JP3083579B2 - Calcium fortified beverage and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flavor-enhancing, calcium-enriched beverage, particularly a neutral beverage, to which a whey mineral is added, and a method for producing the same.

[0002]

2. Description of the Related Art According to the results of the National Nutrition Survey, iron and calcium are always ingested below the required amount.
In Europe and the United States, where calcium intake is high, about 70% of calcium intake is taken from milk and dairy products, whereas in Japan, about 27% of calcium is derived from milk and dairy products. milk,
Dairy products are a good source of various minerals, proteins and vitamins, including balanced calcium, but Japanese foods do not always match in terms of flavor and ease of use. Over the years, the increase in consumption has been minimal. Moreover, it is said that calcium in milk and dairy products has higher bioavailability than other calcium sources (eg, calcium agents for vegetables, soybeans, fish bones and various food additives) (A. Flynn et al., Irish J. et al.
of Food Sci. and Tech. 1
2: 41-51, 1988; Shigeyuki Kanematsu, Nutrition and Food 6
(3) 135-147, 1953; Kansal, V .;
K et al., Milchwissenschaft 37
(5) 261-263, 1982), and its utilization in various fields is expected.

[0003] On the other hand, regarding calcium fortification in the technical field of beverages, organic calcium salts of foods such as calcium citrate, calcium malate, calcium lactate and calcium tartrate are only used in acidic transparent juice beverages. (JP-A-54-8767).

[0004] On the other hand, the present invention relates to a neutral beverage in which calcium is enriched with whey minerals, but such a beverage has never been known before and is novel and has a conventional state of the art. Is much more than

[0005]

The organic calcium salts for foods such as calcium citrate, calcium malate, calcium lactate, calcium tartrate, etc., which have been conventionally used in acidic transparent juice beverages, are added to acidic transparent juice beverages by the addition thereof. It has been found through long-term studies by the present inventors that the astringent taste is generated and has a disadvantage that the flavor is deteriorated.

[0006] In addition, studies were made to use natural calcium such as shaved calcium, fish, and bovine bone meal, but it was found that all were poorly soluble and could not be used for transparent beverages.

Therefore, the present inventors have developed a calcium-enriched system which exhibits good physical properties such as good astringency and easy solubility and is easily digestible and absorbable, and which is particularly suitable for preparing a neutral beverage. We decided to develop a new one.

[0008]

SUMMARY OF THE INVENTION The present invention has been made for the purpose of newly setting the above-mentioned technical problems and solving them.

In order to achieve the above object, the present inventors have focused on calcium in milk and dairy products, which has high bioavailability, and aimed to dissolve the neutral beverage without disturbing the flavor and cleanly. To make it possible, we worked diligently to find a solution.

[0010] Thus, whey minerals were particularly selected from milk-derived calcium sources for neutral drinks, and attention was paid to this for the first time. Calcium in this whey mineral is superior in absorption into the body as compared with normal calcium, and is an effective food for calcium deficiency in Japanese. However, since this whey mineral is insoluble in the neutral region, it cannot be used in beverages, especially neutral beverages.

Therefore, the present inventors conducted research from various fields to make this point possible. As a result, the whey mineral was once acidified and solubilized, and then the solubilized acidic liquid was neutralized with alkali. By returning to the vicinity, it was possible for the first time to solubilize whey minerals in neutral beverages, which was previously impossible, and the present invention was completed based on this new finding. Hereinafter, the present invention will be described in detail.

As the whey mineral used in the present invention, those obtained by separating a mineral mainly composed of calcium from milk whey can be widely used, and for example, those produced as follows can be used (Japanese Patent Application Laid-open No. Sho 60/1985). -248152
issue).

[0013] The cheese whey is concentrated as it is or to an appropriate concentration, and subjected to membrane filtration using an ultrafiltration membrane, an electrodialysis membrane or the like. By this membrane filtration, calcium in the cheese whey comes out of the membrane mainly in the form of ions dissolved together with phosphoric acid and citric acid.

The raw material cheese whey is preliminarily lactic acid fermented or adjusted to pH 5.0 or less, preferably pH 4.0 or less, by adding hydrochloric acid or the like. When a sweet whey exceeding pH 5.0 is used as a raw material instead of such acidic whey, particularly in the case of electrodialysis membrane treatment, an acid such as hydrochloric acid is added to the membrane permeate after the treatment to obtain a pH of 5.0. It is necessary to adjust the pH to preferably 4.0 or less. in this way,
In the case of an acidic solution, the passing phosphoric acid, citric acid, calcium or the like can be uniformly dispersed in the acidic solution as an aqueous solution without being precipitated in the form of dissolved ions.

An alkaline solution such as caustic soda is added to the obtained permeate to adjust the pH to 6.0 to 9.0, preferably pH 7.0.
By neutralizing to 0, non-crystalline calcium phosphate and calcium citrate having no reactivity with proteins can be obtained as a precipitate having a fine network structure.

The formed precipitate concentrate is obtained as a white paste like calcium phosphate and calcium citrate forming a network. The whey mineral paste obtained here is dried as it is or by appropriate addition of water and spray-dried, freeze-dried or the like to obtain whey mineral.

As the whey mineral, a commercially available product (for example, trade name Kapolak; manufactured by Biogena, Denmark) can be used freely.

In order to carry out the present invention, a certain amount of whey mineral is suspended in water to adjust the calcium content.
The suspension is acidified with an acid. Suspensions solubilize whey minerals by acidification, depending on the calcium content. As the acidification treatment, it is generally preferable to control the pH to pH 4 or less, preferably to 3.6 to 3.8. As the acid, in addition to organic acids (citric acid, succinic acid, malic acid, fumaric acid, acetic acid, etc.), inorganic acids (hydrochloric acid, phosphoric acid, etc.) can be appropriately used.

Even if the acid solution solubilized in this way is neutralized here, the solubility of the whey mineral does not change, and no turbidity or precipitation occurs. At this time, the intended purpose can be achieved by making the acidic liquid generally neutral with an alkali, but it is more preferable to control the pH to 6 to 7. In the present invention, the acidic liquid itself may be neutralized in this way, and the neutralized beverage may be added to the neutralized beverage, or the neutralized beverage may be controlled to a predetermined pH in advance, and the acidic liquid may be added thereto. Or these may be appropriately combined. In essence, it is sufficient to set the atmosphere in which the pH range of the beverage fortifying calcium with whey mineral is neutral, preferably pH 6 to 7.

As the alkali used for neutralization, any of caustic soda, caustic potassium and other alkali agents used in the food industry can be used.

In order to produce a calcium-enriched neutral beverage according to the present invention, neutralized acidic liquid obtained by solubilizing whey minerals is then used as a raw material for neutral liquids, sweeteners, flavors, pigments and other commonly used liquids. The raw material and water if necessary are mixed and dissolved to produce a raw material mix. Alternatively, a beverage prepared from commonly used raw materials is neutralized, and an acidic liquid in which whey mineral is solubilized is added, mixed, and dissolved to produce a raw material mix. In this case, it is important to perform pH control so that the raw material mix does not deviate from a predetermined pH range, sufficiently dissolve whey minerals, and prevent turbidity and precipitation. Following, sterilization, filling, through the steps of cooling, etc. by the usual method, the amount of calcium is 5 to 400 mg.
%, Preferably 10 to 300 mg%, of a neutral beverage.

In the present invention, the neutral beverage includes all kinds of beverages such as green tea, black tea, oolong tea and other teas, as well as milk, milk drinks, mineral water, sports drinks, health drinks and other neutral drinks. Hereinafter, the present invention will be described in more detail with reference to Test Examples and Examples.

[0023]

[Test Example 1] 9.000 kg of cheese whey separated when manufacturing cheese by treating 10.000 kg of milk was vacuum-concentrated to 4.500 kg, which was applied to an electrodialysis desalting membrane, and the obtained membrane was obtained. Hydrochloric acid was added to the permeate to adjust the pH to 4.0 to obtain 2.000 kg of the permeate.

20% NaOH was added to 2.000 kg of the permeate.
Was gradually added with stirring to adjust the pH to 7.0.

When the cloudy calcium salt precipitate was sufficiently formed, the mixture was centrifuged to obtain 50 kg of a concentrate. Water was added to the concentrate to adjust the concentration to 2.000 kg, and the mixture was centrifuged again to obtain 50 kg of whey mineral as a white paste.

The whey mineral is calculated as calcium,
The pH was adjusted to 3.7 with an acid so as to be 0, 60, 100, and 110 mg%, and the pH level was adjusted with 10% NaOH.
These solutions were sterilized by heating at 110 ° C., and after cooling, turbidity was measured at a wavelength of 660 nm using a colorimeter (101 type Hitachi spectrophotometer). The results are shown in Table 1.

[0027]

[Table 1]

From the results shown in Table 1 above, it can be seen that when calcium is fortified with whey minerals, the solubilization is carried out when the pH of the beverage is around neutral, and a pH of about 6 to 7 is particularly suitable.

[0029]

Example 1 Commercially available whey mineral (trade name Capola)
c: Denmark, manufactured by Biogena: calcium content: 18%) was added to 100 mg% of calcium, and the pH was adjusted to 3.8 with citric acid.
The pH was adjusted to 6.3 using caustic soda.

This was stored at 55 ° C. for 2 weeks, and formation of a precipitate was observed at regular intervals. However, no precipitate was observed at all, and the condition was favorable.

[0031]

Example 2 The whey mineral produced in Test Example 1 was added to 100 mg% of calcium, and the pH was adjusted to 3.7 with malic acid. On the other hand, while Control B Lumpur to 6.5 the pH of oolong with 10% aqueous sodium hydroxide solution, and the raw material mix was prepared by adding an acidic solution to solubilize the whey mineral obtained above.

The raw material mix thus prepared is mixed with U
After sterilizing with an HT plate sterilizer for 2 seconds at 110 ° C, filling a 180 ml bottle with hot bag at 90 ° C, cooling to room temperature,
Stored at ℃ for 3 months. During that time, the amount of calcium in the supernatant was measured every two weeks. As shown below, the amount of calcium was hardly changed, and the product was a clear product with no cloudiness or precipitation. Changes in the amount of calcium during storage were as follows. Week: Start 24 6 8 10 12 mg% Ca: 100 98 96 100 95 98 99 The taste was good without any change in flavor.

[0033]

According to the present invention, the solubilization of whey minerals in neutral beverages has been successfully achieved for the first time, and according to the present invention, there is no astringent taste generated when a calcium additive as a food additive is added. In addition, a novel neutral beverage obtained by enriching calcium with whey minerals can be obtained.

[Table 1] (However,-: transparent +: slightly cloudy ++: cloudy +++: precipitation)

────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yu Kuwata 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Central Research Laboratory (56) References JP-A-58-5172 (JP, A) JP-A-3-240470 (JP, A) JP-A-2-154674 (JP, A) JP-A-3-83564 (JP, A) JP-A-54-8767 (JP, A) JP, B2) JP 3-24191 (JP, B2) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 2/00-2/84

Claims (1)

(57) [Claims] In order to enhance the calcium content of a beverage with whey minerals, whey minerals which have been acidified and solubilized beforehand are added while adjusting the pH of the beverage to a range of 6 to 7, Calcium derived from Qing minerals in the beverage
A method for producing a calcium-fortified neutral beverage, wherein the beverage is fortified at a rate of 100 mg%.