Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 4
- 235000021317 phosphate Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000002518 antifoaming agent Substances 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000000174 gluconic acid Substances 0.000 description 3
- 235000012208 gluconic acid Nutrition 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002823 nitrates Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 229920000139 polyethylene terephthalate Polymers 0.000 description 2
- 239000005020 polyethylene terephthalate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
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- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 1
- 239000004324 sodium propionate Substances 0.000 description 1
- 235000010334 sodium propionate Nutrition 0.000 description 1
- 229960003212 sodium propionate Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 239000001433 sodium tartrate Substances 0.000 description 1
- 229960002167 sodium tartrate Drugs 0.000 description 1
- 235000011004 sodium tartrates Nutrition 0.000 description 1
- PODWXQQNRWNDGD-UHFFFAOYSA-L sodium thiosulfate pentahydrate Chemical compound O.O.O.O.O.[Na+].[Na+].[O-]S([S-])(=O)=O PODWXQQNRWNDGD-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
本発明は、ナトリウム含有量が高く、主に電解質補給のために摂取される飲料に関する。 The present invention relates to a beverage that has a high sodium content and is consumed primarily for electrolyte replenishment.
従来より、運動による発汗などにより失われた水分や塩分等を補うために、スポーツ飲料が飲用されている。また、熱中症の予防などのために飲用される電解質補給用飲料も知られている。電解質としては、ナトリウムイオン、塩素イオン、カリウムイオン、カルシウムイオン、マグネシウムイオンが挙げられるが、特に、ナトリウムイオンは、身体の浸透圧の調節や神経伝達等に重要な働きをしており、多くの電解質補給用飲料は、ナトリウム含有量を高く、例えば２０ｍｇ／１００ｍＬ以上に調整されている。 Sports drinks have traditionally been consumed to replenish the fluids and salts lost through sweating during exercise. Electrolyte supplement drinks that are consumed to prevent heat stroke and other such problems are also known. Examples of electrolytes include sodium ions, chloride ions, potassium ions, calcium ions, and magnesium ions. Sodium ions in particular play an important role in regulating the body's osmotic pressure and in nerve transmission, and many electrolyte supplement drinks have a high sodium content, for example, adjusted to 20 mg/100 mL or more.
一定量のナトリウムを配合したナトリウム含有飲料では、ナトリウムイオンと塩素イオンの両方を摂取できることから、一般的にナトリウム源として食塩（塩化ナトリウム）が用いられている。しかし、食塩は強い塩味を呈し、後味に特有のぬめり感が出る。このため、食塩含有量が高い飲料は、嗜好性はあまり高くない。 In sodium-containing beverages that contain a certain amount of sodium, table salt (sodium chloride) is generally used as the sodium source, since it allows the intake of both sodium ions and chloride ions. However, table salt has a strong salty taste and leaves a distinctive slimy aftertaste. For this reason, beverages with a high salt content are not very popular.
ナトリウム含有飲料の塩味を低減させて嗜好性を改善する試みがなされている。例えば、特許文献１には、ナトリウムイオン濃度が２０～８００ｍｇ／１００ｍＬであるナトリウム含有飲料に、アルギン酸と、重合度４以上の分岐オリゴ糖をそれぞれ一定範囲で含有させることにより、塩味を低減させて嗜好性を改善できることが記載されている。また、特許文献２には、食塩とクエン酸及び／又はその塩とを含有し、ナトリウム濃度が４０ｍｇ／１００ｍＬ以上、可溶性固形分量が４％未満、且つｐＨ４．０未満である飲料において、クエン酸濃度（Ａ）とリン酸濃度（Ｂ）の比率（Ａ）／（Ｂ）を一定の範囲内に調節することにより、感じられる塩味を抑えることができることが記載されている。 Attempts have been made to reduce the saltiness of sodium-containing beverages to improve their palatability. For example, Patent Document 1 describes how a sodium-containing beverage with a sodium ion concentration of 20 to 800 mg/100 mL can be made to contain alginic acid and a branched oligosaccharide with a degree of polymerization of 4 or more in a certain range, thereby reducing the saltiness and improving palatability. Patent Document 2 describes how a beverage containing salt and citric acid and/or a salt thereof, with a sodium concentration of 40 mg/100 mL or more, a soluble solid content of less than 4%, and a pH of less than 4.0 can suppress the perceived saltiness by adjusting the ratio (A)/(B) of the citric acid concentration (A) to the phosphoric acid concentration (B) within a certain range.
本発明においては、塩味が低減されたナトリウム含有飲料、及びナトリウム含有飲料において、該飲料を飲んだときに感じられる塩味を低減する方法を提供することを目的とする。 The present invention aims to provide a sodium-containing beverage with reduced saltiness, and a method for reducing the saltiness felt when drinking a sodium-containing beverage.
本発明者らは、ナトリウム含有飲料において、ナトリウム原料として塩化ナトリウムに加えて少なくとも無機酸のナトリウム塩を含有させ、かつ飲料中の無機酸のナトリウム塩由来のナトリウム含有量（Ｙ）に対する有機酸のナトリウム塩由来のナトリウム含有量（Ｘ）の比率Ｘ／Ｙを特定の範囲内に調整することによって、ナトリウム原料として塩化ナトリウムのみを含む飲料やＸ／Ｙが前記特定の範囲外である飲料よりも、塩味が抑えられることを見出し、本発明を完成させた。 The inventors discovered that by including at least a sodium salt of an inorganic acid in addition to sodium chloride as a sodium source in a sodium-containing beverage and adjusting the ratio X/Y of the sodium content (X) derived from an organic acid to the sodium content (Y) derived from the sodium salt of an inorganic acid in the beverage within a specific range, the saltiness can be reduced compared to beverages that contain only sodium chloride as a sodium source or beverages in which X/Y is outside the specific range, and thus completed the present invention.
本発明に係るナトリウム含有飲料、及び塩味の低減方法は、下記［１］～［５］である。
［１］ ナトリウム含有量が２０～８０ｍｇ／１００ｍＬであり、
塩化ナトリウムと、無機酸のナトリウム塩と、を含有し、
無機酸のナトリウム塩由来のナトリウム含有量（Ｙ）に対する有機酸のナトリウム塩由来のナトリウム含有量（Ｘ）の比率Ｘ／Ｙが、０以上５以下である、
ナトリウム含有飲料。
［２］ 前記無機酸のナトリウム塩が、リン酸塩であり、
前記有機酸のナトリウム塩が、クエン酸塩及びグルコン酸塩かならなる群より選択される１種以上である、前記［１］のナトリウム含有飲料。
［３］ リン酸ナトリウムを含有しており、
前記飲料中のナトリウム含有量に占めるリン酸ナトリウム由来のナトリウム量が１０質量％以上である、前記［１］又は［２］のナトリウム含有飲料。
［４］ 電解質補給用飲料である、前記［１］～［３］のいずれかのナトリウム含有飲料。
［５］ ナトリウム含有量が２０～８０ｍｇ／１００ｍＬであるナトリウム含有飲料において、
ナトリウム原料として、少なくとも塩化ナトリウムと無機酸のナトリウム塩と用い、
飲料の無機酸のナトリウム塩由来のナトリウム含有量（Ｙ）に対する有機酸のナトリウム塩由来のナトリウム含有量（Ｘ）の比率Ｘ／Ｙを、０以上５以下に調整する、塩味の低減方法。
The sodium-containing beverage and the method for reducing saltiness according to the present invention are as follows [1] to [5].
[1] The sodium content is 20 to 80 mg/100 mL;
Contains sodium chloride and a sodium salt of an inorganic acid,
a ratio X/Y of the sodium content (X) derived from the sodium salt of an organic acid to the sodium content (Y) derived from the sodium salt of an inorganic acid is 0 or more and 5 or less;
Sodium-containing beverages.
[2] The sodium salt of the inorganic acid is a phosphate,
The sodium-containing beverage according to [1] above, wherein the sodium salt of an organic acid is one or more selected from the group consisting of citrate and gluconate.
[3] Contains sodium phosphate,
The sodium-containing beverage according to [1] or [2], wherein the amount of sodium derived from sodium phosphate in the sodium content of the beverage is 10% by mass or more.
[4] The sodium-containing beverage according to any one of [1] to [3] above, which is a beverage for replenishing electrolytes.
[5] A sodium-containing beverage having a sodium content of 20 to 80 mg/100 mL,
At least sodium chloride and a sodium salt of an inorganic acid are used as sodium raw materials,
A method for reducing saltiness, comprising adjusting the ratio X/Y of the sodium content (X) derived from an organic acid sodium salt to the sodium content (Y) derived from an inorganic acid sodium salt in a beverage to be 0 or more and 5 or less.
本発明により、ナトリウム源を食塩のみとする飲料よりも、塩味が低減された飲料を提供することができる。 The present invention makes it possible to provide beverages that have a reduced saltiness compared to beverages that use salt as the only sodium source.
本発明に係るナトリウム含有飲料は、ナトリウム含有量が２０～８０ｍｇ／１００ｍＬである。一般的な清涼飲料のナトリウム含有量はせいぜい１０ｍｇ／１００ｍＬ程度であるのに対して、本発明に係るナトリウム含有飲料は高濃度のナトリウムイオンを含有する。このため、本発明に係るナトリウム含有飲料は、主にナトリウムイオンの補給を目的として喫飲される、いわゆる電解質補給用飲料として好適である。 The sodium-containing beverage of the present invention has a sodium content of 20 to 80 mg/100 mL. While the sodium content of typical soft drinks is at most about 10 mg/100 mL, the sodium-containing beverage of the present invention contains a high concentration of sodium ions. For this reason, the sodium-containing beverage of the present invention is suitable as a so-called electrolyte supplement beverage that is consumed primarily for the purpose of replenishing sodium ions.
本発明に係るナトリウム含有飲料のナトリウム含有量としては、２０～８０ｍｇ／１００ｍＬの範囲内であれば特に限定されるものではないが、本発明による塩味低減効果がより強く得られることから、２０～７０ｍｇ／１００ｍＬが好ましく、２０～６０ｍｇ／１００ｍＬがより好ましく、３０～５０ｍｇ／１００ｍＬがさらに好ましい。 The sodium content of the sodium-containing beverage according to the present invention is not particularly limited as long as it is within the range of 20 to 80 mg/100 mL, but since this provides a stronger salty taste reduction effect according to the present invention, 20 to 70 mg/100 mL is preferred, 20 to 60 mg/100 mL is more preferred, and 30 to 50 mg/100 mL is even more preferred.
本発明及び本願明細書において、飲料中のナトリウム濃度は、原材料の組成に基づき算出することができる。そのほか、飲料中のナトリウムイオン自体を、原子吸光度法により測定することもできる。 In the present invention and this specification, the sodium concentration in a beverage can be calculated based on the composition of the raw materials. In addition, the sodium ions themselves in the beverage can be measured by atomic absorption spectrometry.
本発明に係るナトリウム含有飲料は、ナトリウム源（ナトリウム原料）として、少なくとも、塩化ナトリウムと無機酸のナトリウム塩とを含有する。無機酸のナトリウム塩としては、可食性の無機酸塩であれば特に限定されるものではなく、例えば、リン酸塩、炭酸塩、硝酸塩、硫酸塩等が挙げられる。リン酸塩としては、リン酸二水素ナトリウム、リン酸水素二ナトリウム、無水リン酸三ナトリウム、ピロリン酸四ナトリウム、ピロリン酸二水素二ナトリウム、トリポリリン酸ナトリウム、テトラポリリン酸ナトリウム、メタリン酸ナトリウム等が挙げられる。炭酸塩としては、炭酸ナトリウム、炭酸水素ナトリウム等が挙げられる。硝酸塩としては、亜硝酸ナトリウム、硝酸ナトリウム等が挙げられる。硫酸塩としては、亜硫酸ナトリウム、次亜硫酸ナトリウム、ピロ亜硫酸ナトリウム等が挙げられる。本発明に係るナトリウム含有飲料としては、塩味との相性が比較的良好であり、本発明に係る塩味低減効果をより発揮しやすい点から、ナトリウム源として、リン酸塩（リン酸ナトリウム）を含有していることが好ましく、リン酸水素二ナトリウムを含有していることがより好ましい。 The sodium-containing beverage according to the present invention contains at least sodium chloride and a sodium salt of an inorganic acid as a sodium source (sodium raw material). The sodium salt of an inorganic acid is not particularly limited as long as it is an edible inorganic acid salt, and examples thereof include phosphates, carbonates, nitrates, sulfates, and the like. Examples of phosphates include sodium dihydrogen phosphate, disodium hydrogen phosphate, anhydrous trisodium phosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium tripolyphosphate, sodium tetrapolyphosphate, sodium metaphosphate, and the like. Examples of carbonates include sodium carbonate and sodium hydrogen carbonate, and the like. Examples of nitrates include sodium nitrite and sodium nitrate, and the like. Examples of sulfates include sodium sulfite, sodium hyposulfite, sodium pyrosulfite, and the like. The sodium-containing beverage according to the present invention preferably contains a phosphate (sodium phosphate) as a sodium source, and more preferably contains disodium hydrogen phosphate, because it is relatively compatible with saltiness and is more likely to exhibit the saltiness reducing effect according to the present invention.
本発明に係るナトリウム含有飲料は、ナトリウム源として、有機酸のナトリウム塩を含有していてもよい。有機酸のナトリウム塩としては、可食性の有機酸塩であれば特に限定されるものではなく、例えば、クエン酸一ナトリウム、クエン酸二ナトリウム、クエン酸三ナトリウム等のクエン酸塩；グルコン酸ナトリウム、乳酸ナトリウム、アルギン酸ナトリウム、酢酸ナトリウム、デヒドロ酢酸ナトリウム、酒石酸ナトリウム、安息香酸ナトリウム、プロピオン酸ナトリウム、アスコルビン酸ナトリウム等が挙げられる。また、アミノ酸や核酸のナトリウム塩であってもよい。本発明に係るナトリウム含有飲料が有機酸ナトリウムを含有する場合、本発明に係る塩味低減効果をより発揮しやすい点から、クエン酸塩及びグルコン酸塩かならなる群より選択される１種以上を含有していることが好ましく、クエン酸三ナトリウム及びグルコン酸ナトリウムかならなる群より選択される１種以上を含有していることがより好ましい。 The sodium-containing beverage according to the present invention may contain a sodium salt of an organic acid as a sodium source. The sodium salt of an organic acid is not particularly limited as long as it is an edible organic acid salt, and examples thereof include citrates such as monosodium citrate, disodium citrate, and trisodium citrate; sodium gluconate, sodium lactate, sodium alginate, sodium acetate, sodium dehydroacetate, sodium tartrate, sodium benzoate, sodium propionate, and sodium ascorbate. The sodium salt may also be a sodium salt of an amino acid or a nucleic acid. When the sodium-containing beverage according to the present invention contains an organic acid sodium salt, it is preferable that the beverage contains one or more selected from the group consisting of citrates and gluconates, and more preferably one or more selected from the group consisting of trisodium citrate and sodium gluconate, in order to more easily exert the salty taste reducing effect according to the present invention.
本発明に係るナトリウム含有飲料は、無機酸のナトリウム塩由来のナトリウム含有量（Ｙ）に対する有機酸のナトリウム塩由来のナトリウム含有量（Ｘ）の比率Ｘ／Ｙが、０以上５以下（０≦Ｘ／Ｙ≦５）である。Ｘ／Ｙが前記範囲内となるように、飲料中の無機酸のナトリウム塩と有機酸のナトリウム塩の含有量が調節されていることにより、食塩のみをナトリウム源として含む、等量のナトリウム濃度であるナトリウム含有飲料よりも、塩味を低減させることができる。本発明に係るナトリウム含有飲料としては、０≦Ｘ／Ｙ≦４．５であることが好ましく、０．５≦Ｘ／Ｙ≦４．５がより好ましい。 The sodium-containing beverage according to the present invention has a ratio X/Y of the sodium content (X) derived from an organic acid sodium salt to the sodium content (Y) derived from an inorganic acid sodium salt, which is 0 or more and 5 or less (0≦X/Y≦5). By adjusting the contents of the inorganic acid sodium salt and the organic acid sodium salt in the beverage so that X/Y is within the above range, the saltiness can be reduced compared to a sodium-containing beverage that contains only table salt as a sodium source and has an equal sodium concentration. For the sodium-containing beverage according to the present invention, it is preferable that 0≦X/Y≦4.5, and more preferably 0.5≦X/Y≦4.5.
本発明に係るナトリウム含有飲料におけるＸとＹは、０≦Ｘ／Ｙ≦５であれば特に限定されるものではないが、飲料中のナトリウム含有量に占めるＹの割合（Ｙ／［飲料中のナトリウム含有量］×１００％）が、２．５質量％以上であることが好ましく、３．５質量％以上であることがより好ましく、６．０質量％以上であることがさらに好ましく、７．５質量％以上であることが好ましく、１０質量％以上であることがより好ましい。例えば、無機酸のナトリウム塩がリン酸ナトリウムの場合、本発明に係るナトリウム含有飲料中のナトリウム含有量に占めるリン酸ナトリウム由来のナトリウム量は、７．５質量％以上であることが好ましく、１０質量％以上であることがより好ましい。 X and Y in the sodium-containing beverage of the present invention are not particularly limited as long as 0≦X/Y≦5, but the proportion of Y in the sodium content of the beverage (Y/[sodium content in beverage]×100%) is preferably 2.5% by mass or more, more preferably 3.5% by mass or more, even more preferably 6.0% by mass or more, preferably 7.5% by mass or more, and more preferably 10% by mass or more. For example, when the sodium salt of an inorganic acid is sodium phosphate, the amount of sodium derived from sodium phosphate in the sodium content of the sodium-containing beverage of the present invention is preferably 7.5% by mass or more, and more preferably 10% by mass or more.
なお、本発明に係るナトリウム含有飲料におけるＸとＹは、原料として配合された有機酸ナトリウムや無機酸ナトリウムの組成に基づいて算出することができる。その他、飲料中の有機酸や無機酸の量を測定し、得られた測定値に基づいて算出することもできる。例えば、本発明に係るナトリウム含有飲料が、無機酸ナトリウムとしてリン酸ナトリウムを含有しており、かつ飲料中にはリン酸ナトリウム以外に由来するリン酸が含有されていない場合には、飲料中のリン酸濃度を高速液体クロマトグラフィー（ＨＰＬＣ）法によって測定し、得られたリン酸濃度から原料として配合されたリン酸ナトリウムに由来するナトリウム量を算出することができる。本発明に係るナトリウム含有飲料が、クエン酸ナトリウムやグルコン酸ナトリウムを含有しており、かつ飲料中にはこれらの有機酸ナトリウム以外に由来するクエン酸やグルコン酸が含有されていない場合にも、同様にして、ＨＰＬＣ法による有機酸分析によって飲料中のクエン酸やグルコン酸の濃度を求め、得られた有機酸濃度から原料として配合されたクエン酸ナトリウムやグルコン酸ナトリウムに由来するナトリウム量を算出することができる。 In addition, X and Y in the sodium-containing beverage according to the present invention can be calculated based on the composition of the organic acid sodium or inorganic acid sodium blended as a raw material. Alternatively, the amount of organic acid or inorganic acid in the beverage can be measured and calculated based on the measured value obtained. For example, when the sodium-containing beverage according to the present invention contains sodium phosphate as the inorganic acid sodium and does not contain phosphoric acid derived from anything other than sodium phosphate, the phosphoric acid concentration in the beverage can be measured by high performance liquid chromatography (HPLC) and the amount of sodium derived from the sodium phosphate blended as a raw material can be calculated from the phosphoric acid concentration obtained. Even when the sodium-containing beverage according to the present invention contains sodium citrate or sodium gluconate and does not contain citric acid or gluconic acid derived from anything other than these organic acid sodiums, the concentrations of citric acid and gluconic acid in the beverage can be determined by organic acid analysis by HPLC in the same manner, and the amount of sodium derived from the sodium citrate or sodium gluconate blended as a raw material can be calculated from the obtained organic acid concentration.
本発明に係るナトリウム含有飲料の酸度と甘味度は、製造するナトリウム含有飲料の目的の製品品質に合わせて適宜調整することができる。本発明に係るナトリウム含有飲料の酸度と甘味度としては、酸度が０．０１～０．５０％、甘味度が１～１０であることが好ましく、１～５であることがより好ましい。本発明に係るナトリウム含有飲料の酸度としては、特に、０．１０～０．３５％であることが好ましく、０．１０～０．３０％であることがより好ましい。飲料を飲んだ際に感じられる塩味の強さは、甘味や酸味の強さにも影響されるが、本発明に係るナトリウム含有飲料としては、酸度と甘味度が前記範囲内であることにより、呈味性が良好であり、Ｘ／Ｙを一定範囲に調整することによる塩味低減効果もより十分に発揮される。 The acidity and sweetness of the sodium-containing beverage according to the present invention can be adjusted as appropriate to suit the desired product quality of the sodium-containing beverage to be produced. The acidity and sweetness of the sodium-containing beverage according to the present invention are preferably 0.01-0.50% and 1-10, and more preferably 1-5. The acidity of the sodium-containing beverage according to the present invention is particularly preferably 0.10-0.35%, and more preferably 0.10-0.30%. The strength of the saltiness felt when drinking a beverage is also affected by the strength of the sweetness and sourness, but the sodium-containing beverage according to the present invention has good taste by having the acidity and sweetness within the above ranges, and the saltiness reduction effect by adjusting X/Y to a certain range is more fully exerted.
なお、本明細書において、酸度とは、０．１ｍｏｌ／Ｌ水酸化ナトリウム標準液を用いた電位差滴定法により算出される、クエン酸換算での酸の濃度（％）を意味する。酸度は、フェノールフタレイン指示薬を用いて水酸化ナトリウムで滴定し、クエン酸の相当量として以下のように算出することができる。まず、試料５～１５ｇを２００ｍＬ容三角フラスコに正確にはかり取り、水で適宜希釈して１％フェノールフタレイン指示薬数滴を加え、２５ｍＬ容ビューレットに入れた０．１Ｍ 水酸化ナトリウムで振り混ぜながら滴定する。３０秒間赤色が持続する点を終点とする。水素イオン濃度計を用いる場合は、マグネティックスターラーでかき混ぜながら同様に滴定し、ｐＨが８．１になったときを終点とする。 In this specification, acidity means the concentration (%) of acid in terms of citric acid, calculated by potentiometric titration using a 0.1 mol/L sodium hydroxide standard solution. The acidity can be calculated as the equivalent amount of citric acid by titrating with sodium hydroxide using a phenolphthalein indicator as follows. First, 5 to 15 g of the sample is accurately weighed into a 200 mL Erlenmeyer flask, appropriately diluted with water, several drops of 1% phenolphthalein indicator are added, and titrated with 0.1 M sodium hydroxide in a 25 mL burette while shaking and mixing. The end point is the point at which the red color persists for 30 seconds. If a hydrogen ion concentration meter is used, titration is performed in the same manner while stirring with a magnetic stirrer, and the end point is when the pH reaches 8.1.
酸度は次の式（１）によって算出することができる。式（１）中、ＤＡは酸度（％）を、Ａは０．１Ｍ 水酸化ナトリウム溶液による滴定量（ｍＬ）を、ｆは０．１Ｍ 水酸化ナトリウム溶液の力価を、Ｗは試料質量（ｇ）を意味している。また、０．００６４は０．１Ｍ 水酸化ナトリウム溶液１ｍＬに相当する無水クエン酸の質量（ｇ）である。 Acidity can be calculated by the following formula (1). In formula (1), DA is the acidity (%), A is the titration amount (mL) of 0.1 M sodium hydroxide solution, f is the titer of 0.1 M sodium hydroxide solution, and W is the mass of the sample (g). Also, 0.0064 is the mass (g) of anhydrous citric acid equivalent to 1 mL of 0.1 M sodium hydroxide solution.
ＤＡ ＝ Ａ × ｆ × １００ ／ Ｗ × ０．００６４ ・・・（１） DA = A × f × 100 / W × 0.0064 (1)
本明細書において、飲料の甘味度とは、ショ糖の甘味の強さを標準とし、甘味の強さが同じショ糖水溶液のショ糖濃度に相当する。例えば、甘味度１とは、２０℃における１ｇ／１００ｍＬ ショ糖水溶液と同じ甘味の強度であることを意味する。高甘味度甘味料を配合した飲料では、配合した高甘味度甘味料の甘味度の換算係数と配合比率に基づいて算出することができる。 In this specification, the sweetness of a beverage is based on the sweetness intensity of sucrose, and corresponds to the sucrose concentration of an aqueous sucrose solution with the same sweetness intensity. For example, a sweetness intensity of 1 means the same sweetness intensity as a 1 g/100 mL aqueous sucrose solution at 20°C. For beverages containing high-intensity sweeteners, the sweetness can be calculated based on the sweetness conversion coefficient and blending ratio of the high-intensity sweetener.
飲料のｐＨは、酸味に影響する。本発明に係るナトリウム含有飲料のｐＨとしては、呈味性と、本発明における塩味低減効果の点から、４．０未満が好ましく、２．０以上４．０未満がより好ましく、２．５以上４．０未満がさらに好ましく、３．０以上４．０未満がよりさらに好ましい。 The pH of a beverage affects its sourness. From the standpoint of taste and the saltiness-reducing effect of the present invention, the pH of the sodium-containing beverage of the present invention is preferably less than 4.0, more preferably 2.0 or more and less than 4.0, even more preferably 2.5 or more and less than 4.0, and even more preferably 3.0 or more and less than 4.0.
本発明に係るナトリウム含有飲料は、食塩、無機酸ナトリウム、有機酸ナトリウムに加えて、通常の飲料に用いられる甘味料、酸味料、香料（フレーバー）、果実、果汁、野菜汁、酸化防止剤、ナトリウムイオン以外の電解質、苦味料、着色料、栄養強化剤、ｐＨ調整剤、消泡剤、乳化剤などを含んでもよい。 The sodium-containing beverage of the present invention may contain, in addition to salt, inorganic sodium salt, and organic sodium salt, sweeteners, acidulants, flavors, fruits, fruit juices, vegetable juices, antioxidants, electrolytes other than sodium ions, bittering agents, colorants, nutritional fortifiers, pH adjusters, antifoaming agents, emulsifiers, and the like that are used in ordinary beverages.
なお、一般的に飲料に配合される成分には、ナトリウムイオンが含まれているものもある。例えば、ナトリウム含有量の多い果実の果汁や、ナトリウムを含有する添加物等のナトリウムを含有する成分を配合した飲料は、当該成分に由来するナトリウムイオンが含まれるが、その含有量は一般的にせいぜい数ｍｇ／１００ｍＬ程度である。 Some of the ingredients commonly used in beverages contain sodium ions. For example, beverages that contain ingredients that contain sodium, such as fruit juice with a high sodium content or sodium-containing additives, contain sodium ions derived from the ingredients, but the amount is generally at most a few mg/100 mL.
本発明に係るナトリウム含有飲料が含有する甘味料としては、例えば、果糖ぶどう糖液糖、砂糖（ショ糖やグラニュー糖を含む）、果糖、高果糖液糖、ぶどう糖、オリゴ糖、乳糖、はちみつ、水飴（麦芽糖）、糖アルコール、高甘味度甘味料等が挙げられる。糖アルコールとしては、例えば、還元水飴（還元澱粉加水分解物）、エリスリトール、トレハロース、ソルビトール、キシリトール、マルチトール、イソマルト、マンニトール、ラクチトール、還元パラチノース、グリセリン等が挙げられる。高甘味度甘味料としては、例えば、アスパルテーム、アセスルファムカリウム、グリチルリチン酸二ナトリウム、サッカリン、サッカリンカルシウム、サッカリンナトリウム、スクラロース、ネオテーム、アラビノース、カンゾウ抽出物、キシロース、ステビア、タウマチン、ラカンカ抽出物、ラムノース及びリボースが挙げられる。これら甘味料は、１種類を単独で用いてもよく、また２種類以上を用いてもよい。 Examples of sweeteners contained in the sodium-containing beverage of the present invention include fructose glucose liquid sugar, sugar (including sucrose and granulated sugar), fructose, high fructose liquid sugar, glucose, oligosaccharides, lactose, honey, starch syrup (maltose), sugar alcohols, high-intensity sweeteners, etc. Examples of sugar alcohols include reduced starch syrup (reduced starch hydrolysate), erythritol, trehalose, sorbitol, xylitol, maltitol, isomalt, mannitol, lactitol, reduced palatinose, glycerin, etc. Examples of high-intensity sweeteners include aspartame, acesulfame potassium, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, swingle extract, rhamnose, and ribose. These sweeteners may be used alone or in combination of two or more.
酸味料としては、クエン酸、乳酸、リンゴ酸、酒石酸、アジピン酸、グルコノデルタラクトン、グルコン酸、コハク酸、氷酢酸、フマル酸、フィチン酸、リン酸及びそれらの塩が挙げられる。これら酸味料は、１種類を単独で用いてもよく、また２種類以上を用いてもよい。 Examples of acidulants include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, glucono-delta-lactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid, phosphoric acid, and salts thereof. These acidulants may be used alone or in combination of two or more.
果汁としては、一般的に飲料の原料として使用されるものであれば特に限定されるものではない。果汁としては、柑橘系果汁が好ましく、柑橘系以外の果汁であってもよい。柑橘系果汁としては、例えば、レモン、グレープフルーツ、ゆず、ライム、シイクワシャー、オレンジ、みかん等が挙げられ、レモンが特に好ましい。柑橘系以外の果汁としては、例えば、リンゴ、もも、ブドウ、メロン、イチゴ、マンゴー、パインアップル、カシス、バナナ等が挙げられる。これら果汁は、１種類を単独で用いてもよく、また２種類以上を用いてもよい。また、本発明に係るナトリウム含有飲料の果汁率は、特に限定されるものではないが、止渇性の観点から５０質量％以下であることが好ましく、３０質量％以下であることがより好ましい。 The fruit juice is not particularly limited as long as it is one that is generally used as a raw material for beverages. The fruit juice is preferably a citrus fruit juice, but may be a non-citrus fruit juice. Examples of citrus fruit juice include lemon, grapefruit, yuzu, lime, shiikuwasha, orange, mandarin orange, etc., and lemon is particularly preferred. Examples of non-citrus fruit juice include apple, peach, grape, melon, strawberry, mango, pineapple, black currant, banana, etc. One type of these fruit juices may be used alone, or two or more types may be used. In addition, the fruit juice ratio of the sodium-containing beverage according to the present invention is not particularly limited, but from the viewpoint of thirst quenching properties, it is preferably 50% by mass or less, and more preferably 30% by mass or less.
野菜汁の野菜の種類としては、野菜ジュースの原料として一般的に用いられるものであれば特に限定されるものではない。具体的には、トマト、ニンジン、ホウレン草、キャベツ、メキャベツ、ブロッコリー、カリフラワー、セロリ、レタス、パセリ、クレソン、ケール、大豆、ビート、赤ピーマン、カボチャ、小松菜等の野菜汁を用いることができる。これら野菜汁は、１種類を単独で用いてもよく、また２種類以上を用いてもよい。 The types of vegetables for the vegetable juice are not particularly limited, so long as they are those commonly used as ingredients for vegetable juice. Specifically, vegetable juices from tomatoes, carrots, spinach, cabbage, Brussels sprouts, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, soybeans, beets, red peppers, pumpkins, Japanese mustard spinach, etc. may be used. One type of these vegetable juices may be used alone, or two or more types may be used.
香料としては、天然香料であってもよく、合成香料であってもよい。具体的には、フルーツフレーバー、植物フレーバー、ミルクフレーバー、ヨーグルトフレーバー、茶フレーバー、紅茶フレーバー、コーヒーフレーバー、ココアフレーバー、ビールフレーバー、ワインフレーバー、シードルフレーバー、又はこれらの混合物が挙げられる。フルーツフレーバーにおける「フルーツ」や果汁が由来する「フルーツ」としては、例えば、前記の果実が挙げられる。これら香料は、１種類を単独で用いてもよく、また２種類以上を用いてもよい。 The flavoring may be a natural flavoring or a synthetic flavoring. Specific examples include fruit flavors, plant flavors, milk flavors, yogurt flavors, tea flavors, black tea flavors, coffee flavors, cocoa flavors, beer flavors, wine flavors, cider flavors, and mixtures thereof. Examples of the "fruit" in fruit flavors and the "fruit" from which fruit juice is derived include the fruits mentioned above. These flavorings may be used alone or in combination of two or more types.
栄養強化剤としては、ヒトをはじめとする動物が摂取することによりいずれかの生理機能が改善することが期待される成分であれば特に限定されるものではない。当該成分としては、例えば、水溶性食物繊維、ポリフェノール、カテキン類、微生物菌体等が挙げられる。これら栄養強化剤は、１種類を単独で用いてもよく、また２種類以上を用いてもよい。 Nutrient enhancers are not particularly limited as long as they are components that are expected to improve some physiological function when ingested by animals, including humans. Examples of such components include water-soluble dietary fiber, polyphenols, catechins, microbial cells, etc. These nutrition enhancers may be used alone or in combination of two or more types.
水溶性食物繊維とは、水に溶解し、かつヒトの消化酵素により消化されない又は消化され難い炭水化物を意味する。水溶性食物繊維としては、例えば、大豆食物繊維（可溶性大豆多糖類）、ポリデキストロース、難消化性デキストリン、ガラクトマンナン、イヌリン、グアーガム分解物、ペクチン、アラビアゴム等が挙げられる。 Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharides), polydextrose, resistant dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc.
消泡剤としては、例えば、ジメチルポリシロキサン等のシリコーン系消泡剤等が挙げられる。 Examples of antifoaming agents include silicone-based antifoaming agents such as dimethylpolysiloxane.
乳化剤としては、例えば、ポリグリセリン脂肪酸エステル、グリセリン脂肪酸エステル、スクロース脂肪酸エステル、ポリプロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート等が挙げられる。 Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, polysorbates, etc.
本発明に係る飲料が容器詰飲料である場合、本発明に係るナトリウム含有飲料を充填する容器としては、特に限定されるものではない。具体的には、ガラス瓶、缶、可撓性容器等が挙げられる。可撓性容器としては、ＰＥ（ポリエチレン）、ＰＰ（ポリプロピレン）、ＥＶＯＨ（エチレン・ビニルアルコール共重合体）、ＰＥＴ（ポリエチレンテレフタレート）等の可撓性樹脂を成形してなる容器が挙げられる。可撓性容器は、単層樹脂からなるものであってもよく、多層樹脂からなるものであってもよい。 When the beverage according to the present invention is a packaged beverage, the container into which the sodium-containing beverage according to the present invention is filled is not particularly limited. Specific examples include glass bottles, cans, and flexible containers. Flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin.
本発明に係るナトリウム含有飲料は、一般的には、各原料を混合する方法（調合法）によって製造できる。本発明に係るナトリウム含有飲料が容器詰飲料の場合には、例えば、各原料を混合することにより、調合液を調製する調合工程と、得られた調合液を容器に充填する充填工程と、により製造できる。 The sodium-containing beverage according to the present invention can generally be produced by a method of mixing the respective ingredients (a blending method). When the sodium-containing beverage according to the present invention is a packaged beverage, it can be produced, for example, by a blending step of preparing a blend by mixing the respective ingredients, and a filling step of filling the obtained blend into a container.
まず、調合工程において、原料を混合することにより、調合液を調製する。調合工程においては、全ての原料を混合した調合液を調製することが好ましい。各原料を混合する順番は特に限定されるものではない。原料水に、全ての原料を同時に添加してもよく、先に添加した原料を溶解させた後に残る原料を添加する等、順次原料を添加してもよい。また、例えば、原料水に、固形（例えば粉末状や顆粒状）の原料を混合してもよく、固形原料を予め水溶液としておき、これらの水溶液、必要に応じて原料水を混合してもよい。さらに、原料水に原料を加熱したものを入れてもよく、調製した調合液を加熱してもよい。 First, in the blending process, the raw materials are mixed to prepare a blended liquid. In the blending process, it is preferable to prepare a blended liquid by mixing all the raw materials. The order in which the raw materials are mixed is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the raw materials added earlier. In addition, for example, solid raw materials (e.g., powder or granular) may be mixed with the raw material water, or the solid raw materials may be prepared as aqueous solutions in advance, and the aqueous solutions may be mixed with the raw material water as necessary. Furthermore, heated raw materials may be added to the raw material water, or the prepared blended liquid may be heated.
調合工程において調製された調合液に、不溶物が生じた場合には、充填工程の前に、当該調合液に対して濾過等の不溶物を除去する処理を行うことが好ましい。不溶物除去処理は、特に限定されるものではなく、濾過法、遠心分離法等の当該技術分野で通常用いられている方法で行うことができる。本発明においては、不溶物は濾過除去することが好ましく、濾過法により除去することがより好ましい。 If insoluble matter is generated in the preparation liquid prepared in the preparation step, it is preferable to subject the preparation liquid to a process for removing the insoluble matter, such as filtration, before the filling step. The insoluble matter removal process is not particularly limited, and can be performed by a method commonly used in the technical field, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and it is more preferable to remove the insoluble matter by filtration.
次いで、得られた調合液を、容器に充填し、密閉する。得られた容器詰飲料は、必要に応じて、加熱殺菌処理を行うことができる。なお、容器充填後の加熱殺菌処理に代えて、調合工程で得られた調合液を加熱殺菌処理した後、容器に充填・密閉してもよい。容器への充填及び密閉、加熱殺菌処理は、常法により行うことができる。 Then, the obtained preparation is filled into a container and sealed. The obtained packaged beverage can be heat sterilized as necessary. Note that instead of heat sterilization after filling into the container, the preparation obtained in the preparation step can be heat sterilized, and then filled into the container and sealed. Filling into the container, sealing, and heat sterilization can be carried out by conventional methods.
本発明に係るナトリウム含有飲料が炭酸飲料の場合には、前記調合工程の後、充填工程の前に、得られた調合液に炭酸ガスを加えるガス導入工程を行うことにより製造することができる。炭酸ガスの添加は、常法により行うことができる。例えば、調合工程により得られた調合液、及び炭酸水を混合してよく、調合工程により得られた調合液に炭酸ガスを直接加えて溶け込ませてもよい。 When the sodium-containing beverage according to the present invention is a carbonated beverage, it can be produced by carrying out a gas introduction step of adding carbon dioxide gas to the prepared liquid obtained after the blending step and before the filling step. The addition of carbon dioxide gas can be carried out by a conventional method. For example, the prepared liquid obtained in the blending step and carbonated water may be mixed, or carbon dioxide gas may be directly added to and dissolved in the prepared liquid obtained in the blending step.
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。 The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.
＜飲料の塩味の官能評価＞
飲料の塩味の強さについて、４人の専門パネルにより、７段階（１点が最も感じられない、４点が基準液と同程度に感じられる、７点が最も感じられる）で評価した。評価は、酸度、甘味度、総ナトリウム濃度が同じであり、かつナトリウム源として食塩とクエン酸三ナトリウムのみを使用した飲料の塩味の強度を基準、すなわち評価点４として、比較評価した。４人の専門パネルによる評価点の平均点を、各試験区の評価点とした。
<Sensory evaluation of saltiness of beverages>
The saltiness of the beverages was evaluated by a panel of four experts on a seven-point scale (1 being the least noticeable, 4 being the same as the reference solution, and 7 being the most noticeable). The evaluation was carried out by comparing the saltiness of a beverage with the same acidity, sweetness, and total sodium concentration, and using only table salt and trisodium citrate as sodium sources, with a rating of 4 as the standard. The average of the ratings by the four expert panels was used as the rating for each test group.
［実施例１］
ナトリウム含有量が約４０ｍｇ／１００ｍＬとなるように、糖酸液に、食塩、クエン酸三ナトリウム、グルコン酸ナトリウム、リン酸水素二ナトリウムを添加した。各試験区について、Ｂｒｉｘ、ｐＨを測定し、官能評価（塩味）を行った。結果を表１～３に示す。試験区１－１～１－１３は、試験区１ｃ－１を基準液として評価した。試験区１－１４～１－１６は、それぞれ試験区１ｃ－４～１ｃ－６を基準液として評価した。
[Example 1]
Salt, trisodium citrate, sodium gluconate, and disodium hydrogen phosphate were added to the sugar acid solution so that the sodium content was approximately 40 mg/100 mL. Brix and pH were measured for each test plot, and a sensory evaluation (saltiness) was performed. The results are shown in Tables 1 to 3. Test plots 1-1 to 1-13 were evaluated using test plot 1c-1 as the reference solution. Test plots 1-14 to 1-16 were evaluated using test plots 1c-4 to 1c-6, respectively, as the reference solutions.
この結果、有機酸ナトリウムの種類を変えたが、無機酸ナトリウムを含有していない試験区１ｃ－２は、基準液とした試験区１－ｃ１と同様に評点が４．００であった。また、無機酸ナトリウムを含有しており、Ｘ／Ｙが０．００～４．１０である試験区１－１～１－１３の飲料は評点が２．２５～３．７５であり、基準液とした試験区１ｃ－１よりも塩味が低減されていた。一方で、Ｘ／Ｙが５．７５である試験区１ｃ－３の飲料は、無機酸ナトリウムを含有しているものの、塩味の評点が４．５０であり、試験区１ｃ－１、１ｃ－２よりも塩味が増強されていた。 As a result, test plot 1c-2, which contained a different type of organic sodium acid but no inorganic sodium acid, received a score of 4.00, the same as test plot 1-c1, which was used as the reference solution. Furthermore, the beverages in test plots 1-1 to 1-13, which contained inorganic sodium acid and had X/Y ratios of 0.00 to 4.10, received scores of 2.25 to 3.75, and were less salty than test plot 1c-1, which was used as the reference solution. On the other hand, the beverage in test plot 1c-3, which contained inorganic sodium acid and had X/Y ratios of 5.75, received a saltiness score of 4.50, and was more salty than test plots 1c-1 and 1c-2, although it contained inorganic sodium acid.
ナトリウム含有量が２０、６０、又は８０ｍｇ／１００ｍＬの飲料においても、リン酸ナトリウムを配合してＸ／Ｙが０．９３～１．４９である試験区１－１４～１－１６の飲料は、無機酸ナトリウムを含有していない試験区１ｃ－４～１ｃ－６の飲料よりも明らかに塩味が低減されていた。 Even in beverages with a sodium content of 20, 60, or 80 mg/100 mL, the beverages in test plots 1-14 to 1-16, which contained sodium phosphate and had an X/Y ratio of 0.93 to 1.49, had a significantly reduced saltiness compared to the beverages in test plots 1c-4 to 1c-6, which did not contain inorganic sodium salt.
［実施例２］
市販品の果汁飲料（オレンジ果汁２０％、ナトリウム量０ｍｇ／１００ｍＬ、酸度０．２９％）に、ナトリウム含有量が約４０ｍｇ／１００ｍＬとなるように、食塩０．６ｇ／Ｌとクエン酸三ナトリウム、リン酸水素二ナトリウムを添加した。なお、各試験区のナトリウム含有量は、後添した食塩、クエン酸三ナトリウム、リン酸水素二ナトリウムに由来する。各試験区について、Ｂｒｉｘ、ｐＨ、酸度を測定し、官能評価（塩味）を行った。結果を表４に示す。
[Example 2]
To a commercially available fruit juice drink (orange juice 20%, sodium content 0 mg/100 mL, acidity 0.29%), 0.6 g/L of salt, trisodium citrate, and disodium hydrogen phosphate were added so that the sodium content was about 40 mg/100 mL. The sodium content of each test group was derived from the salt, trisodium citrate, and disodium hydrogen phosphate added later. For each test group, Brix, pH, and acidity were measured, and a sensory evaluation (saltiness) was performed. The results are shown in Table 4.
この結果、Ｘ／Ｙが３．４２である試験区２－１の飲料は、無機酸ナトリウムを含有していない試験区２ｃ－１の飲料よりも塩味が低減された。 As a result, the beverage in test area 2-1, which had an X/Y ratio of 3.42, had a reduced saltiness compared to the beverage in test area 2c-1, which did not contain inorganic sodium salt.
［実施例３］
ナトリウム含有量が約４０ｍｇ／１００ｍＬとなるように、高甘味度甘味料を含有する糖酸液（酸度０．１２％、甘味度３．８）に、食塩、クエン酸三ナトリウム、グルコン酸ナトリウム、リン酸水素二ナトリウムを添加した。各試験区について、Ｂｒｉｘ、ｐＨを測定し、官能評価（塩味）を行った。結果を表５に示す。試験区３－１～３－２は、試験区３ｃ－１を基準液として評価した。試験区３－３～３－４は、試験区３ｃ－２を基準液として評価した。
[Example 3]
Salt, trisodium citrate, sodium gluconate, and disodium hydrogen phosphate were added to a sugar-acid solution (acidity 0.12%, sweetness 3.8) containing a high-intensity sweetener so that the sodium content was approximately 40 mg/100 mL. Brix and pH were measured for each test plot, and a sensory evaluation (saltiness) was performed. The results are shown in Table 5. Test plots 3-1 and 3-2 were evaluated using test plot 3c-1 as the reference solution. Test plots 3-3 and 3-4 were evaluated using test plot 3c-2 as the reference solution.
高甘味度甘味料を含有する飲料においても、リン酸ナトリウムを配合してＸ／Ｙが０．００～２．３６である試験区３－１～３－４の飲料は、無機酸ナトリウムを含有していない試験区３ｃ－１～３ｃ－２の飲料よりも明らかに塩味が低減されていた。 Even in beverages containing high-intensity sweeteners, the beverages in test plots 3-1 to 3-4, which contained sodium phosphate and had an X/Y ratio of 0.00 to 2.36, had a significantly reduced saltiness compared to the beverages in test plots 3c-1 to 3c-2, which did not contain sodium inorganic acid.
Claims (4)
塩化ナトリウムと、無機酸のナトリウム塩と、を含有し、
無機酸のナトリウム塩由来のナトリウム含有量（Ｙ）に対する有機酸のナトリウム塩由来のナトリウム含有量（Ｘ）の比率Ｘ／Ｙが、０以上５以下であり、
前記無機酸のナトリウム塩が、リン酸塩であり、
前記有機酸のナトリウム塩が、クエン酸塩及びグルコン酸塩からなる群より選択される１種以上である、ナトリウム含有飲料。 The sodium content is 20 to 80 mg/100 mL;
Contains sodium chloride and a sodium salt of an inorganic acid,
a ratio X/Y of the sodium content (X) derived from the sodium salt of an organic acid to the sodium content (Y) derived from the sodium salt of an inorganic acid is 0 or more and 5 or less;
the sodium salt of an inorganic acid is a phosphate;
A sodium-containing beverage, wherein the sodium salt of an organic acid is one or more selected from the group consisting of citrates and gluconates .
前記飲料中のナトリウム含有量に占めるリン酸ナトリウム由来のナトリウム量が１０質量％以上である、請求項１に記載のナトリウム含有飲料。 Contains sodium phosphate,
2. The sodium-containing beverage according to claim 1, wherein the amount of sodium derived from sodium phosphate in the sodium content of the beverage is 10% by mass or more.
ナトリウム原料として、少なくとも塩化ナトリウムと無機酸のナトリウム塩と用い、
飲料の無機酸のナトリウム塩由来のナトリウム含有量（Ｙ）に対する有機酸のナトリウム塩由来のナトリウム含有量（Ｘ）の比率Ｘ／Ｙを、０以上５以下に調整し、
前記無機酸のナトリウム塩が、リン酸塩であり、
前記有機酸のナトリウム塩が、クエン酸塩及びグルコン酸塩からなる群より選択される１種以上である、塩味の低減方法。 In a sodium-containing beverage having a sodium content of 20 to 80 mg/100 mL,
At least sodium chloride and a sodium salt of an inorganic acid are used as sodium raw materials,
The ratio X/Y of the sodium content (X) derived from an organic acid sodium salt to the sodium content (Y) derived from an inorganic acid sodium salt in the beverage is adjusted to 0 or more and 5 or less;
the sodium salt of an inorganic acid is a phosphate;
The method for reducing saltiness , wherein the sodium salt of an organic acid is one or more selected from the group consisting of citrates and gluconates .
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