drinks

Abstract

The present invention aims to provide a beverage containing copper or zinc in which bitterness or metallic odor is suppressed. [Solution] In light of the above-mentioned problems, the applicant conducted diligent research and, as a result, discovered that by adjusting the concentration of vitamin C within a specific range in beverages containing copper ions and / or zinc ions, metallic odors and bitterness can be reduced, thus completing the present invention. Furthermore, the applicant discovered that when the beverage of the present invention contains cellulose, the precipitation of cellulose is suppressed, thus completing the present invention.

Description

Technical Field

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

Background Art

[0002] Copper and zinc are essential trace nutrients indispensable for maintaining life. Copper is a component that constitutes an enzyme essential for hemoglobin synthesis, is involved in iron metabolism, and is an essential mineral for preventing anemia. In addition, since it is also a component that constitutes an enzyme involved in energy metabolism in immune cells (such as macrophages), it also contributes to immune function. On the other hand, zinc is a mineral necessary for the synthesis of proteins and DNA, and plays an important role in growth and the maintenance of life. It is known that zinc deficiency causes wound healing disorders due to poor regeneration of the skin and mucous membranes, and taste disorders due to a decrease in the number of taste bud cells. Thus, since copper and zinc are important nutrients that cannot be lacking, supplements that supply copper and zinc are widely distributed.

[0003] As dosage forms of supplements containing copper and zinc, tablets and capsules are common. On the other hand, since there are consumers who have difficulty swallowing tablets and capsules, there has been a demand for the development of beverages that can easily supply copper and zinc. However, since copper and zinc have a unique metallic odor and bitterness, there has been a problem that they are not suitable for the dosage form of beverages.

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

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Publication No. 2009-279013 [Disclosure of the Invention] [Problems that the invention aims to solve]

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

[0007] In light of the above-mentioned problems, the applicant conducted diligent research and, as a result, discovered that by adjusting the concentration of vitamin C within a specific range in beverages containing copper ions and / or zinc ions, metallic odors and bitterness can be reduced, thus completing the present invention. Furthermore, the applicant discovered that when the beverage of the present invention contains cellulose, the precipitation of cellulose is suppressed, thus completing the present invention.

[0008] In other words, the present invention is as follows: [1] It contains at least one selected from copper ions and zinc ions, and vitamin C. The concentration of the copper ions or zinc ions is 1 to 100 ppm by mass. A beverage characterized in that the concentration of the aforementioned vitamin C is 0.5 to 500 ppm by mass. [2] Furthermore, the beverage according to [1], characterized in that it contains cellulose. [3] The beverage according to [2], characterized in that the concentration of cellulose in the beverage is 300 to 10,000 ppm by mass. [4] Furthermore, the beverage according to any one of [1] to [3], characterized in that it contains polyphenols. [5] The beverage according to [4], characterized in that 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], characterized in that the concentration of copper ions or zinc ions is 3 to 50 ppm by mass. [7] The beverage according to any one of [1] to [6], characterized in that the concentration of the vitamin C is 1 to 300 ppm by mass. [8] A beverage according to any one of [1] to [7], characterized in that it contains 0.01 to 30 parts by weight of vitamin C per 1 part by weight of copper ions or zinc ions. [9] A 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 or zinc ions.

[10] A 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 or 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 or zinc ions is 1 to 100 ppm by mass, and A method for producing a beverage, comprising the step of adjusting the concentration of vitamin C to 0.5 to 500 ppm by mass. [Effects of the Invention]

[0009] According to the present invention, it is possible to obtain a beverage that has little metallic odor or bitterness despite containing copper ions and / or zinc ions. Furthermore, if the beverage of the present invention contains cellulose, it is possible to obtain a beverage in which cellulose precipitation is suppressed. [Best Mode for Carrying Out the Invention]

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

[0011] 1. Copper ions and zinc ions In the beverage of the present invention, the lower limit of the concentration of copper ions and / or zinc ions is 1 ppm by mass. When the concentration of copper ions and / or zinc ions is less than 1 ppm by mass, there is no metallic odor or bitterness caused by copper and / or zinc without any intervention, so the problem of the present invention does not exist. There is no particular limit to the lower limit of copper ions and / or zinc ions in the beverage as long as it is in the range of 1 ppm or more, but from the viewpoint of being able to ingest a large amount of copper and / or zinc, it is preferable to be 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 of the concentration of copper ions and / or zinc ions 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 concentration of vitamin C is adjusted to a specific range, the metallic odor and bitterness caused by copper and / or zinc will still be strongly perceived. There is no particular limit to the upper limit of copper ions and / or zinc ions in the beverage as long as it is within the range of 100 ppm or less, but from the viewpoint of making it easier to reduce the metallic odor and bitterness caused by copper and / or zinc, it is more preferable to be 50 ppm by mass or less, particularly preferable to be 30 ppm by mass or less, and most preferable to be 20 ppm by mass or less.

[0012] In the present invention, the concentration of copper ions or zinc ions means either the concentration of copper ions or the concentration of zinc ions. Further, in the present invention, the concentration of copper ions and zinc ions means the total concentration of both metal ions. When the beverage of the present invention is a powdered beverage, the concentration in the beverage means the concentration when suspended in a liquid such as water and ingested as a beverage. The concentration of copper ions and / or zinc ions can be measured by a known measuring method such as ICP emission spectrometry. For example, as an ICP emission spectrometry apparatus, it can be measured by using "Agilent 5900 ICP-OES" of Agilent Technologies, Inc.

[0013] The method of incorporating copper ions and / or zinc ions into the beverage of the present invention is not particularly limited. For example, by heating a liquid raw material (such as water, water containing green vegetables, etc.) using a copper or zinc pot, copper ions or zinc ions can be eluted from the pot and incorporated. Examples of methods include using copper ion water or zinc ion water, or blending additives containing copper or zinc. Examples of additives containing copper or zinc include salts of copper or zinc such as gluconate, sulfate, citrate, zinc yeast, copper yeast, pulverized products or extracts of plants containing copper or zinc.

[0014] 2. Vitamin C Vitamin C is a kind of water-soluble vitamin. In the present invention, vitamin C means L-ascorbic acid, and is a concept including L-ascorbic acid and salts of L-ascorbic acid. Vitamin C is deeply involved in the synthesis of collagen and is known to function to give firmness to the skin and repair wounds.

[0015] The concentration of vitamin C in the beverage of the present invention is in the range of 0.5 to 500 ppm by mass. When the concentration of vitamin C is less than 0.5 ppm by mass, the bitterness and metallic odor caused by copper or zinc cannot be sufficiently suppressed. Also, when the concentration of vitamin C exceeds 500 ppm by mass, the sour taste caused by vitamin C becomes too strong, resulting in a deterioration of the taste of the beverage. The lower limit of the vitamin C concentration is not particularly limited as long as it is 0.5 ppm by mass or more. However, from the viewpoint of being able to better enjoy the effects of the present invention and being able to ingest more of the nutrient vitamin C, it is preferably 1 ppm by mass or more, more preferably 2 ppm by mass or more, particularly preferably 3 ppm by mass or more, and most preferably 5 ppm by mass or more. In the present invention, the concentration of vitamin C refers to the equivalent amount of L-ascorbic acid. When a salt of L-ascorbic acid is used, the mass of the salt portion is not taken into account. Also, the upper limit of the vitamin C concentration in the beverage is not particularly limited as long as it is 500 ppm by mass or less. However, from the viewpoint of being able to better enjoy the effects of the present invention, it is preferably 300 ppm by mass or less, more preferably 100 ppm by mass or less, particularly preferably 50 ppm by mass or less, and most preferably 10 ppm by mass or less.

[0016] The method of incorporating vitamin C into the beverage of the present invention is not particularly limited. For example, vitamin C salts such as sodium L-ascorbate and calcium L-ascorbate, an aqueous solution containing vitamin C, a pulverized product or extract of a plant containing vitamin C, etc. may be blended into the beverage. The concentration of vitamin C can be measured by a general analytical method and can be measured by high performance liquid chromatography (HPLC) analysis. Specifically, for example, the beverage is appropriately diluted with pure water as needed, filtered through a membrane filter, and then subjected to high performance liquid chromatography (HPLC) analysis to be measured.

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

[0018] By incorporating cellulose into the beverage of the present invention, the metallic odor and bitterness of the copper and / or zinc-containing beverage can be further suppressed. Although cellulose is insoluble and settles at the bottom even when dispersed in a liquid, the precipitation of cellulose is suppressed in the beverage of the present invention compared to the case where copper ions and / or zinc ions and vitamin C are not contained. The concentration of cellulose in the beverage of the present invention is not particularly limited, but from the viewpoint of suppressing 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] As the cellulose used in the present invention, for example, plant-derived cellulose, bacterial-derived cellulose, and microbial-produced cellulose can be used. As the cellulose, powdered or crystallized cellulose may be used, cellulose fractionated or purified from plants by known methods or commercially available cellulose may be used, or processed plant products containing cellulose (such as pulverized material or extract) may be used as the cellulose. Furthermore, two or more cellulose raw materials may be mixed and used, for example, purified cellulose and processed plant products containing cellulose may be mixed and used.

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

[0021] Although polyphenols are generally known to have a bitter taste, when polyphenols are incorporated into the beverage of the present invention, the bitterness caused by the polyphenols is suppressed. There are no particular restrictions on the concentration of polyphenols in the beverage, but from the viewpoint of enjoying the effects of the present invention and ingesting a large amount of polyphenols as a nutrient, 2 to 100 ppm by mass is preferred, 3 to 80 ppm by mass is more preferred, 5 to 50 ppm by mass is particularly preferred, and 8 to 30 ppm by mass is most preferred.

[0022] The concentration of polyphenols in the beverage of the present invention can be analyzed by the Folin-Denis method. Specifically, the amount of polyphenols in the sample can be measured as catechin equivalents by adding the Folin-Denis reagent and sodium carbonate to the sample solution and catechin solution, mixing them, reacting them at room temperature for 1 hour, and performing colorimetric quantification with catechin. In the present invention, the concentration of polyphenols 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, and quercetin. The polyphenols incorporated into the beverage of the present invention may be synthetic polyphenols or polyphenols purified or fractionated from plants, or plant processed products containing polyphenols (such as pulverized materials or extracts).

[0024] 5. Beverage The beverages of the present invention can take the form of packaged beverages filled in PET bottles, cans, glass bottles, paper cartons, etc., or powdered beverages. In this application, a powdered beverage refers to a powdered processed food (including quasi-drugs and pharmaceuticals) that consumers mix with a liquid such as water, hot water, milk, or soy milk before consumption. Of these beverages, packaged beverages are particularly preferred from the viewpoint of enjoying the effects of the present invention to the fullest extent.

[0025] In the beverage of the present invention, there are no particular limitations on the weight ratio of the concentrations of copper ions and zinc ions to the concentration of vitamin C. However, from the viewpoint of enjoying the effects of the present invention to the fullest extent, it is preferable that the amount of vitamin C is 0.01 to 30 parts by weight, more preferably 0.03 to 10 parts by weight, particularly preferably 0.05 to 5 parts by weight, and most preferably 0.1 to 1 part by weight, per 1 part by weight of copper ions and zinc ions.

[0026] In the beverage of the present invention, there are no particular limitations on the weight ratio of the concentrations of copper ions and zinc ions to the concentration of cellulose. However, from the viewpoint of enjoying the effects of the present invention to the fullest extent, it is preferable that the amount of cellulose be 30 to 1500 parts by weight, 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 per 1 part by weight of copper ions and zinc ions.

[0027] In the beverage of the present invention, there are no particular limitations on the weight ratio of the concentrations of copper ions and zinc ions to the concentration of polyphenols. However, from the viewpoint of enjoying the effects of the present invention to the fullest extent, it is preferable that the polyphenols are 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 per 1 part by weight of copper ions and zinc ions.

[0028] The beverage of the present invention may contain additives commonly used in the food industry, as appropriate. For example, vitamins such as vitamin A, vitamin B, and vitamin C, thickening polysaccharide sweeteners such as xanthan gum and sodium alginate, and flavorings may be added as appropriate. [Examples]

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

[0030] 1. Evaluation of metallic odor and bitterness We manufactured bottled beverages and evaluated the metallic odor and bitterness caused by copper or zinc. Specifically, the evaluation was as follows:

[0031] (1) Manufacturing of bottled beverages The raw materials were uniformly mixed to produce powders according to the proportions shown in Tables 1 and 2. Each powder was then filled into 3g packets. Dextrin was selected as the excipient because it is known not to affect the taste or the precipitation of cellulose. Prior to the experiment, it was confirmed that the dextrin used did not affect the metallic odor, bitterness, or cellulose precipitation caused by copper or zinc.

[0032] The obtained powders were placed in separate 200mL PET bottles (200mL capacity, 50mm diameter x 130mm height, 30mm mouth diameter), and 100mL of water was added. The lids of the PET bottles were then closed, and the bottles were shaken up and down for 20 seconds (swing amplitude approximately 20cm, speed of 1.5 to 2 back-and-forth movements per second) to mix the contents and ensure that the added powders were uniformly dispersed in the liquid. The bottled beverages shown in Tables 1 and 2 were then prepared.

[0033] [Table 1]

[0034] [Table 2]

[0035] (2) Test method The resulting packaged beverages were evaluated for metallic odor and bitterness caused by copper or zinc by four panelists with knowledge and experience in sensory evaluation of beverages. Specifically, each panelist consumed the packaged beverages prepared according to the above procedure immediately after preparation and scored them according to the scoring criteria below. For scoring, Control 1 was used as the baseline for Examples 1-6 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 odor (a metallic odor caused by copper or zinc that is felt when the food is held in the mouth) 2: Compared to the control, the metallic taste is noticeably less noticeable. 1: Compared to the control version, it has a slightly less metallic taste. 0: Has a metallic smell, similar to the control. -1: Stronger metallic smell than the control.

[0037] ●Bitterness (a bitter taste caused by copper or zinc that is felt when the food is held in the mouth) 2: It is clearly less bitter compared to the control. 1: Compared to the control version, it has a slightly less bitter taste. 0: It tastes about as bitter as the control version. -1: It tastes more bitter than the control version.

[0038] After scoring, the average score of the four participants was calculated and evaluated on a four-point scale (◎, ○, △, ×) according to the following criteria.

[0039] <Evaluation of metallic odor and bitterness> ◎: Average is 1.5 or higher ○: Average is 0.75 or higher, but less than 1.5 △: Average is 0.5 or higher, but 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 in Examples 1 to 11, in beverages containing 1 to 100 ppm by mass of copper ions or zinc ions, adjusting the vitamin C concentration to the range of 0.5 to 500 ppm by mass suppressed metallic odor and bitterness compared to beverages without vitamin C. In particular, in beverages containing cellulose in addition to vitamin C (Examples 3 to 6), the metallic odor and bitterness were improved more significantly. Furthermore, even when polyphenols were added (Examples 5 and 6), there was no effect on bitterness. On the other hand, when the copper ion concentration exceeded 100 ppm by mass, no improvement in metallic odor or bitterness was observed even when the vitamin C concentration was adjusted to the range of 0.5 to 500 ppm by mass (Comparative Examples 3 and 4). Furthermore, no improvement in metallic odor or bitterness was observed when the vitamin C concentration was less than 0.5 ppm by mass (Comparative Example 1) or more than 500 ppm by mass (Comparative Example 2). This revealed that in beverages containing copper ions and / or zinc ions at a concentration of 1 to 100 ppm by mass, adjusting the vitamin C concentration to a range of 0.5 to 500 ppm by mass suppresses metallic odors and bitterness.

[0041] 2. Evaluation of cellulose precipitation properties We manufactured a packaged beverage containing cellulose and evaluated the precipitation properties of the cellulose. Specifically, the details are as follows:

[0042] (1) Manufacturing of bottled beverages Each ingredient was uniformly mixed to the proportions shown in Table 3 to create a powder. Then, 3g of each powder was filled into individual packets. One packet (3g) of the resulting powder was placed into each PET bottle (capacity 200mL, diameter 54mm x height 132mm, mouth diameter 28mm), and 100mL of water was added. After that, the lid of the PET bottle was closed, and the bottle was held in one hand and shaken up and down for 20 seconds (shaking amplitude approximately 20cm, speed of 1.5 to 2 back-and-forth movements per second) to mix the contents and ensure that the added powder was uniformly dispersed in the liquid, thus creating the bottled beverages 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 were scored according to the scoring criteria below, starting from immediately after preparation and again after 3 minutes. For scoring, Control 7 was used as the baseline for Examples 12-14, and Control 8 was used as the baseline for Example 15. The cellulose used was a white powder.

[0045] <Criteria for evaluating precipitation> 2: There is significantly less white precipitate compared to the control. 1: Compared to the control, there is slightly less white precipitate. 0: The control and the white precipitate are of similar size. -1: More white precipitate than the control.

[0046] After scoring, the average score of the four participants was calculated and evaluated on a four-point scale (◎, ○, △, ×) according to the following criteria.

[0047] <Evaluation of precipitation> ◎: Average is 1.5 or higher ○: Average is 0.75 or higher, but less than 1.5 △: Average is 0.5 or higher, but 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 12-15, in beverages containing cellulose, adjusting the copper ion content to 1-100 ppm by mass and the vitamin C content to 0.5-500 ppm by mass suppressed cellulose precipitation compared to beverages without copper ions and vitamin C.

[0049] 3. Manufacturing of packaged beverages The raw materials were mixed as described in Tables 4 and 5, and the resulting mixtures were filled into PET bottles in 100 mL portions to produce the bottled beverages of Examples 16 to 39. All of the resulting bottled beverages had little metallic odor or bitterness, excellent taste, and suppressed cellulose precipitation.

[0050] [Table 4]

[0051] [Table 5] [Industrial applicability]

[0052] According to the present invention, by adjusting the concentration of vitamin C in a beverage containing copper and / or zinc to a specific range, a beverage can be obtained in which the metallic odor and bitterness caused by copper and zinc are reduced. Since the beverage of the present invention allows for the intake of copper and zinc, which are nutrients, the beverage of the present invention is useful as a food.

Claims

1. It contains at least one selected from copper ions and zinc ions, and vitamin C. The concentration of the copper ions or zinc ions is 1 to 100 ppm by mass. A beverage characterized in that the concentration of the aforementioned vitamin C is 0.5 to 500 ppm by mass.

2. Furthermore, the beverage according to claim 1, characterized in that it contains cellulose.

3. Furthermore, the beverage according to claim 1 or 2, characterized in that it contains polyphenols.

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