Beverage

Abstract

The purpose of the present invention is to provide a beverage which contains copper or zinc and in which bitterness or a metallic odor is suppressed.　As a result of careful consideration of the above problem, the applicant arrived at the present invention after finding that metallic odors and bitterness are reduced by adjusting the concentration of potassium to a specific range in a beverage containing copper ions and / or zinc ions. Furthermore, the applicant arrived at the present invention after finding that when the beverage according to the present invention contains cellulose, sedimentation of the cellulose is suppressed. Additionally, as a result of careful consideration of the above problem, the applicant arrived at the present invention after finding that bitterness and metallic odors derived from copper and zinc are reduced by adding beneficial bacteria such as lactic acid bacteria to a beverage containing copper and / or zinc. Further, the applicant arrived at the present invention after finding that including copper and / or zinc along with the beneficial bacteria suppresses sedimentation of the beneficial bacteria.

Description

beverage

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

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

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

[0004] One known method for suppressing the bitterness of minerals in beverages is to incorporate naringin at a concentration of 1 μg to 50 mg / 100 mL into a beverage containing 0.05 to 10 mg / 100 mL of magnesium ions (Patent Document 1). However, what is described in Patent Document 1 is the suppression of the bitterness caused by magnesium, but not the suppression of the bitterness or metallic odor caused by copper or zinc. Therefore, there has been a demand for the development of a method for suppressing the bitterness and metallic odor caused by copper or zinc in beverages.

[0005] Meanwhile, beneficial bacteria such as lactic acid bacteria and bifidobacteria are known to contribute to health, similar to copper and zinc. Because beneficial bacteria are insoluble in water, health foods incorporating beneficial bacteria are often formulated as tablets or capsules. When incorporating beneficial bacteria into beverages, measures to prevent precipitation of the beneficial bacteria are necessary. One known method for preventing precipitation of beneficial bacteria involves adjusting the pH of a beverage containing lactic acid bacteria in two stages to a final pH of 4 or less (Patent Document 2). However, this method suffers from the drawback of a strong sour taste due to the low pH. Another known method for preventing precipitation of lactic acid bacteria is the use of HM pectin as a stabilizer (Non-Patent Document 2). However, due to the fact that many consumers do not want to incorporate unnecessary food additives and that the inclusion of HM pectin affects the texture of the beverage, the development of an alternative method has been sought.

[0006] JP 2009-279013 A JP 2020-074701 A

[0007] Shiogama City Hospital website, "Nutrition News: Learn about Trace Elements - November / December 2022 Issue," URL: http: / / www.city-hospital-shiogama.jp / data / eiyodayori / 4-11-12-eiyodayori.pdf, accessed March 25, 2024. Unitec Foods Co., Ltd. website, "Developing Delicious Low-Fat and Fat-Free Dairy Products," URL: http: / / www.unitecfoods.co.jp / wp / ?article=detail003, accessed March 25, 2024.

[0008] The present invention aims to provide a copper- or zinc-containing beverage in which bitterness or metallic odor is suppressed.

[0009] Another object of the present invention is to provide a beverage containing beneficial bacteria that contains copper and / or zinc but has little of the metallic odor or bitterness associated with copper and / or zinc. Another object of the present invention is to provide a beverage containing beneficial bacteria that contains copper and / or zinc and in which precipitation of beneficial bacteria is suppressed.

[0010] The present applicant has conducted extensive research in light of the above-mentioned problems and has found that adjusting the potassium concentration within a specific range in a beverage containing copper ions and / or zinc ions reduces the metallic odor and bitterness, leading to the completion of the present invention. Furthermore, the present applicant has found that when the beverage of the present invention contains cellulose, precipitation of cellulose is inhibited, leading to the completion of the present invention.

[0011] Furthermore, as a result of intensive research conducted by the present applicant in consideration of the above-mentioned problems, the present applicant discovered that blending beneficial bacteria such as lactic acid bacteria with beverages containing copper and / or zinc reduces the metallic odor and bitter taste derived from copper and zinc, leading to the completion of the present invention. The present applicant also discovered that the precipitation of beneficial bacteria is inhibited by incorporating copper and / or zinc into beverages containing copper and / or zinc, leading to the completion of the present invention.

[0012] That is, the present invention provides the following: [1] A beverage containing at least one selected from copper ions and zinc ions, and one or more selected from potassium ions and beneficial bacteria, wherein the concentrations of the copper ions and zinc ions are 1 to 100 ppm by mass, and when the beverage does not contain beneficial bacteria, the concentration of the potassium ions is 50 to 500 ppm by mass. [2] The beverage according to [1], further containing dietary fiber. [3] The beverage according to [2], wherein the dietary fiber is cellulose.

[0013] The present invention also provides the following: [1] A beverage containing at least one selected from copper ions and zinc ions, and potassium ions, wherein the copper ion and zinc ion concentrations are 1 to 100 ppm by mass, and the potassium ion concentration is 50 to 500 ppm by mass. [2] The beverage according to [1], further containing cellulose. [3] The beverage according to [2], wherein the cellulose concentration in the beverage is 300 to 10,000 ppm by mass. [4] The beverage according to any one of [1] to [3], further containing polyphenols. [5] The beverage according to [4], wherein the polyphenol concentration in the beverage is 3 to 80 ppm by mass. [6] The beverage according to any one of [1] to [5], wherein the copper ion and zinc ion concentrations are 3 to 50 ppm by mass. [7] The beverage according to any one of [1] to [6], wherein the potassium ion concentration is 60 to 400 ppm by mass. [8] The beverage according to any one of [1] to [7], characterized in that it contains 0.5 to 100 parts by weight of potassium ions per 1 part by weight of copper ions and zinc ions. [9] The beverage according to any one of [1] to [8], characterized in that it contains 30 to 1,500 parts by weight of cellulose per 1 part by weight of copper ions and zinc ions.

[10] The beverage according to any one of [1] to [9], characterized in that it contains 0.1 to 30 parts by weight of polyphenols per 1 part by weight of copper ions and zinc ions.

[11] The beverage according to any one of [1] to

[10] , characterized in that the beverage is a packaged beverage.

[12] A method for producing a beverage, comprising: adjusting the concentrations of copper ions and zinc ions to 1 to 100 ppm by mass and the concentration of potassium ions to 50 to 500 ppm by mass.

[0014] The present invention also provides the following: [1] A beverage containing at least one selected from copper ions and zinc ions and beneficial bacteria, wherein the copper ions and / or zinc ions have a concentration of 1 to 100 ppm by mass. [2] The beverage according to [1], further containing potassium ions. [3] The beverage according to [1] or [2], further containing potassium ions, wherein the potassium ion concentration is 30 to 500 ppm by mass. [4] The beverage according to any one of [1] to [3], wherein the copper ions and / or zinc ions have a concentration of 50 ppm by mass or less. [5] The beverage according to any one of [1] to [4], further containing dietary fiber. [6] The beverage according to any one of [1] to [5], further containing dietary fiber, wherein the dietary fiber concentration is 1,000 to 50,000 ppm by mass. [7] The beverage according to any one of [1] to [6], wherein the beneficial bacteria are one or more selected from lactic acid bacteria and bifidobacteria. [8] The beverage according to any one of [1] to [7], characterized in that the beverage is a packaged beverage.

[0015] According to the present invention, a beverage containing copper ions and / or zinc ions can be obtained that has little metallic odor or bitterness. Furthermore, when the beverage of the present invention contains cellulose, a beverage in which cellulose precipitation is suppressed can be obtained.

[0016] Furthermore, according to the present invention, it is possible to obtain a beneficial bacteria-containing beverage that contains copper and / or zinc but has little metallic odor or bitterness derived from copper and / or zinc.It is also possible to obtain a beneficial bacteria-containing beverage that contains copper and / or zinc and in which precipitation of beneficial bacteria is suppressed.

[0017] The beverage of the present invention will be described below, but the present invention is not limited to the following embodiments.

[0018] In this application, the present invention refers to both I. a "drink containing a certain concentration of potassium ions" together with copper ions and / or zinc ions, and II. a "drink containing beneficial bacteria" together with copper ions and / or zinc ions.

[0019] 1. Copper ions and zinc ions In the beverage of the present invention, the lower limit of the copper ion and / or zinc ion concentration (total concentration when both are contained) is 1 ppm by mass. If the copper ion and / or zinc ion concentration is less than 1 ppm by mass, the metallic odor and bitterness caused by copper and / or zinc are not felt without any effort, and the problem of the present invention does not exist. There is no particular restriction on the lower limit of the copper ion and / or zinc ion content in the beverage as long as it is 1 ppm or more. However, from the viewpoint of consuming a large amount of copper and / or zinc, it is preferably 3 ppm by mass or more, more preferably 4 ppm by mass or more, particularly preferably 5 ppm by mass or more, and most preferably 7 ppm by mass or more. Furthermore, in the beverage of the present invention, the upper limit of the copper ion and / or zinc ion concentration (total concentration when both are contained) is 100 ppm by mass. If the concentration of copper ions and / or zinc ions exceeds 100 ppm by mass, the metallic odor and bitterness caused by copper and / or zinc will be too strong, and even if the potassium ion concentration is adjusted to a specific range, the metallic odor and bitterness caused by copper and / or zinc will be strongly felt. There is no particular restriction on the upper limit of the copper ions and / or zinc ions in the beverage as long as it is in the range of 100 ppm or less, but from the viewpoint of more easily reducing the metallic odor and bitterness caused by copper and / or zinc, it is more preferably 50 ppm by mass or less, particularly preferably 30 ppm by mass or less, and most preferably 20 ppm by mass or less.

[0020] In the present invention, the concentration of copper ions and / or zinc ions refers to the total concentration of both metal ions when both copper ions and zinc ions are present, and refers to the concentration of the metal ion contained when only one metal ion is present. When the beverage of the present invention is a powdered beverage, the concentration in the beverage refers to the concentration when the beverage is suspended in a liquid such as water and ingested as a beverage. The concentrations of copper ions and zinc ions can be measured by known measurement methods such as ICP atomic emission spectroscopy. For example, measurements can be performed using an Agilent 5900 ICP-OES ICP atomic emission spectroscopy analyzer manufactured by Agilent Technologies, Inc.

[0021] The method for incorporating copper ions and zinc ions into the beverage of the present invention is not particularly limited, and examples include a method in which a liquid raw material (water, water containing green vegetables, etc.) is heated in a copper or zinc pot to leach the copper ions or zinc ions from the pot, a method using copper-ionized water or zinc-ionized water, and a method in which an additive containing copper or zinc is added. Examples of additives containing copper or zinc include copper or zinc salts such as gluconates, sulfates, and citrates, zinc yeast, copper yeast, and crushed or extracted plants containing copper or zinc.

[0022] 2. Potassium Ions The beverage of the present invention contains potassium ions. Potassium is an essential nutrient for life-sustaining activities, as it regulates the osmotic pressure of cells. It is also known to have the effect of lowering blood pressure by excreting excess salt from the body.

[0023] The method for adding potassium ions to the beverage of the present invention is not particularly limited, and may include, for example, blending potassium salts such as potassium chloride and potassium lactate, ionized water containing potassium ions, or crushed or extracted plants containing potassium. The potassium concentration can be measured by a common analytical method, for example, atomic absorption spectrometry.

[0024] 2-I. Beverages Containing a Certain Concentration of Potassium Ions When the present invention relates to a beverage containing a certain concentration of potassium ions together with copper ions and / or zinc ions, the potassium ion concentration in the beverage of the present invention is in the range of 50 to 500 ppm by mass. If the potassium ion concentration is less than 50 ppm by mass, the bitterness and metallic odor caused by copper or zinc cannot be sufficiently suppressed. Furthermore, if the potassium ion concentration exceeds 500 ppm by mass, the bitterness and metallic odor caused by potassium become too strong, resulting in a poor taste of the beverage. The lower limit of the potassium ion concentration is not particularly limited as long as it is 50 ppm by mass or more. However, from the viewpoint of better enjoying the effects of the present invention and increasing the intake of potassium as a nutrient, a concentration of 60 ppm by mass or more is preferred, more preferably 70 ppm by mass or more, particularly preferably 80 ppm by mass or more, and most preferably 100 ppm by mass or more is preferred. Furthermore, the upper limit of the potassium ion concentration in the beverage is not particularly limited as long as it is 500 ppm by mass or less, but from the viewpoint of being able to enjoy the effects of the present invention more effectively, it is preferably 400 ppm by mass or less, more preferably 350 ppm by mass or less, particularly preferably 300 ppm by mass or less, and most preferably 250 ppm by mass or less.

[0025] In the beverage of the present invention, the weight ratio of the concentrations of copper ions and zinc ions to the concentration of potassium ions is not particularly limited, but from the viewpoint of better enjoying the effects of the present invention, the ratio of potassium ions to 1 part by weight of copper ions and zinc ions is preferably 0.5 to 100 parts by weight, more preferably 1 to 80 parts by weight, particularly preferably 3 to 70 parts by weight, and most preferably 5 to 50 parts by weight.

[0026] 2-II. Beverages Containing Beneficial Bacteria In the case of beverages containing beneficial bacteria together with copper ions and / or zinc ions, the metallic odor and bitterness derived from copper or zinc can be suppressed without the inclusion of potassium ions. However, the inclusion of potassium ions is preferable from the viewpoint of further enhancing the effects of the present invention. Potassium has a bitter taste, but the inclusion of beneficial bacteria reduces the perceived bitterness of potassium. Furthermore, the inclusion of potassium in addition to beneficial bacteria can further reduce the perceived metallic odor and bitterness derived from copper or zinc and further inhibit the precipitation of beneficial bacteria. The potassium concentration in the beverage is not particularly limited, but from the viewpoints of reducing the perceived bitterness derived from potassium while providing a large amount of potassium as a nutrient, further inhibiting the metallic odor and bitterness derived from copper or zinc, and further inhibiting the precipitation of beneficial bacteria, a concentration of 30 to 500 ppm by mass is preferred, 50 to 500 ppm by mass is more preferred, 60 to 300 ppm by mass is particularly preferred, and 70 to 200 ppm by mass is most preferred.

[0027] 3. Beneficial Bacteria According to the present invention, by incorporating beneficial bacteria into a beverage containing copper ions and / or zinc ions, the metallic odor and bitter taste derived from copper and / or zinc can be reduced. The term "beneficial bacteria" as used herein refers to bacteria that are recognized as beneficial when bacteria that can grow in the mammalian intestine are classified into beneficial bacteria (good bacteria), harmful bacteria (bad bacteria), and opportunistic bacteria. Specific examples include lactic acid bacteria, bifidobacteria, and short-chain fatty acid-producing bacteria (butyric acid bacteria, acetic acid bacteria, etc.). Among these, lactic acid bacteria and bifidobacteria are particularly preferred because they are more likely to reduce the metallic odor and bitter taste derived from copper and / or zinc. Since the effects of the present invention are achieved regardless of the concentration of beneficial bacteria, the concentration of beneficial bacteria in a beverage is not particularly limited, but may be, for example, 0.0001% by mass or more, 0.001% by mass or more, or 0.01% by mass or more.

[0028] Lactic acid bacteria is a general term for bacteria that produce lactic acid through metabolism, and examples include bacteria belonging to the genera Lactbacillus, Enterococcus, Bacillus, Leuconostoc, Pediococcus, Staphylococcus, Tetragenococcus, etc. Among these, lactic acid bacteria of the genera Lactbacillus, Enterococcus, and Bacillus are particularly preferred because they are more likely to reduce the metallic odor and bitterness derived from copper and / or zinc. Examples of lactic acid bacteria of the genus Lactbacillus include Lactobacillus brevis, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus delburvecki, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus halivaticus, Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sporogenes, Lactobacillus sakei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus reuteri, Lactobacillus fermentum, etc. Lactic acid bacteria of the genus Enterococcus include, for example, Enterococcus faecalis (sometimes called Streptococcus faecalis), Enterococcus faesium (sometimes called Streptococcus faesium), etc. Lactic acid bacteria of the genus Bacillus include, for example, Bacillus coagulans, Bacillus mesentericus, etc.

[0029] Bifidobacteria refers to bacteria belonging to the genus Bifidobacterium, including, for example, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium adolescentis, and Bifidobacterium mongoliense.

[0030] Short-chain fatty acid-producing bacteria is a general term for bacteria that produce short-chain fatty acids (excluding lactic acid) such as butyric acid and acetic acid through metabolism. Among short-chain fatty acid-producing bacteria, butyric acid bacteria are bacteria that produce butyric acid, and specific examples include bacteria of the genus Coprococcus, Marvinbryantia, Anaerostipes, Roseburia, and Faecalibacterium. Furthermore, among short-chain fatty acid-producing bacteria, acetic acid bacteria include bacteria of the genus Paraprevotella.

[0031] According to the present invention, the precipitation of beneficial bacteria is suppressed by adding copper ions or zinc ions to a beverage. If beneficial bacteria are precipitated in a beverage, they remain at the bottom when the beverage is consumed, resulting in a problem of reduced intake of beneficial bacteria, which are nutritional components. Furthermore, in the case of beverages filled in transparent containers such as PET bottles, the presence of precipitated beneficial bacteria can lead to poor appearance and may discourage consumers from purchasing the beverage. Therefore, suppressing the precipitation of beneficial bacteria is an important issue in beverages.

[0032] 4. Dietary Fiber The beverage of the present invention may further contain dietary fiber. Dietary fiber is known to have beneficial effects in the body, such as regulating intestinal function, and is a component whose intake is recommended. By incorporating dietary fiber into the beverage of the present invention, the precipitation of beneficial bacteria can be further inhibited. There are no particular restrictions on the concentration of dietary fiber in the beverage, but in order to further enjoy the effects of the present invention, it is preferably 1,000 to 50,000 ppm by mass, more preferably 1,500 to 40,000 ppm by mass, particularly preferably 2,000 to 30,000 ppm by mass, and most preferably 2,500 to 20,000 ppm by mass.

[0033] The method for adding dietary fiber to the beverage of the present invention is not particularly limited, and for example, dietary fiber such as citrus fiber or indigestible dextrin may be added, or a raw material containing dietary fiber such as crushed plant powder may be added. The concentration of dietary fiber can be measured by the Prosky method.

[0034] 5. Cellulose As the dietary fiber to be incorporated into the beverage of the present invention, cellulose is particularly preferred because it can enhance the effects of the present invention. Cellulose is a type of natural polymer compound in which glucose molecules are polymerized in a linear chain via glycosidic bonds, and is a compound contained in plant cell walls. In the present invention, cellulose refers to cellulose quantified by the Southgate method.

[0035] By incorporating cellulose into the beverage of the present invention, the metallic odor and bitterness of beverages containing copper and / or zinc can be further suppressed. Furthermore, cellulose is insoluble and will settle to the bottom when dispersed in a liquid, but in the beverage of the present invention, cellulose precipitation is suppressed compared to beverages that do not contain copper ions and / or zinc ions and potassium ions. The concentration of cellulose in the beverage of the present invention is not particularly limited, but from the viewpoints of suppressing the metallic odor and bitterness and suppressing cellulose precipitation, the concentration of cellulose in the beverage is preferably 100 to 15,000 ppm by mass, more preferably 300 to 10,000 ppm by mass, particularly preferably 500 to 7,000 ppm by mass, and most preferably 1,000 to 5,000 ppm by mass.

[0036] The cellulose used in the present invention may be, for example, plant-derived cellulose, bacterial cellulose, or microbially produced cellulose. The cellulose may be powdered or crystallized, fractionated or purified from plants by known methods, commercially available cellulose, or a processed product (such as a pulverized product or extract) of a plant containing cellulose. Furthermore, a mixture of two or more cellulose raw materials may be used, for example, a mixture of purified cellulose and a processed product of a plant containing cellulose.

[0037] In the beverage of the present invention, the weight ratio of the concentrations of copper ions and zinc ions to the concentration of cellulose is not particularly limited, but from the viewpoint of better enjoying the effects of the present invention, the ratio is preferably 30 to 1500 parts by weight, more preferably 50 to 1000 parts by weight, particularly preferably 80 to 800 parts by weight, and most preferably 100 to 500 parts by weight, of cellulose per part by weight of copper ions and zinc ions.

[0038] 6. Polyphenols The beverage of the present invention may further contain polyphenols. In the present invention, polyphenols refer to compounds having two or more phenolic hydroxy groups in the same molecule. Polyphenols have various physiological activities, such as antioxidant activity, and are known as nutritional components.

[0039] Polyphenols are generally known to have a bitter taste, but when polyphenols are blended into the beverage of the present invention, the bitter taste caused by polyphenols is suppressed. The concentration of polyphenols in the beverage is not particularly limited, but from the viewpoint of being able to enjoy the effects of the present invention more effectively and being able to ingest a large amount of polyphenols, which are nutritional components, it is preferably 2 to 100 ppm by mass, more preferably 3 to 80 ppm by mass, particularly preferably 5 to 50 ppm by mass, and most preferably 8 to 30 ppm by mass.

[0040] The polyphenol concentration in the beverage of the present invention can be analyzed by the Folin-Denis method. Specifically, a Folin-Denis reagent and sodium carbonate are added to a sample solution and a catechin solution, mixed, and reacted at room temperature for 1 hour. The amount of polyphenols in the sample can be measured as catechin equivalents by colorimetrically quantifying the amount of catechin. The polyphenol concentration in the present invention refers to the amount of polyphenols as catechin equivalents analyzed by the Folin-Denis method.

[0041] Examples of polyphenols used in the present invention include anthocyanins, isoflavones, flavonols, tannins, catechins, quercetin, etc. The polyphenols to be blended in the beverage of the present invention may be synthetic polyphenols, polyphenols purified or fractionated from plants, etc., or processed plant products containing polyphenols (pulverized products, extracts, etc.).

[0042] In the beverage of the present invention, the weight ratio of the concentrations of copper ions and zinc ions to the concentration of polyphenols is not particularly limited, but from the viewpoint of better enjoying the effects of the present invention, the ratio of polyphenols to 1 part by weight of copper ions and zinc ions is preferably 0.1 to 30 parts by weight, more preferably 0.2 to 20 parts by weight, particularly preferably 0.3 to 10 parts by weight, and most preferably 0.5 to 5 parts by weight.

[0043] 7. Beverages The beverage of the present invention may be in the form of a packaged beverage filled in a plastic bottle, can, jar, paper carton, or the like, or a powdered beverage. In this application, a powdered beverage refers to a powdered processed food (including quasi-drugs and pharmaceuticals) that is mixed with a liquid such as water, hot water, milk, or soy milk by the consumer at the time of consumption and consumed as a beverage. Of these beverages, packaged beverages are particularly preferred from the viewpoint of being able to better enjoy the effects of the present invention.

[0044] The beverage of the present invention may be appropriately blended with additives commonly used in the food industry, such as vitamins such as vitamin A, vitamin B, and vitamin C, thickening polysaccharide sweeteners such as xanthan gum and sodium alginate, and flavorings.

[0045] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0046] Below are described I. Evaluation of "a beverage containing a certain concentration of potassium ions" and II. Evaluation of "a beverage containing beneficial bacteria." The number of an example or comparative example in one evaluation is not related to the number of an example or comparative example in the other evaluation. For example, Example 1 in the evaluation (1) and Example 1 in the evaluation (2) are unrelated examples.

[0047] I. Beverages containing a fixed concentration of potassium ions Below, the evaluation of "beverages containing a fixed concentration of potassium ions" together with copper ions and / or zinc ions will be described.

[0048] 1. Evaluation of metallic odor and bitterness Packaged beverages were produced and evaluated for metallic odor and bitterness due to copper or zinc.

[0049] (1) Production of Packaged Beverages Each raw material was uniformly mixed to obtain the blending ratios shown in Tables 1 and 2 to prepare a powder. Then, 3 g of each powder was filled into individual sachets. Dextrin was selected as the excipient because it is known not to affect the taste and does not affect the sedimentation of cellulose. It was confirmed in advance that the dextrin used did not affect the metallic odor or bitterness caused by copper or zinc, or the sedimentation of cellulose.

[0050] One packet (3 g) of each of the obtained powders was placed in a PET bottle (volume 200 mL, diameter 54 mm x height 132 mm, opening diameter 28 mm) and 100 mL of water was added. The PET bottle was then capped and held in one hand, and shaken up and down for 20 seconds (swing amplitude approximately 20 cm, speed 1.5 to 2 back and forth movements per second) to mix the contents and ensure uniform dispersion of the added powder in the liquid, thereby producing the packaged beverages shown in Tables 1 and 2.

[0051]

[0052]

[0053] (2) Test Method The obtained packaged beverages were evaluated for metallic odor and bitterness due to copper or zinc by four panelists with knowledge and experience in beverage sensory testing. Specifically, each panelist consumed the packaged beverages prepared according to the above procedure immediately after preparation and scored them according to the following scoring criteria. In scoring, Control 1 was used for Examples 1 to 6 and Comparative Examples 1 and 2, Control 2 for Examples 7 and 8, Control 3 for Comparative Examples 3 and 4, Control 4 for Example 9, Control 5 for Example 10, and Control 6 for Example 11.

[0054] <Scoring criteria for metallic odor and bitterness> Metallic odor (metallic odor caused by copper or zinc felt when put in the mouth) 2: The metallic odor is clearly less noticeable than the control 1: The metallic odor is slightly less noticeable than the control 0: The metallic odor is felt to the same extent as the control -1: The metallic odor is felt stronger than the control

[0055] Bitterness (bitterness caused by copper or zinc felt when placed in the mouth) 2: Significantly less bitter than the control 1: Slightly less bitter than the control 0: Bitterness felt to the same extent as the control -1: Bitterness felt stronger than the control

[0056] After scoring, the average score of the four people was calculated and evaluated on a four-point scale of ◎, ◯, △, and × according to the following criteria. There was little variation in the ratings of the four people, and in the evaluation of each packaged beverage, the difference between the highest and lowest scores among the four people was within one point.

[0057] <Evaluation of metallic odor and bitterness> ◎: Average is 1.5 or more. ○: Average is 0.75 or more and less than 1.5. △: Average is 0.5 or more and less than 0.75. ×: Average is less than 0.5.

[0058] (3) Test Results The results are shown in Tables 1 and 2. As can be seen from Examples 1 to 11, in beverages containing 1 to 100 ppm by mass of copper ions or zinc ions, adjusting the potassium ion concentration to the range of 50 to 500 ppm by mass reduced the metallic odor and bitterness compared to beverages containing no potassium ions. In particular, in beverages containing cellulose in addition to potassium ions (Examples 3 to 6), the metallic odor and bitterness were more significantly improved. Furthermore, even when polyphenols were added (Examples 5 and 6), the bitterness was not affected. On the other hand, when the copper ion concentration exceeded 100 ppm by mass, no improvement in the metallic odor and bitterness was observed even when the potassium ion concentration was adjusted to the range of 50 to 500 ppm by mass (Comparative Examples 3 and 4). Furthermore, when the potassium ion concentration was less than 50 ppm by mass (Comparative Example 1) or more than 500 ppm by mass (Comparative Example 2), no improvement in the metallic odor and bitterness was observed. This demonstrates that in beverages containing 1 to 100 ppm by mass of copper ions and / or zinc ions, adjusting the potassium ion concentration to the range of 50 to 500 ppm by mass can suppress metallic odor and bitterness.

[0059] 2. Evaluation of Cellulose Precipitation A packaged beverage containing cellulose was produced, and the precipitation of cellulose was evaluated. Specifically, the procedure is as follows.

[0060] (1) Production of Packaged Beverages The ingredients were uniformly mixed to the blending ratios shown in Table 3 to prepare powders. Then, 3 g of each powder was filled into individual sachets. Each resulting powder was placed in a PET bottle (volume 200 mL, diameter 54 mm x height 132 mm, opening diameter 28 mm), and 100 mL of water was added. The PET bottle was then capped, held in one hand, and shaken up and down for 20 seconds (with a swing amplitude of approximately 20 cm and a speed of 1.5 to 2 strokes per second) to mix the contents and ensure uniform dispersion of the added powder in the liquid, producing the packaged beverages shown in Table 3.

[0061]

[0062] (2) Test Method The resulting packaged beverages were evaluated for cellulose precipitation by four panelists with knowledge and experience in beverage testing. Specifically, the packaged beverages prepared according to the above procedure were allowed to stand and rated according to the following rating scale three minutes after preparation. The rating scale was Control 7 for Examples 12 to 14 and Control 8 for Example 15. The cellulose used was a white powder.

[0063] <Evaluation criteria for sedimentation> 2: Significantly less white sediment than the control 1: Slightly less white sediment than the control 0: White sediment is about the same as the control -1: More white sediment than the control

[0064] After scoring, the average score of the four people was calculated and evaluated on a four-point scale of ◎, ◯, △, and × according to the following criteria. There was little variation in the ratings of the four people, and in the evaluation of each packaged beverage, the difference between the highest and lowest scores among the four people was within one point.

[0065] <Evaluation of sedimentation> ◎: Average is 1.5 or more. ○: Average is 0.75 or more and less than 1.5. △: Average is 0.5 or more and less than 0.75. ×: Average is less than 0.5.

[0066] (3) Test Results The results are shown in Table 3. As is clear from Examples 12 to 15, in the beverages containing cellulose, by adjusting the copper ion concentration to 1 to 100 ppm by mass and the potassium ion concentration to 50 to 500 ppm by mass, cellulose precipitation was suppressed compared to the beverages containing no copper ions or potassium ions.

[0067] 3. Production of Packaged Beverages The ingredients were mixed as shown in Tables 4 and 5, and 100 mL of the resulting mixture was filled into a PET bottle to produce the packaged beverages of Examples 16 to 37. All of the resulting packaged beverages had an excellent taste with little metallic odor or bitterness, and cellulose precipitation was suppressed.

[0068]

[0069]

[0070] II. Beverages Containing Beneficial Bacteria Below, the evaluation of "beverages containing beneficial bacteria" together with copper ions and / or zinc ions will be described.

[0071] 1. Evaluation test of metallic odor and bitterness Packaged beverages were produced and evaluated for metallic odor and bitterness derived from copper or zinc.

[0072] [Production of Packaged Beverages] Powdered beverages A to J were prepared by uniformly mixing the ingredients to the contents shown in Table 6. Each powdered beverage was then filled into individual sachets in 3g portions. Dextrin was selected as the excipient for the powdered beverage because it is known not to affect the taste or the sedimentation properties of beneficial bacteria. It was confirmed in advance that the dextrin used did not have a metallic odor or bitterness derived from copper or zinc, or affect the sedimentation properties of beneficial bacteria.

[0073]

[0074] One packet (3 g) of each of the obtained powdered beverages was placed in a PET bottle (volume 200 mL, diameter 54 mm x height 132 mm, opening diameter 28 mm) and water was added to bring the volume to 100 mL. The PET bottle was then closed, and the bottle was held in one hand and shaken up and down for 20 seconds (swing amplitude approximately 20 cm, speed of 1.5 to 2 strokes per second) to mix the contents so that the powdered beverage was uniformly dispersed in the liquid, thereby preparing the packaged beverages of the controls (Control Cu, Control Zn) and examples (Examples 1 to 8) shown in Table 7.

[0075]

[0076] [Evaluation of metallic odor and bitterness] The resulting packaged beverages were evaluated for metallic odor and bitterness derived from copper or zinc by four panelists with knowledge and experience in beverage sensory testing. Specifically, each panelist consumed the packaged beverages prepared according to the above procedure immediately after preparation and scored according to the scoring method described below. Examples 1 to 6 containing copper ions were scored using the control Cu as the standard (control), and Examples 7 and 8 containing zinc ions were scored using the control Zn as the standard (control).

[0077] <Method of scoring metallic odor and bitterness> Metallic odor (metallic odor derived from copper or zinc felt when put in the mouth) 2: The metallic odor is clearly less noticeable than the control 1: The metallic odor is slightly less noticeable than the control 0: The metallic odor is felt to the same extent as the control -1: The metallic odor is felt stronger than the control

[0078] Bitterness (bitterness derived from copper or zinc felt when placed in the mouth) 2: Significantly less bitter than the control 1: Slightly less bitter than the control 0: Bitterness felt to the same extent as the control -1: Bitterness felt stronger than the control

[0079] After scoring, the average score of the four people was calculated and evaluated on a three-level scale of ◎, ◯, and × according to the following criteria. There was little variation in the ratings of the four people, and in the evaluation of each packaged beverage, the difference between the highest and lowest scores among the four people was within one point.

[0080] <Evaluation of metallic odor and bitterness> ◎: Average score of 1.75 or more ○: Average score of 1 or more and less than 1.75 ×: Average score of less than 1

[0081] The results are shown in Table 7. Compared to the beverage not containing beneficial bacteria (control), the beverages containing beneficial bacteria (Examples 1 to 8) had a suppressed metallic odor and bitter taste derived from copper or zinc. Furthermore, the suppression of the metallic odor and bitter taste derived from copper or zinc was exhibited regardless of the type of beneficial bacteria (Examples 2, 4 to 6).

[0082] 2. Evaluation test of beneficial bacteria precipitation (1) Packaged beverages were produced and the precipitation of beneficial bacteria was evaluated. Specifically, the test was carried out as follows.

[0083] [Production of packaged beverages] Powdered beverages K to AB were prepared by uniformly mixing the ingredients so as to obtain the contents shown in Table 8. Then, 3 g of each powdered beverage was filled into individual packets.

[0084]

[0085] One packet (3 g) of each powdered beverage was placed in a PET bottle (200 mL capacity, 54 mm diameter x 132 mm height, 28 mm opening), and water was added to bring the volume to 100 mL. The bottle was then capped and held in one hand. The bottle was shaken up and down for 20 seconds (approximately 20 cm amplitude, 1.5 to 2 strokes per second) to mix the contents and ensure uniform dispersion of the powdered beverage in the liquid. The container-packed beverages shown in Table 9 were prepared: control (Control EF, Control LC, Control BC, Control BL), positive control (Positive Control EF, Positive Control LC, Positive Control BC, Positive Control BL), examples (Examples 9-16), and comparative examples (Comparative Examples 1 and 2). The HM pectin used in the positive control is a known stabilizer known to inhibit lactic acid bacteria precipitation in beverages.

[0086]

[0087] [Evaluation of Sedimentation] The resulting packaged beverages were evaluated for precipitation of beneficial bacteria by four panelists with knowledge and experience in beverage sensory testing. Specifically, the packaged beverages prepared according to the above procedure were left to stand at room temperature for 24 hours, and the amount of beneficial bacteria that had settled to the bottom of the PET bottle was visually observed and scored according to the scoring method below. Comparative Examples 1 and 2 and Examples 9 to 13, which contained Enterococcus faecalis, were scored using Control EF and Positive Control EF; Example 14, which contained Lactobacillus casei, was scored using Control LC and Positive Control LC; Example 15, which contained Bacillus coagulans, was scored using Control BC and Positive Control BC; and Example 16, which contained Bifidobacterium longum, was scored using Control BL and Positive Control BL.

[0088] <Scoring method for precipitation> Precipitation of beneficial bacteria 3: The precipitation of white beneficial bacteria is less than that of the positive control 2: The precipitation of white beneficial bacteria is about the same as that of the positive control 1: The precipitation of white beneficial bacteria is less than that of the control, but more than that of the positive control 0: The precipitation of white beneficial bacteria is about the same as that of the control -1: The precipitation of white beneficial bacteria is more than that of the control

[0089] After scoring, the average score of the four people was calculated and evaluated on a three-level scale of ◎, ◯, and × according to the following criteria. There was little variation in the ratings of the four people, and in the evaluation of each packaged beverage, the difference between the highest and lowest scores among the four people was within one point.

[0090] <Evaluation of precipitation> ⊚: average score of 1.75 or more ◯: average score of 1 or more and less than 1.75 ×: average score less than 1

[0091] The results are shown in Table 9. Compared to the beverage not containing copper ions or zinc ions (control), the beverages containing copper ions or zinc ions (Examples 9 to 16) inhibited the precipitation of beneficial bacteria. Furthermore, the inhibition of beneficial bacterial precipitation was exerted regardless of the type of beneficial bacteria (Examples 9 to 16).

[0092] 2. Evaluation test for precipitation of beneficial bacteria (2) It is known that in a culture solution of bacteria such as lactic acid bacteria, the amount of bacterial cells (concentration of bacterial cells) and turbidity (OD660) are proportional to each other, and turbidity (OD660) is generally used as an indicator of the amount of bacterial cells in the culture solution. Therefore, the amount of beneficial bacteria dispersed in the beverage without settling was evaluated by collecting a sample of the supernatant of the packaged beverage and measuring the turbidity. Specifically, the method is as follows.

[0093] [Production of Liquid Beverages] Powdered beverages AC to AK were prepared by uniformly mixing the ingredients to obtain the contents shown in Table 10. Then, 3 g of each powdered beverage was filled into individual packets.

[0094]

[0095] One packet (3 g) of each of the obtained powdered beverages was placed in a beaker (volume 100 mL), and water was added to bring the volume to 50 mL. The mixture was then stirred for 10 seconds using a muddler to prepare the liquid beverages of Comparative Examples 3 to 5 and Examples 17 to 22 shown in Table 11.

[0096]

[0097] [Measurement of Turbidity] After the prepared liquid beverage was allowed to stand for 24 hours, the supernatant of the liquid beverage was collected and the absorbance (OD660) was measured using an ultraviolet-visible spectrophotometer "UV-1800" (manufactured by Shimadzu Corporation).

[0098] The measurement results are shown in Table 11. Compared to the beverage not containing copper ions or metal ions (Comparative Example 3), the beverages containing copper ions or metal ions (Examples 17-22) had higher supernatant turbidity values. This indicates that the inclusion of copper ions or metal ions inhibits the precipitation of beneficial bacteria, increasing the amount of beneficial bacteria dispersed in the liquid. Furthermore, compared to the beverage containing only copper ions (Example 18), the beverage containing potassium ions and dietary fiber (Example 19) had higher turbidity values, indicating that more beneficial bacteria were dispersed in the liquid. Note that the beverages containing only potassium ions or sodium ions (Comparative Examples 4 and 5) did not have higher turbidity values ​​than the beverage of Comparative Example 3.

[0099] According to the present invention, by adjusting the potassium ion concentration in a copper and / or zinc-containing beverage to a specific range or by adding beneficial bacteria such as lactic acid bacteria, it is possible to obtain a beverage in which the metallic odor and bitterness caused by copper and zinc are reduced. By drinking the beverage of the present invention, the nutritional components copper and zinc can be ingested, making the beverage of the present invention useful as a food.

Claims

1. A beverage comprising at least one selected from copper ions and zinc ions and beneficial bacteria, wherein the concentration of the copper ions and / or zinc ions is 1 to 100 ppm by mass.

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

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