JP3504217B2 - Food additive slurry composition and powder composition, and food composition containing these - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a high concentration and good dispersion stability in a liquid, which is effectively used to enhance magnesium by adding it to foods such as yogurt, milk, juice and milk powder. The present invention relates to various food additive slurry compositions and powder compositions, and food compositions containing these compositions.

[0002]

2. Description of the Related Art In recent years, attention has been paid to the function of magnesium in the living body. Magnesium is an essential mineral for humans, as it has the effects of relaxing and expanding muscles and blood vessels. When magnesium is deficient, it is considered that hypertension, angina, hyperlipidemia and the like are likely to occur.
Further, magnesium has a great influence on the metabolism of calcium, and when it is insufficient, various symptoms associated with abnormal metabolism of calcium appear. Furthermore, magnesium is said to be involved in many enzymatic reactions and maintain homeostasis in the body. However, in recent years, dietary westernization and grains with a high degree of milling have come to be taken, and magnesium is significantly reduced at the stage of refining and processing foods, so there is a situation that modern people's diet tends to be insufficient, Attention is focused on products that are reinforced with magnesium.

For example, in soft drinks and the like, water-soluble magnesium such as magnesium chloride and magnesium sulfate and water-insoluble or sparingly soluble inorganic form of magnesium such as magnesium oxide are added and used for the purpose of strengthening the magnesium content. There is. However, water-soluble organic or inorganic forms of magnesium have a strong bitterness, and their addition amount is limited due to the problem of flavor, which is a major factor in foods, and they have the drawback that they cannot be used in large amounts. Moreover, when a water-insoluble or sparingly soluble inorganic form of magnesium agent such as magnesium oxide is used, the specific gravity is as high as 2.1 or more, and when dispersed in soft drinks, etc., it precipitates in a short time, so It is not preferable in terms of feeling and aesthetics as a food, and as a result, like the water-soluble magnesium agent, its addition amount is limited, and it has a drawback that it cannot be used in a large amount.

As a method for compensating for this drawback and adding a large amount of magnesium for food use, JP-A-2000-8362 is known.
In the second report, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester,
A method has been proposed in which at least one dispersant selected from sucrose fatty acid ester, soybean phospholipid and condensed phosphate is mixed with calcium carbonate and magnesium carbonate to improve the dispersibility of calcium carbonate and magnesium carbonate. The example describes a method for preparing a 20% by weight mixed slurry in which calcium carbonate and magnesium carbonate are mixed in a ratio of 2: 1. However, the mixed slurry obtained by this method has improved dispersibility as compared with the conventional magnesium agent, but has an average particle size of about 0.5 μm and a sufficiently dispersed state. However, since the amount of particles in the coarse particle region of 1 μm or more is 17.4% by weight, the milk to which the mixed slurry obtained by this method is added is clarified during the production process. The yield of magnesium carbonate in a centrifugal classifier such as is poor, and it easily precipitates in foods such as milk, so it cannot be said that the physical properties are sufficient to maintain long-term dispersibility, and solid content of about 20 wt% It was not possible to say that a mixed slurry having a partial concentration had sufficient economic efficiency.

Recently, with the progress of containers for long-term storage of liquid foods such as milk, yogurt, juices, etc. and the storage method, the foods can be stored for a long time in retail stores, vending machines, large refrigerators at home, etc. Increasing number of cases, water-insoluble or sparingly soluble inorganic form of magnesium particles added to the same type of food for the purpose of magnesium fortification, if the dispersed state in the food is not very good, long-term liquid food When the liquid food such as milk or juice is drunk, it is often settled on the bottom of the food container during storage, and the precipitate often gives the drinker a feeling of discomfort and uncleanliness. Therefore, liquid foods currently marketed with the addition of inorganic particles such as water-insoluble or sparingly soluble inorganic forms of magnesium prepared by conventional techniques for the purpose of magnesium enrichment have a dispersion stable period in the food of the inorganic particles. Therefore, the addition amount of the inorganic particles needs to be limited to an extremely small amount, and the liquid food must be limited to be consumed by general consumers within 1 to 2 days after purchase. There is
It was inconvenient.

[0006]

SUMMARY OF THE INVENTION In view of such circumstances, the present invention has solved the above problems and has a very high concentration having excellent distribution economy and is suitable as an additive to foods such as milk. The present invention provides a food additive slurry composition and a powder composition having high dispersibility, and a food composition containing the same.

[0007]

The first aspect of the present invention is to add 100 parts by weight of at least one magnesium agent selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium phosphate, and magnesium hydrogen phosphate. On the other hand, the content is a food additive slurry composition containing 2 to 55 parts by weight of at least one emulsion stabilizer selected from the following (P) group. (P) group: polyglycerin fatty acid ester, gum arabic, modified starch,
Sucrose fatty acid ester having HLB of 8 or more, carboxymethyl cellulose (hereinafter referred to as CMC), methyl cellulose (hereinafter referred to as MC), propylene glycol alginate (hereinafter referred to as PGA), water-soluble soybean polysaccharide,
Condensed phosphate, gaddy gum and arabinogalactan.

The second aspect of the present invention is 100 weight of at least one magnesium group selected from the group consisting of magnesium carbonate, dolomite, magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate, and magnesium hydrogenphosphate. The content is a food additive slurry composition containing 2 to 55 parts by weight of at least one emulsion stabilizer selected from the following (S) group per part. Group (S): gum arabic, PGA, gaddy gum and water-soluble soybean polysaccharide.

A third aspect of the present invention is a food additive powder composition obtained by dry-powdering the above-described food additive slurry composition.

A fourth aspect of the present invention is a method for producing a food additive slurry composition as described above, which comprises using at least one selected from a wet pulverizer, a high pressure emulsifying disperser and an ultrasonic disperser. It is the content.

The fifth aspect of the present invention relates to a food composition containing the above-mentioned food additive slurry composition and powder composition.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Magnesium hydroxide used in the present invention is prepared by, for example, reacting lime milk with a solution obtained by decarboxylation of seawater to prepare colloidal magnesium hydroxide. The suspension is washed and dehydrated repeatedly, and then dried and ground to prepare.

The magnesium silicate used in the present invention may be any of natural magnesium silicates such as magnesium orthosilicate and magnesium silicate hydrate, magnesium trisilicate, etc., but preferably, chemically synthesized trisodium silicate. Magnesium silicate is used. As a method for preparing magnesium trisilicate, magnesium chloride is added to a sodium silicate solution and stirred to prepare an aqueous magnesium trisilicate suspension, and the obtained aqueous magnesium trisilicate suspension is washed. A method of preparing by repeating dehydration, drying and crushing can be exemplified.

Magnesium oxide used in the present invention is
For example, a method of roasting magnesium carbonate at a high temperature, or adding calcium hydroxide to seawater or an aqueous solution of magnesium chloride to produce magnesium hydroxide, thoroughly washing it with water, dehydration, drying, and then firing at 500 ° C. or higher. Is prepared by.

As the magnesium phosphate used in the present invention, for example, sodium hydrogen carbonate is added to an aqueous solution of magnesium sulfate and disodium hydrogen phosphate and reacted in a weak alkaline state to prepare an aqueous magnesium phosphate suspension, The obtained aqueous magnesium phosphate suspension is washed and dehydrated repeatedly, then dried and pulverized to prepare.

The magnesium hydrogen phosphate used in the present invention is prepared, for example, by reacting magnesium oxide with a phosphoric acid solution to prepare an aqueous suspension of magnesium hydrogen phosphate, dehydration, drying and pulverization. It

The magnesium carbonate used in the present invention is
For example, an alkali carbonate solution is added to a soluble magnesium aqueous solution and mixed while heating at 60 to 80 ° C. to obtain a precipitate, which is filtered, warm water is added, and filtration is repeated again several times. Then, it is prepared by drying and wet pulverization. In addition, in order to obtain a finer dispersion, it is preferable to use light magnesium carbonate.

The dolomite used in the present invention may be a natural dolomite containing 10% by weight or more of magnesium and a synthetic dolomite. When natural dolomite is used, it is crushed and used with an H mill, vertical mill, ball mill, roller mill or the like. The synthetic dolomite can be obtained, for example, by hydrothermally reacting magnesium chloride, calcium chloride and calcium carbonate.

The specific surface area of the magnesium agent used as the raw material of the present invention by the nitrogen adsorption method (BET method) is preferably in the range of 1 to 50 m ² / g. If the specific surface area is less than 1 m ² / g, long-term stability in liquid food such as milk will be a problem, and if it exceeds 50 m ² / g, the cohesive force of the magnesium agent or magnesium group will be extremely high. Since it becomes stronger, its dispersion becomes difficult.

The magnesium agent used in the present invention may be at least one selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium phosphate, and magnesium hydrogen phosphate, but has better dispersibility. In order to prepare such a food additive slurry composition, it is preferable to use magnesium silicate and magnesium phosphate.

The magnesium group used in the present invention may be at least one selected from the group consisting of magnesium carbonate, dolomite, magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate, and magnesium hydrogenphosphate. However, magnesium carbonate and dolomite are preferably used from the viewpoint of easily preparing a dispersed food additive slurry composition.

The emulsion stabilizer used in the present invention includes:
When a magnesium agent is used, at least one selected from the following (P) group is used, but in order to prepare a food additive slurry composition having better dispersibility, it is preferably from the following (Q) group. At least one selected is good,
More preferably, at least one selected from the following (R) group is good. When using magnesium group,
It is preferably at least one selected from the following (S) group.

Group (P): polyglycerin fatty acid ester, gum arabic, modified starch, sucrose fatty acid ester having HLB of 8 or more, carboxymethyl cellulose (C)
MC) methyl cellulose (MC), propylene glycol alginate (PGA), water-soluble soybean polysaccharide,
Condensed phosphate, gaddy gum and arabinogalactan.

Group (Q): polyglycerin fatty acid ester, gum arabic, modified starch, PGA, water-soluble soybean polysaccharide, condensed phosphate, gaddy gum, phospholipid and arabinogalactan.

(R) group: gum arabic, modified starch,
PGA, water-soluble soybean polysaccharide, gaddy gum and arabinogalactan.

Group (S): gum arabic, PGA, water-soluble soybean polysaccharide and gaddy gum.

The sucrose fatty acid ester used in the present invention is a sucrose fatty acid ester having an HLB of 8 or more, which meets the food additive standards, and among them, a sucrose fatty acid ester having an HLB of 15 or more is preferable. The fatty acid composition of the sucrose fatty acid ester has 18 carbon atoms in the fatty acid.
The sucrose fatty acid ester having a fatty acid ratio of 50% by weight or more is preferable, more preferably 60% by weight or more, still more preferably 65% by weight or more. 18 fatty acids in the fatty acid composition of the sucrose fatty acid ester
If the proportion of the fatty acid is less than 50% by weight, the stability of the magnesium agent or the magnesium group in foods such as milk is poor, and the taste tends to be bitter, which is not preferable. . The content of the alkali metal salt of fatty acid in the food additive slurry composition is preferably 0.1 to 2.0% by weight, and more preferably 0.3 to 1.5% by weight with respect to the sucrose fatty acid ester. weight%,
More preferably, it is 0.5 to 1.5% by weight. When the content is less than 0.1% by weight, the solubility of sucrose fatty acid ester in cold water tends to be inhibited, and as a result, the stability of magnesium agents or magnesium groups in foods such as milk. It is not preferable because it becomes poor, and when it exceeds 2.0% by weight, it is not preferable to be used as a food additive.

Examples of the polyglycerin fatty acid ester used in the present invention include various fatty acid esters such as triglycerin, pentaglycerin, hexaglycerin, and decaglycerin, and self-emulsifying monoglycerin fatty acid ester. Polyglycerin fatty acid esters up to 18 are preferred, but more preferred are fatty acid esters of triglycerin and pentaglycerin.

The CMC used in the present invention may be of any type as long as it complies with the standards for food additives, but the substitution degree of the carboxymethyl group is preferably 0.3 to 2.0, more preferably, 0.3 to 1.5, more preferably 0.6 to 1.0. The degree of substitution is 0.3
When it is less than 2.0, it tends to lack acid resistance, alkali resistance, salt resistance, etc., and as a result is poor in stability in foods such as milk of magnesium agent or magnesium group, it is not preferable, and when it exceeds 2.0, Since the viscosity of the aqueous solution becomes high, when it is used for food such as milk and drink-type yogurt, the viscosity of the product increases, which is not preferable in terms of texture.

The PGA used in the present invention has a degree of esterification of not less than 75% and 100 in conformity with food additive standards.
The degree of esterification is preferably 85% or more and less than 100%, and more preferably 90% or more and less than 100%. When the degree of esterification is less than 75%, the dispersibility tends to be poor, which is not preferable, and when the degree of esterification is 100%, gelation tends to occur, which is not preferable.

The water-soluble soybean polysaccharide to be used in the present invention may be any water-soluble polysaccharide extracted and purified from soybean, which is in conformity with the food additive standard, such as galactose, arabinose and galacturonic acid. It is preferably composed of xylose, fucose, glucose, rhamnose and a sugar of polysaccharide, and has an average molecular weight of several hundred thousand.

The gum arabic used in the present invention is not particularly limited as long as it conforms to food additive standards, but the content of protein contained in the ingredients of gum arabic is 1% or more. Those are preferable.

The arabinogalactan used in the present invention may be any arabinogalactan as long as it meets the standards for food additives, but preferably has a molecular weight of 10,000 or more.

There are no particular restrictions on the type of modified starch used in the present invention, but in order to maintain very good stability in beverages etc. that can be stored for a long period of time, oxidation, acid treatment, enzyme treatment, esterification are required. , A starch formed by one or a combination of two or more reactions such as etherification and cross-linking, that is,
Acid-treated starch, oxidized starch Enzyme-modified dextrin,
A starch in which one or two or more kinds of reactions of esterified starch, etherified starch and crosslinked starch are combined is preferable, and octenyl succinic acid ester starch is particularly preferable. The octenyl succinic acid starch is usually obtained by making the starch suspension slightly alkaline and then dropping the octenyl succinic acid suspension. Further, it is possible to use a material obtained by subjecting this to other processing described above and / or a mixture thereof. As an example of the modified starch, PURITY GUM 1773, PURI
TY GUM 2000, N creamer 46, Capsule (these are product names of National Starch Co., Ltd.) Emulstar 30A, product name of Matsutani Chemical Industry Co., Ltd., and the like. Further, the kind of the raw material of the starch used in the present invention is not particularly limited, but waxy corn starch is preferable from the viewpoint of stability and viscosity of mucus.

Next, a food additive slurry composition of the above-mentioned magnesium agent or magnesium group, an emulsion stabilizer and water is prepared. This preparation method is as follows (a), (a),
Although it is roughly classified into three types shown in (c), any method may be adopted or used in combination. (A) After pulverizing and / or dispersing treatment of a water suspension of a magnesium additive or a food additive comprising a magnesium group and water by a chemical dispersion method, a pulverizer and / or a physical method using a disperser, Add an emulsion stabilizer. (A) Grinding and / or dispersing an aqueous suspension of a magnesium additive or a food additive consisting of a magnesium group, an emulsion stabilizer and water by a chemical dispersion method, a pulverizer and / or a physical method using a disperser. To process. (C) a magnesium agent or an aqueous suspension of a food additive consisting of a magnesium group and water, after being crushed and / or dispersed by a chemical dispersion method, a physical method using a crusher and / or a disperser, The emulsion stabilizer is added, and further pulverized and / or dispersed by a physical method using a pulverizer and / or a disperser.

In the above (a), (a), and (c), the essential condition for preparing a magnesium additive or magnesium group, an emulsion stabilizer and a water food additive slurry composition is the food additive. The emulsion composition contains 2 to 55 parts by weight with respect to 100 parts by weight of the magnesium agent or the magnesium group in the slurry composition, and it has a pleasant texture in liquid foods such as yogurt and milk. In consideration of this, the emulsion stabilizer is preferably contained in an amount of 3 to 45 parts by weight, more preferably 4 to 30 parts by weight.

When the amount of the emulsion stabilizer is less than 2 parts by weight, even if the weight average diameter in the particle size distribution of the magnesium agent or magnesium group in the food additive slurry composition is adjusted to a very fine value, these food additives are added. For example, when the slurry composition is added to and used in foods such as milk, juice, and drink-type yogurt, the magnesium agent or magnesium group in the food is poor in stability over time. Aggregate and settle.
On the other hand, when the amount of the emulsion stabilizer exceeds 55 parts by weight, when the food additive slurry composition is used by adding it to foods such as milk, juice and drink type yogurt, the viscosity of the product increases and the texture is not preferable. In addition, as the viscosity of the product increases, it becomes difficult to manufacture at high concentration due to handling.
There is no choice but to manufacture it by reducing the solid content concentration, which is not economically preferable.

The magnesium ion content M (mg / l) of the food additive slurry composition used in the present invention preferably satisfies the requirement (a) below, and satisfies the requirement (b) below. It is more preferable that the condition (c) below be satisfied. When the magnesium ion content M (mg / l) is less than 5,
Since the surface stability of the magnesium agent or the magnesium group becomes unstable and the magnesium agent or the magnesium group easily re-aggregates, it tends to be difficult to obtain a stable product when used in milk or the like, and M is When it exceeds 1,000, it is not preferable because when used in milk or the like, the flavor such as bitterness is significantly deteriorated. (A) 5 ≦ M ≦ 1000 (b) 7 ≦ M ≦ 450 (c) 10 ≦ M ≦ 250 M: 10 food additive slurries after crushing and / or dispersion
Magnesium content (mg / l) of the liquid obtained by adjusting the concentration to 10% by weight, centrifuging at 10,000 rpm for 10 minutes, and filtering the obtained supernatant with a 0.8 μm filter.

The magnesium ion content in the present invention is measured and calculated by the following procedure. Measurement model: Shimadzu Corporation atomic absorption spectrophotometer AA-6700F Preparation of sample: Grinding and / or dispersing food additive slurry to 10 wt% and centrifuging at 10,000 rpm for 10 minutes The obtained supernatant is obtained by filtering with a 0.8 μm filter. Solvent: distilled water

Regarding the weight average diameter K (μm) in the particle size distribution of the magnesium agent or magnesium group in the food additive slurry composition, it is preferable that the following requirement (α) is satisfied, and storage for a considerably long period of time is performed. It is more preferable to satisfy the requirement (β) for the food use where dispersion stability is required, and it is more preferable to satisfy the requirement (γ). (Α) 0.1 ≦ K ≦ 1.0 (β) 0.1 ≦ K ≦ 0.6 (γ) 0.1 ≦ K ≦ 0.4

When the weight average diameter in the particle size distribution of the magnesium agent or magnesium group in the food additive slurry composition is larger than 1.0 μm, the food additive slurry composition is liable to settle. It cannot be used for possible food applications. Regarding the method for adjusting the weight average diameter in the particle size distribution of the magnesium agent or magnesium group in the food additive slurry composition to 1.0 μm or less, the method described above may be used, but pulverization and / or dispersion by a physical method For the method, a dyno mill, a sand mill, a wet mill such as a coball mill, a nanomizer,
An emulsifying / dispersing device such as a microfluitizer or a homogenizer, or a roll mill such as an ultrasonic disperser can be preferably used.

The weight average diameter in the particle size distribution of the magnesium agent or magnesium group in the magnesium additive or magnesium group food additive slurry composition of the present invention is measured and calculated in the following manner. Measurement model: Shimadzu SA-CP4L Preparation of sample: Food additive slurry composition at 20 ° C.
It is dripped into the solvent of and used as a sample for particle size distribution measurement. Solvent: Ion-exchanged water predispersion: Using SK Disperser (manufactured by Seishin Enterprise Co., Ltd.), ultrasonic dispersion for 100 seconds Measurement temperature: 20.0 ° C ± 2.5 ° C

At least one selected from the group consisting of magnesium agents or magnesium groups prepared as described above, an emulsion stabilizer, and a water food additive slurry composition are dried and powdered to obtain the present invention. A food additive powder composition is prepared. Regarding the drying of the food additive slurry composition, there is no particular limitation on the dryer, but it is preferable to perform the drying in an extremely short time from the viewpoint of preventing alteration of various surface treatment agents. From this viewpoint, the dryer is a spray. It is desirable to use a droplet spray type dryer such as a dryer or a slurry dryer that uses a ceramic medium in a heated and fluidized state.

The food additive slurry composition or powder composition prepared by the above-mentioned method has extremely good redispersibility in water and can be easily dispersed in water without using a special disperser, stirrer or the like. Spread. Therefore, in order to prepare a food product, for example, magnesium-fortified milk, using the food additive slurry composition and / or powder composition of the present invention, the food additive slurry composition and / or powder composition of the present invention is added to milk. It suffices to add it directly to the mixture and vigorously stir it to disperse the food additive slurry composition and / or powder composition in the milk, but the food additive slurry composition and / or powder composition is previously prepared. A magnesium agent obtained by dispersing in water or an aqueous dispersion of a magnesium group may be added to milk. In the case of reduced milk, the food additive slurry composition or powder composition of the present invention is added to butter or butter oil dissolved at a temperature of about 60 ° C. and dispersed by high speed stirring, and then reduced skim milk or Skim milk may be added and homogenized.

In the magnesium-fortified milk and the like prepared by these methods, the amount of magnesium removed by the clarifier is significantly reduced as compared with the case where the magnesium agent prepared by the conventional method is added. That is, magnesium is extremely stably retained in milk, yogurt and juice to which the food additive slurry composition and / or powder composition of the present invention is added. Further, the food additive slurry composition and / or powder composition of the present invention,
Since the dispersibility of magnesium is good, the stirring time when added to milk or the like is short, and therefore, the aggregation of magnesium as seen when stirring for a long time in butter does not occur. The food additive slurry composition and / or powder composition of the present invention is used for the purpose of magnesium enhancement in liquid foods such as cream, coffee, black tea and oolong tea, alcoholic drinks such as wine and liquor, etc. You can

The food additive slurry composition or powder composition of the present invention comprises a dispersion of a sparingly water-soluble calcium salt such as calcium carbonate or calcium phosphate, or a water-soluble calcium salt such as calcium lactate or calcium chloride and / or magnesium chloride or sulfuric acid. It may be used in combination with a water-soluble magnesium salt such as magnesium.

[0047]

EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

Example 1 Using magnesium silicate (manufactured by Kyowa Chemical Industry Co., Ltd.), 20 parts by weight of gum arabic (protein content: 3% by weight, manufactured by Gokyo Sangyo Co., Ltd.) was used per 100 parts by weight of magnesium silicate solid content. After adding water and stirring and mixing to prepare a food additive slurry having a magnesium silicate solid content concentration of 45% by weight, a wet crusher Dyno Mill KD pilot type (WAB
Wet grinding was carried out using a product name manufactured by the company) to obtain a high concentration food additive slurry. Table 1 shows the results of the magnesium silicate ion content M, the weight average diameter K in the particle size distribution, and the particle amount L of 1 μm or more in the particle size distribution in the food additive slurry. The viscosity of the obtained high-concentration food additive slurry was sufficiently low, and there was no problem in fluidity. Note that gum arabic is a desalted type and was added after being dissolved in water in advance.

Comparative Example 1 A food additive slurry was obtained under the same conditions as in Example 1 except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry,
Weight average diameter K in particle size distribution and 1 in particle size distribution
The results of the particle amount L of μm or more are shown in Table 2. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium agent solid content concentration of 45% by weight as in Example 1, but at this concentration, the viscosity was high and handling was difficult. Therefore, as a result of diluting to a concentration that does not hinder handling, a slurry having a solid content concentration shown in Table 2 was prepared.

Example 2 An aqueous slurry of magnesium triphosphate (manufactured by Taihei Chemical Co., Ltd.) adjusted to have a solid content of 40% by weight was treated with Dyno Mill K.
Wet grinding was performed using a D pilot type. Using the slurry after the pulverization, solid magnesium triphosphate content of 100
Modified starch for parts by weight: PURITYGUM 20
After adding 20 parts by weight of 00 (trade name, manufactured by Nippon NSC) and stirring and mixing to prepare a food additive slurry having a solid concentration of tribasic magnesium phosphate of 34% by weight, wet using a Dyno-mill KD pilot type Crushing was performed to obtain a high concentration food additive slurry. Table 1 shows the results of the magnesium ion content M, the weight average diameter K in the particle size distribution, and the particle amount L of 1 μm or more in the particle size distribution in the food additive slurry. The viscosity of the obtained high-concentration food additive slurry was sufficiently low, and there was no problem in fluidity. The modified starch was added after being dissolved in water beforehand.

Comparative Example 2 A food additive slurry was obtained under the same conditions as in Example 2 except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry, weight average diameter K in particle size distribution and 1 μ in particle size distribution
The results of the particle amount L of m or more are shown in Table 2. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium agent solid content concentration of 34% by weight as in Example 2, but the viscosity was high and handling was difficult at this concentration. Therefore, as a result of diluting to a concentration that does not hinder handling, a slurry having a solid content concentration shown in Table 2 was prepared.

Example 3 Magnesium hydroxide (manufactured by Tateho Kagaku Kogyo) was used, and the water-soluble soybean polysaccharide Soya Five-S (trade name, manufactured by Fuji Oil Co., Ltd.) was used per 100 parts by weight of magnesium hydroxide solids.
After adding 5 parts by weight and stirring and mixing to prepare a food additive slurry, ultrasonic dispersion was performed for 10 minutes at 300 W and 20 kHz using an ultrasonic disperser US-300T (trade name of Nippon Seiki Seisakusho Co., Ltd.) to obtain a high concentration. A food additive slurry was obtained. Table 1 shows the results of the magnesium ion content M, the weight average diameter K in the particle size distribution, and the particle amount L of 1 μm or more in the particle size distribution in the food additive slurry. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium agent solid content concentration of 45% by weight as in Example 1, but at this concentration, the viscosity was high and handling was difficult. Therefore, as a result of diluting to a concentration that does not hinder handling, a slurry having a solid content concentration shown in Table 1 was prepared. The water-soluble soybean polysaccharide was added after being dissolved in water in advance.

Comparative Example 3 A food additive slurry was obtained under the same conditions as in Example 4 except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry, weight average diameter K in particle size distribution and 1 μ in particle size distribution
The results of the particle amount L of m or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 4, but at this concentration, handling was difficult because the viscosity was high and handling was difficult. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

Examples 4, 6 and 9 Food additive slurries were obtained under the same conditions as in Example 1 except that the conditions shown in Table 1 were changed. Magnesium ion content M in the obtained food additive slurry, weight average diameter K in the particle size distribution, and particle amount L of 1 μm or more in the particle size distribution.
The results are shown in Table 1. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having a magnesium agent and a magnesium group solid content concentration of 45 wt% as in Example 1, but the viscosity was high at the time of handling. Since it was difficult to do so, dilution was performed to a concentration that does not hinder handling, and as a result, a slurry having a solid content concentration as shown in Table 1 was prepared. The emulsion stabilizer was added after being dissolved in water in advance.

Example 5 Using a magnesium material having a mixing ratio of magnesium silicate and magnesium triphosphate of 3: 2 by weight, 53 parts by weight of PGA was added to 100 parts by weight of solid content and mixed by stirring to prepare a food additive slurry. Then, wet pulverization was performed using a Dyno-mill KD pilot type to obtain a high concentration food additive slurry. Table 1 shows the results of the magnesium ion content M, the weight average diameter K in the particle size distribution, and the particle amount L of 1 μm or more in the particle size distribution in the food additive slurry.
As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium agent solid content concentration of 45% by weight as in Example 1, but at this concentration, the viscosity was high and handling was difficult. Therefore, as a result of diluting to a concentration that does not hinder handling, a slurry having a solid content concentration shown in Table 1 was prepared. In addition, PGA was previously dissolved in warm water at 65 ° C., cooled at 20 ° C., and then added.

Comparative Example 4 A food additive slurry was obtained under the same conditions as in Example 5 except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry, weight average diameter K in particle size distribution and 1 μ in particle size distribution
The results of the particle amount L of m or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 5, but the viscosity was high and handling was difficult at this concentration, so there was an obstacle to handling. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

Example 7 A food additive slurry was obtained under the same conditions as in Example 1 except that the conditions shown in Table 1 were changed. Magnesium ion content M in the obtained food additive slurry, weight average diameter K in the particle size distribution, and particle amount L of 1 μm or more in the particle size distribution.
The results are shown in Table 1. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium agent and a magnesium agent solid content concentration of 45% by weight as in Example 1, but the viscosity was high at the time of handling. Since it was difficult to do so, dilution was performed to a concentration that does not hinder handling, and as a result, a slurry having a solid content concentration as shown in Table 1 was prepared. Incidentally, sodium hexametaphosphate was added after being dissolved in water in advance.

Comparative Example 5 A food additive slurry was obtained under the same conditions as in Example 7, except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry, weight average diameter K in particle size distribution and 1 μ in particle size distribution
The results of the particle amount L of m or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 7, but at this concentration, handling was difficult because the viscosity was high and handling was difficult. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

Comparative Example 6 A food additive slurry was obtained under the same conditions as in Example 7, except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry, weight average diameter K in particle size distribution and 1 μ in particle size distribution
The results of the particle amount L of m or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 7, but at this concentration, handling was difficult because the viscosity was high and handling was difficult. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

Example 8 A food additive slurry was obtained under the same conditions as in Example 1 except that the conditions shown in Table 1 were changed. Magnesium ion content M in the obtained food additive slurry, weight average diameter K in the particle size distribution, and particle amount L of 1 μm or more in the particle size distribution.
The results are shown in Table 1. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium agent solid content concentration of 45% by weight as in Example 1.
At this concentration, the viscosity was high and handling was difficult. Therefore, as a result of diluting to a concentration that does not hinder handling, a slurry having a solid content concentration as shown in Table 1 was prepared. SE was previously dissolved in warm water at 65 ° C, cooled to 20 ° C, and then added.

Comparative Example 7 A food additive slurry was obtained under the same conditions as in Example 8 except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry, weight average diameter K in particle size distribution and 1 μ in particle size distribution
The results of the particle amount L of m or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 8, but at this concentration, handling was difficult because the viscosity was high and handling was difficult. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

Example 10 A food additive slurry was obtained under the same conditions as in Example 1 except that the conditions shown in Table 1 were changed. Magnesium ion content M in the obtained food additive slurry, weight average diameter K in the particle size distribution, and particle amount L of 1 μm or more in the particle size distribution.
The results are shown in Table 1. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium agent solid content concentration of 45% by weight as in Example 1.
At this concentration, the viscosity was high and handling was difficult, so dilution was performed to a concentration that did not hinder handling, and as a result, a slurry having a solid content concentration as shown in Table 1 was prepared. In addition, MC was previously dissolved in water and then added.

Comparative Example 8 A food additive slurry was obtained under the same conditions as in Example 10 except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry,
Weight average diameter K in particle size distribution and 1 in particle size distribution
The results of the particle amount L of μm or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 10, but at this concentration, the viscosity was high and handling was difficult, which hindered handling. Table 2
A slurry having a solid content concentration as shown in was prepared.

Example 11 A food additive slurry was obtained under the same conditions as in Example 1 except that the conditions shown in Table 1 were changed. Magnesium ion content M in the obtained food additive slurry, weight average diameter K in the particle size distribution, and particle amount L of 1 μm or more in the particle size distribution.
The results are shown in Table 1. The viscosity of the obtained high-concentration food additive slurry was sufficiently low, and there was no problem in fluidity. The gum arabic was added after being dissolved in water in advance.

Comparative Example 9 A food additive slurry was obtained under the same conditions as in Example 11 except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry,
Weight average diameter K in particle size distribution and 1 in particle size distribution
The results of the particle amount L of μm or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 11, but at this concentration, handling was difficult because the viscosity was high and handling was difficult. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

Example 12 A food additive slurry was obtained under the same conditions as in Example 1 except that the conditions shown in Table 1 were changed. Magnesium ion content M in the obtained food additive slurry, weight average diameter K in the particle size distribution, and particle amount L of 1 μm or more in the particle size distribution.
The results are shown in Table 1. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium group solid content concentration of 45% by weight as in Example 1.
At this concentration, the viscosity was high and handling was difficult, so dilution was performed to a concentration that did not hinder handling, and as a result, a slurry having a solid content concentration as shown in Table 1 was prepared. In addition, PGA was previously dissolved in warm water at 65 ° C., cooled to 20 ° C., and then added.

Comparative Example 10 A food additive slurry was obtained under the same conditions as in Example 12, except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry,
Weight average diameter K in particle size distribution and 1 in particle size distribution
The results of the particle amount L of μm or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 12, but at this concentration, handling was difficult because the viscosity was high and handling was difficult. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

Example 13 Magnesium carbonate (manufactured by Kyowa Chemical Industry Co., Ltd.) and magnesium group powder having a magnesium silicate weight mixing ratio of 4: 3 were used to give a solid content of 1
20 parts by weight of gum arabic and 5 parts by weight of water-soluble soybean polysaccharide were added to 00 parts by weight, and the mixture was stirred and mixed to prepare a food additive slurry, which was then wet ground using a Dyno-mill KD pilot type to add a high-concentration food product. An agent slurry was obtained.
Table 1 shows the results of the magnesium ion content M, the weight average diameter K in the particle size distribution, and the particle amount L of 1 μm or more in the particle size distribution in the food additive slurry. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium group solid content concentration of 45% by weight as in Example 1, but the concentration was high and handling was difficult. Therefore, as a result of diluting to a concentration that does not hinder handling, a slurry having a solid content concentration shown in Table 1 was prepared. The gum arabic and the water-soluble soybean polysaccharide were dissolved in water in advance and then added.

Comparative Example 11 A food additive slurry was obtained under the same conditions as in Example 13 except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry,
Weight average diameter K in particle size distribution and 1 in particle size distribution
The results of the particle amount L of μm or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as in Example 13, but at this concentration, handling was difficult because the viscosity was high and handling was difficult. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

Example 14 A food additive slurry was obtained under the same conditions as in Example 1 except that the conditions shown in Table 1 were changed. Magnesium ion content M in the obtained food additive slurry, weight average diameter K in the particle size distribution, and particle amount L of 1 μm or more in the particle size distribution.
The results are shown in Table 1. As for the concentration of the obtained food additive slurry, an attempt was made to prepare a food additive slurry having a magnesium group solid content concentration of 45% by weight as in Example 1.
At this concentration, the viscosity was high and handling was difficult, so dilution was performed to a concentration that did not hinder handling, and as a result, a slurry having a solid content concentration as shown in Table 1 was prepared. Gati gum was added after being dissolved in water in advance.

Comparative Example 12 A food additive slurry was obtained under the same conditions as in Example 14, except that the addition weight part of the emulsion stabilizer was changed as shown in Table 2. Magnesium ion content M in the food additive slurry,
Weight average diameter K in particle size distribution and 1 in particle size distribution
The results of the particle amount L of μm or more are shown in Table 2. The concentration of the obtained food additive slurry was an attempt to prepare a food additive slurry having the same solid content concentration as that of Example 14, but at this concentration, handling was difficult because the viscosity was high and handling was difficult. As a result of diluting to a non-existent concentration, a slurry having a solid content concentration as shown in Table 2 was prepared.

[0072]

[Table 1]

Gum arabic: Demineralized gum arabic Abbreviated soybean polysaccharide: Water soluble soybean polysaccharide Abbreviated PGA: Alginic acid propylene glycol ester Abbreviated glycerin: Pentaglycerin Fatty acid ester Abbreviated SE: Sucrose fatty acid ester Abbreviated CMC: Carboxy Methylcellulose sodium abbreviation MC: Methylcellulose sodium sodium abbreviation M: food additive slurry after crushing and / or dispersion is 10
%, Centrifuge at 10,000 rpm for 10 minutes, and then filter the supernatant with a 0.8 μm filter to obtain a liquid, which was measured with an atomic absorption spectrophotometer AA-6700F (manufactured by Shimadzu Corporation). Magnesium content (mg /
l) K: Weight average particle diameter (μm) of particle size distribution measured by centrifugal sedimentation type particle size distribution measuring device SA-CP-4L (manufactured by Shimadzu Corporation) for magnesium agent or magnesium group in finished product L: Finished product Particle diameter of 1 μm or more (%) of particle size distribution measured by centrifugal sedimentation type particle size distribution analyzer SA-CP-4L (manufactured by Shimadzu Corporation)

[0074]

[Table 2]

Gum arabic: Desalinated gum arabic Soybean polysaccharide: Water-soluble soybean polysaccharide abbreviation PGA: Alginic acid propylene glycol ester abbreviation SE: Sucrose fatty acid ester abbreviation MC: Methylcellulose sodium abbreviation M: Grinding and / or dispersion 10 of the subsequent food additive slurries
%, Centrifuge at 10,000 rpm for 10 minutes, and then filter the supernatant with a 0.8 μm filter to obtain a liquid, which was measured with an atomic absorption spectrophotometer AA-6700F (manufactured by Shimadzu Corporation). Magnesium content (mg /
l) K: Weight average particle diameter (μm) of particle size distribution measured by centrifugal sedimentation type particle size distribution measuring device SA-CP-4L (manufactured by Shimadzu Corporation) for magnesium agent or magnesium group in finished product L: Finished product Particle diameter of 1 μm or more (%) of particle size distribution measured by centrifugal sedimentation type particle size distribution analyzer SA-CP-4L (manufactured by Shimadzu Corporation)

Examples 15-28 and Comparative Examples 13-24 The food additive slurries obtained in Examples 1-14 and Comparative Examples 1-12 were dried using a spray dryer to obtain food additive powders. . Next, the food additive powders obtained in Examples 15 to 28 and Comparative Examples 13 to 24 were added to water and stirred with a homomixer at 11000 rpm for 15 minutes, so that the magnesium agent and the magnesium group solids were each powdered. A redispersion liquid having a slurry concentration of was prepared. The viscosity of the redispersion liquid of the obtained food additive powder is
Compared to the food additive slurry before drying, it was almost the same, and there was no problem in fluidity. Table 3 shows the result of the weight average diameter K in each particle size distribution in the redispersion liquid.

[0077]

[Table 3]

K: Weight average diameter (μm) in the particle size distribution of the redispersion liquid of the magnesium agent and the magnesium group

Next, Examples 1 to 28 and Comparative Examples 1 to 24
Using the re-dispersion liquid of the food additive slurry and powder prepared in step 1, each magnesium agent and magnesium group were diluted so as to have a solid content concentration of 1.2% by weight, and the diluted liquid was placed in a 100 ml graduated cylinder. Let stand at ℃,
Change with time of the height of the interface between the transparent portion and the colored portion of the dispersed portion of the magnesium agent, which are caused by the precipitation of the magnesium agent,
The stability of each aqueous dispersion in water was examined by visually observing the change with time in the amount of sediment. M engraved on the graduated cylinder
The display of 1 unit was read, and the results are shown in Tables 4 and 5 by the following 5-step display.

(Height of interface) The interface is approximately 98 or more and 100 ml ... 5 The interface is 95 or more and less than 98 ... 4 The interface is 90 or more and less than 95 ... 3 The interface is 50 or more and less than 90 ... 2 The interface is less than 50 ... 1 (Amount of precipitate) Almost no confirmation ... 5 A slight precipitation can be confirmed ........................ 4 There is a precipitate of less than 0.5 mm ... 3 There is a precipitate of 0.5 mm or more and less than 2 mm ... 2 There is a precipitate of 2 mm or more ..... 1

[0081]

[Table 4]

[0082]

[Table 5]

Example 29 500 g of butter in which 20 g of the food additive slurry prepared in Example 1 having a magnesium content was dissolved at 60 ° C.
It was dispersed therein, and this was added to skim milk and stirred, and then sterilized to obtain 10 L of magnesium-fortified milk. The magnesium-fortified milk was placed in several 100 ml graduated cylinders, stored at 5 ° C., the milk in the graduated cylinder was gently discarded, and the change with time of the amount of sediment remaining at the bottom of the graduated cylinder was visually observed. I observed. The result is shown in 4 below.
It is shown in Table 6 by the step display. Further, the magnesium-fortified milk was subjected to a sensory test by 10 panelists of male and female, and each was judged to have 5 levels of flavor, and the average value is also shown in Table 6.

(Amount of precipitate) Almost no confirmation ... 4 A slight precipitation can be confirmed ........................ 3 A little precipitation can be confirmed ........................ 2 A large amount of precipitate can be confirmed ..... 1

[0085] (Flavor) The flavor is good ........................ 5 The flavor is a little worrisome (somewhat strange) 4 The flavor is a little bad (somewhat uncomfortable) ... 3 The flavor is quite bad (very uncomfortable) .................... 2 Very bad flavor (very uncomfortable) ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 1

Examples 30 to 56, Comparative Examples 25 to 48 Using the redispersion liquid of the food additive slurry or powder prepared in the above Examples 2 to 28 and Comparative Examples 1 to 24,
Further, magnesium-fortified milk was obtained in the same manner as in Example 29 except that the magnesium content of each was adjusted to the same concentration as in Example 29. Further, the observation of the precipitation amount of these magnesium-fortified milk and the sensory test for flavor were carried out by the same method as in Example 29. The results are shown in Tables 6 and 7.

[0087]

[Table 6]

[0088]

[Table 7]

Example 57 The magnesium agent slurry for food additives prepared in Example 1 had a Mg content of 15 g, commercially available milk of 2.5 kg,
130 g of butter and 1.2 kg of skim milk were added to 5 kg of water, stirred, homogenized, sterilized and cooled according to a conventional method, inoculated with 200 g of a starter adjusted beforehand, filled in a 180 ml cup, and fermented at 38 ° C. for 5 hours. Then, magnesium-fortified yogurt was obtained. A sensory test was conducted on each sample by 10 panelists of each sex, and each sample was evaluated according to the following four grades, and the average value thereof is shown in Table 8. (Food texture) It has a good texture and has a good texture on the tongue ..... 4. Viscosity is a little high, or texture is a little bad, and it is a little rough.・ ・ ・ ・ ・ ・ 3 Viscosity is very high, or the tissue is bad, and it is very rough ... 2 Too thick or water separation is observed, and it is very rough ・ ・ ・ ・ 1 (Flavor) Good flavor ........................ 4 A little bad flavor (somewhat uncomfortable) ...・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 3 Flavor is quite bad (very uncomfortable) ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 2 Flavor is very bad (very bad) (Pleasant feeling is strong) 1

Examples 58-60, Comparative Examples 49-52 Examples 5, 15, 19 and Comparative Examples 1, 4, 9, 12 described above.
Using the re-dispersion liquid of the food additive slurry or powder prepared in Example 1, and the magnesium content of each was determined in Example 5.
A magnesium-fortified yogurt was obtained in the same manner as in Example 57 except that the concentration was adjusted to the same as in Example 7. Also,
Sensory tests for flavor of these magnesium-fortified yogurts were conducted in the same manner as in Example 57. The results are shown in Table 8.

[0091]

[Table 8]

[0092]

INDUSTRIAL APPLICABILITY As described above, the food additive slurry composition or powder composition of the present invention is very economically excellent because it can be highly concentrated, and has redispersibility in a liquid. Also, the flavor is extremely excellent. In addition, the food composition prepared by using the food additive slurry and the powder composition has extremely excellent storage stability.

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Claims (12)

(57) [Claims] 1. A component selected from the following group (P) with respect to 100 parts by weight of at least one magnesium agent selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium phosphate, and magnesium hydrogen phosphate. A food additive slurry composition comprising 2 to 55 parts by weight of at least one emulsion stabilizer. Group (P): polyglycerin fatty acid ester, gum arabic, modified starch, sucrose fatty acid ester having HLB of 8 or more, carboxymethyl cellulose (hereinafter referred to as CMC), methyl cellulose (hereinafter referred to as MC), propylene glycol alginate (hereinafter referred to as PGA). ,), Water-soluble soybean polysaccharide, condensed phosphate, gaddy gum and arabinogalactan. 2. The food additive slurry composition according to claim 1, wherein the emulsion stabilizer is at least one selected from the following (Q) group. Group (Q): polyglycerin fatty acid ester, gum arabic, modified starch, PGA, water-soluble soybean polysaccharide, condensed phosphate, gaddy gum, phospholipid and arabinogalactan. 3. The food additive slurry composition according to claim 1, wherein the emulsion stabilizer is at least one selected from the following (R) group. (R) group: gum arabic, modified starch, PGA, water-soluble soybean polysaccharide, gaddy gum and arabinogalactan. 4. The following is based on 100 parts by weight of at least one magnesium group selected from the group consisting of magnesium carbonate, dolomite, magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate, and magnesium hydrogen phosphate. A food additive slurry composition containing 2 to 55 parts by weight of at least one emulsion stabilizer selected from the group (S). Group (S): gum arabic, PGA, gaddy gum and water-soluble soybean polysaccharide. 5. The food additive slurry composition according to claim 4, wherein the magnesium group is magnesium carbonate and / or dolomite. 6. The food additive slurry composition according to claim 1, wherein the magnesium ion content M (mg / l) of the food additive slurry composition satisfies the requirement (a) below. object. (A) 5 ≦ M ≦ 1000 M: 10 food additive slurries after crushing and / or dispersion
The magnesium content (mg / l) of the liquid obtained by adjusting the content to 100% by weight, centrifuging at 10,000 rpm for 10 minutes, and filtering the obtained supernatant with a 0.8 μm filter. 7. The food additive slurry composition according to claim 1, wherein the magnesium ion content M (mg / l) of the food additive slurry composition satisfies the requirement (a) below. object. (A) 7 ≦ M ≦ 450 M: 10 food additive slurries after crushing and / or dispersion
The magnesium content (mg / l) of the liquid obtained by adjusting the content to 100% by weight, centrifuging at 10,000 rpm for 10 minutes, and filtering the obtained supernatant with a 0.8 μm filter. 8. The weight average diameter K (μm) in the particle size distribution of the magnesium agent or magnesium group in the food additive slurry composition is 0.1 μm ≦ K ≦ 1.0 μm. Item 1. A food additive slurry composition according to item 1. 9. The weight average diameter K (μm) in the particle size distribution of the magnesium agent or magnesium group in the food additive slurry composition is 0.1 μm ≦ K ≦ 0.6 μm. Item 1. A food additive slurry composition according to item 1. 10. A food additive powder composition obtained by drying and powdering the food additive slurry composition according to any one of claims 1 to 9. 11. The food additive slurry composition according to claim 1, wherein at least one selected from a wet pulverizer, a high-pressure emulsification disperser, and an ultrasonic disperser is used. Method of manufacturing things. 12. A food composition comprising the food additive slurry composition and / or powder composition according to any one of claims 1 to 11.