JP2020198797A - Milky beverage, and salty taste reduction method of milky beverage - Google Patents
Milky beverage, and salty taste reduction method of milky beverage Download PDFInfo
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- JP2020198797A JP2020198797A JP2019106893A JP2019106893A JP2020198797A JP 2020198797 A JP2020198797 A JP 2020198797A JP 2019106893 A JP2019106893 A JP 2019106893A JP 2019106893 A JP2019106893 A JP 2019106893A JP 2020198797 A JP2020198797 A JP 2020198797A
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- Prior art keywords
- beverage
- concentration
- sodium
- calcium
- potassium
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 123
- 235000019643 salty taste Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims description 20
- 230000009467 reduction Effects 0.000 title claims description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 42
- 235000013336 milk Nutrition 0.000 claims abstract description 39
- 239000008267 milk Substances 0.000 claims abstract description 39
- 239000011734 sodium Substances 0.000 claims abstract description 37
- 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 claims abstract description 36
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 36
- 239000011575 calcium Substances 0.000 claims abstract description 26
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 25
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 25
- 239000011777 magnesium Substances 0.000 claims abstract description 25
- 239000011591 potassium Substances 0.000 claims abstract description 25
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 25
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 24
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000007787 solid Substances 0.000 claims abstract description 13
- 235000013861 fat-free Nutrition 0.000 claims abstract description 11
- 230000001603 reducing effect Effects 0.000 claims abstract description 11
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 52
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
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- 239000011780 sodium chloride Substances 0.000 claims description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 9
- 235000019600 saltiness Nutrition 0.000 claims description 8
- 235000019629 palatability Nutrition 0.000 abstract description 11
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- 235000000346 sugar Nutrition 0.000 description 18
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- 235000015165 citric acid Nutrition 0.000 description 15
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 13
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- 230000001954 sterilising effect Effects 0.000 description 13
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- 238000004659 sterilization and disinfection Methods 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 10
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 9
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- 150000004676 glycans Chemical class 0.000 description 8
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- 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 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000001630 malic acid Substances 0.000 description 6
- 235000011090 malic acid Nutrition 0.000 description 6
- 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 6
- 239000005720 sucrose Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 4
- 206010019345 Heat stroke Diseases 0.000 description 4
- 102000014171 Milk Proteins Human genes 0.000 description 4
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- 159000000003 magnesium salts Chemical class 0.000 description 4
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- 238000002156 mixing Methods 0.000 description 4
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 4
- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- 159000000000 sodium salts Chemical class 0.000 description 4
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- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- -1 Magnesium monohydrogen Chemical class 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000004376 Sucralose Substances 0.000 description 3
- 235000010358 acesulfame potassium Nutrition 0.000 description 3
- 229960004998 acesulfame potassium Drugs 0.000 description 3
- 239000000619 acesulfame-K Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 3
- 239000001527 calcium lactate Substances 0.000 description 3
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229960003563 calcium carbonate Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229960004256 calcium citrate Drugs 0.000 description 1
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000279 calcium ferrocyanide Substances 0.000 description 1
- 235000012251 calcium ferrocyanide Nutrition 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 229940095643 calcium hydroxide Drugs 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 239000000378 calcium silicate Substances 0.000 description 1
- 229910052918 calcium silicate Inorganic materials 0.000 description 1
- 229960003340 calcium silicate Drugs 0.000 description 1
- MCFVRESNTICQSJ-RJNTXXOISA-L calcium sorbate Chemical compound [Ca+2].C\C=C\C=C\C([O-])=O.C\C=C\C=C\C([O-])=O MCFVRESNTICQSJ-RJNTXXOISA-L 0.000 description 1
- 235000010244 calcium sorbate Nutrition 0.000 description 1
- 239000004303 calcium sorbate Substances 0.000 description 1
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 description 1
- 239000008116 calcium stearate Substances 0.000 description 1
- 235000013539 calcium stearate Nutrition 0.000 description 1
- 229940078456 calcium stearate Drugs 0.000 description 1
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 1
- 239000002967 calcium-L-ascorbate Substances 0.000 description 1
- 235000005937 calcium-L-ascorbate Nutrition 0.000 description 1
- NIDRASOKXCQPKX-DFWYDOINSA-L calcium;(2s)-2-aminopentanedioate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC([O-])=O NIDRASOKXCQPKX-DFWYDOINSA-L 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- MQRKKLAGBPVXCD-UHFFFAOYSA-L calcium;1,1-dioxo-1,2-benzothiazol-2-id-3-one;hydrate Chemical compound O.[Ca+2].C1=CC=C2C([O-])=NS(=O)(=O)C2=C1.C1=CC=C2C([O-])=NS(=O)(=O)C2=C1 MQRKKLAGBPVXCD-UHFFFAOYSA-L 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 description 1
- VEJCUEBBRSCJRP-UHFFFAOYSA-L calcium;hydron;phosphonato phosphate Chemical compound [Ca+2].OP(O)(=O)OP([O-])([O-])=O VEJCUEBBRSCJRP-UHFFFAOYSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- WDRWZVWLVBXVOI-QTNFYWBSSA-L dipotassium;(2s)-2-aminopentanedioate Chemical compound [K+].[K+].[O-]C(=O)[C@@H](N)CCC([O-])=O WDRWZVWLVBXVOI-QTNFYWBSSA-L 0.000 description 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 229940050906 magnesium chloride hexahydrate Drugs 0.000 description 1
- DHRRIBDTHFBPNG-UHFFFAOYSA-L magnesium dichloride hexahydrate Chemical compound O.O.O.O.O.O.[Mg+2].[Cl-].[Cl-] DHRRIBDTHFBPNG-UHFFFAOYSA-L 0.000 description 1
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- 235000012254 magnesium hydroxide Nutrition 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- 235000012245 magnesium oxide Nutrition 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 229910000400 magnesium phosphate tribasic Inorganic materials 0.000 description 1
- 239000000391 magnesium silicate Substances 0.000 description 1
- 235000019792 magnesium silicate Nutrition 0.000 description 1
- 229910052919 magnesium silicate Inorganic materials 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- MYUGVHJLXONYNC-QHTZZOMLSA-L magnesium;(2s)-2-amino-5-hydroxy-5-oxopentanoate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O MYUGVHJLXONYNC-QHTZZOMLSA-L 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- ZADYMNAVLSWLEQ-UHFFFAOYSA-N magnesium;oxygen(2-);silicon(4+) Chemical compound [O-2].[O-2].[O-2].[Mg+2].[Si+4] ZADYMNAVLSWLEQ-UHFFFAOYSA-N 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 239000002444 monopotassium citrate Substances 0.000 description 1
- 235000015861 monopotassium citrate Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000010408 potassium alginate Nutrition 0.000 description 1
- 239000000737 potassium alginate Substances 0.000 description 1
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229940093956 potassium carbonate Drugs 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- 235000012249 potassium ferrocyanide Nutrition 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 229940093932 potassium hydroxide Drugs 0.000 description 1
- 235000011118 potassium hydroxide Nutrition 0.000 description 1
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 1
- 235000011085 potassium lactate Nutrition 0.000 description 1
- 239000001521 potassium lactate Substances 0.000 description 1
- 229960001304 potassium lactate Drugs 0.000 description 1
- 229940099402 potassium metaphosphate Drugs 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- 229940093928 potassium nitrate Drugs 0.000 description 1
- 235000019828 potassium polyphosphate Nutrition 0.000 description 1
- KAQHZJVQFBJKCK-UHFFFAOYSA-L potassium pyrosulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OS([O-])(=O)=O KAQHZJVQFBJKCK-UHFFFAOYSA-L 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- WKZJASQVARUVAW-UHFFFAOYSA-M potassium;hydron;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [K+].OC(=O)CC(O)(C(O)=O)CC([O-])=O WKZJASQVARUVAW-UHFFFAOYSA-M 0.000 description 1
- 238000003918 potentiometric titration Methods 0.000 description 1
- 229940095885 precose Drugs 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- HKZLPVFGJNLROG-UHFFFAOYSA-M silver monochloride Chemical compound [Cl-].[Ag+] HKZLPVFGJNLROG-UHFFFAOYSA-M 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 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
- 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
- WTWSHHITWMVLBX-DKWTVANSSA-M sodium;(2s)-2-aminobutanedioate;hydron Chemical compound [Na+].[O-]C(=O)[C@@H](N)CC(O)=O WTWSHHITWMVLBX-DKWTVANSSA-M 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000015870 tripotassium citrate Nutrition 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 229960002675 xylitol Drugs 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
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、一定のナトリウム濃度を保持しつつ塩味を低減させた乳性飲料、及び、乳性飲料の塩味低減方法に関する。 The present invention relates to a dairy beverage in which the salty taste is reduced while maintaining a constant sodium concentration, and a method for reducing the salty taste of the dairy beverage.
近年の健康志向や嗜好性の多様化などを背景に、多種多様なターゲットに合わせた乳性飲料が開発されており、例えば、特許文献１に開示されるような、乳性飲料特有の嗜好性や良好な乳感を保ちつつ、スポーツ飲料に求められるような外観を有し、かつ、スポーツドリンクのように喉の渇きを癒せて、ごくごく飲めるという高い止渇性を有する乳性飲料が開発されている。
また、従来から、運動などにより発汗した際には、体内のナトリウムと水分のバランスが崩れることを防ぐために、適度な水分や塩分の補給が呼びかけられており、スポーツドリンクや経口補水液が飲用されている。また、感冒などによる下痢、嘔吐、発熱を伴う脱水状態の際に体内のナトリウムと水分のバランスを保つために、経口補水液が用いられている。さらに、近年の地球温暖化の影響などを受けて、日常生活においても高温及び／又は多湿環境に置かれる機会が増えたため、日常時における熱中症による健康被害が増加しており、環境省などもその有用な予防法の一つとして適度な水分および塩分の補給を広く呼びかけている。熱中症予防対策の一つとして、ナトリウムを４０〜８０ｍｇ／１００ｍｌ含むスポーツドリンクや経口補水液を適宜摂取することが勧められている。
Against the background of recent health consciousness and diversification of palatability, dairy beverages tailored to a wide variety of targets have been developed. For example, the palatability peculiar to dairy beverages as disclosed in Patent Document 1. A milky beverage has been developed that has the appearance required for sports drinks while maintaining a good milky feeling, and has a high thirst-preventing property that can quench thirst like sports drinks and can be drunk very much. ing.
In addition, in order to prevent the balance of sodium and water in the body from being disturbed when sweating due to exercise, etc., it has been called for to replenish appropriate water and salt, and sports drinks and oral rehydration solutions have been drunk. ing. In addition, an oral rehydration solution is used to maintain the balance between sodium and water in the body during dehydration accompanied by diarrhea, vomiting, and fever due to the common cold. Furthermore, due to the effects of global warming in recent years, there are more opportunities to be placed in a high temperature and / or high humidity environment in daily life, so the health damage caused by heat stroke in daily life is increasing, and the Ministry of the Environment etc. As one of the useful preventive measures, it is widely called for proper water and salt supplementation. As one of the measures to prevent heat stroke, it is recommended to appropriately ingest a sports drink containing 40 to 80 mg / 100 ml of sodium or an oral rehydration solution.
しかしながら、一般に２０ｍｇ／１００ｍｌ程度のナトリウム濃度からヒトは塩味を知覚できるといわれており、ナトリウムを高濃度で配合した場合、塩味が強くなりすぎるために飲みにくくなる。したがって、例えば特許文献２においては、カルシウム、マグネシウム、カリウムおよびナトリウムよりなる群から選択される少なくとも１種のミネラル成分を含む塩味のある機能性飲料に、香草から水蒸気蒸留等により得られた香草エキスを添加することによって、塩味をマスキングしつつバランスのとれた香味を提供できる飲料が開示されている。また、特許文献３においては、ナトリウム、カリウム、マグネシウム及びカルシウムから選ばれた少なくとも１種のミネラル成分を含む塩味のある飲料に、一定量のトレハロースを含有させることによって、ミネラル成分に起因する塩味や苦みを改善させる技術が記載されている。さらに、特許文献４においては、ミネラル成分から生じる金属イオンや塩化物イオンに起因する塩味を抑制するために、Ｄ−プシコースを添加し、塩化物イオンとＤ−プリコースとの含有比率を調整する技術が記載されている。
以上から、ナトリウムをある一定の濃度含みつつ、ごくごく飲めて、高い嗜好性を有する飲料の開発が求められている。
However, it is generally said that humans can perceive salty taste from a sodium concentration of about 20 mg / 100 ml, and when sodium is blended at a high concentration, the salty taste becomes too strong and it becomes difficult to drink. Therefore, for example, in Patent Document 2, a perfume extract obtained from a perfume by steam distillation or the like in a salty functional beverage containing at least one mineral component selected from the group consisting of calcium, magnesium, potassium and sodium. Discloses a beverage that can provide a balanced flavor while masking the salty taste by adding the above. Further, in Patent Document 3, by adding a certain amount of trehalose to a salty beverage containing at least one mineral component selected from sodium, potassium, magnesium and calcium, the salty taste caused by the mineral component can be obtained. Techniques for improving bitterness are described. Further, in Patent Document 4, in order to suppress the salty taste caused by metal ions and chloride ions generated from mineral components, D-psicose is added to adjust the content ratio of chloride ions and D-precose. The technology is described.
From the above, it is required to develop a beverage having a high palatability that can be drunk very much while containing a certain concentration of sodium.
本発明は、飲料１００ｍｌに対して４０〜９０ｍｇのナトリウム濃度を保持しつつ、塩味が低減され、かつ、乳性飲料特有の嗜好性や良好な乳感を損なわない、新規の乳性飲料を提供することを目的とする。 The present invention provides a novel dairy beverage that retains a sodium concentration of 40 to 90 mg with respect to 100 ml of the beverage, reduces saltiness, and does not impair the palatability and good milky feeling peculiar to dairy beverages. The purpose is to do.
本発明者は、乳性飲料、例えばヨーグルト風味の乳性飲料において、熱中症対策有効量のナトリウム（飲料１００ｍｌに対して４０〜８０ｍｇ程度）を含有させつつ、その塩味を低減するためには、ＳＮＦ（無脂乳固形分）、マグネシウム濃度、必要に応じてカリウム濃度やカルシウム濃度を調整することが有用であることを発見した。そして、鋭意検討した結果、有用な酸味料の種類や配合量等を創作し、本発明を完成させた。 In order to reduce the saltiness of a dairy beverage, for example, a yogurt-flavored dairy beverage, while containing an effective amount of sodium (about 40 to 80 mg per 100 ml of beverage) for heat stroke countermeasures, the present inventor We have found that it is useful to adjust SNF (non-fat milk solids), magnesium concentration, and potassium concentration and calcium concentration as needed. Then, as a result of diligent studies, the present invention was completed by creating useful acidulant types and blending amounts.
すなわち、本発明は以下の〔１〕〜〔７〕のように構成される。
〔１〕０．５〜２．０質量％の無脂乳固形分（ＳＮＦ）を含み、
ナトリウム濃度が、４０〜９０ｍｇ／１００ｍｌであり、
マグネシウム濃度が、２〜７ｍｇ／１００ｍｌである、乳性飲料。
〔２〕カリウム濃度が、１０〜２０ｍｇ／１００ｍｌである、前記〔１〕に記載の乳性飲料。
〔３〕カルシウム濃度が、８〜１５ｍｇ／１００ｍｌである、前記〔１〕又は〔２〕に記載の乳性飲料。
〔４〕０．０７〜０．２質量／体積％の塩化ナトリウムを含む、前記〔１〕〜〔３〕のいずれか１項に記載の乳性飲料。
〔５〕甘味度が４〜９であり、かつ、
クエン酸及び／又はリン酸を含む、前記〔１〕〜〔４〕のいずれか１項に記載の乳性飲料。
〔６〕塩化ナトリウムを含み、
塩素イオン含有量（質量換算）がナトリウム含有量（質量換算）よりも大きい、前記〔１〕〜〔５〕のいずれか１項に記載の乳性飲料。
〔６〕ｐＨが、３．０〜４．５である、前記〔１〕〜〔６〕のいずれか１項に記載の乳性飲料。
〔７〕４０〜９０ｍｇ／１００ｍｌのナトリウム濃度を有し、０．５〜２．０質量％の無脂乳固形分（ＳＮＦ）を含む乳性飲料の塩味低減方法であって、
マグネシウム濃度が、２〜７ｍｇ／１００ｍｌとなるようにマグネシウムを添加する工程を含み、
カリウム濃度が、１０〜２０ｍｇ／１００ｍｌとなるようにカリウムを添加する工程、及び／又は
カルシウム濃度が、８〜１５ｍｇ／１００ｍｌとなるようにカルシウムを添加する工程
を含んでもよい、乳性飲料の塩味低減方法。
That is, the present invention is configured as follows [1] to [7].
[1] Contains 0.5 to 2.0% by mass of non-fat milk solids (SNF).
The sodium concentration is 40-90 mg / 100 ml and
A dairy beverage having a magnesium concentration of 2-7 mg / 100 ml.
[2] The dairy beverage according to the above [1], wherein the potassium concentration is 10 to 20 mg / 100 ml.
[3] The dairy beverage according to the above [1] or [2], wherein the calcium concentration is 8 to 15 mg / 100 ml.
[4] The dairy beverage according to any one of [1] to [3] above, which contains 0.07 to 0.2% by mass / volume of sodium chloride.
[5] The sweetness is 4 to 9, and the sweetness is 4 to 9.
The dairy beverage according to any one of the above [1] to [4], which contains citric acid and / or phosphoric acid.
[6] Contains sodium chloride
The dairy beverage according to any one of [1] to [5] above, wherein the chlorine ion content (mass conversion) is larger than the sodium content (mass conversion).
[6] The dairy beverage according to any one of [1] to [6] above, wherein the pH is 3.0 to 4.5.
[7] A method for reducing saltiness of a milky beverage having a sodium concentration of 40 to 90 mg / 100 ml and containing 0.5 to 2.0% by mass of non-fat milk solids (SNF).
Including the step of adding magnesium so that the magnesium concentration becomes 2 to 7 mg / 100 ml.
The salty taste of dairy beverages may include a step of adding potassium so that the potassium concentration is 10 to 20 mg / 100 ml and / or a step of adding calcium so that the calcium concentration is 8 to 15 mg / 100 ml. Reduction method.
本発明は、４０〜９０ｍｇ／１００ｍｌのナトリウム濃度を保持しつつ、塩味が低減され、かつ、乳性飲料特有の嗜好性や良好な乳感を損なわない新しい乳性飲料を提供することができる。 The present invention can provide a new dairy beverage that retains a sodium concentration of 40 to 90 mg / 100 ml, reduces saltiness, and does not impair the palatability and good milkiness peculiar to dairy beverages.
本発明は、０．５〜２．０質量％の無脂乳固形分（ＳＮＦ）を含み、ナトリウム濃度が、４０〜９０ｍｇ／１００ｍｌであり、マグネシウム濃度が２〜７ｍｇ／１００ｍｌである、乳性飲料に関する。当該乳性飲料は、カリウム濃度が１０〜２０ｍｇ／１００ｍｌであることが好ましく、カルシウム濃度が８〜１５ｍｇ／１００ｍｌであることが好ましい。
本発明の乳性飲料は、乳成分を含む。乳性飲料の乳成分は、無脂乳固形分を含むものであればよく、その由来及び原料の形態は限定されない。例えば、乳成分は、獣乳及び植物乳の何れの原料乳を由来とするものであってもよい。獣乳としては、例えば、牛乳、山羊乳、羊乳及び馬乳等が挙げられ、植物乳としては例えば豆乳等が挙げられる。乳成分の形態としては、例えば、全脂乳、脱脂乳、乳清、乳たんぱく濃縮物、バターミルク粉、無糖練乳、脱脂加糖練乳、全脂加糖練乳、生クリーム、及び発酵乳が挙げられる。また、粉乳や濃縮乳から還元した乳も使用できる。なかでも、脱脂乳が好ましく、ハンドリングのよさから脱脂粉乳を用いることが特に好ましい。また、乳成分としては、単一種類の原料由来であっても、複数種類の原料由来であってもよい。また、乳成分として、原料乳を乳酸菌と酵母とを用いて発酵して液状または糊状にした酸性の乳を利用してもよい。
本発明の乳性飲料は、０．５〜２．０質量％の無脂乳固形分（ＳＮＦ）、より好ましくは０．６〜１．０質量％のＳＮＦを含む。ＳＮＦの含有量が０．５質量％未満であると、塩味軽減効果が得られにくく、また、乳性飲料としての嗜好性や乳感が付与されない恐れがある。一方、ＳＮＦの含有量が２．０質量％超過であると、乳風味が強くなって、ごくごく飲むという点において止渇性が低下する恐れがある。ＳＮＦの含有量は、原材料として使用される乳の形態や量を調整することで調整でき、例えば、製造に用いられる原材料に基づく算出や、ケルダール法等の一般的な定法に従い決定しうる。なお、乳性飲料に含まれる乳固形分（ＳＮＦと乳脂肪分の総量）は３質量％未満でありうる。
The present invention contains 0.5 to 2.0% by mass of non-fat milk solids (SNF), has a sodium concentration of 40 to 90 mg / 100 ml, and has a magnesium concentration of 2 to 7 mg / 100 ml. Regarding beverages. The dairy beverage preferably has a potassium concentration of 10 to 20 mg / 100 ml and a calcium concentration of 8 to 15 mg / 100 ml.
The dairy beverage of the present invention contains a milk component. The milk component of the dairy beverage may contain non-fat milk solids, and its origin and form of raw materials are not limited. For example, the milk component may be derived from either animal milk or vegetable milk. Examples of animal milk include milk, goat milk, sheep milk, mare milk and the like, and examples of vegetable milk include soy milk and the like. Examples of the form of the milk component include whole fat milk, defatted milk, milk clearing, milk protein concentrate, buttermilk powder, unsweetened milk milk, defatted sweetened milk milk, full fat sweetened milk milk, fresh cream, and fermented milk. .. In addition, milk powder or milk reduced from concentrated milk can also be used. Of these, skim milk is preferable, and skim milk powder is particularly preferable because of its good handling. Further, the milk component may be derived from a single type of raw material or a plurality of types of raw materials. Further, as the milk component, acidic milk obtained by fermenting raw milk with lactic acid bacteria and yeast to make it liquid or pasty may be used.
The milky beverage of the present invention contains 0.5-2.0% by mass of non-fat milk solids (SNF), more preferably 0.6-1.0% by mass of SNF. If the content of SNF is less than 0.5% by mass, it is difficult to obtain the salty taste reducing effect, and there is a possibility that the palatability and milky feeling as a milky beverage are not imparted. On the other hand, if the SNF content exceeds 2.0% by mass, the milky flavor becomes stronger, and there is a risk that the depletion property may be lowered in terms of drinking very much. The content of SNF can be adjusted by adjusting the form and amount of milk used as a raw material, and can be determined, for example, according to a calculation based on the raw material used for production or a general standard method such as the Kjeldahl method. The milk solid content (total amount of SNF and milk fat content) contained in the milky beverage may be less than 3% by mass.
本発明の乳性飲料のナトリウム濃度は、４０〜９０ｍｇ／１００ｍｌであり、より好ましくは５０〜６０ｍｇ／１００ｍｌである。ナトリウム濃度が４０ｍｇ／１００ｍｌ未満であると、摂取者に対して、熱中症予防に適した量のナトリウムを提供できない恐れがあり、９０ｍｇ／１００ｍｌ超過であると、塩味が強くなりすぎるため、飲みづらくなる恐れがある。乳性飲料が含有するナトリウムは、乳成分、例えば脱脂粉乳由来のナトリウムの量を考慮しつつ、ナトリウム塩を添加して調整することができる。ナトリウム塩としては、例えば、塩化ナトリウム、クエン酸ナトリウム、重炭酸ナトリウム、リンゴ酸ナトリウム、酒石酸ナトリウム、乳酸ナトリウム、グルコン酸ナトリウム、アスコルビン酸ナトリウム、グルタミン酸ナトリウム、アスパラギン酸ナトリウムなどを使用することができるが、本発明の乳性飲料のナトリウムは、主に塩化ナトリウム由来であることが好ましく、塩化ナトリウムを含む食塩由来であることが特に好ましい。使用される食塩については天然塩、岩塩、海塩、精製塩など食用に使用されるしお（塩）であれば、特に限定はない。本発明の乳性飲料は、０．０７〜０．２質量／体積％の塩化ナトリウム、より好ましくは０．１〜０．１５質量／体積％の塩化ナトリウムを含み、かつ、ナトリウム濃度が４０〜９０ｍｇ／１００ｍｌであることが好ましい。本発明の乳性飲料は、０．０７〜０．２質量／体積％の塩化ナトリウムを含むことによって、より自然な風味が得られ、嗜好性の高い乳性飲料が得られるという利点がある。本発明のナトリウム濃度は、例えば飲料中のナトリウム塩等の添加量から理論値計算した値とすることができる。 The sodium concentration of the dairy beverage of the present invention is 40 to 90 mg / 100 ml, more preferably 50 to 60 mg / 100 ml. If the sodium concentration is less than 40 mg / 100 ml, it may not be possible to provide the ingestor with an amount of sodium suitable for preventing heat stroke, and if it exceeds 90 mg / 100 ml, the salty taste becomes too strong and it is difficult to drink. There is a risk of becoming. The sodium contained in the dairy beverage can be adjusted by adding a sodium salt while considering the amount of the milk component, for example, sodium derived from skim milk powder. As the sodium salt, for example, sodium chloride, sodium citrate, sodium bicarbonate, sodium malate, sodium tartrate, sodium lactate, sodium gluconate, sodium ascorbate, sodium glutamate, sodium aspartate and the like can be used. The sodium in the dairy beverage of the present invention is preferably derived mainly from sodium chloride, and particularly preferably derived from sodium chloride-containing sodium chloride. The salt used is not particularly limited as long as it is an edible salt such as natural salt, rock salt, sea salt, or refined salt. The dairy beverage of the present invention contains 0.07 to 0.2% by mass / volume of sodium chloride, more preferably 0.1 to 0.15% by volume / volume of sodium chloride, and has a sodium concentration of 40 to 40 to It is preferably 90 mg / 100 ml. The dairy beverage of the present invention has an advantage that a more natural flavor can be obtained and a highly palatable dairy beverage can be obtained by containing 0.07 to 0.2 mass / volume% of sodium chloride. The sodium concentration of the present invention can be a value calculated theoretically from, for example, the amount of sodium salt added to the beverage.
本発明の乳性飲料のマグネシウム濃度は、２〜７ｍｇ／１００ｍｌであり、より好ましくは、３〜６ｍｇ／１００ｍｌである。マグネシウム濃度が２ｍｇ／１００ｍｌ未満である場合、乳性飲料の塩味を十分に抑制することができない恐れがあり、７ｍｌ／１００ｍｌを超えると、苦味や渋味等のミネラル味が強くなる恐れがある。本発明の乳性飲料のマグネシウムは、乳成分由来のマグネシウムのほか、マグネシウム塩を添加して調整することができる。マグネシウム塩としては、例えば、塩化マグネシウム、塩化マグネシウム・６水和物、Ｌ―グルタミン酸マグネシウム、ケイ酸マグネシウム、酸化マグネシウム、水酸化マグネシウム、ステアリン酸マグネシウム、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウム、リン酸一水素マグネシウムなどを使用することができる。本発明の乳性飲料のマグネシウムは、主に塩化マグネシウム・６水和物由来であることが好ましい。本発明のマグネシウム濃度は、例えば飲料中のマグネシウム塩等の添加量から理論値計算した値とすることができる。 The magnesium concentration of the dairy beverage of the present invention is 2 to 7 mg / 100 ml, more preferably 3 to 6 mg / 100 ml. If the magnesium concentration is less than 2 mg / 100 ml, the salty taste of the milky beverage may not be sufficiently suppressed, and if it exceeds 7 ml / 100 ml, the mineral taste such as bitterness and astringency may become stronger. The magnesium of the dairy beverage of the present invention can be adjusted by adding a magnesium salt in addition to magnesium derived from a milk component. Examples of magnesium salts include magnesium chloride, magnesium chloride hexahydrate, magnesium L-glutamate, magnesium silicate, magnesium oxide, magnesium hydroxide, magnesium stearate, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, and phosphorus. Magnesium monohydrogen acid and the like can be used. The magnesium of the dairy beverage of the present invention is preferably derived mainly from magnesium chloride / hexahydrate. The magnesium concentration of the present invention can be a value calculated theoretically from, for example, the amount of magnesium salt added to the beverage.
本発明の乳性飲料のカリウム濃度は、１０〜２０ｍｇ／１００ｍｌであり、より好ましくは、１１〜１５ｍｇ／１００ｍｌである。カリウム濃度が１０ｍｇ／１００ｍｌ未満である場合、乳性飲料の塩味を十分に抑制することができない場合があり、２０ｍｌ／１００ｍｌを超えると、塩味等のミネラル味が強くなる恐れがある。本発明の乳性飲料のカリウムは、乳成分由来のカリウムのほか、カリウム塩を添加して調整することができる。カリウム塩としては、例えば、アルギン酸カリウム、塩化カリウム、クエン酸一カリウム、クエン酸三カリウム、グルコン酸カリウム、Ｌ−グルタミン酸カリウム、ＤＬ−酒石酸水素カリウム、Ｌ−酒石酸水素カリウム、硝酸カリウム、水酸化カリウム、ソルビン酸カリウム、炭酸カリウム、乳酸カリウム、ノルビキシンカリウム、ピロ亜硫酸カリウム、ピロリン酸四カリウム、フェロシアン化カリウム、ポリリン酸カリウム、メタリン酸カリウム、硫酸アルミニウムカリウム、硫酸カリウム、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウムなどを使用することができる。本発明の乳性飲料のカリウムは、主に塩化カリウム由来であることが好ましい。本発明のカリウム濃度は、例えば飲料中のカリウム塩等の添加量から理論値計算した値とすることができる。 The potassium concentration of the dairy beverage of the present invention is 10 to 20 mg / 100 ml, more preferably 11 to 15 mg / 100 ml. If the potassium concentration is less than 10 mg / 100 ml, the salty taste of the milky beverage may not be sufficiently suppressed, and if it exceeds 20 ml / 100 ml, the mineral taste such as salty taste may become stronger. The potassium of the dairy beverage of the present invention can be adjusted by adding potassium salt in addition to potassium derived from the milk component. Examples of the potassium salt include potassium alginate, potassium chloride, monopotassium citrate, tripotassium citrate, potassium gluconate, potassium L-glutamate, DL-potassium hydrogen tartrate, potassium hydrogen tartrate, potassium nitrate, potassium hydroxide, etc. Potassium sorbate, potassium carbonate, potassium lactate, norbicin potassium, potassium pyrosulfate, tetrapotassium pyrophosphate, potassium ferrocyanide, potassium polyphosphate, potassium metaphosphate, potassium aluminum sulfate, potassium sulfate, tripotassium phosphate, hydrogen phosphate Dipotassium, potassium dihydrogen phosphate, etc. can be used. The potassium in the dairy beverage of the present invention is preferably derived mainly from potassium chloride. The potassium concentration of the present invention can be a value calculated theoretically from, for example, the amount of potassium salt added to the beverage.
本発明の乳性飲料のカルシウム濃度は、８〜１５ｍｇ／１００ｍｌであり、より好ましくは、９〜１２ｍｇ／１００ｍｌである。カルシウム濃度が８ｍｇ／１００ｍｌ未満である場合、乳性飲料の塩味を十分に抑制することができない恐れがあり、１５ｍｌ／１００ｍｌを超えると、雑味等のミネラル味が強くなる恐れがある。本発明の乳性飲料のカルシウムは、乳成分由来のカルシウムのほか、カルシウム塩を添加して調整することができる。カルシウム塩としては、例えば、Ｌ−アスコルビン酸カルシウム、アルギン酸カルシウム、塩化カルシウム、カルボキシメチルセルロースカルシウム、乳酸カルシウム、クエン酸カルシウム、グルコン酸カルシウム、Ｌ―グルタミン酸カルシウム、ケイ酸カルシウム、酢酸カルシウム、サッカリンカルシウム、塩化カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、ソルビン酸カルシウム、炭酸カルシウム、パントテン酸カルシウム、ピロリン酸二水素カルシウム、フェロシアン化カルシウム、プロピオン酸カルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウムなどを使用することができる。本発明の乳性飲料のカルシウムは、主に乳酸カルシウム由来であることが好ましい。本発明のカルシウム濃度は、例えば飲料中のカルシウム塩等の添加量から理論値計算した値とすることができる。 The calcium concentration of the dairy beverage of the present invention is 8 to 15 mg / 100 ml, more preferably 9 to 12 mg / 100 ml. If the calcium concentration is less than 8 mg / 100 ml, the salty taste of the milky beverage may not be sufficiently suppressed, and if it exceeds 15 ml / 100 ml, the mineral taste such as miscellaneous taste may become stronger. The calcium of the dairy beverage of the present invention can be adjusted by adding calcium salts in addition to calcium derived from milk components. Examples of calcium salts include calcium L-ascorbate, calcium alginate, calcium chloride, calcium carboxymethyl cellulose, calcium lactate, calcium citrate, calcium gluconate, calcium L-glutamate, calcium silicate, calcium acetate, calcium saccharin, and chloride. Calcium, calcium hydroxide, calcium stearate, calcium stearoyl lactate, calcium sorbate, calcium carbonate, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium ferrocyanide, calcium propionate, calcium sulfate, tricalcium phosphate, monophosphate Calcium hydrogen hydrogen, calcium dihydrogen phosphate and the like can be used. The calcium in the dairy beverage of the present invention is preferably derived mainly from calcium lactate. The calcium concentration of the present invention can be a value calculated theoretically from, for example, the amount of calcium salt added to the beverage.
本発明においては、乳性飲料の糖度は、ブリックス（ＢｒｉｘまたはＢｘとも表記する）値と同義とする。すなわち、本発明において糖度は、２０℃における糖用屈折計の示度とし、例えば、商品名「デジタル屈折計Ｒｘ‐５０００」（アタゴ社製）を使用して２０℃で測定した固形分量とすることができる。当該糖度は、３〜１３°であることが好ましく、５〜１０°であることがより好ましい。また、嗜好性の評価としての乳性飲料の甘味度は、４〜９であることが好ましく、５〜７であることが特に好ましい。当該甘味度が４未満であると、塩味軽減効果が得られにくく、また、乳性飲料としての嗜好性が付与されない恐れがある。一方、当該甘味度が９超過であると、塩味軽減効果は得られるものの、飲みやすさが低下する恐れがある。本発明において、甘味度は、例えば後述する実施例に記載の方法で規定される。
本発明における糖度及び甘味度は、公知の甘味料を使用することで上記の値に調整することができる。たとえば、ショ糖、ブドウ糖、グラニュー糖、果糖、乳糖、および麦芽糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖等の糖類；キシリトール、Ｄ−ソルビトール等の低甘味度甘味料；タウマチン、ステビア抽出物、グリチルリチン酸二ナトリウム、アセスルファムカリウム、スクラロース、アスパルテーム、サッカリン、ネオテーム、およびサッカリンナトリウム等の高甘味度甘味料を単独で、又は適宜２種類以上を組み合わせて調整することが好ましく、ショ糖や果糖ぶどう糖液糖、アセスルファムカリウム、スクラロース、アスパルテームで調整することが乳性飲料に求められる自然な甘みや爽やかな酸味といった嗜好性の観点から特に好ましい。また、止渇性（ゴクゴク飲める）を向上させる観点から、高甘味度甘味料を使用せずに、なるべく甘味度を低く抑えることがさらに好ましい。また、糖分を含みうる果汁や野菜汁などを添加することで糖度及び甘味度を調整してもよい。
In the present invention, the sugar content of a dairy beverage is synonymous with the Brix (also referred to as Brix or Bx) value. That is, in the present invention, the sugar content is the reading of the refractometer for sugar at 20 ° C., for example, the solid content measured at 20 ° C. using the trade name "Digital Refractometer Rx-5000" (manufactured by Atago). be able to. The sugar content is preferably 3 to 13 °, more preferably 5 to 10 °. The sweetness of the dairy beverage as an evaluation of palatability is preferably 4 to 9, and particularly preferably 5 to 7. If the degree of sweetness is less than 4, it is difficult to obtain the salty taste reducing effect, and there is a possibility that the palatability as a dairy beverage is not imparted. On the other hand, if the sweetness exceeds 9, the salty taste reducing effect can be obtained, but the ease of drinking may decrease. In the present invention, the sweetness is defined by, for example, the method described in Examples described later.
The sugar content and sweetness in the present invention can be adjusted to the above values by using a known sweetener. For example, sucrose, dextrose, granulated sugar, fructose, lactose, and sugars such as malt sugar, fructose-glucose liquid sugar, glucose-fruit sugar liquid sugar; low-sweetness sweeteners such as xylitol, D-sorbitol; High-sweetness sweeteners such as disodium acid, acesulfame potassium, sucralose, aspartame, saccharin, neotheme, and sodium saccharin are preferably adjusted alone or in combination of two or more, preferably sucrose or fructose-dextrose liquid sugar. Adjustment with acesulfame potassium, sucralose, and aspartame is particularly preferable from the viewpoint of palatability such as natural sweetness and refreshing acidity required for dairy beverages. Further, from the viewpoint of improving the depletion property (drinkable), it is more preferable to keep the sweetness as low as possible without using a high-sweetness sweetener. Further, the sugar content and the sweetness may be adjusted by adding fruit juice or vegetable juice that can contain sugar.
本発明において、飲料の甘味度は、飲料の甘さの強さを示すパラメータであり、ショ糖の甘味度を１とした場合の相対値で表された飲料中に含まれる「各甘味料の甘味度」に基づき算出される。具体的には、以下の方法で特定される。
飲料中に含まれる各甘味料について水溶液を作製し、ショ糖１質量％水溶液と同等の甘さとなるような濃度Ｘを求める。そして、「１（質量％）／Ｘ（質量％）」を求め、この値を「各甘味料の甘味度」とする。飲料中に含まれる「各甘味料の甘味度」の合計値が「飲料の甘味度」である。
なお、本発明において使用できる甘味料の甘味度の具体的な値を以下に表記する。
ショ糖：１
果糖：１．２
ぶどう糖：０．６
果糖ぶどう糖液糖（５５％異性化糖）：０．７５
アセスルファムカリウム：２００
スクラロース：６００
アスパルテーム：２００
In the present invention, the sweetness of the beverage is a parameter indicating the intensity of the sweetness of the beverage, and is expressed as a relative value when the sweetness of sucrose is 1, "of each sweetener" contained in the beverage. Calculated based on "sweetness". Specifically, it is specified by the following method.
An aqueous solution is prepared for each sweetener contained in the beverage, and a concentration X having a sweetness equivalent to that of a 1% by mass aqueous solution of sucrose is determined. Then, "1 (mass%) / X (mass%)" is obtained, and this value is defined as "the degree of sweetness of each sweetener". The total value of the "sweetness of each sweetener" contained in the beverage is the "sweetness of the beverage".
Specific values of the sweetness of the sweetener that can be used in the present invention are described below.
Sucrose: 1
Fructose: 1.2
Glucose: 0.6
Fructose-glucose liquid sugar (55% high fructose corn syrup): 0.75
Acesulfame potassium: 200
Sucralose: 600
Aspartame: 200
本発明の乳性飲料は、酸味料としてクエン酸及び／又はリン酸を含んでもよい。クエン酸及び／又はリン酸は、これらの塩として乳性飲料に添加されてもよい。クエン酸は、無水クエン酸として添加することが好ましく、クエン酸塩としては、クエン酸ナトリウム、特にクエン酸三ナトリウムを使用しうる。リン酸としては、液状のリン酸（８５％）や、リン酸水素二ナトリウム（無水）などの塩を使用することができる。乳性飲料中におけるクエン酸濃度は、０．０４〜０．３質量／体積％であることが好ましく、０．０７〜０．３質量／体積％であることがより好ましく、０．１〜０．２５質量／体積％であることがさらに好ましい。また、乳性飲料中におけるリン酸濃度は、０．０４〜０．３質量／体積％であることが好ましく、０．０７〜０．３質量／体積％であることがより好ましく、０．１〜０．２５質量／体積％であることがさらに好ましい。乳性飲料中にクエン酸とリン酸の双方を含む場合には、これらを合わせて０．０４〜０．３質量／体積％であることが好ましく、０．０７〜０．３質量／体積％となるように含まれるのがより好ましく、０．１〜０．２５質量／体積％となるように含まれるのがさらに好ましい。 The dairy beverage of the present invention may contain citric acid and / or phosphoric acid as an acidulant. Citric acid and / or phosphoric acid may be added to dairy beverages as salts thereof. Citric acid is preferably added as anhydrous citric acid, and sodium citrate, particularly trisodium citrate, can be used as the citrate. As the phosphoric acid, a liquid phosphoric acid (85%) or a salt such as disodium hydrogen phosphate (anhydrous) can be used. The citric acid concentration in the dairy beverage is preferably 0.04 to 0.3% by mass / volume, more preferably 0.07 to 0.3% by mass / volume, and is 0.1 to 0. It is more preferably .25% by mass / volume. The phosphoric acid concentration in the dairy beverage is preferably 0.04 to 0.3% by mass / volume, more preferably 0.07 to 0.3% by mass / volume, and is 0.1. It is more preferably ~ 0.25% by mass / volume. When both citric acid and phosphoric acid are contained in the dairy beverage, the total content is preferably 0.04 to 0.3% by mass / volume, and 0.07 to 0.3% by mass / volume. It is more preferable that it is contained so as to be 0.1 to 0.25% by mass / volume%.
本発明の乳性飲料は、酸味料として、クエン酸及び／又はリン酸に加えて、乳酸及び／又は、リンゴ酸を含むことがより好ましい。乳酸及び／又はリンゴ酸は、これらの塩として乳性飲料に添加されてもよい。
また、本発明の効果や、規定された物性を損なわない範囲で、必要に応じて任意の酸性成分として、果汁、例えば、オレンジ、レモン、グレープフルーツ等の柑橘系の果汁や、ブドウ、モモ、リンゴ、バナナ等の果汁を添加してもよい。
The dairy beverage of the present invention more preferably contains lactic acid and / or malic acid as an acidulant in addition to citric acid and / or phosphoric acid. Lactic acid and / or malic acid may be added to the dairy beverage as these salts.
Further, as long as the effects of the present invention and the specified physical properties are not impaired, fruit juices such as oranges, lemons, grapefruits and other citrus juices, grapes, peaches and apples can be used as arbitrary acidic components as necessary. , Banana and other fruit juices may be added.
本発明の乳性飲料においては、上記のクエン酸、リン酸、乳酸及びリンゴ酸等の酸味料等の量を調整して、酸度が、０．１〜０．３質量％となるように設定することが好ましく、０．１５〜０．２５質量％となるように設定することが好ましい。この範囲に酸度を調整することによって、乳性飲料に求められる爽やかな酸味を有するという利点がある。本発明において、酸度は、クエン酸酸度に対応し、例えば、後述する実施例に記載の方法で規定される。 In the dairy beverage of the present invention, the amount of acidulants such as citric acid, phosphoric acid, lactic acid and malic acid is adjusted so that the acidity is 0.1 to 0.3% by mass. It is preferable to set it so as to be 0.15 to 0.25% by mass. Adjusting the acidity within this range has the advantage of having the refreshing sourness required for dairy beverages. In the present invention, the acidity corresponds to the citric acidity and is defined, for example, by the method described in Examples described later.
また、本発明の乳性飲料においては、塩素イオン含有量（質量換算）がナトリウム含有量（質量換算）よりも大きく、このような組成とすることによって、塩味が抑制され、かつ飲料としての香味バランスが優れるといった利点がある。 Further, in the dairy beverage of the present invention, the chlorine ion content (mass equivalent) is larger than the sodium content (mass equivalent), and by having such a composition, the salty taste is suppressed and the flavor as a beverage is suppressed. It has the advantage of excellent balance.
また、本発明の乳性飲料は、各種フレーバー、例えばフルーツフレーバーや植物フレーバー等を添加物として含んでいてもよいが、特にヨーグルトフレーバーを含むことが好ましい。本発明の乳性飲料における乳の味をより引き立たせるために、乳性飲料をヨーグルトに近づけた風味とした場合に、特に塩味軽減効果が得られ、ヨーグルト風味を向上させ、良好な乳感を達成しつつ、後味の良い嗜好性の高い乳性飲料を提供することができる。 In addition, the dairy beverage of the present invention may contain various flavors such as fruit flavors and plant flavors as additives, but it is particularly preferable to include yogurt flavors. In order to enhance the taste of milk in the milky beverage of the present invention, when the milky beverage has a flavor close to that of yogurt, a particularly salty taste reducing effect is obtained, the yogurt flavor is improved, and a good milky feeling is obtained. While achieving this, it is possible to provide a highly palatable dairy beverage with a good aftertaste.
本発明の乳性飲料は、ｐＨが３．０〜４．５であり、好ましくはｐＨが３．３〜３．９である。ｐＨが４．５を超える場合には、乳たんぱく質の安定性が損なわれ、沈殿が増加する恐れがあり、ｐＨが３．０未満であると酸味を強く感じるため、飲みやすさが低下する恐れがあるほか、乳性飲料の乳風味が保存中に劣化しやすくなる恐れが生じうる。 The dairy beverage of the present invention has a pH of 3.0 to 4.5, preferably a pH of 3.3 to 3.9. If the pH exceeds 4.5, the stability of the milk protein may be impaired and precipitation may increase, and if the pH is less than 3.0, the acidity may be strongly felt and the ease of drinking may decrease. In addition, the milk flavor of dairy beverages may be prone to deterioration during storage.
また、本発明の乳性飲料は、乳たんぱく質の安定化剤を含有することが好ましい。安定化剤としては、食品や飲料に用いることができる増粘多糖類であれば特に制限無く用いることができるが、特に大豆多糖類が好ましい。増粘多糖類は、一種を単独で使用してもよいし、二種以上を併用しても良い。
大豆多糖類とは、大豆から得られる水溶性の多糖類であり、主な成分はヘミセルロースであり、さらにガラクトース、アラビノース、ガラクツロン酸、ラムノース、キシロース、フコース、グルコース等の糖類から構成される。この大豆多糖類は、大豆から大豆油や分離大豆タンパク質を製造する際に生成するオカラ（繊維状の絞りかす）から抽出、精製、殺菌して得ることができる。また、大豆多糖類としては市販のものを用いてもよく、例えば、商品名「ＳＭ−７００」、商品名「ＳＭ−９００」、商品名「ＳＭ−１２００」（いずれも三栄源エフ・エフ・アイ社製）が挙げられる。
乳たんぱく質の安定化剤の配合割合は、その種類等に応じて本発明の効果を損なわない範囲で適宜決定できる。該配合割合は、例えば、乳たんぱく質の安定性の維持を良好なものとし、止渇性飲料としての良好な外観を得るためには、飲料の全質量を基準として、その下限は通常０．０１質量／体積％、好ましくは０．０５質量／体積％、その上限は通常０．３質量／体積％、好ましくは０．２質量／体積％とすることができる。安定化剤の配合割合を高くすると、安定化剤特有の風味やテクスチャーが強くなるおそれがある。
本発明に用いる水は特に限定されず、例えば、イオン交換水を用いることができる。
In addition, the dairy beverage of the present invention preferably contains a dairy protein stabilizer. As the stabilizer, any thickening polysaccharide that can be used in foods and beverages can be used without particular limitation, but soybean polysaccharide is particularly preferable. As the thickening polysaccharide, one type may be used alone, or two or more types may be used in combination.
The soybean polysaccharide is a water-soluble polysaccharide obtained from soybean, and the main component is hemicellulose, which is further composed of saccharides such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. This soybean polysaccharide can be obtained by extracting, purifying, and sterilizing okara (fibrous squeezed residue) produced when soybean oil or isolated soybean protein is produced from soybean. Further, as the soybean polysaccharide, commercially available ones may be used, for example, the product name "SM-700", the product name "SM-900", and the product name "SM-1200" (all of them are Saneigen FF. (Made by Ai).
The blending ratio of the milk protein stabilizer can be appropriately determined according to the type and the like within a range that does not impair the effects of the present invention. The blending ratio, for example, makes it good to maintain the stability of milk protein, and in order to obtain a good appearance as a thirst-preventing beverage, the lower limit thereof is usually 0.01 based on the total mass of the beverage. The mass / volume%, preferably 0.05 mass / volume%, and the upper limit thereof can be usually 0.3 mass / volume%, preferably 0.2 mass / volume%. If the mixing ratio of the stabilizer is increased, the flavor and texture peculiar to the stabilizer may be strengthened.
The water used in the present invention is not particularly limited, and for example, ion-exchanged water can be used.
また、本発明は、４０〜９０ｍｇ／１００ｍｌのナトリウム濃度を有し、０．５〜２．０質量％の無脂乳固形分（ＳＮＦ）を含む乳性飲料の塩味低減方法であって、マグネシウム濃度が、２〜７ｍｇ／１００ｍｌとなるようにマグネシウムを添加する工程を含み、カリウム濃度が、１２〜２０ｍｇ／１００ｍｌとなるようにカリウムを添加する工程、及び／又はカルシウム濃度が、９〜１５ｍｇ／１００ｍｌとなるようにカルシウムを添加する工程を含んでもよい、乳性飲料の塩味低減方法にも関する。それぞれの成分の添加量については、上述したとおりである。 The present invention is a method for reducing the saltiness of a dairy beverage having a sodium concentration of 40 to 90 mg / 100 ml and containing 0.5 to 2.0% by mass of non-fat milk solids (SNF), wherein magnesium is used. A step of adding magnesium so that the concentration is 2 to 7 mg / 100 ml, a step of adding potassium so that the potassium concentration is 12 to 20 mg / 100 ml, and / or a step of adding potassium so that the calcium concentration is 9 to 15 mg / 100 ml. It also relates to a method for reducing the saltiness of a dairy beverage, which may include a step of adding calcium to 100 ml. The amount of each component added is as described above.
本発明の乳性飲料は、４０〜９０ｍｇ／１００ｍｌのナトリウム濃度を有し、０．５〜２．０質量％の無脂乳固形分（ＳＮＦ）を含む乳性飲料においてマグネシウム濃度、及び必要に応じてカリウム濃度及び／又はカルシウム濃度を調整し、必要に応じて酸味料としてクエン酸及び／又はリン酸、並びに、乳酸及び／又はリンゴ酸を含むことによって、予想外の塩味低減作用を提供しつつ、優れた嗜好性（後味の良好さや飲みやすさ、好ましい乳の味など）を保つことができる。さらに、本発明に係る乳性飲料は、一定量のナトリウム濃度を有するため、おいしいだけではなく、発汗等による体内のナトリウムと水分のバランスが崩れることを防ぐ目的で摂取されうる。 The dairy beverage of the present invention has a sodium concentration of 40 to 90 mg / 100 ml and has a magnesium concentration in a dairy beverage containing 0.5 to 2.0% by mass of non-fat milk solids (SNF), and if necessary. By adjusting the potassium concentration and / or calcium concentration accordingly and optionally containing citric acid and / or phosphoric acid as acidulants, and lactic acid and / or malic acid, an unexpected saltiness reducing effect is provided. At the same time, excellent palatability (good aftertaste, ease of drinking, favorable milk taste, etc.) can be maintained. Furthermore, since the milky beverage according to the present invention has a certain amount of sodium concentration, it is not only delicious, but can also be ingested for the purpose of preventing the balance of sodium and water in the body from being disturbed due to sweating or the like.
なお、本発明の乳性飲料においては、その製造工程において、適宜必要に応じて、均質化処理や殺菌処理を加えて行なうことができる。
均質化処理は、通常、ホモゲナイザーを用いて行うことができる。均質化条件は特に限定されないが、温度５〜２５℃で圧力１０〜５０Ｍｐａの条件が好ましく挙げられる。また、均質化処理は、殺菌処理の前に行うことが好ましい。
殺菌処理は、例えば、６５℃で１０分間と同等以上の殺菌価を有する加熱殺菌により行うことができる。殺菌処理の方法は特に制限されず、通常のプレート式殺菌、チューブラー式殺菌、レトルト殺菌、バッチ殺菌、オートクレーブ殺菌等の方法を採用することができる。
殺菌処理後の本発明の乳性飲料を容器に充填する方法としては、例えば、飲料を容器にホットパック充填し、充填した容器を冷却する方法、又は容器充填に適した温度まで飲料を冷却して、予め洗浄殺菌した容器に無菌充填する方法により行うことができる。
以下、実施例及び比較例を挙げて、本発明をさらに具体的に説明する。ただし、これらの実施例により本発明が何ら限定されるものでない。
In the milky beverage of the present invention, a homogenizing treatment or a sterilizing treatment can be added as needed in the manufacturing process.
The homogenization treatment can usually be carried out using a homogenizer. The homogenization condition is not particularly limited, but a condition of a temperature of 5 to 25 ° C. and a pressure of 10 to 50 Mpa is preferable. Further, the homogenization treatment is preferably performed before the sterilization treatment.
The sterilization treatment can be performed, for example, by heat sterilization having a sterilization value equal to or higher than 10 minutes at 65 ° C. The sterilization method is not particularly limited, and ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization and the like can be adopted.
As a method of filling the container with the milky beverage of the present invention after the sterilization treatment, for example, the beverage is hot-packed in the container and the filled container is cooled, or the beverage is cooled to a temperature suitable for filling the container. This can be done by a method of aseptically filling a container that has been washed and sterilized in advance.
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, these examples do not limit the present invention in any way.
以下の実施例及び比較例の各種原料（成分）については、以下のものを用いた。
果糖ぶどう糖液糖（５５％異性化糖）
砂糖
食塩
脱脂粉乳
大豆多糖類
無水クエン酸
５０％乳酸
８５％リン酸
リンゴ酸
クエン酸三ナトリウム
ヨーグルトフレーバー
イオン交換水（表中には表記されない残部を構成する溶媒）
The following materials were used for various raw materials (ingredients) in the following examples and comparative examples.
Fructose-glucose liquid sugar (55% high fructose corn syrup)
Sugar Salt defatted milk powder Soybean polysaccharide Anhydrous citric acid 50% Lactic acid 85% Phosphoric acid Malic acid Trisodium citrate Yogurt flavor Ion-exchanged water (solvents that make up the rest not shown in the table)
各成分の含有値を測定するための方法、及び官能評価方法については、以下の通りとした。
１．糖度（Ｂｘ°）
糖度測定は２０℃の試料に対して、商品名「デジタル屈折計Ｒｘ‐５０００」（アタゴ社製）を用いて、測定を行った。
２．クエン酸酸度（Ａｃ）
各酸（クエン酸、リンゴ酸、リン酸、乳酸）に由来するクエン酸酸度、及び、飲料全体のクエン酸酸度は以下の方法（滴定法）で測定した。
クエン酸酸度は、フェノールフタレイン指示薬と水酸化ナトリウムとを用いて、以下の手順で滴定することにより求めた。
（１）２００ｍＬ三角フラスコに対して５〜１５ｇの飲料を正確に秤量し、水を用いて５０ｍＬ程度まで希釈する。
（２）希釈した前記飲料に対して１％フェノールフタレイン指示薬を数滴加えて撹拌する。
（３）三角フラスコ内の希釈飲料溶液をマグネティックスターラーで撹拌しながら、２５ｍＬ容ビューレットに入れた０．１Ｍの水酸化ナトリウムを前記飲料溶液に滴下し、滴定試験を実施する。この滴定試験は、三角フラスコ内の飲料溶液の色が、３０秒間赤色を持続した点を終点とする。
（４）クエン酸酸度（％）の値を、滴定試験の結果に基づき、次式によって算出する。
クエン酸酸度（％）＝Ａ×ｆ×（１００／Ｗ）×０．００６４ 式（１）
［（式１）において、Ａは、０．１Ｍ 水酸化ナトリウム溶液の滴定量（ｍＬ）を、ｆ
は、０．１Ｍ 水酸化ナトリウム溶液の力価を、Ｗは、飲料試料の質量（ｇ）を示す。
また、式（１）において乗算している「０．００６４」という値は、１ｍＬの０．１Ｍ水酸化ナトリウム溶液に相当する無水クエン酸の質量（ｇ）を指す。］
なお、前記滴定試験においては、フェノールフタレイン指示薬に代えて、水素イオン濃度計を用いて実施してもよい。この場合、滴定試験の終点は、三角フラスコ内の飲料溶液のｐＨが８．１になった時とする。
The method for measuring the content value of each component and the sensory evaluation method are as follows.
1. 1. Sugar content (Bx °)
The sugar content was measured on a sample at 20 ° C. using the trade name "Digital Refractometer Rx-5000" (manufactured by Atago Co., Ltd.).
2. 2. Citric acid acidity (Ac)
The citric acid acidity derived from each acid (citric acid, malic acid, phosphoric acid, lactic acid) and the citric acid acidity of the whole beverage were measured by the following method (distillation method).
The citric acidity was determined by titrating with a phenolphthalein indicator and sodium hydroxide according to the following procedure.
(1) Accurately weigh 5 to 15 g of a beverage in a 200 mL Erlenmeyer flask and dilute it to about 50 mL with water.
(2) Add a few drops of 1% phenolphthalein indicator to the diluted beverage and stir.
(3) While stirring the diluted beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1 M sodium hydroxide contained in a 25 mL volume burette is added dropwise to the beverage solution to carry out a titration test. The titration test ends at the point where the color of the beverage solution in the Erlenmeyer flask remains red for 30 seconds.
(4) The value of citric acid acidity (%) is calculated by the following formula based on the result of the titration test.
Citric acid acidity (%) = A × f × (100 / W) × 0.0064 Equation (1)
[In (Formula 1), A titrates (mL) a 0.1 M sodium hydroxide solution, f.
Indicates the titer of 0.1 M sodium hydroxide solution, and W indicates the mass (g) of the beverage sample.
Further, the value "0.0064" multiplied in the formula (1) indicates the mass (g) of citric acid anhydride corresponding to 1 mL of 0.1 M sodium hydroxide solution. ]
In the titration test, a hydrogen ion densitometer may be used instead of the phenolphthalein indicator. In this case, the end point of the titration test is when the pH of the beverage solution in the Erlenmeyer flask reaches 8.1.
３．ｐＨ
ｐＨは、ｐＨメーター計を用いて、測定を行った。
3. 3. pH
The pH was measured using a pH meter.
４．ナトリウム含有量測定 Ｎａ（ｍｇ／１００ｍｌ）
ナトリウム含有量は、飲料中のナトリウム塩等の添加量から理論値計算した値とした。
５．塩素イオン含有量測定 Ｃｌ（ｍｇ／１００ｍｌ）
塩素イオン含有量は、塩分濃度測定（電位差滴定法）を利用して算出した。試料を硝酸銀溶液で滴定し、試料中のＣｌ-をＡｇＣｌとして沈殿させる際に消費した硝酸銀溶液の量から塩素イオン含有量を測定した。
６．カリウム含有量測定 Ｋ（ｍｇ／１００ｍｌ）
カリウム含有量は、飲料中のカリウム塩等の添加量から理論値計算した値とした。
７．カルシウム含有量測定 Ｃａ（ｍｇ／１００ｍｌ）
カルシウム含有量は、飲料中のカルシウム塩等の添加量から理論値計算した値とした。
８．マグネシウム含有量測定 Ｍｇ（ｍｇ／１００ｍｌ）
マグネシウム含有量は、飲料中のマグネシウム塩等の添加量から理論値計算した値とした。
９．密度
密度は、ピクノメーターで測定した値である。
１０．ＳＮＦ含有量
添加する脱脂粉乳の量をＳＮＦの量とみなし、算出した。
１１．甘味度
甘味度は、１質量％あたり「ショ糖：１」、「果糖ぶどう糖液糖（５５％異性化糖）：０．７５」、「脱脂粉乳：０．２」の甘味度を有するとみなしたうえで、飲料中に含まれる「甘味度」を算出し、合計した値とした。
4. Sodium content measurement Na (mg / 100 ml)
The sodium content was a value calculated theoretically from the amount of sodium salt or the like added to the beverage.
5. Chlorine ion content measurement Cl (mg / 100ml)
The chlorine ion content was calculated using a salinity measurement (potentiometric titration method). Samples were titrated with silver nitrate solution, Cl in the sample - was measured chlorine ion content from the amount of silver nitrate solution consumed in the precipitation as AgCl.
6. Potassium content measurement K (mg / 100ml)
The potassium content was a value calculated theoretically from the amount of potassium salt or the like added to the beverage.
7. Calcium content measurement Ca (mg / 100ml)
The calcium content was a value calculated theoretically from the amount of calcium salt or the like added to the beverage.
8. Magnesium content measurement Mg (mg / 100ml)
The magnesium content was a value calculated theoretically from the amount of magnesium salt or the like added to the beverage.
9. Density Density is a value measured with a pycnometer.
10. SNF content The amount of skim milk powder to be added was calculated as the amount of SNF.
11. Sweetness The sweetness is considered to have the sweetness of "sucrose: 1", "fructose-glucose liquid sugar (55% isomerized sugar): 0.75", and "skimmed milk powder: 0.2" per 1% by mass. After that, the "sweetness" contained in the beverage was calculated and used as the total value.
１２．官能評価
４℃の各試料に対し、５名の専門パネリストが以下の各表の「対照品」を基準として評価し、その評点を平均化した。評価基準は、表１−２に示したものに従い、対照品（コントロール）のスコアを３点に調整した。試料に対し、塩味軽減効果などを１〜５点で評価してもらい、専門パネリスト５名の評点の平均値の小数第２位を四捨五入したものを最終評点とした。各専門パネリスト間の評価にはばらつきはなかった。
12. Sensory evaluation For each sample at 4 ° C, five expert panelists evaluated the sample based on the "control product" in each table below, and averaged the scores. As the evaluation criteria, the score of the control product (control) was adjusted to 3 points according to those shown in Table 1-2. The sample was evaluated for its salty taste reduction effect on a scale of 1 to 5, and the final score was obtained by rounding off the second decimal place of the average score of the five specialized panelists. There was no variation in the evaluation among the specialized panelists.
［実施例Ａ〜Ｄ及び比較例Ａ］：ミネラルによる塩味への影響
表１−１に示すように各種原料を所定量混合して、各実施例／各比較例の試料を調整した。表１−１に示されるように、塩化カリウム、乳酸カルシウム、塩化マグネシウム・６水和物の量を適宜調整して、各例におけるミネラル含有量を調整した。各試料に対して、上記１．〜１１．の測定及び算出を行った後に、当該試料を加熱殺菌してから、容器にホットパック充填した。試料を飲用したときの香味について、上記１２．に記載するように、５名のパネリストが比較例Ａを「対照品」として表１−２に示す評価基準に則って評価し、その評点を平均した。表１−１の結果から、マグネシウムを所定量含むことによって、塩味軽減効果が表れ、後味が改善し総合評価が向上したことや、カリウム及びカルシウムの添加によって全体的なスコアが向上することが分かった。
[Examples A to D and Comparative Example A]: Effect of minerals on salty taste As shown in Table 1-1, a predetermined amount of various raw materials was mixed to prepare a sample of each Example / Comparative Example. As shown in Table 1-1, the amounts of potassium chloride, calcium lactate, magnesium chloride / hexahydrate were appropriately adjusted to adjust the mineral content in each example. For each sample, 1. ~ 11. After the measurement and calculation of the above, the sample was sterilized by heating, and then the container was filled with a hot pack. Regarding the flavor when the sample was drunk, the above 12. As described in the above, five panelists evaluated Comparative Example A as a “control product” according to the evaluation criteria shown in Table 1-2, and averaged the scores. From the results in Table 1-1, it was found that the salty taste reduction effect was exhibited by containing a predetermined amount of magnesium, the aftertaste was improved and the overall evaluation was improved, and the overall score was improved by the addition of potassium and calcium. It was.
Claims (8)
ナトリウム濃度が、４０〜９０ｍｇ／１００ｍｌであり、
マグネシウム濃度が、２〜７ｍｇ／１００ｍｌである、乳性飲料。 Contains 0.5-2.0% by weight non-fat milk solids (SNF)
The sodium concentration is 40-90 mg / 100 ml and
A dairy beverage having a magnesium concentration of 2-7 mg / 100 ml.
クエン酸及び／又はリン酸を含む、請求項１〜４のいずれか１項に記載の乳性飲料。 The sweetness is 4-9, and
The dairy beverage according to any one of claims 1 to 4, which comprises citric acid and / or phosphoric acid.
塩素イオン含有量（質量換算）がナトリウム含有量（質量換算）よりも大きい、請求項１〜５のいずれか１項に記載の乳性飲料。 Contains sodium chloride,
The dairy beverage according to any one of claims 1 to 5, wherein the chlorine ion content (mass equivalent) is larger than the sodium content (mass equivalent).
マグネシウム濃度が、２〜７ｍｇ／１００ｍｌとなるようにマグネシウムを添加する工程を含み、
カリウム濃度が、１０〜２０ｍｇ／１００ｍｌとなるようにカリウムを添加する工程、及び／又は
カルシウム濃度が、８〜１５ｍｇ／１００ｍｌとなるようにカルシウムを添加する工程
を含んでもよい、乳性飲料の塩味低減方法。 A method for reducing saltiness of a milky beverage having a sodium concentration of 40 to 90 mg / 100 ml and containing 0.5 to 2.0% by mass of non-fat milk solids (SNF).
Including the step of adding magnesium so that the magnesium concentration becomes 2 to 7 mg / 100 ml.
The salty taste of dairy beverages may include a step of adding potassium so that the potassium concentration is 10 to 20 mg / 100 ml and / or a step of adding calcium so that the calcium concentration is 8 to 15 mg / 100 ml. Reduction method.
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| JP2015211651A (en) * | 2014-05-02 | 2015-11-26 | アサヒ飲料株式会社 | Beverage composition and heat attack preventive agent |
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