JP2006296331A - Magnesium composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a magnesium composition having high magnesium content, no bitterness, good taste, high heating-stability and good dispersibility and excellent in magnesium absorption, and to provide a method for producing the composition. <P>SOLUTION: The magnesium composition having about 15 wt.% magnesium content is produced from a magnesium-containing plant material, wherein the plant material contains comparatively much magnesium and itself can be treated as a food raw material. The composition is usable for magnesium-enriched foods and effective for preventing diseases seemed to be caused by magnesium insufficiency. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a magnesium composition and a method for producing the same, and more particularly to a magnesium composition obtained from a plant and a method for producing the same.

  With regard to magnesium, for example, since the Ministry of Health, Labor and Welfare decided to add magnesium, copper, and zinc as target ingredients of nutritional functional foods in 2003, the importance of magnesium as a nutrient has been drawing attention. A large amount of the magnesium is contained in greenish yellow vegetables, sesame, almonds, soybeans and the like. On the other hand, Japan's soil is rich in volcanic ash soil and low in magnesium, and in recent years, the use of pesticides has eliminated the nutrients that contain magnesium in the soil. It has become. Furthermore, since the content of refined foods and processed foods that are rapidly spreading in recent years is low, it is difficult to take magnesium in the modern diet, and its importance has been recognized.

  Magnesium is present in about 25 g in the adult body. Of these, 2/3 is in bone tissue and the rest is in muscle and other cells. In particular, it is distributed in the intracellular fluid, helps the various enzymes in the body, and maintains normal functions such as the heart and blood vessels. Insufficient magnesium is said to cause symptoms such as hypertension, fatigue, dizziness, loss of appetite, weakness, arrhythmia, irritability, excessive sweating, anxiety, and excitement. In addition, as magnesium is deficient, “metabolism of calcium” is disturbed, and the calcium continues to deposit in soft tissues such as blood vessels and internal organs, causing “arteriosclerosis and kidney stones”. In addition, white blood cells increase, causing allergies, especially dermatitis (atopic dermatitis), in the familiar place. Along with this inadequate intake, excessive drinking and stressful life also lead to magnesium deficiency. In Japan, the target magnesium intake for adults was set at 310 mg / day, based on the results of cashier tests, and the “6th revised Japanese nutritional requirements” in 1999. However, the actual magnesium intake of Japanese adults is said to be about 250 mg / day, and it is thought that the intake of magnesium is insufficient. In addition, it is known that the amount of magnesium excreted in urine is increased by alcohol and mental stress, and there is a concern about the loss of magnesium in the modern stress society.

Conventionally, as a food additive containing magnesium, there are many chemical synthetic products such as magnesium chloride, magnesium sulfate, and magnesium carbonate, but when used as a magnesium agent, it is used due to taste and food hygiene regulations Was limited. Further, in recent years, calcium derived from natural products such as magnesium derived from cereal pericarp (Japanese Patent Laid-Open No. 7-87930) and milk casein having an increased magnesium content (Publication of Japanese Patent Laid-Open No. 8-84562) (Japanese Patent Laid-Open No. 2000-279130). Although it has been improved in terms of flavor, it is not necessarily sufficient in terms of magnesium reinforcement due to its ability to coagulate proteins and low magnesium content.
Japanese Laid-Open Patent Publication No. 7-87930 JP 8-84562 PR

  Thus, since it is becoming difficult year by year to take the required amount of magnesium from a normal meal or the like, a magnesium composition that can be added to food and drink is desired in the food industry. Therefore, an object of the present invention is to provide a magnesium composition having a high magnesium content, good taste and dispersion stability, little influence on protein, and excellent magnesium absorption.

  However, in the industrial field of magnesium, magnesium sulfate is used as a raw material for industrial use such as reinforcing agents, flame retardants, thickeners, and magnesium chloride is used as a raw material for antifreezing agents, dustproofing agents, salting-out agents, and dialysis agents. Most are used as industrial raw materials, such as being used, and are hardly used for food and drink addition. In addition, no new raw material has been proposed for producing a magnesium composition for food addition.

  Therefore, when trying to produce a magnesium composition for food addition, there is a risk that the magnesium composition obtained from industrial raw materials currently on the market contains components that are undesirable for the human body and is added to food. It is resistant to consumers.

  In view of such problems, the subject of the present invention is a magnesium obtained from a plant raw material that contains a relatively large amount of magnesium among natural raw materials containing magnesium and that can itself be handled as a food or drink material. It is providing the composition and its manufacturing method.

  In order to solve the above-mentioned problems, the present inventors have conducted research, and as a result, various plant materials such as rice bran, which can be obtained in large quantities and at low cost, are rich in magnesium and extracted under specific conditions. Occasionally, a magnesium replenishment composition meeting the above objective was obtained, and the present composition was found to have little bitterness after heating and good dispersion stability.

  Hereinafter, if described in detail in the method of the present invention, the plant used as a raw material in the present invention can typically be exemplified by rice bran, but is not limited thereto, such as corn, wheat, barley, oats, rye, etc. When the grain is whitened, the peels, seed coats, etc. are broken into powder, so-called straw, bran, etc. Moreover, as said rice bran, regardless of the rice varieties, it may be any of the commonly known red rice bran, white rice bran and the like. Furthermore, the defatted rice bran after taking fat using hexane etc. may be sufficient.

  In the method of the present invention, the raw material plant is extracted by adding an acid, neutralized and then hydrolyzed. The amount of water for the plant is not particularly limited, but generally it is suitably selected from the range of about 3 to 10 times the weight of the plant.

  In addition, any acid may be used, but usually, organic acids such as sulfuric acid, hydrochloric acid, acetic acid, citric acid, malic acid, succinic acid, tartaric acid, phytic acid and the like are preferable. In particular, those that can be washed away after neutralization are preferred.

  The conditions for the extraction operation can be determined arbitrarily, and there are no particular differences from the conditions for the normal extraction operation for water-soluble components. More specifically, the extraction temperature is usually about room temperature to about 50 ° C. Further, the extraction time for performing sufficient extraction is usually about 15 minutes to 2 hours, and a longer extraction time is unnecessary.

  The solid separation after the extraction can be performed according to a conventional method. Examples thereof include, for example, centrifugation, squeezing, filtration, decantation, and combinations of operations. Moreover, filtration operation can also be implemented using suitable filter aids, for example, diatomaceous earth, pearlite, activated carbon, bennite, cellulose and the like.

  After the above operation, the magnesium composition of the present invention having a powder form can be obtained by performing operations such as neutralization, hydrolysis, vacuum drying or freeze drying. Hydrolysis can be performed either before or after neutralization. The hydrolysis operation can be performed according to a conventional method. For example, it can be carried out using an enzymatic method or the like.

  As described above, the present invention provides a magnesium composition containing about 15% by weight of magnesium. Moreover, the magnesium reinforcement | strengthening food-drinks additive, foodstuff, and health food which are contained as a magnesium composition of this invention are provided.

  The magnesium composition of the present invention is characterized in that rice bran or the like that can be handled as a food material is used as a new plant material, not a chemically synthesized product. Therefore, the magnesium composition according to the present invention is suitable for the addition of foods and beverages and the like because there is no possibility of containing components that are not preferable for the human body. Moreover, since plants such as rice bran, which is a food additive, are used as raw materials, consumers have no resistance to adding it to foods and the like. Furthermore, plant-derived raw materials such as rice bran are suitable as a raw material for magnesium compositions because they contain a large amount of magnesium. Furthermore, the obtained magnesium composition is not only high in magnesium content, but also has no astringency after food processing such as heating, so it has excellent taste and dispersibility, and further absorbs magnesium. Is also excellent. Moreover, the magnesium fortified food containing the magnesium composition of the present invention is effective for supplementing magnesium. In particular, a milk or dairy product containing milk protein blended with the magnesium composition of the present invention is excellent in absorbability of magnesium, is effective for supplementing magnesium, and contributes greatly to the industry.

  The magnesium composition of the present invention is said to have symptoms such as hypertension, fatigue, dizziness, loss of appetite, decreased muscle strength, arrhythmia, irritability, excessive sweating, anxiety, and excitement associated with insufficient intake of magnesium. . In addition, as magnesium is deficient, “metabolism of calcium” is disturbed, and the calcium continues to deposit in soft tissues such as blood vessels and internal organs, causing “arteriosclerosis and kidney stones”. Furthermore, leukocytes increase and it can be used for prevention or treatment of allergies, particularly dermatitis (atopic dermatitis), in a familiar place.

  In order to achieve the above object, the magnesium content is adjusted to about 15% by weight.

  Examples of the practical form include tablets and capsules. Examples of excipients used for shaping into each form include, for example, dextrin, cellulose, lecithin, sucrose fatty acid ester, sorbitol, acacia, alginic acid and the like as representative examples. For shaping into each form, for example, binders such as water, ethanol, glucose solution and gelatin solution, disintegrants such as carboxymethylcellulose calcium and starch, and other various additives as required, such as colorants Bleaching agents, thickeners, fragrances, preservatives, other pharmaceuticals, food additives, and the like can be used as appropriate.

  By adding the magnesium composition thus produced as a food additive to various processed foods, a magnesium-enriched food is obtained. Such processed foods may be liquid products or solid products, and typical examples thereof include various beverages such as coffee beverages, fruit juice beverages, soft drinks, jelly, ice confectionery, cakes, cookies, biscuits, crackers, wafers, candy , Chewing gum, tableted confectionery, confectionery such as cocoa, seasonings, soup, curry, stew, frozen foods, mashed potatoes, cooked rice, noodles, pasta, bread, pickles, livestock products, cereals, milk, milk drinks, Fermented milk, powdered milk, ice cream, coffee whitener, whipped cream, cheese and other dairy products, mayonnaise, dressing, acidic whipped cream and other low pH foods, sauces, sauces and other high-salt foods such as sauce Examples of foods and beverages such as sausages, tofu, and processed egg foods. In particular, the addition to milk or dairy products is desirable because it further increases the absorbability of magnesium.

  The manufacturing method of the magnesium fortified food containing the magnesium composition of the present invention is not particularly limited, and can be manufactured using equipment, equipment, machines, or the like used for normal food production, processing, and the like.

  The method for adding the magnesium composition to the food is not particularly limited, and the obtained powder may be added as it is, or may be added after it is made into a fine powder by a pulverizer.

  In addition, when the magnesium composition of the present invention is blended in food, there is no particular limitation on the blending amount, but the magnesium content in the food becomes a content that can be ingested by about 50 to 150 mg which is insufficient per adult per day. Thus, it is desirable to mix | blend according to the form of various food / beverage products.

  The magnesium composition of the present invention thus obtained has symptoms such as hypertension, fatigue, dizziness, loss of appetite, decreased muscle strength, arrhythmia, nervousness, excessive sweating, anxiety, and excitement associated with magnesium deficiency. It is said to be out. In addition, as magnesium is deficient, “metabolism of calcium” is disturbed, and the calcium continues to deposit in soft tissues such as blood vessels and internal organs, causing “arteriosclerosis and kidney stones”. Furthermore, leukocytes increase, and it can be used for prevention or treatment of allergy, especially dermatitis (atopic dermatitis) onset in a familiar place.

  EXAMPLES Hereinafter, although an Example and a test example are shown and this invention is demonstrated in detail, this invention is not restrict | limited at all by these Examples. In the examples, “%” means “% by weight” although not particularly explained.

  Preparation of magnesium composition: 75000 g of defatted rice bran is added with 75000 g of water and 225 g of sulfuric acid, and centrifuged to obtain an extract. After neutralizing with 54 g of caustic soda, it is further hydrolyzed.

  The liquid was filtered and the residue was lyophilized to obtain 20 g of a magnesium composition.

  The analytical values of this magnesium composition are as shown in Table 1 below. Moreover, this magnesium composition was delicious without exhibiting bitterness.

Production example of magnesium-enriched yogurt: 250 g of inoculum and 15 g of the composition of Example 1 are added to 5 L of milk, and the lid is capped. Fermentation was performed at around 25 ° C., and after about 24 hours, the mixture was cooled to obtain magnesium-enriched yogurt (Product 1 of the present invention). Similarly, control product 1 and control product 2 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. Using these, the sensory evaluation by 15 panelists and the dispersibility of the product 1 of the present invention were investigated. The dispersibility of magnesium was evaluated by the difference in magnesium concentration in yogurt. If the concentration was constant regardless of where the sample was collected, it was evaluated that the dispersibility was high. The method for measuring the magnesium concentration was as follows. From the yogurt of the product 1 according to the present invention, the layers 0 to 1 cm, 2 to 3 cm and 4 to 5 cm from the bottom of the filled container are scraped as a lower layer, a middle layer and an upper layer, respectively, and after uniformizing, a part thereof is ashed and atomized according to a conventional method A sample for absorbance measurement was obtained. These samples were measured using an atomic absorption photometer under the following conditions.
Frame: Air-acetylene measurement wavelength; 285.2 nm
For the calibration curve, a commercially available standard solution for atomic absorption analysis was used. As a result of sensory evaluation of the present invention product 1, the control product 1 and the control product 2, as shown in Table 2, the present product 2 was evaluated to have a better taste than the control product. Table 3 shows the measurement results of the magnesium concentration of each layer obtained from the product 1 of the present invention.

  As shown in Table 3, it was confirmed that the magnesium concentration in each layer was almost constant and uniformly dispersed.

  Production example of lactic acid bacteria beverage: Boil 2000 cc of water and add 1 kg of sugar. Cool this to about 40 ° C. and add 2 kg of plain yogurt while rubbing. Add 15g of dry yeast and ferment at room temperature for about 24 hours. Add 800 g of sugar and 15 g of the composition of Example 1 and heat at a temperature of 80 to 90 ° C. for about 10 to 15 minutes. Add and mix 300 g of lemon juice to obtain a magnesium-enriched lactic acid bacteria beverage (Product 2 of the present invention). Obtained. Similarly, control product 3 and control product 4 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. It diluted about 3 to 4 times, and the sedimentation property was investigated over time with sensory evaluation by 15 panelists. As a result of sensory evaluation of the inventive product 2, the control product 3 and the control product 4, the inventive product 2 was evaluated as having a better taste than the control product. In addition, the product 2 of the present invention did not precipitate at all even after 500 hours.

  Example of dressing production: 300 g of rice vinegar, 15 g of salt, 10 g of sugar, 10 g of pepper and 1% of the composition of Example 1 are added and mixed. 600 g of rice salad oil (manufactured by Tsukino Food Industry Co., Ltd.) was mixed little by little to obtain a magnesium reinforced dressing (Product 3 of the present invention). Similarly, control product 5 and control product 6 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. Using these, sensory evaluation by 15 panelists was performed. As a result of sensory evaluation of the inventive product 3, the control product 5 and the control product 6, the inventive product 3 was evaluated as having a better taste than the control product.

  Example of sauce: 1 kg of soy sauce, 100 g of rice salad oil (Tsukino Tsukino Food Industry Co., Ltd.), 200 g of mirin, 200 g of sugar, 50 g of miso and 1% of the composition of Example 1 Invention 4) was obtained. Similarly, the target product 7 and the target product 8 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. Using these, sensory evaluation by 15 panelists was performed. As a result of sensory evaluation of the inventive product 4, the control product 7 and the control product 8, the inventive product 4 was evaluated as having better taste than the control product.

Example of white sauce production: 400 g of butter is dissolved. Add 150 g of flour while rubbing. 3 kg of milk was added and mixed little by little, and 10 g of salt, 10 g of pepper, 10 g of nutmeg and 1% of the composition of Example 1 were added to obtain a magnesium fortified white sauce (Product 5 of the present invention). The white sauce had a fat content of 17%. Similarly, control product 9 and control product 10 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. Using these, sensory evaluation by 15 panelists was performed. As a result of sensory evaluation of the inventive product 5, the control product 9 and the control product 10, the inventive product 5 was evaluated to have a better taste than the control product.

  Example of production of cocoa: About 800 g of cocoa powder, 500 g of sugar, 1400 g of milk and 1% of the composition of Example 1 were added to obtain a magnesium-enriched cocoa beverage (Product 6 of the present invention). Similarly, control product 11 and control product 12 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. Using these, sensory evaluation by 15 panelists was performed. As a result of sensory evaluation of the product 6 of the present invention, the control product 11 and the control product 12, the product 6 of the present invention was evaluated to have a better taste than the control product.

  Example of bread production: To 250 g of strong flour, 25 g of yeast food, 1200 g of water, 150 g of sugar, 30 g of salt, 250 g of margarine, 120 g of skim milk and 12 g of the composition of Example 1 were added and mixed well to prepare the dough. . Thereafter, the bread was baked according to a normal bread making process to obtain a magnesium-enriched bread (Product 7 of the present invention). Similarly, control product 13 and control product 14 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. Using these, sensory evaluation by 15 panelists was performed. As a result of sensory evaluation of the product 7, the control product 13 and the control product 14, the product 7 of the present invention was evaluated as having better taste than the control product.

Example of jelly production: 200 g of water at 40 ° C., 50 g of coffee, 80 g of sugar added,
When boiling, 50 g of gelatin and 0.5 g of the composition of Example 1 were added, filled into a container with a filling machine, and further cooled to obtain a magnesium reinforced jelly (Product 8 of the present invention). Similarly, control product 15 and control product 16 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. Using these, sensory evaluation by 15 panelists was performed. As a result of sensory evaluation of the product 8, the control product 15 and the control product 16, the product 8 of the present invention was evaluated as having a better taste than the control product.

  Biscuits production example: 500 g of butter, 2 kg of strong powder and 50 g of baking powder were added and mixed, 1200 cc of milk and 2 g of the composition of Example 1 were added, and the dough for biscuit was prepared by a conventional method. The obtained dough was heated at 220 ° C. for 13 minutes to obtain a magnesium-reinforced biscuit (Product 9 of the present invention). Similarly, control product 17 and control product 18 were obtained by adding magnesium chloride and magnesium sulfate instead of the magnesium composition. Using these, sensory evaluation by 15 panelists was performed. As a result of sensory evaluation of the product 9, the control product 17 and the control product 18, the product 9 of the present invention was evaluated as having a better taste than the control product.

  Magnesium absorption test was performed using 3-week-old male Wistar rats. The experimental groups were the following 4 groups.

Group A: Feed group using commercially available straw powder as the magnesium source and egg albumin as the protein source
Group B: Feed group using commercially available dolomite as magnesium source and egg albumin as protein source
Group C: Feed group using the composition of Example 1 as the magnesium source and egg albumin as the protein source
Group D: Feed group using the composition of Example 1 as the magnesium source and milk protein as the protein source In addition, the feed was formulated so that the magnesium content in each feed was 618 mg / kg. These feeds were raised for 15 days and the apparent magnesium absorption rate was measured.

  The results are shown in Table 4.

From the result of Table 4, it was confirmed that the C group and D group which use the magnesium composition of this invention as a magnesium source are excellent in the absorptivity of magnesium. In addition, among them, it was shown that the group D using milk protein as a protein source is further excellent in the absorbability of magnesium as compared with the group C using egg albumin.

Claims (4)

  A magnesium composition obtained from a plant.   A magnesium additive for food and drink for enhancing magnesium, comprising the magnesium composition defined in claim 1.   A magnesium-enhancing health food comprising the magnesium composition defined in claim 1. A method for producing a magnesium composition according to claim 1, wherein the magnesium composition is recovered after hydrolysis of the raw material.