JP2000279130A - Magnesium agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a magnesium agent having a high magnesium content, having excellent taste and absorbability and useful for prevention and curing of circulatory organ disease, phrenopathy, nephridium canal functional disorder, diabetes mellitus or osteoporosis by using a baked coral and baked dolomite as active components. SOLUTION: This magnesium agent contains a baked coral obtained by baking, e.g. a coral mineral containing >=15 wt.% of magnesium at about 1,000 deg.C for 1 h in a baking furnace and/or a baked dolomite obtained by crushing a raw ore of dolomite below 10 mm average granular diameter, washing, baking at about 1,100 deg.C for 24 h in a baking furnace, and further pulverizing into below 10 μm average particle diameter as active components. Preferably, in mixing the baked coral and/or the baked dolomite into a food, a magnesium content in the food is made so as to be digestible daily by 10-500 mg of magnesium per an adult to be mixed in a food and drink such as a milk (product).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a magnesium agent having a high magnesium content, good taste, and excellent magnesium absorption. The present invention also relates to a magnesium-enriched food having a high magnesium content, good taste, and excellent magnesium absorption.

[0002]

2. Description of the Related Art In recent years, the role of magnesium has become important in maintaining health and preventing adult diseases. Magnesium is found in bones, 60% in the body, and the rest in muscles and other soft tissues. Have been suggested to cause significant symptomatic changes. In Japan, based on the results of the balance test, etc., the "Fourth revision in 1989"
From the “Japanese nutritional requirements”, the target intake of magnesium for adults was set at 300 mg / day. However, the actual intake of magnesium in Japanese adults is said to be around 250 mg / day, indicating that the intake of magnesium is deficient. In addition, it is known that urinary excretion of magnesium is increased by alcohol and mental stress, and there is a fear that magnesium is lost in a modern stressed society.

It is known that magnesium metabolism is closely related to calcium metabolism. Insufficient magnesium can disrupt the balance of calcium metabolism, depositing calcium in soft tissue, leading to arteriosclerosis and kidney stones. In addition, when the intake of calcium increases, the intestinal absorption of magnesium is suppressed, and the magnesium stored in the bone to maintain the magnesium concentration in the body is released.

Heretofore, inorganic salts such as magnesium chloride and magnesium sulfate have been used as food additives containing magnesium. However, since inorganic magnesium salts exhibit bitterness, they cannot always be said to be preferable for use as magnesium reinforcing agents. In recent years, magnesium derived from cereal peel (JP-A-7-87930), milk casein having an increased magnesium content (JP-A-8-84562), and magnesium derived from natural products such as natural coral minerals and dolomite have been developed. Has been developed, but the flavor is improved, but the magnesium content is low, so that it is not always sufficient in terms of replenishing magnesium. Furthermore, the absorption of magnesium has hardly been studied.

[0005]

SUMMARY OF THE INVENTION Accordingly, the present invention is to provide a magnesium agent having a high magnesium content, good taste, and excellent magnesium absorption, and containing the magnesium agent. It is an object to provide a magnesium-enriched food.

[0006]

Means for Solving the Problems In view of the above problems, the present inventors have repeatedly studied to obtain a magnesium agent having a high magnesium content, good taste, and excellent absorbability. It has been found that calcined coral or dolomite obtained by calcining coral or dolomite meets the above-mentioned object, and the present invention has been completed.

Unfired coral or dolomite is already commercially available as magnesium for food addition, but its magnesium content is as low as about 10% by weight, which is completely different from the fired coral or dolomite of the present invention. Also,
A method for preparing magnesium oxide for adding food and drink from coral (JP-A-8-73213) has been developed. However, although the composition obtained by this method has a high magnesium content, the manufacturing process involves dissolving the coral with an acid, neutralizing with an alkali, removing calcium contained in the coral, and further subjecting the composition to a thermal decomposition process. The production of magnesium oxide is complicated.

In the present invention, calcined coral produced by calcining coral without going through an acid dissolving / neutralizing step is used as a magnesium agent. Since the calcined coral of the present invention does not remove calcium in the process, it is excellent in replenishing calcium.

Further, in the present invention, dolomite is dissolved in an acid.
A calcined dolomite produced by calcining without going through a neutralization step is used as a magnesium agent. In addition, calcined dolomite is widely used in industrial applications such as raw materials for glass and ceramics, asphalt filler, and the like, but there is no application in the food field.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In order to achieve the above object, coral or dolomite is calcined so that the magnesium content in the calcined coral or calcined dolomite is 15% by weight or more.

The calcined coral obtained has a magnesium content of 15
In order to make the solid content higher than 8 wt%, calcining is performed using coral whose magnesium content in the solid is 8 wt% or more as a raw material. Further, the dolomite generally has a magnesium content of 10 to 13% by weight, and by calcining this, a calcined dolomite having a magnesium content of 15% by weight or more can be obtained.

In order to increase the magnesium content in the resulting calcined coral or calcined dolomite, it is desirable to calcinate at a furnace temperature of 800 ° C. or higher. Particularly desirable is 1000 ° C
When calcined in the vicinity, stable calcined coral or calcined dolomite with a high magnesium content can be obtained. The firing time is not particularly limited, but it is preferable to perform firing for one hour or more for efficient firing. When firing,
If coral or dolomite is crushed in advance, it can be efficiently fired. Further, commercially available coral mineral or commercially available dolomite which has been pulverized may be fired. The calcined coral or the dolomite thus obtained has not only a high magnesium content, but also a good taste and a very high magnesium absorption.

The calcined coral thus produced and / or
Alternatively, the magnesium-enriched food of the present invention is obtained by adding calcined dolomite to the food. Foods include coffee drinks, fruit juice drinks, various drinks such as soft drinks, jelly,
Examples of the foods include confectionery such as cookies, biscuits and wafers, foods such as frozen foods, milk and milk drinks, fermented milk, milk powder, and dairy products such as cheeses. In particular, when added to milk or dairy products, magnesium absorption is further enhanced, which is desirable.

The method for adding the calcined coral and / or the calcined dolomite to the food is not particularly limited, and the powder obtained by calcining may be added as it is, or may be added after being pulverized into a fine powder by a pulverizer. Good. In particular, in the case where baked coral and / or baked dolomite are added to a beverage, if the baked crushed and crushed, and the emulsifier is mixed and emulsified to be added, precipitation of the magnesium agent of the present invention can be prevented. I can do it.

The amount of the calcined coral and / or the calcined dolomite of the present invention is not particularly limited, but the amount of magnesium contained in the food may be about 10 to 500 mg of magnesium per day per adult. It is desirable to mix it according to the form of various foods and drinks so that the content can be obtained.

The magnesium agent and the magnesium-enriched food of the present invention obtained as described above include cardiovascular diseases such as hypertension due to insufficient intake of magnesium, mental disorders such as depression and mental confusion, renal tubular dysfunction, Even diabetes,
It can be used for the prevention or treatment of osteoporosis.

Hereinafter, the present invention will be described in detail with reference to examples and test examples. In the examples, the magnesium content was determined by an inductively coupled plasma emission spectrometer (ICP) (ST-3000, Leem
an Labs).

[0018]

Example 1 Commercially available coral mineral (trade name: SMP-500,
(Made by Marine Bio Inc.) was fired in a firing furnace at a temperature of about 1000 ° C. for 1 hour to obtain a fired coral. The magnesium content in the calcined coral was 18.8% by weight. This calcined coral has no astringent taste unique to magnesium,
It was tasteless.

[0019]

Example 2 A dolomite rough was pulverized with a pulverizer until the average particle diameter became 10 mm or less, washed with water, fired in a firing furnace at a temperature of about 1100 ° C. for 24 hours, and further reduced to an average particle diameter of 0.15 mm. mm or less, and further pulverized with a high-pressure homogenizer until the average particle size becomes 10 μm or less, to obtain a finely powdered calcined dolomite. The magnesium content in the calcined dolomite was 23.9% by weight. This calcined dolomite had no astringent taste peculiar to magnesium and was tasteless.

[0020]

Test Example 1 A magnesium absorption test was performed using 10-week-old male SD rats. The experimental groups were the following six groups.

Group A: commercially available unfired coral powder (trade name: SM
P-500, manufactured by Marine Bio Inc., magnesium content 10.0% by weight) as a magnesium source, and a feed group using egg albumin as a protein source Group B: commercially available unfired dolomite (trade name: dolomite,
Feed group using Kyowa High Foods Co., Ltd., magnesium content of 12.5% by weight) as a magnesium source and egg albumin as a protein source Group C: baked coral (magnesium content) obtained in Example 1
18.8% by weight) as a magnesium source and a feed group using egg albumin as a protein source Group D: Using the calcined dolomite (magnesium content 23.9% by weight) obtained in Example 2 as a magnesium source and using egg albumin as a protein source Feed group E: baked coral obtained in Example 1 (magnesium content
18.8% by weight) as a magnesium source and a feed group using milk protein as a protein source Group F: Using the baked dolomite (magnesium content 23.9% by weight) obtained in Example 2 as a magnesium source and using milk protein as a protein source In addition, when mixing the feed, mix each magnesium agent so that the magnesium content in each feed is 0.1% by weight, and further use calcium carbonate to reduce the calcium content in each feed to 0.5% by weight. It was blended so that They were bred on these feeds for 3 weeks, and a cashier test was conducted on the 3rd week.
Apparent magnesium absorption was measured.

The results are shown in Table 1.

[0023]

[Table 1]

From the results shown in Table 1, groups C, D, and E using the calcined coral or dolomite of the present invention as a magnesium source were obtained.
It was confirmed that the group and the F group were excellent in magnesium absorption. Further, among them, it was shown that the group E and the group F using milk protein as a protein source were more excellent in magnesium absorbability as compared with the group C and the group D using egg albumin.

[0025]

[Example 3] Mixed isomerized sugar 15.0% by weight, apple juice 10.0
Wt%, fragrance 0.1 wt%, calcined coral obtained in Example 1
0.3% by weight and 74.6% by weight of water were mixed and sterilized at 100 ° C. for 30 minutes to obtain an apple juice beverage enriched with magnesium. The magnesium content in the obtained beverage was 55 mg per 100 g of the beverage.

[0026]

Example 4 58.4% by weight of water at 40 ° C., 20.0% by weight of grape juice, 15.0% by weight of granulated sugar, 5.0% by weight of starch syrup, 1.0% by weight of agar powder, calcined dolomite obtained in Example 2
A mixture was prepared by mixing 0.5% by weight and 0.1% by weight of flavor. After this mixture was sterilized at 130 ° C. for 2 seconds, it was filled into a container by a filling machine, and further cooled to 10 ° C. to obtain a jelly reinforced with magnesium. The magnesium content in the obtained jelly was 117 mg per 100 g of jelly.

[0027]

Example 5 12.0% by weight of butter, 24.0% by weight of sugar, egg
6.0% by weight, milk 7.0% by weight, flour 48.3% by weight, baking powder 0.5% by weight, fragrance 0.2% by weight, Example 2
The baked dolomite obtained in the above was mixed with 2.0% by weight to prepare biscuit dough by a conventional method. The obtained dough,
The mixture was heated at 185 ° C. for 15 minutes to obtain a biscuit reinforced with magnesium. The magnesium content in the obtained biscuit was 477 mg per 100 g of biscuit.

[0028]

Example 6 A sucrose fatty acid ester (trade name: DK ester F-160, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was used as an emulsifier.
After dissolving in hot water of 65 ° C. for 15 minutes to dissolve the solution, an aqueous solution was prepared to be 6% by weight, and then cooled. Next, the fired coral obtained in Example 1 and the aqueous sucrose fatty acid ester solution prepared above were mixed so that the fired coral concentration in the dispersion was 18% by weight and the sucrose fatty acid ester concentration was 2% by weight. By mixing, a dispersion containing calcined coral was obtained. Then
The dispersion containing the calcined coral obtained by the above operation was homogenized with a high-pressure homogenizer to obtain a dispersion. The pressure of the high-pressure homogenizer was adjusted to 450 kgf / cm ² . This dispersion is treated with a magnesium content of 50 mg /
100 g was added to the raw milk, homogenized at 150 kgf / cm ² and sterilized at 130 ° C. for 2 seconds using a plate sterilizer to obtain a magnesium-enriched milk beverage.

[0029]

Example 7 Skim milk powder was dissolved in water to a solid content of 12%, sterilized by heating at 90 ° C for 20 minutes, and then cooled to 25 ° C.
Lactobacillus acidophilus (Lac
tobacillus acidophilus) and Streptococcus thermophilus and fermented. Next, when the lactic acid acidity reached 1.0% and the pH reached 4.3, the culture was cooled to 5 ° C. to obtain a starter culture. 5% of this starter culture was inoculated into sterilized raw milk having a fat content of 3.5%, to which 0.5% by weight of the calcined coral obtained in Example 1 was added, followed by fermentation according to a conventional method to obtain a yogurt enriched with magnesium. Magnesium content in the obtained yogurt, per 100g of yogurt
102 mg.

[0030]

Example 8 As raw material cheese, Gouda cheese and cheddar cheese were mixed at a ratio of 1: 1. To this, 2% of sodium citrate was added as a molten salt to the raw material cheese.
Further, 10% of added water and 1% of the calcined dolomite obtained in Example 2 were added, and emulsification was carried out at an emulsification temperature of 85 ° C according to a conventional method. Then, after emulsification, the mixture was filled in a carton and cooled at 5 ° C. for two days and night to obtain a process cheese reinforced with magnesium. The magnesium content in the obtained processed cheese is
It was 255 mg per 100 g of processed cheese.

[0031]

As described above, the present invention provides a magnesium agent containing calcined coral and / or calcined dolomite containing 15% by weight or more of magnesium as an active ingredient. Further, there is provided a magnesium-enriched food containing the baked coral and / or baked dolomite of the present invention as a magnesium agent.

The magnesium agent of the present invention not only has a high magnesium content, but also has excellent taste due to lack of astringent taste, and also has excellent magnesium absorption. Further, the magnesium-enriched food of the present invention containing the magnesium agent of the present invention is effective for supplementing magnesium. In particular, those containing the magnesium agent of the present invention in milk or milk products containing milk protein,
In particular, it has excellent magnesium absorption, and is effective for replenishing magnesium.

The magnesium agent and the magnesium-enriched food of the present invention are useful for treating cardiovascular diseases such as hypertension, depression, mental disorders such as mental confusion, renal tubular dysfunction, diabetes, It can be used for the prevention or treatment of osteoporosis.

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Claims (4)

[Claims] A magnesium agent comprising calcined coral and / or calcined dolomite as an active ingredient. 2. A magnesium agent comprising as an active ingredient calcined coral and / or calcined dolomite having a magnesium content of 15% by weight or more. 3. A magnesium-enriched food containing calcined coral and / or calcined dolomite. 4. The magnesium-fortified food according to claim 3, wherein the food is milk or a dairy product.