Iron-containing beverage

Abstract

The purpose of the present invention is to improve a salty taste derived from sodium in a beverage containing at least 35 mg / 100 ml of sodium.　Iron is added to a beverage containing 35 to 120 mg / 100 ml of sodium, and the iron content in the beverage is adjusted to 0.2 to 2 mg / 100 ml.

Description

IRON-CONTAINING BEVERAGE TECHNICAL FIELD

[0001] The present invention relates to a beverage containing iron, and more particularly to an iron-containing beverage characterized in that a salty taste derived from sodium is improved. BACKGROUND ART

[0002] In recent years, heatstroke has become a social problem, and sodium-containing beverages intended as a countermeasure against heatstroke have gained popularity in the beverage market during summer. However, there has conventionally been a problem that sodium-containing beverages develop a salty taste derived from sodium, which may adversely affect the palatability of the beverages. With a view to solving such a problem, various techniques have been reported, including: a technique of adjusting a ratio of citric acid concentration to phosphoric acid concentration in a beverage (PTL 1); a technique of incorporating fructose and malic acid in a beverage (PTL 2); and a technique of incorporating a specified amount of lauric acid in a beverage (PTL 3). However, these techniques solve the problem by limiting the types or concentrations of a sweetener and an acidulant to be used in a beverage, and thus impose restrictions on sweetness and sourness which serve as a basis for the taste of the beverage -- therefore, these techniques are only applicable to very limited types of beverages

[0003] In the meantime, iron is a necessary nutrient to make red blood cells. There are known nutritional supplementary products (e.g., supplements, foods) which incorporate iron for the purpose of eliminating iron deficiency. As iron to be incorporated in such beverages and foods, ferrous iron compounds are often used from the viewpoint of absorption into the body. CITATION LIST PATENT LITERATURES 2020413063   03 Aug 2026

[0004] PTL 1: Japanese Unexamined Patent Application Publication No. JP 2019-76067 PTL 2: Japanese Unexamined Patent Application Publication No. JP 2015-167523 PTL 3: Japanese Unexamined Patent Application Publication No. JP 2016-7149 SUMMARY OF INVENTION TECHNICAL PROBLEM

[0005] The present invention is predicated, at least in part, on the finding that in beverages containing sodium particularly at concentrations of not less than 35 mg / 100 mL, a salty taste derived from sodium is prominently perceived. Thus, in an embodiment, the present invention provides a beverage containing sodium at concentrations of not less than 35 mg / 100 mL with improved salty taste derived from sodium.

[0006] As disclosed elsewhere herein, the present inventors have shown that a specified amount of iron is useful for eliminating a salty taste derived from sodium perceived upon drinking a sodium-containing beverage.

[0007] Accordingly, in an aspect disclosed herein, there is provided a beverage comprising sodium and iron, the beverage having: (a) a sodium content of from 35 to 120 mg / 100 mL, and (b) an iron content of from 0.2 to 2 mg / 100 mL. In an embodiment, the iron is ferric iron. In an embodiment, the beverage comprises ferric pyrophosphate. In an embodiment, the beverage comprises sodium chloride. In an embodiment, the beverage is a beverage intended as a countermeasure against heatstroke. ADVANTAGEOUS EFFECTS OF INVENTION

[0008] The present invention can improve a salty taste derived from sodium in a beverage containing sodium at concentrations of not less than 35 mg / 100 mL. This invention can provide an easy-to-drink beverage characterized in that a salty taste derived from sodium is reduced despite the fact that sodium is contained at high concentrations.

[0009] The beverage provided according to the present invention comprises high concentrations of sodium and thus is useful as a beverage intended as a countermeasure against heatstroke. The beverage of this invention can be provided in the form of a packaged beverage, and can be drunk little by little over a long period of time while carried during trip. Through the use of the beverage of this invention, it is possible to achieve routine water replacement while taking a countermeasure against heatstroke. DESCRIPTION OF EMBODIMENTS

[0010] Hereunder, the beverage of the present invention will be described. Unless otherwise specified, the terms “%” and “ppb” as used herein refer respectively to % and ppm on a weight / weight (w / w) basis. All numerical ranges defined herein by lower and upper limits, i.e. defined as “from lower limit to upper limit”, include their lower and upper limits. For example, the range defined as “from 1 to 2” includes 1 and 2.

[0011] One embodiment of the present invention is directed to a beverage comprising sodium and iron, the beverage having: (a) a sodium content of from 35 to 120 mg / 100 mL, and (b) an iron content of from 0.2 to 2 mg / 100 mL. By adopting the aforementioned composition profile, a salty taste derived from sodium perceived upon drinking a sodium-containing beverage can be improved. As referred to herein, the term “salty taste derived from sodium” refers to a salty taste with a slimy texture which lingers on the tongue after swallowing.

[0012] (Sodium) The beverage of the present invention comprises sodium. In this invention, sodium can be added to the beverage in the form of a salt that can be used in beverages and foods, or in the form of deep ocean water, seaweed essence, or the like which are rich in sodium. Examples of sodium salts that can be used in this invention include, but are not particularly limited to, sodium chloride, disodium citrate, trisodium citrate, sodium L-aspartate, sodium benzoate, sodium hydrogen carbonate, and trisodium phosphate. In this invention, sodium can be derived from such sodium salts.  The beverage of this invention preferably comprises sodium chloride. In this invention, sodium is preferably derived from sodium chloride.

[0013] The sodium content in the beverage of the present invention is in the range of from 35 to 120 mg / 100 mL. It is known that consumption of a specified amount of sodium is desirable for effectively replacing water in the body and is particularly effective as, for example, a countermeasure against heatstroke. In this invention, the sodium content in the beverage is in the range of from 35 to 120 mg per 100 mL of the beverage. The sodium content is in the range of preferably from 38 to 80 mg / 100 mL, more preferably from 40 to 70 mg / 100 mL, still more preferably from 40 to 60 mg / 100 mL. When the sodium content in the beverage is less than 35 mg / 100 mL, prevention of heatstroke may not be fully achieved, or the efficiency of water replacement in the body may be deteriorated. In contrast, when the sodium content in the beverage is more than 120 mg / 100 mL, a salty taste derived from sodium becomes too strong, so that the palatability of the beverage may be deteriorated or the effect of this invention may not be fully obtained. The effect of this invention can be significantly obtained particularly when the sodium content in the beverage is not less than 40 mg / 100 mL.  The mechanism for this is unknown. Without wishing to be bound by any particular theory, it is considered that when the sodium content in the beverage is not less than 40 mg / 100 mL, the intensity of sodium stimulation of gustatory nerve becomes much stronger so that a salty taste derived from sodium is perceived more strongly, but that when a specified amount of iron is incorporated in the beverage as described below, such a salty taste can be improved more effectively so that the effect of this invention can be perceived more noticeably. It is also considered that when the sodium content in the beverage is not less than 40 mg / 100 mL, the sodium abundant in the beverage facilitates the contact of iron ions with the tongue having gustatory nerve, thereby making a salty taste derived from sodium less perceivable.

[0014] In the present invention, when sodium is in the form of a salt, the sodium content in the beverage can be calculated in terms of the content of its free form. Further, the sodium content in the beverage can be measured by a known procedure using an ICP optical emission spectrometer.

[0015] (Iron) The beverage of the present invention comprises from 0.2 to 2 mg / 100 mL of iron. By incorporating from 0.2 to 2 mg / 100 mL of iron in the beverage comprising sodium as mentioned above, a salty taste derived from sodium can be improved. As mentioned above, the term “salty taste derived from sodium” refers to a salty taste with a slimy texture which lingers on the tongue after swallowing. The mechanism for this effect is unknown. Without wishing to be bound by any particular theory, it is considered that when iron ions are contacted with the tongue, a slimy texture derived from sodium becomes less perceivable.

[0016] In the present invention, iron can be added to the beverage in the form of a food containing iron, an iron compound acceptable as a food additive, or a composition comprising an iron compound. In this invention, since the iron concentration in the beverage can be adjusted easily, it is preferable to add iron to the beverage in the form of an iron compound acceptable as a food additive, or a composition comprising an iron compound. Examples of an iron compound acceptable as a food additive include, but are not particularly limited to, ferric chloride, ammonium ferric citrate, ferric pyrophosphate, sodium ferrous citrate, and ferrous gluconate. In this invention, iron can be derived from such iron compounds. In this invention, ferric iron is particularly preferred because of its excellence in improving a salty taste derived from sodium. Examples of ferric iron compounds include, but are not particularly limited to, ferric chloride, ammonium ferric citrate, and ferric pyrophosphate. In this invention, ferric pyrophosphate is a particularly preferred ferric iron compound. In other words, the beverage of this invention preferably comprises ferric pyrophosphate. In this invention, ferric iron is preferably derived from ferric pyrophosphate. However, in this invention, polymeric iron complexes such as sugar-containing iron complexes are not preferred iron compounds because iron ions are unlikely to be liberated in the beverage. As referred to above, sugar-containing iron complexes are a group of complexes of iron, in particular, iron complex compounds containing a sugar.

[0017] In the present invention, the iron content in the beverage is in the range of from 0.2 to 2 mg per 100 mL of the beverage. The iron content is in the range of preferably from 0.4 to 1 mg / 100 mL, more preferably from 0.5 to 0.8 mg / 100 mL, still more preferably from 0.5 to 0.6 mg / 100 mL.  When the iron content in the beverage is less than 0.2 mg / 100 mL, the effect of this invention may not be fully obtained. In contrast, when the iron content is more than 2 mg / 100 mL, the taste of iron tends to become too strong, leading to deterioration of the palatability of the beverage.

[0018] In the present invention, when iron is added in the form of an iron compound, the iron content in the beverage can be calculated in terms of the content of its free form. Further, the iron content in the beverage can be measured by a known procedure using an ICP optical emission spectrometer. Additionally, when the beverage is pretreated, if necessary, by ashing, etc., the measurement accuracy can be enhanced. The content of ferrous iron or ferric iron in the beverage can be measured using wavelength-dispersive X-ray fluorescence.

[0019] (Iron ion content / sodium ion content) In the beverage of the present invention, the ratio of iron content (mg / 100 mL) to sodium content (mg / 100 mL) (iron content / sodium content) is not particularly limited, and is, for example, not less than 0.004, preferably not less than 0.006, more preferably not less than 0.012. Also, the ratio of iron content (mg / 100 mL) to sodium content (mg / 100 mL) (iron content / sodium content) is not particularly limited, and is, for example, not more than 0.057.

[0020] (Other components) Similarly to common beverages, the beverage of the present invention may have added thereto different additives, including sweeteners, acidulants, minerals other than sodium and iron, fruit juices, flavorings, pigments, antioxidants, emulsifiers, preservatives, seasonings, essences and pH adjustors, to the extent that they do not impair the effect of this invention. Further, it is preferable, without particular limitation, that the beverage of this invention should not contain milk or defatted powdered milk, because milk protein present in milk or defatted powdered milk may interfere with the effect of this invention.

[0021] (pH) The pH of the beverage of the present invention is not particularly limited, and is in the range of, for example, from pH 2 to 8, preferably from pH 2 to 7, more preferably from pH 2.5 to 6, still more preferably from pH 3 to 5. When iron is added in the aforementioned amount while the beverage of this invention has a pH of from 3 to 5, not only improvement of a salty taste derived from sodium but also suppression of sour taste stimulation can be achieved. From the viewpoint that an acidic beverage can be provided, the beverage of this invention in one preferred embodiment has a pH of not more than 6, more preferably has a pH of not more than 4. The mechanism for suppression of sour taste stimulation by addition of iron is unknown. Without wishing to be bound by any particular theory, it is considered that when iron ions are bonded to sour taste components such as organic acids, the sour taste of the beverage is perceived as getting milder.

[0022] The pH of the beverage of the present invention can be adjusted using, for example, but not particularly limited to, an organic acid such as citric acid, malic acid, lactic acid or phosphoric acid, a sodium salt such as disodium citrate, trisodium citrate, sodium hydrogen carbonate or sodium hydroxide, or a potassium salt such as potassium hydroxide or potassium carbonate. When a sodium salt is used for pH adjustment, the amount of the sodium salt used as a pH adjustor is adjusted while ensuring the concentration of sodium in the beverage falls within the aforementioned range.

[0023] (Brix) The Brix of the beverage of the present invention is not particularly limited, and is, for example, not more than 15%, preferably not more than 9%, more preferably not more than 5%, still more preferably not more than 3%. When the Brix of the beverage exceeds 15%, the effect of this invention may not be fully exhibited. The Brix of the beverage can be adjusted by adding a sweetener or the like to the beverage. The Brix of the beverage can be measured using a commercially available sugar content meter, refractometer, etc. As referred to herein, the “Brix” refers to a value obtained by converting a refractive index measured at 20°C into a mass / mass percentage of sucrose in solution based on the conversion table published by ICUMSA (the International Commission for Uniform Methods of Sugar Analysis). The Brix is expressed in unit of “°Bx”, “%” or “degree”.

[0024] (Protein) The protein concentration in the beverage of the present invention is not particularly limited, and is, for example, less than 4%, preferably less than 2%. When the protein concentration in the beverage is not less than 4%, the effect of this invention may not be fully exhibited. In particular, when protein is milk protein, milk components may cling to the tongue, interfering with the action and effect of iron, so that the effect of this invention may not be fully obtained. Therefore, the concentration of milk protein in the beverage of this invention is not particularly limited, and is, for example, less than 4%, preferably less than 2%.

[0025] (Type of beverage) The type of the beverage of the present invention is not particularly limited. The beverage of this invention can be an alcoholic beverage or a non-alcoholic beverage such as soft drink. Since the beverage of this invention is preferably a beverage intended as a countermeasure against heatstroke, the beverage of this invention is preferably a non-alcoholic beverage.  As referred to in this invention, the “alcoholic beverage” refers to a beverage having an alcohol content of not less than 1 v / v%, and the “non-alcoholic beverage” refers to a beverage having an alcohol content of less than 1 v / v%. Examples of non-alcoholic beverages include, but are not particularly limited to, functional beverages, nutritional beverages, flavored water (near water) beverages, sport drinks, tea beverages (e.g., grain tea, green tea, oolong tea, black tea, blended tea), coffee beverages, and carbonated beverages. Since the beverage of this invention is preferably a beverage intended as a countermeasure against heatstroke, the beverage of this invention is preferably a nutritional beverage, a functional beverage, or a flavored water (near water) beverage, a sport drink, or a tea beverage. As referred to herein, the “beverage intended as a countermeasure against heatstroke” refers to a beverage suitable for taking a countermeasure against heatstroke. As referred to above, the “countermeasure against heatstroke” refers to prevention of the onset of heatstroke or alleviation of the symptoms of heatstroke. Judgment of whether the beverage is intended as a countermeasure against heatstroke can be made by, for example, looking at a product name or label on a container or package, or by seeing a product poster, a TV advertisement or a pop-up advertisement in store, or by reading product descriptions in a briefing.

[0026] (Packaged beverage) From the viewpoints of ease of transportation and long-term storability, the beverage of the present invention is preferably a packaged beverage -- a beverage treated by heat sterilization and packed in a package. The package used is not particularly limited, and exemplary packages include PET bottle, aluminum can, steel can, paper package, cup for chilled drink, and glass bottle. Inter alia, light-weight and resealable packages such as PET bottle are preferred. When heat sterilization is performed, the method of heat sterilization is not particularly limited. Heat sterilization can be performed using a common method such as UHT sterilization or retort sterilization. The temperature of the heat sterilization process is not particularly limited, and is in the range of, for example, from 65 to 140°C, preferably from 85 to 120°C. The time of the heat sterilization process is not particularly limited, and is in the range of, for example, from 10 to 40 minutes. However, any other heat sterilization process may also be performed at an appropriate temperature for several seconds, such as 5 to 30 seconds, as long as such a process can achieve a comparable sterilizing value to that process under the aforementioned conditions.

[0027] (Production method) The beverage of the present invention can be produced by mixing the aforementioned components in appropriate amounts. During the process of production of the beverage of this invention, the order of adding components is not particularly limited. The production method for the beverage of this invention can also comprise the steps of mixing the components and materials described above and adjusting their contents. Various parameters associated with the production of the beverage of this invention, such as the types and contents of the components contained in the beverage, are as described above in relation to the beverage of this invention or are obvious from the descriptions given above.

[0028] Further, the production method for the beverage of the present invention may comprise the steps of heat sterilizing the beverage and optionally packing the beverage in a package. By going through these steps, the beverage of this invention can be made into a packaged beverage. The methods and conditions for heat sterilizing and packaging the beverage of this invention are also as described above in relation to the beverage of this invention or are obvious from the descriptions given above. EXAMPLES

[0029] Hereunder, the present invention will be specifically described in detail by way of experimental examples, but this invention is not limited to these examples. Unless otherwise stated herein, all numerical ranges are inclusive of their endpoints.

[0030] <Experimental Example 1> Sodium chloride and ferric pyrophosphate (Sun Active Fe-12A, produced by Taiyo Kagaku Co., Ltd.) were added to pure water to prepare difference beverage samples having such final sodium and iron concentrations as indicated in the table given below. The beverage samples were heat sterilized and then packed in 500 mL PET bottles to produce packaged beverages. The different beverage samples had a pH ranging from 5.5 to 7 and a Brix of less than 1.

[0031] The prepared beverage samples were subjected to sensory evaluation by five professional panelists. In this sensory evaluation, those beverage samples (i.e., samples 1-1, 1-3, 1-10 and 1-12) which had the same composition profiles to the respective test samples except for not containing an iron compound (i.e., having an iron content of 0 mg / 100 mL) were regarded as controls. After all the panelists confirmed that a salty taste derived from sodium was perceivable in the control samples and gave these samples a reference rating of 1 point, the test samples were sensory evaluated based on this reference according to the rating scale detailed below. The averages of the sensory ratings given by the five panelists were used as final ratings.

[0032] 4 points: No salty taste derived from sodium is perceived. 3 points: Little salty taste derived from sodium is perceived. 2 points: A faint salty taste derived from sodium is perceived. 1 point: A salty taste derived from sodium is perceived. Sample 1-1 Sample 1-2 Sample 1-3 Sample 1-4 Sample 1-5 Sample 1-6 Sample 1-7 Sample 1-8 Sample 1-9 Sample 1-10 Sample 1-11 Sample 1-12 Sample 1-13 Sample 1-14 Na content (mg / 100 mL) 35 35 40 40 40 40 40 40 40 70 70 110 110 110 Fe content (mg / 100 mL) 0 0.5 0 0.1 0.2 0.5 0.6 0.8 1.2 0 0.5 0 0.5 0.8 Rating (salty taste derived from Na) 1 2.8 1 1.8 3.4 4 3.8 4 4 1 3.8 1 2.8 3.8 Fe / Na (ratio) -- 0.014 -- 0.003 0.005 0.013 0.015 0.020 0.030 -- 0.007 -- 0.005 0.007 - 12-

[0033] The results are as shown in the above table. It was shown that a salty taste derived from sodium was reduced by incorporating not less than 0.2 mg / 100 mL of iron in beverages comprising not less than 35 mg / 100 mL of sodium. All the panelists confirmed that in those beverages having an iron ion content of not more than 1.2 mg / 100 mL, the bitter taste of iron had no impact on the palatability of the beverages.

[0034] <Experimental Example 2> Like in Experimental Example 1, sodium chloride and ferric pyrophosphate were added to pure water to prepare difference beverage samples having such final sodium and iron concentrations as indicated in the table given below. In this experimental example, citric acid was added to the beverage samples to adjust the beverages to pH 3.5. The beverage samples were heat sterilized and then packed in 500 mL PET bottles to produce packaged beverages. The different beverage samples had a Brix of less than 1.

[0035] In this experimental example, the beverage samples were subjected to sensory evaluation by five professional panelists regarding a salty taste derived from sodium and sour taste stimulation. The sensory evaluation regarding a salty taste derived from sodium was conducted by following the same procedure and according to the same rating scale as used in Experimental Example 1. In this experimental example, sample 2-1 as shown below was regarded as a control. After all the panelists confirmed that a salty taste derived from sodium was perceivable in the control sample and gave this sample a reference rating of 1 point, the test samples were sensory evaluated based on this reference. The averages of the sensory ratings given by the five panelists were used as final ratings.

[0036] The sensory evaluation regarding sour taste stimulation was also conducted by the five professional panelists. Sample 2-1 as shown below was regarded as a control. After all the panelists confirmed that a salty taste derived from sodium was perceivable in the control sample and gave this sample a reference rating of 1 point, the test samples were sensory rated according to the rating scale detailed below. The averages of the sensory ratings given by the five panelists were used as final ratings. 4 points: No sour taste stimulation is perceived. 3 points:  Little sour taste stimulation is perceived. 2 points:  Faint sour taste stimulation is perceived. 1 point: Sour taste stimulation is perceived.

[0037] [Table 2] Sample 2-1 Sample 2-2 Sample 2-3 Sample 2-4 Na content (mg / 100 mL) 40 40 40 40 Fe content (mg / 100 mL) 0 0.1 0.5 0.8 Rating (salty taste derived from Na) 1 2.2 3.6 4 Rating (sour taste stimulation) 1 2.4 3.6 4 Fe / Na (ratio) - - 0.003 0.013 0.020

[0038] The results are as shown in the above table. It was found that also in the case where a specified amount of iron was incorporated in beverages with a pH of not more than 4, improvement of a salty taste derived from sodium was observed. Further, it was found that the incorporation of a specified amount of iron resulted in not only improvement of a salty taste derived from sodium but also suppression of sour taste stimulation.

[0039] <Experimental Example 3> Sodium and iron compounds were added to pure water to prepare difference beverage samples having such final sodium and iron concentrations as indicated in the table given below. The sodium compounds used were sodium chloride or trisodium citrate. The iron compounds used were ferric pyrophosphate (the same as used in Experimental Example 1), ammonium ferric citrate (produced by Showa Kako Corporation), or sodium ferrous citrate (produced by Mitsubishi-Chemical Foods Corporation). In sample 3-5, the amount of sodium chloride added was adjusted in consideration of the concentration of sodium derived from sodium ferrous citrate. All of the beverage samples were adjusted to pH 3.2 with addition of citric acid. The beverage samples were heat sterilized and then packed in 500 mL PET bottles to produce packaged beverages. The different beverage samples had a Brix of less than 1.

[0040] The beverage samples were subjected to sensory evaluation by five professional panelists regarding a salty taste derived from sodium. The sensory rating scale used was the same as used in Experimental Example 1 (4-level rating scale). In this sensory evaluation, those beverage samples (i.e., samples 3-1 and 3-3) which had the same pH and composition profiles to the respective test samples except for not containing an iron compound (i.e., having an iron content of 0 mg / 100 mL) were regarded as controls. After all the panelists confirmed that a salty taste derived from sodium was perceivable in the control samples and gave these samples a reference rating of 1 point, the test samples were sensory evaluated based on this reference. The averages of the sensory ratings given by the five panelists were used as final ratings.

[0041] [Table 3] Sample 3-1 Sample 3-2 Sample 3-3 Sample 3-4 Sample 3-5 Sodium compound Trisodium citrate Sodium chloride Iron compound - - (Fe(III)) Ferric pyrophosphate - - (Fe(III)) Ammonium ferric citrate (Fe(II)) Sodium ferrous citrate Na content (mg / 100 mL) 40 40 40 40 40 Fe content (mg / 100 mL) 0 0.5 0 0.5 0.5 Rating (salty taste derived from Na) 1 3.6 1 3 2.4 Fe / Na (ratio) -- 0.013 -- 0.013

[0042] As shown by the above results, it was found that improvement of a salty taste derived from sodium was achieved by incorporating a specified amount of iron in the different beverages regardless of the type of sodium compound used. Further, it was found that improvement of a salty taste derived from sodium was also observed regardless of the type of iron compound used, but that higher improvement of a salty taste was observed in the case of using ferric iron, especially ferric pyrophosphate, than in the case of using ferrous iron.

[0043] <Experimental Example 4> Different sport drink samples were prepared according to the recipes shown in the table given below. The beverage samples were both heat sterilized and then packed in 500 mL PET bottles to produce packaged beverages.

[0044] The prepared beverage samples were subjected to sensory evaluation regarding a salty taste derived from sodium and sour taste stimulation. The rating scale used to evaluate a salty taste derived from sodium was the same as used in Experimental Example 1. The scale used to evaluate sour taste stimulation was the same as used in Experimental Example 2. The sensory evaluation was conducted by five professional panelists. After all the panelists confirmed that a salty taste derived from sodium and sour taste stimulation were perceivable in sample 4-1 regarded as a control and gave this sample a reference rating of 1 point, sample 4-2 was sensory rated based on this reference. The averages of the sensory ratings given by the five panelists were used as final ratings.

[0045] [Table 4] Sample 4-1 Sample 4-2 Sodium chloride (g) 1.016 1.016 Ferric pyrophosphate (g) 0 0.417 Fructose (g) 45 45 Citric acid Balance Balance Total volume (mL) 1000 1000 pH 3.5 3.5 Brix 4.5 4.5 Na content (mg / 100 mL) 40 40 Fe content (mg / 100 mL) - - 0.5 Fe / Na (ratio) - - 0.013 Rating (salty taste derived from Na) 1 3.6 Rating (sour taste stimulation) 1 3.4

[0046] As shown by the above results, it was found that reduction of a salty taste derived from sodium as well as reduction of sour taste stimulation were achieved by incorporating a specified amount of iron in the sport drink samples containing a sweetener.

[0047] <Experimental Example 5> Like in Experimental Example 1, sodium chloride and ferric pyrophosphate were added to pure water to prepare difference beverage samples having such final sodium and 2020413063   03 Aug 2026 iron concentrations as indicated in the table given below. The beverage samples were heat sterilized and then packed in 500 mL PET bottles to produce packaged beverages. The different beverage samples had a pH ranging from 5.5 to 7 and a Brix of less than 1.

[0048] The prepared beverage samples were subjected to sensory evaluation regarding a salty taste derived from sodium by following the same procedure as in Experimental Example 1. In this sensory evaluation, those beverage samples (i.e., samples 5-1 and 5-4) which had the same composition profiles to the respective test samples except for not containing an iron compound (i.e., having an iron content of 0 mg / 100 mL) were regarded as controls. After all the panelists confirmed that a salty taste derived from sodium was perceivable in the control samples and gave these samples a reference rating of 1 point, the test samples were sensory evaluated based on this reference. The averages of the sensory ratings given by the five panelists were used as final ratings.

[0049] [Table 5] Sample 5-1 Sample 5-2 Sample 5-3 Sample 5-4 Sample 5-5 Sample 5-6 Na content (mg / 100 mL) 38 38 38 40 40 40 Fe content (mg / 100 mL) 0 0.2 0.5 0 0.2 0.5 Rating (salty taste derived from Na) 1.0 2.2 3.0 1.0 3.4 4.0 Fe / Na (ratio) 0.005 0.013 0.005 0.013

[0050] The results are as shown in the above table. It was shown that reduction of a salty taste derived from sodium was achieved by incorporating a specified amount of iron in all of the beverages having a sodium content of 38 mg / 100 mL or 40 mg / 100 mL. Further, it was found that significantly higher improvement of a salty taste derived from sodium was observed in the beverage samples having a sodium content of 40 mg / 100 mL than in those having a sodium content of 38 mg / 100 mL.

[0051] The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as an acknowledgment or admission or any form of suggestion that that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates.

[0052] Throughout this specification and the claims which follow, unless the context 2020413063   03 Aug 2026 requires otherwise, the word "comprise", and variations such as "comprises" and "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.

Claims

1. A beverage comprising sodium and iron, the beverage having:(a) a sodium content of from 35 to 120 mg / 100 mL, and(b) an iron content of from 0.4 to 2 mg / 100 mL, wherein the iron is ferric iron.

2. The beverage according to claim 1, comprising ferric pyrophosphate.

3. The beverage according to claim 1 or claim 2, comprising sodium chloride.

4. The beverage according to any one of claims 1 to 3, wherein the beverage is a beverage intended as a countermeasure against heatstroke.