JP2001275617A - Food and drink product containing calcium and magnesium - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a good and drink product containing calcium and magnesium in high concentrations with a good balance, having not excessive sour taste and bitterness and a flavor suitable for easting and drinking and to provide a method for producing the same. SOLUTION: This food and drink product containing calcium and magnesium is characterized by comprising dolomite dissolved with gluconic acid. The food and drink product contains 0.2-0.4 wt.% of calcium and 0.1-0.2 wt.% of magnesium. The food and drink product is produced by formulating a food and drink product with a solution of dolomite dissolved with gluconic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a food or drink containing calcium and magnesium and a method for producing the same.
Since the food and drink of the present invention is prepared by dissolving dolomite as a calcium and magnesium material with gluconic acid, the balance between calcium and magnesium is good, and no acidity or bitterness is felt, and the flavor is good. It is.

[0002]

[0002] Chronic deficiency of calcium leads to circulatory diseases such as osteoporosis or hypertension, so that calcium is recognized as being important among various minerals. However, according to the 1997 National Nutrition Survey, the per capita calcium intake for Japanese was about 580 mg, compared to the required 600 mg.
Still lacking. Therefore, in order to compensate for calcium deficiency, various foods and drinks, such as beverages, confectionery, and bread, in which calcium is fortified have been provided. On the other hand, heart disease has been rapidly increasing in recent years as a cause of death of Japanese people, and one of the causes is an increase in calcium / magnesium intake ratio due to a decrease in magnesium intake. Insufficient intake of magnesium causes magnesium deficiency in the body, reduces the activity of enzymes that require magnesium as a coenzyme, increases membrane ion permeability, which leads to the accumulation of calcium ions in mitochondria, It is thought to cause ischemia, arrhythmias, platelet aggregation and the like. It has also been pointed out that the cause of osteoporosis is not only a lack of calcium but also an imbalance in the calcium / magnesium intake ratio. Therefore,
Calcium and magnesium should be taken in a well-balanced manner taking into account the intake ratio. In addition, the intake ratio of calcium and magnesium is about 2: 1 in the nutritional requirement of Japanese.
This value is also recommended as an appropriate intake balance for healthy people (New Mineral Nutrition, P62, Masao Watanabe, Health Sangyo Shimbun).

[0003] JP-A-10-327805 discloses a magnesium-containing food composition obtained by stirring and mixing a solution comprising an organic acid obtained by fermentation and magnesium carbonate. This publication describes that at the production stage of the composition, calcium compounds such as calcium carbonate, calcium lactate, shell calcium, eggshell calcium, coral calcium and calcium oxide are optionally added, and magnesium and calcium are added. Food compositions containing the same are provided.

On the other hand, dolomite (CaMg (C
O ₃ ) ₂ ) is called dolomite and contains calcium 20.5-
Containing 22.7%, magnesium 12.4-13.6%, calcium: magnesium 2: 1,
It is almost the same as the ratio of the nutritional requirement of Japanese. In addition, dolomite is useful as a material containing calcium and magnesium because it has no bitterness or astringent taste unique to magnesium materials, and is added to mineral supplements, confectioneries, noodles, breads, and the like. However, since dolomite does not dissolve in water, a method of adding dolomite to citric acid and DL-malic acid and dissolving it is disclosed as a method of solubilizing dolomite (Japanese Unexamined Patent Publication (Kokai) No. Heisei 1).
1-299454).

[0005]

However, citric acid and DL described in JP-A-11-299454 are not disclosed.
-When an organic acid such as malic acid is used to prepare a beverage containing high concentrations of calcium and magnesium, a large amount of these organic acids must be used for dissolving dolomite, resulting in a strong sour taste. It becomes difficult to ingest too much. Incidentally, the beverage of "Example 3" in the publication has a calcium content of about 110 mg / 100 ml and a magnesium content of about 65 mg / 100 ml, which is less than half the content of the beverage obtained in the examples of the present invention. This is because if dolomite is dissolved using an acid such as citric acid or DL-malic acid, the sourness becomes too strong and becomes unsuitable as food or drink. This is because they cannot. That is, in the invention described in the publication, in order to increase the content of calcium and magnesium, a large amount of citric acid or DL-malic acid must be added, and the resulting food or drink has an excessively sour taste, It becomes unsuitable for food and drink. Further, Japanese Patent Application Laid-Open No. H10-327
Magnesium carbonate and the like used in the food composition described in Japanese Patent No. 805 have laws and regulations for use in foods, and there is a problem at present in providing such foods to the market. Therefore, an object of the present invention is to provide a food and drink having a flavor suitable for eating and drinking, which contains calcium and magnesium at a high concentration in a well-balanced state and hardly causes sourness or bitterness, and a method for producing the same.

[0006]

Means for Solving the Problems As a result of intensive studies in view of the above-mentioned problems, the present inventors have found that calcium and magnesium can be dissolved by dissolving dolomite, which is a material containing calcium and magnesium, with gluconic acid. It has been found that a food or drink having a high concentration and having a good flavor with suppressed sourness and bitterness can be obtained, thereby completing the present invention. That is, the present invention is a food or drink containing calcium and magnesium, which comprises dolomite dissolved with gluconic acid. The present invention is also a method for producing a food or drink containing calcium and magnesium, which comprises mixing dolomite with gluconic acid.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the food and drink of the present invention will be described in detail. The food and drink of the present invention is not particularly limited,
Foods such as jelly and gummy, and drinks such as soft drinks, jelly drinks and fruit juice drinks can be exemplified. The food or drink of the present invention uses dolomite as a raw material of calcium and magnesium, thereby containing both at a weight ratio of about 2: 1. As described above, dolomite is a material having no bitterness or harshness peculiar to magnesium, so that the obtained food or drink has a good flavor. As for the content of calcium and magnesium in the food and drink of the present invention, it is preferable that calcium is 0.2 to 0.4% by weight and magnesium is 0.1 to 0.2% by weight. Gluconic acid is an acid having a low sourness, and since the present invention dissolves dolomite with gluconic acid, even if calcium and magnesium are contained in such a high concentration, they do not give much sourness.

Hereinafter, the method for producing a food and drink containing calcium and magnesium according to the present invention will be described with reference to beverages. After adding gluconic acid to water, add dolomite and dissolve by heating. After saccharides and trace element materials are added and dissolved therein, the solution is filtered through a 1 μm filter to remove insolubles. Vitamins in the filtered solution,
Add fragrance, disperse and dissolve, add lactic acid solution to adjust to acidic range. In the case of producing jelly, a gelling agent may be added when vitamins are added. This is sterilized and filled in a suitable container. Sterilization conditions are, for example, in the case of hot pack filling, sterilization conditions equal to or higher than heating at 65 ° C. for 10 minutes, which is the condition for sterilizing food and drink having a pH of less than 4.0, for example, sterilization at 95 ° C. for 15 seconds. Manufacture beverages.

[0009] Dolomite is added to beverages in an amount of 1.0%.
~ 2.0% by weight is preferred, whereby
The beverage may contain 0.2-0.4% by weight of calcium and 0.1-0.2% by weight of magnesium. The amount of gluconic acid that dissolves dolomite depends on dolomite 1.
It is preferable to set 4.0 to 5.0% by weight to 0% by weight.

Examples of the saccharides include isomerized sugars such as sucrose, glucose, fructose, sorbitol, maltitol, and the like.
Examples thereof include sugar alcohols such as erythritol, oligosaccharides such as galactooligosaccharides, fructooligosaccharides, and soybean oligosaccharides, and high-intensity sweeteners such as aspartame, stevia, and sucralose. Is preferred. Examples of the trace element material include an iron agent, zinc yeast, selenium yeast, and the like. By adding these, a beverage having a better mineral balance can be obtained. As vitamins,
For example, vitamin D, vitamin K, etc., which help absorption of calcium, can be mentioned. In addition, by adding an appropriate amount of fruit juice, flavor, or the like, a beverage having a better flavor can be obtained. Further, a small amount of an organic acid such as lactic acid, citric acid, malic acid, and acetic acid may be added for fine adjustment of pH.
The beverage of the present invention produced in this manner is a beverage 100
Contains 200 to 400 mg of calcium and 100 to 200 mg of magnesium at a high concentration per ml.

[0011]

The present invention will be described below in more detail with reference to examples and test examples. (Example 1) Sample 1: When dolomite was dissolved with gluconic acid 150 g of water and 180 g of a 50% gluconic acid solution were mixed, 20 g of dolomite was added, and the mixture was heated and dissolved at 80 ° C. 120 g of sucrose and 20 g of sorbitol were added to the obtained solution.
Was added and dissolved, followed by filtration with a 1 μm filter to remove insolubles. Vitamin D in filtered solution
Add 0.017 g of powder and 2 g of fragrance, disperse and dissolve,
A 50% lactic acid solution was added while adjusting the pH to 3.8, and then water was added to 1000 ml. This one
The mixture was filled in a 00 ml glass bottle and sterilized at 85 ° C. for 30 minutes to produce a beverage. The resulting beverage contains 400 mg / 100 ml of calcium and 200 mg of magnesium
/ 100 ml.

(Comparative Example 1) Sample 2: When calcium gluconate and magnesium chloride were used as a calcium material and a magnesium material, respectively, 270 g of water and 50 g of a 50% gluconic acid solution were mixed, and 16.7 g of magnesium chloride and gluconic acid were mixed. Calcium 6
6.7 g was added, and the mixture was heated and dissolved at 80 ° C. Hereinafter, a beverage was produced in the same manner as in Example 1. The resulting beverage contains 400 mg / 100 ml of calcium and 20 mg of magnesium.
It contained 0 mg / 100 ml.

Comparative Example 2 Sample 3: When calcium gluconate and magnesium sulfate were used as a calcium material and a magnesium material, respectively. 270 g of water and 50 g of a 50% gluconic acid solution were mixed, and 20.3 g of magnesium sulfate and gluconic acid were used. Calcium 6
6.7 g was added, and the mixture was heated and dissolved at 80 ° C. Hereinafter, a beverage was produced in the same manner as in Example 1. The resulting beverage has 400 mg / 100 ml of calcium and 200 m of magnesium
g / 100 ml.

(Comparative Example 3) Sample 4: When dolomite was dissolved in a lactic acid solution 220 g of water and 100 g of a 50% lactic acid solution were mixed, 20 g of dolomite was added, and the mixture was heated and dissolved at 80 ° C. Hereinafter, a beverage was produced in the same manner as in Example 1. The resulting beverage contains 400 mg / 100 ml of calcium and 200 mg of magnesium.
mg / 100 ml.

Comparative Example 4 Sample 5: When dolomite is dissolved in a mixture of citric acid and malic acid 230 g of water, 32 g of citric acid and 8 g of malic acid were mixed, 20 g of dolomite was added, and the mixture was heated and dissolved at 80 ° C. .
Hereinafter, a beverage was produced in the same manner as in Example 1. The resulting beverage contained 400 mg / 100 ml of calcium and 200 mg / 100 ml of magnesium.

Comparative Example 5 Sample 6: Dissolution of Dolomite in Lemon Juice 20 g of dolomite was added to lemon juice to dissolve it. However, a large amount of lemon juice was required to dissolve 20 g of dolomite, and 400 mg / 100 ml was used. And a beverage containing 200 mg / 100 ml of magnesium could not be produced.

(Test Example 1) The samples 1 to 5 produced in Example 1 and Comparative Examples 1 to 4 were evaluated for flavor. Evaluation method: A panel of a total of 32 men, including 18 men and 14 women in their 20s and 30s, used the panel to determine the taste preference.
Evaluations were made using a scoring method from 3 to +3 (statistical sensory test method: written by Shin Sato, Nikkagiren Shuppansha), and comments were given on the flavor. Table 1 shows the results.

[0018]

Table 1 Sample average evaluation point Significant difference * Comment---------------------------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------- Yes Sample with strong acidity 5 -1.5 Sample with strong acidity −−−−−−−−−−−−−−−−−−−−−−−−−−− *: significant difference from sample 1

Sample 1 in which dolomite was dissolved in gluconic acid as a calcium and magnesium material was evaluated as having almost no bitterness, a good balance between acidity and sweetness, easy to drink, and good flavor. On the other hand, Sample 2 using calcium gluconate as a calcium material and magnesium chloride as a magnesium material and Sample 3 using calcium gluconate as a calcium material and magnesium sulfate as a magnesium material have a strong bitter taste and do not withstand drinking. Was evaluated. further,
Sample 4 in which dolomite was dissolved in lactic acid as a calcium and magnesium material and sample 5 in which dolomite was dissolved in a mixed solution of citric acid and malic acid showed almost no bitterness, but had a strong sour taste and was very difficult to drink. It was an evaluation.

Example 2 150 g of water and 180 g of a 50% gluconic acid solution were mixed, and 20 g of dolomite was added.
It melted by heating at ℃. 120 g of sucrose was added to the obtained solution.
g and sorbitol 20 g were added and dissolved, and 0.5 g of iron iron citrate, 1.6 g of zinc yeast and 0.3 g of selenium yeast were dispersed and dissolved, and then filtered through a 1 μm filter to remove insoluble matter. did. 50 for filtrate
% Lactic acid solution was added while adjusting the pH to 3.8, and then water was added to 1000 ml. This is 100
The mixture was filled in a glass bottle of 100 ml and sterilized at 85 ° C. for 30 minutes to produce a beverage. The resulting beverage is calcium 40
0mg / 100ml, magnesium 200mg / 100
ml, iron 8mg / 100ml, zinc 8mg / 100ml
And 30 μg / 100 ml of selenium, no bitterness was felt, the balance between acidity and sweetness was good, and it was evaluated as easy to drink and good in flavor.

Example 3 150 g of water and 180 g of a 50% gluconic acid solution were mixed, and 20 g of dolomite was added.
It melted by heating at ℃. 200 g of sucrose was added to the obtained solution.
g was added and dissolved, followed by filtration through a 1 μm filter to remove insolubles. Vitamin D powder was added to the filtrate.
017 g, 2 g of flavor and 10 g of grapefruit juice were added and dispersed and dissolved. Further, 50 g of sucrose and a mixture of 10 g of a gelling agent composed of xanthan gum and locust bean gum were added and dissolved, and then the 50% lactic acid solution was adjusted to pH 3.8.
It was added while adjusting so that Water was added to this to make 1000 g, and sterilization was performed at 80 ° C. for 15 minutes.
A 100 g container was filled and cooled at 20 ° C. to produce a jelly. The obtained jelly contains 400 mg / 1 of calcium.
00g, 200mg / 100g magnesium, no bitterness, good balance between acidity and sweetness,
It was evaluated that it was easy to eat and drink and had good flavor.

[0022]

The present invention uses dolomite as a material for calcium and magnesium, and therefore contains calcium and magnesium at a high concentration in a well-balanced manner and contains dolomite dissolved in gluconic acid. In addition, the present invention provides foods and drinks that have a moderately low acidity and no magnesium-specific bitterness or harshness, and have a good flavor.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B017 LC03 LK03 LK08 LP11 4B018 LB08 MD03 MD04 MD09 ME04 ME05 MF02

Claims (3)

[Claims] 1. A food or drink containing calcium and magnesium, which comprises dolomite dissolved in gluconic acid. 2. The food or drink according to claim 1, which contains 0.2 to 0.4% by weight of calcium and 0.1 to 0.2% by weight of magnesium. 3. A method for producing a food or drink containing calcium and magnesium, which comprises mixing dolomite with gluconic acid.