Mineral-containing composition for improving the foam quality of carbonated water or carbonated beverages - Patents.com

Abstract

The present invention improves the foam quality of carbonated water or soda drink by being added thereto.　Provided is a mineral-containing composition characterized in that potassium ions are present at the highest concentration among the metal ions present in the mineral-containing composition.

Description

[Technical field]

[0001] The present invention relates to a mineral-containing composition that can improve the foam quality of carbonated water or carbonated beverages by adding it to the carbonated water or carbonated beverages. The present invention also relates to carbonated water or carbonated beverages whose foam quality has been improved by the mineral-containing composition having such a function, and a method for producing the same. [Background technology]

[0002] In recent years, social interest in safe and tasty water has been growing against the backdrop of health consciousness and taste consciousness, and mineral water in containers such as PET bottles is widely consumed around the world. However, waste from plastic containers such as PET bottles has become a serious environmental problem, and there is a demand for the development of mineral water that can be easily provided at home, etc., instead of bottled mineral water. However, tap water contains chlorine for sterilization, and the chlorine remaining in the water causes a chlorine odor, significantly impairing the flavor of the water.

[0003] Drinking water in which high concentrations of minerals are added to purified water has been developed for the purpose of replenishing mineral components, which are trace elements necessary for the physiological functions of living organisms. For example, Patent Document 1 discloses the production of drinking water containing high concentrations of magnesium by mixing a concentrated liquid with purified water containing high magnesium. Patent Document 2 discloses the production of beverages by adding mineral components consisting of magnesium and calcium to water derived from deep ocean water. However, it is known that divalent metal ions bring about unpleasant tastes such as bitterness and astringency, and water, food, or beverages containing these minerals at high concentrations have the disadvantage of being difficult to ingest.

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

[0005] Patent Document 7 discloses that the hardness of the water-based solvent contained in a bottled carbonated drink is related to the stability of the carbonation sensation over time. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2018-102137 A [Patent Document 2] JP 2008-48742 A [Patent Document 3] JP 2009-72723 A [Patent Document 4] Japanese Patent Application Publication No. 6-31284 [Patent Document 5] JP 2005-334862 A [Patent Document 6] JP 2001-259659 A [Patent Document 7] JP 2020-72762 A [Non-patent literature]

[0007] [Non-Patent Document 1] Ikuo Abe, Manufacturing method of activated carbon, Carbon Lecture Series, 2006, No. 225, 373-381 Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention aims to provide carbonated water or carbonated beverage with improved foam quality. [Means for solving the problem]

[0009] The present inventors have found that activated carbon made from plant-derived raw materials such as coconut shell activated carbon is a natural material capable of dissolving minerals using pure water, and as a result of intensively studying the extraction conditions, they have succeeded in easily and efficiently producing a mineral extract rich in potassium, which is a mineral component that is extremely important to humans. The present inventors have also found that the mineral extract and the mineral concentrate obtained by concentrating the same not only contain a large amount of potassium as a mineral component, but also have significantly lower contents of divalent metal ions and chloride ions that cause unpleasant tastes such as bitterness and acridness. Furthermore, as a result of intensively studying the components of the mineral extract obtained thereby, the present inventors have surprisingly found that a mineral-containing composition having such a composition has significant buffering capacity in the pH range from weakly alkaline to weakly acidic with respect to the water to which it is added, and improves the foam quality of carbonated water or carbonated beverages.

[0010] That is, the gist of the present invention is as follows. [1] A mineral-containing composition for improving the foam quality of carbonated water or carbonated beverages, characterized in that potassium ions are contained in the highest concentration among the metal ions present in the mineral-containing composition. [2] The mineral-containing composition described in 1, wherein the foam quality is selected from fineness of foam, ease of swallowing, or sharpness of aftertaste. [3] The mineral-containing composition according to 1 or 2, characterized in that the mineral-containing composition further contains chloride ions, calcium ions, magnesium ions, sodium ions, iron ions, zinc ions, silicon ions, and / or sulfate ions. [4] The mineral-containing composition according to any one of 1 to 3, characterized in that the chloride ion content in the mineral-containing composition is 50% or less of the potassium ion concentration. [5] The mineral-containing composition according to any one of 1 to 4, characterized in that the calcium ion content in the mineral-containing composition is 2.0% or less of the potassium ion concentration. [6] The mineral-containing composition according to any one of 1 to 5, characterized in that the magnesium ion content in the mineral-containing composition is 1.0% or less of the potassium ion concentration. [7] The mineral-containing composition according to any one of 1 to 6, characterized in that the sodium content in the mineral-containing composition is 5 to 45% of the potassium ion concentration. [8] The mineral-containing composition according to any one of 1 to 7, characterized in that the mineral-containing composition contains an activated carbon extract of a plant-derived material. [9] The mineral-containing composition according to 8, characterized in that the plant-derived raw material is selected from the fruit shells of coconut, palm, almond, walnut or plum; wood selected from sawdust, charcoal, resin or lignin; comb ash; bamboo; food waste selected from bagasse, rice husk, coffee beans or blackstrap molasses; or combinations thereof.

[10] A method for producing carbonated water or carbonated beverage with improved foam quality, comprising the step of adding a mineral-containing composition described in any one of 1 to 9 to carbonated water or carbonated beverage whose flavor and / or foam quality is to be improved.

[11] The method according to claim 10, wherein the foam quality is selected from fineness of foam, ease of swallowing, or crispness of aftertaste.

[12] The method according to claim 10 or 11, characterized in that the mineral-containing composition is added to carbonated water or a carbonated beverage so that the concentration of added potassium ions is 50 ppm to 300 ppm.

[13] Carbonated water or carbonated beverage having improved foam quality, characterized by containing the mineral-containing composition described in any one of 1 to 9.

[14] The carbonated water or carbonated beverage described in 13, wherein the foam quality is selected from fineness of the foam, ease of swallowing, or crisp aftertaste.

[15] The carbonated water or carbonated beverage according to 13 or 14, characterized in that the added potassium ions have a concentration of 50 ppm to 300 ppm. Effect of the Invention

[0011] According to the present invention, carbonated water or carbonated beverages with improved foam quality can be easily provided. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 shows the buffer capacity of water compositions containing various concentrations of concentrated mineral extracts from coconut shell activated carbon and controls (KOH and commercially available alkaline ionized water). [Diagram 2] FIG. 2 shows the buffer capacity of water compositions containing a concentrated mineral extract derived from coconut shell activated carbon, adjusted to a final potassium concentration of 100 ppm, and controls (purified water and commercially available alkaline ionized water). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention relates to a mineral-containing composition for improving the foam quality of carbonated water or carbonated beverages, characterized in that potassium ions are contained at the highest concentration among the metal ions present in the mineral-containing composition.

[0014] The inventors have now surprisingly discovered that the mineral-containing composition of the present invention imparts significant buffering capacity to water to which it is added in the weakly alkaline to weakly acidic pH range, and also improves the foam quality of carbonated water or carbonated beverages.

[0015] In the present invention, the foam quality of carbonated water or carbonated drink refers to the fineness of the foam, ease of swallowing, or crispness of the aftertaste.

[0016] Potassium is one of the minerals necessary for the body, and in the body, most of it is present intracellularly. It plays an important role in maintaining the osmotic pressure of cells and retaining intracellular water while interacting with sodium, which is abundant in the extracellular fluid. In addition to maintaining the osmotic pressure of cells together with sodium, potassium also plays a role in maintaining acid-base balance, transmitting nerve impulses, regulating cardiac and muscular functions, and regulating intracellular enzyme reactions. In addition, potassium is known to have the effect of lowering blood pressure by inhibiting sodium reabsorption in the kidneys and promoting excretion into the urine. Thus, potassium is an extremely important mineral component for humans, but excess potassium ions cause unpleasant tastes such as bitterness and astringency. The mineral-containing composition of the present invention has a concentration of added potassium ions (potassium concentration (ppm) in the mineral-containing composition / dilution ratio) of, for example, 50 to 300 ppm, 50 to 290 ppm, 50 to 280 ppm, 50 to 270 ppm, 50 to 260 ppm, 50 to 250 ppm, 50 to 240 ppm, 50 to 230 ppm, 50 to 220 ppm, 50 to 210 ppm, 50 to 2 00ppm, 50~190ppm, 50~180ppm, 50~170ppm, 50~160ppm, 50~150ppm, 50~140ppm, 50~130ppm, 50~120ppm , 50~110ppm, 50~100ppm, 50~90ppm, 50~80ppm, 50~70ppm, 50~60ppm, 60~300ppm, 60~290ppm, 60~280ppm m, 60~270ppm, 60~260ppm, 60~250ppm, 60~240ppm, 60~230ppm, 60~220ppm, 60~210ppm, 60~200ppm, 60 ~190ppm, 60~180ppm, 60~170ppm, 60~160ppm, 60~150ppm, 60~140ppm, 60~130ppm, 60~120ppm, 60~110p pm, 60~100ppm, 60~90ppm, 60~80ppm, 60~70ppm, 70~300ppm, 70~290ppm, 70~280ppm, 70~270ppm, 70~26 0ppm, 70~250ppm, 70~240ppm, 70~230ppm, 70~220ppm, 70~210ppm, 70~200ppm, 70~190ppm, 70~180ppm,70~170ppm、70~160ppm、70~150ppm、70~140ppm、70~130ppm、70~120ppm、70~110ppm、70~100ppm、70~90ppm、70~80ppm、80~300ppm、80~290ppm、80~280ppm、80~270ppm、80~260ppm、80~250ppm、80~240ppm、80~230ppm、80~220ppm、80~210ppm、80~200ppm、80~190ppm、80~180ppm、80~170ppm、80~160ppm、80~150ppm、80~140ppm、80~130ppm、80~120ppm、80~110ppm、80~100ppm、80~90ppm、90~300ppm、90~290ppm、90~280ppm、90~270ppm、90~260ppm、90~250ppm、90~240ppm、90~230ppm、90~220ppm、90~210ppm、90~200ppm、90~190ppm、90~180ppm、90~170ppm、90~160ppm、90~150ppm、90~140ppm、90~130ppm、90~120ppm、90~110ppm、90~100ppm、100~300ppm、100~290ppm、100~280ppm、100~270ppm、100~260ppm、100~250ppm、100~240ppm、100~230ppm、100~220ppm、100~210ppm、100~200ppm、100~190ppm、100~180ppm、100~170ppm、100~160ppm、100~150ppm、100~140ppm、100~130ppm、100~120ppm、100~110ppm、110~300ppm、110~290ppm、110~280ppm、110~270ppm、110~260ppm、110~250ppm、110~240ppm、110~230ppm、110~220ppm、110~210ppm、110~200ppm、110~190ppm、110~180ppm、110~170ppm、110~160ppm、110~150ppm、110~140ppm、110~130ppm、110~120ppm、120~300ppm、120~290ppm、120~280ppm、120~270ppm、120~260ppm、120~250ppm、120~240ppm、120~230ppm、120~220ppm、120~210ppm、120~200ppm、120~190ppm、120~180ppm、120~170ppm、120~160ppm、120~150ppm、120~140ppm、120~130ppm、130~260ppm、130~250ppm、130~240ppm、130~230ppm、130~220ppm、130~210ppm、130~200ppm、130~190ppm、130~180ppm、130~170ppm、130~160ppm、130~150ppm、130~140ppm、140~300ppm、140~290ppm、140~280ppm、140~270ppm、140~260ppm、140~250ppm、140~240ppm、140~230ppm、140~220ppm、140~210ppm、140~200ppm、140~190ppm、140~180ppm、140~170ppm、140~160ppm、140~150ppm、150~300ppm、150~290ppm、150~280ppm、150~270ppm、150~260ppm、150~250ppm、150~240ppm、150~230ppm、150~220ppm、150~210ppm、150~200ppm、150~190ppm、150~180ppm、150~170ppm、150~160ppm、160~300ppm、160~290ppm、160~280ppm、160~270ppm、160~260ppm、160~250ppm、160~240ppm、160~230ppm、160~220ppm、160~210ppm、160~200ppm、160~190ppm、160~180ppm、160~170ppm、170~300ppm、170~290ppm、170~280ppm、170~270ppm、170~260ppm、170~250ppm、170~240ppm、170~230ppm、170~220ppm、170~210ppm、170~200ppm、170~190ppm、170~180ppm、180~300ppm、180~290ppm、1680~280ppm、180~270ppm180~260ppm、180~250ppm、180~240ppm, 180~230ppm, 180~220ppm, 180~210ppm, 180~200ppm, 180~190ppm, 190~300ppm, 190~290ppm, 190~280ppm, 19 0~270ppm, 190~260ppm, 190~250ppm, 190~240ppm, 190~230ppm, 190~220ppm, 190~210ppm, 190~200ppm, 200~300ppm, 200~ 290ppm, 200~280ppm, 200~270ppm, 200~260ppm, 200~250ppm, 200~240ppm, 200~230ppm, 200~220ppm, 200~210ppm, 210~30 0ppm, 210~290ppm, 210~280ppm, 210~270ppm, 210~260ppm, 210~250ppm, 210~240ppm, 210~230ppm, 210~220ppm, 220~300ppm m, 220~290ppm, 220~280ppm, 220~270ppm, 220~260ppm, 220~250ppm, 220~240ppm, 220~230ppm, 230~300ppm, 230~290ppm, 230~280ppm, 230~270ppm, 230~260ppm, 230~250ppm, 230~240ppm, 240~300ppm, 240~290ppm, 240~280ppm, 240~270ppm, 24 It can be prepared so that the concentration is 0 to 260 ppm, 240 to 250 ppm, 250 to 300 ppm, 250 to 290 ppm, 250 to 280 ppm, 250 to 270 ppm, 250 to 260 ppm, 260 to 300 ppm, 260 to 290 ppm, 260 to 280 ppm, 260 to 270 ppm, 270 to 300 ppm, 270 to 290 ppm, 270 to 280 ppm, 280 to 300 ppm, 280 to 290 ppm, or 290 to 300 ppm.

[0017] In addition to potassium ions, the mineral-containing composition of the present invention may further contain chloride ions, calcium ions, magnesium ions, sodium ions, iron ions, zinc ions, silicon ions, and / or sulfate ions.

[0018] Naturally occurring water contains a certain amount of chloride ions, many of which are derived from geology or seawater. If chloride ions are present at 250 to 400 mg / l or more, they may give a salty taste to people with sensitive tastes and impair the taste, so the content of chloride ions in the mineral-containing composition of the present invention is preferably as low as possible. The content of chloride ions in the mineral-containing composition of the present invention is, for example, 50% or less of the potassium ion concentration, 49% or less, 48% or less, 47% or less, 46% or less, 45% or less, 44% or less, 43% or less, 42% or less, 41% or less, 40% or less, 39% or less, 38% or less, 37% or less, 36% or less, 35% or less, 34% or less, 33% or less, 32% or less, 31% or less, 30% or less, 29% or less, or 30% or less. %, 28% or less, 27% or less, 26% or less, 25% or less, 24% or less, 23% or less, 22% or less, 21% or less, 20% or less, 19% or less, 18% or less, 17% or less, 16% or less, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2% or less, or 1% or less.

[0019] Calcium is known to form the skeleton together with phosphorus as hydroxyapatite in the body and to be involved in muscle contraction. Magnesium is known to be involved in the formation of bones and teeth, as well as in many enzyme reactions and energy production in the body. It is also known that the content of calcium ions and magnesium ions in water affects the taste of the water. When the index (hardness) of the total content of calcium and magnesium among the minerals contained in the water is lower than a certain level, it is called soft water, and when it is higher, it is called hard water. Generally, mineral water produced in Japan is mostly soft water, while that produced in Europe is mostly hard water. According to the WHO standard, the amount of these salts converted into calcium carbonate in the American hardness scale (mg / l), 0-60 is soft water, 120-180 is hard water, and 180 or more is very hard water. Generally, water with a moderate hardness (10-100mg / l) is considered delicious, and when the magnesium content is particularly high, it becomes bitter and difficult to drink. Moreover, if the hardness is too high, it is not preferable because it not only affects the taste of the water, but also stimulates the stomach and intestines, causing diarrhea, etc. The content of calcium ions in the mineral-containing composition of the present invention may be, for example, 2.0% or less, 1.9% or less, 1.8% or less, 1.7% or less, 1.6% or less, 1.5% or less, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, 0.09% or less, 0.08% or less, 0.07% or less, 0.06% or less, 0.05% or less, 0.04% or less, 0.03% or less, 0.02% or less, or 0.01% or less of the potassium ion concentration. In addition, the magnesium ion content in the mineral-containing composition of the present invention may be, for example, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, 0.09% or less, 0.08% or less, 0.07% or less, 0.06% or less, 0.05% or less, 0.04% or less, 0.03% or less, 0.02% or less, or 0.01% or less of the potassium ion concentration.

[0020] Sodium maintains the volume of extracellular fluid and circulating blood in the body while retaining water, and regulates blood pressure. It is known that a certain amount of sodium ions is effective for effectively rehydrating the body, and is particularly effective in preventing heatstroke. However, excessive sodium intake increases the volume of fluid, which may increase blood pressure and cause swelling. In addition, as the sodium ion content increases, saltiness and sliminess may occur, which may impair the refreshing feeling of the beverage. The sodium content in the mineral-containing composition may be, for example, 5 to 45%, 5 to 40%, 5 to 35%, 5 to 30%, 5 to 25%, 5 to 20%, 5 to 15%, 5 to 10%, 10 to 45%, 10 to 40%, 10 to 35%, 10 to 30%, 10 to 25%, 10 to 20%, 10 to 15%, 15 to 45%, 15 to 40%, or 15 to 50% of the potassium ion concentration. %, 15-35%, 15-30%, 15-25%, 15-20%, 20-45%, 20-40%, 20-35%, 20-30%, 20-25%, 25-50%, 25-45%, 25-40%, 25-35%, 25-30%, 30-45%, 30-40%, 30-35%, 35-45%, 35-40%, or 40-45%.

[0021] The mineral-containing composition of the present invention can be produced from an activated carbon extract of a plant-derived raw material. Activated carbon is a porous material consisting mostly of carbon, oxygen, hydrogen, calcium, etc., and has a large surface area per volume, so it has the property of adsorbing many substances, and has been widely produced industrially from the beginning of the 20th century to the present. In general, activated carbon is produced by generating nanometer-order micropores (activation) inside the raw carbon material. The methods for producing activated carbon are roughly divided into a gas activation method in which the raw material is carbonized and then activated at high temperatures using an activation gas such as steam or carbon dioxide, and a chemical activation method in which a chemical such as zinc chloride or phosphoric acid is added to the raw material and then heated in an inert gas atmosphere to simultaneously carbonize and activate it (Non-Patent Document 1). The activated carbon used in the present invention can be produced by either the gas activation method or the chemical activation method using a plant-derived raw material as the carbon material.

[0022] The raw material for the activated carbon used in the present invention is not particularly limited as long as it is a plant-derived raw material, and examples thereof include fruit shells (coconut, palm, almond, walnut, plum), wood (sawdust, charcoal, resin, lignin), nest ash (carbonized sawdust), bamboo, food residues (bagasse, rice husk, coffee beans, blackstrap molasses), waste (pulp factory wastewater, construction waste), etc., and is typically selected from coconut shell, sawdust, bamboo, or a combination thereof, and is preferably coconut shell. Coconut shell refers to the shell inside the fruit of coconut or palm.

[0023] The shape of the activated carbon used in the present invention is not particularly limited, but examples include powdered activated carbon, granular activated carbon (crushed carbon, granular carbon, molded carbon), fibrous activated carbon, and special molded activated carbon.

[0024] The step of extracting minerals from plant-derived activated carbon using an aqueous solvent is achieved by contacting plant-derived activated carbon with an aqueous solvent to dissolve minerals present in the plant-derived activated carbon. Such a step is not particularly limited as long as it can dissolve minerals present in the plant-derived activated carbon, but can be carried out, for example, by immersing the plant-derived activated carbon in an aqueous solvent or passing the aqueous solvent through a column packed with plant-derived activated carbon. When immersing the plant-derived activated carbon in an aqueous solvent, the aqueous solvent may be stirred to increase the extraction efficiency. In addition, the method for producing the mineral extract of the present invention may further include a step of centrifuging and / or filtering the obtained extract to remove impurities after extracting minerals from the plant-derived activated carbon using an aqueous solvent.

[0025] The aqueous solvent used in the process of extracting minerals from activated carbon, which is a plant-derived raw material, basically refers to anything other than an HCl solution. Typically, it is an aqueous solvent, and in particular, pure water is preferable. Pure water means water of high purity that does not contain or contains almost no impurities such as salts, residual chlorine, insoluble fine particles, organic matter, and non-electrolytic gases. Pure water includes RO water (water passed through a reverse osmosis membrane), deionized water (water from which ions have been removed using ion exchange resins, etc.), distilled water (water distilled with a distiller), etc., depending on the method for removing impurities. Pure water does not contain mineral components, so it does not have the effect of replenishing minerals.

[0026] The extraction temperature is not particularly limited as long as minerals can be extracted from activated carbon made of plant-derived raw materials using an aqueous solvent. The step of extracting minerals from activated carbon made of plant-derived raw materials using an aqueous solvent can be carried out at a temperature of 5° C. or higher, 10° C. or higher, 15° C. or higher, 20° C. or higher, 25° C. or higher, 30° C. or higher, 35° C. or higher, 40° C. or higher, 45° C. or higher, 50° C. or higher, 55° C. or higher, 60° C. or higher, 65° C. or higher, 70° C. or higher, 75° C. or higher, 80° C. or higher, 85° C. or higher, 90° C. or higher, or 95° C. or higher, for example, 5 to 95° C., 5 to 90° C., 5 to 85° C., 5 to 80° C., 5 to 75° C., 5 to 70° C., 5 to 60° C., 5 to 85° C., 5 to 75° C., 5 to 60° C., 5 to 85 ... 5℃, 5~60℃, 5~55℃, 5~50℃, 5~45℃, 5~40℃, 5~35℃, 5~30℃, 5~25℃, 5~20℃, 5~15℃, 5~10℃, 10~95℃, 10~90℃, 10~85℃, 10~80℃, 10~75℃, 10~70℃, 10~65℃, 10~60℃ , 10~55℃, 10~50℃, 10~45℃, 10~40℃, 10~35℃, 10~30℃, 10~25℃, 10~20℃, 10~15℃, 15~95℃, 15~90℃, 15~85℃, 15~80℃, 15~75℃, 15~70℃, 15~65℃, 15~60℃, 15~55 ℃, 15~50℃, 15~45℃, 15~40℃, 15~35℃, 15~30℃, 15~25℃, 15~20℃, 20~95℃, 20~90℃, 20~85℃, 20~80℃, 20~75℃, 20~70℃, 20~65℃, 20~60℃, 20~55℃, 20~50℃, 20~ 45℃, 20~40℃, 20~35℃, 20~30℃, 20~25℃, 25~95℃, 25~90℃, 25~85℃, 25~80℃, 25~75℃, 25~70℃, 25~65℃, 25~60℃, 25~55℃, 25~50℃, 25~45℃, 25~40℃, 25~35℃, 25 ~30℃, 30~95℃, 30~90℃, 30~85℃, 30~80℃, 30~75℃, 30~70℃, 30~65℃, 30~60℃, 30~55℃, 30~50℃, 30~45℃, 30~40℃, 30~35℃, 35~95℃, 35~90℃, 35~85℃, 35~80℃, 3 5~75℃, 35~70℃, 35~65℃, 35~60℃, 35~55℃, 35~50℃, 35~45℃, 35~40℃, 40~95℃, 40~90℃, 40~85℃, 40~80℃, 40~75℃, 40~70℃, 40~65℃, 40~60℃, 40~55℃, 40~50℃,40~45℃, 45~95℃, 45~90℃, 45~85℃, 45~80℃, 45~75℃, 45~70℃, 45~65℃, 45~60℃, 45~55℃, 45~50℃, 50~95℃, 50~90℃, 50~85℃, 50~80℃, 50~75℃, 50~70℃, 50~65℃, 50~60℃, 50~55℃, 55~95℃, 55~90℃, 55~85℃, 55~80℃, 55~75℃, 55~70℃, 55~65℃, 55~60℃, 60~95 ℃, 60 to 90 ° C, 60 to 85 ° C, 60 to 80 ° C, 60 to 75 ° C, 60 to 70 ° C, 60 to 65 ° C, 65 to 95 ° C, 65 to 90 ° C, 65 to 85 ° C, 65 to 80 ° C, 65 to 75 ° C, 65 to 70 ° C, 70 to 95 ° C, 70 to 90 ° C, 70 to 85 ° C, 70 to 80 ° C, 70 to 75 ° C, 75 to 95 ° C, 75 to 90 ° C, 75 to 85 ° C, 75 to 80 ° C, 80 to 95 ° C, 80 to 90 ° C, 80 to 85 ° C, 85 to 95 ° C, 85 to 90 ° C, or 90 to 95 ° C.

[0027] As long as minerals can be extracted from activated carbon made of plant-derived raw materials using an aqueous solvent, the extraction time is not particularly limited. The step of extracting minerals from activated carbon made of plant-derived raw materials using an aqueous solvent can be carried out for 5 minutes or more, 10 minutes or more, 15 minutes or more, 20 minutes or more, 25 minutes or more, 30 minutes or more, 35 minutes or more, 40 minutes or more, 45 minutes or more, 50 minutes or more, 55 minutes or more, 60 minutes or more, 65 minutes or more, 70 minutes or more, 75 minutes or more, or 80 minutes or more, for example, 5 to 80 minutes, 5 to 75 minutes, 5 to 70 minutes, 5 to 65 minutes, 5 to 60 minutes, 5 to 55 minutes, 5 to 50 minutes, 5 to 45 minutes, 5 to 40 minutes, 5 to 30 minutes, 5 to 50 minutes, 5 to 60 minutes, 5 to 75 minutes, 5 to 70 minutes, 5 to 65 minutes, 5 to 60 minutes, 5 to 55 minutes, 5 to 50 minutes, 5 to 45 minutes, 5 to 40 minutes, 5 to 30 minutes, 5 to 5 ... 5 minutes, 5~30 minutes, 5~25 minutes, 5~20 minutes, 5~15 minutes, 5~10 minutes, 10~80 minutes, 10~75 minutes, 10~70 minutes, 10~65 minutes, 10~60 minutes, 10~55 minutes, 10~50 minutes, 10~45 minutes, 10~40 minutes, 10~35 minutes, 10~30 minutes, 10~25 minutes, 10~20 minutes, 10~15 minutes, 15~80 minutes, 15~75 minutes, 15~70 minutes, 15~65 minutes, 15~60 minutes, 15~55 minutes, 15~50 minutes, 15~45 minutes, 15~40 minutes, 15~35 minutes, 15~30 minutes, 15~25 minutes, 15~20 minutes, 20~80 minutes, 20~75 minutes, 20~70 minutes, 20~65 minutes , 20~60 minutes, 20~55 minutes, 20~50 minutes, 20~45 minutes, 20~40 minutes, 20~35 minutes, 20~30 minutes, 20~25 minutes, 25~80 minutes, 25~75 minutes, 25~70 minutes, 25~65 minutes, 25~60 minutes, 25~55 minutes, 25~50 minutes, 25~45 minutes, 25~40 minutes, 25~3 5 minutes, 25-30 minutes, 30-80 minutes, 30-75 minutes, 30-70 minutes, 30-65 minutes, 30-60 minutes, 30-55 minutes, 30-50 minutes, 30-45 minutes, 30-40 minutes, 30-35 minutes, 35-80 minutes, 35-75 minutes, 35-70 minutes, 35-65 minutes, 35-60 minutes, 35-55 minutes, 35- 50 minutes, 35-45 minutes, 35-40 minutes, 40-80 minutes, 40-75 minutes, 40-70 minutes, 40-65 minutes, 40-60 minutes, 40-55 minutes, 40-50 minutes, 40-45 minutes, 45-80 minutes, 45-75 minutes, 45-70 minutes, 45-65 minutes, 45-60 minutes, 45-55 minutes, 45-50 minutes, 5 0~80 minutes, 50~75 minutes, 50~70 minutes, 50~65 minutes, 50~60 minutes, 50~55 minutes, 55~80 minutes, 55~75 minutes, 55~70 minutes, 55~65 minutes, 55~60 minutes, 60~80 minutes, 60~75 minutes, 60~70 minutes, 60~65 minutes, 65~80 minutes, 65~75 minutes, 65~70 minutes,The session lasts for 70-80 minutes, 70-75 minutes, or 75-80 minutes.

[0028] The extract thus obtained can be concentrated by methods well known in the art, such as boiling concentration, vacuum concentration, freeze concentration, membrane concentration, ultrasonic atomization separation, etc. By concentrating the mineral extract, a mineral concentrate composition containing a high concentration of desired minerals, such as potassium, can be obtained without significantly changing the composition.

[0029] The form of the container for providing the mineral-containing composition of the present invention is not particularly limited, and examples include metal containers (cans), resin containers such as drop type, spray type, dropper type, or lotion bottle type, paper containers (including those with cable tops), PET bottles, pouch containers, glass bottles, airless containers, portion containers, preservative-free (PF) eye drop containers, sticks, small pump containers, large pump containers, portion cup containers, bottles with built-in inner bags, disposable plastic containers, and water-soluble film containers.

[0030] Carbonated water or carbonated beverage with improved foam quality can be produced by adding the mineral-containing composition of the present invention to carbonated water or carbonated beverage whose foam quality is to be improved so that each mineral component is in the concentration range described above.

[0031] The mineral-containing composition of the present invention can produce weakly alkaline water by adding it to water. For example, the water to which the mineral-containing composition of the present invention has been added typically has an alkaline pH of 7.5 to 10.5, 7.5 to 10.0, 7.5 to 9.5, 7.5 to 9.0, 7.5 to 8.5, 7.5 to 8.0, 8.0 to 10.5, 8.0 to 10.0, 8.0 to 9.5, 8.0 to 9.0, 8.0 to 8.5, 8.5 to 10.5, 8.5 to 10.0, 8.5 to 9.5, 8.5 to 9.0, 9.0 to 10.5, 9.0 to 10.0, 9.0 The water may have a pH of 9.5, 9.5 to 10.5, 9.5 to 10.0, or 10.0 to 10.5, and preferably has a pH of 9.0 to 9.5, 9.0 to 9.4, 9.0 to 9.3, 9.0 to 9.2, 9.0 to 9.1, 9.1 to 9.5, 9.1 to 9.4, 9.1 to 9.3, 9.1 to 9.2, 9.2 to 9.5, 9.2 to 9.4, 9.2 to 9.3, 9.3 to 9.5, 9.3 to 9.4, or 9.4 to 9.5. The water to which the mineral-containing composition of the present invention has been added has a buffering capacity, and preferably has a significant buffering capacity in a pH range from weakly alkaline to weakly acidic. For example, when 100 g of a sodium hydroxide solution adjusted to pH 9.2 is titrated with 0.1 M hydrochloric acid, the amount of liquid required to change the pH from 9.2 to 3.0 is (A) mL, and when water to which the mineral-containing composition of the present invention has been added is titrated with 0.1 M hydrochloric acid, the amount of liquid required to change the pH from 9.2 to 3.0 is (B) mL. In this case, the ratio (B) / (A) is taken as the buffer capacity. The water to which the mineral-containing composition of the present invention has been added has a buffer capacity of, for example, 1.5 or more, 1.6 or more, 1.7 or more. , 1.8 or more, 1.9 or more, 2.0 or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 10.5 or more, 11.0 or more, or 11.5 or more. Such pH characteristics are considered to be effective in improving the foam quality of carbonated water or carbonated beverages.

[0032] In the present invention, carbonated water means water containing carbon dioxide gas, and carbonated beverage means a beverage containing carbon dioxide gas. Carbon dioxide gas can be imparted to water or beverages by a method conventional in the art.

[0033] The water used for carbonated water is not particularly limited as long as it is suitable for drinking, and examples thereof include tap water, purified water, pure water, and natural water.

[0034] The beverages used for carbonated beverages are not particularly limited as long as they are suitable for drinking, but typically include alcoholic beverages, non-alcoholic beverages, fruit beverages (natural fruit juices, fruit juice beverages, fruit pulp beverages, mixed beverages with fruit juice, fruit juice-based near water, aids, etc.), coffee beverages, tea beverages (green tea beverages, black tea beverages, blended tea beverages, oolong tea beverages, barley tea beverages, etc.), vegetable beverages, sports drinks, and dairy beverages. In the present invention, beverages include not only ready-to-drink beverages that can be consumed as is after purchase, but also beverage bases and raw liquors. The beverage base means a beverage that is to be diluted appropriately before drinking, such as a beverage for preparing a cocktail or a concentrated type beverage. The raw liquor means a liquor that is a raw material to be mixed into an alcoholic beverage.

[0035] The alcohol raw materials for alcoholic beverages are not particularly limited, but examples include spirits (rum, vodka, gin, etc.), whiskey, brandy, or shochu, as well as brewed alcoholic beverages (beer, sake, fruit liquor, etc.), happoshu, and mixed alcoholic beverages (synthetic sake, sweet fruit liquor, liqueur, etc.), and these alcohol raw materials can be used alone or in combination.

[0036] Furthermore, the alcoholic beverage may contain fruit juice. The type of fruit juice is not particularly limited, but examples thereof include citrus juice (orange juice, mandarin juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.), other fruit juices (plum juice, pear juice, apricot juice, plum juice, berry juice, kiwi fruit juice, etc.), tomato juice, carrot juice, strawberry juice, melon juice, etc.

[0037] The beverage or carbonated beverage thus obtained has improved foam quality.

[0038] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples and can be carried out with appropriate modifications. EXAMPLES

[0039] <Example 1: Preparation of mineral extract from coconut shell activated carbon> A 1L Erlenmeyer flask was charged with 30 g of coconut shell activated carbon ("Taiko CW type" unwashed product / Futamura Chemical Co., Ltd.) and 400 g of distilled water heated to 90°C, and stirred with a stirrer at 100 rpm for 15 minutes while heating at 90°C. The resulting suspension was suction filtered through polyester 500 mesh (25 μm), and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was suction filtered through filter paper to obtain a mineral extract.

[0040] Example 2: Comparison of activated carbons A mineral extract was prepared in the same manner as in Example 1, except that the coconut shell activated carbon was changed to Kuraray Coal (registered trademark) GG (unwashed product / manufactured by Kuraray Co., Ltd.).

[0041] <Example 3-6: Comparison of extraction times> A mineral extract was prepared in the same manner as in Example 1, except that the extraction time was changed to 10, 20, 40, or 80 minutes.

[0042] <Example 7-9: Comparison of distilled water volume and extraction time> Mineral extracts were prepared in the same manner as in Example 1, except that the distilled water was changed to 130, 200, and 400 g and the extraction time was changed to 5 minutes.

[0043] <Examples 10-12: Comparison of extraction temperature and extraction time> A mineral extract was prepared in the same manner as in Example 1, except that the extraction temperature was changed to 30, 60, or 90° C. and the extraction time was changed to 5 minutes.

[0044] The mineral extracts prepared in Examples 1-12 were analyzed according to the following method. <Inductively Coupled Plasma Analysis of Metals> An ICP emission spectrometer, iCAP6500Duo (manufactured by Thermo Fisher Scientific) was used. A four-point calibration curve was created at 0, 0.1, 0.5, and 1.0 mg / L by diluting the ICP general-purpose mixture XSTC-622B. The sample was diluted with dilute nitric acid so that it fell within the calibration curve range, and ICP measurement was performed.

[0045] <Cl - ,SO4 2- IC Analysis of > Ion chromatograph system: ICS-5000K (manufactured by Nippon Dionex Co., Ltd.) was used. Columns used were Dionex Ion Pac AG20 and Dionex Ion Pac AS20. Elution was performed at a flow rate of 0.25 mL / min using an aqueous potassium hydroxide solution of 5 mmol / L for 0-11 min, 13 mmol / L for 13-18 min, and 45 mmol / L for 20-30 min. Anion mixed standard solution 1 (Cl - 20mg / L, SO4 2- Dilute 100mg / L of 7 ion species (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and add Cl - The calibration curve is 0, 0.1, 0.2, 0.4, 1.0mg / L, and the SO4 2- A five-point calibration curve was created at 0, 0.5, 1.0, 2.0, and 5.0 mg / L. The sample was diluted so that it fell within the calibration curve range, and 25 μL was injected to measure the IC.

[0046] The results are shown in the table below. [Table 1]

[0047] The characteristic that the potassium concentration was significantly high did not change even when the activated carbon, extraction time, amount of extraction liquid relative to the activated carbon, or extraction temperature was changed. In addition, while a significant amount of chloride ions was extracted when HCl was used (data not shown), the chloride ion concentration was low in all examples. In addition, heavy metals (lead, cadmium, arsenic, mercury, etc.) were not detected in any of the above examples (data not shown).

[0048] <Example 13: Preparation of concentrated solution> In a 1L Erlenmeyer flask, 174g of coconut shell activated carbon ("Taiko CW type" unwashed product / manufactured by Futamura Chemical Co., Ltd.) and 753g of distilled water heated to 30°C were placed, and the mixture was stirred with a stirrer at 100 rpm for 5 minutes while heating at 30°C. The resulting suspension was suction filtered through polyester 500 mesh (25 μm), and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was suction filtered through filter paper to obtain a mineral extract. This was repeated two more times. The three mineral extracts obtained were mixed and concentrated 62 times using an evaporator to obtain the mineral concentrated extract shown below.

[0049] The mineral extract and concentrated mineral extract prepared in Example 13 were diluted 62-fold and analyzed according to the above method. The results are shown in the table below.

[0050] [Table 2]

[0051] Even after going through the concentrated conditions, the characteristics of a high potassium concentration and low concentrations of sodium and chloride ions remained unchanged.

[0052] <Example 14: Preparation of concentrated mineral extract from coconut shell activated carbon> 200 g of coconut shell activated carbon ("Taiko CW type" unwashed product / manufactured by Futamura Chemical Co., Ltd.) and 1500 g of distilled water heated to 90°C were placed in a 1L Erlenmeyer flask and stirred with a stirrer at 100 rpm for 15 minutes while heating at 90°C. The resulting suspension was suction filtered through polyester 500 mesh (25 μm), and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was suction filtered through filter paper to obtain a mineral extract. The resulting mineral extract was concentrated 14 times using an evaporator to obtain the mineral concentrated extract shown below. [Table 3]

[0053] <Example 15: Buffer Capacity Evaluation-I> (1) Creating evaluation samples The mineral concentrated extract obtained above was added to ultrapure water (MilliQ water) so that the potassium concentration became the concentrations shown below, to prepare evaluation samples. [Table 4]

[0054] (2) pH measurement In addition to the extract obtained above, the following samples were prepared as comparative examples. 1 ml of 0.1N HCl was added to 100 ml of each sample while stirring with a stirrer, and the pH was measured. ·KOH Commercially available alkaline ionized water (Na: 8.0 mg / l, K: 1.6 mg / l, Ca: 13 mg / l, Mg: 6.4 mg / l, pH value: 8.8 to 9.4) 100 g of sodium hydroxide solution adjusted to pH 9.2 was titrated with 0.1 M hydrochloric acid. The amount of liquid required to change the pH from 9.2 to 3.0 was (A) mL. The mineral-containing water composition was titrated with 0.1 M hydrochloric acid. The amount of liquid required to change the pH from 9.2 to 3.0 was (B) mL. The ratio (B) / (A) was defined as the buffer capacity. As shown in Figure 1, it was found that water to which a concentrated mineral extract derived from coconut shell activated carbon was added had excellent buffering capacity.

[0055] <Example 16: Buffer capacity evaluation-II> (1) Preparation of comparative examples and evaluation samples As comparative examples, purified water (tap water treated with a water purifier manufactured by Water Stand) and the same commercially available alkaline ionized water as in Example 1 were prepared. In addition, the mineral concentrated extract obtained in Example 1 was added to the purified water (same as above) so that the potassium concentration was 100 ppm, to prepare an evaluation sample. (2) pH measurement The buffer capacity of the samples obtained above was evaluated in the same manner as in Example 2. That is, 1 ml of 0.1 N HCl was added to 100 ml of each sample while stirring with a stirrer, and the pH was measured. As shown in Figure 2, it was found that purified tap water to which a concentrated mineral extract derived from coconut shell activated carbon was added had superior buffering capacity compared to purified water and alkaline ionized water.

[0056] <Example 17: Preparation of mineral concentrated extract from coconut shell activated carbon> =Pilot Scale= 180 L of pure water was passed through 40 kg of coconut shell activated carbon ("Taiko", unwashed with hydrochloric acid, Futamura Chemical Co., Ltd.), and the resulting suspension was clarified using a mesh and centrifugation to obtain a mineral extract. The mixture was concentrated under reduced pressure 92 times using a centrifugal thin-film vacuum evaporator, and the resulting concentrate was clarified using centrifugation and filter paper. This was filled into 1 L vinyl pouches and heat-treated at 85°C for 30 minutes to obtain a mineral-enriched extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, and magnesium ion concentration of the resulting mineral-enriched extract were analyzed according to ICP atomic emission spectrometry, the chloride ion concentration was analyzed using ion chromatography, and TOC was analyzed using a total organic carbon meter. In addition, the obtained mineral concentrated extract was stored in a refrigerator for two weeks and then visually evaluated for the degree of turbidity on a five-point scale: "-" (high transparency with no floating matter or sediment), "+" (slight floating matter or sediment), "++" (large amount of floating matter and aggregates), "+++" (even more floating matter and aggregates, loss of transparency), and "++++" (large amount of floating matter and accumulation of aggregates, low transparency).

[0057] <Example 18: Preparation of concentrated mineral extract from coconut shell activated carbon> =Lab Small Scale= 200g of coconut shell activated carbon (granular Shirasagi, unwashed with hydrochloric acid, manufactured by Osaka Gas Chemicals Co., Ltd.) and 910g of distilled water were added, and the mixture was stirred with a stirrer at 100 rpm for 20 minutes while heating at 30°C. The resulting suspension was suction filtered through a filter paper (Toyo Roshi Co., Ltd. ADVANTEC quantitative filter paper No. 5C φ55mm), and the filtrate obtained was further suction filtered through a filter paper (MERCKOmnipore PTFE Membrane 5.0μm φ47mm) to obtain a mineral extract. This was repeated several times until a sufficient amount of mineral extract was obtained, and the entire mineral extract was mixed, then concentrated under reduced pressure 50 times using a rotary evaporator, and the resulting concentrated liquid was filtered through a filter paper (Toyo Roshi Co., Ltd. ADVANTEC 25ASO20AN 0.2μm) to obtain a mineral concentrated extract. Hydrochloric acid was added to this mineral concentrate to adjust the pH to about 9.5, and this was divided into 10 mL portions and filled into vials and stored in a refrigerator for 2 days. It was then cold filtered through filter paper (Toyo Roshi Co., Ltd. ADVANTEC 25ASO20AN 0.2 μm) and heat-treated at 80°C for 30 minutes to obtain a mineral concentrated extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, and magnesium ion concentration of the obtained mineral concentrated extract were analyzed according to inductively coupled plasma atomic emission spectrometry (ICP-AES), and the chloride ion concentration and sulfate ion concentration were analyzed according to ion chromatography (IC). In addition, the obtained mineral concentrated extract was stored in a refrigerator for two weeks and then visually evaluated for the degree of turbidity on a five-point scale: "-" (high transparency with no floating matter or sediment), "+" (slight floating matter or sediment), "++" (large amount of floating matter and aggregates), "+++" (even more floating matter and aggregates, loss of transparency), and "++++" (large amount of floating matter and accumulation of aggregates, low transparency).

[0058] <Example 19: Preparation of concentrated mineral extract from coconut shell activated carbon> =Lab Large Scale= 800g of coconut shell activated carbon (granular Shirasagi, unwashed with hydrochloric acid, manufactured by Osaka Gas Chemicals Co., Ltd.) and 3660g of distilled water were added and stirred for 15 minutes while heating at 30°C. The obtained suspension was suction filtered with filter paper (Toyo Roshi Co., Ltd. ADVANTEC A080A090C) to obtain a mineral extract. This was repeated several times until a sufficient amount of mineral extract was obtained, and the entire mineral extract was mixed, then concentrated under reduced pressure 60 times using a rotary evaporator, and the obtained concentrated liquid was filtered with filter paper (Toyo Roshi Co., Ltd. ADVANTEC A080A090C) to obtain a mineral concentrated extract. This was divided into 10mL portions and filled into vials and stored in a refrigerator for 2 days. It was then cold filtered with filter paper (Toyo Roshi Co., Ltd. ADVANTEC A080A090C). Hydrochloric acid was added to this to adjust the pH to about 9.5, and then it was diluted with pure water to adjust the potassium ion concentration to about 100,000 ppm. This was then heat-treated at 80°C for 30 minutes to obtain a mineral-enriched extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, magnesium ion concentration, and sulfate ion of the obtained mineral-enriched extract were analyzed according to ion chromatography (IC), the chloride ion concentration was analyzed by ion chromatography, and the TOC was analyzed by the total organic carbon meter measurement method. In addition, after storing the obtained mineral-enriched extract in a refrigerator for two weeks, the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency, no floating matter or sediment), "+" (slight floating matter or sediment), "++" (a lot of floating matter or aggregates), "+++" (even more floating matter and aggregates are observed, transparency is lost), and "++++" (a lot of floating matter, aggregates are deposited, transparency is low).

[0059] <Example 20: Preparation of concentrated mineral extract from coconut shell activated carbon> =Pilot Scale= A 2500L conical tank was charged with 360 kg of coconut shell activated carbon (Granular Shirasagi, unwashed, manufactured by Osaka Gas Chemicals) and 1620 kg of 35°C pure water, and the mixture was stirred for 15 minutes. The resulting suspension was clarified using a vibrating sieve, a centrifuge, and a paper filter to obtain a mineral extract. The mixture was concentrated under reduced pressure 60 times using a centrifugal thin-film vacuum evaporator, and the resulting concentrate was filtered through filter paper to obtain a mineral concentrated extract. The mixture was filled into a drum and stored in a refrigerator for two days, after which it was cold filtered through filter paper. Hydrochloric acid was added to this to adjust the pH to approximately 9.5, and the mixture was further diluted with pure water to adjust the potassium ion concentration to approximately 100,000 ppm. This was then heat-treated at 130°C for 30 seconds to obtain a mineral concentrated extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, magnesium ion concentration, and sulfate ion were analyzed by ion chromatography (IC), chloride ion concentration by ion chromatography, and TOC by combustion oxidation-infrared TOC analysis. After storing the obtained mineral concentrated extract in a refrigerator for two weeks, the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency, no floating matter or sediment), "+" (slight floating matter or sediment), "++" (a lot of floating matter and aggregates), "+++" (even more floating matter and aggregates, loss of transparency), and "++++" (a lot of floating matter, accumulation of aggregates, low transparency), and the NTU turbidity was measured using a turbidimeter (HACH 2100AN TURBISIMETRER).

[0060] The results of Examples 17-20 are shown in Table 5. As the components of the mineral extract, in Example 17, a mineral extract having a potassium concentration of 60994 ppm, a chloride ion concentration of 3030 ppm, and a pH of 11.1 was obtained, in Example 18, a mineral extract having a potassium concentration of 87500 ppm, a chloride ion concentration of 32890 ppm, and a pH of 9.50 was obtained, in Example 19, a mineral extract having a potassium concentration of 100000 ppm, a chloride ion concentration of 13132 ppm, and a pH of 9.51 was obtained, and in Example 20, a mineral extract having a potassium concentration of 111747 ppm, a chloride ion concentration of 8545 ppm, and a pH of 9.48 was obtained. In terms of turbidity, Example 17 was rated as "++++" (a lot of suspended matter, aggregates accumulated, low transparency), while Examples 18, 19, and 20, which were refrigerated and filtered at cold, were all rated as "++" (a lot of suspended matter and aggregates were observed). In particular, Example 18, in which the pH adjustment was performed before refrigerated storage and cold filtration, was rated as "-" (high transparency, no suspended matter or precipitate was observed). From this, it was found that in order to obtain a mineral extract with high transparency, it is desirable to perform refrigerated storage and cold filtration, and if pH adjustment is performed, it is desirable to perform it before refrigerated storage and cold filtration. [Table 5]

[0061] Example 21: Sensory evaluation in water - effect of potassium concentration The water used was purified water (tap water treated with a water purifier) ​​and tap water. A mineral concentrated extract (potassium concentration: 104,000 ppm) obtained in the same manner as in Example 17 was added so that the potassium concentration added to the water was the concentration shown below, and a sensory evaluation of the water was performed. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a sample without the mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no change; 3 points = changes, good flavor; 4 points = changes, very good flavor) given by each panelist were summed up and the average was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less was marked as △, 2.1 to 3 or less was marked as ◯, and 3.1 or more was marked as ◎. [Table 6]

[0062] In purified water and tap water to which the mineral concentrated extract was added, the flavor was significantly improved at a potassium concentration of 50 to 100 ppm. In particular, in tap water, a significant reduction in the chlorine odor was confirmed at a potassium concentration of 50 to 100 ppm compared to before the addition of the mineral concentrated extract.

[0063] Example 22: Sensory evaluation in water - pH effect Purified water (tap water treated with a water purifier) ​​and tap water were prepared, and a mineral concentrated extract (potassium concentration: 53,375 ppm) obtained in the same manner as in Example 17 was adjusted to each pH (pH 11.2, 10.2, 9.2, and 8.1) with hydrochloric acid, and potassium was added to the water so that the concentrations shown below were achieved, and a sensory evaluation of the water was performed. The sensory evaluation was carried out by five trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a sample without the mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no change; 3 points = changes, good flavor; 4 points = changes, very good flavor) given by each panelist were summed up and the average of each was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less was marked as △, 2.1 to 3 or less was marked as ◯, and 3.1 or more was marked as ◎. [Table 7]

[0064] In mineral water with added mineral concentrated extract adjusted to pH 8.1-11.2, especially pH 8.1-10.2, the flavor was significantly improved over a wide range of potassium concentrations. In tap water, at potassium concentrations of 50 ppm or more, a significant reduction in chlorine odor was confirmed at all pH levels compared to before the addition of mineral concentrated extract, but a pH-potassium concentration range with good flavor was obtained for each pH and potassium concentration. In purified water, a pH-potassium concentration range with good flavor was obtained for each pH and potassium concentration.

[0065] Example 23: Effect of ice on improving the taste of beverages The water used was purified water (tap water treated with a water purifier), tap water, and commercially available mineral water (natural water). Mineral concentrated extract (potassium concentration: 53,375 ppm) obtained in the same manner as in Example 17 was added so that the potassium concentration added to the water was the concentration shown below. 10 ml of each was then placed in a cup and frozen overnight. After removing the water, 5 minutes later, a sensory evaluation was conducted on the flavor of the ice. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a sample without the mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no change; 3 points = changes, good flavor; 4 points = changes, very good flavor) given by each panelist were summed up and the average was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less was marked as △, 2.1 to 3 or less was marked as ◯, and 3.1 or more was marked as ◎. [Table 8] When ice was made by adding concentrated mineral extracts to purified water, tap water, and commercially available mineral water (natural water), the flavor of the ice itself was significantly improved at potassium concentrations of 50 to 100 ppm.

[0066] Each of the ice cubes obtained above was added to 360 μl of whiskey with an alcohol concentration of 40%, and a sensory evaluation was carried out on the flavor (taste and aroma) of the whiskey. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a sample without the mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no change; 3 points = changes, good flavor; 4 points = changes, very good flavor) given by each panelist were summed up and the average was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less was marked as △, 2.1 to 3 or less was marked as ◯, and 3.1 or more was marked as ◎. [Table 9] When ice made by adding concentrated mineral extracts to purified water, tap water, and commercially available mineral water (natural water) was added to whiskey, the flavor of the whiskey was significantly improved at potassium concentrations of 50 to 100 ppm compared to ice to which no concentrated mineral extracts had been added.

[0067] Each of the ice cubes obtained above was added to 1400 μl of shochu with an alcohol concentration of 25%, and a sensory evaluation was carried out on the flavor (taste and aroma) of the shochu. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a sample without the mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no change; 3 points = changes, good flavor; 4 points = changes, very good flavor) given by each panelist were summed up and the average was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less was marked as △, 2.1 to 3 or less was marked as ◯, and 3.1 or more was marked as ◎. [Table 10] When ice made by adding concentrated mineral extracts to purified water, tap water, and commercially available mineral water (natural water) was added to shochu, the flavor of the shochu was significantly improved at potassium concentrations of 50 to 100 ppm compared to ice to which no concentrated mineral extract had been added.

[0068] Each of the ice cubes obtained above was added to 1400 μl of lemon sour, and a sensory evaluation was carried out on the flavor (taste and aroma) of the lemon sour. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a sample without the mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no change; 3 points = changes, good flavor; 4 points = changes, very good flavor) given by each panelist were summed up and the average was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less was marked as △, 2.1 to 3 or less was marked as ◯, and 3.1 or more was marked as ◎. [Table 11] When ice made by adding concentrated mineral extracts to purified water, tap water, and commercially available mineral water (natural water) was added to lemon sour, the flavor of the lemon sour was significantly improved at potassium concentrations of 50 to 500 ppm compared to ice to which the concentrated mineral extract had not been added.

[0069] In ice made with tap water, a significant reduction in the chlorine odor was confirmed at potassium concentrations of 50 to 100 ppm compared to ice made without the addition of concentrated mineral extract.

[0070] <Example 24: Sensory evaluation of extract-based beverages> The water used was purified water (tap water treated with a water purifier), tap water, and commercially available mineral water (natural water). Mineral concentrated extract (potassium concentration: 53,375 ppm) obtained in the same manner as in Example 17 was added so that the potassium concentration in the water was the concentration shown below, and then the water was boiled to obtain coffee and green tea extract water (100 ml). The coffee was extracted by weighing out 10 g of Brazilian coffee beans for each cup, grinding them in a grinder, and then pouring the boiled extraction water over them. After leaving it for 4 minutes, the coffee extract was subjected to a sensory evaluation. The sensory evaluation of coffee was performed for four types of coffee: without milk and sugar, with milk (500μl of milk added to 15ml), with sugar (3g of granulated sugar added to 50ml), and with milk and sugar (3g of granulated sugar and 166μl of milk added to 50ml). The evaluation was performed by four trained evaluation panelists who had previously agreed on the evaluation criteria. The evaluation was performed using coffee without the addition of mineral concentrated extract as a control, and the evaluation scores given by each panelist were summed up on the following four-level scale (0 points = change but very poor flavor; 1 point = change but poor flavor; 2 points = no change; 3 points = change and good flavor; 4 points = change and very good flavor) and the average was calculated. A mean value of 1 or less was marked as ×, 1.1 to 2 to △, 2.1 to 3 to ◯, and 3.1 or more was marked as ◎. [Table 12] When coffee was extracted using purified water, tap water, and commercially available mineral water (natural water) with added concentrated mineral extract as the extraction solvent, the flavor of the coffee was significantly improved at potassium concentrations of 50 to 300 ppm compared to when an extraction solvent without added concentrated mineral extract was used.

[0071] The green tea was extracted by weighing 2 g of tea leaves into each cup and pouring the boiled extraction water into it. After leaving it for 3 minutes, the green tea extract was subjected to a sensory evaluation. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a sample without the mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no change; 3 points = changes, good flavor; 4 points = changes, very good flavor) given by each panelist were summed up and the average was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less was marked as △, 2.1 to 3 or less was marked as ◯, and 3.1 or more was marked as ◎. [Table 13] In tea extracted using purified water, tap water, and commercially available mineral water (natural water) with added concentrated mineral extract as the extraction solvent, the flavor of the tea was significantly improved at potassium concentrations of 50 to 100 ppm compared to when an extraction solvent without added concentrated mineral extract was used.

[0072] <Example 25: Sensory evaluation of various beverages> A mineral concentrated extract (potassium concentration: 96,900 ppm) obtained in the same manner as in Example 17 was added to each type of beverage so that the potassium concentration added to the beverage was the concentration shown below, and a sensory evaluation was performed on each beverage. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a sample without the mineral concentrated extract was used as a control, and the following four-level evaluation scores (0 points = changes, but very poor flavor; 1 point = changes, but poor flavor; 2 points = no change; 3 points = changes, good flavor; 4 points = changes, very good flavor) given by each panelist were summed up and the average was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less was marked as △, 2.1 to 3 or less was marked as ◯, and 3.1 or more was marked as ◎. [Table 14-1] From the above table, it was confirmed that the flavor of alcoholic beverages to which mineral concentrated extracts were added was significantly improved at potassium concentrations of 50 to 600 ppm, especially at concentrations of 50 to 100 ppm. In addition, the flavor of non-alcoholic beer was significantly improved at potassium concentrations of 50 to 300 ppm. [Table 14-2] When concentrated mineral extract was added to various beverages, the flavor of cola beverages or lemon-based carbonated beverages was significantly improved at a potassium concentration of 50 to 100 ppm, the flavor of orange-based fruit juice beverages was significantly improved at a potassium concentration of 50 to 300 ppm, the flavor of green tea beverages or barley tea beverages was significantly improved at a potassium concentration of 50 to 100 ppm, the flavor of black coffee beverages was significantly improved at a potassium concentration of 50 to 300 ppm, and the flavor of black tea beverages with milk was significantly improved at a potassium concentration of 50 to 300 ppm.

[0073] Example 26: Evaluation of foam quality of carbonated drinks Purified water (tap water treated with a water purifier) ​​and tap water were prepared. The potassium concentration in the water was adjusted to the concentrations shown below by adding a mineral concentrated extract (potassium concentration: 104,000 ppm) obtained in the same manner as in Example 17, and the gas pressure was adjusted to 2.1 ± 0.2 kg / cm. 2 The samples were carbonated using a soda siphon equipped with a set size, and the foam quality ("fineness of foam," "ease of drinking carbonation," and "crisp aftertaste") was evaluated. The evaluation was carried out by four trained evaluation panelists who had previously agreed on the evaluation criteria. For the evaluation, a control was used to which no mineral concentrated extract had been added, and the following four-level evaluation scores (0 points = changes, but very poor; 1 point = changes, but poor; 2 points = no changes; 3 points = changes, good; 4 points = changes, very good) given by each panelist were summed up and the average of each was calculated. An average of 1 or less was marked as ×, 1.1 to 2 or less as △, 2.1 to 3 or less as ◯, and 3.1 or more as ◎. [Table 15] In carbonated water made by adding concentrated mineral extracts to purified water and tap water, the foam quality was significantly improved at potassium concentrations of 50 to 300 ppm.

Claims

1. A mineral concentrate liquid composition for improving the foam quality of carbonated water or carbonated beverages, the mineral concentrate liquid composition comprising an activated carbon extract of a plant-derived raw material, and characterized in that potassium ions are contained in the highest concentration among the metal ions present in the mineral concentrate liquid composition.

2. The mineral concentrate liquid composition according to claim 1 , wherein the foam quality is selected from fineness of foam, ease of swallowing, or sharpness of aftertaste.

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

4. A mineral concentrate liquid composition according to any one of claims 1 to 3, characterized in that the calcium ion content in the mineral concentrate liquid composition is 2.0% or less of the potassium ion concentration.

5. A mineral concentrate liquid composition according to any one of claims 1 to 4, characterized in that the magnesium ion content in the mineral concentrate liquid composition is 1.0% or less of the potassium ion concentration.

6. A mineral concentrate liquid composition according to any one of claims 1 to 5, characterized in that the sodium content in the mineral concentrate liquid composition is 5 to 45% of the potassium ion concentration.

7. 2. The mineral concentrate liquid composition of claim 1, wherein the plant-derived raw material is selected from coconut, palm, almond, walnut or plum fruit shells; sawdust, charcoal, resin or lignin; comb ash; bamboo; food waste selected from bagasse, rice husk, coffee beans or blackstrap molasses; or combinations thereof.

8. A method for producing carbonated water or beverage with improved foam quality, comprising the steps of: A method comprising the step of adding a mineral concentrate composition according to any one of claims 1 to 7.

9. The method according to claim 8 , wherein the foam quality is selected from fineness of foam, ease of swallowing, or crispness of aftertaste.

10. 10. The method according to claim 8 or 9, wherein the mineral concentrate composition is added to carbonated water or carbonated beverage so that the concentration of added potassium ions is between 50 ppm and 300 ppm.

11. 8. Carbonated water or carbonated drink having improved foam quality, comprising the mineral concentrate composition according to any one of claims 1 to 7.

12. The carbonated water or carbonated beverage according to claim 11, wherein the foam quality is selected from fineness of foam, ease of swallowing, or crispness of aftertaste.

13. 13. The carbonated water or carbonated beverage according to claim 11 or 12, comprising added potassium ions at a concentration of 50 ppm to 300 ppm.

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