JPH0723737A - Composition for liquid food and drink and its production - Google Patents

Abstract

PURPOSE:To obtain a composition for a liquid food and drink containing calcium caseinate without producing flocculates or precipitates of the calcium caseinate even by heating or adding an inorganic salt or preserving the composition for a long period by enhancing the solubility of the calcium caseinate having a low solubility in water. CONSTITUTION:This composition for a liquid food and drink contains an organic acid salt in an amount of 0.005-0.2 pt.wt. based on 1 pt.wt. calcium caseinate.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nutritional beverage composition, a liquid food, or a liquid food-drinking composition useful as a raw material thereof and a method for producing the same, and more specifically, a liquid food-drinking composition containing casein calcium and The present invention relates to a manufacturing method.

[0002]

2. Description of the Related Art Casein calcium is highly evaluated for its utility value as a protein source having high nutritional value or as a calcium source having good absorbability into the body. Such casein calcium is obtained by adding calcium hydroxide solution to acid casein or adding calcium chloride to sodium casein solution.

This casein calcium has a low solubility in water and becomes a cloudy aqueous solution. Compared with the casein sodium which is stably dissolved in water and becomes a transparent aqueous solution, casein calcium is completely dissolved in water. It cannot be said that there is. It is considered that this is because casein aggregates due to cross-linking of calcium ions, which are divalent cations, or casein aggregates by losing its repulsive force due to neutralization of its surface charge. Such liquid drinkable and drinkable compositions prepared by directly using casein calcium have low dispersion stability, and can be easily aggregated or precipitated by heating or addition of an inorganic salt, or by storing for a long period of time. Generation occurs.

In order to solve such a point, a method of improving the solubility of casein calcium by adding calcium hydroxide to an aqueous solution in which acid casein is suspended and heat-treating it and then adding phosphoric acid is proposed. (Japanese Patent Laid-Open No. 2-157300). However, although the solubility of casein calcium in water is improved to some extent by this method, it is still caused by heating or addition of an inorganic salt,
Alternatively, there is a problem in that casein calcium aggregates and precipitates are formed by storage for a long period of time.

[0005]

SUMMARY OF THE INVENTION In order to solve the above problems, the object of the present invention is to improve the solubility of casein calcium so that it can be heated, added with an inorganic salt, or stored for a long period of time. It is intended to provide a liquid food and drink composition containing casein calcium, which does not cause the agglomerates and precipitates.

[0006]

Means for Solving the Problems The present inventors have dissolved an organic acid salt in water in advance, gradually added casein calcium to this aqueous solution, and mixed with stirring to dissolve the casein calcium in water easily. Further, it was found that this calcium caseinate solution is extremely stable even when stored for a long period of time without forming aggregates or precipitates with respect to heat or an inorganic salt, and completed the present invention. That is, the present invention is the following liquid food and drink composition and method for producing the same. (1) A liquid food / beverage composition comprising an organic acid salt in a proportion of 0.005 to 0.2 parts by weight relative to 1 part by weight of casein calcium. (2) The liquid food and beverage composition according to (1) above, which contains 0.3 to 20% by weight of casein calcium. (3) A method for producing a liquid food and drink composition, which comprises gradually adding calcium caseinate to an aqueous solution in which an organic acid salt is dissolved and mixing the mixture with stirring.

The casein calcium used in the present invention is not particularly limited, for example, one obtained by a method of adding calcium hydroxide to acid casein or one obtained by a method of adding calcium chloride to a sodium casein solution. Etc. can be used.

The content of calcium casein in the liquid food and drink composition of the present invention is 0.3 to 20% by weight, preferably 1 to 10% by weight. When the content is less than 0.3% by weight, the nutritional value of the beverage decreases, and when it exceeds 20% by weight, the casein has a strong fishy odor and the liquid beverage composition has a weak flavor. When the liquid food and drink composition is used as a raw material for other foods and drinks, the casein calcium content may be higher, but it is preferable that the foods and drinks finally obtained fall within the above range.

Examples of the organic acid salt used in the present invention include monocarboxylic acids such as acetic acid, dicarboxylic acids such as oxalic acid, succinic acid and tartaric acid, and organic acids such as tricarboxylic acids such as citric acid, alkali metal such as sodium or potassium. A water-soluble salt such as salt can be used. Of these, alkali metal salts of polycarboxylic acids such as dicarboxylic acids or tricarboxylic acids are preferable. Specific examples of the organic acid salt include disodium succinate, dipotassium succinate, trisodium citrate, tripotassium citrate, sodium acetate, potassium acetate and the like.

The content of the organic acid salt in the liquid food and drink composition of the present invention is 0.005 to 0.2 parts by weight, preferably 0.01 to 0.2 parts by weight based on 1 part by weight of calcium caseinate.
0.1 parts by weight. When the content is less than 0.005 parts by weight, the solubility of casein calcium cannot be sufficiently enhanced, while when it exceeds 0.2 parts by weight, the taste of the organic acid salt becomes strong, and It has a bad taste. By incorporating an organic acid salt, the solubility of casein calcium, which is originally low in water solubility, and the stability of the solution are enhanced, and even if heated or added an inorganic salt, or stored for a long time. However, casein calcium aggregates and precipitates do not occur.

The liquid food and drink composition of the present invention is obtained as a composition in which casein calcium is dissolved in water with an organic acid salt, but if necessary, other nutritional components, taste components, emulsifiers, stabilizers and other other components may be used. Ingredients can be included. Other components are not particularly limited as long as they are edible.

Specific examples of solid components other than calcium caseinate and organic acid salts include proteins such as chicken egg protein, milk protein, soybean protein, fish protein, meat protein, casein sodium and gelatin, and enzymatic decomposition products thereof. Polysaccharides such as starch and dextrin, monosaccharides such as glucose and fructose, sugars such as disaccharides such as maltose and lactose; corn oil,
Soybean oil, perilla oil, vegetable oil such as fish oil, and lipids such as animal oil; dairy products such as skimmed powder and powdered lactic acid fermented milk; vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, nicotinic acid amide, pantothenic acid Vitamins such as calcium and folic acid; minerals such as potassium chloride, magnesium sulfate and sodium iron citrate may be added.

An emulsifier may be added to the liquid food and drink composition of the present invention to uniformly emulsify it. For example, soybean or egg yolk phospholipid, monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid. Esters, organic acid monoglycerides such as acetylated monoglycerides and citric acid esters of monoglycerides, and polyoxyethylene additives of the above various compounds can be used, and particularly, sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride. Can be preferably used.

When a beverage intended for nutritional supplementation is prepared as a liquid food and drink composition, proteins other than casein calcium or its degradation products, amino acids, sugars, vitamins and minerals, etc. are added as main components. Preferably. Fruit juice for easier eating and drinking,
In the case of containing a taste such as an extract or a flavor, a higher alcohol such as octacosanol, or an oil or fat, an emulsifier, a stabilizer or the like for uniformly emulsifying the oil or fat can be appropriately added.

The liquid composition for eating and drinking containing calcium caseinate of the present invention can be produced, for example, as follows. First, the organic acid salt is dispersed and dissolved in water, and then the aqueous solution is heated to 50 to 100 ° C. Casein calcium is gradually added to and dispersed in this aqueous solution, and the temperature is adjusted to 50 to 1
Stir for at least 15 minutes while maintaining at 00 ° C. By this method, the casein calcium aqueous solution changes from a cloudy aqueous solution to a transparent aqueous solution. Other components are mixed with this aqueous solution, and stirred and dissolved.

The aqueous solution thus obtained, if necessary,
The product can be homogenized using a homogenizer to obtain a uniform liquid product, and can be sterilized or sterilized using a sterilizer. For the homogenization treatment, a known method such as a method of pre-emulsifying using a propeller stirrer, homomixer, colloid mill, etc. and then finely emulsifying using a homogenizer such as pressure homogenizer can be employed. For the sterilization or sterilization treatment, a known method such as a method of sterilization or sterilization using an autoclave sterilizer, an ultra-high temperature instantaneous heat sterilizer, or the like can be adopted.

The liquid food and drink composition thus produced can be eaten and drinked as it is as a nutritional drink composition such as sports drink and protein drink, and an edible composition such as liquid food, and other food and drink compositions. It can also be used as a raw material for the composition. When used as a raw material for other liquid food and drink compositions, for example, as a raw material for beverages such as sports drinks and protein drinks, protein sources such as concentrated liquid foods and nutritionally balanced drinks used for the purpose of nutrition supplement or calcium It can be used as a raw material for a source. The liquid food and drink composition of the present invention can be advantageously used as a compounding material for a concentrated liquid food having a high calorie content of 1 kcal or more per 1 ml, as well as a nutritional beverage containing a high content of protein and calcium.

[0018]

As described above, in the liquid food and drink composition of the present invention, the organic acid salt is blended in a specific ratio with respect to calcium caseinate, so that the solubility of casein calcium is enhanced and the composition is heated or heated. It is possible to obtain a liquid food-drinking composition having excellent solubility, which does not form an aggregate or a precipitate of casein calcium even when an inorganic salt is added or when it is stored for a long period of time.

The method for producing the liquid food and drink composition of the present invention comprises:
Since the casein calcium was gradually added and dissolved in the aqueous solution in which the organic acid salt was dissolved, it is possible to easily and efficiently produce a liquid edible composition excellent in solubility containing casein calcium as described above. be able to.

[0020]

EXAMPLES Next, the present invention will be described in detail with reference to Examples and Comparative Examples. Example 1 874 g of water was heated to 90 ° C., and 15 g of granulated sugar and 1 g of ascorbic acid were dissolved in an aqueous solution prepared by dissolving 10 g of potassium citrate in this water. While stirring this aqueous solution with a homomixer (750 rpm), calcium casein (Miprodan 505, a trademark of Nippon Shinyaku Co., Ltd.)
100 g was gradually added and dissolved. This aqueous solution 9
The mixture was stirred at 0 ° C for 10 minutes. Thereafter, this liquid was sterilized by a direct heating type ultra-high temperature instantaneous heat sterilizer under the conditions of 135 ° C. for 30 seconds to obtain a nutritional beverage composition containing casein calcium as a raw material.

The nutritional drink composition was examined for the presence of a precipitate immediately after sterilization and for the presence of a precipitate after storage at 40 ° C. for 30 days. As a result, no precipitate was observed immediately after sterilization and even after storage at 40 ° C. for 30 days.

Comparative Example 1 A nutritional beverage composition containing calcium caseinate as a raw material was obtained in the same manner as in Example 1 except that potassium citrate was not used. When this nutritional beverage composition was tested in the same manner as in Example 1, a large amount of precipitate was observed immediately after sterilization.

Comparative Example 2 In the same manner as in Example 1 except that 10 g of potassium citrate was replaced by 10 g of potassium carbonate, a nutritional beverage composition containing calcium caseinate as a raw material was obtained. When this nutritional drink composition was tested in the same manner as in Example 1, a large amount of precipitate was observed immediately after sterilization.

Comparative Example 3 In the same manner as in Example 1 except that 10 g of potassium citrate was replaced with 10 g of potassium chloride, a nutritional beverage composition containing calcium caseinate as a raw material was obtained. When this nutritional beverage composition was tested in the same manner as in Example 1, a large amount of precipitate was observed immediately after sterilization.

Comparative Example 4 In the same manner as in Example 1 except that 10 g of potassium citrate was replaced with 10 g of tripotassium phosphate, a nutritional beverage composition containing calcium caseinate as a raw material was obtained. The same test as in Example 1 was performed on this nutritional beverage composition. As a result, no precipitate was observed immediately after sterilization, but after storage at 40 ° C for 30 days,
A precipitate was observed.

Example 2 First, 64.75 g of water was heated to 90 ° C. to dissolve 0.25 g of sodium citrate. In this aqueous solution, 160 g of dextrin (Sandeck # 300, trade name of Matsutani Chemical Co., Ltd.), 40 g of granulated sugar, potassium chloride 3.
The powder obtained by mixing 5 g, 0.5 g of ferrous sodium citrate and 2 g of magnesium sulfate was dissolved. While stirring this aqueous solution with a homomixer (1000 rpm), 50 g of calcium caseinate was gradually added and dissolved. This aqueous solution was stirred at 90 ° C. until the aqueous solution became transparent. Then, 95 g of compounded oil prepared by dissolving 5 g of monoglycerin stearate in 90 g of soybean oil in advance at 60 ° C.
It was heated to and mixed with the casein calcium aqueous solution.
To this, 2 g of milk flavor was added, stirred at 60 ° C for 15 minutes, pre-emulsified, and then 400 kg /
The homogenization treatment was performed at a pressure of cm ² . This emulsion was sterilized with an autoclave sterilizer at 128 ° C. for 7 minutes to obtain a nutritional beverage composition containing casein calcium as a raw material.

The nutritional beverage composition was examined for the presence of a precipitate immediately after sterilization and for the presence of a precipitate after storage at 40 ° C. for 30 days. As a result, no precipitate was observed immediately after sterilization and even after storage at 40 ° C. for 30 days.

Comparative Example 5 In the same manner as in Example 2, except that 0.25 g of sodium citrate was replaced by 0.20 g, a nutritional beverage composition containing calcium caseinate as a raw material was obtained. When this was tested in the same manner as in Example 2, a large amount of precipitate was observed immediately after sterilization.

Example 3 A liquid food and drink composition having the composition shown in Table 1 was prepared as follows. First, sodium succinate is dissolved in warm water at about 70 ° C, and dextrin and soy protein (Su
pro710, Fujipurina Protein Co., Ltd., and casein calcium were dissolved. On the other hand, concentrated fish oil containing eicosapentaenoic acid and docosahexaenoic acid in advance (eicosapentaenoic acid: 17.4% by weight, docosahexaenoic acid: 11.6% by weight), perilla oil (α-linolenic acid: 57.0% by weight) and corn A lipid prepared by dissolving citric acid monoglyceride in an oil blended with oil was mixed with the above aqueous solution to obtain a liquid food and drink composition.

The mixture of vitamins (vitamin mix), the mixture of minerals (mineral mix) and the milk flavor shown in Table 2 were mixed and pre-emulsified for 20 minutes by a propeller stirrer. This preliminary emulsion was homogenized with a homogenizer at a homogenizing pressure of 150 kg / cm ² to obtain an emulsion of about 100 liters. Next, this emulsion was treated with a direct heating type ultra-high temperature instantaneous heat sterilizer at 135 ° C. for 30 seconds, and then 500 kg / 60 ° C.
Aseptic homogenization was performed with a homogenizer at a pressure of cm ² . Next, this was cooled to 20 ° C. and aseptically filled in a sterile container to obtain a liquid concentrated liquid food used for nutritional supplementation.

This liquid concentrated liquid food is 100 ml of the solution.
Per protein: 4.3 g, saccharide: 19.5 g, lipid: 6.2 g, energy: 1.5 kcal /
It was ml. No precipitate was observed in this nutritional drink composition immediately after sterilization and even after storage at 40 ° C. for 30 days.

[0032]

[Table 1]

[0033]

[Table 2]

Comparative Example 6 In Example 3, 0.3 kg of sodium succinate was replaced with 0.3 kg of sodium carbonate, and a concentrated liquid food containing calcium caseinate as a raw material was obtained in the same manner as in Example 3. When this concentrated liquid food was tested in the same manner as in Example 3, a large amount of precipitate was observed immediately after sterilization.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] July 9, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction content]

Specific examples of solid components other than calcium caseinate and organic acid salts include proteins such as chicken egg protein, milk protein, soybean protein, fish protein, meat protein, casein sodium and gelatin, and enzymatic decomposition products thereof. Polysaccharides such as starch and dextrin, monosaccharides such as glucose and fructose, sugars such as disaccharides such as maltose and lactose; corn oil,
Soybean oil, perilla oil, lipids such as vegetable oils and animal oil such as fish oil; skim milk, milk products such as powdered lactic fermented milk; vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, nicotinamide, pantothenic Vitamins such as calcium acidate and folic acid; minerals such as potassium chloride, magnesium sulfate and sodium iron citrate can be added.

Claims (3)

[Claims] 1. A liquid food-drinking composition comprising an organic acid salt in a proportion of 0.005 to 0.2 parts by weight relative to 1 part by weight of casein calcium. 2. The liquid food and beverage composition according to claim 1, which contains 0.3 to 20% by weight of casein calcium. 3. A method for producing a liquid food-drinking composition, wherein calcium caseinate is gradually added to an aqueous solution of an organic acid salt dissolved in water and mixed with stirring.