JP3067858B2 - Manufacturing method of beverage containing calcium - Google Patents
Manufacturing method of beverage containing calciumInfo
- Publication number
- JP3067858B2 JP3067858B2 JP3237239A JP23723991A JP3067858B2 JP 3067858 B2 JP3067858 B2 JP 3067858B2 JP 3237239 A JP3237239 A JP 3237239A JP 23723991 A JP23723991 A JP 23723991A JP 3067858 B2 JP3067858 B2 JP 3067858B2
- Authority
- JP
- Japan
- Prior art keywords
- calcium
- beverage
- whey
- acid
- acidity
- 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.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Pyrane Compounds (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は食品に係わるものであっ
て、乳清カルシウムとグルコノデルタラクトンを併用使
用することを特徴とするカルシウム入り飲料の製造法に
関する。本発明において飲料とはオレンジ、リンゴ、ピ
ーチ、その他のフルーツのジュースや濃縮物、果汁飲
料、スポーツ飲料、栄養飲料、コーラ、ジンジャエー
ル、サイダー、その他の炭酸飲料、乳酸飲料、酸性乳飲
料及びトマト、レタス、セロリー、その他の野菜飲料、
アルコール飲料、コーヒー、ココア、紅茶及びこれを含
む飲料、ミネラルウオーター、その他をいう。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food, and more particularly to a method for producing a calcium-containing beverage, which comprises using whey calcium and glucono-delta-lactone in combination. In the present invention, the beverage is orange, apple, peach, other fruit juices and concentrates, fruit juice drinks, sports drinks, nutritional drinks, cola, ginger ale, cider, other carbonated drinks, lactic acid drinks, acidic milk drinks and tomatoes, Lettuce, celery, other vegetable drinks,
Refers to alcoholic beverages, coffee, cocoa, black tea and beverages containing them, mineral water, and others.
【０００２】[0002]
【従来の技術】近年、日本人の食生活は豊かで栄養バラ
ンスの面からも優れている。しかし、厚生省が毎年実施
している国民栄養調査を見ると昭和２０年代から一貫し
て、カルシウムだけは栄養摂取所要量の６００ｍｇ／日
に達していない。また、カルシウムの慢性的な不足は高
血圧に代表される循環器系疾患、骨粗しょう症などの成
人病のひとつになるといわれている。そのため、カルシ
ウムの積極的な摂取を特に重点課題として提唱されてい
る。こうしたカルシウム不足を補う素材として、最もカ
ルシウムの吸収性が高い乳を原料とする乳清カルシウム
の利用が注目され、各種飲料に使用することが試みられ
ている。しかし、乳清カルシウムは水に溶解されにく
く、充分に溶解するにはｐＨを３．５以下の酸性にする
必要がある。このために、クエン酸、アジピン酸、リン
酸、酒石酸、乳酸、リンゴ酸、その他が使用されている
が、これらには種々の欠点がある。欠点としては、
（１）乳清カルシウムが充分に溶解する量を使用すると
酸味が非常に強くなり、これを用いた飲料の味は著しく
劣るものとなる。（２）乳清カルシウムと反応し沈澱物
が生じる。（３）酸味を抑えしかも充分に乳清カルシウ
ムを溶解する方法が見あたらない。2. Description of the Related Art In recent years, Japanese dietary habits have been rich and excellent in terms of nutritional balance. However, according to the National Nutrition Survey conducted by the Ministry of Health and Welfare every year, calcium alone has not reached the required nutritional intake of 600 mg / day consistently since the 1950s. It is said that a chronic calcium deficiency is one of adult diseases such as circulatory diseases represented by hypertension and osteoporosis. Therefore, active intake of calcium has been proposed as a particularly important issue. As a material to compensate for such a calcium deficiency, the use of whey calcium made from milk, which has the highest calcium absorbability, has attracted attention, and attempts have been made to use it in various beverages. However, whey calcium is hardly dissolved in water, and it is necessary to make the pH 3.5 or less acidic in order to sufficiently dissolve it. For this purpose, citric acid, adipic acid, phosphoric acid, tartaric acid, lactic acid, malic acid and others have been used, but these have various disadvantages. On the downside,
(1) When the amount of whey calcium is sufficiently dissolved, the acidity becomes very strong, and the taste of the beverage using the acidity becomes remarkably inferior. (2) Reacts with whey calcium to form a precipitate. (3) There is no method for suppressing acidity and sufficiently dissolving whey calcium.
【０００３】[0003]
【発明が解決しようとする課題】そのため、酸味が適度
に抑えられ、しかも、乳清カルシウムが沈澱することな
く、充分に溶解したカルシウム入り飲料の製造法が望ま
れている。本発明は、この要望に応えるものであって、
以下にその詳細を説明する。Therefore, there is a need for a method for producing a beverage containing calcium, which has an adequately suppressed sourness and which does not precipitate whey calcium and which is sufficiently dissolved. The present invention addresses this need,
The details will be described below.
【０００４】[0004]
【課題を解決するための手段】従来の技術の欠点は、乳
清カルシウムの特性に応じたカルシウム入り飲料の製造
法を開発するという観点に欠けていたためである。本発
明は、乳清カルシウムにグルコノデルタラクトンを併用
使用することにより酸味が適度に抑えられ、しかも充分
に乳清カルシウムが溶解し、沈澱も生じないカルシウム
入り飲料を製造する方法である。A disadvantage of the prior art is that it lacks the point of view of developing a method for producing a calcium-containing beverage according to the properties of whey calcium. The present invention is a method for producing a calcium-containing beverage in which whey calcium is used in combination with glucono-delta-lactone, acidity is appropriately suppressed, whey calcium is sufficiently dissolved, and precipitation does not occur.
【０００５】ここでいう乳清カルシウムとは、牛乳を初
めとする哺乳動物から得られる乳清より限外ろ過、その
他のろ過で乳清タンパク質を可及的に除去後濃縮し、乳
糖を晶析分離して得られた濃縮物または、これらの乾燥
固形分をいう。例えば、全固形分９４〜９８％、灰分４
０〜７０％、灰分の内カチオンは、カリウム１〜１．５
％、ナトリウム０．８〜１．０％、カルシウム１４〜２
６％、タンパク質１〜１０％、脂肪０．０４〜１．０
％、乳糖３０〜５５％から成るものである。なお、この
組成例はこの乳清カルシウムを限定するものではない。[0005] Whey calcium as used herein refers to whey obtained from mammals such as milk, which is removed by ultrafiltration or other filtration to remove whey proteins as much as possible and then concentrated to crystallize lactose. It refers to the concentrates obtained by separation or their dry solids. For example, 94-98% total solids, 4 ash
0-70%, cation of ash is potassium 1-1.5
%, Sodium 0.8-1.0%, calcium 14-2
6%, protein 1-10%, fat 0.04-1.0
%, Lactose 30-55%. In addition, this composition example does not limit this whey calcium.
【０００６】次に、本発明に用いるグルコノデルタラク
トンとは、一般にグルコン酸カルシウムを硫酸、シュウ
酸、その他の酸又はイオン交換樹脂を用いてグルコン酸
液とし、これを濃縮して得られるものである。この乳清
カルシウムとグルコノデルタラクトンを各種飲料製造時
に、均一添加することにより、カルシウムを含有または
補強した、味の優れた、カルシウムの沈澱の生じない飲
料とすることができる。[0006] The glucono-delta-lactone used in the present invention is generally obtained by converting calcium gluconate into a gluconic acid solution using sulfuric acid, oxalic acid, another acid or an ion exchange resin, and concentrating the gluconic acid solution. It is. By uniformly adding the whey calcium and glucono-delta-lactone during the production of various beverages, a beverage containing or reinforcing calcium, having an excellent taste and free from precipitation of calcium can be obtained.
【０００７】乳清カルシウムの使用量は、その飲料の特
性により左右されるので一義的に特定することはできな
いが、通常はカルシウムとして飲料の仕上がり全量に対
して０．０５〜０．２％（重量、以下同じ）である。グ
ルコノデルタラクトンの使用量は、乳清カルシウムに対
して５０〜２５０％であり、５０％未満の場合は乳清カ
ルシウムを充分に溶解できず沈澱が生じる。また、２５
０％を越えて多い場合は仕上がり飲料の酸味が強く、著
しく味の劣る飲料となる。[0007] The amount of whey calcium used cannot be unambiguously specified because it depends on the characteristics of the beverage, but it is usually 0.05 to 0.2% (calcium) based on the total amount of the finished beverage as calcium. Weight, the same applies hereinafter). The amount of glucono delta lactone used is 50-250% based on whey calcium, and if it is less than 50%, whey calcium cannot be sufficiently dissolved and precipitation occurs. Also, 25
When the amount is more than 0%, the finished beverage has a strong acidity, and the beverage is remarkably inferior in taste.
【０００８】上記のように、乳清カルシウムとグルコノ
デルタラクトンを併用使用することにより、適度な酸味
で、乳清カルシウムが充分に溶解した、沈澱の生じない
カルシウム入り飲料を製造することができる。ここに、
本発明の目的を達しおえる。なお、仕上がり飲料の酸味
の調整にクエン酸、リンゴ酸、乳酸、アスコルビン酸、
クエン酸ナトリウム、リンゴ酸ナトリウム、乳酸ナトリ
ウム、その他を併用使用してもよい。以下に実施例をも
って詳しく説明する。As described above, by using whey calcium and glucono delta lactone in combination, it is possible to produce a calcium-containing beverage in which whey calcium is sufficiently dissolved and has no precipitation, with an appropriate acidity. . here,
The object of the present invention has been achieved. In addition, citric acid, malic acid, lactic acid, ascorbic acid,
Sodium citrate, sodium malate, sodium lactate and others may be used in combination. Hereinafter, the present invention will be described in detail with reference to examples.
【０００９】[0009]
実施例１ 果汁含有率１０％の果汁飲料製造の際に、仕上がり全量
に対して乳清カルシウム（カルシウム含量１５％）０．
６７％とグルコノデルタラクトン０．６７％を使用し、
常法により１０％オレンジ果汁飲料を製造したところ、
カルシウムが１００ｍｇ／１００ｇ補強された１０％オ
レンジ果汁飲料が得られた。この飲料の酸味は適当で、
常温下３ヶ月間の保存後もカルシウムの沈澱を認めなか
った。Example 1 Whey calcium (calcium content: 15%) based on the total amount of juice at the time of producing a juice beverage having a juice content of 10%
Using 67% and glucono delta lactone 0.67%,
When a 10% orange juice beverage was manufactured by a conventional method,
A 10% orange juice beverage reinforced with 100 mg / 100 g of calcium was obtained. The acidity of this beverage is moderate,
No precipitation of calcium was observed even after storage at room temperature for 3 months.
【００１０】実施例２ リンゴの搾汁９９．８８３％に乳清カルシウム（カルシ
ウム含量１５％）０．０６７％とグルコノデルタラクト
ン０．０５％を加え、常法により５倍濃縮のリンゴ濃縮
果汁を製造したところ、カルシウムが５０ｍｇ／１００
ｇ補強されたリンゴ濃縮果汁が得られた。この飲料の酸
味は適当で、冷蔵庫内（１０℃）６ヶ月間の保存後もカ
ルシウムの沈澱を認めなかった。Example 2 0.067% of whey calcium (15% of calcium content) and 0.05% of glucono-delta-lactone were added to 99.883% of apple juice, and the concentrated apple juice was concentrated 5 times by a conventional method. Was produced, calcium was 50 mg / 100
g Reinforced apple juice was obtained. The acidity of this beverage was appropriate and no calcium precipitation was observed even after storage in a refrigerator (10 ° C.) for 6 months.
【００１１】実施例３ スポーツ飲料製造の際に、仕上がり全量に対して乳清カ
ルシウム（カルシウム含量１８％）１％とグルコノデル
タラクトン１．２％とリンゴ酸ナトリウム０．０５％を
併用使用し、常法によりスポーツ飲料を製造したとこ
ろ、カルシウムが１８０ｍｇ／１００ｇ補強されたスポ
ーツ飲料が得られた。この飲料の酸味は適当で、常温下
６ヶ月間の保存後もカルシウムの沈澱を認めなかった。Example 3 In the production of sports drinks, 1% whey calcium (calcium content 18%), 1.2% glucono delta lactone and 0.05% sodium malate were used in combination with the total amount of the finished beverage. When a sports drink was produced by a conventional method, a sports drink reinforced with 180 mg / 100 g of calcium was obtained. The acidity of this beverage was appropriate, and no calcium precipitation was observed even after storage at room temperature for 6 months.
【００１２】実施例４ ビタミンＣ０．０５％、ビタミンＢ２０．０１％、ピリ
ドキシ塩酸塩０．００１％、メチルヘスペリジン０．０
００５％、葉酸０．０００５％、ニコチン酸アミド０．
０００５％、Ｌ−フェニルアラニン０．０２％、オリゴ
ペプチド（乳清タンパク質分解物）０．５％と乳清カル
シウム（カルシウム含量１５％）０．３３％及びグルコ
ノデルタラクトンを０．６％加え常法により栄養飲料を
製造したところ、カルシウムが５０ｍｇ／１００ｇ補強
された栄養飲料が得られた。この飲料の酸味は適当で、
常温下４ヶ月間の保存後もカルシウムの沈澱を認めなか
った。Example 4 Vitamin C 0.05%, Vitamin B 20.01%, Pyridoxy hydrochloride 0.001%, Methyl hesperidin 0.0
005%, folic acid 0.0005%, nicotinamide 0.
0005%, L-phenylalanine 0.02%, oligopeptide (whey protein hydrolyzate) 0.5%, whey calcium (calcium content 15%) 0.33% and glucono delta lactone 0.6% When a nutritional beverage was produced by the method, a nutritional beverage reinforced with 50 mg / 100 g of calcium was obtained. The acidity of this beverage is moderate,
No precipitation of calcium was observed even after storage at room temperature for 4 months.
【００１３】実施例５ ジンジャエール製造の際に、仕上がり全量に対して乳清
カルシウム（カルシウム含量２０％）１％とグルコノデ
ルタラクトン１．５％とクエン酸０．０５％を含有する
ように常法によりジンジャエールを製造したところカル
シウムが２００ｍｇ／１００ｇ含有したジンジャエール
が得られた。またこのジンジャエールの酸味は適当で、
冷蔵庫内（１０℃）５ヶ月間の保存後もカルシウムの沈
澱を認めなかった。Example 5 In the production of ginger ale, it was usual to contain 1% of whey calcium (calcium content 20%), 1.5% of glucono delta lactone and 0.05% of citric acid with respect to the total amount of the finished product. When ginger ale was produced by the method, ginger ale containing 200 mg / 100 g of calcium was obtained. Also, this ginger ale has an appropriate acidity,
No calcium precipitation was observed even after storage in a refrigerator (10 ° C.) for 5 months.
【００１４】実施例６ 乳酸飲料製造の際に、仕上がり全量に対して乳清カルシ
ウム（カルシウム含量２０％）を０．７５％とグルコノ
デルタラクトン０．４％を含有するように常法により乳
酸飲料を製造したところ、カルシウムが１５０ｍｇ／１
００ｇ補強された乳酸飲料が得られた。この乳酸飲料の
酸味は適当で、常温で７ヶ月間の保存後もカルシウムの
沈澱を認めなかった。Example 6 In the production of a lactic acid beverage, lactic acid was prepared in a conventional manner so that 0.75% of whey calcium (calcium content: 20%) and 0.4% of glucono-delta-lactone were contained based on the total amount of the finished product. When the beverage was manufactured, calcium was 150 mg / 1
A lactic acid beverage reinforced with 00 g was obtained. The acidity of the lactic acid beverage was appropriate, and no calcium precipitation was observed even after storage at room temperature for 7 months.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 2/52 A23L 1/304 ＷＰＩ（ＤＩＡＬＯＧ) ＪＩＣＳＴファイル（ＪＯＩＳ) ＪＡＦＩＣファイル（ＪＯＩＳ)────────────────────────────────────────────────── ─── Continued from the front page (58) Fields surveyed (Int. Cl. 7 , DB name) A23L 2/52 A23L 1/304 WPI (DIALOG) JICST file (JOIS) JAFIC file (JOIS)
Claims (1)
ンを併用使用することを特徴とするカルシウム入り飲料
の製造法。1. A method for producing a calcium-containing beverage, comprising using whey calcium and glucono-delta-lactone in combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3237239A JP3067858B2 (en) | 1991-08-23 | 1991-08-23 | Manufacturing method of beverage containing calcium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3237239A JP3067858B2 (en) | 1991-08-23 | 1991-08-23 | Manufacturing method of beverage containing calcium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0549455A JPH0549455A (en) | 1993-03-02 |
| JP3067858B2 true JP3067858B2 (en) | 2000-07-24 |
Family
ID=17012453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3237239A Expired - Fee Related JP3067858B2 (en) | 1991-08-23 | 1991-08-23 | Manufacturing method of beverage containing calcium |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3067858B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014168437A (en) * | 2013-03-05 | 2014-09-18 | Ito En Ltd | Hesperidin-containing beverage, manufacturing method thereof, and method for preventing flavor deterioration of hesperidin-containing beverage |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9821671D0 (en) * | 1998-10-05 | 1998-12-02 | Muhlbauer Roman C | Plant extracts for the treatment of increased bone resorption |
| JP3236828B2 (en) * | 1999-01-27 | 2001-12-10 | 雪印乳業株式会社 | Milk calcium composition |
| FI120616B (en) * | 2005-02-18 | 2009-12-31 | Valio Oy | Energy-low fat-free milk drink with high calcium content and process for making it |
-
1991
- 1991-08-23 JP JP3237239A patent/JP3067858B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014168437A (en) * | 2013-03-05 | 2014-09-18 | Ito En Ltd | Hesperidin-containing beverage, manufacturing method thereof, and method for preventing flavor deterioration of hesperidin-containing beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0549455A (en) | 1993-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4676988A (en) | Low-acid juice-milk beverages, juice and milk components therefor and methods of preparation | |
| US7781002B2 (en) | Mineral complexes of lactobionic acid and method of using for mineral fortification of food products | |
| RU2437569C2 (en) | Food product enriched with potassium and its production method | |
| JP3562785B2 (en) | Low calorie acidic protein beverage and method for producing the same | |
| US7972640B2 (en) | Lemon/lime flavored beverages having improved stability | |
| JP2002529110A (en) | Dietary supplement based on calcium-enriched juice | |
| WO1990006060A1 (en) | Method for preparing milk/mineral concentrate and mineralized drink | |
| JPS6352864A (en) | Fruit beverage and juice concentrate fortified by calcium | |
| CN109169910B (en) | Modified milk for milk tea and preparation method and application thereof | |
| JP5053239B2 (en) | Beverage and production method thereof | |
| JP5833290B2 (en) | Coffee drink | |
| JPS5820180A (en) | Preparation of protein-containing acidic drink | |
| JP3067858B2 (en) | Manufacturing method of beverage containing calcium | |
| TWI739845B (en) | Acidic lactic containing high clarified beverage, container-filled beverage and method of clarification of acidic lactic containing beverage | |
| US6465030B2 (en) | Process concentrate and dairy products | |
| JP3065420B2 (en) | Beverage manufacturing method | |
| JPS6053581B2 (en) | Manufacturing method of lactic acid bacteria beverage | |
| JPS589652A (en) | Preparation of low calorific lactobacillus or lactic acid beverage and medicinal dring usink whey | |
| WO2006028929A1 (en) | Non-dairy beverage product comprising calcium lactobionate | |
| JP7264638B2 (en) | Wine-taste beverage and method for producing wine-taste beverage | |
| JP6915021B2 (en) | How to improve the aftertaste of yogurt-like beverages, packaged beverages and yogurt-like beverages | |
| US20070281066A1 (en) | Non-dairy beverage product comprising calcium lactobionate | |
| JP7010657B2 (en) | How to enhance the yogurt flavor of carbonated drinks, packaged carbonated drinks and carbonated drinks | |
| JPH04222581A (en) | Preparation of apm-containing drink | |
| JP2022100708A (en) | Beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080519 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090519 Year of fee payment: 9 |
|
| LAPS | Cancellation because of no payment of annual fees |