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 found that by adjusting the concentration of vitamin B within a specific range in a beverage containing copper ions and / or zinc ions, metallic odors and bitterness can be reduced, thus completing the present invention. Furthermore, the applicant found 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, the development of beverages that can easily supply copper and zinc has been demanded. 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, the development of a method for suppressing bitterness and metallic odor caused by copper and zinc in beverages has been demanded.

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 found that by adjusting the concentration of vitamin B within a specific range in a beverage containing copper ions and / or zinc ions, metallic odors and bitterness can be reduced, thus completing the present invention. Furthermore, the applicant found 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 B. 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 B is 0.05 to 100 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] is characterized by containing 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 aforementioned vitamin B is 0.1 to 10 ppm by mass. [8] A beverage according to any one of [1] to [7], characterized in that it contains 0.001 to 10 parts by weight of vitamin B per 1 part by weight of copper ions or zinc ions. [9] A beverage according to any one of [1] to [8], characterized by containing 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 beverage according to any one of [1] to

[11] , characterized in that the vitamin B is one or more vitamins selected from vitamin B2, niacin, and vitamin B6.

[12] The beverage according to

[11] , characterized in that the concentration of vitamin B2 is 0.05 to 100 ppm by mass.

[13] The beverage according to

[11] , characterized in that the niacin concentration is 0.05 to 100 ppm by mass.

[14] The beverage according to

[11] , characterized in that the concentration of vitamin B6 is 0.05 to 100 ppm by mass.

[15] The concentration of copper ions or zinc ions is 1 to 100 ppm by mass, and A method for manufacturing a beverage, comprising a step of adjusting the concentration of vitamin B to be 0.05 to 100 mass ppm.

Advantages of the Invention

[0009] According to the present invention, a beverage with less metallic odor and bitterness can be obtained despite containing copper ions and / or zinc ions. Further, when the beverage of the present invention contains cellulose, a beverage with suppressed precipitation of cellulose can be obtained.

Best Mode for Carrying Out the Invention

[0010] Hereinafter, the beverage of the present invention will be described. 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 concentration of copper ions and / or zinc ions is 1 mass ppm. When the concentration of copper ions and / or zinc ions is less than 1 mass ppm, there is no metallic odor or bitterness caused by copper and / or zinc without doing anything, so there is no problem of the present invention. The lower limit of the copper ions and / or zinc ions in the beverage is not particularly limited as long as it is in the range of 1 ppm or more, but from the viewpoint of being able to intake a large amount of copper and / or zinc, it is preferably 3 mass ppm or more, more preferably 4 mass ppm or more, particularly preferably 5 mass ppm or more, and most preferably 7 mass ppm or more. In the beverage of the present invention, the upper limit value of the concentration of copper ions and / or zinc ions is 100 ppm by mass. When the concentration of copper ions and / or zinc ions exceeds 100 ppm by mass, since the metallic odor and bitterness caused by copper and / or zinc are too strong, 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 be strongly felt. The upper limit value of copper ions and / or zinc ions in the beverage is not particularly limited as long as it is in the range of 100 ppm or less. However, from the viewpoint that the metallic odor and bitterness caused by copper and / or zinc are more easily reduced, it is more preferably 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 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 spectrometer, 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, or a method using copper ion water or zinc ion water, or a method of blending an additive containing copper or zinc can be mentioned. 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 B The beverage of the present invention contains vitamin B. Vitamin B is a water-soluble vitamin that functions as a coenzyme in energy metabolism. In the present invention, vitamin B refers to eight types of vitamins: vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, and biotin. Any of the above eight types of vitamin B may be used as the vitamin B used in the present invention, but from the viewpoint of particularly demonstrating the effects of the present invention, it is especially preferable to use one or more vitamin B selected from vitamin B2, niacin, and vitamin B6.

[0015] The vitamin B concentration in the beverage of the present invention is in the range of 0.05 to 100 ppm by mass. In the present invention, a vitamin B concentration in the range of 0.05 to 100 ppm by mass means that the concentration of any of the vitamin B selected from the aforementioned vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, and biotin is in the range of 0.05 to 100 ppm by mass. In the present invention, it is sufficient that the concentration of any of the eight types of vitamin B mentioned above is in the range of 0.05 to 100 ppm by mass. If the vitamin B concentration is less than 0.05 ppm by mass, the bitterness and metallic odor caused by copper or zinc cannot be sufficiently suppressed. Also, if the vitamin B concentration exceeds 100 ppm by mass, the bitterness caused by vitamin B becomes too strong, resulting in a poor taste for the beverage. While there are no particular restrictions on the lower limit of the vitamin B concentration as long as it is 0.05 ppm by mass or higher, from the viewpoint of enjoying the effects of the present invention and ingesting a larger amount of the nutrient vitamin B, it is preferable that it be 0.07 ppm by mass or higher, more preferably 0.1 ppm by mass or higher, particularly preferably 0.15 ppm by mass or higher, and most preferably 0.2 ppm by mass or higher. Furthermore, while there are no particular restrictions on the upper limit of vitamin B concentration in beverages as long as it is 100 ppm by mass or less, from the viewpoint of enjoying the effects of the present invention, it is preferable that it be 50 ppm by mass or less, more preferably 30 ppm by mass or less, particularly preferably 10 ppm by mass or less, and most preferably 1 ppm by mass or less.

[0016] <Vitamin B2> Vitamin B2 is a general term for flavin mononucleotide and flavin adenine nucleotide, which are coenzyme forms of riboflavin, and their derivatives. Typical examples include riboflavin, riboflavin phosphate, riboflavin butyrate, and their salts. Vitamin B2 is known to act as a coenzyme for oxidoreductases involved in the metabolism of carbohydrates, lipids, and proteins, as well as energy production, and is useful in the regeneration of cells in the skin, mucous membranes, hair, and nails.

[0017] The method for incorporating vitamin B2 into the beverage of the present invention is not particularly limited. For example, riboflavin, an aqueous solution containing riboflavin, or a pulverized plant or extract containing riboflavin may be added to the beverage. The concentration of riboflavin can be measured by general analytical methods, including high-performance liquid chromatography (HPLC) analysis. For example, a collected sample can be acid-extracted with 1 mol / L hydrochloric acid and water, adjusted to pH 4.5, then diluted to a constant volume with phosphate hydrolase solution and acetate buffer (pH 4.5). After enzymatic decomposition, the filtered liquid can be quantified by high-performance liquid chromatography (fluorescence spectrophotometer) analysis. When measuring, the sample may be freeze-dried to match the detection range of the instrument, or impurities in the sample may be removed to match the separation capabilities of the instrument, or other appropriate treatments may be performed as needed.

[0018] <Niacin> Niacin is a type of vitamin B and is a general term for nicotinic acid and nicotinamide, which have the same effect in the body. Niacin is also called vitamin B3. In this invention, niacin is a concept that encompasses niacin and its amide form (niacinamide). Niacin is known to play an important role in ensuring that bodily functions work normally, such as assisting energy metabolism as a coenzyme that supports enzymes, maintaining healthy skin, and improving blood circulation.

[0019] The method for incorporating niacin into the beverage of the present invention is not particularly limited. For example, niacin, niacinamide, an aqueous solution containing niacin or niacinamide, or a pulverized plant or extract containing niacin or niacinamide may be incorporated into the beverage. The concentration of niacin can be measured by general analytical methods, including high-performance liquid chromatography (HPLC) analysis. When measuring, the sample may be freeze-dried to match the detection range of the instrument, or impurities may be removed from the sample to match the separation capabilities of the instrument, as appropriate. In this invention, the concentration of niacin refers to the total amount of niacin and niacinamide.

[0020] <Vitamin B6> Vitamin B6 is a physiologically active substance classified as a water-soluble vitamin. In this invention, vitamin B6 refers to pyridoxine (pyridoxol), pyridoxal, pyridoxamine, or salts thereof. The form of vitamin B6 in salt form is not particularly limited as long as it is a salt acceptable for food and beverage use, but examples include inorganic acids such as hydrochloride, sulfate, and phosphate, and specifically pyridoxine hydrochloride. Vitamin B6 is a nutrient that contributes to maintaining the normal function of the immune system and increasing the resistance of the skin, and is also known to prevent fat accumulation in the liver and help prevent fatty liver disease.

[0021] The method for incorporating vitamin B6 into the beverage of the present invention is not particularly limited. For example, pyridoxine, pyridoxal, pyridoxamine or their salts, an aqueous solution containing pyridoxine, or a plant powder or extract containing pyridoxine can be added to the beverage. The concentration of vitamin B6 can be measured by general analytical methods, and can be measured using known methods such as microbial quantification methods. In microbial quantification methods, a microorganism (such as Saccharomyces cerevisiae ATCC 9080 strain) that requires vitamin B6 as an essential nutrient and grows in proportion to the amount of vitamin B6 within a certain concentration range is used. By adding the sample to a basal medium for quantification, which is a synthetic medium containing all the nutrients necessary for the growth of the microorganism from which only vitamin B6 has been removed, and culturing it, the growth of microorganisms corresponding to the amount of vitamin B6 present in the sample can be observed. The amount of vitamin B6 can be determined by measuring the amount of grown microorganisms as turbidity.

[0022] 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.

[0023] 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 B 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.

[0024] 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.

[0025] 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.

[0026] 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.

[0027] 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.

[0028] 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).

[0029] 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.

[0030] 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 B. However, from the viewpoint of enjoying the effects of the present invention to the fullest extent, it is preferable that the amount of vitamin B is 0.001 to 10 parts by weight, more preferably 0.005 to 5 parts by weight, particularly preferably 0.1 to 10 parts by weight, and most preferably 0.01 to 1 part by weight, per 1 part by weight of copper ions and zinc ions. In the present invention, the weight ratio of the concentrations of copper ions and zinc ions to the concentration of vitamin B refers to the amount of any of the vitamin B selected from the aforementioned vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, and biotin, relative to the total amount of copper ions and zinc ions.

[0031] 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.

[0032] 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.

[0033] 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, vitamin B6, thickening polysaccharide sweeteners such as xanthan gum and sodium alginate, flavorings, etc., may be added as appropriate. [Examples]

[0034] The present invention will be described in detail below with reference to examples. However, the present invention is not limited to these examples.

[0035] 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:

[0036] (1) Manufacturing of bottled beverages The raw materials were uniformly mixed to produce powders according to the proportions shown in Tables 1 to 6. Each powder was then individually packaged in 3g portions. 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.

[0037] Each of the obtained powders was placed in separate PET bottles (200 mL capacity, 50 mm diameter x 130 mm height, 30 mm mouth diameter), and 100 mL of water was added. Then, the lids of the PET bottles were closed, and the bottles were held in one hand and shaken up and down for 20 seconds (swing amplitude approximately 20 cm, 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 Tables 1 to 6.

[0038] [Table 1]

[0039] [Table 2]

[0040] [Table 3]

[0041] [Table 4]

[0042] [Table 5]

[0043] [Table 6]

[0044] (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. For Examples and Comparative Examples with a single quote ('') or a double quote ('') in the number, the corresponding control was used as the baseline.

[0045] <Scoring Criteria for Metallic Odor and Bitterness> ●Metallic odor (a metallic odor caused by copper or zinc that is felt when the mouth is filled with water) 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.

[0046] ●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.

[0047] After scoring, the average score of the four participants was calculated and evaluated on a four-point scale (◎, ○, △, ×) according to the following criteria.

[0048] <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

[0049] (3) Test results The results are shown in Tables 1-6. In beverages containing copper or zinc ions at a concentration of 1-100 ppm by mass, adjusting the vitamin B concentration to a range of 0.05-100 ppm by mass suppressed metallic odor and bitterness compared to beverages without vitamin B. In particular, beverages containing cellulose in addition to vitamin B showed a more significant improvement in metallic odor and bitterness. Furthermore, the addition of polyphenols did not affect 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 B concentration was adjusted to the range of 0.05 to 100 ppm by mass. Furthermore, no improvement in metallic odor or bitterness was observed when the vitamin B concentration was less than 0.05 ppm by mass or more than 100 ppm by mass. 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 B concentration to a range of 0.05 to 100 ppm by mass suppresses metallic odors and bitterness.

[0050] 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:

[0051] (1) Manufacturing of bottled beverages Each ingredient was uniformly mixed to the proportions shown in Tables 7-9 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 (200mL capacity, 54mm diameter x 132mm height, 28mm mouth diameter), 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 (swing amplitude approximately 20cm, speed of 1.5-2 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 Tables 7-9.

[0052] [Table 7]

[0053] [Table 8]

[0054] [Table 9]

[0055] (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 continuing for 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. For Examples and Comparative Examples with a single quote (') or a double quote (''), the corresponding control was used as the baseline. The cellulose used was a white powder.

[0056] <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.

[0057] After scoring, the average score of the four participants was calculated and evaluated on a four-point scale (◎, ○, △, ×) according to the following criteria.

[0058] <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

[0059] (3) Test results The results are shown in Tables 7-9. In beverages containing cellulose, adjusting the copper ion content to 1-100 ppm by mass and the vitamin B content to 0.5-100 ppm by mass suppressed cellulose precipitation compared to beverages without copper ions and vitamin B.

[0060] 3. Manufacturing of packaged beverages The raw materials were mixed as described in Tables 10-15, and the resulting mixtures were filled into PET bottles in 100 mL portions to produce the bottled beverages of Examples 16-87. All of the resulting bottled beverages had little metallic odor or bitterness, excellent taste, and suppressed cellulose precipitation.

[0061] [Table 10]

[0062] [Table 11]

[0063] [Table 12]

[0064] [Table 13]

[0065] [Table 14]

[0066] [Table 15] [Industrial applicability]

[0067] According to the present invention, by adjusting the concentration of vitamin B within a specific range in a beverage containing copper and / or zinc, 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 the nutrients copper and zinc, 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 B. 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 B is 0.05 to 100 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.

Images