JP3483820B2 - Calcium fortified food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a calcium-fortified food containing a poorly water-soluble or insoluble calcium salt in an insoluble state. More specifically, it contains less than 1% by weight of calcium salt which is sparingly soluble or insoluble in water in terms of calcium, 0.1 to 1% by weight of crystalline cellulose, and 0.01 to 1% by weight of polysaccharide having gelling ability. It is a calcium-fortified food characterized by:

[0002]

2. Description of the Related Art Although the required amount of calcium varies depending on age and sex, currently, in Japan, 600 mg / day (adult) is recommended. However, for the past 20 years, the current intake of calcium in Japan has fallen below the required amount, and recent dietary preferences are more likely to lead to an inadequate intake of calcium. Calcium deficiency is a serious problem for older people as the population ages further. Therefore, it is expected that foods fortified with calcium will be more and more needed in the future.

Calcium salts that are sparingly soluble or insoluble in water are
It is generally inexpensive and is often used for calcium fortification purposes. However, its low solubility in water, which is also its characteristic, causes precipitation during the manufacturing process and storage of foods.

As a technique for improving the dispersibility of a poorly water-soluble or insoluble calcium salt and preventing precipitation, a method of mixing edible oil and fat with calcium carbonate and stabilizing it with an emulsifier (Japanese Patent Laid-Open No. 57-110167) Method for holding calcium carbonate in microcrystalline cellulose (Japanese Patent Publication No. 57-359)
45), a method of mixing calcium carbonate in a slurry state with an aqueous solution of a hydrophilic emulsifier (JP-A-64-1394).
7), a method utilizing a complex of calcium hydroxide and maltose or lactose, calcium carbonate and citric acid (1: 1.
4) and water to mix and obtain fine calcium citrate for strengthening the processed cheese (Japanese Patent Publication No. 2178/1990)
3) etc.

However, these methods have problems that the dispersibility of the calcium salt is not sufficiently improved and a part thereof is precipitated, and the texture and flavor of the food are impaired.

On the other hand, calcium lactate, which is soluble in water,
A method of adding a calcium salt such as calcium gluconate may also be considered. With this method, precipitation of calcium salts does not easily occur during storage of food. However, the taste of the calcium salt is a problem because it is soluble in water. Further, when a protein is present in the food ingredients, there is a problem that calcium and the protein are likely to react with each other to cause aggregation / precipitation. Therefore, it is not preferable to add a water-soluble calcium salt to the food.

[0007]

DISCLOSURE OF THE INVENTION The present invention is based on the technology of stably adding a sparingly water-soluble or insoluble calcium salt to foods while keeping the state, in view of the above-mentioned conventional circumstances. , Foods that are fortified with calcium.

[0008]

Means for Solving the Problems As a result of earnest research, the inventors of the present invention have found that a sparingly water-soluble or insoluble calcium salt is produced by precipitation of the calcium salt itself during the manufacturing process or reaction between calcium and protein. The present invention has been accomplished by finding a calcium-fortified food product that is stable and has a good texture by adding it to food products without causing precipitation or aggregation.

That is, the present invention is 1% by weight in terms of calcium.
A calcium-fortified food characterized by containing the following poorly water-soluble or water-insoluble calcium salt, crystalline cellulose 0.1 to 1% by weight, and gelling ability polysaccharide 0.01 to 1% by weight: is there.

According to the present invention, precipitation of a sparingly water-soluble or insoluble calcium salt does not occur during the manufacturing process or storage, and the aggregation and precipitation of calcium and protein does not occur even if protein is present in food. Allows calcium to be added to food without causing it.

The water-insoluble or insoluble calcium salt used in the present invention includes calcium carbonate, calcined calcium, egg shell calcium, calcium phosphate, calcium hydrogen phosphate, calcium sulfate, calcium chloride, calcium citrate, calcium hydroxide and the like. Examples of the salt include, but are not limited to, one or two or more types of inorganic or organic acid salts having similar properties.

The smaller the particle size of the calcium salt is, the better the dispersibility is, but 100 μm or less, and more preferably 10 μm.
Micron or less is preferable. When reducing the particle size of the calcium salt, it is also possible to carry out pulverization together with the crystalline cellulose used in the present invention and / or the polysaccharide having a gelling ability, and to use a mixture thereof.

The above-mentioned calcium salt may be added in an amount for strengthening calcium. It is possible to add the recommended daily intake of calcium of 600 mg or more to 100 g of calcium fortified food, but if the amount of calcium salt added is too large, the taste of calcium salt will be brought out and the texture will be improved. It also has a powdery appearance. Therefore, the addition amount of the sparingly water-soluble or insoluble calcium salt is preferably 1% by weight or less in terms of calcium, and more preferably 0.01 to 0.6% by weight in terms of calcium.

The crystalline cellulose used in the present invention means a pulp of particularly high purity among celluloses, which is hydrolyzed with a mineral acid under a certain condition to wash and remove the non-crystalline region, followed by grinding / purification / It is a dry fine powder.

It is generally said that the smaller the particle size of crystalline cellulose, the higher the effect of dispersing calcium and the like. However, using only crystalline cellulose with small particles,
There is also a cost disadvantage.

In the present invention, 0.01 to 1% by weight of a polysaccharide having gelling ability is used together with crystalline cellulose so that even crystalline cellulose having a particle size of 10 microns or more can sufficiently form a calcium salt. It was possible to stably disperse, and it was possible to find an effect of reducing the amount of crystalline cellulose used and an effect of improving texture. Therefore, the size of the crystalline cellulose particles used in the present invention is preferably 100 microns or less, preferably 50 microns or less, and more preferably 30 microns or less.

The amount of crystalline cellulose added varies depending on the food product to be used, but may be about 0.1 to 1% by weight. This is because if it is 0.1% by weight or less, even if a polysaccharide having gelling ability is added, it becomes insufficient to disperse the calcium salt in a stable manner. Therefore, by increasing the addition amount of the polysaccharide having gelling ability. Attempts to solve this problem adversely affect the texture of the final food product. Further, the addition of 1% by weight or more makes it possible to further stably disperse the calcium salt, but may adversely affect the flavor of the final food product.

More specifically, when crystalline cellulose alone is added, the ability to disperse and stabilize the calcium salt increases as the amount added approaches 1% by weight, but the finished calcium-enriched food has a rough texture. Become.

However, when 0.01 to 1% by weight of a polysaccharide having a gelling ability is used at the same time, it is possible to suppress the roughening when a large amount of crystalline cellulose is used, and it is more difficult to dissolve in water than before. Alternatively, the insoluble calcium salt can be stably dispersed. In addition, since the amount of crystalline cellulose added can be reduced without lowering the ability to disperse and stabilize calcium salts, the texture of the final food product will not be affected more than ever.

The weight ratio of crystalline cellulose and polysaccharide having gelling ability to calcium salt is in the range of 1: 9 to 9: 1. If it is less than 1: 9, the ability to disperse and stabilize the calcium salt may be insufficient, and if it exceeds 9: 1, the calcium content becomes too small and the value of the calcium fortified food as a product is reduced. More preferably from 2: 8
The range is 8: 2.

The polysaccharide having gelling ability of the present invention includes one or more of carrageenan, agar, gelatin, gellan gum, native gellan gum, pectin, furceleran, alginate and the like. Among them, carrageenan or carrageenan. And a mixture of locust bean gum is preferred. The addition amount of the polysaccharide having gelling ability is
0.01 to 1% by weight, preferably 0.1 to 0.5% by weight
Is. If it is less than 0.01% by weight, the effect of improving the dispersion / stabilizing ability of the calcium salt when used at the same time as the crystalline cellulose will not be obtained, and if it is more than 1% by weight, a paste-like feeling will occur and the texture of the final food will be improved. Give an impact.

Furthermore, if necessary, locust bean gum, guar gum, CMC, xanthan gum, karaya gum, tamarind seed gum, psyllium seed gum, glucomannan, tragacanth gum, pullulan, tara gum,
One or more polysaccharides such as starch is 0.01% by weight or more, preferably 0.02 to 0.2% by weight, and proteins such as lactalbumin and ovalbumin are 0.1 to 5% by weight, preferably 1 ~ 3 wt% may be added.

The calcium-enriched food of the present invention is a food containing a calcium salt that is sparingly soluble and insoluble in water for the purpose of fortifying calcium, for example, milk, milk cocoa, milk coffee, soy milk and the like. Milk beverages, cocoa beverages, matcha beverages, favorite beverages such as juice powders, ice cream, frozen desserts such as soft ice cream, puddings, jellies, gel foods such as water cans, spreads, flower paste, custard cream, canned cooking, Examples include sauces, sauces, seasonings in tubes such as kneaded wasabi and kneaded mustard, bread / cake fillings, Japanese sweets, noodles, pasta, soups and the like.

[0024]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in more detail with reference to Comparative Examples and Examples.

[0025]

[Comparative Example 1] Milk 20% (weight%, the same applies hereinafter) and water 7
6% sugar, 0.7% cocoa powder, food
0.05% salt, Avicel RC-N30 (Crystal Cellulos
S: Asahi Kasei Corporation 0.3%, carrageenan (San-ei)
Source FFI Co., Ltd.) 0.05%, Homogen
CF-3 (Emulsifier: Sanei Gen FFI Co., Ltd.)
Made) 0.05%, calcium carbonate 0.25% (Ca
0.1%) powder mixture and heated at 80 ° C. for 10 minutes with stirring.
After dissolution with stirring, 150kg / cm using a homogenizer ²
Homogenization is performed under pressure, and the heat-resistant screw cap bottle is filled and sealed.
After that, retort sterilization at 125 ° C for 30 minutes to strengthen calcium.
I got a cocoa drink. Similarly, instead of calcium carbonate,
Of calcium salt is added as Ca to 0.1%
Table 1 shows the results of observation of protein aggregation by
It was

[0026]

[Table 1] As described above, proteins are aggregated in soluble calcium salts such as calcium lactate and calcium gluconate, and proteins are aggregated in water-insoluble or insoluble calcium salts such as calcium carbonate, calcium sulfate, and tricalcium phosphate. Good results were obtained without aggregation.

[0027]

[Comparative Example 2] Milk 20% (weight%, the same applies hereinafter) and water 7
2.5% mixed solution, sugar 6%, cocoa powder 0.7%, salt 0.05%, Avicel RC-N30 (Crystalline Cellulose: Asahi Kasei Corporation) and carrageenan (San-eigen FFI stock) (Manufactured by the company) is the addition amount described below (see Table 2), homogen CF-3 (emulsifier: manufactured by San-Ei Gen FFI Co., Ltd.) 0.05%, calcium carbonate 0.
Add 25% (0.1% as Ca) powder mixture to 80
After heating and stirring for 10 minutes at ℃, use a homogenizer to
The mixture was homogenized at a pressure of 50 kg / cm ² , filled in a heat resistant screw cap bottle, sealed, and retort sterilized at 125 ° C. for 30 minutes to obtain a calcium-fortified cocoa beverage. Table 2 shows the results obtained by observing the aggregation of proteins in this calcium-enriched beverage.
It was shown to.

[0028]

[Table 2] As mentioned above, crystalline cellulose under the combined use of carrageenan
At 0.1 to 1.0%, it was possible to obtain a calcium-fortified cocoa beverage which was excellent in dispersibility of calcium and cocoa and had a good texture without rough feeling.

[0029]

[Comparative Example 3] Milk 20% (weight%, the same applies hereinafter) and water 7
In a 2.5% mixture, 6% sugar, 0.7% cocoa powder, 0.05% salt, Avicel RC-N30 (crystalline cellulose: manufactured by Asahi Kasei Corporation) 0.2%, carrageenan (San-eigen F -F-I Co., Ltd.) 0.05%, Homogen CF-3 (emulsifier: Saneigen F-F-I Co., Ltd.) 0.05%, calcium carbonate 0.25% (Ca 0.1%) Was added to the powder mixture and heated under stirring at 80 ° C. for 10 minutes, and then 150 kg / cm ² using a homogenizer.
The mixture was homogenized under the pressure of 1), filled in a heat-resistant screw cap bottle, sealed, and then sterilized by retort at 125 ° C for 30 minutes to obtain a calcium-fortified cocoa beverage. Similarly, the following polysaccharides were added in place of carrageenan and the results of observation of calcium dispersion and cocoa dispersion were shown in Table 3.

[0030]

[Table 3] As mentioned above, good results have been obtained with gelling polysaccharides such as carrageenan, agar, gellan gum, carrageenan and locust bean gum, native gellan gum, carrageenan and LM pectin, xanthan gum and locust bean gum.

[0031]

[Example 1] 63.61% calcium-fortified chilled purine water (% by weight, the same applies hereinafter), full-fat sweetened condensed milk 5
%, Milk 10%, refined coconut oil 6.5%, skim milk powder 3.5%, sugar 10%, calcium carbonate 0.35%, Avicel RC-N30 (crystalline cellulose: Asahi Kasei Corporation) 0.3 %, Locust bean gum 0.2%, carrageenan 0.1%, gellan gum 0.04%, egg powder (powdered egg: Kewpie Co., Ltd.) 0.15 parts, Homogen CF-3 (emulsifier: Sanei Gen F / F)・ I Co., Ltd.) 0.1 part of the powder mixture was added, and the mixture was mixed at 80 ° C. for 1 hour.
The mixture is heated and stirred for 0 minutes, 0.1 part of a custard flavor (manufactured by San-Ei Gen F / F Co., Ltd.) and a carotene dye (manufactured by San-Ei Gen F / F Co., Ltd.) are added to adjust the total amount. Then, the mixture was passed through a homogenizer (150 kg / cm ² ), filled in a cup, and then cooled and solidified to obtain a calcium-reinforced chilled pudding free from roughening such as aggregation.

[0032]

Example 2 Calcium-enriched retort pudding milk 20% (weight%, the same below), refined coconut oil 4%, sweetened egg yolk 2%, water 56.3%, sugar 12%, skim milk powder 4%, Avicel RC -N81 (crystalline cellulose: manufactured by Asahi Kasei Corporation) 0.5%, calcium citrate 0.2%,
Carrageenan 0.12%, Locust bean gum 0.1
4%, calcium lactate 0.04%, trisodium citrate 0.04%, homogen CF-3 (emulsifier: manufactured by San-Ei Gen FFI) 0.14%, egg white 0.25%, gelatin 0. 07% powder mixture was added and the mixture was mixed at 80 ° C for 10
Heat and stir for minutes. Among them, 0.1% by weight of carotene pigment (manufactured by San-Ei Gen FFI Co., Ltd.) and 0.1 of custard flavor (manufactured by San-Ei Gen FFI Co., Ltd.)
% To adjust the total amount. After that, homogenizer (150k
g / cm < ² >), filled in a container and sealed, and then heated and cooled in a retort sterilizer at 121 [deg.] C. for 20 minutes to obtain a calcium-reinforced retort pudding free from roughness such as aggregation.

[0033]

[Example 3] Calcium-fortified cocoa drink Milk 20% (wt%, the same applies below) and water 72.5% in a mixed liquid, sugar 6%, cocoa powder 0.7%, salt 0.05%,
Avicel RC-N30 (Crystalline Cellulose: Asahi Kasei Corporation) 0.3%, Kercogel LT-100 (Native Gellan Gum: Saneigen FFI Corporation) 0.02
%, Homogen CF-3 (emulsifier: manufactured by San-Ei Gen FFI Co., Ltd.) 0.05%, calcium carbonate 0.25%
The powder mixture was added and the mixture was heated and stirred at 80 ° C for 10 minutes and then dissolved in cocoa flavor (San-eigen FFI Corporation).
After adding 0.1% and adjusting the total amount, homogenize at a pressure of 150 kg / cm ² using a homogenizer, fill the can and seal it, retort sterilize at 125 ° C. for 30 minutes and precipitate calcium and cocoa. A calcium-enriched cocoa beverage free from syrup was obtained.

[0034]

Example 4 Calcium-enriched water Amniotic water 40% (% by weight, the same applies hereinafter), sugar 20%, carrageenan 0.22%, locust bean gum 0.14%, neosanmark D (flavor improver: Sanei Gen F. FI Corporation), egg shell calcium 1%, Avicel RC-N
30 (Crystalline cellulose: manufactured by Asahi Kasei Co., Ltd.) 0.2% powder mixture is added, and mixed by heating until boiling, and 50% red koshi bean paste is further added and boiled down to 100%. This was filled in a container, sealed, and then subjected to retort sterilization at 121 ° C. for 20 minutes to obtain a calcium-fortified water yokan without calcium precipitation or bean separation.

[0035]

[Example 5] Calcium-enriched ice cream water 50% (% by weight, the same applies hereinafter) to a fully fat-condensed condensed milk 12.5
%, Fresh cream 6.5%, starch syrup 10%, unsalted butter 5%
Avicel RC-N81 (crystalline cellulose: manufactured by Asahi Kasei Corporation) 1%, calcium sulfate 1
%, Locust bean gum 0.05%, carrageenan 0.01%, tamarind seed gum 0.03%, guar gum 0.14%, non-fat dry milk 6%, and a mixture of 80 ° C.
After heating and stirring for 10 minutes to dissolve, 0.1% of crocodile flavor (manufactured by San-Ei Gen FFI Co., Ltd.) was added to adjust the total amount to 100%, and then 150 kg / cm at 80 ° C using a homogenizer. Homogenize at pressure of ² and 7 ℃
After cooling to a freezer, overrun 90
%, Filled in a cup, and stored in a frozen state to obtain a smooth calcium-fortified ice cream without a rough feeling.

[0036]

[Example 6] Calcium-fortified flower paste 3% skim milk powder (% by weight, the same applies hereinafter), sugar 17.
5%, modified starch 3%, carrageenan 0.09%, locust bean gum 0.01%, gellan gum 0.02%,
Xanthan gum 0.01%, carboxymethyl cellulose 0.05%, sodium dihydrogen phosphate 0.02%, calcium sulfate 0.01%, calcium carbonate 0.5%, soft flour 5%, Avicel RC-N81 (crystalline cellulose: Asahi Kasei (Manufactured by K.K.) 0.4% powder-mixed, 45% water in a kneader, and the above mixture while stirring,
After stirring for 10 minutes, unsalted butter 10%, starch syrup 12.5%,
Frozen whole egg 20 (manufactured by QP Corporation) 5% was added, heated while kneading, and boiled down to 50% soluble solid content using a sugar refractometer.

Then, after the heating is completed, custard flavor (manufactured by San-Ei Gen FFI Co., Ltd.) 0.15
%, 0.05% of carotene base (manufactured by San-Ei Gen FFI Co., Ltd.) and mixed well to obtain a smooth calcium-fortified flower paste with no rough feeling.

[0038]

INDUSTRIAL APPLICABILITY According to the present invention, a water-insoluble or water-insoluble calcium salt is 1% by weight or less in terms of calcium, 0.1 to 1% by weight of crystalline cellulose, and a polysaccharide having a gelling ability of 0.01. By containing 1 to 1% by weight, it is possible to provide a stable calcium-fortified food that does not cause precipitation during the manufacturing process of food, precipitation during storage, or the formation of aggregates due to reaction with proteins.

Claims (3)

(57) [Claims] 1. A calcium salt, which is sparingly soluble or insoluble in water, is 1% by weight or less in terms of calcium, and crystalline cellulose is 0.1 to 0.1%.
1% by weight, carrageenan or carrageenan and locust
Calcium fortified dairy drink, characterized by containing 0.1 to 0.5% by weight of a mixture of bean gum, preferred drink
Ingredients, soups . 2. Crystalline cellulose and carrageenan or carrageen.
The weight ratio of the mixture of genin and locust bean gum to the sparingly water-soluble or insoluble calcium salt is 1: 9 to 9: 1.
The calcium-fortified milk drink according to claim 1 , wherein the preference
Beverages, soups . 3. The sparingly water-soluble or insoluble calcium salt is one or more of calcium carbonate, calcined calcium, egg shell calcium, tricalcium phosphate, calcium sulfate, calcium chloride, and calcium citrate. The calcium-fortified dairy beverage, favorite beverage, and soup described .