JP3405728B2 - New calcium agent having viscoelasticity and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel edible calcium agent having viscoelasticity and a method for producing the same. More specifically, the present invention relates to a novel edible calcium agent having viscoelasticity, which has specific physicochemical properties and can be used as it is, and a method for producing the same.

In this specification, percentages and parts are values by weight unless otherwise specified (except for the percentages of particle size distribution). In the present specification, the “graininess” is the texture when the calcium agent of the present invention is contained in the mouth, and is a particle size distribution meter [manufactured by Malvern Co.]. EASY
In the particle distribution measured using Particle SizerM6.10], when particles having a particle size of 15 μ or less account for 98% or more of all particles, no graininess is felt, and about 75%, graininess is sensed. In addition, in the present specification, the fluidity is a value measured by an ordinary method using a tensipressor (TTP-50BX type manufactured by Taketomo Electric Co., Ltd.).

[0003]

2. Description of the Related Art Japanese people who enjoy seemingly rich eating habits have been pointed out to have insufficient calcium intake. Therefore, many techniques for strengthening calcium in various foods or calcium agents for strengthening calcium in various foods have been developed, and the following techniques can be exemplified as typical ones.

1) A milk drink using calcium carbonate, which is free from precipitation and has a calcium content of 50 to 150 mg% (JP-A-5-76279). 2) A calcium fortified beverage in which a water-soluble organic acid calcium salt is added to milk or a milk beverage to adjust the pH to 6.6 or more (JP-A-61-15645). 3) Process cheese to which fine calcium citrate produced by mixing calcium carbonate, citric acid and water and stirring is added (JP-A-58-40041). 4) A calcium carbonate agent in which calcium carbonate in the form of a slurry is mixed with an aqueous solution of a hydrophilic emulsifier, the mixture is dehydrated, and dried under vacuum (JP-A-63-173556).

5) Calcium carbonate in the form of a slurry is mixed with an aqueous solution of a hydrophilic emulsifier, the mixture is dehydrated and dried under vacuum, and the obtained calcium carbonate complex is dispersed in butter oil. High-concentration calcium milk obtained by adding butter serum and reduced skim milk to the product, mixing and homogenizing, and removing coarse particles of calcium carbonate (Japanese Patent Publication No. 29301/1990). 6) A calcium salt for strengthening, which is separated from a mineral concentrate obtained when desalting whey and is composed of a water-insoluble and non-crystalline calcium salt (Japanese Patent Publication No. 3-24191).

7) A step of acidifying the dairy raw material liquid to remove the produced coagulated substance, a step of removing the coagulated substance and then neutralizing with an alkali to precipitate and separate salts, and a dairy raw material for condensing or drying the separated salts To a salt containing calcium as a main component (Japanese Patent Publication No. 2-60303). 8) A neutral beverage in which calcium is fortified with whey mineral (JP-A-5-103645). 9) A method of adhering or covering fine particles of a water-insoluble calcium salt on a fat and oil sphere to prevent precipitation of fine particles (JP-A-57-11).
No. 0167). 10) A method in which crystalline cellulose is added to an aqueous phase to support fine particles of a water-insoluble calcium salt in a fine mesh formed to prevent precipitation (Patent No. 1145334).

11) Coagulant for producing tofu using calcium salt (Japanese Patent Publication No. 49-21782, Japanese Patent Publication No. 45-22)
499). 12) containing a compound selected from the group consisting of potassium citrate, lithium citrate, magnesium citrate and calcium citrate, and a compound selected from the group consisting of citric acid, iron citrate and diammonium citrate,
And a garment for tempura (Japanese Patent Application Laid-Open No. 62-115249), which comprises a composition in which the pH of its aqueous solution is 7 or more.

13) One kind selected from the group consisting of sodium citrate, sodium succinate, sodium tartrate and sodium malate corresponding to 1 to 50% by weight of one or more kinds of sugar selected from sugar and sugar alcohol. Freezing fish meat surimi raw material containing the above organic acid salt and one or more calcium compounds selected from calcium hydroxide, calcium oxide, calcium chloride, calcium acetate and calcium lactate corresponding to 0.1 to 7% by weight. Preservative composition (JP-A-62-210944).

14) citric acid, succinic acid, acetic acid, tartaric acid,
For one or more organic acid salts selected from the sodium and potassium salts of fumaric acid, malic acid and adipic acid,
Composition for enhancing elasticity of a kneaded product containing one or more calcium compounds selected from calcium hydroxide and calcium oxide in an amount of 0.3 to 60% by weight (JP-A-63-1).
69966).

15) A calcium strengthening agent obtained by dispersing calcium carbonate powder in a solution of organic acid calcium (Japanese Patent Publication No.
-26519). In addition, as a drug for the purpose of increasing the intake of calcium, calcium drugs in the form of tablets, powders, granules and the like are commercially available.

[0011]

Conventionally, calcium added to foods, apart from pharmaceuticals, is the biggest problem when the foods are eaten and the precipitation of calcium in the products is the biggest problem. As a measure, various improvements as described above have been tried. However, in the conventional technique, except when a small amount of calcium is added to food,
When a large amount of calcium is added, the above-mentioned problems have not yet been solved, and furthermore, the idea of using the calcium agent itself as a food has not existed until now.

[0012] In view of the above-mentioned prior art, the inventors of the present invention have made earnest studies on a completely new type of calcium agent which has no graininess when eaten and no precipitation in the product and which can be used as a food. As a result, by dissolving the calcium salt in water with an acid and adjusting the pH at a concentration higher than that conventionally performed,
It was found that a novel calcium agent having viscoelasticity (that is, having a clay-like property) and excellent in texture without roughness is obtained, and the present invention has been completed.

An object of the present invention is to provide a novel calcium agent which has been free from the problem of calcium added to foods and is free from graininess when eaten and precipitation in the product, and which can be used as food. Is to provide.

Another object of the present invention is to produce a novel calcium agent which has no graininess when eaten and no precipitation in the product, can be used as a food itself, and has viscoelasticity (that is, clay-like property). Is to provide a method.

[0015]

Means for Solving the Problems The present invention for solving the above problems includes the following physicochemical properties a) to f): a) a water content of 60 to 75% (by weight) b) a calcium content 3.8 to 5.7% (by weight) c) Organic acid content of 18 to 30% (by weight) d) Alkaline agent content of 2 to 4% (by weight) e) Tensipressor The fluidity measured by means of at least 120 g · w. F) In the particle distribution measured by a particle size distribution meter, the particle size is 15
a calcium agent having less than or equal to 98% of all particles, wherein the organic acid is citric acid, lactic acid or tartaric acid, and the alkaline agent is sodium hydroxide or potassium hydroxide. That is,
A desirable mode is that the fluidity is 120 to 450 g · w.

In the present invention for solving the above-mentioned problems, water is mixed with a calcium salt and an organic acid to dissolve the calcium salt,
Adjust the pH to 3.5-6.8 by adding an alkaline agent,
A method for producing a calcium agent, which is characterized by imparting viscoelasticity by allowing it to stand at room temperature or by heating it.
~ 6.8 parts (weight), 1 part (weight) of calcium salt and 2-4 parts (weight) of organic acid are mixed, the calcium salt is dissolved, and an alkaline agent is added to adjust the pH to 3.5-6. It is also desirable to adjust the viscosity to 0.8 and leave it at room temperature or heat to impart viscoelasticity, and that the calcium salt is calcium carbonate or milk calcium.

Next, the present invention will be described in more detail.
The method for producing the calcium agent of the present invention is as follows. Calcium salts such as calcium hydroxide, calcium carbonate, calcium chloride, milk calcium (separated from milk by known methods) (desirably calcium carbonate)
5.4 to 6.8 parts of water to 1 part (preferably 6 to 6.
75 parts), and further, an organic acid such as citric acid, lactic acid, tartaric acid (desirably citric acid) is added at a ratio of 2 to 4 parts (desirably 2 to 3 parts) to completely add calcium salt. Dissolve in. If the calcium is not completely dissolved, the final product will be rough, and viscoelasticity will not be imparted, which is not desirable. In this case, the order of adding the above-mentioned components is not particularly limited, and for example, it is also possible to appropriately add a calcium salt and an organic acid to water and dissolve the calcium salt.

The concentration of the calcium salt can be arbitrarily changed depending on the amount of water to be dissolved, but if the ratio with respect to the water to be dissolved is not within the above specified range, the calcium agent does not have viscoelasticity. That is, when the concentration of calcium salt is low,
When it is liquid and its concentration is high, it becomes solid, and in any case, it is not desirable for use in foods.

The pH of the solution when the calcium salt and the organic acid are added to water is 2 to 4 (preferably 3.5 to 4.0).
Therefore, carbon dioxide gas is generated. Sufficiently generate carbon dioxide gas, add an alkali agent (desirably sodium hydroxide) such as sodium hydroxide or potassium hydroxide at a ratio of 0.2 to 0.4 parts, and adjust the pH to 3.5 to 6.8. (Desirably 5
Adjust to 6) and leave at room temperature or heat. At the stage where the pH is adjusted, it is in the state of an aqueous solution, and graininess is observed, but the graininess disappears during standing or heating at room temperature, and the calcium agent has clay-like viscoelasticity.
When heated for sterilization as well, it is desirable because it becomes viscoelastic in a short time, and in this case, the same properties as when left at room temperature are exhibited.

The calcium agent of the present invention obtained as described above comprises a) a water content of 60 to 75% b) a calcium content of 3.8 to 5.7% c) an organic acid The content is 18 to 30% d) The content of the alkaline agent is 2 to 4% e) The fluidity measured by the tensipressor is 120 to
450 g · w f) In the particle distribution measured by a particle size distribution meter, the particle size is 15
Physicochemical properties that particles of μ or less are 98% or more of all particles, viscoelasticity, no tackiness,
It has new properties not found in conventional products.

The calcium agent can be seasoned to an appropriate taste and used as it is, or can be used alone or together with other food ingredients, for example, foods such as toppings, mayonnaise, tartar sauce, gratin, yogurt, etc.
It can also be added to other suitable foods. In the latter case, the calcium agent of the present invention can be used as an extremely good calcium fortifier without causing the formation of a precipitate in the product which is a problem in the conventional product and causing no roughness.

Next, the present invention will be described in detail by showing test examples. Test Example 1 This test was carried out to examine the amount of dissolved water that exhibits viscoelasticity for a fixed amount of calcium salt and citric acid. 1) Preparation of sample 100 g of commercially available calcium carbonate (manufactured by Shiraishi Calcium Co., corocalco, containing 40% as calcium), crystalline citric acid (manufactured by San-Ei Gen FFI, purity 91%) 20
0 g and 175 g to 3675 g of water were mixed and dissolved to sufficiently generate carbon dioxide gas, and then 25 g of sodium hydroxide (manufactured by Nacalai Tesque, Inc., purity 96%) was added and dissolved. 100 ~ 1 of this solution in a retort pouch (manufactured by Toyo Seikan Co., Ltd.)
50 g each was filled and sealed, and heated at 120 ° C. for 20 minutes by a retort device (manufactured by Hisaka Seisakusho. Model FLAVOR ACE MASTER) to prepare 8 types (Samples 1 to 8) shown in Table 1.

2) Test method Appearance (observation with the naked eye and touch by hand), pH (measured with a pH meter), roughness (texture when contained in the mouth), particle size distribution and fluidity by the above-mentioned methods for each sample Was tested.

3) Test Results The results of this test are shown in Table 1. As is apparent from Table 1, there is a specific range between the calcium content and the citric acid content, which is necessary for producing a viscoelastic calcium agent, and further, a detailed test for the calcium content and the citric acid content. As a result, a calcium content of 4.0 to 4.5% and a citric acid content of 18 to 20% are particularly desirable ranges, and a calcium agent having viscoelasticity cannot be obtained regardless of whether the calcium content is high or low. It has been found. Similar tests were conducted using other calcium salts, organic acids and alkaline agents, but almost the same results were obtained.

[0025]

[Table 1]

Test Example 2 This test was carried out to find out the proper ratio of calcium salt, organic acid and water necessary for preparing a viscoelastic paste. 1) Preparation of sample 100 g of commercially available calcium carbonate (manufactured by Shiraishi Calcium Co., Corocalco, containing 40% as calcium), crystalline citric acid (manufactured by San-Ei Gen FFI, purity 91%) 10
0 to 500 g and 400 g to 800 g of water were mixed and dissolved to sufficiently generate carbon dioxide gas, and then 100 to 150 g each was filled in a retort pouch (manufactured by Toyo Seikan Co., Ltd.).
Samples shown in Table 2 (Samples 1 to 5) were prepared by the same method as described above.

2) Test Method For each sample, the pH and appearance immediately after mixing the components, and the appearance and roughness after heating were tested by the same method as in Test Example 1.

3) Test results The results of this test are shown in Table 2. As is clear from Table 2, in order to produce a viscoelastic calcium agent, it was found that there is a proper ratio of calcium salt, organic acid and water, and the calcium salt must be completely dissolved with citric acid. It has been found that, unless the concentration of the calcium salt is within a specific range, a viscoelastic calcium agent without graininess cannot be produced. The pH can be adjusted freely with an alkaline agent, but considering that the product of the present invention is used as a food material, the pH is particularly 4.5 to 5.
The range of 5 and 2.5-3.5% of sodium hydroxide are desirable. Similar tests were conducted using other calcium salts, organic acids and alkaline agents, but almost the same results were obtained.

[0029]

[Table 2]

[0030]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples. Example 1 Calcium carbonate (manufactured by Shiraishi Calcium Co., Corocalco, containing 40% of calcium) in 6.75 kg of water 1.0
kg and crystalline citric acid (manufactured by San-Ei Gen FFI Corporation).
2.0 kg of purity 91%) was added, dissolved by stirring, and then sodium hydroxide (Nacalai Tesque, Inc. purity 96
%) 0.25 kg was added to adjust the pH of the solution to 5.0 and left at room temperature for 12 hours to obtain about 10 kg of a viscoelastic calcium agent.

The calcium agent obtained had a water content of 75.
%, Calcium content 4.0%, citric acid content 18.2
%, The sodium hydroxide content was 2.4%, and the fluidity measured by a tensipressor in the same manner as above was 13%.
It was 6 g · w, and in the particle distribution measured by a particle size distribution analyzer in the same manner as described above, particles having a particle size of 15 μm or less accounted for 98% or more of all particles, and it was a viscoelastic calcium agent.

Example 2 Milk 5.75 kg of milk calcium (manufactured by Denmark Protein Co., containing 19% of calcium) 2.0 k
g and 2.0 kg of crystalline citric acid (manufactured by San-Ei Gen FFI Co., purity 91%) were added, dissolved by stirring, and then potassium hydroxide (manufactured by Nacalai Tesque Co., purity 85%).
0.24 kg was added to adjust the pH of the solution to 4.0, 200 g each of retort pouches (manufactured by Toyo Seikan Co., Ltd.) was filled and sealed, and a retort device (manufactured by Hisaka Seisakusho. FLAVOR ACE MASTE.
R) was heated at 120 ° C. for 20 minutes to obtain 50 viscoelastic calcium agents.

The obtained calcium agent has a water content of 63.
%, Calcium content 3.8%, citric acid content 18.2
%, The content of potassium hydroxide was 2.0%, and the fluidity measured by a tensipressor in the same manner as above was 125%.
g · w, and in the particle distribution measured by a particle size distribution meter in the same manner as described above, particles having a particle size of 15 μm or less accounted for 98% or more of all particles, and it was a viscoelastic calcium agent.

Example 3 Calcium carbonate (Colocalco S, manufactured by Shiraishi Calcium Co., containing 40% of calcium) was added to 6.75 kg of water.
0 kg and 2.0 kg of crystalline citric acid (manufactured by San-Ei Gen FFI Co., purity 91%) were added, dissolved by stirring, and then 0.255 kg potassium hydroxide (manufactured by Nacalai Tesque Co., 85% purity). Was added to adjust the pH of the solution to 5.6, 200 g each of retort pouches (manufactured by Toyo Seikan Co., Ltd.) was filled and sealed, and a retort device (manufactured by Hisaka Seisakusho. FLAVOR.
ACE MASTER) and heated at 120 ° C. for 20 minutes to obtain 50 calcium agents having viscoelasticity.

The calcium agent obtained had a water content of 75.
%, Calcium content 4.0%, citric acid content 18.2
%, The content of potassium hydroxide was 2.2%, and the fluidity measured by a tensipressor in the same manner as described above was 145.
g · w, and in the particle distribution measured by a particle size distribution meter in the same manner as described above, particles having a particle size of 15 μm or less accounted for 98% or more of all particles, and it was a viscoelastic calcium agent.

[0036]

As described in detail above, the present invention relates to a novel viscoelastic calcium agent and a method for producing the same, and the effects of the present invention are as follows. 1) It is possible to produce a novel calcium agent having excellent texture without graininess without any special treatment or addition of additives. 2) It is viscoelastic, has no tackiness, and is clay-like, so it is easy to handle. 3) Since it has no graininess, it can be used as it is as an edible product. 4) Its properties do not change even when sterilized or sterilized, and therefore it is suitable for food processing and useful as a calcium enhancer for various foods.

Front Page Continuation (72) Inventor Kazuhiro Ozawa 5-1-83 Higashihara, Zama City, Kanagawa Prefecture Morinaga Milk Industry Co., Ltd. (72) Inventor Yasuhiro Takeda 5-1-183 Higashihara, Zama City, Kanagawa Prefecture Morinaga Milk Industry Inside the Institute of Nutrition Science (72) Inventor Keiko Takeda 5-1-83 Higashihara, Zama, Kanagawa Prefecture Morinaga Milk Industry Co., Ltd. Inside the Institute of Nutrition Science (72) Takako Suzuki 5-1-183 Higashihara, Zama, Kanagawa Prefecture Morinaga Nutrition Science Research Institute, Dairy Co., Ltd. (72) Inventor, Hitomi Yamashita, 5-1-183, Higashihara, Zama City, Kanagawa Prefecture Morinaga Milk Research Co., Ltd. (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/304 JISC file (JOIS)

Claims (3)

(57) [Claims] 1. A mixture of water, a calcium salt and an organic acid, the calcium salt is dissolved, and an alkaline agent is added to adjust the pH.
Is adjusted to 3.5 to 6.8 and left at room temperature or heated to impart viscoelasticity, a method for producing a calcium agent. 2. 5.4 to 6.8 parts (weight) of water, 1 part (weight) of calcium salt and 2 to 4 parts (weight) of organic acid are mixed, the calcium salt is dissolved, and an alkali agent is added. Then pH
Is adjusted to 3.5 to 6.8 and left at room temperature or heated to impart viscoelasticity, which is a method for producing a calcium agent having viscoelasticity. 3. The method for producing a calcium agent according to claim 1, wherein the calcium salt is calcium carbonate or milk calcium.