Mineral concentrate composition

Abstract

By adding it to water, food, beverages, etc., it improves their flavor and functionality. [Solution] A mineral concentrate liquid composition is provided, characterized in that potassium ions are contained in the highest concentration among the metal ions present in the mineral concentrate liquid composition.

Description

[Technical Field]

[0001] The present invention relates to a mineral concentrate liquid composition that can improve the flavor and function of water, food, beverages, etc. by adding it to such substances. Regarding. [Background technology]

[0002] In recent years, social interest in safe and tasty water has been growing against the backdrop of a trend toward health and delicious food, 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 or elsewhere as an alternative to bottled mineral water.

[0003] Furthermore, drinking water has been developed in which high concentrations of minerals have been added to purified water, etc., with the aim 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 a high concentration of magnesium by mixing a concentrated solution with purified water, which contains a high amount of magnesium. Patent Document 2 discloses the production of a beverage by adding mineral components consisting of magnesium and calcium to water derived from deep ocean water. However, divalent metal ions are known to cause unpleasant flavors such as bitterness and astringency, and water, foods, or beverages containing high concentrations of these minerals have the disadvantage of being difficult to ingest.

[0004] Furthermore, Patent Document 3 discloses a method for producing mineral water, 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 inclusion of undesirable components such as vanadium, which is considered harmful if ingested in excess, in the obtained mineral water, and low mineral extraction efficiency. Furthermore, 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 use. 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 and obtain mineral water containing only the desired mineral components. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2018-102137 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-48742 [Patent Document 3] Japanese Patent Application Laid-Open No. 2009-72723 [Patent Document 4] Japanese Patent Application Publication No. 6-31284 [Patent Document 5] Japanese Patent Application Laid-Open No. 2005-334862 [Patent Document 6] Japanese Patent Application Laid-Open No. 2001-259659 [Non-patent literature]

[0006] [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]

[0007] An object of the present invention is to provide a mineral concentrate liquid composition that can improve the flavor and function of water, food, beverages, etc. by adding it to the water, food, beverages, etc. [Means for solving the problem]

[0008] The present inventors have now discovered coconut shell activated carbon as a natural material from which minerals can be eluted using pure water, and after extensive research into the components of the mineral concentrate obtained using this material, have made the surprising discovery that a mineral concentrate composition containing a high concentration of potassium ions imparts significant buffering capacity in the pH range from weakly alkaline to weakly acidic to purified water to which it is added, as well as a mellow flavor with few impurities.

[0009] That is, the gist of the present invention is as follows. [1] A mineral concentrate liquid composition, 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 described in 1, characterized in that the chloride ion content in the mineral concentrate liquid composition is 50% or less of the potassium ion concentration. [3] A mineral concentrate liquid composition according to 1 or 2, characterized in that the calcium ion content in the mineral concentrate liquid composition is 2.0% or less of the potassium ion concentration. [4] A mineral concentrate liquid composition according to any one of 1 to 3, characterized in that the content of magnesium ions in the mineral concentrate liquid composition is 1.0% or less of the potassium ion concentration. [5] The mineral concentrate liquid composition according to any one of 1 to 4, characterized in that the sodium content in the mineral concentrate liquid composition is 5 to 45% of the potassium ion concentration. [6] The mineral concentrate liquid composition according to any one of 1 to 5, wherein the mineral concentrate liquid composition contains an extract of activated carbon made from plant-derived materials. [7] The mineral concentrate liquid composition according to 6, wherein the plant-derived raw material is selected from the group consisting of coconut, palm, almond, walnut, and plum shells; wood selected from sawdust, charcoal, resin, and lignin; nest ash; bamboo; food waste selected from bagasse, rice husks, coffee beans, and blackstrap molasses; or a combination thereof. [8] The mineral concentrate liquid composition described in 6, wherein the plant-derived activated carbon is coconut shell activated carbon. [9] The mineral concentrate liquid composition according to any one of 1 to 8, having a pH of 7.5 to 10.5.

[10] Water, food, or beverage comprising the mineral concentrate composition according to any one of 1 to 9.

[11] The water, food, or beverage according to 10, which is used to prevent or improve acidification in the body. [Effects of the Invention]

[0010] The present invention can improve the flavor and functionality of water, food, beverages, and the like. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 shows the buffer capacity of water compositions containing various concentrations of concentrated mineral extracts from coconut shell activated carbon, as well as controls (KOH and commercially available alkaline ionized water). [Figure 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). [Figure 3] FIG. 3 shows the sensory evaluation of the mellowness of water compositions containing various concentrations of concentrated mineral extract from coconut shell activated carbon and the control (K2CO3). [Figure 4] FIG. 4 shows the sensory evaluation of the impurities of water compositions containing various concentrations of concentrated mineral extracts from coconut shell activated carbon and the control (K2CO3). DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention relates to a mineral concentrate liquid composition, characterized in that potassium ions are contained in the highest concentration among the metal ions present in the mineral concentrate liquid composition.

[0013] Potassium is one of the minerals necessary for the body. Most of it is found intracellularly, where it interacts with sodium, which is abundant in extracellular fluid, to maintain cellular osmotic pressure and retain intracellular water. In addition to maintaining cellular osmotic pressure together with sodium, potassium also plays a role in maintaining acid-base balance, transmitting nerve impulses, regulating cardiac and muscular function, and regulating intracellular enzyme reactions. Potassium also inhibits sodium reabsorption in the kidneys and promotes urinary excretion, thereby lowering blood pressure. While potassium is thus an extremely important mineral for humans, excess potassium ions can cause unpleasant tastes, such as bitterness and astringency. Therefore, when the mineral concentrate liquid composition of the present invention is added to water, food, or beverage, the lower limit of the potassium concentration in the water, food, or beverage or the concentration of the added potassium ions (potassium concentration (ppm) in the mineral concentrate liquid composition / dilution ratio) is 20 ppm or more, 25 ppm or more, 30 ppm or more, 35 ppm or more, 45 ppm or more, or 50 ppm or more, and the upper limit of the potassium ion concentration is 600 ppm or less, 595 ppm or less, 590 ppm or less, 585 ppm or less, 580 ppm or less, 575 ppm or less, 570 ppm or less, 565 ppm or less, 560 ppm or less, 555 ppm or less, 550 ppm or less, 545 ppm or less, 540 ppm or less, 535 ppm or less, 530 ppm or less, 525 ppm or less, 520 ppm or less, 515 ppm or less, m or less, 510ppm or less, 505ppm or less, 500ppm or less, 495ppm or less, 490ppm or less, 485ppm or less, 480ppm or less, 475ppm or less, 470ppm or less , 465ppm or less, 460ppm or less, 455ppm or less, 450ppm or less, 445ppm or less, 440ppm or less, 435ppm or less, 430ppm or less, 425ppm or less, 42 0ppm or less, 415ppm or less, 410ppm or less, 405ppm or less, 400ppm or less, 395ppm or less, 390ppm or less, 385ppm or less, 380ppm or less, 375pp m or less, 370ppm or less, 365ppm or less, 360ppm or less, 355ppm or less, 350ppm or less, 345ppm or less, 340ppm or less, 335ppm or less, 330ppm or less,It is preferable to prepare the solution so that the concentration is 325 ppm or less, 320 ppm or less, 315 ppm or less, 310 ppm or less, 305 ppm or less, 300 ppm or less, 295 ppm or less, 290 ppm or less, 285 ppm or less, 280 ppm or less, 275 ppm or less, 270 ppm or less, 265 ppm or less, 260 ppm or less, 255 ppm or less, 250 ppm or less, 245 ppm or less, 240 ppm or less, 235 ppm or less, 230 ppm or less, 225 ppm or less, 220 ppm or less, 215 ppm or less, 210 ppm or less, 205 ppm or less, or 200 ppm or less. When the mineral concentrate liquid composition of the present invention is added to water, food, or beverage, the potassium concentration in the water, food, or beverage or the concentration of the added potassium ions (potassium concentration in the mineral concentrate liquid composition (ppm) / dilution ratio) is, for example, 50 to 200 ppm, 50 to 190 ppm, 50 to 180 ppm, 50 to 170 ppm, 50 to 160 ppm, 50 to 150 ppm, 50 to 140 ppm, 50 to 130 ppm, 50 to 1 20ppm, 50~110ppm, 50~100ppm, 50~90ppm, 50~80ppm, 50~70ppm, 50~60ppm, 60~200ppm, 60~190ppm, 60~180ppm, 60~170ppm, 60~160ppm, 60~150ppm, 60~140ppm, 60~130ppm, 60~120ppm, 60~110ppm, 60~100ppm, 60~90ppm, 60~8 0ppm, 60~70ppm, 70~200ppm, 70~190ppm, 70~180ppm, 70~170ppm, 70~160ppm, 70~150ppm, 70~140ppm, 70~130ppm m, 70~120ppm, 70~110ppm, 70~100ppm, 70~90ppm, 70~80ppm, 80~200ppm, 80~190ppm, 80~180ppm, 80~170ppm, 80~ 160ppm, 80~150ppm, 80~140ppm, 80~130ppm, 80~120ppm, 80~110ppm, 80~100ppm, 80~90ppm, 90~200ppm, 90~190p pm, 90~180ppm, 90~170ppm, 90~160ppm, 90~150ppm, 90~140ppm, 90~130ppm, 90~120ppm, 90~110ppm, 90~100ppm,100~200ppm, 100~190ppm, 100~180ppm, 100~170ppm, 100~160ppm, 100~150ppm, 100~140ppm, 100~130ppm, 100~120ppm, 100~110ppm, 110~200ppm, 110~190ppm, 110~180ppm, 110~170ppm, 1 10~160ppm, 110~150ppm, 110~140ppm, 110~130ppm, 110~120ppm, 120~200ppm, 120~190ppm, 12 0~180ppm, 120~170ppm, 120~160ppm, 120~150ppm, 120~140ppm, 120~130ppm, 130~200ppm, 130 ~190ppm, 130~180ppm, 130~170ppm, 130~160ppm, 130~150ppm, 130~140ppm, 140~200ppm, 140~ 190ppm, 140~180ppm, 140~170ppm, 140~160ppm, 140~150ppm, 150~200ppm, 150~190ppm, 150~1 It can be prepared to be 80 ppm, 150 to 170 ppm, 150 to 160 ppm, 160 to 200 ppm, 160 to 190 ppm, 160 to 180 ppm, 160 to 170 ppm, 170 to 200 ppm, 170 to 190 ppm, 170 to 180 ppm, 180 to 200 ppm, 180 to 190 ppm, or 190 to 200 ppm.

[0014] Naturally occurring water contains a certain amount of chloride ions, most of which are derived from geology or seawater. Chloride ions present at 250 to 400 mg / L or more may impart a salty taste to sensitive palate and impair the taste. Therefore, the chloride ion content in the mineral concentrate composition of the present invention is preferably as low as possible. When the mineral concentrate composition of the present invention is added to water, food, or beverage, the chloride ion content in the water, food, or beverage is, for example, 50% or less, 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, or 31% or less of the potassium ion concentration. , 30% or less, 29% 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. The chloride ion content in the mineral concentrate liquid composition of the present invention is, for example, 50% or less, 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 of the potassium ion concentration. 29% 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.

[0015] Calcium, together with phosphorus, is known to form the skeleton as hydroxyapatite and to be involved in muscle contraction. Magnesium is known to be involved in bone and tooth formation, as well as in many enzymatic reactions and energy production. The content of calcium and magnesium ions in water is known to affect its taste. Water with a hardness index (a measure of the total calcium and magnesium content of minerals) below a certain level is considered soft, while water with a high hardness is considered hard. Generally, mineral water produced in Japan is soft, while water produced in Europe is generally hard. According to WHO standards, water with a hardness index (mg / L), calculated as the amount of these salts converted to calcium carbonate, is considered soft with a hardness of 0-60, hard with a hardness of 120-180, and very hard with a hardness of 180 or above. Generally, water with a moderate hardness (10-100 mg / L) is considered palatable; water with a high magnesium content, in particular, tastes bitter and difficult to drink. Moreover, too high a hardness is not preferable because it not only affects the taste of the water but also stimulates the stomach and intestines, causing diarrhea, etc. Therefore, when the mineral concentrate composition of the present invention is added to water, food, or beverage, the calcium ion content in the water, food, or beverage is, for example, 30% or less, 29% 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, 12% or less, 13% or less, 14 ... It is preferable to prepare the water, food or beverage so that the magnesium ion content in the water, food or beverage is, for example, 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 of the potassium ion concentration.The calcium ion content in the mineral concentrate liquid composition of the present invention is, 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. Furthermore, the magnesium ion content in the mineral concentrate liquid composition of the present invention is, 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.

[0016] Sodium maintains extracellular fluid and circulating blood volume in the body while retaining water, thereby regulating blood pressure. It is known that ingesting 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 amount of fluid, which can lead to elevated blood pressure and swelling. Furthermore, as the sodium ion content increases, a salty or slimy taste may develop, reducing the refreshing feeling of the beverage. Therefore, when the mineral concentrate composition of the present invention is added to water, food, or beverage, the sodium ion concentration in the water, food, or beverage is, for example, 10 to 50%, 10 to 45%, 10 to 40%, 10 to 35%, 10 to 30%, 10 to 25%, 10 to 20%, 10 to 15%, 15 to 50%, 15 to 45%, 15 to 40%, 15 to 35%, 15 to 30%, 15 to 25% of the potassium ion concentration. , 15 to 20%, 20 to 50%, 20 to 45%, 20 to 40%, 20 to 35%, 20 to 30%, 20 to 25%, 25 to 50%, 25 to 45%, 25 to 40%, 25 to 35%, 25 to 30%, 30 to 50%, 30 to 45%, 30 to 40%, 30 to 35%, 35 to 50%, 35 to 45%, 35 to 40%, 40 to 50%, 40 to 45%, or 45 to 50%. The sodium content in the mineral concentrate liquid composition is, 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 20%, 15 to 15%, 15 to 45%, 15 to 20%, 15 to 15%, 15 to 25%, 15 to 30 ...20%, 15 to 15%, 15 to 45%, 15 to 20%, 15 to 15%, 15 to 25%, 15 to 20%, 15 to 15%, 15 to 25%, 15 to 20%, 15 to 15%, 15 to 45%, 15 to 20%, 15 to 15%, 15 to 25%, 15 to 20%, 15 to 15%, 15 to 25%, 15 to 20%, 15 to 15%, 15 to 25%, 40%, 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%.

[0017] The mineral concentrate liquid composition of the present invention can be added to water, food, or beverages to produce weakly alkaline water, food, or beverages. For example, water to which the mineral concentrate liquid composition of the present invention has been added may typically have a 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 to 9.5, 9.5 to 10.5, 9.5 to 10.0, or 10.0 to 10.5. Furthermore, water to which the mineral concentrate liquid composition of the present invention has been added has a buffering capacity, preferably a significant buffering capacity in the pH range from weakly alkaline to weakly acidic. For example, when 100 g of 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 concentrate liquid 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. The ratio (B) / (A) is used as the buffering capacity. The water to which the mineral concentrate liquid composition of the present invention has been added has a buffering capacity of, for example, 1.5 or more, 1.6 or more, 1.7 or more. The mineral concentrate liquid composition of the present invention has a buffering capacity of 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 useful for preventing or ameliorating acidification in the body. Therefore, by adding the mineral concentrate liquid composition of the present invention to water (e.g., purified water), food, or beverages, it is possible to prevent tooth erosion caused by postprandial acidification in the oral cavity and to ameliorate gastrointestinal symptoms such as hyperacidity and abnormal intestinal fermentation caused by gastrointestinal acidification.

[0018] The mineral concentrate liquid composition of the present invention may contain an extract of activated carbon made from plant-derived raw materials. Activated carbon is a porous material composed mostly of carbon, as well as oxygen, hydrogen, calcium, and other elements. Its large surface area per volume allows it to adsorb many substances, and as such, it has been widely produced industrially from the early 20th century to the present. Activated carbon is generally produced by generating nanometer-order micropores (activation) within the raw carbon material. Activated carbon production methods can be broadly divided into gas activation, in which the raw material is carbonized and then activated at high temperatures using an activation gas such as steam or carbon dioxide, and chemical activation, 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 carbon material as the carbon source.

[0019] 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 husks, coffee beans, blackstrap molasses), waste (pulp mill effluent, construction waste), etc. Typically, it is selected from coconut shell, sawdust, bamboo, or a combination thereof, and preferably coconut shell. Coconut shell refers to the shell found inside the fruit of a coconut or palm.

[0020] 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.

[0021] The step of extracting minerals from plant-derived activated carbon using an aqueous solvent is achieved by contacting the plant-derived activated carbon with an aqueous solvent to elute the minerals present in the plant-derived activated carbon. Such a step is not particularly limited as long as it can elute the minerals present in the plant-derived activated carbon. For example, it can be performed by immersing the plant-derived activated carbon in an aqueous solvent or by passing the aqueous solvent through a column packed with the 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. Furthermore, the method for producing a mineral extract may further include a step of centrifuging and / or filtering the resulting extract to remove impurities after extracting minerals from the plant-derived activated carbon using an aqueous solvent.

[0022] The aqueous solvent used in the process of extracting minerals from plant-derived activated carbon using an aqueous solvent basically refers to anything other than an HCl solution. A typical solvent is an aqueous solvent, and pure water is particularly preferred. Pure water refers to highly pure water that contains little or no impurities such as salts, residual chlorine, insoluble particles, organic matter, and non-electrolytic gases. Depending on the method used to remove impurities, 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.), and distilled water (water distilled in a distiller). Because pure water does not contain mineral components, it does not have the effect of replenishing minerals.

[0023] The extraction temperature is not particularly limited as long as minerals can be extracted from activated carbon made from plant-derived raw materials using an aqueous solvent. The step of extracting minerals from activated carbon made from 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 6 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 °C, 15-50°C, 15-45°C, 15-40°C, 15-35°C, 15-30°C, 15-25°C, 15-20°C, 20-95°C, 20-90°C, 20-85°C, 20-80°C, 20-75°C, 20-70°C, 20-65°C, 20-60°C, 20-55°C, 20-50°C, 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 °C, 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.

[0024] The extraction time is not particularly limited as long as minerals can be extracted from activated carbon made from plant-derived raw materials using an aqueous solvent. The step of extracting minerals from activated carbon made from 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, and can be, 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, or 5 to 60 minutes. 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,It lasts for 70-80 minutes, 70-75 minutes, or 75-80 minutes.

[0025] The mineral extract thus obtained can be concentrated to obtain a mineral concentrate composition.

[0026] The step of concentrating the mineral extract can be carried out 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 of the mineral extract.

[0027] After the step of concentrating the mineral extract, the obtained mineral concentrate liquid composition is preferably stored in a refrigerator and filtered while cold. The cooling temperature is typically adjusted to 0 to 15° C., preferably 3 to 10° C., 3 to 9° C., 3 to 8° C., 3 to 7° C., or 3 to 6° C. Furthermore, it is preferable to adjust the pH of the mineral concentrate liquid composition before such refrigerated storage and cold filtration. The mineral concentrate liquid composition is adjusted to have a pH of, for example, 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 to 9.5, 9.5 to 10.5, 9.5 to 10.0, or 10.0 to 10.5. By carrying out such treatment, a mineral concentrate liquid composition with high transparency and significantly reduced suspended matter and sediment can be obtained.

[0028] The form of the container for providing the mineral concentrate liquid composition of the present invention is not particularly limited, and examples include metal containers (cans), resin containers such as dropper, spray, dropper, or lotion bottle types, paper containers (including those with cable tops), PET bottles, pouch containers, glass bottles, airless containers, portioned 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. Furthermore, the mineral concentrate liquid composition of the present invention can be automatically mixed with tap water or purified water to continuously provide weakly alkaline mineral water.

[0029] The mineral concentrate liquid composition of the present invention can improve the flavor and function of water, food, beverages, etc., by adding it to such substances. For example, the mineral concentrate liquid composition of the present invention can be used in the following applications: Add drops to tap water, purified water or pure water to make mineral water. Add drops to alcoholic drinks such as whiskey to improve the flavor. The dripped mineral water can also be used to drink wine and other drinks. Add drops to extracts, powders, or beverages such as coffee liquor, coffee drinks, tea infusions, or tea drinks to mellow out the flavor. Add drops to coffee or tea leaf extract water to increase extraction efficiency. Add drops to cooking water to improve the flavor of cooked rice. -Add drops to water or other liquids to improve gastrointestinal discomfort in people with weak stomachs or excessive stomach acid. -Add drops to water or other liquids to improve blood pressure in people with high blood pressure. Automatically mixes with tap water or purified water to provide disinfectant water for drinking and hand washing. The mineral concentrate composition of the present invention can be added to water, food, or beverages, and can also be applied dropwise to plants to be used as a mineral nutrient.

[0030] 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 practiced with appropriate modifications. [Example]

[0031] <Example 1: Preparation of mineral extract from coconut shell activated carbon> A 1-L Erlenmeyer flask was charged with 30 g of coconut shell activated carbon ("Taiko CW Type," unwashed, manufactured by Futamura Chemical Co., Ltd.) and 400 g of distilled water heated to 90°C. The mixture was stirred with a stirrer at 100 rpm for 15 minutes while heating at 90°C. The resulting suspension was filtered under suction through a polyester 500 mesh (25 μm), and the resulting filtrate was centrifuged at 3,000 rpm for 10 minutes. The supernatant after centrifugation was filtered under suction through filter paper to obtain a mineral extract.

[0032] 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.).

[0033] <Example 3-6: Comparison of extraction times> Mineral extracts were prepared in the same manner as in Example 1, except that the extraction time was changed to 10, 20, 40, and 80 minutes.

[0034] <Examples 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.

[0035] <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.

[0036] The mineral extracts prepared in Examples 1-12 were analyzed according to the following methods. <ICP analysis of metals> An ICP optical emission spectrometer, iCAP6500Duo (manufactured by Thermo Fisher Scientific), was used. A four-point calibration curve of 0, 0.1, 0.5, and 1.0 mg / L was prepared 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 then ICP measurement was performed.

[0037] <Cl - ,SO4 2- IC analysis of The ion chromatography system used was ICS-5000K (manufactured by Nippon Dionex Co., Ltd.). The columns used were Dionex Ion Pac AG20 and Dionex Ion Pac AS20. The eluent was a 5 mmol / L potassium hydroxide solution from 0 to 11 minutes, 13 mmol / L from 13 to 18 minutes, and 45 mmol / L from 20 to 30 minutes, with a flow rate of 0.25 mL / 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 - Five calibration curves of 0, 0.1, 0.2, 0.4, and 1.0 mg / L were used for 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 to fall within the calibration curve range, and 25 μL was injected to measure the IC.

[0038] The results are shown in the table below. [Table 1]

[0039] The significant high potassium concentration remained unchanged even when the activated carbon, extraction time, volume of extraction liquid relative to activated carbon, and extraction temperature were changed. Furthermore, 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. Furthermore, heavy metals (lead, cadmium, arsenic, mercury, etc.) were not detected in any of the above examples (data not shown).

[0040] <Example 13: Preparation of concentrated solution> A 1-L Erlenmeyer flask was charged with 174 g of coconut shell activated carbon ("Taiko CW Type," unwashed, manufactured by Futamura Chemical Co., Ltd.) and 753 g of distilled water heated to 30°C. The mixture was stirred with a stirrer at 100 rpm for 5 minutes while heating at 30°C. The resulting suspension was filtered with a polyester 500 mesh (25 μm) filter, and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was filtered with filter paper under suction to obtain a mineral extract. This procedure was repeated two more times. The three mineral extracts obtained were mixed and concentrated 62-fold using an evaporator to obtain the concentrated mineral extract shown below.

[0041] The mineral extract and concentrated mineral extract prepared in Example 13 were diluted 62 times and analyzed according to the above method. The results are shown in the table below.

[0042] [Table 2]

[0043] Even after undergoing the enrichment conditions, the characteristics of high potassium concentration and low concentrations of sodium and chloride ions remained unchanged.

[0044] Example 14: Preparation of concentrated mineral extract from coconut shell activated carbon A 1-L Erlenmeyer flask was charged with 200 g of coconut shell activated carbon ("Taiko CW Type," unwashed, manufactured by Futamura Chemical Co., Ltd.) and 1,500 g of distilled water heated to 90°C. The mixture was stirred with a stirrer at 100 rpm for 15 minutes while heating at 90°C. The resulting suspension was filtered with a polyester 500 mesh (25 μm) suction filter, and the resulting filtrate was centrifuged at 3,000 rpm for 10 minutes. The supernatant after centrifugation was filtered with filter paper under suction to obtain a mineral extract. The resulting mineral extract was concentrated 14-fold using an evaporator to obtain the concentrated mineral extract shown below. [Table 3]

[0045] <Example 15: Buffer capacity evaluation-I> (1) Creating an evaluation sample The concentrated mineral extract obtained above was added to ultrapure water (MilliQ water) so that the potassium concentrations were as shown below to prepare evaluation samples. [Table 4]

[0046] (2) pH measurement In addition to the extracts obtained above, the following samples were prepared as comparative examples. 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. 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: 8.8-9.4) 100 g of sodium hydroxide solution adjusted to pH 9.2 was titrated with 0.1 M hydrochloric acid, and the amount of liquid required to change the pH from 9.2 to 3.0 was (A) mL. The mineral-containing water composition was also titrated with 0.1 M hydrochloric acid, and 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.

[0047] <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 concentrated mineral 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 concentrated mineral extract derived from coconut shell activated carbon was added had superior buffering capacity compared to purified water and alkaline ionized water.

[0048] Example 17: Preparation of concentrated mineral 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, manufactured by Futamura Chemical Co., Ltd.), and the resulting suspension was clarified by sieving and centrifuging 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 by centrifugation and filter paper. Each of these was filled into 1 L vinyl pouches and heat-treated at 85°C for 30 minutes to obtain a mineral-enriched extract. The potassium, sodium, calcium, and magnesium ion concentrations of the resulting mineral-enriched extract were analyzed using ICP atomic emission spectroscopy, chloride ion concentration using ion chromatography, and TOC using a total organic carbon meter. In addition, the obtained mineral-concentrated extract was stored in a refrigerator for two weeks, and then the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency, 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 aggregates, low transparency).

[0049] Example 18: Preparation of concentrated mineral extract from coconut shell activated carbon =Lab Small Scale= 200 g of coconut shell activated carbon (Granular Shirasagi, unwashed with hydrochloric acid, manufactured by Osaka Gas Chemicals Co., Ltd.) and 910 g of distilled water were mixed and stirred at 100 rpm for 20 minutes with a stir bar while heating at 30°C. The resulting suspension was suction-filtered through a filter (Toyo Roshi Co., Ltd., ADVANTEC quantitative filter paper No. 5C, φ55 mm). The resulting filtrate was further suction-filtered through a filter (MERCKOmnipore PTFE Membrane, 5.0 μm, φ47 mm) to obtain a mineral extract. This process was repeated several times until a sufficient amount of mineral extract was obtained. After mixing the entire mineral extract, it was concentrated 50 times under reduced pressure using a rotary evaporator. The resulting concentrate was then filtered through a filter (Toyo Roshi Co., Ltd., ADVANTEC 25ASO20AN, 0.2 μm) to obtain a concentrated mineral extract. Hydrochloric acid was added to this mineral concentrate to adjust the pH to approximately 9.5, and the solution was divided into 10 mL aliquots and filled into vials. The solution was then refrigerated for two days. It was then cold-filtered through a filter paper (Toyo Roshi Co., Ltd., ADVANTEC 25ASO20AN 0.2 μm) and heat-treated at 80°C for 30 minutes to obtain a mineral-enriched extract. The potassium, sodium, calcium, and magnesium ion concentrations of the resulting mineral-enriched extract were analyzed by inductively coupled plasma atomic emission spectroscopy (ICP-AES), and the chloride and sulfate ion concentrations were analyzed by ion chromatography (IC). In addition, the obtained mineral-concentrated extract was stored in a refrigerator for two weeks, and then the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency, 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 aggregates, low transparency).

[0050] Example 19: Preparation of concentrated mineral extract from coconut shell activated carbon =Lab Large Scale= 800 g of coconut shell activated carbon (Granular Shirasagi, unwashed with hydrochloric acid, manufactured by Osaka Gas Chemicals Co., Ltd.) and 3660 g of distilled water were added and stirred for 15 minutes while heating at 30°C. The resulting suspension was suction-filtered through filter paper (Toyo Roshi Co., Ltd. ADVANTEC A080A090C) to obtain a mineral extract. This process was repeated multiple times until a sufficient amount of mineral extract was obtained. After mixing the entire mineral extract, it was concentrated under reduced pressure 60 times using a rotary evaporator. The resulting concentrate was filtered through filter paper (Toyo Roshi Co., Ltd. ADVANTEC A080A090C) to obtain a concentrated mineral extract. This was then dispensed into 10 mL aliquots in vials and stored refrigerated for 2 days. It was then cold-filtered through filter paper (Toyo Roshi Co., Ltd. ADVANTEC A080A090C). Hydrochloric acid was added to the extract to adjust the pH to approximately 9.5, and the extract was further diluted with purified water to adjust the potassium ion concentration to approximately 100,000 ppm. This extract was then heat-treated at 80°C for 30 minutes to obtain a mineral-enriched extract. The potassium, sodium, calcium, magnesium, and sulfate ion concentrations of the resulting mineral-enriched extract were analyzed by ion chromatography (IC), chloride ion concentration by ion chromatography, and TOC by total organic carbon (TOC) analysis. The mineral-enriched extract was then stored in a refrigerator for two weeks and visually evaluated for turbidity using a five-point scale: "-" (high transparency, no floating matter or sediment), "+" (slight floating matter or sediment), "++" (large amounts of floating matter or aggregates), "+++" (larger amounts of floating matter and aggregates, loss of transparency), and "++++" (large amounts of floating matter and aggregates, poor transparency).

[0051] 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 Co., Ltd.) 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, centrifuged, and filtered through a filter paper to obtain a mineral extract. The mixture was concentrated under reduced pressure by 60 times using a centrifugal thin-film vacuum evaporator, and the resulting concentrate was filtered through a filter paper to obtain a concentrated mineral extract. The mixture was filled into a drum and stored in a refrigerator for two days, after which it was cold filtered through a filter paper. Hydrochloric acid was added to this to adjust the pH to around 9.5, and the mixture was further diluted with pure water to adjust the potassium ion concentration to around 100,000 ppm. This was then heat-treated at 130°C for 30 seconds to obtain a concentrated mineral extract. The potassium, sodium, calcium, magnesium, and sulfate ion concentrations were analyzed by ion chromatography (IC), chloride ion concentration by ion chromatography, and TOC by combustion oxidation-infrared TOC analysis. The resulting mineral-enriched extracts were refrigerated for two weeks and then visually evaluated for turbidity using a five-point scale: "-" (high transparency, no floating matter or sediment), "+" (slight floating matter or sediment), "++" (large amounts of floating matter and aggregates), "+++" (even larger amounts of floating matter and aggregates, loss of transparency), and "++++" (large amounts of floating matter and aggregates, low transparency). The NTU turbidity was also measured using a HACH 2100AN Turbisimeter.

[0052] The results of Examples 17-20 are shown in Table 5. In terms of the components of the mineral extract, Example 17 yielded a mineral extract with a potassium concentration of 60,994 ppm, a chloride ion concentration of 3,030 ppm, and a pH of 11.1; Example 18 yielded a mineral extract with a potassium concentration of 87,500 ppm, a chloride ion concentration of 32,890 ppm, and a pH of 9.50; Example 19 yielded a mineral extract with a potassium concentration of 100,000 ppm, a chloride ion concentration of 13,132 ppm, and a pH of 9.51; and Example 20 yielded a mineral extract with a potassium concentration of 111,747 ppm, a chloride ion concentration of 8,545 ppm, and a pH of 9.48. Furthermore, in terms of turbidity, Example 17 was rated "++++" (a lot of suspended matter, aggregates accumulated, and transparency was low), while Examples 18, 19, and 20, which were subjected to refrigerated storage and cold filtration, were all rated "++" (a lot of suspended matter and aggregates were observed). In particular, Example 18, in which pH adjustment was performed before refrigerated storage and cold filtration, was rated "-" (high transparency, no suspended matter or precipitate was observed). From this, it was found that refrigerated storage and cold filtration are desirable to obtain a highly transparent mineral extract, and that if pH adjustment is performed, it is desirable to perform it before refrigerated storage and cold filtration. [Table 5]

[0053] Example 21: Sensory evaluation The concentrated mineral extract prepared in Example 1 or potassium carbonate was added to purified water so that the final potassium concentration was 50 to 300 ppm, and mineral drinking water samples were obtained as shown in the table below. Purified water was also prepared as a control. The purified water used was tap water treated with a commercially available general-purpose water purifier (with activated carbon to remove chlorine odor, etc.). [Table 6] The samples obtained above were subjected to a sensory evaluation by four trained panelists. In the sensory evaluation, the panelists first agreed on the evaluation criteria, then evaluated the water's "mellowness" and "off-flavor" in comparison with the control, and the scores of each panelist were averaged. "Smoothness" was defined as a smooth, non-irritating, and rounded flavor, and was scored on a four-point scale (0 = same as control, 1 = slightly mellow, 2 = mellow, 3 = very mellow). The higher the positive number, the stronger the mellowness. "Off-flavor" was defined as unpleasant flavors such as bitterness or astringency, and was scored on a four-point scale (0 = same as control, -1 = slightly off-flavored, -2 = off-flavored, -3 = very off-flavored). The more negative the number, the stronger the off-flavor.

[0054] As can be seen from the sensory evaluation of "mellowness" (Figure 3), adding concentrated mineral extract derived from coconut shell activated carbon results in a smoother taste than purified water. Furthermore, when comparing Sample C and Sample G in the table above, all of the evaluators responded that the water with concentrated mineral extract added was smoother than the potassium carbonate aqueous solution, and when comparing Sample D and Sample H in the table above, more than half of the evaluators responded that the water with concentrated mineral extract added was smoother than the potassium carbonate aqueous solution. As can be seen from the sensory evaluation of "off-flavor" (Figure 4), when the potassium concentration is the same, the addition of concentrated mineral extract derived from coconut shell activated carbon results in less off-flavor than the potassium carbonate solution. Furthermore, when comparing Sample C and Sample G in the table above, more than half of the evaluators answered that the water with added concentrated mineral extract had less off-flavor than the potassium carbonate solution, and when comparing Sample D and Sample H in the table above, all of the evaluators answered that the water with added concentrated mineral extract had less off-flavor than the potassium carbonate solution.

[0055] Example 22: Sensory evaluation of water - effect of potassium concentration The water used was purified water (tap water treated with a water purifier) ​​and tap water, and 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 conducted. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. Using a control without the mineral-enriched extract, each panelist scored the samples on a four-point scale (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) and calculated the average. A score of 1 or less was marked with an "x," 1.1 to 2 or less with a "△," 2.1 to 3 or less with a "〇," and 3.1 or more with a "◎." [Table 7]

[0056] In purified water and tap water to which the concentrated mineral extract was added, the flavor was significantly improved at potassium concentrations of 50 to 100 ppm. In particular, in tap water, a significant reduction in the chlorine odor was confirmed at potassium concentrations of 50 to 100 ppm compared to before the addition of the concentrated mineral extract.

[0057] Example 23: 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. Potassium was then added to the water so that the concentrations shown below were achieved, and the water was subjected to a sensory evaluation. The sensory evaluation was carried out by five trained panelists who had previously agreed on the evaluation criteria. Using a control without the mineral-enriched extract, each panelist scored the samples on a four-point scale (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) and calculated the average. A score of 1 or less was marked with an "x," 1.1 to 2 or less with a "△," 2.1 to 3 or less with a "〇," and 3.1 or more with a "◎." [Table 8]

[0058] In mineral water with added concentrated mineral 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. Furthermore, in tap water with potassium concentrations of 50 ppm or higher, a significant reduction in chlorine odor was confirmed at all pH levels compared to before the addition of concentrated mineral extract. Each pH and potassium concentration provided a pH-potassium concentration range with a favorable flavor. In purified water, each pH and potassium concentration provided a pH-potassium concentration range with a favorable flavor.

[0059] Example 24: Taste improvement effect of ice on 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. Five minutes after removal, a sensory evaluation of the ice flavor was conducted. The sensory evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. Using a control without the mineral-enriched extract, each panelist scored the samples on a four-point scale (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) and calculated the average. A score of 1 or less was marked with an "x," 1.1 to 2 or less with a "△," 2.1 to 3 or less with a "〇," and 3.1 or more with a "◎." [Table 9] 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.

[0060] 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. Using a control without the mineral-enriched extract, each panelist scored the samples on a four-point scale (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) and calculated the average. A score of 1 or less was marked with an "x," 1.1 to 2 or less with a "△," 2.1 to 3 or less with a "〇," and 3.1 or more with a "◎." [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 whiskey, the flavor of the whiskey was significantly improved at potassium concentrations of 50 to 100 ppm compared to ice without the added concentrated mineral extract.

[0061] 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. Using a control without the mineral-enriched extract, each panelist scored the samples on a four-point scale (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) and calculated the average. A score of 1 or less was marked with an "x," 1.1 to 2 or less with a "△," 2.1 to 3 or less with a "〇," and 3.1 or more with a "◎." [Table 11] When ice made by adding concentrated mineral extract 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 without the added concentrated mineral extract.

[0062] 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. Using a control without the mineral-enriched extract, each panelist scored the samples on a four-point scale (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) and calculated the average. A score of 1 or less was marked with an "x," 1.1 to 2 or less with a "△," 2.1 to 3 or less with a "〇," and 3.1 or more with a "◎." [Table 12] When ice made by adding concentrated mineral extract 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 without the added concentrated mineral extract.

[0063] In ice made with tap water, a significant reduction in chlorine odor was confirmed at potassium concentrations of 50 to 100 ppm compared to ice made without the addition of concentrated mineral extract.

[0064] Example 25: 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). Coffee was extracted by weighing 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. Sensory evaluations of the coffee samples were conducted using four different types: without milk and sugar, with milk (500 μL of milk added to 15 mL), with sugar (3 g of granulated sugar added to 50 mL), and with milk and sugar (3 g of granulated sugar and 166 μL of milk added to 50 mL). The evaluations were conducted by four trained panelists, who had previously agreed on the evaluation criteria. Using a sample without the mineral concentrate extract as a control, each panelist scored the coffee samples on a four-point scale (0 = significant change but poor flavor; 1 = significant change but poor flavor; 2 = no change; 3 = significant change but good flavor; 4 = significant change but good flavor). The average score was calculated and averaged. A score of 1 or less was designated as "x," 1.1 to 2 or less as "△," 2.1 to 3 or less as "〇," and 3.1 or more as "◎." [Table 13] 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.

[0065] The green tea was extracted by weighing 2 g of tea leaves into each cup and pouring the boiled extract water into the cup. After leaving the cup 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. Using a control without the mineral-enriched extract, each panelist scored the samples on a four-point scale (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) and calculated the average. A score of 1 or less was marked with an "x," 1.1 to 2 or less with a "△," 2.1 to 3 or less with a "〇," and 3.1 or more with a "◎." [Table 14] When tea 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 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.

[0066] Example 26: 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. Using a control without the mineral-enriched extract, each panelist scored the samples on a four-point scale (0 points = changes but very poor flavor; 1 point = changes but poor flavor; 2 points = no change; 3 points = changes and good flavor; 4 points = changes and very good flavor) and calculated the average. A score of 1 or less was marked with an "x," 1.1 to 2 or less with a "△," 2.1 to 3 or less with a "〇," and 3.1 or more with a "◎." [Table 15-1] The table above shows that the flavor of alcoholic beverages containing concentrated mineral extracts is significantly improved at potassium concentrations of 50 to 600 ppm, especially in the 50 to 100 ppm range. Furthermore, the flavor of non-alcoholic beer is significantly improved at potassium concentrations of 50 to 300 ppm. [Table 15-2] 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.

[0067] Example 27: 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 the mineral concentrate extract (potassium concentration: 104,000 ppm) obtained in the same manner as in Example 17. The gas pressure was then adjusted to 2.1±0.2 kg / cm. 2The samples were carbonated using a soda siphon equipped with a set of 100ml each, and the foam quality ("fineness of foam," "ease of drinking carbonation," and "crisp aftertaste") was evaluated. The evaluation was carried out by four trained panelists who had previously agreed on the evaluation criteria. For the evaluation, a control without the mineral concentrate extract was used, and each panelist scored the products on a four-point scale (0 points = changes but very poor; 1 point = changes but poor; 2 points = no changes; 3 points = changes and good; 4 points = changes and very good), and the average was calculated. An average of 1 or less was marked with ×, 1.1 to 2 or less with △, 2.1 to 3 or less with ◯, and 3.1 or more with ◎. [Table 16] In carbonated water made by adding concentrated mineral extracts to purified water and tap water, the quality of foam was significantly improved at potassium concentrations of 50 to 300 ppm.

Claims

1. A mineral concentrate composition to be added to drinking water, food, or beverages, the mineral concentrate composition comprising an extract of coconut shell activated carbon, the mineral concentrate composition comprising potassium ions, chloride ions, calcium ions, magnesium ions, sodium ions, and sulfate ions, and of the metal ions present in the mineral concentrate composition, potassium ions are present in the highest concentration.

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

3. 3. The mineral concentrate liquid composition according to claim 1, wherein the calcium ion content in the mineral concentrate liquid composition is 2.0% or less of the potassium ion concentration.

4. The mineral concentrate liquid composition according to any one of claims 1 to 3, characterized in that the content of magnesium ions in the mineral concentrate liquid composition is 1.0% or less of the potassium ion concentration.

5. The mineral concentrate liquid composition according to any one of claims 1 to 4, wherein the sodium content in the mineral concentrate liquid composition is 5 to 45% of the potassium ion concentration.

6. 6. The mineral concentrate composition according to any one of claims 1 to 5, having a pH of from 7.5 to 10.

5.

7. 7. The mineral concentrate composition according to any one of claims 1 to 6, having a pH of 8.1 to 10.

2.

8. Water, food or beverage comprising the mineral concentrate composition according to any one of claims 1 to 7.

9. The water, food or beverage according to claim 8, which is used to prevent or improve acidification in the body.

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