WO2021167035A1 - コーヒー又は茶の抽出溶媒を製造するためのミネラル含有組成物 - Google Patents
コーヒー又は茶の抽出溶媒を製造するためのミネラル含有組成物 Download PDFInfo
- Publication number
- WO2021167035A1 WO2021167035A1 PCT/JP2021/006232 JP2021006232W WO2021167035A1 WO 2021167035 A1 WO2021167035 A1 WO 2021167035A1 JP 2021006232 W JP2021006232 W JP 2021006232W WO 2021167035 A1 WO2021167035 A1 WO 2021167035A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mineral
- containing composition
- ppm
- minutes
- water
- Prior art date
Links
- 229910052500 inorganic mineral Inorganic materials 0.000 title claims abstract description 206
- 239000011707 mineral Substances 0.000 title claims abstract description 206
- 239000000203 mixture Substances 0.000 title claims abstract description 76
- 238000000605 extraction Methods 0.000 title claims abstract description 37
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 35
- 239000002904 solvent Substances 0.000 title claims abstract description 24
- 235000016213 coffee Nutrition 0.000 title claims abstract description 23
- 241001122767 Theaceae Species 0.000 title abstract 2
- 229910001414 potassium ion Inorganic materials 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 140
- 239000000284 extract Substances 0.000 claims description 104
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 101
- 235000013616 tea Nutrition 0.000 claims description 39
- 244000269722 Thea sinensis Species 0.000 claims description 36
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 claims description 32
- 239000008399 tap water Substances 0.000 claims description 29
- 235000020679 tap water Nutrition 0.000 claims description 29
- 244000060011 Cocos nucifera Species 0.000 claims description 26
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 26
- 239000003125 aqueous solvent Substances 0.000 claims description 23
- 239000008213 purified water Substances 0.000 claims description 23
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 21
- 241000196324 Embryophyta Species 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 21
- 235000013361 beverage Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 11
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims description 11
- 229910001424 calcium ion Inorganic materials 0.000 claims description 11
- 229910001425 magnesium ion Inorganic materials 0.000 claims description 11
- 239000008239 natural water Substances 0.000 claims description 11
- -1 iron ion Chemical class 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 9
- 229910001415 sodium ion Inorganic materials 0.000 claims description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 claims description 7
- 239000003610 charcoal Substances 0.000 claims description 7
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 6
- 239000010903 husk Substances 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 229910021645 metal ion Inorganic materials 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 241000533293 Sesbania emerus Species 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000011347 resin Substances 0.000 claims description 4
- 229920005989 resin Polymers 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 241000609240 Ambelania acida Species 0.000 claims description 3
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 239000010905 bagasse Substances 0.000 claims description 3
- 239000010794 food waste Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 3
- 229920005610 lignin Polymers 0.000 claims description 3
- 229910052710 silicon Inorganic materials 0.000 claims description 3
- 239000010703 silicon Substances 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 235000013379 molasses Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 150000002500 ions Chemical class 0.000 abstract description 7
- 235000010755 mineral Nutrition 0.000 description 180
- 239000000796 flavoring agent Substances 0.000 description 69
- 235000019634 flavors Nutrition 0.000 description 69
- 238000011156 evaluation Methods 0.000 description 68
- 239000011591 potassium Substances 0.000 description 54
- 229910052700 potassium Inorganic materials 0.000 description 54
- 230000008859 change Effects 0.000 description 53
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 52
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 22
- 230000001953 sensory effect Effects 0.000 description 22
- 239000000460 chlorine Substances 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 12
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 10
- 229910052801 chlorine Inorganic materials 0.000 description 10
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 239000012153 distilled water Substances 0.000 description 8
- 239000007789 gas Substances 0.000 description 8
- 238000004255 ion exchange chromatography Methods 0.000 description 8
- 239000002244 precipitate Substances 0.000 description 8
- 230000003139 buffering effect Effects 0.000 description 7
- 239000012141 concentrate Substances 0.000 description 7
- 239000011777 magnesium Substances 0.000 description 7
- 239000000725 suspension Substances 0.000 description 7
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 6
- 235000006468 Thea sinensis Nutrition 0.000 description 6
- 230000004913 activation Effects 0.000 description 6
- 238000005119 centrifugation Methods 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 238000009616 inductively coupled plasma Methods 0.000 description 6
- 229910052749 magnesium Inorganic materials 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 235000009569 green tea Nutrition 0.000 description 4
- 235000020083 shōchū Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 235000015041 whisky Nutrition 0.000 description 4
- QDHHCQZDFGDHMP-UHFFFAOYSA-N Chloramine Chemical class ClN QDHHCQZDFGDHMP-UHFFFAOYSA-N 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 239000008233 hard water Substances 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 229920000728 polyester Polymers 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000008234 soft water Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 239000003575 carbonaceous material Substances 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 238000004993 emission spectroscopy Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 210000003722 extracellular fluid Anatomy 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000010871 livestock manure Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 238000001139 pH measurement Methods 0.000 description 2
- 238000011020 pilot scale process Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000272875 Ardeidae Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000015123 black coffee Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 150000001721 carbon Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- JSYGRUBHOCKMGQ-UHFFFAOYSA-N dichloramine Chemical compound ClNCl JSYGRUBHOCKMGQ-UHFFFAOYSA-N 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000006196 drop Substances 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000003889 eye drop Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 230000004220 muscle function Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000007383 nerve stimulation Effects 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- QEHKBHWEUPXBCW-UHFFFAOYSA-N nitrogen trichloride Chemical compound ClN(Cl)Cl QEHKBHWEUPXBCW-UHFFFAOYSA-N 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000004810 polytetrafluoroethylene Substances 0.000 description 1
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009103 reabsorption Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 229910052613 tourmaline Inorganic materials 0.000 description 1
- 229940070527 tourmaline Drugs 0.000 description 1
- 239000011032 tourmaline Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 description 1
- 239000008403 very hard water Substances 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
- 235000020338 yellow tea Nutrition 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/42—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using inorganic additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/68—Treatment of water, waste water, or sewage by addition of specified substances, e.g. trace elements, for ameliorating potable water
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a mineral-containing composition for producing an extraction solvent for improving the flavor of coffee or tea. Furthermore, the present invention relates to a coffee beverage or tea beverage using an extraction solvent having such a function, and a method for producing the same.
- Patent Document 1 discloses that drinking water containing a high concentration of magnesium is produced by mixing a concentrated solution having a high magnesium content with purified water.
- Patent Document 2 discloses that a beverage is produced by adding a mineral component composed of magnesium and calcium to water derived from deep sea water.
- divalent metal ions bring about unpleasant tastes such as bitterness and harshness, and water, foods or beverages containing a high concentration of these minerals have a drawback that they are difficult to ingest.
- Patent Document 3 discloses a method for producing mineral water, which comprises immersing a natural ore such as barley stone, Tenju stone, or tourmaline in water to elute a mineral component.
- a natural ore such as barley stone, Tenju stone, or tourmaline
- Patent Document 4 discloses a method for producing mineral water by heat-extracting chicken manure with water, but chicken manure is not suitable as a raw material for food use.
- Patent Document 5 discloses a method for producing mineral water by boiling and extracting bamboo charcoal
- Patent Document 6 discloses a method for producing alkaline water by boiling and extracting charcoal.
- the methods disclosed in these prior arts have failed to efficiently extract mineral components to obtain mineral water containing only the desired mineral components.
- An object of the present invention is to provide an extraction solvent having a function of improving the flavor of coffee or tea.
- the present inventors have recently found activated carbon, which is a plant-derived raw material such as coconut shell activated carbon, as a natural material capable of elution of minerals using pure water, and as a result of diligent examination of its extraction conditions, it is extremely important for humans.
- activated carbon which is a plant-derived raw material such as coconut shell activated carbon
- the present inventors not only contain abundant potassium as a mineral component, but also the mineral extract and the mineral concentrate obtained by concentrating the mineral extract are divalent, which bring about unpleasant tastes such as bitterness and harshness. It was found that the contents of metal ions and chloride ions were significantly low.
- the present inventors have found that the mineral-containing composition having such a composition has a pH of weakly alkaline to weakly acidic with respect to the added water. Not only does it impart a mellow, less unpleasant flavor with significant buffering capacity in the region, but the flavor of coffee or tea can be enhanced by using a water solvent to which the mineral-containing composition has been added as an extraction solvent for coffee or tea. I got a surprising finding that it would be improved.
- the gist of the present invention lies in the following.
- a mineral-containing composition for producing an extraction solvent for coffee or tea which is characterized by containing potassium ions at the highest concentration among the metal ions present in the mineral-containing composition.
- a mineral-containing composition [2] The above-mentioned 1, wherein the mineral-containing composition further contains chloride ion, calcium ion, magnesium ion, sodium ion, iron ion, zinc ion, silicon ion, and / or sulfate ion. Mineral-containing composition. [3] The mineral-containing composition according to 1 or 2, wherein the content of chloride ions in the mineral-containing composition is 50% or less of the potassium ion concentration.
- the mineral-containing composition according to any one of 1 to 3 wherein the content of calcium ions in the mineral-containing composition is 2.0% or less of the potassium ion concentration.
- the mineral-containing composition according to any one of 1 to 4 wherein the content of magnesium ions in the mineral-containing composition is 1.0% or less of the potassium ion concentration.
- the mineral-containing composition according to any one of 1 to 5 wherein the content of sodium in the mineral-containing composition is 5 to 45% of the potassium ion concentration.
- the plant-derived raw material is coco palm, palm palm, almond, walnut or plum fruit shell; wood selected from sawdust, charcoal, resin or lignin; nest ash; bamboo wood; bagasse, rice husk, coffee beans or molasses. 7.
- a method for producing a coffee beverage or a tea beverage wherein the mineral-containing composition according to any one of 1 to 8 is added to an aqueous solvent, and the aqueous solvent to which the mineral-containing composition is added is added.
- a method comprising the step of extracting coffee or tea in use.
- FIG. 1 shows the buffering capacity of a water composition to which a mineral concentrated extract from each concentration of coconut shell activated carbon was added and a control (KOH and commercially available alkaline ionized water).
- FIG. 2 shows the buffering capacity of a water composition containing a mineral concentrated extract derived from coconut shell activated carbon prepared so that the final potassium concentration is 100 ppm, and a control (purified water and commercially available alkaline ionized water).
- the present invention is a mineral-containing composition for producing an extraction solvent for coffee or tea, and among the metal ions present in the mineral-containing composition, potassium ion is contained at the highest concentration. It relates to a characteristic mineral-containing composition.
- ammoniacal nitrogen contained in raw tap water reacts with residual chlorine such as hypochlorous acid molecule (HCLO) to form inorganic chloramines (monochloramine, dichloramine, trichloramine), which have a chlorine odor. It is the main cause of spoiling the flavor of water.
- HCLO hypochlorous acid molecule
- the present inventors have now provided the added water with a significant buffering ability in the pH range from weakly alkaline to weakly acidic, and reduced the odor of karuki. I got a surprising finding that it improves the flavor.
- pH7.5 above HClO in water CLOs - for ionizing, in a mineral-containing composition becomes to weak alkaline adding water of the present invention, since the formation of inorganic chloramines is unlikely to occur, generation of chlorine smell Is considered to be reduced.
- By using such water as an extraction solvent for coffee or tea it becomes possible to easily obtain coffee or tea with improved flavor.
- the type of tea is not particularly limited, and in addition to green tea, black tea, white tea, yellow tea, black tea, and blue tea, which are processed leaves and stems of tea plant, parts of plants other than tea plant (leaves, stems, fruits, petals, etc.) It also includes black tea (eg, jasmine tea, barley tea, black soybean tea, buckwheat tea, kelp tea, etc.) obtained from processed products derived from fungi or animals.
- black tea eg, jasmine tea, barley tea, black soybean tea, buckwheat tea, kelp tea, etc.
- Potassium is one of the minerals necessary for the living body, and most of it is present in the intracellular body, and it maintains the osmotic pressure of the cell while interacting with sodium which is abundant in the extracellular fluid. It plays an important role in retaining water in cells. Potassium, along with sodium, maintains the osmotic pressure of cells, maintains acid-base balance, transmits nerve stimulation, regulates heart function and muscle function, and regulates intracellular enzyme reactions. There is. In addition, potassium is known to have an effect of lowering blood pressure because it suppresses the reabsorption of sodium in the kidney and promotes excretion into urine. Thus, potassium is a very important mineral component for humans, but excess potassium ions bring about unpleasant tastes such as bitterness and harshness. Therefore, it is preferable that the mineral-containing composition of the present invention is adjusted so that the concentration of potassium added to the extraction solvent is optimized according to the target for which the flavor should be improved (that is, coffee or tea).
- the mineral-containing composition of the present invention may further contain chloride ion, calcium ion, magnesium ion, sodium ion, iron ion, zinc ion, silicon ion, and / or sulfate ion in addition to potassium ion.
- Naturally occurring water contains a certain amount of chloride ions, most of which are derived from geology and seawater.
- the chloride ion When the chloride ion is present in an amount of 250 to 400 mg / l or more, it may give a salty taste to a person who is sensitive to taste and impair the taste. Therefore, the content of chloride ion in the mineral-containing composition of the present invention is determined. It is preferable to have as few as possible.
- the chloride ion content of the mineral-containing composition of the present invention is, for example, 50% or less, 49% or less, 48% or less, 47% or less, 46% or less, 45% or less, 44% or less of the potassium ion concentration.
- Calcium is known to form a skeleton as hydroxyapatite together with phosphorus in the living body and to be involved in muscle contraction.
- Magnesium is known to be involved in the formation of bones and teeth, as well as many in-vivo enzymatic reactions and energy production in vivo.
- the content of calcium ions and magnesium ions in water affects the taste of water, and the index (hardness) of the total content of calcium and magnesium among the minerals contained in water is at a certain level. When it is less, it is called soft water, and when it is more, it is called hard water. In general, most mineral water produced in Japan is soft water, and most mineral water produced in Europe is hard water.
- the content of calcium ions in the mineral-containing composition of the present invention is, for example, 2.0% or less of the potassium ion concentration, 1.9% or less, 1.8% or less, 1.7% or less, 1.6. % Or less, 1.5% or less, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less , 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, 0.09% or less, 0 .08% or less, 0.07% or less, 0.06% or less, 0.05% or less, 0.04% or less, 0.03% or less, 0.02% or less, or 0.01% or less. good.
- the magnesium ion content in the mineral-containing composition of the present invention is, for example, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0 of the potassium ion concentration. 6.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.1% or less, 0.09% or less, 0.08% or less, 0.07 % Or less, 0.06% or less, 0.05% or less, 0.04% or less, 0.03% or less, 0.02% or less, or 0.01% or less.
- the content of sodium in the mineral-containing composition of the present invention is, for example, 5 to 45%, 5 to 40%, 5 to 35%, 5 to 30%, 5 to 25%, 5 to 20 of the potassium ion concentration.
- the mineral-containing composition of the present invention can be produced from an activated carbon extract of a plant-derived raw material.
- Activated carbon is a porous substance consisting of oxygen, hydrogen, calcium, etc. in addition to most carbon, and has a large surface area per volume, so it has the property of adsorbing many substances. Everywhere, it is widely produced industrially.
- activated carbon is produced by forming micropores on the order of nm inside a carbon material as a raw material (activation).
- Activated carbon is produced by a gas activation method in which the raw material is carbonized and then activated at a high temperature using an activating gas such as steam or carbon dioxide, and an inert gas after adding chemicals such as zinc chloride and phosphoric acid to the raw material.
- Non-Patent Document 1 a chemical activation method in which carbonization and activation are performed at the same time by heating in an atmosphere.
- the activated carbon used in the present invention can be produced by either the above gas activation method or the chemical activation method using a plant-derived raw material as a carbon material.
- the raw material of the activated charcoal used in the present invention is not particularly limited as long as it is a plant-derived raw material, and for example, fruit shell (coco palm, palm palm, almond, walnut, plum), wood (sawdust, charcoal, resin, lignin), nest ash. (Charcoal of sawdust), bamboo, food residue (bagasse, rice husks, coffee beans, waste sugar honey), waste (pulp factory effluent, construction waste), etc., typically coconut husks, sawdust, bamboo, Alternatively, it is selected from a combination thereof, preferably coconut shell. Palm husk means a shell called a shell in the coconut or palm coconut.
- the shape of the activated carbon used in the present invention is not particularly limited, and examples thereof include powdered activated carbon, granular activated carbon (crushed carbon, granular charcoal, molded carbon), fibrous activated carbon, and special molded activated carbon.
- the step of extracting minerals from the activated carbon of the plant-derived raw material using an aqueous solvent is achieved by bringing the activated carbon of the plant-derived raw material into contact with the aqueous solvent to elute the minerals present in the activated carbon of the plant-derived raw material.
- a step is not particularly limited as long as the minerals present in the activated carbon of the plant-derived raw material can be eluted.
- the activated carbon of the plant-derived raw material is immersed in an aqueous solvent, or the activated carbon of the plant-derived raw material is filled. This can be done by passing an aqueous solvent through the column.
- the aqueous solvent may be stirred in order to increase the extraction efficiency.
- the method for producing the mineral extract of the present invention includes a step of extracting minerals from activated charcoal, which is a plant-derived raw material, using an aqueous solvent, and then centrifuging the obtained extract in order to remove impurities. / Or may further include a step of filtering and the like.
- the aqueous solvent used in the process of extracting minerals from activated carbon, which is a plant-derived raw material, using an aqueous solvent basically refers to something other than an HCl solution. It is typically an aqueous solvent, particularly preferably pure water. Pure water means highly pure water that contains or hardly contains impurities such as salts, residual chlorine, insoluble fine particles, organic substances, and non-electrolytic gas. Pure water includes RO water (water that has passed through a reverse osmosis membrane), deionized water (water from which ions have been removed with an ion exchange resin, etc.), distilled water (water distilled with a distiller, etc.), etc. Is included. Since pure water does not contain mineral components, it does not show the effect of replenishing minerals.
- the extraction temperature is not particularly limited as long as the mineral can be extracted from the activated carbon of the plant-derived raw material using an aqueous solvent. 15 ° C or higher, 20 ° C or higher, 25 ° C or higher, 30 ° C or higher, 35 ° C or higher, 40 ° C or higher, 45 ° C or higher, 50 ° C or higher, 55 ° C or higher, 60 ° C or higher, 65 ° C or higher, 70 ° C or higher, 75 ° C
- the above can be carried out at a temperature of 80 ° C. or higher, 85 ° C. or higher, 90 ° C. or higher, or 95 ° C.
- the extraction time is not particularly limited as long as the mineral can be extracted from the activated carbon of the plant-derived material using the aqueous solvent, but the step of extracting the mineral from the activated carbon of the plant-derived material using the aqueous solvent is 5 minutes or more and 10 minutes or more. 15 minutes or more, 20 minutes or more, 25 minutes or more, 30 minutes or more, 35 minutes or more, 40 minutes or more, 45 minutes or more, 50 minutes or more, 55 minutes or more, 60 minutes or more, 65 minutes or more, 70 minutes or more, 75 minutes.
- the above or 80 minutes or more can be performed, for example, 5 to 80 minutes, 5 to 75 minutes, 5 to 70 minutes, 5 to 65 minutes, 5 to 60 minutes, 5 to 55 minutes, 5 to 50 minutes.
- the extract thus obtained can be concentrated by a method well known in the art, such as boiling concentration, vacuum concentration, freeze concentration, membrane concentration, or ultrasonic atomization. Separation etc. can be mentioned.
- a mineral concentrate composition containing a desired mineral such as high concentration potassium can be obtained with almost no change in its composition.
- the form of the container for providing the mineral-containing composition of the present invention is not particularly limited, and for example, a metal container (can), a drop type, a spray type, a resin container such as a spoid type or a lotion bottle type, and a paper container ( (Including with cable top), PET bottle, pouch container, glass bottle, airless container, portion container, preservative-free (PF) eye drop container, stick, small pump container, large pump container, portion cup container, bottle with built-in inner bag, Examples include a plastic single-use container and a water-soluble film container.
- the mineral-containing composition of the present invention can be added to an aqueous solvent so that each mineral component has the above-mentioned concentration range to produce a coffee or tea extraction solvent. Then, by extracting coffee or tea using the extraction solvent thus obtained, a coffee beverage or tea beverage having an improved flavor can be produced.
- the water solvent is not particularly limited as long as it is water suitable for drinking, but is typically tap water, purified water, pure water or natural water.
- the concentration of potassium added to the aqueous solvent is optimum according to the target for which the flavor should be improved.
- the mineral-containing composition of the present invention has potassium ion addition concentrations (potassium concentration (ppm) / dilution ratio in the mineral-containing composition) of, for example, 50 to 300 ppm, 50.
- the mineral-containing composition has potassium ion addition concentrations of, for example, 50 to 100 ppm, 50 to 95 ppm, 50 to 90 ppm, 50 to 85 ppm, 50 to 80 ppm, 50 to 75 ppm, 50.
- Example 1 Preparation of mineral extract from coconut shell activated carbon> Put 30 g of coconut shell activated carbon (“Taiko CW type” unwashed product / manufactured by Futamura Chemical Co., Ltd.) and 400 g of distilled water heated to 90 ° C into a 1 L Erlenmeyer flask, and stir at 100 rpm for 15 minutes while heating at 90 ° C. Stirred by the child. The resulting suspension was suction filtered through a polyester 500 mesh (25 ⁇ m) and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was suction-filtered with a filter paper to obtain a mineral extract.
- Example 2 Comparison of activated carbon> A mineral extract was prepared in the same manner as in Example 1 except that the coconut shell activated carbon was changed to Kuraraycol (registered trademark) GG (unwashed product / manufactured by Kuraray Co., Ltd.).
- Kuraraycol registered trademark
- GG unwashed product / manufactured by Kuraray Co., Ltd.
- Example 3-6 Comparison of extraction time> A mineral extract was prepared in the same manner as in Example 1 except that the extraction time was changed to 10, 20, 40, and 80 minutes.
- Example 7-9 Comparison of distilled water amount and extraction time> A mineral extract was prepared in the same manner as in Example 1 except that the distilled water was 130, 200, 400 g and the extraction time was changed to 5 minutes.
- Example 10-12 Comparison of extraction temperature and extraction time> A mineral extract was prepared in the same manner as in Example 1 except that the extraction temperature was changed to 30, 60, 90 ° C. and the extraction time was changed to 5 minutes.
- the mineral extract prepared in Example 1-12 was analyzed according to the following method. ⁇ ICP analysis of metals> ICP emission spectroscopic analyzer: iCAP6500Duo (manufactured by Thermo Fisher Scientific) was used. The ICP general-purpose mixture XSTC-622B was diluted to prepare 4 inspection quantity lines of 0, 0.1, 0.5 and 1.0 mg / L. The sample was diluted with dilute nitric acid so as to be within the calibration curve range, and ICP measurement was performed.
- Ion chromatograph system ICS-5000K (manufactured by Nippon Dionex Co., Ltd.) was used.
- Dionex Ion Pac AG20 and Dionex Ion Pac AS20 were used.
- the eluate was eluted with a potassium hydroxide aqueous solution of 5 mmol / L for 0 to 11 minutes, 13 mmol / L for 13 to 18 minutes, and 45 mmol / L for 20 to 30 minutes at a flow rate of 0.25 mL / min.
- Anion mixed standard solution 1 (Cl - 20mg / L, SO 4 2- 100mg / L containing 7 ionic species containing: manufactured by Fuji Film Wako Pure Chemical Industries) was diluted, Cl - is 0,0.1,0. 5 inspection quantity lines of 2 , 0.4 and 1.0 mg / L were prepared, and 5 inspection quantity lines of 0, 0.5, 1.0, 2.0 and 5.0 mg / L were prepared for SO 4 2-. .. The sample was diluted so as to be within the calibration curve range, and 25 ⁇ L was injected to perform IC measurement.
- the characteristic that the potassium concentration was significantly high did not change even if the activated carbon, the extraction time, the amount of the extract with respect to the activated carbon, and the extraction temperature were changed. Moreover, while a significant amount of chloride ion was extracted when HCl was used (data not shown), the concentration of chloride ion was low in all the examples. In any of the above examples, heavy metals (lead, cadmium, arsenic, mercury, etc.) were not detected (data not shown).
- Example 13 Preparation of concentrated solution> Put 174 g of coconut shell activated carbon ("Taiko CW type" unwashed product / manufactured by Futamura Chemical Co., Ltd.) and 753 g of distilled water heated to 30 ° C in a 1 L Erlenmeyer flask, and stir at 100 rpm for 5 minutes while heating at 30 ° C. Stirred by the child. The resulting suspension was suction filtered through a polyester 500 mesh (25 ⁇ m) and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was suction-filtered with a filter paper to obtain a mineral extract. Similarly, it was carried out twice more. The obtained mineral extracts were mixed three times and concentrated 62 times by an evaporator to obtain the mineral concentrated extract shown below.
- Example 13 The mineral extract and mineral concentrated extract prepared in Example 13 were diluted 62-fold and analyzed according to the above method. The results are shown in the table below.
- Example 14 Preparation of mineral concentrated extract from coconut shell activated carbon> Put 200 g of coconut shell activated carbon (“Taiko CW type” unwashed product / manufactured by Futamura Chemical Co., Ltd.) and 1500 g of distilled water heated to 90 ° C into a 1 L Erlenmeyer flask, and stir at 100 rpm for 15 minutes while heating at 90 ° C. Stirred by the child. The resulting suspension was suction filtered through a polyester 500 mesh (25 ⁇ m) and the resulting filtrate was centrifuged at 3000 rpm for 10 minutes. The supernatant after centrifugation was suction-filtered with a filter paper to obtain a mineral extract. The obtained mineral extract was concentrated 14 times by an evaporator to obtain the mineral concentrated extract shown below.
- Example 15 Buffer capacity evaluation-I> (1) Preparation of Evaluation Sample A sample for evaluation was prepared by adding the mineral concentrated extract obtained above to ultrapure water (MilliQ water) so that the potassium concentration would be the concentration shown below.
- the titration was carried out with 1 M hydrochloric acid, and the ratio (B) / (A) when the amount of liquid required from pH 9.2 to pH 3.0 was (B) mL was used as the buffering capacity. As shown in FIG. 1, it was found that the water to which the mineral concentrated extract derived from coconut shell activated carbon was added had an excellent buffering capacity.
- Example 16 Buffer capacity evaluation-II> (1) Preparation of Comparative Example and Evaluation Sample As comparative examples, purified water (tap water treated with a water purifier manufactured by Water Stand) and commercially available alkaline ionized water as in Example 1 were prepared. Further, the mineral concentrated extract obtained in Example 1 was added to purified water (same as above) so that the potassium concentration became 100 ppm, and an evaluation sample was prepared. (2) Measurement of pH The sample obtained above was evaluated for its buffer capacity in the same manner as in Example 2. That is, to 100 ml of each sample, 1 ml of 0.1N HCl was added while stirring with a stirrer, and the pH was measured. As shown in FIG. 2, it was found that water obtained by adding a mineral concentrated extract derived from coconut shell activated carbon to purified tap water has an excellent buffering capacity as compared with purified water and alkaline ionized water.
- the potassium ion concentration, sodium ion concentration, calcium ion concentration, and magnesium ion concentration of the obtained mineral concentration-treated extract are according to ICP emission spectroscopy, the chloride ion concentration is ion chromatograph method, and TOC is total organic carbon meter measurement method. analyzed. In addition, after storing the obtained mineral-concentrated extract in a refrigerator for 2 weeks, "-" (highly transparent and no suspended matter or precipitate is observed) and "+" (slightly suspended matter or precipitate are observed).
- the obtained suspension is suction-filtered with a filter paper (ADVANTEC quantitative filter paper No.
- Hydrochloric acid was added to this mineral concentrate to adjust the pH to about 9.5, and the vial was filled with 10 mL in small portions and stored in a refrigerator for 2 days. Then, it was filtered cold with a filter paper (ADVANTEC 25ASO20AN 0.2 ⁇ m of Toyo Filter Paper Co., Ltd.) and heat-treated at 80 ° C. for 30 minutes to obtain a mineral concentrated extract.
- the potassium ion concentration, sodium ion concentration, calcium ion concentration, and magnesium ion concentration of the obtained mineral concentration-treated extract were analyzed according to high-frequency inductively coupled plasma emission spectroscopy (ICP-AES), and the chloride ion concentration and sulfate ion concentration were determined.
- ICP-AES high-frequency inductively coupled plasma emission spectroscopy
- a filter paper ADVANTEC A080A090C, Toyo Filter Paper Co., Ltd.
- Hydrochloric acid was added thereto to adjust the pH to be around 9.5, and further diluted with pure water to adjust the potassium ion concentration to about 100,000 ppm. This was heat-treated at 80 ° C. for 30 minutes to obtain a mineral-concentrated extract.
- the potassium ion concentration, sodium ion concentration, calcium ion concentration, magnesium ion concentration, and sulfate ion of the obtained mineral concentration-treated extract are according to ion chromatography (IC), the chloride ion concentration is ion chromatograph method, and TOC is total organic carbon. It was analyzed by the meter measurement method.
- Example 17 a mineral extract having a potassium concentration of 60994 ppm, a chloride ion concentration of 3030 ppm and a pH of 11.1 was obtained, and in Example 18, a potassium concentration of 87500 ppm and a chloride ion concentration of 32890 ppm were obtained.
- a mineral extract having a pH of 9.50 was obtained, and in Example 19, a mineral extract having a potassium concentration of 100,000 ppm, a chloride ion concentration of 13132 ppm and a pH of 9.51 was obtained, and in Example 20, a potassium concentration of 111747 ppm and chloride were obtained.
- Example 17 A mineral extract having a substance ion concentration of 8545 ppm and a pH of 9.48 was obtained. From the viewpoint of turbidity, in Example 17, it was evaluated as "++++" (a lot of suspended matter was accumulated and agglomerates were accumulated, and the transparency was low), while in Example 18 that refrigerated storage and cold filtration were performed. In both Example 19 and Example 20, the evaluation was "++" (many suspended substances and agglomerates were observed). In particular, in Example 18 in which the pH was adjusted prior to refrigerated storage and cold filtration, the value was "-" (highly transparent and no suspended matter or precipitate was observed). From this, it was found that in order to obtain a highly transparent mineral extract, it is desirable to carry out refrigerated storage and cold filtration, and when adjusting the pH, it is desirable to carry out before refrigerated storage and cold filtration. bottom.
- Example 21 Sensory evaluation in water-effect of potassium concentration>
- purified water tap water treated with a water purifier
- tap water tap water
- a mineral concentrated extract obtained in the same manner as in Example 17 so that the concentration of potassium added in the water becomes the concentration shown below.
- Potassium concentration: 104000 ppm was added and the sensory evaluation of water was carried out.
- the sensory evaluation was carried out by four trained evaluation panelists after the evaluation criteria were adjusted among the evaluation panelists in advance.
- the case of 1 or more and 2 or less was evaluated as ⁇ , the case of 2.1 or more and 3 or less was evaluated as ⁇ , and the case of 3.1 or more was evaluated as ⁇ .
- Example 22 Sensory evaluation in water-pH effect>
- purified water tap water treated with a water purifier
- tap water were prepared, and the mineral concentrated extract (potassium concentration: 53375 ppm) obtained in the same manner as in Example 17 was mixed with hydrochloric acid at each pH (pH 11.2, 10).
- hydrochloric acid pH 11.2, 10
- the water was added so that the concentration of potassium added in the water was the concentration shown below, and the sensory evaluation of water was carried out.
- the sensory evaluation was carried out by five trained evaluation panelists after the evaluation criteria were adjusted among the evaluation panelists in advance.
- the case of 1 or more and 2 or less was evaluated as ⁇ , the case of 2.1 or more and 3 or less was evaluated as ⁇ , and the case of 3.1 or more was evaluated as ⁇ .
- the flavor was significantly improved in a wide potassium concentration range in mineral water containing a mineral concentrated extract adjusted to pH 8.1 to 11.2, particularly pH 8.1 to 10.2. Further, in tap water, at a potassium concentration of 50 ppm or more, a significant reduction in the scaly odor was confirmed at any pH as compared with before the addition of the mineral concentrated extract. -Potassium concentration regions were obtained respectively. Also in purified water, a pH-potassium concentration range with good flavor was obtained depending on each pH and potassium concentration.
- Example 23 taste improving effect on beverages on ice>
- purified water tap water treated with a water purifier
- tap water tap water
- commercially available mineral water natural water
- concentration of potassium added in the water is as shown below, respectively.
- 10 ml each was placed in a cup and frozen overnight, and 5 minutes after taking out, a sensory evaluation was performed on the flavor of ice.
- the sensory evaluation was carried out by four trained evaluation panelists after the evaluation criteria were adjusted among the evaluation panelists in advance.
- the case of 1 or more and 2 or less was evaluated as ⁇ , the case of 2.1 or more and 3 or less was evaluated as ⁇ , and the case of 3.1 or more was evaluated as ⁇ .
- the flavor of the ice itself was significantly improved at a potassium concentration of 50 to 100 ppm.
- Each ice obtained above was added to 360 ⁇ l of whiskey having an alcohol concentration of 40%, and a sensory evaluation was performed on the flavor (taste, aroma) of the whiskey.
- the sensory evaluation was carried out by four trained evaluation panelists after the evaluation criteria were adjusted among the evaluation panelists in advance.
- the case of 1 or more and 2 or less was evaluated as ⁇ , the case of 2.1 or more and 3 or less was evaluated as ⁇ , and the case of 3.1 or more was evaluated as ⁇ .
- ice produced by adding mineral concentrated extract to purified water, tap water and commercially available mineral water (natural water) was added to whiskey, 50 to 100 ppm of potassium was compared with ice without mineral concentrated extract. The flavor of the whiskey was significantly improved at the concentration.
- Each ice obtained above was added to 1400 ⁇ l of shochu having an alcohol concentration of 25%, and a sensory evaluation was performed on the flavor (taste, aroma) of the shochu.
- the sensory evaluation was carried out by four trained evaluation panelists after the evaluation criteria were adjusted among the evaluation panelists in advance.
- the case of 1 or more and 2 or less was evaluated as ⁇ , the case of 2.1 or more and 3 or less was evaluated as ⁇ , and the case of 3.1 or more was evaluated as ⁇ .
- ice produced by adding mineral concentrated extract to purified water, tap water and commercially available mineral water (natural water) was added to shochu, 50 to 100 ppm of potassium was compared with ice without mineral concentrated extract. The flavor of the shochu was significantly improved at the concentration.
- Each ice obtained above was added to 1400 ⁇ l of lemon sour, and a sensory evaluation was performed on the flavor (taste, aroma) of lemon sour.
- the sensory evaluation was carried out by four trained evaluation panelists after the evaluation criteria were adjusted among the evaluation panelists in advance.
- Example 24 Sensory evaluation in extraction-based beverages> As water, purified water (tap water treated with a water purifier), tap water, and commercially available mineral water (natural water) are prepared, and the concentration of potassium added in the water is as shown below, respectively.
- the mineral concentrated extract (potassium concentration: 53375 ppm) obtained in the same manner as above was added and then boiled to prepare water for extracting coffee and green tea (100 ml). Coffee extraction is performed by weighing 10 g of Brazilian coffee beans in each cup, crushing them with a crusher, and then pouring the above-mentioned boiling extraction water, and after leaving them for 4 minutes, sensory evaluation of the coffee extract is performed. rice field.
- the case of 1 or more and 2 or less was evaluated as ⁇ , the case of 2.1 or more and 3 or less was evaluated as ⁇ , and the case of 3.1 or more was evaluated as ⁇ .
- the coffee flavor was significantly improved at a potassium concentration of ⁇ 300 ppm.
- the green tea was extracted by weighing 2 g of tea leaves in each cup and pouring the above-mentioned boiling water, and after leaving it for 3 minutes, the sensory evaluation of the green tea extract was performed.
- the case of 1 or more and 2 or less was evaluated as ⁇ , the case of 2.1 or more and 3 or less was evaluated as ⁇ , and the case of 3.1 or more was evaluated as ⁇ .
- the tea flavor was significantly improved at a potassium concentration of ⁇ 100 ppm.
- the flavor was significantly improved at a potassium concentration of 50 to 100 ppm in cola beverages or lemon-based carbonated beverages, and the flavor was significantly improved at a potassium concentration of 50 to 300 ppm in orange-based fruit juice beverages.
- the flavor was significantly improved at a potassium concentration of 50 to 100 ppm
- black coffee beverages the flavor was significantly improved at a potassium concentration of 50 to 300 ppm
- the flavor was significantly improved.
- Flavor was significantly improved at potassium concentrations of 50-300 ppm.
- Example 26 Evaluation of foam quality of carbonated beverage>
- purified water tap water treated with a water purifier
- tap water were prepared, and mineral concentration obtained in the same manner as in Example 17 so that the concentration of potassium added in the water was as shown below.
- an extract potassium concentration: 104000 ppm
- carbonate the sample with a soda siphon whose gas pressure is adjusted to 2.1 ⁇ 0.2 kg / cm 2, and use it as a sample.
- “Easy to swallow carbonated water” and “Sharpness of aftertaste” were evaluated. The evaluation was carried out by four trained evaluation panelists after the evaluation criteria were adjusted among the evaluation panelists in advance.
- the case of is ⁇ , the case of 2.1 or more and 3 or less is ⁇ , and the case of 3.1 or more is ⁇ .
- the foam quality was significantly improved at a potassium concentration of 50 to 300 ppm.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Water Supply & Treatment (AREA)
- Medicinal Chemistry (AREA)
- Hydrology & Water Resources (AREA)
- Environmental & Geological Engineering (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
Description
特許文献5には、竹炭を煮沸抽出することによるミネラルウォーターの製造方法が開示されており、また、特許文献6には、木炭を煮沸抽出することによるアルカリ水の製造方法が開示されている。しかしながら、これらの先行技術に開示される方法では、ミネラル成分を効率的に抽出して、所望のミネラル成分のみを含むミネラルウォーターを得ることができなかった。
[1] コーヒー又は茶の抽出溶媒を製造するためのミネラル含有組成物であって、前記ミネラル含有組成物中に存在する金属イオンのうち、カリウムイオンが最も高い濃度で含まれていることを特徴とする、ミネラル含有組成物。
[2] 前記ミネラル含有組成物が、塩化物イオン、カルシウムイオン、マグネシウムイオン、ナトリウムイオン、鉄イオン、亜鉛イオン、ケイ素イオン、及び/又は硫酸イオンをさらに含むことを特徴とする、1に記載のミネラル含有組成物。
[3] 前記ミネラル含有組成物中の塩化物イオンの含有量が、前記カリウムイオン濃度の50%以下であることを特徴とする、1又は2に記載のミネラル含有組成物。
[4] 前記ミネラル含有組成物中のカルシウムイオンの含有量が、前記カリウムイオン濃度の2.0%以下であることを特徴とする、1~3のいずれかに記載のミネラル含有組成物。
[5] 前記ミネラル含有組成物中のマグネシウムイオンの含有量が、前記カリウムイオン濃度の1.0%以下であることを特徴とする、1~4のいずれかに記載のミネラル含有組成物。
[6] 前記ミネラル含有組成物中のナトリウムの含有量が、前記カリウムイオン濃度の5~45%であることを特徴とする、1~5のいずれかに記載のミネラル含有組成物。
[7] 前記ミネラル含有組成物が、植物由来原料の活性炭抽出物を含むことを特徴とする、1~6のいずれかに記載のミネラル含有組成物。
[8] 前記植物由来原料が、ココヤシ、パームヤシ、アーモンド、クルミ又はプラムの果実殻;おがくず、木炭、樹脂又はリグニンから選択される木材;巣灰;竹材;バガス、もみ殻、コーヒー豆又は廃糖蜜から選択される食品残渣;あるいはこれらの組み合わせから選択されることを特徴とする、7に記載のミネラル含有組成物。
[9] コーヒー飲料又は茶飲料を製造するための方法であって、水溶媒に1~8のいずれかに記載のミネラル含有組成物を添加し、前記ミネラル含有組成物が添加された水溶媒を用いてコーヒー又は茶を抽出する工程を含むことを特徴とする、方法。
[10] 前記飲料が、コーヒー飲料である場合、前記ミネラル含有組成物は、添加されたカリウムイオンの濃度が50ppm~300ppmになるように水溶媒に添加されることを特徴とする、9に記載の方法。
[11] 前記飲料が、茶飲料である場合、前記ミネラル含有組成物は、添加されたカリウムイオンの濃度が50ppm~100ppmになるように水溶媒に添加されることを特徴とする、9に記載の方法。
[12] 前記水溶媒が、水道水、浄水、純水又は天然水であることを特徴とする、9~11のいずれかに記載の方法。
[13] 1~8のいずれかに記載のミネラル含有組成物を含むことを特徴とする、コーヒー飲料。
[14] 添加されたカリウムイオンの濃度として50ppm~300ppmのカリウムイオンを含むことを特徴とする、13に記載のコーヒー飲料。
[15] 1~8のいずれかに記載のミネラル含有組成物を含むことを特徴とする、茶飲料。
[16] 添加されたカリウムイオンの濃度として50ppm~100ppmのカリウムイオンを含むことを特徴とする、15に記載の茶飲料。
1L三角フラスコにヤシ殻活性炭(「太閤CWタイプ」未洗浄品/フタムラ化学社製)30g、及び90℃に加温した蒸留水400gを入れ、90℃で加温しながら100rpmで15分間、撹拌子によって攪拌した。得られた懸濁液をポリエステル500メッシュ(25μm)で吸引濾過し、これにより得られた濾液を3000rpmで10分間遠心分離した。遠心分離した後の上清を濾紙で吸引濾過し、ミネラル抽出液を得た。
ヤシ殻活性炭をクラレコール(登録商標)GG(未洗浄品/クラレ社製)に変更したこと以外は実施例1と同様の方法でミネラル抽出液を作成した。
抽出時間を10、20、40、80分に変更したこと以外は実施例1と同様の方法でミネラル抽出液を作成した。
蒸留水を130、200、400g、抽出時間を5分に変更したこと以外は実施例1と同様の方法でミネラル抽出液を作成した。
抽出温度を30、60、90℃、抽出時間を5分に変更したこと以外は実施例1と同様の方法でミネラル抽出液を作成した。
<金属のICP分析>
ICP発光分光分析装置:iCAP6500Duo(サーモフィッシャーサイエンティフィック社製)を使用した。ICP汎用混合液XSTC-622Bを希釈して0、0.1、0.5、1.0mg/Lの4点検量線を作成した。試料を検量線範囲に入るように希硝酸で希釈し、ICP測定を行った。
イオンクロマトグラフシステム:ICS-5000K(日本ダイオネクス社製)を使用した。カラムはDionex Ion Pac AG20及びDionex Ion Pac AS20を用いた。溶離液は0~11分は5mmol/L、13~18分は13mmol/L、20~30分は45mmol/Lの水酸化カリウム水溶液を用い、0.25mL/分の流量で溶出した。陰イオン混合標準液1(Cl-20mg/L、SO4 2-100mg/L含む7イオン種含有:富士フイルム和光純薬社製)を希釈して、Cl-は0、0.1、0.2、0.4、1.0mg/Lの5点検量線を、SO4 2-は0、0.5、1.0、2.0、5.0mg/Lの5点検量線を作成した。試料を検量線範囲に入るように希釈し、25μL注入してIC測定を行った。
1L三角フラスコにヤシ殻活性炭(「太閤CWタイプ」未洗浄品/フタムラ化学社製)174g、及び30℃に加温した蒸留水753gを入れ、30℃で加温しながら100rpmで5分間、撹拌子によって攪拌した。得られた懸濁液をポリエステル500メッシュ(25μm)で吸引濾過し、これにより得られた濾液を3000rpmで10分間遠心分離した。遠心分離した後の上清を濾紙で吸引濾過し、ミネラル抽出液を得た。同様に、さらに2回実施した。得られた3回のミネラル抽出液を混合し、エバポレーターによって62倍に濃縮し、下記に示すミネラル濃縮エキスを得た。
1L三角フラスコにヤシ殻活性炭(「太閤CWタイプ」未洗浄品/フタムラ化学社製)200g、及び90℃に加温した蒸留水1500gを入れ、90℃で加温しながら100rpmで15分間、撹拌子によって攪拌した。得られた懸濁液をポリエステル500メッシュ(25μm)で吸引濾過し、これにより得られた濾液を3000rpmで10分間遠心分離した。遠心分離した後の上清を濾紙で吸引濾過し、ミネラル抽出液を得た。得られたミネラル抽出液を、エバポレーターによって14倍に濃縮し、下記に示すミネラル濃縮エキスを得た。
(1)評価用サンプルの作成
カリウム濃度がそれぞれ下記で示す濃度となるように、上記で得られたミネラル濃縮エキスを、超純水(MilliQ水)に添加し、評価用サンプルを作製した。
上記で得られた抽出液の他、比較例として下記のサンプルを用意した。各サンプル100mlに対し、0.1N HClを撹拌子で攪拌しながら1mlずつ添加し、pHを測定した。
・KOH
・市販のアルカリイオン水(Na:8.0mg/l、K:1.6mg/l、Ca:13mg/l、Mg:6.4mg/l、pH値:8.8~9.4)
pH9.2に調整した水酸化ナトリウム溶液100gに対して0.1M塩酸で滴定し、pH9.2からpH3.0までに要した液量を(A)mLとし、前記ミネラル含有水組成物を0.1M塩酸で滴定し、pH9.2からpH3.0までに要した液量を(B)mLとしたときの比(B)/(A)を緩衝能とした。
図1に示すとおり、ヤシ殻活性炭由来のミネラル濃縮エキスを添加した水は、優れた緩衝能を有することが判明した。
(1)比較例及び評価用サンプルの作成
比較例として、浄水(水道水をWater Stand社製の浄水器で処理したもの)、及び、実施例1と同じ、市販のアルカリイオン水を用意した。また、カリウム濃度が100ppmとなるように、実施例1で得られたミネラル濃縮エキスを、浄水(上記に同じ)に添加し、評価用サンプルを作製した。
(2)pHの測定
上記で得られたサンプルを実施例2と同様に緩衝能の評価を行った。すなわち、各サンプル100mlに対し、0.1N HClを撹拌子で攪拌しながら1mlずつ添加し、pHを測定した。
図2に示すとおり、水道水の浄水にヤシ殻活性炭由来のミネラル濃縮エキスを添加した水は、浄水やアルカリイオン水に比べて、優れた緩衝能を有することが判明した。
=パイロットスケール=
ヤシ殼活性炭(「太閤」、塩酸未洗浄品、フタムラ化学社製)40kgに180Lの純水を通液し、得られた懸濁液をメッシュ及び遠心分離によって清澄化し、ミネラル抽出液を得た。遠心式薄膜真空蒸発装置によって92倍に減圧濃縮し、得られた濃縮液を遠心分離及び濾紙によって清澄化した。これを各1Lのビニールパウチに充填し、85℃、30分間熱処理し、ミネラル濃縮処理エキスを得た。得られたミネラル濃縮処理エキスのカリウムイオン濃度、ナトリウムイオン濃度、カルシウムイオン濃度、マグネシウムイオン濃度はICP発光分光分析法に従い、塩化物イオン濃度はイオンクロマトグラフ法、TOCは全有機炭素計測定法で分析した。また、得られたミネラル濃縮処理エキスについて2週間冷蔵にて保管後、「-」(透明性が高く浮遊物および沈殿物が認められない)、「+」(わずかに浮遊物または沈殿物が認められる)、「++」(浮遊物や凝集物が多く認められる)、「+++」(浮遊物や凝集物がさらに多く認められ、透明性が失われている)、「++++」(浮遊物が多く凝集物が堆積し、透明性が低い)の五段階で濁りの程度の目視評価を行った。
=ラボ・スモールスケール=
ヤシ殼活性炭(粒状白鷺、塩酸未洗浄品、大阪ガスケミカル社製)200gと蒸留水910gを入れ、30℃で加温しながら100rpmで20分間、撹拌子によって攪拌した。得られた懸濁液を濾紙(東洋濾紙株式会社ADVANTEC定量濾紙No.5Cφ55mm)で吸引濾過し、これにより得られた濾液をさらに濾紙(MERCKOmnipore PTFE Membrane 5.0μmφ47mm)で吸引濾過し、ミネラル抽出液を得た。これを十分量のミネラル抽出液が得られるまで複数回繰り返し、ミネラル抽出液全体を混合した後、ロータリーエバポレーターによって50倍に減圧濃縮し、得られた濃縮液を濾紙(東洋濾紙株式会社 ADVANTEC 25ASO20AN 0.2μm)で濾過し、ミネラル濃縮エキスを得た。このミネラル濃縮液に塩酸を添加し、pHが9.5程度付近になるように調整し、これをバイアル瓶に10mL小分け充填し、2日間冷蔵にて保管した。その後、濾紙(東洋濾紙株式会社 ADVANTEC 25ASO20AN 0.2μm)で冷時濾過し、これを80℃、30分間熱処理し、ミネラル濃縮処理エキスを得た。得られたミネラル濃縮処理エキスのカリウムイオン濃度、ナトリウムイオン濃度、カルシウムイオン濃度、マグネシウムイオン濃度は高周波誘導結合プラズマ発光分光分析法(ICP-AES)に従って分析し、塩化物イオン濃度、硫酸イオン濃度はイオンクロマトグラフィー(IC)に従って分析した。また、得られたミネラル濃縮処理エキスについて2週間冷蔵にて保管後、「-」(透明性が高く浮遊物および沈殿物が認められない)、「+」(わずかに浮遊物または沈殿物が認められる)、「++」(浮遊物や凝集物が多く認められる)、「+++」(浮遊物や凝集物がさらに多く認められ、透明性が失われている)、「++++」(浮遊物が多く凝集物が堆積し、透明性が低い)の五段階で濁りの程度の目視評価を行った。
=ラボ・ラージスケール=
ヤシ殼活性炭(粒状白鷺、塩酸未洗浄品、大阪ガスケミカル社製)800gと蒸留水3660gを入れ、30℃で加温しながら15分間、攪拌した。得られた懸濁液を濾紙(東洋濾紙株式会社 ADVANTEC A080A090C)で吸引濾過し、ミネラル抽出液を得た。これを十分量のミネラル抽出液が得られるまで複数回繰り返し、ミネラル抽出液全体を混合した後、ロータリーエバポレーターによって60倍に減圧濃縮し、得られた濃縮液を濾紙(東洋濾紙株式会社 ADVANTEC A080A090C)で濾過し、ミネラル濃縮エキスを得た。これをバイアル瓶に10mL小分け充填し、2日間冷蔵にて保管した。その後、濾紙(東洋濾紙株式会社 ADVANTEC A080A090C)で冷時濾過した。これに塩酸を添加し、pHが9.5程度付近になるように調整し、さらに純水によってカリウムイオン濃度が100000ppm程度になるよう希釈調整した。これを80℃、30分間熱処理し、ミネラル濃縮処理エキスを得た。得られたミネラル濃縮処理エキスのカリウムイオン濃度、ナトリウムイオン濃度、カルシウムイオン濃度、マグネシウムイオン濃度、硫酸イオンはイオンクロマトグラフィー(IC)に従い、塩化物イオン濃度はイオンクロマトグラフ法、TOCは全有機炭素計測定法で分析した。また、得られたミネラル濃縮処理エキスについて2週間冷蔵にて保管後、「-」(透明性が高く浮遊物および沈殿物が認められない)、「+」(わずかに浮遊物または沈殿物が認められる)、「++」(浮遊物や凝集物が多く認められる)、「+++」(浮遊物や凝集物がさらに多く認められ、透明性が失われている)、「++++」(浮遊物が多く凝集物が堆積し、透明性が低い)の五段階で濁りの程度の目視評価を行った。
=パイロットスケール=
2500Lコニカルタンクにヤシ殼活性炭(「粒状白鷺、未洗浄品、大阪ガスケミカル社製)360kgと35℃純水1620kgを入れ、15分間攪拌し、得られた懸濁液を振動篩及び遠心分離、濾紙濾過に清澄化し、ミネラル抽出液を得た。遠心式薄膜真空蒸発装置によって60倍に減圧濃縮し、得られた濃縮液を濾紙で濾過し、ミネラル濃縮エキスを得た。ドラム缶に充填して2日間冷蔵にて保管し、その後、濾紙で冷時濾過した。これに塩酸を添加し、pHが9.5程度付近になるように調整し、さらに純水によってカリウムイオン濃度が100000ppm程度になるよう希釈調整した。これを130℃、30秒間熱処理し、ミネラル濃縮処理エキスを得た。得られたミネラル濃縮処理エキスのカリウムイオン濃度、ナトリウムイオン濃度、カルシウムイオン濃度、マグネシウムイオン濃度、硫酸イオンはイオンクロマトグラフィー(IC)に従い、塩化物イオン濃度はイオンクロマトグラフ法、TOCは燃焼酸化-赤外線TOC分析法で分析した。また、得られたミネラル濃縮処理エキスについて2週間冷蔵にて保管後、「-」(透明性が高く浮遊物および沈殿物が認められない)、「+」(わずかに浮遊物または沈殿物が認められる)、「++」(浮遊物や凝集物が多く認められる)、「+++」(浮遊物や凝集物がさらに多く認められ、透明性が失われている)、「++++」(浮遊物が多く凝集物が堆積し、透明性が低い)の五段階で濁りの程度の目視評価を行い、さらに濁度計(HACH社 2100AN TURBISIMETRER)を用いてNTU濁度を測定した。
水は浄水(水道水を浄水器処理したもの)と水道水を用意し、水中の添加されるカリウム濃度が下記に示す濃度となるように、実施例17と同様にして得られたミネラル濃縮エキス(カリウム濃度:104000ppm)を添加して水の官能評価を実施した。
官能評価は、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
水は浄水(水道水を浄水器処理したもの)と水道水を用意し、実施例17と同様にして得られたミネラル濃縮エキス(カリウム濃度:53375ppm)を塩酸で各pH(pH11.2、10.2、9.2及び8.1)に調整後、水中の添加されるカリウム濃度がそれぞれ下記に示す濃度となるように添加して水の官能評価を実施した。
官能評価は、訓練された評価パネラー5名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
水は浄水(水道水を浄水器処理したもの)と水道水と市販のミネラル水(天然水)を用意し、水中の添加されるカリウム濃度がそれぞれ下記に示す濃度となるように、実施例17と同様にして得られたミネラル濃縮エキス(カリウム濃度:53375ppm)を添加後、10mlずつカップに入れて一晩冷凍、取り出し5分後、氷の風味について官能評価を実施した。
官能評価は、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
官能評価は、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
官能評価は、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
官能評価は、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
水は浄水(水道水を浄水器処理したもの)と水道水と市販のミネラル水(天然水)を用意し、水中の添加されるカリウム濃度がそれぞれ下記に示す濃度となるように、実施例17と同様にして得られたミネラル濃縮エキス(カリウム濃度:53375ppm)を添加後、沸騰させ、コーヒー及び緑茶の抽出水(100ml)とした。
コーヒーの抽出は、各カップ分にブラジル産コーヒー豆10gを計量して、粉砕機で粉砕したのち、上記沸騰した抽出水を注ぐことにより行い、4分置いたのちコーヒー抽出液の官能評価を行った。
コーヒーの官能評価は、ミルク及び砂糖なし、ミルク入り(15mlに500μlのミルクを添加)、砂糖入り(50mlに3gのグラニュー糖を添加)、ミルク及び砂糖入り(50mlに3gのグラニュー糖及び166μlのミルクを添加)の4種類で行い、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
官能評価は、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
各種飲料に、飲料中の添加されるカリウム濃度がそれぞれ下記に示す濃度となるように、実施例17と同様にして得られたミネラル濃縮エキス(カリウム濃度:96900ppm)を添加して、各飲料について官能評価を行った。
官能評価は、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが香味大変不良;1点=変化があるが香味不良;2点=変化なし;3点=変化があり香味良好;4点=変化があり香味大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
水は浄水(水道水を浄水器処理したもの)と水道水を用意し、水中の添加されるカリウム濃度がそれぞれ下記に示す濃度となるように、実施例17と同様にして得られたミネラル濃縮エキス(カリウム濃度:104000ppm)を添加して調整後、ガス圧を2.1±0.2kg/cm2に揃えたソーダサイフォンで炭酸を付けてサンプルとし、泡質(「泡の細かさ」、「炭酸の飲みこみやすさ」及び「後味のキレ」)の評価を行った。
評価は、訓練された評価パネラー4名により、事前に評価パネラー間で評価基準のすり合わせを行った上で実施した。評価は、ミネラル濃縮エキスを添加していないものをコントロールとして用いて、各パネラーによる以下の4段階の評価点(0点=変化があるが大変不良;1点=変化があるが不良;2点=変化なし;3点=変化があり良好;4点=変化があり大変良好)を合計した後にそれぞれの平均値を算出し、平均値が1以下である場合を×、1.1以上2以下である場合を△、2.1以上3以下である場合を〇、3.1以上である場合を◎とした。
Claims (16)
- コーヒー又は茶の抽出溶媒を製造するためのミネラル含有組成物であって、前記ミネラル含有組成物中に存在する金属イオンのうち、カリウムイオンが最も高い濃度で含まれていることを特徴とする、ミネラル含有組成物。
- 前記ミネラル含有組成物が、塩化物イオン、カルシウムイオン、マグネシウムイオン、ナトリウムイオン、鉄イオン、亜鉛イオン、ケイ素イオン、及び/又は硫酸イオンをさらに含むことを特徴とする、請求項1に記載のミネラル含有組成物。
- 前記ミネラル含有組成物中の塩化物イオンの含有量が、前記カリウムイオン濃度の50%以下であることを特徴とする、請求項1又は2に記載のミネラル含有組成物。
- 前記ミネラル含有組成物中のカルシウムイオンの含有量が、前記カリウムイオン濃度の2.0%以下であることを特徴とする、請求項1~3のいずれか1項に記載のミネラル含有組成物。
- 前記ミネラル含有組成物中のマグネシウムイオンの含有量が、前記カリウムイオン濃度の1.0%以下であることを特徴とする、請求項1~4のいずれか1項に記載のミネラル含有組成物。
- 前記ミネラル含有組成物中のナトリウムの含有量が、前記カリウムイオン濃度の5~45%であることを特徴とする、請求項1~5のいずれか1項に記載のミネラル含有組成物。
- 前記ミネラル含有組成物が、植物由来原料の活性炭抽出物を含むことを特徴とする、請求項1~6のいずれか1項に記載のミネラル含有組成物。
- 前記植物由来原料が、ココヤシ、パームヤシ、アーモンド、クルミ又はプラムの果実殻;おがくず、木炭、樹脂又はリグニンから選択される木材;巣灰;竹材;バガス、もみ殻、コーヒー豆又は廃糖蜜から選択される食品残渣;あるいはこれらの組み合わせから選択されることを特徴とする、請求項7に記載のミネラル含有組成物。
- コーヒー飲料又は茶飲料を製造するための方法であって、水溶媒に請求項1~8のいずれか1項に記載のミネラル含有組成物を添加し、前記ミネラル含有組成物が添加された水溶媒を用いてコーヒー又は茶を抽出する工程を含むことを特徴とする、方法。
- 前記飲料が、コーヒー飲料である場合、前記ミネラル含有組成物は、添加されたカリウムイオンの濃度が50ppm~300ppmになるように水溶媒に添加されることを特徴とする、請求項9に記載の方法。
- 前記飲料が、茶飲料である場合、前記ミネラル含有組成物は、添加されたカリウムイオンの濃度が50ppm~100ppmになるように水溶媒に添加されることを特徴とする、請求項9に記載の方法。
- 前記水溶媒が、水道水、浄水、純水又は天然水であることを特徴とする、請求項9~11のいずれか1項に記載の方法。
- 請求項1~8のいずれか1項に記載のミネラル含有組成物を含むことを特徴とする、コーヒー飲料。
- 添加されたカリウムイオンの濃度として50ppm~300ppmのカリウムイオンを含むことを特徴とする、請求項13に記載のコーヒー飲料。
- 請求項1~8のいずれか1項に記載のミネラル含有組成物を含むことを特徴とする、茶飲料。
- 添加されたカリウムイオンの濃度として50ppm~100ppmのカリウムイオンを含むことを特徴とする、請求項15に記載の茶飲料。
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2021224006A AU2021224006A1 (en) | 2020-02-18 | 2021-02-18 | Mineral-containing composition for producing a coffee or tea extraction solvent |
JP2022501995A JPWO2021167035A1 (ja) | 2020-02-18 | 2021-02-18 | |
EP21756786.6A EP4108090A4 (en) | 2020-02-18 | 2021-02-18 | MINERAL-CONTAINING COMPOSITION FOR PRODUCING A SOLVENT FOR EXTRACTING COFFEE OR TEA |
US17/798,935 US20230062887A1 (en) | 2020-02-18 | 2021-02-18 | Mineral-containing composition for producing a coffee or tea extraction solvent |
Applications Claiming Priority (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020025725 | 2020-02-18 | ||
JP2020-025724 | 2020-02-18 | ||
JP2020025724 | 2020-02-18 | ||
JP2020-025725 | 2020-02-18 | ||
JP2020041409 | 2020-03-10 | ||
JP2020-041409 | 2020-03-10 | ||
JP2020189882 | 2020-11-13 | ||
JP2020-189882 | 2020-11-13 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2021167035A1 true WO2021167035A1 (ja) | 2021-08-26 |
Family
ID=77392013
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2021/006232 WO2021167035A1 (ja) | 2020-02-18 | 2021-02-18 | コーヒー又は茶の抽出溶媒を製造するためのミネラル含有組成物 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20230062887A1 (ja) |
EP (1) | EP4108090A4 (ja) |
JP (1) | JPWO2021167035A1 (ja) |
AU (1) | AU2021224006A1 (ja) |
TW (1) | TW202139849A (ja) |
WO (1) | WO2021167035A1 (ja) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6295193A (ja) * | 1985-10-18 | 1987-05-01 | Sekisui Chem Co Ltd | ミネラルウオ−タ−製造具 |
JPS6295194A (ja) * | 1985-10-18 | 1987-05-01 | Sekisui Chem Co Ltd | ミネラルウオ−タ−製造剤 |
JPH0870775A (ja) * | 1994-09-08 | 1996-03-19 | Kanebo Foods Ltd | 高嗜好性抽出液の製法 |
JP2001259659A (ja) * | 2000-03-15 | 2001-09-25 | Chaco:Kk | アルカリ水 |
JP2005334862A (ja) * | 2004-01-22 | 2005-12-08 | Tomotoshi Wakatsuki | 竹炭ミネラルウオーターの短時間、量産製造法、及び無色透明な竹炭ミネラルウオーター用の竹炭パック |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB0409846D0 (en) * | 2004-05-04 | 2004-06-09 | Unilever Plc | Tea extracts |
-
2021
- 2021-02-18 TW TW110105577A patent/TW202139849A/zh unknown
- 2021-02-18 US US17/798,935 patent/US20230062887A1/en active Pending
- 2021-02-18 WO PCT/JP2021/006232 patent/WO2021167035A1/ja unknown
- 2021-02-18 AU AU2021224006A patent/AU2021224006A1/en active Pending
- 2021-02-18 EP EP21756786.6A patent/EP4108090A4/en active Pending
- 2021-02-18 JP JP2022501995A patent/JPWO2021167035A1/ja active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6295193A (ja) * | 1985-10-18 | 1987-05-01 | Sekisui Chem Co Ltd | ミネラルウオ−タ−製造具 |
JPS6295194A (ja) * | 1985-10-18 | 1987-05-01 | Sekisui Chem Co Ltd | ミネラルウオ−タ−製造剤 |
JPH0870775A (ja) * | 1994-09-08 | 1996-03-19 | Kanebo Foods Ltd | 高嗜好性抽出液の製法 |
JP2001259659A (ja) * | 2000-03-15 | 2001-09-25 | Chaco:Kk | アルカリ水 |
JP2005334862A (ja) * | 2004-01-22 | 2005-12-08 | Tomotoshi Wakatsuki | 竹炭ミネラルウオーターの短時間、量産製造法、及び無色透明な竹炭ミネラルウオーター用の竹炭パック |
Non-Patent Citations (4)
Title |
---|
"Food composition table 2016; 7th ed.", 1 April 2016, WOMEN'S NUTRITION UNIVERSITY PRESS, JP, ISBN: 978-4-7895-1016-5, article KAGAWA, YOSHIKO: "Passage; Coffee and cocoa", pages: 210 - 213, XP009528697 * |
ABE, I.: "Production methods of activated carbon", TANSO, vol. 225, 2006, pages 373 - 381 |
ANONYMOUS: "[How to use bamboo charcoal]", 2017, pages 1 - 2, XP009530811, Retrieved from the Internet <URL:https://web.archive.org/web/20170214031215/http://chikurin.amakusa.ne.jp//kounou.html> [retrieved on 20210406] * |
See also references of EP4108090A4 |
Also Published As
Publication number | Publication date |
---|---|
TW202139849A (zh) | 2021-11-01 |
AU2021224006A1 (en) | 2022-09-15 |
EP4108090A1 (en) | 2022-12-28 |
EP4108090A4 (en) | 2024-03-20 |
US20230062887A1 (en) | 2023-03-02 |
JPWO2021167035A1 (ja) | 2021-08-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP7109680B2 (ja) | 植物由来原料の活性炭からミネラルを抽出する方法 | |
JP2022171902A (ja) | ミネラル濃縮液組成物 | |
WO2021167035A1 (ja) | コーヒー又は茶の抽出溶媒を製造するためのミネラル含有組成物 | |
JP7189362B2 (ja) | ミネラル含有水組成物 | |
WO2021167028A1 (ja) | カルキ臭を低減するためのミネラル含有組成物 | |
WO2021167033A1 (ja) | 炭酸水又は炭酸飲料の泡質を改善するためのミネラル含有組成物 | |
WO2021167026A1 (ja) | 水又は飲料の風味を改善するためのミネラル含有組成物 | |
WO2021167031A1 (ja) | 水又は飲料の風味を改善する氷を製造するためのミネラル含有組成物 | |
WO2023022178A1 (ja) | 食品添加用ミネラル含有組成物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 21756786 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2022501995 Country of ref document: JP Kind code of ref document: A |
|
ENP | Entry into the national phase |
Ref document number: 2021224006 Country of ref document: AU Date of ref document: 20210218 Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 2021756786 Country of ref document: EP Effective date: 20220919 |