JP2009165384A - Method for producing magnesium-containing powder, and powdery health food - Google Patents
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Abstract
Description
本発明は、マグネシウム含有粉末の製法および粉末健康食品に関するものである。 The present invention relates to a method for producing a magnesium-containing powder and a powdered health food.
従来から、マグネシウムは血糖値を下げたり、血行を良くしたり、エネルギー代謝を高めたりする効果があると言われているが、体内では作られないため、食事等から摂取する必要がある。ところが、現在の食生活においては、充分なマグネシウムを摂取することが困難であり、体内にマグネシウムを補給するための栄養機能食品(サプリメント)が市販されている。 Conventionally, magnesium is said to have an effect of lowering blood glucose level, improving blood circulation, and increasing energy metabolism, but it is not made in the body, so it is necessary to take it from a diet or the like. However, in the current diet, it is difficult to ingest sufficient magnesium, and nutritional functional foods (supplements) for supplementing the body with magnesium are commercially available.
一般に、マグネシウムを含む栄養機能食品は、酸化マグネシウムやドロマイト(カルシウムおよびマグネシウムを含む鉱石)を含有する液体からなっているため、強い苦味が生じて味覚的に劣るという問題がある。そこで、苦味をなくして味覚を改善するため、水と有機酸との混合液に、水に難溶性または不溶性のマグネシウム塩と混合したのち、さらにグリシンを混合するようにしたミネラル含有液が提案されている(例えば、特許文献1参照)。このミネラル含有液では、その混合液中に、水に難溶性または不溶性のマグネシウム塩を長期間安定に分散させることができ、溶液状態を長期間安定化させることができる点でも、優れている。
しかしながら、上記のミネラル含有液でも、味覚の改善が充分ではないという問題がある。しかも、液体であることから、携帯や服用に不便であるという問題もある。 However, even the above-described mineral-containing liquid has a problem that taste is not sufficiently improved. And since it is a liquid, there also exists a problem that it is inconvenient for carrying or taking.
本発明は、このような事情に鑑みなされたもので、味覚に優れ、しかも、携帯や服用に便利なマグネシウム含有粉末の製法および粉末健康食品の提供をその目的とする。 The present invention has been made in view of such circumstances, and an object of the present invention is to provide a method for producing a magnesium-containing powder that is excellent in taste and convenient for carrying and taking and a powdered health food.
上記の目的を達成するために、本発明は、水と有機酸とを混合して第1混合液を作製する工程と、この第1混合液に水に難溶性または不溶性のマグネシウム塩を混合して第2混合液を作製する工程と、この第2混合液にグリシンを混合してマグネシウム含有液を作製する工程と、このマグネシウム含有液を真空乾燥させて粉末状にする工程とを備えたマグネシウム含有粉末の製法を第1の要旨とし、上記マグネシウム含有粉末の製法により得られたマグネシウム含有粉末が含有されている粉末健康食品を第2の要旨とする。 In order to achieve the above object, the present invention includes a step of mixing a water and an organic acid to produce a first mixed solution, and mixing a water-insoluble or insoluble magnesium salt into the first mixed solution. A step of preparing a second mixed solution, a step of mixing glycine with the second mixed solution to prepare a magnesium-containing solution, and a step of vacuum drying the magnesium-containing solution to form a powder. The manufacturing method of the containing powder is the first gist, and the powdered health food containing the magnesium-containing powder obtained by the manufacturing method of the magnesium-containing powder is the second gist.
すなわち、本発明のマグネシウム含有粉末の製法では、マグネシウム含有液を作製したのち、これを真空乾燥させて粉末状にしているため、液体のものと比べ体積が小さくて携帯時に嵩張らず、携帯に便利であるうえ、服用時に粉末の状態でそのまま、もしくは他物(例えば、穀物類やパン類)にふりかけた状態で、また液体(例えば、水やジュース)に混入させた状態で服用でき、服用に便利である。しかも、本発明のマグネシウム含有粉末の製法では、真空乾燥によりマグネシウム含有液を粉末化しているため、粉末化の際にマグネシウム含有液中の有機酸を加熱等することがなく、この加熱等による有機酸の変成を防ぐことができる。したがって、粉末化後もマグネシウム含有液の味覚を維持することができ、粉末化の際にマグネシウム含有液中の有機酸を加熱する加熱乾燥方法に比べ、味覚に優れている。そのうえ、真空乾燥は、上記の加熱乾燥方法に比べ、工程数が少なく、工程の効率化を図ることができる。一方、本発明の粉末健康食品は、上記のマグネシウム含有粉末を含有しているため、上記と同様の優れた効果を奏する。 That is, in the method for producing a magnesium-containing powder of the present invention, a magnesium-containing liquid is prepared and then vacuum-dried, so that it is powdered. In addition, it can be taken as it is in powdered form when it is taken, or it can be taken while it is sprinkled on other things (eg, cereals and breads) or mixed with liquid (eg, water or juice). Convenient. Moreover, in the method for producing a magnesium-containing powder of the present invention, since the magnesium-containing liquid is pulverized by vacuum drying, the organic acid in the magnesium-containing liquid is not heated during pulverization. It can prevent acid transformation. Therefore, the taste of the magnesium-containing liquid can be maintained even after pulverization, and the taste is superior to the heat drying method in which the organic acid in the magnesium-containing liquid is heated during pulverization. In addition, vacuum drying has fewer steps than the above-described heat drying method, and can improve the efficiency of the steps. On the other hand, since the powdered health food of the present invention contains the above-mentioned magnesium-containing powder, the same excellent effects as described above are exhibited.
つぎに、本発明の実施の形態を詳しく説明する。 Next, embodiments of the present invention will be described in detail.
本発明のマグネシウム含有粉末の製法は、水と有機酸とを混合して第1混合液を作製する工程と、この第1混合液に水に難溶性または不溶性のマグネシウム塩を混合して第2混合液を作製する工程と、この第2混合液にグリシンを混合してマグネシウム含有液を作製する工程と、このマグネシウム含有液を真空乾燥させて粉末状にする工程とを備えている。 The method for producing a magnesium-containing powder according to the present invention includes a step of mixing a water and an organic acid to produce a first mixed solution, and mixing a magnesium salt that is hardly soluble or insoluble in water with the first mixed solution. A step of preparing a mixed solution, a step of mixing glycine with the second mixed solution to prepare a magnesium-containing solution, and a step of vacuum drying the magnesium-containing solution to form a powder.
本発明では、有機酸が用いられている。有機酸としては、例えば、クエン酸,リンゴ酸,グルコン酸,コハク酸,酒石酸,乳酸,酢酸,イタコン酸,アジピン酸もしくはフマル酸が用いられ、好適には、クエン酸もしくはリンゴ酸が用いられる。有機酸がクエン酸もしくはリンゴ酸である場合には、本発明におけるマグネシウム含有液の溶液状態をより長期間安定化させることができ、溶液中における沈殿物の発生を抑止することができる。このような有機酸を1種類だけでなく、2種類以上併用することもできる。 In the present invention, an organic acid is used. As the organic acid, for example, citric acid, malic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, acetic acid, itaconic acid, adipic acid or fumaric acid are used, and preferably citric acid or malic acid is used. When the organic acid is citric acid or malic acid, the solution state of the magnesium-containing liquid in the present invention can be stabilized for a longer period of time, and the generation of precipitates in the solution can be suppressed. Such organic acids can be used in combination of not only one type but also two or more types.
また、本発明では、水に難溶性または不溶性のマグネシウム塩が用いられている。水に易溶性のマグネシウム塩を多量に用いる場合には、マグネシウム含有液に強い苦味が生じるため、これを飲食するのは非常に困難であるからである。本発明において、「水に難溶性または不溶性のマグネシウム塩」とは、当業界において一般的に水に難溶性または不溶性として認識されているマグネシウム塩のことを指し、特殊条件下において水に難溶性または不溶性の性質を示すマグネシウム塩のことを指すものではない。 In the present invention, a magnesium salt that is hardly soluble or insoluble in water is used. This is because when a large amount of magnesium salt that is easily soluble in water is used, a strong bitter taste is generated in the magnesium-containing liquid, and it is very difficult to eat and drink it. In the present invention, the “slightly soluble or insoluble magnesium salt in water” refers to a magnesium salt generally recognized in the art as hardly soluble or insoluble in water, and hardly soluble in water under special conditions. It does not refer to a magnesium salt that exhibits insoluble properties.
上記の水に難溶性または不溶性のマグネシウム塩としては、例えば、水酸化マグネシウム,酸化マグネシウムもしくは炭酸マグネシウムが用いられ、好適には、水酸化マグネシウムもしくは酸化マグネシウムが用いられる。このようなマグネシウム塩を1種類だけでなく、2種類以上併用することもできる。 Examples of magnesium salts that are hardly soluble or insoluble in water include magnesium hydroxide, magnesium oxide, or magnesium carbonate, and preferably magnesium hydroxide or magnesium oxide. Such magnesium salts can be used in combination of not only one type but also two or more types.
また、本発明では、アミノ酸としてグリシンが用いられている。このようにグリシンを用いると、本発明のように水に難溶性または不溶性のマグネシウム塩を用いる場合にも、グリシンの作用により、上記マグネシウム塩をマグネシウム含有液の溶液中においてより安定に分散させることができるようになる。また、アミノ酸特有の味覚や甘味を、本発明により製造されるマグネシウム含有粉末に付与することができる。 In the present invention, glycine is used as an amino acid. When glycine is used in this way, even when a sparingly or insoluble magnesium salt is used as in the present invention, the magnesium salt can be more stably dispersed in the magnesium-containing solution by the action of glycine. Will be able to. Moreover, the taste and sweetness peculiar to an amino acid can be provided to the magnesium containing powder manufactured by this invention.
本発明では、上記マグネシウム含有液に含まれるマグネシウムの濃度は、水100重量部(以下「部」と略す)に対するマグネシウムの含有量が、1.0〜21.0部であることが好ましく、10.0〜21.0部であることがより好ましい。また、水と有機酸との第1混合液に対するマグネシウムの濃度は、第1混合液100部に対して0.1〜12.0部であることが好ましく、1.0〜12.0部であることがより好ましい。これらの場合には、上記マグネシウム含有液に含まれるマグネシウムの濃度をできるだけ高濃度に設定することができ、また、マグネシウム含有液の溶液状態の安定性も保持することができる。 In the present invention, the concentration of magnesium contained in the magnesium-containing liquid is preferably such that the content of magnesium with respect to 100 parts by weight of water (hereinafter abbreviated as “parts”) is 1.0 to 21.0 parts. More preferably, it is 0.0-21.0 parts. Moreover, it is preferable that the density | concentration of magnesium with respect to the 1st liquid mixture of water and an organic acid is 0.1-12.0 parts with respect to 100 parts of 1st liquid mixture, 1.0-12.0 parts More preferably. In these cases, the concentration of magnesium contained in the magnesium-containing liquid can be set as high as possible, and the stability of the solution state of the magnesium-containing liquid can be maintained.
また、上記マグネシウム含有液に含まれる有機酸:マグネシウム:グリシンのモル比が、1:0.05〜2.7:0.01〜1.2であることが好ましく、1:0.05〜1.2:0.4〜0.8であることがより好ましい。この場合には、上記マグネシウム含有液の溶液状態の安定性をより向上させることができる。 Moreover, it is preferable that the molar ratio of the organic acid: magnesium: glycine contained in the said magnesium containing liquid is 1: 0.05-2.7: 0.01-1.2, 1: 0.05-1 .2: More preferably, it is 0.4 to 0.8. In this case, the stability of the solution state of the magnesium-containing liquid can be further improved.
なお、上記マグネシウムの濃度およびモル比の計算において、上記マグネシウム含有液中におけるマグネシウムがイオン化しているものおよびイオン化していないものの双方を含めた質量に基づいて計算を行うものとする。 In the calculation of the concentration and molar ratio of magnesium, the calculation is performed based on the mass including both the ionized magnesium and the non-ionized magnesium in the magnesium-containing liquid.
上記マグネシウム含有液を真空乾燥させる方法としては、マグネシウム含有液を収容したトレイを真空容器内部の加熱板棚に静置し、温水もしくは蒸気での加熱板棚からの伝熱および輻射による間接加熱で真空乾燥する棚式真空乾燥方法や、マグネシウム含有液を氷点以下(例えば、−20〜−40℃程度)で急送凍結し、細かく砕いたのち、真空状態で水分を昇華させて乾燥するフリーズドライ(真空凍結乾燥)方法等、各種の真空乾燥方法が行われる。上記の棚式真空乾燥方法では、真空乾燥を、真空度3332Pa〜13332Pa(ゲージ圧)(すなわち、25〜100トール)、温度(温水の温度)60〜120℃の真空状態で行うことが好ましく、真空度4000〜9332Pa(ゲージ圧)(すなわち、30〜70トール)、温度(温水の温度)70〜90℃の真空状態で行うことがより好ましい。 As a method for vacuum drying the magnesium-containing liquid, the tray containing the magnesium-containing liquid is placed on a heating plate shelf inside the vacuum vessel, and heat transfer from the heating plate shelf with hot water or steam and indirect heating by radiation are used. A shelf-type vacuum drying method for vacuum drying or freeze-drying in which a magnesium-containing liquid is freeze-frozen at a temperature below the freezing point (for example, about −20 to −40 ° C.), finely crushed, and then dried by sublimating moisture in a vacuum state. Various vacuum drying methods, such as a vacuum freeze-drying method, are performed. In the above shelf-type vacuum drying method, it is preferable to perform vacuum drying in a vacuum state of a degree of vacuum of 3332 Pa to 13332 Pa (gauge pressure) (that is, 25 to 100 Torr) and a temperature (temperature of hot water) of 60 to 120 ° C., It is more preferable to carry out in a vacuum state with a degree of vacuum of 4000 to 9332 Pa (gauge pressure) (that is, 30 to 70 Torr) and a temperature (temperature of hot water) of 70 to 90 ° C.
また、上記マグネシウム含有液には、有機酸,マグネシウム,グリシン以外に、鉄含有組成物,グルコン酸亜鉛等の亜鉛含有組成物,銅含有組成物等のいずれか1種もしくは2種以上を混合することができる。 In addition to the organic acid, magnesium, and glycine, the magnesium-containing liquid is mixed with one or more of an iron-containing composition, a zinc-containing composition such as zinc gluconate, and a copper-containing composition. be able to.
本発明により製造されるマグネシウム含有粉末中には、通常、その粉末100部中に、有機酸が69〜74部、好適には71〜72部含まれている。有機酸が69部を下回ると、マグネシウム含有液の溶液状態を長期間安定化させることができないという傾向がみられ、74部を上回ると、マグネシウム,グリシンの含有量が少なくなり、これらによる効果に劣るというおそれがある。また、有機酸として、クエン酸とリンゴ酸との双方を用いる場合には、有機酸100部に対して、クエン酸が47〜53部、好適には49〜51部含まれており、また、リンゴ酸が47〜53部、好適には49〜51部含まれている。これらクエン酸,リンゴ酸が上記範囲を下回ると、健康増進効果が不充分となり、上回ると、味が鋭くなりすぎるという傾向がみられる。 The magnesium-containing powder produced according to the present invention usually contains 69 to 74 parts, preferably 71 to 72 parts of organic acid in 100 parts of the powder. When the organic acid is less than 69 parts, the tendency that the solution state of the magnesium-containing liquid cannot be stabilized for a long period of time is observed, and when it exceeds 74 parts, the contents of magnesium and glycine are reduced. May be inferior. Further, when both citric acid and malic acid are used as the organic acid, the citric acid is contained in 47 to 53 parts, preferably 49 to 51 parts with respect to 100 parts of the organic acid, The malic acid is contained in 47 to 53 parts, preferably 49 to 51 parts. When these citric acid and malic acid are below the above range, the health promoting effect is insufficient, and when it exceeds, the taste tends to be too sharp.
また、上記マグネシウム含有粉末100部中に、通常、マグネシウムが12〜17部、好適には14〜15部含まれている。マグネシウムが12部を下回ると、血糖値を下げたり、血行を良くしたりする等の効果に劣り、17部を上回ると、有機酸,グリシンの含有量が少なくなり、これらによる効果に劣るというおそれがある。 In addition, 12 to 17 parts, preferably 14 to 15 parts of magnesium is usually contained in 100 parts of the magnesium-containing powder. If magnesium is less than 12 parts, the effect of lowering blood glucose level or improving blood circulation is inferior, and if it exceeds 17 parts, the content of organic acid and glycine is decreased, and the effects of these may be inferior. There is.
また、上記マグネシウム含有粉末には、通常、有機酸,マグネシウム以外に、その粉末100部中に、グリシンが少なくとも7〜17部含まれている。グリシンが7部を下回ると、マグネシウム含有液の溶液状態を長期間安定化させることができにくくなり、また、甘味に欠ける傾向がみられる。 The magnesium-containing powder usually contains at least 7 to 17 parts of glycine in 100 parts of the powder in addition to the organic acid and magnesium. When glycine is less than 7 parts, it becomes difficult to stabilize the solution state of the magnesium-containing liquid for a long period of time, and a tendency to lack sweetness is observed.
また、本発明の粉末健康食品は、上記のマグネシウム含有粉末を含有しているが、このマグネシウム含有粉末のみで構成されていてもよいし、マグネシウム含有粉末以外に、炭酸カルシウム、ブドウ糖、果糖、清涼剤、甘味料、香料、ビタミン類(ビタミンA,ビタミンB1 ,ビタミンB2 ,ビタミンB6 ,ビタミンB12,ビタミンC,ビタミンD,ビタミンE等)、コラーゲン、果汁,着色料、鉄含有組成物、グルコン酸亜鉛等の亜鉛含有組成物、銅含有組成物等のいずれか1種もしくは2種以上が粉末状態で混合されていてもよい。このような本発明の粉末健康食品には、マグネシウム含有粉末が50〜100部、好適には60〜75部含まれている。 Further, the powdered health food of the present invention contains the above-mentioned magnesium-containing powder, but it may be composed only of this magnesium-containing powder, and in addition to the magnesium-containing powder, calcium carbonate, glucose, fructose, refreshing Agents, sweeteners, flavors, vitamins (vitamin A, vitamin B 1 , vitamin B 2 , vitamin B 6 , vitamin B 12 , vitamin C, vitamin D, vitamin E, etc.), collagen, fruit juice, colorant, iron-containing composition 1 type, or 2 or more types, such as a product, zinc containing compositions, such as a zinc gluconate, a copper containing composition, may be mixed in the powder state. Such powdered health food of the present invention contains 50 to 100 parts, preferably 60 to 75 parts of magnesium-containing powder.
本発明の粉末健康食品は、例えば、清涼飲料,ミネラルウォーター,嗜好飲料,アルコール飲料,コーヒー,紅茶,ジュース,ココア,スープ類,穀物類,パン類,ふりかけ類,ムース類,ゼリー類,練り製品類,豆腐類,納豆類,調味料,冷菓類,飴類,チョコレート類,クラッカー類,クッキー類,ビスケット類,チーズ類,ジャム類,カステラ類,ドーナツ類,シュークリーム類,ケーキ類,麺類,マーガリン類,せんべん類,ヨーグルト類,漬物類等に好適に用いることができる。 The powdered health food of the present invention includes, for example, soft drinks, mineral water, taste drinks, alcoholic drinks, coffee, tea, juice, cocoa, soups, grains, breads, sprinkles, mousses, jellys, and paste products. , Tofu, natto, seasoning, frozen confectionery, rice cakes, chocolates, crackers, cookies, biscuits, cheeses, jams, castellas, donuts, cream puffs, cakes, noodles, margarines , Rice crackers, yogurts, pickles, etc.
つぎに、実施例について説明する。ただし、本発明は、この実施例に限られるものではない。 Next, examples will be described. However, the present invention is not limited to this embodiment.
本発明のマグネシウム含有粉末の製法は、例えばつぎのようにして行われる。すなわち、まず、水1000gとクエン酸500gおよびリンゴ酸500gを混合して攪拌し、ついで、水にクエン酸およびリンゴ酸が溶解された第1混合液に酸化マグネシウム193.5gを添加して攪拌し、つぎに、第1混合液に酸化マグネシウムが溶解した第2混合液にグリシン200gを添加して攪拌し、第2混合液にグリシンが溶解したマグネシウム含有液を作製した。つぎに、汎用の棚式真空乾燥機を用い、マグネシウム含有液を真空度略4000Pa(ゲージ圧)、温度略80℃で真空乾燥することにより、マグネシウム含有粉末を得た。このとき、マグネシウム含有液は発泡しながら乾燥され、マグネシウム含有粉末の体積がマグネシウム含有液の12倍以上に増える。このようにして得られたマグネシウム含有粉末の組成およびその重量割合を、下記の表1に示す。 The manufacturing method of the magnesium containing powder of this invention is performed as follows, for example. That is, first, 1000 g of water, 500 g of citric acid and 500 g of malic acid were mixed and stirred, and then 193.5 g of magnesium oxide was added to the first mixed solution in which citric acid and malic acid were dissolved in water and stirred. Next, 200 g of glycine was added to the second mixed solution in which magnesium oxide was dissolved in the first mixed solution and stirred to prepare a magnesium-containing solution in which glycine was dissolved in the second mixed solution. Next, using a general-purpose shelf-type vacuum dryer, the magnesium-containing liquid was vacuum-dried at a vacuum degree of about 4000 Pa (gauge pressure) and a temperature of about 80 ° C. to obtain a magnesium-containing powder. At this time, the magnesium-containing liquid is dried while foaming, and the volume of the magnesium-containing powder increases to 12 times or more of the magnesium-containing liquid. The composition and weight ratio of the magnesium-containing powder thus obtained are shown in Table 1 below.
そののち、得られたマグネシウム含有粉末1.54gに対し、炭酸カルシウム0.050g,ブドウ糖0.363g,果糖0.235g,ビタミン類0.022g,コラーゲン0.023g,甘味料0.004g,香料0.013gをそれぞれ粉末状態で混合し、粉末健康食品2.250gを得た。このようにして得られた粉末健康食品(実施例1品)の組成およびその重量割合を、下記の表2に示す。 Thereafter, 0.050 g of calcium carbonate, 0.363 g of glucose, 0.235 g of fructose, 0.022 g of vitamins, 0.023 g of collagen, 0.004 g of sweetener, and 0 fragrance for 1.54 g of the obtained magnesium-containing powder. .013 g was mixed in a powder state to obtain 2.250 g of powdered health food. The composition of the powdered health food (Example 1 product) thus obtained and the weight ratio thereof are shown in Table 2 below.
つぎに、上記製法にもとづいて、実施例1品とは別に、下記の表3に示す組成のマグネシウム含有粉末(実施例2〜7品)を得た。 Next, based on the said manufacturing method, apart from Example 1 goods, the magnesium containing powder (Examples 2-7 goods) of the composition shown in the following Table 3 was obtained.
上記実施例1〜7品を、10名のパネラーに試食させ、甘味の評価を行った。そして、10名のパネラー中7名が、甘味があると評価したものを○、それ以外を×とした。その結果を下記の表4に示す。 The above Examples 1 to 7 were sampled by 10 panelists and evaluated for sweetness. In addition, 7 out of 10 panelists evaluated that they had sweetness as ◯, and others as x. The results are shown in Table 4 below.
上記表4から明らかなように、実施例1〜7品中に×のものはなく、実施例1〜7品が甘味に優れていることが判る。 As is clear from Table 4 above, there is no x in the products of Examples 1 to 7, and it can be seen that the products of Examples 1 to 7 are excellent in sweetness.
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