JP4040919B2 - Calcium carbonate slurry composition and calcium reinforced beverage containing the same - Google Patents
Calcium carbonate slurry composition and calcium reinforced beverage containing the same Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、加工乳等の飲料に配合してカルシウムを強化するのに有効に利用される分散性及び保存安定性の良好な炭酸カルシウムスラリー組成物に関する。また、本発明は、該炭酸カルシウムスラリー組成物を配合したカルシウム強化飲料に関する。
【０００２】
【従来の技術】
近年、カルシウム摂取量の不足が指摘されており、この傾向は育ち盛りの子供や若い女性及び老人において顕著である。そこで、カルシウムを強化した様々な飲食品が提供され、利用されている。例えば、加工乳やヨーグルトにおいては、乳酸カルシウムや塩化カルシウム等の水溶性無機または有機酸塩のカルシウム、また、炭酸カルシウム、リン酸カルシウム等の不溶性無機塩のカルシウムが配合され使用されている。
しかしながら、水溶性のカルシウムは殺菌時等におけるタンパク質の凝集を促進させるため、一定量以上の配合が困難であるという欠点を有していた。また、不溶性のカルシウムは比重が高いため、加工乳やヨーグルト中でカルシウムの沈殿が形成され、外観上好ましくない欠点を有していた。
【０００３】
これまでに、この欠点を補い大量のカルシウムを添加することのできるカルシウムスラリー組成物については、多数提案されている。例えば、特開平6-127909号公報には、HLBが16以上のショ糖ステアリン酸エステルとリン酸カルシウムの混合物を特定の条件下で湿式粉砕するカルシウムスラリー組成物の製造方法、特開平6-127939号公報には、HLBが16のショ糖ステアリン酸エステルと炭酸カルシウムの混合物を同様に粉砕するカルシウムスラリー組成物の製造方法が提案されている。しかしながら、これらの方法によって製造されたカルシウムスラリー組成物は分散安定剤として空間的阻害が小さい低分子のショ糖ステアリン酸エステルを使用しているため、カルシウムスラリー組成物及びそれを配合した飲料中でカルシウムの沈殿が生成された場合に沈殿が密集してしまい、沈殿の再分散性が悪くなる傾向があること、また、その再分散性を良好に保つためには、カルシウムスラリー組成物中に多量のショ糖ステアリン酸エステルを添加する必要があるため、カルシウムスラリー組成物のコストが高くなる上にそれを配合した食品の風味が悪くなるといった問題があった。
【０００４】
特開2000-189071号公報には、大豆由来の水溶性ヘミセルロースを使用してカルシウムスラリー組成物を安定化させる方法が提案されているが、カルシウムスラリー組成物が安定であるpH10〜11において安定剤である水溶性ヘミセルロースが不安定であり、カルシウムスラリー組成物を長期保存した場合にカルシウムスラリー組成物中でのカルシウムの平均粒径の増加及び凝集が促進され沈殿が生じやすいこと、また、大豆由来の水溶性ヘミセルロース中には粗タンパク質が1〜5％程度含まれており、微生物に汚染されやすいといった問題があった。
特開2001-186863号公報には、特定のBet値等の条件を満たしているカルシウムとショ糖ステアリン酸エステルやアラビアガム等の乳化安定剤とを組み合わせることによって、カルシウムスラリー組成物を調製する方法が提案されているが、特定の条件を満たすカルシウムの調製が困難であるといった問題があった。
【０００５】
【発明が解決しようとする課題】
このような従来技術においては、カルシウムスラリー組成物の分散性、保存安定性、再分散性やコスト、及びカルシウムスラリー組成物を配合したカルシウム強化飲料中でのカルシウム沈殿の再分散性や該飲料の風味といった点で必ずしも満足の得られるものではなかった。
本発明は、上記従来技術における問題点を解決し、分散性、保存安定性及び再分散性に優れ、安価な炭酸カルシウムスラリー組成物、及びそれを配合したカルシウムの分散性やカルシウム沈殿の再分散性に優れ、風味の良好なカルシウム強化飲料を提供することを課題とする。
【０００６】
【課題を解決するための手段】
本発明者らは、上記課題を解決すべく鋭意研究を行った結果、平均重合度が２００以下のカルボキシメチルセルロース（ＣＭＣ）を安定剤として使用したときに、保存安定性及び再分散性に優れた炭酸カルシウムスラリー組成物が得られることを見出した。さらに、該炭酸カルシウムスラリー組成物を飲料に配合することにより、カルシウムの分散性やカルシウム沈殿の再分散性に優れ、風味の良好なカルシウム強化飲料が得られることを見出し、本発明を完成させるに至った。
即ち、本発明は、安定剤として平均重合度２００以下であるＣＭＣを０ . １〜０ . ５重量％含有する炭酸カルシウムスラリー組成物である。
また、本発明は、上記の炭酸カルシウムスラリー組成物を配合したカルシウム強化飲料に関する。
前述の特開２００１−１８６８６３号公報には、炭酸カルシウムスラリー組成物の乳化安定剤としてＣＭＣを利用できることが記載されているが、具体的な実施例はない上にＣＭＣの平均重合度に関する記載は全くなく、示唆すらされていない。本発明は、平均重合度２００以下のＣＭＣを安定剤として使用することで分散性、保存安定性及び再分散性に優れた炭酸カルシウムスラリー組成物が得られることを初めて見出したものである。
（以上）
【０００７】
【発明の実施の形態】
本発明の炭酸カルシウムスラリー組成物の炭酸カルシウム濃度については、特に規定はないが、組成物として食品に添加することを考えると5重量％以上であることが好ましく、スラリーとしての安定性の面から考えると30重量％以下、より好ましくは25重量％以下であることが好ましい。
【０００８】
本発明に使用することができるCMCとしては、平均重合度が200を越えると炭酸カルシウムスラリー組成物の安定性が悪くなってしまうことから、平均重合度が200以下のものを使用するが、50〜170のものであることが安定性の面でより好ましい。平均重合度200以下のCMCとしては、市販されているものを使用することができるが、平均重合度の大きいCMCを酸で分解して平均重合度200以下としたものを使用することもできる。
CMCの含有量については、0.1重量％未満では分散性及び保存安定性が悪くなってしまい、3重量％を越えると飲料に配合したときに風味に影響を与えることから、炭酸カルシウムスラリー組成物中に0.1〜3重量％、好ましくは0.1〜0.5重量％含有するようにすればよい。
【０００９】
CMCはpH5から12付近まで幅広いpHで安定しており、多数存在しているカルボキシル基の電気的作用の働きで、炭酸カルシウムの結晶と親和性が高く、また、電気的な反発力により炭酸カルシウムスラリー組成物中で凝集が起こりにくい傾向にある。ただし、高重合度のCMCは粘度が高く、炭酸カルシウムの均一な混合が難しいため、CMCに完全に被覆されていない炭酸カルシウムは、3次以上の凝集を起こし易い。このため、炭酸カルシウムスラリー組成物中の炭酸カルシウムの平均粒径が大きくなり、炭酸カルシウムの分散性及び保存安定性が悪くなってしまう。一方、200以下の低重合度のCMCは粘度が低く、炭酸カルシウムとの混合が容易であるため、平均粒径の小さい炭酸カルシウムスラリー組成物を得ることができる。このため、炭酸カルシウムスラリー組成物中での炭酸カルシウムの分散性及び保存安定性が優れており、さらに低重合度のCMCは高pH領域での解重合による構造変化の影響が少ない傾向にある。
【００１０】
本発明の炭酸カルシウムスラリー組成物には、平均重合度200以下のCMCの他に安定剤や乳化剤等を併用して使用することができるが、CMC単独で使用するほうが、飲料に配合したときの風味等の面で好ましい。平均重合度200以下のCMCを使用することにより、CMC単独で充分な効果が得られる。
本発明の炭酸カルシウムスラリー組成物は、炭酸カルシウムスラリーとCMCとを混合撹拌槽、ラインミキサー等を用いて混合することにより得ることができる。そして上記の混合物を超音波破砕機、ロールミル、ボールミル、コボールミル、ビーズミル等の粉砕機を使用して粉砕し、炭酸カルシウムの平均粒径が0.35μm以下にするのが好ましい。平均粒径が0.35μmを越えると、炭酸カルシウムスラリー組成物中での炭酸カルシウムの分散性及び保存安定性が悪くなる。
また、本発明の炭酸カルシウムスラリー組成物は、炭酸カルシウムの平均粒径を0.35μm以下とした炭酸カルシウムスラリーとCMCとを混合することによっても得ることができる。炭酸カルシウムの平均粒径が0.35μm以下の炭酸カルシウムスラリーとしては、例えば特開平8-205820号公報に記載の方法によって得ることができる。
【００１１】
本発明の炭酸カルシウムスラリー組成物を配合したカルシウム強化飲料としては、加工乳、ジュース、清涼飲料等を挙げることができる。炭酸カルシウムスラリー組成物の配合量としては、目標とするカルシウム濃度により異なるが、0.5〜5重量％程度である。
以下に試験例及び実施例を示し、本発明をより詳細に説明するが、本発明はこれら実施例にのみに限定されるものではない。
【００１２】
【試験例１】
（炭酸カルシウムスラリー組成物の調製）
平均0.35μm以下の平均粒径を持つ炭酸カルシウムスラリーと各種安定剤を表１に示した割合で混合し、ULTRASONIC DISRUPTOR（トミー工業社製）を用い出力3にて10分間均質化し、カルシウム固形濃度10重量％の炭酸カルシウムスラリー組成物を調製した（試作品１〜試作品２０）。安定剤は、必要に応じて加温及び均質処理を行い溶解させて使用した。
【００１３】
【表１】
（炭酸カルシウムスラリー組成物の分散性評価）
試作品１〜２０をそのまま10ml容メスシリンダーに10ml注ぎ、5℃にて静置2週間後の界面の高さを観察した。メスシリンダーに刻まれたml単位の表示を読み取り、以下の3段階で評価した。
上澄み液とスラリー液との界面が9.5ml以上10ml以下の高さに存在：3点
上澄み液とスラリー液との界面が9.0ml以上9.5ml未満の高さに存在：2点
上澄み液とスラリー液との界面が9.0ml未満の高さに存在：1点
その結果を表２に示した。
【００１５】
（炭酸カルシウムスラリー組成物の保存安定性評価）
試作品１〜２０をそのまま10ml容メスシリンダーに10ml注ぎ、炭酸カルシウムスラリー組成物調製直後及び5℃にて2週間静置し、メスシリンダーを振盪して均一化した後、平均粒径の測定を行った。平均粒径の測定は動的光散乱測定装置〔Malvern4700 system Multi-8-correlater（MALVERN社製）〕を使用して行った。すなわち、試料の温度を25℃とし、光強度で300Kcounts以上になるように試料をイオン交換水にて希釈あるいはレーザー電圧を調整して測定を行い、PCS1.32測定・解析ソフト（MALVERN社製）に含まれる粒径分布解析ソフトCONTIN（Provencher, S. W.、1982、Comput. Phys. Commun., 27, 213.）で解析を行って平均粒径を算出し、以下の3段階で評価した。
平均カルシウム粒径が0.35μm以下：3点
平均カルシウム粒径が0.35μm超0.45μm以下：2点
平均カルシウム粒径が0.45μm超：1点
その結果を表２に示した。
【００１６】
（カルシウム強化飲料での炭酸カルシウム分散性及び沈殿物の再分散性の評価）脱脂粉乳とバターを使用し、無脂乳固形分9重量％、脂肪分1.5重量％に調整した加工乳に試作品１〜２０をそれぞれ2重量％添加し、Ultra‐TURRAX T25（Janke & Kunkel Gmbh & Co KG社製）8,000rpmにて30秒撹拌し、90℃にて10分殺菌後、冷却して加工乳を調製した。調製した加工乳を200ml容牛乳びんに200ml注ぎ、10℃にて1週間静置後、加工乳の入った牛乳びんの重量を測定してからびん内部の加工乳をデカントで取り除き、再度牛乳びんの重量を測定し、その差を算出することにより底に残存している沈殿重量を測定した。加工乳の入った牛乳びんの重量と空の牛乳びんの重量との差を算出することにより加工乳重量を測定した。そして、びん底の沈殿量を以下の式にて算出し、分散性を以下の3段階で評価した。
びん底の沈殿量[％] ＝ 沈殿重量（g）／加工乳重量(g)
びん底の沈殿量が0.15％未満：3点
びん底の沈殿量が0.15％以上0.25％未満：2点
びん底の沈殿量が0.25％以上：1点
またびん底の沈殿量測定後、びん内部に水5mlを加えて手動にて5秒間振盪し、びん内部の水を取り除いた後、沈殿物の様相を観察し、再分散性を以下の2段階で評価した。
沈殿物が確認できない：○
沈殿物が確認できる：×
その結果を表２に示した。
【００１７】
【表２】
これによると、分散性については、CMCを0.1重量％以上含有した試作品２、３、５〜８、１０、１２、１３、１５、１６、及び大豆多糖類（S-DN）を0.3重量％含有した試作品１７が、界面の高さが9.5cm以上であり、良好な結果が得られた。
保存安定性ついては、平均重合度170以下のCMCを0.1重量％以上含有した試作品２、３、５〜８、１０、及びショ糖脂肪酸エステルを含有した試作品２０が、調製直後及び5℃で2週間静置後ともに平均粒径が0.35μm以下となり、保存による粒径の増加はほとんど認められず、良好な結果が得られた。
カルシウム強化飲料での炭酸カルシウムの分散性については、平均重合度170以下のCMCを含有した試作品１〜１０、平均重合度220のCMCを0.3重量％含有した試作品１２、大豆多糖類（S-LN）を含有した試作品１８、及びショ糖脂肪酸エステルを含有した試作品２０が、沈殿量が0.25％未満であり、良好な結果が得られた。
カルシウム強化飲料での再分散性については、ショ糖脂肪酸エステルを使用した試作品２０以外が良好な結果が得られた。
【００１９】
このことから、平均重合度が低いCMCを0.1重量％以上含有した炭酸カルシウムスラリー組成物が分散性、保存安定性、カルシウム強化飲料中での分散性及び再分散性に優れていることが分かった。また、平均重合度170では良好であるが、平均重合度220ではあまり好ましくない結果が得られたことから、平均重合度200以下が好ましいと判断した。
一方、従来使用されていたショ糖脂肪酸エステルを含有した炭酸カルシウムスラリー組成物は、含有量が2重量％と多いにもかかわらず、分散性及びカルシウム強化飲料中での再分散性について好ましくない結果であった。また、大豆多糖類を含有した炭酸カルシウムスラリー組成物は、保存安定性及びカルシウム強化飲料中での分散性について、３種類すべてが好ましくない結果であった。このことは、平均重合度が200以下のCMCを含有した炭酸カルシウムスラリー組成物が従来品に比べて非常に優れていることを示している。
【００２０】
【実施例１】
平均0.3μm以下の平均粒径を持つ炭酸カルシウムスラリーに平均重合度130のCMC（F-7A:第一工業製薬社製）を最終濃度0.3重量％となるように添加して混合し、ULTRASONIC DISRUPTOR（トミー工業社製）を用い出力3にて10分間均質化し、カルシウム固形濃度20重量％である本発明の炭酸カルシウムスラリー組成物を製造した。
【００２１】
【実施例２】
脱脂粉乳とバターを水に溶解し、無脂乳固形分9重量％、脂肪分1.5重量％に調整した後、実施例１で得られた炭酸カルシウムスラリー組成物を1重量％添加し、Ultra‐TURRAX T25（Janke & Kunkel Gmbh & Co KG社製）を用いて8,000rpmにて30秒間撹拌し、90℃にて10分殺菌後、冷却して本発明のカルシウム強化加工乳を製造した。このカルシウム強化加工乳は、2週間保存後も炭酸カルシウムの沈殿が少なく、風味も良好なものであった。
【００２２】
【発明の効果】
本発明によると、平均重合度が200以下のカルボキシメチルセルロースを使用すると、保存中における分散性、保存安定性及び再分散性が優れ、加工乳等最終製品に添加しても沈殿量が少なく、沈殿物の再分散性も良好な炭酸カルシウムスラリー組成物を得ることができ、それを飲料に添加することにより炭酸カルシウム沈殿量の少ないカルシウム強化飲料を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a calcium carbonate slurry composition having good dispersibility and storage stability, which is effectively used for strengthening calcium by blending with a beverage such as processed milk. The present invention also relates to a calcium-fortified beverage containing the calcium carbonate slurry composition.
[0002]
[Prior art]
In recent years, shortage of calcium intake has been pointed out, and this tendency is remarkable in growing children, young women and elderly people. Therefore, various foods and drinks fortified with calcium are provided and used. For example, in processed milk and yogurt, water-soluble inorganic or organic acid salt calcium such as calcium lactate and calcium chloride and insoluble inorganic salt calcium such as calcium carbonate and calcium phosphate are blended and used.
However, since water-soluble calcium promotes protein aggregation at the time of sterilization or the like, it has a drawback that it is difficult to blend a certain amount or more. Further, since insoluble calcium has a high specific gravity, a precipitate of calcium is formed in processed milk and yogurt, which has an unfavorable appearance.
[0003]
So far, a number of calcium slurry compositions that can compensate for this drawback and add a large amount of calcium have been proposed. For example, JP-A-6-127909 discloses a method for producing a calcium slurry composition in which a mixture of sucrose stearate having a HLB of 16 or more and calcium phosphate is wet-ground under specific conditions, and JP-A-6-127939 Has proposed a method for producing a calcium slurry composition in which a mixture of sucrose stearate having a HLB of 16 and calcium carbonate is ground similarly. However, since the calcium slurry composition produced by these methods uses a low molecular weight sucrose stearate having a small spatial inhibition as a dispersion stabilizer, the calcium slurry composition and the beverage containing the calcium slurry composition are used. When calcium precipitates are generated, the precipitates are concentrated, and the redispersibility of the precipitates tends to deteriorate. In order to keep the redispersibility good, a large amount of calcium precipitates are contained in the calcium slurry composition. Therefore, there is a problem that the cost of the calcium slurry composition is increased and the flavor of the food containing the calcium slurry composition is deteriorated.
[0004]
Japanese Patent Application Laid-Open No. 2000-189071 proposes a method of stabilizing a calcium slurry composition using water-soluble hemicellulose derived from soybean, but a stabilizer at pH 10 to 11 where the calcium slurry composition is stable. The water-soluble hemicellulose is unstable, and when the calcium slurry composition is stored for a long period of time, the increase in the average particle size and aggregation of the calcium in the calcium slurry composition is promoted, and precipitation is likely to occur. In the water-soluble hemicellulose, about 1 to 5% of crude protein was contained, and there was a problem that it was easily contaminated by microorganisms.
JP-A-2001-186863 discloses a method for preparing a calcium slurry composition by combining calcium satisfying conditions such as a specific Bet value and an emulsion stabilizer such as sucrose stearate ester or gum arabic. However, there is a problem that it is difficult to prepare calcium that satisfies a specific condition.
[0005]
[Problems to be solved by the invention]
In such a conventional technique, the dispersibility, storage stability, redispersibility and cost of the calcium slurry composition, and the redispersibility of calcium precipitation in the calcium fortified beverage blended with the calcium slurry composition and the beverage Satisfaction was not necessarily obtained in terms of flavor.
The present invention solves the above-mentioned problems in the prior art, is excellent in dispersibility, storage stability, and redispersibility, and is an inexpensive calcium carbonate slurry composition, and the dispersibility of calcium blended with it and redispersion of calcium precipitates It is an object of the present invention to provide a calcium-fortified beverage excellent in properties and having a good flavor.
[0006]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have excellent storage stability and redispersibility when carboxymethyl cellulose (CMC) having an average polymerization degree of 200 or less is used as a stabilizer. It has been found that a calcium carbonate slurry composition is obtained. Furthermore, by blending the calcium carbonate slurry composition into a beverage, the present inventors have found that a calcium-fortified beverage excellent in calcium dispersibility and calcium precipitate redispersibility and having a good flavor can be obtained, thereby completing the present invention. It came.
That is, the present invention is the CMC average polymerization degree of 200 or less as a stabilizer from .1 to 0.5 wt% calcium carbonate slurry composition containing.
The present invention also relates to a calcium-fortified beverage containing the above calcium carbonate slurry composition.
The aforementioned Japanese Patent Application Laid-Open No. 2001-186863 describes that CMC can be used as an emulsion stabilizer of a calcium carbonate slurry composition. However, there is no specific example, and a description regarding the average degree of polymerization of CMC is described. None at all, not even suggested. The present invention has been found for the first time that a calcium carbonate slurry composition excellent in dispersibility, storage stability and redispersibility can be obtained by using CMC having an average polymerization degree of 200 or less as a stabilizer.
(more than)
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The calcium carbonate concentration of the calcium carbonate slurry composition of the present invention is not particularly specified, but it is preferably 5% by weight or more in consideration of adding it to food as a composition, from the viewpoint of stability as a slurry. In view of this, it is preferably 30% by weight or less, more preferably 25% by weight or less.
[0008]
As the CMC that can be used in the present invention, when the average degree of polymerization exceeds 200, the stability of the calcium carbonate slurry composition deteriorates. It is more preferable that it is -170 in terms of stability. A commercially available CMC having an average degree of polymerization of 200 or less can be used, but a CMC having a large average degree of polymerization that has been decomposed with an acid to have an average degree of polymerization of 200 or less can also be used.
If the content of CMC is less than 0.1% by weight, the dispersibility and storage stability will deteriorate, and if it exceeds 3% by weight, the flavor will be affected when blended in beverages. 0.1 to 3% by weight, preferably 0.1 to 0.5% by weight.
[0009]
CMC is stable over a wide pH range from pH 5 to around 12. It has a high affinity with calcium carbonate crystals due to the electrical action of many carboxyl groups. Aggregation tends to hardly occur in the slurry composition. However, since CMC having a high degree of polymerization has high viscosity and it is difficult to uniformly mix calcium carbonate, calcium carbonate that is not completely coated with CMC is likely to cause tertiary or higher aggregation. For this reason, the average particle diameter of calcium carbonate in the calcium carbonate slurry composition is increased, and the dispersibility and storage stability of calcium carbonate are deteriorated. On the other hand, CMC having a low polymerization degree of 200 or less has a low viscosity and can be easily mixed with calcium carbonate, so that a calcium carbonate slurry composition having a small average particle diameter can be obtained. For this reason, the dispersibility and storage stability of calcium carbonate in the calcium carbonate slurry composition are excellent, and CMC having a low polymerization degree tends to be less affected by structural changes due to depolymerization in a high pH region.
[0010]
The calcium carbonate slurry composition of the present invention can be used in combination with stabilizers and emulsifiers in addition to CMC having an average degree of polymerization of 200 or less, but it is better to use CMC alone when blended in a beverage. It is preferable in terms of flavor and the like. By using CMC having an average degree of polymerization of 200 or less, a sufficient effect can be obtained with CMC alone.
The calcium carbonate slurry composition of the present invention can be obtained by mixing the calcium carbonate slurry and CMC using a mixing and stirring tank, a line mixer or the like. And it is preferable to grind | pulverize said mixture using grinders, such as an ultrasonic crusher, a roll mill, a ball mill, a coball mill, a bead mill, and to make the average particle diameter of calcium carbonate into 0.35 micrometer or less. When the average particle diameter exceeds 0.35 μm, the dispersibility and storage stability of calcium carbonate in the calcium carbonate slurry composition are deteriorated.
The calcium carbonate slurry composition of the present invention can also be obtained by mixing a calcium carbonate slurry having an average particle size of calcium carbonate of 0.35 μm or less and CMC. A calcium carbonate slurry having an average particle size of calcium carbonate of 0.35 μm or less can be obtained by, for example, a method described in JP-A-8-205820.
[0011]
Examples of the calcium-fortified beverage containing the calcium carbonate slurry composition of the present invention include processed milk, juice, and soft drink. The blending amount of the calcium carbonate slurry composition is about 0.5 to 5% by weight although it varies depending on the target calcium concentration.
Test Examples and Examples are shown below to describe the present invention in more detail, but the present invention is not limited to these examples.
[0012]
[Test Example 1]
(Preparation of calcium carbonate slurry composition)
Calcium carbonate slurry with an average particle size of 0.35μm or less and various stabilizers are mixed in the proportions shown in Table 1 and homogenized for 10 minutes at an output of 3 using ULTRASONIC DISRUPTOR (Tomy Industries, Ltd.) A 10% by weight calcium carbonate slurry composition was prepared (Prototype 1 to 20). Stabilizers were dissolved and used by heating and homogeneous treatment as necessary.
[0013]
[Table 1]
(Dispersibility evaluation of calcium carbonate slurry composition)
10 ml of the prototypes 1 to 20 were poured as they were into a 10 ml graduated cylinder, and the height of the interface was observed after 2 weeks of standing at 5 ° C. The indication of the unit of ml carved in the graduated cylinder was read and evaluated in the following three stages.
The interface between the supernatant liquid and the slurry liquid exists at a height of 9.5 ml to 10 ml: the interface between the three-point supernatant liquid and the slurry liquid exists at a height of 9.0 ml to less than 9.5 ml: the two-point supernatant liquid and the slurry liquid Is present at a height of less than 9.0 ml: 1 point The results are shown in Table 2.
[0015]
(Storage stability evaluation of calcium carbonate slurry composition)
10 ml of the prototypes 1 to 20 are poured into a 10 ml graduated cylinder as it is, immediately after preparation of the calcium carbonate slurry composition and allowed to stand at 5 ° C. for 2 weeks. After the graduated cylinder is shaken and homogenized, the average particle size is measured. went. The average particle size was measured using a dynamic light scattering measurement apparatus [Malvern 4700 system Multi-8-correlater (manufactured by MALVERN)]. That is, the temperature of the sample is 25 ° C, the sample is diluted with ion-exchanged water or the laser voltage is adjusted so that the light intensity is 300 Kcounts or more, and the PCS1.32 measurement and analysis software (manufactured by MALVERN) The particle size distribution analysis software CONTIN (Provencher, SW, 1982, Comput. Phys. Commun. , 27, 213.) included in the analysis was used to calculate the average particle size and evaluated in the following three stages.
Average calcium particle size is 0.35 μm or less: 3-point average calcium particle size is more than 0.35 μm and 0.45 μm or less: 2-point average calcium particle size is more than 0.45 μm: 1 point The results are shown in Table 2.
[0016]
(Evaluation of calcium carbonate dispersibility and redispersibility of precipitates in calcium-fortified beverages) Prototype of processed milk adjusted to 9% nonfat milk solid content and 1.5% fat content using skim milk powder and butter Add 1 to 20% each by weight, stir at Ultra-TURRAX T25 (Janke & Kunkel Gmbh & Co KG) at 8,000rpm for 30 seconds, sterilize at 90 ° C for 10 minutes, cool and process milk Prepared. Pour 200 ml of the prepared processed milk into a 200 ml milk bottle, leave it at 10 ° C for 1 week, measure the weight of the milk bottle containing the processed milk, remove the processed milk inside the bottle with a decant, and then again the milk bottle The weight of the precipitates remaining on the bottom was measured by measuring the weight of each and calculating the difference. The processed milk weight was measured by calculating the difference between the weight of the milk bottle containing the processed milk and the weight of the empty milk bottle. The amount of sediment at the bottom of the bottle was calculated by the following formula, and the dispersibility was evaluated in the following three stages.
Bottle bottom precipitation [%] = Precipitation weight (g) / Processed milk weight (g)
Bottle bottom sedimentation amount of less than 0.15%: 3 point bottle bottom sedimentation amount of 0.15% or more and less than 0.25%: 2 point bottle bottom sedimentation amount of 0.25% or more: 1 point After adding 5 ml of water and shaking manually for 5 seconds to remove the water inside the bottle, the appearance of the precipitate was observed, and the redispersibility was evaluated in the following two stages.
Precipitate cannot be confirmed: ○
Precipitate can be confirmed: ×
The results are shown in Table 2.
[0017]
[Table 2]
According to this, as for dispersibility, prototypes 2, 3, 5-8, 10, 12, 13, 15, 16 containing 0.1% by weight or more of CMC, and 0.3% by weight of soybean polysaccharide (S-DN). The contained prototype 17 had an interface height of 9.5 cm or more, and good results were obtained.
Regarding storage stability, prototypes 2, 3, 5-8, and 10 containing 0.1% by weight or more of CMC having an average degree of polymerization of 170 or less, and prototype 20 containing sucrose fatty acid ester were prepared immediately after preparation and at 5 ° C. After standing for 2 weeks, the average particle size was 0.35 μm or less, and the increase in particle size due to storage was hardly observed, and good results were obtained.
Regarding the dispersibility of calcium carbonate in calcium-fortified beverages, prototypes 1 to 10 containing CMC having an average polymerization degree of 170 or less, prototype 12 containing 0.3% by weight of CMC having an average polymerization degree of 220, soybean polysaccharide (S The prototype 18 containing -LN) and the prototype 20 containing sucrose fatty acid ester had a precipitation amount of less than 0.25%, and good results were obtained.
Regarding the redispersibility in the calcium-fortified beverage, good results were obtained except for the prototype 20 using the sucrose fatty acid ester.
[0019]
From this, it was found that a calcium carbonate slurry composition containing 0.1% by weight or more of CMC having a low average degree of polymerization was excellent in dispersibility, storage stability, dispersibility in calcium-reinforced beverages, and redispersibility. . Further, although an average polymerization degree of 170 was good but an average polymerization degree of 220 was not preferable, it was judged that an average polymerization degree of 200 or less was preferable.
On the other hand, the calcium carbonate slurry composition containing a sucrose fatty acid ester that has been conventionally used has an unfavorable result with respect to dispersibility and redispersibility in a calcium-fortified beverage, although the content is as high as 2% by weight. Met. Moreover, as for the calcium carbonate slurry composition containing soybean polysaccharide, it was a result that all three types were not preferable about the storage stability and the dispersibility in a calcium fortified drink. This indicates that the calcium carbonate slurry composition containing CMC having an average degree of polymerization of 200 or less is very superior to the conventional product.
[0020]
[Example 1]
ULTRASONIC DISRUPTOR is added to a calcium carbonate slurry with an average particle size of 0.3 μm or less, and CMC (F-7A: Daiichi Kogyo Seiyaku Co., Ltd.) with an average polymerization degree of 130 is added and mixed to a final concentration of 0.3% by weight. (Tomy Industries, Ltd.) was used and homogenized for 10 minutes at an output of 3 to produce a calcium carbonate slurry composition of the present invention having a calcium solid concentration of 20% by weight.
[0021]
[Example 2]
After skim milk powder and butter were dissolved in water and adjusted to 9% by weight of non-fat milk solids and 1.5% by weight of fat, 1% by weight of the calcium carbonate slurry composition obtained in Example 1 was added, and Ultra- Using TURRAX T25 (manufactured by Janke & Kunkel Gmbh & Co KG), the mixture was stirred at 8,000 rpm for 30 seconds, sterilized at 90 ° C. for 10 minutes, and then cooled to produce the calcium-enriched processed milk of the present invention. This calcium-enriched processed milk had little calcium carbonate precipitation and good flavor even after storage for 2 weeks.
[0022]
【The invention's effect】
According to the present invention, when carboxymethyl cellulose having an average degree of polymerization of 200 or less is used, it has excellent dispersibility during storage, storage stability and redispersibility, and the amount of precipitation is small even when added to a final product such as processed milk. A calcium carbonate slurry composition having good redispersibility of the product can be obtained, and by adding it to a beverage, a calcium-fortified beverage with a low calcium carbonate precipitation can be obtained.
Claims (4)
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