JPH06245720A - Pasty composition for enriching magnesium and calcium, its production and method for cooking rice - Google Patents

Abstract

PURPOSE:To obtain a pasty composition for enriching calcium and magnesium containing the calcium and magnesium in a homogeneous state. CONSTITUTION:Water, magnesium chloride hexahydrate in an amount of 2-7% pts. based on 100% pts. water, a calcium salt in an amount of 4-10% pts. based on 100% pts. composition for enriching calcium and magnesium which is the final product and a starchy paste which is a dispersion stabilizer in an amount of 2.5 to 5% pts. based on 100% pts. solution prepared by mixing the magnesium hexahydrate, calcium salt and starchy paste in water are used to add the magnesium hexahydrate and calcium salt to water in no particular order. When the starchy paste is added to the solvent, the solution is heated and converted into a paste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a magnesium- and calcium-enhancing paste-like composition in which an appropriate amount of magnesium and calcium, which are deficient in nutritional intake, and a method for producing the same, and cooked rice in which the taste is improved. The present invention relates to a simple method for cooking rice, and more specifically, to a method for cooking rice by adding an appropriate amount of a stable and homogeneous pasty magnesium-calcium-enriched nutrient at the time of cooking.

[0002]

2. Description of the Related Art Conventionally, the nutritional requirements for calcium and magnesium in the daily diet are 600 mg /
It is said to be daily and 300 mg / day. However, calcium ingested from daily food is insufficient by 10% or more with respect to nutritional requirements, and ingestion of magnesium is similarly inadequate. To make up for this lack of nutritional dose,
Calcium nutrients composed of beef bone meal, shellfish meal, egg shell meal, etc. are commercially available as nutrition foods.

Most of these commercially available products are supplemented with vitamin D, lactose and the like to assist absorption of calcium, and flavors such as cocoa and yogurt to enhance their palatability. However, these commercially available products do not contain magnesium nutrients at all or have a content of 10% or less with respect to calcium. Considering the ideal ratio of calcium-magnesium nutrients of 2: 1, magnesium is widely used. There are few problems. Overseas, for salting magnesium, 65% salt, 2 potassium chloride
A mixed salt of 5% and 10% magnesium sulfate is on sale as "new salt". It seeks to supplement potassium and magnesium with reduced salt, but may upset the calcium-magnesium balance depending on the daily intake.

[0004]

As described above, in the calcium-enriched nutrition food currently on the market, the absorption of calcium is noted, but it is far from the ideal calcium-magnesium fortification, and the "new Salt "
In Japan, which is a salt-loving people, there is a fear of side effects due to excessive intake of magnesium.

Magnesium chloride hexahydrate, which is suitable as a magnesium nutrient, has a strong deliquescent property, and salts containing calcium carbonate or calcium phosphate as a main component, which are suitable as a calcium nutrient, are sparingly soluble or insoluble in water. . Therefore, when both of them are mixed as enriched nutrients, they are separated or settled because of the deliquescent of the former in the powder state, and even in the water-dispersed state due to the insolubility of the latter due to the insolubility of the latter, resulting in a homogeneous state. Is difficult to keep.

The inventors of the present invention have made extensive studies to solve such problems and provide a method for daily intake of calcium-magnesium nutrients in a well-balanced manner. When the system in which the calcium salt is dispersed is gelatinized with starch, the objective can be achieved stably, and by adding the pasty composition during cooking, it is fortified with calcium-magnesium nutrients, and It has been found that cooked rice with improved taste can be cooked, and the present invention has been completed based on this knowledge.

[0007]

The paste composition for reinforcing magnesium and calcium of the present invention is insoluble in 2 to 7% by weight of magnesium chloride hexahydrate as magnesium and 4 to 10% by weight of calcium as water. It comprises a sparingly soluble calcium salt and 2.5-5% by weight of a starch paste as a dispersion stabilizer (Claim 1). The method for producing a pasty composition for strengthening magnesium and calcium of the present invention comprises 2 to 7% by weight of magnesium chloride hexahydrate as magnesium and 4 to 10% by weight of calcium salt which is insoluble or sparingly soluble in water. 2.5 to 5 as a dispersion stabilizer
% Of starchy paste is mixed (Claim 2). In the method for cooking cooked rice of the present invention, 0.5 to 2.5 parts of the pasty composition according to claim 1 is added to 100 parts of rice husks to strengthen magnesium and calcium and improve the taste. (Claim 3).

[0008]

According to the present invention, natural starch is added to an aqueous solution of magnesium chloride as a magnesium nutrient, in an aqueous dispersion of a fine powder of egg shell, beef bone or shell containing calcium carbonate or calcium phosphate as a calcium nutrient as a main component. By heating and gelatinizing the above, it is possible to produce a pasty composition in which the calcium salt fine powder is homogeneously dispersed and does not precipitate and separate for a long period of time.

Magnesium nutrients used in the present invention include neutral water-soluble salts, magnesium chloride and magnesium sulfate. The latter has a lower solubility in water than the former and is also used as a laxative component. Considering it, magnesium chloride is more preferable.

The magnesium chloride aqueous solution used in the present invention preferably has a magnesium content of at least 2% and a concentration of 7% or less. When the magnesium content is 2% or less, the amount of the magnesium strengthening agent used is large, and the magnesium content is 7%.
The above is not preferable because magnesium chloride crystals may reprecipitate due to external factors such as temperature and storage period.

The calcium salt powder used in the present invention is preferably a fine powder containing water-insoluble calcium carbonate or calcium phosphate as a main component, such as egg shell powder, beef bone powder or shellfish powder. The finer the particle size of these calcium salt powders, the more preferable, but for the purpose of the present invention, the particle size of commercially available products can be sufficiently used. The calcium salt used in the present invention has a calcium content of 4 to 10% by weight with respect to the final pasty product, and is added in consideration of the magnesium-calcium balance.

The starch used for forming the pasty composition is one of the important components of the present invention because it stabilizes the dispersion system due to the thickening effect. Thickening and stabilizing agents suitable for this purpose include various starch materials that are natural pastes and synthetic pastes such as sodium alginate, propylene glycol alginate, casein sodium, sodium carboxymethylcellulose-sodium fibrin glycolate, starch. There are sodium glycolate, sodium starch phosphate, sodium polyacrylate and methyl cellulose. However, the presence of sodium ions contained in most of the above-mentioned synthetic pastes is not preferable for the purpose of the present invention, which is the intake and supplement of the enriched nutrients. Therefore, the sizing agent used in the present invention is a natural starchy substance, which is root-starch starch such as potato and sweet potato and seed starch such as corn, wheat and rice.

In the process for producing the pasty composition of the present invention, when the above-mentioned single or two or more kinds of starch are added and heated with stirring, the starch thickens and gelatinizes to homogenize the calcium salt powder. To give a creamy viscous composition. The viscosity of the composition is inversely proportional to the concentration of magnesium chloride in the disperse phase, and the rate of decrease in viscosity is greater in root stalk starch than in seed starch. Therefore, the amount of starch added to achieve the object of the present invention should be changed depending on the concentration of magnesium chloride,
The range is from 3% by weight to 10% by weight, preferably 5
The range is from 6 to 6% by weight. Further, the heating temperature until the paste composition is completely formed is slightly different depending on the kind of starch, but the object is sufficiently achieved within the temperature range of 70 to 85 ° C.

In carrying out the present invention, the order of addition of each component is not particularly limited, and (1) water-magnesium chloride-calcium salt-starch-
(Hot gelatinization) (2) Water-calcium salt-magnesium chloride-starch-
(Heating gelatinization) (3) Water-magnesium chloride-starch- (heating gelatinization)-
Calcium salt (4) Water-calcium salt-starch- (warmed gelatinized) -magnesium chloride (5) Water-starch- (warmed gelatinized) -magnesium chloride-
Calcium salt (6) The object of the present invention can be achieved by any one of the methods of water-starch- (heated gelatinization) -calcium salt-magnesium chloride. However, it is obvious that the method (1) or (2) is preferable from the viewpoint of easy operation.

The pasty composition produced by the above method can be stored for a long period of time without being sterilized by being filled in a container and not being deteriorated even if left at room temperature. This unaltered property is considered to be due to the high concentration of magnesium chloride contained in the composition. Furthermore, since the pasty composition is creamy, it can be added to the food to be fortified by weighing it with a measuring spoon or the like. That is, the composition containing cooked water and the required amount of nutrients in washed or unwashed white rice is measured and added with a spoon or a suitable method, and then rice is cooked under normal conditions, depending on each nutrient contained in the cooked water, Uniformly strengthened cooked rice is obtained.

The amount of magnesium and calcium fortified in cooked rice is used for the purpose of compensating for lack of daily nutrition intake.
Magnesium 50-100 mg / day, calcium 100-
It is preferable to increase or decrease the dose according to the actual circumstances of each household or individual eating habits based on the strengthening of 200 mg / day. The aqueous solution of magnesium chloride is 0.05% to 0.2.
It has a unique taste at a concentration of 10%, and therefore 10
When 1 to 3 g of the pasty composition of the present invention is added to 0 g to cook rice, the taste of calcium chloride is developed and the taste of cooked rice is improved.

[0017]

The first to third embodiments of the present invention will be described below.

(First Example) 100 g of magnesium chloride hexahydrate is dissolved in 50 ml of water, and 25 g of purified egg shell fine powder is added to the solution for uniform dispersion. Further, add 10 g of potato starch to the dispersion liquid and stir it while stirring it to 70
Heat to reach ° C to obtain a creamy pasty composition. 1 g of the pasty composition contains 64 mg of magnesium and 51 mg of calcium.

(Second Embodiment) 100 g of magnesium chloride hexahydrate is stirred and dissolved in a dispersion liquid obtained by mixing and dispersing 25 g of purified eggshell fine powder in 50 ml of water. Then, 10 g of corn starch is added and dispersed, and then heated until the temperature reaches 80 ° C. while continuing stirring, whereby a creamy pasty composition is obtained.

(Third Example) 150 g of polished rice is weighed into an appropriate rice cooking container, and after polishing the rice, 330 g of cooking water is added. To this, 2 g of the pasty composition prepared in Example 1 or Example 2 is added, and rice is cooked under the same conditions as ordinary rice. It is clear from the texture that the cooked rice cooked according to the present example is enriched with magnesium and calcium nutrients that are lacking in polished rice, and that the taste is generally improved.

[0021]

INDUSTRIAL APPLICABILITY According to the present invention, a paste-like composition in which an insoluble or sparingly soluble calcium salt is homogeneously dispersed in an aqueous magnesium chloride solution can be easily obtained, and this paste-like composition can be stored for a long period of time without deterioration. And, the cooked rice can be simply strengthened to achieve supplementation of nutritionally deficient magnesium and calcium nutrients.

Claims (3)

[Claims] 1. A magnesium salt hexahydrate of 2 to 7% by weight as magnesium, a calcium salt of 4 to 10% by weight as calcium, which is insoluble or sparingly soluble in water, and 2.5 to 5% by weight of a dispersion stabilizer. A paste composition for reinforcing magnesium and calcium, comprising a starch paste. 2. 2 to 7% by weight of magnesium chloride hexahydrate as magnesium, 4 to 10% by weight of calcium as a water-insoluble or sparingly soluble calcium salt, and 2.5 to 5% by weight of a dispersion stabilizer. A method for producing a pasty composition for reinforcing magnesium and calcium, which comprises a starch paste. 3. Cooked cooked rice in which 0.5 to 2.5 parts of the pasty composition according to claim 1 is added to 100 parts of rice husk to strengthen magnesium and calcium and improve the taste. Method.