JPH0947269A - Production of calcium fortified drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject drink capable of stably keeping solubilized state of calcium without generating cloudiness or white precipitation even stored for a long period of time by adding a surfactant and a mucopolysaccharide to a calcium fortified drink containing solubilized calcium. SOLUTION: In production of a calcium fortified drink containing solubilized calcium, previously, a citric acid solution (pH2.0) is prepared by dissolving citric acid in water and the solution is solubilized by adding whey calcium to prepare a transparent aqueous solution of whey calcium. Next, 10-100ppm surfactant (e.g.; a polyglycerol fatty acid ester) and 0.05-0.5wt.% mucopolysaccharide (e.g.; pectin) are added and the resultant solution is heated to 60 deg.C, homogenized by a homogenizer, the homogenized solution is heated to 100 deg.C, sterilized, filled in a bottle vessel and cooled to room temperature to obtain the objective calcium fortified drink stably keeping solubilized state of calcium without generating cloudiness or white precipitation even stored for a long period of time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a calcium fortified beverage, and more particularly to a method for producing a calcium fortified beverage which does not cause cloudiness or white precipitation even when stored for a long period of time.

[0002]

2. Description of the Related Art In recent years, it has been pointed out that the intake of calcium by Japanese people is insufficient, and many calcium-enriched foods have been developed based on nutritional requirements. In addition, powders of calcium salts such as calcium carbonate and phosphate are used as calcium-enriched preparations in these foods. However, these calcium salt powders are generally insoluble or slightly soluble in water and have a large specific gravity, so that when they are dispersed in water, precipitation occurs and they are difficult to use. For this reason, a method of stably dispersing poorly water-soluble calcium in water using xanthan gum (Japanese Patent Laid-Open No. 5-15319) has been developed. However, since poorly water-soluble calcium particles are dispersed, there is a drawback that it has a rough texture. Have. Further, a method of crushing water-insoluble calcium with edible fats and oils and emulsifying this in water together with an emulsifier such as sugar ester and a stabilizer such as gum arabic to obtain a calcium preparation for food strengthening (JP-A-57-1).
10167) was developed, this method has the advantage that the presence of edible oils and fats significantly improves the reduction in the texture of the beverage due to calcium particles and increases the nutritional value, but the edible oils and fats have the taste of calcium-enriched foods. It has the drawback of canceling. On the other hand, in order to obtain a calcium-solubilized, smooth-textured, calcium-enriched beverage, calcium salts with high water solubility (water solubility) such as calcium lactate and calcium gluconate are solubilized in apple juice and the pH is adjusted to 4.0. To 4.3 to obtain a calcium-fortified apple juice in which browning is prevented (JP-A-6-133743).
And a method of solubilizing whey mineral (whey calcium) with an organic acid such as citric acid and adding it to a beverage to obtain a calcium-fortified transparent fruit juice beverage (JP-A-3-24047).
0) is known. However, these calcium-enriched beverages with solubilized calcium, when subjected to the heat treatment necessary for beverage production, calcium is irreversibly bound to proteins contained in the raw material, polymer components such as cellulose,
It has a drawback that it becomes a water-insoluble turbid component and may cause white turbidity or white precipitation. And, this phenomenon has a drawback that is often seen when a cloudy raw material rich in content components is used.

[0003]

Therefore, the present invention stably maintains the solubilized state of calcium in a calcium-enriched beverage in which calcium is solubilized, even when the heat treatment necessary for beverage production is performed. The purpose is to obtain a calcium-fortified beverage that does not cause cloudiness or white precipitation even after long-term storage.

[0004]

Means for Solving the Problems As a result of intensive studies to solve such problems, the present inventors have found that in a method for producing a calcium-enriched beverage in which calcium is solubilized,
When adding a surfactant, the solubilized state of the added calcium is stably maintained even when heated, and a beverage that does not have cloudiness or white precipitation can be obtained even after long-term storage, and together with the surfactant. It was found that when a thickening polysaccharide is used in combination, a calcium fortified beverage having the above-mentioned characteristics and a very high concentration can be obtained, and the present invention was completed based on these findings. That is, the present invention is a method for producing a calcium-enriched beverage in which calcium is solubilized, in the method for producing a calcium-enriched beverage, which is characterized by adding a surfactant,
Further, the present invention is a method for producing a calcium-enriched beverage, wherein a surfactant and a thickening polysaccharide are added in the method for producing a calcium-enriched beverage in which calcium is solubilized.

The present invention will be described in detail below.

The present invention is directed to a calcium-fortified beverage obtained by solubilizing water-soluble calcium,
As the beverage, fruit juice, puree, or fruit juice drink obtained by using a concentrate thereof as a main ingredient, vegetable juice, puree, or vegetable drink obtained by using a concentrate of these ingredients as a main ingredient Examples thereof include fruit juice / vegetable mixed drinks, carbonated drinks, lactic acid bacteria drinks, soft drinks and water obtained by mixing them. Then, the solubilized calcium is irreversibly bound to a protein contained in the beverage, a high molecular component such as cellulose, and becomes a water-insoluble cloudy component to form a white precipitate. The effect of the present invention is remarkable in turbid or concentrated beverages rich in polymer components and content components, such as fruit juice beverages, vegetable beverages and fruit juice / vegetable mixed beverages.

Next, any calcium can be used as the calcium. And calcium lactate, high water-soluble calcium such as calcium gluconate can be used as it is, but water-insoluble or sparingly soluble such as whey calcium is an organic acid solution such as citric acid, lactic acid, malic acid, tartaric acid, It is preferable to solubilize it using another suitable acidic solution before use.

The amount of calcium added may be any amount, but the present invention aims to obtain a calcium fortified beverage, and is therefore preferably 80 to 300 mg%,
110 to 140 mg% is more preferable.

The surfactant used in the present invention may be any surfactant such as polyglycerin fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and propylene glycol fatty acid ester. .

The amount of the surfactant added is preferably 7 ppm or more, more preferably 10 to 100 ppm. When the surfactant is added in this manner, the solubilization stability of calcium is significantly improved, so that it becomes possible to solubilize calcium to a high concentration and maintain the stability.

As the thickening polysaccharide used in combination with a surfactant, pectin, gelatin, crystalline cellulose, locust bean gum, guar gum, agar, carrageenan, phaselan, tamarind seed polysaccharide, One or more of tara gum, gum arabic, tragacanth gum, CMC (carboxymethyl cellulose), MC (methyl cellulose), xanthan gum, alginic acid and the like can be mentioned.
When this thickening polysaccharide is added together with a surfactant, the solubilization stability of calcium added at a higher concentration (calcium addition amount 100 mg% or more) is more stable than when the surfactant is added alone. It is preferable because the property can be improved.

The amount of thickening polysaccharide added is from 0.05 to
0.5% by weight, particularly 0.1 to 0.2% by weight is preferred.

In the production of the calcium-enriched beverage of the present invention, first, a beverage base (fruit juice or the like), calcium (or a solubilized solution thereof), a sweetener, an acidulant, various flavors, a coloring agent, a surfactant (or an interface). Activator and thickening polysaccharides), other additives and water are mixed and dissolved to prepare a raw material mix, which is preheated to 50 to 80 ° C. and homogenized for 1 to 30 minutes (homogenizer-treatment, etc.), Finally, the product is heated to a predetermined temperature, filled and sealed in a packaging container such as a can or a bottle, and cooled to room temperature to obtain a product.

The effects of the present invention will be described more specifically with reference to the following examples.

[0015]

Example 1 (Production method of calcium-fortified orange juice beverage) 70 g of citric acid was dissolved in 1000 g of water in advance to prepare a citric acid solution (pH 2.0), and whey calcium (calcium content 18% by weight) %) 100 g was added and solubilized to prepare a transparent aqueous whey calcium solution. Then, the raw materials were mixed in the following mixing ratio, and as shown in Table 1 below, calcium (Ca) concentration (mg%), surfactant (polyglycerin fatty acid ester) concentration (pp
m) and a thickening polysaccharide (pectin) concentration (wt%), a whey calcium aqueous solution, a surfactant and a thickening polysaccharide are added respectively, and finally water is added to weigh 1 kg.
The raw material mix of 1. was prepared, heated to 60 ° C., and homogenized at that temperature with a homogenizer. This homogenized solution is heated to 100 ° C. to sterilize, filled in a 200 ml bottle, cooled to room temperature, and a calcium fortified orange juice beverage (product) having each calcium concentration shown in Table 1.
I got

(Formulation; amount used per 1 kg) Valencia orange juice 500 g Dextrose fructose syrup 73 g Orange flavor 1 g

For comparison, the calcium-fortified orange juice beverage (Comparative Example) was prepared in the same manner as above except that no surfactant (or surfactant and thickening polysaccharide) was added in the method for producing the calcium-fortified orange juice beverage (Comparative Example). Product). The products of the present invention category and comparative example category were stored at room temperature for 6 months. Then, after 6 months, the presence or absence of white precipitate in the vicinity of the bottom of the bottle was visually observed, and a sensory test was performed for the presence or absence of texture when the product was uniformly stirred and drunk using a panel and the quality of the product. Table 1 shows the results.

[0018]

[Table 1]

From the results shown in Table 1, when the calcium-enriched beverage in which calcium is solubilized is heated to a high temperature for sterilization or the like, the once-solubilized calcium is also contained in the beverage. A high-molecular component such as protein or cellulose. It can be seen that there is a drawback that irreversibly binds to each other to form a water-insoluble cloudy component and a white precipitate is formed, and the texture is rough and the quality is impaired. On the other hand, when a surfactant is added and used, the solubilized state of the added calcium is stably maintained even when heated to a high temperature in the final step, and a beverage having no white precipitate even when stored for a long period of time is used. It turns out that it can be obtained. It can be seen that when the thickening polysaccharide is used together with the surfactant, a product of good quality can be obtained even when the calcium concentration of the final product exceeds 100 mg%.

[0020]

[Example 2] (Method for producing calcium-fortified carrot beverage) Citric acid (7 g) was dissolved in water (100 g) in advance to prepare a citric acid solution (pH 2.0), and whey calcium (calcium content: 18% by weight) was prepared. ) 8.4 g was added and solubilized to prepare a transparent aqueous whey calcium solution. Then
The raw materials are mixed according to the following mixing ratio, the whey calcium aqueous solution is mixed therewith, and finally water is mixed to obtain a weight of 1
After heating to 60 ° C., homogenizer treatment is performed at that temperature, and finally heat sterilization is performed at 100 ° C., bottle filling is performed at that temperature, and the mixture is cooled to room temperature.
The contained calcium-fortified carrot beverage was obtained. When this beverage was stored at room temperature for 6 months, white turbidity and white precipitate were not observed at all, and the flavor was very good. (Formulation; amount used per 1 kg) Ginseng juice 300 g Glucose fructose liquid sugar 73 g Surfactant (polyglycerin fatty acid ester) 0.02 g Thickening polysaccharide (pectin) 2 g

[0021]

EFFECTS OF THE INVENTION According to the method of the present invention, the solubilized state of calcium is contained by the extremely simple means of adding a surfactant or a thickening polysaccharide with the surfactant, even though calcium is contained in a high concentration. It is possible to obtain a high-quality calcium-enriched beverage having an excellent flavor, which is stably retained and does not cause cloudiness or white precipitation even when stored in a sealed container or the like for long-term storage.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Saburo Kojima 4-13 Niamibashi Koamicho, Chuo-ku, Tokyo Japan Del Monte Co., Ltd.

Claims (4)

[Claims] 1. A method for producing a calcium-enriched beverage, wherein a surfactant is added in the method for producing a calcium-enriched beverage in which calcium is solubilized. 2. A method for producing a calcium fortified beverage, which comprises adding a surfactant and a thickening polysaccharide in the method for producing a calcium fortified beverage in which calcium is solubilized. 3. The amount of surfactant added is 10 to 100 ppm.
The method for producing a calcium fortified beverage according to claim 1 or 2. 4. The method for producing a calcium-enriched beverage according to claim 2, wherein the added amount of the thickening polysaccharide is 0.05 to 0.5% by weight.