JP4073054B2 - Method for producing magnesium carbonate dispersion and beverage containing the dispersion - Google Patents
Method for producing magnesium carbonate dispersion and beverage containing the dispersion Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、炭酸マグネシウム分散液の製造方法及び該分散液を含む飲料に関する。
【０００２】
【従来の技術】
マグネシウムは、生体の物質代謝において重要な役割を果たしており、マグネシウムの欠乏は神経疾患、不整脈、心疾患等を誘発することが知られている。また、カルシウム摂取量に対して、マグネシウムの相対的摂取不足が、種々の疾患の誘因として重要視されている。第五次改訂の日本人の栄養所要量によれば、成人のマグネシウム目標摂取量は、１日当たり 300mgとされている。しかし、報告によれば、摂取量は 200mgから 250mgであり十分な水準とはいえない。
【０００３】
このように、マグネシウムの摂取が重要視されているにもかかわらず、従来、飲料分野でマグネシウムを強化した例はみられない。飲料のマグネシウム強化法として普通に思い付く技術としては、塩化マグネシウムや硫酸マグネシウム等の水溶性マグネシウム塩の飲料への添加である。
【０００４】
しかしながら、塩化マグネシウムや硫酸マグネシウムは、いわゆる「にがり」の成分であり、これらを添加した飲料は苦味を呈することになる。また、マグネシウムの栄養的効果を得るまで牛乳または乳飲料に水溶性マグネシウム塩を添加した場合、加熱殺菌時に乳タンパクとマグネシウムが反応し、凝固物を生じて製造に支障をきたす。
【０００５】
一方、炭酸マグネシウムは無味無臭であり、難溶性であるため上記のような欠点はない。しかし、炭酸マグネシウムを飲料に添加した場合、たちまち沈澱を生じ、外観を損なう結果となる。さらに、これを飲み込むと口腔内に沈殿が付着し不快感を催すのは必至である。また、炭酸マグネシウムを単に乾式粉砕や湿式粉砕で粉砕して水に分散させてもたちまち凝集して、大粒子となって沈澱する。
【０００６】
【発明が解決しようとする課題】
従って、本発明の課題は、飲料に添加した場合でも分散性が良好で沈澱を生じない炭酸マグネシウム分散液の製造方法を提供することにある。また、本発明のもう一つの課題は、分散性の良好なマグネシウム分散液を含む飲料を提供することにある。
【０００７】
【課題を解決するための手段】
本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、炭酸マグネシウム懸濁液に分散剤としてシュガーエステル、ポリグリセリン脂肪酸エステルなどの乳化剤、またはプロピレングリコールアルギン酸エステルなどの安定剤を溶解した後に、ダイノーミル等の湿式粉砕機にて湿式粉砕することにより、分散性の良好で沈澱を生じない炭酸マグネシウム分散液が得られることを見出し、本発明を完成した。
【０００８】
本発明は、分散剤を溶解した炭酸マグネシウム懸濁液を湿式粉砕処理する工程を含む、炭酸マグネシウム分散液の製造方法を提供するものである。
また、本発明は、上記方法により得られる、炭酸マグネシウム分散液を提供するものである。
さらに、本発明は、上記方法により得られる炭酸マグネシウム分散液を含む飲料を提供するものである。
以下、本発明を詳細に説明する。
【０００９】
本発明においては、先ず分散剤を溶解した炭酸マグネシウム懸濁液を調製する。懸濁媒としては水を用いる。分散剤と炭酸マグネシウムの水への添加の順序は特に制約はなく、水に分散剤を添加して溶解した後に炭酸マグネシウムを懸濁してもよく、炭酸マグネシウムを水に懸濁した後に分散剤を添加して溶解してもよい。また、水に炭酸マグネシウムと分散剤を同時に添加してもよい。
【００１０】
水中の炭酸マグネシウムの濃度は、３〜４０重量％が好ましい。炭酸マグネシウムの濃度が低すぎると、炭酸マグネシウム分散液の使用容量が増加し飲料の製造効率が低下し、さらに湿式粉砕処理での粉砕効率が低下するという問題があり、炭酸マグネシウムの濃度が高すぎても湿式粉砕処理において粘度が高いため粉砕効率が低下するという問題がある。
【００１１】
分散剤としては、シュガーエステル（例えば、第一製薬社製のＤＫエステルＦ−１６０等）、ポリグリセリン脂肪酸エステル（例えば、太陽化学社製のサンソフト Ａ１２１Ｅ等）などの乳化剤またはプロピレングリコールアルギン酸エステルなどの安定剤が好ましい。分散剤としてシュガーエステルを用いる場合、炭酸マグネシウムの分散性を良好に保持するという理由から、ＨＬＢが10以上のものがより好ましい。分散剤の添加量は、炭酸マグネシウムに対して、重量比で0.01〜1.2 であるのが好ましい。特に、分散剤としてシュガーエステルやポリグリセリン脂肪酸エステルを用いる場合には、それらの添加量は、炭酸マグネシウムに対して、重量比で0.02〜１であるのが好ましく、分散剤としてプロピレングリコールアルギン酸エステルを用いる場合には、プロピレングリコールアルギン酸エステルの添加量は、炭酸マグネシウムに対して、重量比で0.02〜0.8であるのが好ましい。分散剤の添加量が少なすぎると、炭酸マグネシウム分散液の分散性が低下するという問題があり、分散剤の添加量が多すぎると、炭酸マグネシウム分散液の分散性の向上にそれ以上効果がなく、製造コストが高くなるという問題がある。
【００１２】
分散剤を溶解した炭酸マグネシウム懸濁液は湿式粉砕処理される。湿式粉砕処理により、分散性が良好で沈澱が生じない炭酸マグネシウム分散液が得られる。湿式粉砕処理は炭酸マグネシウムの体積平均粒径が好ましくは 0.5μｍ以下になるまで行う。炭酸マグネシウムの粒径が大きすぎると、炭酸マグネシウム分散液の分散性が低下するという問題があり、小さすぎると破砕に要する時間が長くなり製造コストが高くなるという問題がある。湿式粉砕に用いる湿式粉砕機としては、例えば、ビーズミル（サンドミルともいう）が挙げられる。ビーズの粒径は、通常、0.1 〜1.0mmφである。また、ビーズの材質は、ガラスやジルコニア等が挙げられる。ビーズミルを用いて湿式粉砕する場合、通常、2,000 〜5,000 rpmの回転数で２〜 10 分間程度行う。
【００１３】
また、本発明においては、湿式粉砕処理後、均質化を行うことが好ましい。均質化処理を行うことによって、より分散性の良好な炭酸マグネシウム分散液が得られる。均質化は湿式粉砕処理により得られた炭酸マグネシウム分散液をそのまま、または水で希釈して行う。さらに、湿式粉砕処理により得られた炭酸マグネシウム分散液を飲料に添加して混合した後に均質化を行ってもよい。均質化は圧力式均質機または対向流衝突型均質機（例えば、ナノマイザーやマイクロフルイダイザー）を用いて行うことができる。また、均質化は、超音波処理によっても行うことができる。
【００１４】
上記のようにして得られた炭酸マグネシウム分散液を飲料に添加して混合することによりマグネシウム強化飲料を製造することができる。炭酸マグネシウム分散液を添加する飲料としては、牛乳、豆乳、乳飲料、果汁、ジュース、清涼飲料、茶等の飲料が挙げられる。炭酸マグネシウム分散液は、飲料 100ｇに対するマグネシウムとしての添加量が通常 20 〜 200mg、好ましくは 50 〜150 mgとなるような量で飲料に添加することができる。
また、飲料は、低温殺菌、HTST殺菌、UHT殺菌、レトルト殺菌等の常用の方法で殺菌処理を行うことができる。
【００１５】
【実施例】
以下、本発明を実施例により具体的に説明するが、本発明の範囲はこれに限定されるものではない。
〔実施例１〕
炭酸マグネシウム（平均粒径 6.0μｍ）を水に５重量％の濃度で懸濁した。この懸濁液にシュガーエステル（ＨＬＢ16.0）を 2.4重量％の濃度となるように添加して溶解した。次いで、ビーズミルとしてダイノーミルＫＤＬ型（ＷＡＢ社製）、ビーズの材質：ガラス、ビーズの粒径：0.1 〜0.2 mmφ）を用いて2,000 rpmで10分間湿式粉砕した。このようにして体積平均粒径が0.34μｍの炭酸マグネシウム分散液が得られた。この分散液を牛乳 100ｇに対するマグネシウムの量が 100mgとなるように牛乳に添加した。次いでその牛乳を、均質機（ HV-C 型ホモゲナイザー、イズミフードマシナリ社製）にて１段目100kg/cm2、２段目50kg/cm2の合計 150kg／cm2 の圧力で均質化した。その後、HTST殺菌装置により殺菌した。続いてこれを牛乳びんに充填して、10℃で１週間静置保存した。保存後牛乳びんを静かに転倒させて牛乳を出して観察したところ、底には沈澱が全くみられなかった。
【００１６】
〔実施例２〕
炭酸マグネシウム（平均粒径 6.0μｍ）を水に15重量％の濃度で懸濁した。この懸濁液にプロピレングリコールアルギン酸エステルを、 1.0重量％となるように添加して溶解した。次いで、ダイノーミルＫＤＬ型（実施例１で用いたものと同じもの、ビーズの材質：ジルコニア、ビーズ粒径：0.3 mmφ）を用いて 3,200rpmで４分間湿式粉砕した。このようにして、体積平均粒径が0.38μｍの炭酸マグネシウム分散液が得られた。この分散液を実施例１と同様に牛乳に添加して、均質化した後殺菌処理した。そして実施例１と同様にして、保存後牛乳びんから牛乳を出して観察したところ、底部沈澱は全くみられなかった。
【００１７】
〔実施例３〕
実施例１と同じ炭酸マグネシウムの10重量％懸濁液にポリグリセリン脂肪酸エステルを 4.5重量％になるように溶解し、ダイノミールＫＤＬ型（実施例２で用いたものと同じもの）を用いて4200rpmで６分間湿式粉砕した。粉砕後の体積平均粒径は0.32μm であった。これを実施例１と同様に牛乳に添加、処理し保存した。保存後の底部沈殿は全く見られなかった。
【００１８】
〔比較例１〕
炭酸マグネシウム（平均粒径 6.0μｍ）を水に５重量％の濃度で懸濁した。この懸濁液をダイノーミルＫＤＬ型（実施例１で用いたものと同じもの）を用いて 2,000rpmで10分間湿式粉砕した。得られた液を実施例１と同様に牛乳に添加して、均質化した後殺菌処理した。そしてこれを牛乳びんに充填して、10℃で１日間保存した。保存後牛乳びんを静かに転倒させて牛乳を出して観察したところ、底部には多量の沈澱が発生していた。
【００１９】
【発明の効果】
本発明によれば、分散性が良好で沈澱が生じない炭酸マグネシウム分散液を製造することができる。この炭酸マグネシウム分散液を含む飲料は沈澱が生じず、炭酸マグネシウムをそのまま飲料に添加したときにみられるクラリファイアーにより沈殿除去されるロスがない。また、この炭酸マグネシウム分散液は、無味無臭であるため、飲料に添加しても苦味を呈することがない。さらに、炭酸マグネシウムは水難溶性であるため、牛乳または乳飲料に添加しても加熱殺菌時に乳タンパクとマグネシウムが反応し、凝固物を生じることがないので、殺菌機での激しい焦げつき、閉塞が起こらない。したがって、本発明により製造された炭酸マグネシウム分散液を含む飲料は商品価値が高く、マグネシウム強化飲料として、例えば、心疾患の予防に資することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a magnesium carbonate dispersion and a beverage containing the dispersion.
[0002]
[Prior art]
Magnesium plays an important role in the metabolism of the body, and it is known that magnesium deficiency induces neurological diseases, arrhythmias, heart diseases, and the like. In addition, relative insufficiency of magnesium with respect to calcium intake is regarded as an incentive for various diseases. According to the Japanese dietary requirements in the fifth revision, the target magnesium intake for adults is 300 mg per day. However, according to reports, the intake is 200 mg to 250 mg, which is not a sufficient level.
[0003]
Thus, although magnesium intake is regarded as important, there has been no example of strengthening magnesium in the beverage field. A technique commonly conceived as a method for strengthening magnesium in beverages is the addition of water-soluble magnesium salts such as magnesium chloride and magnesium sulfate to beverages.
[0004]
However, magnesium chloride and magnesium sulfate are so-called “garlic” ingredients, and beverages to which these are added will exhibit a bitter taste. In addition, when a water-soluble magnesium salt is added to milk or a milk beverage until the nutritional effect of magnesium is obtained, milk protein and magnesium react during heat sterilization to produce a coagulated product, which hinders production.
[0005]
On the other hand, since magnesium carbonate is tasteless and odorless and hardly soluble, it does not have the above-described drawbacks. However, when magnesium carbonate is added to a beverage, precipitation occurs immediately, resulting in a loss of appearance. Furthermore, if this is swallowed, it is inevitable that the precipitate will adhere to the mouth and cause discomfort. Further, even if magnesium carbonate is simply pulverized by dry pulverization or wet pulverization and dispersed in water, it agglomerates and precipitates as large particles.
[0006]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a method for producing a magnesium carbonate dispersion that has good dispersibility and does not cause precipitation even when added to a beverage. Another object of the present invention is to provide a beverage containing a magnesium dispersion having good dispersibility.
[0007]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the present inventors have dissolved an emulsifier such as sugar ester or polyglycerin fatty acid ester or a stabilizer such as propylene glycol alginate as a dispersant in the magnesium carbonate suspension. After that, it was found that a magnesium carbonate dispersion having good dispersibility and no precipitation was obtained by wet pulverization with a wet pulverizer such as a dyno mill, and the present invention was completed.
[0008]
The present invention provides a method for producing a magnesium carbonate dispersion, which includes a step of wet pulverizing a magnesium carbonate suspension in which a dispersant is dissolved.
Moreover, this invention provides the magnesium carbonate dispersion liquid obtained by the said method.
Furthermore, this invention provides the drink containing the magnesium carbonate dispersion liquid obtained by the said method.
Hereinafter, the present invention will be described in detail.
[0009]
In the present invention, first, a magnesium carbonate suspension in which a dispersant is dissolved is prepared. Water is used as the suspension medium. The order of adding the dispersing agent and magnesium carbonate to the water is not particularly limited, and the magnesium carbonate may be suspended after the dispersing agent is added and dissolved in water, and the dispersing agent is added after suspending the magnesium carbonate in water. It may be added and dissolved. Moreover, you may add a magnesium carbonate and a dispersing agent simultaneously to water.
[0010]
The concentration of magnesium carbonate in water is preferably 3 to 40% by weight. If the concentration of magnesium carbonate is too low, there is a problem that the use capacity of the magnesium carbonate dispersion increases and the production efficiency of the beverage is lowered, and further, the grinding efficiency in the wet grinding process is lowered, and the concentration of magnesium carbonate is too high. However, since the viscosity is high in the wet pulverization process, there is a problem that the pulverization efficiency is lowered.
[0011]
Examples of the dispersant include emulsifiers such as sugar esters (for example, DK ester F-160 manufactured by Daiichi Pharmaceutical Co., Ltd.), polyglycerin fatty acid esters (for example, Sunsoft A121E manufactured by Taiyo Kagaku Co., Ltd.), and propylene glycol alginate esters. The stabilizers are preferred. When a sugar ester is used as a dispersant, one having an HLB of 10 or more is more preferable because the dispersibility of magnesium carbonate is maintained well. The amount of the dispersant added is preferably 0.01 to 1.2 by weight with respect to magnesium carbonate. In particular, when sugar ester or polyglycerin fatty acid ester is used as a dispersant, the addition amount thereof is preferably 0.02 to 1 by weight with respect to magnesium carbonate, and propylene glycol alginate is used as a dispersant. When using, it is preferable that the addition amount of propylene glycol alginate is 0.02-0.8 by weight ratio with respect to magnesium carbonate. If the added amount of the dispersant is too small, there is a problem that the dispersibility of the magnesium carbonate dispersion is lowered. If the added amount of the dispersant is too large, there is no further effect on improving the dispersibility of the magnesium carbonate dispersion. There is a problem that the manufacturing cost becomes high.
[0012]
The magnesium carbonate suspension in which the dispersant is dissolved is subjected to wet pulverization. By the wet pulverization treatment, a magnesium carbonate dispersion having good dispersibility and no precipitation is obtained. The wet pulverization is performed until the volume average particle diameter of magnesium carbonate is preferably 0.5 μm or less. If the particle size of magnesium carbonate is too large, there is a problem that the dispersibility of the magnesium carbonate dispersion is lowered, and if it is too small, there is a problem that the time required for crushing becomes long and the production cost increases. Examples of the wet pulverizer used for wet pulverization include a bead mill (also referred to as a sand mill). The particle size of the beads is usually 0.1 to 1.0 mmφ. Examples of the material of the beads include glass and zirconia. When wet milling is performed using a bead mill, it is usually carried out at a rotational speed of 2,000 to 5,000 rpm for about 2 to 10 minutes.
[0013]
Moreover, in this invention, it is preferable to homogenize after a wet grinding process. By performing the homogenization treatment, a magnesium carbonate dispersion with better dispersibility can be obtained. Homogenization is carried out as it is or after diluting with water the magnesium carbonate dispersion obtained by wet grinding. Furthermore, homogenization may be performed after the magnesium carbonate dispersion obtained by the wet pulverization treatment is added to the beverage and mixed. Homogenization can be performed using a pressure type homogenizer or a counterflow collision type homogenizer (for example, a nanomizer or a microfluidizer). Homogenization can also be performed by ultrasonic treatment.
[0014]
A magnesium fortified beverage can be produced by adding and mixing the magnesium carbonate dispersion obtained as described above to a beverage. Examples of the beverage to which the magnesium carbonate dispersion is added include beverages such as milk, soy milk, milk beverage, fruit juice, juice, soft drink, and tea. The magnesium carbonate dispersion can be added to the beverage in such an amount that the amount of magnesium added to 100 g of the beverage is usually 20 to 200 mg, preferably 50 to 150 mg.
In addition, beverages can be sterilized by conventional methods such as pasteurization, HTST sterilization, UHT sterilization, and retort sterilization.
[0015]
【Example】
Hereinafter, the present invention will be specifically described by way of examples, but the scope of the present invention is not limited thereto.
[Example 1]
Magnesium carbonate (average particle size 6.0 μm) was suspended in water at a concentration of 5% by weight. Sugar suspension (HLB16.0) was added to this suspension so as to have a concentration of 2.4% by weight and dissolved. Subsequently, using a Dino mill KDL type (manufactured by WAB) as a bead mill, bead material: glass, and bead particle size: 0.1 to 0.2 mmφ, wet milling was performed at 2,000 rpm for 10 minutes. Thus, a magnesium carbonate dispersion having a volume average particle size of 0.34 μm was obtained. This dispersion was added to milk so that the amount of magnesium per 100 g of milk was 100 mg. Then the milk homogenizer (HV-C type homogenizer, Izumi Food Machinery Co., Ltd.) was homogenized at a pressure of at the first stage 100 kg / cm 2, 2-stage 50 kg / cm 2 in total 150 kg / cm 2. Then, it sterilized with the HTST sterilizer. Subsequently, this was filled in a milk bottle and stored at 10 ° C. for 1 week. After storage, the milk bottle was gently turned over and the milk was taken out and observed, and no sediment was observed at the bottom.
[0016]
[Example 2]
Magnesium carbonate (average particle size 6.0 μm) was suspended in water at a concentration of 15% by weight. To this suspension, propylene glycol alginate was added and dissolved at 1.0% by weight. Subsequently, wet milling was performed at 3,200 rpm for 4 minutes using a dyno mill KDL type (same as that used in Example 1, bead material: zirconia, bead particle size: 0.3 mmφ). In this way, a magnesium carbonate dispersion having a volume average particle size of 0.38 μm was obtained. This dispersion was added to milk in the same manner as in Example 1, homogenized and then sterilized. Then, in the same manner as in Example 1, when milk was taken out from the milk bottle after storage and observed, no bottom sediment was observed.
[0017]
Example 3
Polyglycerin fatty acid ester is dissolved in 10% by weight of the same magnesium carbonate suspension as in Example 1 so as to be 4.5% by weight, and using Dinomir KDL type (same as that used in Example 2) at 4200 rpm. Wet milled for 6 minutes. The volume average particle size after pulverization was 0.32 μm. This was added to milk in the same manner as in Example 1, processed and stored. No bottom sediment was observed after storage.
[0018]
[Comparative Example 1]
Magnesium carbonate (average particle size 6.0 μm) was suspended in water at a concentration of 5% by weight. This suspension was wet pulverized at 2,000 rpm for 10 minutes using a dyno mill type KDL (same as that used in Example 1). The obtained liquid was added to milk in the same manner as in Example 1, homogenized and then sterilized. This was then filled into milk bottles and stored at 10 ° C. for 1 day. After storage, the milk bottle was gently tumbled and the milk was taken out and observed, and a large amount of precipitate was generated at the bottom.
[0019]
【The invention's effect】
According to the present invention, a magnesium carbonate dispersion with good dispersibility and no precipitation can be produced. The beverage containing this magnesium carbonate dispersion does not cause precipitation, and there is no loss that is precipitated and removed by the clarifier seen when magnesium carbonate is added to the beverage as it is. Moreover, since this magnesium carbonate dispersion liquid is tasteless and odorless, even if it adds to a drink, it does not exhibit a bitter taste. In addition, since magnesium carbonate is sparingly soluble in water, milk protein and magnesium do not react during heat sterilization even when added to milk or milk beverages, resulting in no coagulation, causing severe scorching and blockage in the sterilizer. Absent. Therefore, the beverage containing the magnesium carbonate dispersion produced according to the present invention has a high commercial value, and can contribute to prevention of heart disease, for example, as a magnesium-fortified beverage.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17713197A JP4073054B2 (en) | 1997-07-02 | 1997-07-02 | Method for producing magnesium carbonate dispersion and beverage containing the dispersion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17713197A JP4073054B2 (en) | 1997-07-02 | 1997-07-02 | Method for producing magnesium carbonate dispersion and beverage containing the dispersion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1121123A JPH1121123A (en) | 1999-01-26 |
| JP4073054B2 true JP4073054B2 (en) | 2008-04-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17713197A Expired - Fee Related JP4073054B2 (en) | 1997-07-02 | 1997-07-02 | Method for producing magnesium carbonate dispersion and beverage containing the dispersion |
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| JP (1) | JP4073054B2 (en) |
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| KR102185677B1 (en) * | 2017-11-21 | 2020-12-02 | 엘지전자 주식회사 | Beverage material capsule and beverage maker |
| US10683974B1 (en) | 2017-12-11 | 2020-06-16 | Willis Electric Co., Ltd. | Decorative lighting control |
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1997
- 1997-07-02 JP JP17713197A patent/JP4073054B2/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| JPH1121123A (en) | 1999-01-26 |
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