JP2000139410A - Calcium enhancer for cooking rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a calcium-enhancer for cooking rice that does not require complicated measurement operations, when it is added, and can disperse the calcium component into the cooked rice without change in taste of the cooked rice by using a specific calcium component, an organic acid that is solid at normal temperature and an excipient and forming them in a tablet form. SOLUTION: This calcium-enhancer comprises (A) calcium components including dolomite (CaCO3.MgCO3(1:1)) consisting of dolostone as the main component, egg shell calcium and other calcium salts, (B) an organic acid that is solid at normal temperature, for example, citric acid, tartaric acid, ascorbic acid or the like, (C) an excipient, for example, lactose, D-sorbitol, trehalose or the like, and the mixture is formed to tablets with a hardness of 10-50 kg/cm2. In a preferred embodiment, a proportion of calcium carbonate is 1-100 wt.% in the calcium components and a ratio of the molecular number of the calcium carbonate to the carboxyl groups in the organic acid is 1/(0.005-10).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for improving the dispersibility of a calcium component in cooked rice, which can efficiently enhance the amount of calcium in cooked rice, and for measuring the amount of a calcium enhancer in cooked rice. The present invention relates to a calcium-enriching agent for rice cooking, which is not necessary and can be added to water before rice cooking after washing with water or added just before rice cooking.

[0002]

2. Description of the Related Art Generally, it is said that the amount of calcium required by Japanese people per day is about 600 mg. However, according to the results of the recent national nutrition survey, the average daily intake of calcium is around 540 mg, and it has recently been pointed out that there is a lack of calcium in the diet of Japanese people. Therefore, various means for supplementing such calcium deficiency have been studied, for example, by adding a calcium enhancer containing a calcium component as an active ingredient to rice during cooking,
It has been proposed to supplement the calcium intake of cooked rice, which is usually eaten by Japanese people every day, by increasing the calcium content.

[0003] By the way, calcium is generally difficult to dissolve and disperse in water, and therefore, as a calcium enhancer to be added at the time of cooking rice, powdery, granular, or liquid calcium enhancers have been proposed in most cases (Japanese Patent Laid-Open Publication No. 3-430
No. 61, JP-A-3-155760, JP-A-5
No. 8-28239). However, in the case of a powdery, granular, or liquid calcium fortifier, it is difficult to measure it during cooking rice, and there is a problem that the calcium intake is insufficient or conversely excessive. In particular, liquid substances are difficult to handle and store and are not practical. On the other hand, in the case of powder or granules, the dispersibility of the calcium component during rice cooking cannot be said to be still good, and it cannot be said that the calcium content of cooked rice can be efficiently enhanced. Also, a tablet-type calcium fortifier has been proposed, which does not require weighing at the time of cooking rice and can improve the dispersibility of the calcium component at the time of cooking rice (Japanese Patent Application Laid-Open No. 10-99049). This tablet-type calcium fortifier uses trehalose as an excipient and a tablet containing calcium components such as eggshell calcium. However, according to the experiments of the present inventors, even when trehalose is used as an excipient, the dispersibility of the calcium component during rice cooking cannot be said to be sufficient, and the calcium component is not added to the cooked rice after cooking. It was found that many of them were agglomerated and a lump remained.

[0004] By the way, in the food field, it is well known that an organic acid can be used as a food additive for the purpose of imparting acidity or preserving action.
However, it is not considered to be added to cooked rice which needs to retain the taste of rice, and it is not intended to be added to a calcium enhancer for cooking.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to eliminate the need for complicated weighing when powdered or liquid is added before cooking rice, etc., and to provide good dispersibility of calcium components during cooking, An object of the present invention is to provide a rice cook calcium enhancer capable of efficiently dispersing a calcium component in cooked rice. Another object of the present invention is to provide a calcium enhancer for cooking rice that can efficiently enhance the calcium content without changing the flavor of cooked rice. Another object of the present invention is to provide a calcium-enriching agent for cooking rice that can prevent chipping of tablets during transportation or the like and is easy to handle.

[0006]

According to the present invention, there is provided a tablet containing a calcium component containing a calcium carbonate salt, an organic acid which is solid at room temperature, and an excipient. A calcium enhancer for cooking rice is provided.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The rice cooked calcium enhancer of the present invention (hereinafter, sometimes simply referred to as “enrichment of the present invention”) contains a specific calcium component as an essential component, an organic acid that is solid at room temperature, and an excipient. This fortifier is easy to handle, has a tablet form that does not require complicated measurement, and even if it is a tablet, can efficiently disperse the calcium component in cooked rice. The reason that such a dispersing action can be obtained even when the form is a tablet is that a carbonated calcium salt contained as a calcium component and an organic acid that is solid at room temperature cause an acid-base reaction during rice cooking to produce a tablet. It is thought that the dispersing action is enhanced by the addition of the convection action between the rice and the water during the cooking as well as the disintegration of the rice.

[0008] The calcium component contained in the fortifying agent of the present invention contains a calcium carbonate salt. The carbonated calcium salt may be any of a naturally occurring carbonated calcium salt and calcium carbonate as a food additive,
These mixtures may be used. As the naturally-derived carbonated calcium salt, one or two selected from the group consisting of dolomite, eggshell calcium, coral calcium, oyster shell calcium, calcium carbonate, etc., mainly composed of kaikai stone
Species or more. Above all, dolomite alone or a mixture of dolomite and other calcium components is preferable. The amount of calcium carbonate contained in these carbonate calcium salts is usually 50% by weight for dolomite, 38% by weight for eggshell calcium, 85% by weight for coral calcium, 98% by weight for oyster shell calcium, In the case of calcium, it is 100% by weight. The content ratio of the carbonate calcium salt in the calcium component is 1 to 10
0% by weight is preferred. If it is less than 1% by weight, the effect of containing an organic acid described below may not be sufficiently obtained, and the dispersibility of the calcium component may not be practical, which is not preferable. In the fortifying agent of the present invention, as the calcium component, other than the above-mentioned carbonate-based calcium salt, for example, calcium gluconate, calcium lactate, calcium citrate, calcium stearate, calcium sulfate, calcium silicate, calcium glycerophosphate, calcium chloride, water Calcium oxide and the like can be added as long as the object of the present invention is not impaired. In the fortifying agent of the present invention,
The mixing ratio of the calcium component is not particularly limited, and can be appropriately selected and determined according to the desired amount of calcium fortification relative to the amount of rice during cooking. Normally, the calcium component may be determined so that 20 to 150 mg is blended with one go of rice. For example, when one tablet of rice is made into one tablet, the calcium component is added to the tablet at 20 to 150 m.
g, and in the case where three tablets of rice are made into one tablet, it is sufficient to mix three times the amount. In addition, the method of use may be defined so that three tablets for one combination are mixed with three parts of rice, and the mixing ratio of the calcium component can be appropriately determined according to the method of use. The content ratio of the calcium component in the fortifying agent of the present invention can be appropriately selected as described above, but usually, based on the total amount of the fortifying agent of the present invention,
It is preferable to contain it in the range of 0.1 to 95% by weight.

The organic acid which is solid at room temperature and contained in the fortifying agent of the present invention includes, for example, citric acid, oxalic acid, tartaric acid, benzoic acid, succinic acid, fumaric acid, malic acid, pyruvic acid, ascorbic acid and the like. 1 selected from the group
Species or two or more species. To retain the flavor of the cooked rice itself obtained, and to improve the dispersibility of the calcium component during cooking, citric acid alone as an organic acid, or citric acid and other organic acids solid at room temperature. Preference is given to using mixtures of It is preferable that the mixing ratio of the organic acid which is solid at ordinary temperature is determined by the ratio with the carbonate calcium salt in the calcium component. For example, the mixing ratio of the carbonated calcium salt and the organic acid which is solid at room temperature is 1: 0.005 to 10, particularly 1: 0, in the ratio of the number of molecules of the carbonated calcium salt to the number of carboxyl groups of the organic acid. 0.01 to 5, more preferably 1: 0.01 to 1. The mixing ratio of the organic acid which is solid at room temperature is 0.00
If it is less than 5, it is difficult to obtain a desired calcium component dispersing action. On the other hand, if it is more than 10, it is not preferable because the resulting cooked rice may have a sour taste. The content ratio of the organic acid which is solid at room temperature with respect to the total amount of the reinforcing agent of the present invention can be usually contained in the range of 0.01 to 50% by weight. If it exceeds 50% by weight, the resulting cooked rice may have an unpleasant sour taste.

The excipient to be contained in the fortifying agent of the present invention is a component for tableting the fortifying agent itself, and is not particularly limited. For example, lactose, D-sorbitol, sucrose, glucose And at least one selected from the group consisting of powdered reduced maltose starch syrup, maltitol, maltose, D-mannitol, fructose, trehalose and the like. In particular, it is desirable to use trehalose alone or a mixture of trehalose and other excipients in that the strength of the tablet is controlled and the flavor of the resulting cooked rice is less likely to change. As trehalose, α, α-trehalose is preferably used, and in particular, powdered trehalose having a size of 200 mesh is preferably used. The mixing ratio of the excipient is not particularly limited, and can be appropriately determined depending on the size, hardness, and the like of the target tablet. Usually, it can be contained in the range of 0.01 to 99.9% by weight based on the total amount of the reinforcing agent of the present invention.

The fortifying agent of the present invention contains, in addition to the above essential components, various additives which can be generally used for foods, etc.
It can be appropriately added according to the purpose. For example,
One or more selected from the group consisting of emulsifiers, binders, binders, lubricants, disintegrants, disintegration aids, non-stick agents, taste improvers and the like can be mentioned. Specifically, for example, sucrose fatty acid ester, glycerin fatty acid ester, calcium stearoyl lactate, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin; cellulose glycolic acid such as carboxymethylcellulose and its salts; propylene glycol alginate, starch glycolic acid sodium,
Sodium starch phosphate, gelatin, soy lecithin, dextrin, wheat starch, corn starch, potato starch carboxymethylcellulose calcium; sugars such as agar powder; starch, hydroxypropylcellulose; edible oils such as soybean hardened oil, palm oil, lard; enzymes such as α-amylase, β-amylase, glucoamylase, cellulase, and protease; extracts such as sake extract; organic salts such as sodium citrate;
Examples include amino acids such as glutamic acid and salts thereof.

The form of the enhancer of the present invention is a tablet. The hardness of the tablet is preferably from 10 to 5 in order to prevent loss during transportation and handling and to improve disintegration during use.
0 kg / cm ² , particularly preferably 10 to 30 kg / cm ²
It is. The hardness of the tablet can be achieved by appropriately selecting the components thereof, the conditions at the time of production, and the like. The tablet hardness can be measured by, for example, a Kiya hardness meter.

In order to produce the toughening agent of the present invention, the composition of each component is determined, and conditions are set according to the desired size and hardness, for example, using a known tableting machine or the like. Can be. At this time, the size of the tablet is not particularly limited, and can be appropriately determined depending on whether one tablet is used at a time or a plurality of tablets are used at the time of use. However, it is preferable from the viewpoint of easy handling that the amount used at one time is determined to be 1 to 10 tablets, particularly about 1 to 5 tablets. Usually, the weight per tablet can be about 0.05 to 50 g.

[0014]

The calcium-enriching agent for cooking rice of the present invention contains a calcium component containing a calcium carbonate salt and an organic acid which is solid at room temperature, and is in the form of a tablet.
Does not require complicated measurement such as powder or liquid at the time of addition,
In addition, the calcium component can be efficiently dispersed in the cooked rice, and a non-sticking effect can be expected. In addition, by appropriately selecting the amount of the organic acid that is solid at normal temperature, the calcium content can be efficiently enhanced without changing the flavor of the cooked rice. Further, by controlling the hardness of the tablet, chipping of the tablet at the time of transportation or the like can be prevented, and handling can be further facilitated.

[0015]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto. Examples 1 to 9 After mixing the components shown in Table 1, tablets were prepared using a commercially available tableting machine (manufactured by Kikusui Seisakusho). By changing the conditions at the time of preparation, the hardness shown in Table 1 (by Kiya type hardness meter)
(Each tablet 2 g) were produced. The following tests were performed on the obtained tablets. The ratio between the number of molecules of the carbonate-based calcium salt and the number of carboxyl groups of the organic acid in each of the examples was converted to a normal content ratio, and was 1: 0.06 in Example 1 and 1: 0 in Example 2. .12, 1: 0.24 in Example 3, 1: 0.129 in Example 4, 1: 0.168 in Example 5, 1: 0.26 in Example 6, 1: 0 in Example 7. 0.062 and 1: 0.12 in Example 8.
1. In Example 9, the ratio was 1: 0.045. The test was performed as follows. First, 2 rice polished rice was washed with water, drained, 470 ml of water was added, and 2 tablets prepared above were added and left for 30 minutes. Subsequently, the rice was cooked using an electronic rice cooker and steamed for 15 minutes to prepare cooked rice. Panels of five men and women evaluated the dispersion state of the calcium component in the cooked rice, the cooked state of the cooked rice, and the taste according to the following evaluations. Table 1 shows the results. The results are shown by the average score of the panel.

<Evaluation of Dispersion State of Calcium Component in Cooked Rice (Evaluation of Dispersibility)> 1 point: tablet remains almost undissolved 2 points: part of tablet remains undissolved 3 points: Deposits due to tablets containing a calcium component are observed on the inner wall surface of the pot after cooking. Four points: The tablets dissolve well, and the residue cannot be recognized. <Evaluation of cooked rice state (condition evaluation)> 1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good. <Evaluation of taste> 1 point: Strong sourness 2 points: Sourness 3
Points: Somewhat sour, 4 points: Almost no acidity, 5 points: No acidity at all.

[0017]

[Table 1]

Comparative Examples 1 to 3 Tablets were produced in the same manner as in Examples 1 to 9 except that the components shown in Table 2 were used. Next, rice was cooked in the same manner as in Examples 1 to 9 using the obtained tablets, and each evaluation was performed using a panel.
Table 2 shows the results.

[0019]

[Table 2]

Claims (6)

[Claims] 1. A calcium-enriching agent for cooking rice, comprising a calcium component containing a carbonate-based calcium salt, an organic acid which is solid at room temperature, and an excipient, and in the form of a tablet. 2. The calcium component contains 1 to 100% by weight of a carbonated calcium salt, and the compounding ratio of the carbonated calcium salt to an organic acid that is solid at room temperature is the same as that of the carbonated calcium salt. The ratio of the number of molecules to the number of carboxyl groups of an organic acid is 1: 0.005 to 10, and the calcium enhancer for rice cooking according to claim 1, characterized in that: 3. The carbonate-based calcium salt is one or more selected from the group consisting of dolomite, eggshell calcium, coral calcium, oyster shell calcium and calcium carbonate containing kaikai stone as a main component, and at room temperature. And the solid organic acids are citric, oxalic, tartaric, benzoic,
The calcium enhancer for rice cooking according to claim 1 or 2, wherein the calcium enhancer is one or more selected from the group consisting of succinic acid, fumaric acid, malic acid, pyruvic acid and ascorbic acid. 4. An excipient comprising lactose, D-sorbitol, sucrose, glucose, powdered reduced maltose starch syrup, maltitol,
The calcium enhancer for cooking rice according to any one of claims 1 to 3, wherein the calcium enhancer is one or more selected from the group consisting of maltose, D-mannitol, fructose, and trehalose. 5. The calcium enhancer for cooking rice according to claim 1, wherein the tablet has a hardness of 10 to 50 kg / cm ² . 6. The composition further comprises one or more selected from the group consisting of emulsifiers, binders, binders, lubricants, disintegrants, disintegration aids, non-stick agents, and taste improvers. The calcium enhancer for cooked rice according to any one of claims 1 to 5, which is characterized in that: