JPH0249548A - Manufacturing method for low phosphorus foods - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a low-phosphorus food, and more specifically, a method for producing a liquid food with a low phosphorus concentration by contacting a liquid food with granular activated alumina. It is about the method.

[Conventional technology]

In recent years, it has become clear that excessive intake of phosphorus, such as phosphoric acid and its salts in food, increases acidity and has a serious effect on bone metabolism, and there is growing interest in preventing excessive intake of phosphorus. In addition, the number of patients with renal failure has increased in recent years, and dialysis treatment is being performed, but for dialysis patients, when the blood phosphorus concentration increases, it not only dissolves bone and inhibits bone growth.
It has been recognized that phosphorus increases various diseases, and it is desirable to reduce the phosphorus content in foods.

Conventionally, 1 method of removing phosphorus from food is to ion-exchange an alkaline solution of casein separated from milk (
Japanese Patent Publication No. 46-25697), method of contacting acidified skim milk powder with an anion exchanger (Japanese Patent Publication No. 60-2563)
No. 42) is known. However, these methods do not treat foods as they are, but require pretreatment to make it easier to remove phosphorus, and since they are treated with an ion exchanger, useful components other than phosphorus are also removed at the same time. There is a problem with this.

On the other hand, in order to prevent the formation of scum in food products, there is a method (Japanese Patent Laid-Open No. 60-24158) of precoating filtration of liquid seasonings using alumina gel or other filter aid with a particle size of 1 to 100 microns. Although it has been proposed, this method merely removes the olivine-forming components and cannot remove phosphorus.

[Problem to be solved by the invention]

The purpose of the present invention is to solve the problems of conventional methods by making it possible to efficiently remove phosphorus through simple operations without removing other components in liquid foods, and without impairing flavor. The aim is to propose a method for producing low phosphorus foods.

That is, as a result of various studies aimed at reducing the phosphorus concentration in foods, the present inventors have found that activated alumina with a particle size of 0.25 to 101111 acts specifically on liquid foods and removes phosphorus from the foods. Shiroko and liquid foods treated with phosphorus as mentioned above may experience a slight deterioration in flavor.
In such cases, the inventors found that adding an acidulant to the treatment liquid improves the flavor, and based on this knowledge, the present invention was completed.

[Means to solve the problem] The present invention is a method for producing the following liquid food.

(1) A method for producing a low-phosphorus food product, which comprises contacting a liquid food product with activated alumina having a particle size of 0.25 to 1 km to remove phosphorus.

(2) A method for producing a low-phosphorus food product, which comprises contacting a liquid food product with activated alumina having a particle size of 0.25 to 10 mm to remove phosphorus, and adding an acidulant to the resulting treatment liquid.

The liquid food used in the present invention is manufactured in liquid form,
Or food that is ingested, such as soy sauces such as dark soy sauce, light soy sauce, tamed soy sauce, white soy sauce, and saishikomi soy sauce, which are manufactured according to the normal soy sauce brewing method; soups, sauces, and dressings based on these soy sauces. Salt-containing seasonings such as bonzu, soy sauce, and amino acid solutions; Alcoholic beverages such as sake, ajirin, beer, and fruit wine; Soft drinks such as tea, coffee, cocoa, and juice; Milk, soy milk, and their processed milk beverages; Fermentation Examples include seasonings and vinegar.

Further, the granular activated alumina used in the present invention is activated by igniting granular α-alumina, and in particular, after washing the α-alumina with water, it is heated in a carbon dioxide gas stream.
Preferably, it is heated at 200 to 230°C for 2 to 3 hours. Alumina gel conventionally used for precoat filtration does not have dephosphorizing performance, but activated alumina activated by ignition has excellent dephosphorizing performance.

Conventionally, activated alumina, phosphate rock, bone char, coral fossil, calcium carbonate, etc. have been known as phosphorus adsorbents in the field of wastewater treatment, and among these, phosphate rock and bone char are said to be particularly excellent. . However, even when such phosphorus adsorbents are applied to remove phosphorus from liquid foods, most of them are not very effective, and in the case of phosphate rock and bone char, on the other hand, phosphorus is eluted and the phosphorus concentration decreases. It may be higher. In contrast, only activated alumina has a unique dephosphorization ability that can efficiently reduce the phosphorus concentration in liquid foods (see Examples below). This is because there is a difference in the form of phosphorus in liquid foods and wastewater, indicating that phosphorus adsorbents cannot be applied directly to wastewater treatment.

In addition, activated alumina is a useful component other than phosphorus in liquid foods.
For example, it hardly adsorbs amino acids, sugars, etc., and does not impair the flavor of foods.

In the present invention, contact between the liquid food and the granular activated alumina can be carried out using ordinary solid-liquid contact treatment means. For example, a method in which granular activated alumina and liquid food are mixed and stirred in a container and then the activated alumina is separated (batch method), or a method in which liquid food is continuously passed under pressure through a column filled with granular activated alumina. (column method), etc., but the column method is preferred because it is easy to operate.

The activated alumina used at this time has a particle size of 0.25 to 10+
mm is used. If the particle size is less than 0.25 m+a, the pressure loss in the above column method is too great to put it into practical use. Furthermore, in the batch method, solid-liquid separation becomes difficult. On the other hand, if it is larger than 10 mm, the phosphorus adsorption efficiency will be low, making it impractical.6Also, the amount of activated alumina used varies depending on the phosphorus concentration of the liquid food as a raw material, but it is usually 1/100 to 1/1 of the phosphorus concentration of the liquid food. A capacity multiple of 20 is preferred.

In both the column method and the batch method, the activated alumina and the liquid food must be brought into contact until the liquid food reaches the desired phosphorus concentration.

For example, in the column method, various liquid foods are placed in a column filled with granular activated alumina at 5v=o, ot~4.0hr-1.
Preferably, the liquid is passed at a flow rate of 5V=0.2 to 1 and 0 hr-1.

During the above-mentioned solid-liquid contact, the temperature of the product may be room temperature, but if it is treated at a temperature of 0 to 10°C or 40 to 80°C, spoilage due to microorganisms can be prevented.

It is also preferable to add an acidulant to the liquid food in advance to slightly lower the pH, since this increases the phosphorus adsorption ability of activated alumina and allows efficient dephosphorization.

By bringing the liquid food into contact with granular activated alumina in the manner described above, phosphorus in the liquid food is removed and a low phosphorus food with a reduced phosphorus concentration is obtained. At this time, most of the useful components other than phosphorus in the liquid food are not removed, and the flavor remains almost unchanged. Since the granular activated alumina is completely insoluble in liquid foods, no harmful components will be mixed into the liquid foods, and no food hygiene problems will occur.

Activated alumina whose adsorption amount of phosphorus has reached saturation is first washed with water, then the adsorbed phosphorus is removed using an alkaline solution such as 0.01-IN sodium hydroxide solution, and then washed again with water. By doing so, it can be regenerated, and the phosphorus adsorption capacity is almost 100% restored, allowing repeated use. When reusing recycled activated alumina, it is preferable to dry the activated alumina before use, as there is a risk that the remaining water in the activated alumina immediately after washing will transfer to the liquid food, diluting the liquid food and deteriorating the flavor. .

In addition, the alkali of the regenerant attached to the activated alumina may migrate into the liquid food immediately after contact resumes, so this part should be discarded, an acidulant added, or mixed uniformly with other parts. be able to.

In addition, the pH of the above-mentioned dephosphorized liquid food increases with the removal of phosphorus, and the flavor may be slightly deteriorated. The flavor is restored by slightly lowering the pH.

Acidifying agents include organic and inorganic acids or acid salts such as lactic acid, acetic acid, oxalic acid, succinic acid, citric acid, malic acid, malonic acid, tartaric acid, fumaric acid and hydrochloric acid. The amount added may be such that it can restore the original pH.

By adding the acidulant in this way, the flavor is significantly improved.

〔Effect of the invention〕

As described above, according to the present invention, since liquid foods are treated with activated alumina, phosphorus can be efficiently removed by simple operations without removing other components in liquid foods. Furthermore, it is possible to produce low-phosphorus foods that do not impair flavor.

〔Example〕

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example 1 (Production example of low phosphorus soy sauce) 200 mA of dark soy sauce containing 1800 mg/fl (as P) of phosphate ions was placed in a flask, and the particle size was 0.25 mm.
A predetermined amount of granular activated alumina was added and shaken for 3 hours.

Next, pass this soy sauce through a 0.45μm Millipore filter (
After filtration with Millibore Co., Ltd. (trademark), phosphate ions (mg #l (as p)) in the filtrate were quantified by the JIS KOIOI analytical method. The results are shown in FIG.

For comparison, Figure 1 shows the results of a similar treatment using other common phosphorus adsorbents such as bone char, coral fossil, and α-alumina in place of the granular activated alumina in Example 1. Also listed.

From the results shown in Figure 1, conventional general phosphorus adsorbents such as bone char, coral fossils, and α-alumina (alumina gel), which is similar to the activated alumina of the present invention, have almost no phosphorus removal effect, and are effective in reducing the amount of phosphorus used in liquid foods. Although activated alumina is not suitable at all for the purpose of phosphorusation, it shows a unique phosphorus removal effect and can be suitably used for the purpose of reducing phosphorus content in liquid foods.

It is also found that when the amount of activated alumina added to soy sauce is increased, soy sauce with a very low phosphate ion concentration can be obtained.

Next, Table 1 shows the phosphate ion and component analysis values of some of the soy sauces obtained in this example, as well as the results of a sensory test carried out by a panel of 10 trained people with discrimination ability.

The sensory test was conducted using a scoring method, and the soy sauces of Invention Product 1 and Invention Product 2 were compared with the control product, and no difference was evaluated as O1, difference was evaluated as 1, and large difference was evaluated as 2. If it has, it is marked as [+], and on the other hand, when it is inferior, it is marked as "
-" is attached and the average value is shown.

The results in Table 1 show that when soy sauce is brought into contact with activated alumina, the phosphate ion concentration decreases, the pH increases, and the flavor may change slightly, but the amino acids, sugars, and salt in soy sauce are useful. It can be seen that there is almost no loss of components.

Example 2 (Production example of low phosphorus soy sauce) IN hydrochloric acid was added to the low phosphorus soy sauce obtained in Example 1 (phosphate ion concentration 20 mg/Q (as P), pH 5.5) to adjust the pH. When the temperature was returned to 4.7, the slight interest and off-flavor completely disappeared, and a low phosphorus soy sauce with a rich soy sauce aroma was obtained.

Example 3 (Manufacturing example of low-sun noodle soup) Noodle soup 10 containing 422 mg #l (as P) of phosphate ions per 1 g of granular activated alumina as in Example 1
Add Ugly Q and shake for a certain period of time, then 0.45μ
The noodle soup was filtered through a Millipore filter (mm) to obtain a noodle soup with reduced phosphate ions. The results are shown in FIG.

From these results, it can be seen that when noodle soup and granular activated alumina are brought into contact for 15 seconds, the phosphate ion concentration decreases by one-third, and when brought into contact for 20 minutes, it becomes O.

Example 4 (Production example of low phosphorus white wine) Table 2 shows the results of treating white wine under the same conditions as in Example 1. For comparison, the results when using a phosphorus adsorbent are also shown.

From the results in Table 2, it can be seen that activated alumina has a specific phosphorus removal effect compared to other phosphorus adsorbents, and on the contrary, the phosphate ion concentration is higher in the case of phosphate rock.

Example 5 (Production example of low phosphorus milk) Table 3 shows the results of treating milk under the same conditions as in Example 1. For comparison, results using other phosphorus adsorbents are also shown.

From the results shown in Table 3, it can be seen that activated alumina has a specific phosphorus removal effect, while other phosphorus adsorbents have a high phosphate ion concentration.

Example 6 (Production example of low phosphorus soy sauce) Particle size 2 to 5 was placed in a column with a diameter of 2.5 cm and a height of 30 cm.
100 g of activated alumina having a diameter of 1.5 mm was filled, and the soy sauce used in Example 1 was allowed to flow upward into the packed bed at a SV of 1/24 hr-1. The treated soy sauce was stored in a treated liquid tank.

Phosphate ion concentration (mg
/R(as P)) and pH are shown in FIG.

Example 7 (Manufacturing example of low phosphorus coffee drink) A commercially available coffee drink (phosphate ion concentration 148m) was prepared under the same conditions as Example 6.
As a result of passing 2Q (g/Q (as P)), a coffee beverage with a very low phosphate ion concentration of 36.7 mg/Q (as P) was obtained.

Example 8 (Production example of low phosphorus white wine) White wine (phosphate ion concentration 156) under the same conditions as Example 7
mg/Ω (as P)), a white wine with a very low phosphate ion concentration of 0.8 mg/Q (as P) was obtained.

Example 9 (Manufacturing example of low phosphorus milk) Commercially available milk (phosphate ion concentration 92) under the same conditions as Example 7
As a result of processing 3 mg/12 (as P)), milk with a low phosphate ion concentration of 194 mg #t (as P) was obtained.

The above results show that activated alumina has a unique phosphorus removal effect that cannot be predicted from other general phosphorus adsorbents, and that excellent low-phosphorus liquid foods can be obtained by using activated alumina.

[Brief explanation of the drawing]

1 to 3 are graphs showing the results of Examples. Agent Patent Attorney Yanagihara Seibanyu iL&t (f)

Claims (2)

[Claims] (1) A method for producing a low-phosphorus food product, which comprises contacting a liquid food product with activated alumina having a particle size of 0.25 to 10 mm to remove phosphorus. (2) A method for producing a low-phosphorus food product, which comprises contacting a liquid food product with activated alumina having a particle size of 0.25 to 10 mm to remove phosphorus, and adding an acidulant to the resulting treatment liquid.