JPH02174652A - Alkaline agent for food - Google Patents

Abstract

PURPOSE:To obtain an alkaline agent for food effective in improving the taste of food and prolonging the preservation period and useful for the promotion of body health by mixing inorganic compound power composed mainly of calcium oxide with water and edible fat and oil. CONSTITUTION:The objective agent can be produced by mixing (A) about 30-90wt.% (preferably 50-80wt.%) of inorganic compound powder containing >=40wt.% of calcium oxide and produced by calcining a calcium-rich substance such as shell or bone at about 1000-1500 deg.C and pulverizing to about 200 mesh powder, (B) about several wt.% - 50wt.% (preferably 20-40wt.%) of water and (C) about several wt.% - 50wt.% (preferably several wt.% - 30wt.%) of an edible fat or oil such as animal fat or vegetable oil in arbitrary order.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an alkaline agent for improving the presence and taste of foods.

[Prior art and problems to be solved by the invention] Conventionally, when seasoning foods such as soy sauce, miso, or dashi soup stock, it has been found that if a very small amount of oil is included, the taste of the food becomes mellow. It gives you a very rich taste,
Since these seasonings and soup stock are water-soluble, if you try to add oil to them, they will separate, making it extremely difficult to add oil to them. Also, for example, things like tsukudani have a pH
It is acidic like 3 to 4, and preservatives such as sulfur and lithium phosphate were added as additives to improve its preservation.
In order to extend the storage period for a long period of time, a large amount of the substance must be added, which is not satisfactory in terms of physical health. Furthermore, although it is known that alkaline foods are better for health than acidic foods, there are not many types of alkaline foods, and it has been difficult to selectively consume large amounts of alkaline foods.

The present invention has been made in order to eliminate the above-mentioned drawbacks, and is to provide an alkaline agent for food that is excellent in human health, seasoning food with a rich taste, and improving the preservability of food. The aim is to provide products at low prices.

[Means for Solving the Problems] In order to achieve the above object, the food alkaline agent of the present invention comprises powder of an inorganic compound containing calcium oxide as a main component,
It is made by mixing water and edible oil and fat, and in particular, the powder used is one obtained by baking high calcium content such as shellfish and bones.

Here, the inorganic compound containing calcium oxide as a main component contains 40% by weight or more of calcium oxide, and may contain inorganic compounds such as jjAa calcium, magnesium oxide, potassium iron phosphate, etc. in addition to calcium oxide. In order to achieve the purpose of.

Burnt shells, animal bones, etc. can be used. Shellfish contain calcium carbonate, and animal bones contain calcium phosphate as a main component. Contains oxidized calcium oxide.

Grilled shellfish and bones must be crushed into small pieces in advance at a rate of about 10oO~
It is fired at 1500°C and made into a powder of about 200 meshes. The content of such powder in the food alkaline agent is about 30 to 90 wt%, preferably 50 to 80i+
t%. Additionally, baked shellfish containing calcium carbonate and baked bone containing calcium phosphate may be mixed and used as appropriate, but as calcium carbonate increases, bitterness and astringency increase. 9 is preferable to 1 for the fired product.

Next, water constituting the alkaline agent is added to ionize the calcium in the calcium Mide and generate hydroxide ions. Additionally, since it is added to the aqueous solution as an alkaline agent, it also serves to promote dissolution. When producing an alkaline agent, pure water may be simply added, but if it is mixed as ionized water in which calcium oxide is dissolved, it will become more compatible with the other constituents, such as powdered calcium oxide and edible oil. good. In addition, 1% of calcium oxide powder
The aqueous solution has a pH of about 13 and is highly alkaline. The water content in the food alkaline agent is about several 111 t% to about 50 t%, preferably 20 to 40 t%.

Here, the edible fats and oils that bind the inorganic powder and water mentioned above are animal fats and vegetable oils, and are basically esters of glycerin and various fatty acids.

Generally, animal fats that are solid at room temperature are heated to become liquid and mixed. Specifically, pork is an animal fat.

Fats from cow, goat, chicken, whale, etc., and vegetable oils include oils from soybean, cottonseed, peanut, corn germ, olive, coconut, rapeseed, sesame, sunflower, safflower, cocoa bean, oil palm, and the like. The content of edible oils and fats in food alkaline agents is several wt% to 50w
It is about t%, or preferably several -t% to 30wt%.

In order to produce the alkali agent for food of the present invention from the composition of the inorganic compound, water, and edible fat, the inorganic compound powder and the edible fat may be mixed, and then an aqueous solution of the inorganic compound powder may be added and mixed. Alternatively, after mixing an aqueous solution of an edible oil or fat and an inorganic compound powder, the mixture may be mixed with an inorganic compound powder. Moreover, the manufacturing method is not limited to these, and it can also be manufactured by simultaneously stirring and kneading three components: an inorganic compound powder, an aqueous solution thereof, and an edible oil or fat. Water may be added as pure water, but if it is an aqueous solution of an inorganic compound, mixing with edible fats and oils will proceed more quickly and the alkalinity of the resulting alkali agent can be maintained at a high level.

The product obtained by this manufacturing method is in the form of a uniform powder and is very easy to handle. The alkaline agent produced when lard is used as an edible fat is GC, FT-I.
As a result of analysis using R, NMR, and GC-MS methods, lard, which is a triglyceride consisting of higher fatty acid salts and glycerol, is affected by water and heat and hydrolyzed into higher fatty acids and glycerol as shown in the chemical reaction formula shown below. It is thought that the higher fatty acids further reacted with calcium to produce higher fatty acid calcium. On the other hand, the glycerol appears to have been removed along with the water during the manufacturing process or volatilized by heat.

(Lard) (Glycerol) (Fatty acid) (Alkali agent) Alkaline agents are thought to be easily soluble in water due to their structure.

The food alkali agent of the present invention can be added not only to seasonings such as soy sauce and miso, but also to all kinds of foods such as noodles, breads, and confectionery to dissolve fats and oils in water-soluble substances and make the food alkaline. At the same time, you can try to improve the taste. In addition, the storage period can be extended for a long time, and 1.
It can also be used to refine edible oil and regenerate degraded tempura oil.

[Function] The alkaline agent for food of the present invention is made into a uniform powder by mixing a powder of an inorganic compound whose main component is calcium oxide obtained by baking shellfish, bones, etc., water, and edible oil. It can dissolve fats and oils in ingredients without separating them,
It improves the taste of food, extends its shelf life, and is also good for promoting physical health.

[Example] First, after washing shells such as scallops with water, they are crushed into small pieces, and the crushed pieces are fired in a furnace at 1000°C to 1200°C for about 30 minutes, and then heated to about 1350°C for 5 to 10 minutes. Air cool. After cooling in air, the mixture was finely ground into approximately 200 mesh pieces to obtain a powder. The main components of these powders were calcium carbonate and calcium oxide, which is an oxide of calcium carbonate.

In addition, animal bones were burned in the same manner to obtain powder. The products of these powders were calcium phosphate and calcium oxide, an oxide of calcium phosphate. These calcium oxide-based inorganic compound powders and 1% of these inorganic compounds
They were manufactured using lard as an aqueous solution and edible oil at various ratios shown in the table. In Examples 1 to 7, the manufacturing method involved mixing a powdered inorganic compound and lard, and then kneading the mixture with an aqueous calcium carbonate solution or an aqueous calcium phosphate solution. In Example 8, sesame oil was used as the food-grade fat. In Example 9, fired shells were further added to a mixture of lard and part of the aqueous solution, and the stirred mixture was added to a mixture of the pre-fired product and the remaining aqueous solution.

When you add the alkaline agent obtained in the margin below to soy sauce (PH3-4),
It gradually dissolved and the pH reached 7. Also.

When food is simmered in soy sauce containing an alkaline agent, it has a very mellow taste similar to the addition of bonito flakes or dried sardines, and the resulting seasoning mixes very well with oil. When added to dressings, etc., an aqueous solution and oil that do not separate can be obtained.

[Effects of the Invention] As is clear from the above explanation, the food alkaline agent of the present invention not only makes food taste delicious by adding a small amount of alkaline agent to seasonings, but also reduces oil content. and aqueous solutions dissolve well. Furthermore, it can be used in all kinds of foods and is very effective because it makes even acidic foods alkaline, which is good for the body's health. In addition, since the raw material for obtaining calcium oxide is livestock waste, it does not cost much and can be obtained at a very low price.

Agent Patent Attorney Moriya - Yu

Claims (1)

[Claims] 1. Powder of an inorganic compound containing calcium oxide as a main component;
An alkaline agent for food, characterized by being made by mixing water and edible oil and fat. 2. The alkaline agent for food according to item 1, wherein the powder is obtained by baking high calcium content such as shellfish and bones.