Carbonated jelly beverage

Abstract

The present invention relates to: a carbonated jelly beverage for suppressing water consumption; a carbonated jelly beverage for alleviating thirst; a powder preparation for producing these carbonated jelly beverages; a water consumption suppression method comprising consumption of a carbonated jelly beverage; and a thirst alleviation method comprising consumption of a carbonated jelly beverage.

Description

Carbonated jelly drink

[0001] The present invention relates to a carbonated jelly drink.

[0002] In patients with renal failure, urine output decreases due to a decline in renal function, so if they take in too much water, symptoms due to overhydration such as swelling, weight gain, difficulty breathing, and elevated blood pressure appear, leading to hypertension, heart failure, pulmonary edema, etc. Furthermore, if they take in too much salt, the salt remains in the body, causing thirst and a desire for water (Non-Patent Document 1).

[0003] Poor adherence to fluid intake, such as being unable to restrict fluid intake, is cited as a factor exacerbating heart failure in patients with heart failure. Furthermore, fluid restriction is necessary when dilutional hyponatremia occurs in severe heart failure (Non-Patent Document 2).

[0004] In patients with liver cirrhosis who require special attention to ascites, ascites can cause abdominal discomfort, shallow breathing, and difficulty eating. The basic approach to ascites prevention is dietary therapy and the administration of diuretics. Dietary therapy requires salt restriction (2-5g / day) and fluid restriction (1L / day or less) (Non-Patent Document 3).

[0005] Fluid restriction is also necessary for patients with hyponatremia, defined as a serum sodium (Na) level below 135 mEq / L, i.e., a condition in which the amount of water in the blood is relatively greater than the amount of Na. For example, treatment of hyponatremia due to vasopressin hypersecretion involves limiting total daily fluid intake to 15-20 mL / kg of body weight in addition to treatment of the underlying disease (Non-Patent Document 4).

[0006] Furthermore, 10-20% of patients admitted to psychiatric hospitals suffer from psychogenic polydipsia, and 3-4% suffer from water intoxication, which leads to hyponatremia due to excessive fluid intake (Non-Patent Document 5).

[0007] As mentioned above, there are patients who need to limit their fluid intake, and methods for regulating fluid intake have been limited to such measures as putting the target daily fluid intake in a water bottle or plastic bottle, freezing water in a plastic bottle and drinking the melted water little by little, switching to a smaller cup or teacup than the one previously used, gargling instead of drinking water, licking ice, and brushing one's teeth to freshen the mouth.

[0008] One of the causes of thirst is an increase in the body's osmotic pressure. Although drinking a small amount of water alone does not immediately reduce osmotic pressure, thirst is relieved by a mechanism known as the "oral pharyngeal reflex," in which thirst is quenched by water passing through the throat. It has been elucidated that when water passes through the throat and stimulates the oral pharynx, the brain's sense of thirst and vasopressin secretion response converge (Non-Patent Document 6).

[0009] National Kidney Disease Council, General Incorporated Association [online], "About kidney disease" and "About fluid and salt intake," searched June 15, 2022, Internet<URL:https: / / www.zjk.or.jp / kidney-disease / water-salt-intake / > The Japanese Circulation Society / Japanese Heart Failure Society joint guidelines, "Guidelines for the Treatment of Acute and Chronic Heart Failure (2017 revised edition)," published March 23, 2018. Hirohito Tsubouchi, "1. Treatment of Liver Cirrhosis," Journal of the Japanese Society of Internal Medicine, 2010, Vol. 99, No. 9, p. 2223. Shintaro Iwama et al., "I. Hyponatremia and Endocrine Disorders," Journal of the Japanese Society of Internal Medicine, 2020, Vol. 109, No. 4, p. 705. The Psychiatry Department Meeting, Hikaru Sato, Shinichi Niwa, and Shinpei Inoue, "Guidelines for the Treatment of Schizophrenia, 2nd Edition," Igaku-Shoin, 2008, p. 133. Christopher A. Zimmerman et al., "A gut-to-brain signal of fluid osmolarity controls thirst satiation," Nature, April 4, 2019, Vol. 568, p. 98-102.

[0010] As described above, there has been a need for a solution to reduce the amount of water consumed. Therefore, an object of the present invention is to provide a beverage that reduces the amount of water consumed.

[0011] As a result of extensive research, the present inventors discovered that the intake of carbonated jelly drinks can reduce the amount of water consumed, leading to the completion of the present invention.

[0012] That is, the present invention is as follows. [1] A carbonated jelly beverage for suppressing water intake. [2] The carbonated jelly beverage according to [1] above, used to prevent overflow. [3] The carbonated jelly beverage according to [2] above, used for subjects selected from the group consisting of patients with renal failure, patients with heart failure, patients with cirrhosis, and patients with hyponatremia. [4] The carbonated jelly beverage according to [2] or [3] above, labeled as being suitable for preventing the worsening of overflow and for reversing the condition. [5] The carbonated jelly beverage according to [1] above, used to prevent frequent urination. [6] The carbonated jelly beverage according to [1] above, having a calorie content of 10 kcal / 100 ml or more, used to prevent obesity. [7] A carbonated jelly beverage that relieves dry mouth. [8] The carbonated jelly beverage according to any one of [1] to [7] above, having a gas pressure of 0.02 to 0.5 MPa. [9] A carbonated jelly beverage having a hardness of 500 to 20,000 N / m ２

[10] A powder formulation for producing the carbonated jelly drink of any one of [1] to [9] above.

[11] A method for reducing water intake, comprising ingesting a carbonated jelly drink.

[12] A method for reducing dry mouth, comprising ingesting a carbonated jelly drink.

[0013] Further aspects of the present invention include the following: - A beverage for reducing water intake, comprising carbonated jelly. - Use of carbonated jelly to produce a beverage for reducing water intake. - A carbonated jelly beverage for use in reducing water intake. - A beverage for reducing dry mouth, comprising carbonated jelly. - Use of carbonated jelly to produce a beverage for reducing dry mouth. - A carbonated jelly beverage for use in reducing dry mouth. - An anti-overflow beverage, comprising carbonated jelly. - Use of carbonated jelly to produce an anti-overflow beverage. - A carbonated jelly beverage for use as a beverage for preventing overflow. - A method for preventing overflow, comprising ingesting a carbonated jelly beverage. - Use of a powder preparation to produce a carbonated jelly beverage for reducing water intake. - Use of a powder preparation to produce a carbonated jelly beverage that reduces dry mouth. - Use of a powder preparation to produce a carbonated jelly beverage for preventing overflow.

[0014] By consuming the carbonated jelly drink of this embodiment, dry mouth can be alleviated and the amount of water consumed can be reduced.

[0015] Figure 1 shows the amount of water consumed for carbonated jelly drinks, jelly drinks, carbonated drinks, and non-carbonated drinks (no jelly). The vertical axis shows the amount of water consumed (g). Figure 2A shows the average amount of water consumed for carbonated drinks classified by the carbonation level of each drink, with the percentages (%) of [2: slightly weak] and [1: very weak], expressed as the mean ± standard deviation (n = 4), where [3: equal] is set to 100%. Figure 2B shows the average amount of water consumed for carbonated jelly drinks classified by the carbonation level of each drink, with the percentages (%) of [2: slightly weak] and [1: very weak], expressed as the mean ± standard deviation (n = 4), where [3: equal] is set to 100%. Figure 3 shows the relationship between the time elapsed since opening (horizontal axis) and the gas pressure (MPa) (vertical axis) for carbonated jelly drinks and carbonated drinks.

[0016] Hereinafter, embodiments of the present invention will be described in detail, but these are merely examples of desirable embodiments and the present invention is not limited to these contents. The "to" in a numerical range means a range that includes the numerical values ​​before and after it, for example, "0 to 100" means a range that is 0 or more and 100 or less.

[0017] 1. Carbonated Jelly Beverage One aspect of the present invention is a carbonated jelly beverage for reducing water intake. Another aspect of the present invention is a carbonated jelly beverage that relieves dry mouth. Carbonated jelly beverage refers to a jelly beverage containing carbon dioxide gas. Jelly may be solid or fluid, for example, a sol, a gel, or a mixture thereof. A jelly beverage is drinkable jelly. When a jelly beverage is provided in a container, i.e., a packaged beverage, the jelly beverage can be consumed after breaking up the jelly by gently shaking the container. When a jelly beverage is provided in a pouch container with a spout, the jelly beverage can be removed from the container by compressing the container body or sucking on the spout. "Carbonated gas" in a jelly beverage refers to carbon dioxide gas being dissolved or absorbed in the jelly portion and / or the water-releasing portion of the jelly beverage. Note that in the carbonated jelly beverage of this embodiment, some of the carbon dioxide gas may be present in the jelly beverage in a gaseous state.

[0018] Ingestion of the carbonated jelly beverage according to this embodiment can reduce dry mouth and suppress water intake. More specifically, ingestion of the carbonated jelly beverage according to this embodiment can reduce the amount of water consumed per session and / or the total amount of water consumed during a period in which the beverage is intermittently consumed. This is presumably related to the fact that, because it is a carbonated jelly beverage, the amount consumed per sip is less than that of a regular beverage, and the squeezing action causes irritation to the oral cavity. It is also presumed that the carbonated jelly beverage affects the induction of the swallowing reflex in the pharynx. Therefore, even a small amount can increase the frequency of the oral pharyngeal reflex, reducing dry mouth and suppressing water intake.

[0019] For example, if the amount of water consumed per serving of a beverage containing neither carbon dioxide nor jelly is taken as 100%, the amount of water consumed per serving of the carbonated jelly beverage of this embodiment can be reduced to 25% or less, 30% or less, 35% or less, 40% or less, 45% or less, 50% or less, 55% or less, 60% or less, 70% or less, or 75% or less. Furthermore, if the total amount of water consumed when a beverage containing neither carbon dioxide nor jelly is consumed intermittently for 1 to 3 days is taken as 100%, the total amount of water consumed when the carbonated jelly beverage of this embodiment is consumed intermittently for the period can be reduced to 25% or less, 30% or less, 35% or less, 40% or less, 45% or less, 50% or less, 55% or less, 60% or less, 65% or less, 70% or less, or 75% or less.

[0020] The intake amount of the carbonated jelly drink according to this embodiment can be preferably 0.5 to 40 g, more preferably 2 to 10 g per kg of body weight per day.

[0021] The amount of carbonated jelly drink according to this embodiment can be, for example, the above-mentioned amount of carbonated jelly drink taken once a day or in multiple divided doses. When taken in multiple divided doses, the number of doses is not particularly limited, but can be, for example, 1 to 100 doses per day, 2 to 50 doses per day, 5 to 10 doses per day, etc. Furthermore, when taken in multiple divided doses, the time between doses is not particularly limited, but can be, for example, 15 minutes, 1 hour, 4 hours, etc.

[0022] The carbonated jelly drink according to this embodiment can reduce the amount of water consumed, and can therefore be used to prevent overhydration. Overhydration refers to an excess of water in the body. Prevention refers to suppressing a pathological condition (disease) before it is established.

[0023] The carbonated jelly drink according to this embodiment can reduce the amount of water consumed, and can therefore be used to prevent frequent urination.

[0024] The carbonated jelly drink according to this embodiment can reduce the amount of water consumed, and therefore, if the carbonated jelly drink according to this embodiment is high in calories, it can prevent obesity. For example, the carbonated jelly drink according to this embodiment may have a calorie content of 10 kcal / 100 ml or more, preferably 40 kcal / 100 ml or more.

[0025] When the carbonated jelly drink according to this embodiment is used to prevent overflow, it can be used for example in patients with renal failure, heart failure, liver cirrhosis, and hyponatremia. Renal failure patients include those with renal failure who require dialysis. Heart failure patients include those with heart failure accompanied by hyponatremia. Liver cirrhosis patients include those with liver cirrhosis who require attention to ascites. Hyponatremia patients include psychiatric patients with compulsive polydipsia that results in excessive fluid intake, patients with antidiuretic hormone incompatibility syndrome, patients taking antipsychotics, diuretics, or antidepressants, and patients with water intoxication caused by fluid intake during exercise.

[0026] The carbonated jelly drink according to this embodiment may be labeled as being suitable for preventing the worsening of overhydration and for relieving the condition, or as being suitable for use as part of dietary therapy for people with restricted fluid intake.

[0027] The carbonated jelly drink of this embodiment has a hardness of 500 to 20,000 N / m from the viewpoints of releasability from a container and ease of crumbling due to vibration. ２ is preferably 1000 to 10000 N / m ２ The hardness of the jelly can be measured using a rheometer. Specifically, the jelly is filled into a petri dish having a diameter of 40 mm and a height of 15 mm, and the measurement is performed using a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20°C. The hardness of the jelly can be measured by, for example, removing the jelly from the container without breaking it down by destroying only the container.

[0028] The gelling agent used in the carbonated jelly beverage of this embodiment may be any gelling agent having the properties of a general gelling agent, and is not particularly limited. Examples of gelling agents used herein include gelatin, carrageenan (kappa, iota, lambda), iota carrageenan, agar, locust bean gum, xanthan gum, gellan gum, pectin, guar gum, sodium alginate, potassium alginate, galactomannan, glucomannan, psyllium seed gum, gum arabic, karaya gum, alginic acid, alginate esters, pullulan, curdlan, tragacanth gum, ghatti gum, arabinogalactan, cellulose, starch, modified starch, dextrin, carboxymethylcellulose (calcium, sodium), soybean water-soluble polysaccharides, amaryllis seed gum, tara gum, tragacanth gum, and tamarind seed gum. These gelling agents may be used alone or in combination of two or more.

[0029] From the viewpoint of reducing the amount of water consumed, the gas pressure of the carbonated jelly beverage of this embodiment is preferably 0.02 to 0.5 MPa, and more preferably 0.03 to 0.4 MPa. In this specification, gas pressure refers to the internal gas pressure of a bottled beverage at 1 atmosphere and 20°C. In the case of an unopened container such as a PET bottle or can, this can be measured by attaching an internal gas pressure gauge to the container, opening the stopcock once to release the gas (sniff), immediately closing the stopcock and shaking vigorously, and once the pressure has stabilized, converting it to MPa at 20°C using a carbon dioxide absorption coefficient table.

[0030] The carbonated jelly drink of this embodiment may contain a foaming agent to impart bubbles. ２ It may contain ice at a content of 3% by weight or more (for example, WO 2019 / 124438).

[0031] The carbonated jelly drink of this embodiment may contain a flavoring that enhances the carbonation sensation, cool sensation, and / or refreshing sensation in the oral cavity or pharynx. For example, citral, cineole, spilanthol, etc. are components that can enhance the carbonation sensation when contained in a carbonated jelly drink (for example, JP 2021-101649 A, JP 2021-151259 A, JP 2006-166870 A).

[0032] Citral has the molecular formula C １０ H １６ Citral is a compound represented by the molecular formula C, and is an aromatic component contained in essential oils obtained from the peels of citrus fruits such as lemon, lime, orange, and grapefruit, and from the leaves of lemongrass and other plants of the same genus. Citral exists as compounds called geranial and neral (stereoisomers), and the ratio of these is not particularly limited. Cineole has the molecular formula C １０ H １８ O, and is a type of monoterpenoid contained in eucalyptus oil, cayapter oil, rosemary oil, laurel oil, etc. Citral exists as two isomers, 1,4-cineole and 1,8-cineole, and the ratio between these is not particularly limited. Spilanthol is a pungent component contained in Asteraceae plants such as Spilanthes acmella and Spilanthes acmella var. oleracea.

[0033] In the carbonated jelly drink of this embodiment, the concentrations of citral, cineole, and spilanthol can be quantified by solid phase microextraction (SPME) using a gas chromatograph mass spectrometer (GC / MS).

[0034] In the carbonated jelly drink according to this embodiment, the cooling sensation and / or refreshing sensation may be enhanced by using, for example, compositions described in Japanese Patent Application Laid-Open No. 2014-209868, Japanese Patent Application Laid-Open No. 2011-520925, Japanese Patent No. 6374547, and Japanese Patent No. 7078550.

[0035] A pH adjuster or acidulant may be added to the carbonated jelly drink according to this embodiment to adjust the pH. The pH adjuster or acidulant may be any that can adjust the pH, and examples thereof include citric acid, sodium citrate, gluconic acid, sodium gluconate, potassium gluconate, succinic acid, sodium succinate, acetic acid, sodium acetate, DL-tartaric acid, sodium DL-tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, sodium fumarate, malic acid, sodium malate, and phosphoric acid.

[0036] The carbonated jelly drink according to this embodiment may further contain sugars (e.g., glucose, sugar) and / or additives acceptable from a food hygiene perspective, such as sweeteners, bittering agents, colorants, preservatives, thickening agents, antioxidants, color formers, bleaching agents, preservatives, and flavorings.

[0037] The carbonated jelly drink according to this embodiment may be provided in a form filled in a container, i.e., as a packaged drink. In this case, the container to be used is not particularly limited, and examples thereof include bottles, cans, and PET bottles, as long as it is easy to fill and drink from. Wide-mouthed containers and containers with spouts are easy to drink from, and bottle cans with screw caps are convenient because they can be resealed after opening.

[0038] 2. Method for Producing Carbonated Jelly Drink The carbonated jelly drink according to this embodiment is not particularly limited as long as it can produce a carbonated jelly drink that satisfies the desired characteristics described above, and can be produced, for example, by the following method: The carbonated jelly drink according to this embodiment can be produced using a powder formulation described below.

[0039] The carbonated jelly drink according to this embodiment may also be produced by mixing jelly with a commercially available carbonated drink.

[0040] The carbonated jelly beverage according to this embodiment can be produced by a known method, for example, by uniformly dispersing a cold water-insoluble gelling agent in an aqueous solution, sealing the solution in a container, sterilizing it by heating, and then cooling it. The carbonated jelly beverage according to this embodiment can also be produced by known methods for producing carbonated jelly beverages (Japanese Patent Application Laid-Open Nos. 4-252156, 2009-112236, 2009-261359, 2011-211964, etc.) or known methods for improving the carbonation sensation (International Publication No. WO 2019 / 124438, Japanese Patent Application Laid-Open No. 2020-72762, etc.).

[0041] 3. Powder Preparation This embodiment includes a powder preparation for producing the carbonated jelly beverage according to this embodiment. The carbonated jelly beverage according to this embodiment can be produced by mixing a beverage with the powder preparation according to this embodiment.

[0042] The beverages include carbonated drinks, jelly drinks, and beverages that do not contain carbonated or jelly drinks.

[0043] The powder formulation to be mixed with a carbonated beverage contains a gelling agent (A) in the powder formulation. Examples of gelling agents include the gelling agents described above, but preferred examples include gelatin, carrageenan (kappa, iota, lambda), agar, locust bean gum, xanthan gum, gellan gum, and pectin, and more preferred example is agar. A combination of these may be used. When the gelling agent (A) is poorly soluble in water at room temperature, a powder formulation containing the gelling agent (A) may be mixed with a beverage (e.g., drinking water) and dissolved by heating, and then mixed with the carbonated beverage. Alternatively, a powder formulation containing the gelling agent (A) may be mixed with a carbonated beverage in a sealed container, dissolved by heating, and then cooled as necessary.

[0044] The powder formulation to be mixed with the jelly drink preferably contains (B) at least one of a carbonate and a bicarbonate, and (C) at least one of an acid and a salt that liberates carbon dioxide.

[0045] The at least one of (B) carbonate and bicarbonate may be any that is acceptable from the standpoint of food hygiene, and examples thereof include calcium carbonate, sodium carbonate, magnesium carbonate, potassium carbonate, ammonium carbonate, ammonium bicarbonate, and sodium bicarbonate, with sodium bicarbonate being preferred. A combination of these may also be used. The at least one of (B) carbonate and bicarbonate may also be, for example, a foaming agent or a foaming product (such as a food, food additive, or pharmaceutical).

[0046] The at least one of the (C) acid and salt that liberates carbon dioxide may be any acid or salt that is acceptable from the standpoint of food hygiene, and examples thereof include L-ascorbic acid, ammonium chloride, glucono-delta-lactone, L-tartaric acid, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, sodium metaphosphate, ammonium aluminum sulfate, potassium aluminum sulfate, DL-malic acid, potassium dihydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, citric acid, etc., and preferably citric acid. These may be used in combination.

[0047] When the powder preparation is added to a jelly drink using a gelling agent with a high gel-melting temperature (e.g., carrageenan (kappa, iota), agar, locust bean gum, xanthan gum, gellan gum, pectin, etc.), the mixture may be heated to 50°C or higher to generate carbon dioxide more quickly. If necessary, the mixture may be cooled after heating.

[0048] The powder formulation to be mixed with a beverage that does not contain carbonated water or jelly preferably contains the (A) gelling agent, at least one of (B) carbonate and bicarbonate, and at least one of (C) carbonic acid-liberating acid and salt. In this case, if the (A) gelling agent is poorly soluble in water at room temperature, the first formulation may be the (A) gelling agent alone, a mixture of the (A) gelling agent and at least one of (B) carbonate and bicarbonate, or a mixture of the (A) gelling agent and at least one of (C) carbonic acid-liberating acid and salt, and the remaining of each may be the second formulation. In this case, the first formulation containing the (A) gelling agent is mixed with a beverage that does not contain carbonated water or jelly (e.g., drinking water) and heated to dissolve, and then the second formulation is added. The second formulation may be dissolved in a beverage that does not contain carbonated water or jelly (e.g., drinking water) and then added. Alternatively, a powder preparation containing (A) a gelling agent, (B) at least one of a carbonate and a bicarbonate, and (C) at least one of an acid and a salt that liberates carbon dioxide may be mixed with a beverage that does not contain carbon dioxide or jelly in a sealed container, heated to dissolve, and then cooled as necessary.

[0049] The mass ratio of the (A) gelling agent to the (B) carbonate and / or bicarbonate may be any within a range in which the carbonated jelly beverage of this embodiment can be produced, but is preferably 1:0.1 to 50, and more preferably 1:1 to 20. The mass ratio of the (A) gelling agent to the (C) at least one acid and / or salt that liberates carbon dioxide may be any within a range in which the carbonated jelly beverage of this embodiment can be produced, but is preferably 1:0.1 to 50, and more preferably 1:1 to 20. The mass ratio of the (B) carbonate and / or bicarbonate to the (C) at least one acid and / or salt that liberates carbon dioxide may be any within a range in which the carbonated jelly beverage of this embodiment can be produced, but is preferably 1:0.01 to 10, and more preferably 1:0.1 to 5.

[0050] The mass ratio of the powder formulation to the beverage of this embodiment may be any range that allows the production of the carbonated jelly beverage of this embodiment, and can be, for example, 1:10 to 50. The mass of the powder formulation at this mass ratio is the total mass of the (A) gelling agent, (B) at least one of carbonate and bicarbonate, and (C) at least one of acid and salt that liberates carbon dioxide, and does not include pH adjusters, acidulants, sugars, additives, etc., which will be described later.

[0051] When a jelly drink or a beverage that does not contain carbon dioxide or jelly already contains an acid or salt that liberates carbon dioxide, the powder formulation of this embodiment may be in a form that contains at least one of (B) carbonate and bicarbonate, but does not contain at least one of (C) acid and salt that liberates carbon dioxide; when a jelly drink or a beverage that does not contain carbon dioxide or jelly already contains a carbonate or bicarbonate, the powder formulation of this embodiment may be in a form that contains at least one of (C) acid and salt that liberates carbon dioxide, but does not contain at least one of (B) carbonate and bicarbonate.

[0052] The powder formulation of this embodiment may also contain the pH adjuster, acidulant, sugar, and additives. By using the powder formulation of this embodiment, the carbonated jelly beverage of this embodiment can be easily prepared on the go by adding a portable powder formulation to a jelly beverage without time or location restrictions or the need for a carbon dioxide gas injecting device. In this case, a non-commercially available carbonated jelly beverage can also be prepared by using a preferred beverage or jelly. By providing a vending machine with two outlets, one for the jelly beverage and the other for the powder formulation, or three outlets, one for the jelly, the beverage, and the powder formulation, a carbonated jelly beverage can be prepared by freely selecting and combining a preferred jelly beverage and carbonation strength, or a preferred combination of jelly, drinking water, and carbonation strength. The prepared carbonated jelly beverage can be taken home or carried around for consumption by bringing a vacuum-insulated carbonated beverage bottle, a recyclable glass bottle with a lid, or a PET bottle.

[0053] 4. Methods Using Carbonated Jelly Drinks One embodiment of the present invention is a method for reducing water intake by ingesting a carbonated jelly drink. Another embodiment of the present invention is a method for reducing dry mouth by ingesting a carbonated jelly drink.

[0054] Examples of subjects for the method of reducing water intake or the method of alleviating thirst include patients with renal failure, heart failure, cirrhosis, and hyponatremia. Renal failure patients include patients with renal failure who require dialysis. Heart failure patients include patients with heart failure accompanied by hyponatremia. Cirrhosis patients include patients with cirrhosis who require attention to ascites. Hyponatremia patients include patients with psychiatric disorders who suffer from compulsive polydipsia resulting in excessive water intake, patients with antidiuretic hormone incompatibility syndrome, patients taking antipsychotics, diuretics, or antidepressants, and patients with water intoxication caused by water intake during exercise.

[0055] As described above, the intake amount of carbonated jelly drink in the method for reducing water intake or the method for reducing dry mouth is preferably 0.5 to 40 g, more preferably 2 to 10 g, per kg of body weight per day. In the method for reducing water intake or the method for reducing dry mouth, the carbonated jelly drink can be ingested once a day or in multiple divided doses. When ingested in multiple divided doses, the number of doses is not particularly limited, but can be, for example, 1 to 100 doses per day, 2 to 50 doses per day, or 5 to 10 doses per day. Furthermore, when ingested in multiple divided doses, the time between doses is not particularly limited, but can be, for example, 15 minutes, 1 hour, 4 hours, etc.

[0056] The present invention will be described below with reference to specific examples, but the present invention is not limited to these examples in any way.

[0057] (Test Participants) The test was conducted on two healthy adult men and women in their 30s to 50s with no abnormalities in their physical condition.

[0058] (Test Beverages) The test beverages used were a "carbonated jelly drink" (Match Jelly Mineral Lychee: manufactured by Otsuka Foods Co., Ltd.) (ingredients: sugars (glucose-fructose corn syrup, sugar), concentrated grapefruit juice, salt, concentrated lychee juice / carbonated water, acidulant, gelling agent (thickening polysaccharide), calcium lactate, vitamin C, potassium chloride, flavoring, monosodium glutamate, sweeteners (acesulfame potassium, sucralose), magnesium chloride, niacinamide, vitamin B6, safflower pigment) and a "carbonated drink" (Match Mineral Lychee: manufactured by Otsuka Foods Co., Ltd.) (ingredients: sugars (glucose-fructose corn syrup, sugar), concentrated grapefruit juice, concentrated lychee juice, salt / carbonated water, acidulant, vitamin C, potassium citrate, potassium chloride, sweeteners (acesulfame potassium, stevia, sucralose), flavoring, calcium lactate, caffeine, monosodium glutamate, magnesium chloride, niacinamide, vitamin B6, safflower pigment). In addition, a "jelly drink" was prepared by opening and leaving a carbonated jelly drink at room temperature (near 20°C) for 10 hours or more to decarbonate, and a "drink (non-carbonated, non-jelly)" was prepared by opening and leaving a carbonated drink at room temperature (near 20°C) for 10 hours or more to decarbonate. The gas pressures of the carbonated jelly drink and carbonated drink at the time of opening were 0.21 MPa and 0.15 MPa, respectively, and it was confirmed that both had reached 0 MPa 8 hours after opening, indicating complete decarbonation. The test drinks were all lychee flavored to eliminate any influence of flavor differences on the test results.

[0059] The presence or absence of carbon dioxide gas and jelly included in carbonated jelly drinks, carbonated drinks, jelly drinks, and drinks (non-carbonated, non-jelly) is as shown in Table 1.

[0060]

[0061] Example 1: Comparison of water intake when each test beverage was consumed voluntarily. The PET bottles containing the test beverages, carbonated jelly drink, carbonated soft drink, jelly drink, and soft drink (non-carbonated, non-jelly), were weighed and then opened, and the test participants voluntarily drank three sips. Each test beverage was weighed on a balance before and after three sips, and the weight after three sips was subtracted from the weight before drinking to determine the amount of water consumed (g). The results, which show the average amount of water consumed (g) as the mean ± standard deviation (n = 4), are shown in Figure 1. The carbonated jelly drink and jelly drink were shaken by hand three times before opening the containers before consumption and measurement, while the carbonated soft drink and soft drink (non-carbonated, non-jelly) were consumed and measured as is.

[0062] The results are shown in Figure 1. Data are expressed as mean ± standard deviation. Statistical analysis involved one-way analysis of variance, with Tukey's multiple comparison used to test for differences between groups, with a significance level of 5%. As a result, as shown in Figure 1, the group that consumed a carbonated jelly drink showed significantly lower values ​​than the other groups. On the other hand, there was no significant difference among the three groups that consumed drinks other than carbonated jelly drinks (Tukey's multiple comparison). This shows that drinking a carbonated jelly drink can naturally reduce water intake.

[0063] Example 2: Relationship between carbonation sensation and suppression of water intake To confirm the relationship between carbonation sensation and suppression of water intake, the following test was conducted. The PET bottles of carbonated jelly drinks and carbonated drinks were opened after being weighed. The average contents of the carbonated jelly drinks and carbonated drinks before consumption were 260 g and 500 mL, respectively. Test participants voluntarily drank three sips, then promptly replaced the lids and re-measured the weights. Furthermore, a sensory evaluation of the carbonation sensation of the test drinks was conducted. For each test drink, this procedure was repeated every hour until the drink in the container was depleted.

[0064] Each test beverage was weighed on a balance before and after three sips, and the weight after three sips was subtracted from the weight before to determine the amount of water consumed (g). The carbonation was evaluated using four categories: 3: same, 2: slightly weak, 1: very weak, and 0: not noticeable, compared to the carbonation immediately after opening. Based on this evaluation, the test beverages were classified by the carbonation evaluated at the time of ingestion, and the average amount of water consumed for each carbonation was calculated. The average amount of water consumed classified by the carbonation of the carbonated beverage is shown in Figure 2A, and the average amount of water consumed classified by the carbonation of the carbonated jelly beverage is shown in Figure 2B. In both Figures 2A and 2B, the percentage (%) of the carbonation [2: slightly weak] and [1: very weak], with the carbonation [3: same] taken as 100%, is shown as the mean ± standard deviation (n = 4).

[0065] The results are shown in Figure 2. Data are expressed as mean ± standard deviation. Statistical analysis was performed using one-way analysis of variance (ANOVA) with Tukey's multiple comparison test to test for differences between groups, with a significance level of 5%. As shown in Figure 2A, when carbonated beverages were consumed, there was no significant difference in the average water intake between the groups classified by carbonation sensation. On the other hand, as shown in Figure 2B, when carbonated jelly beverages were consumed, the group with a carbonation sensation of 3 (same) had a significantly lower average water intake than the groups with a carbonation sensation of 2 (slightly weak) and 1 (very weak) (Tukey's multiple comparison test). In other words, when carbonated jelly beverages were consumed, water intake was suppressed when the carbonation sensation was perceived as strong.

[0066] Reference Example: Gas Pressure of Test Beverages. Carbonated jelly and carbonated beverages filled in unopened PET bottles were prepared as test beverages, and gas pressure measurements were performed on the test beverages. The test beverages used for gas pressure measurements were prepared separately from Examples 1 and 2 above by repeatedly opening the bottles and sampling the contents. The contents of the test beverages used to measure gas pressure after A hours had elapsed from opening were (260-30 x A) g and (500-60 x A) mL for the carbonated jelly and carbonated beverages, respectively. That is, 30 g and 60 mL were sampled from each test beverage every hour until the specified time had elapsed, and then used for measurement. The sampled volumes were determined based on the volume of water consumed in three sips of the carbonated jelly and decarbonated beverages immediately after opening (observation results prior to the test). The carbonated jelly beverages were shaken three times by hand before opening before use, while the carbonated beverages were measured as is.

[0067] The results are shown in Figure 3. As shown in Figure 3, the gas pressures of the carbonated beverage and carbonated jelly beverage at the time of opening were 0.21 MPa and 0.15 MPa, respectively. The gas pressure of the carbonated beverage reached 0 MPa 6 hours after opening, and the gas pressure of the carbonated jelly beverage reached 0 MPa 8 hours after opening.

[0068] Example 3 Powder Preparation A powder preparation of this embodiment was produced using the following (A) to (C): (A) Gelling agent 0.8 g agar (B) Bicarbonate 4.6 g sodium bicarbonate (C) Carbonic acid liberating acid 3.5 g citric acid

[0069] In this powder formulation, (A) a gelling agent was used as the first formulation, and (B) bicarbonate and (C) a carbonic acid-releasing acid were mixed to form a second formulation. 0.8 g of the first formulation was mixed with 101 g of water and heated to dissolve, then transferred to a sealed container and cooled. 8.1 g of the second formulation and 110 g of drinking water were added and mixed to prepare a carbonated jelly drink.

[0070] By consuming the carbonated jelly drink of the present invention, dry mouth can be alleviated and the amount of water consumed can be reduced.

[0071] Although the present invention has been described in detail with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the present invention. This application is based on a Japanese patent application (Patent Application No. 2022-132054) filed on August 22, 2022, the entirety of which is incorporated by reference. All references cited herein are incorporated in their entirety.

Claims

1. A carbonated jelly drink designed to reduce water intake.

2. A carbonated jelly beverage according to claim 1, used for flood prevention.

3. The carbonated jelly beverage according to claim 2, to be used by subjects selected from a group consisting of patients with renal failure, heart failure, liver cirrhosis, and hyponatremia.

4. A carbonated jelly beverage according to claim 2 or 3, bearing a label indicating its suitability for preventing and restoring the worsening of flood conditions.

5. A carbonated jelly beverage according to claim 1, used for preventing frequent urination.

6. A carbonated jelly beverage according to claim 1, which is used for preventing obesity and has a calorie content of 10 kcal / 100 ml or more.

7. A carbonated jelly drink that relieves thirst.

8. A carbonated jelly beverage according to any one of claims 1 to 3, wherein the gas pressure is 0.02 to 0.5 MPa.

9. Hardness of 500 to 20000 N / m ２ The carbonated jelly beverage according to any one of claims 1 to 3.

10. A powder formulation for producing a carbonated jelly beverage according to any one of claims 1 to 3.

11. A method for reducing water intake, including consuming carbonated jelly drinks.

12. Methods to alleviate thirst, including consuming carbonated jelly drinks.