TW200831010A - Deep-sea drinking water containing oligosaccharides and its production method thereof - Google Patents

Abstract

This invention provides a deep-sea drinking water containing oligosaccharides, which is adjusted to have a balanced calcium/magnesium ratio, a high mineral content and a good flavor. Said beverage, calcium/magnesium ratio ranging between 1:5 to 5:1, is prepared by blending the following ingredients: a high-mineral concentration solution obtained by desalination and dehydration of deep-sea water, a oligosaccharide, a calcium salt and water, wherein the oligosaccharide is selected from fruit oligosaccharides, isomalto-oligosaccharides, or similar combination.

Description

200831010 IX. DESCRIPTION OF THE INVENTION: TECHNICAL FIELD The present invention relates to a deep seawater beverage, particularly to a deep seawater beverage containing oligosaccharides. [Prior Art] Because modern people are busy with work, diet intake is inherently uneven, and the demand for food refinement has become higher, making food processing more and more, resulting in a large loss of nutrients, so it is getting more and more Many people cause some diseases such as osteoporosis due to lack of minerals. According to the 2001 National Nutrition Survey, the daily average calcium intake of men in Taiwan is 520 mg, and that of women is 542 mg, which is only about 50% of the recommended intake of 1000 mg per meal. Basically, the minerals required by the human body can be divided into two major categories: macro and min. Among them, massive minerals include potassium (κ), sodium (Na), magnesium (Mg), calcium (Ca), and phosphorus. >) and chlorine (C1), trace minerals include zinc (Zn), iron (Fe), copper (cu), broken (1), chromium (cr), sir (Se), manganese (Μη), molybdenum ( Mo) and cobalt (Co) and other elements, and the daily demand for such huge amounts of minerals is more than 100 mg, and the demand for such trace minerals is several milligrams, although the latter requires less. But they are all elements that are not easily obtained from the general diet. Therefore, in recent years, various types of healthy beverages containing various minerals have been introduced. If the total mineral content required by adults is set to 100 mg per day, '20 million people in Taiwan need about 2,000 kg of minerals per 2008 5,310,010. Therefore, if you want to prepare a large amount of mineral-rich health drinks, you must first There must be a large and abundant source of stable supply of minerals. According to the research, the seawater with the mouth is deducted from sodium chloride, which has about 140 kg of minerals. The deep sea water is rich in clean minerals and micro-element, so it has been regarded as an ideal supplement for human body. The mineral source of the substance. Therefore, some people make it into a mineral-rich health drink, but the products that use deep seawater as raw materials are not good at the taste. Usually, the taste is thin and warm. At present, most of the ways to solve the problem of deep seawater taste are to add sugar, such as sugar, glucose, fructose, sugar substitute or oligosaccharide, to increase the sweetness and improve the taste. For example, Taiwan Patent No. 536393 discloses a beverage characterized by adding a water-soluble mineral component mainly composed of magnesium and calcium obtained from the same seawater in water obtained by desalination of seawater, and calcium and The weight ratio of magnesium (Mg/Ca) is adjusted to 4/1 to 1/3, and the hardness measured by the EDtA method is 250 to 2500. In addition, the embodiment provided in the prior case provides the sweetness of the beverage by adding sugar, but in the front wood, the relationship between the type of the sugar and the amount of the sugar added and the feeling of the mouth is not made. As disclosed in detail, and in the examples of the foregoing, the magnesium content is more than the calcium content. In addition, in deep seawater, the magnesium content is about 4 times that of calcium, so if it is disclosed in the previous case, by electrodialysis (Electro Dialysis (EX)) and/or reverse osmosis The various mineral concentrates obtained are treated to adjust the strontium content to more than the magnesium sulphate. 'Because the natural content of the strontium layer seawater is more than the trans-content 6 200831010, the ratio of #5鎭 is more than that of the nucleus. Magnesium content: It requires quite complicated mixing procedures, and the applicant also found through experiments that the calcium-magnesium ratio does not change greatly after electrodialysis treatment. Only after heating and concentration can calcium precipitation be caused. However, the calcium-magnesium ratio has a large change, so in fact, the previous case has to reach its wide range of calcium to magnesium ratio, especially the calcium content is more difficult than the magnesium content. Therefore, there is still a need to develop a seawater beverage that can easily adjust the calcium to the town and has a good taste. SUMMARY OF THE INVENTION In view of the fact that the taste of healthy seawater beverages on the market is not good at present, the applicant of the case j thinks that if the beverage has a good taste, it is necessary to first understand the proportion of the minerals in the solution and the types of the minerals in the solution. The effect of the overall solution viscosity, only after understanding the relationship between each other, can find the formula that makes the beverage product have the best taste. In addition, the calcium-magnesium ratio and hardness in the beverage have a considerable influence on the mouth-sensing, so the applicant has tested various formulations to find a specific formula that can maintain a good taste of the beverage with high mineral content. Furthermore, it is felt that the modern people have a serious lack of calcium. The applicant further increases the calcium content of the beverage by adding calcium salt to the beverage to increase the calcium content of the beverage. In this way, a high-quality concentrate obtained by a single method and condition can be used to obtain a deep seawater beverage which has been artificially adjusted and has a high mineral content _ strict balance _ town ratio and good taste. Thus, the first object of the present invention is to provide a seawater drink containing oligosaccharide 7 200831010 having a calcium to magnesium ratio of between 1/5 and 5/1, and by the following ingredients Mixing and preparing a high mineral concentrate, an oligosaccharide, a calcium salt and water obtained by desalting and dehydrating a deep seawater, and the oligosaccharide is selected from the group consisting of fructooligosaccharides and isomaltoligosaccharides. Or a combination of these. A second object of the present invention is to provide a method for preparing a deep seawater beverage containing bismuth-sucking sugar, which comprises the steps of: (a) providing a high-mineral concentrate obtained by desalting and dehydrating a layer of seawater, and In the case of 'the content and the content of the town; (b) according to the measured calcium content and magnesium s 'add a specific amount of calcium salt to the high mineral concentrate to obtain a calcium to magnesium ratio of 1 a manually formulated mineral liquid between /5 and 5/1; (C) providing an oligosaccharide, and the sugar is selected from the group consisting of fructooligosaccharides, isomalt, or a combination thereof; (d) mixing the mineral liquid with the sugar to obtain the oligosaccharide-containing deep seawater beverage, and wherein. At least one of steps (b), (C) and (d) further comprises adjusting the hardness of the mineral liquid to less than or equal to 700 ppm by adding water. The deep seawater beverage containing the sugar-collecting of the present invention is a deep seawater-based beverage, which is obtained by taking deep seawater as a main raw material, and extracting a rich amount of mineral components, and adding an appropriate amount of sugar and calcium salts, and the beverage contains a deep seawater drink containing sugar. The addition of calcium salts can indeed simplify the preparation process. In addition, it has a high mineral content, a balanced calcium to magnesium ratio and an excellent mouthfeel, and the sweetness and low calorie are added by the sugar collection. The efficacy of the present invention can be achieved. [Embodiment] 200831010 The deep seawater beverage containing oligosaccharide of the present invention has a dance-to-town ratio of between 1/5 and 5/1 and is prepared by mixing the following components: A high mineral f concentrate '- oligosaccharide, a calcium salt, and water obtained by desalting and dehydrating treatment, and the oligosaccharide is selected from the group consisting of fructooligosaccharides, xylitol oligosaccharides' or the like. The term "town-to-town ratio" as used in this case refers to the weight ratio of (iv) to magnesium ion dissolved in the beverage. The ratio of calcium to magnesium in the beverage is adjusted by adding calcium salt. Therefore, the applicant needs to first measure the composition and content of the high-mineral concentrate obtained by desalting and dehydrating the deep seawater, in the specific case of the case. It is first measured by an inductively coupled plasma atomic emission spectrometry (ICP) and then adjusted according to the measured data. Preferably, the oligosaccharide-containing deep seawater beverage has a hardness of less than or equal to 700 ppm. When the hardness of the beverage is less than or equal to 1 〇〇ppm, the ratio of calcium to magnesium is between 1/5 and 5/1. Good taste. When the hardness of the beverage is between more than 100 ppm and less than or equal to 300??111, more preferably, the calcium to magnesium ratio is between 1/2 and 3/1; when the hardness of the beverage is More preferably, the calcium to magnesium ratio is between 1.6/1 and 2.5/1 when the amount is between more than 300 ppm and less than or equal to 500 ppm; when the hardness of the beverage is between more than 500 ppm and less than or More preferably, the ratio of calcium to magnesium is 2/1. A specific example of the present invention is to treat a deep seawater having a hardness of 6020 ppm by using a reverse osmosis device, thereby obtaining a concentrated liquid which is desalted and dehydrated, and a permeated water, and then treating the concentrated liquid in two ways, a 200831010 electrodialysis treatment. In order to obtain - high substance 4 liquid (A) as shown in the 'other part' is heated and concentrated to obtain - a high mineral concentrate (B) as shown in Table 1. In the present examples i to 3, 7 to 9 are the use of the high mineral concentrate (4), and in Examples 4 to and 10 to 12, the high mineral concentrate (B) is used. 6 Table 1

High mineral j shrinkage (A) 600 high mineral 9480

Preferably, the beverage further comprises half of the milk. More preferably, the fruit is sugar: isomalt oligosaccharide: the weight ratio of the half-milk sugar is 2. j · 丄 ~ 3 : 1. Most preferably, the fruit/sugar collection: isomalt oligosaccharide: galactooligosaccharide has a weight ratio of 2.25/1/1, 2.5 A/1 and 2.25/3/1.

Preferably, the water is permeated water obtained by desalting and dehydrating a deep seawater. Preferably, the saccharide of the oligosaccharide in the beverage is between l〇.yBdx and 16.5 Brix. More preferably, the oligosaccharide has a sugar content of 135. Brix to 15 ° Brix. Among them, sugar content. Brix is expressed as a sugar tortometer to measure its soluble solids (as sucrose). Preferably, the calcium salt is selected from the group consisting of calcium carbonate, calcium lactate, lime acid, acid #5, or a combination thereof. More preferably, the I bow salt is milk 10 200831010 calcium acid because calcium lactate has good water solubility. In this case, bead seawater is used as the main raw material. It is not only simple to make general drinking water or mineral spring water. It can also be added with specific organic acids or spices to make beverages with different flavors, such as the extraction of various juices or tea leaves. The liquid 'is further improved its drinkability and promotes its flavor. Preferably, the beverage further comprises an organic acid, and the organic acid is selected from the group consisting of citric acid, malic acid, or a combination thereof. Preferably, the weight ratio of the oligosaccharide to the organic acid is preferably between 320/1 and 440/1. The weight ratio of the oligosaccharide to the organic acid is between 420/1. Preferably, the beverage further comprises a fragrance selected from the group consisting of grape flavor, orange flavor, jasmine green tea flavor, lychee flavor, • Ceylon black tea flavor, or a combination thereof. The invention provides a method for preparing a deep seawater beverage containing oligosaccharide, which comprises the following steps: (4) providing a high-concentration concentrated liquid obtained by desalting and dehydrating deep seawater, and measuring the angular content and the town content; (b) Obtaining the calcium content and the magnesium content, adding a specific amount = in the salt to the high mineral concentrate 'to obtain a manually mixed mineral liquid having a calcium to magnesium ratio between the core W1; (c) Providing - collecting sugar and the oligosaccharide is selected from the group consisting of fructooligosaccharides, isomalt S sugars, or the like; and mixing the mineral liquid with the oligosaccharide to obtain: a deep seawater drink of sugar, and wherein In the steps (b), (4) and (d): the less-step further comprises hardening the mineral liquid by adding water, 200831010 to less than or equal to 700 ppm. Preferably, the high mineral concentrate of step (a) has a hardness of between 8,000 ppm and 300,000 ppm. Fortunately, step (b) further comprises adjusting the hardness of the mineral liquid to less than or equal to 700 ppm. Preferably, in the step (b), the hardness is adjusted by water permeation obtained by adding a pure water or a deep seawater by desalting and dehydrating treatment. Preferably, the calcium salt of step (b) is selected from the group consisting of calcium carbonate, calcium lactate, calcium citrate, calcium phosphate, or a combination thereof. More preferably, the calcium salt is lactic acid. Preferably, the step (c) further comprises mixing the oligosaccharide with permeated water obtained by desalting and dehydrating using pure water or a deep sea water. Preferably, step (c) further comprises providing half of the milk oligosaccharide. The acid is mixed with the mineral liquid and the oligosaccharide, and is selected from citric acid, malic acid, or preferably, the mixing process of the step (d) further comprises the use of an organic one. More preferably, the organic acid' or a combination of these.

A fragrance is limited to the above fragrances. . More preferably, the fragrance is selected from _ green tea flavor, lychee spice ^. The formulator can see the customer base, so the type of fragrance does not

The step is to apply the oligosaccharide in step (e) after the step (d), the extravagant deep seawater beverage to a sterilizing station 12 200831010 to obtain a sterilized deep seawater beverage. The present invention will be further illustrated by the following examples, but it should be understood that these examples are for illustrative purposes only and are not to be construed as limiting. <Test of various conditions> Calcium and magnesium ratio

First, the composition and content of the high-mineral concentrate t were measured by inductively coupled electric atomic emission atomic emission spectrometry (ICp), and then adjusted according to the measured data. For example, when measuring 100 ml of this high-mineral concentrate containing 6.5 mg of magnesium and adjusting to 1.6/1 with almost no calcium, it is necessary to add 〇〇65 g/i (10); to adjust the ratio of calcium to magnesium to 2 /1, you must add ml of lactate, and so on. 'If you want to calcium calcium magnesium ml calcium lactate 0.081 g / l oligosaccharide screening

In this case, the sugar-smelting raw material is divided into two types: fructooligosaccharides, isomaltoligosaccharides and galactoses, which are listed in the raw material conversion combination. The basic characteristics of the two raw materials are listed in Table 2 below. n Table 2, basic properties of oligosaccharide raw materials 1 Γ

Ts - sugar half water content (%)

13 200831010

' ' '9, X: Less good to drink In order to make the flavor of the drink better, the applicant also thought that an organic acid such as citric acid or malic acid could be added to the beverage. Therefore, the mouthfeel when different types and amounts of organic acids were added was also tested. In this case, the above-mentioned single oligosaccharide and a mixture of the three were dissolved in pure water to evaluate the optimum sweetness ratio. The appraisers are five adult males and females who specialize in this field and the taste is sensitive. The results of the comparison show that the addition of the fructooligosaccharide and the isomaltoligosaccharide is better than the galacto-oligosaccharide, and the mixture of the three presents The taste is better than any single oligosaccharide. In addition, when the sugar content in the water is "= between 12 and 15 ° Brix, and the fruit is sugared / the isomalt oligosaccharide / the half oligo When the weight ratio of sugar is 2.25/1/1, 2.5/1/1 and 2.25/3/1, the sweetness effect is optimal, and the results are shown in Table 3. Therefore, the following The weight ratio of the fructooligosaccharide/the isomaltose/the galacto-oligosaccharide used in Examples -15 to is 225/ιη. 16. [Note] 〇: 好嗝· ▲ · * ^ Souric acid ratio test 14 200831010 'Also tested to add different types and different amounts of 苴 - the taste of organic acids, , hunter by different weight ratio of sugar and 1 畀 acid dissolved in pure water and into the sweat ratio , the comparison is for five adult men and women, Μ ^ ^ ^ 砰 时 所 她 她 她 她 她 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 2.2 Sugar. 4s, BU and other test results show that the citric acid is still malic acid, the ☆ ☆ into the weight ratio of turbulent sugar and the organic acid, 丨 between 320/1 to 44 〇 / 1 mouth,

The feeling is good, and the texture is more harmonious between 360/1 to 42〇/1 π » ^ i曰, and the flavor is best when the weight ratio is 400/1. Drinking 〇 <Examples 1 to 3> The operation steps of Examples 1 to 3 are as follows: (1) Deep seawater having a hardness of 6020 ppm (speaking from Guanglong) is placed in a reverse osmosis apparatus for desalination treatment to obtain Desalting and dehydrating-concentrating solution and permeating water, (7) electrolyzing the concentrate to obtain a high-mineral concentrate (A); (3) by inductively coupled plasma atomic emission spectrometry (ICP) Measuring the calcium content and the magnesium content in the high-mineral concentrate (A); (4) adding a calcium lactate to the high-mineral concentrate according to the measured calcium content and magnesium content (A) In the U, a calcium-magnesium is added, such as the mineral liquid of the artificially blended 15 200831010 (5) shown in Table 4, and the mineral liquid is adjusted to such as the permeated water obtained by adding a deep seawater by desalting and dehydrating treatment. The hardness shown in Table 4; the fruit sugar, isomalt oligosaccharide and galacto sugar are dissolved in the - (6) through the water Forming an aqueous oligosaccharide solution; mixing the mineral liquid with the sugar collection to obtain a deep seawater beverage having an oligosaccharide sugar content as shown in Table 4; and i (7) applying the deep seawater beverage to a sterilization treatment to obtain Apply to a sterilized deep seawater drink. The beverages prepared from 1 to 3 were rated as very good by five appraisers who specialize in this field (the taste is more sensitive). <Examples 4 to 6> Examples 4 to 6 were prepared in the same manner as in Example 1 except that the step (2) was carried out by heating and concentrating the concentrate. Treatment to obtain a high mineral concentrate (B) ' and the high mineral concentrate (A) in steps (3) and (4) is replaced by the high mineral concentrate (B). The calcium to magnesium ratios and hardnesses of the beverages prepared in Examples 4 to 6 before and after the addition of oligosaccharides are shown in Table 4. The beverages prepared in Examples 4 to 6 were rated as good by five appraisers specializing in this field. <Example 7 - Through Examples 7 to 9 The deep seawater beverage was prepared in the same manner as in Example 1, and the approximate ratio and hardness in the beverage prepared before and after the addition of the oligosaccharide are shown in Table 5. . The beverages produced by the institutes were rated as very good by five appraisers who specialize in this field. <Examples 10 to 12> Examples 10 to 12 were prepared in the same manner as in Example 4, and the calcium-magnesium ratio and hardness of the beverage prepared before and after the addition of the oligosaccharide were as shown in Table 5 Shown. The beverages prepared in these examples were rated as good by five appraisers specializing in this field. <Examples 13 to 15> Art, Example 13 The deep seawater beverage was prepared in the same manner as in Example 1, except that the calcium in the beverage obtained after the addition of the sugar was added. The town ratio is 2: i, and the hardness is 3 〇〇 ppm. Example 14 further comprises using a litchi spice to mix with the mineral liquid and the sugar concentrate. Further, Example 15 further comprises using a Ceylon black tea flavor to mix with the extract and the sugar. The applicant will give the example of the squat seawater drink of Canglangu Hongyi to 3 一般 ordinary people to try to drink. More than 80% of people think that 3# is good after drinking. Among them, women prefer lychee taste, and men prefer tin. Blue black tea taste. 17 200831010

Table 4: Analysis of the concentration of Ca/hardness analysis when the oligosaccharide sugar content of the oligosaccharide was not added to the oligosaccharide was 13.5° Brix. □ Chen Ca/ hardness ion (mg/L) Mg (ppm) ion (mg/L) Mg (ppm) Na 13 Na 3.9 Example 1 K 7.9 1.6/1 526 K 8.1 1.7/1 452 Ca 104 Ca 97.8 Mg 65 Mg 50.7 Na 13 Na ND Example 2 K 7.9 2/1 590 K 7.8 2.4/1 485 Ca 130 Ca 114 Mg 65 Mg 48.9 Na 13 Na 2.0 Example 3 K 7.9 2.5/1 673 K 7.9 2.9/1 547 Ca 162.5 Ca 137.3 Mg 65 Mg 49.8 Na 15.8 Na 5.53 Example K 26 1.6 1053 K 17.41 1.7/1 846 4 Ca 208 /1 Ca 174.7 Mg 130 Mg 99.95 Na 15.8 Na 3.53 Example K 26 2/1 1183 K 16.46 2.4/1 978 5 Ca 260 Ca 235.2 Mg 130 Mg 95.24 Na 15.8 Na 6.8 Example K 26 2.5 1345 K 17.29 2.9/ 1 1135 6 Ca .325 /1 Ca 291 Mg 130 Mg 99.38 18 200831010 Table 5

When the oligosaccharide was added to the oligosaccharide, the sugar content was 150 Brix, and the analysis was performed. The 7-degree Ca/ hardness analysis detected the concentration of Ca/hardness ions (mg/L) Mg (ppm) ions (mg/L) Mg (ppm) Na 13 Na 4.3 Example 7 K 7.9 1.6/1 526 K 7.4 1.8/1 411 Ca 104 Ca 87.5 Mg 65 Mg 47 Na 13 Na 4'3 Example K 7.9 2/1 590 K 7.4 2.2/1 464 8 Ca 130 Ca 109 Mg 65 Mg 46.8 Na 13 Na 4.3 Example K 7.9 2.5/1 673 K 7.6 2.7/1 506 9 Ca 162.5 Ca 127 Mg 65 Mg 46 Na 15.8 Na 4.93 Example K 26 1.6 1053 K 16.78 1.8/1 836 10 Ca 208 / 1 Ca 176.7 Mg 130 Mg 96.34 Example Na 15.8 Na 5.42 K 26 2/1 1183 K 17.15 2.2/1 977 11 Ca 260 Ca 227.8 Mg 130 Mg 99.37 Example Na 15.8 Na 4,87 - K 26 2.5 1345 K 17.19 2.7 /1 1090 12 Ca 325 /1 Ca 273.4 Mg 130 Mg 99.06 Effect of oligosaccharide on mineral ratio and hardness Applicants have done a lot of experiments and found that the addition of oligosaccharides to calcium and magnesium 19 200831010

There is a considerable impact on hardness and hardness. From the data in Table 4 and Table 5, it can be seen that the ratio of calcium to magnesium before the addition of oligosaccharides is h6/1, 2/1 and 2.5/1, respectively, when the oligosaccharide in the beverage is 13.5 ,, The measured calcium to magnesium ratios were 1.7/1, 2.4/1 and 2.9/1, respectively. When the oligosaccharide saccharide in the beverage was 15QBdx, the measured calcium to magnesium ratio became 18/1, 2.2/1 and 2.7. /1, this is because oligosaccharides have different adsorption capacities for different minerals, among which magnesium ions have the highest adsorption capacity, followed by calcium ions and potassium ions. The hardness of the beverage is also reduced by the addition of oligosaccharides, and the higher the hardness, the greater the change, because the higher the hardness, the greater the interaction between minerals and oligosaccharides. Applicants speculate that 14 is possible|because macromolecules, bismuth viscous oligosaccharides will exert greater adsorption on minerals' | resulting in a decrease in the overall hardness of the solution, which in turn causes a change in taste. # Conclusion The beverage of the present invention has the advantages of high calcium content, balanced calcium to magnesium ratio and good c feeling by adding calcium salt and specific type and content of sugar, and the present invention. Minerals and recruitment in beverages Sugar has a synergistic effect on each other's absorption, because the rich ground matter in the deep seawater is compatible with the oligosaccharide, and the sugar collection can also promote the absorption of the ore. The absorption of the substance can also help the growth and utilization of these genomic polysaccharides (Pr〇bi〇tie), and the beverage of the present invention obtained by careful research and careful research is indeed a combination of a large number of deep seawater drinks. . In addition, please find that the interaction between the components of the beverage has a great impact on the taste of the beverage: 20 200831010 The court is also not thought of by the predecessors, but the applicant of this case applied this relationship to deploy A beverage that combines excellent calcium to magnesium ratio and has a good taste. Each of the above, the preparation of the beverage of the present invention by adding an external calcium salt (such as calcium carbonate or calcium lactate, etc.) and oligosaccharides to prepare the calcium to magnesium ratio and improve the mouthfeel is quite simple, unlike the publication number 536393. In the method mentioned, the mineral liquid obtained by electrodialysis (ED) treatment and the raw seawater are subjected to reverse osmosis (the obtained concentrated liquid, or even the solution obtained by the above two treatment methods is reheated and concentrated to remove calcium. The concentrate obtained after I, the three are combined with each other to adjust the ratio of calcium to magnesium in the liquid. This method is to obtain the expected ratio of calcium to magnesium, especially to reverse the magnesium to magnesium ratio, which requires very complicated steps and is very difficult to achieve. It is obvious that the cost is higher than that of the present invention. Therefore, the beverage of the present invention has the advantages of easy formulation, low cost, and good mouthfeel. ^The above is only the preferred embodiment of the present invention. The scope of the present invention is defined by the scope of the invention, and the simple equivalent changes and modifications made by the scope of the invention and the scope of the invention are still within the scope of the invention. [Drawings briefly described the major elements None None REFERENCE SIGNS 21

Claims (1)

200831010 X. Patent application scope: 1. A deep seawater beverage containing sugar collection, the ratio of calcium to magnesium is between 1/5 and 5/1, and it is prepared by mixing the following ingredients: The high-mineral concentrate obtained by desalting and dehydrating seawater is sugar-collecting, which is selected from the group consisting of fruit sugar, isomalt sugar, or a combination thereof; a calcium salt; and water. 2 · The hardness of the deep seawater beverage containing oligosaccharides described in the 1st item of the f 〜 〜 犯 犯 犯 犯 其 其 其 其 。 。 。 。 。 。 。 。 。 。 。 。 。 。 ’ ’ ’ 3 · According to the scope of the patent application, the deep seawater beverage containing oligosaccharides, which is 2, +, and 丄 固 固, has a hardness of less than or equal to 1 〇〇ppm. 4. The deep seawater beverage containing oligosaccharides according to claim 2, the hardness of which is between more than 100 ppm and less than or equal to 3 〇〇ppm, and the ratio of calcium to magnesium is between 1/2 Between 3/1. 5 · According to the second paragraph of the patent application scope, the deep seawater beverage with the eclipse of the eclipse and the 之 Γ k 3 has a hardness of more than 3 〇 (> ^ PP main factory is at 500 ppm Between the two, the ratio of magnesium is between 1.6/1 and 2.5/1. 6. According to the scope of the patent application, the second deep seawater drink with the vouchers of the 2nd person, the office, its hardness is It is greater than, greater than 5〇〇ppm to less than or equal to 7〇〇1, and the ratio of calcium to magnesium is 2/1. 7. (4) t material · (4) 1 _ described as containing (four) layer of seawater drink, also contains half of the milk 22 200831010 8· The sugar-containing deep seawater beverage according to the seventh aspect of the patent application, wherein the weight ratio of the sugar-isomalto-oligosaccharide galacto-oligosaccharide is 2.25~3 ··1~3 ·· i. 9. The deep seawater drink containing sugar-receiving according to the scope of claim 1, wherein the water is a permeated water obtained by desalting and dehydrating a deep seawater. The deep seawater drink containing sugar collection described in item i of the patent application, wherein the sugar content of the sugar collection is between l〇y Brix to 165 1rix 11· According to the patent application scope 10, the sugar-containing deep seawater beverage', wherein the sugar content of the sugar is between 13 5 'Brix to 15. 8 also 12 according to I patent circumference i The deep seawater drinking oligosaccharide containing oligosaccharide and the medium strontium calcium salt strontium are selected from the group consisting of calcium carbonate, calcium lactate, calcium citrate, calcium phosphate, or the like. 13 · According to the patent application Yu Tuchu Zu, ί α "The deep seawater drink containing oligosaccharides described in 1" is also an organic acid, as 1u A is selected from decanoic acid, malic acid, or "seeking combination." The scope of the patent application is 13th material, 1 towel, and jin. The deep seawater with sugar is used to drink between 'wose and machine acid (4) 440/1. 疋, I is from 320/1 to 15 · Apply for patent繁 繁 , , , , , ; ; ; ; ; ; 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 42 Deep sea water drink, also contains - spice 'selected from grape spice, willow lamp spice, jasmine green tea spice, lychee spice, Ceylon black tea spice Or a combination of these. 17. A method for preparing a deep seawater beverage containing oligosaccharides, comprising the steps of: (4) providing a high mineral concentrate obtained by desalting and dehydrating deep seawater, and measuring the calcium content thereof And magnesium content; (b) Adding a specific amount of calcium salt to the high-mineral concentrate according to the measured content of the bow and the recorded air, to obtain a calcium-magnesium ratio of between 1/5 and 5 a mineral solution of 5 weeks between artificial pens; (c) providing an oligosaccharide, and the oligosaccharide is 疋& from fruit sugar, isomalt oligosaccharide, or the like Combining; (d) mixing the mineral liquid with the sugar, ^ to serve the deep seawater beverage containing oligosaccharides; and less than one step further comprising being less than or equal to 700, wherein step (b), (4) and (4) to add water to the hardness of the mineral liquid to this week ppm ° 18. According to the method of claim i7, according to the method of claim i, wherein the antimony mineral of the step (a) The hardness of the concentrate is between Moo ppm and 300,000 ppm. 19. The mineral liquid ppm is further included in accordance with Article 18(b) of the patent application. The method according to the item, wherein the hardness of the step is adjusted to be less than or equal to 700, and the step 20 is according to the method of claim 19, wherein 24 200831010 (b) is caused by adding a pure water or The hardness is adjusted by permeating water obtained by desalting and dehydrating the untreated seawater. The method according to claim 17, wherein the salt of the step (b) is selected from the group consisting of a carbonated mother, a calcium lactate, a citric acid, a sour sauce, or a combination thereof. 22. The method of claim 17, wherein the step (c) further comprises dehydrating and dehydrating using a pure water or a deep seawater. It is mixed with the oligosaccharide by water. 23. The method of claim 17, wherein the step further comprises providing half of the milk. The method of claim 17, wherein the mixing of the step (4) further comprises using an organic acid to mix with the mineral. The method of claim 17, wherein the mixing process of the step W further comprises adding a __flavor to mix the mineral liquid with the transglycan. The method according to claim 17, wherein the method further comprises a step (4) after the step (4), wherein the step (4) is to apply the deep seawater beverage containing: sugar to the sterilization treatment 1 (four) __ Kill _ (four) layer of seawater drinks. 25