JPS60248152A - Calcium salt for enriching, its production and use - Google Patents

Abstract

PURPOSE:Proteins are removed from whey, the remainder is acidified and filtered, then, the filtrate is alkalized and the precipitate is collected to obtain noncrystallic calcium salts insoluble in water from waste in the cheese production. CONSTITUTION:Proteins are removed from whey, and the remainder is acidified, preferably lower than 4 in pH and subjected to electric dialysis. The resultant supernatant is adjusted in pH, preferably to 7.0 by adding alkali such as sodium hydroxide. Then, the precipitate formed is separated, when necessary, mixed with an oil to give the objective calcium salt for enriching foods, which is insoluble in water and noncrystalline.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides novel fortifying calcium salts isolated from milk;
It concerns its manufacturing method and its use.

Conventionally, many proposals have been made as fortified calcium for foods.

For example, in JP-A No. 57-1101.67, fine grains of water-insoluble calcium salt are firmly adhered to or wrapped around the fat edge of J3 in an emulsion of oil and fat, and the specific gravity of these grains is determined. It has been disclosed that precipitation is prevented by making the specific gravity approximately the same as that of the liquid phase. However, the specific gravity of the particles differs depending on the adhesion rate of the fat and oil edges and the adhesion resistance of calcium, and the tendency to separate into upper and lower layers is unavoidable, regardless of the degree, and therefore, in a low viscosity liquid layer, a uniform dispersion state cannot be achieved. It was difficult to obtain.

Also. In Patent No. 1145334, by adding crystalline cellulose -c? The Ik phase forms a fine network structure,
This supports the fine particles of water-insoluble calcium salt and prevents them from settling.11. A method was also disclosed. In addition, special public service in 1977
-217112, Japanese Patent Publication No. 45-22499, etc. also proposed coagulants for producing tofu using calcium salts as stable calcium agents.

However, the technical basis for these calcium agents is the setting of physical conditions such as the balance of specific gravity of the liquid, colloidal film, or support by reticulated cellulose. It was necessary to add substances with stabilizing effects other than salts.

In addition, a method of adding water-soluble calcium salt in a liquid state,
A method of incorporating a water-soluble calcium salt into the inner layer by complex emulsification is also known, but the former involves problems such as deterioration of flavor, and the latter requires the addition of an emulsifier.

Furthermore, even in naturally occurring crystalline calcium salts, bone meal, and their precipitated and classified fine grain products, the individual particles are completely irregular and usually have an average size of 10μ or more, so they cannot be used as they are to fortify liquid foods. . Even if these calcium salts are ground using a dry or wet method such as a roll mill, coarse particles remain, and it is not easy to separate these coarse particles.In particular, it is difficult to disperse them in a stable state in milk, etc. That was impossible.

The inventors of the present invention conducted intensive research to find a fine, non-precipitating fortifying calcium salt that can also be used to fortify milk, and were able to separate an excellent fortifying calcium salt from whey that was discarded during cheese production. It was successful.

The fortifying calcium salt of the present invention is originally derived from milk, and the calcium in cheese whey was conventionally unusable and was wasted. Said non-conclusion.

The small amount of chemicals required to produce quality salts is
Since it is washed away during the subsequent washing process, it can be said that there are no impurities at all, making it an excellent material for calcium-fortified foods.

The reinforcing calcium salt of the present invention is mainly composed of calcium phosphate and calcium citrate, which form a network structure, maintain a stable state in a solution with almost no sedimentation, and form a salt. Since it is water-insoluble, it will not react with proteins and precipitate, and since it is non-crystalline, the network structure will be maintained as it is, and it will not crystallize or precipitate.

To produce the fortifying calcium salt of the present invention, it is preferable to use cheese whey that has been discarded during the production of cheese from milk.

Cheese whey is subjected to membrane filtration using an ultrafiltration membrane, an electrodialysis membrane, etc. either as it is or after being concentrated to an appropriate concentration. By this membrane filtration, calcium in cheese whey comes out of the membrane mainly in the form of ions dissolved together with phosphoric acid and citric acid.

The cheese whey used as a raw material here may be previously subjected to lactic acid fermentation or may be adjusted to pH 5.0 or lower, preferably pH 4.0 or lower, by adding hydrochloric acid or the like. When using as raw material whey with a pH exceeding 5.0 instead of such acidic whey, especially in the case of electrodialysis membrane treatment, an acid such as hydrochloric acid is added to the membrane permeate after treatment to bring the pH to 5.0. Hereinafter, it is necessary to adjust the pH to preferably 4.0 or less.

In this way, if the liquid is acidic, the phosphoric acid, citric acid, calcium, etc. that pass through it can be uniformly dispersed in the acidic liquid as an aqueous solution without precipitating in the state of dissolved ions. .

The obtained permeate is neutralized to a pH of 6.0 to 9.0, preferably 7.0 by adding an alkaline solution such as caustic soda to obtain amorphous calcium phosphate, which has no reactivity with proteins. and calcium citrate can be obtained as a finely networked precipitate.

The resulting precipitate is obtained as a paste-like concentrate by centrifugation, and this can be used as it is to fortify various foods.

can be used.

The resulting precipitate concentrate is a white paste-like substance in which calcium phosphate and calcium citrate form a network. Since this paste-like material is insoluble, it can be purified by washing with water as appropriate.

The resulting paste can be used as it is to fortify food with calcium, but it can be mixed with fats and oils such as vegetable oil,
It can be used to fortify liquid foods.

The paste obtained here can be stored as it is or after being dried by spray drying, freeze drying, etc. with appropriate addition of water. When using a dry product, it can be ground together with water or oil and used as an aqueous or oily slurry for calcium enrichment.

The reinforcing calcium salt of the present invention is in itself water-insoluble, so it binds to proteins such as milk and does not precipitate, but the calcium salt network itself secondary binds and becomes polymerized. However, mixing with fats and oils can prevent this secondary binding.

Any food can be fortified with the fortifying calcium salt of the present invention. It can be added to all kinds of foods, including liquid foods such as milk, soy milk, and soups, semi-solid foods such as cream, pudding, and tofu, grains, meat, beans, and other cooked foods.

Examples of the present invention are shown below.

Example 1 9,000 kg of cheese whey, which was separated when manufacturing cheese by processing 0,000 kg of milk, was vacuum concentrated to 4,500 kg, which was applied to an electrodialysis desalination membrane, and the obtained membrane permeate was obtained. The pH was adjusted to co by adding hydrochloric acid to obtain 2,000 kg of permeate.

5. Gradually add 20% Na Otl to 2,000 kg of this permeate while stirring. , I+ = 7.0.

When a cloudy calcium salt precipitate was sufficiently formed, it was centrifuged to obtain 50 kg of a concentrate. Add water to this concentrate to make it 2,000 kg, centrifuge it again, put it in the machine, and make 50 kg of white paste-like reinforcing calcium salt.
I got g.

Example 2 Water was added to 50 kg of the white paste-like reinforcing calcium salt obtained in Example - to make 200 kg, and this was spray-dried to obtain 48 kg of powdered reinforcing calcium salt.

Example 3 [17.
6 kg was added and mixed at 50 to 60°C to disperse.

On the other hand, 5.3 kg of skimmed milk powder was dissolved in 51.4 ml of water, kept at 40 to 50°C, mixed with the mixed whole milk powder, mixed in a homomixer for 3 minutes, and mixed in a homogenizer for 1 hour.
50kg/a+? The mixture was emulsified and 98 kg of calcium-enriched cream was obtained.

Example 4 Mix 12.9 ml of the calcium-enriched cream obtained in Example 3 with 87.03 kg of skim milk, pass it through a clarifier, then pass it through a plate heater at 85°C, and then put it through a homogenizer to produce a mixture of 150 kg/kg. cn? Processed with
It was further sterilized at 130° 02 seconds and cooled to obtain 98 kg of calcium-fortified milk beverage.

Agent Patent Attorney 1) Parent Male

Claims (3)

[Claims] (1) A fortifying calcium salt consisting of a water-insoluble and non-crystalline calcium salt separated from milk. (2) Whey is deproteinized and permeated as an acidic solution, an alkali is added to the obtained permeate, and the obtained precipitate is separated. If necessary, the separated precipitate is mixed with fats and oils. A method for producing a calcium salt for reinforcement, characterized by the following. (3) A calcium-enriched food prepared by adding water-insoluble and non-crystalline blood dicalcium salt separated from milk.