Iron-containing foods and drinks containing berry juice

Abstract

To provide iron-containing food and drink blended with berry juice that are substantially free of discoloration and iron tastes resulting from the reaction of polyphenols in berry juice with iron material.SOLUTION: As an iron material, unemulsifed and un-formulated iron is used, in combination with at least one berry juice selected from the group consisting of apple juice, orange juice, pineapple juice, peach juice, white grape juice, and muscat juice, which can provide the iron-containing food and drink blended with berry juice with reduced iron tastes and discoloration and improved flavors.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an iron-containing food or drink containing berry juice, which contains berry juice and iron and is improved in terms of the iron taste derived from the iron and discoloration caused by the reaction of the iron with polyphenols in the berry juice. [Background technology]

[0002] Iron is an important nutrient involved in functions such as transporting oxygen to body tissues and producing energy within cells, and a deficiency can lead to adverse effects such as anemia and gastrointestinal disorders. A survey by the Ministry of Health, Labor and Welfare found that iron is a nutrient that Japanese people are prone to deficiency in, with women in particular suffering from a high incidence of anemia due to iron deficiency. While it is important to ensure adequate intake of necessary nutrients, such as iron, from dietary sources to prevent iron deficiency, it is difficult to obtain a balanced intake of the necessary nutrients on a daily basis. Therefore, various functional foods and supplements are used to supplement nutrients that tend to be deficient. Women in their 20s to 40s, who are prone to iron deficiency, consume functional foods and beverages such as yogurt at high rates, so providing iron-fortified foods and beverages can help alleviate this iron deficiency.

[0003] However, iron materials have a distinctive odor (iron taste), making suppressing the iron taste a challenge when consuming iron-containing foods and beverages. Furthermore, it is known that when iron materials are added to foods and beverages, they become iron ions, which react with other ingredients and cause discoloration. For example, when combined with fruit juice, the iron ions react with the polyphenols in the juice, causing the juice to turn brown. Women, who are prone to iron deficiency, tend to prefer berry juice. However, because berry juice contains large amounts of polyphenols, this discoloration is noticeable in iron-containing foods and beverages that contain berry juice, which is one factor that reduces their palatability when consumed.

[0004] For this reason, various efforts have been made to suppress the iron taste and discoloration when fortifying with iron. To suppress the iron taste, for example, sweeteners such as xylitol and trehalose, and acidulants such as butyric acid and acetic acid have been used as masking agents, but for daily intake, further suppression of the iron taste is expected. In this regard, Patent Document 1 discloses iron-fortified fermented milk in which a ferric pyrophosphate emulsifier coating composition is blended with lactic acid-fermented sour milk, and describes that the use of the ferric pyrophosphate emulsifier coating composition suppresses the development of the unpleasant flavor characteristic of iron and allows for stable fermented milk, but does not mention whether discoloration caused by the influence of iron materials can be improved. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 10-225263 Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, an object of the present invention is to provide an iron-containing food or drink containing berry juice that is reduced in discoloration caused by the reaction between polyphenols in the berry juice and iron materials, and in which the iron taste is reduced. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the inventors have discovered that by using non-emulsified iron as the iron source and combining one or more fruit juices selected from the group consisting of apple juice, orange juice, pineapple juice, peach juice, white grape juice, and muscat juice with berry juice, it is possible to obtain iron-containing food and beverages containing berry juice that have a good flavor and suppress iron taste and discoloration, and have completed the present invention.

[0008] That is, the present invention is directed to Soup and , Raspberry juice, strawberry juice, aronha juiceand non-emulsified iron, wherein the non-emulsified iron is non-emulsified ferric pyrophosphate, and the non-emulsified iron has an average particle size of less than 10 μm; and the berry juice-containing iron-containing food or drink is a milk-containing food or drink. be The present invention provides iron-containing food and drink containing berry juice (excluding fermented vinegar), characterized by the above. [Effects of the Invention]

[0009] According to the present invention, in the production of iron-containing foods and beverages containing berry juice, non-emulsified iron is used as the iron source, and one or more fruit juices selected from the group consisting of apple juice, orange juice, pineapple juice, peach juice, white grape juice, and muscat juice are added, thereby providing favorable effects of inhibiting the iron taste of the iron-containing foods and beverages and discoloration due to polyphenols in the berry juice.The present invention can provide iron-containing foods and beverages containing berry juice that have good flavor and excellent storage stability. DETAILED DESCRIPTION OF THE INVENTION

[0010] The iron-containing food and beverage referred to in the present invention is any food and beverage that contains iron, and there are no restrictions on the iron content. However, it is preferable that the iron content in the product is 1.0 mg or more in iron equivalent per 100 g of product, and it is particularly preferable if the product contains 1.0 to 25 mg in iron equivalent per 100 g of product, as this will result in a good flavor for the iron-containing food and beverage with berry juice and a high discoloration prevention effect.

[0011] The non-emulsified iron of the present invention refers to iron salts not coated with an emulsifier. Examples include, but are not limited to, water-soluble iron and non-emulsified insoluble iron. Specific examples include ferric chloride, sodium ferrous citrate (sodium ferrous citrate), iron citrate, ammonium ferrous citrate, ferrous gluconate, ferrous lactate, ferrous sulfate, and non-emulsified ferric pyrophosphate. Non-emulsified ferric pyrophosphate is preferred because it improves the flavor of iron-containing foods and beverages containing berry juice and has a high discoloration suppression effect. Ferric pyrophosphate is obtained by the reaction of ferric ions with pyrophosphate ions. Commercially available preparations include food additive ferric pyrophosphate (manufactured by Tomita Pharmaceutical Co., Ltd.), food additive ferric pyrophosphate Fersorb (manufactured by Tomita Pharmaceutical Co., Ltd.), and food additive ferric pyrophosphate (manufactured by Taiyo Chemical Industry Co., Ltd.).

[0012] When non-emulsified iron is suspended in water, its average particle size is less than 10 μm, and when added to the iron-containing food or beverage of the present invention, it exhibits high discoloration inhibition and stable physical properties. An average particle size of less than 5 μm is particularly preferred. The method for producing non-emulsified iron with an average particle size of less than 10 μm is not particularly limited, and iron produced by conventional methods can be used. The average particle size can be determined by suspending 1 part by weight of iron in 99 parts by weight of ion-exchanged water and calculating the volume average value of the particle size distribution measured using a particle size distribution analyzer LA-960V2 manufactured by Horiba, Ltd., at a refractive index of 1.6. The discoloration inhibition can be measured by measuring the color tone using a color difference meter (manufactured by Nippon Denshoku Industries, model: SE6000D).

[0013] Emulsified ferric pyrophosphate can be obtained, for example, by neutralizing an aqueous solution of ferric chloride and an aqueous solution of tetrasodium pyrophosphate in the presence of a food and beverage emulsifier to form a salt, or by neutralizing an aqueous solution of ferric chloride and an aqueous solution of tetrasodium pyrophosphate, coating the solution with an emulsifier for food and beverages, and then recovering the solid phase by solid-liquid separation using centrifugation, membrane separation, etc. Commercially available preparations include one made by finely homogenizing ferric pyrophosphate and emulsifying it with the emulsifying base gum ghatti (manufactured by San-Ei Gen F.F.I., Inc.).

[0014] Berry juice refers to the juice of berry fruits. Its preparation method is not particularly limited, and examples include juices and purees obtained from berry fruits through any process, such as extraction with hot water, squeezing, grating, crushing, or grinding. Examples include juices that have been pretreated, such as by adding water or blanching, before extraction or squeezing; solutions that have been enzymatically treated with amylase, cellulase, hemicellulase, pectinase, or the like after squeezing; concentrates obtained by evaporating water through heating; diluted solutions obtained by adding water to an appropriate concentration; and fine powders obtained after drying. Apple juice, orange juice, pineapple juice, peach juice, white grape juice, and muscat juice are also not particularly limited, and their preparation methods are similar to those of berry juices.

[0015] The fruit used to prepare berry juice is not particularly limited, and may be any small, fleshy, edible fruit or part thereof containing polyphenols. Examples include strawberries, blackberries, raspberries, aronia (Aronia), and Juneberries (Rosaceae); red currants, black currants, and white currants (Gooseberries) (Saxifragaceae); blueberries and blackberries (Ericaceae); and cranberries (Lingonberry). Among these, blending one or more fruits selected from strawberry juice, blueberry juice, raspberry juice, and aronia juice into iron-containing foods and beverages is preferred because it effectively inhibits iron taste and discoloration when used in combination with apple juice. In particular, iron-containing foods and beverages containing berry juice containing one or more types of berry juice selected from strawberry juice, blueberry juice, and raspberry juice in a mass ratio of 0.05 to 0.4 parts aronha juice to one part strawberry juice, blueberry juice, and raspberry juice are preferred, as they provide a high fruity flavor even when the total amount of fruit juice is reduced. In this case, the total amount of berry juice, calculated as pure fruit juice, is preferably 3% to 30% by mass of the total amount of the iron-containing food and beverage. Furthermore, the content of one or more types of fruit juice selected from the group consisting of apple juice, orange juice, pineapple juice, peach juice, white grape juice, and muscat juice is preferably 2 to 20% by mass.

[0016] In the iron-containing food or beverage containing berry juice according to the present invention, the total amount of one or more fruit juices selected from the group consisting of berry juice, apple juice, orange juice, pineapple juice, peach juice, white grape juice, and muscat juice is preferably 5% to 50% by mass, particularly 5% to 20% by mass, based on the total amount of pure fruit juice, relative to the total amount of the iron-containing food or beverage, in terms of flavor, such as fruit juice and berry flavor. When aronha juice is used in combination with other berry juices as the berry juice, the total amount of fruit juice is preferably 3% to 30% by mass, particularly 3% to 20% by mass. The mass ratio of one or more fruit juices selected from the group consisting of apple juice, orange juice, pineapple juice, peach juice, white grape juice, and muscat juice to the berry juice, based on pure fruit juice, is preferably 1:0.11 to 1:1.5, particularly preferably 1:0.25 to 1:1.

[0017] The iron-containing food and drink containing berry juice of the present invention can be added with secondary ingredients in the same manner as in the production of ordinary food and drink. For example, secondary ingredients may be added to sweeteners such as sucrose, isomerized sugar, glucose, fructose, galactooligosaccharide, palatinose, trehalose, lactose, xylose, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup, etc., high-intensity sweeteners such as sucralose, aspartame, thaumatin, acesulfame K, stevia, etc., soybean polysaccharides, agar, starch, gelatin, pectin, carrageenan, gum arabic, xanthan gum, guar gum, locust bean gum, gellan gum, etc. It is possible to add stabilizers, emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin, etc., acidulants such as citric acid, lactic acid, malic acid, tartaric acid, gluconic acid, etc., vitamins such as vitamin A, B vitamins, vitamin C, vitamin D, vitamin E, fruit juices such as peach, orange, melon, banana, etc., flavors such as berry, orange, quince, citrus, apple, shiso, mint, apricot, pear, etc., minerals such as calcium, magnesium, potassium, sodium, zinc, etc. There is no particular restriction on the order in which these food and beverage ingredients are added.

[0018] Examples of the iron-containing food and beverage containing berry juice according to the present invention include fruit juice drinks, mixed fruit juices, mixed fruit and vegetable juices, mixed vegetable and fruit juices, soft drinks containing fruit juice, alcoholic beverages, fermented milk drinks, functional drinks, soft drinks, tea drinks, sports drinks, and other beverages; milk-containing food and beverages; rice crackers, jellies, candy, gum, Western-style pastries, and other sweets; and fruit juice-containing food and beverages. Milk-containing food and beverages are preferred in terms of the suppression of iron taste and discoloration. Milk-containing food and beverages include food and beverages containing milk components, such as fermented milk. Fermented milk is a general term for fermented dairy products and similar products obtained by lactic acid fermentation of milk, dairy products, or similar products. Specifically, this includes not only fermented milks such as yogurt as defined by the Ministerial Ordinance on Dairy Products, but also lactic acid bacteria drinks and kefir fermented by lactic acid bacteria. Other examples of milk-containing foods and beverages include foods and beverages containing a bacterial liquid that has been sterilized after lactic acid bacteria fermentation, foods and beverages containing a milk component solution, foods and beverages that use milk protein for protein enrichment, and foods and beverages containing dairy processed products such as cheese and butter. Examples include soft types, hard types, drink types, frozen types, etc., and soft types are particularly preferred because they have a high effect of suppressing iron taste and discoloration. From the perspective of the effect of suppressing iron taste and discoloration in iron-containing foods and beverages, fermented milk is preferred.

[0019] Microorganisms used in the production of fermented milk are not particularly limited as long as they are commonly used in foods and beverages, and examples thereof include Lactobacillus bacteria such as Lactobacillus casei, Lactobacillus mali, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus gasseri, and Lactobacillus helveticus; Streptococcus bacteria such as Streptococcus thermophilus; Lactococcus bacteria such as Lactococcus lactis; Enterococcus bacteria such as Enterococcus faecalis; and Bifidobacterium bacteria such as Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium pseudocatenulatum, and Bifidobacterium longum.

[0020] For example, soft-type yogurt, an iron-containing food or drink containing berry juice according to the present invention, can be produced by first fermenting sterilized milk with lactic acid bacteria and then homogenizing it using a homogenizer or the like to produce a bacterial liquid (culture liquid), a thickener liquid prepared by dissolving a thickener in hot water and sterilizing it, a fruit juice liquid prepared by dissolving fruit juice, coloring, flavoring, etc. and sterilizing it, and an iron liquid prepared by dispersing an iron raw material in water and sterilizing it. These are then mixed with adjusting water and stirred in a mixing tank, and then filled into containers. [Example]

[0021] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0022] Example 1

[0023] (1) Preparation of fruit juice

[0024] The fruit juice solutions shown in Table 1 were prepared using various fruit juice concentrates. The concentration ratios of the fruit juices used were 9.21 times for raspberry juice, 9.14 times for strawberry juice, 3.81 times for arronha juice, 4.00 times for apple juice, 5.82 times for orange juice, 5.45 times for pineapple juice, 3.88 times for peach juice, 5.00 times for white grape juice, and 5.91 times for muscat juice. Each of these concentrated fruit juices was diluted with room temperature RO water to a total fruit juice content of 15% by mass, calculated as pure fruit juice, to prepare a fruit juice solution.

[0025] (2) Preparation of milk component solution

[0026] Whole milk powder and granulated sugar were dissolved in RO water heated to 65°C to a concentration of 20% by mass and 10% by mass, respectively, to prepare a solution containing milk components.

[0027] (3) Preparation of iron solution

[0028] Two types of iron solutions were prepared by dispersing and suspending each iron material in RO water at room temperature to an iron content of 250 mg / 100 g. The iron materials used were Felsorb (Tomita Pharmaceutical Co., Ltd.), a non-emulsified ferric pyrophosphate, and Fe-2010N (Taiyo Kagaku Co., Ltd.), an emulsified ferric pyrophosphate.

[0029] (4) Product Preparation

[0030] 60 parts by mass of fruit juice liquid, 20 parts by mass of milk component solution, and 20 parts by mass of iron liquid were mixed in a beaker while stirring to prepare a product with the formulation shown in Table 1. Note that for products that do not contain iron material, pure water (RO water) was used instead of iron liquid, and the fruit juice content in Table 1 is the value converted into straight fruit juice (the same applies to the following examples).

[0031] [Table 1]

[0032] (5) Sensory test

[0033] A portion of the product prepared in (4) above was drunk by five expert panelists, and a sensory evaluation was conducted according to the following criteria. As a result, as shown in Table 2, when apple juice or muscat juice was used in combination with berry juice, a good flavor was obtained without impairing the fruit juice or berry flavor. Furthermore, when apple juice was used in combination with berry juice, a particularly good flavor was obtained.

[0034] <Evaluation index: fruit juice, berry flavor>

[0035] (Indicators) (Evaluation)

[0036] 5: Quite a lot.

[0037] 4: Yes.

[0038] 3: Somewhat.

[0039] 2: Almost none.

[0040] 1: No.

[0041] <Evaluation index: Taste>

[0042] (Indicators) (Evaluation)

[0043] 5: Quite delicious.

[0044] 4: Delicious.

[0045] 3: I can't say either way.

[0046] 2: Somewhat bad.

[0047] 1: Bad.

[0048] [Table 2]

[0049] (6) Color measurement

[0050] Each product was left to stand at 25°C for 30 minutes, and then its color was measured using a colorimeter (Nippon Denshoku Industries, Model: SE6000D). The color difference (ΔE value) between the iron-added product and the iron-free product was calculated using the following formula:

[0051] ΔE={(L1-L2) 2 +(a1-a2) 2 +(b1-b2) 2} 1 / 2

[0052] As a result, as shown in Table 3, discoloration of the product was suppressed when ferric pyrophosphate that was not formulated into an emulsified formulation and one fruit juice selected from the group consisting of apple juice, orange juice, pineapple juice, peach juice, and white grape juice were used in combination with berry juice. Furthermore, discoloration of the product was particularly suppressed when apple juice was used in combination with berry juice.

[0053] [Table 3]

[0054] Example 2

[0055] Products were prepared according to the formula in Table 4, similar to Example 1, except for the type and ratio of fruit juice, and sensory evaluation and color measurement were carried out. As a result, as shown in Tables 5 and 6, regardless of the type or combination of berry juices, the product containing apple juice also showed a discoloration-inhibiting effect and a good flavor. For the sensory evaluation, the following indexes were added to those used in the examples. For the control product using apple juice alone, sensory evaluation was not carried out, and only color measurement was carried out.

[0056] <Evaluation index: astringency>

[0057] (Indicators) (Evaluation)

[0058] 5: Weak.

[0059] 4: Somewhat strong.

[0060] 3: Strong.

[0061] 2: Too strong.

[0062] 1: Quite strong.

[0063] [Table 4]

[0064] [Table 5]

[0065] [Table 6]

[0066] Example 3: Examination of manufacturing method

[0067] Products using berry juice and apple juice in varying ratios were prepared according to the formulations in Table 7, similar to Example 1. Sensory evaluation and color measurement were performed using the same indices and conditions as in Example 1. The results, as shown in Tables 8 and 9, showed that when apple juice was added in a mass ratio of 1 part berry juice to 0.11 to 1.5 (1:0.11 to 1:1.5), a high discoloration suppression effect was observed and the flavor was also good. In particular, the evaluation was excellent when the apple juice was added in a mass ratio of 0.25 to 1 part berry juice.

[0068] [Table 7]

[0069] [Table 8]

[0070] [Table 9]

[0071] Example 4

[0072] (1) Stability of the physical properties of iron liquid

[0073] The physical stability of iron materials with different average particle sizes after preparation of iron liquid was compared. Three types of iron liquid with an iron concentration of 250 mg / 100 g were prepared using three types of unemulsified ferric pyrophosphate (iron pyrophosphate A to C) and emulsified ferric pyrophosphate (emulsified iron pyrophosphate A to C).

[0074] After allowing each solution to stand for 1 minute, the appearance was checked and the physical stability was evaluated using the following index: The average particle size was determined by suspending 1 part by weight of ferric pyrophosphate in 99 parts by weight of ion-exchanged water and measuring the particle size distribution using a particle size distribution analyzer LA-960V2 manufactured by Horiba, Ltd., with a refractive index of 1.6, to calculate the volume average value.

[0075] <Evaluation index: Stability>

[0076] (Indicators) (Evaluation)

[0077] Good: No separation or concentration gradient.

[0078] △: There is some separation or concentration gradient.

[0079] ×: Clearly separated.

[0080] As a result, when ferric pyrophosphate that was not emulsified was used as the iron material, good physical stability was obtained with a small average particle size (Table 10).

[0081] [Table 10]

[0082] (2) Measurement of color tone

[0083] Fruit juice solutions with fruit juice concentrations of 6% raspberry juice, 2% strawberry juice, 2% arronha juice, and 5% apple juice were prepared. Separately, a solution containing dairy ingredients, consisting of 20% whole milk powder by mass and 10% granulated sugar by mass, was prepared. 60 parts by weight of the fruit juice solution, 20 parts by weight of the dairy ingredient solution, and 20 parts by weight of the iron solution were mixed as shown in Table 11 to produce products, and the discoloration of each product was measured in the same manner as in Example 1. The iron materials used in the iron solution were unemulsified ferric pyrophosphate (ferric pyrophosphates A to C) with a particle size of 10 μm or less, and ferric pyrophosphate emulsions (emulsified iron pyrophosphates A to C).

[0084] As a result, as shown in Table 11, when iron pyrophosphates A, B, and C were used, a good effect of inhibiting discoloration during product storage was observed.

[0085] [Table 11]

[0086] Example 5

[0087] Soft yogurt was produced as follows.

[0088] (1) Preparation of bacterial suspension

[0089] 20% skim milk powder and 5% whole milk powder were dissolved in hot water, sterilized at 117°C for 3 seconds, and then cooled to 37°C. Then, a starter containing Streptococcus thermophilus YIT2001 and Lactobacillus casei YIT9029 (total initial bacterial count: 1 × 10 9 The mixture was inoculated with 0.25% of agarose (0.25% of the total volume of the culture medium) and cultured at 37°C with stirring. When the pH reached 4.4, the mixture was cooled to below 10°C.

[0090] (2) Preparation of other solutions

[0091] Each solution was prepared as follows:

[0092] {1} A 5% by mass aqueous solution of cream (milk fat 47%) was sterilized at 98°C for 30 minutes and cooled to 30°C or below to obtain a cream solution.

[0093] {2} 5% by mass of granulated sugar, 3% by mass of starch, 2.5% by mass of thickener (FM-1690 manufactured by Nitta Gelatin Co., Ltd.: containing gelatin, locust bean gum, and guar gum), 0.15% by mass of ferric pyrophosphate (Felsorb: manufactured by Tomita Pharmaceutical Co., Ltd.), and 0.2% by mass of vitamin B mix (containing folic acid, vitamins B6 and B12) were dissolved in water, sterilized at 95°C for 30 minutes, and then cooled to 40 to 50°C to obtain a thickener solution.

[0094] {3} 15% raspberry juice, 15% apple juice, 5% strawberry juice, 3% aronia juice, 40% sucrose-type liquid sugar (Bx sugar content: 68), 0.1% gardenia pigment, 0.1% crystalline citric acid, 0.8% xanthan gum, 0.2% pectin, and 0.7% berry mix flavoring were mixed and dissolved, sterilized at 103°C for 3 minutes, and then cooled to below 10°C to obtain a fruit juice liquid.

[0095] (3) Mixture

[0096] 35 parts by weight of the bacterial liquid, 26 parts by weight of the cream liquid, and 22 parts by weight of the thickener liquid, which had been homogenized at 15 MPa, were stirred and mixed, cooled to below 10°C, and 17 parts by weight of the fruit juice liquid were further stirred and mixed, and 90 g was immediately filled into a cup (made of polypropylene).

[0097] The soft-type yogurt products thus obtained were subjected to sensory evaluation and color measurement in the same manner as in Example 2 immediately after production and after storage at 10°C for 12 days. In addition, five expert panelists evaluated the appearance based on the following criteria.

[0098] <Evaluation index: Appearance>

[0099] (Indicators) (Evaluation)

[0100] 5: Very bright.

[0101] 4: Bright.

[0102] 3: I can't say either way.

[0103] 2: Slightly dark.

[0104] 1: Dark.

[0105] As a result, as shown in Tables 12 and 13, the yogurt containing a combination of berry juice and apple juice and the addition of ferric pyrophosphate that was not emulsified had a fruity and berry flavor with a mild astringent taste and a good flavor. The appearance changed little during production and storage, and remained bright and good throughout the storage period.

[0106]

Table 12

[0107]

Table 13

Claims

1. Apple juice and One or more kinds of berry juice selected from raspberry juice, strawberry juice, and aronha juice; An iron-containing food or beverage with berry juice, characterized in that it contains unemulsified iron, wherein the unemulsified iron is unemulsified ferric pyrophosphate, the average particle size of the unemulsified iron is less than 10 μm, and the iron-containing food or beverage with berry juice is a milk-containing food or beverage (excluding fermented vinegar).

2. 2. The iron-containing food or drink containing berry juice according to claim 1, wherein the content of non-emulsified iron is 1.0 to 25 mg in terms of iron per 100 g of the food or drink.

3. 3. The iron-containing food or drink containing berry juice according to claim 1, wherein the mass ratio of apple juice to berry juice is 1:0.11 to 1:1.5 in terms of pure fruit juice, and the total amount of fruit juice relative to the total amount of the iron-containing food or drink containing berry juice accounts for 5% to 20% by mass.

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