JP2965542B2 - Calcium carbonate emulsion for food - Google Patents
Calcium carbonate emulsion for foodInfo
- Publication number
- JP2965542B2 JP2965542B2 JP10062896A JP6289698A JP2965542B2 JP 2965542 B2 JP2965542 B2 JP 2965542B2 JP 10062896 A JP10062896 A JP 10062896A JP 6289698 A JP6289698 A JP 6289698A JP 2965542 B2 JP2965542 B2 JP 2965542B2
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- JP
- Japan
- Prior art keywords
- calcium carbonate
- emulsion
- food
- weight
- slurry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
【０００１】[0001]
【発明の属する技術分野】本発明の食品用炭酸カルシウ
ムエマルジョン及びその製造方法に関する。さらに詳し
くは、牛乳、ジュース等や固体の食品に添加してカルシ
ウムを強化するのに利用される、液中に分散させた食品
用炭酸カルシウムエマルジョン及びその製造方法に関す
る。TECHNICAL FIELD The present invention relates to a calcium carbonate emulsion for food of the present invention and a method for producing the same. More specifically, the present invention relates to a food-grade calcium carbonate emulsion dispersed in a liquid, which is used for enhancing calcium by adding to milk, juice, and solid foods, and a method for producing the same.
【０００２】[0002]
【従来の技術】カルシウムは、骨格や歯の形成、細胞活
力の維持、神経刺激感受性、筋力収縮作用及び血液凝固
作用等に関与する、人体にとって極めて重要な元素の一
つである。とくに近年は、カルシウム不足により骨粗し
ょう症をもたらす等、カルシウム摂取量の不足が指摘さ
れている。このカルシウム摂取量の不足を解消するた
め、カルシウム強化食品が販売されるようになってきて
おり、一般的にカルシウムの含有量が多いとされている
牛乳においても、さらにカルシウムを添加してカルシウ
ム強化牛乳として提供することが試みられている。2. Description of the Related Art Calcium is one of the very important elements for the human body involved in the formation of skeleton and teeth, maintenance of cell vitality, sensitivity to nerve stimulation, muscular contraction, blood coagulation and the like. In particular, in recent years, it has been pointed out that calcium intake is insufficient, such as osteoporosis caused by calcium deficiency. In order to solve this shortage of calcium intake, calcium-enriched foods are being sold, and even milk, which is generally said to have a high calcium content, is further enriched with calcium by adding calcium. Attempts have been made to provide it as milk.
【０００３】従来、食品添加用の炭酸カルシウムとして
は、カルシウム剤の水懸濁液を乾燥して粉体とする方法
が提案されている（例えば特開平６−１９７７３６号公
報、特開平５−３４４８６２号公報等）。Conventionally, as calcium carbonate for food addition, a method of drying a water suspension of a calcium agent into powder has been proposed (for example, JP-A-6-197736, JP-A-5-344962). No.).
【０００４】これらの方法では、カルシウム剤に分散剤
を加えて、懸濁液としているが、さらにこれを乾燥して
カルシウム剤の粉末としている。また、炭酸カルシウム
の粉体に水を添加し、炭酸カルシウムの水懸濁液を調製
し、該水懸濁液を湿式粉砕した後、調製された水スラリ
ー中の炭酸カルシウム１００重量部に対し、ＨＬＢが１
０以上の親水性乳化剤を添加し、ボールミル等の分散機
を用いて炭酸カルシウムスラリーの製造方法が提案され
ている（例えば特開平５−３１９８１７号公報、特開平
６−５６４２３号公報）。[0004] In these methods, a suspension is prepared by adding a dispersant to a calcium agent. The suspension is further dried to obtain a powder of the calcium agent. Further, water was added to the powder of calcium carbonate to prepare an aqueous suspension of calcium carbonate, and after the aqueous suspension was wet-pulverized, based on 100 parts by weight of calcium carbonate in the prepared aqueous slurry, HLB is 1
There has been proposed a method for producing a calcium carbonate slurry using a dispersing machine such as a ball mill by adding 0 or more hydrophilic emulsifiers (for example, JP-A-5-319817 and JP-A-6-56423).
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、前記従
来の食品用の炭酸カルシウムは、乾燥して粉末状態で出
荷されるので、使用時、牛乳、ジュース等の液体に使用
する場合には、再び懸濁することが必要である。ところ
が、炭酸カルシウムのような水不溶性の無機塩形態のカ
ルシウムは、乾燥して粉末にすると、使用時に水に分散
しても粗大粒の凝集粒子が発生しやすという問題があっ
た。このため、撹拌機、分級機、粉砕機等の特別の微分
散設備が必要であった。また、前記粉末の炭酸カルシウ
ムを高濃度に牛乳等の液体に添加しても、容易に懸濁化
できるものではなかった。However, the above-mentioned conventional calcium carbonate for food is dried and shipped in a powdered state. Therefore, when it is used for a liquid such as milk or juice, it is again suspended. It needs to be cloudy. However, calcium in the form of a water-insoluble inorganic salt, such as calcium carbonate, has a problem in that when dried to form a powder, coarse aggregated particles are likely to be generated even when dispersed in water at the time of use. For this reason, special fine dispersion equipment such as a stirrer, a classifier, and a crusher was required. Further, even if the powdered calcium carbonate was added to a liquid such as milk at a high concentration, it could not be easily suspended.
【０００６】また、上記例えば特開平５−３１９８１７
号公報、特開平６−５６４２３号公報に開示されている
ボールミル等の分散機を用いて炭酸カルシウムスラリー
の製造方法は、乳化剤が炭酸カルシウムの表面に付着せ
ず、泡の形成に使われてしまい、炭酸カルシウム微粒子
が凝集してしまうという問題、及び装置材料の磨耗によ
るコンタミの問題があった。Further, for example, Japanese Patent Application Laid-Open No. 5-319817
In the method for producing a calcium carbonate slurry using a dispersing machine such as a ball mill disclosed in JP-A-6-56423, the emulsifier does not adhere to the surface of calcium carbonate and is used for forming bubbles. In addition, there are problems such as aggregation of calcium carbonate fine particles and contamination due to abrasion of equipment materials.
【０００７】本発明は前記従来技術の有する問題点を解
決し、分散状態を良好に保持でき、製造が簡単で、かつ
使用が容易な食品用炭酸カルシウムおよびその製造方法
を提供することを目的とする。An object of the present invention is to solve the problems of the prior art and to provide a calcium carbonate for foods which can maintain a good dispersion state, is easy to produce and is easy to use, and a method for producing the same. I do.
【０００８】[0008]
【課題を解決するための手段】前記目的を達成するた
め、本発明の食品用炭酸カルシウムエマルジョンは、水
分散液状態でクリアランスを通過させ高圧で壁面に衝突
させて微粒子化させた炭酸カルシウムエマルジョンであ
って、一次粒子の平均粒子径が０．０１〜０．５μｍの
範囲でかつその凝集体である二次粒子の平均粒子径が
０．１〜５０μｍの範囲の炭酸カルシウム粒子５〜２０
重量％と、０．１〜５重量％の乳化剤とを水に分散させ
てなり、かつ１週間以上保存が可能であることを特徴と
する。In order to achieve the above-mentioned object, a calcium carbonate emulsion for food of the present invention is a calcium carbonate emulsion which is finely divided by passing through a clearance in the form of an aqueous dispersion and colliding against a wall surface at a high pressure. The average particle diameter of the primary particles is in the range of 0.01 to 0.5 μm, and the average particle diameter of the secondary particles as an aggregate thereof is in the range of 0.1 to 50 μm.
% By weight and 0.1 to 5% by weight of an emulsifier dispersed in water, and can be stored for one week or more.
【０００９】前記エマルジョンにおいては、乳化剤が糖
脂肪酸エステルであることが好ましい。また前記エマル
ジョンにおいては、水分散液状態で高圧で壁面に衝突さ
せる処理が、高圧ホモジナイザー（米国A.P.GAULIN,社
製商品名）によるものであることが好ましい。In the above emulsion, the emulsifier is preferably a sugar fatty acid ester. Further, in the emulsion, it is preferable that the process of causing the emulsion to collide with a wall surface at a high pressure in an aqueous dispersion state is performed by a high-pressure homogenizer (trade name, manufactured by APGAULIN, USA).
【００１０】次に、本発明の食品用炭酸カルシウムエマ
ルジョンを製造するための方法は、生石灰に水を加えて
消化し、生成した石灰乳に炭酸ガスを吹き込んで反応さ
せ、得られた一次粒子の平均粒子径が０．０１〜０．５
μｍの範囲の炭酸カルシウムを熟成して安定化し、次い
で水分散液状態でクリアランスを通過させ高圧で壁面に
衝突させて微粒子化し、二次粒子の平均粒子径が０．１
〜５０μｍの範囲の炭酸カルシウム粒子５〜２０重量％
と、０．１〜５重量％の乳化剤とを水に分散させたこと
を特徴とする。前記において熟成工程では、凝集を起こ
しにくい安定な粒子を生成させることができる。熟成条
件は、４０〜９０℃、５〜５０時間の範囲が好ましい。
また、炭酸カルシウムの二次粒子の平均粒子径は、０．
１〜１μｍの範囲であることが好ましい。前記製造方法
においては、水分散液状態で高圧で壁面に衝突させる処
理が、高圧ホモジナイザーによるものであることが好ま
しい。Next, the method for producing the calcium carbonate emulsion for food of the present invention is a method of digesting water lime by adding water thereto, and blowing the carbon dioxide gas into the produced lime milk to cause a reaction. Average particle size is 0.01 to 0.5
The calcium carbonate in the range of μm is aged and stabilized, and then passes through a clearance in the form of an aqueous dispersion, collides with a wall at high pressure to form fine particles, and the secondary particles have an average particle size of 0.1.
5 to 20% by weight of calcium carbonate particles in the range of ５０50 μm
And 0.1 to 5% by weight of an emulsifier are dispersed in water. In the aging step, stable particles that are unlikely to cause aggregation can be generated. The aging conditions are preferably in the range of 40 to 90 ° C. for 5 to 50 hours.
The average particle size of the secondary particles of calcium carbonate is 0.1.
It is preferably in the range of 1 to 1 μm. In the above-mentioned production method, it is preferable that the process of colliding with a wall surface at a high pressure in an aqueous dispersion state is performed by a high-pressure homogenizer.
【００１１】また前記製造方法においては、高圧ホモジ
ナイザー処理における炭酸カルシウム水分散液状態の一
次圧力が１００〜１，０００ｋｇｆ／ｃｍ2 の範囲であ
ることが好ましい。前記一次圧力は、好ましくは２００
〜８００ｋｇｆ／ｃｍ2 の範囲、とくに好ましくは３０
０〜５００ｋｇｆ／ｃｍ2 の範囲である。また前記食品
用炭酸カルシウムエマルジョン及びその製造方法におい
ては、乳化剤が糖脂肪酸エステルであることが好まし
い。In the above-mentioned production method, the primary pressure of the aqueous calcium carbonate dispersion in the high-pressure homogenizer treatment is preferably in the range of 100 to 1,000 kgf / cm 2 . The primary pressure is preferably 200
８００800 kgf / cm 2 , particularly preferably 30
The range is from 0 to 500 kgf / cm 2 . In the calcium carbonate emulsion for food and the method for producing the same, the emulsifier is preferably a sugar fatty acid ester.
【００１２】前記した本発明の構成によれば、一次粒子
の平均粒子径が０．０１〜０．５μｍの範囲であって、
かつその凝集体である二次粒子の平均粒子径が０．１〜
５０μｍの範囲の炭酸カルシウム粒子５〜２０重量％
と、０．１〜５重量％の乳化剤とを水に分散させてなる
ことにより、分散状態を良好に保持でき、製造が簡単
で、かつ使用が容易な食品用炭酸カルシウムエマルジョ
ンとすることができる。本発明において、炭酸カルシウ
ムの存在量を５〜２０重量％とするのは、５重量％未満
では、食品に添加する炭酸カルシウムの添加量を多くで
きないからであり、２０重量％を越えると、長期間炭酸
カルシウムを安定して分散させることができなくなるか
らである。乳化剤の存在量を０．１〜５重量％としたの
は、多過ぎると食味が悪くなるとともに、乳化剤のむだ
が多くなるからであり、これより少ないと長期間炭酸カ
ルシウムが安定して懸濁していることができなくなるか
らである。また一次粒子の平均粒子径が０．０１〜０．
５μｍの範囲であって、かつその凝集体である二次粒子
の平均粒子径が０．１〜５０μｍの範囲の炭酸カルシウ
ムであると、水分散状態で保存安定性を良好に保つこと
ができる。According to the configuration of the present invention described above, the average particle size of the primary particles is in the range of 0.01 to 0.5 μm,
And the average particle diameter of the secondary particles as the aggregate is 0.1 to
5-20% by weight of calcium carbonate particles in the range of 50 μm
By dispersing 0.1 to 5% by weight of an emulsifier in water, the dispersion state can be favorably maintained, and a calcium carbonate emulsion for food which is easy to produce and easy to use can be obtained. . In the present invention, the reason why the amount of calcium carbonate is set to 5 to 20% by weight is that if the amount is less than 5% by weight, the amount of calcium carbonate added to the food cannot be increased. This is because calcium carbonate cannot be stably dispersed for a period. The reason why the amount of the emulsifier is 0.1 to 5% by weight is that if the amount is too large, the taste becomes worse and the emulsifier becomes wasted. If the amount is less than this, calcium carbonate is stably suspended for a long period of time. Because you can no longer do it. Further, the average particle size of the primary particles is from 0.01 to 0.1.
When calcium carbonate is in the range of 5 μm and the average particle size of the secondary particles as an aggregate thereof is in the range of 0.1 to 50 μm, good storage stability can be maintained in an aqueous dispersion state.
【００１３】次に、本発明の食品用炭酸カルシウムエマ
ルジョンの製造方法によれば、生石灰に水を加えて消化
し、生成した石灰乳に炭酸ガスを吹き込んで反応させ、
得られた一次粒子の平均粒子径が０．０１〜０．５μｍ
の範囲の炭酸カルシウムを熟成して安定化し、次いで水
分散液状態で高圧で壁面に衝突させて微粒子化し、二次
粒子の平均粒子径が０．１〜５０μｍの範囲の炭酸カル
シウム粒子５〜２０重量％と、０．１〜５重量％の乳化
剤とを水に分散させたことにより、効率良く合理的に食
品用炭酸カルシウムエマルジョンを実現できる。Next, according to the method for producing a calcium carbonate emulsion for food of the present invention, water is added to quick lime to digest it, and the produced lime milk is blown with carbon dioxide to cause a reaction.
The average particle diameter of the obtained primary particles is 0.01 to 0.5 μm
Aging and stabilization of the calcium carbonate in the range described above, and then impinging on the wall surface at a high pressure in an aqueous dispersion state to form fine particles, wherein the average particle diameter of the secondary particles is 5 to 20 μm in the range of 0.1 to 50 μm. By dispersing the emulsifier in an amount of 0.1% to 5% by weight in water, a calcium carbonate emulsion for food can be efficiently and rationally realized.
【００１４】前記製造方法において、水分散液状態で高
圧で壁面に衝突させる処理が、高圧ホモジナイザーによ
るものであるという好ましい例によれば、炭酸カルシウ
ムの分散微粒子化処理に都合が良い。すなわち炭酸カル
シウムの分散微粒子化処理としては、従来技術の項に記
載したように超音波処理、機械式粉砕機、ロールミル等
が知られているが、これらの処理に比べて高圧ホモジナ
イザーは効率の良い処理が可能である。In the above-mentioned production method, according to a preferred example in which the treatment of colliding the wall surface with the high pressure in the state of the aqueous dispersion is performed by a high-pressure homogenizer, it is convenient for the dispersion treatment of calcium carbonate into fine particles. That is, as the dispersion fine particle treatment of calcium carbonate, ultrasonic treatment, mechanical pulverizer, roll mill, etc. are known as described in the section of the prior art, but a high-pressure homogenizer is more efficient than these treatments. Processing is possible.
【００１５】また前記製造方法において、高圧ホモジナ
イザー処理における炭酸カルシウム水分散液状態の一次
圧力が１００〜１，０００ｋｇｆ／ｃｍ2 の範囲である
という好ましい例によれば、一段処理で炭酸カルシウム
を分散微粒子化処理できる。In the above-mentioned production method, according to a preferred example in which the primary pressure of the aqueous solution of calcium carbonate in the high-pressure homogenizer treatment is in the range of 100 to 1,000 kgf / cm 2 , calcium carbonate is dispersed in the single-stage treatment. Can be processed.
【００１６】また前記食品用炭酸カルシウムエマルジョ
ン及びその製造方法において、乳化剤が糖脂肪酸エステ
ルであるという好ましい例によれば、食品添加物として
安全であり、かつ分散安定性も良好である。糖脂肪酸エ
ステルとしては、たとえばショ糖ステアリン酸エステ
ル、ショ糖パルミチン酸エステル等がある。Further, in the above-mentioned calcium carbonate emulsion for food and the method for producing the same, according to a preferred example in which the emulsifier is a sugar fatty acid ester, it is safe as a food additive and has good dispersion stability. Examples of the sugar fatty acid ester include sucrose stearic acid ester and sucrose palmitic acid ester.
【００１７】以上の通り、本発明の食品用炭酸カルシウ
ムの製造方法によれば、長期間安定して分散した炭酸カ
ルシウムを確実に生産することができる。As described above, according to the method for producing calcium carbonate for food of the present invention, calcium carbonate dispersed and stably dispersed for a long period of time can be reliably produced.
【００１８】[0018]
【実施例】以下に本発明を実施例及び比較例に基づいて
説明する。 （実施例１）炭酸カルシウムの原石を焼成して生石灰を
製造した。このとき発生する炭酸ガスは回収して炭酸カ
ルシウムの化合などに利用した。生石灰に水を加えて消
化して消石灰を生成し、水酸化カルシウムが水に懸濁し
た石灰乳を生成した。次に、石灰乳に炭酸ガスを吹込ん
で炭酸化反応を行わせて炭酸カルシウムが水に懸濁した
スラリーを得た。ついで、スラリー中の炭酸カルシウム
の濃度を１０〜１５重量％、ＰＨを１１〜１１．５に調
整した。このスラリー中の炭酸カルシウムの一次粒子の
平均粒径は、電子顕微鏡写真観察により測定したところ
０．０１〜０．５μｍであった。そして、この炭酸カル
シウムを水に懸濁し、このスラリーをタンク内で保持す
ることにより熟成させた。熟成条件は、６５℃、２４時
間であった。これにより凝集を起こしにくい安定な粒子
を生成させた。The present invention will be described below based on examples and comparative examples. (Example 1) Raw calcium carbonate was calcined to produce quicklime. The carbon dioxide gas generated at this time was recovered and used for compounding calcium carbonate and the like. Water was added to quicklime to digest it to produce slaked lime and to produce milk of lime in which calcium hydroxide was suspended in water. Next, carbon dioxide was blown into the lime milk to cause a carbonation reaction to obtain a slurry in which calcium carbonate was suspended in water. Next, the concentration of calcium carbonate in the slurry was adjusted to 10 to 15% by weight, and the PH was adjusted to 11 to 11.5. The average particle size of the primary particles of calcium carbonate in this slurry was 0.01 to 0.5 μm as measured by electron micrograph observation. The calcium carbonate was suspended in water, and the slurry was aged by holding the slurry in a tank. The aging conditions were 65 ° C. and 24 hours. As a result, stable particles that hardly cause aggregation were generated.
【００１９】一方、乳化剤としてショ糖ステアリン酸エ
ステル（三菱化学フーズ（株）製の「リョートーシュガ
ーエステル」（商品名）Ｓ−１５７０）を、６５℃に保
持した温水に１５分間保持して溶解し、６．０重量％と
なるように調整した後、冷却した。On the other hand, sucrose stearic acid ester (“Ryoto Sugar Ester” (trade name) S-1570, manufactured by Mitsubishi Chemical Foods, Inc.) as an emulsifier was dissolved in warm water maintained at 65 ° C. for 15 minutes. Then, the mixture was adjusted to be 6.0% by weight, and then cooled.
【００２０】次いで、前記のように調整した炭酸カルシ
ウムのスラリーとショ糖脂肪酸エステルとを混合し、ス
ラリー中の炭酸カルシウムの濃度が１５重量％、ショ糖
脂肪酸エステルの濃度が１．５重量％になるように混合
して炭酸カルシウムを含有したスラリーを得た。次い
で、前記の操作で得られたスラリーの炭酸カルシウムを
微粒化装置により微細化した。Next, the calcium carbonate slurry and the sucrose fatty acid ester prepared as described above are mixed, and the calcium carbonate concentration and the sucrose fatty acid ester concentration in the slurry are reduced to 15% by weight and 1.5% by weight, respectively. The resulting mixture was mixed to obtain a slurry containing calcium carbonate. Next, the calcium carbonate of the slurry obtained by the above-mentioned operation was refined by an atomizer.
【００２１】微粒化装置は、図１に示すように、高圧ホ
モジナイザー１、三方弁２と、貯留タンク３とポンプ４
とを備えている。高圧ホモジナイザー１の噴射部１０
は、図２に示すように、バルブ１１、このバルブ１１が
接離して流体が通過するクリアランス１３を調整するノ
ズル１２と、クリアランス１３を通過したスラリーを衝
突させる衝突壁１４と図示しないポンプとを有してい
る。なお図１中、５は貯留タンクのスラリー１６を撹拌
する撹拌機、６は高圧ホモジナイザー１へ供給するスラ
リー量を調節するバルブ、７は圧力計である。また１８
は微細化した炭酸カルシウムエマルジョン貯蔵タンクへ
つながるパイプラインである。As shown in FIG. 1, the atomizing device comprises a high-pressure homogenizer 1, a three-way valve 2, a storage tank 3 and a pump 4.
And Injection unit 10 of high-pressure homogenizer 1
As shown in FIG. 2, a valve 11, a nozzle 12 for adjusting a clearance 13 through which the fluid passes through the valve 11, a collision wall 14 for colliding the slurry passing through the clearance 13, and a pump (not shown) Have. In FIG. 1, 5 is a stirrer for stirring the slurry 16 in the storage tank, 6 is a valve for adjusting the amount of slurry supplied to the high-pressure homogenizer 1, and 7 is a pressure gauge. Also 18
Is the pipeline leading to the refined calcium carbonate emulsion storage tank.
【００２２】スラリー中の炭酸カルシウムの粒径を所定
の大きさにする微粒化は、図２に示すように、スラリー
１６をポンプ等により１００〜１，０００ｋｇｆ／ｃｍ
2 の範囲、好ましくは２００〜８００ｋｇｆ／ｃｍ2 の
範囲、とくに好ましくは３００〜５００ｋｇｆ／ｃｍ2
の範囲に加圧し、狭くされたクリアランス１３から噴射
して高速で衝突壁１４に衝突させ、広く形成された胴部
１５で減圧することにより行った。スラリーは矢印のよ
うに流れた。１７は微粒子化された炭酸カルシウムエマ
ルジョンである。たとえば高圧ホモジナイザー１で、３
５０ｋｇｆ／ｃｍ2 に加圧して、１回の噴射処理によ
り、得られたスラリー中の炭酸カルシウムの平均粒径
は、電子顕微鏡写真観察により測定したところ０．３μ
ｍであった。またパイプライン１８でこのスラリーを２
０リットルのポリエチレン（ＰＥ）容器につめて保管
し、炭酸カルシウムの沈殿の発生の状態を観察した。そ
の結果、２週間経過した後も沈殿が見られなかった。As shown in FIG. 2, the slurry 16 is made into a slurry of 100 to 1,000 kgf / cm by a pump or the like, as shown in FIG.
2 , preferably 200 to 800 kgf / cm 2 , particularly preferably 300 to 500 kgf / cm 2.
The pressure was reduced to the range described above, and the jet was ejected from the narrowed clearance 13 to collide with the collision wall 14 at high speed, and the pressure was reduced by the widely formed trunk portion 15. The slurry flowed as indicated by the arrow. 17 is a finely divided calcium carbonate emulsion. For example, in the high-pressure homogenizer 1, 3
By pressurizing to 50 kgf / cm 2 and performing one injection treatment, the average particle size of calcium carbonate in the obtained slurry was 0.3 μm as measured by electron microscopic photograph observation.
m. This slurry was also transferred to pipeline 18
It was packed in a 0-liter polyethylene (PE) container and stored, and the state of generation of calcium carbonate precipitate was observed. As a result, no precipitation was observed even after 2 weeks had passed.
【００２３】さらに前記のスラリー中の炭酸カルシウム
の濃度が１３重量％、ショ糖ステアリン酸エステルの濃
度が１．５重量％、平均粒径０．３μｍのエマルジョン
を調製した。この炭酸カルシウムエマルジョン（水分散
体）は、安定して分散しており、１週間放置しても炭酸
カルシウムの沈殿は認められなかった。またカルシウム
を強化した飲用乳にこの炭酸カルシウムエマルジョン
（水分散体）を添加したところ、炭酸カルシウムは安定
で飲用乳の味も変わらず、好適な添加物であった。Further, an emulsion having a calcium carbonate concentration of 13% by weight, a sucrose stearic acid ester concentration of 1.5% by weight, and an average particle diameter of 0.3 μm in the slurry was prepared. This calcium carbonate emulsion (aqueous dispersion) was stably dispersed, and no precipitation of calcium carbonate was observed even after one week of standing. Further, when this calcium carbonate emulsion (aqueous dispersion) was added to drinking milk in which calcium was fortified, calcium carbonate was stable and the taste of the drinking milk was not changed, and was a suitable additive.
【００２４】（比較例１）実施例１と同様な条件で炭酸
カルシウムが水に懸濁したスラリー中の炭酸カルシウム
の濃度を０．５重量％とし、エマルジョンを調整した。Comparative Example 1 An emulsion was prepared under the same conditions as in Example 1 except that the concentration of calcium carbonate in the slurry of calcium carbonate suspended in water was 0.5% by weight.
【００２５】このスラリーを２０リットルのポリエチレ
ン（ＰＥ）容器につめて保管し、炭酸カルシウムの沈殿
の発生の状態を観察した。その結果、２週間経過した後
も沈殿が見られなかった。しかし、このエマルジョン
は、たとえば飲用乳に添加する場合、カルシウムの濃度
が稀薄なため、添加量に制限があった。This slurry was stored in a 20-liter polyethylene (PE) container, and the state of precipitation of calcium carbonate was observed. As a result, no precipitation was observed even after 2 weeks had passed. However, when this emulsion is added to, for example, drinking milk, the amount of calcium added is limited due to the low concentration of calcium.
【００２６】（比較例２）炭酸カルシウムが水に懸濁し
たスラリー中の炭酸カルシウムの濃度を２５重量％とし
た以外は実施例１と同様にして、ショ糖脂肪酸エステル
の濃度が１．５重量％、平均粒径０．３μｍのエマルジ
ョンを調整した。Comparative Example 2 A sucrose fatty acid ester having a concentration of 1.5% by weight was prepared in the same manner as in Example 1 except that the concentration of calcium carbonate in the slurry in which calcium carbonate was suspended in water was changed to 25% by weight. %, An emulsion having an average particle diameter of 0.3 μm was prepared.
【００２７】このエマルジョンを２０リットルのポリエ
チレン（ＰＥ）容器につめて保管し、炭酸カルシウムの
沈殿の発生の状態を観察した。その結果、１週間経過し
た後も沈殿が見られなかったが、２週間経過した後で
は、容器の底にわずかに沈殿しているものがあった。This emulsion was packed in a 20-liter polyethylene (PE) container and stored, and the state of the precipitation of calcium carbonate was observed. As a result, no precipitate was observed even after one week had passed, but after two weeks, some had slightly precipitated at the bottom of the container.
【００２８】[0028]
【発明の効果】以上説明した通り、本発明の食品用炭酸
カルシウムエマルジョンによれば、一次粒子の平均粒子
径が０．０１〜０．５μｍの範囲であって、かつその凝
集体である二次粒子の平均粒子径が０．１〜５０μｍの
範囲の炭酸カルシウム粒子５〜２０重量％と、０．１〜
５重量％の乳化剤とを水に分散させてなることにより、
分散状態を良好に保持でき、製造が簡単で、かつ使用が
容易な食品用炭酸カルシウムエマルジョンを提供でき
る。すなわち、安定でかつ凝集しにくく、液状で保存で
き、かつそのままの状態で食品に添加できるので、使用
が容易である。また本発明方法は、効率良く合理的に食
品用炭酸カルシウムエマルジョンを製造できる。As described above, according to the calcium carbonate emulsion for food of the present invention, the average particle size of the primary particles is in the range of 0.01 to 0.5 μm and the secondary 5 to 20% by weight of calcium carbonate particles having an average particle diameter of 0.1 to 50 μm;
By dispersing 5% by weight of an emulsifier in water,
It is possible to provide a food-grade calcium carbonate emulsion which can maintain a good dispersion state, is easy to produce, and is easy to use. That is, it is stable and hard to aggregate, can be stored in a liquid state, and can be added to food as it is, so that it is easy to use. Further, the method of the present invention can efficiently and rationally produce a calcium carbonate emulsion for food.
【図１】 本発明の食品用炭酸カルシウムの製造方法の
一実施例を説明するフローチャートである。FIG. 1 is a flowchart illustrating one embodiment of a method for producing calcium carbonate for food of the present invention.
【図２】 同高圧ホモジナイザーの炭酸カルシウムを微
粒化する部分を説明する断面図である。FIG. 2 is a cross-sectional view illustrating a portion of the high-pressure homogenizer for atomizing calcium carbonate.
１ ホモジナイザー ２ 三方弁 ３ 貯留槽 ４ ポンプ ５ 撹拌機 ６ バルブ ７ 圧力計 １０ 噴射部 １１ バルブ １２ ノズル １３ クリアランス １４ 衝突壁 １５ 胴部 １６ スラリー １７ エマルジョン １８ パイプライン DESCRIPTION OF SYMBOLS 1 Homogenizer 2 Three-way valve 3 Storage tank 4 Pump 5 Stirrer 6 Valve 7 Pressure gauge 10 Injection part 11 Valve 12 Nozzle 13 Clearance 14 Collision wall 15 Body part 16 Slurry 17 Emulsion 18 Pipeline
フロントページの続き (72)発明者 吉田 洋 東京都練馬区北町７−７−１ アルス平 和台205 (72)発明者 金子 隆史 埼玉県大宮市高鼻町１−208 (72)発明者 市野 文則 東京都町田市中町３−10−９−303 (72)発明者 城端 克行 東京都八王子市別所２−13−２−506 (56)参考文献 特開 平６−56432（ＪＰ，Ａ) 特開 平７−138018（ＪＰ，Ａ) (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/304 B01F 17/56 B01J 13/00 C01F 11/18 Continued on the front page (72) Inventor Hiroshi Yoshida 205 Ars Tairadai 205 7-7-1 Kitamachi, Nerima-ku, Tokyo (72) Inventor Takashi Kaneko 1-208 Takahanacho, Omiya City, Saitama Prefecture (72) Inventor Fuminori Ichino Tokyo 3-10-9-303 Nakamachi, Machida-shi, Tokyo (72) Katsuyuki Shirohata 2-13-2-506, Bessho, Hachioji-shi, Tokyo (56) References JP-A-6-56432 (JP, A) JP-A-7 −138018 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) A23L 1/304 B01F 17/56 B01J 13/00 C01F 11/18
Claims (3)
高圧で壁面に衝突させて微粒子化させた炭酸カルシウム
エマルジョンであって、一次粒子の平均粒子径が０．０
１〜０．５μｍの範囲でかつその凝集体である二次粒子
の平均粒子径が０．１〜５０μｍの範囲の炭酸カルシウ
ム粒子５〜２０重量％と、０．１〜５重量％の乳化剤と
を水に分散させてなり、かつ１週間以上保存が可能であ
ることを特徴とする食品用炭酸カルシウムエマルジョ
ン。1. A calcium carbonate emulsion obtained by passing a clearance in the form of an aqueous dispersion and colliding with a wall surface at a high pressure to form fine particles, wherein the primary particles have an average particle size of 0.0
5 to 20% by weight of calcium carbonate particles in the range of 1 to 0.5 μm and the average particle diameter of the secondary particles which are aggregates thereof in the range of 0.1 to 50 μm, and 0.1 to 5% by weight of an emulsifier. Is dispersed in water and can be stored for one week or more.
１に記載の食品用炭酸カルシウムエマルジョン。2. The calcium carbonate emulsion for food according to claim 1, wherein the emulsifier is a sugar fatty acid ester.
処理が、高圧ホモジナイザー（米国A.P.GAULIN,社製商
品名）によるものである請求項１に記載の食品用炭酸カ
ルシウムエマルジョン。3. The calcium carbonate emulsion for food according to claim 1, wherein the process of colliding against the wall surface at a high pressure in an aqueous dispersion state is performed by a high-pressure homogenizer (trade name, manufactured by APGAULIN, USA).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10062896A JP2965542B2 (en) | 1994-10-28 | 1998-03-13 | Calcium carbonate emulsion for food |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6-265262 | 1994-10-28 | ||
| JP26526294 | 1994-10-28 | ||
| JP10062896A JP2965542B2 (en) | 1994-10-28 | 1998-03-13 | Calcium carbonate emulsion for food |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7268138A Division JP2788619B2 (en) | 1994-10-28 | 1995-10-17 | Method for producing calcium carbonate emulsion for food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10248527A JPH10248527A (en) | 1998-09-22 |
| JP2965542B2 true JP2965542B2 (en) | 1999-10-18 |
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ID=26403952
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10062896A Expired - Fee Related JP2965542B2 (en) | 1994-10-28 | 1998-03-13 | Calcium carbonate emulsion for food |
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| Country | Link |
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| JP (1) | JP2965542B2 (en) |
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|---|---|---|---|---|
| JP5048938B2 (en) * | 2005-10-21 | 2012-10-17 | 宇部マテリアルズ株式会社 | Calcium carbonate powder composition and production method thereof |
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