JP2022151697A - Beverages containing iron compounds and ceramides - Google Patents

Abstract

To reduce the unpleasant taste (iron taste) derived from iron in a beverage containing 0.006 w/w% or more of iron compounds in terms of iron, and to improve the dispersibility of precipitates derived from glycosphingolipid.SOLUTION: In beverages containing an iron compound of 0.006 w/w% or more in terms of iron, we found that the iron-derived unpleasant taste (iron taste) felt by containing iron is reduced by blending glycosphingolipid. On the other hand, we found that the dispersibility of precipitates derived from glycosphingolipid in beverages is improved by blending a certain amount or more of an iron compound. That is, the present invention is a beverage containing a glycosphingolipid and an iron compound, the content of the iron compound being 0.006 w/w% or more and 0.2 w/w% or less in terms of iron. In addition, when a collagen peptide is further blended, the beverage further improves the dispersibility of precipitates derived from glycosphingolipid.SELECTED DRAWING: None

Description

INDUSTRIAL APPLICABILITY The present invention relates to a beverage containing an iron compound and a glycosphingolipid, and can be used in fields such as pharmaceuticals, quasi-drugs and foods.

In the inner beauty market, ceramide, a type of glycosphingolipid, is one of the ingredients showing a high growth rate. Since the start of the food with function claims system in 2015, ceramide has been increasingly adopted as a participating ingredient and sales are growing (Non-Patent Document 1). Sphingolipids are a group of lipids having a sphingoid base, which is a long-chain amino alcohol, as a common skeleton, and include a wide variety of molecular species. Sphingolipids that exist in nature have a basic structure of ceramide, in which a fatty acid is linked to a sphingoid base, and sphingomyelin, in which choline phosphate is linked to the sphingoid base of ceramide, and glycosphingolipids, in which sugars are linked, etc. exists in the form of (Non-Patent Document 2). Glucosylceramide, which is a type of glycosphingolipid, has been actively used in the field of foods and health supplements.

In recent years, the use of collagen peptides has spread in the fields of foods and health supplements. Collagen is the most abundant protein in the body of animals, and collagen peptides are made more useful by increasing the molecular weight to several hundred to several thousand by hydrolyzing collagen obtained from animals and fish. (Non-Patent Document 3). The market for collagen peptides is expanding rapidly, and it has become an indispensable ingredient as an appealing ingredient, especially in products for women.

However, glucosylceramide is sparingly soluble in water, and when applied to beverages, there is a problem in that it forms precipitates with poor dispersibility. Poorly dispersible sediments lead to poor texture on the tongue when ingested and residual ingredients in the container, and should be improved as much as possible in order to increase commercial value. In order to solve such problems, a method of using lecithin in combination (Patent Document 1), and a method of using xanthan gum and welan gum in combination (Patent Document 2) have been reported. The method described in Patent Document 1 has a problem that it is necessary to reduce the particle size of glucosylceramide. In the method described in Patent Document 2, there are problems such as unique viscosity control and cost increase due to the blending of xanthan gum and welan gum. Therefore, it can be said that there is still room for improvement in the method of blending glucosylceramide into beverages.
On the other hand, although iron is an essential metal for the living body, it has been reported that women, in particular, tend to be deficient in the intake standard. According to the Dietary Reference Intakes for Japanese (2020 edition), the recommended amount of iron for women is 10.5 mg. There is a lack of iron to some extent (Non-Patent Document 1). Beverages and supplements containing iron compounds have been used as an efficient method of ingesting them in the diet, but there is a problem that the iron compounds react with other ingredients and impair the flavor and quality ( Patent documents 3, 4)

2018 Inner Beauty Market Analysis Survey P. 17 Shota Sakai, Takeshin Kou, Yasuyuki Igarashi Vitamin VOL. 87 No. 11 p. 605-609 (2013) Yoichi Koyama Leather Science Vol. 56 No. 2 p. 71-79 (2010)

JP 2016-026480 A JP 2019-187365 A JP 2017-93397 A JP-A-2000-279143

An object of the present invention is to reduce the iron-derived unpleasant taste (iron taste) in a beverage containing 0.006 w/w % or more of iron compounds in terms of iron. Another object is to improve the dispersibility of precipitates derived from glycosphingolipids.

The present inventors have made intensive studies to solve this problem.Unexpectedly, in beverages containing iron compounds of 0.006 w / w% or more in terms of iron, iron-derived iron-derived It was found that the unpleasant taste (iron taste) is reduced by blending glycosphingolipids.
On the other hand, they have found that the dispersibility of glycosphingolipid-derived precipitates in beverages is improved by adding a certain amount or more of an iron compound.
In addition, when a certain amount of glycosphingolipid is blended in a beverage, it was discovered that the dispersibility of precipitates derived from glycosphingolipid is improved by adding collagen peptide in addition to blending a certain amount of iron compound. did.
In addition, they have found that the dispersibility of precipitates derived from glycosphingolipids is improved by adding a certain amount of collagen peptide in addition to adding a certain amount of an iron compound.

The aspects of the present invention obtained from such findings are as follows.
(1) Beverages containing glycosphingolipids and iron compounds, wherein the content of iron compounds is 0.006 to 0.2 w/w% in terms of iron (however, ammonium ferric citrate is 0.01 w in terms of iron /w%, collagen peptide 2w/w%, glucosylceramide 0.006w/w%, carbohydrate content 8.0w/w%, hyaluronic acid 0.02w/w%, erythritol, reduced starch syrup, trehalose, pectin, acesulfame potassium, excluding beverages containing sucralose and vitamin B2),
(2) Contains a glycosphingolipid, an iron compound, and a collagen peptide, the content of the iron compound is 0.006 to 0.2 w/w% in terms of iron, and the content of the glycosphingolipid is 0.00001 to 0.2 w/w% in terms of iron. 0052 w/w% beverage,
(3) Contains a glycosphingolipid, an iron compound, and a collagen peptide, the content of the iron compound is 0.006 to 0.04 w/w% in terms of iron, and the content of the collagen peptide is 1 part by mass of the glycosphingolipid a beverage that is 400 parts by mass or more,
(4) The beverage according to (1) or (3), which has a glycosphingolipid content of 0.00001 to 0.02 w/w%,
(5) Iron compounds include ferrous fumarate, ferric chloride, iron citrate, ammonium ferric citrate, sodium ferrous citrate, ferrous gluconate, ferrous lactate, ferrous pyrophosphate, pyroline The beverage according to (1) to (4), which is at least one selected from the group consisting of ferric acid, ferrous sulfate, and heme iron,
(6) The beverage according to (1) to (5), wherein the glycosphingolipid is derived from rice, pineapple, corn, or konjac,
(7) the beverage according to any one of (1) to (6), wherein the glycosphingolipid is glucosylceramide;
(8) The beverage according to any one of (2) to (7), wherein the collagen peptide content is 0.02 to 50 w/w%.
(9) The beverage according to any one of (1) to (8), wherein the content of the iron compound is 0.1 to 100 parts by mass in terms of iron with respect to 1 part by mass of glycosphingolipid,
(10) The beverage according to any one of (1) to (9), wherein the amount of iron compound per oral intake is 3 mg to 20 mg in terms of iron,
(11) The beverage according to any one of (1) to (10), which has a pH of 2.0 to 4.5,
(12) A method for improving the dispersibility of precipitates derived from glycosphingolipids in beverages by incorporating an iron compound and a collagen peptide,
is.

ADVANTAGE OF THE INVENTION By this invention, it became possible to provide the drink which reduced the unpleasant taste (iron taste) derived from iron. Moreover, it has become possible to provide a beverage in which the dispersibility of the glycosphingolipid-derived precipitate is improved.

In the present invention, the "glycosphingolipid" includes glucosylceramide in which glucose is bound to the sphingoid base, galactosylceramide in which galactose is bound to the sphingoid base, ganglioside in which sialic acid is bound to the sphingoid base, and lactose to the sphingoid base. bound lactosylceramide and the like, and more preferably glucosylceramide can be used. One or a mixture of two or more of these may be used, or they may be synthesized, extracted from tissues of mammals such as cows and horses, or extracted from plants. Preferably, it is extracted from grains such as rice, rice bran, beets, wheat, corn, soybeans, konjac potatoes, pineapples, beans, potatoes, and plants such as fruits, and more preferably rice and pineapples. , corn, and konjac potatoes. As the "glycosphingolipid" of the present invention, commercially available products may be used. )), brightening pine emulsion (Maruzen Pharmaceutical Co., Ltd.), Oryza Ceramide (registered trademark)-PCD (Oryza Oil & Chemicals Co., Ltd.), Oryza Ceramide (registered trademark)-WSP (Oryza Oil & Chemicals Co., Ltd.), Oryza Ceramide (registered trademark)-L (Oryza Yuka Co., Ltd.), Nippon Ceramide RPS (Nippon Co., Ltd.), Nippon Ceramide RLG (Nippon Co., Ltd.), Nippon Ceramide CP (Nippon Co., Ltd.), Phytoceramide (Ichimaru Farcos Co., Ltd.), Phytocera NW-1 (Ichimaru Farcos Co., Ltd.), Phytocera NW-10 (Ichimaru Farcos Co., Ltd.), Phytoceramide L (Ichimaru Farcos Co., Ltd.), Konnyaku Ceramide (Daisel Co., Ltd.), Bead ceramide EX-1 (Meiji Food Materia Co., Ltd.), konjac ceramide (Unitika Ltd.), corn ceramide ME-1 (Tsuji Oil Co., Ltd.), corn ceramide P10 (Tsuji Oil Co., Ltd.), milk ceramide MC -5 (Megmilk Snow Brand Co., Ltd.).

From the viewpoint of the effect of the present invention, the content of glycosphingolipids in the beverage is preferably 0.00001 to 0.02 w/w%, more preferably 0.0001 to 0.01 w/w%, and 0.0002 to 0.005 w/w% is more preferred.

In the present invention, the "collagen peptide" is not particularly limited in its origin, may be synthetic, and is a by-product of processing livestock such as cattle and pigs and fish, skin, bone, ligament, tendon, and cartilage. Although it may be a collagen peptide produced by extracting from, etc., pig-derived collagen peptide is preferable. Collagen peptides obtained by enzymatically or chemically degrading collagen proteins are preferred. Although the average molecular weight of the collagen peptide is not particularly limited, it is preferably from 100 to 50,000, more preferably from 1,000 to 25,000. Commercially available collagen peptides of the present invention may be used, for example, "Nippi Peptide PS-1" (manufactured by Nippi Co., Ltd.), "Nippi Peptide PRA-P" (manufactured by Nippi Co., Ltd.), "Nippi Peptide FCP -EX” (manufactured by Nippi Co., Ltd.), “HACP-CF” (manufactured by Zerais Co., Ltd.), “HACP-TF” (manufactured by Zerais Co., Ltd.), “Corapep PU” (manufactured by Nitta Gelatin Co., Ltd.) , “Corapep JB” (manufactured by Nitta Gelatin Co., Ltd.), “HDL-50SP” (manufactured by Nitta Gelatin Co., Ltd.), “SCP-3100” (manufactured by Nitta Gelatin Co., Ltd.), “peptan P2000HD” ( Rousselot Co., Ltd.) and the like.

The content of collagen peptide in the beverage of the present invention is preferably 0.02 to 50 w/w%, more preferably 0.2 to 30 w/w%, even more preferably 0.2 to 20 w/w%.

From the viewpoint of the effects of the present invention, the content of the collagen peptide in the beverage is preferably 50 to 100,000 parts by mass, more preferably 200 to 10,000 parts by mass, more preferably 400 to 10,000 parts by mass, based on 1 part by mass of glycosphingolipid. Parts by weight are more preferred, and 700 to 10,000 parts by weight are even more preferred. In addition, the content of the collagen peptide is preferably 1 to 2000 parts by mass, more preferably 10 to 1500 parts by mass, and even more preferably 20 to 1500 parts by mass in terms of iron per 1 part by mass of iron.

In the present invention, the "iron compound" may be either a divalent iron compound or a trivalent iron compound, such as ferrous fumarate, ferric chloride, iron citrate, ferric ammonium citrate, citric acid Mention may be made of ferrous sodium, ferrous gluconate, iron lactate, ferrous pyrophosphate, ferric pyrophosphate, ferrous sulfate, heme iron.
In the present invention, the content of the iron compound is preferably 0.006 to 0.2 w/w% in terms of iron in the beverage, and 0.006 to 0.04 w/w% in terms of the effect of the present invention. more preferred. The iron compound is preferably 0.03 to 1.2 w/w%, more preferably 0.03 to 0.6 w/w%. The content of the iron compound is preferably 0.1 to 100 parts by mass, more preferably 0.5 to 50 parts by mass in terms of iron, per 1 part by mass of glycosphingolipid.
Further, the content of the iron compound in the beverage of the present invention is more preferably 3 mg to 20 mg in terms of iron per one oral intake.

A single oral intake of the beverage of the present invention can compensate for more than the daily iron deficiency (3 mg or more).

In addition, a single oral intake is the amount of the beverage of the present invention that is orally ingested at one time. . For weight filling using density specific gravity, the amount is, for example, 15 to 200 g, typically 15 g, 30 g, 50 g, 100 g, 150 g, 200 g. Moreover, the shape of the beverage container is not particularly limited when the beverage is packed in a container. The capacity of the container is not particularly limited, but is for example 30 ml to 200 ml (typically 50 ml, 100 ml, 150 ml, or 200 ml). 100 g, 150 g, 200 g).

The beverage in the present invention is not particularly limited as long as it is a liquid that can be taken orally, and includes pharmaceuticals, quasi-drugs, or foods (including not only general foods but also nutritional functional foods and foods for specified health uses). can be done. Examples of pharmaceuticals and quasi-drugs include internal liquids and drinks. Foods include soft drinks, carbonated drinks, sports/functional drinks, non-alcoholic drinks, milk drinks, tea drinks, coffee drinks, fruit/vegetable drinks, jelly drinks and the like. More preferably, medicines and quasi-drugs are oral liquid preparations and drink preparations, and foods are various beverages such as food with nutrient function claims and food for specified health use, carbonated beverages, and jelly beverages.

The pH of the beverage of the present invention is not particularly limited, but is preferably 2.0 to 4.5, more preferably 2.5 to 4.0, from the viewpoint of good taste. In order to maintain the pH within the above range, a pH adjuster such as an organic acid may be blended as necessary.

The calorie content of the beverage of the present invention is preferably 150 kcal/100 g or less, more preferably 0.5 to 100 kcal/100 g, still more preferably 1 to 70 kcal/100 g.

The beverage of the present invention can be produced by a conventional method, and the method is not particularly limited. Usually, each component is weighed, dissolved in an appropriate amount of purified water, stirred, then the pH is adjusted, purified water is added to adjust the volume, and if necessary, filtration and sterilization are performed.

In addition, the beverage of the present invention may contain other ingredients such as vitamins, minerals, amino acids and their salts, herbal medicines, herbal extracts, caffeine, royal jelly, dextrin, etc. as appropriate within a range that does not impair the effects of the present invention. can be compounded. Furthermore, if necessary, additives such as antioxidants, coloring agents, flavoring agents, corrigents, preservatives, sweeteners, acidulants and the like can be appropriately blended within limits that do not impair the effects of the present invention.

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples.

(Evaluation of iron taste)
The formulations shown in Tables 2-4 below were prepared according to the following method. First, citric acid and ferric ammonium citrate were dissolved in purified water to obtain a citric acid solution and an iron solution. Glucosylceramide-containing raw materials (rice germ extract A, pineapple fruit extract, corn extract, konjac extract) were weighed, added with citric acid solution, iron solution, added with sodium benzoate, and stirred thoroughly. Thereafter, purified water was added to nearly the total amount, and after sufficiently stirring, the pH was adjusted using hydrochloric acid or sodium hydroxide, and purified water was added to adjust the weight to the total amount to obtain a beverage. These beverages were passed through screw tube no. 7 (manufactured by Maruem Co., Ltd.) was filled with 50 ml each and sterilized at 80° C. for 25 minutes.
Rice germ extract A is nippon ceramide RPS (manufactured by Nippn Co., Ltd.), pineapple fruit extract is pine cera emulsion (manufactured by Maruzen Pharmaceutical Co., Ltd.), corn extract is nippon ceramide CP (manufactured by Nippn Co., Ltd.), konnyaku Konjac ceramide (emulsion type) (manufactured by Daicel Corporation) was used as the extract.
Rice germ extract A is a raw material extracted from rice and processed into a powdered state, and used a raw material containing 6.4% of the content of glucosylceramide, which is a type of glycosphingolipid. The pineapple fruit extract was extracted from pineapple, processed into a liquid, and used as a raw material containing 1.09% of glucosylceramide, which is a type of glycosphingolipid. The glucosylceramide content of the maize extract was 3.3%, and the glucosylceramide content of the konjac extract was 0.43%.
For the beverages prepared as described above and stored at room temperature, the formulations not containing glucosylceramide (Comparative Examples 1 to 6) were poured into a cup, and the iron taste felt when held in the mouth was evaluated using the VAS (Visual Analog Scale) method. evaluated. The VAS method is "Construction of a screening test method for taste function in basic taste (Joint Function Journal, J. Jpn. Soc. Stomattognath. Funct. 20: 115-129, 2014)" and "For simple olfactory evaluation""Daily Odor Questionnaire" (Nichinoshi 48(1): 1-7. 2009)" was referred to. That is, both ends of a 10 cm horizontal straight line are closed with short vertical lines, the left end is indicated as “no iron taste”, the right end is indicated as “very iron taste”, and the degree of iron taste is indicated by vertical lines on the line. , the distance from the left end to the vertical line was measured and used as the VAS score. Evaluation was performed by 4 specialist panels, and the average value is shown. Formulations containing glucosylceramide (Examples 2 to 6) were evaluated for iron taste according to the criteria shown in Table 1, using the same amount of iron and formulations not containing glucosylceramide (Comparative Examples 2 to 6) as controls.

表２に示した通り、比較例１は鉄味が顕著に弱く、課題がなかった。比較例２～６では鉄味が強く感じられた。

As shown in Table 2, Comparative Example 1 had a significantly weak iron taste and no problem. In Comparative Examples 2 to 6, a strong iron taste was felt.

表３に示した通り、実施例２は比較例２、実施例３－１～３－４は比較例３、実施例４は比較例４、実施例５は比較例５、実施例６は比較例６と比較して、鉄味が顕著に弱くなった。

As shown in Table 3, Example 2 is Comparative Example 2, Examples 3-1 to 3-4 are Comparative Example 3, Example 4 is Comparative Example 4, Example 5 is Comparative Example 5, and Example 6 is Comparative Example 5. Compared to Example 6, the iron taste was noticeably weaker.

表４に示した通り，比較例３と比較して、実施例３－５～３－７は鉄味が弱くなり、原料の種類を変更しても鉄味低減効果があった。

As shown in Table 4, in comparison with Comparative Example 3, Examples 3-5 to 3-7 had a weaker iron taste, and there was an effect of reducing iron taste even when the type of raw material was changed.

(Evaluation of dispersibility)
The formulations shown in Tables 5-10 below were prepared according to the following method. First, citric acid and ferric ammonium citrate were dissolved in purified water to obtain a citric acid solution and an iron solution. Glucosylceramide-containing raw materials (rice germ extract or pineapple fruit extract, corn extract, konjac extract) were weighed, added with citric acid solution, iron solution, added with sodium benzoate, and stirred thoroughly. When collagen peptide was added, it was added after the glucosylceramide-containing material. Thereafter, purified water was added to nearly the total amount, and after sufficiently stirring, the pH was adjusted using hydrochloric acid or sodium hydroxide, and purified water was added to adjust the weight to the total amount to obtain a beverage. These beverages were passed through screw tube no. 7 (manufactured by Maruem Co., Ltd.) was filled with 50 ml each and sterilized at 80° C. for 25 minutes.
Collagen peptides include Corapep JB (derived from pigs, molecular weight about 5000, manufactured by Nitta Gelatin Co., Ltd.), Nippi Peptide PRA-P (derived from pigs, molecular weight about 4000 to 12000, manufactured by Nippi Co., Ltd.), and Nippi Peptide FCP-EX. (derived from fish, molecular weight of about 4000, manufactured by Nippi Co., Ltd.) was used. Rice germ extract A is nippon ceramide RPS (manufactured by Nippn Co., Ltd.), rice germ extract B is nippon ceramide RLG (manufactured by Nippn Co., Ltd.), and pineapple fruit extract is pine sera powder (manufactured by Maruzen Pharmaceutical Co., Ltd.). , Nippun Ceramide CP (manufactured by Nippn Co., Ltd.) was used as the corn extract, and Konnyaku Ceramide (powder type) (manufactured by Daicel Co., Ltd.) was used as the konjac extract.
Rice germ extract A is a raw material extracted from rice and processed into a powdered state, and used a raw material containing 6.4% of the content of glucosylceramide, which is a type of glycosphingolipid. Rice germ extract B was a raw material extracted from rice and processed into a liquid, and used a raw material containing 3.8% of the content of glucosylceramide, which is a type of glycosphingolipid. The pineapple fruit extract was a raw material extracted from pineapple and processed into powder, and contained 4.5% of glucosylceramide, which is a type of glycosphingolipid. The glucosylceramide content of the maize extract was 3.3%, and the glucosylceramide content of the konjac extract was 3.8%.
The dispersibility was evaluated according to the criteria shown in Table 11 for the beverage prepared as described above and stored at room temperature.

As shown in Table 5, the beverage containing 0.0006 w/w% of glucosylceramide was compared with the beverage containing 0.002 w/w% iron compound in terms of iron (Comparative Example 7-1). In the beverage containing 0.01 w/w% in terms of iron (Example 7-1), the dispersibility was improved, and the dispersibility improvement effect of the iron compound was observed. In addition, compared with the beverage containing 0.002 w/w% iron compound in terms of iron (Comparative Example 7-1), the beverage containing 4.0 w/w% collagen peptide (Comparative Example 7-2) No significant effect on dispersibility was observed. In other words, in the range where the iron concentration was low, the effect of improving the dispersibility by the collagen peptide was not observed.
On the other hand, in the beverage containing 0.01 w/w% iron compound and 4.0 w/w% collagen peptide in terms of iron (Example 7-2), a remarkable effect of improving dispersibility was confirmed.
In addition, the content of glucosylceramide in Comparative Example 7-1 is 0.0006 w/w% because it is contained in 50 g of the beverage at 0.3 mg. .002 w/w%.

As shown in Table 6, for beverages containing 0.0026 w / w% glucosylceramide, collagen peptide 0.2 to 15 w / w% blended beverages (Examples 8 to 10) were confirmed to have a remarkable dispersibility improving effect. Even if the type of collagen was changed, the effect of improving the dispersibility was the same.
In addition, as shown in Examples 9-1 to 9-3, it was confirmed that the effect of improving dispersibility increased depending on the blending amount of collagen peptide.

As shown in Table 7, the beverage containing collagen peptide in addition to Comparative Example 11 exhibited a remarkable effect of improving dispersibility (Example 11).

In addition, in the beverage containing 2 w/w% collagen peptide as compared to Comparative Example 12-1, the effect of improving dispersibility was not obtained (Comparative Example 12-2), but 10 w/w% collagen peptide was further mixed. A remarkable effect of improving dispersibility was obtained in beverages (Example 12).
Therefore, by adjusting the content of glucosylceramide to 0.0052 w/w% or less, or by adjusting the ratio of the content of collagen peptide to 1 part by mass of glucosylceramide, a remarkable effect of improving dispersibility can be obtained. was shown.

As shown in Table 8, a remarkable effect of improving dispersibility was confirmed even at pH 4.0 (Example 13).

As shown in Table 9, an effect of improving dispersibility was also confirmed for glucosylceramide derived from rice germ extract B (Example 14). Further, even when glucosylceramide derived from pineapple fruit extract, corn extract, and konjac extract was used, an effect of improving dispersibility was confirmed (Examples 15, 16, 17).

表１０に示す通り、クエン酸鉄アンモニウムに替えてクエン酸第一鉄ナトリウムを用いた場合にも静置状態で沈殿が認められたが、コラーゲンペプチドを添加することで分散性が向上した（実施例１８）。

As shown in Table 10, even when sodium ferrous citrate was used instead of ammonium ferric citrate, precipitation was observed in a static state, but the dispersibility was improved by adding collagen peptide (implemented Example 18).

According to the present invention, by adjusting the content of glycosphingolipid or the ratio of the content of glycosphingolipid and collagen peptide when adding an iron compound of 0.006 w / w% or more in terms of iron, glycosphingolipid It became possible to improve the dispersibility of the precipitates derived from.
Moreover, when the iron compound was blended at 0.006 w/w% or more in terms of iron, the unpleasant taste (iron taste) derived from iron could be reduced by blending the glycosphingolipid. Therefore, it is expected to provide beverages with high commercial value in the fields of pharmaceuticals, quasi-drugs and foods.

Claims (12)

Beverages containing glycosphingolipids and iron compounds, in which the content of iron compounds is 0.006 to 0.2 w/w% in terms of iron (however, ammonium ferric citrate is 0.01 w/w% in terms of iron , collagen peptide 2 w/w%, glucosylceramide 0.006 w/w%, carbohydrate content 8.0 w/w%, hyaluronic acid 0.02 w/w%, erythritol, reduced starch syrup, trehalose, pectin, acesulfame potassium, sucralose, and (excluding beverages containing vitamin B2). Contains glycosphingolipid, iron compound, and collagen peptide, iron compound content is 0.006 to 0.2 w/w% in terms of iron, and glycosphingolipid content is 0.00001 to 0.0052 w/w Beverages that are %. Contains glycosphingolipid, iron compound, and collagen peptide, iron compound content is 0.006 to 0.04 w/w% in terms of iron, collagen peptide content is 400 mass per 1 mass part of glycosphingolipid Beverages that are more than part. The beverage according to claim 1 or 3, wherein the content of glycosphingolipid is 0.00001 to 0.02 w/w%. Iron compounds include ferrous fumarate, ferric chloride, iron citrate, ammonium ferric citrate, sodium ferrous citrate, ferrous gluconate, iron lactate, ferrous pyrophosphate, ferric pyrophosphate The beverage according to any one of claims 1 to 4, which is at least one selected from the group consisting of iron, ferrous sulfate, and heme iron. The beverage according to any one of claims 1 to 5, wherein the glycosphingolipid is derived from rice, pineapple, corn, or konjac. The beverage according to any one of claims 1 to 6, wherein the glycosphingolipid is glucosylceramide. The beverage according to any one of claims 2 to 7, wherein the content of collagen peptide is 0.02 to 50 w/w%. The beverage according to any one of claims 1 to 8, wherein the content of the iron compound is 0.1 to 100 parts by mass in terms of iron with respect to 1 part by mass of glycosphingolipid. The beverage according to any one of claims 1 to 9, wherein the amount of iron compound is 3 mg to 20 mg in terms of iron per oral intake. The beverage according to any one of claims 1 to 10, which has a pH of 2.0 to 4.5. A method for improving the dispersibility of a glycosphingolipid-derived precipitate in a beverage by incorporating an iron compound and a collagen peptide.