JP2001258526A - Beverage or paste food and suspension - Google Patents
Beverage or paste food and suspensionInfo
- Publication number
- JP2001258526A JP2001258526A JP2000081498A JP2000081498A JP2001258526A JP 2001258526 A JP2001258526 A JP 2001258526A JP 2000081498 A JP2000081498 A JP 2000081498A JP 2000081498 A JP2000081498 A JP 2000081498A JP 2001258526 A JP2001258526 A JP 2001258526A
- Authority
- JP
- Japan
- Prior art keywords
- calcium
- magnesium
- beverage
- particles
- magnesium carbonate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 239000000725 suspension Substances 0.000 title claims description 35
- 239000002245 particle Substances 0.000 claims abstract description 72
- 239000011575 calcium Substances 0.000 claims abstract description 62
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims abstract description 62
- 239000001095 magnesium carbonate Substances 0.000 claims abstract description 62
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims abstract description 62
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 61
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 61
- 239000011777 magnesium Substances 0.000 claims abstract description 44
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 41
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims 1
- ZFXVRMSLJDYJCH-UHFFFAOYSA-N calcium magnesium Chemical compound [Mg].[Ca] ZFXVRMSLJDYJCH-UHFFFAOYSA-N 0.000 abstract description 22
- 159000000003 magnesium salts Chemical class 0.000 abstract description 4
- 238000001556 precipitation Methods 0.000 abstract description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 42
- 229910000019 calcium carbonate Inorganic materials 0.000 description 21
- 239000010419 fine particle Substances 0.000 description 13
- 238000005119 centrifugation Methods 0.000 description 9
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 description 8
- 235000020124 milk-based beverage Nutrition 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 235000011837 pasties Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000020509 fortified beverage Nutrition 0.000 description 6
- 235000014106 fortified food Nutrition 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 6
- 239000011324 bead Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000002270 dispersing agent Substances 0.000 description 4
- 229910000514 dolomite Inorganic materials 0.000 description 4
- 239000010459 dolomite Substances 0.000 description 4
- 230000002411 adverse Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 235000020189 fortified milk Nutrition 0.000 description 3
- 239000011164 primary particle Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000011163 secondary particle Substances 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 235000020121 low-fat milk Nutrition 0.000 description 2
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 2
- 239000000347 magnesium hydroxide Substances 0.000 description 2
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- -1 sucrose fatty acid esters Chemical class 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000001238 wet grinding Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 101001034314 Homo sapiens Lactadherin Proteins 0.000 description 1
- 102100039648 Lactadherin Human genes 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000007561 laser diffraction method Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 230000007383 nerve stimulation Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- LKSHJHJGLORTGD-UHFFFAOYSA-M sodium 3-[[3-[(2,4-dimethylphenyl)carbamoyl]-2-hydroxynaphthalen-1-yl]diazenyl]-4-hydroxybenzenesulfonate Chemical compound [Na+].CC1=C(C=CC(=C1)C)NC(=O)C=1C(=C(C2=CC=CC=C2C1)N=NC=1C=C(C=CC1O)S(=O)(=O)[O-])O LKSHJHJGLORTGD-UHFFFAOYSA-M 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Compounds Of Alkaline-Earth Elements, Aluminum Or Rare-Earth Metals (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、カルシウムとマグ
ネシウムとを強化した飲料もしくはペースト状食品、及
びカルシウム素材と塩基性炭酸マグネシウム粒子とが分
散されている懸濁液に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage or paste-like food fortified with calcium and magnesium, and a suspension in which a calcium material and basic magnesium carbonate particles are dispersed.
【０００２】[0002]
【従来の技術】カルシウムは、骨格の形成、細胞活力の
維持、神経刺激感受性、筋力収縮作用及び血液凝固作用
などに関与する、人体にとって極めて重要な元素の一つ
であることが知られている。そして、カルシウムの摂取
不足の解消を目的として、いわゆるカルシウム強化飲料
やカルシウム強化食品などが開発され、これらは一般に
広く飲食されている。2. Description of the Related Art Calcium is known to be one of the very important elements for the human body, involved in skeleton formation, maintenance of cell vitality, sensitivity to nerve stimulation, muscular contraction, blood coagulation and the like. . So-called calcium-enriched beverages and calcium-enriched foods have been developed for the purpose of resolving the lack of calcium intake, and these are generally eaten and consumed widely.
【０００３】しかしながら、体内に過剰のカルシウムが
摂取されると、骨格の形成の際にカルシウム以外の元素
（例えば、鉄やマグネシウム）が使われにくくなり、骨
格の生育が却って妨げられる、あるいは過剰のカルシウ
ムの存在が細胞機能の低下につながるなど様々な弊害を
引き起こす場合があるという研究発表がある。このカル
シウムを過剰に摂取することによる弊害に対して、マグ
ネシウムを併せて摂取することが有効であるといわれて
いる。一方、人体の動脈の緊張度は、血液中のカルシウ
ムの動脈を収縮させる作用と、マグネシウムの動脈を弛
緩させる作用との拮抗作用により保たれている。従っ
て、人体にとってカルシウムとマグネシウムとの摂取量
のバランスは重要な意味を持つ、一般に、人体に摂取さ
れるカルシウムとマグネシウムとの比（Ｃａ／Ｍｇ）は
２付近であることが好ましいとされている。However, if excessive calcium is taken into the body, elements other than calcium (for example, iron and magnesium) are less likely to be used in forming the skeleton, and the growth of the skeleton is rather hindered or excessive. There are research reports that the presence of calcium may cause various adverse effects such as a decrease in cell function. It is said that ingestion of magnesium is effective against the adverse effects caused by excessive intake of calcium. On the other hand, the degree of arterial tone in the human body is maintained by the antagonistic action of the action of calcium in blood to contract arteries and the action of magnesium to relax arteries. Therefore, the balance between the intake of calcium and magnesium is important for the human body. In general, it is considered that the ratio of calcium and magnesium (Ca / Mg) taken into the human body is preferably around 2. .
【０００４】このような理由から、現在ではカルシウム
とマグネシウムとを積極的に添加したカルシウム−マグ
ネシウム強化飲料あるいはカルシウム−マグネシウム強
化食品が盛んに研究されている。例えば、ドロマイトの
飲料あるいは食品用の添加物としての使用などが研究さ
れている。[0004] For these reasons, a calcium-magnesium fortified beverage or a calcium-magnesium fortified food to which calcium and magnesium are positively added has been actively studied. For example, the use of dolomite as a beverage or food additive has been studied.
【０００５】[0005]
【発明が解決しようとする課題】ドロマイトは、カルシ
ウムを２０％以上、マグネシウムを１０％以上含み、カ
ルシウムとマグネシウムとの比がおよそ２であることか
ら、カルシウムとマグネシウムの供給源として優れた材
料の一つである。しかしながら、ドロマイトはカルシウ
ムとマグネシウムとの比がおよそ２で一定であることか
ら、飲料や食品の原料にカルシウムあるいはマグネシウ
ムが含まれている場合には、添加するカルシウムとマグ
ネシウムとの比を調整することは難しいという問題があ
る。Dolomite contains calcium at 20% or more and magnesium at 10% or more, and the ratio of calcium to magnesium is about 2. Therefore, dolomite is an excellent material as a source of calcium and magnesium. One. However, dolomite has a constant ratio of calcium to magnesium of about 2, so if the beverage or food contains calcium or magnesium, adjust the ratio of calcium to magnesium to be added. Is difficult.
【０００６】本発明者は、従来のカルシウム強化飲料や
カルシウム強化食品に用いられているカルシウム素材
（炭酸カルシウム微粒子）と、難溶性マグネシウム塩の
微粒子とを併用することにより、添加するカルシウムと
マグネシウムとの比を容易に調整することができると考
えた。そして、通常のカルシウム強化飲料に炭酸マグネ
シム粒子を分散させたカルシウム−マグネシウム強化飲
料を試作して検討を重ねたところ、炭酸マグネシウム粒
子は凝集沈殿しやすい性質を有していることが明らかに
なった。The present inventor has proposed that calcium and magnesium to be added can be reduced by using a calcium material (fine particles of calcium carbonate) used in conventional calcium-enriched beverages and calcium-enriched foods together with fine particles of a sparingly soluble magnesium salt. It was thought that the ratio could easily be adjusted. And, a trial of a calcium-magnesium fortified beverage prepared by dispersing magnesium carbonate particles in a normal calcium-enriched beverage and conducting repeated examinations revealed that magnesium carbonate particles had a property of easily coagulating and sedimenting. .
【０００７】従って、本発明の目的は、その原料に含ま
れているカルシウムあるいはマグネシウムの量に関わら
ず容易に製造することができ、かつ難溶性マグネシウム
塩の粒子などの沈殿が起こりにくいカルシウム−マグネ
シウム強化飲料もしくはペースト状食品を提供すること
にある。さらに、本発明は、カルシウム−マグネシウム
強化飲料もしくはペースト状食品の製造に有利に用いる
ことができる懸濁液を提供することもその目的とする。Accordingly, it is an object of the present invention to provide a calcium-magnesium which can be easily produced regardless of the amount of calcium or magnesium contained in the raw material, and in which precipitation of hardly soluble magnesium salt particles or the like does not easily occur. It is to provide a fortified beverage or a paste food. It is a further object of the present invention to provide a suspension which can be advantageously used for the production of calcium-magnesium fortified beverages or pasty foods.
【０００８】[0008]
【課題を解決するための手段】本発明者は、難溶性マグ
ネシウム塩の中でも、塩基性炭酸マグネシウム（化学
式：４ＭｇＣＯ3・Ｍｇ（ＯＨ）2・４Ｈ2Ｏ）が、炭酸
マグネシウム（化学式：ＭｇＣＯ3）よりも比重が小さ
いことに着目し、この塩基性炭酸マグネシウムをマグネ
シウム供給源として用いることにより、凝集沈殿の起こ
りにくいカルシウム−マグネシウム強化飲料やカルシウ
ム−マグネシウム強化食品を製造することができると考
えた。そして、炭酸カルシウム微粒子と塩基性炭酸マグ
ネシウム粒子を分散したカルシウム−マグネシウム強化
飲料やカルシウム−マグネシウム強化食品の研究を重ね
た結果、平均体積粒子径が０．１〜０．５μｍの範囲内
にある塩基性炭酸マグネシウム粒子が分散された飲料や
ペースト状食品は、長期間にわたって保存しても塩基性
炭酸マグネシウム粒子の凝集沈殿が起こりにくいことを
見出し、本発明を完成するに至った。Means for Solving the Problems The present inventor has proposed that, among hardly soluble magnesium salts, basic magnesium carbonate (chemical formula: 4MgCO 3 .Mg (OH) 2 .4H 2 O) is replaced with magnesium carbonate (chemical formula: MgCO 3 ), It was thought that by using this basic magnesium carbonate as a magnesium source, a calcium-magnesium-enriched beverage or a calcium-magnesium-enriched food, in which coagulation and sedimentation hardly occur, could be produced. . And as a result of repeating research on calcium-magnesium fortified beverages and calcium-magnesium fortified foods in which calcium carbonate fine particles and basic magnesium carbonate particles are dispersed, a base having an average volume particle diameter in the range of 0.1 to 0.5 μm is obtained. A beverage or paste-like food in which basic magnesium carbonate particles are dispersed has been found to prevent aggregation and precipitation of basic magnesium carbonate particles even when stored for a long period of time, and have completed the present invention.
【０００９】従って、本発明は、カルシウム素材と、平
均体積粒子径が０．１〜０．５μｍの範囲内にある塩基
性炭酸マグネシウム粒子とが、カルシウム１に対してマ
グネシウムが重量比で０．４〜０．６になるような量に
て分散されている飲料もしくはペースト状食品にある。Therefore, according to the present invention, the calcium raw material and the basic magnesium carbonate particles having an average volume particle size in the range of 0.1 to 0.5 μm are obtained by mixing magnesium and calcium in a weight ratio of 0.1 to 0.1. In beverages or pasty foods that are dispersed in such an amount as to be between 4 and 0.6.
【００１０】さらに本発明は、カルシウム素材と、平均
体積粒子径が０．１〜０．５μｍの範囲内にある塩基性
炭酸マグネシウム粒子とが分散されている懸濁液にあ
る。Further, the present invention resides in a suspension in which a calcium material and basic magnesium carbonate particles having an average volume particle diameter in a range of 0.1 to 0.5 μm are dispersed.
【００１１】なお、本発明における塩基性炭酸マグネシ
ウム粒子の平均体積粒子径は、レーザー回折法により測
定した値である。The average volume particle diameter of the basic magnesium carbonate particles in the present invention is a value measured by a laser diffraction method.
【００１２】[0012]
【発明の実施の形態】本発明の飲料もしくはペースト状
食品に分散されているカルシウム素材は、従来のカルシ
ウム強化飲料やカルシウム強化食品に用いられているも
のであれば特には制限はなく、その例としては炭酸カル
シウムを挙げることができる。具体的には、平均体積粒
子径が０．０１〜０．１μｍの範囲内にある一次粒子の
凝集体であって、その平均体積粒子径が０．２〜１０μ
ｍの範囲内にある炭酸カルシウム微粒子を挙げることが
できる。BEST MODE FOR CARRYING OUT THE INVENTION The calcium material dispersed in the beverage or paste food of the present invention is not particularly limited as long as it is used in conventional calcium-enriched beverages and calcium-enriched foods. Examples include calcium carbonate. Specifically, it is an aggregate of primary particles having an average volume particle diameter in the range of 0.01 to 0.1 μm, and has an average volume particle diameter of 0.2 to 10 μm.
m can be mentioned.
【００１３】本発明の飲料もしくはペースト状食品に分
散されている塩基性炭酸マグネシウム粒子は、平均体積
粒子径が０．１〜０．５μｍの範囲内にある。塩基性炭
酸マグネシウム粒子の平均体積粒子径を０．１μｍ未満
に調製するのは難しく、却って材料コストが高くなり、
また、塩基性炭酸マグネシウム粒子の平均体積粒子径が
０．５μｍを超えると塩基性炭酸マグネシウム粒子の凝
集沈殿が起こりやすくなる。The basic magnesium carbonate particles dispersed in the beverage or paste food of the present invention have an average volume particle diameter in the range of 0.1 to 0.5 μm. It is difficult to adjust the average volume particle diameter of the basic magnesium carbonate particles to less than 0.1 μm, and instead the material cost increases,
Further, when the average volume particle diameter of the basic magnesium carbonate particles exceeds 0.5 μm, aggregation and precipitation of the basic magnesium carbonate particles easily occur.
【００１４】本発明の飲料もしくはペースト状食品は、
飲料もしくはペースト状食品の原料に、カルシウム素材
（炭酸カルシウム微粒子）が分散されているカルシウム
懸濁液と塩基性炭酸マグネシウム懸濁液とを、それぞれ
カルシウム１に対してマグネシウムが重量比で０．４〜
０．６になるように、同時にあるいは別々に添加混合す
ることにより、あるいは、カルシウム素材と塩基性炭酸
マグネシウム粒子とが分散されている懸濁液を添加混合
することにより製造することができる。通常の飲料（例
えば、乳飲料）もしくはペースト状食品（例えば、ヨー
グルト）の場合、カルシウム素材（炭酸カルシウム微粒
子）の含有量は０．１〜０．８重量％の範囲内にあり、
塩基性炭酸マグネシウム粒子の含有量は０．０８〜０．
８重量％の範囲内にあることが好ましい。The beverage or pasty food of the present invention comprises:
A calcium suspension in which a calcium material (calcium carbonate fine particles) is dispersed and a basic magnesium carbonate suspension are added to a raw material of a beverage or a paste-like food. ~
It can be produced by adding or mixing simultaneously or separately so as to be 0.6, or by adding and mixing a suspension in which a calcium material and basic magnesium carbonate particles are dispersed. In the case of ordinary beverages (e.g., milk drinks) or pasty foods (e.g., yogurt), the content of calcium material (calcium carbonate fine particles) is in the range of 0.1 to 0.8% by weight,
The content of the basic magnesium carbonate particles is 0.08 to 0.5.
It is preferably in the range of 8% by weight.
【００１５】本発明の飲料もしくはペースト状食品の製
造に用いることができる炭酸カルシウム微粒子が分散さ
れている炭酸カルシウム懸濁液の炭酸カルシウム微粒子
含有量は５〜２０重量％の範囲内にあることが好まし
い。この炭酸カルシウム懸濁液は、食品添加物規格適合
の炭酸カルシウム微粒子と水とを混合し、次いで分散剤
を添加して、均質化を行うことにより製造することがで
きる。分散剤に特には制限はなく、その例としては、シ
ョ糖脂肪酸エステル、グリセリン脂肪酸エステルなどの
乳化剤を挙げることができる。また分散剤の添加量は、
０．１〜５重量％の範囲内にあることが好ましい。[0015] The calcium carbonate fine particle content of the calcium carbonate suspension in which the calcium carbonate fine particles are dispersed, which can be used for producing the beverage or the paste-like food of the present invention, may be in the range of 5 to 20% by weight. preferable. This calcium carbonate suspension can be produced by mixing fine particles of calcium carbonate conforming to food additive standards and water, then adding a dispersant, and homogenizing. The dispersant is not particularly limited, and examples thereof include emulsifiers such as sucrose fatty acid esters and glycerin fatty acid esters. The amount of the dispersant added is
Preferably it is in the range of 0.1 to 5% by weight.
【００１６】本発明の飲料もしくはペースト状食品の製
造に用いることができる塩基性炭酸マグネシウム懸濁液
の塩基性炭酸マグネシウム粒子含有量は５〜３０重量％
の範囲内にあることが好ましい。塩基性炭酸マグネシウ
ム懸濁液は、塩基性炭酸マグネシウム粒子と水とを混合
し、次いで塩基性炭酸マグネシウム粒子を湿式粉砕によ
り、平均体積粒子径が０．１〜０．５μｍの範囲内の値
になるまで粉砕することにより製造することができる。
湿式粉砕は、ビーズミルを用いるのが一般的である。具
体的には、水に分散されている塩基性炭酸マグネシウム
粒子を、直径が０．５〜２ｍｍの範囲内のジルコニアビ
ーズを用いて予備粉砕し、次いで、直径が０．０５〜
０．３ｍｍの範囲内の小さなジルコニアビーズを用いて
微粉砕することにより塩基性炭酸マグネシウム粒子の平
均体積粒子径を０．１〜０．５μｍの範囲内の値にする
ことが好ましい。特に平均体積粒子径が５μｍ以上の塩
基性炭酸マグネシウム粒子を湿式粉砕する場合には、予
備粉砕を行うことにより、粉砕の効率が高くなる。The basic magnesium carbonate particle content of the basic magnesium carbonate suspension which can be used for the production of the beverage or the pasty food of the present invention is 5 to 30% by weight.
Is preferably within the range. The basic magnesium carbonate suspension is obtained by mixing basic magnesium carbonate particles and water, and then wet-grinding the basic magnesium carbonate particles to an average volume particle diameter of 0.1 to 0.5 μm. It can be manufactured by pulverizing until it is as small as possible.
Generally, wet grinding uses a bead mill. Specifically, basic magnesium carbonate particles dispersed in water are preliminarily pulverized using zirconia beads having a diameter in the range of 0.5 to 2 mm.
The average volume particle diameter of the basic magnesium carbonate particles is preferably adjusted to a value in the range of 0.1 to 0.5 μm by finely pulverizing the particles using small zirconia beads having a diameter in the range of 0.3 mm. In particular, when the basic magnesium carbonate particles having an average volume particle diameter of 5 μm or more are wet-pulverized, the pre-pulverization increases the pulverization efficiency.
【００１７】湿式粉砕する前の塩基性炭酸マグネシウム
粒子は、一次粒子であっても二次粒子であっても良く、
その平均体積粒子径に特には制限はないが、厚さ０．０
０５〜０．０２μｍ、長さ数μｍの薄片状一次粒子から
なる二次粒子であることが好ましい。このような塩基性
炭酸マグネシウム二次粒子は、例えば、水酸化マグネシ
ウム懸濁液に、炭酸ガス（二酸化炭素）を加えて、懸濁
液中の水酸化マグネシウム粒子を炭酸マグネシウム粒子
とし、次いで、分解熟成を行うことにより炭酸マグネシ
ウム粒子を塩基性炭酸マグネシウム粒子にすることによ
り製造することができる。The basic magnesium carbonate particles before the wet pulverization may be primary particles or secondary particles,
The average volume particle size is not particularly limited, but the thickness is 0.0
The secondary particles are preferably composed of flaky primary particles having a length of from 0.05 to 0.02 μm and a length of several μm. Such basic magnesium carbonate secondary particles can be obtained, for example, by adding carbon dioxide (carbon dioxide) to a magnesium hydroxide suspension, converting the magnesium hydroxide particles in the suspension into magnesium carbonate particles, It can be produced by converting the magnesium carbonate particles into basic magnesium carbonate particles by aging.
【００１８】本発明の飲料もしくはペースト状食品の製
造に用いることができるカルシウム素材と塩基性炭酸マ
グネシウム粒子とが分散されている懸濁液のカルシウム
素材及び塩基性炭酸マグネシウム粒子の含有量は、飲料
もしくはペースト状食品の原料に含まれているカルシウ
ム量及びマグネシウム量を考慮して調製することができ
る。例えば、飲料もしくはペースト状食品の原料にカル
シウムが含まれている場合には、懸濁液中のマグネシウ
ム量が重量比でカルシウム１に対して０．５以上になる
量に、飲料もしくはペースト状食品の原料にマグネシウ
ムが含まれている場合には、懸濁液中のマグネシウム量
が重量比でカルシウム１に対して０．５以下になる量に
なるように調製する。通常は、カルシウム１に対してマ
グネシウムが重量比で０．３〜０．７の量になるように
調製すれば良い。この懸濁液は、前記の炭酸カルシウム
懸濁液と塩基性炭酸マグネシウム懸濁液とを混合するこ
とにより、あるいは、前記の炭酸カルシウム懸濁液に塩
基性炭酸マグネシウム粒子を加え、次いで、塩基性炭酸
マグネシウム粒子を湿式粉砕により、平均体積粒子径が
０．１〜０．５μｍの範囲内になるまで粉砕することに
より、もしくは前記の塩基性炭酸マグネシウム懸濁液
に、炭酸カルシウム微粒子と分散剤を加えて混合するこ
とにより製造することができる。The content of the calcium material and the basic magnesium carbonate particles in the suspension in which the calcium material and the basic magnesium carbonate particles which can be used for the production of the beverage or the paste-like food of the present invention are dispersed is as follows. Alternatively, it can be prepared in consideration of the amounts of calcium and magnesium contained in the raw material of the pasty food. For example, when calcium is contained in the raw material of the beverage or the pasty food, the amount of magnesium in the suspension is adjusted to 0.5 or more with respect to 1 by weight of the beverage or the paste food. When magnesium is contained in the raw material of (1), the amount of magnesium in the suspension is adjusted so that the weight ratio becomes 0.5 or less with respect to 1 of calcium. Normally, it may be prepared so that the weight ratio of magnesium to calcium is 0.3 to 0.7. This suspension can be prepared by mixing the calcium carbonate suspension with the basic magnesium carbonate suspension, or by adding basic magnesium carbonate particles to the calcium carbonate suspension, The magnesium carbonate particles are wet-pulverized, and pulverized until the average volume particle diameter is in the range of 0.1 to 0.5 μm, or the basic magnesium carbonate suspension is mixed with calcium carbonate fine particles and a dispersant. In addition, it can be produced by mixing.
【００１９】本発明の飲料の例としては、乳飲料（牛乳
など）、果汁飲料、豆乳などの各種飲料を挙げることが
できる。また、ペースト状食品の例としては、ヨーグル
ト、クリーム、ソース、マヨネーズなどの各種の流動性
あるいは高粘度食品を挙げることができる。Examples of the drink of the present invention include various drinks such as milk drinks (eg, milk), fruit juice drinks, and soy milk. Examples of pasty foods include various fluid or high-viscosity foods such as yogurt, cream, sauce, and mayonnaise.
【００２０】[0020]
【実施例】［実施例１］ （炭酸カルシウム懸濁液の製造）食品添加物規格適合の
炭酸カルシウム（タンカルＮ、宇部マテリアルズ（株）
製）と水とを混合した後、乳化剤（リョート−エステル
ＳＥＭ−７０、三菱化学フーズ（株）製）を添加して、
ミキサー（ＴＫホモミキサー、特殊機化工業（株）製）
を用いて均質化し、炭酸カルシウム微粒子含有量が１５
重量％で、乳化剤の濃度が２重量％の炭酸カルシウム懸
濁液を製造した。[Example 1] (Manufacture of calcium carbonate suspension) Calcium carbonate conforming to food additive standards (Tancar N, Ube Materials Co., Ltd.)
) And water, and an emulsifier (Ryoto-Ester SEM-70, manufactured by Mitsubishi Chemical Foods Corporation) was added.
Mixer (TK homomixer, manufactured by Tokushu Kika Kogyo Co., Ltd.)
And the content of calcium carbonate fine particles is 15
A suspension of calcium carbonate with a concentration of 2% by weight of emulsifier was prepared in% by weight.
【００２１】（塩基性炭酸マグネシウム懸濁液の製造）
平均体積粒子径が１３．３μｍの塩基性炭酸マグネシウ
ム粒子を、水に１０．６重量％の濃度で分散させ、直径
２ｍｍのジルコニアビーズと粉砕機（アペックスミルＡ
ＭＶ−１型、コトブキ技研工業（株）製）を用いて５５
秒間湿式粉砕し、さらに、直径０．１ｍｍのジルコニア
ビーズと粉砕機（スパーアペックスミルＳＡＭ−１型、
コトブキ技研工業（株）製）を用いて８０秒間湿式粉砕
し、平均体積粒子径が０．２μｍの塩基性炭酸マグネシ
ウム粒子にした。この塩基性炭酸マグネシウム粒子の含
有量が、マグネシウムとして１．３６重量％になるよう
に水を加え、塩基性炭酸マグネシウム懸濁液を製造し
た。(Production of basic magnesium carbonate suspension)
Basic magnesium carbonate particles having an average volume particle diameter of 13.3 μm are dispersed in water at a concentration of 10.6% by weight, and zirconia beads having a diameter of 2 mm and a pulverizer (Apex Mill A) are used.
MV-1 type, manufactured by Kotobuki Giken Kogyo Co., Ltd.)
Wet pulverization for 2 seconds, and further, zirconia beads having a diameter of 0.1 mm and a pulverizer (Spar Apex Mill SAM-1 type,
The mixture was wet-pulverized for 80 seconds using Kotobuki Giken Kogyo Co., Ltd.) to obtain basic magnesium carbonate particles having an average volume particle diameter of 0.2 μm. Water was added so that the content of the basic magnesium carbonate particles was 1.36% by weight as magnesium, to produce a basic magnesium carbonate suspension.
【００２２】（カルシウム−マグネシウム強化乳飲料の
製造）上記のようにして製造した炭酸カルシウム懸濁液
と塩基性炭酸マグネシウム懸濁液とを、脱脂粉乳１０．
０重量％溶解した還元脱脂乳に、カルシウムとマグネシ
ウムの含有比率が２：１になるように、炭酸カルシウム
懸濁液１．８重量％、塩基性炭酸マグネシウム懸濁液
６．２重量％の濃度で添加し、ミキサー（ＴＫホモミキ
サー、特殊機化工業（株）製）で９０００ｒｐｍ×１０
分間処理して、カルシウム−マグネシウム強化乳飲料を
製造した。(Production of calcium-magnesium enriched milk beverage) The calcium carbonate suspension and the basic magnesium carbonate suspension produced as described above are mixed with skim milk powder.
A concentration of 1.8% by weight of a calcium carbonate suspension and 6.2% by weight of a basic magnesium carbonate suspension in reduced skim milk dissolved in 0% by weight so that the content ratio of calcium and magnesium is 2: 1. With a mixer (TK homomixer, manufactured by Tokushu Kika Kogyo Co., Ltd.) at 9000 rpm × 10
Minutes to produce a calcium-magnesium enriched milk beverage.
【００２３】［実施例２］実施例１で製造したカルシウ
ム−マグネシウム強化乳飲料に生クリームを４．０重量
％配合した後、高圧ホモゲナイザーにより、均質圧１５
ＭＰａで均質化し、１８０℃で２秒間殺菌して、カルシ
ウム−マグネシウム強化低脂肪乳飲料を製造した。Example 2 After mixing 4.0% by weight of fresh cream with the calcium-magnesium enriched milk beverage prepared in Example 1, the homogeneous pressure was reduced to 15% by a high-pressure homogenizer.
The mixture was homogenized with MPa and sterilized at 180 ° C. for 2 seconds to produce a calcium-magnesium fortified low fat milk beverage.
【００２４】［比較例１］炭酸マグネシウム粉末を水に
分散させ、実施例１と同様の方法で湿式粉砕し、平均体
積粒子径が０．２μｍの炭酸マグネシウム粒子にし、こ
れをマグネシウムとして１．３６重量％になるように水
を加え、炭酸マグネシウム懸濁液を調製した。そして、
この炭酸マグネシウム懸濁液を用いた以外は、実施例１
と同様にしてカルシウム−マグネシウム強化乳飲料を製
造した。Comparative Example 1 Magnesium carbonate powder was dispersed in water and wet-pulverized in the same manner as in Example 1 to obtain magnesium carbonate particles having an average volume particle diameter of 0.2 μm, which was 1.36 as magnesium. Water was added so as to obtain a weight%, and a magnesium carbonate suspension was prepared. And
Example 1 except that this magnesium carbonate suspension was used.
Calcium-magnesium enriched milk drink was produced in the same manner as in.
【００２５】（カルシウム−マグネシウム強化乳飲料に
分散されている炭酸カルシウム微粒子及び塩基性炭酸マ
グネシウム粒子の沈降性の評価）実施例１、２及び比較
例１で製造したカルシウム−マグネシウム強化乳飲料に
分散されている炭酸カルシウム微粒子及び塩基性炭酸マ
グネシウム粒子の沈降のしにくさ（懸濁安定性）を遠心
処理による加速試験により評価した。すわなち、実施例
１、２及び比較例１で製造したカルシウム−マグネシウ
ム強化乳飲料を１０００ｒｐｍで５分間遠心処理し、遠
心処理後の上澄み中のカルシウム含有量をＥＤＴＡ法に
より、マグネシウム含有量をキシリジルブルー法で測定
した。その結果を表１に示す。(Evaluation of Sedimentation of Calcium Carbonate Fine Particles and Basic Magnesium Carbonate Particles Dispersed in Calcium-Magnesium-Enriched Milk Beverage) The difficulty of sedimentation (suspension stability) of the calcium carbonate fine particles and the basic magnesium carbonate fine particles evaluated was evaluated by an acceleration test by centrifugation. That is, the calcium-magnesium-enriched milk beverages produced in Examples 1 and 2 and Comparative Example 1 were centrifuged at 1000 rpm for 5 minutes, and the calcium content in the supernatant after centrifugation was determined by the EDTA method to determine the magnesium content. It was measured by the xylidyl blue method. Table 1 shows the results.
【００２６】[0026]
【表１】 表１ ──────────────────────────────── カルシウム含有量 マグネシウム含有量注) （ｍｇ／１００ｇ） （ｍｇ／１００ｇ） ──────────────────────────────── 実施例１ 遠心処理前 ２１７．５ １０５．７ 遠心処理後 ２１７．０ １０５．５ 実施例２ 遠心処理前 ２１５．２ １０６．３ 遠心処理後 ２１５．０ １０５．９ ──────────────────────────────── 比較例１ 遠心処理前 ２１８．３ １０６．２ 遠心処理後 ２１７．９ ８３．５ ──────────────────────────────── 注）マグネシウム含有量は、還元脱脂乳中のマグネシウムも含む。[Table 1] Table 1 ──────────────────────────────── Calcium content Magnesium content Note) (mg / 100g ) (Mg / 100 g) Example 1 Before centrifugation 217.5 105.7 After centrifugation 217.0 105.5 Example 2 Before centrifugation 215.2 106.3 After centrifugation 215.0 105.9 ──────────────────── ──────────── Comparative Example 1 Before centrifugation 218.3 106.2 After centrifugation 217.9 83.5 ───────────────── ─────────────── Note) Magnesium content includes magnesium in reduced skim milk.
【００２７】塩基性炭酸マグネシウム粒子が分散されて
いるカルシウム−マグネシウム強化乳飲料（実施例１）
及びカルシウム−マグネシウム強化低脂肪乳飲料（実施
例２）では、遠心処理の前後を比較しても上澄み中のマ
グネシウム含有量に変化はほとんど見られなかった。一
方、炭酸マグネシウム粒子が分散されているカルシウム
−マグネシウム強化乳飲料（比較例１）は、遠心処理前
と遠心処理後とを比較すると、遠心処理後ではマグネシ
ウム粒子含有量が著しく低下している。以上のことか
ら、塩基性炭酸マグネシウムが分散されているカルシウ
ム−マグネシウム強化乳飲料では、塩基性炭酸マグネシ
ウム粒子が沈降しにくいことがわかる。Calcium-magnesium fortified milk drink in which basic magnesium carbonate particles are dispersed (Example 1)
Also, in the calcium-magnesium fortified low-fat milk beverage (Example 2), almost no change was observed in the magnesium content in the supernatant even before and after centrifugation. On the other hand, in the calcium-magnesium fortified milk beverage in which the magnesium carbonate particles are dispersed (Comparative Example 1), the content of the magnesium particles after the centrifugal treatment is remarkably reduced after the centrifugal treatment before and after the centrifugal treatment. From the above, it can be seen that in a calcium-magnesium fortified milk beverage in which basic magnesium carbonate is dispersed, basic magnesium carbonate particles are unlikely to settle.
【００２８】[0028]
【発明の効果】カルシウム素材と、平均体積粒子径が
０．１〜０．５μｍの範囲内にある塩基性炭酸マグネシ
ウム粒子とが分散されている本発明の飲料もしくはペー
スト状食品は、塩基性炭酸マグネシウムが難溶性である
ことからマグネシウム特有の苦みがなく、また、平均体
積粒子径が０．１〜０．５μｍの範囲内にあることから
喉ごしや舌触りに違和感を感じることが少ない。さら
に、本発明の飲料もしくはペースト状食品は、カルシウ
ム素材と、塩基性炭酸マグネシウム粒子とを任意の割合
で分散させることにより製造するので、原料に含まれて
いるカルシウムあるいはマグネシウムの量に関わらず、
カルシウム１に対してマグネシウムが重量比で０．４〜
０．６とすることができる。従って、本発明の飲料もし
くはペースト状食品は、カルシウム−マグネシウム強化
飲料もしくは食品として優れたものであり、これらを飲
食することにより、過剰なカルシウムの摂取による弊害
などを予防することができる。The beverage or paste-like food of the present invention in which a calcium material and basic magnesium carbonate particles having an average volume particle size in the range of 0.1 to 0.5 μm are dispersed, comprises a basic carbonate Since magnesium is hardly soluble, there is no bitterness peculiar to magnesium, and since the average volume particle diameter is in the range of 0.1 to 0.5 μm, a feeling of incongruity in throat and tongue is little. Furthermore, the beverage or paste food of the present invention is manufactured by dispersing a calcium material and basic magnesium carbonate particles at an arbitrary ratio, regardless of the amount of calcium or magnesium contained in the raw material,
0.4 to 0.4 weight ratio of magnesium to 1 calcium
It can be 0.6. Therefore, the beverage or paste-like food of the present invention is excellent as a calcium-magnesium enriched beverage or food. By eating and drinking these, it is possible to prevent adverse effects caused by excessive calcium intake.
【００２９】本発明のカルシウム素材と、平均体積粒子
径が０．１〜０．５μｍの範囲内にある塩基性炭酸マグ
ネシウム粒子とが分散されている懸濁液は、カルシウム
とマグネシウムの含有量を容易に調整することができ
る。従って、本発明の懸濁液は、飲料や食品の原料に含
まれているカルシウムあるいはマグネシウムの量に併せ
て、カルシウム及びマグネシウムを添加することができ
るので、カルシウム−マグネシウム強化飲料もしくはペ
ースト状食品の製造を有利に行うことができる。The suspension in which the calcium material of the present invention and the basic magnesium carbonate particles having an average volume particle diameter in the range of 0.1 to 0.5 μm are dispersed, and the content of calcium and magnesium is reduced. It can be easily adjusted. Therefore, the suspension of the present invention can be added calcium and magnesium in accordance with the amount of calcium or magnesium contained in the raw materials of beverages and foods, calcium-magnesium fortified beverages or paste-like foods The production can be performed advantageously.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ２３Ｌ 2/38 Ａ２３Ｌ 2/00 Ｆ Ｃ０１Ｆ 5/24 Ｌ (72)発明者 内山 正志 北海道札幌市東区苗穂町６丁目１番１号 雪印乳業株式会社札幌研究所内 (72)発明者 大羽 哲郎 北海道札幌市東区苗穂町６丁目１番１号 雪印乳業株式会社札幌研究所内 (72)発明者 沓野 尚 千葉県市原市五井南海岸８番の２ 宇部マ テリアルズ株式会社内 (72)発明者 増田 彰 山口県宇部市大字小串1985番地 宇部マテ リアルズ株式会社内 Ｆターム(参考） 4B001 AC46 BC01 EC04 EC05 EC53 4B017 LC03 LC08 LK01 LP11 4B018 LE04 LE05 MD03 ME05 MF02 4G076 AA10 AA16 AA19 AA24 BA46 BC08 CA15 CA26 DA30 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification symbol FI theme coat ゛ (Reference) A23L 2/38 A23L 2/00 F C01F 5/24 L (72) Inventor Masashi Uchiyama Naeho-cho, Higashi-ku, Sapporo, Hokkaido 6-1-1, Snow Brand Milk Products Co., Ltd., Sapporo Research Laboratories (72) Inventor Tetsuro Oba 6-1-1, Naeho-cho, Higashi-ku, Sapporo, Hokkaido, Japan 8-2 Ube Material Co., Ltd., Goi South Coast, Hara-shi (72) Inventor Akira Masuda 1985 Kobe, Ogushi, Ube City, Yamaguchi Prefecture F-term in Ube Materials Co., Ltd. 4B001 AC46 BC01 EC04 EC05 EC53 4B017 LC03 LC08 LK01 LP11 4B018 LE04 LE05 MD03 ME05 MF02 4G076 AA10 AA16 AA19 AA24 BA46 BC08 CA15 CA26 DA30
Claims (4)
０．１〜０．５μｍの範囲内にある塩基性炭酸マグネシ
ウム粒子とが、カルシウム１に対してマグネシウムが重
量比で０．４〜０．６になるような量にて分散されてい
る飲料もしくはペースト状食品。1. A calcium material and basic magnesium carbonate particles having an average volume particle diameter in the range of 0.1 to 0.5 μm, wherein the weight ratio of magnesium to calcium is 0.4 to 0.5. 6. A beverage or paste-like food dispersed in an amount to give 6.
８重量％の範囲内にあり、塩基性炭酸マグネシウム粒子
の含有量が０．０８〜０．８重量％の範囲内にあること
を特徴とする請求項１に記載の飲料もしくはペースト状
食品。2. The method according to claim 1, wherein the content of the calcium material is 0.1 to 0.1.
The beverage or paste food according to claim 1, wherein the content is in the range of 8% by weight and the content of the basic magnesium carbonate particles is in the range of 0.08 to 0.8% by weight.
あることを特徴とする請求項１または２に記載の飲料も
しくはペースト状食品。3. The beverage or paste food according to claim 1, wherein the beverage or paste food is a dairy product.
０．１〜０．５μｍの範囲内にある塩基性炭酸マグネシ
ウム粒子とが分散されている懸濁液。4. A suspension in which a calcium material and basic magnesium carbonate particles having an average volume particle diameter in a range of 0.1 to 0.5 μm are dispersed.
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|---|---|---|---|
| JP2000081498A JP4084524B2 (en) | 2000-03-23 | 2000-03-23 | Beverages or pasty foods and suspensions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000081498A JP4084524B2 (en) | 2000-03-23 | 2000-03-23 | Beverages or pasty foods and suspensions |
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| Publication Number | Publication Date |
|---|---|
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| JP4084524B2 JP4084524B2 (en) | 2008-04-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
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|---|---|
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005534298A (en) * | 2002-06-12 | 2005-11-17 | ザ・コカ−コーラ・カンパニー | Plant sterol-containing beverage |
| JP2006149257A (en) * | 2004-11-29 | 2006-06-15 | Kyowa Chem Ind Co Ltd | Mushroom culture medium |
| JP2019527035A (en) * | 2016-07-11 | 2019-09-26 | キム, ジョンヘKIM, Jong Hae | Plant and method for making vegetable alternative milk |
| WO2021145381A1 (en) * | 2020-01-15 | 2021-07-22 | 一般社団法人 Ｕｎｉｃａｌ | Novel formulated sports drink, and granular agent for use in preparation of same |
-
2000
- 2000-03-23 JP JP2000081498A patent/JP4084524B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005534298A (en) * | 2002-06-12 | 2005-11-17 | ザ・コカ−コーラ・カンパニー | Plant sterol-containing beverage |
| JP4773720B2 (en) * | 2002-06-12 | 2011-09-14 | ザ・コカ−コーラ・カンパニー | Plant sterol-containing beverage |
| JP2006149257A (en) * | 2004-11-29 | 2006-06-15 | Kyowa Chem Ind Co Ltd | Mushroom culture medium |
| JP2019527035A (en) * | 2016-07-11 | 2019-09-26 | キム, ジョンヘKIM, Jong Hae | Plant and method for making vegetable alternative milk |
| WO2021145381A1 (en) * | 2020-01-15 | 2021-07-22 | 一般社団法人 Ｕｎｉｃａｌ | Novel formulated sports drink, and granular agent for use in preparation of same |
| JP2021108632A (en) * | 2020-01-15 | 2021-08-02 | 一般社団法人 Unical | New blend sport beverage, and granular agent for preparing the same |
| JP7010509B2 (en) | 2020-01-15 | 2022-01-26 | 一般社団法人 Unical | Newly formulated sports drinks and granules for their preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4084524B2 (en) | 2008-04-30 |
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