JPH0787930A - Magnesium supplement composition and method for producing the same - Google Patents

Abstract

(57) [Summary] [Structure] The present invention is derived from cereal peel, and the weight ratio of magnesium to calcium is Mg / Ca = 5/1 or more and the magnesium content is 2.5% by weight or more based on the solid content. An acid is added to a magnesium supplementing composition and cereal peel to obtain p
Provided is a method for producing the above magnesium supplement composition, which is extracted under a condition of H4.5 or less. [Effect] The magnesium replenishing composition of the present invention is effective as a magnesium supplement from modern products that is effective against modern humans such as lack of Mg and correction of imbalance with Ca intake, and is excellent in taste and safety. It is useful and also effective in preventing and treating various diseases caused by Mg deficiency.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a magnesium supplement composition useful as a food and drink, a medicine and a method for producing the same.

[0002]

2. Description of the Related Art Magnesium (Mg) distributes 50% or more of it in bone and the rest in soft tissue, especially intracellular fluid, and plays a vital physiological role for life support. It is known that when this Mg is deficient, the living body falls into various pathological states. For example, when Mg is in a deficiency state, the patient suffers from depression, which causes anxiety, slowing of emotions, and further mental disorders such as excitement and confusion. Also the M
It is known that if g intake continues to be inadequate, tiredness becomes noticeable, causing mental and physical disorders, and cases in which speech and writing are inconvenient have also been reported.

The above-mentioned Mg also shares an antagonistic function with calcium (Ca). Therefore, when Mg becomes insufficient, C
In addition to disturbing the metabolism of a, Ca may be deposited in blood vessels and visceral tissues, causing arteriosclerosis, kidney stones, etc.
It is also reported that the Mg deficiency also interferes with correct metabolism of a large amount of minerals including sodium (Na) and potassium (K), triggers the onset of cardiovascular diseases, and contributes to sudden death.

The above-mentioned Mg is contained in a large amount in beans such as brown rice, soybeans and azuki beans. However, as the spread of refined processed foods, instant foods and the like has accelerated in this century, especially after World War II, the deficiency of intake of Mg is serious. Is becoming a serious problem. In particular, the target intake of Mg for adults is set to 300 mg per day, but the current daily intake for one adult is about 20.
It is said to be about 0 mg, and an inadequate intake is clearly observed.
It is known that Mg is lost due to various mental stresses in modern society, drinking, and the like, along with this insufficient intake.

Further, as described above, there is an appropriate intake balance due to the antagonistic function sharing between Mg and Ca, and it is generally said that Mg / Ca = 1/2. However, in recent years, the shortage of Ca intake of Japanese people has become serious, and great attention has been paid to the increase of the intake amount thereof, and various medicines and health foods for the purpose of supplementing the Ca have been studied variously.
Developed and used in curry, sprinkles and other processed foods C
Although the addition of a has become widespread, such a Ca supplement does not consider the Mg content at all, and according to its intake, the above Mg / Ca intake ratio is rather 1/4 to
It becomes 1/5, which leads to a significant decrease in the intake balance.
This imbalance causes cardiovascular disease, particularly ischemic heart disease. As described above, the increase in Ca intake is important per se, but at the same time, it must be considered in balance with the Mg intake.

[0006] As described above, modern people suffer from serious Mg deficiency due to insufficient intake, loss due to stress, imbalance of Mg / Ca intake balance due to Ca supplementation, etc. Are in danger of doing.

On the other hand, magnesium oxide, magnesium chloride, magnesium carbonate and magnesium phosphate have been known as food additives containing Mg.
Of these, magnesium oxide is essential for food processing under the Food Sanitation Law and should not be used except for the purpose of adsorption, and magnesium carbonate should also be used as a leavening agent except for the case essential for food processing. Is not used, and there is a regulation that the residual amount in the food should be 0.5% by weight or less. Further, magnesium chloride and magnesium phosphate are known as the main components of bitter juice, and both have the disadvantage of exhibiting a strong bitterness, and therefore they cannot be used as Mg supplements at present.

[0008]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a new Mg supplementing composition, especially Ca content, which is effective for modern people's lack of Mg, correction of imbalance with Ca intake, and the like. In comparison with the above, it is an object to provide a Mg supplement composition derived from a natural product, which has a high Mg content, is excellent in taste and is excellent in safety.

As a result of intensive studies conducted by the present inventors for the purpose described above, various cereal peels including rice bran, which can be obtained in large quantities and at low cost, contain abundant Mg, and when it is extracted under specific conditions. The inventors have found that a desired Mg supplement composition meeting the above object can be obtained, and have completed the present invention.

[0010]

That is, according to the present invention, the weight ratio of Mg and Ca derived from cereal peel is Mg / Ca =
Mg replenishing composition characterized by 5/1 or more and 2.5% by weight or more of Mg based on solid content, especially pH
The above composition which is soluble in 6, and a method for producing the above Mg supplementing composition, characterized in that an acid is added to a cereal peel and the extraction is carried out under a condition of pH 4.5 or less, particularly, the acid has a water-soluble chelate forming ability. Provided is a method as above.

[0011] According to the method of the present invention, a composition for supplementing Mg derived from a new natural product, which meets the needs of the art, is obtained, and the composition is particularly suitable for modern people who lack Mg or have an unbalanced Mg / Ca intake ratio. In addition, Mg can be safely and effectively supplemented, and it is also effective for the prevention and treatment of various diseases caused by Mg deficiency.

In the following, the method of the present invention will be described in detail. Typical examples of the cereal peel used as a raw material in the present invention include rice bran, but the present invention is not limited thereto.
The term is used in a broad sense that includes all of the so-called bran and bran, which are obtained by milling or milling cereals such as buckwheat. The rice bran may be any of the commonly known red bran, tora bran, etc., regardless of the type of rice, or defatted rice bran obtained by removing the oil and fat components using hexane or the like.

In the method of the present invention, acid is added to the above-mentioned raw material cereal peel and extraction is carried out at a pH of 4.5 or less. The extraction operation, after adding a predetermined amount of water and acid to the raw material cereal peel and stirring,
It is carried out by performing solid-liquid separation. The amount of water to the grain peel is not particularly limited, but if this amount is too small, the recovery rate of the desired Mg will be low, and conversely, if it is too large, the Mg concentration of the extract obtained will tend to be low, so the grain peel weight will generally be low. It is suitable to be selected from the range of about 3 to 10 times the weight.

The acid used to adjust the pH to 4.5 or lower may be any acid, but usually, mineral acids such as hydrochloric acid and condensed phosphoric acid, acetic acid, lactic acid, citric acid, malic acid and amber are used. Organic acids such as acids and tartaric acid are preferred.

In particular, when an acid having a water-soluble chelating ability, typified by citric acid, is used as the above-mentioned acid, the resulting extract may be neutralized to a pH of around 6,
It is characterized by maintaining a transparent and clean aqueous solution form without any precipitation or turbidity. Therefore, such an extract is particularly suitable for use in liquid foods that are weakly acidic to near neutral,
Further, even when applied to a solid food having a relatively high water content, such as noodles and sesame, there is no fear of giving a texture such as a rough texture, which is preferable. The acid having a water-soluble chelating ability is not particularly limited in addition concentration as long as the pH is 4.5 or less, but if it is used at an excessively low concentration, the desired Mg extraction rate is lowered, and the acid content is not sufficient. There is a possibility that the chelating effect may not be exerted, and conversely, there is a disadvantage that a large amount of alkali is required for neutralization at a high concentration, so it is usually preferable to set the concentration in the range of about 0.05 to 0.5 molar.

The conditions of the above extraction operation can be arbitrarily determined,
In particular, there is no difference from the conditions for ordinary extraction operation of water-soluble components. More specifically, the extraction temperature is usually room temperature to 50 ° C.
The degree is adopted. However, this temperature condition is, for example, about 6
If the temperature is higher than 5 ° C., the starch in the cereal peel swells and is solubilized, resulting in an increase in viscosity of the extract and a decrease in Mg concentration per solid content. The extraction time for performing sufficient extraction is usually selected from the range of about 15 minutes to 2 hours, and a longer extraction time is unnecessary.

Solid-liquid separation after the above extraction can be carried out according to a conventional method. Examples include, for example, centrifugation,
A combination of squeezing, filtration, decantation and the like and other operations can be exemplified. The centrifugation can be typically carried out under the conditions of, for example, about 1500 × g and about 15 minutes. The filtration operation can be carried out, for example, by using a centrifugal filter (domestic centrifuge), a cage press (Seiken Co., Ltd.) or the like, and further using a suitable filter aid such as Celite or cellulose. It can also be implemented.

After the above operation, neutralization if necessary, pH
Operations such as adjustment, decolorization with activated carbon, concentration under reduced pressure, membrane concentration, spray drying, and freeze drying can be appropriately performed, and depending on the circumstances, the desired Mg replenishment composition of the present invention having a desired liquid form or powder form can be obtained. I can get it.

The Mg supplement composition of the present invention thus obtained contains about 2.5% by weight or more of Mg content based on solid content,
In addition, the Mg / Ca weight ratio is 5/1 or more, more preferably 1
It is 0/1 or more, does not have the bitterness of conventional Mg preparations, has a good flavor, and is used as it is or in the form of food additives or pharmaceuticals by using an appropriate excipient or the like. It can be shaped and put into practical use.

Examples of practical forms include powder form, tablets, powders, solutions, emulsions, capsules, pastes,
Examples include cream and gel forms. Excipients used for shaping into each form may be any of various commonly used excipients, and examples thereof include lactose, glucose, starch and the like. In addition, in shaping into each form, for example, a binder such as shellac, water, ethanol, a glucose solution, a gelatin solution, a lactose, sodium hydrogen carbonate, sodium alginate, a disintegrating agent such as stearic acid monoglyceride,
White sugar, hydrogenated oil, disintegration inhibitor such as cocoa butter, humectant such as glycerin and starch, diluent such as white petrolatum, paraffin, glycerin and silicone (when molded into paste, cream, gel etc.), etc. Various kinds of commonly used additives such as colorants, fragrances, preservatives, other pharmaceuticals and food additives, etc. can be appropriately used as necessary.

M to be contained in the above-mentioned various forms of preparation
The amount of g is not particularly limited and can be appropriately selected from a wide range,
Generally, it is suitable to set it in the range of about 0.5 to 5% by weight.

Further, the above-mentioned preparation can be added as a food additive to various processed foods and the like. Such processed foods and the like may be liquid products or solid products, and typical examples thereof include various liquid beverage products, confectioneries, seasonings, soups, curries, pickles, meat products, dairy products, cereals, and the like. It can be illustrated. The amount of the composition of the present invention added to each food is not particularly limited, but is usually about 5 to 9
It is preferably selected from the range of about 0% by weight.

[0023]

EXAMPLES Examples will be given below to explain the present invention in more detail.

[0024]

Example 1 To 100 g of defatted rice bran was added 1000 g of water,
Further, 8 g of 90% lactic acid was added to adjust the liquid pH to 4.1, and extraction was performed at room temperature for 15 minutes with occasional stirring.

The above liquid was filtered by bleaching and further squeezed by hand to obtain 840 g of filtrate.

The Mg concentration (by electron absorption method, the same applies hereinafter) of this extract was 114 mg / 100 g (3.3% based on absolute dry weight), and the Mg / Ca (weight ratio) was 25/1.

[0027]

Example 2 Water was added to 1000 g of defatted rice bran to adjust the liquid pH to 2.2 with 2N hydrochloric acid, and water was further added to make the total weight 6000 g. After leaving this at room temperature for 30 minutes,
Coarse filtration using bleaching and centrifugation at 1500 xg for 15 minutes gives a pale yellow transparent extract 4100g.
Got

A 2N sodium hydroxide solution was added to this extract solution to adjust the pH to 5.0, and the solution was freeze-dried to obtain 265 g of powder.

The analytical values of this powder are shown in Table 1 below. Moreover, this powder was delicious without showing bitterness.

[0030]

[Table 1]

[0031]

[Example 3] Extract 50 obtained in the same manner as in Example 1
To 0 g, 2.5 g of activated carbon (Carbora W-50, manufactured by Takeda Pharmaceutical Co., Ltd.) was added and stirred for 15 minutes, and then suction-filtered with a nutche precoated with diatomaceous earth (Standard Supercell, sold by Tokyo Kogyo Trading Co., Ltd.) A yellow transparent liquid was obtained and freeze-dried to obtain 15 g of powder.

Fermented milk (plain) 1k is added to 15g of this powder.
g and 1 kg of sugar were mixed, and sterilized with hot water at 75 ° C. for 10 minutes. Citric acid 10g and orange essence 1.25g were mixed with this, and the lactic acid bacteria drink was obtained.

This lactic acid bacterium beverage is delicious when diluted about 5 times, and has a weight ratio of milk-derived calcium to magnesium of about 2: 1 (Mg = 24 mg / 100).
g, Ca = 49 mg / 100 g), which is a healthy food with the most appropriate intake balance set.

[0034]

Example 4 2 kg of defatted rice bran, 10 kg of water, and 1 citric acid
Add 47 g (concentration of citric acid 0.058 mol / k
g, pH = 4.1), and after sufficiently stirring, 8.2 kg of an extract was obtained by centrifugation. 82 g of activated carbon (Carbora W-50, manufactured by Takeda Pharmaceutical Co., Ltd.) was added to this extract for decolorization. Then, the activated carbon was removed by a filtration operation, and then the pH was adjusted to 6.0 by adding a 2N sodium hydroxide solution, and the liquid was freeze-dried to obtain 540 g of powder.

This powder is a white powder containing 3.2% by weight of Mg and 0.13% by weight of Ca.
When it was added to 0 g and stirred, it was easily dissolved in water to form a transparent solution having a pH of 6.

[0036]

Example 5 The Mg replenisher powder of the present invention in the form of white powder obtained in Example 4 was added to raw rice in an amount of 4 g with respect to a total amount of rice (150 g), and the rice was cooked. I got cooked rice.

As a result, the cooked rice thus obtained showed no difference in its taste, flavor and appearance from the cooked rice without powder addition, but its nutritional content is as shown in Table 2 below. Almost the same as brown rice (4th edition food ingredient table, edited by the Science and Technology Agency resource research committee), Mg, zinc, copper, vitamins (vitamin B1, niacin) are strengthened, and cooked rice far from nutrition It surpassed.

[0038]

[Table 2]

Claims (4)

[Claims] 1. Magnesium supplementation, which is derived from cereal peels, wherein the weight ratio of magnesium to calcium is Mg / Ca = 5/1 or more and the magnesium content is 2.5% by weight or more per solid content. Composition. 2. The composition of claim 1 which is soluble at pH 6. 3. The method for producing a magnesium supplement composition according to claim 1, wherein acid is added to the cereal skin and extraction is performed under the condition of pH 4.5 or less. 4. The method according to claim 3, wherein the acid has a water-soluble chelate-forming ability.