KR20020041789A - Calcium compounds for food additives - Google Patents

Abstract

PURPOSE: A process of preparing a calcium composition having excellent dispersibility and stability by the use of carbohydrates extracted from soybeans with water-soluble calcium components is provided. Whereby, the calcium-supplementing food additive in which a fine calcium slurry having an average particle size of about 0.04 to 1 microns is dispersed without causing precipitation or coagulation is obtained. CONSTITUTION: Soybean saccharides as a dispersing agent of 0.1 to 60 parts by weight are added to 100 parts by weight of a calcium agent(solids) selected from calcium carbonate or calcium phosphate to produce 1 to 60 parts by weight of a calcium slurry having an average particle size of 0.04 to 1 microns. The soybean saccharides comprise 60 to 99% by weight of carbohydrates and 1 to 15% by weight of protein.

Description

Calcium compound for food additives {CALCIUM COMPOUNDS FOR FOOD ADDITIVES}

The present invention relates to a food additive calcium composition, more specifically, when added to food (beverage), such as soymilk, milk, fermented milk, fortified milk, coffee beverages for calcium fortification does not precipitate even after a long time 0.1 to 60 parts by weight of soy polysaccharide as a dispersant based on 100 parts by weight of one calcium agent selected from calcium carbonate or calcium phosphate, which is excellent in dispersibility and stability and does not affect the original taste and flavor of food. After adding to water, dissolving, stirring and mixing, calcium carbonate or calcium phosphate is added so as to form 1 to 60 parts by weight of calcium slurry to obtain granulated calcium slurry through wet grinding, or the calcium slurry is prepared in a conventional manner. A food additive calcium composition excellent in water dispersibility and stability, which is obtained by drying, powdering and sterilizing. will be.

According to the present invention, the carbohydrate extracted from soybean is used as a dispersant for water-insoluble calcium components such as calcium carbonate and calcium phosphate, so that a fine calcium slurry having an average particle size of about 0.04 to 1 µm is not precipitated or aggregated. And it is effective to obtain a calcium fortified food additive having a smooth dispersing action.

In general, calcium is one of the essential nutrients essential to the formation of bones and teeth, lack of calcium intake can cause rickets, and in severe cases may deform the bone shape.

In addition, calcium is an important factor involved in vital activities, such as bone constituents in addition to the components that form bone, the movement of substances through the cell membrane, hormones, digestive fluid secretion, blood coagulation of the wound.

Recently, various efforts have been made to reinforce calcium in foods to alleviate the lack of calcium intake. In particular, more calcium is added to milk, which is known to contain relatively high amounts of calcium, and other juices and milks. Calcium is added and sold in foods such as powders.

Thus, the method of adding calcium to food has been studied for a long time, and the method of adding calcium to food, especially beverages, is added by using water-soluble calcium preparations such as calcium lactate and calcium chloride, and calcium carbonate and calcium phosphate. Or water-insoluble calcium preparations such as eggshell calcium.

However, when water-soluble calcium, such as calcium lactate or calcium chloride, is added to milk or soy milk, when 0.02% or more of calcium is added, calcium ion reacts with protein during heat sterilization, and protein precipitation occurs. It is not good and can adversely affect the original taste of food, there is a limit to add.

Accordingly, recently, methods for atomizing water-insoluble calcium calcium carbonate and calcium phosphate, and dispersing them in food by adding a dispersant have been studied.

As an example, a method has been introduced in which crystalline cellulose is added to milk together with calcium carbonate as a method of adding calcium carbonate to maintain calcium carbonate in the network structure of cellulose.

In this case, however, as the crystalline cellulose is excessively added to the milk, the original viscosity of the milk is increased, and the flavor is not good, which is not suitable for use in milk and soy milk.

On the other hand, in order to use calcium carbonate in water-insoluble calcium as a food additive, synthetic calcium carbonate obtained by dehydrating and drying the slurry of calcium carbonate obtained by injecting carbonic acid gas into an aqueous suspension of 5-30% calcium hydroxide (lime oil) is used. do.

However, the average particle size of the calcium carbonate slurry produced by such a reaction process is 0.04 ~ 1㎛, the average particle size is 1 ~ 10㎛ because the particles of calcium carbonate agglomerated again during the dehydration drying process to powder It becomes difficult to use in foods such as.

In order to solve this problem, Japanese Patent Application Laid-Open No. 64-69513 adds sucrose fatty acid ester, which is a hydrophilic emulsifier of HLB 10 or more, to a 10% calcium carbonate slurry without going through powdering in the manufacturing process of calcium carbonate, and then ultrasonically. A method of improving dispersibility by atomizing calcium carbonate by treating with has been proposed.

However, when using this method, it is possible to produce a low concentration calcium carbonate slurry but not to produce a high concentration calcium carbonate slurry. Therefore, an excess calcium carbonate slurry should be added to the food. The disadvantage is that it is required.

On the other hand, in Korean Patent No. 123539, Japanese Patent Laid-Open Nos. 6-56423, and 7-138018, 10-20% of calcium carbonate is wet-pulverized, and a certain amount of sucrose fatty acid ester, which is a hydrophilic emulsifier of HLB 10 or more, is added to the solid content of calcium carbonate. How to do it was introduced.

However, in this method, when 0.5% or more of sucrose fatty acid ester is added in water, gelation occurs severely and the viscosity of the calcium carbonate slurry rapidly rises, resulting in very poor dispersibility and low concentration of calcium carbonate. It takes a lot of distribution cost in the calcium slurry, there is a disadvantage that the amount of the input into the beverage may have a bad effect on the flavor of the product.

In addition, when manufactured and powdered in this manner, there is an inconvenience that the powdered product is not easily dissolved in water, so that the beverage must be added after the beverage is warmed.

On the other hand, Japanese Patent Application Laid-open No. Hei 10-70966 proposes a method of using a dispersant by grinding calcium carbonate and mixing sucrose fatty acid ester with anionic surfactant.

In this case, the viscosity of the dispersant is lowered, but there is a problem that the unique taste of the organic acid affects the food by adding an anionic organic fatty acid ester as the dispersant, which is undesirable.

The present invention is to solve such a problem, the purpose is to disperse and stability so as not to precipitate even after a long time when added to food (beverage), such as soymilk, milk, fermented milk, fortified milk for calcium enhancement The present invention provides an excellent food additive calcium composition that does not affect the original taste and flavor of food.

In order to achieve the above object, the calcium composition according to the present invention is dissolved, stirred and mixed by adding 0.1 to 60 parts by weight of soy polysaccharide as water with respect to 100 parts by weight of one calcium agent selected from calcium carbonate or calcium phosphate. Then, calcium carbonate or calcium phosphate is added so as to form 1 to 60 parts by weight of calcium slurry to obtain granulated calcium slurry through wet grinding, or the calcium slurry is dried, powdered and sterilized by a conventional method. It is characterized by.

In the present invention as described above, the soybean polysaccharide is composed of 60 to 99% carbohydrate and 1 to 15% protein, characterized in that the purified from soybean.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

First, as the calcium solids used in the present invention, water insoluble calcium solids such as calcium carbonate or calcium phosphate is used.

As the calcium carbonate, synthetic calcium carbonate synthesized by the carbon dioxide method of reacting lime oil, which is an aqueous suspension of heavy calcium carbonate and calcium hydroxide, and carbon dioxide gas, is used. The calcium phosphate is natural calcium phosphate, such as right bone, whey calcium and tricalcium phosphate. Synthetic calcium phosphates such as the above are used.

In the present invention, as the dispersant, soybean polysaccharides separated and purified from soybean are used. The soybean polysaccharide may be composed of 60 to 99% carbohydrate and 1 to 15% protein, but more preferably 70 to 20%. Soy polysaccharides consisting of 95% carbohydrates and 5-12% protein are preferred, where 60-100% of the carbohydrates are composed of soy fiber.

The soybean polysaccharide added in the present invention is preferably added in an amount of 0.1 to 60 parts by weight based on 100 parts by weight of calcium solids, wherein if the amount of soy polysaccharide is less than 0.1 part by weight, reaggregation may occur due to the dispersion of calcium carbonate. On the contrary, if it is 60 parts by weight or more, the viscosity is strong and economically undesirable.

Thus, in the present invention, 0.1 to 60 parts by weight of soy polysaccharide as a dispersant is added, dissolved, stirred and mixed with 100 parts by weight of one calcium solid content selected from calcium carbonate or calcium phosphate, and then 1 to 60 parts by weight of calcium slurry. Calcium carbonate or calcium phosphate was added to the wet mill and pulverized at 1,200 rpm using a 1 mm zirconia ball and then sterilized to obtain a calcium slurry, or the calcium slurry was dried and powdered in a conventional manner. By the sterilization treatment, a fine powder calcium composition having an average particle size of about 0.04 to 1 µm (more preferably, 0.04 to 0.3 µm) can be obtained.

The calcium composition thus obtained can be added as a calcium fortifying agent to various foods such as fermented milk such as milk, soy milk and yoghurt, fruit drink and milk powder.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1

After adding 10 parts by weight of soy polysaccharide to 100 parts by weight of calcium carbonate powder, dissolving and mixing with stirring, and adding calcium carbonate (average particle size of 3.6 µm) to prepare 40 parts by weight of calcium carbonate slurry,

It was put into a wet grinder and pulverized at 1,200 rpm for 2 hours using a 1 mm zirconia ball, and then sterilized to obtain a calcium composition having an average particle size of 0.22 μm.

Example 2

After adding 18 parts by weight of soy polysaccharide to 100 parts by weight of tricalcium phosphate powder, dissolving and mixing with stirring, and then adding tricalcium phosphate to prepare 40 parts by weight of calcium slurry,

It was put into a wet mill and ground for 1 hour at 1,200 rpm using a 1 mm zirconia ball, followed by sterilization to obtain a calcium composition having an average particle size of 0.20 µm.

Comparative example

In Example 1, except that sodium metaphosphate was used instead of soybean polysaccharide as the dispersant, a calcium composition having an average particle size of about 0.30 µm was obtained in the same manner as in Example 1.

Dispersibility was tested about each calcium composition obtained in Examples 1 and 2 and Comparative Examples.

Conditions were measured by diluting in water so that the concentration of the calcium agent was 0.4%, placing it in a 100 ml cylinder, leaving it at 25 ° C. to observe the rate of separation from the upper layer, and measuring the decreasing width of the calcium slurry in the calcium diluent over time. The results are shown in the following table.

<Table>

1 day later 3 days later 7 days later Example 1 1ml 2.2ml 4.5ml Example 2 0.8ml 2.0ml 4ml Comparative example 12 ml 26 ml 50 ml

As can be seen from the above table, each calcium composition obtained in Examples 1 and 2 of the present invention does not have a large change in the width that decreases with time (the height of the upper layer of the calcium slurry is almost constant) and is diluted in water. It can be seen that one calcium composition is not easily separated and excellent in stability and dispersibility, but in the comparative example, after 1 day, 3 days, and 7 days, the calcium slurry in the diluent of calcium is rapidly accelerated (coagulation rate is increased). It can be foreseen that delamination has taken place and eventually cannot be commercialized.

According to the present invention, the carbohydrate extracted from soybean is used as a dispersant for water-insoluble calcium components such as calcium carbonate and calcium phosphate, so that a fine calcium slurry having an average particle size of about 0.04 to 1 µm is not precipitated or aggregated. And it is effective to obtain a calcium fortified food additive having a smooth dispersing action.

Claims (4)

To 100 parts by weight of one calcium solids selected from calcium carbonate or calcium phosphate, 0.1 to 60 parts by weight of soy polysaccharide is added to water as a dispersant, dissolved, stirred and mixed, followed by calcium carbonate or 1 to 60 parts by weight of calcium slurry. Calcium additives for food additives comprising adding calcium phosphate to obtain a calcium slurry To 100 parts by weight of one calcium solids selected from calcium carbonate or calcium phosphate, 0.1 to 60 parts by weight of soy polysaccharide is added to water as a dispersant, dissolved, stirred and mixed, followed by calcium carbonate or 1 to 60 parts by weight of calcium slurry. Calcium slurry is added by adding calcium phosphate to obtain a calcium slurry, followed by drying, powdering and sterilizing by a conventional method. The method according to claim 1 or 2, The soy polysaccharide is a food additive calcium composition, characterized in that consisting of 60 to 99% carbohydrate and 1 to 15% protein The method according to claim 1 or 2, Calcium additive composition for food additives, characterized in that the average particle size of the calcium slurry is 0.04 ~ 1㎛