JP7175177B2 - 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 quassin 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 quasin,
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 a 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 quassine.

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 quassin, 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.

(Quasin)
Quassin is a component that is extracted from bittern (Picrasma quassioides) and used as a fragrance or the like. As a result of investigations by the present inventors, it was found that quassine can, unexpectedly, suppress the intensity of salty taste derived from sodium. Therefore, if quassin 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 quassin 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 content of quasine in the beverage may be preferably 1.0 ppb or more, more preferably 5.0 ppb or more, from the viewpoint of exhibiting a sufficient salty taste suppression effect. The content of quasine is preferably 100 ppb or less, more preferably 50.0 ppb or less, still more preferably 40.0 ppb or less, from the viewpoint that the flavor (bitterness etc.) derived from quasine can be easily suppressed while exhibiting a salty taste suppressing effect. There may be. When the content of quassine in the beverage is less than 36.0 ppb, the effect of suppressing the salty taste is exhibited, and not only the flavor (bitterness etc.) derived from quassine is suppressed, but also the aftertaste of the beverage is significantly enhanced. It is particularly preferable because it is played.

The content of quasine in the beverage can be measured by a known method such as LC-MS (liquid chromatograph-mass spectrometer).

(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 (naringin, etc.), preservatives, preservatives, 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, the addition of quasine can suppress the salty taste of 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. .

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.

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

In particular, when the concentration of quassine is less than 36 ppb (less than 0.0036 mg/100 ml), the unexpected effect of less bitterness and particularly good aftertaste was achieved.

Claims (4)

including quasin,
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, comprising salt. 3. Beverage according to claim 1 or 2, which is a sports drink. A method for suppressing a 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 quassin.