JPH0324191B2 - - Google Patents
Info
- Publication number
- JPH0324191B2 JPH0324191B2 JP59103561A JP10356184A JPH0324191B2 JP H0324191 B2 JPH0324191 B2 JP H0324191B2 JP 59103561 A JP59103561 A JP 59103561A JP 10356184 A JP10356184 A JP 10356184A JP H0324191 B2 JPH0324191 B2 JP H0324191B2
- Authority
- JP
- Japan
- Prior art keywords
- calcium
- calcium salt
- water
- whey
- precipitate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 159000000007 calcium salts Chemical class 0.000 claims description 28
- 239000005862 Whey Substances 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 12
- 239000011575 calcium Substances 0.000 claims description 12
- 229910052791 calcium Inorganic materials 0.000 claims description 12
- 239000002244 precipitate Substances 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 7
- 239000012466 permeate Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 230000002787 reinforcement Effects 0.000 claims description 2
- 238000011033 desalting Methods 0.000 claims 2
- 239000003929 acidic solution Substances 0.000 claims 1
- 239000003513 alkali Substances 0.000 claims 1
- 235000014106 fortified food Nutrition 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 239000012528 membrane Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000003014 reinforcing effect Effects 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 230000005484 gravity Effects 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 3
- 239000001506 calcium phosphate Substances 0.000 description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 description 3
- 235000011010 calcium phosphates Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000000909 electrodialysis Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000021056 liquid food Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 239000001354 calcium citrate Substances 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000011362 coarse particle Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013337 tricalcium citrate Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011859 microparticle Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Removal Of Specific Substances (AREA)
Description
【発明の詳細な説明】
本発明は牛乳から分離した新規な強化用カルシ
ウム塩、その製法及びその利用に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel fortifying calcium salt isolated from milk, its production process and its use.
従来、食品用強化カルシウムとして多くの提案
がなされている。 Conventionally, many proposals have been made as fortified calcium for foods.
例えば、特開昭57−110176号報には、油脂と水
との乳化物において油脂球に非水溶性カルシウム
塩の微粒を附着或は包覆させて、これらの粒の比
重を液相の比重とほぼ同じくすることによつて沈
澱の防止をはかつたものが開示されている。然る
にこれは油脂球と附着カルシウムの付着率によつ
て粒の比重が異り、上層、下層に分離する傾向は
多少に拘らず不可避であり、そのために低粘度の
液層では均一な分散状態を得ることは困難であつ
た。 For example, in JP-A-57-110176, fine particles of water-insoluble calcium salt are attached to or covered with oil globules in an emulsion of oil and water, and the specific gravity of these particles is adjusted to the specific gravity of the liquid phase. It has been disclosed that precipitation is prevented by doing almost the same thing as above. However, this is because the specific gravity of the particles differs depending on the adhesion rate of fat globules and adhering calcium, and the tendency to separate into upper and lower layers is unavoidable, regardless of the degree, and for this reason, it is difficult to maintain a uniform dispersion state in a low viscosity liquid layer. It was difficult to obtain.
また。特許第1145334号では結晶セルロースの
添加によつて液相に微細な網目構造を構成させ、
これによつて非水溶性カルシウム塩の微粒子を支
持し沈降を防止する方法も開示された。更に、特
公昭49−21782号、特公昭45−22499号などにもカ
ルシウム塩を用いた豆腐製造用凝固剤などが安定
カルシウム剤として提示された。 Also. In Patent No. 1145334, a fine network structure is formed in the liquid phase by adding crystalline cellulose,
A method for supporting microparticles of water-insoluble calcium salts and preventing sedimentation was also disclosed. Further, coagulants for producing tofu using calcium salts were proposed as stable calcium agents in Japanese Patent Publication No. 49-21782 and Japanese Patent Publication No. 45-22499.
しかし、これらカルシウム剤の技術的根拠は液
状物の比重のバランス、コロイド皮膜、或は網目
状のセルロースによる支持など物理的条件の設定
によるものであつて、原料カルシウム塩の微粒粉
砕工程、或はカルシウム塩以外の安定作用を有す
る物質の添加が必要であつた。 However, the technical basis for these calcium agents is the setting of physical conditions such as the balance of specific gravity of the liquid, colloidal film, or support by mesh cellulose, and the process of finely pulverizing the raw calcium salt, or It was necessary to add substances with stabilizing effects other than calcium salts.
また、水溶性カルシウム塩を液状のまま添加す
る方法、複合乳化によつて内層に水溶性カルシウ
ム塩を包含させる方法なども知られているが、前
者は風味の悪化を伴い、後者は乳化剤の添加が必
須であるなどの問題点があつた。 Also known are a method of adding water-soluble calcium salts in liquid form and a method of incorporating water-soluble calcium salts into the inner layer by complex emulsification, but the former involves deterioration of flavor, and the latter requires addition of an emulsifier. There were problems such as the necessity of
更に、天然に存在する結晶カルシウム塩、骨
粉、それらの沈澱分級微粒品などにおいいても
個々の粒子は全く不揃いで、通常は平均10μ以上
であり、そのままはとうてい液状食品の強化に使
用できるものではない。そして、これらのカルシ
ウム塩を乾式法或は湿式法によつてロールミル等
で磨砕したとしても粗粒が残存し、この粗粒を分
別することは容易ではなく、特に牛乳等に安定状
態で分散させることは不可能なことであつた。 Furthermore, even in naturally occurring crystalline calcium salts, bone meal, and their precipitated and classified fine grains, the individual particles are completely irregular and usually have an average size of 10μ or more, so they cannot be used as they are to fortify liquid foods. do not have. Even if these calcium salts are ground using a dry or wet method such as a roll mill, coarse particles remain, and it is not easy to separate these coarse particles, especially when dispersed in a stable state in milk etc. It was impossible to do so.
本発明者らは、牛乳の強化もできるような微細
で沈澱しない強化用カルシウム塩を求めて鋭意研
究したところ、チーズ製造時に産出されるホエー
からすぐれた強化用カルシウム塩を分離すること
に成功したのである。 The present inventors conducted extensive research in search of a fine, non-precipitating fortifying calcium salt that could also be used to fortify milk, and succeeded in separating an excellent fortifying calcium salt from whey produced during cheese production. It is.
本発明の強化用カルシウム塩は本来牛乳由来の
ものであり、チーズホエー中のカルシウムは従来
利用できず廃棄されていたものである。前記非結
晶性塩類として生成されるに要した微量の薬剤
は、その後の洗滌工程で流失されるので不純物は
皆無といつてよく、カルシウム強化食品の材料と
して極めてすぐれたものである。 The fortifying calcium salt of the present invention is originally derived from milk, and the calcium in cheese whey has conventionally been unusable and was discarded. The trace amount of the drug required to produce the amorphous salts is washed away in the subsequent washing process, so it can be said that there are no impurities, making it an excellent material for calcium-fortified foods.
本発明の強化用カルシウム塩は主としてリン酸
カルシウムとクエン酸カルシウムとからなり、こ
れらが網目構造をなし、溶液中でいほとんど沈降
することなく安定な状態を保ち、かつ、塩を形成
しているため非水溶性で蛋白質と反応沈降するよ
うなことはなく、しかも、非結晶性であるために
網目構造はそのまま維持され、結晶、沈澱するよ
うなこともない。 The reinforcing calcium salt of the present invention mainly consists of calcium phosphate and calcium citrate, which form a network structure and maintain a stable state in a solution with almost no sedimentation. Since it is water-soluble, it does not react with proteins and precipitate, and since it is amorphous, the network structure is maintained as it is, and it does not crystallize or precipitate.
本発明の強化用カルシウム塩を製造するには、
牛乳からチーズを製造する際に生産されるチーズ
ホエーを用いるのが好ましい。 To produce the fortifying calcium salt of the present invention,
Preferably, cheese whey produced during the production of cheese from milk is used.
チーズホエーはそのままもしくは適当濃度まで
濃縮して、限外濾過膜、電気透析膜などを用いて
膜濾過にかけられる。この膜濾過によつて、チー
ズホエー中のカルシウムは主としてリン酸やクエ
ン酸と共に溶解したイオンの状態で膜外に出てく
る。 Cheese whey is subjected to membrane filtration using an ultrafiltration membrane, an electrodialysis membrane, etc. either as it is or after being concentrated to an appropriate concentration. By this membrane filtration, calcium in cheese whey comes out of the membrane mainly in the form of ions dissolved together with phosphoric acid and citric acid.
ここにおける原料のチーズホエーはあらかじめ
乳酸発酵させたり、塩酸等を添加してPHを5.0以
下、好ましくはPH＝4.0以下に調整しておく場合
がある。このようなホエーでなくPH5.0を越える
甘性ホエーを原料とする場合、特に電気透析膜処
理の場合には処理後の膜透過液に塩酸等の酸を添
加してPH5.0以下、好ましくはPH＝4.0以下に調整
する必要がある。このように酸性液であれば、通
過してくるリン酸、クエン酸或はカルシウムなど
は溶解したイオンの状態で沈澱することなくその
まま水溶液として酸性液中に均一に分散すること
ができるものである。 The cheese whey used as a raw material here may be subjected to lactic acid fermentation or hydrochloric acid may be added in advance to adjust the pH to 5.0 or less, preferably 4.0 or less. When using sweet whey with a pH higher than 5.0 instead of such whey, especially in the case of electrodialysis membrane treatment, an acid such as hydrochloric acid is added to the membrane permeate after treatment to reduce the pH to 5.0 or lower, preferably. needs to be adjusted to PH=4.0 or less. In this way, if the liquid is acidic, the phosphoric acid, citric acid, calcium, etc. that pass through it can be uniformly dispersed in the acidic liquid as an aqueous solution without precipitating in the state of dissolved ions. .
本発明においては、このようにして得られるホ
エー酸性透過液を強化用カルシウム塩製造用原料
として用いるものであるが、上記からも明らかな
ように、このホエー酸性透過液とは、ホエーを脱
塩する際に得られるミネラル濃縮液である。 In the present invention, the whey acidic permeate obtained in this manner is used as a raw material for producing calcium salts for reinforcement. It is a mineral concentrate obtained when
得られた透過液にはカセイソーダ等のアルカリ
液を加えてPHを6.0〜9.0、好ましくはPH＝7.0に中
和することによつて、蛋白質との反応性のない非
結晶形リン酸カルシウム及びクエン酸カルシウム
を微細網状構造の沈澱として得ることができる。
生成した沈澱は遠心分離によつてペースト状濃縮
物として得、これをそのまま各種食品の強化用と
して使用することができる。 By adding an alkaline solution such as caustic soda to the obtained permeate to neutralize the pH to 6.0 to 9.0, preferably 7.0, amorphous calcium phosphate and calcium citrate, which have no reactivity with proteins, can be obtained. can be obtained as a precipitate with a fine network structure.
The produced precipitate is obtained as a paste-like concentrate by centrifugation, and this can be used as it is for fortifying various foods.
生成した沈澱濃縮物はリン酸カルシウムとクエ
ン酸カルシウムが網状をなして、白色のペース状
物として得られるものである。このペースト状物
は不溶性であるために、適宜水洗し、精製するこ
ともできる。 The resulting precipitate concentrate is a white paste-like substance in which calcium phosphate and calcium citrate form a network. Since this paste-like material is insoluble, it can be purified by washing with water as appropriate.
得られたペースト状物は、そのままで食品のカ
ルシウム強化に使用できるが、これを植物油等の
油脂と混合し、液状食品の強化用に使用すること
ができる。 The obtained paste can be used as it is for fortifying foods with calcium, but it can also be mixed with fats and oils such as vegetable oil and used for fortifying liquid foods.
ここに得られるペースト状物は、そのまま又は
適宜加水して噴霧乾燥、凍結乾燥などによつて乾
燥したものを保護することができる。乾燥物を使
用するときは水又は油脂と一緒にして均質化し、
水性スラリー又は油性スラリーとしてカルシウム
強化に使用することができる。 The paste obtained here can be protected as it is or after being dried by spray drying, freeze drying, etc. after adding water as appropriate. When using dried products, homogenize them with water or oil,
It can be used for calcium fortification as an aqueous or oil-based slurry.
本発明の強化用カルシウム塩は、それ自体非水
溶性であるから牛乳等の蛋白質と結合し、沈澱す
ることはないが、カルシウム塩の網状物そのもの
が二次的に結合し、重合状態となつて沈澱を起す
ことがあり、油脂と混合しておけば、その二次的
な結合が防止され得るのである。 The reinforcing calcium salt of the present invention is in itself water-insoluble, so it binds to proteins such as milk and does not precipitate, but the calcium salt network itself secondary binds and becomes polymerized. However, mixing with fats and oils can prevent this secondary binding.
本発明の強化用カルシウム塩によつて強化され
るのは食品であればどのようなものでもよい。牛
乳、豆乳、スープなどの液状食品、クリーム、プ
リン、豆腐などの半固形食品、穀類、肉類、豆
類、その他の理食品などあらゆる食品に添加する
ことができる。 Any food can be fortified with the fortifying calcium salt of the present invention. It can be added to all kinds of foods, including liquid foods such as milk, soy milk, and soups, semi-solid foods such as cream, pudding, and tofu, grains, meat, beans, and other logical foods.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
実施例 １
牛乳10000Kgを処理してチーズを製造する際に
分離されたチーズホエー9000Kgを真空濃縮して
4500Kgとし、これを電気透析脱塩膜にかけ、得ら
れた膜透過液に塩酸を添加してPH＝4.0に調整し
透過液2000Kgを得た。Example 1 9000 kg of cheese whey, which was separated during the production of cheese by processing 10000 kg of milk, was concentrated in vacuum.
This was applied to an electrodialysis desalination membrane, and hydrochloric acid was added to the resulting membrane permeate to adjust the pH to 4.0, yielding 2000 kg of permeate.
この透過液2000Kgに20％NaOHを撹拌しなが
ら、徐々に添加し、PH＝7.0に調整する。 Gradually add 20% NaOH to 2000 kg of this permeate while stirring to adjust the pH to 7.0.
白濁状カルシウム塩沈澱が十分生成したところ
で遠心分離機にかけて、濃縮物50Kgを得た。この
濃縮物に水を加えて、2000Kgとして再び遠心分離
機にかけて、白色ペースト状の強化用カルシウム
塩50Kgを得た。 When a cloudy white calcium salt precipitate was sufficiently formed, it was centrifuged to obtain 50 kg of concentrate. Water was added to this concentrate to obtain a concentration of 2000 kg, which was centrifuged again to obtain 50 kg of a white paste-like reinforcing calcium salt.
実施例 ２
実施例１で得られた白色ペースト状強化用カル
シウム塩50Kgに水を加えて200Kgとし、これを噴
霧乾燥して、粉末強化用カルシウム塩48Kgを得
た。Example 2 Water was added to 50 kg of the white paste-like reinforcing calcium salt obtained in Example 1 to make 200 kg, and this was spray-dried to obtain 48 kg of powdered reinforcing calcium salt.
実施例 ３
実施例１で得られた白色ペースト状強化用カル
シウム塩15.7Kgに加温溶解した無塩バター17.6Kg
を加えて50〜60℃で混合し、分散させた。Example 3 17.6 kg of unsalted butter dissolved by heating in 15.7 kg of white paste-like strengthening calcium salt obtained in Example 1
was added and mixed at 50-60°C to disperse.
一方、脱脂粉乳15.3Kgを水51.4Kgに溶解し、40
〜50℃に保持し、前記混合分散物と混合し、ホモ
ミキサーに３分間かけて混合し、ホモゲナイザー
で150Kg／cm2の処理をして乳化し、カルシウム強
化用クリームを98Kg得た。 On the other hand, dissolve 15.3 kg of skim milk powder in 51.4 kg of water, and
The mixture was maintained at ~50°C, mixed with the above mixed dispersion, mixed in a homomixer for 3 minutes, and treated with a homogenizer to emulsify at 150 kg/cm 2 to obtain 98 kg of calcium-enriched cream.
実施例 ４
実施例３で得たカルシウム強化用クリーム
12.97Kgと脱脂乳87.03Kgを混合し、クラリフアイ
アーを通して、次いで85℃のプレートヒーターを
通し、これをホモゲナイザーにかけ150Kg／cm2で
処理し、更に130℃２秒で殺菌し、冷却しカルシ
ウム強化乳飲料98Kgを得た。Example 4 Calcium-enriched cream obtained in Example 3
12.97Kg and 87.03Kg of skim milk are mixed, passed through a Clarifair, then passed through a plate heater at 85℃, processed through a homogenizer at 150Kg/ cm2 , further sterilized at 130℃ for 2 seconds, cooled, and made into a calcium-fortified milk drink. Obtained 98Kg.
Claims (1)
液より分離され、非水溶性かつ非結晶性カルシウ
ム塩からなる強化用カルシウム塩。 ２ ホエーを除蛋白し、酸性溶液として透過し、
得られた透過液にアルカリを添加し、得られた沈
澱物を分離し、必要に応じて分離された沈澱物を
油脂と混合することを特徴とする強化用カルシウ
ム塩の製法。 ３ ホエーを脱塩する際に得られるミネラル濃縮
液より分離された非水溶性かつ非結晶性カルシウ
ム塩を添加してなるカルシウム強化食品。[Claims] 1. A fortifying calcium salt consisting of a water-insoluble and amorphous calcium salt separated from a mineral concentrate obtained when desalting whey. 2. Deproteinize the whey and pass it through as an acidic solution.
A method for producing a calcium salt for reinforcement, which comprises adding an alkali to the obtained permeate, separating the obtained precipitate, and optionally mixing the separated precipitate with oil or fat. 3. A calcium-enriched food made by adding water-insoluble and non-crystalline calcium salts separated from a mineral concentrate obtained when desalting whey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59103561A JPS60248152A (en) | 1984-05-24 | 1984-05-24 | Calcium salt for enriching, its production and use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59103561A JPS60248152A (en) | 1984-05-24 | 1984-05-24 | Calcium salt for enriching, its production and use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60248152A JPS60248152A (en) | 1985-12-07 |
| JPH0324191B2 true JPH0324191B2 (en) | 1991-04-02 |
Family
ID=14357220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59103561A Granted JPS60248152A (en) | 1984-05-24 | 1984-05-24 | Calcium salt for enriching, its production and use |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60248152A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05103645A (en) * | 1991-03-22 | 1993-04-27 | Meiji Milk Prod Co Ltd | Calcium-enriched drink and its production |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07143863A (en) * | 1993-11-24 | 1995-06-06 | Maguoole Sci Kk | Method for producing magnesium-reinforced food |
| US5912032A (en) * | 1995-05-11 | 1999-06-15 | Meiji Milk Products Company, Limited | Process of producing calcium-supplemented milk drinks |
| JP4701472B2 (en) * | 2000-04-21 | 2011-06-15 | 雪印乳業株式会社 | Method for producing milk calcium composition |
| WO2006135983A1 (en) * | 2005-06-23 | 2006-12-28 | Murray Goulburn Co-Operative Co Limited | Process for producing a mineral whey product |
| JP5081883B2 (en) * | 2009-09-28 | 2012-11-28 | 森永乳業株式会社 | Method for producing calcium-reinforced whey-containing composition |
| KR20180061816A (en) * | 2016-11-30 | 2018-06-08 | 강원대학교산학협력단 | Method for production of corn with enhanced calcium content |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5339494A (en) * | 1976-09-22 | 1978-04-11 | Nec Corp | Jointing method between lead-covered cable and housing |
| JPS561053A (en) * | 1979-05-29 | 1981-01-08 | Polaroid Corp | Photograph products and manufacturing same |
| JPS5978644A (en) * | 1982-10-26 | 1984-05-07 | Meiji Milk Prod Co Ltd | Preparation of salt consisting essentially of calcium from milky raw material |
| JPS60232052A (en) * | 1984-05-03 | 1985-11-18 | Wakoudou Kk | Method of making milk mineral concentrate |
-
1984
- 1984-05-24 JP JP59103561A patent/JPS60248152A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5339494A (en) * | 1976-09-22 | 1978-04-11 | Nec Corp | Jointing method between lead-covered cable and housing |
| JPS561053A (en) * | 1979-05-29 | 1981-01-08 | Polaroid Corp | Photograph products and manufacturing same |
| JPS5978644A (en) * | 1982-10-26 | 1984-05-07 | Meiji Milk Prod Co Ltd | Preparation of salt consisting essentially of calcium from milky raw material |
| JPS60232052A (en) * | 1984-05-03 | 1985-11-18 | Wakoudou Kk | Method of making milk mineral concentrate |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05103645A (en) * | 1991-03-22 | 1993-04-27 | Meiji Milk Prod Co Ltd | Calcium-enriched drink and its production |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60248152A (en) | 1985-12-07 |
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