drinks

Abstract

To provide a beverage containing beneficial bacteria which contains copper and / or zinc, yet exhibits reduced metallic odor and bitterness derived from copper and / or zinc; and a useful-bacterium-containing beverage containing copper and / or zinc in which precipitation of the useful bacteria is suppressed.SOLUTION: By blending useful bacteria such as lactic acid bacteria into a beverage containing copper and / or zinc, the metallic odor and bitterness derived from copper or zinc can be reduced. Furthermore, by incorporating copper and / or zinc together with the useful bacteria, precipitation of the useful bacteria can be suppressed.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Copper and zinc are essential micronutrients essential for maintaining life (Non-Patent Document 1). Copper is a component of enzymes essential for hemoglobin synthesis, is involved in iron metabolism, and is an essential mineral for preventing anemia. Copper is also a component of enzymes involved in energy metabolism in immune cells (e.g., macrophages), thereby contributing to immune function. Zinc, on the other hand, is a mineral necessary for protein and DNA synthesis and plays an important role in development and maintaining life. Zinc deficiency is known to cause impaired wound healing due to poor regeneration of the skin and mucous membranes, and taste disorders due to a decrease in the number of taste bud cells. Because copper and zinc are thus essential nutrients, supplements that replenish copper and zinc are widely available.

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

[0004] Meanwhile, beneficial bacteria such as lactic acid bacteria and bifidobacteria are known to contribute to health, similar to copper and zinc. Because beneficial bacteria are insoluble in water, health foods incorporating beneficial bacteria are often formulated as tablets or capsules. When incorporating beneficial bacteria into beverages, measures to prevent the precipitation of beneficial bacteria are necessary. One known method for preventing the precipitation of beneficial bacteria involves adjusting the pH of a beverage containing lactic acid bacteria in two stages to a final pH of 4 or less (Patent Document 1). However, this method suffers from the drawback of lowering the pH, resulting in a strong sour taste in the beverage. Another known method for preventing the precipitation of lactic acid bacteria is to use HM pectin as a stabilizer (Non-Patent Document 2). However, due to the fact that many consumers do not want to incorporate unnecessary food additives and that the inclusion of HM pectin affects the texture of the beverage, the development of an alternative method has been sought. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-074701 [Non-patent literature]

[0006] [Non-Patent Document 1] Shiogama City Hospital website, "Nutrition News ~Learn about Trace Elements~ November / December 2022 issue", URL: http: / / www.city-hospital-shiogama.jp / data / eiyodayori / 4-11-12-eiyodayori.pdf, retrieved March 25, 2024 [Non-patent document 2] Unitec Foods Co., Ltd. website, "Developing delicious low-fat and fat-free dairy products," URL: http: / / www.unitecfoods.co.jp / wp / ?article=detail003, retrieved March 25, 2024 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0007] The present invention aims to provide a beverage containing beneficial bacteria that contains copper and / or zinc but has little metallic odor or bitterness derived from copper and / or zinc, and also aims to provide a beverage containing beneficial bacteria that contains copper and / or zinc and in which precipitation of beneficial bacteria is inhibited. [Means for solving the problem]

[0008] The present applicant has conducted extensive research in light of the above-mentioned problems and has found that blending beneficial bacteria such as lactic acid bacteria with beverages containing copper and / or zinc reduces the metallic odor and bitter taste derived from copper and zinc, leading to the completion of the present invention. The present applicant has also found that the precipitation of beneficial bacteria is inhibited by incorporating copper and / or zinc into beverages containing copper and / or zinc, leading to the completion of the present invention.

[0009] That is, the present invention is as follows. [1] A beverage comprising at least one selected from copper ions and zinc ions and beneficial bacteria, wherein the concentration of the copper ions and / or zinc ions is 1 mass ppm or more. [2] The beverage according to [1], further comprising potassium ions. [3] The beverage according to [1] or [2], further comprising potassium ions, the potassium ions having a concentration of 30 to 500 ppm by mass. [4] The beverage according to any one of [1] to [3], wherein the concentration of the copper ions and / or zinc ions is 100 mass ppm or less. [5] The beverage according to any one of [1] to [4], further comprising dietary fiber. [6] The beverage according to any one of [1] to [5], further comprising dietary fiber, the dietary fiber concentration being 1,000 to 50,000 ppm by mass. [7] The beverage according to any one of [1] to [6], wherein the beneficial bacteria are one or more selected from lactic acid bacteria and bifidobacteria. [8] The beverage according to any one of [1] to [7], characterized in that the beverage is a packaged beverage. [Effects of the Invention]

[0010] According to the present invention, it is possible to obtain a beverage containing beneficial bacteria that contains copper and / or zinc but has little metallic odor or bitterness derived from copper and / or zinc.It is also possible to obtain a beverage containing beneficial bacteria that contains copper and / or zinc and in which precipitation of beneficial bacteria is suppressed. BEST MODE FOR CARRYING OUT THE INVENTION

[0011] The beverage of the present invention will be described below, but the present invention is not limited to the following embodiments.

[0012] The beverage of the present invention is characterized in that it contains at least one selected from copper ions and zinc ions, and beneficial bacteria, and that the concentration of the copper ions and / or zinc ions (the total concentration if both are contained) is 1 mass ppm or more.

[0013] According to the present invention, by blending beneficial bacteria into a beverage having a copper and / or zinc ion concentration of 1 mass ppm or more, the metallic odor and bitterness derived from copper and / or zinc are reduced.

[0014] Furthermore, according to the present invention, the inclusion of copper ions and / or zinc ions inhibits the precipitation of beneficial bacteria in the beverage.

[0015] [Copper ions, zinc ions] The beverage of the present invention has a copper ion and / or zinc ion concentration (total concentration when both are contained) of 1 ppm by mass or more. If the copper ion and / or zinc ion concentration is less than 1 ppm by mass, the metallic odor and bitterness derived from copper and / or zinc are not felt even without any treatment, and the problem of the present invention does not exist. The copper ion and / or zinc ion concentration in the beverage is not particularly limited as long as it is in the range of 1 ppm or more. However, from the viewpoint of enabling a large intake of copper and / or zinc, it is preferably 3 ppm by mass or more, more preferably 4 ppm by mass or more, particularly preferably 5 ppm by mass or more, and most preferably 7 ppm by mass or more. Furthermore, from the viewpoint of more easily reducing the metallic odor and bitterness derived from copper and / or zinc, it is preferably 100 ppm by mass or less, more preferably 50 ppm by mass or less, particularly preferably 30 ppm by mass or less, and most preferably 20 ppm by mass or less. When both metal ions are contained, the copper ion and / or zinc ion concentration refers to the total concentration of both metal ions. When only one metal ion is contained, it refers to the concentration of the metal ion contained. When the beverage of the present invention is a powdered beverage, the concentration in the beverage refers to the concentration when the beverage is suspended in a liquid such as water and consumed as a beverage (the same applies to other components). The concentrations of copper ions and zinc ions can be measured by known measurement methods such as ICP atomic emission spectroscopy, for example, by using an Agilent 5900 ICP-OES ICP atomic emission spectroscopy analyzer manufactured by Agilent Technologies, Inc.

[0016] The method for incorporating copper ions and zinc ions into the beverage of the present invention is not particularly limited, and examples include a method in which a liquid ingredient (water, water containing green vegetables, etc.) is heated in a copper or zinc pot to leach copper ions or zinc ions from the pot, a method using copper ion water or zinc ion water, and a method in which an additive containing copper or zinc is added. Examples of a method for incorporating an additive containing copper or zinc include a method in which a water-soluble salt of copper or zinc, such as gluconate, sulfate, or citrate, is added, or a material containing copper ions or zinc ions at high concentrations, such as zinc yeast or copper yeast, is added.

[0017] [Potassium ion] The beverage of the present invention may further contain potassium. Potassium is a nutrient essential for life-sustaining activities, regulating cellular osmotic pressure. It is also known to have the effect of lowering blood pressure by excreting excess salt contained in the body. While potassium has a bitter taste, its bitterness is less noticeable when incorporated into the beverage of the present invention. Furthermore, by incorporating potassium into the beverage of the present invention, the metallic odor and bitterness derived from copper or zinc can be further suppressed, and the precipitation of beneficial bacteria can be further inhibited. The potassium concentration in the beverage is not particularly limited, but from the viewpoints of reducing the bitterness derived from potassium while providing a large amount of potassium as a nutrient, further suppressing the metallic odor and bitterness derived from copper or zinc, and further inhibiting the precipitation of beneficial bacteria, the concentration is preferably 30 to 500 ppm by mass, more preferably 50 to 300 ppm by mass, particularly preferably 60 to 250 ppm by mass, and most preferably 70 to 200 ppm by mass.

[0018] The method for adding potassium ions to the beverage of the present invention is not particularly limited, and may include blending, for example, potassium salts such as potassium chloride and potassium lactate, ionized water containing potassium ions, or crushed powder or extract of a plant containing potassium. The potassium concentration can be measured by a common analytical method, for example, atomic absorption spectrometry.

[0019] [Dietary fiber] The beverage of the present invention may further contain dietary fiber. Dietary fiber is known to have beneficial effects in the body, such as regulating intestinal function, and is a component whose intake is recommended. By incorporating dietary fiber into the beverage of the present invention, the precipitation of beneficial bacteria can be further suppressed. There are no particular restrictions on the concentration of dietary fiber in the beverage, but from the viewpoint of further suppressing the precipitation of beneficial bacteria, it is preferably 1,000 to 50,000 ppm by mass, more preferably 1,500 to 40,000 ppm by mass, particularly preferably 2,000 to 30,000 ppm by mass, and most preferably 2,500 to 20,000 ppm by mass.

[0020] The method for adding dietary fiber to the beverage of the present invention is not particularly limited, and for example, dietary fiber such as citrus fiber or indigestible dextrin may be added, or a raw material containing dietary fiber such as crushed plant powder may be added. The concentration of dietary fiber can be measured by the Prosky method.

[0021] [Useful bacteria]

[0022] In the present invention, the term "useful bacteria" refers to bacteria that are recognized as useful when bacteria that can grow in the mammalian intestine are classified into useful bacteria (good bacteria), harmful bacteria (bad bacteria), and opportunistic bacteria. Specific examples include lactic acid bacteria, bifidobacteria, and short-chain fatty acid-producing bacteria (butyric acid bacteria, acetic acid bacteria, etc.). Among these, lactic acid bacteria and bifidobacteria are particularly preferred because they are more likely to reduce the metallic odor and bitterness derived from copper and / or zinc. Since the effects of the present invention are achieved regardless of the concentration of useful bacteria, there are no particular limitations on the concentration of useful bacteria in the beverage. However, it may be, for example, 0.0001% by mass or more, 0.001% by mass or more, or 0.01% by mass or more.

[0023] Lactic acid bacteria is a general term for bacteria that produce lactic acid through metabolism, and examples include bacteria belonging to the genera Lactbacillus, Enterococcus, Bacillus, Leuconostoc, Pediococcus, Staphylococcus, Tetragenococcus, etc. Among these, lactic acid bacteria of the genera Lactbacillus, Enterococcus, and Bacillus are particularly preferred because they are more likely to reduce the metallic odor and bitterness derived from copper and / or zinc. Examples of lactic acid bacteria of the genus Lactbacillus include Lactobacillus brevis, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus delburvecki, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus halivaticus, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sporogenes, Lactobacillus sakei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus reuteri, Lactobacillus fermentum, etc. Lactic acid bacteria of the genus Enterococcus include, for example, Enterococcus faecalis (sometimes called Streptococcus faecalis), Enterococcus faesium (sometimes called Streptococcus faesium), etc. Lactic acid bacteria of the genus Bacillus include, for example, Bacillus coagulans, Bacillus mesentericus, etc.

[0024] Bifidobacteria refers to bacteria belonging to the genus Bifidobacterium, including, for example, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium adolescentis, and Bifidobacterium mongoliense.

[0025] Short-chain fatty acid-producing bacteria is a general term for bacteria that produce short-chain fatty acids (excluding lactic acid) such as butyric acid and acetic acid through metabolism. Among short-chain fatty acid-producing bacteria, butyric acid bacteria are bacteria that produce butyric acid, and specific examples include bacteria of the genus Coprococcus, Marvinbryantia, Anaerostipes, Roseburia, and Faecalibacterium. Furthermore, among short-chain fatty acid-producing bacteria, acetic acid bacteria include bacteria of the genus Paraprevotella.

[0026] According to the present invention, the precipitation of beneficial bacteria is suppressed by adding copper ions or zinc ions to a beverage. If beneficial bacteria are precipitated in a beverage, they remain at the bottom when the beverage is consumed, resulting in a problem of reduced intake of beneficial bacteria, which are nutritional components. Furthermore, in the case of beverages filled in transparent containers such as PET bottles, the presence of precipitated beneficial bacteria can lead to poor appearance and may discourage consumers from purchasing the beverage. Therefore, suppressing the precipitation of beneficial bacteria is an important issue in beverages.

[0027] [Beverage] The beverage of the present invention may be in the form of a packaged beverage filled in a plastic bottle, can, jar, paper carton, etc., or a powdered beverage. In this application, a powdered beverage refers to a powdered processed food (including quasi-drugs and pharmaceuticals) that is mixed with a liquid such as water, hot water, milk, or soy milk by the consumer at the time of consumption and consumed as a beverage. Of these beverages, packaged beverages are preferred because they can more effectively enjoy the effects of the present invention.

[0028] The beverage of the present invention may be appropriately blended with additives commonly used in the food industry, such as crushed plant powders, plant extracts, vitamins such as vitamin A, vitamin B, and vitamin C, sweeteners, flavorings, etc.

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

[0030] 1. Metallic odor and bitterness evaluation test Packaged beverages were produced and evaluated for metallic odor and bitterness derived from copper or zinc.

[0031] [Production of packaged beverages] Powdered drinks A to J were prepared by uniformly mixing the ingredients to the contents listed in Table 1. Each powdered drink was then filled into individual sachets in 3g portions. Dextrin was selected as the excipient for the powdered drinks because it is known not to affect the taste or the sedimentation of beneficial bacteria. It was confirmed in advance that the dextrin used did not have a metallic odor or bitterness derived from copper or zinc, or affect the sedimentation of beneficial bacteria.

[0032] [Table 1]

[0033] One packet (3 g) of each of the obtained powdered beverages was placed in a PET bottle (volume 200 mL, diameter 54 mm x height 132 mm, opening diameter 28 mm) and water was added to bring the volume to 100 mL. The PET bottle was then closed, and the bottle was held in one hand and shaken up and down for 20 seconds (swing amplitude approximately 20 cm, speed of 1.5 to 2 strokes per second) to mix the contents so that the powdered beverage was uniformly dispersed in the liquid, thereby producing the packaged beverages of the controls (Control Cu, Control Zn) and examples (Examples 1 to 8) shown in Table 2.

[0034] [Table 2]

[0035] [Evaluation of metallic odor and bitterness] The resulting packaged beverages were evaluated for metallic odor and bitterness derived from copper or zinc by four panelists with knowledge and experience in beverage sensory testing. Specifically, each panelist consumed the packaged beverages prepared according to the above procedure immediately after preparation and scored them according to the scoring method described below. Examples 1 to 6 containing copper ions were scored using the control Cu as the standard (control), and Examples 7 and 8 containing zinc ions were scored using the control Zn as the standard (control).

[0036] <Method for scoring metallic odor and bitterness> ●Metallic smell (a metallic smell derived from copper or zinc that can be felt when you put it in your mouth) 2: The metallic smell is clearly less noticeable than the control. 1: The metallic smell is slightly less noticeable than the control. 0: Metallic odor is felt to the same extent as the control -1: Stronger metallic smell than the control

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

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

[0039] <Evaluation of metallic odor and bitterness> ◎: Average score 1.75 or higher 〇: Average score is 1 or more and less than 1.75 ×: Average score less than 1

[0040] The results are shown in Table 2. Compared to the beverage not containing beneficial bacteria (control), the beverages containing beneficial bacteria (Examples 1 to 8) had reduced metallic odor and bitterness derived from copper or zinc. Furthermore, the reduction of metallic odor and bitterness derived from copper or zinc was achieved regardless of the type of beneficial bacteria (Examples 2, 4 to 6).

[0041] 2. Evaluation test of beneficial bacteria precipitation (1) Packaged beverages were produced and the precipitation of beneficial bacteria was evaluated.

[0042] [Production of packaged beverages] Powdered drinks K to AB were prepared by uniformly mixing the ingredients so as to obtain the contents shown in Table 3. Then, 3 g of each powdered drink was filled into individual packets.

[0043] [Table 3]

[0044] One packet (3 g) of each powdered beverage was placed in a PET bottle (200 mL capacity, 54 mm diameter x 132 mm height, 28 mm opening), and water was added to bring the volume to 100 mL. The bottle was then capped and held in one hand. The bottle was shaken up and down for 20 seconds (approximately 20 cm amplitude, 1.5 to 2 strokes per second) to mix the contents and ensure uniform dispersion of the powdered beverage in the liquid. The following packaged beverages were prepared: control (Control EF, Control LC, Control BC, Control BL), positive controls (Positive Control EF, Positive Control LC, Positive Control BC, Positive Control BL), examples (Examples 9-16), and comparative examples (Comparative Examples 1 and 2) shown in Table 4. The HM pectin used in the positive control is a known stabilizer known to inhibit lactic acid bacteria precipitation in beverages.

[0045] [Table 4]

[0046] [Evaluation of precipitation] The resulting packaged beverages were evaluated for precipitation of beneficial bacteria by four panelists with knowledge and experience in beverage sensory testing. Specifically, the packaged beverages prepared according to the above procedure were left to stand at room temperature for 24 hours, and the amount of beneficial bacteria that had precipitated at the bottom of the PET bottle was visually observed and scored according to the scoring method below. Comparative Examples 1 and 2 and Examples 9 to 13, which contained Enterococcus faecalis, were scored as Control EF and Positive Control EF. Example 14, which contained Lactobacillus casei, was scored as Control LC and Positive Control LC. Example 15, which contained Bacillus coagulans, was scored as Control BC and Positive Control BC. Example 16, which contained Bifidobacterium longum, was scored as Control BL and Positive Control BL.

[0047] <Scoring method for precipitation> ●Precipitation of beneficial bacteria 3: The white precipitate of beneficial bacteria is less than that of the positive control. 2: The white precipitate of beneficial bacteria was similar to that of the positive control. 1: The white precipitate of beneficial bacteria is less than the control, but more than the positive control 0: The amount of white beneficial bacteria precipitated was the same as the control. -1: White beneficial bacteria precipitates more than the control

[0048] After scoring, the average score of the four people was calculated and rated on a three-point scale of ◎, ○, × according to the following criteria. There was little variation in the ratings of the four people, and in the evaluation of each packaged beverage, the difference between the highest and lowest scores among the four people was within one point.

[0049] <Evaluation of precipitation> ◎: Average score 1.75 or higher 〇: Average score is 1 or more and less than 1.75 ×: Average score less than 1

[0050] The results are shown in Table 4. Compared to the beverage not containing copper ions or zinc ions (control), the beverages containing copper ions or zinc ions (Examples 9 to 16) inhibited the precipitation of beneficial bacteria. Furthermore, the inhibition of beneficial bacteria precipitation was exerted regardless of the type of beneficial bacteria (Examples 9 to 16).

[0051] 2. Evaluation test of beneficial bacteria precipitation (2) It is known that in cultures of bacteria such as lactic acid bacteria, the amount of bacteria (bacterial concentration) and turbidity (OD660) are proportional to each other, and turbidity (OD660) is commonly used as an indicator of the amount of bacteria in a culture. Therefore, the amount of beneficial bacteria dispersed in the beverage without settling was evaluated by sampling the supernatant of a packaged beverage and measuring the turbidity. Specifically, the following procedure was performed.

[0052] [Liquid beverage manufacturing] Powdered drinks AC to AK were prepared by uniformly mixing the ingredients to obtain the contents shown in Table 5. Then, 3 g of each powdered drink was filled into individual packets.

[0053] [Table 5]

[0054] One packet (3 g) of each of the obtained powdered beverages was placed in a beaker (volume 100 mL) and water was added to make 50 mL. The mixture was then stirred for 10 seconds using a muddler to prepare the liquid beverages of Comparative Examples 3 to 5 and Examples 17 to 22 shown in Table 6.

[0055] [Table 6]

[0056] [Turbidity measurement] The prepared liquid beverage was allowed to stand for 24 hours, and then the supernatant of the liquid beverage was collected and the absorbance (OD660) was measured using an ultraviolet-visible spectrophotometer "UV-1800" (Shimadzu Corporation).

[0057] The measurement results are shown in Table 6. Compared with the beverage not containing copper ions or metal ions (Comparative Example 3), the beverages containing copper ions or metal ions (Examples 17 to 22) had higher supernatant turbidity values. This indicates that the inclusion of copper ions or metal ions inhibits the precipitation of beneficial bacteria, increasing the amount of beneficial bacteria dispersed in the liquid. Furthermore, compared with the beverage containing only copper ions (Example 18), the beverage containing potassium ions and dietary fiber (Example 19) had higher turbidity values, indicating that more beneficial bacteria were dispersed in the liquid. Note that the beverages containing only potassium ions or sodium ions (Comparative Examples 4 and 5) did not have higher turbidity values ​​than the beverage of Comparative Example 3. [Industrial Applicability]

[0058] According to the present invention, by blending beneficial bacteria such as lactic acid bacteria with a beverage containing copper and / or zinc, it is possible to obtain a beverage in which the metallic odor and bitterness derived from copper and zinc are reduced, and in which the precipitation of beneficial bacteria is suppressed. By drinking the beverage of the present invention, minerals such as copper and zinc and beneficial bacteria can be ingested, and therefore the beverage of the present invention is useful as a food.

Claims

1. Contains copper ions (excluding those derived from lactic acid bacteria) and beneficial bacteria (excluding zinc-enriched bacteria and copper-enriched bacteria), A beverage (excluding (A) described below) characterized in that the copper ion concentration is 3 mass ppm or more. (A) A packaged green juice beverage containing copper ions in an amount of 0.5 ppm or more and less than 5 ppm, and zinc ions in an amount of 0.5 ppm or more and less than 5 ppm, with the ratio of the copper ion content to the zinc ion content (copper ions / zinc ions) being within the range of 0.25 to 9.

0.

2. Contains zinc ions and beneficial bacteria (excluding copper-enriched bacteria), A beverage (excluding (A) to (C) described below) characterized in that the zinc ion concentration is 3 mass ppm or more. (A) A packaged green juice beverage containing copper ions in an amount of 0.5 ppm or more and less than 5 ppm, and zinc ions in an amount of 0.5 ppm or more and less than 5 ppm, with the ratio of the copper ion content to the zinc ion content (copper ion / zinc ion) being within the range of 0.25 to 9.

0. (B) Sports drink containing lactobacillus (C) A composition containing orotic acid).

3. 3. The beverage according to claim 1, further comprising potassium ions.

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