JPH09252747A - Food composition for supplementing magnesium - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food composition high in dispersibility in aqueous solutions, not having a bitter taste and capable of being added to food in high concentrations from magnesium salts comprising magnesium chloride and/or magnesium sulfate and the alkali metal salts of a dicarboxylic acid and/or a tricarboxylic acid. SOLUTION: This food composition comprises (A) magnesium salts comprising magnesium chloride and/or magnesium sulfate, (B) the alkali metal salts of a dicarboxylic acid and/or a tricarboxylic acid, and (C) water, and exhibits the original good taste of the food, when drunk or eaten. Calcium and magnesium can easily be added to the same food in a ratio suitable for the intake balance of a human body.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a magnesium supplement food composition having excellent dispersibility and no bitterness.

[0002]

2. Description of the Related Art Calcium required for the human body is usually generally supplemented with medicines and nutritional supplements (health foods). Of these, pharmaceuticals are used for therapeutic purposes and synthetic products are used, and their use is limited.

As the dietary supplement, processed natural products such as beef bones, fish bones, oyster shells and eggshells are used.
The magnesium content is extremely low.

On the other hand, ingestion of magnesium into the human body generally tends to be extremely insufficient, and it is currently difficult to ingest it from natural products.

When the human body lacks magnesium,
It is said that depression, anxiety, blunting of emotions, excitement, mental disorders such as confusion, fatigue, and mental and physical disorders occur.

[0006] Magnesium is abundantly contained in green and yellow vegetables, seaweeds, brown cereals, and beans, but intake of magnesium tends to be insufficient in daily eating habits, and intake of a sufficient amount of magnesium is difficult. .

Conventionally, magnesium oxide, magnesium chloride, magnesium carbonate and magnesium sulfate have been known as food additives containing magnesium. Of these, magnesium oxide is used for purposes other than adsorption for food processing and food processing. Should not be used,
Further, magnesium carbonate is also permitted only when it is used as a swelling agent in food processing. Further, there is a regulation that the residual amount of these in the food must be 0.5% by weight or less. Magnesium chloride and magnesium sulfate are known as the main components of bitter juice, but they have a strong bitterness and are not suitable for eating and drinking.

Under these circumstances, the development of a food composition for supplementing magnesium, which has high dispersibility in an aqueous solution, has no bitterness, has a high magnesium content in the food composition, and is inexpensive to manufacture. Is desired.

[0009]

Therefore, the object of the present invention is to use the materials of magnesium chloride and magnesium sulfate, which have been used as coagulants for tofu and additives for brewing in the past, to disperse them in an aqueous solution. It is high in taste, has no bitterness, presents the delicious taste of food when eating and drinking, and can be added to food at high concentration. Furthermore, calcium and magnesium in the same food can be easily added to a ratio suitable for human body intake balance. The present invention is to provide a food composition for supplementing magnesium, which can be incorporated into

[0010]

In order to achieve the above object, the food composition for supplementing magnesium according to the invention of claim 1 has at least one magnesium salt consisting of magnesium chloride and magnesium sulfate, a dicarboxylic acid and a tricarboxylic acid. And at least one of the alkali metal salts of

The food composition for supplementing magnesium according to the invention of claim 2 is at least one magnesium salt consisting of magnesium chloride and magnesium sulfate, at least one dicarboxylic acid and tricarboxylic acid, and at least one basic alkali metal compound. And with water.

The food composition for supplementing magnesium according to the invention of claim 3 is at least one magnesium salt consisting of magnesium chloride and magnesium sulfate, at least one alkali metal salt of dicarboxylic acid and tricarboxylic acid, and at least one calcium compound. Obtained from seeds and water.

The magnesium supplement food composition according to the invention of claim 4 is at least one magnesium salt consisting of magnesium chloride and magnesium sulfate, at least one dicarboxylic acid and tricarboxylic acid, and at least one basic alkali metal compound. , At least one of the calcium compounds and water.

In the magnesium supplement food composition according to the present invention, the dicarboxylic acid and the tricarboxylic acid are adipic acid, tartaric acid, malic acid, fumaric acid, succinic acid,
It is selected from glutamic acid, aspartic acid and citric acid, and these alkali metal salts are selected from at least one of sodium salts and potassium salts.

In the food composition for supplementing magnesium according to the invention of claim 6, the calcium compound is selected from at least one of calcium chloride, calcium carbonate, calcium hydroxide and calcium oxide.

In the food composition for supplementing magnesium according to the invention of claim 7, the basic alkali metal compound is sodium or potassium hydroxide or carbonate or bicarbonate.

The magnesium supplement food composition of the present invention comprises at least one magnesium salt consisting of magnesium chloride and magnesium sulfate (hereinafter referred to as "the magnesium salt of the present invention"), an alkali metal salt of dicarboxylic acid and tricarboxylic acid (hereinafter It is obtained from at least one of the "carboxylic acid salts" of the present invention) and water. Specifically, it is obtained by mixing the magnesium salt of the present invention and the alkali metal salt of the carboxylic acid of the present invention with water, and then heating if necessary.

The amount of magnesium salt and carboxylic acid salt used in the present invention is 0.1 to 86% of magnesium salt and 0.5 to 99% of carboxylic acid salt of the combined weight of both.

In the present invention, the dicarboxylic acid and tricarboxylic acid of the present invention (hereinafter referred to as "carboxylic acid of the present invention") and a basic alkali metal compound can be used in place of the carboxylic acid salt.

Specific examples of the basic alkali metal compound include sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate and sodium hydrogen carbonate.

The thus-obtained food composition for supplementing magnesium according to the present invention has a bitter salty taste of magnesium chloride and magnesium sulfate. The food composition for supplementing magnesium of the present invention is usually a solution, but this solution may be sprayed with a spray dryer and dried to give a granular or powdery form.

The magnesium supplement food composition of the present invention may further contain a calcium compound.

There is no limitation on the timing of addition of the calcium compound. For example, the magnesium salt of the present invention or the carboxylic acid salt of the present invention may be added to water and then the calcium compound may be added, or the calcium compound may be added in advance. Water may be added and stirred, and the liquid in which calcium is suspended may be mixed with the solution of the food composition for magnesium supplementation and stirred. Further, the magnesium salt, carboxylate and calcium compound of the present invention may be added to water and stirred and mixed.

The compounding ratio of the magnesium salt, carboxylate and calcium compound of the present invention is 0.4-40: 0.6-7.
2: 0.1-40 is preferable.

When the carboxylic acid of the present invention and a basic alkali metal compound are used in place of the carboxylic acid salt of the present invention, 1 to 89% of the carboxylic acid and 0.1 to 85% of the weight of both are used. The basic alkali metal compound may be stirred and mixed.

As the calcium compound of the present invention, calcium chloride, calcium carbonate, calcium hydroxide or calcium oxide is used, preferably calcium hydroxide,
It is calcium oxide.

When an alkaline calcium compound such as calcium hydroxide is added as a calcium compound to the food composition for supplementing magnesium, it is possible to arbitrarily prepare from those exhibiting sourness to those exhibiting alkaline taste depending on the addition amount. Preferably, 1 g of a dried magnesium supplemented food composition (heated and dried at 100 ° C. until a constant weight) is dissolved and suspended in 100 ml of pure water to have a pH of 5.2 to 6.5. Is preferable in terms of taste.

The magnesium supplement food composition of the present invention thus obtained does not feel bitterness. Further, the concentrated magnesium supplement food composition is in the form of clay, and the dried one can be easily made into a fine powder by crushing. When water is added to this fine powder and the mixture is stirred, a milk-like solution of the milk-like food composition for supplementing magnesium which is hard to precipitate can be prepared.

A suspension of a dried food composition obtained by adding calcium hydroxide to an aqueous solution of the magnesium supplemented food composition of the present invention added to water and having a taste similar to milk and slightly salty taste. It has no bitterness, is unlikely to cause precipitation, and does not feel rough on the tongue when consumed. Also, a dry powder obtained from this solution is stable against caking.

Calcium and magnesium in the magnesium supplement food composition can have a composition of 2: 1 which is said to be an ideal balance when ingested into the body.

The magnesium-supplemented food composition of the present invention may optionally contain iron-containing compositions, zinc-containing compositions such as zinc gluconate, and other trace minerals such as copper-containing minerals and vitamins ( Vitamin A, vitamins B ₁ , B ₂ , B ₆ , B ₁₂ , vitamins D, E, C, etc.) can be added. Furthermore, fruit juice derived from natural products, milk, flavors, beef extracts, skipjack extracts, chicken extracts, extracts of cereals and vegetables as sweeteners, sweeteners,
Other flavoring agents can be added to give a tasteful food composition for supplementing magnesium containing useful trace ingredients.

The magnesium supplement food composition of the present invention is mixed with wheat flour to form confectionery such as bread and cookies, noodles such as udon, etc., thereby enabling supplementation of minerals and the like, which are often deficient in refined foods. It does not impair the original flavor of these foods.

In the present invention, seawater, rock salt from which salt is removed, so-called bittern component can be used as the magnesium chloride of the present invention.

The present invention will be described in more detail below.

The magnesium salt used in the present invention is selected from magnesium chloride and magnesium sulfate, preferably magnesium chloride.

The dicarboxylic acid and tricarboxylic acid used in the present invention include adipic acid, tartaric acid, malic acid, fumaric acid, succinic acid, glutamic acid, aspartic acid,
Examples thereof include citric acid, and the alkali metal salts thereof include sodium salt and potassium salt. Of these, malic acid and citric acid, and their sodium or potassium salts are preferable. More preferred are neutral or acidic salts of citric acid and sodium citrate, potassium citrate.

Among the carboxylic acids of the present invention, fruit juice components containing citric acid, malic acid and tartaric acid as sour components, particularly citrus fruits, pineapple, apple and grape juices, and further carboxylic acids and carboxylic acids obtained by organic acid fermentation. Fermented solutions of acid salts are also included. If necessary, use citric acid, malic acid, and other acids to adjust the pH of the mineral food composition.
May be lowered.

The alkali metal salt of carboxylic acid of the present invention is
Used at 1-95% by weight of the magnesium supplement food composition.

Calcium chloride, calcium carbonate, calcium hydroxide, and calcium oxide are suitable as the calcium compound for preparing the calcium-containing magnesium supplement food composition of the present invention. The calcium material is obtained from limestone. Inorganic calcium, calcium derived from animals such as shells, egg shells and corals may also be used. The calcium salt is used at 0.1 to 98% by weight of the magnesium supplement food composition.

In the present invention, instead of 100% water, hot water, hot water, hydroalcohol of 98% or less, fruit juice,
Water-containing organic matter such as milk (preferably 5% to 50% solid matter)
%), Water of crystallization of magnesium chloride or sodium citrate, inorganic liquids such as seawater, mineral springs, hydrochloric acid, phosphoric acid and other acids, if necessary after neutralizing with an alkaline substance such as sodium hydroxide. Good. Further, water produced by heating an acid and an alkali, for example, an acid and sodium hydrogen carbonate, may be used.

In producing the magnesium supplement food composition of the present invention, there is no particular limitation on the addition order of the magnesium salt of the present invention, the alkali metal salt of the carboxylic acid of the present invention and water. Also, when the magnesium supplement food composition of the present invention contains a calcium compound, there is no particular limitation on the timing and order of addition of the calcium compound. Therefore, each of the essential components of the magnesium supplement food composition of the present invention may be mixed, watered, stirred, and optionally heated.

Next, the present invention will be described in more detail by way of examples, which should not be construed as limiting the present invention.

Example 1 Magnesium chloride 12 (g) Tripotassium citrate 16 Trisodium citrate 22 Pure water 450 An aqueous solution of the mixture of the above composition was heated and stirred at 95 ° C. for 30 minutes to supplement the magnesium of the present invention. The food product composition was a slurry-like solution having a bitter taste and a refreshing salty taste.

A white solid obtained by heating and drying this solution to dryness can be easily crushed, has a mellow salty taste without bitterness, and has excellent dispersibility in water.

Example 2 Magnesium chloride 12 (g) Tripotassium citrate 16 Disodium malate 20 Malic acid 3 Pure water 449 As in Example 1, 95% aqueous solution of the mixture of the above composition was prepared.
The mixture was heated and stirred at 30 ° C for 30 minutes to obtain the magnesium supplement food composition of the present invention. This solution exhibits a refreshing salty and sour taste without bitterness, and this solution is heated at 55 ° C. for 1 hour and dried, and the powdered white powder has a refreshing salty taste and mellow sourness without bitterness as in the above solution. It was a fine powder with good dispersibility in water.

Example 3 Magnesium chloride 12 (g) Trisodium citrate 36 1 Potassium citrate 14 Calcium hydroxide 4.2 Pure water 433.8 The above composition except pure water was mixed and stirred, and then the whole amount was hydrolyzed. Then, the mixture was further heated and stirred to obtain the slurry-like food composition of the present invention having a bitterness-free, refreshing yet mellow salty and milky taste. Also, heat this solution,
The dried product became a brittle mass and could easily be pulverized with a crusher. Further, the obtained powder was suspended in water in a colloidal state, remained cloudy for a long time like milk, and did not easily precipitate.

Example 4 Magnesium chloride 12 (g) Anhydrous citric acid 20 Malic acid 6 Sodium hydroxide 15.5 Pure water 446.5 The above composition excluding pure water was mixed and stirred, and the whole amount of water was added. By mixing and heating with stirring, a food composition of the present invention having a refreshing salty taste without bitterness in the form of a slurry was obtained.

A white solid obtained by heating and drying this product was excellent in dispersibility.

Example 5 Magnesium chloride 12 (g) Anhydrous citric acid 27 Sodium hydroxide 16.8 Malic acid 10 Calcium hydroxide 4.2 Pure water 430 Magnesium chloride, anhydrous citric acid, sodium hydroxide,
Mix malic acid, add water and stir to make a slurry, then add water in advance and add the calcium hydroxide that has been suspended and stirred with stirring. A solution was obtained.

As in Example 3, this product had a refreshing salty milk-like taste with no bitterness. In addition, a powder of this dried white solid remained cloudy in water and did not easily precipitate.

Example 6 Magnesium sulfate 15 (g) Tripotassium citrate 39 Monosodium citrate 13 Calcium oxide 3.4 Pure water 429.6 The above composition other than pure water was mixed and stirred, and then the total amount of pure water was added. Then, the mixture was heated and stirred at 95 ° C. for 30 minutes to obtain a mud-like white solution having no bitterness and a refreshing salty taste as in Example 3.
Further, as in Example 3, the dried product was a brittle mass and could be easily pulverized. This powder was suspended in water in a colloidal state, remained cloudy for a long time, and did not easily precipitate.

Example 7 Magnesium chloride 8 (g) Tripotassium citrate 16 Trisodium citrate 22 Calcium chloride (dihydrate) 4 Pure water 450 Solution prepared by the same method as in Example 6 with the composition having the above composition The powder and the powder had the same properties and taste as in Example 6.

Examples 8 to 12 Slurry solutions obtained by mixing all the components shown in Table 1 including water and heating and stirring at 95 ° C. for 30 minutes have the same bitter and refreshing salty taste as in Example 1. It was a solution.

What was crushed by heating and drying these solutions was a fine powder having the same bitterness and refreshing saltiness as that obtained in Example 1 and excellent in dispersibility.

Examples 13 to 16 Slurry solutions obtained by mixing all the components shown in Table 1 including pure water and heating and stirring at 95 ° C. for 30 minutes have the same bitter and refreshing salty taste as in Example 3. The solution had a milky taste.

These were heated to dryness in the same manner as in Example 3 and pulverized to obtain a fine powder having a refreshing salty taste with no bitterness and a milky taste and excellent dispersibility as in Example 3. Met.

Example 17 295 g of trisodium citrate (dihydrate) shown in Table 1
And 930 g of magnesium chloride (12-hydrate) were placed in a flask equipped with a reflux condenser and stirred at 95 ° C. for 15
Heat for a minute and then cool to 40 ° C. with stirring for 10 minutes. The substance obtained by repeating this 5 times exhibited a refreshing salty taste without bitterness. The powder obtained by drying and pulverizing this under the same conditions as in Example 1 exhibited a refreshing salty taste without bitterness and was excellent in dispersibility.

Example 18 The citric acid fermentation liquor shown in Table 1 was concentrated in vacuo to a solution containing 467 g of a solution containing 37 g of anhydrous citric acid and other components with heating and stirring at 95 ° C. for 30 minutes to obtain a white slurry liquid. Obtained. This was a refreshing salty and milky taste solution without bitterness as in Example 3.

The powder obtained by drying and pulverizing this solution in the same manner as in Example 3 has a refreshing salty taste with no bitterness and a milky taste, and has the same physical properties as in Example 3. It was a powder.

Example 19 Lemon juice was concentrated in vacuo to a solution containing 467 g of a solution containing 37 g of anhydrous citric acid and the components shown in Table 1 with heating and stirring at 95 ° C. for 30 minutes to obtain a white slurry similar to that of Example 3. A solution of The resulting solution was a milk-like solution with a bitter, refreshing salty taste and a slight lemon flavor.

The powder obtained by dry-drying and pulverizing this in the same manner as in Example 3 was added again to water and stirred, and it had a refreshing bitterness, a slightly salty, slightly lemon-flavored milk flavor. .

Further, the powder was well dispersed in water, was hard to precipitate, and was suitable for eating and drinking.

Example 20 Trisodium citrate and magnesium chloride shown in Table 1 were mixed, pure water was added, and the solution was stirred with heating at 95 ° C. for 30 minutes. It had no refreshing salty taste. The powder obtained by dry-drying this was a fine powder with no bitterness and excellent dispersibility.

[0064]

Industrial Applicability As described above, the dispersibility in an aqueous solution is high, the bitterness is not present, the original delicious taste of food is exhibited when eating and drinking, and it can be added in a high concentration in the food. A food composition for supplementing magnesium, in which calcium and magnesium can be easily mixed in a food at a ratio suitable for human body intake balance, was obtained.

Claims (7)

[Claims] 1. A magnesium supplement food composition obtained from at least one magnesium salt consisting of magnesium chloride and magnesium sulfate, at least one alkali metal salt of dicarboxylic acid and tricarboxylic acid, and water. 2. A magnesium supplement food composition obtained from at least one magnesium salt consisting of magnesium chloride and magnesium sulfate, at least one dicarboxylic acid and tricarboxylic acid, at least one basic alkali metal compound and water. . 3. A magnesium supplement food composition obtained from at least one magnesium salt consisting of magnesium chloride and magnesium sulfate, at least one alkali metal salt of dicarboxylic acid and tricarboxylic acid, at least one calcium compound and water. Stuff. 4. Obtained from at least one magnesium salt consisting of magnesium chloride and magnesium sulfate, at least one dicarboxylic acid and tricarboxylic acid, at least one basic alkali metal compound, at least one calcium compound and water. A magnesium supplement food composition. 5. The dicarboxylic acid and tricarboxylic acid are selected from at least one of adipic acid, tartaric acid, malic acid, fumaric acid, succinic acid, glutamic acid, aspartic acid and citric acid, and these alkali metal salts are sodium salts. The magnesium supplement food composition according to claim 1 or 3, wherein the food composition is selected from at least one of a salt and a potassium salt. 6. The magnesium supplement food composition according to claim 3 or 4, wherein the calcium compound is selected from at least one of calcium chloride, calcium carbonate, calcium hydroxide and calcium oxide. 7. The magnesium supplement food composition according to claim 2 or 4, wherein the basic alkali metal compound is a hydroxide or carbonate or a bicarbonate of sodium or potassium.