WO1996013176A1 - Additif alimentaire hautement dispersible et composition alimentaire le contenant - Google Patents

Additif alimentaire hautement dispersible et composition alimentaire le contenant Download PDF

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Publication number
WO1996013176A1
WO1996013176A1 PCT/JP1995/002208 JP9502208W WO9613176A1 WO 1996013176 A1 WO1996013176 A1 WO 1996013176A1 JP 9502208 W JP9502208 W JP 9502208W WO 9613176 A1 WO9613176 A1 WO 9613176A1
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WIPO (PCT)
Prior art keywords
calcium
weight
slurry
ferric pyrophosphate
agent
Prior art date
Application number
PCT/JP1995/002208
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English (en)
Japanese (ja)
Inventor
Hisakazu Hojo
Kayoko Hashimoto
Naoki Kubota
Shiro Minayoshi
Original Assignee
Maruo Calcium Company Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Maruo Calcium Company Limited filed Critical Maruo Calcium Company Limited
Priority to KR1019970702896A priority Critical patent/KR100262379B1/ko
Priority to JP51444896A priority patent/JP3189901B2/ja
Publication of WO1996013176A1 publication Critical patent/WO1996013176A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements

Definitions

  • the present invention relates to a food additive having good dispersion stability in a liquid, which is effectively added to foods such as yogurt, milk, juices and the like to enhance calcium, Z or iron.
  • water-soluble inorganic or organic acids such as calcium lactate and calcium chloride
  • water-insoluble inorganic forms such as calcium carbonate, calcium carbonate, calcium phosphate, etc.
  • Angry calcium is added and used.
  • water-soluble calcium in the form of inorganic or organic acid calcium easily inhibits the stability of protein in yogurt, so it is difficult to mix more than a certain amount and calcium cannot be used in large quantities as a raw material for calcium. Had disadvantages.
  • calcium in a water-insoluble inorganic form does not inhibit the stability of proteins in yogurt due to its water-insolubility, and although it can be used in large amounts from the viewpoint of the amount added, Calcium in general has a specific gravity as high as around 3, and when it is dispersed in yogurt, it precipitates in a short time. Because of the precipitation, it is not preferable from the viewpoint of aesthetics as a food, and the amount of addition is limited, so that it cannot be used in large quantities.
  • the method of dispersing calcium carbonate slurry by using a sucrose fatty acid ester as an additive is a method for dispersing neutral or weakly acidic substances such as milk. It has only a somewhat effective effect on the product, and for example, for products exhibiting an acidic region such as yogurt, the sucrose fatty acid ester tends to be unstable to acids. It tends to cause poor dispersion, which is not preferable.
  • the solid concentration of calcium carbonate in the aqueous dispersion is extremely low at around 10% by weight. Not only is the cost extremely high, but the form is an aqueous dispersion, so it is easily rotted, and it is necessary to always carry out refrigerated transport and refrigerated storage. I can't say.
  • yogurt, milk and juice liquid foods for drinks and evening drinks can be stored for a long time, and with the advancement of storage methods, the foods can be stored for a long time in stores, vending machines, large refrigerators at home, etc.
  • Inorganic calcium salt particles added for the purpose of fortifying calcium to liquid foods of the same type are likely to be long if the dispersion in the food is not good. May settle on the bottom of the food container during the storage of liquid food for a period of time, and when drinking yogurt, milk, or juice liquid food, the precipitate may cause discomfort or impureness to the drinker. There are many.
  • liquid foods that are commercially available with the addition of inorganic potassium salt particles prepared by conventional techniques for the purpose of fortifying calcium have a short dispersion stabilization period of the inorganic algae in foods.
  • the amount of added food is limited to a very small amount, and the general consumer must be restricted to liquid foods that can be used for food within 1-2 days after insertion. .
  • water-soluble organic or inorganic iron such as iron lactate, sodium iron citrate, ferrous gluconate, and ferric pyrophosphate, etc.
  • Water-insoluble or hardly soluble inorganic forms of iron are used.
  • water-soluble organic or inorganic forms of iron have a strong taste, and have the drawback of not being able to use too much at once due to the problem of swine.
  • a water-insoluble or hardly soluble inorganic dispersion of iron such as ferric pyrophosphate
  • the density of iron is improved, but the specific gravity is as high as 2.75 or more.
  • it precipitates in a short period of time which is not desirable in terms of aesthetics as a food, and has the disadvantage that the amount of addition is limited and cannot be used in large quantities.
  • the present invention solves the above-mentioned problems, is excellent in distribution economics, and has good long-term dispersion stability in liquid foods.
  • Honkiaki et al. Have conducted intensive studies in order to solve the above-mentioned problems. As a result, by using a specific and specific amount of a hydrophilic emulsifier, a calcium agent for a food additive having good long-term dispersion stability can be obtained easily.
  • the present invention has been completed by finding that iron can be obtained.
  • the present invention relates to at least one of propylene glycol alginate (hereinafter referred to as PGA) selected from the group consisting of calcium carbonate, calcium phosphate (hereinafter referred to as calcium) and ferric pyrophosphate. C), and a food composition containing the food additive.
  • PGA propylene glycol alginate
  • Ca calcium phosphate
  • ferric pyrophosphate ferric pyrophosphate
  • Examples of the calcium carbonate used in the present invention include coral calcium carbonate, heavy calcium carbonate, and synthetic calcium carbonate containing 50% by weight or more of calcium carbonate.
  • Synthetic calcium carbonate prepared by a chemical synthesis method typified by a carbon dioxide method of reacting carbon dioxide gas is preferred. The following method can be exemplified as a preferable method for preparing synthetic calcium carbonate in the carbon dioxide method.
  • the lime milk is subjected to a carbonation reaction using carbon dioxide gas, and in the step of preparing a calcium carbonate water immersion liquid, a calcium carbonate water suspension liquid having a PH value of K prepared after the completion of the carbonation reaction is stirred. And / or wet milling, and Z or standing, and raise the pH of the calcium carbonate water suspension to a pH value L satisfying the following equations (a) and (b). Remove the alkaline substances present in the liquid and / or reduce the concentration per unit volume of the alkaline substances.
  • the pH of the water suspension of calcium carbonate is calculated by the following formula (c) Adjust to pH value M that satisfies to prepare calcium carbonate.
  • K and L are pH values under the same temperature condition. If the pH value M is less than 8.6, calculate M as 8.6.
  • the calcium phosphate used in the present invention refers to an inorganic material composed of a calcium salt of phosphoric acid.
  • Examples of calcium phosphate include natural calcium phosphate containing 50% by weight or more of calcium fanate, bovine bone, and synthetic calcium phosphate.
  • Synthetic calcium phosphate prepared by a chemical synthesis method in which a calcium salt such as calcium hydroxide, calcium carbonate or calcium chloride is reacted with a phosphate such as acid or sodium phosphate is preferred.
  • at least one calcium phosphate selected from the group consisting of dihydrogen pyrophosphate diacid, calcium hydrogen phosphate and tricalcium phosphate is more preferred.
  • the calcium agent used as a raw material of the present invention that is, calcium carbonate and Z or calcium phosphate
  • an aqueous suspension of calcium agent prepared by a usual method may be used.
  • An aqueous suspension prepared by adding water again to the calcium agent powder prepared through dehydration, drying, and pulverization according to a conventional method may be used, but strict adherence to food additive standards and hygiene control From the viewpoint, it is preferable to adopt the latter form.
  • the pH of the calcium carbonate powder to be used is determined from the viewpoint of preventing the functional deterioration of the hydrophilic emulsifier used in the present invention and increasing the efficiency of pulverization and separation.
  • the solids concentration of the body 20 weights A suspension of 200 cc of water in 96 cc was sonicated at 300 W, 20 kHz for 10 min. It is preferable to use the following carbonic acid powder, more preferably 11.5 or less.
  • the specific surface area of the calcium agent used as a raw material of the present invention by a nitrogen adsorption method is preferably in the range of 6 nf / g to 60 rrfZg. Specific surface If the product is less than 6 irf / g, long-term stability in liquid foods such as milk will be problematic, and if it exceeds 6 O irf / g, the cohesive force of the calcium agent powder will be extremely strong. Therefore, its dispersion becomes difficult.
  • the ferric pyrophosphate used in the present invention may be a synthetic ferric pyrophosphate obtained by chemically synthesizing. The method is exemplified below.
  • Dissolve ferric chloride in water mix with this solution a solution of sodium pyrophosphate in warm water, and stir. After the completion of the reaction, the solution is dehydrated using a filter press, water is again added to the obtained dehydrated cake, and the mixture is stirred to obtain an aqueous solution of ferric pyrophosphate having the same concentration as before dehydration. After repeating this operation twice, the aqueous solution of ferrous pyrophosphate was dewatered with a filter press, the breath cake was dried with a paddle dryer, and ferric pyrophosphate powder was prepared using a dry mill. I do.
  • the second slurry of pyrophosphoric acid used in the present invention is not dried and powdered as described above, and may be used in the form of a slurry (bi-ferric phosphate solution).
  • the range is preferably 3 nfZg to 5 OniZg. If the specific surface area is less than 3 nf, there will be a problem with long-term stability in liquid foods such as milk, and if it exceeds 5 Onf / g, the cohesive force of the ferric pyrophosphate powder will decrease. It becomes so strong that its dispersion is difficult.
  • a mixed slurry of at least one selected from the group consisting of the above-mentioned calcium agent and ferric pyrophosphate, PGA, and water is prepared.
  • This preparation method is roughly classified into the following three methods (a), (a), and (ii). Any of these methods may be employed or may be used in combination.
  • a water suspension of a food additive comprising a calcium agent and / or ferric pyrophosphate and water is powdered and / or powdered by a chemical dispersion method, a physical method using a pulverizer and / or a disperser. Or, after dispersion treatment, add PGA.
  • a water dispersion of a food additive consisting of a calcium agent and / or ferric pyrophosphate, PGA and water is subjected to a chemical dispersion method, a pulverizer, and a Z or disperser. Powder and / or dispersion treatment by a physical method using
  • favorable conditions for preparing a calcium agent and / or a mixed slurry of ferric pyrophosphate, PGA and water include: a calcium agent in the mixed slurry; It is necessary to add 1.5 to 40 parts by weight of PGA with respect to 100 parts by weight of Z and iron or iron agent.When liquid food such as yogurt is taken into consideration, Preferably, 1.5 to 30 parts by weight, more preferably 5 to 15 parts by weight of PGA is added.
  • the weight (volume) in the abundance distribution of calcium agent and iron agent in the mixed slurry (volume) is to satisfy the following ( ⁇ ), and the storage and dispersion stability for a fairly long time It is preferable to satisfy the requirement of ⁇ ) for food applications that require properties, and more preferably to satisfy the requirement of (7).
  • the added part by weight of PGA is less than 1.5 parts by weight, even if the weight (volume) average diameter in the particle size distribution of the calcium agent and / or the iron agent in the mixed slurry is adjusted to be very fine, the mixed slurry of these , Or a calcium and / or iron powder obtained by dry-pulverizing the mixed slurry, for example, when added to foods such as juice, yogurt for drinks and drinks, calcium and Z in foods If the iron preparation has poor stability over time and is remarkable, it will aggregate and settle at the bottom of the food container within 24 hours.
  • the mixed slurry If the calcium and Z or iron powders obtained by dry-pulverizing the mixed slurry are added to foods such as juse and drink-type yogurt, the degree of product quality will increase and the texture will increase. Unfavorable and significant
  • the weight (volume) in the particle size distribution of the calcium agent and / or the iron agent in the mixed slurry is preferably in the range of 0.04 to 0.8 um. If the average diameter is larger than 0.8 m, sedimentation is liable to occur.Therefore, these mixed slurries, or calcium and / or iron powders obtained by dry-pulverizing the mixed slurries, are used for food applications that can be stored for a long time. Cannot be used.
  • An emulsifying and dispersing device such as a homogenizer, an ultrasonic dispersing machine, and a roll mill such as a three-port mill can be preferably used.
  • the specific surface area when a calcium agent and an iron agent are used is calculated by a proportional calculation based on the mixing ratio.
  • A The amount of media used for the wet mill, and the volume of the media in the grinding chamber (vessel vessel) of the wet mill (volume)
  • B The true specific gravity of the media used for the wet mill
  • Y ⁇ value of pulverized or dispersed slurry of ferric pyrophosphate
  • ⁇ solid agent concentration of the slurry of the ferric pyrophosphate agent
  • the specific wet milling conditions of the present invention 1, 2 In the case of the milling conditions that do not satisfy the formula, the surface of the particles of ferric pyrophosphate is slightly impaired. It is easy to be stable and therefore easy to re-agglomerate. Although there is no problem, for the products that need to maintain a stable dispersion state in the liquid for a long period of time, both the preparation method (a) or ()) described above and It is preferable to use the provided grinding conditions.
  • the weight average diameter of the calcium agent and / or iron agent in the mixed slurry of calcium agent and Z or iron agent, PGA and water in the mixed slurry is measured and calculated in the following manner.
  • Sample made by IS Mix the slurry in the solvent described in 25 below and use it as a sample for measuring the degree of abundance.
  • Preliminary dispersion Ultrasonic dispersion 100 seconds using SK Disperser (manufactured by Seishin Enterprise)
  • the calcium agent for food addition and the iron or iron agent powder of the present invention is prepared.
  • the drying of the mixed slurry there is no particular limitation on the drying of the mixed slurry, but it is preferable that the drying is performed in a very short time from the viewpoint of preventing the deterioration of the hydrophilic emulsifier. From this viewpoint, the drying is performed by using a spray dryer, a ceramic medium, or the like. It is desirable to use a droplet spray dryer such as a slurry dryer or the like in a heated and fluidized state.
  • the calcium and / or iron or iron additive slurry and powder prepared by the method of the present invention have extremely good redispersibility in water, and can be easily dispersed in water without using a special disperser, stirrer, or the like. I do.
  • the food additive is prepared by the method of the present invention.
  • Add calcium and / or iron slurry and powder directly to milk It is enough to stir vigorously and disperse the calcium agent and / or iron agent in the milk, but the calcium agent and Z or iron agent slurry and powder are sufficient.
  • -Can be added to milk in advance with an aqueous dispersion of calcium and / or iron obtained by dispersing in water. Also, in the original milk, the calcium and / or iron slurry and powder prepared by the method of the present invention are used.
  • the mixture is added to butter or butter oil dissolved at a temperature of about 60 ° C., dispersed with high-speed stirring, and then reduced skim milk or skim milk is added thereto to homogenize.
  • the method for preparing a calcium and / or iron-enriched yogurt using the calcium and / or iron slurry for food additives prepared by the method of the present invention and the powder is prepared by the method of the present invention.
  • the resulting calcium phosphate and / or iron agent slurry and powder may be added directly to the milk and stirred vigorously for 81 to disperse the calcium phosphate and / or iron agent in the milk and then inoculated with lactic acid bacteria.
  • the amount of calcium and / or iron removed by the clarifier is reduced by the amount of calcium and / or Z or iron slurry and powder prepared by conventional methods. Significantly less than in the case of adding.
  • calcium carbonate, calcium phosphate and / or pyrophosphate secondary acid are contained in milk, yogurt, and juices to which a calcium agent and / or a slurry for food additives prepared by the method of the present invention and / or a powder have been added. Iron is kept very stable.
  • calcium carbonate, calcium phosphate and Z or ferric pyrophosphate prepared by the method of the present invention have good dispersibility, so that the stirring time when adding to milk or the like can be reduced, and accordingly, Agglomeration of calcium carbonate, calcium phosphate and Z or ferric pyrophosphate does not occur, as can be seen with prolonged stirring in butter.
  • the food additive of the present invention is used for enhancing calcium, Z, or iron in liquid foods such as cream, yogurt, coffee, black tea, and oolong tea, and alcoholic drinks such as wine and liquor in addition to the above uses.
  • the calcium agent and / or slurry and powder of the present invention can be used in combination with a water-soluble calcium salt such as calcium lactate and calcium chloride and / or a water-soluble iron salt such as iron sodium citrate and iron gluconate. There is no problem.
  • the calcium agent used in this example and the comparative example was prepared by the following method.
  • Calcium carbonate was added to the aqueous solution of acetic acid, and the mixture was stirred, dehydrated, and dried to obtain calcium hydrogen citrate.
  • the calcium hydrogen phosphate was heated at 200 ° C., X-ray diffraction measurement was performed to confirm that calcium dihydrogen phosphate was formed, and then dry grinding was performed to obtain a white form of calcium dihydrogen pyrophosphate.
  • the mixture was dehydrated using a filter press, and water was added again to the obtained dehydrated cake, and the same S degree as that of the slurry calcium carbonate before dehydration was obtained.
  • a slurry of calcium carbonate was obtained.
  • the pH of the slurry calcium carbonate was 11.0.
  • Carbon dioxide gas was again passed through this slurry-like calcium carbonate to lower the pH of the slurry-like calcium carbonate to 7.0 to obtain slurry-like calcium carbonate.
  • the slurry calcium carbonate was dehydrated with a filter press, and the breath cake was dried with a paddle dryer, and calcium carbonate powder was prepared using a dry grinder.
  • Specific surface area measured by the nitrogen adsorption method of the obtained ferric pyrophosphate was 2 3 m J / g.
  • Water is added to the tricalcium phosphate powder to prepare an aqueous suspension having a solid content of tricalcium phosphate of 22% by weight.
  • Wet dressing is performed using a wet grinding machine Dynomill KD-PILOT type (manufactured by WA B). Was performed to obtain a water dispersion of tricalcium phosphate.
  • PGA manufactured by Kimitsu Kagaku Kogyo Co., Ltd.
  • 100 parts by weight of tricalcium phosphate solids and water were added to the water content of the tricalcium phosphate, and vigorously stirred and mixed.
  • the mixture After preparing a mixture having a tricalcium phosphate solid content concentration of 10% by weight, the mixture is again wet-ground using a wet grinder Dyno-mill KD-PILOT type, and the particle size of tricalcium phosphate in the tricalcium phosphate slurry As shown in Table 1, when the weight (volume) average diameter in the distribution reached 0.15, wet grinding was completed, and a calcium agent slurry for food addition was obtained. PGA was added after being dissolved in water in advance.
  • Water is added to calcium dihydrogen pyrophosphate powder to prepare an aqueous suspension of dihydrogen pyrophosphate with a solid content of 22% by weight, and a wet pulverizer Dyno Mill KD-PILOT A wet dispersion was performed using a mold to obtain an aqueous dispersion of calcium dihydrogen pyrophosphate. Then, to the aqueous dispersion of calcium dihydrogen phosphate, 10 parts by weight of PGA and 100 parts by weight of solid calcium dihydrogen phosphate and water were added, and the mixture was vigorously stirred and mixed. After preparing a mixture with a hydrogen concentration of 10% by weight, the mixture was wet-milled again.
  • Water is added to the hydrogen phosphate phosphate powder to prepare a water port liquid having a hydrogen phosphate phosphate solids concentration of 22% by weight, and wet grinding is performed using a wet mill Dynomill KD-1 PI LOT type. An aqueous dispersion of calcium monohydrogen phosphate was obtained. Thereafter, 6 parts by weight of PGA and 100 parts by weight of solids of calcium hydrogen hydrogen phosphate and water were added to the aqueous dispersion of calcium hydrogen hydrogen phosphate and mixed vigorously with stirring.
  • the amount of PGA added to 100 parts by weight of tricalcium phosphate solids was changed to 9 parts by weight, and the weight (volume) average diameter in the particle size distribution of tricalcium phosphate in the tricalcium phosphate slurry was: As shown in Table 1, a calcium agent slurry for food addition was obtained in the same manner as in Example 1 except that the wet pulverization was completed when 0.22 was reached.
  • the addition amount of PGA was changed to 4 parts by weight based on 100 parts by weight of the solid content of calcium dihydrogen pyrophosphate, and the weight (volume) in the particle size distribution of calcium dihydrogen pyrophosphate in the calcium dihydrogen pyrophosphate slurry Wet grinding is completed when the average diameter reaches 0.24 m as shown in Table 1. Other than that, a calcium agent slurry for food addition was obtained in the same manner as in Example 2.
  • the amount of PGA added to 100 parts by weight of tricalcium phosphate solids was changed to 21 parts by weight, and the weight (volume) average diameter of the tricalcium phosphate slurry in the tricalcium phosphate slurry was determined by the distribution.
  • Table 1 a calcium agent slurry for food addition was obtained in the same manner as in Example 1 except that wet pulverization was completed when 0.18; ⁇ ⁇ was reached.
  • the amount of PGA added to the tricalcium phosphate solid content of 100 parts by weight was changed to 36 parts by weight, and the weight (volume) in the particle size distribution of triphosphate calcium in the tricalcium phosphate slurry was as follows: As shown in Table 1, a calcium agent slurry for food addition was obtained in the same manner as in Example 3 except that the wet pulverization was completed when the particle diameter reached 0.26 m.
  • the amount of PGA added was changed to 28 parts by weight based on 100 parts by weight of the solid content of calcium dihydrogen pyrophosphate, and the weight (volume) in the particle size distribution of calcium dihydrogen pyrophosphate in the calcium dihydrogen pyrophosphate slurry was changed. ) As shown in Table 1, except that the wet milling was completed when the average diameter reached 0.18 / zm, the same procedure as in Example 2 was repeated except that the wet milling was completed. I got
  • ferric pyrophosphate powder To the ferric pyrophosphate powder, add 13 parts by weight of PGA to 100 parts by weight of ferric pyrophosphate and water and mix vigorously to obtain a solid content of ferric pyrophosphate g. A mixed slurry having a degree of 10% by weight was prepared. The mixed slurry was wet-pulverized using a wet pulverizer Dynomill KD-PI LOT type to obtain a dispersion of a ferric pyrophosphate agent slurry. The wet milling was completed when the weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry reached 0.29 m as shown in Table 1. did.
  • the PH value of the ferric pyrophosphate slurry before wet grinding was 2.0, and the PH value after wet grinding was 2.8.
  • the amount of PGA added to 100 parts by weight of ferric pyrophosphate solids was changed to 3 parts by weight, and the weight (volume) of ferrous pyrophosphate in the ferrous pyrophosphate slurry in the fertility distribution )
  • the ferric pyrophosphate slurry for food addition was prepared in the same manner as in Example 10 except that the wet grinding was completed when the average diameter reached 0.38, as shown in ⁇ 1. Obtained.
  • the PH value of the ferric pyrophosphate slurry before wet grinding was 9, and the PH value after wet grinding was 2.6.
  • Example 1 2 The amount of PGA added to 100 parts by weight of solid ferric pyrophosphate was changed to 28 parts by weight, and the amount of ferric pyrophosphate in the ferric pyrophosphate slurry in the fertility distribution was reduced.
  • Weight (volume) Pyroline for food addition was prepared in the same manner as in Example 10 except that the wet powder was completed when the average diameter reached 0.28 / m, as shown in Table 1.
  • the ferric acid phosphate slurry was obtained. Further, the PH value of the ferric pyrophosphate slurry before wet powdering was 2.1, and the PH value after wet grinding was 3.1.
  • the weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry was 0.45 d, as shown in Table 1.
  • the PH value of the iron agent slurry before wet grinding was 1.9, and the PH value after wet grinding was 2.2.
  • the amount of PGA added to 100 parts by weight of solid ferric pyrophosphate was changed to 39 parts by weight, and the weight of ferric pyrophosphate in the ferrous pyrophosphate slurry in the abundance distribution (Volume) As shown in Table 1, except that wet pulverization was completed when the average diameter reached 0.26 WIB, pyrophosphoric acid for food addition was prepared in the same manner as in Example 10.
  • the PH value of the ferric pyrophosphate slurry before wet grinding was 2.2.
  • the PH value after wet grinding was 3.3.
  • the amount of PGA added to 100 parts by weight of ferric phosphate solids was changed to 1 I part by weight, and the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry was changed.
  • Weight (volume) As shown in Table 1, except that wet pulverization was completed when the average diameter reached 0.22, pyrophosphoric acid for food addition was prepared in the same manner as in Example 10. The iron agent slurry was obtained.
  • the PH value of the ferric pyrophosphate slurry before wet grinding was 2.0, and the PH value after wet grinding was 3.3.
  • the amount of PG added to 100 parts by weight of solid ⁇ -phosphoric acid was changed to 30 parts by weight, and the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate slurry was changed.
  • Weight (volume) As shown in Table 1, except that wet grinding is completed when the average diameter reaches 0.24, in the same manner as in Example 10 except that the ferric pyrophosphate for food addition is used.
  • the pH value of the ferric pyrophosphate slurry before wet grinding was 2.1, and the PH value after wet grinding was 3.3.
  • Example 19 The calcium additive slurry for food additive obtained in Example 1 was dried using a spray drier to obtain a calcium additive powder for food additive.
  • Example 19 The calcium additive slurry for food additive obtained in Example 1 was dried using a spray drier to obtain a calcium additive powder for food additive.
  • Example 20 The calcium additive slurry for food additive obtained in Example 2 was dried using a spray drier to obtain a calcium additive powder for food additive.
  • Example 20 The calcium additive slurry for food additive obtained in Example 2 was dried using a spray drier to obtain a calcium additive powder for food additive.
  • Example 2 1 The calcium agent slurry for food additives obtained in Example 3 was dried using a spray drier to obtain a calcium agent powder for food additives.
  • Example 2 1 The calcium agent slurry for food additives obtained in Example 3 was dried using a spray drier to obtain a calcium agent powder for food additives.
  • Example 2 1 The calcium agent slurry for food additives obtained in Example 3 was dried using a spray drier to obtain a calcium agent powder for food additives.
  • Example 22 The calcium agent slurry for food additives obtained in Example 4 was dried using a spray drier to obtain calcium agent powder for food additives.
  • Example 22 The calcium agent slurry for food additives obtained in Example 4 was dried using a spray drier to obtain calcium agent powder for food additives.
  • Example 23 The calcium additive slurry for a food additive obtained in Example 5 was dried using a spray drier to obtain a calcium additive powder for a food additive.
  • Example 23 The calcium additive slurry for a food additive obtained in Example 5 was dried using a spray drier to obtain a calcium additive powder for a food additive.
  • Example 2 5 The calcium additive slurry for a food additive obtained in Example 7 was dried using a blade blade to obtain a calcium additive powder for a food additive.
  • Example 2 5 The calcium additive slurry for a food additive obtained in Example 7 was dried using a blade blade to obtain a calcium additive powder for a food additive.
  • Example 26 The calcium agent slurry for food additives obtained in Example 8 was dried using a spray dryer to obtain a calcium agent powder for food additives.
  • Example 26 The calcium agent slurry for food additives obtained in Example 8 was dried using a spray dryer to obtain a calcium agent powder for food additives.
  • Example 2 7 The calcium agent for food additive and the ferric pyrophosphate agent slurry obtained in Example 9 were dried using a spray dryer to obtain a calcium agent for food additive and a ferric pyrophosphate agent powder.
  • Example 2 7 The calcium agent for food additive and the ferric pyrophosphate agent slurry obtained in Example 9 were dried using a spray dryer to obtain a calcium agent for food additive and a ferric pyrophosphate agent powder.
  • the ferric pyrophosphate agent slurry for food additive obtained in Example 10 was dried using a spray drier to obtain a powder of the ferric pyrophosphate agent for food additive.
  • the ferric pyrophosphate agent slurry for food additive obtained in Example 11 was dried using a spray drier to obtain a powder of the ferric pyrophosphate agent for food additive.
  • the ferric pyrophosphate pyrophosphate agent for food additive obtained in Example 12 was dried using a spray drier to obtain a ferric pyrophosphate ferric phosphate agent powder for food additive.
  • the ferric pyrophosphate agent for food additive obtained in Example 13 was dried using a spray dryer to obtain a powder of the ferric pyrophosphate agent for food additive.
  • the ferric ferropyrophosphate agent for food additive powder obtained in Example 14 was dried using a spray drier to obtain a powder of the ferric pyrophosphate agent for food additive.
  • the ferric pyrophosphate agent for food additive obtained in Example 15 was dried using a spray drier to obtain a powder of the ferric pyrophosphate agent for food additive.
  • the slurry of the ferric pyrophosphate agent for food additives obtained in Example 16 was dried using a spray drier to obtain a powder of the ferric pyrophosphate phosphate for food additives.
  • Example 3 4 The ferric pyrophosphate agent slurry for food additive obtained in Example 17 was dried using a spray drier to obtain a ferric pyrophosphate agent powder for food additive.
  • the amount of PGA added to 100 parts by weight of the solid content of calcium hydrogen phosphate was changed to 42 parts by weight, and the weight (volume) average diameter in the particle size distribution of calcium hydrogen phosphate was as shown in Table 2. , 0.32 zm, the wet pulverization was completed in the same manner as in Example 3, except that the wet pulverization was completed.
  • Water is added to the phosphoric acid phosphoric acid powder to prepare an aqueous suspension having a solid content of 22% by weight of calcium phosphate, and wet grinding is performed using a wet grinding machine Dynomill KD-PILOT type. An aqueous dispersion of calcium was obtained. Thereafter, sucrose stearic acid ester having a value of 16 was added to the aqueous dispersion of tricalcium phosphate in an amount of 19 parts by weight based on 100 parts by weight of the solid content of tricalcium phosphate. Parts and water are added and mixed vigorously with stirring to prepare a mixture having a solid content of tricalcium phosphate of 10% by weight.
  • the mixture is again wet-milled using a wet grinder Dynomill KD-PILOT type to obtain phosphoric acid.
  • the weight (volume) average diameter in the particle size distribution of tricalcium phosphate in the tricalcium slurry reaches 0.20 m as shown in Table 2, the wet pulverization is completed and the calcium additive slurry for food addition is removed. Obtained.
  • sucrose stearate was cooled in hot water to dissolve after 2 0 e C in advance 6 5, it was added.
  • Water is added to powdered dihydrogen phosphate powder to prepare an aqueous suspension with a solid content of 22% by weight of dihydrogen pyrophosphate powder.
  • Wet mill DYNO-MILL KD-PILOT type The resultant was subjected to wet pulverization using an aqueous dispersion to obtain an aqueous dispersion of calcium dihydrogenphosphate. Thereafter, to the aqueous dispersion of calcium dihydrogen pyrophosphate, 25 parts by weight of water and 10 parts by weight of sucrose stearic acid ester of ⁇ ⁇ 8> were added to 100 parts by weight of the solid content of dihydrogen phosphate and water.
  • the mixture was added and mixed vigorously with stirring to prepare a mixture having a solid content of calcium dihydrogen pyrophosphate of 10% by weight.
  • weight (volume) average diameter in the abundance distribution of calcium dihydrogen phosphate in the slurry of calcium dihydrogen phosphate reaches 0.33 / zm as shown in Table 2, the wet pulverization is completed.
  • a calcium agent slurry for addition was obtained.
  • the sucrose stearate was previously dissolved in warm water at 65, cooled to 20 and added.
  • the amount of PGA added to 100 parts by weight of ferric pyrophosphate solid was changed to 45 parts by weight, and the weight (volume) of the particle size distribution of ferric virophosphate in the ferric pyrophosphate slurry As shown in Table 2, the method of Example 10 was repeated except that wet grinding was completed when the average diameter reached 0.25 / m. An iron agent slurry was obtained.
  • the PH value of the ferric pyrophosphate slurry before wet milling was 2.3, and the PH value after wet milling was 3.4.
  • the PH value of the ferric pyrophosphate slurry before wet grinding was 1.9, and the PH value after wet grinding was 2.2.
  • ferric pyrophosphate powder To the ferric pyrophosphate powder, add 20 parts by weight of sucrose stearic acid ester with an HLB of I6 to 100 parts by weight of ferric pyrophosphate and water, and strongly mix and mix.
  • the pyrophosphate second solid content concentration is 10 weight % Of the mixed slurry was prepared.
  • the mixed slurry was wet-pulverized by using a wet pulverizer Dynomill pilot type to obtain a dispersion of a ferric pyrophosphate agent slurry.
  • the wet grinding was completed when the weight (volume) average diameter in the particle size distribution of ferric pyrophosphate in the ferric pyrophosphate agent slurry reached 0.28 m, as shown in Table 2.
  • the PH value of the ferric pyrophosphate slurry before wet grinding was 2.0, and the pH value after wet grinding was 2.9.
  • the calcium additive slurry for food additive obtained in Comparative Example 1 was dried using a spray drier to obtain a calcium additive powder for food additive as shown in Table 2.
  • the calcium additive slurry for a food additive obtained in Comparative Example 2 was dried using a slurry dryer to obtain a calcium additive powder for a food additive as shown in Table 2.
  • the calcium additive slurry for food additive obtained in Comparative Example 3 was dried using a spray drier to obtain a calcium additive powder for food additive as shown in Table 2.
  • the calcium additive slurry for food additive obtained in Comparative Example 4 was dried using a spray drier to obtain a calcium additive powder for food additive as shown in Table 2.
  • the food additive calcium agent slurry obtained in Comparative Example 5 was dried using a spray drier to obtain a food additive calcium agent powder as shown in Table 2.
  • the ferric pyrophosphate slurry for food additives obtained in Comparative Example 8 was dried using a spray dryer to obtain a ferric pyrophosphate ferric phosphate powder for food additives as shown in Table 2. .
  • the ferric pyrophosphate agent for food additive obtained in Comparative Example 9 was dried using a slurry drier, and as shown in Table 2, the powder of ferric pyrophosphate for food additive was used. Obtained.
  • the ferric pyrophosphate agent for food additive obtained in Comparative Example 10 was dried using a spray drier to obtain a ferric pyrophosphate agent powder for food additive as shown in Table 2.
  • the ferric pyrophosphate agent for food additive obtained in Comparative Example 11 was dried using a spray dryer to obtain a ferric pyrophosphate agent for food additive powder as shown in Table 2.
  • the calcium salt for food addition and the powder of Z or ferric pyrophosphate of the present invention obtained in Examples 18 to 34 and Z or the ferric pyrophosphate agent were added to 65 pieces of warm water, and the mixture was added by a homomixer. The mixture was stirred at 00 rpm for 15 minutes to prepare a redispersion liquid having a calcium compound and / or a pyrophosphate secondary solid concentration of 10% by weight.
  • Table 1 shows the average weight (volume) in the particle size distribution of each calcium agent and / or ferric pyrophosphate in the redispersion liquid.
  • the calcium additive for food addition and the powder of ferric or pyrophosphate ferric agent obtained in Comparative Example 12 to Comparative Example 22 were prepared in the same manner as described above, and the respective calcium and / or pyrophosphate diphosphates were obtained.
  • a redispersion liquid having a solid content of 10% by weight was prepared.
  • Table 2 shows the weight (volume) average diameter in the particle size distribution of each calcium agent and / or ferric pyrophosphate in the redispersion liquid.
  • PGA propylene glycol alginate S.
  • E sucrose fatty acid ester
  • Table 3 shows the results of Examples 10 to 17 and Comparative Examples 8 to 11 described above.
  • the slurry of the ferric pyrophosphate agent prepared in Examples 10 to 17, Comparative Examples 8 to 11, and Examples 27 to 34, and Comparative Examples 19 to 22, and the redispersed slurry were prepared.
  • Interface 9 7 or more and less than 100 4
  • the interface is 90 or more and less than 97 3
  • Interface is more than 50 and less than 90 2
  • Example 4500 g of the calcium additive slurry for food additives prepared in Example 1 was converted to 2.5 kg of commercially available milk, 120 g of flour, and 800 g of skim milk to 4 kg of water.
  • the mixture was homogenized by stirring, sterilized and cooled according to a conventional method, and then inoculated with 160 g of a pre-adjusted starter, and filled with a 180 cc power tube. Fermented with C for 5 hours to obtain a calcium-enriched yogurt.
  • Example 2 to Example 9 Comparative Examples 1 to 7 and Examples 18 to 26, Comparative Examples 12 to 18 Calcium and iron-enriched yogurt were obtained in the same manner as in Example 35 except that a redispersion solution of a calcium agent and a ferric pyrophosphate agent powder for a food additive was used.
  • the ferric pyrophosphate slurry prepared in Example 10 was used instead of the calcium additive slurry for food additives prepared in Example 1, and the amount of the dispersion added was changed to 40 g. Except for the following, iron-enriched gluten was obtained in the same manner as in Example 35.
  • Example 35 The same as Example 35 except that the ferric pyrophosphate slurry for food additives prepared in Example 17 was used and the amount of the dispersion added was changed to 134 g. Iron-enriched yogurt was obtained by the method.
  • Example 4 2 Example Adjusted product according to Example 8 3 3
  • Water is added to the calcium carbonate powder to prepare a water sulphate S solution having a calcium carbonate solid content of 22% by weight, and wet grinding is performed using a wet grinding machine Dynomill KD-PILOT type, and an aqueous dispersion of calcium carbonate is obtained. I got Thereafter, to the aqueous dispersion of calcium carbonate, 11 parts by weight of PGA and water based on 100 parts by weight of calcium carbonate solids were added and mixed vigorously with stirring.
  • the mixture After preparing a mixture having a gum solid content g degree of 10% by weight, the mixture is again wet-milled using a wet mill DYNO MILL KD-PI LOT type, and the carbonic acid weight of the calcium carbonate in the calcium slurry in the dryness distribution is measured. (Volume) When the average diameter reached 0.20 / m, wet grinding was completed, and a calcium agent slurry for food addition was obtained. PGA was added after being dissolved in water in advance.
  • Example 69 The calcium additive slurry for a food additive obtained in Example 69 was dried using a slurry dryer to obtain a calcium additive powder for a food additive.
  • the powder was added to hot water at 65 ° C, and the mixture was stirred at 1200 rpm for 15 minutes with a homomixer to prepare a redispersed liquid having a calcium agent solid content of 10% by weight.
  • the weight (volume) average diameter was found to be 0.20; zm.
  • Water is added to the calcium carbonate powder to prepare an aqueous suspension of calcium carbonate having a solid content of 22 and a weight of 96, and wet grinding is performed using a wet grinding machine Dynomill KD-P ⁇ LOT type to disperse the calcium carbonate in water. I got a body. Then, to the aqueous dispersion of calcium carbonate, add 23 parts by weight of water and 100 parts by weight of sucrose ester of sucrose having an HLB of 16 with respect to 100 parts by weight of the calcium carbonate solid, and vigorously stir and mix.
  • Comparative Example 4 6 Foodstuffs were added in the same manner as in Comparative Example 45 except that the amount of the Shostearic acid ester having an HLB of 16 with respect to 100 parts by weight of calcium carbonate solids was changed to 10 parts by weight. A calcium agent slurry was obtained. The sucrose stearate was previously dissolved in warm water at 65, cooled to 20 and added.
  • the amount of PGA added to 100 parts by weight of the solid content of calcium carbonate was 1.
  • a calcium agent slurry for food addition was obtained in the same manner as in Example 69 except that the amount was changed to 2 parts by weight. PGA was added after being dissolved in water in advance.
  • the mixture After preparing a mixture having a solid content of tricalcium phosphate of 10% by weight, the mixture is again wet-milled using a wet mill Dynomill KD-PILOT type to remove tricalcium phosphate in the tricalcium phosphate slurry.
  • weight (volume) average diameter in the degree distribution reached 0.33 m, wet pulverization was completed, and a calcium agent slurry for food addition was obtained.
  • the glycerin fatty acid ester was dissolved in 65 ° C warm water in advance, cooled to 20 ° C, and added.
  • ferric pyrophosphate powder To the ferric pyrophosphate powder, add 30 parts by weight of glycerin fatty acid calcium having an HLB of 13 to 100 parts by weight of ferric pyrophosphate and water, and vigorously stir and mix. 2. A mixed slurry having a solid content of 10% by weight was prepared. The mixed slurry was wet-pulverized using a wet-type crusher Dynomill pilot type to obtain a ferric pyrophosphate slurry. A dispersion was obtained. The wet pulverization was completed when the weight (plant) average diameter in the particle size distribution of ferric pyrophosphate in the second pyrophosphate second slurry reached 0.35 m. Incidentally, glycerin fatty acid ester was cooled to dissolution after 2 0 e C your hot water pre 6 5, it was added.
  • the PH value of the ferric pyrophosphate slurry before wet grinding was 2.1, and the PH value after wet grinding was 3.0.
  • Comparative Example 45 The calcium additive slurry for food additive obtained in 5 was dried using a Subure-dryer to obtain a calcium additive powder for food additive. The powder was added to hot water in 65, and a homomixer was added. Then, the mixture was stirred at 1200 rpm for 15 minutes to prepare a redispersion liquid having a solid content of calcium agent of 10% by weight, and the distribution of calcium carbonate in the calcium carbonate slurry was measured. However, the average weight (volume) diameter is 0.22 nm.
  • the calcium agent slurry for food additive obtained in Comparative Example 46 was dried using a spray dryer to obtain a calcium agent powder for food additive.
  • the powder was added to 65 ° C. warm water, and stirred at 1200 rpm for 15 minutes with a homomixer to prepare a redispersed liquid having a calcium agent solids concentration of 10% by weight.
  • the weight (volume) average diameter was 0.21. Comparative Example 5 2
  • Comparative Example 47 The calcium additive slurry for food additives obtained in 7 was dried using a slurry dryer to obtain a calcium additive powder for food additives. The powder was added to 65 ° C warm water, and a homomixer was added. — By 1 2 0 0 0 The mixture was subjected to a sea breeding at 111 for 15 minutes to prepare a redispersion liquid having a calcium agent solid content concentration of 10% by weight, and the particle size distribution of calcium carbonate in the calcium carbonate slurry was measured. The average diameter was 0.21 m. Comparative Example 5 3
  • Comparative Example 48 The calcium additive slurry for food additive obtained in 8 was dried using a slurry dryer to obtain a calcium agent powder for food additive. The powder was added to 65 of warm water, and the mixture was homogenized with a homomixer. The mixture was stirred at 1200 rpm for 15 minutes to prepare a redistribution liquid having a calcium agent solid content of 10% by weight, and the calcium carbonate abundance distribution in the calcium carbonate slurry was measured. The weight (volume) average diameter was 0.3. Comparative Example 5 4
  • the calcium additive slurry for food additives obtained in Comparative Example 49 was dried using a Subure dryer to obtain ferric pyrophosphate powder for food additives.
  • a dispersion of 450 g of the calcium agent slurry for food additives prepared in Example 1 was dispersed in 400 g of butter dissolved in 6 O'C, and this was dispersed in 8 kg of skim milk.
  • the calcium-enriched milk was added to the milk, and then sterilized to obtain calcium-enriched milk.
  • the calcium-enriched milk was placed in a 100 ml measuring cylinder, stored at 5, and the milk in the measuring cylinder was periodically gently discarded. The change with time in the amount of sediment remaining at the bottom of the jar was visually observed.
  • Table 8 by the following three steps.
  • a sensory test consisting of 10 males and 10 females of the calcium-enriched milk was conducted, and each of them was judged on the flavor in three stages. The average value is also shown in Table 8.
  • Example 71 Milk with enhanced iron content was obtained by the method described above. Further, the amount of the precipitated iron-enriched milk was observed in the same manner as in Example 71. Table 9 shows the results. In addition, a sensory test consisting of 10 males and 10 females of the iron-enriched milk was conducted, and each of them was evaluated in three stages regarding the flavor. The average value is also shown in Table 9.
  • Example 71 Same as Example 71 except that the ferric pyrophosphate slurry for food additives prepared in Example 17 was used and the amount of the dispersion added was changed to 134 g. Iron-enriched milk was obtained by the method. The amount of the precipitated iron-enriched milk was observed in the same manner as in Example 71. Table 9 shows the results. In addition, a sensory test of 10 males and 10 females of the iron-enriched milk was conducted, and each of the milks was evaluated in three stages in terms of flavor. The average value is also shown in Table 9.
  • Example 7 1 Adjusted product according to Example 1 3 3 3 4
  • Example 7 2 Adjusted product according to Example 2 3 3 2 A
  • Example 7 3 Adjusted according to Example 3 Product 3 2 2 4
  • Example 7 4 Adjusted product according to Example 4 3 3 3 4
  • Example 7 5 Transformed product according to Example 5 3 3 2 3
  • Example 7 6 Adjusted product according to Example 6 3 3 3
  • Example 7 7 Example 7 Adjusted product 3 3 3 2
  • Example 7 8 Silk product according to Example 8 3 3 3 3 3
  • Example 7 9 Preparation according to Example 9 3 3 3 4
  • Example 8 8 Example 18 Prepared by 8 3 3 3 4
  • Example 8 9 Prepared by Example 19 3 3 3 4
  • Example 9 0 Prepared by Example 20 0 3 3 2 4
  • Example 9 1 Prepared by Example 21 3 3 3 4
  • Example 9 2 Adjusted product according to Example 22 2 3 3 2 3
  • Example 9 3 Adjusted product according to Example 23 3 3 3 3 3 3
  • Example 9 4 Adjusted product according to Example 24 4 3 3 3 2
  • Example 9 5 Adjusted product according to Example 2 5
  • Example 9 6 Adjusted product according to Example 26 6
  • Example 1 0 7 Adjusted product according to Example 6
  • Example 10 Adjusted product according to Example 7 0 3 3 3 4
  • Comparative Example 5 1 Adjusted product according to Comparative Example 1 3 3 3 1
  • Comparative Example 5 2 Adjusted product according to Comparative Example 2 2 1 1 3
  • Comparative Example 5 3 Adjusted product by Comparative Example 3 3 2 2 1 Comparative Example 5 4 Adjusted product by Comparative Example 4 1 1 1 3 Comparative Example 5 5 Adjusted product by Comparative Example 5 3 3 4
  • Comparative Example 5 6 Adjusted product according to Comparative Example 6 3 2 2 4
  • Comparative Example 5 7 Prepared product according to Comparative Example 7 1 1 1 j Comparative Example 6 2 Prepared using Comparative Example l 2 ⁇ Product 3 3 3 1 Comparative Example 6 3 Prepared Product according to Comparative Example l 3
  • Comparative example 6 4 Comparative example l4 63 ⁇ 4 product 3 2 2 1 Comparative example 6 5 Comparative example l 5 Adjusted product 1 1 1 3 Comparative example 6 6 Comparative example 16 Adjusted product 3 3 3 4 Comparative example 6 7 Comparative example 17 Adjusted product according to 7 3 2 2 4 Comparative example 6 8 Comparative example 18 Prepared according to 8 1 1 1 3 Comparative example 7 3 Comparative example 4 Adjusted product according to 5 3 3 3 4 Comparative example 7 4 Comparative example 4 Adjusted product by 6 1 1 1 1 4 Comparative example 7 5 Comparative example 4 Adjusted product by 7 1 1 1 3 Comparative example 7 6 Comparative example 4 Adjusted product by 8 1 1 1 1 Comparative example 7 8 Comparative example 5 Adjusted product by 0 3 3 3 k Comparative example 7 9 Comparative example 5 Adjusted product by 1 1 1 4 Comparative example 8 0 Comparative example 5 Adjusted product by 2 1 1 1 3 Comparative example 8 1 Comparative example 5 Adjusted product by 3 1 1 1 9 Calcium agent
  • Example 8 5 Adjusted product according to Example 15 5 9
  • Example 8 6 Adjusted product according to Example 16 6 L j 3
  • Example 8 7 Adjusted product according to Example 17 * 5 ⁇ 'JX 4
  • Example 9 7 Adjusted product according to Example 27 7 4
  • Example 9 8 Executed
  • Example 2 Adjusted product according to 8 L 9 0 3
  • Example 9 Adjusted product according to Example 2 9 3
  • Example 1 0 0 Adjusted product according to Example 3 0 7 0 3
  • Example 1 0 1 Adjusted product according to Example 3 1 J 2
  • Example 1 0 2 Adjusted product by L 4 L 4
  • Example 1 0 3 Adjusted product by Example 3 3 3 2 2 3
  • Example 1 0 4 Prepared by Example 3 4 3 3 3 4 Comparative example 5
  • Cleavage by Comparative Example 9 3 3 3 1 Comparative Example 6 0 Adjusted Product by Comparative Example 10 1 1 1 2 Comparative Example 6 1 Comparative Example 11 Adjusted Product by 1 3 3 3 4 Comparative Example 6 9
  • Comparative example 1 Adjusted product by 9 1 1 1 3 Comparative example 7 0 Adjusted product by comparative example 20 3 3 3 1 Comparative example 7 1 Comparative example 2 Adjusted product by 1 1 1 1 2 Comparative example 7 2 Comparative example 2 3 3 3 4 ratio g
  • the calcium agent for food addition and the slurry or powder of Z or ferric pyrophosphate of the present invention have redispersibility in liquid, long-term stability in liquid, and extremely excellent flavor.
  • the food composition prepared using the calcium additive for food additives and / or the slurry of ferric pyrophosphate agent or powder has a long-term storage stability in any of neutral and acidic regions. The properties are extremely excellent.

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Abstract

Additif alimentaire comprenant 100 parties en poids d'au moins un élément choisi entre du carbonate de calcium, du phosphate de calcium et du pyrophosphate ferrique, et 1,5 à 40 parties en poids d'alginate de propylène. Cet additif présente une excellente capacité de remise en suspension dans un liquide, une excellente saveur et une grande stabilité à long terme et une composition alimentaire contenant cet additif présente une grande stabilité à long terme à la fois dans les plages neutre et acide.
PCT/JP1995/002208 1994-11-01 1995-10-27 Additif alimentaire hautement dispersible et composition alimentaire le contenant WO1996013176A1 (fr)

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KR1019970702896A KR100262379B1 (ko) 1994-11-01 1995-10-27 고분산성을 갖는 식품첨가제 및 이것을 함유하는 식품조성물
JP51444896A JP3189901B2 (ja) 1994-11-01 1995-10-27 高分散性を有する食品添加剤及びこれを含有する食品組成物

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WO1998042210A1 (fr) * 1997-03-24 1998-10-01 Maruo Calcium Company Limited Compositions d'additif alimentaire en poudre et en coulis et compositions alimentaires les contenant
WO1999000021A1 (fr) * 1997-06-30 1999-01-07 General Mills, Inc. Yogourt enrichi en calcium et ses procedes de preparation
CN1081002C (zh) * 1997-02-14 2002-03-20 株式会社益力多本社 铁强化的发酵乳及其生产方法
WO2004039178A1 (fr) * 2002-10-16 2004-05-13 Maruo Calcium Company Limited Composition d'additif alimentaire et composition alimentaire la renfermant
KR100491425B1 (ko) * 1997-03-24 2005-05-24 마루오 칼슘 가부시키가이샤 식품첨가제 슬러리 조성물 및 파우더 조성물 및 이들을 함유하는 식품조성물, 그리고 식품첨가제 슬러리 조성물의 제조방법
KR101142916B1 (ko) * 2011-07-11 2012-05-10 주식회사 일신웰스 저장안정성이 향상된 식품첨가용 액상슬러리 조성물 및 그의 제조방법
WO2013141139A1 (fr) * 2012-03-21 2013-09-26 株式会社ヤクルト本社 Composition de pyrophosphate ferrique
JP2016199442A (ja) * 2015-04-13 2016-12-01 富田製薬株式会社 ピロリン酸第二鉄含有粉末及びその製造方法
WO2021215530A1 (fr) 2020-04-23 2021-10-28 三菱ケミカル株式会社 Lait fermenté et son procédé de production

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KR102588519B1 (ko) 2023-07-13 2023-10-13 주식회사 에이비파트너스 분산성 및 기호도가 향상된 식품첨가제 조성물

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JPS5813358A (ja) * 1981-07-15 1983-01-25 Kibun Kk 酸性豆乳飲料の製造法
JPH02142457A (ja) * 1988-11-22 1990-05-31 Ichimaru Pharcos Co Ltd ヘム鉄含有酸性溶液又は飲料の安定化法

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* Cited by examiner, † Cited by third party
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CN1081002C (zh) * 1997-02-14 2002-03-20 株式会社益力多本社 铁强化的发酵乳及其生产方法
WO1998042210A1 (fr) * 1997-03-24 1998-10-01 Maruo Calcium Company Limited Compositions d'additif alimentaire en poudre et en coulis et compositions alimentaires les contenant
US6254905B1 (en) 1997-03-24 2001-07-03 Maruo Calcium Company Limited Food additive slurry or powder composition and food composition containing same and method of making
CN1090006C (zh) * 1997-03-24 2002-09-04 丸尾钙株式会社 食品添加剂料浆组合物和粉末组合物以及含该添加剂的食品组合物
KR100491425B1 (ko) * 1997-03-24 2005-05-24 마루오 칼슘 가부시키가이샤 식품첨가제 슬러리 조성물 및 파우더 조성물 및 이들을 함유하는 식품조성물, 그리고 식품첨가제 슬러리 조성물의 제조방법
WO1999000021A1 (fr) * 1997-06-30 1999-01-07 General Mills, Inc. Yogourt enrichi en calcium et ses procedes de preparation
WO2004039178A1 (fr) * 2002-10-16 2004-05-13 Maruo Calcium Company Limited Composition d'additif alimentaire et composition alimentaire la renfermant
KR101142916B1 (ko) * 2011-07-11 2012-05-10 주식회사 일신웰스 저장안정성이 향상된 식품첨가용 액상슬러리 조성물 및 그의 제조방법
WO2013141139A1 (fr) * 2012-03-21 2013-09-26 株式会社ヤクルト本社 Composition de pyrophosphate ferrique
JP2016199442A (ja) * 2015-04-13 2016-12-01 富田製薬株式会社 ピロリン酸第二鉄含有粉末及びその製造方法
WO2021215530A1 (fr) 2020-04-23 2021-10-28 三菱ケミカル株式会社 Lait fermenté et son procédé de production
KR20230008094A (ko) 2020-04-23 2023-01-13 미쯔비시 케미컬 주식회사 발효유 및 그 제조 방법

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KR970706739A (ko) 1997-12-01
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JP3189901B2 (ja) 2001-07-16
TW334344B (en) 1998-06-21
CN1171035A (zh) 1998-01-21

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