KR100491425B1 - Food additive slurry composition and powder composition and food compositions containing these, and method for producing food additive slurry composition - Google Patents

Abstract

A food additive slurry composition or food additive powder composition comprising 1 to 60 parts by weight of arabic gum (B) based on 100 parts by weight of at least one type (A) selected from the group consisting of calcium carbonate, calcium phosphate and ferric pyrophosphate. To provide. The food additive slurry composition and the powder composition of the present invention are economically advantageous because they are excellent in redispersibility and long-term dispersion stability in the liquid, and also excellent in flavor and high concentration.

Description

FOOD ADDITIVE SLURRY COMPOSITION AND POWDER COMPOSITION AND FOOD COMPOSITIONS CONTAINING THESE, AND METHOD FOR PRODUCING FOOD ADDITIVE SLURRY COMPOSITION

The present invention is a food additive slurry composition and powder composition which is high concentration and good dispersion stability in a liquid, which is effectively used to strengthen calcium and / or iron by adding to foods such as yogurt, milk, juice, milk powder and the like, and these It relates to a food composition comprising the composition.

In recent years, a lack of calcium intake has been pointed out, and this tendency is remarkable in children and the elderly during the growing season. In order to alleviate this shortage of calcium intake, calcium fortified foods have been sold. In general, calcium is added to milk which is said to have a high calcium content to provide calcium fortified milk, and other juices and milk powders have been tried. Many products fortified with calcium are also beginning to sell.

For example, milk and yoghurt are used by adding calcium in the form of water-soluble inorganic or organic acids such as calcium lactate and calcium chloride and water-insoluble inorganic forms such as calcium carbonate or calcium phosphate to enhance calcium.

However, calcium in the form of water-soluble inorganic or organic acids tends to inhibit the stability of proteins in milk and yogurt, and is difficult to blend in a certain amount or more.

On the other hand, since the water-insoluble inorganic form of calcium is water-insoluble, it does not impair the stability of the protein in milk and yogurt, and thus can be used in large quantities. However, the calcium in the inorganic form has a specific gravity of 2.7 or higher, which is dispersed in milk. In the case of being precipitated in a short time, it is undesirably desirable as a food, and thus the amount of addition is limited, and thus it has a drawback that a large amount cannot be used.

Many proposals have been made regarding the method of adding a large amount of calcium to food use to compensate for this drawback, and for example, calcium carbonate is disclosed in Japanese Laid-Open Patent Publication No. 64-69513 as a method of preparing an inorganic calcium slurry. In the manufacturing process, the method which improves the dispersibility of calcium carbonate by irradiating ultrasonic waves to the slurry-like calcium carbonate or slurry calcium carbonate which does not perform a dry powdering process is added to HLB10 or more hydrophilic emulsifier.

In Example 2, a method for preparing a calcium slurry containing about 8% by weight of calcium carbonate solids by ultrasonic irradiation of an aqueous mixture of 10% by weight of slurry calcium carbonate and about 6% by weight of HLB 15 sucrose fatty acid ester It is described.

However, a calcium agent having good dispersibility is obtained as a low concentration of calcium carbonate solid obtained by this method by about 8% by weight, but it is extremely dispersible with an average particle size of less than 0.3 mu m which can be added to foods for long-term storage such as long-term storage milk. It is difficult to prepare a good calcium slurry, and even if it is obtained by diarrhea preparation, the energy cost required for dispersion becomes enormous. In addition, this energy cost is increased and the solid concentration is low. Therefore, the distribution cost of the calcium slurry filling container cost, refrigeration equipment cost, cold equipment, transportation cost, etc., necessary for transporting the calcium slurry to the customer in each direction is also increased. It was not a way.

Japanese Unexamined Patent Application Publication No. 6-127909 discloses a method for preparing a calcium phosphate dispersion by wet grinding a mixture of sucrose stearic acid ester having an HLB of 16 and calcium phosphate under specific conditions. 127939 proposes a production method for preparing a calcium carbonate dispersion by wet grinding a mixture of sucrose stearic acid ester having a HLB of 16 and calcium carbonate in the same manner.

According to these methods, preparation of an extremely good dispersibility calcium slurry having an average particle diameter of less than 0.3 µm is possible. However, the calcium solid content concentration of the proposed calcium slurry is only about 10% by weight. As suggested by the publication, it was not a satisfactory method in terms of equipment costs and distribution expenses.

Further, Japanese Patent Laid-Open No. 9-9911 proposes a method of improving dispersibility by wet grinding by adding at least one kind selected from the group consisting of phospholipids and proteolysates to calcium carbonate. However, the method of adding phospholipids or proteolysates as described above is problematic in terms of flavor because of the odor and bitter taste peculiar to phospholipids, and according to the publication, it is a calcium dispersion having an average particle diameter of 1 to 3 µm. Milk obtained by adding calcium carbonate has a poor yield of calcium carbonate in a centrifugal separator such as clarifier during the manufacturing process, and is easily precipitated in food such as milk. Is inadequate.

In addition, Japanese Laid-Open Patent Publication No. 6-197736 proposes a preparation method for preparing a calcium slurry composed of a mixture of a sucrose stearic acid ester having an HLB of 16 and a calcium phosphate or calcium carbonate, using a dryer such as a spray dryer, in a dry powder. The calcium solids concentration of the calcium slurry, which is a dry raw material, is low at about 10% by weight, and it has been a problem to be improved not only in terms of drying energy but also in terms of the investment amount of the dryer equipment.

In recent years, with the advancement of containers and containers capable of long-term storage of liquid foods such as milk, yogurt and juices, there has been an increase in the preservation of foods in stores, vending machines, large refrigerators in the home, etc. The calcium carbonate particles added to the product are precipitated at the bottom of the food container for a long period of liquid food preservation period when the dispersion state in the food is not very good, and when the liquid food such as milk and juice is consumed, There is a lot of unpleasantness and uncleanliness.

Therefore, liquid foods currently marketed by adding inorganic particles such as calcium carbonate prepared in the prior art for the purpose of strengthening calcium have a short dispersion stability period in the food, so the amount of the inorganic particles added may be limited to a very small amount. There was a need and the general consumer was inadequate because it needed to be restricted to liquid food so that it would be provided to food within 1-2 days after purchase.

In recent years, a large number of women are causing anemia due to iron deficiency. This tendency is particularly pronounced in high school girls and young adult women. The most common cause of iron deficiency anemia is from diet, but in women, it is prone to anemia due to iron deficiency such as physiological bleeding, increased withdrawal demand due to pregnancy, and insufficient dietary intake. In general, about half of women are said to be iron deficient. Iron-reinforced foods have been sold to alleviate this iron shortage, and a number of products fortified with iron have also begun to be sold in milk and soft drinks.

For example, in soft drinks and the like, water-insoluble or sparingly soluble iron such as iron-soluble lactate, sodium iron citrate, ferrous gluconate, or water-insoluble or poorly soluble inorganic forms such as ferric pyrophosphate are used. have. However, the water-soluble organic or inorganic form of iron has a drawback that the iron is strong enough to use a large amount at one time due to texture problems. In addition, the use of water-insoluble or poorly soluble inorganic iron dispersions such as ferric pyrophosphate improves the iron odor, but has a specific gravity of 2.75 or more, so that when dispersed in soft drinks, it is precipitated in a short time. It is not preferable, and in the end, the amount of addition is limited so that a large amount of use cannot be used.

In view of the above situation, the present invention has solved the above-mentioned problems, and has a very high concentration of excellent distribution economy and a food additive slurry composition and powder composition having high dispersibility suitable as an additive for food such as milk, and a food composition comprising the same. To provide.

In the first aspect of the present invention, gum arabic is added to 100 parts by weight of at least one species (A) selected from the group consisting of calcium carbonate, calcium phosphate (hereinafter referred to as calcium) and ferric pyrophosphate (hereinafter referred to as iron). B-containing 1 to 60 parts by weight, the calcium ion concentration M (mg / l) is a food additive slurry composition that satisfies the requirements of the following (a) (a) 10 <M ≤ 500 M : Calcium ion concentration (mg / l) after adjusting the food additive slurry after grinding and / or dispersing to 10% by weight of calcium solid content concentration

2nd of this invention is made by containing 1-60 weight part of gum arabic (B) and an additive (C) with respect to 100 weight part of at least 1 type (A) chosen from the group which consists of a calcium agent and iron, and said (B) The content of is at least 20% by weight of the total amount of (B) and (C), wherein (C) is at least one selected from the group consisting of sucrose fatty acid esters, polyglycerin fatty acid esters and thick polysaccharides having an HLB of 8 or more, and calcium The content of the food additive slurry composition whose ion concentration M (mg / l) satisfies the requirements of the following (a). (A) 10 <M≤500M: The food additive slurry after grinding and / or dispersing the calcium solid content concentration Calcium ion concentration (mg / l) after adjustment to 10% by weight

A third aspect of the present invention relates to a food additive powder composition obtained by dry powdering the food additive slurry composition.

A fourth aspect of the present invention provides a method for producing a food additive slurry, wherein the food additive slurry composition is prepared by at least one method selected from the group consisting of the following (D), (E) and (F). will be.

(D) a water suspension comprising at least one (A) selected from the group consisting of calcium and iron and water is pulverized and / or dispersed by a physical method using a chemical dispersion method, a pulverizer and / or a disperser, and then gum arabic ( B) or gum arabic (B) and additive (C) are added.

(E) a physical method using a grinder and / or a disperser for a water suspension comprising at least one selected from the group consisting of calcium and iron (A), gum arabic (B) or gum arabic (B), additives (C) and water Grind and / or disperse.

(F) After the pulverization and / or dispersion treatment of the water suspension consisting of at least one (A) selected from the group consisting of calcium and iron and water by a chemical dispersion method, a pulverizer and / or a physical method using a disperser, gum Arabic (B) ) Or gum arabic (B) and additive (C) are further treated and further ground and / or dispersed by a physical method using a grinder and / or a disperser.

A fifth aspect of the present invention is directed to a food composition comprising the food additive slurry composition and / or powder composition.

Best Mode for Carrying Out the Invention

Calcium carbonate, which is one of the calcium agents used in the present invention, may include, for example, calcium carbonate, heavy calcium carbonate, and synthetic calcium carbonate containing 50% by weight or more of calcium carbonate, but reacting lime oil, which is an aqueous suspension of calcium hydroxide, with carbon dioxide gas Synthetic calcium carbonate prepared by the chemical synthesis method represented by the carbon dioxide method is preferable in that it is easy to obtain a fine dispersion. As a preferable method at the time of preparing synthetic calcium carbonate by the carbon dioxide method, the method shown below is illustrated.

In the step of preparing a water suspension of calcium carbonate obtained by carbonation reaction of lime oil with carbon dioxide gas, the aqueous suspension of calcium carbonate having a pH value of Q prepared by terminating the carbonation reaction is stirred and / or wet milled, and / or After standing still and raising the pH of the aqueous suspension of the calcium carbonate to a pH value R satisfying the formulas (c) and (d) shown below, the alkaline substance present in the aqueous suspension is removed and / or the monomer unit of the alkaline substance. Calcium carbonate is prepared by decreasing a suitable density | concentration and adjusting the pH of the aqueous suspension of calcium carbonate to pH value S which satisfy | fills Formula (e) shown below.

R≥8.6... … … (c)

10 ^{(R + 2)} / 10 ^Q ? … … (d)

10 ^{(S + 2)} / 10 ^R ≤ 80... … … (e)

However, Q and R are pH under the same temperature conditions.

Moreover, about pH value S, when S is less than 8.6, it calculates as 8.6.

Calcium phosphate, which is another calcium agent used in the present invention, refers to an inorganic substance consisting of calcium salt of phosphoric acid, and examples of calcium phosphate include natural calcium phosphate, bone, and synthetic calcium phosphate containing 50% by weight or more of calcium phosphate. However, synthetic calcium phosphate prepared by a chemical synthesis method of reacting calcium salts such as calcium hydroxide, calcium carbonate and calcium chloride with phosphates such as phosphoric acid and sodium phosphate is preferable, and among them, pyrohydrogen dihydrogen phosphate, calcium monohydrogen phosphate and phosphate Calcium phosphate selected from one or more of tricalcium is more preferable.

As to the form of calcium carbonate and / or calcium phosphate (hereinafter referred to as calcium agent) used as the raw material of the present invention, an aqueous suspension of calcium agent prepared by a conventional method may be used, and the aqueous suspension may be dehydrated according to a conventional method. A water suspension prepared by adding water to the calcium powder prepared by drying and pulverization may also be used. However, it is preferable to use the latter form in view of food additive specification compliance and hygiene management.

In the case of using the latter method, the pH of the calcium carbonate powder to be used is a number of 20% by weight solids concentration of the calcium carbonate powder in view of prevention of deterioration of the additive used in the present invention and an increase in efficiency during grinding and classification. It is preferable to use the calcium carbonate powder whose pH at 25 degreeC of the water suspension after sonicating 200 cc of suspensions for 10 minutes at 300 W and 20 kHz is used, More preferably, the calcium carbonate powder which is 11.5 or less is used.

Moreover, the specific surface area according to the nitrogen adsorption method (BET method) of the calcium agent used as a raw material of this invention has the preferable range of 6-60 m <2> / g. If the specific surface area is less than 6 m 2 / g, there may be a problem in long-term stability in liquid food such as milk, while if it exceeds 60 m 2 / g, the cohesive force of the calcium powder becomes extremely strong, so that dispersion This may become difficult.

The ferric pyrophosphate which is iron used in the present invention includes synthetic ferric pyrophosphate obtained by chemically synthesizing. The synthesis method is illustrated below.

Ferric chloride is dissolved in water, and the solution in which sodium pyrophosphate is dissolved in warm water is mixed and stirred. After completion of the reaction, the solution was dehydrated using a filter press, water was added to the obtained dehydrated cake again and stirred to obtain an aqueous ferric pyrophosphate solution having the same concentration as before dehydration. After repeating this operation twice, the ferric pyrophosphate aqueous solution is dewatered with a filter press, the press cake is dried with a paddle dryer, and ferric pyrophosphate powder is prepared using a dry mill. The ferric pyrophosphate slurry used in the present invention may be a slurry (ferric pyrophosphate solution) without drying and powdering as described above.

Moreover, the specific surface area according to the nitrogen adsorption method (BET method) of the ferric pyrophosphate powder used as a raw material of this invention has a preferable range of 3-50 m <2> / g. If the specific surface area is less than 3 m 2, long-term stability may occur in liquid foods such as milk. On the other hand, if it exceeds 50 m 2 / g, the cohesive force of the ferric pyrophosphate powder becomes extremely strong. It may become difficult.

Next, at least one selected from the group consisting of sucrose fatty acid ester, polyglycerin fatty acid ester and thick polysaccharide having at least one selected from calcium and iron (A), gum arabic (B) or gum arabic (B) and HLB of 8 or more; An additive (C) consisting of a species and a food additive slurry composition of water are prepared.

This preparation method is roughly classified into three types of methods shown in the following (D), (E) and (F), but any method may be used or two or more types may be used in combination.

(D) the water suspension consisting of calcium and / or iron (A) and water is ground and / or dispersed by chemical dispersion, physical milling using a grinder and / or disperser, and then gum arabic (B) or gum arabic ( B) and additive (C) are added and treated.

(E) A water suspension consisting of calcium and / or iron (A), gum arabic (B) or gum arabic (B), additives (C) and water is pulverized by a chemical dispersion method, a pulverizer and / or a physical method using a disperser. And / or dispersion.

(F) The water suspension consisting of calcium and / or iron (A) and water is pulverized and / or dispersed by a physical method using a chemical dispersion method, a pulverizer and / or a disperser, and then gum arabic (B) or gum arabic. (B) and additive (C) are added and further milled and / or dispersed by a physical method using a mill and / or a disperser.

In the above (D), (E), (F), indispensable conditions for preparing a food additive slurry composition of at least one selected from the group consisting of calcium and iron (A), gum arabic (B) and water 1 to 60 parts by weight of gum arabic (B) is contained with respect to 100 parts by weight of at least one type (A) selected from calcium and iron in the food additive slurry. In consideration of the feeling of passing over the neck of the appreciation, preferably, 1.5 to 40 parts by weight of the gum arabic (B) is contained, and more preferably 3 to 25 parts by weight.

When the content of gum arabic (B) is less than 1 part by weight, even if the weight average diameter in the particle size distribution of calcium and / or iron (A) in the food additive slurry is prepared very finely, When used in foods such as milk, juice, drink type yogurt, etc., when calcium and / or iron (A) in foods are poorly aging and severe, they aggregate and settle at the bottom of the food container within 24 hours. On the other hand, when the content of gum arabic (B) exceeds 60 parts by weight, when the food additive slurry is added to foods such as milk, juice, drink type yoghurt, etc., the viscosity of the product rises and the texture of the product is not good. As a result, the production of high concentration products becomes difficult to handle, which inevitably leads to the production of low solid concentration products, which is not economically desirable.

As described above, there is no problem in using the food additive slurry composition prepared with at least one selected from calcium and iron (A), gum arabic (B) and water in general milk. However, when used for long-term preservation milk or the like, when the ultra high temperature sterilization method, which requires higher heat in the sterilization method due to a bacterial problem, is somewhat problematic in heat resistance of the gum arabic (B), the sterilization of calcium in food by the sterilization And / or the stability over time of the iron (A) deteriorates and it becomes difficult to maintain long-term stability. Therefore, preferred conditions for producing long-term storage milk and the like using ultra-high temperature sterilization method include 1-Arabic gum (B) and additive (C) to 100 parts by weight of at least one selected from the group consisting of calcium and iron. At the same time as the content of 60 parts by weight, the gum content of Arabic gum (B) is 20% by weight or more of the total amount of (B) and (C), and more preferably 55 to 99.99% by weight.

As the additive (C) used in combination with the gum arabic (B) in the present invention, those having good compatibility in water with the gum arabic (B) are used. For example, sucrose fatty acid ester, polyglycerin fatty acid ester and thickener having an HLB of 8 or more Polysaccharides are mentioned, and these are used 1 type or in combination of 2 or more types. As thickening polysaccharides, for example, weran gum, carrageenan, sodium arginate, fruit gum, geran gum, caraya gum, carboxymethylcellulose (hereinafter referred to as CMC), arginate propylene glycol ester (hereinafter referred to as PGA) and tamarind gum , Cardi gum, tragant gum, xanthan gum, flulan, cassia gum, locust bean gum, arabinogalactan or sclerom gum can be exemplified, and these are used alone or in combination of two or more thereof. In order to further improve the heat stability by using the additive (C), sucrose fatty acid ester, polyglycerin fatty acid ester having HLB of 8 or more, CMC, PGA, tamarind gum, cardi gum, tragant gum, xanthan gum, One or two or more of pullulan, cassia gum, locust bean gum, arabinogalactan and sclero gum are used, more preferably sucrose fatty acid ester having HLB of 8 or more, PGA, tamarind gum, cardi gum, One kind or two or more kinds of xanthan gum, pullulan, locust bean gum, arabinogalactan and sclero gum are used.

When the total content of the gum arabic (B) and the additive (C) is less than 1 part by weight based on 100 parts by weight of at least one type (A) selected from the group consisting of calcium and iron, for example, milk, juice, drink-type yogurt or the like When used in food, the aging stability of calcium and / or iron in food deteriorates, and in severe cases, it aggregates and precipitates in the bottom of the food container within 24 hours. On the other hand, if it exceeds 60 parts by weight, when the food additive slurry is added to foods such as milk, juice, drink type yoghurt, etc., the viscosity of the product rises, and the texture of the product is not good. It is difficult, and it is unfavorable in terms of economics because it has no choice but to manufacture a product by lowering the solid content concentration.

Moreover, when the content ratio of the gum arabic (B) which occupies in the total content of the gum arabic (B) and an additive (C) is less than 20 weight%, a viscosity increase of a product is remarkable and the flavor which is an important factor in food is impaired. Not only worsen the texture, but also economically undesirable. Moreover, when the content rate of arabic gum (B) exceeds 99.99 weight%, sufficient effect by the addition of an additive (C) may not be acquired.

Regarding the calcium ion concentration M (mg / l) of the food additive slurry, it is preferable to satisfy the requirements of the following (a), more preferably 15 ≦ M ≦ 350, even more preferably 20 ≦ M ≤200.

(a) 10 <M≤500

M: Calcium ion concentration M (mg / l) Calcium ion concentration M (mg / l) after adjusting the food additive slurry after grinding and / or dispersing to 10% by weight of calcium solid content concentration becomes unstable surface stability of calcium agent When used in milk or the like, it tends to be difficult to obtain a stable product when used in milk, etc., because it is easy to reaggregate the calcium agent. If gelled.

In addition, in applications requiring long-term storage stability after production of can juice or the like, the above requirement (a) is satisfied, and the amount of Arabic gum added to calcium ion concentration M (mg / l) and 100 parts by weight of calcium agent J ( Parts by weight) and the weight average diameter K (µm) in the particle size distribution system of the calcium agent in the food additive slurry preferably satisfy the requirement L of the following (b), more preferably 0.35≤L≤200, even more Preferably it is 0.70 <= L <= 70.

0.035≤L≤350

When L in (b) is less than 0.035, it is easy to obtain a calcium agent containing coarse particles, so when used in a beverage such as juice, it is not good to maintain the calcium agent for a long time, and is not good. Metal odor tends to be strong, which is undesirable in terms of flavor.

In addition, calcium ion concentration in this invention is measured and calculated by the following method.

Measuring instrument: Doademp High School I0N METER

IM-40S

Preparation of Sample: A food sample slurry is prepared by adding 10 parts by weight of calcium ion strength modifier to 10 parts by weight of a calcium solids concentration in a solvent.

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delete

Solvent: Ion Exchange Water

In addition, the weight average diameter K (µm) in the particle size distribution of the calcium agent and / or iron in the food additive slurry composition is preferably provided with the following requirements (α), and foods requiring a long-term storage dispersion stability. It is more preferable to have the requirements of (β) for the use, and even more preferably to have the requirement of (γ).

(α) 0.04≤K≤0.8

(β) 0.04≤K≤0.5

(γ) 0.04≤K≤0.3

If the weight average diameter in the particle size distribution of the calcium and / or iron in the food additive slurry composition is larger than 0.8 µm, the calcium and / or iron is likely to settle, and thus the food additive slurry composition can be used for foods that can be stored for a long time. none. The method of preparing the weight average diameter in the particle size distribution of the calcium agent and / or iron in the food additive slurry composition to 0.8 μm or less may be in accordance with the methods described in the above (D), (E) and (F). Grinding and / or dispersing methods by the method include wet mills such as dynomills, sand mills, and coball mills, emulsifiers / dispersions such as nanomizers, microfluidizers, homogenizers, ultrasonic dispersers, and three roll mills. A roll mill can be used preferably.

In addition, the weight average diameter in the particle size distribution of the calcium agent and / or ferric pyrophosphate in the food additive slurry composition of the calcium agent and / or iron in this invention is measured and calculated by the following method.

Measuring instrument: SA-CP4L made by Shimadzu Seisakusho

Preparation of Sample: The food additive slurry composition was added dropwise to the solvent at 20 ° C. below,

A sample of particle size distribution is used.

Solvent: Ion Exchange Water

Pre-dispersion: Ultrasonic dispersion 100 seconds using SK Disparser

Measurement temperature: 20 ℃ ± 1.0 ℃

Although there is no restriction | limiting in particular about the gum arabic used for this invention, Since the alkali metal salt contained in trace amount in arabic gum may adversely affect emulsification system, when it uses for the use which needs better dispersion, etc., it is a filtration tablet. It is preferable to use the desalted arabic gum from which the alkali metal salt was removed by the process.

Although there is no restriction | limiting in particular about the additive (C) used for this invention, As sucrose fatty acid ester, the sucrose fatty acid ester which has 8 or more HLB suitable to a food additive standard is used, Especially, the sucrose fatty acid ester whose HLB is 15 or more is preferable. In the fatty acid composition in the sucrose fatty acid ester, a sucrose fatty acid ester having a proportion of at least 50% by weight of a fatty acid having 18 carbon atoms in the fatty acid is preferable, more preferably at least 60% by weight, even more preferably at least 65% by weight. . When the proportion of the fatty acid having 18 carbon atoms is less than 50% by weight, it is not preferable because it lacks stability in foods such as milk made of calcium and has a bitter taste in terms of flavor.

The content of the alkali metal salt of the fatty acid in the food additive slurry composition is preferably 0.1 to 2.0% by weight, more preferably 0.3 to 1.5% by weight, even more preferably 0.5 to 1.5% by weight relative to the sucrose fatty acid ester. to be. If the content is less than 0.1% by weight, the solubility of sucrose fatty acid ester in the cold water tends to be inhibited, and as a result, the stability in food such as milk made of calcium is deficient, which is not preferable. The case is not preferred for use as a food additive.

Examples of the polyglycerol fatty acid ester used in the present invention include various fatty acid esters such as triglycerol, pentaglycerin, hexaglycerin, and decaglycerin, and self-emulsifying monoglycerin fatty acid esters, but preferably triglycerine and pentaglycerin. Fatty acid esters. These are used individually or in combination of 2 or more types.

The food additive slurry composition which consists of at least 1 sort (A), gum arabic (B) or gum arabic (B), an additive (C), and water chosen from the group which consists of calcium and iron as mentioned above is prepared. Moreover, a food additive powder composition is prepared by dry-powdering this slurry composition as needed. There is no restriction | limiting in particular about the drier used for drying a food additive slurry, It is preferable to dry in a very short time from the viewpoint of the prevention of alteration of various additives, In this viewpoint, a spray dryer and a ceramic medium are put into a heating fluid state. It is preferable to use droplet spray dryers, such as a slurry dryer to be used.

The food additive slurry composition and powder composition of the present invention have extremely good redispersibility in water, and are easily dispersed in water without using a special disperser, agitator, or the like.

Therefore, food additives such as calcium and / or iron fortified milk are prepared by using the food additive slurry composition and powder composition of the present invention by adding the food additive slurry composition and powder composition prepared by the method of the present invention directly to milk. It is enough to disperse the food additive slurry composition and powder composition in milk by stirring, but the aqueous dispersion obtained by dispersing the food additive slurry composition and powder composition in water in advance may not be added to the milk. In the reducing oil, for example, the food additive slurry composition and the powder composition of the present invention may be added to butter or butter oil dissolved at a temperature of about 60 ° C. and dispersed by high speed stirring, followed by homogenization by adding reduced skim milk or skim milk. .

The calcium and / or iron fortified milk prepared as described above is greatly reduced in the amount of calcium and / or iron removed by the clarifier as compared with the case of adding calcium and / or iron prepared by the conventional method. That is, in the milk, yoghurt, and juice to which the food additive slurry composition and powder composition of the present invention are added, calcium and / or iron are kept extremely stable. In addition, since the food additive slurry composition and powder composition of the present invention have good dispersibility of calcium and / or iron, the stirring time when added to milk or the like may be short, and therefore, the calcium agent that can be seen when stirring in powder for a long time And / or iron aggregation does not occur. The food additive slurry composition and powder composition of the present invention may be used for the purpose of strengthening calcium and iron in alcohol, beverages such as liquid food, wine, wine, etc. in addition to the above-mentioned creams, coffee, black tea, oolong tea and the like.

In addition, the food additive slurry composition and the powder composition of the present invention may be used in combination with water-soluble calcium salts such as calcium lactate and calcium chloride and water-soluble iron salts such as sodium iron citrate and iron gluconate.

Although an Example and a comparative example are given to the following and this invention is demonstrated to it in detail, this invention is not limited only to these Examples.

The manufacturing method of calcium carbonate, tricalcium phosphate, and ferric pyrophosphate used by the Example and the comparative example is illustrated below.

Calcium Carbonate Powder I:

Carbonization reaction was carried out by passing a furnace gas (hereinafter referred to as carbon dioxide) having a carbon dioxide concentration of 27% by weight at a flow rate of 25 m 3 / min through 10000 liters of lime oil having a specific gravity of 1.050 and a temperature of 10 ° C. The aqueous suspension of calcium carbonate whose pH in is pH 9.0 was obtained.

Next, the aqueous calcium carbonate suspension at pH 9.0 was stirred at 50 ° C for 12 hours, and dehydrated using a filter press when the pH of the calcium carbonate aqueous suspension reached 11.8 at 25 ° C. The calcium carbonate solid content was 48%. A weight percent dehydrated cake was obtained. Next, water was added and stirred to the obtained dehydration cake, and the calcium carbonate aqueous suspension of the same concentration as the calcium carbonate aqueous suspension before dehydration was obtained. The pH of this calcium carbonate aqueous suspension was 11.5. After passing carbon dioxide gas through the calcium carbonate aqueous suspension again and lowering the pH of the calcium carbonate aqueous suspension to 7.0, the aqueous calcium carbonate suspension was dehydrated using a filter press, and the press cake was dried using a paddle dryer. , Calcium carbonate powder I was obtained using a dry mill.

The specific surface area according to the nitrogen adsorption method of calcium carbonate was measured using a surface area measuring apparatus NOVA 2000 made by QUANTA and CHROME, and found to be 30 m 2 / g.

Calcium Carbonate Powder II:

Carbonate reaction was performed by passing carbon dioxide gas having a carbon dioxide concentration of 27% by weight at a flow rate of 24 m 3 / min through 10000 liters of lime oil having a specific gravity of 1.050 and a temperature of 10 ° C., and the pH at 25 ° C. was pH 9.0. An aqueous suspension of was obtained. Next, the aqueous calcium carbonate suspension at pH 9.0 was stirred, and when the pH of the aqueous calcium carbonate suspension reached 11.8, the carbon dioxide gas was passed through to lower the pH of the aqueous calcium carbonate suspension to 9.5, followed by stirring at 50 ° C. for 60 hours. Then, the carbon dioxide gas was passed again, and the pH of the calcium carbonate aqueous suspension was reduced to 7 to obtain slurry calcium carbonate. The slurry calcium carbonate was dehydrated using a filter press, the press cake was dried using a paddle dryer, and calcium carbonate powder II was obtained using a dry mill.

The specific surface area according to the nitrogen adsorption method of calcium deoxidation was measured using a surface area measuring device NOVA 2000 made by QUANTA and CHROME and found to be 19 m 2 / g.

Tricalcium Phosphate Powder:

After adding and stirring the diammonium phosphate to the strong ammoniacal calcium chloride solution, the cake obtained by dehydration was washed with water several times, dried and dried to obtain white powder. X-ray diffraction measurement confirmed that the white powder was tricalcium phosphate.

The aqueous tricalcium phosphate suspension was dehydrated using a filter press, the press cake was dried using a paddle dryer, and tricalcium phosphate powder was obtained using a dry mill. The specific surface area according to the nitrogen adsorption method of the powder was measured using a surface area measuring apparatus NOVA 2000 made by QUANTA and CHROME and found to be 40 m 2 / g.

Ferric Pyrophosphate Powder:

307 kg of ferric chloride were dissolved in 1 m 3 of water, and a solution in which 233 kg of sodium pyrophosphate was dissolved in 2.5 m 3 of warm water was mixed and stirred for about 1 hour. After completion of the reaction, the solution was dehydrated using a filter press, and water was added to the obtained dehydrated cake again and stirred to obtain an aqueous ferric pyrophosphate solution having the same concentration as before dehydration. After repeating this operation twice, the ferric pyrophosphate aqueous solution was dehydrated with a filter press, the press cake was dried with a paddle dryer, and the ferric pyrophosphate powder was prepared using a dry grinding machine. The specific surface area according to the nitrogen adsorption method of ferric pyrophosphate was measured using a surface area measuring device NOVA 2000 made of QUANTA and CHROME.

Example 1

Using the calcium carbonate powder I, 20 parts by weight of gum arabic (manufactured by Kokyosan Co., Ltd.) and water are added to 100 parts by weight of calcium carbonate solids, followed by stirring and mixing, and preparing a food additive slurry having a calcium carbonate solid content of 40% by weight. Wet grinding was performed using the wet grinder Dinomil KD pilot type (made by WAB Corporation), and the high concentration food additive slurry composition was obtained. The weight average diameter in the calcium carbonate particle size distribution in this food additive slurry composition was 0.19 micrometer. Moreover, it was 151 mg / l as a result of measuring the calcium ion concentration after diluting the sample after wet grinding of this food additive slurry composition to 10 weight% of calcium carbonate solid content concentrations. In addition, Arabia gum was added after dissolving in water previously.

Moreover, the viscosity of the obtained high concentration food additive slurry composition was low enough, and there was no problem also in fluidity. The results are shown in Table 1 and Table 2. Since it shows in the comparative example 5, in the case of the food additive slurry composition which used only the sucrose fatty acid ester of calcium carbonate and HLB 16, preparation of the high concentration calcium slurry was extremely difficult.

Example 2, 3

Except having changed into the conditions shown in Table 1 and Table 2, the high concentration food additive slurry composition was obtained on the same conditions as Example 1. In addition, although the viscosity of the high concentration food additive slurry composition obtained in Example 2 was sufficiently low and there was no problem in fluidity, the high concentration food additive slurry composition obtained in Example 3 had a calcium solids concentration of 40% by weight as in Example 1. Attempted to prepare a high concentration of food additive slurry, but since the viscosity is high at that concentration, and handling is difficult, a slurry composition having a solid concentration of 30% by weight as shown in Table 1 was prepared as a result of diluting to a concentration having no problem in handling.

The weight average diameter in the particle size distribution of the calcium agent in the food additive slurry composition of this Example, calcium ion concentration after wet grinding, etc. were measured by the method similar to Example 1, and Table 1 and Table 2 are shown.

Example 4

Using the tricalcium phosphate powder, 18 parts by weight of Arabian gum, 0.3 parts by weight of tamarind gum (manufactured by Kokyosan Co., Ltd.) and water were added to 100 parts by weight of tricalcium phosphate solids, and the tricalcium phosphate solids concentration was 40 weights. After preparing the food additive slurry which is%, it was wet-pulverized using the wet grinder dynomil KD pilot type, and the high concentration food additive slurry composition was obtained. The viscosity of the obtained high concentration food additive slurry composition was sufficiently low that there was no problem in fluidity at all.

In addition, gum arabic and tamarind gum was added after dissolving with water in advance. In this example, desalted gum arabic was used.

Table 1 and Table 2 show the results obtained by measuring the weight average diameter, calcium ion concentration after wet grinding, and the like in the calcium particle size distribution in the high concentration food additive slurry composition of the present Example.

Examples 5-10

Except having changed to the conditions shown in Table 1 and Table 2, the high concentration food additive slurry composition was obtained on the conditions similar to Example 4. In addition, although the viscosity of the high concentration food additive slurry compositions obtained in Examples 5 and 6 was sufficiently low and there was no problem in fluidity, the high concentration food additive slurry compositions obtained in Examples 7 to 10 had the same calcium solid content concentration as in Example 4. Attempted to prepare a high concentration food additive slurry composition of 40% by weight, but due to its high viscosity and difficult handling, a dilution was carried out to a concentration that does not interfere with handling. As a result, a slurry composition having a solid concentration as shown in Table 1 was prepared. .

Table 1 and Table 2 show the results obtained by measuring the weight average diameter and the calcium ion concentration after wet grinding in the calcium particle size distribution in the high concentration food additive slurry of this example in the same manner as in Example 1. In addition, the gum arabic and the additive used in the present Example were added after melt | dissolving previously in water. In addition, about poorly water-soluble things, such as a sucrose fatty acid ester, after melt | dissolving using 75 degreeC warm water as needed, it cooled to 20 degreeC and used.

Example 11

53 parts by weight of gum arabic and pentaglycerin fatty acid based on 100 parts by weight of the total solids of calcium carbonate and ferric pyrophosphate using a powder obtained by mixing the calcium carbonate powder II and the ferric pyrophosphate powder in a ratio of 30: 1. 0.2 parts by weight of ester, 0.1 parts by weight of arabinogalactane and water were mixed and stirred to prepare a food additive slurry having a calcium carbonate and ferric pyrophosphate solid content concentration of 31% by weight, and then wet mill dinomil KD pilot. The wet grinding was performed using a mold to obtain a high concentration food additive slurry composition. In addition, the high-concentration food additive slurry composition obtained in the Example was attempted to prepare a high-concentration food additive slurry composition having a calcium solids concentration of 40% by weight in the same manner as in Example 4, but because of its high viscosity, it was difficult to handle. As a result of dilution to a concentration without any trouble, a slurry composition having a solid concentration as shown in Table 1 was prepared.

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In addition, the gum arabic and the additive used in the present Example were added after melt | dissolving in water beforehand. In this example, desalted gum arabic was used.

The weight average diameter in the particle size distribution of the calcium agent and iron in the high concentration food additive slurry composition of this Example, calcium ion concentration after wet grinding, etc. were measured by the method similar to Example 1, and Table 1 and Table 2 are shown.

Example 12

Using the ferric pyrophosphate powder, the mixture was stirred and mixed with 23 parts by weight of gum arabic and water to 100 parts by weight of ferric pyrophosphate solids, and the ferric pyrophosphate solids concentration was 30% by weight. After the preparation, wet grinding was performed using a wet mill Dinomil KD pilot type to obtain a high concentration food additive slurry composition.

In addition, arabic gum was added after dissolving in water beforehand. In this example, desalted gum arabic was used.

The weight average diameter in the particle size distribution of ferric pyrophosphate in the high concentration food additive slurry composition was 0.30 µm. The viscosity of the obtained high concentration food additive slurry composition was sufficiently low that there was no problem in fluidity at all.

Example 13, 14

Except having changed into the conditions shown in Table 1, the high concentration food additive slurry composition was obtained on the conditions similar to Example 12. In addition, the high-concentration food additive slurry composition obtained in the present Example was tried to prepare a high-concentration food additive slurry composition having an iron solid concentration of 30% by weight in the same way as in Example 12. As a result of dilution up to the concentration which is satisfactory, a slurry composition having a solid concentration as shown in Table 1 was prepared.

In addition, the gum arabic was added after dissolving in water beforehand. In this example, a desalted arabic gum was used.

Table 1 shows the weight average diameters in the particle size distribution of iron in the high concentration food additive slurry composition of this example.

Comparative Examples 1 and 2

The food additive slurry composition was obtained on conditions similar to Example 1 except having changed to the conditions shown in Table 2 and Table 3. In addition, the food additive slurry obtained in the present comparative example tried to prepare a high concentration food additive slurry composition having a calcium solids concentration of 40% by weight as in Example 1, but the handling of the food additive slurry was difficult due to its high viscosity. As a result of dilution to no concentration, a slurry composition having a solid content concentration as shown in Table 3 was prepared.

Table 2 and Table 3 show the results obtained by measuring the weight average diameter and the calcium ion concentration after wet grinding in the particle size distribution of the calcium agent in the food additive slurry of the comparative example in the same manner as in Example 1.

Comparative Examples 3 and 4

Except having changed to the conditions shown in Table 2 and Table 3, the food additive slurry composition was obtained on conditions similar to Example 4. In addition, the food additive slurry composition obtained in this Comparative Example was prepared in the same manner as in Example 4 to prepare a high concentration food additive slurry composition having a solid concentration of 40% by weight of calcium, but the viscosity was high and its handling was difficult. As a result of dilution to the concentration without trouble, a slurry composition having a solid concentration as shown in Table 3 was prepared.

Table 2 and Table 3 show the results of measuring the weight average diameter in the particle size distribution of the calcium agent in the food additive slurry of this comparative example, the concentration of calcium ions after wet grinding, and the like in the same manner as in Example 1.

Comparative Example 5

After stirring and mixing 20 parts by weight of a sucrose fatty acid ester having a HLB of 16 and water with respect to 100 parts by weight of calcium carbonate solids II using calcium carbonate powder II, wet grinding was performed using a wet mill Dinomil KD pilot type. And a food additive slurry composition having a calcium carbonate solid content concentration of 15% by weight.

In addition, the food additive slurry was prepared in the same manner as in Example 1 to prepare a calcium carbonate slurry composition having a calcium carbonate solid content of 40% by weight. It was prepared at the same concentration as described above. In addition, sucrose fatty acid ester was previously dissolved in hot water at 65 ° C., and then added after cooling to 20 ° C. Moreover, in the sucrose fatty acid ester, the alkali metal ratio in the alkali metal salt of the fatty acid with respect to the sucrose fatty acid ester was 0.7. In addition, the weight average diameter in the particle size distribution of calcium carbonate in this food additive slurry composition was 0.15 micrometer.

Comparative Examples 6 and 7

Except having changed to the conditions shown in Table 3, the food additive slurry composition was obtained on the conditions similar to Example 10. In addition, the food additive slurry composition obtained in this comparative example was prepared in the same manner as in Example 10 to prepare a high concentration food additive slurry composition having an iron solid concentration of 30% by weight. As a result of dilution to the concentration without trouble, a slurry composition having a solid concentration as shown in Table 3 was prepared. In addition, gum arabic was added after dissolving in water in advance. In this comparative example, a desalted arabic gum was used.

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Table 3 shows the weight average diameters in the particle size distribution of iron in the food additive slurry of this comparative example.

Examples 15-28, Comparative Examples 8-14

The food additive slurry compositions obtained in Examples 1 to 14 and Comparative Examples 1 to 7 were dried using a spray dryer to obtain a food additive powder composition.

Next, the obtained food additive powder composition was added to water and stirred for 15 minutes at 11000 rpm by a homomixer, and the redispersion liquid of the slurry concentration before powdering of calcium and / or iron solid content was prepared respectively. The viscosity of the redispersion liquid of the obtained food additive powder composition was about the same as compared with the food additive slurry composition before drying, and there was no problem also in fluidity.

Table 1 and Table 3 show the weight average diameters in the particle size distribution of the calcium and / or iron in the redispersion.

(1) Weight part per 100 parts by weight of Ca / Fe agent

(2)% by weight of (B) to the total amount of (B) and (C)

(3) Weight part per 100 parts by weight of Ca / Fe agent

The symbol in Table 1 represents the following substance, respectively.

Glycerin: Pentaglycerin Fatty Acid Ester

SE: Sucrose Fatty Acid Ester

PGA: Arginate Propylene Glycol Ester

Locust Bean: Locust Bean Sword

①: gum arabic in general form

②: Arabian gum in desalted form

Tan I: Calcium Carbonate Powder I

Tan II: Calcium Carbonate Powder II

Phosphorus: tricalcium phosphate powder

Iron: Ferric Pyrophosphate Powder

X: solid content concentration (weight%) of calcium and / or iron

K: In the particle size table of calcium and / or iron in the food additive slurry

    Weight average particle diameter (㎛)

Z: In the particle size distribution system of the redispersion liquid of the calcium and / or iron powder composition

    Weight average diameter (㎛)

M: 10 wt% of the solid content concentration of calcium in the food additive slurry after grinding and / or dispersing

   Calcium ion concentration (mg / l)

J: Addition amount of Arabic gum to 100 parts by weight of calcium agent (parts by weight)

K: Weight average in particle size distribution system of calcium agent in slurry of food additive

   Particle size (㎛)

0.035≤L≤350

(1)-(3) in Table 3, and the substance of a symbol are the same as that of Table 1.

Next, using the redispersion of the food additive slurry composition and powder composition prepared in Examples 1 to 28 and Comparative Examples 1 to 14 and diluting so that the calcium solid content concentration was 0.75% by weight and the iron solid content concentration was 0.08% by weight. The diluted solution is placed in a 100 ml measuring cylinder and left at 10 ° C. The interfacial height between the transparent portion formed by precipitation of calcium carbonate, calcium phosphate and ferric pyrophosphate and the colored portion of the calcium and / or iron dispersed portion is obtained. The change over time and the change of sediment amount were visually judged, and the stability in water of each aqueous dispersion was investigated. The ml unit mark engraved on the measuring cylinder is read and the result is shown in Table 4 by the following five-step display.

(Height of the interface)

The interface is almost 98 or more and 100ml .... 5

The interface is 95 or more and less than 98 ... 4

The interface is more than 90 and less than 95 ......... 3

The interface is 50 or more and less than 90 .......... 2

The interface is less than 50 ..... 1

(Amount of precipitate)

Almost no sedimentation confirmed .... 5

Slight sedimentation is found ............. 4

Precipitation of less than 0.5mm ....... 3

Precipitation of more than 0.5 mm and less than 2 mm ... 2

Precipitation more than 2mm ............. 1

Example 29

200 g of the food additive slurry composition prepared in Example 1 was dispersed in 500 g of butter dissolved at 60 ° C, which was added and stirred in 9.30 kg of skim milk, and then sterilized to obtain calcium fortified milk. The calcium-enriched milk was taken in several 100 ml measuring cylinders, stored at 5 ° C., and the milk in the measuring cylinders was silently discarded periodically to visually observe changes in the amount of precipitate remaining in the measuring cylinder bottoms. The results are shown in Table 5 in the following four steps. In addition, the calcium-enriched milk was subjected to a sensory test made by ten men and women, and five levels of flavor were determined. The average values are also shown in Table 5.

(Amount of precipitate)

Almost no sedimentation confirmed .... 4

Slight precipitation is observed ......... 3

A little sedimentation is found ............. 2

A significant amount of sedimentation was identified ..... 1

(zest)

The flavor is good ............. 5

I like it a little (slightly incongruous) .... 4

The taste is slightly bad (slight discomfort) ......... 3

Flavor is quite bad (a considerable displeasure) ....... 2

Flavor is very bad (very unpleasant) .... 1

Examples 30-39, Examples 43-53, Comparative Examples 15-19, Comparative Examples 22-26

The redispersion of the food additive slurry composition or powder composition prepared in Examples 2 to 11, Examples 15 to 25, Comparative Examples 1 to 5, and Comparative Examples 8 to 12, and the concentration of each calcium agent Except for adjusting to the same concentration, the other was obtained in the same manner as in Example 29 calcium and iron fortified milk. In addition, a sensory test on the observation and flavor of precipitates of calcium and iron powdered milk was conducted in the same manner as in Example 29. The results are shown in Table 5.

Example 40

25 g of the food additive slurry composition prepared in Example 12 was dispersed in 500 g of butter dissolved at 60 ° C, which was added and stirred in 9.45 kg of skim milk, and then sterilized to obtain iron powdered milk.

Moreover, the sensory test regarding the observation of the amount of precipitates and flavors of these iron-enriched milk was observed by the same method as in Example 29. The results are shown in Table 5.

Examples 41, 42, 54 to 56, Comparative Examples 20, 21, 27, 28

Using redispersion of the food additive slurry composition or powder composition prepared in Examples 13, 14, 26-28, Comparative Examples 6, 7, 13, and 14, and adjusting the iron concentration to the same concentration as in Example 40 Except for the other, iron-reinforced milk was obtained in the same manner as in Example 40.

Moreover, the sensory test regarding the observation of the amount of precipitates and flavors of these iron-enriched milk was observed by the same method as in Example 29. The results are shown in Table 5.

Example 57

200 g of the food additive slurry composition prepared in Example 1 was dispersed in 300 g of butter dissolved at 60 ° C, which was then added and stirred in 9.50 kg of skim milk, followed by ultra high temperature sterilization to obtain long-term storage and calcium fortified milk.

Moreover, the sensory test regarding the observation of the amount of precipitates and flavor of these calcium fortified milk was performed in the same manner as in Example 29. The results are shown in Table 6.

Examples 58-67, Examples 71-81, Comparative Examples 29-33, Comparative Examples 36-40

Using the redispersion of the food additive slurry composition or powder composition prepared in Examples 2-11, 15-15, Comparative Examples 1-5, and Comparative Examples 8-12, and the concentration of each calcium agent Other than adjusting to the same concentration, the same procedure as in Example 57 was used to obtain long-term storage, calcium, and iron fortified milk. In addition, a sensory test on the observation and flavor of precipitates of calcium and iron powdered milk was conducted in the same manner as in Example 29. The results are shown in Table 6.

Example 68

25 g of the food additive slurry composition prepared in Example 12 was dispersed in 300 g of butter dissolved at 60 ° C, which was added and stirred in 9.65 kg of skim milk, followed by ultra high temperature sterilization to obtain long-term storage iron fortified milk.

Moreover, the sensory test regarding the observation of the amount of precipitates and flavors of these iron-enriched milk was observed by the same method as in Example 29. The results are shown in Table 6.

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Examples 69, 70, 82 to 84, Comparative Examples 34, 35, 41, 42

Using redispersions of the food additive slurry compositions or powder compositions prepared in Examples 13, 14, 26-28, Comparative Examples 6, 7, 13, and 14, and adjusting the iron concentrations to the same concentrations as in Example 68 Except for the other, long-term storage iron fortified milk was obtained in the same manner as in Example 68.

Moreover, the sensory test regarding the observation of the amount of precipitates and flavors of these iron-enriched milk was observed by the same method as in Example 29. The results are shown in Table 6.

Example 85

200 g of the food additive slurry composition prepared in Example 2, 2.4 kg of commercially available milk, 150 g of butter, and 1.25 kg of skim milk were added to 5 kg of water, stirred and homogenized. Cups were filled and fermented at 38 ° C. for 5 hours to obtain calcium fortified yogurt.

Each sample was subjected to a sensory test consisting of 10 men and women, and the following four steps were determined for the texture, and the following five steps were determined for the flavor, and the average values are shown in Table 7.

(Texture)

It has good tissue and good tongue texture ....... 4

Viscosity is somewhat high or is slightly bad organization

A little neat ............ 3

The viscosity is quite high, or the tissue is quite

Bad and fairly tidy ......... 2

Excessive thickening or water separation

Very clean ............. 1

(zest)

Good flavor ............... 5

I like the flavor a little (somewhat uncomfortable) ....... 4

Flavor is a little bad (somewhat unpleasant) ......... 3

The flavor is quite bad (a significant discomfort) ..... 2

Flavor is very bad (very unpleasant) ........ 1

Examples 86-88, Comparative Examples 43-46

Except for using the redispersion of the food additive slurry composition or powder composition prepared in Examples 4, 16, 18, Comparative Examples 3, 4, 10, 11 and adjusting the concentration of each calcium agent to the same concentration as in Example 85 Others obtained a calcium fortified yoghurt in the same manner as in Example 85. Moreover, the sensory test of these yoghurts was performed by the method similar to Example 85. The results are shown in Table 7.

Example 89

25 g of the food additive slurry composition prepared in Example 12, 2.4 kg of commercial milk, 150 g of butter, and 1.35 kg of skim milk were added to 5 kg of water to homogenize and homogenized. Cups were fermented at 38 ° C. for 5 hours to obtain iron-reinforced yogurt.

The sensory test of the yoghurt was carried out in the same manner as in Example 85.

The results are shown in Table 7.

Examples 90-94, Comparative Examples 47-50

Using redispersions of the food additive slurry compositions or powder compositions prepared in Examples 13, 14, 26-28, Comparative Examples 6, 7, 13, and 14 and adjusting the respective iron concentrations to the same concentrations as in Example 89 Except for the other, iron-reinforced yoghurt was obtained in the same manner as in Example 89. Moreover, the sensory test of these yoghurts was performed by the method similar to Example 85. The results are shown in Table 7.

As described above, the food additive slurry composition and the powder composition of the present invention are not only extremely excellent in redispersibility in liquid, long-term dispersion stability and flavor in the liquid, but also highly concentrated and economically very advantageous. In addition, the food composition prepared using the food additive slurry composition and the powder composition is extremely excellent in long-term storage stability in both neutral and acidic regions.

Claims (20)

1 to 60 parts by weight of gum arabic (B) is contained per 100 parts by weight of at least one species (A) selected from the group consisting of calcium carbonate and calcium phosphate (hereinafter referred to as calcium agent), and the particle size of the above (A) A weight average diameter K (μm) in the distribution is 0.04 μm ≦ K ≦ 0.8 μm, and the calcium ion concentration M (mg / l) satisfies the requirements of the following (a). (a) 10 <M≤500 M: Calcium ion concentration (mg / l) after adjustment of the food additive slurry after grinding | pulverization, dispersion | distribution, or crushing and dispersion to the solid content concentration of calcium 10weight% 1 to 60 parts by weight of gum arabic (B) and additive (C) are contained per 100 parts by weight of at least one selected from the calcium agent (A), and the content of (B) is (B) and (C) It is 20-99.99 weight% of a total amount, (C) is at least 1 sort (s) chosen from the group which consists of sucrose fatty acid ester, polyglycerol fatty acid ester, and thick polysaccharide whose HLB is 8 or more, The weight in the particle size distribution of said (A). A food additive slurry composition, wherein the mean diameter K (μm) is 0.04 μm ≦ K ≦ 0.8 μm, and the calcium ion concentration M (mg / l) satisfies the following requirements (a). (a) 10 <M≤500 M: Calcium ion concentration (mg / l) after the grinding | pulverization, dispersion | distribution, or adjustment of the food additive slurry after grinding | pulverization and dispersion to the solid content concentration of calcium 10 weight% The ferric pyrophosphate (hereinafter referred to as iron) according to claim 1 or 2, wherein the weight average diameter K (μm) in the particle size distribution further contains 0.04 μm ≦ K ≦ 0.8 μm. Food additive slurry composition. The additive (C) is a sucrose fatty acid ester, a polyglycerol fatty acid ester, carboxymethyl cellulose, arginate propylene glycol ester, tamarind gum, cardi gum, tragant gum, xanthan gum, A food additive slurry composition, characterized in that it is at least one member selected from the group consisting of pullulan, cassia gum, locust bean gum, arabinogalactan, and sclero gum. The additive (C) is a sucrose fatty acid ester, arginate propylene glycol ester, tamarind gum, cardi gum, xanthan gum, pullulan, locust bean gum, arabingalactan and succinate. Food additive slurry composition, characterized in that at least one member selected from the group consisting of cloro gum. The food additive slurry composition according to claim 2, wherein the content of gum arabic (B) is 50 to 99.99% by weight of the total amount of the components (B) and (C). The food additive slurry composition according to claim 1 or 2, wherein the kind of gum arabic is desalted gum arabic. The food additive according to claim 1 or 2, wherein the weight average diameter K (μm) in at least one particle size distribution selected from the calcium agent in the food additive slurry composition is 0.04 μm ≦ K ≦ 0.3 μm. Slurry composition. The food additive slurry composition according to claim 1 or 2, wherein the solid content concentration comprising at least one selected from calcium agents in the food additive slurry composition is 30% by weight or more. A food additive powder composition comprising a dry powder of the food additive slurry composition according to claim 1. A food additive powder composition comprising a dry powder of the food additive slurry composition according to claim 2. A method for preparing the food additive slurry composition according to claim 1 or 2, wherein the water suspension comprising at least one selected from calcium (A) and water is chemically dispersed, pulverized or dispersed, or both. After pulverizing, dispersing or pulverizing and dispersing, the gum gum (B) or gum gum (B) and additives (C) are added and treated. A method for producing a food additive slurry composition according to claim 1 or 2, comprising: at least one selected from calcium agents (A), gum arabic (B) or gum arabic (B), additives (C), and water A process for producing a food additive slurry composition, characterized in that the aqueous suspension is pulverized, dispersed or pulverized and dispersed by a physical method using a pulverizer or a disperser or both. A method for producing a food additive slurry composition according to claim 1 or 2, wherein the water suspension comprising at least one selected from calcium (A) and water is chemically dispersed using a chemical dispersion method, a pulverizer or a disperser, or both. After grinding, dispersing, or pulverizing and dispersing by the method or the chemical and physical dispersing method, the gum arabic (B) or gum arabic (B) and the additive (C) are added and further treated with a mill or a disperser or both. A method for producing a food additive slurry composition, characterized by pulverizing, dispersing or pulverizing and dispersing in a physical dispersion method. The calcium ion concentration M (mg / l) of the food additive slurry composition satisfies the requirements of the following (a), and the addition amount J of Arabic gum to 100 parts by weight of M and the calcium agent according to claim 12 And the weight average diameter K (µm) in the particle size distribution system of the calcium agent in the food additive slurry satisfies the requirements of the following (b). (a) 10 <M≤500  0.035≤L≤350 The calcium ion concentration M (mg / l) of the food additive slurry composition satisfies the requirements of the following (a), and the addition amount J of Arabic gum to 100 parts by weight of M and the calcium agent according to claim 13 And the weight average diameter K (µm) in the particle size distribution system of the calcium agent in the food additive slurry satisfies the requirements of the following (b). (a) 10 <M≤500 0.035≤L≤350 15. The calcium ion concentration M (mg / l) of the food additive slurry composition satisfies the requirements of the following (a), and the amount of Arabic gum added to M and 100 parts by weight of calcium agent J (part by weight). And the weight average diameter K (µm) in the particle size distribution system of the calcium agent in the food additive slurry satisfies the requirements of the following (b). (a) 10 <M≤500 0.035≤L≤350 A food composition comprising the food additive slurry composition according to claim 1. A food composition comprising the food additive powder composition according to claim 10. A food composition comprising the food additive powder composition according to claim 11.