Liquid mineral concentrate composition

Abstract

The present invention is added to water, a food, a beverage or the like to improve the flavor and function thereof.　Provided is a liquid mineral concentrate composition characterized in that the potassium ion is present at the highest concentration among metal ions present in the liquid mineral concentrate composition.

Description

Mineral concentrate composition

[0001] The present invention relates to a mineral concentrate liquid composition that can improve the flavor and functionality of water, food, beverages, etc. by adding it to such substances.

[0002] In recent years, social interest in safe and tasty water has been growing against the backdrop of a trend toward health and delicious food, and mineral water in containers such as PET bottles is widely consumed around the world. However, waste from plastic containers such as PET bottles has become a serious environmental problem, and there is a demand for the development of mineral water that can be easily provided at home or elsewhere as an alternative to bottled mineral water.

[0003] Furthermore, drinking water has been developed in which high concentrations of minerals have been added to purified water, etc., with the aim of replenishing mineral components, which are trace elements necessary for the physiological functions of living organisms. For example, Patent Document 1 discloses the production of drinking water containing a high concentration of magnesium by mixing a high-magnesium concentrated solution with purified water. Patent Document 2 discloses the production of a beverage by adding mineral components consisting of magnesium and calcium to water derived from deep seawater. However, divalent metal ions are known to cause unpleasant flavors such as bitterness and astringency, and water, foods, or beverages containing high concentrations of these minerals have the disadvantage of being difficult to ingest.

[0004] Furthermore, Patent Document 3 discloses a method for producing mineral water, characterized by immersing natural minerals such as maifan stone, Tenju stone, and tourmaline in water to elute mineral components. However, this method has drawbacks, such as the inclusion of undesirable components such as vanadium, which is known to be harmful if ingested in excess, in the resulting mineral water, and low mineral extraction efficiency. Patent Document 4 discloses a method for producing mineral water by heat-extracting chicken manure charcoal with water, but chicken manure charcoal is not suitable as a raw material for food applications. Patent Document 5 discloses a method for producing mineral water by boiling and extracting bamboo charcoal, and Patent Document 6 discloses a method for producing alkaline water by boiling and extracting charcoal. However, the methods disclosed in these prior art documents were unable to efficiently extract mineral components and obtain mineral water containing only the desired mineral components.

[0005] JP 2018-102137 A JP 2008-48742 A JP 2009-72723 A JP 6-31284 A JP 2005-334862 A JP 2001-259659 A

[0006] Ikuo Abe, Manufacturing Method of Activated Carbon, Carbon Lecture Series, 2006, No. 225, 373-381

[0007] An object of the present invention is to provide a mineral concentrate liquid composition that can improve the flavor and function of water, food, beverages, etc. by adding it to the water, food, beverages, etc.

[0008] The present inventors have now discovered coconut shell activated carbon as a natural material from which minerals can be eluted using pure water, and after extensive research into the components of the mineral concentrate obtained using this material, have made the surprising discovery that a mineral concentrate composition containing a high concentration of potassium ions imparts significant buffering capacity in the pH range from weakly alkaline to weakly acidic to purified water to which it is added, as well as a mellow flavor with few impurities.

[0009] That is, the gist of the present invention resides in the following. [1] A mineral concentrate liquid composition, characterized in that potassium ions are contained in the highest concentration among the metal ions present in the mineral concentrate liquid composition. [2] The mineral concentrate liquid composition according to 1, characterized in that the chloride ion content in the mineral concentrate liquid composition is 50% or less of the potassium ion concentration. [3] The mineral concentrate liquid composition according to 1 or 2, characterized in that the calcium ion content in the mineral concentrate liquid composition is 2.0% or less of the potassium ion concentration. [4] The mineral concentrate liquid composition according to any one of 1 to 3, characterized in that the magnesium ion content in the mineral concentrate liquid composition is 1.0% or less of the potassium ion concentration. [5] The mineral concentrate liquid composition according to any one of 1 to 4, characterized in that the sodium content in the mineral concentrate liquid composition is 5 to 45% of the potassium ion concentration. [6] The mineral concentrate liquid composition according to any one of 1 to 5, wherein the mineral concentrate liquid composition contains an extract of activated carbon derived from a plant-derived material. [7] The mineral concentrate liquid composition according to 6, wherein the plant-derived raw material is selected from the group consisting of coconut, palm, almond, walnut, and plum shells; wood selected from sawdust, charcoal, resin, and lignin; beetle ash; bamboo; food waste selected from bagasse, rice husks, coffee beans, and blackstrap molasses; or combinations thereof. [8] The mineral concentrate liquid composition according to 6, wherein the plant-derived activated carbon is coconut shell activated carbon. [9] The mineral concentrate liquid composition according to any one of 1 to 8, having a pH of 7.5 to 10.5.

[10] Water, food, or beverage comprising the mineral concentrate liquid composition according to any one of 1 to 9.

[11] The water, food, or beverage according to 10, which is used to prevent or improve acidification in a living body.

[0010] The present invention can improve the flavor and functionality of water, food, beverages, and the like.

[0011] Figure 1 shows the buffer capacity of water compositions containing various concentrations of concentrated mineral extract from coconut shell activated carbon and controls (KOH and commercially available alkaline ionized water). Figure 2 shows the buffer capacity of water compositions containing various concentrations of concentrated mineral extract from coconut shell activated carbon prepared to a final potassium concentration of 100 ppm and controls (purified water and commercially available alkaline ionized water). Figure 3 shows the sensory evaluation of the smoothness of water compositions containing various concentrations of concentrated mineral extract from coconut shell activated carbon and the control (K2CO3). Figure 4 shows the sensory evaluation of the unpleasant taste of water compositions containing various concentrations of concentrated mineral extract from coconut shell activated carbon and the control (K2CO3).

[0012] The present invention relates to a mineral concentrate liquid composition, characterized in that potassium ions are contained in the highest concentration among the metal ions present in the mineral concentrate liquid composition.

[0013] Potassium is one of the minerals necessary for living organisms, and most of it is found intracellularly. It interacts with sodium, which is abundant in extracellular fluid, to play an important role in maintaining cellular osmotic pressure and retaining intracellular water. In addition to maintaining cellular osmotic pressure together with sodium, potassium also plays a role in maintaining acid-base balance, transmitting nerve impulses, regulating cardiac and muscular function, and regulating intracellular enzyme reactions. Potassium also inhibits sodium reabsorption in the kidneys and promotes its excretion in urine, thereby known to lower blood pressure. While potassium is thus an extremely important mineral for humans, excess potassium ions can cause unpleasant flavors such as bitterness and astringency. Therefore, when the mineral concentrate liquid composition of the present invention is added to water, food, or beverage, the lower limit of the potassium concentration in the water, food, or beverage or the concentration of the added potassium ions (potassium concentration (ppm) in the mineral concentrate liquid composition / dilution ratio) is 20 ppm or more, 25 ppm or more, 30 ppm or more, 35 ppm or more, 45 ppm or more, or 50 ppm or more. Upper limit of ion concentration is 600 ppm or less, 595 ppm or less, 590 ppm or less, 585 ppm or less, 580 ppm or less, 575 ppm or less, 570 ppm or less, 565 ppm or less, 560 ppm or less, 555 ppm or less, 550 ppm or less, 545 ppm or less, 540 ppm or less, 535 ppm or less, 530 ppm or less, 525 ppm or less, 520 ppm or less, 515 ppm m or less, 510ppm or less, 505ppm or less, 500ppm or less, 495ppm or less, 490ppm or less, 485ppm or less, 480ppm or less, 475ppm or less, 470ppm or less , 465ppm or less, 460ppm or less, 455ppm or less, 450ppm or less, 445ppm or less, 440ppm or less, 435ppm or less, 430ppm or less, 425ppm or less, 42 0ppm or less, 415ppm or less, 410ppm or less, 405ppm or less, 400ppm or less, 395ppm or less, 390ppm or less, 385ppm or less, 380ppm or less, 375ppm m or less, 370ppm or less, 365ppm or less, 360ppm or less, 355ppm or less, 350ppm or less, 345ppm or less, 340ppm or less, 335ppm or less, 330ppm or less,It is preferable to prepare the solution so that the concentration is 325 ppm or less, 320 ppm or less, 315 ppm or less, 310 ppm or less, 305 ppm or less, 300 ppm or less, 295 ppm or less, 290 ppm or less, 285 ppm or less, 280 ppm or less, 275 ppm or less, 270 ppm or less, 265 ppm or less, 260 ppm or less, 255 ppm or less, 250 ppm or less, 245 ppm or less, 240 ppm or less, 235 ppm or less, 230 ppm or less, 225 ppm or less, 220 ppm or less, 215 ppm or less, 210 ppm or less, 205 ppm or less, or 200 ppm or less. When the mineral concentrate liquid composition of the present invention is added to water, food, or beverage, the potassium concentration in the water, food, or beverage or the concentration of the added potassium ions (potassium concentration (ppm) in the mineral concentrate liquid composition / dilution ratio) is, for example, 50 to 200 ppm, 50 to 190 ppm, 50 to 180 ppm, 50 to 170 ppm, 50 to 160 ppm, 50 to 150 ppm, 50 to 140 ppm, 50 to 130 ppm, 50 to 1 20ppm, 50-110ppm, 50-100ppm, 50-90ppm, 50-80ppm, 50-70ppm, 50-60ppm, 60-200ppm, 60-190ppm, 60-180ppm, 60-170ppm, 60-160ppm, 60-150ppm, 60-140ppm, 60-130ppm, 60-120ppm, 60-110ppm, 60-100ppm, 60-90ppm, 60-8 0ppm, 60-70ppm, 70-200ppm, 70-190ppm, 70-180ppm, 70-170ppm, 70-160ppm, 70-150ppm, 70-140ppm, 70-130ppm m, 70-120ppm, 70-110ppm, 70-100ppm, 70-90ppm, 70-80ppm, 80-200ppm, 80-190ppm, 80-180ppm, 80-170ppm, 80- 160ppm, 80-150ppm, 80-140ppm, 80-130ppm, 80-120ppm, 80-110ppm, 80-100ppm, 80-90ppm, 90-200ppm, 90-190p pm, 90-180ppm, 90-170ppm, 90-160ppm, 90-150ppm, 90-140ppm, 90-130ppm, 90-120ppm, 90-110ppm, 90-100ppm,100-200ppm, 100-190ppm, 100-180ppm, 100-170ppm, 100-160ppm, 100-150ppm, 100-140ppm, 100-130ppm, 100-120ppm, 100-110ppm, 110-200ppm, 110-190ppm, 110-180ppm, 110-170ppm, 1 10-160ppm, 110-150ppm, 110-140ppm, 110-130ppm, 110-120ppm, 120-200ppm, 120-190ppm, 12 0-180ppm, 120-170ppm, 120-160ppm, 120-150ppm, 120-140ppm, 120-130ppm, 130-200ppm, 130 ~190ppm, 130~180ppm, 130~170ppm, 130~160ppm, 130~150ppm, 130~140ppm, 140~200ppm, 140~ 190ppm, 140-180ppm, 140-170ppm, 140-160ppm, 140-150ppm, 150-200ppm, 150-190ppm, 150-1 It can be prepared to be 80 ppm, 150 to 170 ppm, 150 to 160 ppm, 160 to 200 ppm, 160 to 190 ppm, 160 to 180 ppm, 160 to 170 ppm, 170 to 200 ppm, 170 to 190 ppm, 170 to 180 ppm, 180 to 200 ppm, 180 to 190 ppm, or 190 to 200 ppm.

[0014] Naturally occurring water contains a certain amount of chloride ions, most of which originate from geology or seawater. Chloride ions present at 250 to 400 mg / L or more may impart a salty taste to sensitive palate and impair the taste. Therefore, the chloride ion content in the mineral concentrate composition of the present invention is preferably as low as possible. When the mineral concentrate composition of the present invention is added to water, food, or beverage, the chloride ion content in the water, food, or beverage is, for example, 50% or less, 49% or less, 48% or less, 47% or less, 46% or less, 45% or less, 44% or less, 43% or less, 42% or less, 41% or less, 40% or less, 39% or less, 38% or less, 37% or less, 36% or less, 35% or less, 34% or less, 33% or less, 32% or less, or 31% or less of the potassium ion concentration. , 30% or less, 29% or less, 28% or less, 27% or less, 26% or less, 25% or less, 24% or less, 23% or less, 22% or less, 21% or less, 20% or less, 19% or less, 18% or less, 17% or less, 16% or less, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2% or less, or 1% or less. The chloride ion content in the mineral concentrate liquid composition of the present invention is, for example, 50% or less, 49% or less, 48% or less, 47% or less, 46% or less, 45% or less, 44% or less, 43% or less, 42% or less, 41% or less, 40% or less, 39% or less, 38% or less, 37% or less, 36% or less, 35% or less, 34% or less, 33% or less, 32% or less, 31% or less, 30% or less of the potassium ion concentration. 29% or less, 28% or less, 27% or less, 26% or less, 25% or less, 24% or less, 23% or less, 22% or less, 21% or less, 20% or less, 19% or less, 18% or less, 17% or less, 16% or less, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2% or less, or 1% or less.

[0015] Calcium, together with phosphorus, is known to form the skeleton as hydroxyapatite in the body and to be involved in muscle contraction. Magnesium is known to be involved in bone and tooth formation, as well as in many enzymatic reactions and energy production in the body. The content of calcium and magnesium ions in water is also known to affect its taste. Water with a hardness index (a measure of the total calcium and magnesium content of minerals) below a certain level is called soft water, while water with a high content is called hard water. Generally, mineral water produced in Japan is soft, while water produced in Europe is generally hard. According to WHO standards, on the American hardness scale (mg / L), which converts the amount of these salts into calcium carbonate, water with a hardness of 0-60 is considered soft, water with a hardness of 120-180, and water with a hardness of 180 or above is considered very hard. Generally, water with a moderate hardness (10-100 mg / L) is considered tasty, and water with a high magnesium content, in particular, tastes bitter and becomes difficult to drink. Moreover, too high hardness is not preferable because it not only affects the taste of the water but also stimulates the stomach and intestines, causing diarrhea, etc. Therefore, when the mineral concentrate composition of the present invention is added to water, food, or beverage, the calcium ion content in the water, food, or beverage is, for example, 30% or less, 29% or less, 28% or less, 27% or less, 26% or less, 25% or less, 24% or less, 23% or less, 22% or less, 21% or less, 20% or less, 19% or less, 18% or less, 17% or less, 16% or less, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 1% or less of the potassium ion concentration. It is preferable to prepare the water, food or beverage so that the magnesium ion content in the water, food or beverage is, for example, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2% or less, or 1% or less of the potassium ion concentration.The calcium ion content in the mineral concentrate liquid composition of the present invention is, for example, 2.0% or less, 1.9% or less, 1.8% or less, 1.7% or less, 1.6% or less, 1.5% or less, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, 0.09% or less, 0.08% or less, 0.07% or less, 0.06% or less, 0.05% or less, 0.04% or less, 0.03% or less, 0.02% or less, or 0.01% or less of the potassium ion concentration. Furthermore, the content of magnesium ions in the mineral concentrate liquid composition of the present invention is, for example, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, 0.09% or less, 0.08% or less, 0.07% or less, 0.06% or less, 0.05% or less, 0.04% or less, 0.03% or less, 0.02% or less, or 0.01% or less of the potassium ion concentration.

[0016] Sodium maintains extracellular fluid and circulating blood volume in the body while retaining water, thereby regulating blood pressure. It is known that ingesting a certain amount of sodium ions is effective for effectively rehydrating the body, and is particularly effective in preventing heatstroke. However, excessive sodium intake increases the amount of fluid, which can lead to elevated blood pressure and swelling. Furthermore, as the sodium ion content increases, a salty or slimy taste may develop, reducing the refreshing feeling of the beverage. Therefore, when the mineral concentrate composition of the present invention is added to water, food, or beverage, the sodium ion concentration in the water, food, or beverage is, for example, 10 to 50%, 10 to 45%, 10 to 40%, 10 to 35%, 10 to 30%, 10 to 25%, 10 to 20%, 10 to 15%, 15 to 50%, 15 to 45%, 15 to 40%, 15 to 35%, 15 to 30%, 15 to 25% of the potassium ion concentration. , 15 to 20%, 20 to 50%, 20 to 45%, 20 to 40%, 20 to 35%, 20 to 30%, 20 to 25%, 25 to 50%, 25 to 45%, 25 to 40%, 25 to 35%, 25 to 30%, 30 to 50%, 30 to 45%, 30 to 40%, 30 to 35%, 35 to 50%, 35 to 45%, 35 to 40%, 40 to 50%, 40 to 45%, or 45 to 50%. The sodium content in the mineral concentrate composition is, for example, 5 to 45%, 5 to 40%, 5 to 35%, 5 to 30%, 5 to 25%, 5 to 20%, 5 to 15%, 5 to 10%, 10 to 45%, 10 to 40%, 10 to 35%, 10 to 30%, 10 to 25%, 10 to 20%, 10 to 15%, 15 to 45%, 15 to 40%, 15-35%, 15-30%, 15-25%, 15-20%, 20-45%, 20-40%, 20-35%, 20-30%, 20-25%, 25-50%, 25-45%, 25-40%, 25-35%, 25-30%, 30-45%, 30-40%, 30-35%, 35-45%, 35-40%, or 40-45%.

[0017] The mineral concentrate liquid composition of the present invention can be added to water, food, or beverages to produce weakly alkaline water, food, or beverages. For example, water to which the mineral concentrate liquid composition of the present invention has been added may typically have a pH of 7.5 to 10.5, 7.5 to 10.0, 7.5 to 9.5, 7.5 to 9.0, 7.5 to 8.5, 7.5 to 8.0, 8.0 to 10.5, 8.0 to 10.0, 8.0 to 9.5, 8.0 to 9.0, 8.0 to 8.5, 8.5 to 10.5, 8.5 to 10.0, 8.5 to 9.5, 8.5 to 9.0, 9.0 to 10.5, 9.0 to 10.0, 9.0 to 9.5, 9.5 to 10.5, 9.5 to 10.0, or 10.0 to 10.5. Furthermore, water to which the mineral concentrate liquid composition of the present invention has been added has a buffering capacity, and preferably has a significant buffering capacity in the pH range from weakly alkaline to weakly acidic. For example, when 100 g of sodium hydroxide solution adjusted to pH 9.2 is titrated with 0.1 M hydrochloric acid, the amount of liquid required to change the pH from 9.2 to pH 3.0 is (A) mL, and when water to which the mineral concentrate liquid composition of the present invention has been added is titrated with 0.1 M hydrochloric acid, the amount of liquid required to change the pH from 9.2 to pH 3.0 is (B) mL. The ratio (B) / (A) is used as the buffering capacity. The water to which the mineral concentrate liquid composition of the present invention has been added has a buffering capacity of, for example, 1.5 or more, 1.6 or more, 1.7 or more. The mineral concentrate liquid composition of the present invention has a buffering capacity of 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 10.5 or more, 11.0 or more, or 11.5 or more. Such pH characteristics are useful for preventing or ameliorating acidification in vivo. Therefore, by adding the mineral concentrate liquid composition of the present invention to water (e.g., purified water), food, or beverages, it is possible to prevent tooth erosion caused by postprandial acidification in the oral cavity and to improve gastrointestinal symptoms such as hyperacidity and abnormal intestinal fermentation caused by gastrointestinal acidification.

[0018] The mineral concentrate liquid composition of the present invention may contain an extract of activated carbon made from plant-derived raw materials. Activated carbon is a porous material composed mostly of carbon, oxygen, hydrogen, calcium, etc., and has a large surface area per volume, allowing it to adsorb many substances. It has been widely produced industrially from the early 20th century to the present. Activated carbon is generally produced by generating nanometer-order micropores (activation) within the raw carbon material. Activated carbon production methods can be broadly divided into gas activation, in which the raw material is carbonized and then activated at high temperatures using an activation gas such as steam or carbon dioxide, and chemical activation, in which a chemical such as zinc chloride or phosphoric acid is added to the raw material and then heated in an inert gas atmosphere to simultaneously carbonize and activate it (Non-Patent Document 1). The activated carbon used in the present invention can be produced by either the gas activation method or the chemical activation method using a plant-derived carbon material as the carbon material.

[0019] The raw material for the activated carbon used in the present invention is not particularly limited as long as it is a plant-derived raw material, and examples thereof include fruit shells (coconut, palm, almond, walnut, plum), wood (sawdust, charcoal, resin, lignin), nest ash (carbonized sawdust), bamboo, food residues (bagasse, rice husks, coffee beans, blackstrap molasses), and waste (pulp factory effluent, construction waste). Typically, the activated carbon is selected from coconut shell, sawdust, bamboo, or a combination thereof, and is preferably coconut shell. Coconut shell refers to the shell found inside the fruit of a coconut or palm.

[0020] The form of activated carbon used in the present invention is not particularly limited, but examples include powdered activated carbon, granular activated carbon (crushed carbon, granular carbon, molded carbon), fibrous activated carbon, and special molded activated carbon.

[0021] The step of extracting minerals from plant-derived activated carbon using an aqueous solvent is achieved by contacting the plant-derived activated carbon with an aqueous solvent to elute the minerals present in the plant-derived activated carbon. Such a step is not particularly limited as long as it can elute the minerals present in the plant-derived activated carbon. For example, it can be performed by immersing the plant-derived activated carbon in an aqueous solvent or by passing the aqueous solvent through a column packed with the plant-derived activated carbon. When immersing the plant-derived activated carbon in an aqueous solvent, the aqueous solvent may be stirred to increase the extraction efficiency. Furthermore, the method for producing a mineral extract may further include a step of centrifuging and / or filtering the resulting extract to remove impurities after extracting minerals from the plant-derived activated carbon using an aqueous solvent.

[0022] The aqueous solvent used in the process of extracting minerals from plant-derived activated carbon using an aqueous solvent basically refers to anything other than an HCl solution. A typical solvent is an aqueous solvent, and pure water is particularly preferred. Pure water refers to highly pure water that contains little or no impurities such as salts, residual chlorine, insoluble fine particles, organic matter, and non-electrolytic gases. Pure water includes RO water (water passed through a reverse osmosis membrane), deionized water (water from which ions have been removed using an ion exchange resin, etc.), distilled water (water distilled in a distiller), and the like, depending on the method used to remove impurities. Because pure water does not contain mineral components, it does not have the effect of replenishing minerals.

[0023] The extraction temperature is not particularly limited as long as minerals can be extracted from activated carbon made from plant-derived raw materials using an aqueous solvent. The step of extracting minerals from activated carbon made from plant-derived raw materials using an aqueous solvent can be carried out at a temperature of 5°C or higher, 10°C or higher, 15°C or higher, 20°C or higher, 25°C or higher, 30°C or higher, 35°C or higher, 40°C or higher, 45°C or higher, 50°C or higher, 55°C or higher, 60°C or higher, 65°C or higher, 70°C or higher, 75°C or higher, 80°C or higher, 85°C or higher, 90°C or higher, or 95°C or higher, for example, 5 to 95°C, 5 to 90°C, 5 to 85°C, 5 to 80°C, 5 to 75°C, 5 to 70°C, 5 to 60°C, 5 to 85°C, 5 to 95°C, 5 to 90°C, 5 to 85°C, 5 to 80°C, 5 to 75°C, 5 to 70°C, 5 to 60 ... 5°C, 5-60°C, 5-55°C, 5-50°C, 5-45°C, 5-40°C, 5-35°C, 5-30°C, 5-25°C, 5-20°C, 5-15°C, 5-10°C, 10-95°C, 10-90°C, 10-85°C, 10-80°C, 10-75°C, 10-70°C, 10-65°C, 10-60°C , 10-55℃, 10-50℃, 10-45℃, 10-40℃, 10-35℃, 10-30℃, 10-25℃, 10-20℃, 10-15℃, 15-95℃, 15-90℃, 15-85℃, 15-80℃, 15-75℃, 15-70℃, 15-65℃, 15-60℃, 15-55 °C, 15-50°C, 15-45°C, 15-40°C, 15-35°C, 15-30°C, 15-25°C, 15-20°C, 20-95°C, 20-90°C, 20-85°C, 20-80°C, 20-75°C, 20-70°C, 20-65°C, 20-60°C, 20-55°C, 20-50°C, 20- 45°C, 20-40°C, 20-35°C, 20-30°C, 20-25°C, 25-95°C, 25-90°C, 25-85°C, 25-80°C, 25-75°C, 25-70°C, 25-65°C, 25-60°C, 25-55°C, 25-50°C, 25-45°C, 25-40°C, 25-35°C, 25 ~30°C, 30-95°C, 30-90°C, 30-85°C, 30-80°C, 30-75°C, 30-70°C, 30-65°C, 30-60°C, 30-55°C, 30-50°C, 30-45°C, 30-40°C, 30-35°C, 35-95°C, 35-90°C, 35-85°C, 35-80°C, 3 5 to 75°C, 35 to 70°C, 35 to 65°C, 35 to 60°C, 35 to 55°C, 35 to 50°C, 35 to 45°C, 35 to 40°C, 40 to 95°C, 40 to 90°C, 40 to 85°C, 40 to 80°C, 40 to 75°C, 40 to 70°C, 40 to 65°C, 40 to 60°C, 40 to 55°C, 40 to 50°C,40-45°C, 45-95°C, 45-90°C, 45-85°C, 45-80°C, 45-75°C, 45-70°C, 45-65°C, 45-60°C, 45-55°C, 45-50°C, 50-95°C, 50-90°C, 50-85°C, 50-80°C, 50-75°C, 50-70°C, 50-65°C, 50-60°C, 50-55°C, 55-95°C, 55-90°C, 55-85°C, 55-80°C, 55-75°C, 55-70°C, 55-65°C, 55-60°C, 60-95 °C, 60 to 90°C, 60 to 85°C, 60 to 80°C, 60 to 75°C, 60 to 70°C, 60 to 65°C, 65 to 95°C, 65 to 90°C, 65 to 85°C, 65 to 80°C, 65 to 75°C, 65 to 70°C, 70 to 95°C, 70 to 90°C, 70 to 85°C, 70 to 80°C, 70 to 75°C, 75 to 95°C, 75 to 90°C, 75 to 85°C, 75 to 80°C, 80 to 95°C, 80 to 90°C, 80 to 85°C, 85 to 95°C, 85 to 90°C, or 90 to 95°C.

[0024] The extraction time is not particularly limited as long as minerals can be extracted from activated carbon made from plant-derived raw materials using an aqueous solvent. The step of extracting minerals from activated carbon made from plant-derived raw materials using an aqueous solvent can be carried out for 5 minutes or more, 10 minutes or more, 15 minutes or more, 20 minutes or more, 25 minutes or more, 30 minutes or more, 35 minutes or more, 40 minutes or more, 45 minutes or more, 50 minutes or more, 55 minutes or more, 60 minutes or more, 65 minutes or more, 70 minutes or more, 75 minutes or more, or 80 minutes or more, and for example, 5 to 80 minutes, 5 to 75 minutes, 5 to 70 minutes, 5 to 65 minutes, 5 to 60 minutes, 5 to 55 minutes, 5 to 50 minutes, 5 to 45 minutes, 5 to 40 minutes, 5 to 30 minutes, 5 to 50 minutes, 5 to 60 minutes, 5 to 75 minutes, 5 to 70 minutes, 5 to 65 minutes, 5 to 60 minutes, 5 to 55 minutes, 5 to 50 minutes, 5 to 45 minutes, 5 to 40 minutes, 5 to 30 minutes, 5 to 5 ...50 minutes, 5 to 50 minutes, 5 to 50 minutes, 5 to 40 minutes, 5 to 50 minutes, 5 to 50 minutes, 5 to 50 minutes, 5 to 50 minutes, 5 to 50 minutes, 5 to 50 minutes, 5 to 50 minutes, 5 to 50 minutes, 5 to 5 5 minutes, 5 to 30 minutes, 5 to 25 minutes, 5 to 20 minutes, 5 to 15 minutes, 5 to 10 minutes, 10 to 80 minutes, 10 to 75 minutes, 10 to 70 minutes, 10 to 65 minutes, 10 to 60 minutes, 10 to 55 minutes, 10 to 50 minutes, 10 to 45 minutes, 10 to 40 minutes, 10 to 35 minutes, 10 to 30 minutes, 10 to 25 minutes, 10 to 20 minutes, 10-15 minutes, 15-80 minutes, 15-75 minutes, 15-70 minutes, 15-65 minutes, 15-60 minutes, 15-55 minutes, 15-50 minutes, 15-45 minutes, 15-40 minutes, 15-35 minutes, 15-30 minutes, 15-25 minutes, 15-20 minutes, 20-80 minutes, 20-75 minutes, 20-70 minutes, 20-65 minutes , 20-60 minutes, 20-55 minutes, 20-50 minutes, 20-45 minutes, 20-40 minutes, 20-35 minutes, 20-30 minutes, 20-25 minutes, 25-80 minutes, 25-75 minutes, 25-70 minutes, 25-65 minutes, 25-60 minutes, 25-55 minutes, 25-50 minutes, 25-45 minutes, 25-40 minutes, 25-3 5 minutes, 25-30 minutes, 30-80 minutes, 30-75 minutes, 30-70 minutes, 30-65 minutes, 30-60 minutes, 30-55 minutes, 30-50 minutes, 30-45 minutes, 30-40 minutes, 30-35 minutes, 35-80 minutes, 35-75 minutes, 35-70 minutes, 35-65 minutes, 35-60 minutes, 35-55 minutes, 35- 50 minutes, 35-45 minutes, 35-40 minutes, 40-80 minutes, 40-75 minutes, 40-70 minutes, 40-65 minutes, 40-60 minutes, 40-55 minutes, 40-50 minutes, 40-45 minutes, 45-80 minutes, 45-75 minutes, 45-70 minutes, 45-65 minutes, 45-60 minutes, 45-55 minutes, 45-50 minutes, 5 0-80 minutes, 50-75 minutes, 50-70 minutes, 50-65 minutes, 50-60 minutes, 50-55 minutes, 55-80 minutes, 55-75 minutes, 55-70 minutes, 55-65 minutes, 55-60 minutes, 60-80 minutes, 60-75 minutes, 60-70 minutes, 60-65 minutes, 65-80 minutes, 65-75 minutes, 65-70 minutes,It is performed for 70 to 80 minutes, 70 to 75 minutes, or 75 to 80 minutes.

[0025] The mineral extract thus obtained can be concentrated to obtain a mineral concentrate composition.

[0026] The step of concentrating the mineral extract can be carried out by methods well known in the art, such as boiling concentration, vacuum concentration, freeze concentration, membrane concentration, ultrasonic atomization separation, etc. By concentrating the mineral extract, a mineral concentrate composition containing a high concentration of desired minerals, such as potassium, can be obtained without significantly changing the composition of the mineral extract.

[0027] After the step of concentrating the mineral extract, the obtained mineral concentrate liquid composition is preferably stored in a refrigerator and filtered while cold. The cooling temperature is typically adjusted to 0 to 15° C., preferably 3 to 10° C., 3 to 9° C., 3 to 8° C., 3 to 7° C., or 3 to 6° C. Furthermore, it is preferable to adjust the pH of the mineral concentrate liquid composition before such refrigerated storage and cold filtration. The mineral concentrate liquid composition is adjusted to have a pH of, for example, 7.5 to 10.5, 7.5 to 10.0, 7.5 to 9.5, 7.5 to 9.0, 7.5 to 8.5, 7.5 to 8.0, 8.0 to 10.5, 8.0 to 10.0, 8.0 to 9.5, 8.0 to 9.0, 8.0 to 8.5, 8.5 to 10.5, 8.5 to 10.0, 8.5 to 9.5, 8.5 to 9.0, 9.0 to 10.5, 9.0 to 10.0, 9.0 to 9.5, 9.5 to 10.5, 9.5 to 10.0, or 10.0 to 10.5. By performing such treatment, a mineral concentrate liquid composition with high transparency and significantly reduced suspended matter and sediment can be obtained.

[0028] The form of the container for providing the mineral concentrate liquid composition of the present invention is not particularly limited, and examples include metal containers (cans), resin containers such as dropper type, spray type, dropper type, or lotion bottle type, paper containers (including those with cable tops), PET bottles, pouch containers, glass bottles, airless containers, portioned containers, preservative-free (PF) eye drop containers, sticks, small pump containers, large pump containers, portion cup containers, bottles with built-in inner bags, disposable plastic containers, and water-soluble film containers. Furthermore, the mineral concentrate liquid composition of the present invention can be automatically mixed with tap water or purified water to continuously provide weakly alkaline mineral water.

[0029] The mineral concentrate liquid composition of the present invention can be added to water, food, beverages, etc. to improve their flavor and functionality. For example, the mineral concentrate liquid composition of the present invention can be used in the following ways: - Add dropwise to tap water, purified water, or pure water to produce mineral water; - Add dropwise to alcoholic beverages such as whiskey to improve their flavor; - The added mineral water can also be used with wine and other beverages; - Add dropwise to extracts, powders, or beverages such as coffee liquid, coffee drinks, tea infusions, or tea drinks to mellow their flavor; - Add dropwise to coffee bean or tea leaf extract water to increase extraction efficiency; - Add dropwise to rice cooking water to improve the flavor of cooked rice; - Add dropwise to water or other liquids to alleviate gastrointestinal discomfort in people with weak stomachs or hyperacidity; - Add dropwise to water or other liquids to improve blood pressure in people with high blood pressure; - Automatically mix with tap water or purified water to provide sterilizing water for drinking or hand washing. The mineral concentrate composition of the present invention can be used not only by adding it to water, food, or beverages, but also by dripping it onto plants as a mineral nutrient.

[0030] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples and can be practiced with appropriate modifications.

[0031] Example 1: Preparation of mineral extract from coconut shell activated carbon 30 g of coconut shell activated carbon ("Taiko CW type" unwashed product / manufactured by Futamura Chemical Co., Ltd.) and 400 g of distilled water heated to 90°C were placed in a 1 L Erlenmeyer flask and stirred with a stirrer at 100 rpm for 15 minutes while heating at 90°C. The resulting suspension was suction filtered through a polyester 500 mesh (25 μm), and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was suction filtered through filter paper to obtain a mineral extract.

[0032] Example 2 Comparison of Activated Carbon A mineral extract was prepared in the same manner as in Example 1, except that coconut shell activated carbon was changed to Kuraray Coal (registered trademark) GG (unwashed product, manufactured by Kuraray Co., Ltd.).

[0033] Example 3-6: Comparison of extraction time A mineral extract was prepared in the same manner as in Example 1, except that the extraction time was changed to 10, 20, 40, or 80 minutes.

[0034] Examples 7 to 9: Comparison of distilled water amounts and extraction times Mineral extracts were prepared in the same manner as in Example 1, except that the distilled water was changed to 130, 200, and 400 g and the extraction time was changed to 5 minutes.

[0035] Examples 10 to 12: Comparison of extraction temperature and extraction time Mineral extracts were prepared in the same manner as in Example 1, except that the extraction temperature was changed to 30, 60, or 90° C. and the extraction time was changed to 5 minutes.

[0036] The mineral extracts prepared in Examples 1-12 were analyzed according to the following method. <ICP Analysis of Metals> An ICP optical emission spectrometer: iCAP6500Duo (manufactured by Thermo Fisher Scientific) was used. ICP general-purpose mixed solution XSTC-622B was diluted to create a four-point calibration curve of 0, 0.1, 0.5, and 1.0 mg / L. The sample was diluted with dilute nitric acid so that it fell within the calibration curve range, and ICP measurement was performed.

[0037] <Cl - , SO4 2-IC analysis of > Ion chromatograph system: ICS-5000K (manufactured by Nippon Dionex Co., Ltd.) was used. The columns used were Dionex Ion Pac AG20 and Dionex Ion Pac AS20. The eluent was an aqueous potassium hydroxide solution of 5 mmol / L from 0 to 11 minutes, 13 mmol / L from 13 to 18 minutes, and 45 mmol / L from 20 to 30 minutes, and elution was performed at a flow rate of 0.25 mL / min. Anion mixed standard solution 1 (Cl - 20 mg / L, SO4 2- 100 mg / L of 7 ion species (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was diluted and - Five calibration curves of 0, 0.1, 0.2, 0.4, and 1.0 mg / L were used. 2- A five-point calibration curve was prepared at 0, 0.5, 1.0, 2.0, and 5.0 mg / L. The sample was diluted to fall within the calibration curve range, and 25 μL was injected to measure IC.

[0038] The results are shown in the table below.

[0039] The significant high potassium concentration remained unchanged even when the activated carbon, extraction time, volume of extraction liquid relative to activated carbon, and extraction temperature were changed. Furthermore, while a significant amount of chloride ions was extracted when HCl was used (data not shown), the chloride ion concentration was low in all examples. Furthermore, heavy metals (lead, cadmium, arsenic, mercury, etc.) were not detected in any of the above examples (data not shown).

[0040] Example 13: Preparation of concentrated solution A 1-L Erlenmeyer flask was charged with 174 g of coconut shell activated carbon ("Taiko CW type," unwashed, manufactured by Futamura Chemical Co., Ltd.) and 753 g of distilled water heated to 30°C. The mixture was stirred with a stirrer at 100 rpm for 5 minutes while heating at 30°C. The resulting suspension was filtered under suction through a polyester 500 mesh (25 μm), and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was filtered under suction through filter paper to obtain a mineral extract. This procedure was repeated two more times. The three resulting mineral extracts were mixed and concentrated 62-fold using an evaporator to obtain the mineral concentrated extract shown below.

[0041] The mineral extract and concentrated mineral extract prepared in Example 13 were diluted 62 times and analyzed according to the above method. The results are shown in the table below.

[0042]

[0043] Even after undergoing the enrichment conditions, the characteristics of high potassium concentration and low concentrations of sodium and chloride ions remained unchanged.

[0044] Example 14: Preparation of concentrated mineral extract from coconut shell activated carbon A 1 L Erlenmeyer flask was charged with 200 g of coconut shell activated carbon ("Taiko CW type," unwashed product, manufactured by Futamura Chemical Co., Ltd.) and 1,500 g of distilled water heated to 90°C. The mixture was stirred with a stirrer at 100 rpm for 15 minutes while heating at 90°C. The resulting suspension was filtered under suction through a polyester 500 mesh (25 μm), and the resulting filtrate was centrifuged at 3,000 rpm for 10 minutes. The supernatant after centrifugation was filtered under suction through filter paper to obtain a mineral extract. The resulting mineral extract was concentrated 14-fold using an evaporator to obtain the mineral concentrate extract shown below.

[0045] Example 15: Buffer capacity evaluation -I (1) Preparation of evaluation samples The concentrated mineral extract obtained above was added to ultrapure water (MilliQ water) so that the potassium concentrations were as shown below to prepare evaluation samples.

[0046] (2) pH Measurement In addition to the extract obtained above, the following samples were prepared as comparative examples. To 100 ml of each sample, 1 ml of 0.1 N HCl was added while stirring with a stirrer, and the pH was measured. KOH. Commercially available alkaline ionized water (Na: 8.0 mg / L, K: 1.6 mg / L, Ca: 13 mg / L, Mg: 6.4 mg / L, pH: 8.8-9.4). 100 g of sodium hydroxide solution adjusted to pH 9.2 was titrated with 0.1 M hydrochloric acid. The volume of solution required to change the pH from 9.2 to 3.0 was defined as (A) mL. The mineral-containing water composition was titrated with 0.1 M hydrochloric acid. The volume of solution required to change the pH from 9.2 to 3.0 was defined as (B) mL. The ratio (B) / (A) was used to determine the buffer capacity. As shown in Figure 1, water containing concentrated mineral extract derived from coconut shell activated carbon was found to have excellent buffer capacity.

[0047] Example 16: Buffer Capacity Evaluation - II (1) Preparation of Comparative Examples and Evaluation Samples As comparative examples, purified water (tap water treated with a Water Stand water purifier) ​​and the same commercially available alkaline ionized water as in Example 1 were prepared. Furthermore, the concentrated mineral extract obtained in Example 1 was added to purified water (same as above) so that the potassium concentration was 100 ppm, to prepare an evaluation sample. (2) pH Measurement The buffer capacity of the samples obtained above was evaluated in the same manner as in Example 2. That is, 1 ml of 0.1 N HCl was added to 100 ml of each sample while stirring with a stirrer, and the pH was measured. As shown in Figure 2, water obtained by adding concentrated mineral extract derived from coconut shell activated carbon to purified tap water was found to have superior buffer capacity compared to purified water and alkaline ionized water.

[0048] Example 17: Preparation of concentrated mineral extract from coconut shell activated carbon = Pilot scale = 180 L of pure water was passed through 40 kg of coconut shell activated carbon ("Taiko", unwashed with hydrochloric acid, manufactured by Futamura Chemical Co., Ltd.), and the resulting suspension was clarified by sieving and centrifugation to obtain a mineral extract. The mixture was concentrated under reduced pressure 92 times using a centrifugal thin-film vacuum evaporator, and the resulting concentrate was clarified by centrifugation and filter paper. This was filled into 1 L vinyl pouches and heat-treated at 85°C for 30 minutes to obtain a concentrated mineral extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, and magnesium ion concentration of the resulting concentrated mineral extract were analyzed using ICP atomic emission spectroscopy, the chloride ion concentration was analyzed using ion chromatography, and the TOC was analyzed using a total organic carbon meter. Furthermore, the obtained mineral-concentrated extract was stored in a refrigerator for two weeks, and then the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency, no floating matter or sediment), "+" (slight floating matter or sediment), "++" (large amount of floating matter or aggregates), "+++" (even more floating matter and aggregates, loss of transparency), and "++++" (large amount of floating matter and accumulated aggregates, low transparency).

[0049] Example 18: Preparation of concentrated mineral extract from coconut shell activated carbon = Lab small scale = 200 g of coconut shell activated carbon (Granular Shirasagi, unwashed with hydrochloric acid, manufactured by Osaka Gas Chemicals Co., Ltd.) and 910 g of distilled water were added and stirred with a stirrer at 100 rpm for 20 minutes while heating at 30° C. The resulting suspension was suction filtered through filter paper (ADVANTEC quantitative filter paper No. 5C φ55 mm, manufactured by Toyo Roshi Kaisha, Ltd.), and the resulting filtrate was further suction filtered through filter paper (MERCKOmnipore PTFE Membrane 5.0 μm φ47 mm) to obtain a mineral extract. This process was repeated several times until a sufficient amount of mineral extract was obtained. The entire mineral extract was mixed and then concentrated under reduced pressure 50 times using a rotary evaporator. The resulting concentrate was filtered through filter paper (Toyo Roshi Co., Ltd., ADVANTEC 25ASO20AN, 0.2 μm) to obtain a mineral-enriched extract. Hydrochloric acid was added to this mineral-enriched extract, and the pH was adjusted to approximately 9.5. This was then dispensed into vials in 10 mL portions and stored refrigerated for two days. The solution was then cold-filtered through filter paper (Toyo Roshi Co., Ltd., ADVANTEC 25ASO20AN, 0.2 μm), and heat-treated at 80°C for 30 minutes to obtain a mineral-enriched extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, and magnesium ion concentration of the resulting mineral-enriched extract were analyzed using inductively coupled plasma atomic emission spectroscopy (ICP-AES), and the chloride ion concentration and sulfate ion concentration were analyzed using ion chromatography (IC). Furthermore, the obtained mineral-concentrated extract was stored in a refrigerator for two weeks, and then the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency, no floating matter or sediment), "+" (slight floating matter or sediment), "++" (large amount of floating matter or aggregates), "+++" (even more floating matter and aggregates, loss of transparency), and "++++" (large amount of floating matter and accumulated aggregates, low transparency).

[0050] Example 19: Preparation of concentrated mineral extract from coconut shell activated carbon = Lab-scale = 800 g of coconut shell activated carbon (Granular Shirasagi, unwashed with hydrochloric acid, manufactured by Osaka Gas Chemicals Co., Ltd.) and 3,660 g of distilled water were added and stirred for 15 minutes while heating at 30°C. The resulting suspension was suction-filtered through filter paper (Toyo Roshi Kaisha, Ltd., ADVANTEC A080A090C) to obtain a mineral extract. This process was repeated multiple times until a sufficient amount of mineral extract was obtained. After mixing the entire mineral extract, it was concentrated under reduced pressure 60 times using a rotary evaporator. The resulting concentrate was filtered through filter paper (Toyo Roshi Kaisha, Ltd., ADVANTEC A080A090C) to obtain a concentrated mineral extract. This was then dispensed into 10 mL aliquots in vials and stored refrigerated for two days. The extract was then cold filtered through a filter paper (Toyo Roshi Kaisha, Ltd., ADVANTEC A080A090C). Hydrochloric acid was added to the extract to adjust the pH to approximately 9.5, and the extract was further diluted with purified water to adjust the potassium ion concentration to approximately 100,000 ppm. The extract was then heat-treated at 80°C for 30 minutes to obtain a mineral-enriched extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, magnesium ion concentration, and sulfate ion concentration of the obtained mineral-enriched extract were analyzed by ion chromatography (IC), the chloride ion concentration by ion chromatography, and the TOC by a total organic carbon meter. Furthermore, the obtained mineral-concentrated extract was stored in a refrigerator for two weeks, and then the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency, no floating matter or sediment), "+" (slight floating matter or sediment), "++" (large amount of floating matter or aggregates), "+++" (even more floating matter and aggregates, loss of transparency), and "++++" (large amount of floating matter and accumulated aggregates, low transparency).

[0051] Example 20: Preparation of concentrated mineral extract from coconut shell activated carbon = Pilot scale = 360 kg of coconut shell activated carbon (Granular Shirasagi, unwashed, manufactured by Osaka Gas Chemicals Co., Ltd.) and 1620 kg of 35°C pure water were placed in a 2500 L conical tank and stirred for 15 minutes. The resulting suspension was clarified using a vibrating sieve, centrifuged, and filtered through a filter paper to obtain a mineral extract. The solution was concentrated under reduced pressure to 60 times using a centrifugal thin-film vacuum evaporator, and the resulting concentrate was filtered through filter paper to obtain a concentrated mineral extract. The solution was filled into a drum and stored in a refrigerator for 2 days, after which it was cold filtered through filter paper. Hydrochloric acid was added to this to adjust the pH to around 9.5, and the solution was further diluted with pure water to adjust the potassium ion concentration to around 100,000 ppm. This was heat-treated at 130°C for 30 seconds to obtain a concentrated mineral extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, magnesium ion concentration, and sulfate ion concentration were analyzed by ion chromatography (IC), chloride ion concentration by ion chromatography, and TOC by combustion oxidation-infrared TOC analysis. The resulting mineral-enriched extracts were stored in a refrigerator for two weeks and then visually evaluated for turbidity using a five-point scale: "-" (high transparency, no floating matter or sediment), "+" (slight floating matter or sediment), "++" (large amounts of floating matter and aggregates), "+++" (even larger amounts of floating matter and aggregates, loss of transparency), and "++++" (large amounts of floating matter and aggregates, low transparency). Furthermore, the NTU turbidity was measured using a turbidity meter (HACH 2100AN TURBISIMETER).

[0052] The results of Examples 17-20 are shown in Table 5. As for the components of the mineral extract, Example 17 yielded a mineral extract having a potassium concentration of 60,994 ppm, a chloride ion concentration of 3,030 ppm, and a pH of 11.1, Example 18 yielded a mineral extract having a potassium concentration of 87,500 ppm, a chloride ion concentration of 32,890 ppm, and a pH of 9.50, Example 19 yielded a mineral extract having a potassium concentration of 100,000 ppm, a chloride ion concentration of 13,132 ppm, and a pH of 9.51, and Example 20 yielded a mineral extract having a potassium concentration of 111,747 ppm, a chloride ion concentration of 8,545 ppm, and a pH of 9.48. Furthermore, in terms of turbidity, Example 17 was rated "++++" (a lot of floating matter and accumulated aggregates, low transparency), while Examples 18, 19, and 20, which were subjected to refrigerated storage and cold filtration, were all rated "++" (a lot of floating matter and aggregates were observed). In particular, Example 18, in which pH adjustment was performed before refrigerated storage and cold filtration, was rated "-" (high transparency, no floating matter or precipitate was observed). From this, it was found that refrigerated storage and cold filtration are desirable in order to obtain a mineral extract with high transparency, and if pH adjustment is performed, it is desirable to perform it before refrigerated storage and cold filtration.

[0053] Example 21: Sensory Evaluation The concentrated mineral extract prepared in Example 1 or potassium carbonate was added to purified water so that the final potassium concentration was 50 to 300 ppm, and mineral drinking water samples were obtained as shown in the table below. Purified water was also prepared as a control. The purified water used was tap water treated with a commercially available general-purpose water purifier (with activated carbon to remove chlorine odor and the like). The samples obtained above were subjected to a sensory evaluation by four trained evaluation panelists. For the sensory evaluation, the evaluation panelists first agreed on the evaluation criteria, then evaluated the water's "mellowness" and "off-flavor" in comparison with the control, and the scores of each panelist were averaged. "Smoothness" was defined as a smooth, non-irritating, and rounded flavor, and was scored on the following four-point scale (0 points = same as control, 1 point = slightly mellow, 2 points = mellow, 3 points = very mellow). A higher positive value indicates a stronger mellowness. "Off-flavor" was defined as an unpleasant flavor, such as bitterness or astringency, and was scored on the following four-point scale (0 points = same as control, -1 point = slightly off-flavor, -2 points = off-flavor, -3 points = very off-flavor). A higher negative value indicates a stronger off-flavor.

[0054] As can be seen from the sensory evaluation for "mellowness" (Figure 3), adding concentrated mineral extract derived from coconut shell activated carbon results in a smoother taste than purified water. Furthermore, when comparing Sample C and Sample G in the table, all evaluators responded that the water containing concentrated mineral extract was smoother than the potassium carbonate aqueous solution. When comparing Sample D and Sample H in the table, more than half of the evaluators responded that the water containing concentrated mineral extract was smoother than the potassium carbonate aqueous solution. As can be seen from the sensory evaluation for "off-flavor" (Figure 4), when the potassium concentrations are the same, the water containing concentrated mineral extract derived from coconut shell activated carbon produced less off-flavor than the potassium carbonate aqueous solution. Furthermore, when comparing Sample C and Sample G in the table, more than half of the evaluators responded that the water containing concentrated mineral extract produced less off-flavor than the potassium carbonate aqueous solution. When comparing Sample D and Sample H in the table, all evaluators responded that the water containing concentrated mineral extract produced less off-flavor than the potassium carbonate aqueous solution.

[0055] Example 22: Sensory Evaluation of Water—Effect of Potassium Concentration Purified water (tap water treated with a water purifier) ​​and tap water were prepared, and a mineral concentrate extract (potassium concentration: 104,000 ppm) obtained in the same manner as in Example 17 was added so that the potassium concentration added to the water was the concentration shown below. A sensory evaluation of the water was conducted. The sensory evaluation was conducted by four trained evaluation panelists, who had previously agreed on the evaluation criteria among the evaluation panelists. For the evaluation, a sample containing no mineral concentrate extract was used as a control. The evaluation was conducted by adding up the following four-point evaluation scores (0 points = change, but very poor flavor; 1 point = change, but poor flavor; 2 points = no change; 3 points = change, but good flavor; 4 points = change, but very good flavor) given by each panelist, and then calculating the average value. An average value of 1 or less was designated x, an average value of 1.1 to 2 or less was designated △, an average value of 2.1 to 3 or less was designated ◯, and an average value of 3.1 or more was designated ⊚.

[0056] In purified water and tap water to which the concentrated mineral extract was added, the flavor was significantly improved at potassium concentrations of 50 to 100 ppm. In particular, in tap water, a significant reduction in the chlorine odor was confirmed at potassium concentrations of 50 to 100 ppm compared to before the addition of the concentrated mineral extract.

[0057] Example 23: Sensory evaluation of water - effect of pH Purified water (tap water treated with a water purifier) ​​and tap water were prepared, and a mineral concentrated extract (potassium concentration: 53,375 ppm) obtained in the same manner as in Example 17 was adjusted to each pH (pH 11.2, 10.2, 9.2, and 8.1) with hydrochloric acid, and then potassium was added to the water so that the concentrations shown below were achieved, and a sensory evaluation of the water was carried out. The sensory evaluation was carried out by five trained evaluation panelists, who had previously agreed on the evaluation criteria among the evaluation panelists. For the evaluation, a product without added concentrated mineral extract was used as a control, and the following four-point rating scale (0 points = change but very poor flavor; 1 point = change but poor flavor; 2 points = no change; 3 points = change and good flavor; 4 points = change and very good flavor) given by each panelist was added up and the average value for each was calculated. An average value of 1 or less was marked x, 1.1 to 2 or less was marked △, 2.1 to 3 or less was marked ◯, and 3.1 or more was marked ◎.

[0058] In mineral water containing concentrated mineral extract adjusted to a pH of 8.1 to 11.2, particularly 8.1 to 10.2, the flavor was significantly improved over a wide range of potassium concentrations. Furthermore, in tap water with a potassium concentration of 50 ppm or higher, a significant reduction in chlorine odor was confirmed at all pH levels compared to before the addition of concentrated mineral extract. Each pH and potassium concentration provided a pH-potassium concentration range with a favorable flavor. In purified water, each pH and potassium concentration provided a pH-potassium concentration range with a favorable flavor.

[0059] Example 24: Effect of ice on improving the taste of beverages Purified water (tap water treated with a water purifier), tap water, and commercially available mineral water (natural water) were prepared, and a mineral concentrate extract (potassium concentration: 53,375 ppm) obtained in the same manner as in Example 17 was added so that the potassium concentration added to the water was the concentration shown below. 10 ml of each was then placed in a cup, frozen overnight, and removed from the cup and subjected to a sensory evaluation of the ice flavor after 5 minutes. The sensory evaluation was performed by four trained evaluation panelists, who had previously agreed on the evaluation criteria among the evaluation panelists. For the evaluation, a product without added concentrated mineral extract was used as a control, and the following four-point rating scale (0 points = change but very poor flavor; 1 point = change but poor flavor; 2 points = no change; 3 points = change and good flavor; 4 points = change and very good flavor) given by each panelist was added up and the average value for each was calculated. An average value of 1 or less was marked x, 1.1 to 2 or less was marked △, 2.1 to 3 or less was marked ◯, and 3.1 or more was marked ◎. When ice was made by adding concentrated mineral extract to purified water, tap water, and commercially available mineral water (natural water), the flavor of the ice itself was significantly improved at potassium concentrations of 50 to 100 ppm.

[0060] Each of the ice obtained above was added to 360 μL of whiskey with an alcohol concentration of 40%, and the whiskey flavor (taste, aroma) was subjected to sensory evaluation. The sensory evaluation was carried out by four trained evaluation panelists after the evaluation panelists had previously agreed on the evaluation criteria. The evaluation was carried out using a sample without the addition of mineral concentrated extract as a control, and the following four-level evaluation scores (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) by each panelist were summed up, and the average value was calculated. If the average value was 1 or less, it was marked as ×, if it was 1.1 or more and 2 or less, it was marked as △, if it was 2.1 or more and 3 or less, it was marked as ◯, and if it was 3.1 or more, it was marked as ◎. When ice made by adding concentrated mineral extract to purified water, tap water, and commercially available mineral water (natural water) was added to whiskey, the flavor of the whiskey was significantly improved at potassium concentrations of 50 to 100 ppm compared to ice without the added concentrated mineral extract.

[0061] Each of the ice cubes obtained above was added to 1400 μL of shochu with an alcohol concentration of 25%, and the taste (taste, aroma) of the shochu was subjected to a sensory evaluation. The sensory evaluation was carried out by four trained evaluation panelists after the evaluation criteria were agreed upon in advance between the evaluation panelists. The evaluation was carried out using a sample without the mineral concentrated extract as a control, and the following four-level evaluation scores (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) given by each panelist were summed up and the average value was calculated. An average value of 1 or less was marked x, 1.1 to 2 or less was marked △, 2.1 to 3 or less was marked ◯, and 3.1 or more was marked ⊚. When ice made by adding concentrated mineral extract to purified water, tap water, and commercially available mineral water (natural water) was added to shochu, the flavor of the shochu was significantly improved at potassium concentrations of 50 to 100 ppm compared to ice without the added concentrated mineral extract.

[0062] Each of the ice cubes obtained above was added to 1400 μl of lemon sour, and a sensory evaluation of the flavor (taste, aroma) of the lemon sour was performed. The sensory evaluation was performed by four trained evaluation panelists, who had previously agreed on the evaluation criteria among the evaluation panelists. The evaluation was performed using a sample without the mineral concentrated extract as a control, and the following four-level evaluation scores (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) given by each panelist were summed up and the average value was calculated. An average value of 1 or less was evaluated as ×, 1.1 to 2 or less was evaluated as △, 2.1 to 3 or less was evaluated as ◯, and 3.1 or more was evaluated as ◎. When ice made by adding concentrated mineral extract to purified water, tap water, and commercially available mineral water (natural spring water) was added to lemon sour, the flavor of the lemon sour was significantly improved at potassium concentrations of 50 to 500 ppm compared to ice without the added concentrated mineral extract.

[0063] In ice made with tap water, a significant reduction in the chlorine odor was confirmed at potassium concentrations of 50 to 100 ppm compared to ice made without the addition of concentrated mineral extract.

[0064] Example 25: Sensory evaluation of extract-based beverages Purified water (tap water treated with a water purifier), tap water, and commercially available mineral water (natural spring water) were prepared, and a concentrated mineral extract (potassium concentration: 53,375 ppm) obtained in the same manner as in Example 17 was added so that the potassium concentrations added to the water were as shown below, and then the water was boiled to prepare coffee and green tea extract water (100 ml). Coffee extraction was performed by weighing 10 g of Brazilian coffee beans into each cup, grinding them in a grinder, and pouring the boiled extract water over them. After leaving the coffee extract for 4 minutes, a sensory evaluation of the coffee extract was performed. Sensory evaluation of the coffee was conducted for four types: without milk and sugar, with milk (500 μl of milk added to 15 ml), with sugar (3 g of granulated sugar added to 50 ml), and with milk and sugar (3 g of granulated sugar and 166 μl of milk added to 50 ml). The evaluation was conducted by four trained evaluation panelists, who had previously agreed on the evaluation criteria. Using a coffee without the mineral concentrate extract as a control, the evaluation was conducted by adding up the evaluation scores given by each panelist on a four-point scale (0 points = change, but very poor flavor / flavor; 1 point = change, but poor flavor / flavor; 2 points = no change; 3 points = change, but good flavor / flavor; 4 points = change, but very good flavor / flavor) and calculating the average. A score of 1 or less was designated as ×, 1.1 to 2 to △, 2.1 to 3 to ◯, and 3.1 or more was designated as ⊚. When coffee was extracted using purified water, tap water, and commercially available mineral water (natural spring water) with added concentrated mineral extract as the extraction solvent, the flavor of the coffee was significantly improved at potassium concentrations of 50 to 300 ppm compared to when an extraction solvent without added concentrated mineral extract was used.

[0065] The green tea was extracted by weighing 2 g of tea leaves into each cup and pouring the boiled extract water into it. After leaving it for 3 minutes, the green tea extract was subjected to a sensory evaluation. The sensory evaluation was carried out by four trained evaluation panelists, who had previously agreed on the evaluation criteria. Using a sample without the mineral-enriched extract as a control, the evaluation was carried out by each panelist on a four-point scale (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no changes; 3 points = changes, but good flavor; 4 points = changes, but very good flavor). The average score was calculated, and a score of 1 or less was evaluated as ×, 1.1 to 2 to △, 2.1 to 3 to ◯, and 3.1 or more to ⊚. In tea extracted using purified water, tap water, and commercially available mineral water (natural water) with added concentrated mineral extract as the extraction solvent, the flavor of the tea was significantly improved at potassium concentrations of 50 to 100 ppm compared to when an extraction solvent without added concentrated mineral extract was used.

[0066] Example 26: Sensory Evaluation of Various Beverages A mineral concentrate extract (potassium concentration: 96,900 ppm) obtained in the same manner as in Example 17 was added to various beverages so that the potassium concentration in the beverages was the concentration shown below, and each beverage was subjected to a sensory evaluation. The sensory evaluation was conducted by four trained evaluation panelists, who had previously agreed on the evaluation criteria among the evaluation panelists. Evaluation was conducted using a beverage without the mineral concentrate extract as a control, and the evaluation scores given by each panelist on the following four-point scale (0 points = change, but very poor flavor; 1 point = change, but poor flavor; 2 points = no change; 3 points = change, but good flavor; 4 points = change, but very good flavor) were summed up and the average was calculated. An average of 1 or less was designated x, an average of 1.1 to 2 was designated △, an average of 2.1 to 3 was designated ◯, and an average of 3.1 or more was designated ⊚. From the above table, it was confirmed that the flavor of alcoholic beverages containing concentrated mineral extracts was significantly improved at potassium concentrations of 50 to 600 ppm, especially at concentrations of 50 to 100 ppm. Furthermore, the flavor of non-alcoholic beer was significantly improved at potassium concentrations of 50 to 300 ppm. When the concentrated mineral extract was added to various beverages, the flavor of cola beverages or lemon-based carbonated beverages was significantly improved at a potassium concentration of 50 to 100 ppm, the flavor of orange-based fruit juice beverages was significantly improved at a potassium concentration of 50 to 300 ppm, the flavor of green tea beverages or barley tea beverages was significantly improved at a potassium concentration of 50 to 100 ppm, the flavor of black coffee beverages was significantly improved at a potassium concentration of 50 to 300 ppm, and the flavor of black tea beverages with milk was significantly improved at a potassium concentration of 50 to 300 ppm.

[0067] Example 27: Evaluation of foam quality of carbonated drinks Purified water (tap water treated with a water purifier) ​​and tap water were prepared, and the mineral concentrated extract (potassium concentration: 104,000 ppm) obtained in the same manner as in Example 17 was added to adjust the potassium concentration in the water to the concentrations shown below. Then, the gas pressure was adjusted to 2.1±0.2 kg / cm 2The samples were carbonated using a soda siphon equipped with a set of 100ml each, and the foam quality ("fineness of foam," "ease of drinking carbonation," and "crisp aftertaste") was evaluated. The evaluation was carried out by four trained evaluation panelists, who had previously agreed on the evaluation criteria among themselves. For the evaluation, a sample without added mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = change but very poor; 1 point = change but poor; 2 points = no change; 3 points = change and good; 4 points = change and very good) given by each panelist were summed up and the average value was calculated. An average value of 1 or less was evaluated as ×, 1.1 to 2 or less was evaluated as △, 2.1 to 3 or less was evaluated as ◯, and 3.1 or more was evaluated as ◎. In carbonated water made by adding concentrated mineral extract to purified water and tap water, the quality of foam was significantly improved at potassium concentrations of 50 to 300 ppm.

Claims

1. A mineral concentrate composition, characterized in that among the metal ions present in the mineral concentrate composition, potassium ions are contained at the highest concentration.

2. The mineral concentrate composition according to claim 1, wherein the chloride ion content in the mineral concentrate composition is 50% or less of the potassium ion concentration.

3. The mineral concentrate composition according to claim 1 or 2, wherein the calcium ion content in the mineral concentrate composition is 2.0% or less of the potassium ion concentration.

4. The mineral concentrate composition according to any one of claims 1 to 3, wherein the magnesium ion content in the mineral concentrate composition is 1.0% or less of the potassium ion concentration.

5. The mineral concentrate composition according to any one of claims 1 to 4, wherein the sodium content in the mineral concentrate composition is 5 to 45% of the potassium ion concentration.

6. The mineral concentrate composition according to any one of claims 1 to 5, wherein the mineral concentrate composition contains an extract of activated carbon from plant-derived raw materials.

7. The mineral concentrate composition according to claim 6, wherein the plant-derived raw material is selected from the fruit shells of coconut, palm, almond, walnut or plum; wood selected from sawdust, charcoal, resin or lignin; nest ash; bamboo; food residues selected from bagasse, rice husk, coffee bean or molasses; or a combination thereof.

8. The mineral concentrate composition according to claim 6, wherein the activated carbon from plant-derived raw materials is coconut shell activated carbon.

9. The mineral concentrate composition according to any one of claims 1 to 8, having a pH of 7.5 to 10.

5.

10. Water, food or beverage containing the mineral concentrate composition according to any one of claims 1 to 9.

11. The water, food or beverage according to claim 10, which is used for preventing or improving acidification in vivo.

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