JP7463115B2 - Electrolyte supplement drink and method for producing same - Google Patents
Electrolyte supplement drink and method for producing same Download PDFInfo
- Publication number
- JP7463115B2 JP7463115B2 JP2020013671A JP2020013671A JP7463115B2 JP 7463115 B2 JP7463115 B2 JP 7463115B2 JP 2020013671 A JP2020013671 A JP 2020013671A JP 2020013671 A JP2020013671 A JP 2020013671A JP 7463115 B2 JP7463115 B2 JP 7463115B2
- Authority
- JP
- Japan
- Prior art keywords
- mass
- content
- beverage
- derived
- peptide
- 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.)
- Active
Links
- 239000003792 electrolyte Substances 0.000 title claims description 32
- 239000013589 supplement Substances 0.000 title claims description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 90
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 71
- 102000014171 Milk Proteins Human genes 0.000 claims description 56
- 108010011756 Milk Proteins Proteins 0.000 claims description 56
- 235000021239 milk protein Nutrition 0.000 claims description 56
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 48
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 43
- 239000011707 mineral Substances 0.000 claims description 43
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 32
- 239000002994 raw material Substances 0.000 claims description 22
- 235000003599 food sweetener Nutrition 0.000 claims description 18
- 239000003765 sweetening agent Substances 0.000 claims description 18
- 108010076119 Caseins Proteins 0.000 claims description 16
- 102000011632 Caseins Human genes 0.000 claims description 16
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 16
- 235000021240 caseins Nutrition 0.000 claims description 15
- 239000005018 casein Substances 0.000 claims description 14
- 239000011734 sodium Substances 0.000 claims description 12
- 239000011575 calcium Substances 0.000 claims description 11
- 239000011777 magnesium Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 10
- 239000011591 potassium Substances 0.000 claims description 10
- 229910052700 potassium Inorganic materials 0.000 claims description 10
- 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 description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 8
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 8
- 229910052791 calcium Inorganic materials 0.000 claims description 8
- 229910052749 magnesium Inorganic materials 0.000 claims description 8
- 159000000000 sodium salts Chemical class 0.000 claims description 5
- 159000000007 calcium salts Chemical class 0.000 claims description 4
- 159000000003 magnesium salts Chemical class 0.000 claims description 4
- 159000000001 potassium salts Chemical class 0.000 claims description 4
- 235000010755 mineral Nutrition 0.000 description 36
- 238000011156 evaluation Methods 0.000 description 20
- 239000000203 mixture Substances 0.000 description 16
- 235000019600 saltiness Nutrition 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 235000015165 citric acid Nutrition 0.000 description 15
- 235000019643 salty taste Nutrition 0.000 description 15
- 235000002639 sodium chloride Nutrition 0.000 description 14
- 235000000346 sugar Nutrition 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 12
- 238000012360 testing method Methods 0.000 description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 239000013068 control sample Substances 0.000 description 10
- 229930006000 Sucrose Natural products 0.000 description 9
- 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 9
- 150000003839 salts Chemical class 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 229960003975 potassium Drugs 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000019629 palatability Nutrition 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- 229960005069 calcium Drugs 0.000 description 6
- 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 5
- 239000002253 acid Substances 0.000 description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 230000035900 sweating Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 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 4
- 239000001527 calcium lactate Substances 0.000 description 4
- 235000011086 calcium lactate Nutrition 0.000 description 4
- 229960002401 calcium lactate Drugs 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 3
- 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 3
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 3
- 239000004376 Sucralose Substances 0.000 description 3
- 244000269722 Thea sinensis Species 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
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
- 235000019341 magnesium sulphate Nutrition 0.000 description 3
- 229940091250 magnesium supplement Drugs 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000001103 potassium chloride Substances 0.000 description 3
- 235000011164 potassium chloride Nutrition 0.000 description 3
- 239000004224 potassium gluconate Substances 0.000 description 3
- 235000013926 potassium gluconate Nutrition 0.000 description 3
- 229960003189 potassium gluconate Drugs 0.000 description 3
- 229940083542 sodium Drugs 0.000 description 3
- 229940013618 stevioside Drugs 0.000 description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 3
- 235000019202 steviosides Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019408 sucralose Nutrition 0.000 description 3
- 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 3
- 150000008163 sugars Chemical class 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 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 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 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 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products 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
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 235000011087 fumaric acid Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000009616 inductively coupled plasma Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 235000011147 magnesium chloride Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000001509 sodium citrate 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
- 235000014214 soft drink Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose 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](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 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 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 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 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 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
- 239000011692 calcium ascorbate Substances 0.000 description 1
- 235000010376 calcium ascorbate Nutrition 0.000 description 1
- 229940047036 calcium ascorbate Drugs 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229960003563 calcium carbonate Drugs 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 108010033929 calcium caseinate Proteins 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
- 235000013921 calcium diglutamate 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
- 229960002079 calcium pantothenate Drugs 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
- UMVAYAXXQSFULN-QHTZZOMLSA-L calcium;(2s)-2-aminopentanedioate;hydron Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O UMVAYAXXQSFULN-QHTZZOMLSA-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
- 235000013736 caramel Nutrition 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 229940021722 caseins Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- 238000011161 development Methods 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
- 238000009826 distribution Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000011899 heat drying method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 229940001447 lactate Drugs 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 1
- 229960000511 lactulose Drugs 0.000 description 1
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 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
- 235000013918 magnesium diglutamate Nutrition 0.000 description 1
- 229940063886 magnesium glutamate Drugs 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
- MYUGVHJLXONYNC-QHTZZOMLSA-J magnesium;(2s)-2-aminopentanedioate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O MYUGVHJLXONYNC-QHTZZOMLSA-J 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 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
- 239000002444 monopotassium citrate Substances 0.000 description 1
- 235000015861 monopotassium citrate Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229940093956 potassium carbonate Drugs 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
- 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
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- 235000019204 saccharin 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
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 229940073490 sodium glutamate Drugs 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
- 239000001394 sodium malate Substances 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 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
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000009469 supplementation 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
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 235000015870 tripotassium citrate Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 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
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
本発明は、電解質補給飲料及びその製造方法に関する。 The present invention relates to an electrolyte supplement drink and a method for producing the same.
電解質補給飲料は、水分と、発汗等で失われるナトリウムやカリウム等のミネラルを補給するのに好適な飲料であり、飲み易いことが求められる。
特許文献１には、食塩とクエン酸を含む電解質補給飲料の塩味を抑えて飲み易くするために、リン酸を含有させる方法が記載されている。
Electrolyte supplement drinks are suitable for replenishing fluids and minerals such as sodium and potassium that are lost through sweating and the like, and are required to be easy to drink.
Patent Document 1 describes a method of adding phosphoric acid to an electrolyte supplement drink that contains salt and citric acid in order to reduce the saltiness and make the drink easier to drink.
しかし、リン酸を添加すると渋味が増強しやすいため、リン酸を使用しなくても塩味を抑制できる方法が望まれる。
本発明は、ミネラルを含み、塩味が抑えられた、新規な電解質補給飲料の提供を目的とする。
However, since the addition of phosphoric acid tends to increase the astringency, a method for suppressing the salty taste without using phosphoric acid is desired.
An object of the present invention is to provide a novel electrolyte supplement drink which contains minerals and has a reduced salty taste.
本発明は以下の態様を有する。
［１］ナトリウム、カリウム、カルシウム及びマグネシウムからなる群から選ばれる１種以上のミネラルの含有量が０．０１質量％以上０．２質量％未満、クエン酸換算酸度が０．００１質量％以上０．４質量％未満であり、乳蛋白質由来ペプチドを含む、電解質補給飲料。
［２］前記乳蛋白質由来ペプチドの含有量が０．００１質量％以上０．５質量％以下である、［１］の電解質補給飲料。
［３］前記乳蛋白質由来ペプチドの含有量に対する、前記ミネラルの含有量の質量比を表す、ミネラル／乳蛋白質由来ペプチドの値が０．１２～３５である、［１］又は［２］の電解質補給飲料。
［４］甘味度が０．１質量％以上２０質量％未満である、［１］～［３］のいずれかの電解質補給飲料。
The present invention has the following aspects.
[1] An electrolyte supplement beverage having a content of one or more minerals selected from the group consisting of sodium, potassium, calcium and magnesium of 0.01% by mass or more and less than 0.2% by mass, and an acidity equivalent to citric acid of 0.001% by mass or more and less than 0.4% by mass, and containing a peptide derived from milk protein.
[2] The electrolyte supplement drink of [1], wherein the content of the milk protein-derived peptide is 0.001% by mass or more and 0.5% by mass or less.
[3] The electrolyte supplement drink of [1] or [2], wherein the value of minerals/peptides derived from milk proteins, which represents the mass ratio of the content of the minerals to the content of the peptides derived from milk proteins, is 0.12 to 35.
[4] An electrolyte supplement drink according to any one of [1] to [3], wherein the sweetness is 0.1% by mass or more and less than 20% by mass.
［５］ナトリウム塩、カリウム塩、カルシウム塩及びマグネシウム塩からなる群から選ばれる１種以上であるミネラル源と、乳蛋白質由来ペプチドと、酸味料と、水を含む原料を、前記原料の総質量に対して、ナトリウム、カリウム、カルシウム及びマグネシウムからなる群から選ばれる１種以上のミネラルの含有量が０．０１質量％以上０．２質量％未満、クエン酸換算酸度が０．００１質量％以上０．４質量％未満となるように混合する、電解質補給飲料の製造方法。
［６］前記乳蛋白質由来ペプチドの含有量が０．００１質量％以上０．５質量％以下となるように混合する、［５］の電解質補給飲料の製造方法。
［７］前記原料が甘味料を含み、前記原料の総質量に対する甘味度が０．１質量％以上２０質量％未満である、［５］又は［６］の電解質補給飲料の製造方法。
[5] A method for producing an electrolyte supplement beverage, comprising mixing raw materials including one or more mineral sources selected from the group consisting of sodium salts, potassium salts, calcium salts, and magnesium salts, a peptide derived from milk protein, an acidulant, and water, so that the content of one or more minerals selected from the group consisting of sodium, potassium, calcium, and magnesium is 0.01% by mass or more and less than 0.2% by mass, and the citric acid-equivalent acidity is 0.001% by mass or more and less than 0.4% by mass, relative to the total mass of the raw materials.
[6] The method for producing an electrolyte supplement beverage according to [5], further comprising mixing the milk protein-derived peptide so that the content of the peptide is 0.001% by mass or more and 0.5% by mass or less.
[7] A method for producing an electrolyte supplement beverage according to [5] or [6], wherein the raw material contains a sweetener and the sweetness level relative to the total mass of the raw material is 0.1% by mass or more and less than 20% by mass.
本発明によれば、ミネラルを含み、塩味が抑えられた電解質補給飲料が得られる。 The present invention provides an electrolyte supplement drink that contains minerals and has a reduced salty taste.
本明細書において、数値範囲を示す「～」は、その前後に記載された数値を下限値および上限値として含むことを意味する。
本明細書において、ｐＨは特に断りがない限り２０℃における値である。
In this specification, the use of "to" indicating a range of values means that the values before and after it are included as the lower and upper limits.
In this specification, pH is the value at 20° C. unless otherwise specified.
＜測定方法＞
本発明において以下の測定方法を用いる。
[ミネラル含有量］
質量基準のナトリウム（Ｎａ）含有量、カリウム（Ｋ）含有量、カルシウム（Ｃａ）含有量及びマグネシウム（Ｍｇ）含有量は、ＩＣＰ法（高周波誘導結合プラズマ法）により測定する。
[クエン酸換算酸度］
クエン酸換算酸度は、電解質補給飲料中に含まれる酸の濃度を、クエン酸相当量として換算した値（単位：質量％）である。下記の式により算出される。電解質補給飲料中に含まれる酸の含有量は中和滴定法（果実飲料の日本農林規格（最終改正令和元年６月２７日農林水産省告示第４７５号））に準拠する方法で測定する。
２００ｍＬ程度の容器に、電解質補給飲料５ｇを量りとり、ｐＨ計の電極を試料溶液中に挿入し、かき混ぜながら０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液で滴定する（本試験）。終点は、ｐＨ８．１±０．２とし、その範囲内のｐＨが３０秒以上持続することを確認する。空試験については、試料の代わりに同量の水を用いて同様に滴定する。クエン酸換算酸度は、下記式により求める。
クエン酸換算酸度（質量％）＝０．００６４×（Ｔ－Ｂ）×Ｆ×（１／Ｗ）×１００
Ｔ：本試験における０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液の滴定量（ｍＬ）
Ｂ：空試験における０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液の滴定量（ｍＬ）
Ｆ：０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液のファクター
Ｗ：試料重量（ｇ）
０．００６４：０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液１ｍＬに相当するクエン酸の重量（ｇ）
［固形分］
固形分は常圧加熱乾燥法（日本食品標準成分表２０１５年版（七訂）分析マニュアル 第１章 一般成分及び関連成分に記載）に従って飲料１００ｇ中の水含有量を測定し、下記式により求める。
固形分の含有量（単位：質量％）＝１００－水分含有量（単位：質量％）。
<Measurement method>
In the present invention, the following measurement methods are used.
[Mineral content]
The sodium (Na) content, potassium (K) content, calcium (Ca) content and magnesium (Mg) content on a mass basis are measured by an ICP method (high-frequency inductively coupled plasma method).
[Citric acid equivalent acidity]
The citric acid equivalent acidity is the concentration of the acid contained in the electrolyte supplement drink converted into the citric acid equivalent amount (unit: mass %). It is calculated by the following formula. The content of the acid contained in the electrolyte supplement drink is measured by a method conforming to the neutralization titration method (Japanese Agricultural Standard for Fruit Drinks (Last revised June 27, 2019, Ministry of Agriculture, Forestry and Fisheries Notification No. 475)).
Weigh out 5g of electrolyte supplement drink into a container of about 200mL, insert the pH meter electrode into the sample solution, and titrate with 0.1 mol/L sodium hydroxide solution while stirring (main test). The end point is pH 8.1±0.2, and confirm that the pH remains within that range for 30 seconds or more. For a blank test, titrate in the same way using the same amount of water instead of the sample. The acidity converted to citric acid is calculated using the following formula.
Citric acid equivalent acidity (mass%)=0.0064×(T−B)×F×(1/W)×100
T: Titration amount (mL) of 0.1 mol/L sodium hydroxide solution in this test
B: Titration amount (mL) of 0.1 mol/L sodium hydroxide solution in blank test
F: factor of 0.1 mol/L sodium hydroxide solution W: sample weight (g)
0.0064: Weight (g) of citric acid equivalent to 1 mL of 0.1 mol/L sodium hydroxide solution
[Solid content]
The solids content is determined by measuring the water content in 100 g of beverage according to the normal pressure heat drying method (described in Chapter 1, General Components and Related Components, of the Analysis Manual of the Standard Tables of Food Composition in Japan, 2015 Edition (7th Revised Edition)) and calculating it using the following formula.
Solid content (unit: mass %)=100−moisture content (unit: mass %)
[乳蛋白質由来ペプチド含有量］
高速液体クロマトグラフ（ＨＰＬＣ）を用いて行うことができる。
［乳蛋白質由来ペプチドの数平均分子量］
質量分析計、たとえば、島津ＬＣＭＳ－２０１０ＡやサーモクエストＬＣＱを用いて行うことができる。
乳蛋白質由来ペプチドの平均分子量（Ｄａ：ダルトン）は、以下の数平均分子量の概念により求めるものである。
数平均分子量（Ｎｕｍｂｅｒ Ａｖｅｒａｇｅ ｏｆ Ｍｏｌｅｃｕｌａｒ Ｗｅｉｇｈｔ）は、例えば非特許文献（社団法人高分子学会編、「高分子科学の基礎」、第１１６～１１９頁、株式会社東京化学同人、１９７８年）に記載されているとおり、高分子化合物の分子量の平均値を次のとおり異なる指標に基づき示すものである。
すなわち、蛋白質加水分解物などの高分子化合物は不均一な物質であり、かつ分子量に分布があるため、蛋白質加水分解物の分子量は、物理化学的に取り扱うためには、平均分子量で示す必要があり、数平均分子量（以下、Ｍｎと略記することがある。）は、分子の個数についての平均であり、ペプチド鎖ｉの分子量がＭｉであり、その分子数をＮｉとすると、次の数式（１）により定義される。
[Milk protein-derived peptide content]
This can be done using high performance liquid chromatography (HPLC).
[Number average molecular weight of peptides derived from milk proteins]
This can be carried out using a mass spectrometer, for example, Shimadzu LCMS-2010A or Thermoquest LCQ.
The average molecular weight (Da: Dalton) of the peptide derived from a milk protein is determined based on the following concept of number average molecular weight.
The number average molecular weight (Number Average of Molecular Weight), as described in a non-patent document ("Basics of Polymer Science," pp. 116-119, edited by the Society of Polymer Science, Tokyo Kagaku Dojin Co., Ltd., 1978), indicates the average value of the molecular weight of a polymer compound based on different indexes as follows:
That is, since polymeric compounds such as protein hydrolysates are heterogeneous substances and have a molecular weight distribution, the molecular weight of a protein hydrolysate must be expressed as an average molecular weight in order to handle it physicochemically. The number average molecular weight (hereinafter sometimes abbreviated as Mn) is the average for the number of molecules, and is defined by the following mathematical formula (1), where M is the molecular weight of peptide chain i and Ni is the number of molecules.
[甘味度］
各甘味料の甘味度は、ショ糖（スクロース）が標準物質として使用され、任意の濃度のスクロースと同等の甘味強度を示す濃度の比率、あるいは同条件で求めたスクロースの閾値との比率から判定される。例えば、ある甘味料Ａがあり、スクロース１％溶液と同じ甘味強度を示すＡの濃度を官能試験により測定する。そのときのＡの濃度が０．５％だとすると、甘味料Ａの甘味度は、スクロースの甘味度１に対して２となる。甘味料の甘味度は、例えば参考文献（伊藤汎、小林幹彦、早川幸男編、「食品と甘味料」、第３０５頁、株式会社光琳、２００８年）に記載されている。
本明細書において、「飲料の甘味度」は、飲料中の甘味料の濃度を、同等の甘さを有するショ糖濃度に換算した値（ショ糖換算濃度ともいう）である。具体的には、飲料の甘味度（ショ糖換算濃度、単位：質量％）＝飲料に含まれる甘味料の甘味度×甘味料の濃度（単位：質量％）で求める。飲料が甘味料を２種以上含む場合、各甘味料のショ糖換算濃度の合計を「飲料の甘味度」とする。同様に、本明細書において、「原料の総質量に対する甘味度」は、原料の総質量の甘味料の含有量を、同等の甘さを有するショ糖濃度に換算した値（ショ糖換算濃度）である。
[Sweetness]
The sweetness of each sweetener is determined by using sucrose as a standard substance, and by the ratio of the concentration that shows the same sweetness intensity as sucrose at an arbitrary concentration, or by the ratio to the threshold value of sucrose obtained under the same conditions. For example, a certain sweetener A is given, and the concentration of A that shows the same sweetness intensity as a 1% sucrose solution is measured by a sensory test. If the concentration of A at that time is 0.5%, the sweetness of sweetener A is 2 compared to the sweetness of sucrose, which is 1. The sweetness of sweeteners is described, for example, in a reference (Ito Hiroshi, Kobayashi Mikihiko, Hayakawa Yukio eds., "Food and Sweeteners," p. 305, Korin Co., Ltd., 2008).
In this specification, the "sweetness of a beverage" refers to the concentration of a sweetener in a beverage converted into a sucrose concentration having an equivalent sweetness (also referred to as a sucrose-equivalent concentration). Specifically, the sweetness of a beverage (sucrose-equivalent concentration, unit: mass%) is calculated as sweetness of a sweetener contained in a beverage x concentration of the sweetener (unit: mass%). When a beverage contains two or more kinds of sweeteners, the sum of the sucrose-equivalent concentrations of each sweetener is defined as the "sweetness of a beverage". Similarly, in this specification, the "sweetness relative to the total mass of raw materials" refers to the content of a sweetener in the total mass of raw materials converted into a sucrose concentration having an equivalent sweetness (sucrose-equivalent concentration).
＜電解質補給飲料＞
本実施形態の電解質補給飲料（以下、単に「飲料」ともいう）は、ミネラルと水を含み、発汗等で失われたミネラルと水分を補給することができる。
本実施形態の飲料は、少なくとも、ナトリウム、カリウム、カルシウム及びマグネシウムからなる群から選ばれる１種以上のミネラルを含む。
飲料中のミネラルの含有量は、飲料中のナトリウム（Ｎａ）含有量、カリウム（Ｋ）含有量、カルシウム（Ｃａ）含有量及びマグネシウム（Ｍｇ）含有量の合計である。
飲料中のミネラルの含有量は、０．０１質量％以上０．２質量％未満であり、０．０３～０．１６質量％が好ましく、０．０３～０．１２質量％がより好ましく、０．０４～０．０８質量％がさらに好ましい。上記範囲の下限値以上であると発汗等で失われたミネラルを効率よく補給することが可能であり、上限値未満であると塩味が抑えられた飲料が得られやすい。一般的に、塩味が強い飲料は飲み難い。
本実施形態の飲料は、清涼飲料に広く適用することができる。本明細書における「清涼飲料」は、酒精分１容量パーセント未満である飲料（ただし、乳酸菌飲料、乳及び乳製品を除く）を指す。
<Electrolyte supplement drink>
The electrolyte replenishment drink of this embodiment (hereinafter also simply referred to as "drink") contains minerals and water, and can replenish minerals and water lost through sweating or the like.
The beverage of the present embodiment contains at least one mineral selected from the group consisting of sodium, potassium, calcium, and magnesium.
The mineral content in a beverage is the sum of the sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg) contents in the beverage.
The mineral content in the beverage is 0.01% by mass or more and less than 0.2% by mass, preferably 0.03 to 0.16% by mass, more preferably 0.03 to 0.12% by mass, and even more preferably 0.04 to 0.08% by mass. If the content is equal to or more than the lower limit of the above range, it is possible to efficiently replenish minerals lost through sweating, etc., and if the content is less than the upper limit, a beverage with a reduced saltiness is likely to be obtained. Generally, beverages with a strong saltiness are difficult to drink.
The beverage of the present embodiment can be widely applied to soft drinks. In this specification, the term "soft drink" refers to a beverage having an alcohol content of less than 1 volume percent (excluding lactobacillus beverages, milk and dairy products).
本実施形態の飲料は、乳蛋白質由来ペプチドを含む。乳蛋白質由来ペプチドは、ミネラルを含む飲料の塩味の抑制に寄与する。
乳蛋白質由来ペプチドは、乳蛋白質を加水分解して得られるぺプチドが好ましい。
乳蛋白質由来ペプチドの数平均分子量は１２００ダルトン以下が好ましく１０００ダルトン以下がより好ましく、８００ダルトン以下がさらに好ましく、２００～５００ダルトンがより好ましい。上記範囲の内であるとより良好な塩味抑制の効果を発揮できる。
The beverage of the present embodiment contains a peptide derived from a milk protein. The peptide derived from a milk protein contributes to suppressing the salty taste of the beverage containing minerals.
The milk protein-derived peptide is preferably a peptide obtained by hydrolysis of a milk protein.
The number average molecular weight of the milk protein-derived peptide is preferably 1200 daltons or less, more preferably 1000 daltons or less, even more preferably 800 daltons or less, and even more preferably 200 to 500 daltons. Within the above range, a better salty taste suppressing effect can be exhibited.
乳蛋白質由来ペプチドは特に限定されないが、牛乳あるいは脱脂粉乳等の乳製品由来の乳蛋白質由来ペプチドが好ましい。乳蛋白質由来ペプチドとしては、例えば、カゼインペプチド、ホエイペプチド等が挙げられ、これらを１種又は２種以上選択することができる。本実施形態の飲料では、飲料の塩味を良好に抑制できる点でカゼインペプチドが好ましい。
カゼインペプチドは、乳由来のカゼイン原料を公知の方法で加水分解して得られる。加水分解は、例えば、酸加水分解、アルカリ加水分解、酵素加水分解等が挙げられる。カゼイン原料としては、乳酸カゼイン、硫酸カゼイン、塩酸カゼイン等の酸カゼイン、カゼインナトリウム、カゼインカリウム、カゼインカルシウム等のカゼイン塩、又はこれらの任意の混合物が挙げられる。カゼインペプチドは、市販品からも入手できる。
カゼインペプチドは、例えば特開２０１９－１４０９２３号公報に開示された製造方法にて製造することが可能である。
The peptide derived from milk protein is not particularly limited, but is preferably a peptide derived from milk protein derived from dairy products such as milk or skim milk powder. Examples of the peptide derived from milk protein include casein peptide and whey peptide, and one or more of these can be selected. In the beverage of this embodiment, casein peptide is preferred because it can effectively suppress the salty taste of the beverage.
Casein peptides are obtained by hydrolyzing milk-derived casein raw materials by known methods. Examples of hydrolysis include acid hydrolysis, alkali hydrolysis, and enzymatic hydrolysis. Examples of casein raw materials include acid caseins such as casein lactate, casein sulfate, and casein hydrochloride, casein salts such as sodium caseinate, potassium caseinate, and calcium caseinate, and any mixtures thereof. Casein peptides are also available commercially.
Casein peptides can be produced, for example, by the production method disclosed in JP 2019-140923 A.
飲料に含まれる乳蛋白質由来ペプチドは、１種でもよく、２種以上を併用してもよい。
飲料の総質量に対して、乳蛋白質由来ペプチドの含有量は０．００１～０．５質量％が好ましく、０．００２～０．５質量％がより好ましく、０．００２質量％以上０．２質量％未満がさらに好ましく、０．００５～０．１質量％が最も好ましい。乳蛋白質由来ペプチドの含有量が下限値以上であると塩味抑制効果が得られ、上限値以下又は未満であると乳蛋白質由来ペプチドの味が強調されすぎず、おいしい飲料が得られる。
The beverage may contain one type of milk protein-derived peptide, or two or more types of peptides in combination.
The content of the peptide derived from a milk protein relative to the total mass of the beverage is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.5% by mass, even more preferably 0.002 to less than 0.2% by mass, and most preferably 0.005 to 0.1% by mass. When the content of the peptide derived from a milk protein is equal to or greater than the lower limit, a salty taste suppressing effect is obtained, whereas when the content is equal to or less than the upper limit, the taste of the peptide derived from a milk protein is not overly emphasized, resulting in a delicious beverage.
飲料中の、乳蛋白質由来ペプチドの含有量に対する、ミネラルの含有量の質量比を表す、ミネラル／乳蛋白質由来ペプチド（以下、ミネラル／ペプチド質量比ともいう。）の値は、０．１２～３５であることが好ましく、０．３より大きく３５以下がより好ましく、０．３より大きく３０以下がさらに好ましく、０．６～１２が最も好ましい。上記範囲の下限値以上であると発汗等で失われたミネラルを効率よく補給することが可能であり、上限値以下であると塩味が抑えられた飲料が得られやすい。 The value of mineral/peptide derived from milk protein (hereinafter also referred to as mineral/peptide mass ratio), which represents the mass ratio of the mineral content to the peptide content derived from milk protein in the beverage, is preferably 0.12 to 35, more preferably greater than 0.3 and equal to or less than 35, even more preferably greater than 0.3 and equal to or less than 30, and most preferably 0.6 to 12. If it is equal to or greater than the lower limit of the above range, it is possible to efficiently replenish minerals lost through sweating, etc., and if it is equal to or less than the upper limit, a beverage with reduced saltiness is likely to be obtained.
本実施形態の飲料は、飲料の総質量に対して、固形分の含有量が０．１～２０質量％であることが好ましく、０．１～１８質量％がより好ましく、０．２～１８質量％がさらに好ましく、０．３～１６質量％が特に好ましい。上記範囲の下限値以上であると電解質補給の目的に適した飲料を提供することができ、上限値以下であると風味の良い飲料を提供することができる。 The beverage of this embodiment preferably has a solids content of 0.1 to 20% by mass, more preferably 0.1 to 18% by mass, even more preferably 0.2 to 18% by mass, and particularly preferably 0.3 to 16% by mass, relative to the total mass of the beverage. If the solids content is equal to or greater than the lower limit of the above range, a beverage suitable for electrolyte supplementation can be provided, and if the solids content is equal to or less than the upper limit, a flavorful beverage can be provided.
本実施形態の飲料は、酸成分を含む。飲料のクエン酸換算酸度は０．００１質量％以上０．４質量％未満であり、０．００２質量％以上０．４質量％未満が好ましく、０．００４質量％以上０．４質量％未満がより好ましく、０．０１質量％以上０．４質量％未満がさらに好ましい。上記範囲の下限値以上であると、乳蛋白質分解ペプチドによる塩味抑制効果が得られやすく、上限値未満であると適度な酸味を呈する電解質補給飲料が得られる。 The beverage of this embodiment contains an acid component. The citric acid-equivalent acidity of the beverage is 0.001% by mass or more and less than 0.4% by mass, preferably 0.002% by mass or more and less than 0.4% by mass, more preferably 0.004% by mass or more and less than 0.4% by mass, and even more preferably 0.01% by mass or more and less than 0.4% by mass. If the acidity is equal to or more than the lower limit of the above range, the salty taste suppression effect of the milk protein hydrolyzed peptides is easily obtained, and if the acidity is less than the upper limit, an electrolyte supplement beverage with a moderate sour taste is obtained.
本実施形態の飲料は、甘味成分を含んでもよい。本実施形態の飲料は、発汗等で失われたミネラルと水分を補給する飲料であることから、継続的に何度も少量ずつ摂取する場合、一度に５０～５００ｍＬ程度摂取する場合などがある。飲料の甘味度が高すぎると、甘味に飽きてしまい、身体が必要とする量の飲料を摂取することが困難な場合がある。そのため、飲料の甘味度（ショ糖換算濃度）は０．１質量％以上２０質量％未満が好ましく、０．１～１８質量％がより好ましく、０．２～１５質量％がさらに好ましい。上記範囲の甘味度であると程よい甘味を呈する電解質補給飲料が得られる。 The beverage of this embodiment may contain a sweetening component. Since the beverage of this embodiment is a beverage that replenishes minerals and water lost through sweating, etc., it may be ingested continuously in small amounts multiple times, or ingested in an amount of about 50 to 500 mL at a time. If the sweetness of the beverage is too high, the sweetness may become tiresome, and it may be difficult to ingest the amount of beverage required by the body. For this reason, the sweetness of the beverage (concentration in sucrose equivalent) is preferably 0.1% by mass or more and less than 20% by mass, more preferably 0.1 to 18% by mass, and even more preferably 0.2 to 15% by mass. A sweetness in the above range results in an electrolyte replenishment beverage that exhibits a moderate sweetness.
本実施形態の飲料は、ｐＨが１．０～７．０であることが好ましく、２．０～６．０がより好ましく、２．０～４．６がさらに好ましい。上記範囲ｐＨであると程よい酸味を呈する電解質補給飲料が得られる。
ｐＨは、乳蛋白質由来ペプチドの含有量が多くなると高くなる傾向がある。
The beverage of this embodiment preferably has a pH of 1.0 to 7.0, more preferably 2.0 to 6.0, and even more preferably 2.0 to 4.6. A pH within this range results in an electrolyte supplement beverage that has a moderate sourness.
The pH tends to increase as the content of peptides derived from milk proteins increases.
＜電解質補給飲料の製造方法＞
本実施形態の電解質補給飲料の製造方法は、ミネラル源と、前記乳蛋白質由来ペプチドと、酸味料と、水を含む原料（以下、飲料の原料という。）を混合して、目的の飲料を得る。混合後、加熱殺菌することが好ましい。飲料の原料は、さらに甘味料を含んでもよい。
<Method of manufacturing electrolyte supplement drink>
In the method for producing an electrolyte supplement beverage of the present embodiment, a mineral source, the milk protein-derived peptide, an acidulant, and a raw material containing water (hereinafter referred to as a raw material for the beverage) are mixed to obtain a desired beverage. After mixing, the raw material for the beverage is preferably sterilized by heating. The raw material for the beverage may further contain a sweetener.
ミネラル源は、ナトリウム塩、カリウム塩、カルシウム塩及びマグネシウム塩からなる群から選ばれる１種以上である。これらの塩は食品添加物として許容されているものを使用する。ミネラル源と酸味料を兼ねる塩でもよい。
ナトリウム塩としては、塩化ナトリウム（精製塩）、グルタミン酸ナトリウム、クエン酸ナトリウム、コハク酸ナトリウム、乳酸ナトリウム、リンゴ酸ナトリウム、酢酸ナトリウム等が挙げられる。
カリウム塩としては、塩化カリウム、クエン酸一カリウム、クエン酸三カリウム、Ｌ－グルタミン酸カリウム、グルコン酸カリウム、炭酸カリウム等が挙げられる。
マグネシウム塩としては、硫酸マグネシウム、塩化マグネシウム、炭酸マグネシウム、酸化マグネシウム、グルタミン酸マグネシウム等が挙げられる。
カルシウム塩としては、乳酸カルシウム、グルコン酸カルシウム、パントテン酸カルシウム、塩化カルシウム、炭酸カルシウム、アスコルビン酸カルシウム、グルタミン酸カルシウム等が挙げられる。
これらのうち、水に溶けやすく臭いや味への影響の少ない点で塩化ナトリウム（精製塩）、クエン酸ナトリウム、塩化カリウム、グルコン酸カリウム、硫酸マグネシウム、塩化マグネシウム、乳酸カルシウムがより好ましい。
The mineral source is at least one selected from the group consisting of sodium salts, potassium salts, calcium salts and magnesium salts. These salts are permitted as food additives. Salts that serve both as a mineral source and an acidulant may also be used.
Examples of sodium salts include sodium chloride (purified salt), sodium glutamate, sodium citrate, sodium succinate, sodium lactate, sodium malate, and sodium acetate.
Examples of potassium salts include potassium chloride, monopotassium citrate, tripotassium citrate, potassium L-glutamate, potassium gluconate, and potassium carbonate.
Examples of magnesium salts include magnesium sulfate, magnesium chloride, magnesium carbonate, magnesium oxide, and magnesium glutamate.
Examples of calcium salts include calcium lactate, calcium gluconate, calcium pantothenate, calcium chloride, calcium carbonate, calcium ascorbate, and calcium glutamate.
Of these, sodium chloride (refined salt), sodium citrate, potassium chloride, potassium gluconate, magnesium sulfate, magnesium chloride, and calcium lactate are more preferred because they are easily soluble in water and have little effect on odor and taste.
酸味料は、食品添加物として許容されているものを適宜使用できる。
酸味料の具体例としては、クエン酸、乳酸、リンゴ酸、アスコルビン酸、酢酸、酒石酸、グルコノデルタラクトン、グルコン酸、フィチン酸、フマル酸、コハク酸、アジピン酸、又はそれらの塩（例えば、ナトリウム塩など）等が挙げられる。
これらのうち、程よい酸味の強さとバランスが得られる点でクエン酸、乳酸、リンゴ酸、アスコルビン酸、フマル酸から選択される１種又は２種以上がより好ましい。
As the acidulant, any acidulant permitted as a food additive can be used appropriately.
Specific examples of acidulants include citric acid, lactic acid, malic acid, ascorbic acid, acetic acid, tartaric acid, glucono-delta-lactone, gluconic acid, phytic acid, fumaric acid, succinic acid, adipic acid, or salts thereof (e.g., sodium salts, etc.).
Among these, one or more acids selected from citric acid, lactic acid, malic acid, ascorbic acid, and fumaric acid are more preferred, as they provide a good balance and strength of sourness.
甘味料の具体例としては、砂糖（グラニュー糖、上白糖、三温糖、黒砂糖など）、ブドウ糖、果糖、異性化糖（ブドウ糖果糖液糖、果糖ブドウ糖液糖、砂糖混合果糖ブドウ糖液糖など）、水あめ、粉飴、乳糖、麦芽糖、転化糖、還元麦芽水あめ、蜂蜜、ラクチュロース、マルトース、パラチノース、フラクトオリゴ糖、ガラクトオリゴ糖、マルトオリゴ糖、ラフィノース等の糖類；ソルビトール、マンニトール、マルチトール、キシリトール、エリスリトール等の糖アルコール；スクラロース、アセスルファムカリウム、サッカリン及びその塩、サイクラメート及びその塩、ソーマチン、アスパルテーム、アリテーム、ネオテーム、グリチルリチン、レバウディオサイド、ステビア抽出物に含まれるステビオサイド、甜茶抽出物、甘茶抽出物等の非糖質系甘味料が挙げられる。甘味料は１種を用いてもよく、２種以上を併用してもよい。
これらのうち、甘味の質と適度な浸透圧の電解質補給飲料が得られやすい点で砂糖、ブドウ糖、果糖、及び異性化糖からなる群から選ばれる１種又は２種以上の糖類と、スクラロース、アセスルファムカリウム、及びステビオサイドからなる群から選ばれる１種又は２種以上の高甘味度甘味料の併用がより好ましい。ステビオサイドはステビア抽出物に含まれる。
Specific examples of sweeteners include sugars (granulated sugar, white sugar, brown sugar, etc.), glucose, fructose, isomerized sugars (glucose-fructose liquid sugar, fructose-glucose liquid sugar, sugar-mixed fructose-glucose liquid sugar, etc.), starch syrup, powdered syrup, lactose, maltose, invert sugar, reduced malt syrup, honey, lactulose, maltose, palatinose, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, raffinose, and other sugars; sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, and erythritol; and non-saccharide sweeteners such as sucralose, acesulfame potassium, saccharin and its salts, cyclamate and its salts, thaumatin, aspartame, alitame, neotame, glycyrrhizin, rebaudioside, stevioside contained in stevia extract, sweet tea extract, and sweet tea extract. One type of sweetener may be used, or two or more types may be used in combination.
Among these, it is more preferable to use one or more saccharides selected from the group consisting of sugar, glucose, fructose, and isomerized sugar in combination with one or more high-intensity sweeteners selected from the group consisting of sucralose, acesulfame potassium, and stevioside, in view of the ease of obtaining an electrolyte supplement beverage with good sweetness and appropriate osmotic pressure. Stevioside is contained in stevia extract.
飲料の原料は、ミネラル源、乳蛋白質由来ペプチド、酸味料、甘味料及び水以外の、その他の原料を含んでもよい。
その他の原料としては、例えば、果汁、野菜汁、乳成分、コーヒー、茶、ココア、チョコレート、キャラメル、ビタミン類、香料、色素類、酸化防止剤、保存料等が挙げられる。
飲料の原料は、風味の点でリン酸又はリン酸塩を含まない、または含む場合は少量であることが好ましい。例えば飲料の原料の総質量に対して、リン酸の含有量は０．０１質量％未満が好ましく、０．００５質量％未満がより好ましく、０．００１質量％未満がさらに好ましい。ゼロが最も好ましい。
The ingredients of the beverage may include other ingredients in addition to the mineral source, the milk protein-derived peptides, the acidulant, the sweetener and the water.
Other raw materials include, for example, fruit juice, vegetable juice, dairy ingredients, coffee, tea, cocoa, chocolate, caramel, vitamins, flavorings, colorants, antioxidants, preservatives, etc.
In terms of flavor, it is preferable that the beverage raw material does not contain phosphoric acid or phosphates, or if it does contain them, it is preferable that the content of phosphoric acid is small, for example, less than 0.01% by mass, more preferably less than 0.005% by mass, and even more preferably less than 0.001% by mass, based on the total mass of the beverage raw material. Zero is most preferable.
飲料の原料の組成と、得られる飲料の組成は、熱による変性を除いて同じである。
飲料の原料の配合は、目的とする飲料の組成が得られるように設計する。
飲料の原料中のミネラルの含有量は、ミネラル源及びミネラル源以外の原料に由来する、ナトリウム（Ｎａ）含有量、カリウム（Ｋ）含有量、カルシウム（Ｃａ）含有量及びマグネシウム（Ｍｇ）含有量の合計である。
The composition of the beverage ingredients and the resulting beverage are the same except for heat denaturation.
The blend of beverage ingredients is designed to obtain the desired beverage composition.
The mineral content in the ingredients of a beverage is the sum of the sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg) contents derived from mineral sources and ingredients other than mineral sources.
加熱殺菌は公知の方法で実施できる。例えば、１１０～１５０℃の間の温度で１～１２０秒間加熱殺菌するか、又はこれと同等以上の殺菌効果を有する方法を用いることができる。
加熱殺菌後の飲料を、無菌的に保存容器に充填することで容器入り電解質補給飲料が得られる。加熱殺菌前の原料混合物を保存容器に充填し、レトルト殺菌法で加熱殺菌してもよい。
保存容器としては、缶、ＰＥＴボトル、ガラス瓶又は紙パック等が例示できる。
保存容器の容量は特に限定されないが、例えば５０～２００００ｍＬが好ましい。
Heat sterilization can be carried out by a known method, for example, heat sterilization at a temperature between 110 and 150° C. for 1 to 120 seconds, or a method having an equivalent or greater sterilization effect can be used.
The beverage after heat sterilization is aseptically filled into a storage container to obtain a packaged electrolyte supplement beverage. The raw material mixture before heat sterilization may be filled into a storage container and heat sterilized by retort sterilization.
Examples of storage containers include cans, PET bottles, glass bottles, and paper packs.
The capacity of the storage container is not particularly limited, but is preferably, for example, 50 to 20,000 mL.
以下に実施例を用いて本発明をさらに詳しく説明するが、本発明はこれら実施例に限定されるものではない。 The present invention will be described in more detail below using examples, but the present invention is not limited to these examples.
［官能評価方法］
（１）パネラーの選出
塩味評価の均一化のために、０．０５質量％塩化ナトリウム溶解液を基準液とし、これを日常的に確認し、塩味の判断基準について摺合せを行っている開発担当者７名（パネラーＡ～Ｇ）又は８名（パネラーＡ～Ｈ）を評価パネラーとして選出した。
（２）塩味の評価
評価パネラーが、対照試料を試飲し、塩味の基準点４点とした。次に試験試料を試飲し、塩味の強さを対照試料と比較し、下記の基準で７段階評価した。全員の評価点の平均を求めた。平均点が低いほど塩味抑制効果が高い。
（塩味の強さ）
１点：非常に弱い。
２点：弱い。
３点：少し弱い。
４点：どちらともいえない。
５点：少し強い。
６点：強い。
７点：非常に強い。
[Sensory evaluation method]
(1) Selection of Panelists In order to standardize the saltiness evaluation, a 0.05% by mass sodium chloride solution was used as a standard solution, which was checked on a daily basis. Seven (panelers A to G) or eight (panelers A to H) development staff members who had been fine-tuning the criteria for saltiness judgment were selected as evaluation panelists.
(2) Evaluation of saltiness The evaluation panel tasted the control sample and gave it a standard score of 4 points for saltiness. Next, they tasted the test sample, compared the saltiness intensity with the control sample, and rated it on a 7-point scale according to the following criteria. The average of all the evaluation points was calculated. The lower the average score, the higher the saltiness suppression effect.
(Saltiness)
1 point: Very weak.
2 points: Weak.
3 points: A little weak.
4 points: Neither.
5 points: A little strong.
6 points: Strong.
7 points: Very strong.
（３）おいしさの評価
評価パネラー間のおいしさの均一化のため、苦味に由来する後味が持続することなく、かつ、繰り返し飲料を摂取することが許容できる味（飽きにくい味）が感じられる場合を「おいしい」とし、おいしさの判断基準について摺合せをした。
(3) Evaluation of Palatability In order to standardize the palatability among the evaluation panelists, a beverage was rated as "delicious" if it had no lingering aftertaste due to bitterness and was tolerable for repeated consumption (a taste that one does not tire of), and the panelists refined the criteria for judging palatability.
評価パネラーが、対照試料を試飲し、おいしさの基準点４点とした。次に試験試料を試飲し、おいしさを対照試料と比較し、下記の基準で７段階評価した。全員の評価点の平均を求めた。平均点が高いほどおいしさに優れる。
（おいしさ）
１点：非常においしくない。
２点：おいしくない。
３点：少しおいしくない。
４点：どちらともいえない。
５点：少しおいしい。
６点：おいしい。
７点：非常においしい。
The evaluation panel tasted the control sample and gave it a standard score of 4 points for palatability. Next, they tasted the test sample, compared it with the control sample, and rated it on a 7-point scale using the following criteria. The average of all the evaluation points was calculated. The higher the average score, the better the palatability.
(Taste)
1 point: Not very tasty.
2 points: Not tasty.
3 points: Not very tasty.
4 points: Neither.
5 points: Somewhat tasty.
6 points: Delicious.
7 points: Very delicious.
［実施例・比較例・試験例・製造例］
下記の表に示す原料は以下の通りである。
＜原料＞
カゼインペプチド：森永乳業社製、数平均分子量３３７。
砂糖混合果糖ブドウ糖液糖：昭和産業社製。甘味度１のものを用いた。
グラニュー糖：三井製糖社製。
塩化ナトリウム：精製塩。
塩化カリウム：富田製薬社製。
硫酸マグネシウム：富田製薬社製。
乳酸カルシウム：太陽化学産業社製。
クエン酸：扶桑化学工業社製。
香料：グレープフルーツ香料、長谷川香料社製。
[Examples, Comparative Examples, Test Examples, and Manufacturing Examples]
The raw materials shown in the table below are as follows:
<Ingredients>
Casein peptide: Morinaga Milk Industry Co., Ltd., number average molecular weight 337.
Sugar mixed fructose glucose liquid sugar: Produced by Showa Sangyo Co., Ltd. Sweetness level 1 was used.
Granulated sugar: manufactured by Mitsui Sugar Co., Ltd.
Sodium chloride: refined salt.
Potassium chloride: manufactured by Tomita Pharmaceutical Co., Ltd.
Magnesium sulfate: manufactured by Tomita Pharmaceutical Co., Ltd.
Calcium lactate: manufactured by Taiyo Kagaku Sangyo Co., Ltd.
Citric acid: manufactured by Fuso Chemical Industry Co., Ltd.
Fragrance: Grapefruit fragrance, manufactured by Hasegawa Fragrance Co., Ltd.
＜実施例１・比較例１＞
（１）目的
乳蛋白質由来ペプチドの塩味抑制効果を調べる。
（２）飲料の調製
表１に示す処方の飲料を調製した。具体的には、表に示す配合の全原料を混合して混合液を調製した。この混合液をＵＨＴ殺菌機を用いて１１０℃で２秒間殺菌処理をした。殺菌処理後、１０℃以下に冷却して飲料を得た。
表１には、飲料の固形分、クエン酸換算酸度、甘味度、２０℃におけるｐＨ、ミネラル含有量、ミネラル／ペプチド質量比を示す（以下、同様）。
（３）評価
上記評価方法に基づいて塩味の強さを評価した。比較例１の飲料を対照試料、実施例１の飲料を試験試料とした。試料はいずれも１０℃とした（以下、同様）。結果を表２に示す。表２には各評価パネラーの評価点と、その平均点を示す。
<Example 1 and Comparative Example 1>
(1) Purpose To investigate the salty taste suppressing effect of peptides derived from milk proteins.
(2) Preparation of beverages Beverages were prepared according to the formula shown in Table 1. Specifically, all ingredients shown in the table were mixed to prepare a mixed liquid. This mixed liquid was sterilized at 110°C for 2 seconds using a UHT sterilizer. After sterilization, the liquid was cooled to 10°C or less to obtain a beverage.
Table 1 shows the solid content, citric acid equivalent acidity, sweetness, pH at 20°C, mineral content, and mineral/peptide mass ratio of the beverage (the same applies below).
(3) Evaluation The strength of saltiness was evaluated based on the above evaluation method. The beverage of Comparative Example 1 was used as a control sample, and the beverage of Example 1 was used as a test sample. All samples were kept at 10°C (hereinafter the same). The results are shown in Table 2. Table 2 shows the evaluation scores of each evaluation panelist and their average scores.
表２の結果に示されるように、乳蛋白質由来ペプチドを含む実施例１は、乳蛋白質由来ペプチドを含まない比較例１と比較して塩味が抑制された。 As shown in the results in Table 2, Example 1, which contains peptides derived from milk proteins, had a reduced salty taste compared to Comparative Example 1, which does not contain peptides derived from milk proteins.
＜試験例１＞
（１）目的
乳蛋白質由来ペプチドの含有量の好適な範囲を調べる。
（２）試料の調製
表３に示す処方の飲料Ａ０及びＡ１～Ａ８を調製した。飲料Ａ０は乳蛋白質由来ペプチドを含まない対照試料である。飲料Ａ３は実施例１と同じ処方である。
具体的には、表に示す配合の全原料を混合して混合液を調製した。この混合液を、実施例１と同様にして殺菌処理し、冷却して飲料を得た。
（３）評価
上記評価方法に基づいて塩味の強さ及びおいしさを評価した。飲料Ａ０を対照試料として飲料Ａ１～Ａ８を評価した。結果を表４、５に示す。
<Test Example 1>
(1) Purpose To investigate the optimum range of the content of peptides derived from milk proteins.
(2) Preparation of Samples Beverages A0 and A1 to A8 were prepared according to the formulations shown in Table 3. Beverage A0 was a control sample that did not contain any peptides derived from milk proteins. Beverage A3 had the same formulation as in Example 1.
Specifically, all the ingredients shown in the table were mixed to prepare a mixture, which was then sterilized and cooled in the same manner as in Example 1 to obtain a beverage.
(3) Evaluation The strength of saltiness and deliciousness were evaluated based on the above evaluation method. Drinks A1 to A8 were evaluated using drink A0 as a control sample. The results are shown in Tables 4 and 5.
表４の結果に示されるように、乳蛋白質由来ペプチドを０．００２～０．５質量％含む飲料Ａ１～Ａ８は、乳蛋白質由来ペプチドを含まない飲料Ａ０と比較して塩味が抑制された。
表５の結果に示されるように、乳蛋白質由来ペプチドの含有量が０．００２質量％以上０．２質量％未満である飲料Ａ１～Ａ６は、乳蛋白質由来ペプチドを含まない飲料Ａ０と比較しておいしさが向上した。
As shown by the results in Table 4, beverages A1 to A8 containing 0.002 to 0.5% by mass of peptides derived from milk proteins had a reduced salty taste compared to beverage A0 which did not contain peptides derived from milk proteins.
As shown in the results in Table 5, beverages A1 to A6, which contain 0.002% by mass or more and less than 0.2% by mass of peptides derived from milk proteins, had improved flavor compared to beverage A0, which does not contain peptides derived from milk proteins.
＜試験例２＞
（１）目的
甘味度およびクエン酸換算酸度が低い場合の、乳蛋白質由来ペプチドの効果を調べる。
（２）試料の調製
表６に示す処方の飲料Ｂ０、Ｂ１及びＣ０、Ｃ１を調製した。具体的には、表に示す配合の全原料を混合して混合液を調製した。この混合液を、実施例１と同様にして殺菌処理し、冷却して飲料を得た。
（３）評価
上記評価方法に基づいて塩味の強さ及びおいしさを評価した。飲料Ｂ０を対照試料として飲料Ｂ１を評価し、飲料Ｃ０を対照試料として飲料Ｃ１を評価した。結果を表７、８に示す。
<Test Example 2>
(1) Objective To investigate the effect of peptides derived from milk proteins when sweetness and acidity (equivalent to citric acid) are low.
(2) Preparation of Samples Beverages B0, B1, C0, and C1 were prepared according to the formulations shown in Table 6. Specifically, all ingredients shown in the table were mixed to prepare a mixture. This mixture was sterilized and cooled in the same manner as in Example 1 to obtain a beverage.
(3) Evaluation The saltiness and deliciousness were evaluated based on the above evaluation method. Drink B1 was evaluated using drink B0 as a control sample, and drink C1 was evaluated using drink C0 as a control sample. The results are shown in Tables 7 and 8.
表７の結果に示されるように、乳蛋白質由来ペプチドを含む飲料Ｂ１、Ｃ１は、乳蛋白質由来ペプチドを含まない飲料Ｂ０、Ｃ０と比較して塩味が抑制された。
表８の結果に示されるように、乳蛋白質由来ペプチドを含む飲料Ｂ１、Ｃ１は、乳蛋白質由来ペプチドを含まない飲料Ｂ０、Ｃ０と比較しておいしさが向上した。
As shown by the results in Table 7, beverages B1 and C1 containing peptides derived from milk proteins had a suppressed salty taste compared to beverages B0 and C0 not containing peptides derived from milk proteins.
As shown by the results in Table 8, beverages B1 and C1 containing peptides derived from milk proteins had improved palatability compared with beverages B0 and C0 not containing peptides derived from milk proteins.
＜試験例３＞
（１）目的
飲料に添加するミネラルの種類を変えた場合、クエン酸換算酸度を高めた場合、又はミネラル含有量を高めた場合の、乳蛋白質由来ペプチドの効果を調べる。
（２）試料の調製
表９に示す処方の飲料Ｄ０及びＤ１～Ｄ５を調製した。具体的には、表に示す配合の全原料を混合して混合液を調製した。この混合液を、実施例１と同様にして殺菌処理し、冷却して飲料を得た。
（３）評価
上記評価方法に基づいて塩味の強さ、おいしさを評価した。飲料Ｄ０を対照試料として飲料Ｄ１～Ｄ５を評価した。結果を表１０～１１に示す。
<Test Example 3>
(1) Objective To investigate the effects of peptides derived from milk proteins when changing the type of minerals added to beverages, increasing the acidity in terms of citric acid, or increasing the mineral content.
(2) Preparation of Samples Beverages D0 and D1 to D5 were prepared according to the formulations shown in Table 9. Specifically, all ingredients shown in the table were mixed to prepare a mixture. This mixture was sterilized and cooled in the same manner as in Example 1 to obtain a beverage.
(3) Evaluation The strength of saltiness and deliciousness were evaluated based on the above evaluation method. Drinks D1 to D5 were evaluated using drink D0 as a control sample. The results are shown in Tables 10 to 11.
表１０の結果に示されるように、乳蛋白質由来ペプチドを含む飲料Ｄ１、Ｄ２は、ミネラルの種類を変えても、乳蛋白質由来ペプチドを含まない飲料Ｄ０と比較して塩味が抑制された。
飲料Ｄ３、Ｄ４は、乳蛋白質由来ペプチド含有量及びミネラル含有量は飲料Ｄ１と同じであり、クエン酸換算酸度が飲料Ｄ１より高い。クエン酸換算酸度が０．３質量％である飲料Ｄ３では良好な塩味抑制効果が得られたが、クエン酸換算酸度が０．４質量％である飲料Ｄ４では塩味の抑制が不充分であった。
飲料Ｄ５は、乳蛋白質由来ペプチド含有量及びクエン酸換算酸度は飲料Ｄ１と同じであり、ミネラル含有量が飲料Ｄ１より高い。ミネラルを０．２質量％含む飲料Ｄ５では塩味の抑制が不充分であった。
表１１の結果に示されるように、飲料Ｄ１、Ｄ２、Ｄ３は、乳蛋白質由来ペプチドを含まない飲料Ｄ０と比較しておいしさが向上した。
As shown in the results in Table 10, beverages D1 and D2 containing peptides derived from milk proteins had a suppressed salty taste compared to beverage D0 not containing peptides derived from milk proteins, even when the type of mineral was changed.
Drinks D3 and D4 had the same milk protein-derived peptide content and mineral content as drink D1, but had a higher citric acid-equivalent acidity than drink D1. Drink D3, which had a citric acid-equivalent acidity of 0.3% by mass, had a good salty taste suppression effect, but drink D4, which had a citric acid-equivalent acidity of 0.4% by mass, did not sufficiently suppress the salty taste.
Drink D5 has the same milk protein-derived peptide content and citric acid-equivalent acidity as drink D1, but has a higher mineral content than drink D1. Drink D5, which contains 0.2% by mass of minerals, was insufficiently suppressed in terms of saltiness.
As shown by the results in Table 11, beverages D1, D2, and D3 had improved palatability compared with beverage D0, which did not contain any peptides derived from milk proteins.
［製造例］
カゼインペプチド０．４ｇ、塩化ナトリウム１ｇ、グルコン酸カリウム（扶桑化学工業社製）０．５ｇ、乳酸カルシウム０．５ｇ、砂糖混合果糖ぶどう糖液糖３５ｇ、アセスルファムカリウム（三栄源ＦＦＩ社製）０．０９ｇ、スクラロース（三栄源ＦＦＩ社製）０．０３ｇ、クエン酸２．５ｇ、グレープフルーツ６倍濃縮果汁（Ｃａｐｅ Ｆｒｕｉｔ Ｐｒｏｃｅｓｓｏｒｓ社製）１５ｇ、ライチ５倍濃縮果汁（果香社製）１０ｇ、グレープフルーツ香料１ｇを、全量が１０００ｇとなるようイオン交換水に溶解し、混合した。混合液を１１０℃で２秒間殺菌処理を行い、３３０ｍＬのキャップ付き紙容器に無菌的に充填し、電解質補給飲料を得た。
[Production Example]
0.4g of casein peptide, 1g of sodium chloride, 0.5g of potassium gluconate (manufactured by Fuso Chemical Co., Ltd.), 0.5g of calcium lactate, 35g of sugar mixed fructose glucose liquid sugar, 0.09g of acesulfame potassium (manufactured by San-Ei Gen FFI Co., Ltd.), 0.03g of sucralose (manufactured by San-Ei Gen FFI Co., Ltd.), 2.5g of citric acid, 15g of grapefruit 6-fold concentrated juice (manufactured by Cape Fruit Processors Co., Ltd.), 10g of lychee 5-fold concentrated juice (manufactured by Kako Co., Ltd.), and 1g of grapefruit flavoring were dissolved in ion-exchanged water to a total amount of 1000g and mixed. The mixture was sterilized at 110°C for 2 seconds and aseptically filled into a 330mL paper container with a cap to obtain an electrolyte supplement drink.
Claims (6)
前記原料の総質量に対して、ナトリウム、カリウム、カルシウム及びマグネシウムからなる群から選ばれる１種以上のミネラルの含有量が０．０１質量％以上０．２質量％未満、クエン酸換算酸度が０．００１質量％以上０．４質量％未満、乳蛋白質由来ペプチドの含有量が０．００１質量％以上０．１質量％以下、かつ前記乳蛋白質由来ペプチドの含有量に対する、前記ミネラルの含有量の質量比を表す、ミネラル／乳蛋白質由来ペプチドの値が０．６～３５となるように混合する、電解質補給飲料の製造方法。 A raw material including a mineral source selected from the group consisting of sodium salts, potassium salts, calcium salts, and magnesium salts, a peptide derived from a milk protein, an acidulant, and water,
The raw materials are mixed so that, relative to the total mass of the raw materials, the content of one or more minerals selected from the group consisting of sodium, potassium, calcium and magnesium is from 0.01% by mass to less than 0.2% by mass, the acidity equivalent to citric acid is from 0.001% by mass to less than 0.4% by mass, the content of peptides derived from milk proteins is from 0.001% by mass to 0.1% by mass, and the value of mineral/peptide derived from milk proteins, which represents the mass ratio of the content of the minerals to the content of the peptides derived from milk proteins, is 0.6 to 35 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020013671A JP7463115B2 (en) | 2020-01-30 | 2020-01-30 | Electrolyte supplement drink and method for producing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020013671A JP7463115B2 (en) | 2020-01-30 | 2020-01-30 | Electrolyte supplement drink and method for producing same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021119748A JP2021119748A (en) | 2021-08-19 |
| JP7463115B2 true JP7463115B2 (en) | 2024-04-08 |
Family
ID=77269621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020013671A Active JP7463115B2 (en) | 2020-01-30 | 2020-01-30 | Electrolyte supplement drink and method for producing same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7463115B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7190253B2 (en) * | 2016-09-26 | 2022-12-15 | アサヒ飲料株式会社 | Dairy beverage and method for producing the same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785566A (en) | 2010-01-22 | 2010-07-28 | 北京康比特体育科技股份有限公司 | Sports beverage containing HMB |
| WO2013133442A1 (en) | 2012-03-09 | 2013-09-12 | 株式会社明治 | Food or beverage that allows high degree of absorption of water |
| CN103976023A (en) | 2014-05-26 | 2014-08-13 | 程礼华 | Okra yogurt beverage and preparation method thereof |
| JP2017535616A (en) | 2014-11-19 | 2017-11-30 | カルマーナ・リミテッド | Oral rehydration composition and method |
-
2020
- 2020-01-30 JP JP2020013671A patent/JP7463115B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785566A (en) | 2010-01-22 | 2010-07-28 | 北京康比特体育科技股份有限公司 | Sports beverage containing HMB |
| WO2013133442A1 (en) | 2012-03-09 | 2013-09-12 | 株式会社明治 | Food or beverage that allows high degree of absorption of water |
| CN103976023A (en) | 2014-05-26 | 2014-08-13 | 程礼华 | Okra yogurt beverage and preparation method thereof |
| JP2017535616A (en) | 2014-11-19 | 2017-11-30 | カルマーナ・リミテッド | Oral rehydration composition and method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021119748A (en) | 2021-08-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2010219684B2 (en) | Milk-flavoured beverage | |
| JP3562785B2 (en) | Low calorie acidic protein beverage and method for producing the same | |
| US20110081473A1 (en) | Food ingredient having milk taste-enhancing action, production method thereof, method of enhancing milk taste of food or seasoning and milk taste-enhanced milk-based hard candy | |
| JP3702176B2 (en) | Milk coffee drink | |
| US20120183672A1 (en) | Process for production of composition containing collagen peptide | |
| JPH08187067A (en) | Calcium reinforcement drink | |
| JP2004073197A (en) | Sweetening composition and food containing the same | |
| JP2012520079A (en) | A composition comprising monatin and calcium | |
| JP6994354B2 (en) | Beverage | |
| JP7463115B2 (en) | Electrolyte supplement drink and method for producing same | |
| JP2016077253A (en) | Milk flavor-imparting agent | |
| JP6377431B2 (en) | Beverage composition | |
| JP4217851B2 (en) | Improvement of sweetness quality by beet oligosaccharide. | |
| JP2000175648A (en) | Sweetener composition containing whey mineral | |
| TWI765055B (en) | Carbonated beverage, packaged carbonated beverage and enhancing method for yoghurt flavor of carbonated beverage | |
| JP2020127372A (en) | Packaged beverage of powdered green tea flavor and method for enhancing powdered green tea flavor of beverage | |
| JP6283716B2 (en) | Method for improving aftertaste of yogurt-like high-definition beverage and yogurt-like high-definition beverage | |
| WO2019151002A1 (en) | Beverage and method for imparting milk flavor to beverage | |
| JP4196144B2 (en) | Gluconic acid-containing sweetening composition | |
| JP7469038B2 (en) | Cocoa-flavored beverages and methods for enhancing the cocoa flavor of beverages | |
| JP7262178B2 (en) | Beverage and method for imparting milk flavor to beverage | |
| JP6915021B2 (en) | How to improve the aftertaste of yogurt-like beverages, packaged beverages and yogurt-like beverages | |
| JP7408285B2 (en) | Coffee drinks and methods for improving the flavor of coffee drinks | |
| TWI755504B (en) | Yogurt flavor beverage, packaged beverage and aftertaste improving method of yogurt flavor beverage | |
| JP7010657B2 (en) | How to enhance the yogurt flavor of carbonated drinks, packaged carbonated drinks and carbonated drinks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20221019 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230927 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20231003 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20231204 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231212 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20240305 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20240327 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7463115 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |