JPS61242562A - Readily dispersible calcium pharmaceutical and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled pharmaceutical useful for a calcium nutrient supplement for liquid food due to the ready dispersibility, by expanding a food material consisting of calcium salt powder, starchy material and protein in an extruder while heating and pressurizing, and pulverizing the resultant expanded material. CONSTITUTION:A food material consisting essentially of calcium salt powder, starchy material and/or protein is first heated and pressurized preferably at 120-160 deg.C in an extruder, extruded into the air and expanded. The resultant expanded material is then pulverized to give preferably 100-500mu particle diameter. Thus, the aimed pharmaceutical 2 containing the calcium salt powder 3 and the above-mentioned porous food material 4 as constituent components is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an easily dispersible calcium preparation suitable for enriching various foods, particularly liquid foods, with calcium, and a method for producing the same.

[Conventional technology]

Recently, many calcium-fortified foods have been manufactured based on nutritional claims because the amount of calcium intake tends to be unstable.
There is. These foods contain calcium carbonates, phosphates,
Calcium 1n powders such as lactate are used as calcium-fortifying formulations.

[Problems that the invention attempts to solve]

However, these calcium 1n powders are generally insoluble or dissolvable in water and have a high specific gravity, so they tend to precipitate even if they are dispersed in water or food, making them difficult to use.

Conventionally, techniques aimed at improving this drawback include coating water-insoluble calcium with edible fat (') and then coating it with an emulsifier, as seen in JP-A No. 57-110167 or JP-A No. 57-129672. emulsified in water in the presence of 1), or water-insoluble calcium is coated with edible fat and then further treated with -L
There are some things that I wore when I went shopping last time. However, such conventional food-use preparations are in the form of emulsions, but they are also coated with 31 fats and oils, making them relatively troublesome to handle. There is a problem that it has a negative effect on JJ and sea urchins, and therefore is not suitable as a food additive.

[Means to solve the invention]

The present inventor has conducted various studies in order to provide a calcium preparation that solves the problems mentioned in 1., and has finally completed the present invention.

rxp et al., the calcium preparation of the present invention is composed mainly of calcium salt powder and posis-like starch and/or protein.
Granules or powders containing the constituent ingredients of foodstuffs/)s +
It is easily dispersible, and its manufacturing method uses an extruder that can heat and pressurize calcium salt powder, starch and/or protein-based foods. This method is characterized by pulverizing the obtained puffed product.

In the present invention, easily dispersible f1 etc., the calcium preparation is water,
It is important to note that there is a type of F71 that is easily dispersed in various foods, especially liquid foods such as milk and egg liquid.

; [k Here, Calci C-Sim preparation refers to a preparation consisting of granules or (9 parts) bodies containing cuff 19911 as a component.

In history, iJ lucium jλ^ powder is calcium carbonate 1
Calcium/Phosphorus M1 item Pa21. 1 sake, 1 fortune, 1 cuff 961
Powder of famous crystals or these ingredients are used to crush eggshells, seashells, animal bones, etc., and make them into powder.

In the present invention, the calcium salt powder described in Ryo 11 is used, but in order to prevent the graininess and dispersion during eating from decreasing, the particle size of these powders is 100
It is desirable that it be less than μ, preferably 9Y, and less than 1.140 μ. To all the raw materials of these calcium JIB +
(a) The proportion of F1 in the liquid food is limited to 1 - 1, but there are 16 h > r, but each F.
20% is appropriate from A5 actual level to 5.

In addition, when it comes to foods whose main ingredients are starch and/or protein, starch and protein such as rice, wheat, corn, sweet potato, fish meal, soybeans, etc. It is possible to use one or more than 20 types of food, and the shape of these raw ingredients is 151 grains and 49 powders.
b Good. And, these foods account for 1,11 go (but not particularly limited, 80 to 9
5% is practical. This naturally follows from the above-mentioned suitable formulation n1 of the calcium salt. Also.

The desired calcium preparation can be prepared by arbitrarily selecting the type of the above-mentioned food product to be used and the amount of this food product and calcium Jn, or by adjusting the degree of swelling of the food material. Specific gravity can be adjusted freely. As a result, it is possible to provide a calcium preparation suitable for dispersion into various foods having different specific gravities, especially liquid foods.

Hereinafter, the calcium preparation of the present invention will be further clarified according to a typical manufacturing method of the present invention.

First, the calcium salt powder and the food material are simultaneously fed into an extruder in fixed amounts and heated and pressurized. At this time, you can add fresh water or poultry fat if necessary.

In general, the 1~ruder has the functions of stirring, mixing, pressurizing, and heating 1, and its structure can be roughly divided into 3 parts, 1 and 2, consisting of a feeder, barrel, screwball, and die, but these are used in the present invention. Since it takes a lot of heat and pressure, you can use any J, U/7 type, or B type.
r I') m is a general C, but there is no need to specifically limit it. The degree of pressurization is usually from several atmospheres to several tens of atmospheres, but is not particularly limited. The heating humidity of the raw materials is 90 to 180°C, preferably 14120 to 160°C.
It is. If the temperature exceeds 180°C, the raw materials will be severely scorched and deteriorated, and the raw material will be heated at 90°C (not enough heat, etc.).

■To raise the temperature of the raw material in the Xtruder, the frictional heat generated during pressurized transfer of the raw material in the barrel is combined with a heater installed in the barrel. By performing such treatment, starch (gelatinized) and protein have a temperature of t!I:L,
The food material turns into a molten state, and the food material and the calcium salt powder become harmoniously integrated.

Then, a puffed product can be obtained by extruding this harmoniously integrated raw material into the atmosphere through a die section of a 1 x 1 helder.

The obtained puffed product becomes soft and deformed when the temperature is high, but when it is cooled, it becomes stick-like or play-like depending on the shape of the extruder die. It can be solidified into any desired shape. The puffed material 1 shown in FIG. 1 is solidified into a stick shape. t: Indicates case 1
It consists of calcium powder 3, 3..., food powder 4, and air bubbles 5, 5....

Finally, this expanded product is pulverized to form I(+) or powder, which is referred to as the easily dispersible calcium preparation of the present invention.

The particle size is 1000 t) or less, preferably 100 to 50
It's hard to get around 0 u. - It is efficient to use a hammer mill or a speed mill to crush the expanded material mentioned above.

This J: The calcium preparation of the present invention obtained by sea urchin is
As shown in Figures 2 and 3, the temperature of calcium powder 3
・3... and a large number of air bubbles 5, 5..., resulting in a porous shape consisting of a food material 4 mainly composed of starch and/or protein, or It becomes a powdered calcium preparation 2.

In addition, the air bubbles 5 existing in the food wood 1 are enclosed in the air bubble film, and most of the calcium stone powder 3 is incorporated into this air bubble film and fixed. .

[Example] K eggplant 11 Particle size 20 tt eggshell powder 2 Kg, wheat flour (soft flour) I
BK! Prepare F and 1.2 kg of fresh water, and in order to consume these raw materials in one hour, prepare a fixed amount of each raw material at the same time using a two-screw J,
The mixture was put into FiOrpm, barrel dryness 140'C, 2 14armφ dies), heated and pressurized, and then extruded from the die to obtain a swollen product in the form of 11 sticks. The pressure inside the barrel at this time is approximately 208 fl/c.
It was ni. Next, this expanded product was pulverized in a speed mill to obtain 18.5 kg of easily dispersible calcium preparation consisting of particles with an average particle size of 3(')0μ, 4'1/:.

This calcium preparation is added to the egg drink (product name [Elagnock-
1 Kikopie Co., Ltd. Ne II! ! j, Egg liquid is treated with a proteolytic enzyme, and a sweetener is added to the drink ($11) to which 5% is added and mixed and dispersed 1! , 1 calcium-enriched egg drink
! Also.

When the boiled egg drink was filled into a 200CC container and sealed, it was heat sterilized and stored at room temperature (20°C) for two months, and no calcium precipitate was observed.I tried tasting this drink again. However, the flavor of the egg tokuyu was the same as before storage.

2 kg of ['J 2 particle size 20μ eggshell powder], 1 Bkg of starch, and 1.2 kg of fresh water were prepared. Each raw material is added simultaneously and in fixed amounts so that these raw materials are consumed in - hours.
Two-axis extruder (manufactured by Toshiba Machine Co., Ltd.)
``M-50 type'' Scriko rotation speed 15 Orpm, barrel temperature 140℃, /, 2 mrnφ dies),
After heating and pressurizing it, it is extruded from the die into the atmosphere and expanded to produce a stick-shaped expanded product weighing 4 g. The pressure inside the barrel at this time is approximately 20 to 9/ci. Next, this expanded product was pulverized with a speed mill to obtain 3 kg of easily dispersible calcium preparation 1B consisting of particles with an average particle size of 300 μm.

Add 2% of this calcium preparation to whole egg liquid and disperse it to make a calcium-enriched egg liquid. When the obtained egg liquid was left to stand at room temperature (20℃) for one hour, both visual observation and chemical analysis (atomic absorption spectrometry) showed that there was a bias in the hexavalent lucium content and a 1:1 precipitate. I can't ->
7.:.

(Effect of the invention) i+t FA 1 (Ajj- I have prepared the following rimple.

Death 1-District: Example 2 'c1q Calcium content enriched egg liquid control 82 particle size 20t, t eggshell powder 0.2% to whole egg liquid
Add, mix, and disperse the egg liquid obtained in step 1.Pour 11 of these mixtures into 19-volume cylinders and let stand for one hour. The calcium content was measured by atomic absorption spectrometry, and this measured value was converted into the eggshell powder distribution rate of each layer (initially, each layer contained 33.3%), and the results were as shown in Table 1 below. The results were obtained.

Lower layer 36% 87% 隨艙”-2- The egg liquid that had been placed in the cylinder of Test Example 1 and allowed to stand for one hour was
The top layer, middle layer, and 'ram were taken out from the cylinder, and tamagoyaki was made separately using the conventional method.The appearance and texture of the resulting tamagoyaki were examined, and the results are shown in Table 2 below. .

Lower layer: ○
This indicates that there was no inferiority in appearance or texture. X indicates localized eggshell powder) If had a different density and a non-uniform texture. Since it is made of granules or powder containing starch and/or protein as its main component and 16 food ingredients as its constituent components, it can be made to have the same specific gravity as a liquid food product. When added to the food, the calcium content is uniformly dispersed in the food, and the calcium content does not precipitate.

Therefore, the easily dispersible calcium preparation of the present invention has a wide range of applications as a calcium fortifying agent for various beverages such as egg drinks and milk, food ingredients such as egg liquid and soup strips, and processed foods such as fried eggs. It is wide.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of the stick-shaped expanded product extruded from the Cust-Ruder die part J and solidified in the atmosphere. - an enlarged cross-sectional view of a dispersible calcium preparation; In the figure, 1
2 indicates a stick-shaped puffed product, 2 indicates a calcium preparation, 3 indicates a calcium salt powder, 4 indicates a food 'M material, and 5 indicates air bubbles. Correction period May 2, 1985

Claims (1)

[Scope of Claims] 1. Easily dispersible calcium characterized by being composed of granules or powder whose constituent components are calcium salt powder and porous starch and/or protein-based food material. formulation. 2. The method is characterized by heating and pressurizing calcium salt powder and a food material whose main components are starch and/or protein using an extruder, then expanding it to obtain a puffed product, and pulverizing this puffed product. A method for producing an easily dispersible calcium preparation.