JPH06277002A - New food/beverage - Google Patents

Abstract

PURPOSE:To provide a new natural mineral food/beverage enriched in nutritive components and improved in quality and processability. CONSTITUTION:This new food/beverage can be obtained by incorporating a conventional food/beverage with a solution prepared by dissolving zootic minerals in a mixture of acetic acid-fermented liquor, vinegar and glacial acetic acid solution. The minerals which are virtually free from impurities and consists mainly of ionized mineral have a mellow taste with no feel of foreign substances and can easily enrich foods/beverages, thus being also easily applicable to foods/ beverages which have been considered difficult to apply. The objective food/ beverage contributes to consumers' health by improving its processability and preventing its deterioration and by balancing the mineral components. Therefore, this invention can be applied to a wide range of various foods/beverages.

Description

Detailed Description of the Invention

OBJECT OF THE INVENTION The present invention relates to a novel natural mineral substance, and to a method for producing a raw material suitable for processing foods for domestic or commercial use.

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to novel foods and drinks, and more specifically, shellfish which exists as a natural mineral resource,
The present invention relates to optimal raw materials for food and drink, such as livestock bones, eggshells, and fish bones, as health-oriented foods and drinks. That is, the food and drink of the present invention is a natural mineral is uniformly dissolved, has a health-oriented functionality that has the effect of improving the taste, balance the mineral in the food and drink, and has the improvement of processability and quality. , For eating and drinking as it is, milk, juice,
As a nutritional supplement added to soup and miso soup, noodles, side dishes, ham, sausage, kamaboko, confectionery, bread, for processing.
The present invention relates to new foods and drinks that can be used as seasonings.

2. Description of the Related Art Conventionally, natural minerals have been added and used at the time of processing in order to improve nutrition of foods and drinks, but they are used as they are, or they are used in the form of baked powder. However, natural minerals are in great demand from consumers because of their safety and economy, and in particular due to the intake of calcium. Although most of the nutritional intake has been satisfied due to the improvement in quality of diet in recent years,
It has been pointed out that only a mineral component, calcium, is deficient. Therefore, effective and appropriate utilization of calcium, especially utilization from natural minerals, is further required from the standpoint of nature and safety. Regarding the use of natural mineral food and drink, a method of powdering or baking powder and adding it to food and drink is adopted. Regarding pulverization, finer pulverization is performed, and regarding calcination properties, improvement and improvement of technology regarding calcination temperature or heating method are being made. In these usage methods, there is some foreign body sensation, and it is unavoidable that the mouth feels thirsty or the texture becomes rough and the taste is deteriorated.In addition, neutralization with stomach acid after entering the body If it is not harmonious, it may have an adverse effect on physical condition, and as a result, absorption from the intestinal tract is not smooth, but this is because calcium binds to acid in the body due to deionization. And, the hardness of the mineral particles hinders the texture. Even when mixing food and drink, there is an obstacle to uniform mixing due to the difference in specific gravity, and since it does not dissolve in water, active use is hindered. Regarding the solution of natural minerals, there is mineral water, but this is difficult to use because it depends on the location conditions and because most of Japanese soil is acidic soil.
As a health drink, the electrolysis of water is used to acidify the water to dissolve a trace amount of minerals. For 100 ml of the solution, for example, the content of calcium is about 60 mg and the pH is Since it has an alkalinity of 10 to 11, it has a bad taste and is difficult to drink,
It may be more difficult to use for people with low gastric acidity.
It has therefore been difficult to obtain an easy and economical, and even liquid, one with optimum quality and performance for the utilization of natural mineral food and drink.

The natural minerals include calcium, magnesium, potassium, sodium,
Iron, phosphorus, etc. are contained naturally, and they are effectively and appropriately utilized for harmony of nutritional components as ingredients necessary for maintaining health and for improving product quality. In order to easily utilize natural minerals, it is complex and effective to process and manufacture them in a liquid state, and the novel food and drink provides a higher quality food and drink by using the same. . Although there are differences in performance regarding mineral components, the components according to the present invention can be used as they are without changing the composition of the components as a whole. It is a liquid without changing the components. Since the liquid mineral according to the present invention is ionized, it is easy to mix during processing of food and drink, there is no foreign substance feeling as a solid even when ingested, and it is digested even after transferring to the body. Not only does it have no effect on the organ tube, but it also absorbs smoothly. The liquid mineral according to the present invention can be obtained as a crystal by distilling water out of the solution, and the crystal is easily dissolved in water as an ionized mineral component. The present invention provides novel foods and drinks by utilizing the amount or the proper composition ratio of minerals. Moreover,
It has been found that the novel food and drink according to the present invention shortens the processing or cooking time during its processing or cooking and improves the permeation of food and drink with other seasonings to be used. Since the food and drink according to the present invention exhibits acidity, it has a good taste and is excellent in storability, and in the case of a solid product, water retention is improved because water is prevented from seeping out. all right. Regarding conventional foods and drinks, an additive containing phosphoric acid or a phosphorus component is often used as an auxiliary agent during the manufacturing process or for the effect of improving the taste, and the ratio of phosphorus to calcium in the food and drink is It has been pointed out that the phosphorus component is overwhelmingly overwhelming, and the phosphorus component ingested by the body consumes calcium by binding with calcium during absorption by the body, and the excess phosphorus component transferred to the body. Since it binds to calcium even when it is excreted, it also leads to calcium depletion, and the more active use of safe and natural natural minerals in foods and drinks We will provide new foods and drinks to solve the above problems.

[Constitution of the invention]

The food and drink according to the present invention comprises:
It is obtained by organic acid fermentation of natural minerals. That is, the food and drink obtained by the present invention contains a required amount of natural minerals that are easy to drink or easy to eat, and has a safe and natural physical condition adjusting function. Have outstanding characteristics. The present invention will be described in detail below. 100 parts of alcohol having an alcohol content of 50% produced by alcohol fermentation using starch as a raw material is prepared, and 0.3 parts of a fermenting bacterium (acenobacter or gluconobacter) for acetic acid fermentation and 3 parts of apple cider vinegar Add. Twenty-five parts of calcined and powdered egg shell powder is added and the fermentation is allowed to proceed at room temperature. The fermentation conditions depend on the upper liquid surface fermentation method, but when there is a delay in the fermentation rate, aeration is performed to allow the fermentation to proceed. In the fermentation broth, acetic acid is mainly generated as an organic acid and individually reacts with the mineral components of the egg shell coexisting with each other to become ionized minerals. Calcium is mainly calcium acetate, and all of the other mineral components magnesium, potassium, sodium, iron, and phosphorus react with the generated organic acid to ionize, and further the mineral components are sequentially ionized with the progress of fermentation. The fermentation proceeds in parallel. If almost all of the alcohol components in the fermented liquid are fermented and the minerals are sufficiently ionized, there is no remaining alcohol in the fermented liquid, but if there is a remaining amount, water is added appropriately to promote fermentation. However, in such fermentation, most of the mineral components in the egg shell powder are ionized and exist in a state of being dissolved in the fermentation liquid. Since the fermented liquid contains cider vinegar, it is supplemented with potassium, and also has the effect of promoting the generation of organic acid fermenting bacteria other than acetic acid bacteria. Fermentation took 25 hours. After the completion of fermentation, 0.3 part of chitosan is added to the protein in the egg shell, and the mixture is stirred to agglomerate and distilled off together with the residue. Regarding the minerals in the fermented liquid, approximately 39% of the eggshell powder that can be added is ionized and dissolved, and the total amount of minerals is 8,252 mg%.
It was confirmed to be H5.4. The natural mineral liquid obtained by this manufacturing method contains ionized minerals in a rich concentration, and the composition ratio of the mineral components is almost the same as the original ratio. Although crystals could be obtained by distilling off, it was confirmed that the crystals were easily dissolved in water. In addition to egg shell powder, calcined shell powder, beef bone powder, and fish bone powder can be used as the raw material of the mineral in the present invention, and all of them can be provided as novel foods and drinks as ionized minerals.

EXAMPLES Examples of the present invention will be described in detail below.
The present invention is not limited to such embodiments. [Example 1] To 100 parts of wheat flour, 37 parts of water, 1.5 parts of salt and 4 parts of natural mineral solution were added and boiled for 8 minutes to prepare raw udon. Similar to the same amount of wheat flour, 41 parts of water and 3 parts of salt were added to the water, and the water was boiled in 10 minutes. The conversion is almost the same, the time is reduced by 25% when adding natural minerals, which saves energy, and the amount of salt added can be reduced. 98 mg phosphorus 56 mg, calcium 1 in 100 g of the latter
It was confirmed that 5 mg and phosphorus were 55 mg.
As a result of tasting the raw udon added with natural calcium and the target raw udon by 6 people, the taste was good for the mineral raw udon. There are many other flour products such as ramen, bread, cakes and buns, and snack products, all of which have the effect of improving the ratio of the mineral components calcium and phosphorus and improving the quality. [Example 2] A hamburger was produced by adding 100 parts of ground beef and pork to 35 parts of bread crumbs, 1 part of salt and 0.6 parts of natural mineral crystals, and the same amount of natural mineral crystals was not added. A hamburger was produced and compared for its components. Calcium contained 388 mg% phosphorus 122 mg%, and calcium was 38 mg% phosphorus 120 mg% in the subject.

According to the present invention, by performing organic acid fermentation using natural minerals, it is possible to provide novel foods and drinks containing natural minerals, which are different from conventional minerals. That is, the food and drink of the present invention easily improves the ratio of calcium and phosphorus in the food and drink, is excellent in processability, improves quality, and also enhances health-oriented food for home and business use. It is a novel food and drink with a wide range of products and effective utilization.

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[Procedure amendment]

[Submission date] November 12, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction content]

[Document name] Statement

[Title of Invention] Novel food and drink

[Claims]

[0001]

Detailed Description of the Invention

OBJECT OF THE INVENTION The present invention relates to a novel natural mineral substance, and to a method for producing a raw material suitable for processing foods for domestic or commercial use.

[0002]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to novel foods and drinks, and more specifically, shells existing as natural mineral resources,
The present invention relates to optimal raw materials for food and drink, such as livestock bones, eggshells, and fish bones, as health-oriented foods and drinks.

That is, the food and drink of the present invention has a natural mineral content that is uniformly dissolved and has a health-oriented functionality that has the effect of improving the sense of taste, balances the minerals in the food and drink, and improves processability and quality. As a food and drink as it is, it is used as a nutrient added to milk, juice, soup, miso soup, and used for processing noodles, side dishes, ham, sausage kamabako, confectionery, cooked rice, bread, seasoning Regarding new foods and drinks that can be made.

[0004]

2. Description of the Related Art Conventionally, natural minerals have been added and used at the time of processing in order to improve nutrition of foods and drinks, but they are used as they are, or they are used in the form of baked powder. However, natural minerals are in great demand from consumers because of their safety and economy, and in particular due to the intake of calcium. Although most of the nutritional intake has been satisfied due to the improvement in quality of diet in recent years,
It has been pointed out that only a mineral component, calcium, is deficient. Therefore, effective and appropriate utilization of calcium, especially utilization from natural minerals, is further required from the standpoint of nature and safety.

Regarding the utilization of natural mineral foods and drinks, a method of powdering or baking powder and adding it to foods and drinks is adopted. Regarding pulverization, finer pulverization is performed, and regarding calcination properties, improvement and improvement of technology regarding calcination temperature or heating method are being made. In these usage methods, there is some foreign body sensation, and it is unavoidable that the mouth feels thirsty or the texture becomes rough and the taste is deteriorated.In addition, neutralization with stomach acid after entering the body If you can't harmonize with

[0006] Although it may have an effect, and as a result, the absorption from the intestinal tract is not smooth, this is because calcium binds to acid in the body due to deionization, and the hardness of mineral particles causes food texture. Because it inhibits. Even when mixing food and drink, there is an obstacle to uniform mixing due to the difference in specific gravity, and since it does not dissolve in water, active use is hindered.

Regarding the solution of natural minerals, there is a mineral water, but it is difficult to use it because of the economic conditions because it depends on the site conditions and most of the Japanese soil is acidic soil.

[0008] As a health drink, acidification of water by electrolysis of water to dissolve a trace amount of minerals is carried out. For example, when 100 ml of the solution has a calcium content of about 60 mg. Yes pH is 10
Since it has an alkalinity of 11 to 11, it has a bad taste and is difficult to drink, and it may be more difficult to use for a person with a low stomach acid. It has therefore been difficult to obtain an easy and economical, and even liquid, one with optimum quality and performance for the utilization of natural mineral food and drink.

[0009]

The natural minerals include calcium, magnesium, potassium, sodium,
Iron, phosphorus, etc. are contained naturally, and they are effectively and appropriately utilized for harmony of nutritional components as ingredients necessary for maintaining health and for improving product quality. In order to easily utilize natural minerals, it is complex and effective to process and manufacture them in a liquid state, and the novel food and drink provides a higher quality food and drink by using the same. .

Although there are differences in performance among the mineral components, the components according to the present invention can be used as they are without changing the composition of the components as a whole. Is a liquid that does not change the natural ingredients. Since the liquid mineral according to the present invention is ionized, it is easy to mix during processing of food and drink, there is no foreign substance feeling as a solid even when ingested, and it is digested even after transferring to the body. Not only does it have no effect on the organ tube, but it also absorbs smoothly.

The liquid mineral according to the present invention can be obtained as a crystal by distilling water from the solution, and the crystal is easily dissolved in water as an ionized mineral component. The present invention provides a new food or drink by using an arbitrary amount or an appropriate mineral composition ratio. Furthermore, it was found that the novel food or drink according to the present invention shortens the processing or cooking time during its processing or cooking, and improves the permeation of food and drink with other seasonings to be used.

Since the food and drink according to the present invention is acidic, it has a good taste and is excellent in storability, and in the case of a solid product, it also prevents water from seeping out, so that the water retention is also improved. I found out that Regarding conventional foods and drinks, an additive containing phosphoric acid or a phosphorus component is often used as an auxiliary agent during the manufacturing process or for the effect of improving the taste, and the ratio of phosphorus to calcium in the food and drink is It has been pointed out that the phosphorus component is overwhelmingly overwhelming, and the phosphorus component ingested by the body consumes calcium by binding with calcium during absorption by the body, and the excess phosphorus component transferred to the body. Since it binds to calcium even when it is excreted, it also leads to calcium depletion, and the more active use of safe and natural natural minerals in foods and drinks We will provide new foods and drinks to solve the above problems.

[0013]

[Constitution of the invention]

The food and drink according to the present invention comprises:
It is obtained by dissolving a natural mineral in an organic acid fermentation liquid.

That is, the food and drink obtained according to the present invention contains a required amount of natural minerals that are easy to drink or easy to eat, and has a safe and natural physical condition adjusting function. It has distinctive features compared to.

The present invention will be described in detail below. 100 parts of alcohol having 90% of alcohol content produced by alcohol fermentation using starch as raw material was prepared, and 0.3 parts of fermenting bacteria (acenobacter or gluconobacter) for acetic acid fermentation and 3 parts of apple cider vinegar were mainly prepared. In addition to the fermentation, the fermentation condition is according to the upper liquid surface fermentation method, but when there is a delay in the fermentation rate, aeration is carried out to promote fermentation to obtain a fermentation liquid.

The fermentation broth mainly contains acetic acid as an organic acid. By adding egg shell powder to this, the minerals in the components become ionized minerals. Calcium is mainly converted to calcium acetate, and any of the other mineral components magnesium potassium, sodium, iron and phosphorus are ionized by reacting with an organic acid.

Since the fermented liquor contains apple vinegar, it is reinforced with potassium, and organic acids other than acetic acid bacteria are also present.
Regarding the minerals in the fermentation broth, the total amount of minerals input is 8.2
It was confirmed to be 52 mg% and pH 5.4.

Alternatively, with respect to acetic acid 1 in brewed vinegar or glacial acetic acid solution, eggshell powder 0.5, ascorbic acid 0.
Add 1 and in a few hours they will dissolve to form a mineral solution.

The natural mineral liquid obtained by the present production method contains ionized minerals, preferably 1% to 20% of dissolved calcium and 1% to 14% of acetic acid concentration.
It was possible to obtain crystals by concentrating it under a low pressure and distilling off water, and it was confirmed that the crystals were easily dissolved in water.

As the mineral raw material in the present invention,
In addition to eggshell powder, shellfish powder, beef bone powder, and fish bones can be used, and all of them can be provided as novel foods and drinks as ionized minerals.

[0021]

EXAMPLES Examples of the present invention will be described in detail below.
The present invention is not limited to such embodiments.

[0022]

Example 1 100 parts of wheat flour, 37 parts of water, and 1.5 parts of salt were added with 4 parts of a natural mineral solution, and boiled for 8 minutes to prepare raw udon. Similar to the same amount of wheat flour, 41 parts of water and 3 parts of salt were added to the water, and the water was boiled in 10 minutes. The conversion is almost the same, the time is reduced by 25% when a mineral solution is added to save energy, and the amount of salt added can be reduced. 100 g of raw natural noodles contains calcium. 98 mg phosphorus 56 mg, calcium 1 in 100 g of the latter
It was confirmed that 5 mg and phosphorus were 55 mg.

[0023] As a result of tasting the raw udon added with natural calcium and the target raw udon by 6 persons, the taste was good for the mineral raw udon. There are many other flour products such as ramen, bread, cakes and buns, and snack products, all of which have the effect of improving the ratio of the mineral components calcium and phosphorus and improving the quality.

[0024]

[Example 2] A hamburger was produced by adding 100 parts of ground beef and pork to 35 parts of bread crumbs, 1 part of salt and 0.6 parts of natural mineral crystals, and the same amount of natural mineral crystals was not added. A hamburger was produced and compared for its components. Calcium contained 388 mg% phosphorus 122 mg%, and calcium was 38 mg% phosphorus 120 mg% in the subject.

[0025]

EFFECTS OF THE INVENTION According to the present invention, by obtaining a mineral liquid, a novel mineral-containing food or drink can be provided. 3840 mg of calcium in this solution
%, That is, the food and drink of the present invention easily improves the ratio of calcium and phosphorus in the food and drink, has excellent processability, prevents deterioration of quality, and strengthens health-orientedness. Provide food and drink for home and business.

Claims (4)

[Claims] 1. A novel mineral solution characterized in that natural minerals are obtained by an organic acid fermentation method. 2. A novel crystal obtained by removing water according to claim 1. 3. A novel food or drink obtained by adding claim 1. 4. A novel food or drink product according to claim 2.