JP2005102699A - Beverage using seawater and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a beverage for improving health functionality and containing minerals such as magnesium, calcium and iron. <P>SOLUTION: The method for producing the beverage using seawater comprises desalting seawater to separate into water and a condensate, and adding water-soluble minerals or the water-soluble minerals separated from the condensate into the separated water. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a beverage that can effectively replenish mineral components and a method for producing the same.

  In today's diversified society, the needs for consumer materials such as food and beverages have also diversified, and various ideas and improvements have been made against the background of health and deliciousness, and many new products have been supplied to consumer life. Yes. In beverages, carbonated drinks, coffee drinks, juices, etc. have been widely used in the past, but sugars and caffeine, which are the main components of these drinks, are said to have a rather negative effect on health, and they are avoided Recently, healthy green tea and sports drinks are gaining popularity among consumers. In the future, it is predicted that taste orientation and health orientation will become important in beverages, and health beverages that satisfy taste orientation and health orientation are expected to grow as a beverage industry. Among these health drinks, drinks containing essential minerals and vitamins such as magnesium, calcium and iron, which are often lacking by Japanese people, are attracting attention for their excellent health functionality. is there.

  Beverages to which mineral components are added are typified by so-called mineral water, which is obtained by adding mineral components collected from ore to drinking water such as tap water. No. (Patent Document 1) and Japanese Patent Laid-Open No. 9-187777 (Patent Document 2) are representative. However, these beverages are simply added with mineral components and contain only one or several kinds of target components among the minerals required for the human body, and are essential such as magnesium, calcium and iron. Although mineral components are added, other essential trace mineral components such as iodine and copper that subtly support health are not included. Some drinks are prepared by adjusting the taste by adding sugar or acidulant, but in any case, no satisfactory drink is obtained as a health-balanced mineral.

In order to solve the problem of lack of essential mineral components and essential trace mineral components in the conventional mineral water, a method for using seawater as a mineral source has been proposed. Japanese Unexamined Patent Publication No. 60-255729 (Patent Document 3) discloses a mineral nutrition reinforcing agent obtained by desalinating seawater to reduce the NaCl content in seawater and sterilizing, Japanese Patent Application Laid-Open No. 3-77089 (Patent Document 4). The solution obtained by acidifying the seawater, adding a strong alkaline agent and removing the generated precipitate is concentrated, and further cooled to remove moisture from the generated precipitate and the solution after removing the precipitate. Japanese Patent Application Laid-Open No. 5-219921 (Patent Document 5), a beverage obtained by mixing deep sea water with drinking water, Japanese Patent Application Laid-Open No. 9-57257 (Patent Document 6) In reverse osmosis and desalination, mineralization device or the like technique to contact with the mineral ore is disclosed. However, most of these technologies are not aimed at beverages, and in the case of adding seawater as it is, saltiness is inevitable, and if the addition amount is reduced by suppressing saltiness, the essential trace mineral components become very small. In any case, what is commonly called “delicious” beverages by effectively using mineral components in seawater has not been realized. There are also products that use Dead Sea water or Great Salt Lake water as an additive for seasonings and soft drinks, but since they are natural products, their composition is not constant and must be diluted during use. And it is only accepted by some consumers because of the difficulty in preparing the taste.
JP-A-9-164390 Japanese Patent Laid-Open No. 9-187777 JP-A-60-255729 Japanese Patent Application Laid-Open No. 3-77789 JP-A-5-219921 Japanese Patent Laid-Open No. 9-57257

  Based on the above-mentioned problems of the conventional technology, we aim to improve mineral beverages that are important as future beverages that should satisfy taste and health consciousness, and to develop mineral beverages with balanced minerals. It is an object of the present invention to produce a new mineral beverage as a source.

  In order to improve the above-mentioned conventional beverages, the present inventors have intensively studied such problems and aimed to develop a mineral-balanced mineral beverage, and at the same time, a new mineral beverage using seawater as a mineral source. It was possible to produce the present invention. The basic feature of the present invention is to add a water-soluble mineral component to water obtained by desalting seawater to obtain a beverage.

The configuration of the present invention basically includes the following (1) to (16).
(1) A beverage obtained by adding a seawater-derived water-soluble mineral component excluding sodium to water obtained by desalinating seawater, wherein the water-soluble mineral component contains magnesium and calcium as main components and other seawater-derived trace minerals A beverage characterized by being a mineral containing
(2) The beverage according to (1), wherein the water-soluble mineral component is a mineral contained in concentrated water obtained by removing sodium chloride from concentrated water obtained by desalting seawater.
(3) The above-mentioned water-soluble mineral component was separately added with minerals containing trace minerals derived from other seawater with magnesium as the main component and minerals containing trace minerals derived from other seawater with calcium as the main component. The beverage according to (1), which is a beverage.
(4) The beverage according to (1) or (3), wherein the mineral containing trace minerals derived from seawater is bitter juice.
(5) The beverage according to (4), wherein the mineral containing trace minerals derived from seawater is wintering bitter juice or bitter plaster
(6) The beverage according to any one of (1) to (5), wherein the ratio of magnesium to calcium (Mg / Ca) is adjusted from 4/1 to 1/3.
(7) The beverage according to (6), wherein the ratio of magnesium to calcium (Mg / Ca) is adjusted to 3/1.
(8) The beverage according to any one of (1) to (7), wherein the hardness measured by the EDTA method is 100 to 3000.
(9) The beverage according to (8), wherein the hardness measured by EDTA method is 250 or 1000.
(10) The beverage according to any one of (1) to (9), wherein a sodium content in the beverage is less than a magnesium content and is substantially equivalent to a calcium content.
(11) The beverage according to any one of (1) to (10), wherein the seawater is deep seawater having a depth of 100 m or more.
(12) The beverage according to (11), wherein the seawater is deep seawater having a depth of 200 m to 500 m.
(13) The beverage according to any one of (1) to (12), wherein the desalting treatment is a reverse osmosis membrane method.
(14) The beverage according to any one of (1) to (13), wherein the taste is adjusted with a sugar or acidulant.
(15) The collected seawater is desalted by the reverse osmosis membrane method and separated into water and a concentrated solution, then the concentrated solution is subjected to sodium chloride removal treatment, and the concentrated solution after the sodium chloride removal treatment is added to the water. The manufacturing method of the drink characterized by the above-mentioned.
(16) The method for producing a beverage according to (14), wherein the seawater is deep seawater having a depth of 100 m or more.

The present invention is described in detail below. The present invention relates to an unprecedented novel beverage and a method for producing the same, and can provide a sufficient amount of daily essential minerals necessary for health and a mineral balanced mineral beverage that can replenish essential trace minerals. The production of new mineral beverages using seawater, which is a treasure trove, as a mineral source.
The ocean is the origin of all life forms on the earth, and is a treasure trove of all mineral components and mineral resources, and occupies most of the water resources on the earth. However, it is used only as a drinking water only in drought-dried areas as a drinking water because of its high cost and fresh seawater. Absent.

  The present invention obtains a new beverage by effectively using the mineral components of seawater, which has hardly been used until now. The seawater is desalted to produce water, which is used as a raw material. A natural mineral component is added to make a beverage. The seawater used in the present invention includes surface water and deep seawater, but may be of any depth and sea area, but it should be clean seawater with less suspended matter and harmful substances. The desalting treatment of the present invention removes sodium chloride abundantly contained in seawater. Various ordinary methods are used, and a reverse osmosis membrane method, an electrodialysis method, a distillation concentration method, and the like are preferable. It is separated into water and a concentrate by desalting, and this water is used as a raw material for beverages. On the other hand, if necessary, sodium chloride is removed from the concentrate by a heating concentration method or the like to obtain a mineral concentrate containing a large amount of mineral components such as magnesium and calcium necessary for human life. By processing this mineral concentrate, overwintered bitter juice, bitter gypsum and the like can be obtained, and these can also be used for addition. In addition, as seawater in this invention, the deep seawater with a depth of about 100-10000m, Preferably the deep seawater with a depth of 200-1000m is suitable.

  And a drink can be obtained by adding and mix | blending a water-soluble mineral component with the raw material water which desalted seawater. The water-soluble mineral component can be collected from ore and the like, but those obtained by concentrating the seawater are more preferable. The water-soluble mineral component used in the present invention means major minerals such as magnesium, calcium and iron and essential trace minerals such as iodine, copper and zinc, excluding sodium chloride. By dissolving the above-mentioned concentrated seawater concentrate, wintering bitter juice, bitter gypsum, etc., from which sodium chloride has been removed, the essential trace mineral components in the seawater such as iodine, copper, and zinc are also attached. Then, it can be melted to obtain a beverage.

  Magnesium and calcium are the most important minerals for the human body, but until now there have been few health drinks containing magnesium, and calcium is necessary in large quantities to maintain the formation of bones and teeth. Is added as a main ingredient. The mixing ratio of the two kinds of minerals may be arbitrary, but it is preferable to adjust the weight ratio of magnesium to calcium (Mg / Ca) from 4/1 to 1/3. This is because when the weight ratio of magnesium to calcium is greater than 4, bitterness occurs and it becomes difficult to drink, and when the weight ratio of calcium to magnesium is greater than 3, the taste becomes harder. In addition, the current calcium intake standard is 570 mg for 600 mg per day, and the magnesium intake standard is said to be 200 mg for 300 mg (Ministry of Health and Welfare data). In order to compensate for this deficiency, it is most desirable to adjust the weight ratio of magnesium to calcium (Mg / Ca) to 3/1 in terms of calcium and magnesium supplementation and taste.

  In beverages, hardness is also important and affects umami and ease of drinking. The hardness of the present invention is an index representing the content of magnesium ions and calcium ions in water, and is expressed in terms of calcium carbonate. The hardness is measured by the EDTA method. The beverage of the present invention preferably has a hardness of 100 to 3000, and if it is less than 100, the content of major minerals and essential trace minerals of magnesium and calcium is very small, and if it exceeds 3000, the taste becomes hard. It becomes difficult to drink. A hardness of 500 to 1500 is more preferred for easy drinking and increasing the intake of major minerals such as magnesium and calcium. Here, from the viewpoint of beverages mainly made of mineral supplementation, a hardness of 1000 is most desirable in terms of taste. Moreover, when using for general cooking, such as cooking rice, although depending on cooking, the hardness 250 is versatile and desirable. In addition, in the present invention, in order to enhance the taste and ease of drinking as a beverage, the taste is naturally adjusted with sugar, acidulant and the like. As a result, sweetness, saltiness, and subtle flavors are born. Furthermore, the present invention also has a novel feature in the above-described method for producing a beverage, and as described above, the method for desalinating seawater separates it into water and a concentrated liquid, and the concentrated liquid is separated into the water. Alternatively, the process is to add a water-soluble mineral component obtained from the concentrate.

  In the beverage of the present invention, water is extracted from seawater, and mineral components such as magnesium and calcium that are added are seawater concentrates. Therefore, abundant trace elements contained in seawater can be added. Both the water extracted from the seawater and the concentrate contain essential trace minerals, trace elements and trace amounts of various substances, which are thought to bring about a subtle flavor and a strange health function as a beverage. In addition, since sodium chloride is sufficiently removed, it is not salty, it does not adversely affect the health of sodium chloride, and can be moderately seasoned, so it is easy to drink, healthy and has a refreshing characteristic as a beverage. Can be obtained. Furthermore, fruit juice raw materials, vitamins, and the like can be added, so that the function as a nutritional drink reinforced with nutritional components can be exhibited, and the function of promoting health can be exhibited by adding medicinal ingredients. In addition, sodium or potassium obtained from seawater can be specially added to make a drink for sweating after working or sports.

  As is clear from the above explanation, the beverage using the seawater of the present invention can effectively use essential minerals and essential trace minerals such as magnesium and calcium contained in seawater, and the amount of magnesium and calcium can be arbitrarily changed. It is possible, and because it is sufficiently salty, it is not salty and does not adversely affect the health of sodium chloride, and it can be properly seasoned, so it is easy to drink “health” and “cool” etc. As a suitable beverage, a beverage sufficiently satisfied by consumers can be obtained.

  Next, embodiments of the present invention will be specifically described based on examples, but the present invention is not limited to these.

Seawater treatment; seawater was separated into water and concentrated water using a reverse osmosis membrane method. The reverse osmosis membrane separation device was separated under the following operating conditions using a small tester manufactured by Toray Industries, Inc.
Operating conditions: Liquid temperature 15 ° C
Pressure: 56MPa
Water flow rate: 1.9 L / min
Concentrated water flow rate: 16 L / min
The conductivity of water separated by the above operation was as follows.

  Overwintered bitter juice was added to bitter juice adjusted with an electrodialysis machine to obtain bitter gypsum. The content of this bitter gypsum and the content of trace components were as shown in Table 2.

Concentrated water was heated to remove sodium chloride, and calcium salt and sodium chloride were separated to obtain a magnesium salt solution. The content of the magnesium salt and the content of trace components were as shown in Table 3.

Taste test results A taste sensory test was conducted using the above-mentioned raw materials, and the taste test results are shown in Table 4. The beverage hardness and Mg / Ca weight ratio were as follows.
Mg / Ca ratio (weight ratio of magnesium to calcium)
A = 6/1, B = 5/1, C = 4/1, D = 3/1, E = 2/1, F = 1/1, G = 1/2, H = 1/3, I = 1/4, J = 1/5
The hardness (EDTA method) was as follows.
50, 100, 200, 500, 1000, 1500, 2000, 3000, 4000

注；評価方法５人の成人男女のモニターにより、味覚感覚によってテストした。
□：最も良好 ○：良好 △：やや不良 ×：不良

Note: Evaluation method Tested by taste sensation on a monitor of 5 adult men and women.
□: Best ○: Good △: Somewhat bad ×: Bad

Evaluation of test results It is delicious when the hardness of the beverage is less than 100, but the content of magnesium, calcium and trace minerals is very low, which is not preferable from the viewpoint of mineral reinforcement, and even if the hardness is 100 or more, the weight ratio of magnesium to calcium If it exceeds 4, the bitterness of magnesium begins to appear, which is not preferable. If the hardness is 100 or more and the weight ratio of calcium to magnesium is greater than 3, the taste becomes hard, which is not preferable. If the beverage hardness is higher than 3,000 and the weight ratio of calcium to magnesium is greater than 4, the calcium salt will not dissolve, which is not preferable, and if the hardness is 4,000, it is not preferable because it is not delicious. As a result, it was found that the range of Mg / Ca 4/1 to 1/3 is a delicious range with a beverage hardness of 100 to 3000. The results of ICP-MS analysis of a beverage prepared by using the above raw materials and preparing a weight ratio of magnesium to calcium (Mg / Ca) of 3/1 and a hardness of 1000 are as follows.

Seawater treatment; seawater was separated into dilute water and concentrated water using an ion exchange electrodialyzer. As the ion exchange electrodialysis apparatus, a small tester manufactured by Asahi Glass Co., Ltd. was used.
○ The operating conditions were as follows.
Operating conditions: Effective membrane area 1.72 dm2 / sheet (14 cation exchange membranes, 10 anion exchange membranes used)
Constant current: 8A Flow rate: 200L / H
Liquid temperature: 14 ° C
○ Conductivity of separated water; the conductivity of the separated treated water obtained by the above operation is shown in Table 6.

  O Content of calcium and magnesium: Concentrated water was concentrated and sodium chloride treatment was performed to separate sodium chloride, calcium and magnesium salt solutions. Table 7 shows the contents of the separated calcium and magnesium salt solutions. (As in Example 1, trace minerals such as copper and manganese were also contained.)

Using the water having a conductivity of 131 μS / cm obtained by the reverse osmosis membrane treatment and the calcium and magnesium solutions shown in Table 7, a taste sensory test was conducted on the beverages having the hardness adjusted to the following a to i. Table 8 shows the taste test results. The beverage hardness is as follows.
a = 50, b = 100, c = 200, d = 500, e = 1,000, f = 1,500, g = 2,000, h = 3,000i = 4,000

（注）評価方法は以下の通りである。
５人の成人男女のモニタ−により、味覚感覚によってテストした。
□：最も良好 ○：良好 ×：不良

(Note) The evaluation method is as follows.
Tested by taste sensation with 5 adult male and female monitors.
□: Most favorable ○: Good ×: Bad

Evaluation of test results;
If the beverage has a hardness of less than 100, it is delicious, but the contents of calcium, magnesium and trace minerals are very small, which is not preferable from the viewpoint of mineral supplementation. Moreover, since it is not delicious when hardness becomes 4,000, it is unpreferable. As a result, as in Example 1, it was confirmed that the beverage hardness was 100 to 3000 and the range of Mg / Ca 4/1 to 1/3 was a delicious range. The results of ICP-MS analysis of a beverage prepared by using the above raw materials and adjusting the weight ratio of magnesium to calcium (Mg / Ca) to 3/1 and the hardness to 250 are as follows.

Using the same raw materials as in Example 1, a plum-flavored soft drink was prepared and a taste sensory test was performed. Table 10 shows the taste test results. The beverage used in the test was adjusted so that the weight ratio of magnesium to calcium (Mg / Ca) was 3/1 and the hardness was 1000 as a whole.

(Note) The evaluation method is as follows. Tested by taste sensation with 5 adult male and female monitors.
□: Best ○: Good △: Somewhat bad ×: Bad

  The high cholesterol diet rats were allowed to freely ingest the beverage adjusted to the hardness of 1000 of Example 1, and after raising for 4 weeks, total cholesterol in plasma and LDL-Ch were measured. The test animal used was a Wister rat rat 10 weeks old (8 per group). The results for total cholesterol and LDL-Ch are shown in Table 11.

Evaluation of test results: It was confirmed that drinking of a beverage with a hardness of 1000 rich in minerals suppressed the increase in total cholesterol and LDL-Ch, which is a cause of arteriosclerosis.

Claims (16)

A beverage obtained by adding seawater-derived water-soluble mineral components excluding sodium to seawater desalted water, the water-soluble mineral components containing magnesium and calcium as main components and other seawater-derived trace minerals A beverage characterized by being a mineral. The beverage according to claim 1, wherein the water-soluble mineral component is a mineral contained in concentrated water obtained by removing sodium chloride from concentrated water obtained by desalting seawater. The water-soluble mineral component is obtained by separately adding a mineral containing trace minerals derived from other seawater with magnesium as a main component and a mineral containing trace minerals derived from other seawater with calcium as a main component. The beverage according to claim 1. The beverage according to claim 1 or 3, wherein the mineral containing trace minerals derived from seawater is bitter juice. The beverage according to claim 4, wherein the mineral containing trace minerals derived from seawater is wintering bitter juice or bitter gypsum. The beverage according to any one of claims 1 to 5, wherein the ratio of magnesium to calcium (Mg / Ca) is adjusted from 4/1 to 1/3. The beverage according to claim 6, wherein the ratio of magnesium to calcium (Mg / Ca) is adjusted to 3/1. The beverage according to any one of claims 1 to 7, wherein hardness measured by EDTA method is 100 to 3000. The beverage according to claim 8, wherein the hardness measured by the EDTA method is 250 or 1000. The beverage according to any one of claims 1 to 9, wherein a sodium content in the beverage is less than a magnesium content and substantially equal to a calcium content. The beverage according to any one of claims 1 to 10, wherein the seawater is deep seawater having a depth of 100 m or more. The beverage according to claim 11, wherein the seawater is deep seawater having a depth of 200 m to 500 m. The beverage according to any one of claims 1 to 12, wherein the desalting treatment is a reverse osmosis membrane method. The beverage according to any one of claims 1 to 13, wherein the taste is adjusted with sugar or acidulant. The collected seawater is desalted by a reverse osmosis membrane method and separated into water and a concentrated solution, then the concentrated solution is subjected to sodium chloride removal treatment, and the concentrated solution obtained by removing the sodium chloride is added to the water. A method for producing a beverage. The method for producing a beverage according to claim 14, wherein the seawater is deep seawater having a depth of 100 m or more.