JP2002338478A - Method for producing composition for mineral enrichment and food utilizing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mineral preparation capable of reducing characteristics derived from minerals added and excellent in stability in a mineral-enriched food. SOLUTION: This composition for mineral enrichment comprises minerals having <=2 μm average particles, a polyglycerol-condensed recinoleic acid ester and a neutral lipid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition containing minerals as a nutrient fortifying and physiologically active ingredient, and a food using the composition.

[0002]

2. Description of the Related Art In today's abundant diet, so-called three major nutrients such as protein, fat and carbohydrate are ingested in a sufficient amount, but insufficiency of trace nutrients such as minerals is still pointed out. I have. Fortified minerals are generally classified into water-soluble and poorly water-soluble.
Water-soluble minerals are excellent in application to foods because they are easily water-soluble, but on the other hand, they have the drawback that they are ionized and significantly affect taste, texture, color tone, etc. due to chemical reactions with foods. As a characteristic of poorly water-soluble minerals, its application to foods is limited due to its poor water solubility.Even though it is excellent in flavor, its solubility increases at high temperatures and becomes ionized. It has an effect on the feeling and color tone. Currently, various mineral-enriched foods are available on the market, but the above-mentioned characteristics of nutrient-enriched minerals limit their use and lead to a shortage of micronutrients. Have been.

Calcium is commonly used as a mineral fortifier, and various calcium supplements have been developed. Water-soluble products such as calcium chloride exhibit bitterness and the like, impairing the flavor, and agglomeration occurs when proteins are contained. Therefore, a method in which calcium carbonate is slurried as insoluble calcium and mixed with a hydrophilic emulsifier having an HLB of 10 or more (Japanese Patent Publication No. 2-29301, Japanese Patent Publication No. 2-3942, Japanese Patent Application Laid-Open No. 69513/1988, Japanese Patent Application Laid-Open No.
No. 319817, JP-A-6-127939, JP-A-8-1
07772) has been proposed. Since these can be applied only to a relatively short heat history, they are not applied to those requiring a high temperature and a long time, such as baked goods and retort foods.

Japanese Patent Application Laid-Open No. 57-110167 discloses a calcium-enriched calcium preparation comprising a mixture of calcium carbonate, edible oil and fat, and an emulsifier, but does not mention the particle size of calcium in the preparation, resulting in an increase in food texture and the like. Study is insufficient.

As other insoluble calcium, there is egg shell calcium, to which baked confectionery (Patent No. 257781) and calcium fortifier (Japanese Patent Application Laid-Open No. 9-191855) whose calcium content is enhanced can be found. It is a coarse particle of eggshell fine powder, and the texture is not improved.

[0006] In the case of a poorly soluble mineral composition having excellent dispersion stability (JP-A-2000-23626), a method for providing a poorly soluble mineral having excellent dispersion stability and an excellent dispersion stability having excellent distribution stability are provided. Although it is a poorly soluble mineral composition, the range of the particle size of the mineral is unclear, and the flavor and physical properties of foods have not been solved.

[0007] It is generally known that iron turns black when reacted with polyphenol, and it has been considered difficult to fortify iron in tea, coffee, cocoa and the like.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a mineral reinforcing composition which keeps minerals stable for a long period of time and which is excellent in taste.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, have found that solid minerals for enrichment of nutrients are contained in neutral lipids containing polyglycerin condensed ricinoleate. Addition of mineral-enhancing composition characterized in that it is dispersed in ultrafine particles having an average particle size of 2 μm or less using a wet milling method without adding ionization to food, without affecting the flavor, color, texture, etc. of the food The present invention has been found to be excellent in stability without affecting the composition and to complete the present invention.

That is, the present invention is characterized in that solid minerals for fortification are dispersed in neutral lipids containing polyglycerin condensed ricinoleate into fine particles having an average particle diameter of 2 μm or less by a wet milling method. The present invention relates to a method for producing a composition for enhancing minerals, a mineral composition, and a food containing the same.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The solid minerals for fortification in the present invention are ingestible to the human body, and are not particularly limited as long as they are used as food additives.
If water soluble, calcium chloride, calcium lactate, casein calcium peptide (CCP), calcium citrate malate (CCM), zinc sulfate, zinc chloride,
And zinc gluconate. As the poor water solubility, poorly water soluble calcium, magnesium, iron, zinc, selenium salts and the like are applied. Examples of the poorly soluble calcium include unsintered natural products mainly containing calcium carbonate such as eggshell calcium, shell calcium, pearl calcium, and coral or calcined products thereof, natural products, synthetic heavy or light calcium carbonate, and bone. There are natural products mainly containing calcium phosphate such as calcium and milk calcium, and synthetic calcium phosphate and the like. Magnesium carbonate, magnesium oxide, trimagnesium phosphate,
There are dolomite, etc., as the hardly soluble iron, iron pyrophosphate and the like, and as the hardly soluble zinc, there are zinc oxide and the like. Any one or a mixture of two or more of these minerals is used. It is preferable that the material is an insoluble solid and has a property that it can be converted into fine particles having an average particle diameter of 2 μm or less by a laser diffraction type particle size distribution analyzer by physical crushing.

The minerals of the present invention are fine particles having an average particle size of 2 μm or less, preferably 1 μm or less.

Although the content of the minerals of the present invention is not particularly limited, it is preferably 1 to 70% by weight, more preferably 10 to 60% by weight in the composition.
On the other hand, when the content of the minerals is more than 70% by weight, the structural viscosity of the composition becomes extremely high and the fluidity is lost, so that the subsequent processing characteristics and application range are remarkably narrowed.

The polyglycerin condensed ricinoleate used in the present invention comprises, for example, an ester of polyglycerin having an average degree of polymerization of 2 to 10 having an HLB of 4 or less and polyricinoleic acid having a degree of condensation of 2 to 4; No problem. Other emulsifiers are not particularly limited as long as they are provided for food, but as specific examples,
Monoglycerin monofatty acid ester, monoglycerin difatty acid ester, monoglycerin fatty acid organic acid ester, polyglycerin fatty acid ester, particularly monoglycerin monostearate, monoglycerin monooleate, monoglycerin monomyristate, monoglycerin monocapryl Acid ester, monoglycerin distearate, monoglycerin dioleate, monoglycerin stearate citrate, monoglycerin stearate acetate, monoglycerin stearate succinate, monoglycerin caprylic succinate, monoglycerin stearin Acid lactate, monoglycerin stearate diacetyl tartaric acid ester, average degree of polymerization 2-10
Glycerin fatty acid esters such as polyglycerin and fatty acid esters having 6 to 22 carbon atoms, propylene glycol monostearate, propylene glycol fatty acid esters such as propylene glycol monooleate, sorbitan distearate, sorbitan tristearate, One or a mixture of two or more sorbitan fatty acid esters such as sorbitan sesquioleate, sorbitan dioleate, sorbitan trioleate, and the like, may be used in combination with polyglycerin condensed ricinoleate. A synergistic effect can be expected.

The polyglycerin-condensed ricinoleate used in the present invention is incorporated in an amount of 0.1 to 100% by weight, preferably 0.2 to 50% by weight, more preferably 0.5 to 20% by weight, based on the neutral lipid. % Is good. 0.1
When the amount is less than 100% by weight, it is impossible to sufficiently disperse the mineral fine particles. When the amount is more than 100% by weight, when the composition is newly dispersed in an aqueous system, the mineral fine particles included by emulsification phase inversion are included. Elutes easily, which hinders the formation of a stable homogeneous dispersion in neutral lipids.

The neutral lipid used in the present invention is not particularly limited, but synthetic oils such as fatty acid esters, polyhydric alcohol fatty acid esters, medium-chain fatty acid triglycerides and hydrogenated products thereof, soybeans, rice, rapeseed, cocoa, and the like. , Palm,
Common vegetable oils and fats obtained from sesame, palm, cotton, peanut, avocado, kapok, poppy, burdock, wheat, evening primrose, camellia, corn, sunflower, etc. and their hardened products and cows, milk, Pigs, sardines, mackerel, sharks,
Animal fats and oils obtained from saury, taro, egg yolk and the like, and cured products thereof, and the like.
Mixtures of more than one species can be used. In addition, even if phospholipids, sterols, waxes, and the like originally contained therein coexist, there is no problem.

In the wet grinding method of the present invention, a medium such as glass beads, alumina beads, zirconia beads, titania beads or the like is caused to collide with each other by rotating a disk or a rotor in a grinding chamber (vessel vessel). This is a method in which the material to be crushed supplied into the crushing chamber is crushed by generating shear stress. As the media in the present invention, alumina beads, zirconia beads, and titania beads are preferably used. Furthermore, the particle size of the media is not particularly limited, but is preferably 1
mm or less, more preferably 0.8 mm or less, and still more preferably 0.5 mm or less. The filling amount of the medium is not particularly limited, but is usually 50% or more with respect to the effective volume of the milling chamber, but is preferably 70% or more, more preferably 80% or more from the grinding efficiency. The wet mill used in the present invention is not particularly limited as long as it has a property that the average particle diameter of the mineral obtained by the present invention is 2 μm or less, but generally, a coball mill, a dyno mill, a sand mill, a ready mill Etc., and any type such as a vertical type, a horizontal type, a batch type, and a continuous type may be used. However, from the viewpoint of production efficiency, a continuous type is preferable. The material of the grinding chamber is preferably not ceramics but ceramics or the like so that extraneous foreign matter is not mixed.

The mineral-strengthening composition of the present invention can be applied to various drinks such as tea drinks, coffee drinks, cocoa drinks and other drinks, confectioneries and breads such as cookies and biscuits, curries and stews. Hereinafter, the present invention will be described with reference to Examples and Test Examples, but the present invention is not limited thereto.

[0019]

EXAMPLE 1 Medium-chain fatty acid triglyceride 45 parts by weight (Sunsoft MC)
T-6, manufactured by Taiyo Chemical Co., Ltd.), 5 parts by weight of polyglycerin condensed ricinoleate (Sunsoft 818H,
50 parts by weight of eggshell calcium (eg, eggshell calcium TS-800, average particle size of about 5 μm)
m, manufactured by Taiyo Kagaku Co., Ltd.), and the suspension was applied to a ready mill (manufactured by Imex Co., Ltd.), and the average particle diameter of eggshell calcium was determined to be 0.7 μm by laser diffraction particle size distribution measurement. The resulting eggshell calcium dispersion composition was obtained.

Example 2 57.8 parts by weight of hardened coconut oil (Eucolin, manufactured by Ueda Oil Co., Ltd., melting point: 36 ° C.), 8 parts by weight of polyglycerin condensed ricinoleate (Sunsoft 818H, manufactured by Taiyo Chemical Co., Ltd.) 8 parts by weight of glyceryl monooleate (Sunsoft No. 623M, manufactured by Taiyo Kagaku Co., Ltd.), 1.2 parts by weight of pentaglycerin trimyristate (Sunsoft A-143E, manufactured by Taiyo Chemical Co., Ltd.), calcium whey An oily suspension to which 25 parts by weight (average particle system: about 3 μm, manufactured by Morinaga Milk Co., Ltd.) was added was applied to a ready mill (manufactured by IMEX Co., Ltd.), and the average particle size of iron was measured by a laser diffraction type particle size distribution measurement. 0.3 μm diameter
A whey calcium dispersion composition was obtained.

Example 3 50 parts by weight of hardened coconut oil (Eucolin, manufactured by Ueda Oil Co., Ltd., melting point: 36 ° C.), 10 parts by weight of polyglycerin condensed ricinoleate (Sunsoft 818H, manufactured by Taiyo Chemical Co., Ltd.), pyrophosphoric acid An oily suspension was prepared by adding 40 parts by weight of ferrous iron (average particle size: about 4 μm, manufactured by Tomita Pharmaceutical Co., Ltd.), and the resulting suspension was ready-milled (manufactured by Imex Corporation)
To obtain an iron pyrophosphate dispersion composition having an average iron particle diameter of 0.3 μm as measured by laser diffraction type particle size distribution measurement.

Test Example 1 3.2 g of the eggshell calcium dispersion composition of Example 1, 31.8 g of butter, and 40 g of powdered sugar were mixed and stirred to form a cream, and 25 g of whole egg solution was added and mixed until a cream was formed. (Combined 300mg as calcium) Soft flour 100
g was added to prepare a dough, aged in a refrigerator for 30 minutes, molded in a cookie mold, and baked in a 170 ° C. oven for 20 minutes to prepare a cookie. As a control product, calcium-free and eggshell calcium-added products were prepared and their texture,
The flavor was compared. The texture of the cookie to which the eggshell calcium dispersion composition was added was soft, smooth, and had a good flavor. On the other hand, the product without calcium had a flavor and sweetness as a cookie but had a hard texture, and the product with calcium added to the eggshell had a hard texture and a reduced flavor.

Test Example 2 6.9 g of the whey calcium dispersion composition of Example 2, 288.6 g of curry roux, and 4.0 of water were mixed. (Containing 150mg as calcium) Fill into heat resistant bag, 121 ℃
The retort sterilization was performed for 15 minutes. As control products, calcium-free and whey-calcium-added products were prepared and their texture and flavor were compared. The curry to which the whey calcium dispersion composition was added did not lose the pungency like the non-added product.
On the other hand, the whey calcium-added product showed a more turbid taste than the non-added product.

Test Example 3 130 g of the iron pyrophosphate dispersion composition of Example 3 and 18.6 g of polyglycerin stearate (Sunsoft P
S-68, manufactured by Taiyo Chemical Co., Ltd., 1.86 g of citric acid monostearate (Sunsoft No. 621)
B, manufactured by Taiyo Kagaku Co., Ltd.), 2.6 g of polyglycerin stearate (Sunsoft Q-182S, manufactured by Taiyo Kagaku Co., Ltd.), 44.6 g of casein, sodium carbonate, 170.8 g of dextrin, and 742.86 g of water. A W / O / W emulsion was prepared by high-speed stirring with a mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and pulverized by spray drying. 0.2 parts by weight of this powder, 10 parts by weight of cocoa, and 100 parts by weight of hot water at 90 ° C. were added and dissolved. (Final concentration 10 mg / 100 ml as iron)
Ferric pyrophosphate and iron-free products were prepared and compared. The ferric pyrophosphate additive instantly turned black,
The appearance of the ferric pyrophosphate dispersion composition was not changed from the iron-free product. The color tone was measured with a color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd.). Table 1 shows the results.

[0025]

[Table 1]

[0026]

Industrial Applicability The mineral composition of the present invention has various minerals extremely stabilized, and even when dispersed in an oil-based food, the minerals included by emulsification phase inversion are reduced. Stable W / O, W /
It is characterized by constituting an O / W emulsion system. The W / O / W emulsification system referred to here has a double emulsification structure in which ultrafine crystal crystals of a solid mineral for nutritional enhancement are stably dispersed in oil droplets of neutral lipid dispersed in water. Further, the mineral composition of the present invention, even when added to food, the original texture of food,
It enables mineral enhancement without losing color, flavor, etc., and is of great industrial significance.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Reka Raju Geneja 9-5 Akashiri Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Chemical Co., Ltd. (72) Inventor Nagahiro Yamazaki 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture No. Taiyo Chemical Co., Ltd. F-term (reference) 4B018 MD01 MD04 MD05 MD06 MF02 MF07 4C076 AA22 BB01 CC21 CC40 DD46 EE24 FF16 4C086 AA01 AA02 HA27 MA02 MA05 MA09 MA23 MA52 NA03 NA10 NA11 ZC21

Claims (3)

[Claims] 1. A mineral-strengthening composition comprising dispersing solid minerals in fine particles having an average particle size of 2 μm or less in a neutral lipid containing polyglycerin-condensed ricinoleate by wet milling. 2. A method for producing the mineral reinforcing composition according to claim 1. 3. A food containing the mineral-enhanced composition of claim 1.