JP2000023638A - Magnesium-containing food composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition assuming a mild taste essential to a food without any bitter taste and capable of formulating Mg suitable for intake balance of a human body by composing the composition of magnesium sulfate, a basic calcium compound, an organic acid (acid salt) and water. SOLUTION: This composition is obtained from at least magnesium sulfate in an amount of preferably 0.1-75 wt.% (based on the total weight), a basic calcium compound such as calcium (bi)carbonate or eggshell calcium in an amount of preferably 0.3-70 wt.% (based on the total weight), an organic acid (acid salt) such as citric acid or a fruit juice having a sourness (e.g. a lemon) in an amount of preferably 0.5-90 wt.% (based on the total weight) and water. An organic acid in an amount of >=0.02 g is preferably contained in 100 g of the fruit juice having the sourness.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a magnesium-containing food composition suitable for eating and drinking. More specifically, the present invention relates to a magnesium-containing food composition which exhibits a mild taste without bitterness and can be easily taken by a human body.

[0002]

2. Description of the Related Art It is said that a lack of magnesium in the human body causes depression, anxiety, dulling of emotion, further excitement, mental disorders such as mental confusion, fatigue, mental and physical disorders.

[0003] Magnesium is contained in a large amount in natural foods such as green-yellow vegetables, seaweeds, cereals, legumes, and the like. However, it is very difficult at present to ingest a necessary amount of magnesium from these foods for the human body. It is said that there is.

[0004] On the other hand, magnesium oxide, magnesium chloride, magnesium carbonate and magnesium sulfate are known as food additives. However, magnesium oxide is not used for purposes other than adsorption for processing foods under the Food Sanitation Law. Not supposed to. Further, it is difficult to use a large amount of magnesium carbonate because the amount of magnesium carbonate remaining in the food must be 0.5% by weight or less under the Food Sanitation Law. Further, magnesium chloride and magnesium sulfate are known as main components of bitterness, but they show strong bitterness and are unsuitable for eating and drinking. Under such circumstances, a magnesium-containing food composition that is free of bitterness, has a high magnesium content in the food composition, and is suitable for eating and drinking is desired.

[0005]

Accordingly, the present invention has no bitterness, exhibits a mild taste inherent in foods when eating and drinking, and can be added to foods at a high concentration. An object of the present invention is to provide a magnesium-containing food composition that can be easily blended in a suitable ratio.

[0006]

In order to achieve the above object, the invention of claim 1 provides a magnesium-containing food composition obtained from at least magnesium sulfate, a basic calcium compound, an organic acid or an acidic salt thereof, and water. It is.

[0007] The invention of claim 2 is a magnesium-containing food composition obtained from at least magnesium sulfate, a basic calcium compound, and fruit juice having acidity.

The invention according to claim 3 is a magnesium-containing food composition obtained from at least magnesium sulfate, an organic acid salt of calcium and water.

The invention according to claim 4 is characterized in that the organic acid is at least one selected from the group consisting of adipic acid, tartaric acid, malic acid, fumaric acid, succinic acid, citric acid, itaconic acid and gluconic acid. Magnesium-containing food composition.

[0010] The invention according to claim 5 is a magnesium-containing food composition, wherein the juice having a sour taste is selected from juices containing at least 0.02 g of an organic acid in 100 g of the juice.

The invention according to claim 6 is characterized in that the juice having a sour taste is lime, lemon, grapefruit, summer tangerine, valencia orange, navel orange, iyokan, unshu mandarin orange, ponkan, kabosu, hassaku, apple, japan,
A magnesium-containing food composition characterized by being at least one fruit juice selected from the group consisting of western pear, guava, thigh, apricot, ume, plum, grape, pineapple, strawberry, melon, and kiwifruit.

According to a seventh aspect of the present invention, the basic calcium compound is at least one of calcium carbonate, calcium bicarbonate, eggshell calcium, shell calcium, coral calcium, crab and sea urchin shell, or calcium oxide or calcium hydroxide thereof. It is a magnesium-containing food composition characterized by the above-mentioned.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The magnesium-containing food composition of the present invention comprises magnesium citrate, citric acid, calcium malate, and other organic magnesium salts, and hardly precipitates in an aqueous solution and has a transparent or colloidal turbidity. Obtained as a solution. This solution has a peculiar flavor when powdered by spray drying, and has a favorable flavor for eating and drinking. For this reason, the magnesium-containing food composition of the present invention is preferably obtained as a solution or a powder solid.

In the magnesium food composition of the present invention, magnesium sulfate is used as a raw material of a magnesium component. Further, to obtain the magnesium food composition of the present invention, a basic calcium compound, an organic acid or an acid salt thereof, and water are required, but a calcium salt of an organic acid is used instead of the calcium compound and the organic acid or the acid salt thereof. You may. Calcium gluconate, calcium itaconate, calcium malate,
Calcium citrate and the like can be mentioned.

Examples of the basic calcium compound include calcium carbonate, calcium bicarbonate, eggshell calcium, shell calcium, coral calcium, crab and sea urchin shell calcium, calcium oxide obtained by calcining these, and calcium hydroxide obtained by adding water to calcium oxide. And the like. Preferred among these are calcium oxide and calcium hydroxide. Organic acids used to obtain the magnesium-containing food composition of the present invention include adipic acid, tartaric acid, malic acid, fumaric acid, succinic acid, citric acid, itaconic acid, and gluconic acid. Examples of the acid salt of an organic acid include monosodium citrate, disodium citrate, monosodium malate, monosodium succinate, monosodium itaconate, monosodium tartrate, monosodium adipate, and the like. Still further, in the present invention, juice having a sour taste may be used instead of or together with the organic acid. The sour juice is preferably selected from juices containing at least 0.02 g of organic acid in 100 g of juice. Such juices include lime, lemon, grapefruit,
From summer oranges, Valencia oranges, navel oranges, oranges, unshu oranges, ponkan, kabosu, hassaku, apples, no Japanese, no western, guava, peach, apricot, ume, plum, grape, pineapple, strawberry, melon, kiwifruit, etc. And the resulting juice.
These juices can be one or more juices. These juices generally contain a large amount of organic acids such as citric acid, malic acid, tartaric acid and the like, and also include formic acid, oxalic acid, glycolic acid, acetic acid, lactic acid, succinic acid and the like. Depending on the type of fruit, the type and amount of organic acids contained in the juice of these fruits differ, but the juice of citrus, ume, strawberry, melon, etc. is particularly high in citric acid,
Juices such as apples, pears, and peaches are high in malic acid. Grape juice also contains a large amount of malic acid, but specifically contains a large amount of tartaric acid.

The measurement of the amount of acid in the fruit juice can be performed, for example, using the method described in "Fruit drink J
AS-related laws and regulations "(published by Japan Juice Association) No. 1
It can be measured according to the method described on pages 7 to 18. That is, the acid in the fruit juice is expressed as a total by the amount calculated from the amount of alkali added until the color transitions from colorless to red using phenolphthalene as an indicator, or until the pH shows 8.0 with a hydrogen ion concentration measurement device. It is. The amount of alkali differs depending on the type of acid. Usually expressed as the amount of the most or major organic acid contained in the fruit. Apple, Japanese None, Western None, Peach and Apricot, or those made from these as main ingredients are expressed as malic acid, grape as tartaric acid and others as citric acid. Main fruit juice (juice) used in the present invention 10
The acid (g) contained in 0 g is as follows.

[0017] Lime juice (6.0), lemon juice (6.0), grapefruit juice (1.0), summer mandarin juice (1.1), Valencia orange juice (0) .8), Navel orange juice (1.0), Iyokan juice (0.8), Unshu orange juice (0.7),
Ponkan juice (0.7), kabosu juice (3.5),
Hassaku juice (0.8), apple juice (0.3),
Juice without Japan (0.2), Guava juice (0.6),
Peach juice (0.3), apricot juice (2.1), ume juice (3.5), plum juice (1.2), grape juice (0.4), Pine apple juice (0.4), strawberry juice (0.7), melon juice (0.03), kiwi fruit juice (0.9).

The aqueous solution to which the magnesium sulfate, the basic calcium compound and the organic acid of the present invention are added becomes turbid and can be obtained from alkaline to acidic depending on the amount of the basic calcium compound and the organic acid added. The pH is preferably 4.3 to 7.3, and a refreshing taste free of bitterness can be obtained in this range. Further, the solution from which the insoluble portion (mainly calcium sulfate) in the solution is removed by filtration or precipitation by centrifugation is more suitable for eating and drinking with a refreshing taste without bitterness. In producing the magnesium-containing food composition of the present invention, it is preferable to add or dissolve magnesium sulfate, a basic calcium compound and an organic acid in water, respectively, in order to homogenize the reaction. These raw materials may be added to water at once, or these raw materials may be added separately. The order of adding these raw materials is not particularly limited. If necessary, the solution may be heated, and the heating temperature is not particularly limited.

The thus obtained magnesium-containing food composition of the present invention may be used in a liquid form, or may be stored in a powder or granular form with a spray dryer or the like.

The magnesium-containing food composition of the present invention obtained as described above does not exhibit the bitterness peculiar to magnesium sulfate, and particularly, magnesium sulfate, a basic calcium compound, and magnesium obtained from sour juice. The containing food composition exhibits a flavor unique to fruit juice, and is also preferable in taste.

The amounts of magnesium sulfate, basic calcium compound and organic acid used are such that 0.1 to 75% of the total weight is magnesium sulfate, 0.3 to 70% is a basic calcium compound, 90% is organic acid, juice or a mixture of organic acid and juice.

The magnesium-containing food composition of the present invention comprises:
At the stage of its production, optionally, iron-containing compositions, zinc-containing compositions such as zinc gluconate, other trace minerals such as copper-containing minerals, and vitamins (vitamin A, vitamin B)
1, B2, B6, B12, vitamin D, vitamin E, vitamin C, etc.). In addition, milk, fermented milk, flavors, animal and vegetable seasonings, extracts of cereals and vegetables, sweeteners, sugars, and other tastes can be added to obtain a desired taste.

Hereinafter, specific examples of the present invention will be described, but the present invention is not limited to these examples.

Example 1 Magnesium sulfate 52 g Calcium oxide 17 g Citric anhydride 39 g Pure water 400 g An aqueous solution obtained by mixing the above components in water was heated and stirred at 95 ° C. for 30 minutes to obtain a magnesium-containing food composition of the present invention.
This composition was a slurry-like solution having no bitterness. The powder obtained by further spray-drying this solution had no bitterness and had good dispersibility in water.

Example 2 Magnesium sulfate 52 g Calcium hydroxide 23 g Pure water 300 g A solution obtained by mixing the above components in pure water was heated and stirred at 95 ° C. for 10 minutes, and 129 g of 1/5 concentrated lemon juice was added thereto. The mixture was stirred for minutes to obtain a magnesium-containing food composition of the present invention. This was a slurry-like solution having no bitterness. The powder obtained by spray-drying this solution had a lemon taste without bitterness, and the dispersibility of this powder in water was good.

Reference Example 1 A magnesium-containing food composition obtained by filtering the magnesium-containing food composition of Example 1 with filter paper was a transparent and bitter-free magnesium-containing food composition. The powder obtained by spray-drying this solution had good solubility in non-bitter water.

Reference Example 2 A solution obtained by filtering the magnesium-containing composition obtained in Example 2 with a filter paper was a transparent magnesium-containing food composition. This powder was spray-dried and had good solubility in bitter-less lemon-flavored water.

Example 3 Magnesium sulfate 52 g Calcium gluconate 135 g Pure water 400 g The solution obtained by heating and stirring the above composition at 80 ° C. for 30 minutes was a slurry-like solution having no bitterness. The solution obtained by filtering this with filter paper was a solution having no bitterness. Further, the powder obtained by spray-drying this powder had good solubility in water without bitterness.

Example 4 Magnesium sulfate 52 g Ume straight fruit juice 390 g Shellfish calcined calcium 18 g Further, 20 g of anhydrous citric acid was added to a solution obtained by mixing the above components, and the mixture was stirred at 90 ° C. for 10 minutes to obtain a slurry-free magnesium-containing food composition without bitterness. I got something. The solution obtained by further filtering the solution through filter paper was spray-dried to obtain a powder having good bitterness and a good solubility with a scent of plum.

[0030]

Industrial Applicability The magnesium-containing food composition of the present invention has no bitterness, exhibits a mild taste inherent in food when eating and drinking, and can be added to food at a high concentration, and is suitable for the intake balance of human body. It can be easily blended in an appropriate ratio.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Takeyuki Abe 5-23-2 Nishigotanda, Shinagawa-ku, Tokyo F-term in Yasuma Corporation 4B017 LC03 LE01 LE02 LG03 LG04 LK01 LK08 LP03 LP11 LP13 4B018 LB08 LB10 LE02 LE03 LE05 MS01 MS02 MS04 MS11 4B035 LC01 LC04 LC06 LE01 LE03 LG02 LG04 LG06 LG07 LG31 LG32 LP21 LP22 LP24 LP44

Claims (7)

[Claims] 1. A magnesium-containing food composition obtained from at least magnesium sulfate, a basic calcium compound, an organic acid or an acidic salt thereof, and water. 2. A magnesium-containing food composition obtained from at least magnesium sulfate, a basic calcium compound and a fruit juice having acidity. 3. A magnesium-containing food composition obtained from at least magnesium sulfate, an organic acid salt of calcium and water. 4. The method according to claim 1, wherein the organic acid is at least one selected from the group consisting of adipic acid, tartaric acid, malic acid, fumaric acid, succinic acid, citric acid, itaconic acid and gluconic acid. A magnesium-containing food composition. 5. The magnesium-containing food composition according to claim 2, wherein the juice having a sour taste is selected from juices containing at least 0.02 g of organic acid in 100 g of the juice. 6. The juice having a sour taste is lime, lemon, grapefruit, summer tangerine, Valencia orange, navel orange, iyokan, unshu mandarin orange, ponkan, kabosu, hassaku, apple, no Japanese, no western, guava,
The magnesium-containing food according to claim 2 or 4, wherein the food is at least one kind of juice selected from the group consisting of peach, apricot, ume, plum, grape, pineapple, strawberry, melon, and kiwifruit. Composition. 7. The basic calcium compound is calcium carbonate, calcium bicarbonate, eggshell calcium, shell calcium, coral calcium, crab and sea urchin shell calcium,
3. The magnesium-containing food composition according to claim 1, wherein the composition is calcium oxide or calcium hydroxide.