Mineral-containing composition for producing ice that improves the flavor of water or beverages.

Abstract

In the present invention, ice that is capable of improving flavor when added to water or a beverage is produced.　Provided is a mineral-containing composition which is characterized in that, among metal ions present in the mineral-containing composition, calcium ions are contained at the highest concentration .

Description

[Technical Field]

[0001] The present invention relates to a mineral-containing composition for producing ice that can be added to water or a beverage to improve its flavor. Furthermore, the present invention relates to ice having such a function and a method for producing the same. [Background technology]

[0002] In recent years, driven by health and taste consciousness, there has been a growing social interest in safe and delicious water, and bottled mineral water is widely consumed around the world. However, the waste generated 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 as an alternative to bottled mineral water. However, tap water contains chlorine for sterilization, and the residual chlorine in the water causes a chlorine odor, significantly impairing the flavor of the water.

[0003] To supplement the mineral components, which are trace elements necessary for the physiological functions of living organisms, drinking water with high concentrations of minerals added to purified water has been developed. For example, Patent Document 1 discloses the production of drinking water containing high concentrations of magnesium by mixing a high-magnesium content concentrate with purified water. Patent Document 2 discloses the production of a beverage by adding mineral components consisting of magnesium and calcium to water derived from deep-sea water. However, divalent metal ions are known to cause off-flavors such as bitterness and astringency, and water, food, or beverages containing these minerals in high concentrations have the disadvantage of being difficult to consume.

[0004] Furthermore, Patent Document 3 discloses a method for producing mineral water characterized by leaching mineral components by immersing natural ores such as maifan stone, tenshu stone, and tourmaline in water. However, this method has drawbacks, such as the presence of undesirable components like vanadium, which is considered harmful if ingested in excess, in the resulting mineral water, and low mineral extraction efficiency. In addition, Patent Document 4 discloses a method for producing mineral water by heating and extracting chicken manure charcoal with water, but chicken manure charcoal is not suitable as a raw material for food applications. Patent Document 5 discloses a method for producing mineral water by boiling and extracting bamboo charcoal, and Patent Document 6 discloses a method for producing alkaline water by boiling and extracting wood charcoal. However, the methods disclosed in these prior art documents could not efficiently extract mineral components to obtain mineral water containing only the desired mineral components.

[0005] Reference 7 discloses a method for producing charcoal ice of varying shades by appropriately mixing drinking water with finely ground charcoal. However, to date, no method has been known for producing ice that is not only delicious in itself but can also improve the flavor of water or other beverages when added to them. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2018-102137 [Patent Document 2] Japanese Patent Publication No. 2008-48742 [Patent Document 3] Japanese Patent Publication No. 2009-72723 [Patent Document 4] Japanese Patent Application Publication No. 6-31284 [Patent Document 5] Japanese Patent Publication No. 2005-334862 [Patent Document 6] Japanese Patent Publication No. 2001-259659 [Patent Document 7] Japanese Patent Publication No. 2011-30555 [Non-patent literature]

[0007] [Non-Patent Document 1] Ikuo Abe, Method for Manufacturing Activated Carbon, Carbon, Serial Lecture Series, 2006, No. 225, 373-381. [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to provide ice that not only tastes good on its own, but can also improve the flavor of water or other beverages when added to them. [Means for solving the problem]

[0009] The inventors have discovered activated carbon made from plant-derived raw materials, such as coconut shell activated carbon, as a natural material from which minerals can be eluted using pure water. After diligently investigating the extraction conditions, they succeeded in simply and efficiently producing a mineral extract rich in potassium, a mineral component extremely important for humans. Furthermore, the inventors found that the mineral extract and the mineral concentrate obtained by concentrating it not only contain a high amount of potassium as a mineral component, but also contain significantly lower levels of divalent metal ions and chloride ions, which cause off-flavors such as bitterness and astringency. In addition, after diligently investigating the components of the mineral extract obtained, the inventors obtained the surprising finding that a mineral-containing composition having such a composition not only imparts a mellow flavor with minimal off-flavors, along with a significant buffering capacity in the pH range from weakly alkaline to weakly acidic, to the water to which it is added, but also that delicious ice can be made by freezing the water solvent to which the mineral-containing composition is added, and that the ice obtained in this way has the function of improving the flavor of water or beverages.

[0010] In other words, the essence of this invention lies as follows: [1] A mineral-containing composition for producing ice that improves the flavor of water or a beverage, characterized in that potassium ions are present in the mineral-containing composition at the highest concentration among the metal ions present in the composition. [2] The mineral-containing composition according to claim 1, characterized in that the mineral-containing composition further comprises chloride ions, calcium ions, magnesium ions, sodium ions, iron ions, zinc ions, silicon ions, and / or sulfate ions. [3] The mineral-containing composition according to claim 1 or 2, characterized in that the chloride ion content in the mineral-containing composition is 50% or less of the potassium ion concentration. [4] The mineral-containing composition according to any one of 1 to 3, characterized in that the calcium ion content in the mineral-containing composition is 2.0% or less of the potassium ion concentration. [5] The mineral-containing composition according to any one of 1 to 4, characterized in that the magnesium ion content in the mineral-containing composition is 1.0% or less of the potassium ion concentration. [6] The mineral-containing composition according to any one of 1 to 5, characterized in that the sodium content in the mineral-containing composition is 5 to 45% of the potassium ion concentration. [7] The mineral-containing composition according to any one of 1 to 6, characterized in that the mineral-containing composition contains an activated carbon extract of a plant-derived raw material. [8] The mineral-containing composition according to 7, characterized in that the plant-derived raw material is selected from coconut, palm, almond, walnut or plum fruit shells; wood selected from sawdust, charcoal, resin or lignin; honeycomb ash; bamboo; food residue selected from bagasse, rice husks, coffee beans or molasses; or a combination thereof. [9] A method for producing ice that improves the flavor of water or a beverage, comprising the steps of adding a mineral-containing composition according to any one of 1 to 8 to an aqueous solvent, and freezing the aqueous solvent to which the mineral-containing composition has been added.

[10] The method according to 9, wherein the aqueous solvent is tap water, purified water, pure water or natural water.

[11] The method according to 9 or 10, wherein when the beverage is an alcoholic beverage, the mineral-containing composition is added to the aqueous solvent such that the concentration of added potassium ions becomes 50 ppm to 500 ppm.

[12] Ice for improving the flavor of water or a beverage, comprising the mineral-containing composition according to any one of 1 to 8.

[13] The ice according to 12, comprising an aqueous solvent selected from tap water, purified water, pure water or natural water.

[14] The ice according to 12 or 13, comprising potassium ions at a concentration of 50 ppm to 500 ppm as the concentration of added potassium ions when the beverage is an alcoholic beverage. [Effect of the Invention]

[0011] According to the present invention, it is possible to easily provide ice that is not only delicious but can itself improve the flavor of water or a beverage. [Brief Description of the Drawings]

[0012] <000009�>FIG. 1 shows the buffering capacity of water compositions added with mineral concentrated extracts from coconut shell activated carbons at various concentrations and controls (KOH and commercially available alkaline ion water). [Figure 2] FIG. 2 shows the buffering capacity of a water composition added with a mineral concentrated extract derived from coconut shell activated carbon prepared so that the final potassium concentration becomes 100 ppm and controls (purified water and commercially available alkaline ion water). [Modes for Carrying Out the Invention]

[0013] The present invention relates to a mineral-containing composition for producing ice that improves the flavor of water or a beverage, characterized in that potassium ions are contained at the highest concentration among the metal ions present in the mineral-containing composition.

[0014] Generally, when making ice in a home refrigerator, it is recommended to use tap water as the solvent to prevent water spoilage due to the disinfecting effect of chlorine contained in tap water. However, tap water contains sodium hypochlorite, calcium hypochlorite, liquefied chlorine, etc., for disinfection, and according to the Japanese Waterworks Act, each household tap must contain at least 0.1 mg (= 3 × 10) of chlorine per liter. -5 It is stipulated that residual chlorine (mol / l) should be maintained. On the other hand, ammoniacal nitrogen contained in tap water reacts with residual chlorine such as hypochlorous acid molecules (HClO) to form inorganic chloramines (monochloramine, dichloramine, trichloramine), which are the main cause of chlorine odor and impair the flavor of the water. Regarding this, the inventors of the present invention have now obtained the surprising finding that the mineral-containing composition of the present invention imparts significant buffering capacity to the water to which it is added in the pH range from weakly alkaline to weakly acidic, while also reducing chlorine odor and improving flavor. At pH 7.5 or higher, HClO in water becomes CLO - Because the minerals in the present invention are ionized, the formation of inorganic chloramines is less likely to occur in water that has become weakly alkaline by adding the mineral-containing composition of the present invention, thus reducing the generation of chlorine odor. By freezing such water, it becomes possible to easily obtain ice with reduced chlorine odor and improved flavor, even at home. Furthermore, the inventors have made the surprising discovery that the ice obtained in this way has the function of improving the flavor of water and beverages.

[0015] Potassium is one of the minerals essential for living organisms. In the body, the majority of potassium resides within cells, and it plays a crucial role in maintaining cellular osmotic pressure and retaining intracellular water by interacting with sodium, which is abundant in extracellular fluid. 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 enzymatic reactions. Furthermore, potassium is known to have a blood pressure-lowering effect by inhibiting sodium reabsorption in the kidneys and promoting its excretion in urine. Thus, potassium is an extremely important mineral component for humans, but excessive potassium ions can cause off-flavors such as bitterness and astringency. Therefore, it is preferable that the mineral-containing composition of the present invention be adjusted so that the concentration of potassium added to ice is optimal depending on the target to which the flavor needs to be improved (i.e., water or beverage).

[0016] The mineral-containing composition of the present invention may further contain, in addition to potassium ions, chloride ions, calcium ions, magnesium ions, sodium ions, iron ions, zinc ions, silicon ions, and / or sulfate ions.

[0017] Naturally occurring water contains a certain amount of chloride ions, most of which originate from geology or seawater. Since chloride ions, when present at concentrations of 250-400 mg / l or higher, can impair the taste and give a salty flavor to those with sensitive palates, it is preferable that the chloride ion content in the mineral-containing composition of the present invention be as low as possible. The chloride ion content of the mineral-containing composition of the present invention can be, 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, and 29% or less of the potassium ion concentration. It may be less than or equal to %, less than or equal to 28%, less than or equal to 27%, less than or equal to 26%, less than or equal to 25%, less than or equal to 24%, less than or equal to 23%, less than or equal to 22%, less than or equal to 21%, less than or equal to 20%, less than or equal to 19%, less than or equal to 18%, less than or equal to 17%, less than or equal to 16%, less than or equal to 15%, less than or equal to 14%, less than or equal to 13%, less than or equal to 12%, less than or equal to 11%, less than or equal to 9%, less than or equal to 8%, less than or equal to 7%, less than or equal to 6%, less than or equal to 5%, less than or equal to 4%, less than or equal to 3%, less than or equal to 2%, or less than or equal to 1%.

[0018] Calcium, along with phosphorus, forms the skeleton as hydroxyapatite in the body and is known to be involved in muscle contraction. Magnesium, in the body, is known to be involved in the formation of bones and teeth, as well as in many enzymatic reactions and energy production. Furthermore, the amount of calcium and magnesium ions in water is known to affect its taste. Water with a total calcium and magnesium content (hardness) below a certain level is called soft water, and water with a high content is called hard water. Generally, mineral water produced in Japan is mostly soft water, while water produced in Europe is mostly hard water. According to WHO standards, water with an American hardness (mg / l), which is calculated by converting the amount of these salts to calcium carbonate, is classified as soft water if it is between 0 and 60, hard water if it is between 120 and 180, and very hard water if it is above 180. Generally, water with moderate hardness (10-100 mg / l) is considered delicious, and water with a particularly high magnesium content becomes bitter and difficult to drink. Furthermore, excessively high hardness is undesirable because it not only affects taste but also irritates the gastrointestinal tract and can cause diarrhea. The calcium ion content in the mineral-containing composition of the present invention may be, for example, 2.0% or less, 1.9% or less, 1.8% or less, 1.7% or less, 1.6% or less, 1.5% or less, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, 0.09% or less, 0.08% or less, 0.07% or less, 0.06% or less, 0.05% or less, 0.04% or less, 0.03% or less, 0.02% or less, or 0.01% or less of the potassium ion concentration. Furthermore, the magnesium ion content in the mineral-containing composition of the present invention may be, for example, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, 0.09% or less, 0.08% or less, 0.07% or less, 0.06% or less, 0.05% or less, 0.04% or less, 0.03% or less, 0.02% or less, or 0.01% or less of the potassium ion concentration.

[0019] Sodium plays a vital role in the body, maintaining extracellular fluid volume and circulating blood volume while retaining water, and regulating blood pressure. It is known that ingesting a certain amount of sodium ions is beneficial for effective hydration, particularly in preventing heatstroke. However, excessive sodium intake can increase this fluid volume, potentially leading to elevated blood pressure and edema. Furthermore, higher sodium ion content can result in a salty taste and a slimy texture, diminishing the refreshing quality of beverages. The sodium content in the mineral-containing composition of this invention is, for example, 5-45%, 5-40%, 5-35%, 5-30%, 5-25%, 5-20%, 5-15%, 5-10%, 10-45%, 10-40%, 10-35%, 10-30%, 10-25%, 10-20%, 10-15%, 15-45%, and 15-4% of the potassium ion concentration. It may be 0%, 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%.

[0020] The mineral-containing composition of the present invention can be produced from activated carbon extracts derived from plant materials. Activated carbon is a porous material composed mostly of carbon, as well as oxygen, hydrogen, calcium, and other elements. Due to its large surface area per unit volume, it has the property of adsorbing many substances, and has been widely produced industrially from the early 20th century to the present. Generally, activated carbon is produced by creating nanometer-order micropores inside the carbon material used as the raw material (activation). Methods for producing activated carbon are broadly classified into gas activation methods, in which the raw material is carbonized and then activated at high temperatures using an activating gas such as water vapor or carbon dioxide, and chemical activation methods, in which chemicals such as zinc chloride or phosphoric acid are added to the raw material and then heated in an inert gas atmosphere to simultaneously carbonize and activate it (Non-Patent Literature 1). The activated carbon used in the present invention can be produced using plant-derived raw materials as the carbon material by either the gas activation method or the chemical activation method described above.

[0021] The raw materials for activated carbon used in the present invention are not particularly limited as long as they are plant-derived raw materials, but examples include fruit shells (coconut, palm, almond, walnut, plum), wood (sawdust, charcoal, resin, lignin), honeycomb ash (carbonized sawdust), bamboo, food waste (bagasse, rice husks, coffee beans, molasses), and waste materials (pulp mill wastewater, construction waste). Typically, coconut shells, sawdust, bamboo, or combinations thereof are selected, with coconut shells being preferred. Coconut shell refers to the shell inside the fruit of a coconut or palm.

[0022] 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, or special molded activated carbon.

[0023] The process of extracting minerals from activated carbon made from plant-derived raw materials using an aqueous solvent is achieved by contacting the activated carbon made from plant-derived raw materials with an aqueous solvent to elute the minerals present in the activated carbon made from plant-derived raw materials. Such a process is not particularly limited as long as it can elute the minerals present in the activated carbon made from plant-derived raw materials, but can be carried out, for example, by immersing the activated carbon made from plant-derived raw materials in an aqueous solvent or by passing an aqueous solvent through a column packed with activated carbon made from plant-derived raw materials. When immersing the activated carbon made from plant-derived raw materials in an aqueous solvent, the aqueous solvent may be stirred to increase the extraction efficiency. Furthermore, the method for producing a mineral extract of the present invention may further include steps such as centrifuging and / or filtering the obtained extract to remove impurities after extracting minerals from activated carbon made from plant-derived raw materials using an aqueous solvent.

[0024] In the process of extracting minerals from activated carbon made from plant-derived raw materials using an aqueous solvent, the aqueous solvent used basically refers to anything other than an HCl solution. Typically, it is an aqueous solvent, and pure water is particularly preferred. Pure water means highly purified water that contains little to no impurities such as salts, residual chlorine, insoluble fine particles, organic matter, and non-electrolytic gases. Pure water includes RO water (water passed through a reverse osmosis membrane), deionized water (water from which ions have been removed using ion exchange resins, etc.), and distilled water (water distilled in a distiller), depending on the method used to remove impurities. Since pure water does not contain mineral components, it does not have the effect of supplying minerals.

[0025] 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. However, the process of extracting minerals from activated carbon made from plant-derived raw materials using an aqueous solvent can be carried out at temperatures 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, 5-95°C, 5-90°C, 5-85°C, 5-80°C, 5-75°C, 5-70°C, 5-6 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 ℃, 15~50℃, 15~45℃, 15~40℃, 15~35℃, 15~30℃, 15~25℃, 15~20℃, 20~95℃, 20~90℃, 20~85℃, 20~80℃, 20~75℃, 20~70℃, 20~65℃, 20~60℃, 20~55℃, 20~50℃, 20~ 45℃, 20~40℃, 20~35℃, 20~30℃, 20~25℃, 25~95℃, 25~90℃, 25~85℃, 25~80℃, 25~75℃, 25~70℃, 25~65℃, 25~60℃, 25~55℃, 25~50℃, 25~45℃, 25~40℃, 25~35℃, 25 ~30℃, 30~95℃, 30~90℃, 30~85℃, 30~80℃, 30~75℃, 30~70℃, 30~65℃, 30~60℃, 30~55℃, 30~50℃, 30~45℃, 30~40℃, 30~35℃, 35~95℃, 35~90℃, 35~85℃, 35~80℃, 3 5-75℃, 35-70℃, 35-65℃, 35-60℃, 35-55℃, 35-50℃, 35-45℃, 35-40℃, 40-95℃, 40-90℃, 40-85℃, 40-80℃, 40-75℃, 40-70℃, 40-65℃, 40-60℃, 40-55℃, 40-50℃,40-45℃, 45-95℃, 45-90℃, 45-85℃, 45-80℃, 45-75℃, 45-70℃, 45-65℃, 45-60℃, 45-55℃, 45-50℃, 50-95℃, 50-90℃, 50-85℃, 50-80℃, 50-75℃, 50-70℃, 50-65℃, 50-60℃, 50-55℃, 55-95℃, 55-90℃, 55-85℃, 55-80℃, 55-75℃, 55-70℃, 55-65℃, 55-60℃, 60-95 It is performed at temperatures of ℃, 60-90℃, 60-85℃, 60-80℃, 60-75℃, 60-70℃, 60-65℃, 65-95℃, 65-90℃, 65-85℃, 65-80℃, 65-75℃, 65-70℃, 70-95℃, 70-90℃, 70-85℃, 70-80℃, 70-75℃, 75-95℃, 75-90℃, 75-85℃, 75-80℃, 80-95℃, 80-90℃, 80-85℃, 85-95℃, 85-90℃, or 90-95℃.

[0026] As long as minerals can be extracted from activated carbon made from plant-derived raw materials using an aqueous solvent, the extraction time is not particularly limited. However, the process of extracting minerals from activated carbon made from plant-derived raw materials using an aqueous solvent can be carried out for a time of 5 minutes or more, 10 minutes or more, 15 minutes or more, 20 minutes or more, 25 minutes or more, 30 minutes or more, 35 minutes or more, 40 minutes or more, 45 minutes or more, 50 minutes or more, 55 minutes or more, 60 minutes or more, 65 minutes or more, 70 minutes or more, 75 minutes or more, or 80 minutes or more. For example, 5-80 minutes, 5-75 minutes, 5-70 minutes, 5-65 minutes, 5-60 minutes, 5-55 minutes, 5-50 minutes, 5-45 minutes, 5-40 minutes, 5-3 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 will be conducted in 70-80 minutes, 70-75 minutes, or 75-80 minutes.

[0027] The extract obtained in this manner can be concentrated by methods well known in the industry, such as boiling concentration, vacuum concentration, freeze concentration, membrane concentration, or ultrasonic atomization separation. By concentrating the mineral extract, a mineral concentrate composition containing a desired mineral, such as potassium, at a high concentration can be obtained with little change to its composition.

[0028] The form of the container for providing the mineral-containing composition of the present invention is not particularly limited, but examples include metal containers (cans), resin containers such as dropper type, spray type, pipette type or lotion bottle type, paper containers (including those with cable tops), PET bottles, pouch containers, glass bottles, airless containers, portion containers, preservative-free (PF) eye drop containers, sticks, small pump containers, large pump containers, portion cup containers, bottles with built-in inner bags, disposable plastic containers, or water-soluble film containers.

[0029] By adding the mineral-containing composition of the present invention to an aqueous solvent so that each mineral component is within the concentration range described above, and then freezing the aqueous solvent to which the mineral-containing composition has been added, delicious ice that can improve the flavor of water or beverages can be produced. Ice making can be carried out by methods conventional in the industry without any particular limitations.

[0030] The aqueous solvent is not particularly limited as long as it is suitable for drinking, but is typically tap water, purified water, deionized water, or natural water.

[0031] The water whose flavor is improved by adding the ice of the present invention is not particularly limited, but is typically tap water, purified water, or natural water.

[0032] The beverages whose flavor is improved by adding the ice of the present invention are not particularly limited, but typically include alcoholic beverages, non-alcoholic beverages, carbonated beverages (unflavored carbonated beverages, flavored carbonated beverages, etc.), fruit beverages (natural fruit juice, fruit juice beverages, fruit pulp beverages, mixed beverages with fruit juice, carbonated beverages with fruit juice, fruit juice-based near water, ade, etc.), coffee beverages, tea beverages (green tea beverages, black tea beverages, blended tea beverages, oolong tea beverages, barley tea beverages, etc.), vegetable beverages, sports drinks, or dairy beverages. In the invention, beverages include not only ready-to-drink beverages that can be consumed immediately after purchase, but also beverage bases and raw alcoholic beverages. A beverage base refers to a beverage intended to be diluted as appropriate before drinking, and examples include beverages for cocktail preparation and concentrated beverages. A raw alcoholic beverage refers to an alcoholic beverage used as a raw material for alcoholic beverages.

[0033] In the present invention, the alcohol content of the alcoholic beverage or raw alcohol is not particularly limited as long as it contains ethanol as an alcohol component, but is typically 1 v / v% or more.

[0034] The alcoholic raw materials for alcoholic beverages or base alcoholic beverages are not particularly limited, but examples include spirits (rum, vodka, gin, etc.), whiskey, brandy, or shochu, as well as brewed alcoholic beverages (beer, sake, fruit wine, etc.), sparkling alcoholic beverages, and mixed alcoholic beverages (synthetic sake, sweet fruit wine, liqueur, etc.). These alcoholic raw materials can be used individually or in combination.

[0035] Furthermore, fruit juice may be added to alcoholic beverages. The type of fruit juice is not particularly limited, but examples include citrus juices (orange juice, mandarin orange juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juices (pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.), other fruit juices (plum juice, pear juice, apricot juice, Japanese apricot juice, berry juice, kiwi fruit juice, etc.), tomato juice, carrot juice, strawberry juice, melon juice, and others.

[0036] As described above, it is preferable to adjust the concentration of potassium added to the aqueous solvent so that it is optimal depending on the target to be flavored (i.e., water or beverage). For example, if the beverage is an alcoholic beverage, the concentration of added potassium ions (potassium concentration in the mineral-containing composition (ppm) / dilution ratio) of the mineral-containing composition of the present invention is, for example, 50-500 ppm, 50-490 ppm, 50-480 ppm, 50-470 ppm, 50-460 ppm, 50-450 ppm, 50-440 ppm, 50-430 ppm, 50-420 ppm, 50-410 ppm, 50-400 ppm, 50-390 ppm, 50-380 ppm, 50-370 ppm, 50- 360ppm, 50~350ppm, 50~340ppm, 50~330ppm, 50~320ppm, 50~310ppm, 50~300ppm, 50~290ppm, 50~280ppm, 50~270ppm, 50~260ppm, 50~250ppm m, 50~240ppm, 50~230ppm, 50~220ppm, 50~210ppm, 50~200ppm, 50~190ppm, 50~180ppm, 50~170ppm, 50~160ppm, 50~150ppm, 50~140ppm, 50~1 30ppm, 50~120ppm, 50~110ppm, 50~100ppm, 50~90ppm, 50~80ppm, 50~70ppm, 50~60ppm, 60~500ppm, 60~490ppm, 60~480ppm, 60~470ppm, 60~ 460ppm, 60~450ppm, 60~440ppm, 60~430ppm, 60~420ppm, 60~410ppm, 60~400ppm, 60~390ppm, 60~380ppm, 60~370ppm, 60~360ppm, 60~350ppm , 60~340ppm, 60~330ppm, 60~320ppm, 60~310ppm, 60~300ppm, 60~290ppm, 60~280ppm, 60~270ppm, 60~260ppm, 60~250ppm, 60~240ppm, 60~2 30ppm, 60~220ppm, 60~210ppm, 60~200ppm, 60~190ppm, 60~180ppm, 60~170ppm, 60~160ppm, 60~150ppm, 60~140ppm, 60~130ppm, 60~120ppm,60~110ppm、60~100ppm、60~90ppm、60~80ppm、60~70ppm、70~500ppm、70~490ppm、70~480ppm、70~470ppm、70~460ppm、70~450ppm、70~440ppm、70~430ppm、70~420ppm、70~410ppm、70~400ppm、70~390ppm、70~380ppm、70~370ppm、70~360ppm、70~350ppm、70~340ppm、70~330ppm、70~320ppm、70~310ppm、70~300ppm、70~290ppm、70~280ppm、70~270ppm、70~260ppm、70~250ppm、70~240ppm、70~230ppm、70~220ppm、70~210ppm、70~200ppm、70~190ppm、70~180ppm、70~170ppm、70~160ppm、70~150ppm、70~140ppm、70~130ppm、70~120ppm、70~110ppm、70~100ppm、70~90ppm、70~80ppm、80~500ppm、80~490ppm、80~480ppm、80~470ppm、80~460ppm、80~450ppm、80~440ppm、80~430ppm、80~420ppm、80~410ppm、80~400ppm、80~390ppm、80~380ppm、80~370ppm、80~360ppm、80~350ppm、80~340ppm、80~330ppm、80~320ppm、80~310ppm、80~300ppm、80~290ppm、80~280ppm、80~270ppm、80~260ppm、80~250ppm、80~240ppm、80~230ppm、80~220ppm、80~210ppm、80~200ppm、80~190ppm、80~180ppm、80~170ppm、80~160ppm、80~150ppm、80~140ppm、80~130ppm、80~120ppm、80~110ppm、80~100ppm、80~90ppm、90~500ppm、90~490ppm、90~480ppm、90~470ppm、90~460ppm、90~450ppm、90~440ppm、90~430ppm、90~420ppm、90~410ppm、90~400ppm、90~390ppm、90~380ppm、90~370ppm、90~360ppm、90~350ppm、90~340ppm、90~330ppm、90~320ppm、90~310ppm、90~300ppm、90~290ppm、90~280ppm、90~270ppm、90~260ppm、90~250ppm、90~240ppm、90~230ppm、90~220ppm、90~210ppm、90~200ppm、90~190ppm、90~180ppm、90~170ppm、90~160ppm、90~150ppm、90~140ppm、90~130ppm、90~120ppm、90~110ppm、90~100ppm、100~500ppm、100~490ppm、100~480ppm、100~470ppm、100~460ppm、100~450ppm、100~440ppm、100~430ppm、100~420ppm、100~410ppm、100~400ppm、100~390ppm、100~380ppm、100~370ppm、100~360ppm、100~350ppm、100~340ppm、100~330ppm、100~320ppm、100~310ppm、100~300ppm、100~290ppm、100~280ppm、100~270ppm、100~260ppm、100~250ppm、100~240ppm、100~230ppm、100~220ppm、100~210ppm、100~200ppm、100~190ppm、100~180ppm、100~170ppm、100~160ppm、100~150ppm、100~140ppm、100~130ppm、100~120ppm、100~110ppm、110~500ppm、110~490ppm、110~480ppm、110~470ppm、110~460ppm、110~450ppm、110~440ppm、110~430ppm、110~420ppm、110~410ppm、110~400ppm、110~390ppm、110~380ppm、110~370ppm、110~360ppm、110~350ppm、110~340ppm、110~330ppm、110~320ppm、110~310ppm、110~300ppm、110~290ppm、110~280ppm、110~270ppm、110~260ppm、110~250ppm、110~240ppm、110~230ppm、110~220ppm、110~210ppm、110~200ppm、110~190ppm、110~180ppm、110~170ppm、110~160ppm、110~150ppm、110~140ppm、110~130ppm、110~120ppm、120~500ppm、120~490ppm、120~480ppm、120~470ppm、120~460ppm、120~450ppm、120~440ppm、120~430ppm、120~420ppm、120~410ppm、120~400ppm、120~390ppm、120~380ppm、120~370ppm、120~360ppm、120~350ppm、120~340ppm、120~330ppm、120~320ppm、120~310ppm、120~300ppm、120~290ppm、120~280ppm、120~270ppm、120~260ppm、120~250ppm、120~240ppm、120~230ppm、120~220ppm、120~210ppm、120~200ppm、120~190ppm、120~180ppm、120~170ppm、120~160ppm、120~150ppm、120~140ppm、120~130ppm、130~500ppm、130~490ppm、130~480ppm、130~470ppm、130~460ppm、130~450ppm、130~440ppm、130~430ppm、130~420ppm、130~410ppm、130~400ppm、130~390ppm、130~380ppm、130~370ppm、130~360ppm、130~350ppm、130~340ppm、130~330ppm、130~320ppm、130~310ppm、130~300ppm、130~290ppm、130~280ppm、130~270ppm、130~260ppm、130~250ppm、130~240ppm、130~230ppm、130~220ppm、130~210ppm、130~200ppm、130~190ppm、130~180ppm、130~170ppm、130~160ppm、130~150ppm、130~140ppm、140~500ppm、140~490ppm、140~480ppm、140~470ppm、140~460ppm、140~450ppm、140~440ppm、140~430ppm、140~420ppm、140~410ppm、140~400ppm、140~390ppm、140~380ppm、140~370ppm、140~360ppm、140~350ppm、140~340ppm、140~330ppm、140~320ppm、140~310ppm、140~300ppm、140~290ppm、140~280ppm、140~270ppm、140~260ppm、140~250ppm、140~240ppm、140~230ppm、140~220ppm、140~210ppm、140~200ppm、140~190ppm、140~180ppm、140~170ppm、140~160ppm、140~150ppm、150~500ppm、150~490ppm、150~480ppm、150~470ppm、150~460ppm、150~450ppm、150~440ppm、150~430ppm、150~420ppm、150~410ppm、150~400ppm、150~390ppm、150~380ppm、150~370ppm、150~360ppm、150~350ppm、150~340ppm、150~330ppm、150~320ppm、150~310ppm、150~300ppm、150~290ppm、150~280ppm、150~270ppm、150~260ppm、150~250ppm、150~240ppm、150~230ppm、150~220ppm、150~210ppm、150~200ppm、150~190ppm、150~180ppm、150~170ppm、150~160ppm、160~500ppm、160~490ppm、160~480ppm、160~470ppm、160~460ppm、160~450ppm、160~440ppm、160~430ppm、160~420ppm、160~410ppm、160~400ppm、160~390ppm、160~380ppm、160~370ppm、160~360ppm、160~350ppm、160~340ppm、160~330ppm、160~320ppm、160~310ppm、160~300ppm、160~290ppm、160~280ppm、160~270ppm、160~260ppm、160~250ppm、160~240ppm、160~230ppm、160~220ppm、160~210ppm、160~200ppm、160~190、 ppm、160~180ppm、160~170ppm、170~500ppm、170~490ppm、170~480ppm、170~470ppm、170~460ppm、170~450ppm、170~440ppm、170~430ppm、170~420ppm、170~410ppm、170~400ppm、170~390ppm、170~380ppm、170~370ppm、170~360ppm、170~350ppm、170~340ppm、170~330ppm、170~320ppm、170~310ppm、170~300ppm、170~290ppm、170~280ppm、170~270ppm、170~260ppm、170~250ppm、170~240ppm、170~230ppm、170~220ppm、170~210ppm、170~200ppm、170~190ppm、170~180ppm、180~500ppm、180~490ppm、180~480ppm、180~470ppm、180~460ppm、180~450ppm、180~440ppm、180~430ppm、180~420ppm、180~410ppm、180~400ppm、180~390ppm、180~380ppm、180~370ppm、180~360ppm、180~350ppm、180~340ppm、180~330ppm、180~320ppm、180~310ppm、180~300ppm、180~290ppm、180~280ppm、180~270ppm、180~260ppm、180~250ppm、180~240ppm、180~230ppm、180~220ppm、180~210ppm、180~200ppm、180~190ppm、190~500ppm、190~490ppm、190~480ppm、190~470ppm、190~460ppm、190~450ppm、190~440ppm、190~430ppm、190~420ppm、190~410ppm、190~400ppm、190~390ppm、190~380ppm、190~370ppm、190~360ppm、190~350ppm、190~340ppm、190~330ppm、190~320ppm、190~310ppm、190~300ppm、190~290ppm、190~280ppm、190~270ppm、190~260ppm、190~250ppm、190~240ppm、190~230ppm、190~220ppm、190~210ppm、190~200ppm、200~500ppm、200~490ppm、200~480ppm、200~470ppm、200~460ppm、200~450ppm、200~440ppm、200~430ppm、200~420ppm、200~410ppm、200~400ppm、200~390ppm、200~380ppm、200~370ppm、200~360ppm、200~350ppm、200~340ppm、200~330ppm、200~320ppm、200~310ppm、200~300ppm、200~290ppm、200~280ppm、200~270ppm、200~260ppm、200~250ppm、200~240ppm、200~230ppm、200~220ppm、200~210ppm、210~500ppm、210~490ppm、210~480ppm、210~470ppm、210~460ppm、210~450ppm、210~440ppm、210~430ppm、210~420ppm、210~410ppm、210~400ppm、210~390ppm、210~380ppm、210~370ppm、210~360ppm、210~350ppm、210~340ppm、210~330ppm、210~320ppm、210~310ppm、210~300ppm、210~290ppm、210~280ppm、210~270ppm、210~260ppm、210~250ppm、210~240ppm、210~230ppm、210~220ppm、220~500ppm、220~490ppm、220~480ppm、220~470ppm、220~460ppm、220~450ppm、220~440ppm、220~430ppm、220~420ppm、220~410ppm、220~400ppm、220~390ppm、220~380ppm、220~370ppm、220~360ppm、220~350ppm、220~340ppm、220~330ppm、220~320ppm、220~310ppm、220~300ppm、220~290ppm、220~280ppm、220~270ppm、220~260ppm、220~250ppm、220~240ppm、220~230ppm、230~500ppm、230~490ppm、230~480ppm、230~470ppm、230~460ppm、230~450ppm、230~440ppm、230~430ppm、230~420ppm、230~410ppm、230~400ppm、230~390ppm、230~380ppm、230~370ppm、230~360ppm、230~350ppm、230~340ppm、230~330ppm、230~320ppm、230~310ppm、230~300ppm、230~290ppm、230~280ppm、230~270ppm、230~260ppm、230~250ppm、230~240ppm、240~500ppm、240~490ppm、240~480ppm、240~470ppm、240~460ppm、240~450ppm、240~440ppm、240~430ppm、240~420ppm、240~410ppm、240~400ppm、240~390ppm、240~380ppm、240~370ppm、240~360ppm、240~350ppm、240~340ppm、240~330ppm、240~320ppm、240~310ppm、240~300ppm、240~290ppm、240~280ppm、240~270ppm、240~260ppm、240~250ppm、250~500ppm、250~490ppm、250~480ppm、250~470ppm、250~460ppm、250~450ppm、250~440ppm、250~430ppm、250~420ppm、250~410ppm、250~400ppm、250~390ppm、250~380ppm、250~370ppm、250~360ppm、250~350ppm、250~340ppm、250~330ppm、250~320ppm、250~310ppm、250~300ppm、250~290ppm、250~280ppm、250~270ppm、250~260ppm、260~500ppm、260~490ppm、260~480ppm、260~470ppm、260~460ppm、260~450ppm、260~440ppm、260~430ppm、260~420ppm、260~410ppm、260~400ppm、260~390ppm、260~380ppm、260~370ppm、260~360ppm、260~350ppm、260~340ppm、260~330ppm、260~320ppm、260~310ppm、260~300ppm、260~290ppm、260~280ppm、260~270ppm、270~500ppm、270~490ppm、270~480ppm、270~470ppm、270~460ppm、270~450ppm、270~440ppm、270~430ppm、270~420ppm、270~410ppm、270~400ppm、270~390ppm、270~380ppm、270~370ppm、270~360ppm、270~350ppm、270~340ppm、270~330ppm、270~320ppm、270~310ppm、270~300ppm、270~290ppm、270~280ppm、280~500ppm、280~490ppm、280~480ppm、280~470ppm、280~460ppm、280~450ppm、280~440ppm、280~430ppm、280~420ppm、280~410ppm、280~400ppm、280~390ppm、280~380ppm、280~370ppm、280~360ppm、280~350ppm、280~340ppm、280~330ppm、280~320ppm、280~310ppm、280~300ppm、280~290ppm、290~500ppm、290~490ppm、290~480ppm、290~470ppm、290~460ppm、290~450ppm、290~440ppm、290~430ppm、290~420ppm、290~410ppm、290~400ppm、290~390ppm、290~380ppm、290~370ppm、290~360ppm、290~350ppm、290~340ppm、290~330ppm、290~320ppm、290~310ppm、290~300ppm、300~500ppm、300~490ppm、300~480ppm、300~470ppm、300~460ppm、300~450ppm、300~440ppm、300~430ppm、300~420ppm、300~410ppm、300~400ppm、300~390ppm、300~380ppm、300~370ppm、300~360ppm、300~350ppm、300~340ppm、300~330ppm、300~320ppm、300~310ppm、310~500ppm、310~490ppm、310~480ppm、310~470ppm、310~460ppm、310~450ppm、310~440ppm、310~430ppm、310~420ppm、310~410ppm、310~400ppm、310~390ppm、310~380ppm、310~370ppm、310~360ppm、310~350ppm、310~340ppm、310~330ppm、310~320ppm、320~500ppm、320~490ppm、320~480ppm、320~470ppm、320~460ppm、320~450ppm、320~440ppm、320~430ppm、320~420ppm、320~410ppm、320~400ppm、320~390ppm、320~380ppm、320~370ppm、320~360ppm、320~350ppm、320~340ppm、320~330ppm、330~500ppm、330~490ppm、330~480ppm、330~470ppm、330~460ppm、330~450ppm、330~440ppm、330~430ppm、330~420ppm、330~410ppm、330~400ppm、330~390ppm、330~380ppm、330~370ppm、330~360ppm、330~350ppm、330~340ppm、340~500ppm、340~490ppm、340~480ppm、340~470ppm、340~460ppm、340~450ppm、340~440ppm、340~430ppm、340~420ppm、340~410ppm、340~400ppm、340~390ppm、340~380ppm、340~370ppm、340~360ppm、340~350ppm、350~500ppm、350~490ppm、350~480ppm、350~470ppm、350~460ppm、350~450ppm、350~440ppm、350~430ppm、350~420ppm、350~410ppm、350~400ppm、350~390ppm、350~380ppm、350~370ppm、350~360ppm、360~500ppm、360~490ppm、360~480ppm、360~470ppm、360~460ppm、360~450ppm、360~440ppm、36、 0~430ppm、360~420ppm、360~410ppm、360~400ppm、360~390ppm、360~380ppm、360~370ppm、370~500ppm、370~490ppm、370~480ppm、370~470ppm、370~460ppm、370~450ppm、370~440ppm、370~430ppm、370~420ppm、370~410ppm、370~400ppm、370~390ppm、370~380ppm、380~500ppm、380~490ppm、380~480ppm、380~470ppm、380~460ppm、380~450ppm、380~440ppm、380~430ppm、380~420ppm、380~410ppm、380~400ppm、380~390ppm、390~500ppm、390~490ppm、390~480ppm、390~470ppm、390~460ppm、390~450ppm、390~440ppm、390~430ppm、390~420ppm、390~410ppm、390~400ppm、400~500ppm、400~490ppm、400~480ppm、400~470ppm、400~460ppm、400~450ppm、400~440ppm、400~430ppm、400~420ppm、400~410ppm、410~500ppm、410~490ppm、410~480ppm、410~470ppm、410~460ppm、410~450ppm、410~440ppm、410~430ppm、410~420ppm、420~500ppm、420~490ppm、420~480ppm、420~470ppm、420~460ppm、420~450ppm、420~440ppm、420~430ppm、430~500ppm、430~490ppm、430~480ppm、430~470ppm、430~460ppm、430~450ppm、430~440ppm、440~500ppm、440~490ppm、440~480ppm、440~470ppm、440~460ppm、440~450ppm、450~500ppm、450~490ppm、450~480ppm、450~470ppm、450~460ppm、460~500ppm、460~490ppm、460~480ppm、It can be prepared to have concentrations of 460-470 ppm, 470-500 ppm, 470-490 ppm, 470-480 ppm, 480-500 ppm, 480-490 ppm, or 490-500 ppm.

[0037] Specifically, if the beverage is whiskey or shochu, the mineral-containing composition can be appropriately prepared in a concentration of added potassium ions within the above-mentioned range, for example, 50 to 100 ppm. Furthermore, if the beverage is lemon sour, the mineral-containing composition can be appropriately prepared in a concentration of added potassium ions within the above-mentioned range, for example, 50 to 500 ppm.

[0038] The ice of this invention can be added to water or a beverage to improve its flavor.

[0039] The present invention will be further described in detail below with reference to examples. However, the present invention is not limited to the following examples and can be implemented with appropriate modifications. [Examples]

[0040] <Example 1: Preparation of mineral extract from coconut shell activated carbon> 30g of coconut shell activated carbon ("Taiko CW type," unwashed, manufactured by Futamura Chemical Co., Ltd.) and 400g of distilled water heated to 90°C were placed in a 1L Erlenmeyer flask and stirred with a stirring bar at 100rpm for 15 minutes while heating at 90°C. The resulting suspension was filtered by suction through a 500-mesh (25μm) polyester mesh, and the resulting filtrate was centrifuged at 3000rpm for 10 minutes. The supernatant after centrifugation was filtered by suction through filter paper to obtain a mineral extract.

[0041] <Example 2: Comparison of activated carbon> A mineral extract was prepared using the same method as in Example 1, except that the coconut shell activated carbon was replaced with Kuraray Coal (registered trademark) GG (unwashed product / manufactured by Kuraray Co., Ltd.).

[0042] <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.

[0043] <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 amount of distilled water was changed to 130, 200, and 400 g, and the extraction time was changed to 5 minutes.

[0044] <Examples 10-12: Comparison of extraction temperature and extraction time> Mineral extracts were prepared in the same manner as in Example 1, except that the extraction temperature was changed to 30, 60, and 90°C, and the extraction time to 5 minutes.

[0045] The mineral extracts prepared in Examples 1-12 were analyzed according to the following method. <ICP analysis of metals> An ICP emission spectrometer, iCAP6500Duo (Thermo Fisher Scientific), was used. Four calibration curves were created using the general-purpose ICP mixture XSTC-622B at concentrations of 0, 0.1, 0.5, and 1.0 mg / L. Samples were diluted with dilute nitric acid to fall within the calibration curve range, and ICP measurements were performed.

[0046] <Cl - SO4 2- IC analysis > An ion chromatography system: ICS-5000K (manufactured by Dionex Japan Co., Ltd.) was used. Dionex Ion Pac AG20 and Dionex Ion Pac AS20 columns were used. The eluent was a potassium hydroxide aqueous solution of 5 mmol / L for 0-11 minutes, 13 mmol / L for 13-18 minutes, and 45 mmol / L for 20-30 minutes, eluted at a flow rate of 0.25 mL / min. Anion mixed standard solution 1 (Cl - 20 mg / L, SO4 2- Dilute the 100mg / L solution containing 7 ions (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and add Cl - The five calibration curves are 0, 0.1, 0.2, 0.4, and 1.0 mg / L, and SO4 2-Five calibration curves were created for concentrations of 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 for IC measurement.

[0047] The results are shown in the table below. [Table 1]

[0048] The characteristic of significantly higher potassium concentration remained unchanged even when the activated carbon, extraction time, extract volume relative to activated carbon, and extraction temperature were altered. Furthermore, while a significant amount of chloride ions were extracted when HCl was used (data not shown), the chloride ion concentration was low in all examples. In addition, no heavy metals (lead, cadmium, arsenic, mercury, etc.) were detected in any of the above examples (data not shown).

[0049] <Example 13: Preparation of concentrated solution> 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 were placed in a 1 L Erlenmeyer flask and stirred with a stirring bar at 100 rpm for 5 minutes while heating at 30°C. The resulting suspension was filtered by suction through a 500 mesh polyester (25 μm) filter, and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was filtered by suction through filter paper to obtain a mineral extract. This process was repeated two more times. The three mineral extracts obtained were mixed and concentrated 62 times using an evaporator to obtain the mineral concentrate shown below.

[0050] The mineral extract and mineral concentrate prepared in Example 13 were diluted 62 times and analyzed according to the method described above. The results are shown in the table below.

[0051] [Table 2]

[0052] Even after undergoing concentration conditions, the characteristics of high potassium concentration and low sodium and chloride ion concentrations remained unchanged.

[0053] <Example 14: Preparation of concentrated mineral extract from coconut shell activated carbon> 200g of coconut shell activated carbon ("Taiko CW type," unwashed, manufactured by Futamura Chemical Co., Ltd.) and 1500g of distilled water heated to 90°C were placed in a 1L Erlenmeyer flask and stirred with a stirring bar at 100rpm for 15 minutes while heating at 90°C. The resulting suspension was filtered by suction through a 500 mesh polyester (25μm) filter, and the resulting filtrate was centrifuged at 3000rpm for 10 minutes. The supernatant after centrifugation was filtered by suction through filter paper to obtain a mineral extract. The obtained mineral extract was concentrated 14 times using an evaporator to obtain the mineral concentrate shown below. [Table 3]

[0054] <Example 15: Buffering Capacity Evaluation - I> (1) Creation of evaluation samples The mineral concentrates obtained above were added to ultrapure water (MilliQ water) to prepare evaluation samples, so that the potassium concentrations were as shown below. [Table 4]

[0055] (2) pH measurement In addition to the extracts obtained above, the following samples were prepared as comparative examples. To 100 ml of each sample, 1 ml of 0.1 N HCl was added while stirring with a stirring bar, and the pH was measured. ·KOH • Commercially available alkaline ionized water (Na: 8.0 mg / l, K: 1.6 mg / l, Ca: 13 mg / l, Mg: 6.4 mg / l, pH value: 8.8~9.4) When 100 g of sodium hydroxide solution adjusted to pH 9.2 was titrated with 0.1 M hydrochloric acid, the volume of solution required to change the pH from 9.2 to 3.0 was defined as (A) mL. When the mineral-containing water composition was titrated with 0.1 M hydrochloric acid, the volume of solution required to change the pH from 9.2 to 3.0 was defined as (B) mL. The ratio (B) / (A) was defined as the buffering capacity. As shown in Figure 1, water to which a concentrated mineral extract derived from coconut shell activated carbon has been added was found to have excellent buffering capacity.

[0056] <Example 16: Buffering Capacity Evaluation - II> (1) Preparation of comparative examples and evaluation samples For comparative examples, purified water (tap water treated with a water purifier manufactured by Water Stand) and commercially available alkaline ionized water, the same as in Example 1, were prepared. In addition, the mineral concentrate obtained in Example 1 was added to the purified water (same as above) to achieve a potassium concentration of 100 ppm, and evaluation samples were prepared. (2) pH measurement The buffering capacity of the samples obtained above was evaluated in the same manner as in Example 2. Specifically, 1 ml of 0.1 N HCl was added to 100 ml of each sample while stirring with a stirring bar, and the pH was measured. As shown in Figure 2, water to which a concentrated mineral extract derived from coconut shell activated carbon has been added to purified tap water was found to have superior buffering capacity compared to purified water or alkaline ionized water.

[0057] <Example 17: Preparation of concentrated mineral extract from coconut shell activated carbon> =Pilot Scale= 40 kg of coconut shell activated carbon ("Taiko", unwashed with hydrochloric acid, manufactured by Futamura Chemical Co., Ltd.) was passed through 180 L of pure water. The resulting suspension was clarified by meshing and centrifugation to obtain a mineral extract. The extract was concentrated 92 times under reduced pressure using a centrifugal thin-film vacuum evaporator, and the resulting concentrate was clarified by centrifugation and filter paper. This was filled into 1 L plastic pouches and heat-treated at 85°C for 30 minutes to obtain a concentrated mineral extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, and magnesium ion concentration of the obtained concentrated mineral extract were analyzed by ICP emission spectrometry, the chloride ion concentration by ion chromatography, and the TOC by total organic carbon spectrometry. Furthermore, after storing the obtained mineral concentrate extract in a refrigerator for two weeks, the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency with no suspended or precipitated matter), "+" (slightly suspended or precipitated matter), "++" (many suspended or aggregated matter), "+++" (even more suspended or aggregated matter, loss of transparency), and "++++" (many suspended or aggregated matter and accumulation, low transparency).

[0058] <Example 18: Preparation of concentrated mineral extract from coconut shell activated carbon> =Lab Small Scale= 200g of coconut shell activated carbon (granular, Shirasagi, unwashed with hydrochloric acid, manufactured by Osaka Gas Chemical Co., Ltd.) and 910g of distilled water were added and stirred with a stirring bar at 100 rpm for 20 minutes while heating at 30°C. The resulting suspension was filtered by suction using filter paper (ADVANTEC quantitative filter paper No. 5C, φ55mm, Toyo Filter Paper Co., Ltd.), and the resulting filtrate was further filtered by suction using filter paper (MERCKOmnipore PTFE Membrane, 5.0μm, φ47mm) 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, and the resulting concentrate was filtered using filter paper (ADVANTEC 25ASO20AN, 0.2μm, Toyo Filter Paper Co., Ltd.) to obtain a concentrated mineral extract. Hydrochloric acid was added to this mineral concentrate to adjust the pH to approximately 9.5. This was then divided into 10 mL vials and stored in a refrigerator for two days. Subsequently, it was filtered cold using filter paper (ADVANTEC 25ASO20AN 0.2 μm, Toyo Filter Paper Co., Ltd.), and then heat-treated at 80°C for 30 minutes to obtain a mineral concentrate. The potassium ion concentration, sodium ion concentration, calcium ion concentration, and magnesium ion concentration of the obtained mineral concentrate were analyzed according to inductively coupled plasma atomic emission spectrometry (ICP-AES), and the chloride ion concentration and sulfate ion concentration were analyzed according to ion chromatography (IC). Furthermore, after storing the obtained mineral concentrate extract in a refrigerator for two weeks, the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency with no suspended or precipitated matter), "+" (slightly suspended or precipitated matter), "++" (many suspended or aggregated matter), "+++" (even more suspended or aggregated matter, loss of transparency), and "++++" (many suspended or aggregated matter and accumulation, low transparency).

[0059] <Example 19: Preparation of concentrated mineral extract from coconut shell activated carbon> =Lab Large Scale= 800g of coconut shell activated carbon (granular, Shirasagi, unwashed with hydrochloric acid, manufactured by Osaka Gas Chemical Co., Ltd.) and 3660g of distilled water were added and stirred for 15 minutes while heating at 30°C. The resulting suspension was filtered by suction using filter paper (ADVANTEC A080A090C, Toyo Filter Paper Co., Ltd.) 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 60 times under reduced pressure using a rotary evaporator. The resulting concentrate was filtered using filter paper (ADVANTEC A080A090C, Toyo Filter Paper Co., Ltd.) to obtain a concentrated mineral extract. This was divided into 10mL vials and stored in the refrigerator for 2 days. After that, it was filtered cold using filter paper (ADVANTEC A080A090C, Toyo Filter Paper Co., Ltd.). Hydrochloric acid was added to this solution to adjust the pH to approximately 9.5, and then the solution was further diluted with pure water to achieve a potassium ion concentration of approximately 100,000 ppm. This solution was heat-treated at 80°C for 30 minutes to obtain a concentrated mineral extract. The potassium ion concentration, sodium ion concentration, calcium ion concentration, magnesium ion concentration, and sulfate ion concentration of the obtained concentrated mineral extract were analyzed by ion chromatography (IC), the chloride ion concentration by ion chromatography, and the total organic carbon (TOC) by total organic carbon spectrometry. After storing the obtained concentrated mineral extract in a refrigerator for two weeks, the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency with no suspended or precipitated particles), "+" (slight suspended or precipitated particles), "++" (many suspended or aggregated particles), "+++" (even more suspended or aggregated particles, loss of transparency), and "++++" (many suspended particles and aggregated particles, low transparency).

[0060] <Example 20: Preparation of concentrated mineral extract from coconut shell activated carbon> =Pilot Scale= 360 kg of coconut shell activated carbon ("Granular Shirasagi," unwashed, manufactured by Osaka Gas Chemical Co., Ltd.) and 1620 kg of 35°C pure water were placed in a 2500 L conical tank and stirred for 15 minutes. The resulting suspension was clarified using a vibrating sieve, centrifugation, and filter paper filtration to obtain a mineral extract. The extract was concentrated 60 times under reduced pressure using a centrifugal thin-film vacuum evaporator, and the resulting concentrate was filtered through filter paper to obtain a mineral concentrate. This was filled into drums and stored in the refrigerator for 2 days, after which it was cold-filtered through filter paper. Hydrochloric acid was added to adjust the pH to around 9.5, and then diluted with pure water to a potassium ion concentration of approximately 100,000 ppm. This was heat-treated at 130°C for 30 seconds to obtain a mineral concentrate. Potassium ion concentration, sodium ion concentration, calcium ion concentration, magnesium ion concentration, and sulfate ion concentration were analyzed by ion chromatography (IC), chloride ion concentration by ion chromatography, and TOC by combustion oxidation-infrared TOC analysis. After storing the obtained mineral concentrate extract in a refrigerator for two weeks, the degree of turbidity was visually evaluated on a five-point scale: "-" (high transparency with no suspended or precipitated particles), "+" (slight suspended or precipitated particles), "++" (many suspended or aggregated particles), "+++" (even more suspended or aggregated particles, loss of transparency), and "++++" (many suspended particles and aggregated particles, low transparency). Furthermore, NTU turbidity was measured using a turbidimeter (HACH 2100AN TURBISIMETRER).

[0061] The results for Examples 17-20 are shown in Table 5. In Example 17, a mineral extract with a potassium concentration of 60994 ppm, a chloride ion concentration of 3030 ppm, and a pH of 11.1 was obtained. In Example 18, a mineral extract with a potassium concentration of 87500 ppm, a chloride ion concentration of 32890 ppm, and a pH of 9.50 was obtained. In Example 19, a mineral extract with a potassium concentration of 100000 ppm, a chloride ion concentration of 13132 ppm, and a pH of 9.51 was obtained. In Example 20, a mineral extract with a potassium concentration of 111747 ppm, a chloride ion concentration of 8545 ppm, and a pH of 9.48 was obtained. Furthermore, in terms of turbidity, Example 17 received a rating of "++++" (a large amount of suspended matter and accumulation of aggregates, resulting in low transparency), while Examples 18, 19, and 20, which underwent refrigerated storage and cold filtration, all received a rating of "++" (a large amount of suspended matter and aggregates). In particular, Example 18, in which pH adjustment was performed before refrigerated storage and cold filtration, received a rating of "-" (high transparency with no suspended matter or precipitates). From this, it was found that refrigerated storage and cold filtration are desirable to obtain a highly transparent mineral extract, and if pH adjustment is to be performed, it is desirable to do so before refrigerated storage and cold filtration. [Table 5]

[0062] <Example 21: Sensory evaluation in water - Effect of potassium concentration> Purified water (tap water treated with a water purifier) ​​and tap water were prepared, and a mineral concentrate (potassium concentration: 104,000 ppm) obtained in the same manner as in Example 17 was added to the water so that the potassium concentration added to the water was as shown below, and a sensory evaluation of the water was performed. The sensory evaluation was conducted by four trained evaluation panelists, after they had coordinated their evaluation criteria in advance. The evaluation used a control sample without added mineral concentrate extract. Each panelist gave an evaluation score on the following four-point scale (0 points = change present but very poor flavor; 1 point = change present but poor flavor; 2 points = no change; 3 points = change present and good flavor; 4 points = change present and very good flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 6]

[0063] In purified water and tap water to which mineral concentrate extract was added, the flavor was significantly improved at potassium concentrations of 50-100 ppm. In particular, in tap water, a significant reduction in chlorine odor was observed at potassium concentrations of 50-100 ppm compared to before the addition of mineral concentrate extract.

[0064] <Example 22: Sensory evaluation in water - effect of pH> Purified water (tap water treated with a water purifier) ​​and tap water were prepared. Mineral concentrate extracts (potassium concentration: 53375 ppm) obtained in the same manner as in Example 17 were adjusted to pH levels (pH 11.2, 10.2, 9.2, and 8.1) with hydrochloric acid, and then the potassium concentration added to the water was adjusted to the concentrations shown below, and a sensory evaluation of the water was performed. The sensory evaluation was conducted by five trained evaluation panelists, after they had coordinated their evaluation criteria in advance. The evaluation used a control sample without added mineral concentrate extract. Each panelist gave an evaluation score on the following four-point scale (0 points = change present but very poor flavor; 1 point = change present but poor flavor; 2 points = no change; 3 points = change present and good flavor; 4 points = change present and very good flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 7]

[0065] In mineral water to which a concentrated mineral extract adjusted to pH 8.1-11.2, particularly pH 8.1-10.2, was added, the flavor was significantly improved across a wide range of potassium concentrations. Furthermore, in tap water, a significant reduction in chlorine odor was observed at potassium concentrations above 50 ppm compared to before the addition of the concentrated mineral extract, and a pH-potassium concentration range with good flavor was obtained for each pH and potassium concentration. Similarly, in purified water, a pH-potassium concentration range with good flavor was obtained for each pH and potassium concentration.

[0066] <Example 23: Taste-improving effect of ice on beverages> We prepared purified water (tap water treated with a water purifier), tap water, and commercially available mineral water (natural water). We added mineral concentrate (potassium concentration: 53375 ppm), obtained in the same manner as in Example 17, so that the potassium concentration added to the water was as shown below. We then poured 10 ml into each cup and froze them overnight. After removing them and waiting 5 minutes, we conducted a sensory evaluation of the ice's flavor. The sensory evaluation was conducted by four trained evaluation panelists, after they had coordinated their evaluation criteria in advance. The evaluation used a control sample without added mineral concentrate extract. Each panelist gave an evaluation score on the following four-point scale (0 points = change present but very poor flavor; 1 point = change present but poor flavor; 2 points = no change; 3 points = change present and good flavor; 4 points = change present and very good flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 8] In ice produced by adding mineral concentrate extract 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 50-100 ppm.

[0067] Each type of ice obtained as described above was added to 360 μl of 40% alcohol whiskey, and a sensory evaluation was conducted on the whiskey's flavor (taste and aroma). The sensory evaluation was conducted by four trained evaluation panelists, after they had coordinated their evaluation criteria in advance. The evaluation used a control sample without added mineral concentrate extract. Each panelist gave an evaluation score on the following four-point scale (0 points = change present but very poor flavor; 1 point = change present but poor flavor; 2 points = no change; 3 points = change present and good flavor; 4 points = change present and very good flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 9] When ice made by adding mineral concentrate extract 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 50-100 ppm compared to ice without added mineral concentrate extract.

[0068] Each type of ice obtained as described above was added to 1400 μl of shochu with an alcohol concentration of 25%, and a sensory evaluation was conducted on the flavor (taste and aroma) of the shochu. The sensory evaluation was conducted by four trained evaluation panelists, after they had coordinated their evaluation criteria in advance. The evaluation used a control sample without added mineral concentrate extract. Each panelist gave an evaluation score on the following four-point scale (0 points = change present but very poor flavor; 1 point = change present but poor flavor; 2 points = no change; 3 points = change present and good flavor; 4 points = change present and very good flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 10] When ice made by adding mineral concentrate extract to purified water, tap water, and commercially available mineral water (natural water) was added to shochu (Japanese distilled spirit), the flavor of the shochu was significantly improved at potassium concentrations of 50-100 ppm compared to ice without added mineral concentrate extract.

[0069] Each type of ice obtained above was added to 1400 μl of lemon sour, and a sensory evaluation was conducted on the flavor (taste and aroma) of the lemon sour. The sensory evaluation was conducted by four trained evaluation panelists, after they had coordinated their evaluation criteria in advance. The evaluation used a control sample without added mineral concentrate extract. Each panelist gave an evaluation score on the following four-point scale (0 points = change present but very poor flavor; 1 point = change present but poor flavor; 2 points = no change; 3 points = change present and good flavor; 4 points = change present and very good flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 11] When ice made by adding mineral concentrate 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 50-500 ppm compared to ice without added mineral concentrate extract.

[0070] In ice made with tap water, a significant reduction in chlorine odor was observed at potassium concentrations of 50-100 ppm compared to ice without added mineral concentrate extract.

[0071] <Example 24: Sensory evaluation of extract-based beverages> We prepared purified water (tap water treated with a water purifier), tap water, and commercially available mineral water (natural water). We added mineral concentrate (potassium concentration: 53375 ppm), obtained in the same manner as in Example 17, so that the potassium concentration added to the water was as shown below. After adding the concentrate, we boiled it to obtain coffee and green tea extraction water (100 ml). Coffee extraction was performed by weighing 10g of Brazilian coffee beans for each cup, grinding them in a grinder, and then pouring in the boiling extraction water mentioned above. After letting it steep for 4 minutes, the coffee extract was evaluated sensoryally. The sensory evaluation of coffee was conducted using four different methods: no milk or sugar, with milk (500 μl of milk added to 15 ml), with sugar (3 g of granulated sugar added to 50 ml), and with both milk and sugar (3 g of granulated sugar and 166 μl of milk added to 50 ml). The evaluation was carried out by four trained evaluation panelists, who had coordinated the evaluation criteria among themselves beforehand. The evaluation used a control sample without added mineral concentrate as the basis for evaluation. Each panelist's evaluation score was calculated on a four-point scale (0 points = change but very poor aroma and flavor; 1 point = change but poor aroma and flavor; 2 points = no change; 3 points = change and good aroma and flavor; 4 points = change and very good aroma and flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 12] In coffee extracted using purified water, tap water, and commercially available mineral water (natural water) with added mineral concentrate as the extraction solvent, the flavor of the coffee was significantly improved at potassium concentrations of 50-300 ppm compared to when using an extraction solvent without added mineral concentrate.

[0072] Green tea extraction was performed by measuring 2g of tea leaves for each cup and pouring the boiling extraction water mentioned above over them. After letting it steep for 3 minutes, the green tea extract was evaluated by sensory evaluation. The sensory evaluation was conducted by four trained evaluation panelists, after they had coordinated their evaluation criteria in advance. The evaluation used a control sample without added mineral concentrate extract. Each panelist gave an evaluation score on the following four-point scale (0 points = change present but very poor flavor; 1 point = change present but poor flavor; 2 points = no change; 3 points = change present and good flavor; 4 points = change present and very good flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 13] In tea extracted using purified water, tap water, and commercially available mineral water (natural water) to which mineral concentrate extract has been added, the flavor of the tea was significantly improved at potassium concentrations of 50-100 ppm compared to when extraction solvents without added mineral concentrate extract were used.

[0073] <Example 25: Sensory evaluation of various beverages> A mineral concentrate (potassium concentration: 96,900 ppm), obtained in the same manner as in Example 17, was added to various beverages so that the potassium concentration added to each beverage was as shown below, and a sensory evaluation was performed on each beverage. The sensory evaluation was conducted by four trained evaluation panelists, after they had coordinated their evaluation criteria in advance. The evaluation used a control sample without added mineral concentrate extract. Each panelist gave an evaluation score on the following four-point scale (0 points = change present but very poor flavor; 1 point = change present but poor flavor; 2 points = no change; 3 points = change present and good flavor; 4 points = change present and very good flavor). The average score was calculated after summing the scores, and an average score of 1 or less was marked as ×, 1.1 to 2 was marked as △, 2.1 to 3 was marked as ○, and 3.1 or higher was marked as ◎. [Table 14-1] From the above table, it was confirmed that in alcoholic beverages to which mineral concentrated extract was added, the flavor was significantly improved in the potassium concentration range of 50 to 600 ppm, particularly in the range of 50 to 100 ppm. Also, in non-alcoholic beer, the flavor was significantly improved at a potassium concentration of 50 to 300 ppm.

Table 14-2

[0074] <Example 26: Evaluation of the Foam Quality of Carbonated Beverages> Purified water (tap water treated with a water purifier) and tap water were prepared, and a mineral concentrated extract (potassium concentration: 104000 ppm) obtained in the same manner as in Example 17 was added so that the potassium concentration added to the water was each of the concentrations shown below. After adjustment, carbon dioxide was added with a soda siphon adjusted to a gas pressure of 2.1 ± 0.2 kg / cm 2 to obtain samples, and the foam quality ("fineness of the foam", "ease of drinking the carbon dioxide", and "sharpness of the aftertaste") was evaluated. The evaluation was carried out by 4 trained evaluation panelists after aligning the evaluation criteria among the panelists in advance. The evaluation was carried out using a sample without added mineral concentrated extract as a control. After summing up the following 4-level evaluation scores (0 points = there is a change but very poor; 1 point = there is a change but poor; 2 points = no change; 3 points = there is a change and good; 4 points = there is a change and very good) given by each panelist, the average value of each was calculated. When the average value was 1 or less, it was marked as ×, when it was 1.1 or more and 2 or less, it was marked as △, when it was 2.1 or more and 3 or less, it was marked as 〇, and when it was 3.1 or more, it was marked as ◎. [Table 15] In carbonated water prepared by adding mineral concentrate extract to purified water and tap water, the foam quality was significantly improved at potassium concentrations of 50 to 300 ppm.

Claims

1. A mineral concentrate composition for producing ice that improves the flavor of an alcoholic beverage, wherein the mineral concentrate composition contains an activated carbon extract of a plant-derived raw material, and among the metal ions present in the mineral concentrate composition, potassium ions are present at the highest concentration.

2. A mineral concentrate composition for producing ice that improves the flavor of an alcoholic beverage, wherein the mineral concentrate composition contains potassium ions, chloride ions, calcium ions, magnesium ions, sodium ions, and sulfate ions, and among the metal ions present in the mineral concentrate composition, potassium ions are present at the highest concentration.

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

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

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

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

7. The mineral concentrate composition according to claim 1, characterized in that the plant-derived raw material is selected from coconut, palm, almond, walnut or plum fruit shells; sawdust, charcoal, resin or lignin; honeycomb ash; bamboo; food residue selected from bagasse, rice husks, coffee beans or molasses; or a combination thereof.

8. A method for producing ice that improves the flavor of an alcoholic beverage, comprising the steps of adding the mineral concentrate composition described in any one of Claims 1 to 7 to an aqueous solvent, and freezing the aqueous solvent to which the mineral concentrate composition has been added.

9. The method according to claim 8, characterized in that the aqueous solvent is tap water, purified water, pure water, or natural water.

10. The method according to claim 8 or 9, characterized in that the mineral concentrate composition is added to an aqueous solvent so that the concentration of added potassium ions is 50 ppm to 500 ppm.

11. Ice that improves the flavor of alcoholic beverages, characterized by containing the mineral concentrate composition described in any one of claims 1 to 7.

12. Ice according to claim 11, characterized in that it contains an aqueous solvent selected from tap water, purified water, pure water, or natural water.

13. The ice according to claim 11 or 12, characterized in that it contains potassium ions at a concentration of 50 ppm to 500 ppm as added potassium ions.

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