Mineral taste enhancer

Abstract

Providing an agent to improve the unpleasant taste of minerals. [Solution] According to the present invention, a mineral taste-improving agent is provided, comprising a branched glucan with a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof, as an active ingredient. The mineral taste-improving agent of the present invention can be used to improve unpleasant tastes caused by minerals contained in food and beverages.

Description

Technical Field

[0001] The present invention relates to an agent for improving the unpleasant taste of minerals. The present invention also relates to a mineral-containing food or drink product with an improved unpleasant taste of minerals and a method for improving the unpleasant taste of minerals.

Background Art

[0002] In recent years, due to the increasing health consciousness of consumers, many foods containing mineral components have been manufactured and sold. However, since mineral components have specific flavors such as bitterness, there has been a problem that they are difficult to use as food or drink products. So far, technologies for suppressing the bitterness and the like of mineral components such as calcium, magnesium, iron, zinc, copper or potassium with sugar carboxylic acids such as maltobionic acid (Patent Document 1) and technologies for improving the taste specific to iron, calcium or magnesium with polymethoxyflavonoids (Patent Document 2) have been proposed. However, there is still a need for a technology that can effectively suppress the unpleasant taste such as the bitterness specific to minerals in foods containing mineral components.

[0003] A technology for improving the taste of food or drink products using branched oligosaccharides (branched glucans) obtained by allowing a carbohydrase to act on starch degradation products is known (Patent Document 3). However, it has not been known so far that branched glucans can effectively suppress the unpleasant taste of minerals such as potassium, calcium, iron, magnesium and zinc.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

[0005] The present invention aims to provide an agent for improving the unpleasant taste of minerals. The present invention also aims to provide mineral-containing food and beverages in which the unpleasant taste of minerals has been improved, and a method for improving the unpleasant taste of minerals in mineral-containing food and beverages. [Means for solving the problem]

[0006] The present inventors have now discovered that branched glucans with a degree of polymerization of 4 to 6, among those having a branched structure at the non-reducing end of an α-1,4-linked linear glucan, strongly exhibit an effect of improving the unpleasant taste of minerals. This effect of improving the unpleasant taste of minerals was also strongly exhibited in beverages containing minerals. The present invention is based on these findings.

[0007] The present invention provides the following inventions. [1] A mineral taste enhancer comprising a branched glucan with a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof, as an active ingredient. [2] A mineral taste-improving agent according to [1] above, comprising a branched glucan having a degree of polymerization of 4 to 6 or a reduced product thereof in the form of a sugar composition, wherein the sugar composition contains 20% by mass or more of a branched glucan having a degree of polymerization of 4 to 6 or a reduced product thereof, and the iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of the sugar composition is 0.05 or less. [3] A mineral taste enhancer according to [1] or [2] above, wherein the branched structure of the branched glucan or its reduced form is linked to the linear glucan by an α-1,6 linkage. [4] A mineral taste enhancer according to any one of [1] to [3] above, wherein the branched structure of the branched glucan or its reduced product is one to two glucose residues attached to the non-reducing end of a linear glucan. [5] A mineral taste enhancer described in any of [1] to [4] above, for improving unpleasant tastes caused by minerals contained in food and beverages. [6] An agent for improving the unpleasant taste of minerals according to any of [1] to [5] above, wherein the mineral is one or more selected from the group consisting of potassium, calcium, iron, magnesium, and zinc. [7] A mineral-containing beverage comprising a branched glucan having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof. [8] The mineral-containing beverage according to [7] above, wherein the branched glucan or its reduced product having a degree of polymerization of 4 to 6 is incorporated in the form of a sugar composition, the sugar composition containing 20% ​​by mass or more of the branched glucan or its reduced product having a degree of polymerization of 4 to 6, and the iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of the sugar composition is 0.05 or less. [9] A mineral-containing beverage according to [7] or [8] above, wherein the branched structure of the branched glucan or its reduced form is linked to the linear glucan by an α-1,6 linkage.

[10] A mineral-containing beverage according to any one of [7] to [9] above, wherein the branched structure of the branched glucan or its reduced product is one to two glucose residues attached to the non-reducing end of a linear glucan.

[11] A mineral-containing beverage according to any one of [7] to

[10] above, wherein the branched glucan or its reduced product having a degree of polymerization of 4 to 6 is added in an amount that improves the unpleasant taste caused by minerals in the beverage.

[12] A mineral-containing beverage according to any of [7] to

[11] above, wherein the mineral is one or more selected from the group consisting of potassium, calcium, iron, magnesium, and zinc.

[13] A mineral-containing beverage according to any of [7] to

[12] above, comprising potassium, calcium, iron, magnesium, and zinc as minerals in the following amounts. Potassium: 30 mg / 100 mL or more Calcium: 40mg / 100mL or more Iron: 0.1 mg / 100 mL or more Magnesium: 8mg / 100mL Zinc: 0.3 mg / 100 mL or more.

[14] A fruit juice beverage containing minerals as described in any of the above [7] to

[13] .

[15] A mineral-containing beverage as described in any of the above [7] to

[14] .

[16] A method for improving an unpleasant taste caused by minerals in a mineral-containing beverage, comprising the step of blending a branched glucan having a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof, into a mineral-containing beverage or its raw materials.

[17] The method according to

[16] above, wherein the branched glucan having a degree of polymerization of 4 to 6 or its reduced product is incorporated in the form of a sugar composition, the sugar composition containing 20% ​​by mass or more of the branched glucan having a degree of polymerization of 4 to 6 or its reduced product, and the iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of the sugar composition is 0.05 or less.

[18] The method according to

[16] or

[17] above, wherein the branched structure of the branched glucan or its reduced form is linked to the linear glucan by an α-1,6 linkage.

[19] The method according to any one of the above

[16] to

[18] , wherein the branched structure of the branched glucan or its reduced product is one to two glucose residues attached to the non-reducing end of a linear glucan.

[20] The method according to any one of the above

[16] to

[19] , wherein the mineral is one or more selected from the group consisting of potassium, calcium, iron, magnesium, and zinc.

[21] The method according to any of the above

[16] to

[20] , wherein the beverage contains at least one of the minerals potassium, calcium, iron, magnesium, and zinc in the following amounts. Potassium: 30 mg / 100 mL or more Calcium: 40mg / 100mL or more Iron: 0.1 mg / 100 mL or more Magnesium: 8 mg / 100 mL Zinc: 0.3 mg / 100 mL or more.

[22] The method according to any one of

[16] to

[21] , wherein the mineral-containing beverage is a fruit juice beverage.

[23] The method according to any one of

[16] to

[22] , wherein the mineral-containing beverage is a mineral-mixed beverage.

[0008] According to the present invention, it is advantageous in that the unpleasant taste of minerals can be effectively improved by a branched glucan having a food experience in a food containing minerals.

Mode for Carrying Out the Invention

[0009] In the present invention, the "branched glucan" means a glucan having a structure composed of a linear glucan composed of α-1,4-glucoside bonds and a branched structure introduced at least at the non-reducing end of the linear glucan. In particular, a branched glucan having a degree of polymerization of 4 to 6 is referred to as the "branched glucan of the present invention".

[0010] In the present invention, the "linear glucan" means a linear glucan in which glucose molecules are bonded by α-1,4-glucoside bonds.

[0011] In the present invention, the "branched structure" means a glucan residue composed of one or more glucose residues bonded to a linear glucan by a glucoside bond other than an α-1,4-glucoside bond. Examples of the glucoside bond other than the α-1,4-glucoside bond include an α-1,6-glucoside bond, an α-1,3-glucoside bond, and an α-1,2-glucoside bond.

[0012] In the branched glucan of the present invention, the number of glucose residues constituting the glucan residue of the branched structure is not particularly limited as long as the degree of polymerization of the branched glucan of the present invention is satisfied, but is preferably 1 to several, more preferably 1 to 3, 1 to 2, or 1.

[0013] In the present invention, the "reducing end" means a sugar residue exhibiting reducibility, and the "non-reducing end" means a sugar residue not exhibiting reducibility, that is, a terminal sugar residue other than the "reducing end".

[0014] In the present invention, the "degree of polymerization" (DP) refers to the number of glucose residues constituting glucan, and includes not only the number of glucose residues constituting linear glucan but also the number of glucose residues constituting the branched structure. The degree of polymerization of branched saccharides can be measured by high performance liquid chromatography (HPLC).

[0015] In the present invention, the "reduced product" refers to a product in which the aldehyde group of the glucosyl group at the reducing end of sugar has been reduced to a hydroxyl group. Methods for obtaining the reduced product of sugar are well-known to those skilled in the art. Examples of reducible methods that can be used include methods using hydride reducing agents, methods using metals in protic solvents, electrolytic reduction methods, catalytic hydrogenation reaction methods, and the like. In the present invention, when preparing a small amount of the reduced product, the method using a hydride reducing agent is simple and convenient without requiring special equipment. On the other hand, when carrying out the reaction on an industrial scale, the method using a catalytic hydrogenation reaction is preferable in terms of excellent economy and few by-products. In the present specification, the term "branched glucan of the present invention" includes its reduced product.

[0016] In the present invention, the "iodine color value" refers to the iodine color test, that is, the absorbance at a wavelength of 660 nm after adding 100 μL of 0.05 M iodine aqueous solution to 1 mL of an aqueous solution of a sugar composition with a solid content concentration of 5.0 mass% and stirring well. The iodine color value is a value that serves as an index for reducing unpleasant taste, as described below.

[0017] The branched glucan of the present invention can be provided and used in the form of a sugar composition. In this case, the sugar composition can contain 20 mass% or more of the branched glucan of the present invention and have an iodine color value (absorbance at a wavelength of 660 nm in the iodine color test) of 0.05 or less (hereinafter sometimes referred to as "the sugar composition of the present invention").

[0018] The content of branched glucans with a degree of polymerization of 4 to 6 in the sugar composition of the present invention can have a lower limit (greater than or equal to) of 20% by mass, 21% by mass, 22% by mass, 23% by mass, 24% by mass, 25% by mass, 26% by mass, 27% by mass, 28% by mass, 29% by mass, 30% by mass, 31% by mass, 32% by mass, 33% by mass, 34% by mass, 35% by mass, 36% by mass, 37% by mass, 38% by mass, 39% by mass, 40% by mass, 45% by mass, 50% by mass, 55% by mass, 60% by mass, 65% by mass, 66% by mass, 67% by mass, and 68% by mass as its upper limit (less than or equal to) of 100% by mass, 99% by mass, 90% by mass, 80% by mass, 70% by mass, 68% by mass, 50% by mass, 40% by mass, and 35% by mass. These lower and upper limits can be combined in any way, and the above content ranges can be, for example, 20-100% by mass, 25-90% by mass, or 30-70% by mass.

[0019] The content of branched glucans with a degree of polymerization of 4 to 6 in the sugar composition of the present invention can be measured by HPLC analysis as the content of the remaining tetrasaccharides to hexasaccharides after treating the sugar composition with β-amylase. Specific examples of branched glucans in the sugar composition include branched oligosaccharides with a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced only at the non-reducing end of the linear glucan.

[0020] The sugar composition of the sugar composition of the present invention is not particularly limited as long as it improves the unpleasant taste of minerals. For example, the lower limit (above or below) of the content of sugars with a degree of polymerization of 1 to 3 can be 0% by mass, 0.5% by mass, 1% by mass, 5% by mass, or 10% by mass, and the upper limit (below or below) can be 60% by mass, 58% by mass, 55% by mass, 50% by mass, or 45% by mass. These lower and upper limits can be combined arbitrarily, and the range of the content of sugars with a degree of polymerization of 1 to 3 can be, for example, 0 to 60% by mass, 0.5 to 58% by mass, 1 to 55% by mass, 5 to 50% by mass, or 10 to 45% by mass. The sugar composition of the sugar composition of the present invention can also have a sugar content of 20% by mass or less (preferably 18% by mass or less, more preferably 15% by mass or less) for a degree of polymerization of 1, a sugar content of 25% by mass or less (preferably 20% by mass or less, more preferably 18% by mass or less), and a sugar content of 3% by mass or less (preferably 20% by mass or less, more preferably 19% by mass or less). The sugar composition of the sugar composition of the present invention can also have a lower limit (greater than or equal to) of the sugar content of 7 or higher degrees of polymerization set to 0% by mass, 0.5% by mass, 1% by mass, 5% by mass or 7% by mass, and an upper limit (less than or equal to) set to 50% by mass, 48% by mass, 45% by mass, 40% by mass or 35% by mass. These lower and upper limits can be combined in any way, and the range of carbohydrate content with a degree of polymerization of 7 or higher can be, for example, 0-50% by mass, 0.5-48% by mass, 1-45% by mass, 5-40% by mass, 5-35% by mass, or 7-35% by mass. The sugar composition of the sugar composition of the present invention can also have a lower limit (greater than or equal to) of carbohydrate content with a degree of polymerization of 4-6 as 20% by mass, 25% by mass, 30% by mass, or 35% by mass, and an upper limit (less than or equal to) as 100% by mass, 90% by mass, 80% by mass, 70% by mass, or 60% by mass. These lower and upper limits can be combined in any way, and the range of carbohydrate content with a degree of polymerization of 4-6 can be, for example, 20-100% by mass, 25-90% by mass, or 30-80% by mass.In this invention, when referring to sugar components in sugar compositions or mineral taste enhancers, the amount refers to the amount per unit of solids (on a solids basis).

[0021] The iodine coloration value of the sugar composition of the present invention is preferably 0.04 or less, more preferably 0.03 or less, and particularly preferably 0.02 or less. Iodine exhibits coloration by being encapsulated within the helical structure of the linear glucan chain. Although not bound by the following theory, sugar compositions with an iodine coloration value exceeding 0.05 tend to have a higher proportion of high-molecular-weight components, and consequently, sugar compositions containing minerals tend to linger in the mouth, making it more difficult for unpleasant tastes to remain, thus hindering the reduction of unpleasant tastes. In other words, in the present invention, the iodine coloration value can be used as an indicator of the effect of reducing unpleasant tastes.

[0022] The branched glucan and sugar composition containing the same of the present invention are not particularly limited in their manufacturing method, but can be produced inexpensively and efficiently by reacting a starch hydrolysate with a glycosyltransferase. Specifically, a glycosyltransferase is added to a 5-50% solution of the starch hydrolysate, and the reaction is carried out at a suitable pH and temperature depending on the enzyme used. The reaction can usually be carried out in the pH range of 4-9, with a suitable reaction pH in the range of 5-7. The reaction can usually be carried out in a temperature range up to around 70°C, with a suitable reaction temperature in the range of 40-60°C. The amount of enzyme used and the reaction time are closely related, and the reaction time can be adjusted as appropriate depending on the progress of the desired enzymatic reaction, and is usually carried out for about 15-96 hours. After confirming the formation of the target composition, purification such as filtration, desalting, and decolorization may be performed as necessary, and the product may be concentrated or powdered depending on the product form.

[0023] Here, the enzyme having glycosyltransferase activity can be selected from, for example, α-glucosidase, 6-α-glucosyltransferase, dextrin dextranase, and cyclic maltosylmaltose-producing enzyme. α-glucosidase is, for example, Aspergillus niger ( Aspergillus niger ) or Acremonium SP ( Acremonium sp.) can be used.

[0024] When using α-glucosidase as the enzyme with glycosyltransferase activity, the amount of α-glucosidase added to the enzymatic reaction can be 0.01 to 30 units per gram of substrate (solid), from the viewpoint of reaction efficiency and manufacturing cost. Here, 1 unit of α-glucosidase refers to the amount of enzyme required to hydrolyze 1 μmol of maltose per minute under the conditions of the α-glucosidase activity measurement method described later.

[0025] The branched glucans and sugar compositions containing them according to the present invention can be produced more efficiently by combining amylase and a glycosyltransferase enzyme and applying them to starch hydrolysates. Examples of such amylases include cyclodextrin-producing enzymes and α-amylase.

[0026] Here, the cyclodextrin-producing enzyme is Paenibacillus sp. Paenibacillus sp. ), Bacillus coagulans ( Bacillus coagulans ), Bacillus stearothermophilus ( Bacillus stearothermophilus ), and Bacillus magellans ( Bacillus macelans ) can be selected from those derived from [source]. In addition, α-amylase can be selected from commercially available α-amylases, clistase L-1 and clistase T-5 (both manufactured by Amano Enzyme Co., Ltd.).

[0027] When using cyclodextrin-producing enzyme as the amylase, the amount of cyclodextrin-producing enzyme added to the enzymatic reaction can be 0.1 to 10 units per gram of substrate (solid) from the viewpoint of reaction efficiency and manufacturing cost. Here, 1 unit of cyclodextrin-producing enzyme refers to the amount of enzyme required to produce 1 mg of β-cyclodextrin per minute under the conditions of the cyclodextrin-producing enzyme activity measurement method described later.

[0028] When α-amylase is used as the amylase, the amount of α-amylase added in the enzymatic reaction can be 0.0005 to 0.1% by mass per substrate (solid), from the viewpoint of reactivity and manufacturing cost.

[0029] The branched glucan and sugar composition containing the same of the present invention can be further produced by combining amylase and a glycosyltransferase enzyme with a debranching enzyme and allowing them to act on starch hydrolysates. It is preferable to allow the debranching enzyme to act on the starch hydrolysates together with amylase and a glycosyltransferase enzyme.

[0030] Here, the debranching enzyme can be selected from the group consisting of isoamylase, pullulanase, and combinations thereof, and in a more preferred embodiment, Myroides odoratus ( Myroides odoratus ) derived isoamylase, Pseudomonas amyloderamosa ( Pseudomonas amyloderamosa ) derived isoamylase, and Klebsiella pneumoniae ( Klebsiella pneumoniae ) can be selected from the group consisting of pullulanase derived from these sources, and combinations thereof.

[0031] When isoamylase is used as the debranching enzyme, the amount of isoamylase added to the enzymatic reaction can be 10 to 1000 units per gram of substrate (solid) from the viewpoint of reaction efficiency and manufacturing cost. The amount of pullulanase added to the debranching enzyme used in the enzymatic reaction of the above manufacturing method can be 0.001 to 0.1% by mass per gram of substrate (solid) from the viewpoint of reactivity and manufacturing cost. Here, 1 unit of isoamylase is the enzyme titer that increases the absorbance at 610 nm by 0.01 under the conditions of the isoamylase activity measurement method described later.

[0032] When preparing the branched glucan of the present invention by performing various enzymatic treatments on starch or its decomposition products, the type and combination of enzymes used, the amount used, the temperature used, the time used, etc., can be appropriately adjusted so that the amount of the branched glucan of the present invention in relation to the total solid content of the resulting enzyme-treated product is in the desired proportion. For example, by extending the treatment time with α-amylase, etc., the amount of high-polymerization glucan can be sufficiently reduced to obtain an enzyme-treated product with an iodine color value of 0.05 or less.

[0033] When obtaining the branched glucan of the present invention in the form of a sugar composition, the branched glucan content with a degree of polymerization of 4 to 6 in the sugar composition can be made 20% by mass or more by fractionating the required fraction of the product as needed. Furthermore, the iodine color value of the sugar composition can be made 0.05 or less by removing the high degree of polymerization fraction of the product. Methods of removal include fractionation or enzymatic decomposition. There are no particular restrictions on the method of performing the above fractionation, and examples include membrane fractionation, chromatographic fractionation, and precipitation fractionation. There are no particular restrictions on the enzyme used in enzymatic decomposition, and examples include α-amylase.

[0034] The mineral taste enhancer of the present invention can be used primarily to enhance the unpleasant taste of minerals contained in food and beverages. Here, "mineral taste" refers to a flavor that a person finds abhorrent or unpleasant when consuming food or beverages containing minerals. Furthermore, "enhancement of unpleasant taste" means making the unpleasant taste of minerals feel reduced or suppressed.

[0035] In this invention, "unpleasant taste of minerals" can be specifically identified by the type of mineral component. The unpleasant taste of potassium is bitterness. The unpleasant taste of calcium is astringency and bitterness. The unpleasant taste of iron is bitterness and metallic odor. The unpleasant taste of magnesium is bitterness and metallic odor. The unpleasant taste of zinc is bitterness and metallic odor.

[0036] The mineral taste-improving agent of the present invention only needs to contain the branched glucan of the present invention, and there are no restrictions on its content. However, considering the effects exhibited by the branched glucan of the present invention and the manufacturing costs, the lower limit (or greater than or equal to) the content of the branched glucan of the present invention in the mineral taste-improving agent of the present invention is 20% by mass, 21% by mass, 22% by mass, 23% by mass, 24% by mass, 25% by mass, 26% by mass, 27% by mass, 28% by mass, 29% by mass, and 30% by mass. The values ​​can be 100% by mass, 31% by mass, 32% by mass, 33% by mass, 34% by mass, 35% by mass, 36% by mass, 37% by mass, 38% by mass, 39% by mass, 40% by mass, 45% by mass, 50% by mass, 55% by mass, 60% by mass, 65% by mass, 66% by mass, 67% by mass, and 68% by mass, and the upper limits (less than or equal to) can be 100% by mass, 99% by mass, 90% by mass, 80% by mass, 70% by mass, 68% by mass, 50% by mass, 40% by mass, and 35% by mass. These lower and upper limits can be combined arbitrarily, and the above content range can be, for example, 20-100% by mass, 25-90% by mass, or 30-70% by mass.

[0037] The mineral taste-improving agent of the present invention may contain other food materials in addition to the branched glucan of the present invention, such as carbohydrates, oils and fats, amino acids, peptides, proteins, emulsifiers, thickeners, organic acids, dietary fiber, preservatives, colorants, flavorings, inorganic salts, etc., to the extent that they do not inhibit the effect of the branched glucan of the present invention. Furthermore, there are no particular restrictions on the properties of the mineral taste-improving agent of the present invention, and it may be in the form of an aqueous solution (syrup) or a powder.

[0038] As shown in the examples below, branched glucans with a degree of polymerization of 4 to 6 have the effect of reducing or suppressing the unpleasant taste of minerals and improving the unpleasant taste of minerals. Therefore, the unpleasant taste of minerals contained in food and beverages can be improved by incorporating the mineral taste improving agent of the present invention into food and beverages that contain minerals and exhibit an unpleasant taste due to minerals. For this reason, the mineral taste improving agent of the present invention can be provided as a food additive. There are no particular restrictions on the food and beverages to which the mineral taste improving agent of the present invention is added (food and beverages of the present invention), but considering the effect of the mineral taste improving agent of the present invention, it is preferable to add the mineral taste improving agent of the present invention to beverages that originally contain minerals or beverages to which minerals have been added (especially fruit juice beverages to which minerals have been added). Here, food and beverages to which minerals have been added may or may not contain minerals before the addition of minerals, and if the food and beverage originally contains minerals, it is food and beverages to which minerals have been added in such a way that the mineral content exceeds the amount of minerals originally contained. In other words, food and beverages to which minerals have been added is synonymous with food and beverages to which minerals have been separately added as nutritional components for the purpose of supplementing minerals. For example, fruit juice beverages that contain minerals in addition to those derived from fruit juice are considered foods and beverages that contain added minerals.

[0039] The food and beverages to which the mineral taste-improving agent of the present invention is to be added are those containing at least one of the minerals potassium, calcium, iron, magnesium, and zinc. Examples of the potassium, calcium, iron, magnesium, and zinc content in the food and beverages to which the agent is to be added are as follows: Potassium: 30 mg / 100 mL or more Calcium: 40mg / 100mL or more Iron: 0.1 mg / 100 mL or more Magnesium: 8mg / 100mL Zinc: 0.3 mg / 100 mL or more.

[0040] The potassium content of the food and beverages to be added is defined as having a lower limit (or exceeding) of 30 mg / 100 mL, 40 mg / 100 mL, 50 mg / 100 mL, 60 mg / 100 mL, 80 mg / 100 mL, 90 mg / 100 mL, 100 mg / 100 mL, 120 mg / 100 mL, 140 mg / 100 mL, 160 mg / 100 mL, 180 mg / 100 mL, 1 90mg / 100mL, 200mg / 100mL, 210mg / 100mL, 250mg / 100mL, 300mg / 100mL, 400mg / 100mL, 500mg / 100mL , 600mg / 100mL, 700mg / 100mL, 800mg / 100mL, 820mg / 100mL, 830mg / 100mL, 840mg / 100mL, 850mg / 100m It can be set to L, 900 mg / 100 mL, and its upper limit (below or below) is 1250 mg / 100 mL, 1200 mg / 100 mL, 1150 mg / 100 mL, 1100 mg / 100 mL, 1050 mg / 100 mL, 1000 mg / 100 mL, 1000 mg / 100 mL, 900 mg / 100 mL, 850 mg / 100 mL, 840 mg / 100 mL, The concentrations can be 830 mg / 100 mL, 820 mg / 100 mL, 800 mg / 100 mL, 700 mg / 100 mL, 600 mg / 100 mL, 500 mg / 100 mL, 400 mg / 100 mL, 300 mg / 100 mL, 250 mg / 100 mL, 210 mg / 100 mL, 200 mg / 100 mL, 190 mg / 100 mL, and 180 mg / 100 mL. These lower and upper limits can be combined arbitrarily, and the above content ranges can be, for example, 30-1250 mg / 100 mL, 90-1200 mg / 100 mL, 140-1150 mg / 100 mL, 180-840 mg / 100 mL, and 200-400 mg / 100 mL. In this invention, foods and beverages containing potassium may also be defined by the amount of potassium added, in which case the potassium content described above can be read as the concentration of added potassium.

[0041] The calcium content of the foods and beverages to which the additive is intended must be at least 40mg / 100mL, 50mg / 100mL, 60mg / 100mL, 70mg / 100mL, 80mg / 100mL, 90mg / 100mL, 100mg / 100mL, 110mg / 100mL, 120mg / 100mL, 130mg / 100mL, 140mg / 100mL, 150mg / 100mL, 160mg / 100mL, 170mg / 100mL, 180mg / 100mL, 190mg / 100mL, 200mg / 100mL, and 250mg / 100mL. The dose can be 300 mg / 100 mL, and its upper limit (or lower limit) can be 400 mg / 100 mL, 300 mg / 100 mL, 275 mg / 100 mL, 250 mg / 100 mL, 200 mg / 100 mL, 190 mg / 100 mL, 180 mg / 100 mL, 170 mg / 100 mL, 160 mg / 100 mL, 150 mg / 100 mL, 140 mg / 100 mL, 130 mg / 100 mL, 120 mg / 100 mL, 110 mg / 100 mL, 100 mg / 100 mL, 90 mg / 100 mL, or 80 mg / 100 mL. These lower and upper limits can be combined in any way, and the above content ranges can be, for example, 40-400 mg / 100 mL, 50-400 mg / 100 mL, 60-275 mg / 100 mL, 90-250 mg / 100 mL, or 80-180 mg / 100 mL. In this invention, calcium-containing foods and beverages may also be defined by the amount of calcium added, in which case the above calcium content can be read as the concentration of added calcium.

[0042] The iron content of the food and beverages to be added is defined as the lower limit (above or below) of 0.1 mg / 100 mL, 0.2 mg / 100 mL, 0.3 mg / 100 mL, 0.4 mg / 100 mL, 0.5 mg / 100 mL, 0.6 mg / 100 mL, 0.7 mg / 100 mL, 0.8 mg / 100 mL, 0.9 mg / 100 mL, 1.0 mg / 100 mL, and 1.1 mg / 100 mL. It can be set to L, 1.2mg / 100mL, 1.3mg / 100mL, 1.4mg / 100mL, 1.5mg / 100mL, 1.6mg / 100mL, 1.7mg / 100mL, 1.8mg / 100mL, 1.9mg / 100mL, 2.0mg / 100mL, 2.1mg / 100mL, 2.2mg / 100mL, 2.5mg / 100mL, or 3.0mg / 100mL. The upper limit (below or below) is set at 5.0 mg / 100 mL, 4.5 mg / 100 mL, 4.0 mg / 100 mL, 3.5 mg / 100 mL, 3.0 mg / 100 mL, 2.5 mg / 100 mL, 2.25 mg / 100 mL, 2.2 mg / 100 mL, 2.1 mg / 100 mL, 2.0 mg / 100 mL, 1.9 mg / 100 mL, 1.8 mg / 100 mL, 1 The concentrations can be 0.7 mg / 100 mL, 1.6 mg / 100 mL, 1.5 mg / 100 mL, 1.4 mg / 100 mL, 1.3 mg / 100 mL, 1.2 mg / 100 mL, 1.1 mg / 100 mL, 1.0 mg / 100 mL, 0.9 mg / 100 mL, 0.8 mg / 100 mL, 0.7 mg / 100 mL, 0.6 mg / 100 mL, and 0.5 mg / 100 mL. These lower and upper limits can be combined arbitrarily, and the above content ranges can be, for example, 0.1 to 5.0 mg / 100 mL, 0.1 to 2.5 mg / 100 mL, 0.4 to 2.25 mg / 100 mL, 0.7 to 2.0 mg / 100 mL, and 0.5 to 2.0 mg / 100 mL. In this invention, food and beverages containing iron may also be defined by the amount of iron added, in which case the above-mentioned iron content can be read as the concentration of added iron.

[0043] The magnesium content of foods and beverages to be added is defined as the lower limit (above or above) of 8mg / 100mL, 9mg / 100mL, 10mg / 100mL, 11mg / 100mL, 12mg / 100mL, 13mg / 100mL, 14mg / 100mL, 15mg / 100mL, 16mg / 100mL, 17mg / 100mL, 18mg / 100mL, 19mg / 100mL, and 20mg / 1 00mL, 21mg / 100mL, 22mg / 100mL, 23mg / 100mL, 24mg / 100mL, 25mg / 100mL, 26mg / 100mL, 30mg / 100mL, 40mg / 1 00mL, 50mg / 100mL, 60mg / 100mL, 70mg / 100mL, 80mg / 100mL, 90mg / 100mL, 95mg / 100mL, 96mg / 100mL, 97mg / 1 The dosage can be 00 mL, 100 mg / 100 mL, 110 mg / 100 mL, 120 mg / 100 mL, 150 mg / 100 mL, 200 mg / 100 mL, and the upper limit (below or below) is 300 mg / 100 mL, 250 mg / 100 mL, 200 mg / 100 mL, 150 mg / 100 mL, 140 mg / 100 mL, 130 mg / 100 mL, 120 mg / 100 mL, 11 The concentrations can be 5 mg / 100 mL, 110 mg / 100 mL, 105 mg / 100 mL, 100 mg / 100 mL, 97 mg / 100 mL, 96 mg / 100 mL, 95 mg / 100 mL, 90 mg / 100 mL, 80 mg / 100 mL, 70 mg / 100 mL, 60 mg / 100 mL, 50 mg / 100 mL, 40 mg / 100 mL, 30 mg / 100 mL, and 25 mg / 100 mL. These lower and upper limits can be combined arbitrarily, and the above content ranges can be, for example, 8-300 mg / 100 mL, 8-125 mg / 100 mL, 20-115 mg / 100 mL, 30-105 mg / 100 mL, and 30-100 mg / 100 mL. In this invention, foods and beverages containing magnesium may also be defined by the amount of magnesium added, in which case the magnesium content described above can be read as the magnesium concentration.

[0044] The zinc content of the food and beverages to be added is defined as the lower limit (above or below) of 0.3 mg / 100 mL, 0.4 mg / 100 mL, 0.5 mg / 100 mL, 0.6 mg / 100 mL, 0.7 mg / 100 mL, 0.8 mg / 100 mL, 0.9 mg / 100 mL, 1.0 mg / 100 mL, 1.1 mg / 100 mL, 1.2 mg / 100 mL, 1.3 mg / 100 mL, 1.4 mg / 100 mL, 1.5 mg mg / 100mL, 1.6mg / 100mL, 1.7mg / 100mL, 1.8mg / 100mL, 1.9mg / 100mL, 2.0mg / 100mL, 2.1mg / 100mL, 2.2mg / 100m L, 2.3mg / 100mL, 2.4mg / 100mL, 2.5mg / 100mL, 2.6mg / 100mL, 2.7mg / 100mL, 2.8mg / 100mL, 2.9mg / 100mL, 3.0mg The values ​​can be set to 4.0 mg / 100 mL, and the upper limit (below or below) is 6.0 mg / 100 mL, 5.0 mg / 100 mL, 4.0 mg / 100 mL, 3.0 mg / 100 mL, 2.9 mg / 100 mL, 2.8 mg / 100 mL, 2.7 mg / 100 mL, 2.6 mg / 100 mL, 2.5 mg / 100 mL, 2.4 mg / 100 mL, 2.3 mg / 100 mL, 2.2 mg / 1 The amounts can be 00 mL, 2.1 mg / 100 mL, 2.0 mg / 100 mL, 1.9 mg / 100 mL, 1.8 mg / 100 mL, 1.7 mg / 100 mL, 1.6 mg / 100 mL, 1.5 mg / 100 mL, 1.4 mg / 100 mL, 1.3 mg / 100 mL, 1.2 mg / 100 mL, 1.1 mg / 100 mL, 1.0 mg / 100 mL, 0.9 mg / 100 mL, and 0.8 mg / 100 mL. These lower and upper limits can be combined arbitrarily, and the above content ranges can be, for example, 0.3 to 6.0 mg / 100 mL, 0.3 to 3.0 mg / 100 mL, 0.6 to 2.7 mg / 100 mL, 0.9 to 2.4 mg / 100 mL, and 0.8 to 1.5 mg / 100 mL. In this invention, foods and beverages containing zinc may also be defined by the amount of zinc added, in which case the above-mentioned zinc content can be read as the concentration of added zinc.

[0045] Examples of beverages to which the mineral taste-improving agent of the present invention can be added include the following. It goes without saying that the following beverages containing minerals can also be to which the mineral taste-improving agent can be added. • Milk-containing beverages that incorporate milk ingredients (e.g., milk drinks, fermented milk, lactic acid bacteria drinks, dairy beverages, milk tea, coffee milk, yogurt drinks, etc.) • Fruit juice beverages (for example, fruit juice beverages made from one or more fruits selected from oranges, Satsuma mandarins, grapefruits, lemons, yuzu, summer oranges, hassaku, ponkan, shikwasa, kabosu, limes, bergamot, hyuganatsu, iyokan, and other citrus fruits; grapes such as muscat and kyoho; apples, mangoes, peaches, pineapples, plums, acerola, lychees, melons, blueberries, raspberries, acai, blackcurrants, guavas, papayas, kiwifruit, bananas, pears, passion fruit, apricots, plums, cherries, strawberries, and watermelons) • Vegetable juice beverages and fruit and vegetable juice beverages (for example, vegetable juice beverages using one or more vegetables selected from watercress, broccoli, cauliflower, cabbage, Brussels sprouts, Chinese cabbage, arugula, komatsuna, kale, tomato, carrot, daikon radish, radish sprouts, radish, beet, celery, parsley, angelica tree, pumpkin, cucumber, bitter melon, zucchini, loofah, okra, spinach, artichoke, burdock, bamboo shoot, lettuce, asparagus, molokhia, Malabar spinach, shishito peppers, eggplant, bell pepper, paprika, chives, leeks, onions, green beans, edamame, peas, broad beans, shiso, sage, basil, ginger, green peas and purple sweet potato, as well as fruit and vegetable juice beverages) • Tea beverages (for example, black tea, green tea, barley tea, brown rice tea, sencha, gyokuro tea, hojicha, oolong tea, turmeric tea, pu-erh tea, herbal tea, rooibos tea, etc.) Non-alcoholic beverages (e.g., carbonated drinks, isotonic drinks, amino acid drinks, sports drinks, coffee drinks, café au lait drinks, café latte drinks, cocoa drinks, soy milk drinks, energy drinks, non-alcoholic beer, non-alcoholic chuhai, non-alcoholic cocktails, near-water, flavored water, etc.) • Alcoholic beverages (e.g., beer, sparkling wine, liqueurs, shochu cocktails, sake, wine, fruit wine, cocktails, distilled spirits, etc.)

[0046] The foods and beverages to which the mineral taste-improving agent of the present invention can be added may be foods and beverages that originally have an unpleasant taste due to the minerals they contain. Examples of such foods and beverages include liver, seaweed, milk, sports drinks, oral rehydration solutions, bittern, dried sardines, beans, natto, coffee, sesame, mineral water, and spinach. The mineral content of such foods and beverages can be determined by considering the mineral content originally present and by the description of the content mentioned above. For example, for milk, considering the originally present potassium content (approximately 140 mg / 100 mL) and calcium content (approximately 110 mg / 100 mL), the minimum value of the lower limit for the potassium content can be set to 140 mg / 100 mL or 170 mg / 100 mL, and the minimum value of the lower limit for the calcium content can be set to 110 mg / 100 mL or 150 mg / 100 mL. Note that the content of mineral components other than potassium and calcium (iron, magnesium, zinc) in milk is trace amounts in relation to the unpleasant taste caused by these mineral components, so it can be determined by the description of the content mentioned above.

[0047] The foods and beverages to which the mineral taste-improving agent of the present invention can be added may also be foods and beverages that do not originally contain minerals that cause unpleasant taste, but which do cause unpleasant taste due to the addition of minerals. Examples of such foods and beverages include soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, ketchup, marmalade, instant coffee, tofu, fried tofu, almond milk and fruit juice beverages, vegetable juice beverages, and fruit and vegetable juice beverages, lactic acid bacteria beverages, and dairy beverages such as cocoa. The mineral content of such foods and beverages can be determined by considering the mineral content originally contained, as described above, and specifically by adding the mineral content originally contained in the food and beverage to the aforementioned content. For example, for lactic acid bacteria beverages, considering the originally contained potassium content (approximately 20 mg / 100 mL) and calcium content (approximately 10 mg / 100 mL), the minimum value of the lower limit for potassium content can be set to 50 mg / 100 mL, and the minimum value of the lower limit for calcium content can be set to 50 mg / 100 mL. For fruit juice beverages, considering the naturally present potassium content (approximately 15 mg / 100 mL) and calcium content (approximately 1 mg / 100 mL), the minimum lower limit for potassium content can be set at 45 mg / 100 mL, and the minimum lower limit for calcium content can be set at 41 mg / 100 mL. For vegetable juice beverages, considering the naturally present potassium content (approximately 50 mg / 100 mL) and calcium content (approximately 5 mg / 100 mL), the minimum lower limit for potassium content can be set at 80 mg / 100 mL, and the minimum lower limit for calcium content can be set at 45 mg / 100 mL. Furthermore, the content of mineral components other than potassium and calcium (iron, magnesium, zinc) in fruit juice beverages and vegetable juice beverages can be determined by the above-mentioned descriptions of content, as these are in trace amounts in relation to the unpleasant taste caused by these mineral components.

[0048] The food and beverages to which the mineral taste-improving agent of the present invention can be added may also be food and beverages that substantially do not contain minerals, but whose unpleasant taste is caused by the inclusion of minerals. Such food and beverages include various condiments such as furikake, vinegar, sanbaizu, powdered sushi vinegar, Chinese seasoning mix, tempura dipping sauce, noodle dipping sauce, sauce, ketchup, yakiniku sauce, curry roux, stew mix, soup base, dashi stock, compound seasonings, mirin, new mirin, table sugar, coffee sugar, etc.; various Japanese sweets such as senbei, arare, okoshi, gyuhi, mochi, manju, uiro, bean paste, yokan, mizuyokan, kintama, jelly, castella, candy, etc.; various Western sweets such as bread, biscuits, crackers, cookies, pies, pudding, yogurt, buttercream, custard cream, cream puffs, waffles, sponge cake, donuts, chocolate, chewing gum, caramel, nougat, candy, etc.; frozen desserts such as ice cream and sherbet; fruit syrup Examples of such foods and beverages include: syrups such as pickled vegetables and shaved ice; pastes such as flower paste, peanut paste, and fruit paste; fruits such as jams, syrup-preserved fruits, and candied fruits; pickles such as fukujinzuke, bettara-zuke, and senmaizuke; pickling mixes such as takuan-zuke mix and Chinese cabbage-zuke mix; meat products such as ham and sausage (excluding liver); fish products such as fish ham, fish sausage, kamaboko, chikuwa, and tempura; potato salad; canned and bottled meat (excluding liver); fruits and vegetables; pudding mix, pancake mix; instant juices; instant zenzai (sweet red bean soup); instant soups; frozen foods; carbonated beverages such as cider and ginger ale; coffee beverages; tea beverages such as green tea and black tea; alcoholic beverages such as chuhai, sake, and fruit wine; and flavored water. The mineral content of such foods and beverages can be determined by the descriptions of the content mentioned above.

[0049] The amount of the mineral taste-improving agent of the present invention added to food and beverages can be appropriately adjusted according to the unpleasant taste of the mineral to be improved. In this case, the amount can be determined based on the amount of branched glucan of the present invention contained in the mineral taste-improving agent of the present invention added to food and beverages, and the lower limit (greater than or greater than) of the branched glucan of the present invention added to food and beverages is 0.1% by mass, 0.2% by mass, 0.3% by mass, 0.4% by mass, 0.5% by mass, 0.6% by mass, 0.7% by mass, 0.8% by mass, 0.9% by mass, 1% by mass, 1.1% by mass, 1.2% by mass, and 1.3% by mass. The amount can be mass%, 1.4 mass%, 1.5 mass%, 1.6 mass%, 1.7 mass%, 1.8 mass%, 1.9 mass%, or 2 mass%, and the upper limit (below or below) can be 30 mass%, 25 mass%, 20 mass%, 15 mass%, 5 mass%, 3 mass%, 2 mass%, 1.9 mass%, 1.8 mass%, 1.7 mass%, 1.6 mass%, 1.5 mass%, 1.4 mass%, 1.3 mass%, 1.2 mass%, or 1.1 mass%. These lower and upper limits can be combined arbitrarily, and the range of the above-mentioned additive amount can be, for example, 0.1 to 30 mass% or 0.5 to 15 mass%. Furthermore, when the upper limit (or lower limit) of the amount of branched glucan of the present invention added to food and beverages is set to 2% by mass, 1.9% by mass, 1.8% by mass, 1.7% by mass, 1.6% by mass, 1.5% by mass, 1.4% by mass, 1.3% by mass, 1.2% by mass, or 1.1% by mass, the lower limit can be selected from 0.1% by mass, 0.2% by mass, 0.3% by mass, 0.4% by mass, 0.5% by mass, 0.6% by mass, 0.7% by mass, 0.8% by mass, 0.9% by mass, 1% by mass, 1.1% by mass, 1.2% by mass, 1.3% by mass, 1.4% by mass, 1.5% by mass, 1.6% by mass, 1.7% by mass, 1.8% by mass, and 1.9% by mass, so as to be within an appropriate numerical range.

[0050] In this invention, when referring to the amount of mineral taste enhancer, branched glucan, or sugar composition added to food and beverages, it means a value calculated based on the mass of solids of the mineral taste enhancer, branched glucan, or sugar composition.

[0051] There are no particular restrictions on when the mineral taste-improving agent of the present invention may be added to food and beverages. It may be added as an ingredient during the manufacturing of food and beverages, during the manufacturing process, or after the manufacturing process.

[0052] According to another aspect of the present invention, a food or beverage containing the branched glucan of the present invention or a sugar composition containing the same is provided. Examples of food or beverages of the present invention include food or beverages to which the mineral taste-improving agent of the present invention is added, preferably mineral-containing beverages (more preferably mineral-containing beverages). Food or beverages of the present invention can be carried out in accordance with the description relating to the mineral taste-improving agent of the present invention.

[0053] According to another aspect of the present invention, a method for producing mineral-containing food and beverages with improved mineral taste is also provided, comprising the step of adding the branched glucan of the present invention or a sugar composition containing the same. Examples of food and beverages produced by the production method of the present invention include food and beverages to which the mineral taste improver of the present invention is added, preferably mineral-containing beverages (more preferably mineral-fortified beverages). The production method of the present invention can be carried out in accordance with the description relating to the mineral taste improver of the present invention.

[0054] Another aspect of the present invention further provides a method for improving the mineral taste of mineral-containing foods and beverages, comprising the step of adding a branched glucan or a sugar composition containing the present invention. Examples of foods and beverages to which the mineral taste of the present invention improves include foods and beverages to which the mineral taste-improving agent of the present invention is added, preferably mineral-containing beverages (more preferably mineral-fortified beverages). The mineral taste-improving method of the present invention can be carried out in accordance with the description relating to the mineral taste-improving agent of the present invention. [Examples]

[0055] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0056] Example 1: Effect of improving the unpleasant taste of minerals caused by carbohydrates. In this example, the effect of various carbohydrates on improving the unpleasant taste of minerals was evaluated. Specifically, test samples were prepared by adding 1% by mass of each carbohydrate to aqueous solutions of minerals: potassium (840 mg / 100 mL), calcium (204 mg / 100 mL), iron (2.04 mg / 100 mL), magnesium (96 mg / 100 mL), and zinc (2.64 mg / 100 mL). The effect of the carbohydrates on improving the unpleasant taste of minerals was then evaluated. Although each mineral component was dissolved in the form of salt, it was confirmed that there was almost no adverse effect on the sensory evaluation due to the salt form. Furthermore, pure water was used to prepare the aqueous solutions to eliminate the introduction of minerals. The concentrations of each mineral component are the concentrations of the free form of the mineral component (metal ions).

[0057] Sensory evaluation of the test samples was conducted by four trained panelists. The intensity of the unpleasant taste of the test samples was evaluated on a scale of 0 for the sugar-free (control) sample, -3 for the maximum score indicating improved unpleasant taste, and +3 for the maximum score indicating increased unpleasant taste, in increments of 1 point. The evaluation criteria were as follows: -3 points meant "unpleasant taste significantly reduced and not noticeable," -2 points meant "unpleasant taste reduced and easy to drink," -1 point meant "unpleasant taste slightly reduced," +3 points meant "unpleasant taste significantly increased and noticeable," +2 points meant "unpleasant taste increased and easy to drink decreased," and +1 point meant "unpleasant taste slightly increased." After the sensory evaluation, the average score of the four panelists was calculated.

[0058] The unpleasant tastes of each mineral that were subjected to sensory evaluation were as follows: • Potassium: Bitterness • Calcium: Astringency and bitterness • Iron: Bitterness and metallic taste • Magnesium: Bitterness and metallic taste • Zinc: Bitter taste and metallic odor

[0059] The carbohydrates used were as follows: • Branched glucan 1: A branched glucan mainly composed of a degree of polymerization of 4-6 (sugar composition disclosed in Patent Document 3) • Biotose #50 (Nippon Shokuhin Kako): A branched oligosaccharide with a lower molecular weight than branched glucan 1. • Panorich (Nippon Shokuhin Kako): A branched oligosaccharide with a lower molecular weight than branched glucan 1. • Branch Oligo (Nippon Shokuhin Kako): A branched oligosaccharide with a higher molecular weight than branched glucan 1. • Fujifruct H-100 (Nippon Shokuhin Kako): Fructose-glucose liquid sugar used in beverages. • Fujioligo #360 (Nippon Shokuhin Kako): A sugar composition mainly composed of linear sugars with a degree of polymerization of 3. • Fujioligo G67 (Nippon Shokuhin Kako): A sugar composition mainly composed of linear oligosaccharides with a degree of polymerization of 6 and 7. • Maltobionic acid (Sanei Sugars): This is an acidic sugar formed by the bonding of glucose and gluconic acid, and is known to have a bitter-tasting effect on minerals (see Patent Document 1). In this invention, it was used as a positive control. • Fit Fiber #80 (Nippon Shokuhin Kako): Indigestible Glucan • Lytes II (Mitsubishi Corporation Life Sciences): Polydextrose • Fibersol 2 (Matsutani Chemical Industry): Indigestible dextrin Note that the amount of liquid product added is calculated on a solid content basis (mass %).

[0060] Branched glucan 1 was prepared as a sugar composition mainly consisting of branched glucan, in which a branched structure consisting of α-1,6-glucosidic bonds is introduced into a linear structure composed of α-1,4-glucosidic bonds, by treating corn starch liquefied with a liquefaction enzyme with various enzymes such as a glycosacid and a glycosyltransferase. Specifically, a 30% (w / w) DE6.5 corn starch liquefaction solution was adjusted to a temperature of 53°C and a pH of 6.0. To this solution, 0.3 units of cyclodextrin-producing enzyme derived from Paenibacillus species per gram of solids, 200 units of isoamylase derived from Myroides odoratus per gram of solids, 0.2 mg of pullulanase "Amano" 3 (manufactured by Amano Enzyme Co., Ltd.) per gram of solids, 3.75 units of transglucosidase L "Amano" (manufactured by Amano Enzyme Co., Ltd.) per gram of solids, and 0.06 mg of clistase L-1 (manufactured by Amano Enzyme Co., Ltd.) per gram of solids were added, and the mixture was saccharified for 50 hours. This solution was then heated to 80°C, and 0.15 mg of clistase L-1 per gram of solids was added, followed by a reaction for 1 hour. Next, the composition after enzyme treatment was purified and concentrated according to standard procedures to obtain branched glucan 1. The cyclodextrin-producing enzyme derived from Paenibacillus species was prepared according to the method described in Agr. Biol. Chem., vol.40(9), p.1785-1791 (1976). The isoamylase derived from Myroides odoratus was prepared according to the method described in Japanese Patent Publication No. 5-227959.

[0061] The sensory evaluation results are shown in Tables 1-5.

[0062] [Table 1]

[0063] The unpleasant taste of potassium was improved in test groups 1-2, 1-3, 1-4, and 1-5, which contained branched glucans, with test group 1-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showing the greatest reduction in unpleasant taste. On the other hand, some test groups containing linear sugars or dietary fiber also showed some improvement in unpleasant taste, but none were as effective as test group 1-2.

[0064] [Table 2]

[0065] The unpleasant taste of calcium was improved in test groups 2-2, 2-3, 2-4, and 2-5, which contained branched glucans, with test group 2-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showing the greatest reduction in unpleasant taste. On the other hand, some test groups containing linear sugars or dietary fiber also showed some improvement in unpleasant taste, but none were as effective as test group 2-2.

[0066] [Table 3]

[0067] The unpleasant taste of iron was improved in test groups 3-2, 3-3, 3-4, and 3-5, which contained branched glucans, with test group 3-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showing the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test groups containing linear sugars and dietary fiber, none of them were as effective as test group 3-2.

[0068] [Table 4]

[0069] The unpleasant taste of magnesium was improved in test groups 4-2, 4-3, 4-4, and 4-5, which contained branched glucans. In particular, test group 4-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, some test groups containing linear sugars or dietary fiber also showed some improvement in unpleasant taste, but none were as effective as test group 4-2.

[0070] [Table 5]

[0071] The unpleasant taste of zinc was improved in test groups 5-2, 5-3, 5-4, and 5-5, which contained branched glucans. In particular, test group 5-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, some test groups containing linear sugars or dietary fiber also showed some improvement in unpleasant taste, but none were as effective as test group 5-2.

[0072] As described above, branched glucans with a degree of polymerization of 4 to 6 showed a particularly strong effect in improving the unpleasant taste of minerals.

[0073] Example 2: Sensory evaluation test using milk In this example, the effect of various carbohydrates on improving the unpleasant taste of minerals in mineral-fortified milk was evaluated. Specifically, 85 parts by mass of milk (Delicious Milk, Meiji Co., Ltd.) was mixed with potassium or calcium, and various carbohydrates were added at the concentrations described in Tables 6 and 7. A test sample was prepared by diluting this sample with water to 100 parts by mass, and the effect on improving the unpleasant taste of minerals in mineral-fortified milk was evaluated. The added concentrations of potassium and calcium were 840 mg / 100 mL and 204 mg / 100 mL, respectively. Sensory evaluation of the test sample was performed in the same manner as described in Example 1. The details of the unpleasant taste of each mineral that was the subject of sensory evaluation are as described in Example 1. The milk described above originally contained 140 mg / 100 mL of potassium and 113.5 mg / 100 mL of calcium before dilution with water.

[0074] The sensory evaluation results are shown in Tables 6 and 7.

[0075] [Table 6]

[0076] The unpleasant taste of potassium was improved in the milk of test groups 6-2, 6-3, 6-4, and 6-5, which contained branched glucans. In particular, test group 6-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, some test groups that contained linear sugars or dietary fiber also showed some improvement in unpleasant taste, but none were as effective as test group 6-2.

[0077] [Table 7]

[0078] The unpleasant taste of calcium was improved in the milk of test groups 7-2, 7-3, 7-4, and 7-5, which contained branched glucans. In particular, test group 7-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test groups containing linear sugars and dietary fiber, none of them were as effective as test group 7-2.

[0079] Example 3: Sensory evaluation test of lactic acid bacteria beverage In this example, the effect of various carbohydrates on improving the unpleasant taste of minerals in a lactic acid bacteria beverage containing minerals was evaluated. Specifically, 20 parts by mass of a lactic acid bacteria beverage (Calpis Water®, Asahi Soft Drinks) was mixed with potassium or calcium, and various carbohydrates were added at the concentrations described in Tables 8 and 9. A test sample was prepared by mixing this with water to 100 parts by mass, and the effect of improving the unpleasant taste of minerals in a lactic acid bacteria beverage containing minerals was evaluated. The added concentrations of potassium and calcium were 840 mg / 100 mL and 204 mg / 100 mL, respectively. Sensory evaluation of the test sample was performed in the same manner as described in Example 1. The content of the unpleasant taste of each mineral that was the subject of sensory evaluation is as follows. In the lactic acid bacteria beverage, the addition of calcium resulted in a more noticeable aftertaste of sourness than before, so this aftertaste of sourness was added to the list of unpleasant tastes. • Potassium: Bitterness • Calcium: Aftertastes sourness, bitterness, and astringency. Furthermore, the lactic acid bacteria beverage mentioned above, after being diluted with water, originally contained 20 mg of potassium and 10 mg of calcium per 100 mL.

[0080] The sensory evaluation results are shown in Tables 8 and 9.

[0081] [Table 8]

[0082] The unpleasant taste of potassium was improved in the lactic acid bacteria beverages of test groups 8-2, 8-3, 8-4, and 8-5, which contained branched glucans. In particular, test group 8-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, some test groups that contained linear sugars or dietary fiber also showed some improvement in unpleasant taste, but none were as effective as test group 8-2.

[0083] [Table 9]

[0084] The unpleasant taste of calcium was improved in the lactic acid bacteria beverages of test groups 9-2, 9-3, 9-4, and 9-5, which contained branched glucans. In particular, test group 9-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test groups containing linear sugars and dietary fiber, none of them were as effective as test group 9-2.

[0085] Example 4: Sensory evaluation test of acidic fruit juice beverage In this example, the effect of various sugars on improving the unpleasant taste of minerals in an acidic fruit juice beverage (mango) containing minerals was evaluated. Specifically, mango concentrated juice (MC Foods Co., Ltd.) was diluted with water, potassium or calcium was added, and various sugars were added at the concentrations shown in Tables 10 and 11 to prepare a test sample of a 1% mango acidic fruit juice beverage. The effect of improving the unpleasant taste of minerals in the mineral-containing mango juice beverage was evaluated. The added concentrations of potassium and calcium were 840 mg / 100 mL and 204 mg / 100 mL, respectively. Sensory evaluation of the test samples was performed in the same manner as described in Example 1. The unpleasant taste of each mineral that was the subject of sensory evaluation was as follows. In the mango juice beverage, the acidity was perceived more after the addition of calcium than before, so this was added to the list of unpleasant tastes. • Potassium: Bitterness Calcium: bitterness, astringency, sourness Furthermore, the aforementioned 1% mango acidic fruit juice beverage originally contained 1.7 mg of potassium and 0.11 mg of calcium per 100 mL.

[0086] The sensory evaluation results are shown in Tables 10 and 11.

[0087] [Table 10]

[0088] The unpleasant taste of potassium was improved in the acidic fruit juice beverages of test groups 10-2, 10-3, 10-4, and 10-5, which contained branched glucans. The most significant reduction in unpleasant taste was observed in test group 10-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6. On the other hand, while some improvement in unpleasant taste was observed in test groups containing linear sugars and dietary fiber, none of them were as effective as test group 10-2.

[0089] [Table 11]

[0090] The unpleasant taste of calcium was improved in the acidic fruit juice beverages of test groups 11-2, 11-3, 11-4, and 11-5, which contained branched glucans. In particular, test group 11-2, which contained carbohydrates mainly composed of branched glucans with a polymerization degree of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test groups containing linear sugars and dietary fiber, none of them were as effective as test group 11-2.

[0091] Example 5: Effect of improving unpleasant mineral taste at low mineral concentrations In this example, the effect of various carbohydrates on improving the unpleasant taste of minerals at low mineral concentrations was evaluated. Specifically, test samples containing various carbohydrates in aqueous solutions of various minerals were prepared according to Tables 12-16, and the effect of carbohydrates on improving the unpleasant taste of minerals at low mineral concentrations was evaluated. Sensory evaluation of the test samples was performed in the same manner as described in Example 1. The details of the unpleasant taste of each mineral that was the subject of sensory evaluation are as described in Example 1.

[0092] The sensory evaluation results are shown in Tables 12-17.

[0093] [Table 12]

[0094] Even at lower potassium concentrations than in Example 1, the unpleasant taste was improved in test groups 12A-2, 12A-5, 12B-2, and 12B-5, which contained branched glucans. In particular, test groups 12A-2 and 12B-2, which contained carbohydrates mainly composed of branched glucans with a degree of polymerization of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test groups containing linear sugars, none of them were as effective as test groups 12A-2 and 12B-2.

[0095] [Table 13]

[0096] Even at lower calcium concentrations than in Example 1, the unpleasant taste was improved in test groups 13A-2, 13A-5, 13B-2, and 13B-5, which contained branched glucans. In particular, test groups 13A-2 and 13B-2, which contained carbohydrates mainly composed of branched glucans with a degree of polymerization of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test groups containing linear sugars, none of them were as effective as test groups 13A-2 and 13B-2.

[0097] [Table 14]

[0098] Even at lower iron concentrations than in Example 1, the unpleasant taste was improved in test sections 14A-2, 14A-5, 14B-2, and 14B-5, which contained branched glucans. In particular, test sections 14A-2 and 14B-2, which contained carbohydrates mainly composed of branched glucans with a degree of polymerization of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test sections containing linear sugars, none of them exceeded the unpleasant taste improvement effect of test sections 14A-2 and 14B-2.

[0099] [Table 15]

[0100] Even at lower magnesium concentrations than in Example 1, the unpleasant taste was improved in test sections 15A-2, 15A-5, 15B-2, and 15B-5, which contained branched glucans. In particular, test sections 15A-2 and 15B-2, which contained carbohydrates mainly composed of branched glucans with a degree of polymerization of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test sections containing linear sugars, none of them were as effective as test sections 15A-2 and 15B-2.

[0101] [Table 16]

[0102] Even at lower zinc concentrations than in Example 1, the unpleasant taste was improved in test groups 16A-2, 16A-5, 16B-2, and 16B-5, which contained branched glucans. In particular, test groups 16A-2 and 16B-2, which contained carbohydrates mainly composed of branched glucans with a degree of polymerization of 4-6, showed the greatest reduction in unpleasant taste. On the other hand, while some improvement in unpleasant taste was observed in test groups containing linear sugars, none of them were as effective as test groups 16A-2 and 16B-2.

[0103] Example 6: Concentration-dependent improvement of unpleasant mineral taste by branched glucans with a degree of polymerization of 4-6 In this example, the effect of carbohydrates mainly composed of branched glucans with a degree of polymerization of 4 to 6 on improving the unpleasant taste of minerals in a concentration-dependent manner was evaluated. Specifically, test samples were prepared by adding carbohydrates mainly composed of branched glucans with a degree of polymerization of 4 to 6 at various concentrations to aqueous solutions of various minerals, according to Tables 17 to 21, and the effect of carbohydrates mainly composed of branched glucans with a degree of polymerization of 4 to 6 on improving the unpleasant taste of minerals was evaluated. Sensory evaluation of the test samples was performed in the same manner as described in Example 1. The details of the unpleasant taste of each mineral that was the subject of sensory evaluation are as described in Example 1.

[0104] The sensory evaluation results are shown in Tables 17-21.

[0105] [Table 17]

[0106] It was confirmed that when carbohydrates mainly composed of branched glucans with polymerization degrees 4 to 6 at various concentrations are added to a potassium aqueous solution, an unpleasant taste reduction effect is exhibited in a concentration-dependent manner.

[0107] [Table 18]

[0108] It was confirmed that when carbohydrates mainly composed of branched glucans with polymerization degrees 4 to 6 at various concentrations are added to a calcium aqueous solution, an unpleasant taste reduction effect is exhibited in a concentration-dependent manner.

[0109] [Table 19]

[0110] It was confirmed that when carbohydrates mainly composed of branched glucans with polymerization degrees 4-6 at various concentrations were added to an iron aqueous solution, an unpleasant taste reduction effect was exhibited in a concentration-dependent manner.

[0111] [Table 20]

[0112] It was confirmed that when carbohydrates mainly composed of branched glucans with polymerization degrees 4 to 6 at various concentrations are added to a magnesium aqueous solution, an unpleasant taste reduction effect is exhibited in a concentration-dependent manner.

[0113] [Table 21]

[0114] It was confirmed that when carbohydrates mainly composed of branched glucans with polymerization degrees 4 to 6 at various concentrations were added to a zinc aqueous solution, an unpleasant taste reduction effect was exhibited in a concentration-dependent manner.

[0115] Example 7: Relationship between the degree of polymerization of branched glucans and the effect of minerals on improving unpleasant tastes. In this example, fractions with polymerization degrees 1-3 (branched glucan 2), 4-6 (branched glucan 3), and 7 or higher (branched glucan 4) were prepared from branched glucan 1, which consists of a carbohydrate composition containing branched oligosaccharides, and their effect on improving the unpleasant taste of minerals was evaluated. Specifically, test samples containing one of the branched oligosaccharide fractions of branched glucans 2-4 were prepared in aqueous solutions of various minerals according to Table 22, and the effect on improving the unpleasant taste of minerals was evaluated. Branched glucans 2-4 were prepared by the following procedure.

[0116] Preparation of branched glucan 2 Branched glucan 1 was subjected to gel filtration chromatography (Toyopearl HW-40S, Tosoh Corporation, hereafter the same) and fractionated so that polymerization degrees 1-3 were the main components. The branched glucan content of DP4-6 in the obtained sugar composition (branched glucan 2) was measured to be 12.1%.

[0117] Preparation of branched glucan 3 Branched glucan 1 was subjected to gel filtration chromatography and fractionated so that the main component was polymerization degree 4-6. The branched glucan content of DP4-6 in the obtained sugar composition (branched glucan 3) was measured to be 67.6%.

[0118] Preparation of branched glucan 4 Branched glucan 1 was subjected to gel filtration chromatography and fractionated so that the main component was a degree of polymerization of 7 or higher. The branched glucan content of DP4-6 in the obtained sugar composition (branched glucan 4) was measured to be 19.9%.

[0119] In this example, the effect of branched oligosaccharide fraction (branched glucan 3) on improving the unpleasant taste of minerals in fruit juice beverages was also evaluated. Specifically, various minerals were added to a 100% mixed fruit juice beverage (Tropicana 100% Fruit Blend, Kirin Beverage) according to Table 23, and various carbohydrates were added at the concentrations listed in Table 23. A 30% fruit juice beverage test sample was prepared by diluting it with water, and the effect of improving the unpleasant taste of minerals in the added fruit juice beverage was evaluated.

[0120] Sensory evaluation of the test samples was performed in the same manner as described in Example 1. The details of the unpleasant tastes of each mineral subject to sensory evaluation are as described in Example 1. The content of each mineral component in the mineral aqueous solution and the fruit juice beverage containing minerals was as follows: potassium (200 mg / 100 mL), calcium (100 mg / 100 mL), iron (0.5 mg / 100 mL), magnesium (25 mg / 100 mL), and zinc (0.8 mg / 100 mL).

[0121] The sensory evaluation results are shown in Tables 22 and 23. The sugar composition of branched glucans 2-4 is described in the reference examples below.

[0122] [Table 22]

[0123] The unpleasant taste of various minerals was improved with each fraction of branched glucan, and the most significant reduction in unpleasant taste was observed in the test group containing the fraction with polymerization degree 4-6 (branched glucan 3). On the other hand, while some improvement in unpleasant taste was also observed in the test group containing maltobionic acid, none of them were as effective as the improvement in unpleasant taste observed in the test group containing branched glucan 3.

[0124] [Table 23]

[0125] In fruit juice beverages, a high reduction in unpleasant taste was observed in the test group containing a fraction with a degree of polymerization of 4-6 (branched glucan 3). On the other hand, while an improvement in unpleasant taste was also observed in the test group containing maltobionic acid, neither was as effective as the improvement in unpleasant taste observed in the test group containing branched glucan 3.

[0126] Example 8: Effect of branched glucans with a degree of polymerization of 4-6 on improving unpleasant taste In this example, the effect of carbohydrates mainly composed of branched glucans with a degree of polymerization of 4-6 on improving the unpleasant taste of minerals was evaluated. Specifically, test samples were prepared according to Table 24 by adding carbohydrates mainly composed of branched glucans with a degree of polymerization of 4-6 (branched glucan 1) to an aqueous solution containing a combination of minerals, and the effect of improving the unpleasant taste when combined with minerals was evaluated. In addition, various minerals were added to a 100% mixed fruit juice beverage (Tropicana 100% Fruit Blend, Kirin Beverage) according to Table 25, and various carbohydrates were added at the concentrations listed in Table 25. A 30% fruit juice beverage test sample was prepared by diluting it with water, and the effect of improving the unpleasant taste of minerals in the fruit juice beverage with added minerals was evaluated. Sensory evaluation of the test samples was performed in the same manner as described in Example 1. The details of the unpleasant taste of each mineral that was the subject of sensory evaluation are as described in Example 1. The mixed fruit juice beverage used in the test was a 100% fruit juice beverage diluted to 30% fruit juice.

[0127] The sensory evaluation results are shown in Tables 24 and 25.

[0128] [Table 24]

[0129] Even when potassium and calcium were combined, the unpleasant taste was improved in the test group containing a carbohydrate (branched glucan 1) mainly composed of branched glucans with a degree of polymerization of 4-6. On the other hand, while an improvement in unpleasant taste was also observed in the test group containing maltobionic acid, it was not as effective as the improvement in unpleasant taste in test group 24-2.

[0130] [Table 25]

[0131] In fruit juice beverages containing potassium or calcium, the unpleasant taste was improved in the test group that contained a carbohydrate (branched glucan 1) mainly composed of branched glucans with a degree of polymerization of 4-6. On the other hand, while an improvement in unpleasant taste was also observed in the test group that contained maltobionic acid, it was not as effective as the improvement in unpleasant taste observed in test groups 25-2 and 25-5.

[0132] Reference example: Carbohydrate composition of the carbohydrates used in the example. The sugar composition was analyzed using high-performance liquid chromatography (HPLC). An MCI GEL CK04S (Mitsubishi Chemical Corporation) column was used, with ultrapure water as the eluent, at a flow rate of 0.4 mL / min and a column temperature of 70°C. A differential refractive index detector (RID-10A, Shimadzu Corporation) was used for detection, and the analysis time was 35 minutes. The content of each polymerization degree component was determined from the peak area of ​​the resulting chromatogram.

[0133] The sugar composition and iodine color values ​​of branched glucan 1, Biotose #50, Panolich, and branched oligo were as follows. [Table 26]

[0134] The sugar composition and iodine color values ​​of branched glucans 2-4 were as follows. [Table 27]

Claims

1. A mineral taste enhancer comprising a branched glucan with a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof, as an active ingredient.

2. An agent for improving the unpleasant taste of minerals according to claim 1, comprising a branched glucan having a degree of polymerization of 4 to 6 or a reduced product thereof in the form of a sugar composition, wherein the sugar composition contains 20% by mass or more of a branched glucan having a degree of polymerization of 4 to 6 or a reduced product thereof, and the iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of the sugar composition is 0.05 or less.

3. An agent for improving the unpleasant taste of minerals according to claim 1 or 2, wherein the branched structure of the branched glucan or its reduced form is bonded to the linear glucan in an α-1,6-linked manner.

4. The mineral taste-improving agent according to claim 1 or 2, wherein the branched structure of the branched glucan or its reduced product is one to two glucose residues bonded to the non-reducing end of a linear glucan.

5. A mineral taste enhancer according to claim 1 or 2, for improving unpleasant tastes caused by minerals contained in food and beverages.

6. The mineral taste enhancer according to claim 1 or 2, wherein the mineral is one or more selected from the group consisting of potassium, calcium, iron, magnesium, and zinc.

7. A mineral-containing beverage comprising a branched glucan with a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof.

8. A mineral-containing beverage according to claim 7, wherein the branched glucan or its reduced product having a degree of polymerization of 4 to 6 is incorporated in the form of a sugar composition, the sugar composition containing 20% ​​by mass or more of the branched glucan or its reduced product having a degree of polymerization of 4 to 6, and the iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of the sugar composition is 0.05 or less.

9. The mineral-containing beverage according to claim 7 or 8, wherein the branched structure of the branched glucan or its reduced product is linked to the linear glucan in an α-1,6-linkage manner.

10. The mineral-containing beverage according to claim 7 or 8, wherein the branched structure of the branched glucan or its reduced product is one to two glucose residues attached to the non-reducing end of a linear glucan.

11. The mineral-containing beverage according to claim 7 or 8, wherein the branched glucan or its reduced product having a degree of polymerization of 4 to 6 is blended in an amount that improves the unpleasant taste caused by minerals in the beverage.

12. The mineral-containing beverage according to claim 7 or 8, wherein the mineral is one or more selected from the group consisting of potassium, calcium, iron, magnesium, and zinc.

13. A mineral-containing beverage according to claim 7 or 8, comprising at least one of the minerals potassium, calcium, iron, magnesium, and zinc in the following amounts. Potassium: 30 mg / 100 mL or more Calcium: 40 mg / 100 mL or more Iron: 0.1 mg / 100 mL or more Magnesium: 8 mg / 100 mL Zinc: 0.3 mg / 100 mL or more.

14. A mineral-containing beverage according to claim 7 or 8, which is a fruit juice beverage.

15. A mineral-containing beverage according to claim 7 or 8, which is a mineral-fortified beverage.

16. A method for improving an unpleasant taste caused by minerals in a mineral-containing beverage, comprising the step of blending a branched glucan with a degree of polymerization of 4 to 6, having a structure consisting of a linear glucan composed of α-1,4-glucosidic bonds and a branched structure introduced at least at the non-reducing end of the linear glucan, or a reduced product thereof, into a mineral-containing beverage or its raw materials.

17. The method according to claim 16, wherein a branched glucan having a degree of polymerization of 4 to 6 or its reduced product is incorporated in the form of a sugar composition, the sugar composition containing 20% ​​by mass or more of a branched glucan having a degree of polymerization of 4 to 6 or its reduced product, and the iodine color value (absorbance at a wavelength of 660 nm in an iodine color test) of the sugar composition is 0.05 or less.

18. The method according to claim 16 or 17, wherein the branched structure of the branched glucan or its reduced form is bonded to the linear glucan in an α-1,6-linkage manner.

19. The method according to claim 16 or 17, wherein the branched structure of the branched glucan or its reduced product is one to two glucose residues attached to the non-reducing end of a linear glucan.

20. The method according to claim 16 or 17, wherein the mineral is one or more selected from the group consisting of potassium, calcium, iron, magnesium, and zinc.

21. The method according to claim 16 or 17, wherein the beverage contains at least one of the minerals potassium, calcium, iron, magnesium, and zinc in the following amounts. Potassium: 30 mg / 100 mL or more Calcium: 40 mg / 100 mL or more Iron: 0.1 mg / 100 mL or more Magnesium: 8 mg / 100 mL Zinc: 0.3 mg / 100 mL or more.

22. The method according to claim 16 or 17, wherein the mineral-containing beverage is a fruit juice beverage.

23. The method according to claim 16 or 17, wherein the mineral-containing beverage is a mineral-fortified beverage.

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