KR100698897B1 - Calcium slurry composition for food additives and preparation method thereof - Google Patents

Abstract

The present invention relates to a calcium slurry composition for food additives and a method for preparing the same, and more specifically, (a) 100 parts by weight of a calcium solid content selected from calcium carbonate or calcium phosphate; (b) 0.1 to 60 parts by weight of the soybean fiber mixture as a dispersant based on 100 parts by weight of the calcium solids; (c) 0.1 to 50 parts by weight of citric acid monocopper or glycine as a dispersing aid based on 100 parts by weight of the calcium solid content; And (d) relates to a calcium slurry composition for food additives comprising 30 to 90 parts by weight of water with respect to 100 parts by weight of the calcium solid content and a method for producing the same.

The calcium slurry composition for food additives of the present invention does not precipitate or agglomerate even after a long time when added to food (drinks) such as soymilk, milk, fermented milk, fortified milk, and coffee beverages for calcium enhancement. And it is a calcium preparation which is excellent in stability and does not affect the food original taste and flavor.

Calcium Carbonate, Calcium Phosphate, Soy Fiber Blend, Monocopper Citrate, Glycine

Description

Calcium Slurry Composition For Food Additives And Manufacturing Method Thereof {CALCIUM SLURRY COMPOSITION FOR FOOD ADDITIVES AND PREPARATION METHOD THEREOF}

[Industrial use]

The present invention relates to a calcium slurry composition for food additives and a method for preparing the same, and more particularly, when added to food (beverage) such as soymilk, milk, fermented milk, fortified milk, and coffee beverages for calcium fortification. The present invention relates to a calcium slurry composition for food additives for calcium preparations and a method for producing the same, which do not precipitate or aggregate even if they pass, and have excellent water dispersibility and stability, and do not affect the original taste and flavor of the food.

[Prior art]

In general, calcium is one of the essential nutrients essential to the formation of bones and teeth, lack of calcium intake can cause rickets, and in severe cases may deform the bone shape.

In addition, calcium is an important factor involved in life activities, such as bone constituents in addition to the components that form bone, the movement of substances through the cell membrane, hormones, digestive fluid secretion, blood coagulation of the wound.

In recent years, various efforts have been made to reinforce calcium in foods to alleviate the lack of calcium intake. In particular, more calcium is added to milk, which is known to contain relatively high amounts of calcium, and other juices and milk powders. Calcium is added to and sold in foods such as the present situation.

Thus, the method of adding calcium to food has been studied for a long time, and the method of adding calcium to food, especially beverages, is added by using water-soluble calcium preparations such as calcium lactate and calcium chloride, and calcium carbonate and calcium phosphate. Or water-insoluble calcium preparations such as eggshell calcium.

However, when water-soluble calcium, such as calcium lactate or calcium chloride, is added to milk or soy milk, when 0.02% or more of calcium is added, calcium ions and proteins react during heat sterilization, resulting in protein precipitation and poor flavor. There is a limit to add because it can adversely affect the original taste of food.

Accordingly, recently, methods for atomizing water-insoluble calcium calcium carbonate and calcium phosphate, and dispersing them in food by adding a dispersant have been studied.

As an example, a method has been introduced in which crystalline cellulose is added to milk together with calcium carbonate as a method of adding calcium carbonate to maintain calcium carbonate in the network structure of cellulose.

In this case, however, as the crystalline cellulose is excessively added to the milk, the original viscosity of the milk is increased, and the flavor is not good, which is not suitable for use in milk and soy milk.

On the other hand, in order to use calcium carbonate in water-insoluble calcium as a food additive, synthetic calcium carbonate obtained by dehydrating and drying the slurry of calcium carbonate obtained by injecting carbonic acid gas into an aqueous suspension of 5-30% calcium hydroxide (lime oil) is used. do.

However, the average particle size of the calcium carbonate slurry produced by the reaction process is 0.04 ~ 1㎛, but the average particle size is 1 ~ 10㎛ because the particles of calcium carbonate agglomerated again in the process of dehydration drying to powder Becomes difficult to use in food.

In order to solve this problem, Japanese Patent Application Laid-Open No. 64-69513 adds sucrose fatty acid ester, which is a hydrophilic emulsifier of HLB 10 or more, to a 10% calcium carbonate slurry without going through a powdering process in the manufacturing process of calcium carbonate, and then ultrasonically A method of improving water dispersibility by atomizing calcium carbonate by treating with has been proposed.

However, using this method, it is possible to produce a low concentration of calcium carbonate slurry, but not to produce a high concentration of calcium carbonate slurry. Therefore, an excess calcium carbonate slurry should be added to the food. The disadvantage is that it takes.

On the other hand, Korean Patent No. 123539, Japanese Patent Laid-Open Nos. 6-56423, and 7-138018 wetly pulverize 10-20% calcium carbonate to add a certain amount of sucrose fatty acid ester, which is a hydrophilic emulsifier of HLB 10 or more, to the solid content of calcium carbonate. How to do it was introduced.

However, in this method, when 0.5% or more of sucrose fatty acid ester is added in water, gelation occurs severely, and the viscosity of the calcium carbonate slurry rapidly rises, so that the water dispersibility is very bad, and the calcium carbonate is refrigerated because of the low concentration of calcium carbonate. It takes a lot of distribution cost in the slurry, there is a disadvantage that the amount of the input into the beverage may have a bad effect on the flavor of the product.

In addition, when manufactured and powdered in this manner, there is an inconvenience that the powdered product is not easily dissolved in water, so that the beverage must be added after the beverage is warmed.

On the other hand, Japanese Patent Application Laid-open No. Hei 10-70966 proposes a method of dispersing calcium carbonate and mixing a sucrose fatty acid ester with an anionic surfactant.

In this case, the viscosity of the dispersant is lowered, but there is a problem that the unique taste of the organic acid affects the food by adding an anionic organic fatty acid ester as the dispersant, which is undesirable.

In addition, Korean Patent Nos. 0491425 and 0492656, filed and filed by Japan Maruo Calcium Co., Ltd., are added with gum arabic or arabinogalactan as a stabilizer to improve water dispersibility and stability due to the addition of such water-insoluble calcium agents. It can be said. However, even with these stabilizers, sufficient water dispersibility and stability have not been obtained, and thus, there is a need for continuous development and review.

The present invention is to solve the above-mentioned problems, an object of the present invention is to provide a food additive calcium slurry composition excellent in water dispersibility and stability.

It is also an object of the present invention to provide a method for preparing the slurry composition for food additives calcium.

It is also an object of the present invention to provide a food additive calcium agent further processed to the food additive calcium slurry composition prepared above.

In order to achieve the above object, the present invention

(a) 100 parts by weight of a calcium solids selected from calcium carbonate or calcium phosphate;

(b) 0.1 to 60 parts by weight of the soybean fiber mixture as a dispersant based on 100 parts by weight of the calcium solids;

(c) 0.1 to 50 parts by weight of citric acid monocopper or glycine as a dispersing aid based on 100 parts by weight of the calcium solid content; And

(d) 30 to 90 parts by weight of water, based on 100 parts by weight of the calcium solids

It provides a food additive calcium slurry composition comprising a.

The invention also

(a) 0.1 to 60 parts by weight of a soybean fiber mixture as a dispersant and 0.1 to 50 parts by weight of citric acid monocopper or glycine as a dispersing aid are dissolved in 30 to 90 parts by weight of water based on 100 parts by weight of a calcium carbonate solid selected from calcium carbonate or calcium phosphate. Stirring and mixing the prepared solution; And

(b) preparing a slurry by adding 100 parts by weight of calcium solids to the solution;

It provides a method for preparing a calcium slurry composition for food comprising a.

The invention also

(a) 0.1 to 60 parts by weight of a soybean fiber mixture as a dispersant and 0.1 to 50 parts by weight of citric acid monocopper or glycine as a dispersing aid are dissolved in 30 to 90 parts by weight of water based on 100 parts by weight of a calcium carbonate solid selected from calcium carbonate or calcium phosphate. Stirring and mixing the prepared solution;

(b) preparing a slurry by adding 100 parts by weight of calcium solids to the solution; And

(c) drying, powdering and sterilizing the slurry.

It provides a method for preparing food additives containing calcium.

Hereinafter, the present invention will be described in more detail.

The inventors of the present invention find that the addition of monocopper citric acid, glycine, or a mixture thereof as an additive to calcium agents that have been used as conventional food additives improves the water dispersibility and stability of the gallium agent and lessens the original flavor of food. The present invention has been completed.

The calcium solid content used in the present invention is preferably a water insoluble calcium solid content which is calcium carbonate, calcium phosphate or a mixture thereof. The calcium carbonate is preferably a synthetic calcium carbonate synthesized by a carbon dioxide method for reacting lime oil, which is an aqueous suspension of heavy calcium carbonate and calcium hydroxide, with a carbon dioxide gas, and calcium phosphate is natural calcium phosphate such as beef bone, whey calcium, and tricalcium phosphate. Synthetic calcium phosphates, such as these, are preferable.

In the present invention, as the dispersant, a soybean dietary fiber mixture separated and purified from soybean is used. The soybean fiber mixture may be composed of 60 to 99% by weight of carbohydrate and 1 to 40% by weight of protein. More preferably, it is preferable to use a soybean fiber mixture composed of 70 to 95% by weight carbohydrate and 5 to 30% by weight protein, wherein 60 to 100% by weight of the carbohydrate is composed of soy dietary fiber.

Soy dietary fiber mixture added in the present invention is preferably added in an amount of 0.1 to 60 parts by weight based on 100 parts by weight of calcium solid content, where the amount of soy fiber mixture is less than 0.1 parts by weight reaggregation of calcium carbonate during dispersion There is a possibility of precipitation and, on the contrary, if it is 60 parts by weight or more, the viscosity is strong and economically undesirable.

In the present invention, citrate monocopper, glycine or a mixture thereof is further added as a dispersing aid.

Citric acid monocopper not only improves the water dispersibility and stability of the calcium agent, but also plays a role in the absorption of calcium. In addition, glycine has an inherent taste, which gives flavor and taste improvement effects in the production of slurry calcium, and is also useful for maintaining anti-oxidation and dispersion stability due to its strong chelating property with metal ions, especially calcium ions. As for the addition amount of such citrate monocopper or glycine, 0.1-50 weight part is preferable with respect to 100 weight part of calcium solid content. However, when the addition amount of citric acid monocopper or glycine is added in a low amount of less than 0.1 parts by weight, the dispersion stability and antioxidant function of the calcium agent is deteriorated, which is not preferable.If the content exceeds 50 parts by weight, it is dispersed in proportion to the added content. It is not economical because stability and anti-oxidation function are not increased.

Calcium additive slurry composition and powdered calcium preparation method of the present invention is as follows.

To 100 parts by weight of calcium solids selected from calcium carbonate or calcium phosphate, 0.1 to 60 parts by weight of a soybean fiber mixture and 0.1 to 50 parts by weight of monocopper citric acid or glycine as a dispersant are added to water to dissolve, stir and mix, and then Calcium or calcium phosphate is added to the wet mill and pulverized at 1,200 rpm using 0.5mm zirconia ball, followed by sterilization to obtain a calcium slurry, which is commercialized or dried, powdered and sterilized by a conventional method. As a result, a fine powdery calcium agent having an average particle size of about 0.04 to 1 µm (more preferably, 0.04 to 0.3 µm) can be obtained.

Here, the reason for specifying the average particle size of the slurry to 0.04 ~ 1㎛ is because this size is the size that is most suitable to be absorbed by the dispersing force and the human body, and at the same time is the size that can maintain the dispersing force most stably in water.

As a means for obtaining the specific particle size, a conventional wet grinding machine is used, and after grasping the particle size of the initial (purchased state) of calcium to be used, the method of controlling the particle size by selecting the size of the grinding balls is preferable.

The calcium slurry composition or powdered calcium agent obtained by the method described above can be preferably used as a calcium fortifying agent in various foods such as fermented milk such as milk, soy milk, yoghurt, fruit drink, milk powder.

Hereinafter, preferred examples and comparative examples of the present invention are described. The following examples and comparative examples are described for the purpose of more clearly expressing the present invention, but the contents of the present invention are not limited to the following examples and comparative examples.

(Example 1)

10 parts by weight of soybean fiber mixture and 0.3 parts by weight of monocopper citric acid were added to the water, dissolved with stirring, and mixed with stirring, followed by addition of calcium carbonate (average particle size of 3.6 µm) to 40 parts by weight of calcium carbonate powder. After the slurry was prepared, it was put into a wet mill and pulverized at 1,200 rpm using a 1 mm zirconia ball for 2 hours, and then sterilized to obtain a calcium powder having an average particle size of 0.22 µm.

The soy dietary fiber mixture used herein is shown in Table 1, the components of SM-700 (trade name, manufactured by San0Ei Gen F.F.I., Inc., Japan).

TABLE 1

ingredient moisture protein Ash Composition Rha. Fuc. Ara. Xyl. Gal. Glc. Uronic acid content(%) 6.5 3.4 8.2 4.5 4.0 22.5 4.0 44.7 1.5 18.9

(Example 2)

After adding 18 parts by weight of soybean fiber mixture and 0.7 parts by weight of glycine to 100 parts by weight of tricalcium phosphate powder, dissolved in water and mixing with stirring, and then adding tricalcium phosphate to prepare 40 parts by weight of calcium slurry, It was put into a wet grinder and pulverized at 1,200 rpm using a 1 mm zirconia ball for 2 hours, and then sterilized to obtain a calcium powder having an average particle size of 0.20 µm.

(Comparative Example 1)

In Example 1, a calcium powder having an average particle size of about 0.30 μm was obtained in the same manner as in Example 1 except that sodium metaphosphate was used instead of the soybean fiber mixture as a dispersant.

(Comparative Example 2)

In Example 1, a calcium powder having an average particle size of about 0.30 μm was obtained in the same manner as in Example 1 except that gum gum was used instead of the soybean fiber mixture as a dispersant.

(Comparative Example 3)

In Example 1, a calcium powder having an average particle size of about 0.30 μm was obtained in the same manner as in Example 1, except that citrate monocopper was not used as the dispersion aid.

The water dispersibility of each calcium powder obtained in Examples 1 and 2 and Comparative Examples 1 to 3 was tested.

Conditions were measured by diluting in water so that the concentration of the calcium agent was 0.4%, placing it in a 100 ml cylinder, leaving it at 25 ° C. to observe the rate of separation from the upper layer, and measuring the decreasing width of the calcium slurry in the calcium diluent over time. The results are shown in Table 2 below.

TABLE 2

division 1 day later 3 days later 7 days later Example 1 0.8 ml 1.8 ml 3.9 ml Example 2 0.7 ml 1.7 ml 3.8 ml Comparative Example 1 12 ml 26 ml 50 ml Comparative Example 2 10 ml 25 ml 44 ml Comparative Example 3 10 ml 22.2 ml 42.5 ml

As can be seen from Table 2, each calcium powder obtained in Examples 1 and 2 of the present invention does not have a large change in the width that decreases with time (the height of the upper layer of the calcium slurry is almost constant), It can be seen that the diluted calcium powder is not easily separated and excellent in stability and water dispersibility, but in Comparative Examples 1 to 3, after 1 day, 3 days, and 7 days, the calcium powder is rapidly separated from the diluent. It became faster (faster aggregation) and layered, which eventually showed that it could not be commercialized.

In addition, the flavor test by adding the calcium powders prepared in Examples 1 and 2 and Comparative Examples 1 to 3 to 10 flavor test panel agents according to the addition of calcium agent was tested for the flavor and the results are shown in Table 3 below. .

TABLE 3

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 result O O X X △

 In Table 3 above,

O: The original flavor of milk does not fall

△: slightly inherent flavor of milk

X: The original flavor of milk is much lower

As shown in Table 3, when the calcium powders according to Examples 1 and 2 of the present invention were added to the milk, it was found that the original flavor of milk did not fall. It can be seen that it can be preferably used as a calcium enhancer in various foods, including.

The calcium slurry composition for food additives of the present invention does not precipitate or agglomerate even after a long time when added to food (drinks) such as soymilk, milk, fermented milk, fortified milk, and coffee beverages for calcium enhancement. And it is a calcium preparation which is excellent in stability and does not affect the food original taste and flavor.

Claims (5)

(a) 100 parts by weight of a calcium solids selected from calcium carbonate or calcium phosphate; (b) 0.1 to 60 parts by weight of the soybean fiber mixture as a dispersant based on 100 parts by weight of the calcium solids; (c) 0.1 to 50 parts by weight of citric acid monocopper or glycine as a dispersing aid based on 100 parts by weight of the calcium solid content; And (d) 30 to 90 parts by weight of water, based on 100 parts by weight of the calcium solids Food additive calcium slurry composition comprising a. The method of claim 1, The soy dietary fiber mixture is calcium slurry composition for food additives, characterized in that consisting of 60 to 99% by weight of carbohydrate and 1 to 40% by weight of protein. The method of claim 1, Calcium slurry composition for food additives, characterized in that the average particle size of the calcium agent in the calcium slurry composition is 0.04 ~ 1㎛. delete delete