JP2002369666A - Food additive and food composition containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food additive capable of giving various food compositions such as a mineral component-reinforced instant noodle, chewing gum, biscuit, pan cake premix, processed cheese, fishery paste product without harming eat feeling. SOLUTION: The food additive consists of inorganic particles having a specific mean particle diameter of their primary particles, a cohesive property, sharpness, various viscosities, a thixotropic property, a BET specific surface area and a water-absorptivity.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food additive intended to add a mineral component to food without impairing the texture, and to a food composition comprising the additive. More specifically, a specific particle size, cohesiveness, sharpness, various viscosities, thixotropic properties, a food additive composed of inorganic particles having a BET specific surface area, and a food additive comprising the food additive, without impairing the texture The present invention relates to a variety of food compositions such as instant noodles, chewing gum, biscuits, hot cake premixes, processed cheese, and fishery paste products, which can effectively impart a mineral component to the human body.

[0002]

2. Description of the Related Art Conventionally, various kinds of mineral components such as calcium, potassium, magnesium, and phosphorus have been added to various foods from the viewpoint of public health in order to enhance nutritional components. In particular, regarding the addition of calcium components to foods, the former Ministry of Health and Welfare has conducted a national nutrition survey and has pointed out the lack of calcium among the people and has called for calcium intake. As a result, each food manufacturer aims to enhance the intake of calcium components by using natural calcium such as shell calcium, bovine bone, and heavy calcium carbonate, and synthetic calcium such as calcium gluconate, calcium lactate, and synthetic calcium carbonate. Calcium compounds are blended in various foods. In addition, recent studies have shown that calcium is not only an important component for bone formation, but also plays an important role in muscle contraction and maintenance of homeostasis in vivo, as is well known. Has already been added beyond the range of the boom and has a natural feeling. And from the beginning, dairy products such as milk and cheese with a high calcium content among mineral components, noodles such as instant noodles, biscuits, hot cakes, chewing gum, fish paste products such as kamaboko, etc. A number of products with enhanced additives are on the market.

[0003] There have been proposed many methods for adding additives containing a water-soluble or water-insoluble inorganic or organic acid-type mineral component to foods for the purpose of adding the above-mentioned mineral components. However, an additive containing a mineral component in the form of a water-soluble inorganic or organic acid often gives a taste unique to ions, and particularly, it is accompanied by bitterness, and often impairs the commercial value of the food product itself. Furthermore, these additives react with proteins in the raw materials and the like, and often have a bad influence on flavor and texture. Therefore, it is difficult to add a certain amount or more, and there is a disadvantage that a large amount cannot be used. This is particularly noticeable when it is a calcium component.

On the other hand, additives containing a mineral component in a water-insoluble inorganic form are often tasteless and odorless. In this respect, it is possible to solve the above-mentioned disadvantages of the water-soluble inorganic or organic acid-type additive. It is. However, inorganic particles containing a water-insoluble mineral component, for example, when dispersed in flour such as instant noodles, may be unevenly distributed in flour due to its specific gravity or lack of fluidity, thereby resulting in food It is unsuitable as a food because of the unevenness or variation in the mineral components of Further, in the case of inorganic particles, if the amount added to the food exceeds the allowable amount, it often has a bad effect on the texture itself, and, for example, when used for instant noodles, the noodles themselves are broken apart and the commercial value is reduced. There is a risk of losing.

As a method of compensating for the above-mentioned disadvantages and adding a large amount of mineral components to food applications, for example, Japanese Patent Application Laid-Open No.
No. 53 proposes a method in which calcium carbonate and crystalline cellulose are simultaneously added, and calcium carbonate particles are supported by the network structure of cellulose. Japanese Patent Application Laid-Open No. 9-9911 proposes a method in which at least one selected from the group consisting of phospholipids and proteolysates is mixed with calcium carbonate.

However, the above-mentioned method of adding microcrystalline cellulose not only increases the viscosity of the calcium suspension and deteriorates the workability at the time of production, but also increases the hardness of the food product itself. This causes a problem that the texture is deteriorated. In addition, the method of adding a phospholipid or a proteolytic product is not a preferable method in terms of flavor because the phospholipid has an odor and bitterness peculiar to the phospholipid. These methods are intended to prevent sedimentation in liquid foods, and thus do not take into account the influence on other physical properties such as flavor.

On the other hand, instant noodles were developed and sold by Nisshin Flour Milling in 1953, and the instant noodles, which were cooked only by pouring boiling water or heating with a microwave oven, were used as national foods or rice and bread. The third noodles with a sense of staple food are being spread all over the world. There is no wonder that various mineral components such as calcium are blended into this instant noodle, and the appearance of instant noodles excellent in texture and taste unaffected by those mineral components is desired. I have.

[0008] Noodles are made from relatively simple raw materials such as flour, brine, salt, water, etc., but their taste is very delicate and varied, and is greatly affected by nationality, gender, age, etc. It largely depends on the texture of the noodles. The texture is expressed by moderate hardness, elasticity (viscoelasticity), chewyness and smoothness (thickness), throat, hot water after cooking, etc., and these are also large depending on national characteristics, gender, age, etc. The same applies to instant noodles, although it depends, and a food additive capable of adding a mineral component without impairing it is desired.

The addition of mineral components to instant noodles has been studied in the past. For example, JP-A-6-64 discloses a method using egg white, curdlan, or alginate, and JP-A-7-107934. In the gazette, as a quality improving agent for noodles, protein-based improving materials such as dried egg white and wheat gluten, and thickening polysaccharides such as locust bean gum and xanthan gum are proposed. Patent No. 2881555 proposes a porous calcium carbonate obtained by a special reaction method. Regardless of the BET specific surface area, a porous calcium carbonate having a high porosity and a high oil absorption / water absorption amount can be obtained. It is useful as an additive (food composition) in powdered food materials such as flour and kinako, spices such as garlic and thyme, seasonings such as salt, and powdered food materials such as coffee and cocoa. However, it has been pointed out that the method disclosed in JP-A-6-64 has a disadvantage that the texture is different from the original texture of the noodles. Is not enough to solve the problem of
The method described in Publication No. 5 also focuses only on the prevention of caking and improvement of fluidity of powdered food, and the calcium carbonate is
No consideration is given to the effect on the texture, and no mention is made of the solution to the problem of discomfort caused by the taste and texture of foods such as instant noodles and the further improvement.

[0010]

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention relates to calcium and potassium in confectionery products such as instant noodles, chewing gum, biscuits, and hot cakes, dairy products such as process cheese, and fishery products such as kamaboko. ,
Various mineral components such as magnesium have high dispersibility,
At the same time, the present invention provides a food additive that promotes effective absorption of the component into the human body and does not adversely affect the texture and taste, and a food composition containing the same.

[0011]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, have found that the average particle size of specific primary particles, cohesiveness, sharpness, various viscosities, thixotropy, BE
The present inventors have found that a food additive composed of inorganic particles having a T specific surface area and water absorbability can effectively impart a mineral component to food without impairing the texture.

That is, a first aspect of the present invention is directed to a food additive comprising inorganic particles satisfying the following formulas (a) to (g) (claim 1). (A) 0.01 ≦ dx ≦ 10 (μm) (b) 1 ≦ α ≦ 200 where _{α = d 50 / dx (c} ) 0 ≦ β ≦ 7 where _{β = (d 90 -d 10)} / d 50 (d) 40 ≦ CA ≦ 65 (% by weight) (e) 20 ≦ Vis ≦ 140 (Pa · sec.) (F) 1 ≦ Ti ≦ 10 (g) 0.1 ≦ Sw ≦ 50 (m ² / g) (h) 0.1 ≦ Wg ≦ 2 (g / g), where dx is an average particle diameter (μm) of primary particles constituting the particles, as measured by an electron micrograph. α: Aggregation index. d ₅₀ : 50% average particle diameter (μm) of particles measured by a Microtrac FRA laser type particle size distribution analyzer. β: sharpness. d ₉₀ : Cumulative 90% particle diameter (μ) of particles passing through the sieve measured by a Microtrac FRA laser type particle size distribution analyzer
m). d ₁₀ : Total 10% particle diameter (μ) of particles passing through the sieve measured by a Microtrac FRA laser particle size distribution analyzer
m). CA: solid content concentration (weight%) when the viscosity of the suspension of inorganic particles reaches 200 Pa · s under the condition of 60 rpm / min. Vis: solid content concentration of inorganic particles 45%, 60 rpm / min. Viscosity of suspension (Pa · sec .: 20 ° C.) when measured under the following conditions: Ti: thixotropic property of a suspension having a solid concentration of 45% of inorganic particles represented by the following formula (i) (i ) Ti = VisA / Vis, where VisA is the viscosity of the suspension measured at 6 rpm / min. At a solid concentration of 45% of inorganic particles (Pa · sec .: 20 ° C.) Sw: Nitrogen adsorption method BET specific surface area (m ² / g) according to the formula: Wg: Water absorption (g / g) per 1 g of inorganic particles

In a preferred embodiment, the food additive is characterized in that the inorganic particles according to claim 1 are calcium compounds. (Claim 2)

In a preferred embodiment, the inorganic particles according to claim 1 or 2 are surface-treated with at least one selected from the group consisting of an emulsion stabilizer, condensed phosphoric acid and a salt thereof. It is an additive. (Claim 3)

A second aspect of the present invention is directed to a food composition comprising the food additive according to any one of claims 1 to 3 incorporated into a food. (Claim 4)

In a preferred embodiment, the food according to the fourth aspect is a food composition characterized by being noodles or instant noodles. (Claim 5)

In a preferred embodiment, the food according to claim 4 is a food composition characterized by being chewing gum. (Claim 6)

[0018] In a preferred embodiment, the food according to claim 4 is a food composition characterized by being a biscuit. (Claim 7)

In a preferred embodiment, the food according to the fourth aspect is a food composition characterized by being a hot cake premix. (Claim 8)

[0020] In a preferred embodiment, the food according to claim 4 is a processed cheese, which is a food composition. (Claim 9)

In a preferred embodiment, the food according to the fourth aspect is a food composition characterized by being a fishery paste product. (Claim 10)

[0022]

DETAILED DESCRIPTION OF THE INVENTION The first feature of the present invention resides in a food additive comprising inorganic particles whose particle size and particle size distribution are severely restricted. That is, the average particle diameter dx (μm) of the primary particles constituting the particles of the food additive of the present invention measured by an electron micrograph is 0.01 ≦ dx ≦ 10, preferably 0.1.
1 ≦ dx ≦ 5, more preferably 0.2 ≦ dx ≦ 2.
If dx exceeds 10 μm, for example, when a prescribed amount of inorganic particles are added to instant noodles such as cup ramen, it takes time for the inorganic particles to dissolve in the body and hinders rapid absorption into the body, so mineral reinforcement is required. In addition, it is not preferable because only 5 to 6 of them are aggregated to have a size of several tens of μm, which gives a rough texture to the texture. On the other hand, dx
Is less than 0.01 μm, the aggregation of the particles themselves becomes dense,
In order to form dense aggregated particles, it takes time for the inorganic particles to dissolve in the body, hinders rapid absorption into the body, and is not preferable in terms of the original purpose of reinforcing minerals. When the amount increases, there is a problem that water absorbency and oil absorbency become too large, which is not preferable. In the case where the primary particles of the present invention are acicular, columnar or irregular, the square root of the product of the longest diameter and the shortest diameter of one primary particle is dx.

The problems caused by water absorption and oil absorption are as follows.
For example, in the case of food using wheat flour, it is formed by gluten generated by the reaction of flour and water.If the water absorbency of the food additive of the present invention becomes too large, the water used for gluten production decreases. As a result, the desired amount of gluten cannot be obtained, and the food having the designed texture and taste cannot be obtained. Also, if the oil absorption is too large, for example, an emulsifier or the like used in a hot cake premix, or sucrose or vinyl acetate used in a chewing gum or the like is taken in, and the taste and texture as designed cannot be obtained. Not only that, it also has an adverse effect on the shape and color of the food, which is an important factor, which is not preferable.

Α, which is an index indicating the cohesiveness of the food additive of the present invention, is 1 ≦ α ≦ 200, preferably 5 ≦ α ≦ 150.
And more preferably 10 ≦ α ≦ 100. If α exceeds 200, the surface area of the aggregated particles increases, so that the water absorption and oil absorption increase, which is not preferable. When α is less than 1, since the food additive of the present invention is inorganic particles, it does not mix and disperse sufficiently in foods that are organic substances, causing problems such as floating out of the foods, resulting in poor taste and texture. This is not preferable because it not only lowers the price but also loses the commercial value itself.
Further, from the point of mineral reinforcement, problems such as impeding rapid absorption into the body occur, which is not preferable.

The index β representing the sharpness of the particle size distribution of the aggregates of the inorganic particles constituting the food additive of the present invention is 0 ≦ β ≦ 7, preferably 0 ≦ β ≦ 5, more preferably 0 ≦ β ≦ 5. β ≦ 3. When β exceeds 7, the particle size distribution width becomes broad, and coarse agglomerate particles or fine agglomerated particles, or both are present in a large amount. For example, when blended in food such as instant noodles, it is a product. It is not preferable because it adversely affects the texture of the noodles and increases the viscosity more than necessary when kneading with noodles. Note that β cannot be a negative value.

The viscosity of the suspension of the food additive of the present invention is 60
The solid content concentration CA (% by weight) when reaching 200 Pa · s under the condition of rpm / min. is 40 ≦ CA ≦ 65, preferably 45 ≦
CA ≦ 60, more preferably 50 ≦ CA ≦ 55.
If CA exceeds 65% by weight, it is not preferable because it does not mix and disperse sufficiently in the food, causing problems such as emergence from the food, not only lowering the taste and texture but also losing the commercial value itself. On the other hand, when the content of CA is less than 40% by weight, the water absorption is large, the amount of gluten produced from flour and water becomes insufficient, and the resulting noodles have problems such as a textured texture. Absent. Furthermore, if the required amount of mineral is added, the viscosity may be too high to produce noodles in some cases, and it is not preferable because it is necessary to reduce the mineral content for producing noodles. The measurement of the viscosity was performed using B
This was performed using a mold viscometer.

The food additive of the present invention has a solid content of 45%,
Viscosity of suspension (Vis (Pa) measured at rpm / min.
(Sec .: 20 ° C.) is 20 ≦ Vis ≦ 140, preferably 30
≦ Vis ≦ 100, more preferably 40 ≦ Vis ≦ 60. When the Vis exceeds 140 Pa · sec., The water absorption of the dried powder is large, and the amount of gluten generated from flour and water becomes insufficient. For example, in the case of instant noodles, the texture of the obtained noodles becomes dry. This is not preferred because of the problem described above, and the viscosity is increased during the production of food, which lowers the workability. On the other hand, if the Vis is less than 20 Pa · sec., It does not mix and disperse sufficiently in the food, causing problems such as floating out of the food, not only reducing the taste / texture but also losing the commercial value itself. Absent.

The thixotropic Ti of the suspension of the food additive of the present invention having a solid concentration of 45% is 1 ≦ Ti ≦ 10, preferably
1.7 ≦ Ti ≦ 5.0, more preferably 2.1 ≦ Ti ≦ 2.5. If the Ti exceeds 10, for example, a remarkable increase in viscosity occurs during kneading with flour or the like at the time of producing instant noodles, which is a product, and the texture of the noodles is unfavorably affected. This is presumably because the particle size distribution width becomes broad, and a large amount of coarse aggregated particles or fine aggregated particles, or both, are present. It should be noted that it was impossible in our study that Ti has a value of less than 1.

The BET specific surface area Sw of the food additive of the present invention
(M ² / g) is 0.1 ≦ Sw ≦ 50, preferably 1 ≦ Sw
Sw ≦ 20, more preferably 5 ≦ Sw ≦ 10. Sw is
If it exceeds 50 m ² / g, the water absorption and oil absorption of the dry powder are large, not only the texture and taste, but also the commercial value of the food itself is lost, and the viscosity increases during production, which is preferable because the workability is reduced. Absent. On the other hand, if Sw is less than 0.1 m ² / g, it will not mix and disperse sufficiently in the food, causing problems such as floating out of the food, not only reducing the taste and texture but also losing the commercial value itself. Not preferred.

The water absorption Wg (g / g) per gram of the food additive of the present invention is 0.1 ≦ Wg ≦ 2, and is preferably
0.2 ≦ Wg ≦ 1.5, more preferably 0.5 ≦ Wg ≦ 1.0. When Wg exceeds 2 g / g, the water absorption of the dry powder is large, the amount of gluten generated from flour and water is insufficient, and the obtained noodles have a problem of texture and the like, and the product is a product. An increase in viscosity during the production of noodles is not preferred because the possibility of lowering the workability is generated. On the other hand, Wg is 0.1
If it is less than g / g, it is not preferable because it does not mix and disperse sufficiently in the food, causes problems such as floating out of the food, and not only lowers the taste and texture but also loses the commercial value itself.

The amount of water absorption in the present invention was measured by the following method. A filter paper is placed on the bottom surface of a cylindrical container having a large number of pores on the bottom surface and having a capacity of 20 ml. After 5 g of the food additive of the present invention is charged, the mixture is compacted with the filled calcium carbonate with a 1000 g piston. After removing the piston, the container is filled with water at normal temperature and normal pressure while the compacted food additive of the present invention is filled.
After soaking for 10 minutes and then leaving on filter paper for 5 minutes, the water on the side and bottom of the container is wiped off, and the difference between the weight before and after soaking in water divided by the input amount (5 g) of the food additive of the present invention is taken as the water absorption. Amount.

As the inorganic particles constituting the food additive of the present invention, mineral additives which supplement the nutritional value of food in the food additives listed by the Ministry of Health and Welfare in 1988 are suitable, for example, gluconic acid. Zinc and zinc sulfate, calcium chloride, ferric chloride, calcium citrate, sodium ferrous citrate, iron citrate, ammonium iron citrate, calcium glycerate, calcium gluconate, ferrous gluconate, Calcium hydroxide, calcium carbonate, copper salts of copper gluconate and copper sulfate, calcium lactate, iron lactate, calcium dihydrogen pyrophosphate, ferrous pyrophosphate, ferric pyrophosphate, calcium sulfate, ferrous sulfate ( (Crystal / dry), tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate. As mentioned above, the intake of the calcium component of the people is insufficient, and its addition is considered important. Calcium chloride, calcium citrate, calcium glycerate, calcium gluconate, calcium hydroxide, calcium carbonate It is preferable to add calcium-based inorganic substances such as calcium lactate, iron lactate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, and calcium dihydrogen phosphate, and particularly to prepare inorganic particles having the characteristics of the present invention. Calcium carbonate, tricalcium phosphate, calcium monohydrogen phosphate, and calcium dihydrogen phosphate are most preferable in terms of cost, workability, and the like. These may be used alone or in combination of two or more as necessary.

The above-mentioned calcium-based inorganic particles may be a synthetic product obtained by a chemical reaction, such as calcined bovine bone calcium, unbaked bovine bone calcium, unbaked fish bone calcium, unbaked crust calcium, unbaked egg shell calcium, etc. Crushing
Any of natural calcium obtained by classification may be used, but the cost at the time of adjusting the physical properties of the present invention, workability at the time of production,
Synthetic products are preferably used in view of the stability of the production amount and the like.

The above-mentioned calcium phosphate-based particles can be produced, for example, by the methods described in International Publication Nos. WO97 / 03119, WO98 / 29490 and the like. For example, an aqueous suspension of calcium carbonate as a substrate and a diluted aqueous solution of phosphoric acid are mixed with Ca / P
After the mixture is reacted in water at a ratio such that the atomic ratio of is 33.3 or less under water under the following mixing conditions, the mixture is further aged under the following aging conditions to obtain a calcium phosphate-based compound water slurry, which is dehydrated or dehydrated. Instead, it can be manufactured by performing a crushing finish after drying in a drying atmosphere of 700 ° C. or less. Mixing conditions Solid concentration of aqueous suspension of calcium carbonate 1 to 15% by weight Concentration of diluted aqueous solution of phosphoric acid 1 to 50% by weight Peripheral speed of mixing and stirring blade 0.5 to 50 m / sec Mixing time 0.1 to 150 hours Mixing system Water suspension temperature 0 to 80 ° C Water suspension pH of mixed system 5 to 9 Aging condition Ca concentration of aging system 0.4 to 5% by weight Aging time 0.1 to 100 hours Aging water suspension temperature 20 -80 ° C Aged water suspension pH 6-9 Peripheral speed of stirring blade 0.5-50 m / sec In the step of obtaining dry powder from the state of the water suspension, dehydration / dilution is repeated as necessary. The calcium phosphate-based particles can be washed to remove impurities dissolved in the system.

In the food additive of the present invention, the above-mentioned inorganic particles may be treated with a surface treating agent. Such surface treating agents include, for example, (poly) glycerin fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters,
Emulsification of lecithin, soy polysaccharide, carboxymethyl cellulose, modified starch, guar gum, roast bean gum, xanthan gum, pectin, carrageenan, gati gum, curdlan, tamarind seed gum, karaya gum, tara gum, gellan gum, tragacanth gum, arabic gum, arabino galactan, etc. Stabilizers, monopyrophosphate, dipyrophosphate, tripyrophosphate, tripolyphosphate,
Examples thereof include condensed phosphoric acids such as tetrapolyphosphoric acid, pentapolyphosphoric acid, trimetaphosphoric acid, and hexametaphosphoric acid, and condensed phosphates composed of alkali metal salts such as sodium, potassium and ammonium of these condensed phosphoric acids. Among these,
Lecithins such as enzymatic degradation type, polyglycerin fatty acid esters such as palmitic acid and stearic acid, sucrose fatty acid esters having an HLB of 8 or more, gaddy gum, tragacanth gum, for example, maintain the texture for a long time when added to noodles In addition, a condensed phosphate having a long chain length equal to or longer than pyrophosphoric acid is preferable in terms of the effect on the texture such as elasticity and throat when added to noodles, and among them, sodium metaphosphate is available. It is most preferable in terms of ease of use, cost, influence on texture, and ease of handling during surface treatment of inorganic particles.

The amount of the surface treatment agent to be added to the inorganic particles is preferably within a range that does not impair the efficacy of the food additive of the present invention, and the addition amount is from 0.01% by weight to 10% by weight. It is preferably 0.05% by weight or more and 5% by weight or less, more preferably 0.1% by weight or more and 2% by weight or less.

The second aspect of the present invention relates to a food composition containing the food additive obtained in the present invention. The food in which the food additive of the present invention is blended is not particularly limited as long as the food can be blended with the food additive of the present invention, for example,
Noodles such as udon, buckwheat, yakisoba, ramen and instant noodles, baked goods such as white bread and cream bread, doughnuts and other fried bread, hot cakes and other breads, harusame, buns, crackers, biscuit products, snacks, candy, Drops such as caramel, instant cocoa / instant coffee, chewing gum, tofu such as margarine, jam, rice noodles / silk, oil fried, vegetable protein, konjac, fish paste products such as kamaboko / hanpon, ham / sausage, dumpling skin Dairy products such as milk drinks, yogurt and cheese, ice cream, carbonated and coffee drinks, soy milk, miso, kimchi and pickles, mayonnaise, curry roux, canned corned beef, kelp tsukudani, boiled beans, natto, sprinkle, salt, shrimp fries And frozen products such as potatoes. Above all, instant noodles such as udon, soba, ramen, light noodles, yakisoba, sweets such as chewing gum, biscuits, hot cakes, dairy products such as cheese, and fish paste products such as kamaboko are used in such foods. The effect is more effectively exhibited in dispersibility, texture discomfort, and absorption of mineral components.

First, an instant noodle, which is a preferred embodiment of a food composition containing the food additive of the present invention, will be described.
Instant noodles are broadly divided into bag noodles and snack (cup) noodles. Bag noodles are further classified into instant Chinese noodles, instant Japanese noodles and instant European noodles, and snack noodles are classified into Chinese style and Japanese style. The above-mentioned various noodles are further subdivided into pregelatinized oil fried noodles, pregelatinized non-fried noodles, and non-pregelatinized fried noodles, and each is classified into ramen, tanmen, wontanmen, yakisoba, soba, udon and the like. The food composition containing the food additive of the present invention exerts its effect in any product, but is particularly suitable for use in instant Chinese noodles for sack noodles and Chinese style for snack noodles.

Instant noodles, which are food compositions of the present invention, can be prepared from wheat flour or flour and buckwheat,
To starch, etc., cinnamon, pectin, alginic acid, starch,
Thickening polysaccharides such as agar, gelatin, egg white, etc., are kneaded with kneading water in which the food additive of the present invention is dissolved, rolled out after forming a noodle belt, cut out noodle strings, steamed the obtained noodles, and then extracted. It is made by seasoning with a solution in which a seasoning such as powder or amino acid is dissolved, fried in oil to which an antioxidant has been added, dried, and packed in a container with the seasoning and syrup attached. In addition, various emulsifiers for the purpose of dispersing the fat and oil for kneading noodles in kneading water, sorbitol for the purpose of adjusting the quality of noodles, carotene pigments for the purpose of coloring, a range that does not hinder the efficacy of the food additive of the present invention. May be added.

The amount of the food additive of the present invention blended in the instant noodles is preferably 0.05 to 30% by weight, and more preferably 0.1 to 25% by weight, based on the obtained food (in this case, instant noodle noodle strings). More preferably, it is most preferably 0.3 to 20% by weight. The amount
If it is less than 0.05% by weight, the desired mineral compounding effect cannot be obtained, and if it exceeds 30% by weight, not only does it adversely affect the texture, but also when the instant noodles are returned to hot water, the noodles are cut off. However, it is not preferable because it impairs the commercial value.

Next, a chewing gum, which is a preferred embodiment of a food containing the food additive of the present invention, will be described. Chewing gum is kneaded with a vegetable resin such as gelton, solva, and tickle collected from a tree such as Acetaceae / Apocynaceae, a thermosoftening resin such as a vinyl acetate resin, a wax such as a vegetable wax, and a food additive of the present invention. A chewing gum material is obtained by kneading and mixing a softening agent such as saccharides, flavoring agents, glycerin and the like with a mixer to a gum base obtained by heating, melting and kneading with a mixer. The obtained chewing gum material was further stretched to a predetermined thickness by a rolling roll while being extruded through an extruder or the like, and after being provided with a desired hardness in a cooling tunnel, cut with a cutting roll, and then cut at a constant temperature and humidity. What is packaged after a period of aging is the so-called plate gum. In addition, at the time of cutting, powdered sugar or mannitol may be sprayed as needed for the purpose of preventing adhesion.

The amount of the food additive of the present invention to be added to the gum base of the chewing gum is preferably 1 to 40% by weight, more preferably 5 to 30% by weight, and most preferably 8 to 20% by weight based on the gum base. . If the blending amount is less than 1% by weight, the desired mineral blending effect cannot be obtained, and if it exceeds 40% by weight, the chewing gum has an adverse effect such as roughening of the chewing gum, which undesirably impairs commercial value.

Next, a biscuit, which is a preferred embodiment of a food composition containing the food additive of the present invention, will be described. Biscuit is mixed with flour, sugar, shortening, whole milk powder, salt, leavening agent, flavor, food additive obtained in the present invention, etc. with water and mixed with a mixer, and hard biscuit is rolled with the above mixture. After being rolled into a sheet of a certain thickness, the sheet is punched and formed by a stamping machine, and at the same time, a needle hole is formed, and the sheet is baked in an oven. The soft biscuit is formed by cutting the above mixture into a rope shape or baking after molding using a mold. In addition, creams and the like used for biscuits are, for example, in the case of creams, sugar, skim milk powder, shortening, lecithin, and fragrance are mixed well, and a smooth finish is obtained.Emulsifiers and food additives of the present invention are added to this cream. You may mix.

The amount of the food additive of the present invention to be added to the biscuit is preferably 0.1 to 20% by weight, more preferably 2 to 10% by weight, and more preferably 3 to 7% by weight based on the obtained food.
Is most preferred. If the compounding amount is less than 0.1% by weight, the desired mineral compounding effect cannot be obtained. If the compounding amount exceeds 20% by weight, not only does the crispy bite of the biscuit adversely affect, but also the biscuit itself has poor moldability and loses shape. It is not preferable because it impairs the commercial value, such as easy occurrence.

Next, a hot cake premix, which is a preferred embodiment of the food composition containing the food additive of the present invention, will be described. The hot cake premix is obtained by stirring and mixing flour, starch, sugar, glucose, oil and fat, milk powder, leavening agent, salt, flavor, the food additive obtained in the present invention, etc., weighing, and packing. It should be noted that vitamin B ₂ or the like may be added to the above-mentioned hot cake premix for the purpose of improving flavor and appearance as long as the effect of the food additive of the present invention is not affected.

The amount of the food additive of the present invention to be added to the hot cake premix is 0.1% based on the obtained food.
It is preferably from 0.01 to 10% by weight, more preferably from 0.05 to 5% by weight, most preferably from 0.1 to 3% by weight. If the blending amount is less than 0.01% by weight, the desired mineral blending effect cannot be obtained,
Exceeding the weight percent not only adversely affects the texture of the hot cake, but also adversely affects the taste such as bitterness, which is not preferable.

Next, a process cheese, which is a preferred embodiment of the food composition containing the food additive of the present invention, will be described. Process cheese, after removing the outer skin on the surface of natural cheese, adding seasonings such as amino acids, pigments such as carotene, preservatives such as potassium sorbate, flavors, food additives obtained in the present invention, etc. It is obtained by heating and melting, emulsifying by adding an emulsifier such as sodium citrate, filling, cooling and packing.

The amount of the food additive of the present invention to be incorporated into the processed cheese is preferably 0.01 to 20% by weight, more preferably 0.1 to 10% by weight, and more preferably 0.5 to 10% by weight based on the obtained food.
5% by weight is most preferred. If the compounding amount is less than 0.01% by weight, the desired mineral compounding effect cannot be obtained, and if it exceeds 20% by weight, uneven distribution occurs in the processed cheese, which impairs the appearance of the cheese surface and adversely affects the texture. It is not preferable.

Next, a preferred embodiment of a food composition containing the food additive of the present invention is a steamed kamaboko with a plate of a fishery paste product. Steamed kamaboko with plate is obtained by taking the fish meat from fresh fish, exposing it to water, dehydrating, kneading with salt, sugar, seasoning, the food additive obtained in the present invention, heating and sterilizing with steam. Obtained. In addition, usually, the fresh fish used as the raw material for kamaboko is mainly white fish,
Recently, red fish such as sardine, mackerel, and horse mackerel have been used, but the food additive of the present invention can be used as well as white fish even when used in them. It is also possible to use a coloring agent for the purpose of coloring the surface or a preservative such as sorbic acid / potassium sorbate for the purpose of improving the preservability in summer, but the amount of the additive is determined by the effect of the food additive of the present invention. It is preferable to keep the amount within a range that does not affect the above.

The amount of the food additive of the present invention to be added to the kamaboko is preferably 0.01 to 5% by weight, more preferably 0.05 to 3% by weight, and most preferably 0.1 to 2% by weight based on the obtained food. . If the blending amount is less than 0.01% by weight, the desired mineral blending effect cannot be obtained, and if it exceeds 5% by weight, the texture of kamaboko is adversely affected, which is not preferable.

[0051]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto. Examples and comparative examples of the food additive of the present invention and the food composition containing the additive are shown below.

<Preparation of Calcium Carbonate as Raw Material> A method for preparing a calcium carbonate suspension used as seed particles in Examples and Comparative Examples will be described below. Calcium carbonate suspension A1: A specific gravity of 1.060, a liquid temperature adjusted to 15 ° C., 10,000 liters of lime milk, a carbon dioxide gas concentration of 16% by weight
Was passed through at a flow rate of 25 m ³ / min to carry out a carbonation reaction to obtain an aqueous suspension A1 of calcium carbonate. Calcium carbonate suspension A2: A specific gravity of 1.110, a lime milk adjusted to a liquid temperature of 35 ° C., 10,000 liters, and a carbon dioxide gas concentration of 16% by weight
Was passed through at a flow rate of 25 m ³ / min to carry out a carbonation reaction to obtain an aqueous suspension A2 of calcium carbonate. Calcium carbonate suspension A3: Heavy calcium carbonate "Caltex 5" manufactured by Maruo Calcium Co., Ltd.

Example 1 A suspension of calcium carbonate suspension A1 was selected as a suspension of seed particles, and a suspension of 160 liters of seed particles adjusted to 15 ° C. was added with 960 of lime milk having a specific gravity of 1.060 and a liquid temperature of 15 ° C. Liter drop and conduction of furnace gas with carbon dioxide concentration of 16% by weight
While maintaining the system pH at 11 to 12 and the liquid temperature at 45 ° C. or lower under agitation of 0.3 kJ, a drop reaction was carried out over 36 hours to obtain an aqueous suspension of calcium carbonate. After passing carbon dioxide gas through the obtained suspension of calcium carbonate to adjust the pH of the system to 8 or less, sodium metaphosphate was added at 0.2% by weight to the calcium carbonate in the suspension to perform a surface treatment. After dehydrating and washing the suspension with a filter press, the obtained press cake was dried with a paddle drier and crushed with a dry grinder to obtain a food additive composed of inorganic particles. Table 1 shows specific production methods and various physical properties of the obtained food additive.

Examples 2 to 13 Comparative Examples 1 to 5 A calcium carbonate suspension AN was selected as a seed particle suspension, and a specific gravity ρ and a liquid were added to an L1 liter seed particle suspension adjusted to T1 ° C. The addition of 2 liters of lime milk L at a temperature of T2 ° C. and the conduction of furnace gas having a carbon dioxide gas concentration of Cg wt. Then, a dropping reaction was performed to obtain an aqueous suspension of calcium carbonate. After passing carbon dioxide gas through the obtained suspension of calcium carbonate to adjust the pH of the system to 8 or less, an emulsion stabilizer or condensed phosphoric acid and its salt Z are added in an amount of X% by weight to the calcium carbonate in the suspension. After the surface treatment, the suspension is dehydrated and washed with a filter press,
The obtained press cake was dried with a paddle dryer and crushed with a dry pulverizer to obtain a food additive composed of inorganic particles. Tables 1 and 2 show specific production methods and various physical properties of the obtained food additive.

Example 14 According to the method described in International Publication Nos. WO97 / 03119 and WO98 / 29490, a calcium carbonate suspension A2 and a diluted aqueous solution of phosphoric acid were mixed, reacted, and aged by the following formulation and method. After being dehydrated and washed with water, it was dried in a dry atmosphere at a temperature of 700 ° C. or less, and was crushed to obtain a food additive composed of calcium phosphate particles. Table 2 shows the physical properties of the obtained food additive.

<Preparation of Calcium Phosphate Suspension>
1 μm aqueous calcium carbonate suspension (solid content 10% by weight) 2
To 40 kg, 180 kg of a 10% by weight phosphoric acid solution was added at a stirring speed of 7
The reaction was carried out by dropping in 180 minutes while maintaining the m / sec.
After aging for a time, a suspension of calcium phosphate was obtained. The solid content concentration of the obtained suspension was adjusted to 5% by weight, and 70 kg of the above-described calcium carbonate suspension and 35 kg of 20% concentration of ammonium phosphate monobasic were added to the suspension, and the stirring speed was 6.5 m / sec. , Temperature 70 ℃,
While maintaining the pH at 6 to 9, the calcium phosphate particles are further dropped on the calcium phosphate particles for 90 minutes to further support the calcium phosphate.
The mixture was maintained at pH 6 to 9 and aged for 1000 hours to obtain a suspension of calcium phosphate.

Comparative Example 6 Heavy calcium carbonate "Caltex 5" manufactured by Maruo Calcium Co., Ltd. was used as a food additive. Table 2 shows the physical properties of the food additive.

[0058]

[Table 1]

[0059]

[Table 2]

Examples 15 to 28 Comparative Examples 7 to 12 The following various instant noodle materials were mixed in the following proportions to prepare noodle dough. The obtained noodle dough was stretched by a roll mill to form a noodle belt having a noodle belt thickness of 1.08 mm, and a noodle string was obtained through a # 20 cutting blade. The obtained noodle strings were steamed for a predetermined time and fried in oil to obtain instant noodles reinforced with mineral components. The obtained mineral component-reinforced board gum was evaluated by the following method. The evaluation of the texture was made by comparing instant noodles containing no food additive of the present invention in the same manner as the instant noodles of the present invention, and used as a comparison object.

<Instant noodle raw materials and mixing ratio> Flour 800 g Potato starch 200 g Brackish water 1.5 g Salt 20 g Water 330 g Food additives (Examples 1 to 14, Comparative Examples 1 to 6) 7 g

<Dispersibility in Instant Noodles> 1 g is weighed accurately from any 10 places of the obtained instant noodles, and the mineral components contained in each instant noodle (in the case of this example and comparative example, (Calcium) was measured with an atomic absorption spectrophotometer, and the variation was evaluated. Table 3 shows the results.

<Evaluation of texture> After the instant noodles as foods of the present invention were reconstituted in hot water, a sensory test was conducted by 10 men and women, and the texture was determined according to the following criteria. Table 3 shows the results. A: No difference from a mineral component-free product was found.
(All 20 people did not complain of the difference.) B: Almost the same as the product without mineral components. (One out of 20 complained of the difference.) C: Slightly different from the mineral-free product. (2 out of 20 people
~ 4 complained of the difference. D: The difference from the product without the mineral component is apparent. (20
10-14 of them complained of the difference. E) Noodles are easy to cut and rough, and the texture is clearly different from that of the mineral-free product. (More than 15 out of 20 complained.)

[0064]

[Table 3]

Examples 29 to 42 Comparative Examples 13 to 18 The following gum base materials for chewing gum were heated, melted and kneaded using a kneader or the like at the following proportions to obtain a gum base. A chewing gum material was obtained by kneading and mixing a flavoring agent, a softener such as glycerin, and the food additive of the present invention with a mixer. The obtained chewing gum material is further stretched to a predetermined thickness by a rolling roll while being extruded by an extruder or the like, and given a desired hardness in a cooling tunnel, cut by a cutting roll, and then cut for a certain period of time under constant temperature and humidity conditions. After aging, a plate gum was obtained. The obtained mineral component-reinforced board gum (spearmint gum) was evaluated by the following method. The evaluation of texture is
A plate gum containing no food additive of the present invention was prepared in the same manner as the plate gum of the present invention, and was used as a comparative object.

<Raw materials and mixing ratio of gum base> Elastic body (polyisobutylene resin) 200 g Vinyl acetate resin 300 g Wax content (paraffin wax) 320 g Emulsifier (fatty acid monoglyceride) 30 g Food additive (Examples 1 to 14, Comparative Examples 1 to 14) 6) 150g <Raw material and mixing ratio of board gum> The above gum base 24g Granulated sugar 58g Glucose 7g Syrup 14g Glycerin 1.5g Spearmint flavor 0.5g

<Dispersibility in board gum> From the obtained board gum, 0.1 g was weighed accurately from any 10 places, and the mineral components contained in each board gum (in the case of this example and comparative example) Was measured with an atomic absorption spectrophotometer, and the variation was evaluated. Table 4 shows the results.

<Evaluation of Texture> A sensory test was performed on the board gum as a food of the present invention by 10 men and women, and the texture was evaluated according to the following criteria. Table 4 shows the results. A: No difference from a mineral component-free product was found.
(All 20 people did not complain of the difference.) B: Almost the same as the product without mineral components. (One out of 20 complained of the difference.) C: Slightly different from the mineral-free product. (2 out of 20 people
~ 4 complained of the difference. D: The difference from the product without the mineral component is apparent. (20
10-14 of them complained of the difference. E) The gum is easily cracked and rough, and the texture is clearly different from that of the mineral-free product. (More than 15 out of 20 complained.)

[0069]

[Table 4]

Examples 43 to 56 Comparative Examples 19 to 24 Various biscuit raw materials having the following compounding ratios were mixed with water by a mixer, and the mixture was rolled into rolls to form a sheet having a certain thickness. At the same time, a needle hole was punched out and baked in an oven at about 200 ° C. for 6 minutes to obtain a mineral component-reinforced hard biscuit. The obtained mineral component-reinforced hard biscuit was evaluated by the following method. For evaluation of texture, a hard biscuit containing no food additive of the present invention was prepared in the same manner as the plate gum of the present invention, and was used as a comparative object.

<Biscuit Raw Materials and Mixing Ratio> Neutral flour 62 g Sugar 15 g Shortening 10 g Whole milk powder 1.2 g Salt 0.5 g Swelling agent (sodium bicarbonate + ammonium bicarbonate) 0.5 g Fragrance 0.05 g Sulfite 0.07 g Water 11 g Food additive (implementation Examples 1 to 14, Comparative Examples 1 to 6) 4 g

<Dispersibility in Hard Biscuit> 0.1 g was weighed accurately from any 10 places of the obtained hard biscuit, and the mineral components contained in each hard biscuit (in the case of this example and comparative example) Was measured with an atomic absorption spectrophotometer, and the variation was evaluated. Table 5 shows the results.

<Evaluation of Texture> A sensory test was conducted on the hard biscuit as the food of the present invention by 10 men and women, and the texture was evaluated according to the following criteria. Table 5 shows the results. A: No difference from a mineral component-free product was found.
(All 20 people did not complain of the difference.) B: Almost the same as the product without mineral components. (One out of 20 complained of the difference.) C: Slightly different from the mineral-free product. (2 out of 20 people
~ 4 complained of the difference. D: The difference from the product without the mineral component is apparent. (20
10-14 of them complained of the difference. E) Hard biscuit is easily broken and rough, and its texture is clearly different from that of a mineral-free product. (2
More than 15 out of 0 complained of the difference. )

[0074]

[Table 5]

Examples 57 to 70 Comparative Examples 25 to 30 Hot cake premix raw materials having the following mixing ratios were stirred and mixed to obtain a mineral component-enriched hot cake premix. When 200 g of the obtained mineral-enriched hot cake premix is turned into 100 g of whole egg and 30 ml of milk, it is baked to prepare a hot cake, and the hot cake premix which is a food of the present invention is evaluated in the following manner. I went in. For evaluation of texture, a hot cake premix containing no food additive of the present invention was prepared in the same manner as the hot cake premix of the present invention, and a hot cake was prepared for comparison.

<Hot cake premix raw material and mixing ratio> Flour (soft flour) 400 g Sugar 400 g Baking powder 1 g Emulsifier (RIKEN Vitamin Emulgy MH) 3 g Emulsifying oil (RIKEN Vitamin Frenzy F) 5 g Powder oil (RIKEN Vitamin Emafat) PA-80) 10 g Food additive (Examples 1 to 14, Comparative Examples 1 to 6) 3 g

<Dispersibility in Hot Cake> 10 g of the obtained hot cake was weighed accurately from any 10 places,
Mineral components (calcium in the case of this example and comparative example) contained in each hot cake were measured with an atomic absorption spectrophotometer, and the variation was measured. Table 6 shows the results.

<Evaluation of texture> A hot cake prepared from the hot cake premix of the present invention was subjected to a sensory test by 10 men and women, and the texture was evaluated according to the following criteria. Table 6 shows the results. A: No difference from a mineral component-free product was found.
(All 20 people did not complain of the difference.) B: Almost the same as the product without mineral components. (One out of 20 complained of the difference.) C: Slightly different from the mineral-free product. (2 out of 20 people
~ 4 complained of the difference. D: The difference from the product without the mineral component is apparent. (20
10-14 of them complained of the difference. E: There is a rough feeling, and the texture is clearly different from that of the product without mineral components. (More than 15 out of 20 complained.)

[0079]

[Table 6]

Examples 71 to 84 Comparative Examples 31 to 36 After removing the rind on the surface of natural cheese such as Cheddar cheese or Gorder cheese, the mixture was placed in a kettle emulsification kettle together with a processed cheese raw material having the following compounding ratio.
The emulsion was heated and emulsified at 85 ° C. with stirring at 120 rpm, and the obtained emulsion was filled in a carton and cooled to obtain a processed cheese with enhanced mineral components. The obtained mineral component-enhanced processed cheese was evaluated by the following method. In order to evaluate the texture, a processed cheese containing no food additive of the present invention was prepared in the same manner as the processed cheese of the present invention and used as a comparative object.

<Process Cheese Raw Materials and Mixing Ratio> Natural cheese (65% godder cheese / 35% cheddar cheese) 1000 g molten salt (polyphosphate) 10 g baking soda 6 g Food additives (Examples 1 to 14, Comparative Examples 1 to 6) ) 12g

<Dispersibility in Processed Cheese> 1 g was weighed accurately from any 10 places of the obtained processed cheese, and the mineral components contained in each processed cheese (in the case of the present embodiment and comparative example, (Calcium) was measured with an atomic absorption spectrophotometer, and the variation was evaluated. Table 7 shows the results.

<Evaluation of Texture> The processed cheese of the present invention was subjected to a sensory test by 10 men and women, and the texture was evaluated according to the following criteria. Table 7 shows the results. A: No difference from a mineral component-free product was found.
(All 20 people did not complain of the difference.) B: Almost the same as the product without mineral components. (One out of 20 complained of the difference.) C: Slightly different from the mineral-free product. (2 out of 20 people
~ 4 complained of the difference. D: The difference from the product without the mineral component is apparent. (20
10-14 of them complained of the difference. E: There is a rough feeling, and the texture is clearly different from that of the product without mineral components. (More than 15 out of 20 complained.)

[0084]

[Table 7]

Examples 85 to 98 Comparative Examples 37 to 42 Fish meat was taken from fresh white fish, exposed to water and dehydrated, and the following steamed kamaboko raw material with a plate was added and kneaded.
It was heated and sterilized with steam to obtain a steamed kamaboko with a mineral component reinforcing plate. The obtained steamed kamaboko with a mineral component strengthening plate was evaluated by the following method. In order to evaluate the texture, a steamed kamaboko with a plate containing no food additive of the present invention was prepared in the same manner as the processed cheese of the present invention, and was used as a comparative object.

<Steamed Kamaboko raw material with plate and mixing ratio> White meat (fresh fish) 1000g Salt 25g Sodium glutamate 15g Mirin 10g Sake (for cooking) 40g Egg white 100g Potato starch 70g Ice water 500g Food additive (implementation) Examples 1 to 14, Comparative Examples 1 to 6) 23 g

<Dispersibility in steamed kamaboko with plate> 1 g was accurately weighed from any 10 places of the obtained steamed kamaboko with a plate, and the mineral component contained in each kamaboko (this embodiment,
In the case of the comparative example, calcium) was measured with an atomic absorption spectrophotometer, and the variation was measured. Table 8 shows the results.

<Evaluation of texture> The steamed kamaboko with a plate of the present invention was subjected to a sensory test by 10 men and women, and the texture was determined according to the following criteria. Table 7 shows the results. A: No difference from a mineral component-free product was found.
(All 20 people did not complain of the difference.) B: Almost the same as the product without mineral components. (One out of 20 complained of the difference.) C: Slightly different from the mineral-free product. (2 out of 20 people
~ 4 complained of the difference. D: The difference from the product without the mineral component is apparent. (20
10-14 of them complained of the difference. E: There is a rough feeling, and the texture is clearly different from that of the product without mineral components. (More than 15 out of 20 complained.)

[0089]

[Table 8]

[0090]

As described above, the food additive of the present invention comprises:
Various food compositions such as instant noodles, chewing gum, biscuits, hot cake premixes, processed cheese, and fishery paste products can be provided without impairing the texture.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23G 3/30 A23G 3/30 4B046 A23L 1/16 A23L 1/16 A 1/325 101 1/325 101C ( 72) Inventor Kiyomizu Shimizu 1455 Nishioka, Uozumi-cho, Akashi-shi, Hyogo F-term (reference) 4C001 AC46 AC99 EC05 4B014 GB11 GB13 GK06 GL01 4B018 LE03 MD04 ME05 4B032 DB21 DB35 DK01 4B034 LC04 LK01 406046 LA LC06 LG03

Claims (10)

[Claims] 1. A food additive comprising inorganic particles satisfying the following formulas (a) to (h). (A) 0.01 ≦ dx ≦ 10 (μm) (b) 1 ≦ α ≦ 200 where _{α = d 50 / dx (c} ) 0 ≦ β ≦ 7 where _{β = (d 90 -d 10)} / d 50 (d) 40 ≦ CA ≦ 65 (% by weight) (e) 20 ≦ Vis ≦ 140 (Pa · sec.) (F) 1 ≦ Ti ≦ 10 (g) 0.1 ≦ Sw ≦ 50 (m ² / g) (h) 0.1 ≦ Wg ≦ 2 (g / g), where dx is an average particle diameter (μm) of primary particles constituting the particles, as measured by an electron micrograph. α: Aggregation index. d ₅₀ : 50% average particle diameter (μm) of particles measured by a Microtrac FRA laser type particle size distribution analyzer. β: sharpness. d ₉₀ : Cumulative 90% particle diameter (μ) of particles passing through the sieve measured by a Microtrac FRA laser type particle size distribution analyzer
m). d ₁₀ : Total 10% particle diameter (μ) of particles passing through the sieve measured by a Microtrac FRA laser particle size distribution analyzer
m). CA: solid content concentration (weight%) when the viscosity of the suspension of inorganic particles reaches 200 Pa · s under the condition of 60 rpm / min. Vis: solid content concentration of inorganic particles 45%, 60 rpm / min. Viscosity of suspension (Pa · sec .: 20 ° C.) when measured under the following conditions: Ti: thixotropic property of a suspension having a solid concentration of 45% of inorganic particles represented by the following formula (i) (i ) Ti = VisA / Vis, where VisA is the viscosity of the suspension measured at 6 rpm / min. At a solid concentration of 45% of inorganic particles (Pa · sec .: 20 ° C.) Sw: Nitrogen adsorption method BET specific surface area (m ² / g) according to the formula: Wg: Water absorption (g / g) per 1 g of inorganic particles 2. The food additive according to claim 1, wherein the inorganic particles are calcium compounds. 3. The food additive according to claim 1, wherein the inorganic particles are surface-treated with at least one selected from the group consisting of an emulsion stabilizer, condensed phosphoric acid and a salt thereof. . 4. A food composition comprising the food additive according to claim 1 in a food. 5. The food composition according to claim 4, wherein the food is noodle or instant noodle. 6. The food composition according to claim 4, wherein the food is a chewing gum. 7. The food composition according to claim 4, wherein the food is a biscuit. 8. The food composition according to claim 4, wherein the food is a hot cake premix. 9. The food composition according to claim 4, wherein the food is processed cheese. 10. The food composition according to claim 4, wherein the food is a fishery paste product.