KR20030078050A - composite of natural milk calcium and their manufacturing method - Google Patents

Abstract

PURPOSE: A method of producing a milk calcium composition having excellent dispersion by grinding natural milk calcium into ultra-fine particles with a grinder and subjecting to surface coating is provided. Therefore, the composition has excellent redispersion in cold water and long-term dispersion stability in neutral and acidic regions regardless of pH. CONSTITUTION: Natural whey powder is added with water in a ratio of 1:1 to 5 and agitated to hydrate, milk calcium particles contained in hydrated natural whey powder are then ground with a grinder to have a particle size of 0.001 to 5.0 micrometer. Thereafter, the surface of the ultra-fine particles in the slurry is coated with a dispersing and coating agent, the slurry is then concentrated and dried after removing foreign matter therefrom. The drying process comprises one or more of hot air drying, vacuum drying, spraying drying, drum drying and freeze drying.

Description

Highly dispersible whey calcium composition and its manufacturing method {composite of natural milk calcium and their manufacturing method}

The present invention relates to a highly dispersible natural whey calcium composition and a method for preparing the same, which do not cause precipitation of cold water solubility, and more particularly, after the natural whey calcium is pulverized into ultrafine particles using a grinder, no temperature is applied through surface coating. Dairy products such as milk, fermented milk, milk cream, butter, cheese and powdered milk, breads, dried fruits, candy, etc. Confectionery, such as chocolates, gums and gums, ice cream products, meat and fish products, tofu, noodles, and soy milk, special nutritional products, health supplements, seasoned foods and other foods. It can be used as a raw material for household goods, cosmetics and medicines such as toothpaste, etc., and it can be added for a long time The present invention relates to a highly dispersible whey calcium composition having high dispersion stability even if left to stand, and a method for producing the same.

Recently, the average life expectancy of human beings has been prolonged with the advent of an aging society due to the development of medicine, but patients suffering from degenerative diseases such as osteoporosis, rheumatism and arthritis are rapidly increasing. Therefore, there is a need for the development of agents that have the effect of preventing, alleviating and treating degenerative diseases such as aging. In addition, it is pointed out that the lack of calcium intake is remarkable in children and the elderly during the growth period, calcium fortified foods have been developed and sold to solve this problem. For the purpose of strengthening calcium, water-soluble minerals such as calcium lactic acid and calcium chloride, or organic acid calcium and inorganic calcium insoluble in water such as calcium carbonate, calcium phosphate, eggshell calcium, bovine calcium, whey calcium, coral calcium and algae calcium are added. .

However, water-soluble organic calcium Calcium is added to a certain amount because the free calcium ions bind to proteins in foods, especially dairy products, to precipitate and form macromolecules of protein in a network structure, which impairs the stability of the protein and causes imine such as arin taste. Cannot be used in large quantities.

On the other hand, calcium carbonate, calcium phosphate, eggshell calcium, right bone calcium, whey calcium, coral calcium and algae calcium, which are insoluble in water, are not free of calcium ions and therefore do not bind to the protein. Although it is possible to add the inorganic calcium in general, the inorganic calcium has a high specific gravity, so that when it is dispersed in dairy products, it is precipitated in a short time. There are disadvantages.

Attempts have been made to safely suspend calcium insoluble in water, for example, a method comprising treating calcium carbonate with a hydrophilic emulsifier (Japanese Patent Publication No. 2-31942), slightly soluble with oxyacids. A method comprising preparing a calcium salt having an average particle size of 1 탆 by stirring the calcium salt and then adding a hydrophilic emulsifier to the resulting compound (Japanese Patent Application Laid-Open No. 8-107772) and calcium carbonate and emulsion with a high pressure homogenizer. There is a method (Japanese Patent Application Laid-Open No. 8-205820) which involves treating a mixture of topical agents to undisperse the mixture. When the water-insoluble calcium salt is undispersed by one of the methods exemplified above, the sedimentation rate is slowed down but after a certain period of time settling occurs to form a hard cake, making it difficult to obtain a suspended state again.

As a method for preparing an inorganic calcium slurry for adding food to dairy products such as yogurt, cheese, milk, etc., a method of supporting calcium carbonate particles by adding crystalline cellulose at the same time and its network structure (Japanese Patent Application Laid-Open No. 56-117753); A method of improving the dispersibility of calcium carbonate by applying ultrasonic wave to the addition of a hydrophilic emulsifier of HLB 10 or more to slurry calcium carbonate or slurry potassium carbonate (Japanese Patent Laid-Open No. 64-69513) or the like has been proposed. However, the method of adding crystalline cellulose, such as Japanese Patent Laid-Open No. 64-117753, is not preferable because of the high viscosity of the product, which is not preferable due to the change in texture and product characteristics. Since it is necessary to perform temperature control and to artificially disperse a lot of time and expense, it can not be said to be a preferable method.

In addition, as in Japanese Patent Application Laid-Open No. 64-69513, a method of dispersing sucrose fatty acid esters as an additive in a calcium carbonate slurry shows only a somewhat effective effect on neutral or weakly acidic products such as milk. It is difficult to prepare a very dispersible calcium slurry having an average particle diameter of less than 0.3 μm that can be added to foods that can be stored for a long time. In acidic products such as yogurt, sucrose fatty acid esters become disstable with acids, This is not desirable because of the disadvantages.

In addition, since these methods have a very low concentration of calcium carbonate in the aqueous dispersion of about 10% by weight, it causes an increase in the transportation container cost and distribution cost in packaging, and because of the liquid form of the product. This is not a good idea because it is shortened and always requires refrigeration and refrigeration, increasing economic losses.

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 a HLB of 16 and calcium phosphate under specific conditions. The publication proposes a production method for preparing a calcium carbonate dispersion by wet grinding a mixture of sucrose stearic acid ester having 16 HLB and calcium carbonate in the same manner.

The milk prepared using the above-mentioned wet grinder is, when calcium carbonate is decomposed during storage or when the liquid has become alkaline, hydrolysis of the ester occurs and the viscosity increases as time passes. It must be added to the beverage of the long term, and long-term preservation was difficult. In addition, these methods are capable of producing an extremely good dispersibility calcium slurry having an average particle diameter of less than 0.3 µm, but the concentration of calcium solids of the proposed calcium slurry is only about 10% by weight. Like the proposal in this publication, it is not a satisfactory method in terms of equipment costs and distribution expenses.

Japanese Patent Application Laid-Open No. 9-9911 proposes a method for adding wet calcium powder to at least one member selected from the group consisting of phospholipids and proteolysates to perform wet grinding and to improve dispersibility. However, the method of adding phospholipids or proteolytic products has a odor and bitter taste peculiar to phospholipids, which has a weak effect on flavor. According to the publication, calcium carbonate obtained by this method is used because calcium dispersion has an average particle size of 1 ~ 3㎛. The added milk has a poor yield of calcium carbonate in the centrifugal separator during the manufacturing process, is easily precipitated in the food, and cannot be added to long-term storage foods such as long-life milk.

In addition, Japanese Patent Application Laid-Open No. 6-19776 proposes a method for producing a dry powder of a calcium slurry composed of a mixture of sucrose stearic acid ester having an HLB of 16 and calcium phosphate or calcium carbonate using a dryer such as a spray dryer. The calcium solids concentration of the calcium slurry, which is a dry raw material, has a low concentration of about 10% by weight, and has a problem that should be improved not only in terms of drying energy but also in terms of investment in a dryer facility.

In addition, Korean Patent Publication No. 0123539 discloses a sucrose fatty acid ester or calcium carbonate mixture having an HLB of 10, and Korean Patent Publication No. 10-0262379 discloses at least one type of calcium carbonate, calcium phosphate, and ferric pyrophosphate. A mixture of propylene glycol ester (PGA) added to the mixture and Korean Patent Application Laid-Open No. 2000-0076185 discloses a mixture of arabic gum and a lipophilic emulsifier added to at least one of the group consisting of calcium carbonate, calcium phosphate and ferric pyrophosphate. Although methods for preparing calcium carbonate dispersions by wet grinding with a wet grinding machine have been proposed, these methods are capable of producing an extremely dispersible calcium slurry having an average particle diameter of less than 0.3 µm, but the calcium solids of the proposed calcium slurry The concentration is only about 10% by weight and is not satisfactory in terms of equipment cost and distribution cost. Using a dryer, such as dryer-ray has been proposed a method for producing a dry powder.

Recently, with the development and development of containers and methods for preserving dairy foods such as milk, yogurt and cheese, and liquid foods such as soy milk and juice for a long time, the food is stored for a long time in stores, vending machines and home refrigerators. Is increased, and the calcium carbonate particles added to these foods for the purpose of strengthening the calcium are precipitated at the bottom of the food container within the shelf life of the liquid food if the dispersion state in the food is not very good. When drinking, the precipitate gives the drinker an unpleasant feeling and an uncleanness in many cases.

Therefore, liquid foods marketed by adding inorganic particles such as calcium carbonate and calcium phosphate prepared in the prior art for the purpose of strengthening calcium have a short dispersion stability period in the food. It should be limited to a very small amount, and also has the disadvantage that the general consumer to be consumed in 1-2 days after purchase.

In addition, calcium carbonate and calcium phosphate, among the highly dispersible calcium preparations currently used for the purpose of calcium fortification, are originated from chemical synthesis and therefore have low consumer awareness and are chemical synthetic products in food additives. In addition, the body absorption rate (typically 14% or less) is very low.

Therefore, natural whey calcium is used for the purpose of strengthening calcium. Natural whey calcium is a high-quality calcium source that manufactures minerals in milk by non-firing method. It has the highest absorption rate in the body and the ratio of calcium and phosphorus is higher than other calcium sources. As a natural calcium source derived from milk, it is widely used as a supplement for calcium in health supplements and nutrition supplements. However, it is a good source of calcium, but when used in foods, dispersibility is extremely unstable, forming a precipitate, which changes the quality of the foods and the characteristics of the product, and the sediment often causes discomfort to the drinker. It is implicated.

Therefore, the present invention was devised in view of the problems, matters, and circumstances of the prior art, and it melts directly in cold water without applying temperature through surface coating after grinding natural whey calcium into ultrafine particles using a grinder. An object of the present invention is to provide a highly dispersible natural whey calcium composition and a method for producing the same, which do not cause precipitation.

In addition, the prepared composition includes dairy products such as milk, fermented milk, milk cream, butter, cheese and powdered milk, bread, dried fruit, candy, chocolate, gum, and sweets, ice cream products, meat and fish products, It can be used as a supplement for calcium in beverages such as tofu, noodles, and soy milk, special nutritional foods, health supplements, seasoned foods and other foods, and as a raw material for household goods, cosmetics and medicines such as toothpaste. It is another object of the present invention to provide a highly dispersible natural whey calcium composition having high dispersion stability and a method for producing the same, even if left for a long period of time with a high dispersibility.

1 is a view showing a method for producing a highly dispersible whey calcium composition according to the present invention.

Figure 2 shows an electron microscope (TEM) picture of whey calcium slurry according to the present invention.

3 is a view showing a change in dispersion stability of the conventional whey calcium and whey calcium composition according to the present invention.

4 is a view showing the variation of dispersion stability according to the storage period of the conventional whey calcium and whey calcium composition according to the present invention.

Figure 5 shows the average particle size and distribution of the conventional whey calcium and whey calcium composition according to the present invention.

Figure 6 shows a conventional electron microscope (TEM) picture of the whey calcium composition according to the present invention.

The present invention for achieving the above object, the hydration process of adding water to natural whey calcium powder by stirring and mixing to form a hydrate; A grinding step of grinding the whey calcium particles contained in the hydrate formed in the hydration process using a grinder; A slurry manufacturing step of controlling the particle size of the whey calcium particles so as to have ultra-fine particles having a particle size of 0.0001 to 5.0 µm; A coating process of dispersing and coating the surface of the ultra fine particles with a coating agent so that the ultra fine whey calcium particles in the slurry are not condensed with each other; A debris removal process for removing debris contained in the slurry; Concentrating to produce a liquid content by concentrating; And, a method for producing a highly dispersible whey calcium composition comprising a; powdering process of drying and powdering the contents of the liquid after the concentration process to the technical gist.

Here, the hydration process is a mixture of whey calcium particles: water in a weight ratio of 1: 1 to 5, the coating process, carboxymethyl cellulose, guar gum, cardi gum, tragant gum in 100% by weight of ultrafine whey calcium solids , Polysaccharides, dextrins and cysts, such as xanthan gum, pullulan, cassia gum, arabinogalactan, sclero gum, carrageenan, agar, locust bean gum, tara gum, arabic gum, alginic acid, alginate and tamarind gum Hydrophilic products such as starch hydrolysates such as crodextrin, proteins such as casein and casein soda, glycerin fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, sucrose stearic acid esters, lecithin, propylene glycol alginate esters ( It is preferable that 1-400 weight part of at least 1 sort (s) chosen from the group which consists of oil-containing emulsifiers is contained.

The powdering process is performed by at least one method of hot air drying, vacuum drying, spray drying, drum drying and freeze drying, and the powdered whey calcium composition comprises milk, fermented milk, milk cream, Dairy products such as butters, cheeses and milk powders, confectionary products such as breads, dried fruits, candy, chocolates, gums and gums, ice cream products, meat and fish products, beverages such as tofu, noodles and soy milk It is preferably used as an additive in one or more of the group consisting of calcium supplements and toothpastes, cosmetics and pharmaceuticals in nutritional foods, dietary supplements, seasoned foods and other foods.

The present invention is based on 100 parts by weight of ultrafine whey calcium (A) solids, carboxymethylcellulose, guar gum, cardi gum, tragant gum, xanthan gum, flulan, cassia gum, arabinogalactan, sclero Thickened polysaccharides such as gum, carrageenan, agar, locust bean gum, tara gum, gum arabic, alginic acid, sodium alginate and tamarind gum, whole starch hydrolysates such as dextrin and cyclodextrin, proteins such as casein and casein soda, At least one selected from the group consisting of hydrophilic (oil) emulsifiers (B), such as glycerin fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, sucrose stearic acid esters, lecithin, and propylene glycol alginic acid esters. The highly dispersible whey calcium composition containing ˜400 parts by weight is a technical gist.

Accordingly, it does not directly melt in cold water without temperature, precipitation does not occur, and the prepared composition is processed into dairy products such as milk, fermented milk, milk cream, butter, cheese, and milk powder, breads, dried fruits, candy, chocolates. It can be used for calcium supplementation in confectionery such as foods, gums and powders, ice cream products, meat and fish products, beverages such as tofu, noodles, and soy milk, special nutrition products, health supplements, seasoned foods and other foods. And it can be used as raw materials of household goods, cosmetics and medicines, such as toothpaste, and has the advantage of high dispersion stability even if left for a long time by increasing the amount of additives with high dispersion.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a view showing a method of manufacturing a highly dispersible whey calcium composition according to the present invention, Figure 2 is a view showing an electron microscope (TEM) picture of whey calcium slurry according to the present invention, Figure 3 is a conventional whey calcium 4 is a view showing a change in dispersion stability of the whey calcium composition according to the invention, Figure 4 is a view showing a change in dispersion stability according to the storage period of the conventional whey calcium and whey calcium composition according to the present invention, Figure 5 is a conventional whey Calcium and the average particle size and distribution of the whey calcium composition according to the invention, Figure 6 is a view showing an electron microscope (TEM) of the conventional whey calcium and whey calcium composition according to the present invention.

As shown, the method for producing a highly dispersible whey calcium composition according to the present invention is composed of a hydration process, a grinding process, a slurry manufacturing process, a coating process, a foreign material removal process, a concentration process, and a powdering process. do.

First, the sign language process is explained.

The hydration process is a process of mixing and mixing whey calcium and water, the particle size is widely distributed in the range of 1 ~ 100㎛, 1.0kg of water or purified water in 1.0kg of whey calcium powder having an average particle size of about 20㎛ (solid content Concentration of about 50.0%) to 5.0kg (solids concentration of about 16.7%) was added and stirred at 10-3,000rpm to hydrate the whey calcium.

Whey calcium, which is a calcium agent used in the present invention, used general whey calcium derived from commercial milk containing about 28% of calcium, and 2: 1 ratio of calcium and phosphorus.

Next, the grinding process is performed, and the wet grinder, nanomizer such as dynomill, ball mill, sand mill, cobor mill, bead mill, etc. for the method of pulverizing or dispersing the whey calcium hydrate solution prepared above by a physical method , Using an emulsifier / dispersion apparatus such as a homogenizer, a microfiltizer, an ultrasonic disperser and a roll mill.

After the grinding process, a slurry manufacturing process for controlling the particle size of the whey calcium particles is performed. The particle size distribution and average particle size of the whey calcium particles of the whey calcium particles after the grinding process were measured by the following method.

1. Method by particle size analyzer

Measuring instrument: Mastersizer 2000 (Malvern, UK)

Sample preparation: The pulverized whey calcium slurry composition was added dropwise to a solvent at 20 ° C. and used as a particle size distribution sample.

Solvent: Ion Water

Predispersion: Ultrasonic dispersion 120 seconds using Hydro 2000MU (Malvern, UK)

Temperature: 20 ℃ ± 1 ℃

2. Method by Transmission Electron Microscopy (TEM)

Measuring instrument: JEM-1230 (Jeol, Japan)

Acceleration Voltage: 80kV

Magnification: × 50,000

That is, when the whey calcium is pulverized into ultra-fine particles by the physical method and reaches the appropriate particles, the whey calcium slurry having a particle size of 0.0001 to 5.0 μm is prepared through a slurry manufacturing process in which the grinding is completed. .

Next, the coating process proceeds, based on 100 parts by weight of the solid calcium whey (A) having a solid content of about 15% by weight of whey calcium in the slurry prepared above. Thickened polysaccharides, dextrins, such as gum gum, xanthan gum, pullulan, cassia gum, arabinogalactan, sclero gum, carrageenan, agar, locust bean gum, tara gum, arabic gum, alginic acid, soda alginate and tamarind gum Overall starch hydrolysates such as cyclodextrins, proteins such as casein and casein soda, glycerin fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, sucrose stearic acid esters, lecithin, propylene glycol alginate esters 1 to 400 parts by weight of a hydrophilic (oil) emulsifying agent (B) is coated on the surface of ultrafine whey calcium to prevent condensation between whey calcium It is coated with.

The coating process is to prevent the particles of whey calcium from condensing or binding due to the electrostatic force between the particles, to increase the particle size, and not to precipitate, to maintain high dispersion dispersion stability.

Into the whey calcium slurry, thickeners such as gum arabic, starch hydrolysates, and hydrophilic (oil) emulsifiers are added to coat the surface of ultrafine particles of whey calcium, such as stirring, dissolving, heating, homomix, high pressure homogeneity, etc. It is preferable to completely dissolve in parallel with one or more of the methods, and to separate and coat the particles.

The agitation is stirred for a long time until the coating is completely dissolved and the surface coating is completed, the homomix is coated by giving a strong physical impact while circulating at 3,000 rpm for 10 minutes or more, and the high pressure homogeneous pressure is generally 200 bar It is carried out by passing through one or more times, and more than one of them is more efficient, and the coating is performed even if one or two processes are carried out without going through all the processes of stirring, dissolving, heating, homomixing and high pressure homogenization.

When the coating is completed, the pH of the coated whey calcium aqueous suspension is adjusted, and the pH of the coated whey calcium aqueous suspension is adjusted to 10.0 using a pH adjuster such as citric acid, malic acid, lactic acid, phosphoric acid and hydrochloric acid, caustic soda, calcium hydroxide and potassium hydroxide. Adjust to the following.

Next, the process of removing foreign substances is carried out. In order to remove the foreign matter contained in the coated whey calcium aqueous suspension and the average particle size of uncoated or whey calcium, it is passed through 340 mesh and a pore of 1 to 20 μm is removed. Eggplants are filtered with a filtration filter or centrifuged in a continuous and batch centrifuge at a flow rate of 6,000 liters / hour at 5,000 rpm to completely remove foreign substances, preferably at least one of them.

Concentration proceeds to the whey calcium aqueous suspension of the foreign matter removed, the whey calcium aqueous suspension is concentrated to 1 to 60% by weight of whey calcium solids in a vacuum concentrator and sterilized in a continuous instantaneous sterilizer (UHT) It is packaged as a product or used as a raw material for the dry powdering process.

When the concentration process is completed, the powdering process is performed. The powdering process is dried and powdered whey calcium aqueous suspension concentrated by one or more methods such as hot air drying, vacuum drying, spray drying, drum drying and freeze drying. It is advisable to proceed to dry powdering as soon as it does not need to be concentrated or concentrated.

When the above process is completed, the preparation of the highly dispersible whey calcium composition is completed.

Hereinafter, the present invention will be described in more detail with reference to specific examples of the manufacturing process, but the present invention is not limited only to these examples.

First, the whey calcium slurry is exemplified below for the preparation of the whey calcium slurry (A) used in each of the examples using two methods.

Whey Calcium Slurry (1):

The particle size is widely distributed in the range of 1 to 100㎛, and 1.0kg of whey calcium powder with an average particle size of about 20㎛ is added 5.0kg of water or purified water (about 16.7% of solid content) and stirred for 30 minutes at 3,000rpm. Hydrate whey calcium. The whey calcium hydrate was wet milled with a wet grinder Agitator Bead Mill LMK 20 pilot type (manufactured by Netzsch) to obtain 5.95 kg of whey calcium slurry. The average particle size of the whey calcium in the slurry was 0.13 탆.

Whey Calcium Slurry (2):

The particle size was widely distributed in the range of 1 to 100㎛, and 1.0kg of whey calcium powder with an average particle size of about 20㎛ was added 4.0kg of water or purified water (about 20.0% of solid content) and stirred for 30 minutes at 1,000rpm. Hydrate whey calcium. The whey calcium hydrate was wet milled with a wet grinder Agitator Bead Mill LMK 20 pilot type (manufactured by Netzsch) to obtain 4.97 kg of whey calcium slurry. The average particle size of the whey calcium in the slurry was 0.15 탆.

The results of observing the particle form of the ultrafine particles whey calcium contained in the whey calcium slurry (1) and whey calcium slurry (2) prepared above by electron microscope are shown in FIG.

Next will be described in detail a method for producing a highly dispersible whey calcium composition using the whey calcium slurry (1) or (2).

<Example 1>

167 g of gum arabic was slowly added to 1.0 liter of the whey calcium slurry (1) prepared above, homomixed at 3,000 rpm for about 30 minutes, and then dispersed through a 340 mesh sieve, having a pore of 20 µm and 1 µm. Filter by to remove foreign substances. The pH of the solution is adjusted to 8.5, and once autoclaved at a pressure of 150 to 200 bar, centrifuged at 5,000 rpm for 10 minutes to completely remove foreign substances. If necessary, 1 to 60% by weight of whey calcium solids in a vacuum concentrator. After concentrating and sterilizing with a continuous instantaneous sterilizer (UHT) 630g of liquid whey calcium preparation and spray drying with a spray dryer to obtain a powdered high dispersion natural whey calcium preparation and its composition 300g.

<Example 2>

200 g of gum arabic was slowly added to 1.0 liter of the whey calcium slurry (2) prepared above, and prepared in the same manner as in Example 1 to prepare 700 g of a liquid calcium preparation, a highly dispersed natural whey calcium preparation in powder form, and 375 g of the composition thereof. Got it.

<Example 3>

100 g of gum arabic and 67 g of cyclodextrin were slowly added to 1.0 liter of the whey calcium slurry (1) prepared above, and prepared in the same manner as in Example 1 to prepare 635 g of liquid calcium preparation and highly disperse natural whey calcium powder. And 302 g of the composition were obtained.

<Example 4>

145 g of gum arabic and 55 g of cyclodextrin were slowly added to 1.0 liter of the whey calcium slurry (2) prepared above, and prepared in the same manner as in Example 1 to prepare 640 g of liquid calcium preparation and highly dispersed natural whey calcium powder. And 303 g of the composition were obtained.

<Example 5>

To 1.0 liter of the whey calcium slurry (1) prepared above, 100 g of gum arabic and 67 g of polyglycerin fatty acid ester were slowly added and prepared in the same manner as in Example 1 to prepare 620 g of liquid calcium preparation and highly dispersed natural whey calcium powder. 289 g of a formulation and its composition were obtained.

<Example 6>

To 1.0 liter of the whey calcium slurry (2) prepared above, 145 g of gum arabic and 55 g of polyglycerin fatty acid ester were slowly added and prepared in the same manner as in Example 1 to prepare 635 g of liquid calcium preparation and highly dispersed natural whey calcium powder. A formulation and 292 g of the composition were obtained.

Table 1 shows the results of comparing the physicochemical properties of the highly dispersible natural whey calcium compositions prepared in Examples 1 to 6 above.

As shown in Table 1, the appearance is a fine white powder, the average particle size is about 0.195㎛.

Figure 3 is a diagram showing the change in dispersion stability of the conventional whey calcium and highly dispersible whey calcium composition according to the present invention, using a whey calcium powder composition prepared in Example 1 diluted to a solid content concentration of each calcium agent 1.0% by weight Then, when the diluted solution is left at 5 ° C. for 24 hours, it is a photograph of change in the height of the clear and dispersed parts.

As shown in Figure 3, it can be seen that the whey calcium composition according to the present invention is excellent in dispersibility without precipitation.

Figure 4 is a diagram showing the dispersion stability change according to the storage period of the conventional whey calcium and whey calcium composition according to the present invention, the solid content concentration of each calcium agent 1.0% by weight using the whey calcium powder composition prepared in Example 1 After diluting as much as possible, when the diluted solution is left at 5 ° C. for 21 days, it is a photograph showing a change in the height of the clear and dispersed parts. The number displayed here indicates the number of days stored.

As shown in Figure 4, it can be seen that the whey calcium composition according to the present invention is excellent in dispersibility without precipitation even after a storage period.

5 is a view showing the average particle size and distribution of the conventional whey calcium and whey calcium composition according to the present invention, the average particle size and distribution of the high dispersion natural whey calcium powder preparation prepared in Example 1 Auto-sample unit (Hydro 2000MU, Malvern, UK) was attached to the laser particle size analyzer (Mastersizer 2000, Malvern, UK).

The analysis results shown in FIG. 5 are as follows.

1. Conventional Whey Calcium

d (0.1): 4.325 m

d (0.5): 19.205 탆

d (0.9): 42.274 μm

Vol. Weighted Mean D [4,3]: 21.669㎛

2. High Dispersion Whey Calcium Composition

d (0.1): 0.066 mu m

d (0.5): 0.130㎛

d (0.9): 0.253 mu m

Vol. Weighted Mean D [4,3]: 0.150㎛

Figure 6 is a view showing the electron microscope (TEM) of the conventional whey calcium and whey calcium composition according to the present invention, it can be seen that the particle size of the whey calcium composition of the present invention is smaller than the conventional whey calcium.

Next, using the highly dispersible whey calcium powder composition prepared in Examples 1 to 6 and diluting so that the solid content concentration of each calcium agent was 1.0% by weight, the diluted solution was taken in 100 ml of a measuring cylinder and left to stand at 10 ° C. The change in the interfacial height and the change in sediment amount over time of the transparent part and the colored part of the calcium dispersing part caused by precipitation were visually observed and the dispersion stability of long-term storage of each dispersion was investigated. The ml unit mark engraved on the measuring cylinder was read and the results are shown in Table 2 according to the labeling standards of the following five steps.

(Height of the interface)

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

Interface is 95 or more and less than 98 ----------------- 4

Interface is 90 or more but less than 95 ----------------- 3

Interface is 50 or more but less than 90 ----------------- 2

The interface is less than 50 ----------------------- 1

(Sedimentation quantity)

Almost no precipitation confirmed -------------- 5

Slight sedimentation confirmed ------------------- 4

Precipitation of less than 0.5 mm ---------- 3

Precipitation more than 0.5mm and less than 2.0mm ----- 2

Precipitation more than 2.0mm -------------- 1

As shown in Table 2, it can be seen that the whey calcium composition of the present invention hardly precipitates over time.

Next, 10.0 g of the highly dispersible whey calcium powder composition prepared in Examples 1 to 6 was added to 1,000 ml of milk, dissolved and sterilized to obtain calcium fortified milk. The calcium-enriched milk was taken in several 100 ml measuring cylinders, and the milk in the measuring cylinders was silently discarded at regular intervals while being kept at 5 ° C. The change over time in the amount of precipitate remaining in the bottom of the measuring cylinder was visually observed. The results are shown in Table 3 with the following four levels of labeling criteria. In addition, the calcium-enriched milk was subjected to a sensory test made by 10 men and women, and five levels were determined for the texture. The average values are also shown in Table 3.

(Sedimentation quantity)

Almost no precipitation confirmed -------------- 4

Slight precipitation is observed ------------------- 3

Some precipitation is observed ------------------- 2

Significant precipitation is observed ------------------ 1

(zest)

Good flavor ----------------------- 5

Slightly strange flavor ------------------- 4

Somewhat bad flavor (slightly unpleasant) --------- 3

The flavor is considerably bad (a considerable displeasure) -------- 2

Very bad flavor --------------------- 1

As shown in Table 3, even when added to calcium fortified milk, almost no precipitation occurred over time, and the flavor was also good over time.

Next, 10.0 g of the highly dispersible whey calcium powder composition prepared in Examples 1 to 6 was added to 1,000 ml of milk to dissolve, and then ultra-high temperature sterilization (UHT) to obtain calcium fortified milk. While the milk was taken in several 100 ml measuring cylinders and stored at 5 ° C, the milk in the measuring cylinders was regularly discarded quietly, and the change in the amount of sediment remaining in the measuring cylinder bottom was visually observed. The results are shown in Table 4 with the following four levels of labeling criteria. In addition, the calcium-enriched milk was subjected to a sensory test conducted by 10 men and women, and each of them was subjected to four stages of evaluation of the texture.

(Sedimentation quantity)

Almost no precipitation confirmed -------------- 4

Slight precipitation is observed ------------------- 3

Some precipitation is observed ------------------- 2

Significant precipitation is observed ------------------ 1

(Texture)

The texture is very good.

Viscosity is somewhat high and a little neat ---------- 3

Viscosity quite high and very clean -------- 2

The texture is quite bad (very clean) -------- 1

As shown in Table 4, when the whey calcium powder composition is used for ultra-high temperature sterilization and used as calcium fortified milk, there is almost no precipitation even after a considerable time, and the superior texture of the texture is maintained even after a considerable time.

The present invention by the above configuration has the effect of excellent dispersibility by surface coating after grinding the whey calcium into ultra-fine particles.

In addition, the redispersion in cold water and long-term dispersion stability is maintained, and the sensory evaluation is also excellent in flavor and can be added at high concentration.

In addition, long-term storage stability is very good even in the neutral and acidic region regardless of pH, and can be used as a raw material for general foods, health supplements, special nutritional products, medicines, cosmetics and household goods.

Claims (6)

A hydration process of adding water to natural whey calcium powder and stirring and mixing to form a hydrate; A grinding step of grinding the whey calcium particles contained in the hydrate formed in the hydration process using a grinder; A slurry manufacturing step of controlling the particle size of the whey calcium particles so as to have ultra-fine particles having a particle size of 0.0001 to 5.0 µm; A coating process of dispersing and coating the surface of the ultra fine particles with a coating agent so that the ultra fine whey calcium particles in the slurry are not condensed with each other; A debris removal process for removing debris contained in the slurry; Concentrating to produce a liquid content by concentrating; And, Method for producing a highly dispersible whey calcium composition comprising a; a powdering process of drying and powdering the contents of the liquid after the concentration process. The method of claim 1, wherein the hydration process comprises a whey calcium particle: water mixing ratio of 1: 1 to 5 by weight. The method of claim 1 or 2, wherein the coating process, 100% by weight of ultrafine whey calcium solids, carboxymethylcellulose, guar gum, cardiac gum, tragant gum, xanthan gum, flulan, cassia gum, arabinogalactan, sclero gum, carrageenan, agar, locust bean gum, Thickened polysaccharides such as tara gum, gum arabic, alginic acid, sodium alginate and tamarind gum, starch hydrolysates such as dextrin and cyclodextrin, proteins such as casein and casein soda, glycerin fatty acid esters, polyglycerin fatty acid esters 1 to 400 parts by weight of at least one selected from the group consisting of hydrophilic (oil) emulsifiers such as sucrose fatty acid esters, sucrose stearic acid esters, lecithin, and propylene glycol alginic acid esters. Method for preparing whey calcium composition. The method of claim 3, wherein the powdering process is performed by at least one of hot air drying, vacuum drying, spray drying, drum drying, and freeze drying. The method of claim 4, wherein the powdered whey calcium composition is a dairy product, such as milk, fermented milk, milk cream, butter, cheese and powdered milk, bread, dried fruit, candy, chocolates, gums and sesame Group consisting of calcium supplements, toothpaste, cosmetics and medicines in general such as confectionery, ice cream products, meat and fish products, tofu, noodles, and soy milk, special nutrition products, health supplements, seasoned foods and other foods Method for producing a highly dispersible whey calcium composition, characterized in that used as an additive to at least one of. Carboxymethyl cellulose, guar gum, cardi gum, tragant gum, xanthan gum, pullulan, cassia gum, arabinogalactan, sclero gum, carrageenan, agar, based on 100 parts by weight of ultrafine whey calcium (A) solids , Thickened polysaccharides such as locust bean gum, tara gum, gum arabic, alginic acid, sodium alginate and tamarind gum, starch hydrolysates such as dextrin and cyclodextrin, proteins such as casein and casein soda, glycerin fatty acid esters, 1 to 400 parts by weight of at least one selected from the group consisting of hydrophilic (oil) emulsifiers (B) such as polyglycerol fatty acid esters, sucrose fatty acid esters, sucrose stearic acid esters, lecithin, and propylene glycol alginic acid esters Highly dispersible whey calcium composition.