JP2000300213A - Mineral composition and mineral-enriched food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mineral composition capable of effectively suppressing the metal taste of a mineral-enriched food and further reducing the astringency, bitterness, sourness, saltiness, acrid taste, puckery taste, sharp taste, etc., of a food and drink, a medicine, etc., and useful for maintaining the health, etc., by including a trehalose. SOLUTION: This composition comprises a trehalose obtained by making a trehalose phosphorylase derived from the genera Schizophyllum, Agaricus, etc., act on, e.g. α-glucose-1-phosphate and glucose. The mineral in the mineral composition is preferably one or more kinds selected from the group consisting of iron, magnesium, copper, zinc, selenium and calcium and the mineral composition is preferably contained to prepare a mineral-enriched food and drink. The formulating ratio of the added and formulated trehalose to the mineral is preferably 10-100 times based on 1 of the amount of the mineral expressed in terms of weight ratio.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a mineral composition having improved metallic taste and a mineral-enriched food or drink. More specifically, the present invention relates to a mineral composition containing trehalose and a mineral-enriched food or drink.

[0002]

2. Description of the Related Art In recent years, the dietary habits of Japanese people have become rich, but on the other hand, there is a bias in nutrition, and according to the National Nutrition Survey, some minerals are below the standard values set by the Ministry of Health and Welfare. Therefore, recently, minerals have been added to foods and beverages, supplements and nutritional enhancers, etc., but the amount of addition is restricted due to the unique metallic taste of minerals, or the value as a product is lowered. I have. Conventionally, the metallic taste and the like have been alleviated by adding a fragrance or the like. However, such a method has a problem that a component exhibiting a strong metallic taste or the like cannot obtain a sufficient effect. Therefore, as a method for masking a taste that gives discomfort such as a metallic taste, a method using microencapsulation or a inclusion compound (Japanese Patent Application Laid-Open No. 3-236316) is used. However, all of these methods have problems such as not being able to completely mask the metallic taste, complicating the process, and being usable only for limited foods. In the case of beverages, it is more serious and coating agents etc. cannot be used, so high concentrations of sugar and organic acids are added and flavors are added, but masking of taste that gives discomfort such as metallic taste is not Incomplete. As another method, a method of reducing the bitterness of a magnesium salt by adding, mixing and emulsifying an aqueous solution of a magnesium salt to a mixture of a polyglycerin fatty acid ester and a fat or oil to form a water-in-oil emulsion (Japanese Patent Laid-Open No. 8-332053) However, they cannot be added to the aqueous phase, and the effect of heat sterilization, which is important for ensuring the safety of food, greatly reduces the effect, and the range of application is limited. Trehalose is generally known as a texture, taste, and flavor retention composition (Monthly Food Chemical Vol. 10, No. 2,
1994), however, it was not known until now that trehalose shown in the present invention has an effect of improving metallic taste.

[0003]

SUMMARY OF THE INVENTION The present invention provides a mineral composition having improved metallic taste and a mineral-enriched food or drink.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have studied substances which are effective in improving the metallic taste. As a result, by adding trehalose to the mineral, the metallic taste of the mineral-enriched food can be reduced. The effect of suppressing is large,
Furthermore, they have found that they have an effect of reducing astringent taste, bitterness, acidity, salty taste, astringency, astringency, pungency and the like of foods and drinks, pharmaceuticals and the like, and completed the present invention. Hereinafter, the present invention will be described in detail.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Trehalose used in the present invention is a natural saccharide that is abundantly contained in yeast, mushrooms, shrimp and the like, and plays a role as an energy storage substance for these animals and plants. Trehalose has many other features, such as protection against freezing and drying of proteins, and is used as a sweetener and seasoning, as well as Japanese / Western sweets, pastes, bottles / cans, soft drinks, and frozen foods , Dried foods and the like. Trehalose used in the present invention is not particularly limited, and may be a known method for producing trehalose, for example, α-glucose-1-phosphate and glucose derived from microorganisms selected from the group consisting of genus Schizophyllum, Agaricus, Pullutus, Rifiram, and Glyphora. A method of obtaining trehalose by the action of trehalose phosphorylase (Japanese Patent Application Laid-Open No. Hei 6-189779), a method of obtaining trehalose by fermentative production using a microorganism of the genus Arthrobacter using n-alkanes as a carbon source (Agric. B)
iol. Chem. , 33, 190), a method for obtaining trehalose by fermentative production using a microorganism of the genus Nocardia (Japanese Patent Laid-Open No. 154485/1979), and a method for obtaining trehalose by converting maltose with an enzyme (Japanese Patent Application Laid-Open No. Sho 5).
No. 8-216695), a method for obtaining trehalose when a microorganism of the genus Previbacterium or Corynebacterium uses sucrose as a sugar source in the process of fermentative production of L-glutamic acid and other amino acids (Journal of the Japanese Society of Agricultural Chemistry) , 67, 949 (1993)).

The mineral used in the present invention is not particularly limited, but is preferably iron, magnesium,
It is at least one selected from the group consisting of copper, zinc, selenium, and calcium. In addition, the form may be a salt, an oxide, a complex of a protein complex or a degradation product thereof, a polysaccharide complex, or a complex of a degradation product thereof, other modified starch complex, a cyclodextrin complex, or a superoxide. Dismutase, glutathione peroxidase, metal enzymes having minerals such as acid phosphatase, metal activating enzymes such as phosphoglucomutase,
Includes enzymes and coenzymes containing metals in addition to active centers. More specifically, iron, ferrous sulfate (dry), ferrous sulfate (crystal), iron citrate, ferrous gluconate, ferrous pyrophosphate, ferric pyrophosphate, ferrous pyrophosphate liquid Iron-containing compounds such as ferric pyrophosphate solution, ferric chloride, iron lactate, iron ammonium citrate, iron sesquioxide, ferritin, transferrin, ovotransferrin, and heme iron. Magnesium-containing compounds such as magnesium carbonate, magnesium sulfate, magnesium chloride, magnesium oxide, and magnesium L-glutamate. Copper-containing compounds such as copper sulfate and copper gluconate. Zinc-containing compounds such as zinc sulfate, zinc gluconate, and zinc dioxide. Selenium-containing compounds such as selenocysteine and selenomethionine. Calcium chloride, calcium carbonate, calcium hydroxide, calcium lactate, calcium gluconate, calcium citrate, calcium L-glutamate, calcium pantothenate, calcium glycerophosphate, calcium 5'-ribonucleotide, calcium sulfate, tricalcium phosphate, phosphoric acid Calcium monohydrogen, calcium propionate, calcium dihydrogen phosphate, calcium dihydrogen pyrophosphate, carboxymethylcellulose calcium, calcium stearoyl lactate, disodium calcium ethylenediaminetetraacetate, sea urchin baked calcium, shell fired calcium, bone fired calcium, reef construction Coral calcined calcium, whey calcined calcium,
Calcium-containing compounds such as eggshell calcined shell, shell calcined calcium, bone calcined calcium, coral calcined calcium, nacre calcined calcium and eggshell calcined calcium.

The method of using the mineral composition of the present invention is as follows:
There is no particular limitation, and a method of using it as it is, or a method of adding it to a liquid food such as a dry food, a supplement, a soft drink, mineral water, a favorite drink, or an alcoholic drink is used. In addition, in the case of pharmaceuticals, it can be appropriately selected according to the purpose, such as a method of adding to tablets, powders, granules, and drinks to form a formulation.

The method for producing the mineral composition of the present invention is not particularly limited, but a method for mixing the mineral and trehalose in powder, a method for dissolving the mineral and trehalose in a solvent such as water and a mixed solution, and a method for mixing the same. A method for freeze-drying the solution, a method for spray-drying the solution, etc.

[0009] The content of trehalose in the mineral composition of the present invention depends on the strength of the metallic taste to be improved.
Magnesium is 10 times to 200 times the mineral amount, and calcium is 1 times to 100 times the mineral amount. In order for the mineral composition of the present invention to exert its effects sufficiently, it is desirable that the amount of trehalose contained in the mineral composition is 1 to 1000 times as much as 1 in the weight of the mineral composition. Desirably, the added amount is 10 to 1000 times. More desirably, the addition amount is preferably 10 to 100 times.

The detection of trehalose in a mineral composition is carried out, for example, by using a special silica-based column (Shiseido Capcell).
PAC NH2) can be detected and quantified by high-performance chromatography with a differential refractometer.

The form in the mineral composition of the present invention can be selected as appropriate, such as a solution, a suspension, a powder, and a solid molded product. Further, the mineral-enriched food or drink containing the mineral composition of the present invention is not particularly limited, and the dough, processed soybeans, seasonings, mousse, jelly, frozen dessert, candy, chocolate, crackers, cakes, breads, soups, Coffee, cocoa, tea, juice, liquor, pharmaceuticals, etc. are diverse. Although the content of the mineral is not particularly limited, for example,
In the case of mineral-enriched foods and drinks, from the target daily intake of minerals of Japanese people, for example, 12 mg for iron, 300 mg for magnesium, 1.5 mg for copper, and 15 m for zinc
g, 200 μg for selenium, 600 mg for calcium
The amount that can be taken may be appropriately selected as a guide.

Next, the present invention will be further described with reference to examples, but the scope of the present invention is not limited only to these examples.

[0013]

EXAMPLES Example 1 Ferric chloride hexahydrate 13 kg and enzymatically degraded lecithin (San Lecithin L: trade name, manufactured by Taiyo Chemical Co., Ltd.) 0.3
was dissolved in 60 kg of ion-exchanged water to prepare an iron solution. The iron solution obtained above was gradually added to a pyrophosphoric acid solution obtained by dissolving 2 kg of tetrasodium pyrophosphate (decahydrate) in 50 kg of ion-exchanged water under stirring to adjust the pH of the mixture to 3.0. Prepared. After the salt formation of ferric pyrophosphate by the neutralization reaction is completed, centrifugation (3000 × g, 5
), And 0.82 kg (in terms of dry weight) of a ferric pyrophosphate-enzyme-decomposed lecithin complex in the solid phase is recovered, and resuspended in ion-exchanged water.
A ferric pyrophosphate slurry (product I) was obtained.

Example 2 100 parts of the 10% ferric pyrophosphate slurry of Example 1 and 150 parts of trehalose (corresponding to a 50-fold amount in terms of iron) were dissolved in 650 parts of water and spray-dried to obtain an iron content of 7 parts. .8
7% of the composition was obtained.

Example 3 Trehalose was added in an amount of 20 times the zinc content of 1 part of zinc sulfate (heptahydrate) to obtain a zinc composition having a zinc content of 4.15%.

Example 4 Trehalose was added in a 10-fold amount to 1 part of magnesium content of magnesium sulfate (heptahydrate) to obtain a mixture. A mixed aqueous solution obtained by adding 80 parts of water to 20 parts of the mixture was spray-dried to obtain a magnesium composition having a magnesium content of 9.68%.

Test Example 1 The 10% ferric pyrophosphate slurry obtained in Example 1 and the iron composition obtained in Example 2, and the iron content of sodium ferrous citrate and sodium ferrous citrate Of 50
Using a mixture to which twice the amount of trehalose was added (sodium ferrous citrate-trehalose), an aqueous solution of 6% fructose-glucose liquid sugar was prepared so that each iron content was 0.005%, Sensory tests were conducted by 10 panelists. A 5-grade evaluation was performed with a strong 5, slightly strong, slightly felt 3, slightly felt 2, and completely unsatisfied 1 iron-flavor. Table 1 shows the average values of 10 panelists.

[0018]

[Table 1]

As shown in Table 1, good results were obtained in the trehalose-added group of the present invention.

Test Example 2 Zinc composition obtained in Example 3 and zinc sulfate (heptahydrate)
Was prepared so as to contain 2 mg of zinc in 100 g of yogurt, and a sensory test was conducted by a panel of 10 men and women in total. A 5-grade evaluation was performed with a strong 5, slightly strong 4, slightly felt 2, slightly felt 2, and completely not felt 1 against the zinc flavor. Table 2 shows the average values of 10 panelists.

[0021]

[Table 2]

As shown in Table 2, good results were obtained in the group of the present invention.

Test Example 3 Using the magnesium composition obtained in Example 4 and magnesium sulfate (heptahydrate), 100 mg of magnesium was prepared in 100 g of milk, and the mixture was prepared for a panel of 10 men and women. Was subjected to a sensory test. A five-point scale was given with a strong 5, moderately strong 4, slightly felt 3, slightly felt 2, and completely not felt 1 to magnesium flavor. 1
Table 3 shows the average values of 0 panelists.

[0024]

[Table 3]

As shown in Table 3, good results were obtained in the group of the present invention.

Test Example 4 Fructose glucose liquid sugar 6%, ascorbic acid 0.1%, anhydrous citric acid 0.2%, sodium citrate 0.02%, grapefruit flavor 0.1 per 100 ml of water
% Acidic beverages (pH 3.5)
The iron composition (sodium ferrous citrate-trehalose) obtained in Example 1 and sodium ferrous sodium citrate were each prepared so as to be 1 mg in terms of iron. Was subjected to a sensory test. A 5-grade evaluation was performed with a strong 5, slightly strong, slightly felt 3, slightly felt 2, and completely unsatisfied 1 iron-flavor. Table 4 shows the average values of 10 panelists.

[0027]

[Table 4]

As shown in Table 4, good results were obtained in the group of the present invention.

Test Example 5 To 70 parts of strong wheat flour, 2.5 parts of yeast food and 40 parts of water were added, and a medium seed mixed well with a mixer was prepared. 30 parts, sugar 4 parts,
2 parts salt, 5 parts shorting, 2 parts skim milk powder, Example 4
Then, 1.2 parts of each of the magnesium composition and magnesium sulfate (heptahydrate) obtained in the above was added to each of 1.2 parts and 28 parts of water, and the mixture was sufficiently mixed with a mixer to prepare dough. Thereafter, the bread is roasted according to the usual baking process, and the magnesium content is 300 m / 100 g of baking.
g of bread was manufactured, and a sensory test was conducted by panelists of a total of 10 men and women. 5, strong against magnesium flavor
Moderately strong 4, felt 3, somewhat felt 2, never felt 1
And a five-step evaluation was performed. Table 5 shows the average values of 10 panelists.

[0030]

[Table 5]

As shown in Table 5, good results were obtained in the group of the present invention.

Test Example 6 100 parts of water was added to 300 parts of granulated sugar, heated to 110 ° C. to completely dissolve, 200 parts of starch syrup was added thereto, and the mixture was boiled down to 145 to 150 ° C., and then transferred to a cooling plate.
At 1 ° C., 1 g of lemon flavor was added and mixed uniformly. Next, a lemon drop was prepared by adding the zinc composition and zinc sulfate (heptahydrate) obtained in Example 3 so that the zinc content was 0.002%, and a total of 10 genders was prepared.
Sensory tests were conducted by human panelists. A 5-grade evaluation was performed with a strong 5, slightly strong 4, slightly felt 2, slightly felt 2, and completely not felt 1 against the zinc flavor. Table 6 shows the average values of 10 panelists.

[0033]

[Table 6] As shown in Table 6, good results were obtained in the product group of the present invention.

The embodiments of the present invention are as follows. (1) A mineral composition comprising trehalose. (2) An iron composition comprising trehalose. (3) A magnesium composition comprising trehalose. (4) A copper composition containing trehalose. (5) A zinc composition containing trehalose. (6) A selenium composition containing trehalose. (7) A calcium composition comprising trehalose. (8) A mineral composition comprising trehalose and a mineral. (9) A mineral composition comprising trehalose and iron. (10) A mineral composition comprising trehalose and magnesium. (11) A mineral composition comprising trehalose and copper. (12) A mineral composition comprising trehalose and zinc. (13) A mineral composition comprising trehalose and selenium. (14) A mineral composition comprising trehalose and calcium. (15) The mineral composition according to any one of (1) to (14), wherein trehalose is added in a weight ratio of 10 to 1000 times the amount of mineral 1.

As described above, the present invention has a great effect on improving the metallic taste. According to the present invention, it is possible to provide a mineral-enriched food or drink without any restriction on the taste. It greatly contributes to maintaining and improving the health of the people.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) A61K 33/10 A61K 33/10 33/26 33/26 33/30 33/30 33/34 33/34 33/42 33 / 42 // A23L 1/22 A23L 1/22 Z F term (reference) 4B018 LB01 LB03 LB04 LB05 LB08 LB09 MD03 MD04 MD05 MD06 MD29 ME14 4B047 LB08 LB09 LF02 LF03 LF07 LF08 LF09 LF10 LG01 HA23 HA20 HAA17 HA2017 HA21 HA28 MA02 MA03 MA05 MA17 MA35 MA41 MA52 NA09 ZC80

Claims (3)

[Claims] 1. A mineral composition comprising trehalose. 2. The mineral composition according to claim 1, wherein the mineral is at least one selected from the group consisting of iron, magnesium, copper, zinc, selenium, and calcium. 3. A mineral-enriched food or drink comprising the mineral composition according to claim 1 or 2.