JPH10295330A - Food composition containing magnesium - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food composition excellent in dispersibility in an aqueous solution, free from a bitter taste, exhibiting the original good taste of the food and enabling to easily add magnesium in a rate suitable for the intake balance of a human body, by mixing a fruit juice having a sour taste with magnesium carbonate. SOLUTION: This composition is obtained by mixing magnesium carbonate with at least one of fruit juices having a sour taste, selected from among fruit juices each containing an organic acid in an amount of at least 0.02 g per 100 g per 100 g of the juice. The acid in the juice is typically represented by malic acid and tartaric acid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a magnesium-containing food composition having excellent dispersibility and suitable for eating and drinking.

[0002]

2. Description of the Related Art It is said that a lack of magnesium in the human body causes depression, anxiety, dulling of emotions, excitement, mental disorders such as mental confusion, fatigue, mental and physical disorders, and the like.

[0003] Magnesium is contained abundantly in natural foods such as green and yellow vegetables, seaweeds, cereals, beans, and the like. However, it is difficult at present to ingest a necessary amount of magnesium from these foods for the human body. is there. On the other hand, although magnesium oxide, magnesium chloride, magnesium carbonate and magnesium sulfate are known as food additives, magnesium oxide must not be used for purposes other than adsorption during food processing under the Food Sanitation Law. ing. Further, it is difficult to use a large amount of magnesium carbonate because there is a regulation under the Food Sanitation Law that the residual amount in the food must be 0.5% by weight or less. Further, magnesium chloride and magnesium sulfate are known as main components of bitterness, but they exhibit strong bitterness and are unsuitable for eating and drinking.

[0004] Under these circumstances, there has been a demand for the development of a magnesium-containing food composition which is highly dispersible in an aqueous solution, has no bitterness, has a high magnesium content in the food composition, and is suitable for eating and drinking. .

[0005]

Therefore, the present invention has a high dispersibility in an aqueous solution, has no bitterness, exhibits a delicious taste inherent in foods at the time of eating and drinking, and can be added to foods at a high concentration. Another object of the present invention is to provide a magnesium-containing food composition that can easily contain magnesium in a ratio suitable for the human body's intake balance.

[0006]

Means for Solving the Problems To achieve the above object, the present invention according to claim 1 comprises at least one of juices having a sour taste.
It is a magnesium-containing food composition obtained by mixing a seed with magnesium carbonate.

[0007] The invention of claim 2 is the magnesium-containing food composition according to claim 1, wherein the fruit juice having sourness is selected from fruits containing at least 0.02 g of organic acid in 100 g of the juice. is there.

The magnesium-containing food composition of the present invention hardly precipitates in an aqueous solution and is obtained as a transparent or colloidal turbid solution. Further, a powder obtained by spray-drying this solution has a flavor peculiar to fruit juice and exhibits a preferable flavor for eating and drinking. Therefore, the magnesium-containing food composition of the present invention is preferably obtained as a solution or a powder.

The magnesium carbonate used in the present invention contains basic magnesium carbonate. Preferably, the content of the food additive in the magnesium carbonate standard is 40.0 to 44.40 as magnesium oxide (MgO = 40.30).
It contains 0%. As the magnesium carbonate used in the present invention, those obtained from seawater or minerals can be used.

[0010] The magnesium carbonate of the present invention can be added to the juice at 0.01% to 95% by weight of the acid in the juice.

The acids in the fruit juice are generally citric acid, malic acid and tartaric acid, but also include formic acid, oxalic acid, glycolic acid, acetic acid, lactic acid, succinic acid and the like. The kind and amount contained in these acids vary depending on the kind of fruit, but citrus, ume, strawberry, melon and the like are particularly high in citric acid, and apple, pear, thigh and the like are high in malic acid. Grapes also contain a large amount of malic acid but specifically a large amount of tartaric acid.

[0012] The measurement of the amount of acid in the fruit juice is described in, for example, "Fruit Drink J
AS-related laws and regulations "(published by Japan Juice Association) No. 1
It can be measured according to the method described on pages 7 to 18. That is, the acid in the fruit juice is expressed as a total by the amount calculated from the amount of alkali added until the color transitions from colorless to red using phenolphthalene as an indicator, or until the pH shows 8.0 with a hydrogen ion concentration measurement device. It is. The amount of alkali differs depending on the type of acid. Usually expressed as the amount of the most or major organic acid contained in the fruit.

[0013] Apple, without Japanese, without Western, peach and apricot, or those made from these as the main raw material, the acid is malic acid,
Grapes are represented as tartaric acid and others as citric acid.
The acid (g) contained in 100 g of fruit juice (squeezed juice) of main fruits used in the present invention is as follows. Lime juice (6.0), lemon juice (6.0), grapefruit juice (1.0), summer tangerine juice (1.1),
Valencia Orange Juice (0.8), Naple Orange Juice (1.0), Iyokan Juice (0.8), Unshu Mandarin Juice (0.7), Ponkan Juice (0) .7),
Kabosu juice (3.5), hassaku juice (0.8),
Apple juice (0.3), juice without Japan (0.2),
Guava juice (0.6), thigh juice (0.3), apricot juice (2.1), ume juice (3.5), plum juice (1.2), Grape juice (0.4), Pine apple juice (0.4), Strawberry juice (0.7), Melon juice (0.03), Kiwi fruit juice (0.
9).

It should be noted that fruit juice such as persimmon, banana, mango and the like having an acid content of 0.01 or less is unsuitable for obtaining the magnesium-containing food composition of the present invention.

The thus obtained magnesium-containing food composition of the present invention is a solution having a flavor of a slightly sweet fruit juice, and this solution may be dried with a spray dryer to obtain powdery granules.

[0016] The magnesium-containing food composition of the present invention is prepared by optionally adding and stirring calcium compounds such as calcium carbonate, calcium lactate, shell calcium, eggshell calcium, coral calcium, calcium oxide, etc. at the stage of its production. It is more nutritionally preferable because it reacts with some or all of organic acids such as citric acid and malic acid and reacts with magnesium and calcium with organic acids in fruit juice to obtain a colloidal composition.

At the stage of the production, optionally, a trace mineral such as an iron-containing composition, a zinc-containing composition such as zinc gluconate, and other copper-containing minerals, and vitamins (vitamin A, vitamin B ₁ , B ₂ , B ₆ , B ₁₂ , vitamin D,
E, C, etc.) can be added.

Furthermore, beef extract, skipjack extract, chicken extract, cereal and vegetable extract, sweetener, various fruit juices, milk, flavors, animal and plant seasonings derived from natural products,
A magnesium-containing food composition containing a tasteful and useful trace component can be obtained by adding other flavorings.

In the present invention, the sour juice having a sour taste is concentrated to a jam-like paste or marmalade, or a fruit juice containing pulp, a fruit jelly, a juice-containing sharpet. Can be used with

The order of adding the magnesium carbonate of the present invention and the fruit juice having an acidity of the present invention when preparing the magnesium-containing food composition of the present invention is not particularly limited.

The magnesium carbonate of the present invention may be in powder form or may be added to water of the present invention as a solution by adding water.

The temperature conditions are not particularly limited, but preferably the magnesium carbonate of the present invention is suspended in warm water of 60 to 80 ° C. while the juice of the present invention is heated and stirred at 60 to 80 ° C. Add what you have done.

Hereinafter, specific examples of the present invention will be described, but the present invention is not limited to these examples.

Example 1 To 50 g of straight lemon juice (acid content 6 g / 100 g), 2 g of magnesium carbonate was suspended in 10 g of pure water and added with stirring. After completion of the addition, the mixture is heated to 90 ° C., cooled to 60 ° C., and pulverized with a spray drier.

When the magnesium content of the obtained powder was measured by atomic absorption spectrometry, it was 8.55 g / 100 g.
Met. 0.1 g of the obtained powder was immediately dissolved in 30 g of water. This liquid became slightly cloudy after 24 hours. The powder is slightly brownish and has a pale lemon scent. The taste is slightly sweet and sour. In addition, powder was used for Shimadzu laser diffraction particle size distribution analyzer (SALD-20).
The particle size was from 2 microns to 50 microns as measured using 00-2) dry attachment DS-2. Fifty percent of the total was contained between 15 and 30 microns.

Further, while adding magnesium carbonate to the lemon juice in a suspended state with pure water, the solution of the lemon juice is heated and stirred, and when the addition of magnesium carbonate is completed, the solution at a liquid temperature of 70 ° C. The pH was 4.8 and the color was clear amber. Even when 2 ml of 1N hydrochloric acid was added to 20 ml of this solution, no gas was generated. This suggests that magnesium carbonate added to the fruit juice reacted with the organic acid in the fruit juice and unreacted magnesium carbonate did not remain.

Example 2 Concentrated apple juice (acid content 1.5 g / 100 g) obtained by concentrating apple juice (acid content 0.3 g / 100 g) to reduce the liquid volume to 1/5.
To 50 g of the solution of g), 0.5 g of magnesium carbonate was suspended in 10 g of pure water and added with stirring. The solution heated to 80 ° C. was a clear amber with the sweet aroma of apples.
This solution was quickly pulverized with a spray drier while maintaining at 80 ° C. The magnesium content of this powder was 0.62 g / 100 g. The resulting powder was a pale cream with a sweet apple scent with a refreshing apple scent. 1 g of the obtained powder was well dissolved in 50 g of pure water. When the particle size was measured in the same manner as in Example 1,
The values ranged from 3 microns to 80 microns, with 50% of the total weight included between 30 microns and 50 microns.

Example 3 Valencia orange juice (acid content 0.8 g / 100 g)
Was concentrated to 50% of a solution of concentrated Valencia orange juice (acid amount: 4 g / 100 g) in which the amount was reduced to 1/5. 1.3 g of magnesium carbonate was suspended in 10 g of pure water, and the suspension was added with stirring. Heated. The resulting solution was a refreshing sweet liquid with a yellow orange scent. The magnesium content in the dried product of this liquid is 1.5 g / 100 g
Met. Example 4 20 g of skim milk powder was added to the magnesium-containing Valencia orange solution obtained in Example 3 while stirring. The resulting solution was yellowish and cloudy, and was a preferred beverage as a milk drink having a Valencia orange flavor. The obtained solution was pulverized with a spray drier. The resulting powder was a sweet powder having a yellowish Valencia orange flavor. The magnesium content of this powder was 1.1 g / 100 g, and the particle size of the powder was measured in the same manner as in Example 1.
Microns, of which between 50 and 65 microns comprised 50% of the total.

EXAMPLE 5 1.2 g of magnesium carbonate was suspended in 10 g of pure water in 50 g of straight pome juice (acid content: 3.5 g / 100 g) and added with stirring. This liquid was dried with a drum dryer and powdered (magnesium content 7.2 g / 1) with a pulverizer.
00g). The resulting powder has a yellowish white tinge with a slight ume scent. The taste is slightly sweet and sour. When the particle size of the powder was measured in the same manner as in Example 1, 5
Micron to 150 microns, of which 50% to 100 microns comprised 50% of the total.

Example 6 Straight lemon juice (acid content: 6.0 g / 100 g) 50
1.2 g of magnesium carbonate and 0.5 g of calcium oxide are suspended in 10 g of pure water and added to the resulting mixture with stirring. After completion of the addition, the mixture is heated to 70 ° C. and pulverized with a spray dryer. The resulting powder (magnesium content 5.13 g / 1)
00g) is a faintly brownish powder with a pale lemon scent. The taste is slightly sweet and sour. The particle size of the powder was measured in the same manner as in Example 1.
Micron. Of these, 50% of the total was contained between 30 microns and 70 microns.

Comparative Example 1 The juice of Jiro persimmon was further filtered to produce a transparent fruit juice, and the acid content was measured to be 0.01 as citric anhydride. Using this juice, 2 g of magnesium carbonate was suspended in 50 g of straight Jiro persimmon juice in 10 g of pure water in the same manner as in Example 1, and the same operation as in Example 1 was carried out to obtain a powder with a spray drier. The obtained powder was a brownish powder and did not have the flavor peculiar to persimmons, and the taste was somewhat astringent. When 1 g of the obtained powder was dissolved in 100 ml of pure water, it was a slightly brownish cloudy liquid. It produced a white precipitate in about 10 minutes.

Comparative Example 2 Magnesium chloride (2 g) was suspended in 50 g of straight lemon juice (acid content: 6 g / 100 g) in 10 g of pure water to obtain a powder in the same manner as in Example 1. The resulting powder was a slightly brownish powder having strong hygroscopic bitterness and strong acidity.

[0033]

As described above, the dispersibility in an aqueous solution is high, there is no bitterness, the original taste of food is exhibited when eating and drinking, and the magnesium can be added to food at a high concentration. A magnesium-containing food composition was obtained that could be easily blended in a ratio suitable for human body intake balance.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 2/38 A61K 33/10 ADD // A61K 33/10 ADD A23L 2/00 F

Claims (2)

[Claims] A magnesium-containing food composition obtained by mixing at least one kind of fruit juice having sour taste with magnesium carbonate. 2. The magnesium-containing food composition according to claim 1, wherein said sour juice is selected from fruits containing at least 0.02 g of organic acid in 100 g of said juice.