JPH09191855A - Calcium enhancer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a calcium potentiating agent free from acid taste and acidic odor, capable of potentiating calcium without spoiling the tastes of various foods, excellent in handleability and preservability and useful for health by dispersing powdery calcium. SOLUTION: This calcium potentiating agent is obtained by dispersing preferably 5-20 pts.wt. powdery calcium such as powdery eggshell (having preferably <=30μm average particle size) in an aqueous solution. The aqueous solution preferably contains 0.5-5 pts.wt. thickener such as agar, carrageenan, gelatin, etc.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a calcium enhancer.

[0002]

2. Description of the Related Art Conventional calcium enhancers are in powder form,
There are granules or liquids. As the liquid calcium enhancer, an organic acid calcium solution obtained by dissolving calcium powder in an organic acid solution or an organic acid calcium salt in fresh water, or an organic acid calcium solution to which calcium powder is further added And so on.

[0003]

However, the powdery material is inconvenient to handle during use, and the granular material tends to be difficult to mix with foods having a low water content. Further, those liquid tended to become slightly remaining acidity and acid smell really due to the use of organic acids.

Therefore, an object of the present invention is to provide a liquid calcium enhancer having no sourness or acid odor.

[0005]

Means for Solving the Problems The present inventor has made various studies to solve the above-mentioned problems, and as a result, has arrived at the present invention. That is, the present invention provides (1) a calcium enhancer obtained by dispersing calcium powder in an aqueous solution, (2) a calcium enhancer according to (1) containing 5 to 20 parts by weight of calcium powder, and (3) an aqueous solution. Contains a thickening agent in an amount of 0.5 to 5 parts by weight, the calcium fortifying agent according to (1) and (2), and
(4) Calcium powder is egg shell powder (1), (2)
And a calcium enhancer according to item (3).

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
First, in the present invention, the calcium powder is, for example, a synthetic product such as calcium carbonate or calcium phosphate,
Examples include naturally-occurring eggshell powder, shell powder, beef bone powder and the like, and it is preferable to use one or more of these. In addition, the size of the calcium powder is preferably 30 μm or less in terms of easy dispersion in an aqueous solution and preventing the tongue from being roughened when eaten.

The blending ratio is preferably 5 to 20 parts by weight of calcium powder in the calcium fortifier. If it is less than 5 parts by weight, the intake amount must be increased when it is used as a calcium enhancer, and if it is more than 20 parts by weight, the viscosity becomes high and the handling during the manufacturing process or during use becomes inconvenient. Is.

In the present invention, the aqueous solution means fresh water or fresh water to which a thickener is added. Thickeners include gums such as agar, carrageenan, gelatin, guar gum, tamarind gum, xanthan gum, and microcrystalline cellulose, and when one or more of these are used, dispersion of calcium powder in an aqueous solution is possible. Can be further stabilized.

The blending ratio is preferably 0.5 to 5 parts by weight of the thickener in the calcium fortifier. This is because if it is less than 0.5 parts by weight, it is difficult to stabilize the dispersion of the calcium powder, and if it exceeds 5 parts by weight, the viscosity becomes high and the handling during the manufacturing process or during use becomes inconvenient.

Incidentally, other optional raw materials and components may be contained as long as the effects of the present invention are not impaired. For example, alcohol for preserving, salt, sugar, various preservatives, magnesium to enhance nutritional ingredients,
Examples include minerals such as iron, vitamins such as vitamin A and vitamin B groups, lactose, which is said to promote calcium absorption in the body, vitamin D, casein phosphopeptides, and the like.

Next, a typical manufacturing method of the present invention will be described. First, calcium powder is prepared. When calcium carbonate, egg shell powder, shellfish powder, etc., which are normally distributed, are used as they are, the egg shell powder will be described here as an example of self-manufacturing. First,
The egg is broken and the egg white and yolk are removed. Then, as it is or after coarsely pulverizing, it is thoroughly washed with fresh water to remove the adhered egg white and egg shell membrane. The obtained egg shell is dried and crushed according to a conventional method. For example, after sufficiently drying by aeration drying, rotary drying, parallel drying, fluidized bed drying, vacuum drying, freeze drying, etc., it is preferable to coarsely crush with a coarse pulverizer and then apply to a fine pulverizer. It is advisable to adjust the particle size of the eggshell powder by adjusting the number of times the fine pulverizer is used and the setting.

On the other hand, an aqueous solution is prepared. It may be pure water alone, or may contain a thickener and other optional components. .
Such an aqueous solution and calcium powder are mixed according to a conventional method,
Stir. At this time, since bubbles may be generated by stirring, it is preferable to use a mixer with a deaerator. The thickener and other arbitrary raw materials and components may be contained in the aqueous solution in advance, but may be added after mixing the aqueous solution and the calcium powder.

The calcium enhancer thus obtained can be used by adding it to cereals, breads, noodles, confectionery, or any dish such as curry, stew, hamburger or omelet. According to the "Fifth revised Japanese nutritional requirements" supervised by the Health Promotion and Nutrition Division, Ministry of Health and Health Bureau, the daily calcium requirement for adults is 600 mg. 1 at one meal
It is advisable to add it so that it can be ingested from 0 to 200 mg.

[0014]

【Example】

Example 1 200 kg of eggshells of chicken eggs from which egg white and egg yolk were removed were thoroughly washed with water to remove egg white and eggshell membranes. This egg shell is dried at 90 ° C using an aerated hot air dryer (400A manufactured by Fuji Paudal Co., Ltd.).
After drying for 1 hour, it is crushed with a coarse crusher (manufactured by Paulex Co., Paraplex FD-5A, screen 4 m / mφ), and further finely crushed (manufactured by Paulex Coroplex 160Z, rotation speed). 18000 r.p.m.) to obtain egg shell powder (average particle size 18 μm).

15 kg of the obtained egg shell powder, 65 kg of clear water, 10 kg of salt, and 10 kg of alcohol were charged into a mixer equipped with a deaerator, and mixed and stirred for 10 minutes while deaerating to obtain a calcium fortifying agent.

Example 2 Eggshell powder (obtained in the same manner as in Example 1) 15k
g, 68 kg of clear water, 1 kg of xanthan gum, 10 kg of salt, 1 kg of microcrystalline cellulose, and 5 kg of alcohol were charged into a mixer equipped with a deaerator, and mixed and stirred for 20 minutes while deaerating to obtain a calcium fortifier.

[0017]

[Test example]

Test Example 1 Test Method 1 kg of washed rice and 1.2 kg of fresh water were placed in a rice cooker, 25 ml of the product of the present invention obtained in Example 1 was added thereto, and the rice was cooked after gently stirring (Sample 1: Cooked rice (Containing about 100 mg of calcium per 150 g).

Similarly, 25 ml of the product of the present invention obtained in Example 2 was added to cooked rice (Sample 2: Cooked rice 1
Cooked rice containing 50 g of calcium and 100 g of calcium lactate (comparative product 1: containing approximately 100 mg of calcium per 150 g of cooked rice) and 25 ml of fresh water, cooked rice (comparative product 2). ) Was prepared. The sourness and the acidic odor were examined respectively.

Test results are shown in Table 1. That is, from the table, the calcium enhancer of the present invention has no sourness or acid odor, and can enhance calcium without impairing the flavor of food.

[0020]

[Table 1]

Note 1) Sourness and sourness It is an average value obtained by 15 panelists well trained based on the following evaluation points. 0 point: no sourness (acidic odor) 1 point: slightly sourness (acidic odor) 2 points: sourness (acidic odor) There is less sourness or acid odor as the value is smaller.

[0022]

As described above, since the calcium enhancer of the present invention has no sourness or acid odor, it is possible to enhance calcium without impairing the flavor of various foods. Further, since there is no step of reacting an organic acid with calcium, the process is labor-free and the cost is low.

Claims (4)

[Claims] 1. A calcium strengthening agent obtained by dispersing calcium powder in an aqueous solution. 2. The calcium enhancer according to claim 1, which contains 5 to 20 parts by weight of calcium powder. 3. The calcium enhancer according to claim 1, wherein the aqueous solution contains a thickener in an amount of 0.5 to 5 parts by weight. 4. The calcium enhancer according to claim 1, 2 or 3, wherein the calcium powder is egg shell powder.