JP7048476B2 - Glucosinolate-containing food and drink, method for producing glucosinolate-containing food and drink, method for suppressing decrease in glucosinolate amount due to aging of glucosinolate-containing food and drink - Google Patents

Description

The present invention relates to a glucosinolate-containing food or drink, a method for producing a glucosinolate-containing food or drink, and a method for suppressing a decrease in the amount of glucosinolate due to aging of the glucosinolate-containing food or drink.

Glucosinolates, which are contained as a component peculiar to Brassicaceae plants, are converted into isothiocyanates by myrosinase possessed by plants and human intestinal flora, and then absorbed into the body to exhibit various physiological actions. In particular, broccoli sprout contains a large amount of sulfofalan glucosinolate (hereinafter referred to as "SGS"). As the physiological action of sulforaphane converted from SGS, detoxification action, liver function improving effect, antioxidant action and the like have been reported.

Focusing on this physiological effect, it is expected that glucosinolates, especially SGS, can be used for various food and drink applications, thereby contributing to the health of many consumers.

Patent Document 1 discloses a juice composition derived from a Brassicaceae plant, the purpose of which is to produce a juice juice having an increased amount of glucosinolate. The method is to heat the kale under specific heating conditions and squeeze it.

Patent Document 2 discloses a method for producing a food containing a cruciform plant, the purpose of which is to contain a considerable amount of phase II evoked potential, indole glucosinolate and its degradation products, and goiter induction. To provide a food product containing a sex hydroxybutenyl glucosinolate in a non-toxic concentration. The method is to select seeds, germinate seeds, and harvest the sprouts from the start of germination to the wearing stage to prepare food.

Japanese Patent No. 5726535 Japanese Unexamined Patent Publication No. 2000-502245

The problem with foods and drinks containing glucosinolate is to suppress the decrease in the amount of glucosinolate due to aging.

The isothiocyanate (chemical 1) converted from glucosinolate is a useful component in terms of functionality, but is unstable due to its volatility and disappears over time. Therefore, when ingested, it is preferable that it is converted to isothiocyanate immediately before ingestion or in the body. Therefore, it was considered preferable to have a highly stable glucosinolate state in foods and drinks.

On the other hand, when glucosinolates, particularly SGS, are used in foods and drinks that are complex systems, their contents may be significantly reduced due to changes over time. It is generally known that glucosinolates are decomposed into glucose and aglycones by enzymes such as myrosinase, but in the absence of myrosinase or substantially no myrosinase activity, such glues are present. The mechanism by which the decrease in cosinolate occurs was unknown.

When glucosinolate, which is a functional ingredient, is used in foods and drinks, it is necessary to secure its concentration and amount, so it is not desirable to unexpectedly decrease it due to changes over time, and it is necessary to stably secure the amount of glucosinolate. rice field.

That is, the problem in the production of glucosinolate-containing foods and drinks is to suppress the decrease in glucosinolate due to aging.

In order to solve this problem, the present inventors have diligently studied and discovered that a glucosinolate-containing food or drink contains a chelating agent. Specific examples of the chelating agent include phytic acid and gluconic acid. Preferably, in the glucosinolate-containing food or drink, the relationship between the molar concentration of the chelating agent and the molar concentration of iron ions is made constant.

The action is as follows. The inventor has determined that the presence of iron ions is a major determinant of the degradation of glucosinolates, especially SGS, over time.

It participates in the reduction reaction of iron ions and promotes the decomposition of glucosinolates. Therefore, it is presumed that trapping iron ions with a chelating agent can suppress the decomposition of glucosinolates, particularly SGS, over time. On the other hand, when the chelating agent is a substance such as phytic acid or gluconic acid, which is presumed to have a reducing effect on iron at a high concentration, the more the chelating agent is used, the more conversely. It was noticed that it promoted the decomposition of SGS, and it was found that it was necessary to adjust the concentration to an appropriate level in relation to the concentration of iron ions. When iron ions decompose glucosinolate, the iron ions themselves are oxidized. Here, it is presumed that the substance having a reducing action re-reduces the iron ion, so that the iron ion obtains the function of decomposing glucosinolate again.

What the present invention makes possible is to suppress a decrease in glucosinolate concentration due to aging of foods and drinks containing glucosinolate.

<Glucosinolate-containing composition>
In the production of foods and drinks (hereinafter referred to as "the foods and drinks") according to the implementation of the present invention, the glucosinolate-containing composition is a composition characterized by containing glucosinolate, and is exemplified. , Brassicaceae vegetable juice, Brassicaceae vegetable concentrate, Brassicaceae vegetable extract, Brassicaceae vegetable-derived powder, glucosinolate refined product, etc.

<Glucosinolate>
Glucosinolates are derivatives of glucose and amino acids represented by the structural formula of Chemical formula 2, and are a group of organic compounds containing sulfur and nitrogen. The glucosinolate in the present invention is not particularly limited, but for example, sulforaphane glucosinolate (also referred to as glucoraphanin), sinigrin, glucoersin, glucobrobrassic, glucoraphanin, glucorafasatin, phenethylglucosinolate and the like can be used. In the present invention, sulforaphane glucosinolate is particularly preferable. One or more of these glucosinolates may be used.

<Brassicaceae vegetables>
The Brassicaceae vegetables in the present invention refer to vegetables classified into the Brassicaceae family. Examples include cabbage, broccoli, kale, creson, komatsuna, bok choy, radish sprouts, cauliflower, Chinese cabbage, nabana, takana, kohlrabi, and the like. One or more of these vegetables may be used. In addition, all or part of these vegetable parts (flowers, leaves and stems) may be used, and sprouts and seeds may be used. A particularly preferred embodiment in the present invention is broccoli sprout.

Abranaceae vegetable juice is obtained by crushing and squeezing or straining Abrana family vegetables, concentrated Abrana family vegetable juice, and diluting and reducing Abrana family vegetable concentrate. Means what you did. These may further contain other ingredients (eg, small amounts of salt, spices, food additives, etc.).

Further, in the present specification, the Brassicaceae vegetable juice and the Brassicaceae vegetable concentrate are concepts including the brassicaceae vegetable juice, and the brassicaceae vegetable juice is the Brassicaceae vegetable juice. Part or all of the water-insoluble solids contained in the vegetable, and concentrated ones, and part or all of the water-insoluble solids contained in the Brassicaceae vegetable concentrate, and these It is concentrated or diluted and reduced.

The Brassicaceae vegetable extract is obtained by extracting the components contained in the Brassicaceae vegetables from the Brassicaceae vegetables using a solvent, and concentrating the components. The type of the solvent is not particularly limited as long as it is a known substance, and is not limited to hydrophilicity or lipophilicity, but it is preferably a solvent suitable for eating and drinking because it is used for food and drink.

The Brassicaceae vegetable-derived powder is a product obtained by drying and crushing the Brassicaceae vegetables themselves, the Brassicaceae vegetable juice, the Brassicaceae vegetable concentrate, and the Brassicaceae vegetable extract. The drying method is not particularly limited as long as it is a known method, and examples thereof include heat drying, freeze drying, and spray drying.

<Processed vegetables or fruits>
A processed vegetable product is a processed vegetable. Examples of the raw materials are tomatoes, onions, carrots, celery and the like. One or more of these are formulated in combination. Similarly, a processed fruit product is a processed fruit. Examples of the raw materials are apples, oranges, bananas, grapes and the like. One or more of these are formulated in combination.

<Chelating agent>
The chelating agent in the present invention refers to a substance having a chelating action on iron ions. Specific examples thereof include phytic acid and gluconic acid.

<Food additives>
What the present invention does not exclude is the use of food additives. Examples of the food additive include sweeteners, acidulants, nucleic acids, spice extracts, colorants, pH regulators, antioxidants, preservatives, emulsifiers, nutritional enhancers, thickeners and the like.

<Manufacturing method of this food and drink>
The manufacturing method of the food and drink (hereinafter referred to as "the main manufacturing method") mainly constitutes a blending step, a sterilization step, a filling step, a sealing step, and a cooling step.

<Mixing>
The compounding is a step of producing a mixed substance which is the basis of the present food and drink by blending a plurality of raw materials in an appropriate amount. In this step, the taste, properties, color tone, nutritional component concentration, functional component concentration, etc. of the food and drink are adjusted to be the targets. In the compounding step in the present food and drink production, at least the glucosinolate-containing composition is compounded. The purpose of blending the glucosinolate-containing composition is to secure the glucosinolate content in the food and drink. In addition to the above, processed vegetables, processed fruits, food additives, etc. are prepared as needed.

<Sterilization, filling, cooling>
In addition to the above, sterilization, filling and cooling are appropriately adopted by this production method. The sterilization method may be a known method, and examples thereof include a plate type sterilization method and a tubular type sterilization method. The cooling method may be a known method. The filling method may be a known method. The container into which the food or drink is filled (packed) may be a known container, and examples thereof include cans, bottles, paper containers, polyethylene containers, and the like.

<Glucosinolate-containing food and drink>
The glucosinolate-containing food and drink in the present invention refers to a beverage or food containing glucosinolate. The beverage is not particularly limited as long as it is generally recognized as a beverage, such as a soft drink or a smoothie. This food and drink also includes soups and other foods that contain some solids.

<Glucosinolate concentration>
The glucosinolate concentration of the food or drink in the present invention is not particularly limited, but from the viewpoint of ensuring the amount having physiological activity when eating or drinking the final product, the amount to be ingested per day is 20 mg or more in terms of SGS. It is preferable to contain it to the extent that it can be guaranteed. More preferably, the daily intake is preferably 30 mg or more in terms of SGS. More specifically, for example, in the case of a product that recommends ingesting 100 ml per day, the glucosinolate concentration is preferably 457 μM or more and 8.74 mM or less. It is more preferably 686 μM or more and 5.96 mM or less, and further preferably 686 μM or more and 2.02 mM or less.

<Iron ion molar concentration>
The iron ion molar concentration [C] of the food or drink in the present invention means the molar concentration of iron ions contained in the food or drink. The molar concentration of iron ions in the present invention means the molar concentration of iron ions ionized to valence II or III. Here, iron ions forming a complex with the chelating agent are also included, but the concentration of unionized iron is not included.

<Relationship between molar concentration of phytic acid [A] and molar concentration of iron ions [C]>
The molar concentration of phytic acid [A] in foods and drinks in the present invention means the molar concentration of phytic acid contained in foods and drinks. The relationship between the molar concentration of phytic acid and the molar concentration of iron ions in the food and drink in the present invention is preferably 20 μM or more and 200 μM or less when [A] is 30 μM or more and 300 μM or less.

<Relationship between molar concentration of gluconate [B] and molar concentration of iron ion [C]>
The molar concentration of gluconic acid [B] in foods and drinks in the present invention means the molar concentration of gluconic acid contained in foods and drinks. The relationship between the molar concentration of gluconate and the molar concentration of iron ions in the food and drink in the present invention is preferably 100 μM or more and 500 μM or less for [A] and 20 μM or more and 50 μM or less for [C].

A known method can be used for measuring the iron concentration in the food and drink. Examples of the iron ion concentration measuring method in the present food and drink include a method using ion chromatography, a triazine method and the like. Further, as a method for measuring the iron concentration contained in the food and drink, ICP-MS (inductively coupled plasma analysis), ICP emission spectrometry and the like can be mentioned. The iron ion concentration can be measured by removing the insoluble solid portion of the food or drink.

<pH of this food and drink>
The pH of the prepared liquid in the present invention is not particularly limited, but is preferably about 3.8 to 4.4 when a general vegetable or fruit-containing food or drink is assumed. An example of the measuring means is a pH meter (pH METER F-52 HORIBA).

<Book food and drink>
The food or drink produced by the above-mentioned production method is preferably a food or drink containing vegetables or fruits. The total content ratio of the vegetables or fruits is not particularly limited, but is preferably 30% or more, more preferably 50% or more, still more preferably 80% or more.

Many vegetables or fruits contain iron. From this point of view, it is preferable to select vegetables or fruits containing iron so as to be within the scope of the present invention, and to adjust the blending amount. The adjustment of iron content is not particularly limited, but food additives may be used.

In addition, the food and drink is preferably packed in a container. This facilitates distribution to the market. Further, by packing in a container, contact with oxygen in the air can be suppressed, and decomposition of glucosinolate can be further suppressed. Further, from the viewpoint of ensuring the physiological activity by glucosinolate, the glucosinolate concentration in this food or drink is preferably 457 μM (20 mg / 100 ml) or more. More preferably, it is 686 μM (30 mg / 100 ml) or more.

<Distribution temperature>
From the viewpoint of reducing the concentration of glucosinolate in this food and drink, the temperature distributed in the market may be in the temperature range of 37 ° C. or lower. However, by distributing at a low temperature (10 ° C. or lower), the decomposition of glucosinolate due to aging tends to be further suppressed.

<Physiological activity>
This food and drink has enhanced functionality of glucosinolate. From this point of view, this food and drink has an effect of improving liver function, an effect of improving blood sugar level, an effect of preventing diabetes, an effect of eradicating Pyrroli bacteria, an effect of improving vital capacity / respiratory function, an effect of lowering LDL cholesterol, an effect of promoting excretion of air pollutants, and a stool. Improvement effect, memory and attention improvement effect, schizophrenia alleviation effect, obesity prevention / improvement effect, fatty liver prevention / improvement effect, dementia prevention effect, cognitive function improvement effect, intestinal flora improvement effect, depression prevention effect , It may have at least one functionality selected from the group consisting of prophylactic effect.

<Glucosinolate residual rate>
The glucosinolate residual ratio in the present invention means the ratio of the glucosinolate concentration after the lapse of the target date and time from the production to the glucosinolate concentration at the time of production expressed as a percentage (%).

Test Examples 4, 7 to 14, and 21 to 26 embody this food and drink. However, these examples do not limit the scope of claims according to the present invention.

<Glucosinolate-containing composition>
In this example, a water extract derived from broccoli sprout (hereinafter referred to as "BS extract") was used as the glucosinolate-containing composition. For the BS extract, broccoli seeds (Caudill Seed Co., Inc.) were germinated and cultivated for 1 day after germination to obtain broccoli sprout. This was extracted with hot water at 95 ° C. for 30 minutes, and then the residue of broccoli sprout was removed to obtain an extract. The extract was concentrated using a rotary evaporator. The Brix of the glucosinolate-containing composition was 15.0, and the SGS concentration was 30 ± 3 mg / 100 g.

<Measurement of SGS concentration>
The SGS measuring method adopted in this measurement is the HPLC method. The sample was appropriately diluted and filtered with a filter to obtain a sample. The detailed measurement conditions are as follows.

<HPLC measurement conditions>
Equipment: ACQUITY UPLC H-Class system (manufactured by Waters)
Column: ACQUITYCSH C18 (Φ2.1 × 100mm, 1.7μm) (manufactured by Waters)
Column temperature: 30 ° C
Sample injection volume: 10 μL
Mobile phase A: Ultrapure water: Trifluoroacetic acid = 99.95: 0.05 (v: v)
Mobile phase B: Methanol: Trifluoroacetic acid = 99.95: 0.05 (v: v)
Gradient: Maintain 0% mobile phase B ratio for 5 minutes
Linear gradient with mobile phase B ratio 0 → 10% in 10 minutes
Linear gradient with mobile phase B ratio of 10 → 100% in 5 minutes
Maintain 100% mobile phase B ratio for 5 minutes
Linear gradient with mobile phase B ratio of 100 → 0% in 2 minutes
Maintain 0% mobile phase B ratio for 5 minutes Flow rate: 0.1 mL / min
Detection wavelength: 235 nm
<Measurement of Brix>
The sugar content (Brix) measuring instrument used in this measurement is a digital refractometer RX5000i (manufactured by ATAGO). The product temperature at the time of measurement was 20 degrees Celsius.

<Measurement of iron concentration in vegetable raw material (BS extract)>
The method for measuring the iron concentration in the vegetable raw material (BS extract) adopted in this measurement is the ICP-MS method. The measuring machine used was an Agilent 7500cs (manufactured by Agilent Technologies, Inc.), and the analysis was performed according to the measurement procedure of the device.

<Measurement of pH>
The pH measuring instrument used in this measurement is a pH meter (pH METER F-52 HORIBA). The product temperature at the time of measurement was 20 degrees Celsius.

<SGS survival rate>
In this example, the SGS residual rate was calculated by dividing the glucosinolate concentration after the lapse of the target date and time from the production by the SGS concentration at the time of production and multiplying by 100. The numerical values shown in Tables 1 and 2 are average values at n = 3. The storage temperature at the time of observing the change over time in the test categories was 37 ° C.

<Test Examples 1 to 6 and Comparative Examples 1 and 2>
In Test Examples 1 to 6, a model solution having a pH of 4.3 ± 0.1 was prepared using the BS extract, phytic acid (manufactured by Shikishima Starch Manufacturing Co., Ltd.), distilled water, and 1NHCL (for pH adjustment), and 93 After heat sterilization with a hot pack at a temperature reached ℃, the mixture was cooled. The SGS concentration, the molar concentration of phytic acid, and the molar concentration of iron ion of the model liquid were as shown in Table 1. Each test category was stored at 37 ° C. for 28 days, and the SGS concentration after 28 days was measured. The control category of Test Examples 1 to 3 was Comparative Example 1 in which phytic acid was not added to the category. The control category of Test Examples 4 to 6 was Comparative Example 2 in which phytic acid was not added to the category. In the category with low iron ion concentration, the decrease in SGS was gradual, so long-term follow-up was performed.

<Test Examples 7 to 14 and Comparative Examples 3 to 6>
In Test Examples 7 to 14, a model solution having a pH of 4.3 ± 0.1 was prepared using the BS extract, phytic acid (manufactured by Shikishima Starch Manufacturing Co., Ltd.), distilled water, and 1NHCL (for pH adjustment), and 93 After heat sterilization with a hot pack at a temperature reached ℃, the mixture was cooled. The SGS concentration, the molar concentration of phytic acid, and the molar concentration of iron ion of the model liquid were as shown in Table 1. Each test category was stored at 37 ° C. for 14 days, and the SGS concentration after 14 days was measured. The control category of Test Examples 7 and 8 was Comparative Example 3 in which phytic acid was not added to the category. The control category of Test Example 9 was Comparative Example 4 in which phytic acid was not added to the category. The control category of Test Examples 10 and 11 was Comparative Example 5 in which phytic acid was not added to the category. The control category of Test Examples 12 to 14 was Comparative Example 6 in which phytic acid was not added to the category.

<Test Examples 15 to 20 and Comparative Examples 7 and 8>
In Test Examples 15 to 20, a model solution having a pH of 4.3 ± 0.1 was prepared using the BS extract, sodium gluconate (manufactured by Wako Pure Chemical Industries, Ltd.), distilled water, and 1NHCL (for pH adjustment). After heat sterilization with a hot pack at a temperature of 93 ° C., the mixture was cooled. The SGS concentration, molar concentration of gluconate, and molar concentration of iron ion of the model liquid were as shown in Table 2. Each test category was stored at 37 ° C. for 28 days, and the SGS concentration after 28 days was measured. The control category of Test Examples 15 to 17 was Comparative Example 7 in which gluconic acid was not added to the category. The control category of Test Examples 18 to 20 was Comparative Example 8 in which gluconic acid was not added to the category. In the category with low iron ion concentration, the decrease in SGS was gradual, so long-term follow-up was performed.

<Test Examples 21 to 34 and Comparative Examples 9 to 16>
In Test Examples 21 to 36, a model solution having a pH of 4.3 ± 0.1 was prepared using the BS extract, sodium gluconate (manufactured by Wako Pure Chemical Industries, Ltd.), distilled water, and 1NHCL (for pH adjustment). After heat sterilization with a hot pack at a temperature of 93 ° C., the mixture was cooled. The SGS concentration, molar concentration of gluconate, and molar concentration of iron ion of the model liquid were as shown in Table 2. Each test category was stored at 37 ° C. for 14 days, and the SGS concentration after 14 days was measured. The control category of Test Examples 21 to 23 was Comparative Example 9 in which gluconic acid was not added to the category. The control category of Test Examples 24 to 26 was Comparative Example 10 in which gluconic acid was not added to the category. The control category of Test Examples 27 to 29 was Comparative Example 11 in which gluconic acid was not added to the category. The control category of Test Example 30 was Comparative Example 12 in which gluconic acid was not added to the category. The control categories of Test Examples 31, 32, 33, and 34 were Comparative Examples 13, 14, 15, and 16, respectively, in which gluconic acid was not added to the categories.

<SGS reduction suppression evaluation>
In this test, the category with a lower SGS residual rate than the control category was designated as SGS reduction suppression evaluation "x". In addition, the category in which the average SGS residual rate was higher than that in the control category was designated as SGS reduction suppression evaluation “◯”. Then, the category in which the average SGS residual rate was higher than that in the control category (significance level 10% or less: Dunnet test) was designated as SGS reduction suppression evaluation "◎".

<Summary>
From the above test results, it was found that it is effective to use a chelating agent in order to suppress the decrease in SGS due to aging. It is considered that this action is caused by the fact that iron ions involved in the decomposition of SGS are chelated by a chelating agent, specifically, phytic acid and gluconic acid. On the other hand, when phytic acid or gluconic acid was contained in a high concentration, the effect of suppressing SGS decrease was not observed, and conversely, the effect of promoting decomposition was observed. Although the reason is not clear, it is presumed that phytic acid and gluconic acid have a chelating effect on iron ions and at the same time have a reducing effect on iron ions at high concentrations. Therefore, it is considered that iron ions were re-reduced and SGS was decomposed by the reducing action. Table 3 shows the range in which the effect of the present invention was obtained according to this example.

From the above, in order to suppress the decomposition of glucosinolate due to aging, it is preferable to use a chelating agent, specifically, phytic acid or gluconic acid, and the molar concentration of the chelating agent contained in foods and drinks. It was found that the effect of the present invention can be obtained by adjusting the relationship with the iron ion molar concentration contained in the food or drink to a certain relationship.

Fields in which the present invention is useful are glucosinolate-containing foods and drinks, methods for producing glucosinolate-containing foods and drinks, and methods for suppressing a decrease in the amount of glucosinolate due to changes over time in glucosinolate-containing foods and drinks.

Claims (9)

Glucosinolate-containing beverages that contain the beverages
It is a chelating agent, and the chelating agent is phytic acid .
The molar concentration of phytic acid [A] of the beverage is 30 μM or more and 300 μM or less, and
The iron ion molar concentration [C] of the beverage is 20 μM or more and 200 μM or less. Glucosinolate-containing beverages that contain the beverages
It is a chelating agent, and the chelating agent is gluconic acid .
The molar concentration of gluconate [B] of the beverage is 100 μM or more and 500 μM or less, and
The iron ion molar concentration [C] of the beverage is 20 μM or more and 50 μM or less. The beverage according to claim 1 or 2 , wherein the glucosinolate concentration of the beverage is 457 μM or more. A beverage according to any one of claims 1 to 3 , wherein the beverage is packed in a container. A method for producing a glucosinolate-containing beverage , which comprises at least the following steps. :
Formulation: What is formulated here is at least a glucosinolate-containing composition and a chelating agent, wherein the chelating agent is phytic acid .
The molar concentration of phytic acid [A] of the beverage obtained thereby is 30 μM or more and 300 μM or less, and
The iron ion molar concentration [C] of the beverage is 20 μM or more and 200 μM or less. A method for producing a glucosinolate-containing beverage , which comprises at least the following steps. :
Formulation: What is formulated here is at least a glucosinolate-containing composition and a chelating agent, wherein the chelating agent is gluconic acid .
The molar concentration of gluconate [B] of the beverage obtained thereby is 100 μM or more and 500 μM or less, and
The iron ion molar concentration [C] of the beverage is 20 μM or more and 50 μM or less. The glucosinolate concentration of the beverage obtained by the production method according to claim 5 or 6 is 457 μM or more. A method for suppressing a decrease in the amount of glucosinolate due to a change over time in a glucosinolate-containing beverage , which comprises at least the following steps. :
Formulation: What is formulated here is at least a glucosinolate-containing composition and a chelating agent, wherein the chelating agent is phytic acid .
It is the molar concentration of phytic acid [A] contained in the beverage and the molar concentration of iron ions [C] contained in the beverage that are adjusted by the formulation.
The molar concentration of phytic acid [A] of the beverage obtained thereby is 30 μM or more and 300 μM or less, and
The iron ion molar concentration [C] of the beverage is 20 μM or more and 200 μM or less. A method for suppressing a decrease in the amount of glucosinolate due to a change over time in a glucosinolate-containing beverage , which comprises at least the following steps. :
Formulation: What is formulated here is at least a glucosinolate-containing composition and a chelating agent, wherein the chelating agent is gluconic acid .
It is the molar concentration of gluconate [B] contained in the beverage and the molar concentration of iron ions [C] contained in the beverage that are adjusted by the formulation.
The molar concentration of gluconate [B] of the beverage obtained thereby is 100 μM or more and 500 μM or less, and
The iron ion molar concentration [C] of the beverage is 20 μM or more and 50 μM or less.