JP2001061443A - Finely dispersed mineral liquid and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a finely dispersed mineral liquid giving no bitter taste and astringent taste when added to a food or drink, having excellent seasoning property, dispersion stability and storage stability and useful for health food, etc. by dispersing minerals in oils and fats in finely dispersed state. SOLUTION: This liquid dispersion contains a mineral such as magnesium, calcium, zinc and copper dispersed in oils and fats such as a medium-chain fatty acid triglyceride in finely dispersed state. Preferably, the average particle diameter of the finely dispersed mineral is <=0.77 μm and the finely dispersed mineral liquid contains 30-90 wt.% oil and fat, 0.3-30 wt.% emulsifier having an HLB of >=7 such as glycerol fatty acid ester and 5-40 wt.% minerals. The dispersed mineral liquid is preferably produced by finely dividing a mineral and adding and mixing the mineral to a solution of oil and fat and an emulsifier.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a finely divided mineral dispersion, a method for producing the same, and a food or drink to which the mineral dispersion is added. The finely divided mineral dispersion of the present invention has a good taste without adding bitterness and astringent taste even when added to foods and drinks, and has stability such that no mineral precipitation occurs during storage.

[0002]

2. Description of the Related Art In recent years, the role of minerals such as magnesium, calcium, copper, and zinc has started to be regarded as important for maintaining health and preventing adult diseases.

[0003] Magnesium is present in the living body, 60% of which is in bone, and the rest is in muscle and other soft tissues. It has an enzyme-regulating action, an energy-producing action, a protein-synthesis regulating action, and the like. Insufficiency has been suggested to cause severe symptomatic changes in organs. In Japan, 1989 based on the results of
In the “Fourth Revised Nutritional Requirements for Japanese” in 2015, the target intake of magnesium for adults was set at 300 mg / day.
However, the actual magnesium intake for Japanese adults is 250m
It is said to be about g / day, and it is considered that the intake of magnesium is insufficient. 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 stress society. Food additives that can be added to foods to reinforce magnesium include inorganic salts such as magnesium chloride and magnesium sulfate.These inorganic magnesium salts have a bitter taste, and are added to milk products such as milk. When magnesium or magnesium sulfate is added, there is a problem that protein coagulation occurs. Therefore, magnesium derived from natural products such as cereal skin-derived magnesium (JP-A-7-87930) and milk casein with an increased magnesium content (JP-A-8-84562) are provided. Has an improved flavor, but has a low magnesium content and a high production cost.

[0004] In the "fourth revised Japanese nutritional requirement", the daily requirement of calcium is set at 600 mg, but it is said that the average Japanese is deficient in calcium. For this reason, a wide variety of calcium-enriched foods are on the market. As food additives containing calcium, mainly calcium carbonate, calcium phosphate,
Although milk calcium and the like are used, stability in milk products such as milk and flavor are not always sufficient. Milk is widely known as a food rich in calcium, but although its nutritional value is high, its magnesium content is about 10 mg / 100 ml, which is not necessarily a food rich in magnesium.

[0005] Copper and zinc are known as essential metals not only for humans but also for other animals and plants. It is clear that zinc activates more than 20 kinds of enzymes including alkaline phosphatase, carbonic anhydrase, alcohol dehydrogenase, etc., and is involved in protein synthesis, insulin synthesis, nucleic acid metabolism, etc. Have been. In addition, it is one of the elements indispensable for human growth and development, and it is known that dietary zinc deficiency causes damage to the human body. Copper as a component of cytochrome oxidase, tyrosinase, ascorbate oxidase, superoxide dismutase, etc.
It is also known that copper is involved in hematopoietic functions together with iron. Symptoms of copper deficiency include skeletal abnormalities,
Nerve sheath dysgenesis / degeneration, hair loss of pigment and structural abnormalities, myocardial degeneration, decreased elasticity of arterial walls, and the like are known. As described above, copper and zinc, which are important metals for the human body, are not specified in the "Fourth Revised Japanese Nutrition Requirements", and other than breast milk substitute foods,
No examples have been added to foods for the purpose of strengthening them.

[0006]

As described above, magnesium, calcium, copper, zinc and the like are minerals that play an important role in maintaining health and preventing adult diseases. These minerals are preferably ingested in daily dietary habits, but cannot be fully consumed in modern human dietary habits.

[0007] Minerals such as magnesium, calcium, copper and zinc have bitter and astringent tastes and are poor in taste, and lack stability in foods and drinks, especially milk products such as milk and fermented milk. , Precipitates during storage. For this reason,
It is difficult to add these minerals to food or drink as they are.

Accordingly, the present invention provides good taste without bitterness or astringent taste and is stable in foods and drinks, especially milk products such as milk and fermented milk, and does not cause precipitation during storage. It is an object to provide a mineral dispersion of magnesium, calcium, copper, zinc, and the like.

[0009]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above-mentioned problems. As a result, (1) Minerals that have been subjected to high-pressure treatment in advance and refined are added to oils and fats to which an emulsifier has been added and mixed. By doing, also, (2) oils and fats with an emulsifier added, minerals are added, mixed, finely divided mineral dispersion obtained by high-pressure treatment to refine the mineral, even if added to food and drink It was found that bitterness and astringent taste were not felt, taste was good, and it was stable in foods and drinks, and no precipitation occurred during storage, and the present invention was completed.

The finely divided mineral dispersion of the present invention is in a state where oil and fat adhere to the surface of the finely divided mineral particles via an emulsifier to form a film, so that the mineral particles are not in direct contact with moisture. Absent. Therefore, even if the finely divided mineral dispersion of the present invention is added to food or drink, the bitterness of the mineral, without feeling the astringency, is stable in food and drink,
Precipitation does not occur during storage.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The finely divided mineral dispersion of the present invention is one in which finely divided minerals are dispersed in fats and oils. Further, the finely divided mineral dispersion of the present invention, (1)
It can be obtained by adding and mixing minerals that have been previously subjected to high pressure treatment and refined to a solution prepared by adding an emulsifier to fats and oils, and (2) a solution prepared by adding an emulsifier to fats and oils. Can be obtained by adding and mixing minerals and subjecting them to high-pressure treatment to refine the minerals.
In the mineral dispersion of the present invention, the average particle diameter of the mineral dispersed in the fat or oil is preferably 0.7 μm or less, and when the average particle diameter is larger than 0.7 μm, bitterness and astringency are felt, and during storage. This is not preferable because mineral precipitation occurs.

In the present invention, any fats and oils that can be used in the production of foods can be used as the fats and oils. Among them, medium-chain fatty acids (Medium-chain fatty acids) are preferable in consideration of safety to living bodies and flavor. Chain Trigl
It is preferable to use ycerid (hereinafter abbreviated as MCT). It is preferable that the fats and oils are contained in the mineral dispersion in an amount of 30 to 90% by weight. If the amount is less than 30% by weight, the oils and fats cannot be sufficiently adhered to the surface of the mineral particles via an emulsifier. Exceeding this is not preferable because the flavor and stability deteriorate.

As the emulsifier in the present invention, any emulsifier which can be used for the production of foods, among which it is highly safe and which can form a stable oil film on the surface of the mineral particles, can be used. Those can also be used. The HLB is preferably 7 or more. For example,
Examples thereof include glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters. The emulsifier is 0.3 to 30% by weight in the mineral dispersion.
If the content is less than 0.3% by weight, mineral precipitates during storage and the mineral cannot be stably dispersed for a long period of time. If the content exceeds 30% by weight, the flavor deteriorates, which is not preferable. .

In the present invention, any mineral can be used as long as it can be added to food, such as magnesium, calcium, and the like.
Copper, zinc and the like can be mentioned. In addition, the mineral is preferably contained in the mineral dispersion in an amount of 5 to 40% by weight, and if it is less than 5% by weight, it must be added in a large amount when added to milk products such as milk and fermented milk. If it exceeds 40% by weight, minerals precipitate during storage and minerals cannot be stably dispersed for a long period of time, which is not preferable.

In the present invention, examples of the method for refining minerals include a method in which minerals are hit against a wall surface at a high pressure using a known pulverizer such as a roll mill, a ball mill, and a high-pressure homogenizer. this house,
The use of a high-pressure homogenizer is particularly preferable because the processing efficiency of dispersion microparticulation is high, and the pressure when performing high-pressure homogenizer treatment is 100 to 1,000 kgf / cm ² , taking into account the stability of mineral micronization and dispersion. 300-600kgf / cm ²
It is preferable to be within the range.

The finely divided mineral dispersion thus prepared is added to beverages such as milk, coffee beverages and fruit juices, and fermented milk, desserts such as jelly, pudding, bavarois and mousse to enhance minerals. Food and drink can be provided.

Hereinafter, the present invention will be described in detail with reference to examples. The following examples describe the case where the mineral is an inorganic salt, but the mineral is not limited to inorganic salts. For example, calcium citrate, calcium gluconate, calcium lactate and the like can be used.

Example 1 MCT (ODO; manufactured by Nisshin Oil Co., Ltd.) was used as a fat and oil, which was kept at 65 ° C., and polyglycerin fatty acid ester (Sunsoft Q-182S;
(Manufactured by Taiyo Chemical Co., Ltd.) to a concentration of 6% by weight, dissolved for 15 minutes, and cooled. A mixture of magnesium carbonate (manufactured by Tomita Pharmaceutical Co., Ltd.) used as a mineral and the previously prepared MCT containing polyglycerin fatty acid ester has a magnesium carbonate concentration of 15% by weight and a polyglycerin fatty acid ester concentration of 1.5% by weight. A dispersion was obtained and treated with a high-pressure homogenizer at a pressure of 400 kgf / cm ² to obtain a finely divided magnesium carbonate dispersion, which was designated as Product 1 of the present invention. The average particle size of magnesium dispersed in the obtained product 1 of the present invention was measured by an electron micrograph, and was 0.3 μm. Further, the product 1 of the present invention was added to commercially available milk (made by Snow Brand Milk Products Co., Ltd.) so as to have a concentration of 10% by weight, packed in a polyethylene container and stored at 10 ° C. Was not seen.

[0018]

Example 2 MCT (ODO; manufactured by Nisshin Oil Co., Ltd.) was used as a fat and oil, and was kept at 65 ° C., and sucrose fatty acid ester (DK Ester F110; Daiichi Kogyo Seiyaku Co., Ltd.) was used as an emulsifier. Was added so as to be 6% by weight, and dissolved by holding for 15 minutes, followed by cooling. A mixture of dolomite (manufactured by Kyowa High-Foods Co., Ltd.) used as a mineral and MCT containing sucrose fatty acid ester prepared above was mixed with a dolomite concentration of 15% by weight and a sucrose fatty acid ester concentration of 1.5% by weight.
Is obtained, using a high-pressure homogenizer,
Treatment was performed at a pressure of 400 kgf / cm ² to obtain a finely divided dolomite dispersion, which was designated as Product 2 of the present invention. The average particle size of the dolomite dispersed in the obtained product 2 of the present invention was measured by an electron micrograph and found to be 0.3 μm. Also,
The product 2 of the present invention was added to commercially available milk (product of Snow Brand Milk Products Co., Ltd.) so as to have a concentration of 10% by weight, and the mixture was packed in a polyethylene container.
When stored at ℃, no precipitation of dolomite was observed even after storage for 2 weeks.

[0019]

Example 3 MCT (ODO; manufactured by Nisshin Oil Co., Ltd.) was used as an oil and fat, which was kept at 65 ° C., and polyglycerin fatty acid ester (Sunsoft Q-182S;
(Manufactured by Taiyo Chemical Co., Ltd.) to a concentration of 6% by weight, dissolved for 15 minutes, and cooled. The magnesium oxide used as a mineral and the previously prepared MCT containing polyglycerin fatty acid ester were mixed to obtain a dispersion having a concentration of magnesium oxide of 10% by weight and a concentration of polyglycerin fatty acid ester of 1.0% by weight. Was treated using a high-pressure homogenizer at a pressure of 350 kgf / cm ² to obtain a finely divided magnesium oxide dispersion, which was designated as Product 3 of the present invention. In addition,
When the average particle size of the magnesium oxide dispersed in the obtained product 3 of the present invention was measured by an electron micrograph,
0.2 μm. Further, the product 3 of the present invention was added to commercially available milk (made by Snow Brand Milk Products Co., Ltd.) so as to have a concentration of 10% by weight, packed in a polyethylene container and stored at 10 ° C. Was not seen.

[0020]

Example 4 MCT (ODO; manufactured by Nisshin Oil Co., Ltd.) was used as a fat and oil, which was kept at 65 ° C., and sucrose fatty acid ester (DK Ester F110; Daiichi Kogyo Seiyaku Co., Ltd.) was used as an emulsifier. Was added so as to be 6% by weight, and dissolved by holding for 15 minutes, followed by cooling. A mixture of coral-derived magnesium (SMP-500; manufactured by Marine Bio) used as a mineral and the previously prepared MCT containing sucrose fatty acid ester, wherein the concentration of coral-derived magnesium is 18% by weight and the concentration of sucrose fatty acid ester Was obtained at a pressure of 450 kgf / cm ² using a high-pressure homogenizer to obtain a finely divided coral-derived magnesium dispersion, which was designated as Product 4 of the present invention. The average particle size of the coral-derived magnesium dispersed in the obtained product 4 of the present invention was measured by an electron micrograph and found to be 0.2 μm. Further, the product 4 of the present invention was added to commercially available milk (made by Snow Brand Milk Products Co., Ltd.) so that the concentration became 10% by weight, and the mixture was filled in a polyethylene container at 10 ° C.
No precipitation of coral-derived magnesium was observed even after storage for 2 weeks.

[0021]

Example 5 MCT (ODO; manufactured by Nisshin Oil Co., Ltd.) was used as a fat and oil, which was kept at 65 ° C., and polyglycerin fatty acid ester (Sunsoft Q-182S) was used as an emulsifier.
(Manufactured by Taiyo Kagaku Co., Ltd.) to a concentration of 6% by weight, and the mixture was dissolved by holding for 15 minutes and cooled. Magnesium carbonate (manufactured by Tomita Pharmaceutical Co., Ltd.) used as a mineral is dry-pulverized to obtain a finely divided magnesium carbonate having an average particle diameter of 0.6 μm or less.
It was mixed with CT to obtain a finely divided magnesium carbonate dispersion having a magnesium carbonate concentration of 15% by weight and a polyglycerin fatty acid ester concentration of 1.5% by weight.
And The average particle size of the magnesium carbonate dispersed in the obtained product 5 of the present invention was measured by an electron micrograph and found to be 0.6 μm. Further, the product 5 of the present invention was added to commercially available milk (made by Snow Brand Milk Products Co., Ltd.) so as to have a concentration of 10% by weight, stored in a polyethylene container at 10 ° C., and the magnesium carbonate precipitated after storage for 2 weeks. Was not seen.

[0022]

Example 6 The finely divided magnesium dispersions of the products 1 to 5 of the present invention obtained in Examples 1 to 5 were mixed with a magnesium content of 50 mg / 1.
Each of the milk milk beverages of the present invention was prepared by adding each of the raw milk so that each of the milk beverages of the present invention had a homogenous treatment at 150 kgf / cm ² and then heat sterilizing at 130 ° C. for 2 seconds using a plate sterilizer to produce a magnesium-enriched milk beverage. 1 to 5.

Further, magnesium chloride (comparative product 1) and magnesium sulfate (comparative product 2) having a magnesium content of 50 mg were used.
/ 100 g was added to each of the raw milk, and magnesium-enriched milk drinks were produced in the same manner as described above, and Comparative Milk Drinks 1 and 2 were obtained.

The milk drinks 1 to 5 of the present invention and the comparative milk drinks 1 to 2
Was subjected to a sensory evaluation. Sensory evaluation is a specialized panel 20
The bitterness, astringency, and overall preference when consumed by humans were evaluated on a four-point scale. Regarding bitterness and astringency, 0 point: not at all, 1 point: slightly felt, 2
Points: slightly felt, 3 points: considerably felt. Regarding the overall preference, 0 point: favorable, 1
Points: somewhat favorable, 2 points: slightly undesirable, 3 points: unfavorable. Table 1 shows the results.

[0025]

[Table 1] ───────────────────────────────── Bitterness Astringent taste Overall taste ─────乳 Milk drink of the present invention 1 0.56 ± 0.51 ^a 0.85 ± 0.41 ^a 0.75 ± 0.59 ^a Milk drink of the present invention 2 0.55 ± 0.49 ^a 0.60 ± 0.47 ^a 0.94 ± 0.38 ^a Milk drink of the present invention 3 0.60 ± 0.56 ^a 0.70 ± 0.42 ^a 0.75 ± 0.54 ^a Milk drink of the present invention 4 0.60 ± 0.57 ^a 0.70 ± 0.47 ^a 0.80 ± 0.42 ^a Milk drink of the present invention 5 0.60 ± 0.56 ^a 0.70 ± 0.45 ^a 0.80 ± 0.43 ^a Comparative milk drink 1 2.70 ± 0.41 ^b 2.75 ± 0.27 ^b 2.55 ± 0.49 ^b Comparative milk drink 2 2.45 ± 0.39 ^b 2.75 ± 0.34 ^b 2.75 ± 0.27 ^b ───── ──────────────────────────── Numerical values are mean ± SD (standard deviation) of evaluation points. There is a significant difference between the beverage and the comparative milk beverage.

The milk drinks 1 to 5 of the present invention and the comparative milk drinks 1 and 2 were stored at 10 ° C. for 1 week, and the presence or absence of precipitation of magnesium and aggregation of proteins were visually observed. Since magnesium has an action of reacting with the protein to aggregate the protein, the aggregation of the protein was also confirmed. Table 2 shows the results.

[0027]

[Table 2] マ グ ネ シ ウ ム Precipitation of magnesium Protein aggregation ───────乳 Milk drink of the present invention 1 None None Milk drink of the present invention 2 None None Milk drink of the present invention 3 None None Milk of the present invention Beverage 4 No No Milk drink of the present invention 5 No No Comparative milk drink 1 No Yes Comparative milk drink 2 No Yes ─────────────────────────── ──────

From the results shown in Table 1, the milk drinks 1 to 5 of the present invention were
Almost no bitterness or astringent taste was felt, and the overall evaluation was favorable. On the other hand, Comparative Milk Drinks 1 and 2 had bitterness and astringent taste because magnesium chloride and magnesium sulfate were added as they were, and were evaluated as unfavorable as a whole. Further, from the results in Table 2, the milk drinks 1 to 5 of the present invention were stable without precipitation of magnesium and aggregation of proteins. On the other hand, Comparative Milk Drinks 1 and 2 did not precipitate magnesium, but had protein aggregation.

[0029]

Example 7 The finely divided magnesium dispersions of the products 1 to 5 of the present invention obtained in Examples 1 to 5 each had a magnesium content of 100 mg.
/ 100g was added to the milk respectively, sterilized by heating at 95 ° C for 5 minutes, cooled to 40 ° C, and filled in a container. Then, 3% of a lactic acid bacterium starter was added and fermented for 3 hours, and further cooled at 10 ° C. for 16 hours to produce magnesium-enriched fermented milk.

Further, magnesium chloride (comparative product 1) and magnesium sulfate (comparative product 2) were mixed with a magnesium content of 100 m.
g / 100 g was added to milk, respectively, and magnesium-enriched fermented milk was produced in the same manner as described above, and Comparative Fermented Milks 1 and 2 were obtained. For the fermented milks 1 to 5 of the present invention and the comparative fermented milks 1 to 2, sensory evaluation and confirmation of the presence or absence of magnesium precipitation after storage for one week were performed in the same manner as in Example 6.
The results are shown in Tables 3 and 4.

[0031]

[Table 3] 苦 Bitterness Astringent taste Overall taste ───────発 酵 Fermented milk of the present invention 1 0.70 ± 0.52 ^a 1.04 ± 0.49 ^a 0.85 ± 0.45 ^a Fermented milk of the present invention 2 0.83 ± 0.54 ^a 1.03 ± 0.55 ^a 1.04 ± 0.63 ^a Fermented milk of the present invention 3 0.95 ± 0.76 ^a 1.05 ± 0.69 ^a 1.10 ± 0.55 ^a Fermented milk of the present invention 4 1.05 ± 0.76 ^a 0.95 ± 0.69 ^a 1.00 ± 0.69 ^a Fermented milk of the present invention 5 1.01 ± 0.75 ^a 1.02 ± 0.69 ^a 1.05 ± .065 ^a Comparative fermented milk 1 2.90 ± 0.31 ^b 2.90 ± 0.31 ^b 2.90 ± 0.31 ^b Comparative fermented milk 2 2.75 ± 0.55 ^b 2.90 ± 0.31 ^b 2.85 ± 0.37 ^b ──────── ─────────────────────── Numerical values are average value of evaluation points ± SD (standard deviation). There is a significant difference between

[0032]

[Table 4] 沈 Precipitation of magnesium─────────────────────発 酵 Fermented milk of the present invention 1 None Fermented milk of the present invention 2 None Fermented milk of the present invention 3 None Fermented milk of the present invention 4 None Fermented milk of the present invention 5 None Comparative fermented milk 1 Yes Comparative fermented milk 2 Yes ───────── ─────────────

From the results shown in Table 3, the fermented milks of the present invention 1 to 5
Almost no bitterness or astringent taste was felt, and the overall evaluation was favorable. On the other hand, the comparative fermented milks 1 and 2 felt bitterness and astringent taste, and were evaluated as unfavorable as a whole. From the results in Table 4, the fermented milk of the present invention 1 to 5,
It was stable without precipitation of magnesium. On the other hand, the comparative fermented milks 1 and 2 had magnesium precipitate.

[0034]

Example 8 MCT (ODO; manufactured by Nisshin Oil Co., Ltd.) was used as a fat and oil, which was kept at 65 ° C., and polyglycerin fatty acid ester (Sunsoft Q-182S;
(Manufactured by Taiyo Chemical Co., Ltd.) to a concentration of 6% by weight, dissolved for 15 minutes, and cooled. Tricalcium phosphate (manufactured by Tomita Pharmaceutical Co., Ltd.) used as a mineral and MCT containing the polyglycerin fatty acid ester prepared above were mixed,
A dispersion having a concentration of tricalcium phosphate of 15% by weight and a concentration of polyglycerol fatty acid ester of 1.5% by weight is obtained.
This was treated with a high-pressure homogenizer at a pressure of 400 kgf / cm ² to obtain a finely divided dispersion of tricalcium phosphate, which was designated as Product 6 of the present invention. The average particle size of tricalcium phosphate dispersed in the obtained product 6 of the present invention was measured by an electron micrograph, and was 0.3 μm. The product 6 of the present invention was added to commercially available milk (made by Snow Brand Milk Products) at a concentration of 10% by weight.
, And stored in a polyethylene container at 10 ° C. No precipitation of tricalcium phosphate was observed even after storage for 2 weeks.

[0035]

Example 9 MCT (ODO; manufactured by Nisshin Oil Co., Ltd.) was used as an oil and fat, which was maintained at 65 ° C., and polyglycerin fatty acid ester (Sunsoft Q-182S;
(Manufactured by Taiyo Chemical Co., Ltd.) to a concentration of 6% by weight, dissolved for 15 minutes, and cooled. A mixture of copper sulfate (manufactured by Tomita Pharmaceutical Co., Ltd.) used as a mineral and the previously prepared MCT containing polyglycerin fatty acid ester has a copper sulfate concentration of 15% by weight and a polyglycerin fatty acid ester concentration of
A 1.5% by weight dispersion was obtained and treated with a high-pressure homogenizer at a pressure of 400 kgf / cm ² to obtain a finely divided copper sulfate dispersion, which was designated as Product 7 of the present invention. The average particle size of the copper sulfate dispersed in the obtained product 7 of the present invention was measured by an electron micrograph and found to be 0.3 μm. Also,
The product 7 of the present invention was added to commercially available milk (made by Snow Brand Milk Products Co., Ltd.) to a concentration of 10% by weight, and packed in a polyethylene container.
When stored at ℃, no precipitation of copper sulfate was observed even after storage for 2 weeks.

[0036]

Example 10 MCT (ODO; manufactured by Nisshin Oil Co., Ltd.) was used as a fat and oil, which was kept at 65 ° C., and polyglycerin fatty acid ester (Sunsoft Q-182) was used as an emulsifier.
S; manufactured by Taiyo Kagaku Co., Ltd.) to a concentration of 6% by weight.
Hold for minutes to dissolve and cool. A mixture of zinc sulfate used as a mineral (manufactured by Tomita Pharmaceutical Co., Ltd.) and MCT containing a polyglycerin fatty acid ester solution prepared above was used, and the concentration of zinc sulfate was 15% by weight and the concentration of polyglycerin fatty acid ester was 1.5% by weight. A certain dispersion was obtained, and this was treated with a high-pressure homogenizer at a pressure of 400 kgf / cm ² to obtain a finely divided zinc sulfate dispersion, which was designated as Product 8 of the present invention. In addition,
The average particle size of the zinc sulfate dispersed in the obtained product 8 of the present invention was measured by an electron micrograph and found to be 0.3 μm. Further, the product 8 of the present invention was added to commercially available milk (made by Snow Brand Milk Products Co., Ltd.) so as to have a concentration of 10% by weight, packed in a polyethylene container and stored at 10 ° C. Was not seen.

[0037]

Example 11 Products 6 to 8 of the present invention obtained in Examples 8 to 10
The finely divided mineral dispersion liquid was added to raw milk so that the mineral content became 50 mg / 100 g, and homogenized at 150 kgf / cm ² , and then heat sterilized at 130 ° C. for 2 seconds using a plate sterilizer, The mineral-enriched milk drink was manufactured, and it was set as the milk drinks 6-8 of this invention. In addition, tricalcium phosphate (comparative product 3), copper sulfate (comparative product 4), and zinc sulfate (comparative product 5) were added to raw milk such that the mineral content became 50 mg / 100 g, and the same method as described above was performed. Thus, a mineral-enriched milk beverage was produced, and Comparative milk beverages 3 to 5 were obtained. Inventive milk drinks 6 to 8
And about the comparative milk drinks 3-5, the sensory evaluation and confirmation of the presence or absence of the precipitation after preservation for 1 week were performed like Example 6. The results are shown in Tables 5 and 6.

[0038]

[Table 5] 苦 Bitterness Astringent taste Overall taste ────── ────────────────────────── Milk drink of the present invention 6 0.54 ± 0.41 ^a 0.85 ± 0.41 ^a 0.64 ± 0.39 ^a Milk drink of the present invention 7 0.75 ± 0.57 ^a 0.73 ± 0.37 ^a 0.75 ± 0.37 ^a Milk beverage of the present invention 8 0.60 ± 0.65 ^a 0.85 ± 0.42 ^a 0.80 ± 0.66 ^a Comparative milk beverage 3 2.70 ± 0.31 ^b 2.95 ± 0.27 ^b 2.55 ± 0.39 ^b Comparative milk beverage 4 2.45 ± 0.39 ^b 2.85 ± 0.43 ^b 2.45 ± 0.35 ^b Comparative milk drink 5 2.55 ± 0.40 ^b 2.85 ± 0.54 ^b 2.65 ± 0.47 ^b ───────────────────────── ─────── Numerical values are mean ± SD (standard deviation) of evaluation points. There is a significant difference between the milk beverage of the present invention and the comparative milk beverage with a risk factor of 5% or less.

[0039]

[Table 6] ──────────────────────── Mineral precipitation ───────────────────乳 Milk drink of the present invention 6 None Milk drink of the present invention 7 None Milk drink of the present invention 8 None Comparative milk drink 3 Yes Comparative milk drink 4 Yes Comparative milk drink 5 Yes ──────────── ────────────

From the results shown in Table 5, the milk drinks 6 to 8 of the present invention were:
Almost no bitterness or astringent taste was felt, and the overall evaluation was favorable. On the other hand, Comparative Milk Beverages 3 to 5 were evaluated as bitter and astringent, which was not preferable as a whole.

Also, from the results in Table 6, the milk drinks 6 to 6 of the present invention are shown.
No. 8 was stable without precipitation of minerals. On the other hand, the comparative milk drinks 3 to 5 had mineral precipitates.

[0042]

According to the present invention, even when added to foods and drinks, bitterness and astringency are not felt and the taste is good and stable, so that mineral precipitation does not occur during storage. A finely divided mineral dispersion can be provided.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B001 AC31 AC40 AC46 BC02 BC12 EC05 4B017 LC03 LE03 LK01 LK18 LK21 LL06 LP11 4B018 LB07 LB08 MD03 MD04 MD05 MD09 MD14 ME02 MF02 MF07

Claims (6)

[Claims] 1. A finely divided mineral dispersion in which finely divided minerals are dispersed in fats and oils. 2. The finely divided mineral has an average particle diameter of 0.7 μm.
The finely divided mineral dispersion according to claim 1, which is: 3. An oil / fat of 30 to 90% by weight and an emulsifier of 0.3 to 30% by weight.
3. The finely divided mineral dispersion according to claim 1, which contains 5 to 40% by weight of a mineral and 5 to 40% by weight of a mineral. 4. A method for producing a finely divided mineral dispersion, which comprises finely dividing minerals in advance, and then adding and mixing the resulting mixture with a solution of an oil or fat and an emulsifier. 5. A method for producing a finely divided mineral dispersion, which comprises adding and mixing a mineral to a solution of an oil or fat and an emulsifier, and then finely dividing the mineral. 6. A mineral-enriched food or drink to which the mineral dispersion according to claim 1 is added.