JPH11239466A - Mineral preparation and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mineral agent that is readily soluble and shows good taste with no mutual action with the food components by using a specific composition of organic acids including citric acid. SOLUTION: This mineral agent contains divalent minerals and organic acids where the organic acid composition comprises citric acid and malic acid and the content of the citric acid is >=70% in the organic acid composition. The mineral agent is prepared by dissolving the salts containing divalent salts and/or the food base materials in the solution containing citric and malic acids as the organic acids where the content of the citric acid is >=70%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a mineral agent which has good solubility, has no interaction with food components, and has a good taste, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, a variety of mineral-enriched foods in which minerals such as calcium, magnesium, iron and the like have been fortified have been developed due to an increase in health consciousness. There are various properties of mineral agents used for mineral reinforcement,
In consideration of processing suitability and the like for not only beverage applications but also other applications, good solubility without precipitates is required. At the same time, it is necessary to suppress the interaction between the mineral agent and the food component and the reduction in the flavor of the food accompanying the compounding.

[0003] Generally, salts having good solubility interact with food ingredients to generate precipitates and coagulates and to deteriorate taste, so that they are suitable for adding a large amount to foods. Absent. For example, when calcium chloride, which is a soluble salt, is added to milk as it is, the flavor of the milk is remarkably deteriorated, and at the same time, the milk interacts with the milk component to cause aggregation and precipitation in a short time when heated.

[0004] On the other hand, poorly soluble salts are excellent in that they do not dissociate and thus do not interact with food components and are tasteless and do not affect the taste of foods. In view of the above, addition to food often requires special techniques. For example, calcium carbonate, which is a sparingly soluble salt, is excellent in that it is tasteless and does not affect the taste, and is widely used for fortifying calcium in milk drinks. Is currently preventing the formation of precipitates by mechanically pulverizing.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a mineral agent which has good solubility, has no interaction with food ingredients, and has good taste, and a method for producing the same. I do.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have developed a solution containing an organic acid containing minerals such as hardly soluble salts containing divalent minerals such as calcium, magnesium, iron, zinc and manganese or whey minerals. It has been found that a mineral agent having good solubility can be obtained by dissolving with the use of, and the present invention has been completed. Since the dissolved mineral forms a complex salt with citric acid and the like in the organic acid-containing solution, there is no interaction between the mineral and the food component at the time of addition to food, and a new precipitate may be generated by heating. There is no such thing.

[0007] The mineral agent of the present invention can also be processed into a concentrated liquid or a dry powder for use. When the mineral source is dissolved using citrus juice, a citrus flavor can be imparted to the mineral agent. In addition, since this citrus flavor is reduced by passing through a concentration / drying step, when it is used for foods in which the citrus flavor is not preferred, a concentrated liquid or a dry powder may be used. As described above, by using a citrus juice or a mixed solution of organic acids, food materials containing salts and minerals, which were conventionally difficult to use, can be easily used. According to the present invention, a mineral agent having good solubility, having no interaction with food components, and having good taste, and a method for producing the same are provided.

The organic acid-containing solution used in the present invention includes:
For citrus juices such as lemon, orange and grapefruit, all liquid preparations that do not contain pulp, such as undiluted juice, concentrated juice, a reduced solution of concentrated juice, and a reduced solution of juice powder, can be used. Further, an organic acid mixed solution containing citric acid and malic acid as the organic acid can be similarly used. When an organic acid mixed solution is used, good flavor cannot be obtained if the content of citric acid is small, so that a solution containing 70% or more of citric acid in all organic acids is used. Not only salts and mineral-containing food materials having good solubility but also poorly soluble salts and mineral-containing food materials can be dissolved by the organic acid in the organic acid-containing solution.

On the other hand, as mineral sources, calcium,
Use salts containing divalent minerals such as magnesium, iron, zinc, and manganese. These salts can be used regardless of their solubility. In addition, food materials containing a mineral component such as whey mineral materials can also be used.

Next, a method for producing the mineral agent of the present invention will be described. A mineral source is gradually added to the organic acid-containing solution while stirring the solution until the mineral content is saturated. When concentrated citrus juice is used as the organic acid-containing solution, a problem such as generation of a precipitate may occur. Therefore, it is preferable to use one having an acid content of 300 g / l or less. The resulting saturated solution is filtered through a suitable filter or a centrifuge is used to remove insolubles and precipitates due to saturation of the solution to obtain a clear liquid. Next, after performing heat sterilization at 80 to 130 ° C. for 2 to 60 seconds, the liquid is concentrated by vacuum concentration or the like. Further, this concentrated liquid is pulverized by freeze drying, spray drying or the like.
Any of the clear liquid, the concentrated liquid, and the dry powder in the above manufacturing process can be used as the mineral agent of the present invention. Hereinafter, the present invention will be described in more detail with reference to Test Examples and Examples.

[0011]

[Test Example 1] (Solubilization of poorly soluble mineral source with organic acid-containing solution) Calcium carbonate, calcium hydroxide, dibasic calcium phosphate, tribasic calcium phosphate, calcium citrate, ferrous pyrophosphate, oxidation for food additives Magnesium and whey mineral materials (LACTOVAL,
DMV) was compared in terms of solubility when dissolved in water, citrus juice, and an organic acid mixed solution.
LACTOVAL is a mineral-rich material made from whey and containing about 60% ash. As the composition, the contents of phosphorus and calcium are particularly high, each occupying around 15%.

As minerals, 3 g equivalents of the above-mentioned mineral sources were each added to 100 ml of water, a lemon-concentrated juice reduced solution having an acid content of 250 g / l, citric acid of 80% of organic acid and 20% of organic acid having an acid content of 250 g / l It was dissolved in each of the organic acid mixed solutions of malic acid to prepare a mineral solution.
50 ml of each mineral solution was placed in a centrifuge tube with a dose scale, centrifuged at 300 G for 5 minutes, and the amount of the precipitate was measured.

The results are shown in Table 1. By using lemon juice or an organic acid mixed solution, which is a natural food material, a sparingly soluble mineral source can be solubilized, and the addition of a sparingly soluble mineral source, which has been difficult to use conventionally, to food can be performed more easily. Was. The obtained mineral agent solution can be further processed by concentrating and drying to be processed into a concentrated liquid or dry powder form for use.

[0014]

[Table 1] ───────────────────────────────── Mineral source precipitation (ml / 50ml) ──── ────────────────── Water Lemon-concentrated Organic acid Juice reduction liquid Mixed solution ──────────────────────カ ル シ ウ ム Calcium carbonate 3.0 <0.1 <0.1 Calcium hydroxide 4.5 <0.1 <0.1 Dibasic calcium phosphate 8.0 0.3 <0. 1 Calcium triphosphate 6.0 <0.1 0.2 Calcium citrate 5.5 <0.1 <0.1 Ferrous pyrophosphate 4.0 0.2 0.1 Magnesium oxide 2.5 <0. 1 <0.1 LACTOVAL> 10 1.0 1.2 ─────────────────────────────────

[0015]

Test Example 2 (Comparison of Flavors of Mineral Agents) Next, the flavors of calcium chloride, calcium sulfate, calcium carbonate and tribasic calcium phosphate for food additives and the calcium agent according to the present invention were compared. As a calcium agent according to the present invention, a reduced solution of concentrated lemon juice having an acid content of 250 g / l,
Or 100 ml of an organic acid mixed solution in which 80% of the organic acid is citric acid and 20% is malic acid with an acid content of 250 g / l.
8.3 g of calcium chloride for food additives, 7.8 g of tribasic calcium phosphate, 7.5 g of calcium carbonate
Was gradually dissolved. In this way, a calcium agent solution having a calcium concentration of 0.1% by weight was prepared, and the flavor was organoleptically evaluated. Table 2 shows the results. In addition, the solubility characteristics of each mineral agent were also described as easy solubility (○) and poor solubility (×).

[0016]

[Table 2] カ ル シ ウ ム Calcium material flavor dissolution characteristics ─────────カ ル シ ウ ム Calcium chloride Bitterness, Egumi ○ Calcium sulfate Egumi ○ Calcium carbonate tasteless, coarse × Tertiary calcium phosphate tasteless, rough × calcium chloride + Lemon concentrated juice Acidity, lemon fragrance ○ Calcium phosphate 3 + lemon concentrated juice Good acidity, lemon fragrance ○ Calcium carbonate + Lemon concentrated juice Good acidity, lemon fragrance ○ Calcium chloride + organic acid mixed solution Acidity ○ Third Calcium phosphate + organic acid mixed solution Acidity ○ Calcium carbonate + organic acid mixed solution Acidity ○ ────────────────────────────────

Calcium chloride and calcium sulfate have good solubility, but their flavors are strongly bitter and harsh, and they cannot be incorporated into foods in large amounts. On the other hand, calcium carbonate and tertiary calcium phosphate are hardly soluble and therefore almost tasteless, but feel rough due to precipitation. By dissolving calcium carbonate and tribasic calcium phosphate in a lemon juice or an organic acid mixed solution, the sparingly soluble calcium carbonate could be made into a solution, and the flavor became sour as to be felt.

Depending on the type of food, when the mineral source is dissolved using citrus juice, the citrus flavor derived from the citrus juice may be anxious. In such a case, the citrus flavor can be reduced by subjecting the mineral source to further concentration and drying after dissolving the mineral source. In the next test example, the effect of reducing the citrus flavor by the concentration and drying treatments will be described.

[0019]

Test Example 3 (Effect of Reducing Citrus Flavor by Concentrating and Drying Steps) Lemon Concentrated Juice Reducing Solution 1 with Acid Content of 250 g / l
6. For 00 kg, calcium carbonate for food additives 7.
After gradually dissolving 5 kg, the precipitate was removed with a clarifier to obtain a clear liquid. Next, this liquid was sterilized at 120 ° C. for 2 seconds, concentrated under reduced pressure, and spray-dried to produce a dry powder. At each stage of the above-described dry powder production process, the change in the intensity of the citrus flavor derived from the concentrated lemon juice was examined. A sample was collected at each stage of the addition of the lemon-concentrated fruit juice reduction solution, calcium carbonate addition, sterilization, concentration under reduced pressure, and spray drying. For each sample, a solution was prepared so that the sugar content was 10% by weight, and the strength of the citrus flavor was examined. The intensity of the citrus flavor was sensory evaluated on four scales: strong (+++), felt (++), slightly felt (+), and not felt (-).

The results are shown in Table 3. It became clear that the citrus flavor of the solution was reduced as the powdering process proceeded. In the vacuum concentration step, the volatile substances forming the citrus flavor with water are removed by suction under reduced pressure while heating, and in the spray drying step, by spraying the solution into hot air, thereby reducing the citrus flavor. Conceivable. As described above, the citrus flavor derived from citrus juice was reduced through the concentration and drying steps, and a mineral agent that could be more widely used was obtained.

[0021]

[Table 3] レ モ ン Lemon concentrated carbonated carbonated pasteurized, reduced pressure spray, juice reduction liquid, um addition After concentration After drying ───────────────────────────────── Citrus flavor intensity +++ ++ ++ ++ ++ ──── ─────────────────────────────

[0022]

[Test Example 4] (Thermal stability of food containing a mineral agent)
For each of the calcium chloride for food additives and the calcium agent powder prepared in Test Example 3, 0.5 g equivalent of 10% by weight of reduced skim milk 1000 m was prepared.
and dissolved. After standing at 4 ° C. overnight,
The pH was adjusted to 6.45 with 0N sodium hydroxide. Approximately 2 ml of each was sealed in a glass ampule tube, immersed in an oil bath maintained at 120 ° C., and the time to coagulation (heat coagulation time; Heat Coagulation Time (HCT)) was measured.

The results are shown in Table 4. In addition, as a control, 10% by weight of reduced skim milk without the addition of a calcium agent was
The same processing was performed and compared. The calcium content of each sample is also shown. The calcium-enriched milk containing the calcium agent of Test Example 3 has extremely good heat stability, and has almost the same HC as reduced skim milk without the addition of the calcium agent.
T is indicated. On the other hand, with calcium chloride-containing milk, curdling occurs immediately upon heating.

[0024]

[Table 4] ────────────────────────────────── HCT at 120 ° C Calcium content (min) (mg / 1) ────────────────────────────────── additive-free milk 62 1100 Calcium-containing milk of Test Example 3 57 1600 Milk containing calcium chloride <0.5 1600

In general, when a large amount of soluble, ie, ionic calcium is added to milk, the milk interacts with milk proteins to cause curdling or extremely low heat stability. On the other hand, in the mineral agent of the present invention, the dissolved mineral component forms a complex salt with citric acid and the like contained in the citrus juice or the organic acid mixed solution. Since no interaction with food components occurs, calcium-enriched milk having good heat stability can be obtained.

[0026]

Example 1 (Production of Mineral Agent Using Citrus Juice)
360k of lemon juice concentrate with 15g / l acid content
1.5 kg of calcium carbonate for food additives per g
Was gradually dissolved and passed through a clarifier to obtain a clear liquid. Next, this liquid was sterilized at 120 ° C. for 2 seconds, concentrated under reduced pressure, and further spray-dried to produce a dry powder. The calcium agent thus obtained was compared with calcium carbonate and calcium chloride, which are approved as food additives, for their solubility and flavor. 50 ml of a solution in which each calcium agent was dissolved so that the calcium concentration became 200 mM was placed in a centrifuge tube with a volume scale, and
After centrifugation at G for 5 minutes, the amount of the precipitate was measured. The sensory evaluation was performed for the flavor.

Table 5 shows the results. Calcium chloride has good solubility, but its taste is bitter, harsh, and when added to food in large quantities, its flavor is unacceptable.
On the other hand, calcium carbonate is a good mineral agent in terms of flavor because it is tasteless, but a large amount of precipitate is generated because it is insoluble. On the other hand, the calcium preparation prepared from the lemon juice concentrate and calcium carbonate did not produce a precipitate and had a mild sour taste, which proved to be useful for calcium enhancement of foods.

[0028]

[Table 5] 量 Amount of sediment (ml / 50ml) Flavor ─────濃縮 Lemon concentrated juice + calcium carbonate 0 Mild acidity Calcium chloride 0 Bitterness, savory taste Calcium carbonate 1.1 Tasteless ─────────────────────────────────

[0029]

Example 2 (Mineral preparation from whey mineral material) Reduced liquid of lemon-concentrated juice having an acid content of 250 g / l or 40% lactose containing 80% citric acid and 20% organic acid
% Of malic acid, 100 kg of whey mineral material (LACTOVAL, DMV) 18.7
5 kg was gradually dissolved. Next, the mixture was homogenized with a high-pressure homogenizer at a uniform pressure of 150 kg / cm ² , and then passed through a clarifier to remove insolubles. The liquid was further sterilized at 120 ° C. for 2 seconds, concentrated under reduced pressure, and spray-dried to obtain a dry powder. The solubility and flavor of the dry powder and LACTOVAL prepared as described above, which were mixed with distilled water at 40 ° C. so as to be 10% by weight, were compared in the same manner as in Example 1.

The results are shown in Table 6. The calcium content per powder is also shown in the table. LACTOV
Although AL has a flat flavor, it is a very low-solubility whey mineral material, so that a large amount of sediment was generated, making it extremely difficult to use as a food material.
However, by dissolving with concentrated lemon juice or a mixed solution of organic acids and then pulverizing, a calcium agent having very good solubility and a mild flavor could be obtained. As described above, in the present invention, a mineral agent can be prepared using only natural food materials such as lemon concentrated juice and whey mineral materials as raw materials.

[0031]

[Table 6] 量 Sediment amount Flavor Calcium content (ml / 50ml) (Wt%) ─────────────────────────────────── Whey mineral material> 10 slightly sweet 18 lemon Concentrated fruit juice + LACTOVAL 0.1 mild acidity 6.8 Organic acid mixture + LACTOVAL 0.2 acidity 6.4 ──────────────────────── ───────────

[0032]

Example 3 (Production of a multimineral agent) The acid content was 2
With respect to 150 kg of 50 g / l lemon concentrated juice reduction liquid, 6.3 kg of monobasic calcium phosphate for food additives,
Magnesium carbonate 1.75kg, sodium carbonate 15k
g and 6 kg of potassium carbonate were gradually dissolved, and then passed through a clarifier to obtain a clear liquid. Next, this liquid was sterilized at 120 ° C. for 2 seconds, concentrated under reduced pressure, and further spray-dried to produce a dry powder. The multimineral agent thus obtained has good solubility and taste, and has an ideal balance of calcium, magnesium, sodium, potassium and phosphorus of 2: 1: 13: 6.7: 4. .
It is included at a ratio close to 3. Note that the required nutritional amount of calcium is determined by the Ministry of Health and Welfare, and the target intake amounts of magnesium, sodium, potassium, and phosphorus are defined. By using the mineral agent of the present invention, these nutrients can be taken in a well-balanced manner.

[0033]

Example 4 (Production of Mineral Agent Using Organic Acid Mixed Solution) Trehalose was added to 100 kg of an acid solution having an acid content of 250 g / l and an organic acid composition of 95% citric acid and 5% malic acid. 30 kg and 7.5 kg of calcium carbonate for food additives were gradually dissolved. Next, this was passed through a clarifier to remove a precipitate, and then heated at 120 ° C. for 2 hours.
Sterilized for seconds. Next, the resultant was concentrated under reduced pressure and spray-dried to produce a dry powder. No precipitate or the like was observed in the reduced solution of the produced powder, and the flavor became favorable.

[0034]

Example 5 (Production of mineral-enriched milk) 150 kg of raw milk
Then, after adding 1.2 kg of a liquid obtained by mixing lemon-concentrated juice and calcium carbonate for food additives at the same ratio as in Example 3, the pH was adjusted to 6. with sodium hydroxide for food additives.
65. Next, the mixture was homogenized with a high-pressure homogenizer at a uniform pressure of 150 kg / cm ² , and then heat-sterilized at 130 ° C. for 2 seconds to produce calcium-enriched 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.

[0035]

Industrial Applicability According to the present invention, from a variety of mineral sources including divalent minerals using an organic acid-containing solution, the solubility is good, there is no interaction with food ingredients, and the taste is excellent. Since a mineral agent can be produced, various mineral sources, which have conventionally been difficult to incorporate into foods, can be used more widely.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Koichiro Yoshioka 3-3-1, Atsubetsu Nishi, 1-3-chome, Atsubetsu-ku, Sapporo, Hokkaido Fiore Park B 202 (72) Inventor Masakazu Horikawa 4-10, 2-chome, Yamate, Nishi-ku, Sapporo, Hokkaido 18 −102 Green River Mountain Hand II 102

Claims (2)

[Claims] 1. A composition comprising a divalent mineral and an organic acid, wherein the organic acid composition comprises citric acid and malic acid, and the organic acid composition ratio of citric acid is 70% or more. Minerals. 2. Salts and / or food materials containing divalent minerals are dissolved in an organic acid-containing solution containing citric acid and malic acid as organic acids and citric acid in all organic acids is 70% or more. A method for producing a mineral agent.