JPH10327805A - Magnesium-containing food composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition that reveals its intrinsic taste without bitterness (of magnesium), when it is eaten or drunk, and can add magnesium to food (products) at a high level of concentration by preparing the composition from a specific organic acid and magnesium carbonate. SOLUTION: This composition is produced by mixing an organic acid that is obtained by fermentation, for example, lactic, acetic or malic acid with a solution of magnesium carbonate with stirring. In a preferred embodiment, a fruit juice as lime or lemon may be admixed to this composition. The magnesium carbonate is added to the organic acid in an amount of 0.01-95 wt.% based on the total amount of the acids. Thus, magnesium can be readily formulated at a suitable ratio for the ingestion balance in human body.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a magnesium-containing food composition suitable for eating and drinking. More specifically, the present invention relates to a magnesium-containing food composition produced at low cost using an organic acid obtained by fermentation as a main raw material.

[0002]

2. Description of the Related Art It is said that a lack of magnesium in the human body causes depression, anxiety, dulling of emotions, excitement, mental disorders such as mental confusion, fatigue, mental and physical disorders, and the like.

[0003] Magnesium is contained in a large amount in natural foods such as green-yellow vegetables, seaweeds, cereals, legumes, and the like. However, it is very difficult at present to ingest a necessary amount of magnesium from these foods for the human body. It is said that there is. on the other hand,
Magnesium oxide, magnesium chloride, magnesium carbonate and magnesium sulfate are known as food additives, but magnesium oxide must not be used for purposes other than adsorption during food processing under the Food Sanitation Law. . Further, it is difficult to use a large amount of magnesium carbonate because the amount of magnesium carbonate remaining in the food must be 0.5% by weight or less under the Food Sanitation Law. Further, magnesium chloride and magnesium sulfate are known as main components of bitterness, but they show strong bitterness and are unsuitable for eating and drinking.

Under such circumstances, there is a demand for a magnesium-containing food composition which is free of bitterness, has a high magnesium content in the food composition, and is suitable for eating and drinking.

[0005]

Therefore, the present invention has no bitterness and exhibits the original delicious taste of food when eating and drinking.
Moreover, it is an object of the present invention to provide a magnesium-containing food composition that can be added to food at a high concentration and that can easily be mixed with magnesium in a ratio suitable for human body intake balance.

[0006]

In order to achieve the above object, the invention according to claim 1 is characterized in that it is produced by stirring and mixing a solution comprising at least an organic acid obtained by fermentation and magnesium carbonate. Wherein the organic acid is selected from at least one of the group consisting of lactic acid, acetic acid, malic acid, citric acid, itaconic acid and gluconic acid. The magnesium-containing food composition according to claim 1, wherein the solution comprising an organic acid and magnesium carbonate obtained by the fermentation further contains fruit juice. It is a magnesium-containing food composition, and the invention according to claim 4 is characterized in that the solution comprising an organic acid and magnesium carbonate obtained by the fermentation further comprises a juice. The present invention relates to the magnesium-containing food composition according to claim 1, characterized in that the juice contains an organic acid obtained, and the fruit juice according to claim 5 is a fruit juice having a sour taste. 3. The magnesium-containing food composition according to claim 3, wherein the invention according to claim 6 is characterized in that the juice in claim 3 is selected from juices containing at least 0.02 g of organic acid in 100 g of the juice. 3. The magnesium-containing food composition according to claim 3, wherein the fruit juice according to claim 6 is lime, lemon, grapefruit, summer tangerine, Valencia orange, navel orange, iyokan, unshu mandarin orange, ponkan, kabosu, hassaku, apple , Without Japan, guava, peach, apricot, ume, plum, grape, pineapple, strawberry, melon, kiu It is magnesium-containing food composition of claim 5, wherein at least one selected from the group consisting of fruit,
The invention according to claim 8 is the magnesium-containing food composition according to claim 1, wherein the solution comprising the organic acid obtained by fermentation and magnesium carbonate further contains an organic acid obtained by synthesis. The invention according to Item 9 is the method according to Item 8, wherein the organic acid obtained by synthesis is lactic acid, acetic acid, malic acid, adipic acid, tartaric acid, fumaric acid,
The magnesium-containing food composition according to claim 8, wherein the composition is at least one selected from the group consisting of succinic acid and phosphoric acid.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The magnesium-containing food composition of the present invention hardly precipitates in an aqueous solution and is obtained as a transparent or colloidal turbid solution. This solution has a peculiar flavor when powdered by spray drying, and has a favorable flavor for eating and drinking. For this reason, the magnesium-containing food composition of the present invention is preferably obtained as a solution or powder.

[0008] The magnesium carbonate used in the present invention also includes basic magnesium carbonate. Preferably, the content of the food additive in terms of magnesium carbonate is 40.0 to 44.0 as magnesium oxide (MgO = 40.30).
%. As the magnesium carbonate used in the present invention, those obtained from seawater or minerals can be used.

The magnesium-containing food composition of the present invention is obtained by stirring and mixing magnesium carbonate and a solution containing at least an organic acid obtained by fermentation. Organic acids obtained by fermentation include lactic acid, acetic acid,
Malic acid, citric acid, itaconic acid and gluconic acid are included.

The amount of magnesium carbonate added to these organic acids is from 0.01% by weight to 9% by weight based on the total acid amount of the organic acids.
5% by weight.

In the present invention, an organic acid obtained by fermentation is used as a main component, and further, a fruit juice having a sour taste can be added. Furthermore, organic acids obtained by a synthesis method, for example, lactic acid, acetic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid, and phosphoric acid may be added. Furthermore, organic acids obtained from fruits, such as citric acid and tartaric acid, may be added.

The organic acid obtained by fermentation, which is the main raw material for producing the magnesium-containing food composition of the present invention, can be obtained by the following method.

Lactic acid is obtained by adding lactic acid bacteria to sugar and fermenting. Monosaccharides, disaccharides and polysaccharides are used as sugars, and typical ones include glucose, fructose, sucrose, lactose, starch and their degradation products.
In order to promote fermentation, a nutrient source is required. As a nutrient source used for the fermentation, food materials, for example, cereals such as milk, skim milk, brown rice, soybean, and processed products thereof, banana, oyster, mango, and various other types Seeds such as fruits, almonds, walnuts and the like are preferred. The addition of these also gives favorable results in terms of flavor.

Lactic acid bacteria are a general term for bacteria that strongly ferment lactic acid for sugar, and are classified into gram-positive bacteria, staphylococci and bacilli, which are further classified according to the type of sugar fermentation and the type of optical activity of the produced lactic acid. Streptococcus, Pediococcu
s, Leuconostoc and the like. The genus Streptococcus includes streptococci, lactic acid bacteria in milk, and S. Lactis.
The genus Pediococcus is a quadruple streptococcus that performs homolactic fermentation. In addition, L.Lactis, L.acido
philus, L. bulgaricus, L. casei, L. leichmannii,
L.pastrianus, L.pastrianus, L.brevise, L.fermen
ti is a typical example. These lactic acid bacteria ferment in an aqueous solution in the presence of the carbohydrate raw material and the nutrient source to produce lactic acid. In industrial lactic acid fermentation, homolactic lactic acid fermenters are used, and Lactobacillus delbruckii is a typical example. L. acidophilus, L. bulgaricus, Streptococcus
thermophilus, S. lactis is typically used. The lactic acid-containing composition thus obtained may be used as it is, or may be used after increasing the purity of lactic acid by concentration or purification to a required concentration.

Malic acid obtained by fermentation is obtained by adding malic acid-producing bacteria to sugar. The malic acid obtained here is L-type, and a typical malic acid-producing bacterium is Aspergil
lusflavus, which can produce malic acid in high yield. The sugar used is preferably glucose, and can be obtained from a solution obtained by adding Aspergillus flavus to an extract of whey and banana. The solution thus obtained is filtered and, if necessary, further purified and concentrated to obtain a malic acid solution.

[0016] Citric acid is obtained by adding citric acid-producing bacteria to sugar. Aspergillus niger is used as a typical fungus. Monosaccharides, disaccharides, and polysaccharides are used as the saccharide used. Starch is a typical polysaccharide, and a method of using this as an oligosaccharide, preferably a monosaccharide glucose using a saccharifying enzyme is preferable.

There are two fermentation methods, a surface culture method and an aeration stirring culture method, and an aeration stirring culture method is preferable. As a nitrogen source, it is general to use ammonium nitrate, magnesium chloride, decomposed products of animals and plants, but it is preferable to complete a citric acid fermentation by combining food materials for the purpose of the present invention. Specifically, it is preferable to use a processed extract of whey, brown rice and soybeans, a banana extract, and if necessary, an extract of magnesium carbonate, cereal or its epidermis, germ, and the like.

As a production method, a solution obtained by hydrolyzing whey, brown rice, china flour, and banana in an aqueous solution containing 10% to 15% of sugar is added to the above solution at 10%, Aspergillus niger is added, and quenching is carried out by aeration and stirring. Obtain an acid fermentation liquor. This can be used after filtration and concentration if necessary. If necessary, the concentrate may be further purified.

Preferred acetic acid used in the present invention is vinegar commonly known as vinegar obtained by fermentation. If necessary, the brewed vinegar may be concentrated using an acid concentration module or a concentration module. Fruit vinegar obtained from fruits can also be used as acetic acid according to the present invention.

The itaconic acid obtained by fermentation is fermented using monosaccharides, disaccharides, and polysaccharides as saccharides, and the polysaccharides are saccharified and preferably used as glucose. As itaconic acid-producing bacteria, Aspergillus itaconicus or Asp. T
Erreus is used to perform aeration and agitation culture. Ammonium nitrate is preferred as the nitrogen source. Fermentation is carried out using these, and the fermentation solution can be concentrated to obtain crystals.

The gluconic acid obtained by the fermentation of the present invention preferably uses sugar as a raw material. Gluconobacter roseus, Pseu
domonas Ovalis and aspergillus niger are mentioned as representatives. Preferably, fermentation is carried out using a selected strain of Aspergillus niger by aeration and agitation culture, and usually using caustic soda while adjusting the pH.

In the present invention, gluconic acid fermentation can be carried out by continuously conducting fermentation using magnesium carbonate for this neutralization. Also in this case, if puree without bamboo, puree with banana, puree with kiwifruit or the like is used as a nutrient source necessary for fermentation, a flavorful magnesium-containing gluconic acid fermentation solution can be obtained. If necessary, it is preferable to use an aqueous solution of whey together with the above juice.

The solution containing an organic acid obtained by the fermentation of the present invention may further contain fruit juice. Such juice is preferably a juice having a sour taste, and more preferably a juice containing at least 0.02 g of organic acid in 100 g of juice. Furthermore, the juice can be purified to use crystals of citric acid or tartaric acid.

As the acid contained in the fruit juice, citric acid, malic acid and tartaric acid are generally most common, but also formic acid, oxalic acid, glycolic acid, acetic acid, lactic acid, succinic acid and the like. The kind and amount contained in these acids vary depending on the kind of fruit, but citrus, ume, strawberry, melon and the like contain particularly large amounts of citric acid, and apples, pears and peaches contain large amounts of malic acid. Grapes also contain a large amount of malic acid but specifically a large amount of tartaric acid.

The measurement of the amount of acid in the fruit juice can be carried out, for example, by referring to "Fruit drink J
AS-related laws and regulations "(published by Japan Juice Association) No. 1
It can be measured according to the method described on pages 7 to 18.

That is, the acid in the fruit juice is determined by the amount calculated from the amount of alkali added until the color changes from colorless to red using phenolphthalene as an indicator, or the pH becomes 8.0 by a hydrogen ion concentration measuring device. Expressed as a grand total. The amount of alkali differs depending on the type of acid.
Usually expressed as the amount of the most or major organic acid contained in the fruit.

[0027] Apples, without Japan, without the West, thighs and apricots, or those made from these as the main raw material, are malic acid,
Grapes are represented as tartaric acid and others as citric acid.

In the present invention, the main fruit juice (squeezed juice) added to the solution containing the organic acid obtained by fermentation 1
The acid (g) contained in 00g is as follows. Lime juice (6.0), lemon juice (6.0), grapefruit juice (1.0), summer tangerine juice (1.
1), Valencia Orange Juice (0.8), Navel Orange Juice (1.0), Iyokan Juice (0.
8), Satsuma mandarin juice (0.7), Ponkan juice (0.7), Kabosu juice (3.5), Hassaku juice (0.8), Apple juice (0) .3), juice without Japan (0.2), guava juice (0.6), thigh juice (0.3), apricot juice (2.1), ume juice ( 3.5), plum juice (1.2), grape juice (0.4), pineapple juice (0.4), strawberry juice (0.7), melon juice (0.03), Kiwi fruit juice (0.9).

In the present invention, fruit juices such as persimmons, bananas and mangos having an acid content of 0.01 or less can be added to the solution containing organic acids obtained by fermentation.

The magnesium-containing food composition of the present invention is prepared by optionally adding and stirring calcium compounds such as calcium carbonate, calcium lactate, shell calcium, eggshell calcium, coral calcium, calcium oxide, etc. in the production stage. Reacts with a part of the solution containing the organic acid obtained by the above to obtain a nutritionally preferable magnesium-containing food composition of the present invention.

At the stage of its production, a trace mineral such as an iron-containing composition, a zinc-containing composition such as zinc gluconate, and other copper-containing minerals, and vitamins (vitamin A, vitamin B ₁ , B ₂ , B ₆ , B ₁₂ , vitamin D,
E, C, etc.) can be added. An extract such as cereal epidermis can be added to improve nutritional balance.

Furthermore, various fruit juices, milk, flavors, and animal and plant seasonings derived from natural products such as beef extract, skipjack extract, chicken extract, cereals, specifically, rice bran, wheat bran extract, vegetable extract, and sweetness In addition, a taste-containing, magnesium-containing food composition containing useful trace components can be obtained by adding foods and other flavors.

In preparing the magnesium-containing food composition of the present invention, there is no particular limitation on the order of addition of the magnesium carbonate of the present invention and the solution containing the organic acid obtained by the fermentation of the present invention, and the production method.

The magnesium carbonate of the present invention may be in powder form or may be added to water as a solution and added to a solution containing an organic acid obtained by the fermentation of the present invention.

The temperature conditions for stirring and mixing are not particularly limited. Preferably, the organic acid-containing solution obtained by the fermentation of the present invention is heated to 60 ° C. to 80 ° C. while stirring. A suspension of magnesium in warm water at 60 ° C to 80 ° C is added.

Hereinafter, specific examples of the present invention will be described, but the present invention is not limited to these examples.

[0037]

【Example】

Example 1 100 g of a solution obtained by adding 5 g of glucose to pure water to 10 g of skim milk powder was sterilized, Lactobacillus and bulgaricus were added aseptically, and fermented for 90 hours, and then 2 g of magnesium carbonate.
Is added to 10 g of pure water while stirring. After the addition, the mixture was heated at 80 ° C. for 10 minutes to obtain a magnesium-containing food composition of the present invention.

Example 2 To the solution obtained in Example 1 was further dissolved 2 g of anhydrous citric acid in 10 g of pure water. Next, a solution in which 1 g of magnesium carbonate was suspended in 5 g of pure water was added with stirring to obtain a magnesium-containing composition of the present invention. The composition is further heated to 80 ° C., cooled to 60 ° C., and powdered with a spray drier. When the magnesium content of the obtained powder was measured by atomic absorption spectrometry, it was 5.3 g / 100.
g. When 0.1 g of the obtained powder was dissolved in 30 g of water, it was cloudy. The powder was slightly yellow and had a sour taste like yogurt. The obtained powder was dry-attached to a Shimadzu laser diffraction particle size distribution analyzer (SALD-2000A).
Particle size measured from 4 microns to 90
Micron. 50% of the whole was contained between 30 microns and 70 microns. The pH of a 10% aqueous solution obtained by dissolving the obtained powder in pure water was 5.1, and the solution was turbid white. No gas was generated even when 2 ml of 1N hydrochloric acid was added to this solution. It is considered that the added magnesium carbonate reacted with the acid and unreacted magnesium carbonate did not remain.

Example 3 10 g glucose and 2 g whey powder, banana puree 2
g, magnesium carbonate 0.1 g, and kinako 0.5 g
0 g of pure water, sterilized and cooled to 25 ° C.
Add s niger and ferment for 100 hours with aeration and stirring. This solution was sterilized, and the obtained solution was filtered. A suspension of 2 g of magnesium carbonate in 10 g of water was added with stirring to obtain a magnesium-containing food composition of the present invention.

Example 4 4 g of DL-malic acid was added to the solution obtained in Example 3, and 1 g of magnesium carbonate and 2.5 g of calcined shell calcium were suspended in 20 g of pure water while stirring. It was added to obtain a magnesium-containing food composition of the present invention.

Example 5 To the solution obtained in Example 3 was added 3 g of DL-malic acid, and a suspension of 2 g of magnesium carbonate in 10 g of pure water was added thereto with stirring. The obtained solution was heated to 90 ° C., cooled to 60 ° C., and then powdered with a spray drier to obtain a magnesium-containing composition of the present invention. When the magnesium content of the obtained powder was measured by the atomic absorption spectrophotometry, it was 6.2 g / 100. When 0.1 g of the obtained powder was dissolved in 30 g of water, it was slightly cloudy. The powder had a slightly brown color, and had a favorable flavor with a sour and sweet banana scent.
When the particle size of this powder was measured in the same manner as in Example 2, it was 3 to 110 microns. 40 micron to 8
0% contained 50% of the whole. The pH of a 10% aqueous solution obtained by dissolving the obtained powder in pure water was slightly turbid at 4.8.

Example 6 In place of DL-malic acid in Example 5, lactic acid, citric acid,
Those containing each of itaconic acid, gluconic acid, adipic acid, tartaric acid, succinic acid, and phosphoric acid also obtained a magnesium-containing food composition having a favorable flavor when eating and drinking in the same manner.

Example 7 A composition containing acetic acid in place of DL-malic acid of Example 5 was a magnesium-containing food composition having a preferred flavor similar to that of Example 5, although having a acetic acid scent.

Example 8 In Example 5, 1/5 concentrated lemon juice 50 according to the JAS standard was used.
The g-containing food composition to which g was added also had a lemon-like aroma but had the same preferable flavor as in Example 5.

According to the present invention, at least by stirring and mixing an organic acid obtained by fermentation and magnesium carbonate, the food has a delicious taste without any bitterness, and has a high concentration in the food. Thus, a magnesium-containing food composition containing magnesium can be easily obtained.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A61K 33/10 AAB A61K 33/10 ADD ADD A23L 2/00 F

Claims (9)

[Claims] 1. A magnesium-containing food composition produced by stirring and mixing a solution comprising at least an organic acid obtained by fermentation and magnesium carbonate. 2. The magnesium-containing food composition according to claim 1, wherein the organic acid is selected from at least one of the group consisting of lactic acid, acetic acid, malic acid, citric acid, itaconic acid and gluconic acid. 3. The magnesium-containing food composition according to claim 1, wherein the solution comprising the organic acid and magnesium carbonate obtained by the fermentation further contains fruit juice. 4. The magnesium-containing food composition according to claim 1, wherein the solution comprising the organic acid obtained by fermentation and magnesium carbonate further contains an organic acid obtained from fruit juice. 5. The magnesium-containing food composition according to claim 3, wherein the fruit juice in claim 3 is a fruit juice having a sour taste. 6. The fruit juice according to claim 3, wherein the fruit juice is 100 g.
The magnesium-containing food composition according to claim 3, which is selected from fruit juices containing at least 0.02 g of an organic acid. 7. The fruit juice according to claim 6, wherein the juice is lime, lemon, grapefruit, summer tangerine, Valencia orange, navel orange, iyokan, unshu mandarin orange, ponkan, kabosu, hassaku, apple, japan, guava, peach, apricot, ume, Plums, grapes, pineapple,
The magnesium-containing food composition according to claim 5, wherein the composition is at least one selected from the group consisting of strawberry, melon, and kiwifruit. 8. The magnesium-containing food composition according to claim 1, wherein the solution comprising the organic acid obtained by fermentation and magnesium carbonate further contains an organic acid obtained by synthesis. 9. The method according to claim 8, wherein the organic acid obtained by the synthesis is at least one selected from the group consisting of lactic acid, acetic acid, malic acid, adipic acid, tartaric acid, fumaric acid, succinic acid and phosphoric acid. The magnesium-containing food composition according to claim 8, wherein