JPH0549455A - Preparation of calcium-containing drink - Google Patents

Abstract

PURPOSE:To prepare a calcium-containing drink having moderate acidity and free from precipitation of calcium by using whey calcium in combination with glucono-delta-lactone. CONSTITUTION:The objective drink is prepared by adding 0.05-0.2wt.% (based on the total calcium content of the final product) of whey calcium and 50-250wt.% (based on the whey calcium) of glucono-delta-lactone to fruit drink (e.g. orange juice), sports drink, carbonated drink, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product, and relates to a method for producing a calcium-containing beverage characterized by using whey calcium and gluconodeltalactone in combination. In the present invention with beverages oranges, apples, peaches, juices and concentrates of other fruits, fruit juice drinks, sports drinks, nutritional drinks, cola, ginger ale, cider, other carbonated drinks, lactic acid drinks, acidic milk drinks and tomatoes, Lettuce, celery, other vegetable drinks,
Alcoholic beverages, coffee, cocoa, tea and beverages containing them, mineral water, etc.

[0002]

2. Description of the Related Art In recent years, the eating habits of Japanese people have been rich and excellent in terms of nutritional balance. However, looking at the National Nutrition Survey conducted every year by the Ministry of Health and Welfare, consistently from the 1945's, calcium alone has not reached the nutritional intake requirement of 600 mg / day. Moreover, it is said that chronic lack of calcium is one of the adult diseases such as cardiovascular disease represented by hypertension and osteoporosis. Therefore, active intake of calcium has been advocated as a particularly important issue. As a material for compensating for such calcium deficiency, the use of whey calcium, which is made from milk having the highest calcium absorbability, has been drawing attention, and its use in various beverages has been attempted. However, whey calcium is difficult to dissolve in water, and it is necessary to make the pH acidic to 3.5 or less in order to sufficiently dissolve it. For this reason, citric acid, adipic acid, phosphoric acid, tartaric acid, lactic acid, malic acid and others have been used, but they have various drawbacks. The downside is
(1) If the amount of whey calcium is sufficiently dissolved, the sourness becomes extremely strong, and the taste of the beverage using the same becomes significantly inferior. (2) A precipitate is formed by reacting with whey calcium. (3) A method of suppressing sourness and sufficiently dissolving whey calcium has not been found.

[0003]

Therefore, there is a demand for a method for producing a beverage containing calcium in which the sourness is appropriately suppressed and whey calcium does not precipitate, and which is sufficiently dissolved. The present invention meets this need,
The details will be described below.

[0004]

A drawback of the prior art is that it lacks the viewpoint of developing a method for producing a calcium-containing beverage according to the characteristics of whey calcium. The present invention is a method for producing a calcium-containing beverage in which whey calcium is used in combination with glucono delta lactone so that the sourness is appropriately suppressed, and whey calcium is sufficiently dissolved and precipitation does not occur.

The whey calcium referred to herein is the whey protein obtained by removing the whey protein from the whey obtained from mammals including milk by ultrafiltration and other filtration as much as possible, and then concentrated to crystallize lactose. The concentrate obtained by separation or the dry solid content thereof is referred to. For example, total solids 94-98%, ash 4
0-70%, cation in ash is potassium 1-1.5
%, Sodium 0.8-1.0%, calcium 14-2
6%, protein 1-10%, fat 0.04-1.0
%, Lactose 30 to 55%. In addition, this composition example does not limit this whey calcium.

The glucono-delta lactone used in the present invention is generally obtained by condensing calcium gluconate into a gluconic acid solution using sulfuric acid, oxalic acid or another acid or an ion exchange resin, and concentrating the solution. Is. By uniformly adding this whey calcium and glucono delta lactone during the production of various beverages, it is possible to obtain a beverage containing calcium or having reinforcement and having excellent taste and free from precipitation of calcium.

[0007] The amount of whey calcium used cannot be uniquely specified because it depends on the characteristics of the beverage, but usually 0.05 to 0.2% (calcium based on the total amount of the finished beverage is calculated as calcium. Weight, the same below). The amount of glucono delta lactone used is 50 to 250% with respect to whey calcium. If it is less than 50%, whey calcium cannot be sufficiently dissolved and precipitation occurs. Also, 25
When the amount is more than 0%, the finished beverage has a strong sourness, and the beverage has a remarkably poor taste.

As described above, by using whey calcium and glucono delta lactone in combination, it is possible to produce a calcium-containing beverage in which whey calcium is sufficiently dissolved and precipitation does not occur, with an appropriate sourness. .. here,
The object of the present invention is achieved. In addition, citric acid, malic acid, lactic acid, ascorbic acid, to adjust the sourness of the finished beverage,
You may use together sodium citrate, sodium malate, sodium lactate, etc. This will be described in detail below with reference to examples.

[0009]

【Example】

Example 1 In the production of a fruit juice drink having a fruit juice content of 10%, whey calcium (calcium content 15%) was 0.1% based on the total amount of the finished product.
67% and 0.67% glucono delta lactone,
When a 10% orange juice drink was manufactured by a conventional method,
A 10% orange juice beverage reinforced with 100 mg / 100 g of calcium was obtained. The sourness of this beverage is proper,
No precipitation of calcium was observed even after storage at room temperature for 3 months.

Example 2 Apple concentrated juice 5 times concentrated by the conventional method by adding whey calcium (calcium content 15%) 0.067% and gluconodelta lactone 0.05% to 99.883% of apple juice. Was produced, the calcium content was 50 mg / 100
A g-fortified apple juice concentrate was obtained. The sourness of this beverage was appropriate, and no calcium precipitation was observed even after storage in a refrigerator (10 ° C.) for 6 months.

Example 3 In the production of sports drinks, 1% whey calcium (calcium content 18%), 1.2% glucono delta lactone and 0.05% sodium malate were used together in the finished product. When a sports drink was produced by a conventional method, a sports drink reinforced with 180 mg / 100 g of calcium was obtained. The sourness of this beverage was appropriate, and no calcium precipitation was observed even after storage for 6 months at room temperature.

Example 4 Vitamin C 0.05%, Vitamin B 2 0.01%, Pyridoxy Hydrochloride 0.001%, Methyl Hesperidin 0.0
005%, folic acid 0.0005%, nicotinic acid amide 0.
Always add 0005%, L-phenylalanine 0.02%, oligopeptide (whey protein degradation product) 0.5%, whey calcium (calcium content 15%) 0.33% and glucono delta lactone 0.6%. When a nutritional drink was manufactured by the method, a nutritional drink reinforced with 50 mg / 100 g of calcium was obtained. The sourness of this beverage is proper,
No precipitation of calcium was observed even after storage at room temperature for 4 months.

Example 5 In the production of ginger ale, it is always necessary to contain 1% whey calcium (calcium content 20%), 1.5% glucono delta lactone and 0.05% citric acid based on the total amount of the finished product. When ginger ale was manufactured by the method, ginger ale containing 200 mg / 100 g of calcium was obtained. Also, the sourness of this ginger ale is proper,
No precipitation of calcium was observed even after storage in a refrigerator (10 ° C.) for 5 months.

Example 6 In the production of lactic acid beverages, lactic acid was prepared by a conventional method so that 0.75% of whey calcium (calcium content 20%) and 0.4% of gluconodeltalactone were contained in the total amount of the finished product. When a beverage is manufactured, calcium is 150 mg / 1
A lactic acid beverage reinforced with 00 g was obtained. The lactic acid drink had an appropriate sourness, and no precipitation of calcium was observed even after storage for 7 months at room temperature.

Claims (1)

[Claims] 1. A method for producing a calcium-containing beverage, which comprises using whey calcium and glucono delta lactone in combination.