JPH11103771A - Milk product reinforced with magnesium - Google Patents
Milk product reinforced with magnesiumInfo
- Publication number
- JPH11103771A JPH11103771A JP9286086A JP28608697A JPH11103771A JP H11103771 A JPH11103771 A JP H11103771A JP 9286086 A JP9286086 A JP 9286086A JP 28608697 A JP28608697 A JP 28608697A JP H11103771 A JPH11103771 A JP H11103771A
- Authority
- JP
- Japan
- Prior art keywords
- magnesium
- milk
- agent
- organic acid
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000011777 magnesium Substances 0.000 title claims abstract description 77
- 229910052749 magnesium Inorganic materials 0.000 title claims abstract description 71
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 title claims abstract description 70
- 235000013336 milk Nutrition 0.000 title claims abstract description 55
- 239000008267 milk Substances 0.000 title claims abstract description 55
- 210000004080 milk Anatomy 0.000 title claims abstract description 55
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- 150000007524 organic acids Chemical class 0.000 claims abstract description 26
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims abstract description 25
- 239000001095 magnesium carbonate Substances 0.000 claims abstract description 25
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims abstract description 25
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000013365 dairy product Nutrition 0.000 claims description 21
- 241000207199 Citrus Species 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000003513 alkali Substances 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 239000000047 product Substances 0.000 abstract description 13
- 239000002244 precipitate Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000007669 thermal treatment Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 21
- 239000000843 powder Substances 0.000 description 19
- 235000020183 skimmed milk Nutrition 0.000 description 15
- 238000005345 coagulation Methods 0.000 description 12
- 230000015271 coagulation Effects 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 11
- 238000002156 mixing Methods 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 244000248349 Citrus limon Species 0.000 description 8
- 235000005979 Citrus limon Nutrition 0.000 description 8
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 8
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 8
- 235000013373 food additive Nutrition 0.000 description 8
- 239000002778 food additive Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000011121 sodium hydroxide Nutrition 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000020185 raw untreated milk Nutrition 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 230000003993 interaction Effects 0.000 description 4
- 229910001629 magnesium chloride Inorganic materials 0.000 description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 4
- 235000019341 magnesium sulphate Nutrition 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 238000010979 pH adjustment Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 230000013632 homeostatic process Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003708 ampul Substances 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- -1 citrus juice Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 150000002680 magnesium Chemical class 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000009772 tissue formation Effects 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、マグネシウムを強化し
た新規乳製品に関する。また、本発明は、マグネシウム
強化乳製品の製造方法に関する。The present invention relates to a novel dairy product enriched with magnesium. The present invention also relates to a method for producing a magnesium-enriched dairy product.
【０００２】[0002]
【従来の技術】近年、骨粗鬆症に代表される骨組織の脆
弱化に対する懸念から、カルシウム摂取志向が高まり、
多種多様なカルシウム強化食品が開発されてきた。ま
た、生体における骨組織形成のメカニズムも詳しく研究
され、カルシウムのみならずマグネシウムの必要性が注
目されるようになってきた。一方、マグネシウムは生体
のホメオスタシス（恒常性）を維持する上でも重要な役
割を果たしており、心疾患との関連も示唆されているに
もかかわらず、その摂取量は十分ではない。乳製品はカ
ルシウムの供給源として非常に優れており、その認識も
定着していることから、乳製品にマグネシウムを強化す
ることができれば、より優れた栄養食品として提供する
ことができる。ところが、食品添加物として認可されて
いるマグネシウム剤は限られていること、また、それら
のマグネシウム剤はその呈味性が悪く、かつ、乳成分と
の相互作用により沈殿や不溶解物の生成をもたらすこと
から、マグネシウム強化乳製品の開発は困難であり、製
品化されていない。2. Description of the Related Art In recent years, concerns about weakening of bone tissue typified by osteoporosis have increased the tendency to take calcium.
A wide variety of calcium-fortified foods have been developed. In addition, the mechanism of bone tissue formation in a living body has been studied in detail, and the necessity of not only calcium but also magnesium has been attracting attention. On the other hand, magnesium also plays an important role in maintaining homeostasis (homeostasis) in living organisms, and its intake is not enough despite its connection with heart disease. Dairy products are an excellent source of calcium, and their recognition is well established, so if magnesium products can be enriched in dairy products, they can be provided as better nutritional foods. However, magnesium agents that are approved as food additives are limited, and those magnesium agents have poor taste and generate precipitates and insolubles due to interaction with milk components. As a result, the development of magnesium-enriched dairy products is difficult and has not been commercialized.
【０００３】本発明者らは、炭酸マグネシウムを柑橘類
の果汁で溶解するか、または、柑橘類の果汁に炭酸マグ
ネシウムを溶解することにより調製されるマグネシウム
剤が、呈味性が良く、また、マグネシウムをキレートす
ることにより錯イオン化して安定化させる作用を有する
有機酸であるクエン酸を多く含むことに注目し、乳成分
との相互作用を抑制する配合方法について鋭意研究を進
めていた。その結果、炭酸マグネシウムを柑橘類の果汁
または有機酸を含有する溶液で溶解するか、または、柑
橘類の果汁または有機酸を含有する溶液に炭酸マグネシ
ウムを溶解して得られるマグネシウム剤は、乳に配合し
た後にアルカリ剤でpHを調整した場合、沈殿物や不溶解
物が生成することなく熱処理に対して安定であることを
見出した。The present inventors have proposed a magnesium agent prepared by dissolving magnesium carbonate in citrus juice, or dissolving magnesium carbonate in citrus juice, has a good taste and a good taste. Focusing on the fact that it contains a large amount of citric acid, which is an organic acid that has the effect of stabilizing by complex ionization by chelation, studies have been made on a compounding method that suppresses interaction with milk components. As a result, a magnesium agent obtained by dissolving magnesium carbonate in a solution containing citrus juice or an organic acid or dissolving magnesium carbonate in a solution containing citrus juice or an organic acid was added to milk. It was found that when the pH was adjusted with an alkali agent later, the precipitate was stable to heat treatment without generating precipitates or insolubles.
【０００４】[0004]
【発明が解決しようとする課題】本発明の課題は、炭酸
マグネシウムを柑橘類の果汁または有機酸を含有する溶
液で溶解するか、または、柑橘類の果汁または有機酸を
含有する溶液に炭酸マグネシウムを溶解して得られるマ
グネシウム剤を用い、乳または乳を主体とする原料に配
合した後、アルカリ剤によりpHを調整することによるマ
グネシウム強化乳製品の製造法、及び、その製造法によ
って製造されるマグネシウム強化乳製品を提供すること
である。An object of the present invention is to dissolve magnesium carbonate in a solution containing citrus juice or an organic acid, or dissolve magnesium carbonate in a solution containing citrus juice or an organic acid. A method for producing a magnesium-enriched dairy product by adjusting the pH with an alkaline agent after blending with milk or a milk-based raw material using a magnesium agent obtained by the above method, and magnesium fortification produced by the production method To provide dairy products.
【０００５】[0005]
【課題を解決するための手段】炭酸マグネシウムを柑橘
類の果汁または有機酸を含有する溶液とその混合物で溶
解するか、または、柑橘類の果汁または有機酸を含有す
る溶液に炭酸マグネシウムを溶解して得られるマグネシ
ウム剤を用い、そのまま乳または乳を主体とする原料に
配合した場合、pHが酸性側に変化するとともに熱処理に
対しても不安定となり、タンパク質の凝固や沈殿物発生
の原因となる。これにより、通常の乳製品製造工程にお
ける殺菌処理が困難になるばかりか、製造された製品の
品質が低下することになる。ところが、カセイソーダ等
のアルカリ剤を用いて乳本来のpHに近い限られたpH範囲
に調整することにより、熱処理に対する安定性が高まる
ことを見出し、本発明を完成するに至った。The magnesium carbonate is obtained by dissolving magnesium carbonate in a solution containing citrus juice or an organic acid and a mixture thereof, or by dissolving magnesium carbonate in a solution containing citrus juice or an organic acid. When the magnesium agent is used and is directly mixed with milk or a raw material mainly composed of milk, the pH changes to the acidic side and becomes unstable to the heat treatment, which causes protein coagulation and precipitation. This not only makes it difficult to sterilize in the normal dairy manufacturing process, but also reduces the quality of the manufactured product. However, it has been found that the stability to heat treatment is improved by adjusting the pH to a limited range close to the original pH of milk using an alkaline agent such as caustic soda, and the present invention has been completed.
【０００６】本発明に用いるマグネシウム剤は、次のよ
うに調製することができる。レモン、オレンジ、グレー
プフルーツ等の柑橘類の果汁であれば、その原液、濃縮
液、濃縮果汁の還元液、果汁粉末還元液等、果肉を含ま
ない液体状調製物はすべて利用することができる。さら
に、柑橘類の果汁以外にも、それと同様の有機酸組成を
持つような擬似果汁、さらに、同様の効果を有する有機
酸の溶液やその混合液も利用することができる。一方の
炭酸マグネシウムとしては、食品添加物用のものを用い
る。炭酸マグネシウムは水には溶けないが、果汁、擬似
果汁または有機酸を含有する溶液のような酸性の溶液に
は溶解する。このとき、炭酸マグネシウムの粉末を上記
の果汁、擬似果汁または有機酸を含有する溶液で溶解し
ても、また、上記の果汁または有機酸を含有する溶液に
炭酸マグネシウムを溶解してもかまわない。さらに、そ
の溶解溶液は、炭酸マグネシウムがそれ以上溶解できな
い飽和溶液であってもかまわない。このようにして得ら
れた溶液を適正なフィルターで濾過するか、遠心分離機
で不溶解物を除去することにより清澄な液体を得る。本
発明のマグネシウム剤には、その液体そのものやそれを
濃縮したもの、さらに、乾燥粉末としても用いることが
できる。また、そのような市販の調製品の例として、レ
モン果汁と炭酸マグネシウムを原料に用いて製造された
『Ｍｇレモンパウダー』（ヤスマ株式会社）を使用する
こともできる。[0006] The magnesium agent used in the present invention can be prepared as follows. For citrus juices such as lemon, orange, and grapefruit, all liquid preparations that do not contain pulp, such as undiluted solution, concentrated solution, reduced solution of concentrated juice, and reduced solution of juice powder, can be used. Furthermore, besides citrus juice, a simulated fruit juice having the same organic acid composition as that, a solution of an organic acid having the same effect, or a mixed solution thereof can also be used. On the other hand, magnesium carbonate used for food additives is used. Magnesium carbonate is insoluble in water, but is soluble in acidic solutions such as juice, simulated juice or solutions containing organic acids. At this time, the magnesium carbonate powder may be dissolved in the above-mentioned juice, pseudo-juice or a solution containing an organic acid, or magnesium carbonate may be dissolved in a solution containing the above-mentioned juice or an organic acid. Further, the dissolving solution may be a saturated solution in which magnesium carbonate cannot be further dissolved. A clear liquid is obtained by filtering the solution thus obtained through an appropriate filter or removing insoluble matter by a centrifuge. The magnesium agent of the present invention can be used as the liquid itself, a concentrate thereof, or as a dry powder. As an example of such a commercially available preparation, "Mg Lemon Powder" (Yasuma Corporation) manufactured using lemon juice and magnesium carbonate as raw materials can also be used.
【０００７】次に、本発明のマグネシウム強化乳製品と
その製造法について詳細に述べる。本発明のマグネシウ
ム強化乳製品は、加工乳、乳飲料、クリーム等、乳本来
のpHが大きく変化することなく製造される乳主体の製
品、また、発酵乳、アイスクリーム、チーズ、練乳、濃
縮乳、粉乳類等、乳本来のpHを維持した原料乳を用い
て、殺菌処理等の加熱処理を行ってから製造される製品
のいずれにも適用できる。Next, the magnesium-enriched dairy product of the present invention and a method for producing the same will be described in detail. The magnesium-enriched dairy product of the present invention includes processed milk, milk drinks, creams, and other milk-based products produced without a significant change in the original pH of milk, and fermented milk, ice cream, cheese, condensed milk, and concentrated milk. The present invention can be applied to any product manufactured after performing a heat treatment such as a sterilization treatment using raw milk, such as milk powder or milk powder, which maintains the original pH of milk.
【０００８】まず、生乳、生脱脂乳、還元乳、還元脱脂
乳等を原料とし、上記の方法によって調製されたマグネ
シウム剤を配合する。その配合量は、製品の風味への影
響を考慮すると、マグネシウム濃度で0.5重量％程度ま
でであるが、風味への影響を考慮する必要のない製品で
は、それ以上の濃度で配合しても構わない。このとき、
1.0重量％以上配合した場合には、原料乳のpHは6.0以下
に低下する。次に、カセイソーダ等のアルカリ剤を用い
てpHを6.5〜6.9に調整する。このようにして調製された
原料乳は加熱処理に対して安定であり、加工乳、乳飲
料、クリーム等の製品へと加工する際に行う低温殺菌処
理(LTLT)や高温殺菌処理(HTST,UHT)を通常通り行って製
造することができる。また、殺菌処理の後、通常の製造
方法に従って発酵乳、アイスクリーム、チーズ、練乳、
濃縮乳、粉乳類を製造することができる。First, raw material milk, raw skim milk, reduced milk, reduced skim milk and the like are used as raw materials, and a magnesium agent prepared by the above method is blended. In consideration of the effect on the flavor of the product, the compounding amount is up to about 0.5% by weight in terms of magnesium concentration. However, for products that do not need to consider the effect on the flavor, a higher concentration may be used. Absent. At this time,
When the content is 1.0% by weight or more, the pH of the raw milk drops to 6.0 or less. Next, the pH is adjusted to 6.5 to 6.9 using an alkaline agent such as caustic soda. The raw milk thus prepared is stable to heat treatment, and it is processed by pasteurization (LTLT) or high-temperature pasteurization (HTST, UHT) when processing into processed milk, milk drinks, creams and other products. ) As usual. Also, after sterilization, fermented milk, ice cream, cheese, condensed milk, according to the usual manufacturing method,
Concentrated milk and powdered milk can be produced.
【０００９】次に、本発明のマグネシウム剤配合方法に
よる、熱処理に対する安定性向上効果について、以下の
試験例により説明する。Next, the effect of improving the stability to heat treatment by the magnesium agent blending method of the present invention will be described with reference to the following test examples.
【００１０】[0010]
【試験例１】脱脂粉乳を10.0重量％の濃度で溶解したも
のに、Ｍｇレモンパウダー（ヤスマ株式会社）を0.5,
1.0, 1.5, 2.0重量％の濃度でそれぞれ配合した。対照
となる10.0％還元脱脂乳も合わせて、2.0Nカセイソーダ
によりpH6.7に合わせた乳とpH調整を行わない乳を調製
した。それぞれの乳を約2mlずつガラスアンプル管に封
入し、120℃に維持したオイルバス中に浸漬して、凝固
物発生にいたる時間（熱凝固時間 Heat Coagulation Ti
me=HCT）を測定した。表１に結果を示した。なお、マグ
ネシウム剤配合後のマグネシウム含量も、表中に合わせ
て示した。Test Example 1 Mg lemon powder (Yasuma Co., Ltd.) was added to a solution prepared by dissolving skim milk powder at a concentration of 10.0% by weight.
1.0, 1.5, and 2.0% by weight, respectively. 10.0% reduced skim milk as a control was also combined to prepare milk adjusted to pH 6.7 with 2.0 N sodium hydroxide and milk without pH adjustment. Approximately 2 ml of each milk was sealed in a glass ampoule tube, immersed in an oil bath maintained at 120 ° C, and allowed to reach the time of coagulation (Heat Coagulation Ti
me = HCT). Table 1 shows the results. The magnesium content after the addition of the magnesium agent is also shown in the table.
【００１１】[0011]
【表１】 [Table 1]
【００１２】表１の結果からわかるように、柑橘類の果
汁と炭酸マグネシウムを用いて調製されるマグネシウム
剤を配合した後にpHを調整することにより、熱凝固時間
は飛躍的に長くなったことから、熱安定性が大きく高ま
ったことが分かった。そこで次に、pH調整におけるpHと
熱安定性との関連を以下の試験例で調べた。As can be seen from the results in Table 1, by adjusting the pH after blending a citrus juice and a magnesium agent prepared using magnesium carbonate, the heat coagulation time was dramatically increased. It was found that the thermal stability was greatly increased. Then, next, the relationship between pH and thermal stability in pH adjustment was examined in the following test examples.
【００１３】[0013]
【試験例２】脱脂粉乳を15.0重量％の濃度で溶解した。
次に、この還元脱脂乳100mlに対し、1.0N塩酸と1.0Nカ
セイソーダを0.15, 0.3, 0.45, 0.6mlづつ添加して、pH
を酸側とアルカリ側に変化させた乳を調製した。一方、
上記の還元脱脂乳に対して、Ｍｇレモンパウダー（ヤス
マ株式会社）を1.0重量％で配合した。次に、2.0Nカセ
イソーダを用いてpH6.2〜pH6.9の範囲で異なるpHに合わ
せたサンプルを調製した。それぞれのサンプルについ
て、試験例１と同様の方法で熱凝固時間の測定を行っ
た。図１に、その結果を示した。Test Example 2 Skim milk powder was dissolved at a concentration of 15.0% by weight.
Next, to this reduced skim milk 100 ml, 1.0N hydrochloric acid and 1.0N caustic soda were added by 0.15, 0.3, 0.45, 0.6 ml each, and the pH was adjusted.
Was changed to an acid side and an alkali side. on the other hand,
To the above reduced skim milk, 1.0% by weight of Mg lemon powder (Yasuma Co., Ltd.) was blended. Next, samples adjusted to different pHs in the range of pH 6.2 to pH 6.9 were prepared using 2.0 N sodium hydroxide. For each sample, the heat coagulation time was measured in the same manner as in Test Example 1. FIG. 1 shows the results.
【００１４】図１に示したpHと熱凝固時間との関係を示
す曲線（HCT-pH曲線）から明らかなように、還元脱脂乳
ではpH6.25〜pH6.45に熱凝固時間のピークが存在する
が、マグネシウム剤を配合した乳ではpH6.50〜pH6.75へ
とシフトしており、両者の極大値はほぼ同レベルであ
る。また、還元脱脂乳本来のpHは6.45であり、熱凝固時
間も20min程度である。したがって、マグネシウム剤を
配合した後にアルカリ剤を用いてpHを6.55〜6.70に調整
することにより、還元脱脂乳と同等もしくはそれ以上の
熱安定性を確保できることが分かった。さらに、このよ
うにマグネシウム強化した原料を用いて乳製品を製造す
る場合、原料の殺菌はこの試験例のように高温で分単位
の加熱ではなく、通常70〜100℃で数秒から数十秒程度
の温和な条件で行われるため、pH調整が6.5〜6.9の範囲
であれば加工上何ら問題はない。As is clear from the curve (HCT-pH curve) showing the relationship between pH and heat coagulation time shown in FIG. 1, reduced skim milk has a heat coagulation time peak at pH 6.25 to pH 6.45. However, in the milk containing the magnesium agent, the pH has shifted from pH 6.50 to pH 6.75, and the maximum values of both are almost the same level. The original pH of the reduced skim milk is 6.45, and the heat coagulation time is about 20 minutes. Therefore, it was found that by adjusting the pH to 6.55 to 6.70 using an alkali agent after blending the magnesium agent, heat stability equal to or higher than that of reduced skim milk could be secured. Furthermore, in the case of producing dairy products using such magnesium-enriched raw materials, sterilization of the raw materials is not heating at high temperatures per minute as in this test example, but is usually performed at 70 to 100 ° C. for several seconds to several tens of seconds. Since the pH adjustment is in the range of 6.5 to 6.9, there is no problem in processing.
【００１５】次に、天然の柑橘果汁と炭酸マグネシウム
を用いて調製したマグネシウム剤と、有機酸等の混合に
よる擬似果汁と炭酸マグネシウムを用いて調製したマグ
ネシウム剤を用いて本発明の方法により製造したマグネ
シウム強化乳、および、食品添加物として認可されてい
る可溶性のマグネシウム剤である塩化マグネシウムと硫
酸マグネシウムを、本発明と同様の方法によってそれぞ
れ配合したマグネシウム強化乳について、熱安定性や風
味を比較する試験を行った。Next, a magnesium agent prepared using natural citrus juice and magnesium carbonate, and a pseudo-juice prepared by mixing an organic acid and the like and a magnesium agent prepared using magnesium carbonate were produced by the method of the present invention. Compare the heat stability and flavor of magnesium-fortified milk, and magnesium-fortified milk containing magnesium chloride and magnesium sulfate, which are soluble magnesium agents that are approved as food additives, respectively, blended by the same method as the present invention. The test was performed.
【００１６】[0016]
【試験例３】天然の柑橘果汁によるマグネシウム剤とし
て、Ｍｇレモンパウダー（ヤスマ株式会社）を用い、擬
似果汁には市販の擬似レモン果汁を用いて、先に述べた
方法により調製したマグネシウム剤を用いた。脱脂粉乳
を10.0重量％の濃度で溶解したものに、Ｍｇレモンパウ
ダーと擬似果汁から調製したマグネシウム剤、さらに、
食品添加物として認可されている塩化マグネシウムと硫
酸マグネシウムとを、それぞれ配合した。なお、４種類
のマグネシウム剤の配合量は、添加後の乳中のマグネシ
ウム含量が等しくなるように、Ｍｇレモンパウダーは1.
0重量％、擬似果汁によるマグネシウム剤は1.2重量％、
塩化マグネシウムは0.7重量％、硫酸マグネシウムは0.8
重量％とした。それぞれのマグネシウム剤を配合した
後、本発明の方法に従って2.0NカセイソーダによりpH6.
65に調整してマグネシウム強化乳を調製した。この４種
類のマグネシウム強化乳の熱安定性を試験例１の方法で
評価するとともに、それらの風味を官能評価した。表２
に結果を示す。Test Example 3 As a magnesium agent using natural citrus juice, Mg lemon powder (Yasuma Co., Ltd.) was used, and a commercially available pseudo-lemon juice was used as the pseudo-juice, and the magnesium agent prepared by the method described above was used. Was. In a solution prepared by dissolving skim milk powder at a concentration of 10.0% by weight, a magnesium agent prepared from Mg lemon powder and simulated fruit juice,
Magnesium chloride and magnesium sulfate, which are approved as food additives, were respectively blended. The amounts of the four types of magnesium agents are set such that the magnesium content in the milk after the addition is 1.
0% by weight, 1.2% by weight of magnesium agent with fake juice,
0.7% by weight of magnesium chloride, 0.8% of magnesium sulfate
% By weight. After blending each magnesium agent, pH 6.
Adjusted to 65 to prepare magnesium-fortified milk. The thermal stability of these four types of magnesium-fortified milk was evaluated by the method of Test Example 1, and their flavors were organoleptically evaluated. Table 2
Shows the results.
【００１７】[0017]
【表２】 [Table 2]
【００１８】Ｍｇレモンパウダーおよび擬似果汁を用い
て調製されたマグネシウム剤を配合したマグネシウム強
化乳は、熱安定性が極めて優れており、その風味も良好
である。塩化マグネシウムおよび硫酸マグネシウムの場
合では、加熱により直ちに凝乳してしまうだけではな
く、その風味も食品として許容されるものではない。以
上の結果から、本発明に使用するマグネシウム剤の調製
には、天然の柑橘果汁だけではなく、有機酸の混合によ
り調製された擬似果汁も使用できることが明らかになっ
た。このように、有機酸を含む溶液を本発明のマグネシ
ウム剤の調製に用いてマグネシウム強化乳製品を製造す
ることができる。さらに、これらの果汁または有機酸混
合液有機酸を含む溶液と炭酸マグネシウムを用いて調製
されるマグネシウム剤を、乳または乳を主体とする原料
に配合した上で、アルカリ剤によりpHを特定の範囲に調
整することにより、風味が良好で熱処理にも安定な加工
適性の優れたマグネシウム強化乳を製造できることが判
明した。[0018] Magnesium-fortified milk containing a magnesium agent prepared using Mg lemon powder and simulated fruit juice has extremely excellent heat stability and good flavor. In the case of magnesium chloride and magnesium sulfate, not only curdling occurs immediately upon heating, but also its flavor is not acceptable as food. From the above results, it was clarified that not only natural citrus juice but also artificial juice prepared by mixing organic acids can be used for the preparation of the magnesium agent used in the present invention. Thus, a magnesium-enriched dairy product can be produced using a solution containing an organic acid in the preparation of the magnesium agent of the present invention. Furthermore, after mixing the fruit juice or the mixed solution of organic acids with a solution containing an organic acid and a magnesium agent prepared using magnesium carbonate with milk or a milk-based material, the pH is adjusted to a specific range with an alkali agent. It has been found that by adjusting the amount of magnesium-enriched milk, it is possible to produce a magnesium-enriched milk having a good taste and a stable heat treatment and excellent workability.
【００１９】次に実施例を示し、本発明を詳しく説明す
る。Next, the present invention will be described in detail with reference to examples.
【００２０】[0020]
【実施例１】レモン濃縮果汁の還元液に対して食品添加
物用の炭酸マグネシウムを徐々に溶解しながらそれ以上
溶解できなくなるまで添加した後、沈殿物をクラリファ
イヤーで除去して清澄な液体を得た。次にこの液体を濃
縮してから、噴霧乾燥して粉末を製造した。このように
して得られたマグネシウム剤を生乳100kgに対して1.0kg
配合したのち、食品添加物用カセイソーダによりpHを6.
65に調整した。次に、高圧ホモゲナイザーにより均質圧
150kg/cm2で均質化した後、130℃で2秒間殺菌してマグ
ネシウム強化乳を製造した。加熱殺菌処理を行っても、
タンパク質の凝固や沈殿が生成することなく製造でき、
その品質は通常の飲用乳の保存期間を通して変化はなか
った。Example 1 After gradually dissolving magnesium carbonate for a food additive into a reduced solution of a lemon-concentrated juice until it could no longer be dissolved, the precipitate was removed with a clarifier to remove the clear liquid. Obtained. Next, the liquid was concentrated and then spray-dried to produce a powder. 1.0 kg of the magnesium agent thus obtained for 100 kg of raw milk
After blending, the pH is adjusted to 6.
Adjusted to 65. Next, use a high-pressure homogenizer to
After homogenizing at 150 kg / cm 2 , it was sterilized at 130 ° C. for 2 seconds to produce magnesium-enriched milk. Even after heat sterilization,
It can be produced without protein coagulation or precipitation,
Its quality did not change throughout the storage period of normal drinking milk.
【００２１】[0021]
【実施例２】市販の擬似レモン果汁を用いて実施例１と
同様にマグネシウム剤を調製してから、マグネシウム強
化乳を製造した。製造されたマグネシウム強化乳は、通
常の飲用乳の保存期間を通して沈殿物もなく良好な品質
であった。Example 2 A magnesium agent was prepared in the same manner as in Example 1 using commercially available pseudo-lemon juice, and then magnesium-enriched milk was produced. The produced magnesium-enriched milk was of good quality without sediment throughout the storage period of normal drinking milk.
【００２２】[0022]
【実施例３】脱脂粉乳を9.0kgとＭｇレモンパウダー
（ヤスマ株式会社）1.0kgを86.0kgの水で還元した後、
食品添加物用カセイソーダによりpH6.60に調整した。こ
れに生クリーム4.0kgを配合したのち、高圧ホモゲナイ
ザーにより均質圧150kg/cm2で均質化してから、130℃で
2秒間殺菌してマグネシウム強化低脂肪乳を製造した。
加熱殺菌処理を行っても、タンパク質の凝固や沈殿が生
成することなく製造でき、その品質は通常の飲用乳の保
存期間を通して変化はなかった。Example 3 After reducing 9.0 kg of skim milk powder and 1.0 kg of Mg lemon powder (Yasuma Co., Ltd.) with 86.0 kg of water,
The pH was adjusted to 6.60 with caustic soda for food additives. After adding 4.0 kg of fresh cream to this, homogenize with a high-pressure homogenizer at a homogenous pressure of 150 kg / cm 2 and then at 130 ° C.
Sterilized for 2 seconds to produce magnesium-fortified low fat milk.
Even after heat sterilization, the protein could be produced without coagulation or precipitation of the protein, and the quality did not change throughout the storage period of normal drinking milk.
【００２３】[0023]
【実施例４】実施例１と同じ配合によって調製した乳10
0kgを90℃で30秒間殺菌した後、スターター乳酸菌を接
種して温度を37℃に維持しながら10時間発酵させて、マ
グネシウム強化プレーンヨーグルトを製造した。製品中
には沈殿物等は見られず、風味も良好なものとなった。Example 4 Milk 10 prepared according to the same formulation as in Example 1
After sterilizing 0 kg at 90 ° C. for 30 seconds, starter lactic acid bacteria were inoculated and fermented for 10 hours while maintaining the temperature at 37 ° C. to produce a magnesium-enriched plain yogurt. No precipitate or the like was observed in the product, and the flavor was good.
【００２４】[0024]
【実施例５】Ｍｇレモンパウダー（ヤスマ株式会社）5.
0kgを生脱脂乳495.0kgに配合した後、食品添加物用カセ
イソーダによりpH6.65に調整した。この乳を減圧濃縮機
により固形濃度45.0％まで濃縮してから、熱風乾燥装置
により噴霧乾燥してマグネシウム強化脱脂粉乳を製造し
た。製品の粉末は還元時の分散性や溶解性において、通
常の脱脂粉乳と全く遜色ないものであり、溶解した後の
加熱処理に対してもタンパク質の凝固や沈殿の発生がな
く安定な性質であった。Example 5 Mg Lemon Powder (Yasuma Co., Ltd.) 5.
After 0 kg was mixed with 495.0 kg of raw skim milk, the pH was adjusted to 6.65 by using caustic soda for food additives. This milk was concentrated to a solids concentration of 45.0% by a vacuum concentrator, and then spray-dried by a hot-air drying device to produce magnesium-fortified skim milk powder. The powder of the product is inferior to ordinary skim milk powder in dispersibility and solubility at the time of reduction, and has a stable property without coagulation or precipitation of protein even after heat treatment after dissolution. Was.
【００２５】[0025]
【発明の効果】現在、食品添加物として認可されている
マグネシウム剤は限られており、かつそれらのマグネシ
ウム剤は極めて呈味性が悪い。また、乳成分との相互作
用を持つことから沈殿や不溶解物の生成をもたらし、乳
や乳を主体とする原料を用いたマグネシウム強化乳製品
の開発は困難であった。炭酸マグネシウムを柑橘類の果
汁などの有機酸を含有する溶液で溶解するか、または、
柑橘類の果汁などの有機酸を含有する溶液に炭酸マグネ
シウムを溶解して得られるマグネシウム剤は呈味性が良
く、乳や乳を主体とする原料に配合した後にそのpHを特
定の範囲に調整する本発明の方法によれば、乳成分との
相互作用による沈殿物や不溶解物が生成することなく、
熱処理に対して安定なマグネシウム強化乳製品を製造す
ることが可能となる。本発明の方法により、飲用乳、濃
縮乳、粉乳類等を製造できるだけではなく、それを原料
として発酵乳、アイスクリーム、チーズ等を製造するこ
とが可能となる。これら一連のマグネシウム強化乳製品
は、カルシウムの供給源として有効な乳製品に付加価値
をもたらし、より優れた栄養食品として提供することが
できる。At present, magnesium agents approved as food additives are limited, and these magnesium agents have extremely poor taste. In addition, because of interaction with milk components, precipitation and generation of insoluble matter are caused, and it has been difficult to develop a magnesium-enriched dairy product using milk or a raw material mainly composed of milk. Dissolve magnesium carbonate in a solution containing organic acids such as citrus juice, or
A magnesium agent obtained by dissolving magnesium carbonate in a solution containing an organic acid such as citrus juice has good taste and adjusts its pH to a specific range after blending it with milk or milk-based raw materials According to the method of the present invention, without generating precipitates and insolubles due to interaction with milk components,
It is possible to produce a magnesium-enriched dairy product that is stable against heat treatment. According to the method of the present invention, not only can drinking milk, concentrated milk, powdered milk and the like be produced, but also fermented milk, ice cream, cheese and the like can be produced using it as a raw material. These series of magnesium-enriched dairy products add value to dairy products that are effective as a source of calcium and can be provided as better nutritional products.
【図１】試験例２におけるpHと熱凝固時間との関係を示
す。図中の●はマグネシウム剤を配合する前の原料乳の
HCT-pH曲線を、○はマグネシウム剤配合後の乳のHCT-pH
曲線を示す。FIG. 1 shows the relationship between pH and heat coagulation time in Test Example 2. In the figure, ● represents the raw milk before blending the magnesium agent.
In the HCT-pH curve, ○ indicates the HCT-pH
The curve is shown.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ // Ａ６１Ｋ 33/10 ＡＢＪ Ａ２３Ｌ 2/00 Ｆ 35/20 ＡＤＤ Ｑ ──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. 6 Identification symbol FI // A61K 33/10 ABJ A23L 2/00 F 35/20 ADD Q
Claims (5)
することを特徴とする、マグネシウム強化乳製品。1. A magnesium-enriched dairy product comprising a magnesium agent containing an organic acid.
擬似果汁を含むマグネシウム剤である、請求項１記載の
マグネシウム強化乳製品。2. The magnesium-enriched dairy product according to claim 1, wherein the magnesium agent is a magnesium agent containing citrus juice or mimetic juice.
液で溶解するか、または、有機酸を含有する溶液に炭酸
マグネシウムを溶解することにより調製されるマグネシ
ウム剤を、乳を主体とする原料に配合し、次いでアルカ
リ剤でpHを調整することを特徴とする、請求項１記載の
マグネシウム強化乳製品の製造法。3. A magnesium agent prepared by dissolving magnesium carbonate in a solution containing an organic acid, or dissolving magnesium carbonate in a solution containing an organic acid, is blended with a raw material mainly composed of milk. 2. The method for producing a magnesium-enriched dairy product according to claim 1, wherein the pH is adjusted with an alkali agent.
または擬似果汁である、請求項３記載のマグネシウム強
化乳製品の製造法。4. The solution containing an organic acid is a citrus juice,
4. The method for producing a magnesium-fortified dairy product according to claim 3, which is a simulated fruit juice.
請求項４記載のマグネシウム強化乳製品の製造法。5. The method for producing a magnesium-enriched dairy product according to claim 3, wherein the pH is 6.5 to 6.9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28608697A JP3783752B2 (en) | 1997-10-02 | 1997-10-02 | Magnesium fortified dairy products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28608697A JP3783752B2 (en) | 1997-10-02 | 1997-10-02 | Magnesium fortified dairy products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11103771A true JPH11103771A (en) | 1999-04-20 |
| JP3783752B2 JP3783752B2 (en) | 2006-06-07 |
Family
ID=17699766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28608697A Expired - Fee Related JP3783752B2 (en) | 1997-10-02 | 1997-10-02 | Magnesium fortified dairy products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3783752B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102010039489A1 (en) * | 2010-08-18 | 2012-02-23 | Fresenius Medical Care Deutschland Gmbh | concentrate |
| CN109640676A (en) * | 2016-05-23 | 2019-04-16 | 以色列农业和农村发展部农业研究组织(范卡尼中心) | Magnesium ion as antibacterial agent |
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| JPS5550885A (en) * | 1978-10-06 | 1980-04-14 | Ajinomoto Co Inc | Protein-rich acidic drink composition |
| JPS60217888A (en) * | 1984-04-12 | 1985-10-31 | Isao Moriya | Method for sterilization and disinfection utilizing magnesium chloride |
| JPS6413981A (en) * | 1988-03-01 | 1989-01-18 | Isao Moriya | Method for sterilization and disinfection utilizing magnesium chloride |
| JPH05252883A (en) * | 1992-03-09 | 1993-10-05 | Lion Corp | Liquid gelling agent and component for instant liquid dessert composition |
| JPH06335347A (en) * | 1993-05-27 | 1994-12-06 | Ezaki Glico Co Ltd | Production of beam curd-like food or the like |
| JPH119226A (en) * | 1997-06-20 | 1999-01-19 | Yakult Honsha Co Ltd | Magnesium-enriching composition and its production |
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1997
- 1997-10-02 JP JP28608697A patent/JP3783752B2/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5550885A (en) * | 1978-10-06 | 1980-04-14 | Ajinomoto Co Inc | Protein-rich acidic drink composition |
| JPS60217888A (en) * | 1984-04-12 | 1985-10-31 | Isao Moriya | Method for sterilization and disinfection utilizing magnesium chloride |
| JPS6413981A (en) * | 1988-03-01 | 1989-01-18 | Isao Moriya | Method for sterilization and disinfection utilizing magnesium chloride |
| JPH05252883A (en) * | 1992-03-09 | 1993-10-05 | Lion Corp | Liquid gelling agent and component for instant liquid dessert composition |
| JPH06335347A (en) * | 1993-05-27 | 1994-12-06 | Ezaki Glico Co Ltd | Production of beam curd-like food or the like |
| JPH119226A (en) * | 1997-06-20 | 1999-01-19 | Yakult Honsha Co Ltd | Magnesium-enriching composition and its production |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102010039489A1 (en) * | 2010-08-18 | 2012-02-23 | Fresenius Medical Care Deutschland Gmbh | concentrate |
| JP2013535512A (en) * | 2010-08-18 | 2013-09-12 | フレゼニウス メディカル ケアー ドイチュラント ゲゼルシャフト ミット ベシュレンクテル ハフツング | Concentrate for medical solution, its production and its use in dialysis |
| CN109640676A (en) * | 2016-05-23 | 2019-04-16 | 以色列农业和农村发展部农业研究组织(范卡尼中心) | Magnesium ion as antibacterial agent |
| CN109640676B (en) * | 2016-05-23 | 2024-03-08 | 以色列农业和农村发展部农业研究组织(范卡尼中心) | Magnesium ion as an antimicrobial agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3783752B2 (en) | 2006-06-07 |
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