Beverage

Abstract

To provide a beverage containing copper or zinc and suppressed in bitter taste or metallic smell.SOLUTION: As a result of intensive studies in view of the above problems, the present applicant has found that metallic odor and bitterness are reduced by adjusting the concentration of potassium in a beverage containing copper ions and / or zinc ions to a specific range, thereby completing the present invention. In addition, the present inventors have found that when the beverage of the present invention contains cellulose, precipitation of the cellulose is suppressed, thereby completing the present invention.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing copper ions and / or zinc ions. [Background technology]

[0002] Copper and zinc are essential micronutrients essential for maintaining life. Copper is a component of enzymes essential for hemoglobin synthesis, is involved in iron metabolism, and is an essential mineral for preventing anemia. It is also a component of enzymes involved in energy metabolism in immune cells (such as macrophages), thereby contributing to immune function. Zinc, on the other hand, is a mineral necessary for protein and DNA synthesis and plays an important role in development and maintaining life. Zinc deficiency is known to cause impaired wound healing due to poor regeneration of the skin and mucous membranes, and taste disorders due to a decrease in the number of taste bud cells. Because copper and zinc are such important nutrients, copper and zinc supplements are widely available.

[0003] Copper and zinc supplements are typically formulated as tablets or capsules. However, some consumers have difficulty swallowing tablets or capsules, so there has been a demand for the development of beverages that can easily replenish copper and zinc. However, copper and zinc have a distinctive metallic odor and bitter taste, making them unsuitable for beverage formulations.

[0004] One known method for suppressing the bitterness of minerals in beverages is to incorporate naringin at a concentration of 1 μg to 50 mg / 100 mL into a beverage containing 0.05 to 10 mg / 100 mL of magnesium ions (Patent Document 1). However, what is described in Patent Document 1 is the suppression of the bitterness caused by magnesium, but not the suppression of the bitterness or metallic odor caused by copper or zinc. Therefore, there has been a demand for the development of a method for suppressing the bitterness and metallic odor caused by copper or zinc in beverages. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-279013 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0006] The present invention has been made in view of the above circumstances, and aims to provide a copper- or zinc-containing beverage in which the bitterness or metallic odor is suppressed. [Means for solving the problem]

[0007] The present applicant has conducted extensive research in light of the above-mentioned problems and has found that adjusting the potassium concentration within a specific range in a beverage containing copper ions and / or zinc ions reduces the metallic odor and bitterness, leading to the completion of the present invention. Furthermore, the present applicant has found that when the beverage of the present invention contains cellulose, cellulose precipitation is suppressed, leading to the completion of the present invention.

[0008] That is, the present invention is as follows. [1] Contains at least one selected from copper ions and zinc ions, and potassium ions, the concentrations of the copper ions and zinc ions are 1 to 100 ppm by mass, A beverage characterized in that the potassium ion concentration is 50 to 500 ppm by mass. [2] The beverage described in [1] further contains cellulose. [3] The beverage according to [2], wherein the concentration of cellulose in the beverage is 300 to 10,000 ppm by mass. [4] The beverage according to any one of [1] to [3], further comprising polyphenols. [5] The beverage according to [4], wherein the concentration of polyphenols in the beverage is 3 to 80 ppm by mass. [6] The beverage according to any one of [1] to [5], wherein the copper ion and zinc ion concentrations are 3 to 50 ppm by mass. [7] The beverage according to any one of [1] to [6], wherein the potassium ion concentration is 60 to 400 ppm by mass. [8] The beverage according to any one of [1] to [7], characterized in that it contains 0.5 to 100 parts by weight of potassium ions per 1 part by weight of copper ions and zinc ions. [9] The beverage according to any one of [1] to [8], characterized in that it contains 30 to 1500 parts by weight of cellulose per 1 part by weight of copper ions and zinc ions.

[10] The beverage according to any one of [1] to [9], characterized in that it contains 0.1 to 30 parts by weight of polyphenols per 1 part by weight of copper ions and zinc ions.

[11] The beverage according to any one of [1] to

[10] , characterized in that the beverage is a packaged beverage.

[12] The concentration of copper ions and zinc ions is 1 to 100 ppm by mass, and A method for producing a beverage, comprising a step of adjusting the potassium ion concentration to 50 to 500 ppm by mass. [Effects of the Invention]

[0009] According to the present invention, a beverage containing copper ions and / or zinc ions can be obtained that has little metallic odor or bitterness. Furthermore, when the beverage of the present invention contains cellulose, a beverage in which cellulose precipitation is suppressed can be obtained. BEST MODE FOR CARRYING OUT THE INVENTION

[0010] The beverage of the present invention will be described below, but the present invention is not limited to the following embodiments.

[0011] 1. Copper ions and zinc ions In the beverage of the present invention, the lower limit of the copper ion and / or zinc ion concentration (total concentration when both are contained) is 1 ppm by mass. If the copper ion and / or zinc ion concentration is less than 1 ppm by mass, the metallic odor and bitterness caused by copper and / or zinc are not perceived even without any treatment, and the problem of the present invention does not exist. There is no particular restriction on the lower limit of the copper ion and / or zinc ion in the beverage as long as it is in the range of 1 ppm or more, but from the viewpoint of consuming a large amount of copper and / or zinc, it is preferably 3 ppm by mass or more, more preferably 4 ppm by mass or more, particularly preferably 5 ppm by mass or more, and most preferably 7 ppm by mass or more. Furthermore, in the beverage of the present invention, the upper limit for the concentration of copper ions and / or zinc ions (the total concentration when both are contained) is 100 ppm by mass. If the concentration of copper ions and / or zinc ions exceeds 100 ppm by mass, the metallic odor and bitterness caused by copper and / or zinc will be too strong, and even if the potassium ion concentration is adjusted to a specific range, the metallic odor and bitterness caused by copper and / or zinc will be strongly perceived. There is no particular restriction on the upper limit for copper ions and / or zinc ions in the beverage as long as it is in the range of 100 ppm or less, but from the viewpoint of more easily reducing the metallic odor and bitterness caused by copper and / or zinc, it is more preferable that it be 50 ppm by mass or less, particularly preferably 30 ppm by mass or less, and most preferably 20 ppm by mass or less.

[0012] In the present invention, the copper ion and / or zinc ion concentration refers to the total concentration of both metal ions when both copper ions and zinc ions are present, and refers to the concentration of the metal ion contained when only one metal ion is present. When the beverage of the present invention is a powdered beverage, the concentration in the beverage refers to the concentration when the beverage is suspended in a liquid such as water and consumed as a beverage. The copper ion and zinc ion concentrations can be measured by known measurement methods such as ICP atomic emission spectroscopy, for example, using an Agilent 5900 ICP-OES ICP atomic emission spectroscopy analyzer manufactured by Agilent Technologies, Inc.

[0013] The method for incorporating copper ions and zinc ions into the beverage of the present invention is not particularly limited, and examples include a method in which a liquid raw material (water, water containing green vegetables, etc.) is heated in a copper or zinc pot to leach the copper ions or zinc ions from the pot, a method using copper-ionized water or zinc-ionized water, and a method in which an additive containing copper or zinc is added. Examples of additives containing copper or zinc include copper or zinc salts such as gluconates, sulfates, and citrates, zinc yeast, copper yeast, and crushed or extracted plants containing copper or zinc.

[0014] 2. Potassium ions The beverage of the present invention contains potassium ions. Potassium is an essential nutrient for life-sustaining activities, as it regulates the osmotic pressure of cells. It is also known to have the effect of lowering blood pressure by excreting excess salt from the body.

[0015] The potassium ion concentration in the beverage of the present invention is in the range of 50 to 500 ppm by mass. If the potassium ion concentration is less than 50 ppm by mass, the bitterness and metallic odor caused by copper or zinc cannot be sufficiently suppressed. Furthermore, if the potassium ion concentration exceeds 500 ppm by mass, the bitterness and metallic odor caused by potassium become too strong, resulting in a poor taste of the beverage. The lower limit of the potassium ion concentration is not particularly limited as long as it is 50 ppm by mass or more. However, from the viewpoint of better enjoying the effects of the present invention and increasing the intake of potassium as a nutrient, it is preferably 60 ppm by mass or more, more preferably 70 ppm by mass or more, particularly preferably 80 ppm by mass or more, and most preferably 100 ppm by mass or more. Furthermore, the upper limit of the potassium ion concentration in the beverage is not particularly limited as long as it is 500 ppm by mass or less, but from the viewpoint of being able to enjoy the effects of the present invention more effectively, it is preferably 400 ppm by mass or less, more preferably 350 ppm by mass or less, particularly preferably 300 ppm by mass or less, and most preferably 250 ppm by mass or less.

[0016] The method for adding potassium ions to the beverage of the present invention is not particularly limited, and may include, for example, blending potassium salts such as potassium chloride and potassium lactate, ionized water containing potassium ions, or crushed or extracted plants containing potassium. The potassium concentration can be measured by a common analytical method, for example, atomic absorption spectrometry.

[0017] 3. Cellulose The beverage of the present invention may further contain cellulose. Cellulose is a type of natural polymeric compound in which glucose molecules are polymerized in a linear chain via glycosidic bonds, and is a compound contained in plant cell walls. In the present invention, cellulose refers to cellulose quantified by the Southgate method.

[0018] By incorporating cellulose into the beverage of the present invention, the metallic odor and bitterness of beverages containing copper and / or zinc can be further suppressed. Furthermore, cellulose is insoluble and will settle to the bottom when dispersed in a liquid, but in the beverage of the present invention, cellulose precipitation is suppressed compared to beverages that do not contain copper ions and / or zinc ions and potassium ions. The concentration of cellulose in the beverage of the present invention is not particularly limited, but from the viewpoints of suppressing the metallic odor and bitterness and suppressing cellulose precipitation, the concentration of cellulose in the beverage is preferably 100 to 15,000 ppm by mass, more preferably 300 to 10,000 ppm by mass, particularly preferably 500 to 7,000 ppm by mass, and most preferably 1,000 to 5,000 ppm by mass.

[0019] The cellulose used in the present invention may be, for example, plant-derived cellulose, bacterial cellulose, or microbially produced cellulose. The cellulose may be powdered or crystallized, fractionated or purified from plants by known methods, commercially available cellulose, or a processed plant product containing cellulose (such as a pulverized product or extract). Two or more types of cellulose raw materials may also be mixed and used; for example, purified cellulose and a processed plant product containing cellulose may be mixed and used.

[0020] 4. Polyphenols The beverage of the present invention may further contain a polyphenol. In the present invention, a polyphenol refers to a compound having two or more phenolic hydroxy groups in the same molecule. Polyphenols have various physiological activities, such as antioxidant activity, and are known as nutritional components.

[0021] Polyphenols are generally known to have a bitter taste, but when polyphenols are blended into the beverage of the present invention, the bitter taste caused by polyphenols is suppressed. The concentration of polyphenols in the beverage is not particularly limited, but from the viewpoint of further enjoying the effects of the present invention and consuming a large amount of polyphenols as a nutritional component, it is preferably 2 to 100 ppm by mass, more preferably 3 to 80 ppm by mass, particularly preferably 5 to 50 ppm by mass, and most preferably 8 to 30 ppm by mass.

[0022] The polyphenol concentration in the beverage of the present invention can be analyzed by the Folin-Denis method. Specifically, a Folin-Denis reagent and sodium carbonate are added to a sample solution and a catechin solution, mixed, and reacted at room temperature for 1 hour. The amount of polyphenols in the sample can be measured as catechin equivalents by colorimetrically quantifying the amount of catechin. In the present invention, the polyphenol concentration refers to the amount of polyphenols as catechin equivalents analyzed by the Folin-Denis method.

[0023] Examples of polyphenols used in the present invention include anthocyanins, isoflavones, flavonols, tannins, catechins, quercetin, etc. The polyphenols to be blended in the beverage of the present invention may be synthesized polyphenols, polyphenols purified or fractionated from plants, etc., or processed plant products containing polyphenols (pulverized products, extracts, etc.).

[0024] 5. Beverage The beverage of the present invention may be in the form of a packaged beverage filled in a plastic bottle, can, bottle, paper pack, etc., or a powdered beverage. In this application, a powdered beverage refers to a powdered processed food (including quasi-drugs and pharmaceuticals) that is mixed with a liquid such as water, hot water, milk, or soy milk by the consumer at the time of consumption and consumed as a beverage. Of these beverages, packaged beverages are particularly preferred from the viewpoint of being able to better enjoy the effects of the present invention.

[0025] In the beverage of the present invention, the weight ratio of the concentrations of copper ions and zinc ions to the concentration of potassium ions is not particularly limited, but from the viewpoint of better enjoying the effects of the present invention, the ratio of potassium ions to 1 part by weight of copper ions and zinc ions is preferably 0.5 to 100 parts by weight, more preferably 1 to 80 parts by weight, particularly preferably 3 to 70 parts by weight, and most preferably 5 to 50 parts by weight.

[0026] In the beverage of the present invention, the weight ratio of the concentrations of copper ions and zinc ions to the concentration of cellulose is not particularly limited, but from the viewpoint of better enjoying the effects of the present invention, the ratio is preferably 30 to 1500 parts by weight of cellulose per 1 part by weight of copper ions and zinc ions, more preferably 50 to 1000 parts by weight, particularly preferably 80 to 800 parts by weight, and most preferably 100 to 500 parts by weight.

[0027] In the beverage of the present invention, the weight ratio of the concentrations of copper ions and zinc ions to the concentration of polyphenols is not particularly limited, but from the viewpoint of better enjoying the effects of the present invention, the ratio of polyphenols to 1 part by weight of copper ions and zinc ions is preferably 0.1 to 30 parts by weight, more preferably 0.2 to 20 parts by weight, particularly preferably 0.3 to 10 parts by weight, and most preferably 0.5 to 5 parts by weight.

[0028] The beverage of the present invention may be appropriately blended with additives commonly used in the food industry, such as vitamins such as vitamin A, vitamin B, and vitamin C, thickening polysaccharide sweeteners such as xanthan gum and sodium alginate, and flavorings. [Example]

[0029] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0030] 1. Evaluation of metallic odor and bitterness Packaged beverages were produced and evaluated for metallic odor and bitterness due to copper or zinc.

[0031] (1) Manufacture of packaged beverages The raw materials were uniformly mixed to obtain the blending ratios shown in Tables 1 and 2 to produce powders. Then, 3 g of each powder was filled into individual sachets. Dextrin was selected as the excipient because it is known not to affect the taste or the sedimentation properties of cellulose. It was confirmed in advance that the dextrin used did not affect the metallic odor or bitterness caused by copper or zinc, or the sedimentation properties of cellulose.

[0032] One packet (3 g) of each powder was placed in a PET bottle (200 mL capacity, 54 mm diameter x 132 mm height, 28 mm opening) and 100 mL of water was added. The bottle was then capped and held in one hand, and shaken up and down for 20 seconds (with a swing amplitude of approximately 20 cm and a speed of 1.5 to 2 swings per second) to mix the contents and ensure uniform dispersion of the powder in the liquid, producing the packaged beverages shown in Tables 1 and 2.

[0033] [Table 1]

[0034] [Table 2]

[0035] (2) Test method The resulting packaged beverages were evaluated for metallic odor and bitterness due to copper or zinc by four panelists with knowledge and experience in beverage sensory testing. Specifically, each panelist consumed the packaged beverages prepared according to the above procedure immediately after preparation and scored them according to the following scoring criteria. In scoring, Control 1 was used for Examples 1 to 6 and Comparative Examples 1 and 2, Control 2 for Examples 7 and 8, Control 3 for Comparative Examples 3 and 4, Control 4 for Example 9, Control 5 for Example 10, and Control 6 for Example 11.

[0036] <Scoring criteria for metallic odor and bitterness> ●Metallic smell (a metallic smell caused by copper or zinc that can be felt in the mouth) 2: The metallic smell is clearly less noticeable than the control. 1: The metallic smell is slightly less noticeable than the control. 0: Metallic odor is felt to the same extent as the control -1: Stronger metallic smell than the control

[0037] Bitterness (a bitter taste caused by copper or zinc that is felt in the mouth) 2: Significantly less bitter than the control 1: Slightly less bitter than the control 0: Tastes as bitter as the control -1: More bitter than the control

[0038] After scoring, the average score of the four people was calculated and rated on a four-point scale of ◎, 〇, △, and × according to the following criteria. There was little variation in the ratings of the four people, and in the evaluation of each packaged beverage, the difference between the highest and lowest scores among the four people was within one point.

[0039] <Evaluation of metallic odor and bitterness> ◎: Average is 1.5 or higher 〇: Average is 0.75 or more and less than 1.5 △: Average is 0.5 or more and less than 0.75 ×: Average is less than 0.5

[0040] (3) Test results The results are shown in Tables 1 and 2. As can be seen from Examples 1 to 11, in beverages containing 1 to 100 ppm by mass of copper ions or zinc ions, adjusting the potassium ion concentration to the range of 50 to 500 ppm by mass reduced the metallic odor and bitterness compared to beverages containing no potassium ions. In particular, in beverages containing cellulose in addition to potassium ions (Examples 3 to 6), the metallic odor and bitterness were more significantly improved. Furthermore, even when polyphenols were added (Examples 5 and 6), the bitterness was not affected. On the other hand, when the copper ion concentration exceeded 100 ppm by mass, no improvement in the metallic odor and bitterness was observed even when the potassium ion concentration was adjusted to a range of 50 to 500 ppm by mass (Comparative Examples 3 and 4).Furthermore, when the potassium ion concentration was less than 50 ppm by mass (Comparative Example 1) or more than 500 ppm by mass (Comparative Example 2), no improvement in the metallic odor and bitterness was observed. This demonstrates that in beverages containing 1 to 100 ppm by mass of copper ions and / or zinc ions, adjusting the potassium ion concentration to the range of 50 to 500 ppm by mass can suppress metallic odor and bitterness.

[0041] 2. Evaluation of cellulose precipitation properties A packaged beverage containing cellulose was produced and the sedimentation of the cellulose was evaluated.

[0042] (1) Manufacture of packaged beverages The ingredients were uniformly mixed to obtain the blending ratios shown in Table 3 to prepare powders. Then, 3 g of each powder was packed into individual packets. Each resulting powder was placed in a PET bottle (volume 200 mL, diameter 54 mm x height 132 mm, opening diameter 28 mm), and 100 mL of water was added. The PET bottle was then capped, held in one hand, and shaken up and down for 20 seconds (with a swing amplitude of approximately 20 cm and a speed of 1.5 to 2 strokes per second) to mix the contents and ensure uniform dispersion of the powder in the liquid, producing the packaged beverage shown in Table 3.

[0043] [Table 3]

[0044] (2) Test method The resulting packaged beverages were evaluated for cellulose precipitation by four panelists with knowledge and experience in beverage testing. Specifically, the packaged beverages prepared according to the above procedure were allowed to stand and rated according to the following rating scale three minutes after preparation. The rating scale was Control 7 for Examples 12 to 14 and Control 8 for Example 15. The cellulose used was a white powder.

[0045] <Evaluation criteria for sedimentation> 2: There is significantly less white precipitate than in the control 1: Slightly less white precipitate than the control 0: White precipitate is the same as the control -1: More white precipitate than the control

[0046] After scoring, the average score of the four people was calculated and rated on a four-point scale of ◎, 〇, △, and × according to the following criteria. There was little variation in the ratings of the four people, and in the evaluation of each packaged beverage, the difference between the highest and lowest scores among the four people was within one point.

[0047] <Evaluation of sedimentation> ◎: Average is 1.5 or higher 〇: Average is 0.75 or more and less than 1.5 △: Average is 0.5 or more and less than 0.75 ×: Average is less than 0.5

[0048] (3) Test results The results are shown in Table 3. As is clear from Examples 12 to 15, in beverages containing cellulose, by adjusting the copper ion concentration to within the range of 1 to 100 ppm by mass and the potassium ion concentration to within the range of 50 to 500 ppm by mass, cellulose precipitation was suppressed compared to beverages containing no copper ions or potassium ions.

[0049] 3. Manufacture of packaged beverages The ingredients were mixed as shown in Tables 4 and 5, and the resulting mixtures were filled into PET bottles in 100 mL portions to produce the packaged beverages of Examples 16 to 37. The packaged beverages obtained all had excellent flavor with little metallic odor or bitterness, and cellulose precipitation was suppressed.

[0050] [Table 4]

[0051] [Table 5] [Industrial Applicability]

[0052] According to the present invention, by adjusting the potassium ion concentration in a copper and / or zinc-containing beverage to a specific range, a beverage can be obtained in which the metallic odor and bitterness caused by copper and zinc are reduced. By drinking the beverage of the present invention, the nutritional components copper and zinc can be ingested, making the beverage of the present invention useful as a food.

Claims

[Claim 1] The invention described in the specification.

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