JP3090235B2 - Calcium-enriched food and its production - Google Patents
Calcium-enriched food and its productionInfo
- Publication number
- JP3090235B2 JP3090235B2 JP04056012A JP5601292A JP3090235B2 JP 3090235 B2 JP3090235 B2 JP 3090235B2 JP 04056012 A JP04056012 A JP 04056012A JP 5601292 A JP5601292 A JP 5601292A JP 3090235 B2 JP3090235 B2 JP 3090235B2
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- Prior art keywords
- calcium
- milk
- manufactured
- added
- derived
- Prior art date
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- Dairy Products (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、乳由来のカルシウムが
均一に分散し、風味良好なカルシウム強化食品及びその
製造法に関するものであり、さらに詳しくは、優れた風
味、食感及び組織を有し、水難溶性の乳由来のカルシウ
ムが高濃度で、均一に分散されたカルシウム強化食品及
びその製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a calcium-enriched food in which milk-derived calcium is uniformly dispersed and has a good taste, and a method for producing the same. More particularly, the present invention relates to a food having an excellent flavor, texture and texture. The present invention also relates to a calcium-enriched food in which calcium derived from milk, which is poorly water-soluble, has a high concentration and is uniformly dispersed, and a method for producing the same.
【０００２】[0002]
【従来の技術】カルシウムは、生体内で最も多く含まれ
るミネラルであり、骨の形成、血液凝固、神経及び筋肉
の興奮、酵素反応、及び細胞膜の物質輸送等の生体反応
に関与する重要な物質である。2. Description of the Related Art Calcium is the most abundant mineral in the living body, and is an important substance involved in biological reactions such as bone formation, blood coagulation, nerve and muscle excitation, enzymatic reactions, and cell membrane substance transport. It is.
【０００３】一方、「平成元年版国民栄養の現状」（厚
生省保険医療局健康増進栄養課編、第一出版、平成元
年）によれば、日本人成人のカルシウム摂取量は、依然
として１日当たりの所要量である６００ｍｇを下まわ
り、最近カルシウム不足に起因する骨粗鬆症が社会問題
になり、カルシウム供給源として小魚、牛乳、乳製品等
の摂取が推奨されている。例えば、ヨーグルトにはカル
シウムが豊富に含まれているが、成長期の子供、妊婦、
泌乳期の婦人等はより多くのカルシウムを必要とする。
このような観点から従来、乳及び乳製品へのカルシウム
の強化が行われている。[0003] On the other hand, according to "Current State of National Nutrition in 1989" (Health Promotion and Nutrition Division, Health and Welfare Bureau, Ministry of Health and Welfare, edited by Daiichi Shuppan, 1989), the calcium intake of Japanese adults is still per day. Below the required amount of 600 mg, osteoporosis due to calcium deficiency has recently become a social problem, and intake of small fish, milk, dairy products and the like as a calcium supply source has been recommended. For example, yogurt is rich in calcium, but growing children, pregnant women,
Lactating women and others need more calcium.
From such a viewpoint, calcium has been conventionally enriched in milk and milk products.
【０００４】一般にカルシウム強化の目的に使用される
物質は、水酸化カルシウムのような水溶性カルシウム、
及び炭酸カルシウム、リン酸カルシウムのような水難溶
性カルシウム等であるが、最近乳由来のカルシウムが注
目されている。乳由来のカルシウムは従来のカルシウム
源に比較して吸収は極めてよいが、水難溶性であるた
め、高濃度で食品に均一に分散させることが困難であっ
た。即ち、例えば、ヨーグルトの原料にカルシウムを添
加した場合、発酵が終了するまでの間にカルシウムが沈
澱し、製品の上層と下層では著しいカルシウム含量の不
均衡が生じ、商品価値を損なう欠点があった。[0004] In general, substances used for the purpose of calcium fortification include water-soluble calcium such as calcium hydroxide,
And calcium poorly water-soluble such as calcium carbonate and calcium phosphate. Recently, calcium derived from milk has attracted attention. Milk-derived calcium absorbs very well compared to conventional calcium sources, but it is hardly water-soluble, so it has been difficult to uniformly disperse it in foods at high concentrations. That is, for example, when calcium is added to a raw material of yogurt, calcium precipitates before the fermentation is completed, and a significant imbalance in calcium content occurs between the upper layer and the lower layer of the product, which has a disadvantage of impairing commercial value. .
【０００５】この欠点を改善し、食品に水難溶性のカル
シウムを分散させる従来の方法として、（１）結晶セル
ロースを併用してその網目構造にカルシウムを保持さ
せ、カルシウムの沈澱を防止する方法（特開昭５７−３
３５４０号公報）、（２）キサンタンガム、又はカルボ
キシメチルセルロースを使用し、カルシウムの沈澱を防
止する方法（特開昭６３−２６３０６２号公報）、
（３）水難溶性の乳由来のカルシウムを可溶化する手段
としてpHを４．６以下に調整する方法（特開平３−８３
５６４号公報）、（４）油脂と水との乳化物において油
脂球に非水溶性カルシウム塩の微粒子を付着又は包覆さ
せて、粒の比重を液層のそれとほぼ同じにする方法（特
開昭５７−１１０１６７号公報）、（５）カルシウム塩
を用いた豆腐製造用凝固剤（特公昭４５−２２４９９号
公報及び特公昭４９−２１７８２号公報）、及び（６）
ホエーを脱塩する際に得られるミネラル濃縮液より分離
された非水溶性かつ非結晶性カルシウム塩を添加してな
るカルシウム強化食品（特公平３−２４１９１号公報）
が開示されている。[0005] As a conventional method for remedying this drawback and dispersing poorly water-soluble calcium in food, (1) a method in which calcium is retained in the network structure by using crystalline cellulose in combination to prevent calcium precipitation (particularly, Kaisho 57-3
3540), (2) a method of using xanthan gum or carboxymethylcellulose to prevent precipitation of calcium (Japanese Patent Application Laid-Open No. 63-263662),
(3) A method of adjusting the pH to 4.6 or less as a means for solubilizing calcium derived from milk which is hardly water-soluble (Japanese Patent Laid-Open No. 3-83)
No. 564), (4) A method in which fine particles of a water-insoluble calcium salt are adhered to or covered with oil-and-fat spheres in an emulsion of oil and fat to make the specific gravity of the particles almost the same as that of a liquid layer (Japanese Patent Laid-Open Publication No. H11-163,837). (JP-B-57-110167), (5) a coagulant for tofu production using a calcium salt (JP-B-45-22499 and JP-B-49-21178), and (6)
Calcium-enriched food to which a water-insoluble and non-crystalline calcium salt separated from a mineral concentrate obtained when desalting whey is added (Japanese Patent Publication No. 3-24191)
Is disclosed.
【０００６】一方、ペクチンは食品の製造においてゲル
化剤として公知であり、種々の食品（例えばゼリー等）
に高濃度（例えば１．５％以上）で使用されている。On the other hand, pectin is known as a gelling agent in the production of foods, and various kinds of foods (for example, jelly, etc.)
At a high concentration (for example, 1.5% or more).
【０００７】[0007]
【発明が解決しようとする課題】しかしながら、前記
（１）の方法ではカルシウムを均一に分散させるため結
晶セルロースを比較的多量に添加しなければならず食品
の風味及び食感を損なうという不都合があり、前記
（２）の方法ではカルシウムを均一に分散させるためキ
サンタンガム、又はカルボキシメチルセルロースを使用
するので、食品の風味及び食感を損なうという不都合が
ある上に、これらの物質は乳由来のカルシウムを均一に
分散し得ないという不都合があり（試験例１及び試験例
２参照）、前記（３）の方法を食品の製造に使用した場
合、乳蛋白質の不必要な凝固が生じ、かつ食品に不必要
な酸味を付与するという不都合があった。更に、前記
（４）の方法は、不要な油脂成分が食品に添加される不
都合があり、前記（５）は豆腐製造用の凝固剤であっ
て、種々の食品に広く使用できないという不都合があ
り、前記（６）のホエーを脱塩する際に得られるミネラ
ル濃縮液より分離された非水溶性かつ非結晶性カルシウ
ム塩を添加してなるカルシウム強化食品は、該カルシウ
ム塩そのものだけでは食品中に均一に分散し得ないこと
は明らかであり、事実この発明の実施例においても無塩
バター又はクリームと該カルシウム塩を混合して使用し
ている。However, in the above method (1), a relatively large amount of crystalline cellulose must be added in order to uniformly disperse calcium, which disadvantageously impairs the flavor and texture of the food. In the method (2), xanthan gum or carboxymethylcellulose is used to uniformly disperse calcium, so that the flavor and texture of foods are impaired. When the method of (3) is used for the production of food, unnecessary coagulation of milk protein occurs, and the food cannot be dispersed. There is a disadvantage of imparting an acidic taste. Furthermore, the method (4) has a disadvantage that unnecessary fats and oils components are added to food, and the method (5) is a coagulant for producing tofu and has a disadvantage that it cannot be widely used in various foods. The calcium-enriched food obtained by adding a water-insoluble and non-crystalline calcium salt separated from the mineral concentrate obtained when desalting the whey of the above (6) is contained in the food by itself. It is obvious that the calcium salt cannot be dispersed uniformly, and in fact, even in the embodiments of the present invention, the calcium salt is mixed with the unsalted butter or cream.
【０００８】一方、ペクチンは、食品の製造においてゲ
ル化剤として高濃度（例えば１．５％以上）で使用され
てはいるが、乳由来のカルシウムの沈澱を防止する目的
で、かつ、粘度増加をほとんど惹起しない極めて少ない
量で使用された例は従来皆無である。[0008] On the other hand, pectin is used as a gelling agent at a high concentration (for example, 1.5% or more) in the production of food, but for the purpose of preventing precipitation of milk-derived calcium and increasing the viscosity. example used in very small amounts and hardly induce are conventional none.
【０００９】以上のように従来、カルシウム塩のみを食
品に均一に分散させることは不可能であって、食品にカ
ルシウムを均一に分散させる新しい技術の開発が強く要
望されていた。As described above, conventionally, it has been impossible to uniformly disperse only calcium salts in foods, and there has been a strong demand for the development of a new technique for uniformly dispersing calcium in foods.
【００１０】そこで、本発明者等は、鋭意研究を行った
結果、極めて少量のペクチンを食品製造用の原料に添加
することにより、食品製造用の原料の粘度を増加させ
ず、風味も劣化させず、水難溶性乳由来のカルシウムを
均一に分散し得ることを見い出し、本発明を完成した。The present inventors have conducted intensive studies and have found that by adding an extremely small amount of pectin to a raw material for food production, the viscosity of the raw material for food production is not increased and the flavor is deteriorated. In addition, the inventors have found that calcium derived from poorly water-soluble milk can be uniformly dispersed, and have completed the present invention.
【００１１】すなわち、本発明は、優れた風味、食感及
び組織を有し、水難溶性乳由来のカルシウムを高濃度
で、かつ可及的に少ない沈澱防止剤で均一に分散させた
カルシウム強化食品、及びその製造法を提供することを
目的とするものである。That is, the present invention relates to a calcium-enriched food having excellent flavor, texture and texture, and having calcium derived from hardly water-soluble milk at a high concentration and uniformly dispersed with a minimum amount of a precipitation inhibitor. , And a method for producing the same.
【００１２】[0012]
【課題を解決するための手段】前記課題を解決する本発
明の第１の発明は、カルシウム換算で０．０５〜０．１
５％（重量）の割合の、酸ホエーのパーミエートから分
離、回収した水難溶性の乳由来のカルシウム、及び０．
０１〜０．４％（重量）の割合のペクチンの少なくとも
２成分を添加剤として含有し、水難溶性の乳由来のカル
シウムが均一に分散された固形又は半固形のカルシウム
強化食品、である。前記課題を解決する本発明の第２の
発明は、固形又は半固形のカルシウム強化食品の製造法
において、当該食品の製造用原料にカルシウム換算で
０．０５〜０．１５％（重量）の割合の、酸ホエーのパ
ーミエートから分離、回収した水難溶性の乳由来のカル
シウム、及び０．０１〜０．４％（重量。以下、特に断
りのない限り同じ。）の割合のペクチンを添加し、混合
し、水難溶性の乳由来のカルシウムを均一に分散させる
ことを特徴とする固形又は半固形のカルシウム強化食品
の製造法、である。Means for Solving the Problems The first invention of the present invention for solving the above-mentioned problems is 0.05 to 0.1 in terms of calcium.
5% (by weight) of acid whey permeate
Separated and recovered water-insoluble milk-derived calcium ;
A solid or semi-solid calcium-enriched food containing at least two components of pectin in an amount of 01 to 0.4% (by weight) as an additive, and having poorly water-soluble milk-derived calcium uniformly dispersed therein. A second invention of the present invention for solving the above-mentioned problems is a method for producing a solid or semi-solid calcium-enriched food, wherein the raw material for producing the food is converted into calcium.
Acid whey powder at a rate of 0.05 to 0.15% (weight)
-0.01% to 0.4 % by weight of calcium derived from poorly water-soluble milk separated and recovered from
Same unless otherwise. A) a solid or semi-solid calcium-enriched food, characterized by adding and mixing pectin in the ratio of (1 ) , and uniformly dispersing the calcium derived from the hardly water-soluble milk.
【００１３】次に本発明について詳述する。本発明に使
用する水難溶性乳由来のカルシウム（以下、単に乳由来
のカルシウムと記載する。）は、市販品を使用すること
ができ、その他に例えば、酸ホエーのパーミエートを水
酸化ナトリウムで中和し、沈澱物を回収し、噴霧乾燥
し、粉砕し、製造することもできる。このようにして製
造された乳由来のカルシウムは、通常約２５〜３３％の
カルシウムを含み、平均の粒径が３．７μｍ以下であ
り、１０μｍ以上の粒子は約５％以下である。本発明に
おいては、乳由来のカルシウムをカルシウムとして最大
０．１５％以下、望ましくは０．０５〜０．１２％、の
割合で食品製造用の原料に添加し、食品にカルシウムを
強化する。例えば、約２５％のカルシウムを含む乳由来
のカルシウムでは、最大０．６％以下、望ましくは０．
２〜０．４８％、の割合で食品製造用の原料に添加する
ことができる。Next, the present invention will be described in detail. Calcium derived from poorly water-soluble milk used in the present invention (hereinafter simply referred to as milk-derived
Of calcium. ) Can be used as a commercially available product. Alternatively, for example, permeate of acid whey can be neutralized with sodium hydroxide, and the precipitate can be recovered, spray-dried, and pulverized to produce. The milk-derived calcium produced in this way usually contains about 25 to 33% of calcium, the average particle size is 3.7 μm or less, and the particles of 10 μm or more are about 5% or less. In the present invention, calcium derived from milk is added to raw materials for food production at a maximum of 0.15% or less, desirably 0.05 to 0.12% as calcium to enhance calcium in foods. For example, for calcium from milk containing about 25% calcium, no more than a maximum of 0.6%, preferably 0.1%.
It can be added to raw materials for food production at a ratio of 2 to 0.48%.
【００１４】本発明に使用するペクチンは、市販品を使
用することができ、常法により調製された食品製造用の
原料に対して０．０１％以上０．４％以下、望ましくは
０．０１〜０．２％、の割合で添加する。また、食品と
しては、ヨーグルト、アイスクリーム、プリン、ゼリ
ー、トコロテン、豆腐等の固形又は半固形の製品等が代
表的なものとして例示される。As the pectin used in the present invention, a commercially available product can be used. to 0.2%, it added at a ratio of. Also, as the food, yogurt, ice cream, pudding, jelly, Tokoroten, solid or semi-solid products such as tofu is illustrated as a representative.
【００１５】乳由来のカルシウム及びペクチンを添加
し、混合した食品製造用の原料は、通常の食品の製造法
により、均質化し、殺菌することができる。例えば、ヨ
ーグルトを製造する場合は、カルシウム及びペクチンの
所定量を添加し、混合して調製した原料から、常法によ
り製造することができ、冷菓を製造する場合は、カルシ
ウム及びペクチンの所定量を添加し、混合して調製した
原料から、常法により製造することができ、豆腐を製造
する場合は、カルシウム及びペクチンの所定量を添加
し、混合して調製した原料から、常法により製造するこ
とができ、更にゼリーを製造する場合は、カルシウム及
びペクチンの所定量を添加し、混合して調製した原料か
ら、常法により製造することができる。以上のようにし
て製造された食品は、乳由来のカルシウムが均一に分散
され、優れた風味及び食感を有している。[0015] The raw material for food production mixed with milk-derived calcium and pectin can be homogenized and sterilized by a usual food production method. For example, when manufacturing yogurt, a predetermined amount of calcium and pectin can be added, and the mixture can be manufactured from a raw material prepared by a conventional method.When manufacturing frozen dessert, the predetermined amount of calcium and pectin can be obtained. It can be manufactured by a conventional method from raw materials prepared by adding and mixing, and when manufacturing tofu, predetermined amounts of calcium and pectin are added and manufactured by a conventional method from raw materials prepared by mixing. In the case where jelly is further produced, a predetermined amount of calcium and pectin can be added and mixed, and the jelly can be produced by a conventional method. The food produced as described above has milk-derived calcium uniformly dispersed therein and has excellent flavor and texture.
【００１６】次に試験例を示して本発明を詳述する。 試験例１ この試験は、乳由来のカルシウムの沈澱防止に与える各
種安定化剤の効果を調べるために行った。Next, the present invention will be described in detail with reference to test examples. Test Example 1 This test was performed to examine the effect of various stabilizers on the prevention of precipitation of milk-derived calcium.
【００１７】（１）試料の調製 脱脂粉乳（森永乳業社製）１００ｇ、及び乳由来のカル
シウム（ニュージーランド・デイリー・ボード製）３ｇ
を水６４７ｇに添加し、ホモミキサー（特殊機械工業社
製）で攪拌して均一に混合し、１５０ｇずつ５等分し
た。これとは別にペクチン（ユニペクチン社製）、繊維
素グリコール酸ナトリウム（第一工業製薬社製）、アル
ギン酸プロピレングリコール・エステル（君津化学工業
社製）、結晶セルロース（旭化成工業社製）をそれぞれ
０．４％の濃度で水に添加し、前記と同一のホモミキサ
ーで攪拌して均一に混合した安定剤液を調製した。前記
５等分した混合液１５０ｇに、それぞれの安定剤液５０
ｇを添加し、再度前記と同一のホモミキサーで攪拌して
均一に混合し、試験試料を調製した。尚、安定剤を添加
せず、水５０ｇを添加して同様に処理した対照試料も調
製した。(1) Preparation of sample 100 g of skim milk powder (manufactured by Morinaga Milk Products Co., Ltd.) and 3 g of milk-derived calcium (manufactured by New Zealand Daily Board)
Was added to 647 g of water, and the mixture was stirred with a homomixer (manufactured by Tokushu Kikai Kogyo Co., Ltd.), mixed uniformly, and divided into five equal portions of 150 g each. Separately, pectin (manufactured by Unipectin), sodium cellulose glycolate (manufactured by Daiichi Kogyo Seiyaku), propylene glycol alginate (manufactured by Kimitsu Chemical Industries), and crystalline cellulose (manufactured by Asahi Kasei Kogyo Co.) It was added to water at a concentration of 0.4% and stirred with the same homomixer as above to prepare a uniformly mixed stabilizer liquid. Add 150 g of each stabilizer liquid to 150 g of the mixed liquid divided into five equal parts.
g was added thereto, and the mixture was stirred again with the same homomixer as described above and uniformly mixed to prepare a test sample. A control sample was prepared in the same manner as above except that 50 g of water was added without adding a stabilizer.
【００１８】（２）試験方法 試験試料及び対照試料を５０ｍｌの遠心管に採取し、２
時間静置し、遠心管の底部に沈澱した沈澱物の容量を測
定し、乳由来のカルシウムの沈澱防止に与える各種安定
化剤の効果を試験した。(2) Test method A test sample and a control sample are collected in a 50 ml centrifuge tube, and
After standing for a period of time, the volume of the precipitate precipitated at the bottom of the centrifuge tube was measured, and the effect of various stabilizers on preventing precipitation of milk-derived calcium was tested.
【００１９】（３）試験結果 この試験の結果、乳由来のカルシウムの沈澱量（ｍｌ）
は、対照試料０．１３、ペクチン添加の試験試料０．０
５、繊維素グリコール酸ナトリウム添加の試験試料０．
１０、アルギン酸プロピレングリコール・エステル添加
の試験試料０．１３、結晶セルロース添加の試験試料
２．２０であった。安定剤を０．１％添加し、２時間静
置した各試験試料の中でペクチンの沈澱量が格段に少な
く、顕著に乳由来のカルシウムの沈澱を防止することが
認められた。これに対してその他の安定剤を添加した試
験試料では、わずか２時間静置しただけで何も添加しな
い対照試料と同等又はそれ以上の沈澱量であり、乳由来
のカルシウムの沈澱を防止し得ないことが判明した。
尚、安定剤の濃度、及び原料の配合を変更して試験して
も、ほぼ同等の結果が得られた。(3) Test results As a result of this test, the precipitated amount of milk-derived calcium (ml)
Are the control sample 0.13, the test sample with pectin 0.0
5. Test sample with addition of sodium cellulose glycolate
10, test sample 0.13 with propylene glycol alginate / ester added, and test sample 2.20 with crystalline cellulose added. 0.1% of the stabilizer was added, and the amount of pectin precipitated was remarkably small in each test sample which was allowed to stand for 2 hours, and it was confirmed that the precipitation of calcium derived from milk was remarkably prevented. On the other hand, in the test sample to which other stabilizers were added, the amount of sedimentation was equal to or greater than that of the control sample to which no sample was added after only standing for 2 hours, and the precipitation of milk-derived calcium could be prevented. Turned out not to be.
In addition, almost the same result was obtained even when the test was performed by changing the concentration of the stabilizer and the composition of the raw materials.
【００２０】試験例２ この試験は、ヨーグルトにおける乳由来のカルシウムの
沈澱防止に与える各種安定化剤の効果を調べるために行
った。Test Example 2 This test was conducted to examine the effect of various stabilizers on preventing precipitation of milk-derived calcium in yogurt.
【００２１】（１）試料の調製 市販の牛乳（森永乳業社製）１５００ｇ、無塩バター
（森永乳業社製）５０ｇ及び脱脂粉乳（森永乳業社製）
４００ｇを水１６５０ｇに添加し、攪拌して均一に混合
し、７０℃に加温して１５０ｋｇ／ｃｍ2 の圧力で均質
化し、５等分した。これとは別に水２５０ｇに試験例１
と同一の乳由来のカルシウム３ｇ、及び試験例１と同一
のペクチン、繊維素グリコール酸ナトリウム、アルギン
酸プロピレングリコール・エステル、キサンタンガム
（三栄化学工業社製）、又は結晶セルロース各１ｇを水
に添加し、試験例１と同一のホモミキサーで攪拌して均
一に混合した安定剤液を調製した。前記５等分した混合
液に、それぞれの安定剤液を添加し、再度前記と同一の
ホモミキサーで攪拌して均一に混合し、９０℃で１５分
間加熱殺菌し、４０℃に冷却し、ラクトバシルス・ブル
ガリクス及びストレプトコッカス・サーモフィルス（い
ずれもハンセン社製）の混合スターターを各２６ｇ接種
して均一に混合し、のち１００ｍｌ容のヨーグルト・カ
ップに９０ｍｌずつ充填し、３７℃で５時間発酵させ、
試験試料を調製した。尚、安定剤を添加せず、水を添加
して同様に処理した対照試料も調製した。(1) Preparation of sample 1500 g of commercially available milk (manufactured by Morinaga Milk Industry Co., Ltd.), 50 g of salt-free butter (manufactured by Morinaga Milk Industry Co., Ltd.) and skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.)
400 g was added to 1650 g of water, mixed with stirring, heated to 70 ° C., homogenized at a pressure of 150 kg / cm 2, and divided into 5 equal parts. Separately, Test Example 1 in 250 g of water
3 g of calcium derived from milk and pectin, sodium cellulose glycolate, propylene glycol alginate, xanthan gum (manufactured by Sanei Chemical Industry Co., Ltd.), or 1 g each of crystalline cellulose as in Test Example 1 were added to water, Stirring was performed with the same homomixer as in Test Example 1 to prepare a homogeneously mixed stabilizer liquid. Each stabilizer solution was added to the above-mentioned five-part mixture, and the mixture was stirred again with the same homomixer as described above, uniformly mixed, sterilized by heating at 90 ° C. for 15 minutes, cooled to 40 ° C., and cooled to 40 ° C. 26 g of a mixed starter of Bulgaricus and Streptococcus thermophilus (both manufactured by Hansen Co., Ltd.) was inoculated and mixed uniformly, and then 90 ml was filled into a 100 ml yogurt cup and fermented at 37 ° C. for 5 hours.
Test samples were prepared. A control sample treated in the same manner with the addition of water but without the addition of a stabilizer was also prepared.
【００２２】（２）試験方法 １）カルシウムの定量 各試料をカップから慎重に取出し、重量で９対１の割合
で上層と下層に分割し、各層のカルシウム含量をカルシ
ウム−マグネシウム・カウンター（平沼産業社製）によ
り分析し、各試料について５個の分析値の平均値を算出
してヨーグルトにおけるカルシウムの沈澱状態を試験し
た。 ２）官能検査 各試料の残部について男女各５名からなるパネルにより
官能検査を行い、自由に各試料に対する意見を記載させ
た。各試料について多く記載された意見を表１に記載し
た。(2) Test method 1) Quantification of calcium Each sample was carefully taken out of the cup, divided into an upper layer and a lower layer at a weight ratio of 9: 1, and the calcium content of each layer was measured using a calcium-magnesium counter (Hiranuma Sangyo). And the average value of five analysis values for each sample was calculated to test the calcium precipitation state in the yogurt. 2) Sensory test A sensory test was performed on the rest of each sample by a panel of five men and women, and opinions on each sample were freely described. Table 1 shows the opinions that were frequently described for each sample.
【００２３】（３）試験結果 この試験の結果は表１に示すとおりである。表１から明
らかなように０．１％の割合で安定剤を添加した試験試
料において、ペクチンを添加した試験試料は乳由来のカ
ルシウムが均一に分散しており、風味、食感ともに良好
であり、ヨーグルトとして好ましい特性を有しているこ
とが判明した。これに対して他の安定剤を添加した試験
試料では下層にカルシウムの沈澱が生じ、ザラザラした
食感を有し、ヨーグルトとして著しく商品価値が損なわ
れていた。特に繊維素グリコール酸ナトリウムを添加し
た試験試料では、ヨーグルト・カップの底部にカルシウ
ムと繊維素グリコール酸ナトリウムの沈澱が層状に生成
し、全く商品価値が損なわれた。又、キサンタンガムを
添加した試料では組織が極めて荒くなり、多量の離水が
生じ、商品価値が損なわれていた。従って、ペクチンの
みが乳由来のカルシウムを均一に分散し得ることが判明
した。尚、安定剤の濃度、及び原料の配合を変更して試
験しても、ほぼ同等の結果が得られた。又、表１におい
てカルシウム含量が添加したカルシウム量よりも多くな
っているのは、原料に由来するカルシウムが定量された
ことによるものである。(3) Test Results The results of this test are as shown in Table 1. As is clear from Table 1, among the test samples to which the stabilizer was added at a ratio of 0.1%, the test sample to which pectin was added had calcium derived from milk dispersed uniformly, and both flavor and texture were good. It has been found that yogurt has preferable characteristics. On the other hand, in the test samples to which other stabilizers were added, the precipitation of calcium occurred in the lower layer, the grain had a rough texture, and the commercial value as yogurt was significantly impaired. In particular, in the test sample to which sodium cellulose glycolate was added, a precipitate of calcium and sodium cellulose glycolate was formed in a layer at the bottom of the yogurt cup, and the commercial value was completely lost. In addition, the sample to which xanthan gum was added had a very rough tissue, a large amount of syneresis occurred, and the commercial value was impaired. Therefore, it was found that only pectin can uniformly disperse milk-derived calcium. In addition, almost the same result was obtained even when the test was performed by changing the concentration of the stabilizer and the composition of the raw materials. In Table 1, the reason why the calcium content is larger than the added calcium amount is that the calcium derived from the raw material was determined.
【００２４】[0024]
【表１】 [Table 1]
【００２５】試験例３ この試験は、乳由来のカルシウムの沈澱防止に与えるペ
クチン濃度の影響を調べるために行った。Test Example 3 This test was conducted to examine the effect of pectin concentration on preventing precipitation of milk-derived calcium.
【００２６】（１）試料の調製 ペクチンの添加量を０．００５％，０．０１％，０．１
％，０．４％，及び０．５％としたことを除き、試験例
２と同一の方法により５種類の試料を調製した。(1) Preparation of sample The amount of pectin added was 0.005%, 0.01%, 0.1%
Five samples were prepared in the same manner as in Test Example 2, except that the percentages were 0.4%, 0.4%, and 0.5%.
【００２７】（２）試験方法 試験例２と同一の方法によった。(2) Test method The same method as in Test example 2 was used.
【００２８】（３）試験結果 この試験の結果は表２に示すとおりである。表２から明
らかなように０．０１〜０．４％の範囲でペクチンを添
加した試料は、いずれも風味、組織ともに良好であり、
商品価値を有していた。これに対して０．４％を超えて
ペクチンを添加した試料は、組織が軟化し、離水が生
じ、ペクチンの臭いが感じられた。又０．０１％未満の
ペクチンを添加した試料は、カルシウム含量が上層と下
層とで異なり、添加したカルシウムが下層に沈澱し、ざ
らつきが感じられた。従って、ペクチンの添加は０．０
１〜０．４％の範囲であり、ペクチンの添加量が少ない
方が望ましい。尚、乳由来のカルシウムの濃度、ペクチ
ンの種類、及び原料の配合を変更して試験しても、ほぼ
同等の結果が得られた。又、表２においてカルシウム含
量が添加したカルシウム量よりも多くなっているのは、
原料に由来するカルシウムが定量されたことによるもの
である。(3) Test Results The results of this test are as shown in Table 2. As is clear from Table 2, the samples to which pectin was added in the range of 0.01 to 0.4% all had good flavor and tissue,
Had commercial value. On the other hand, in the sample containing more than 0.4% of pectin, the tissue was softened, water separation occurred, and the odor of pectin was felt. In the sample containing less than 0.01% pectin, the calcium content was different between the upper layer and the lower layer, and the added calcium precipitated in the lower layer, and roughness was felt. Therefore, the addition of pectin is 0.0
It is in the range of 1 to 0.4%, and it is desirable that the amount of pectin added is small. In addition, almost the same results were obtained even when the test was performed by changing the concentration of milk-derived calcium, the type of pectin, and the blending of the raw materials. Also, in Table 2, the calcium content is larger than the added calcium amount,
This is because calcium derived from the raw material was determined.
【００２９】[0029]
【表２】 [Table 2]
【００３０】試験例４ この試験は、乳由来のカルシウムの沈澱防止効果がゲル
化剤の添加による粘度の増加によるものか否かを調べる
ために行った。[0030] Test Example 4 This test was carried out to investigate whether or not precipitation effect of preventing calcium from milk Ru good to increase in viscosity due to the addition of the gelling agent.
【００３１】（１）試料の調製 ペクチン、キサンタンガム又は繊維素グリコール酸ナト
リウムの添加割合をそれぞれ０．０１％，０．０５％，
０．１％，及び０．４％としたこと、原料の量を変更し
たこと、スターターの添加及び発酵を行わないことを除
き試験例２と同一の方法により１２種類の試料を調製し
た。又安定剤を添加しない対照試料も同様にして調製し
た。(1) Preparation of Samples The addition ratio of pectin, xanthan gum or sodium cellulose glycolate was 0.01%, 0.05%,
Twelve kinds of samples were prepared by the same method as in Test Example 2 except that they were 0.1% and 0.4%, the amount of the raw materials was changed, the starter was not added, and the fermentation was not performed. A control sample to which no stabilizer was added was prepared in the same manner.
【００３２】（２）試験方法 各試料を２００ｍｌ容の粘度測定用容器に分注し、温度
を２０℃に保持し、粘度計（東京計器製造所製）により
Ｎｏ．１のローターを使用し、６０回転／分で粘度を測
定した。(2) Test Method Each sample was dispensed into a 200 ml viscosity measuring container, the temperature was maintained at 20 ° C., and the sample was measured for viscosity using a viscometer (manufactured by Tokyo Keiki Seisakusho). The viscosity was measured at 60 revolutions / minute using one rotor.
【００３３】（３）試験結果 この試験の結果は表３に示すとおりである。表３から明
らかなように試験例３により決定されたペクチンの添加
割合０．０１〜０．４％の範囲でペクチンを添加した試
料の粘度は、対照試料のそれと比較して極端に増加して
いない。従って、乳由来のカルシウムの沈澱防止効果が
ペクチンの添加による粘度の増加によものでないこと
は、明らかである。(3) Test Results The results of this test are as shown in Table 3. As apparent from Table 3, the viscosity of the sample to which pectin was added in the range of 0.01 to 0.4% of the pectin addition determined in Test Example 3 was extremely increased as compared with that of the control sample. Absent. Therefore, it is clear that the effect of preventing precipitation of milk-derived calcium is not due to the increase in viscosity due to the addition of pectin.
【００３４】これに対して繊維素グリコール酸ナトリウ
ムをペクチンと同量添加した試料の粘度は、ペクチンを
添加した試料のそれよりも粘度が高く、特に０．４％の
割合で添加した試料では極端に高い粘度を示した。又、
キサンタンガムををペクチンと同量添加した試料の粘度
は、他のいずれの試料よりも高く、０．４％添加した試
料では、上記の測定条件の上限（１００ｃＰ）を超えて
測定不能であったので、ローターの回転を６ｒｐｍに調
整して測定した結果、８４８ｃｐと極めて高い粘度を示
した。尚、ペクチンの種類、及び原料の配合を変更して
試験してもほぼ同等の結果が得られた。On the other hand, the viscosity of the sample to which sodium fibrous glycolate was added in the same amount as that of pectin was higher than that of the sample to which pectin was added. Showed a high viscosity. or,
The viscosity of the sample to which xanthan gum was added in the same amount as that of pectin was higher than that of any of the other samples, and the sample to which 0.4% was added was unmeasurable because it exceeded the upper limit of the above measurement conditions (100 cP). As a result of adjusting the rotation of the rotor to 6 rpm, the viscosity was extremely high at 848 cp. It should be noted that almost the same results were obtained when the test was carried out by changing the kind of pectin and the blending of the raw materials.
【００３５】[0035]
【表３】 [Table 3]
【００３６】試験例５ この試験は、試験例３により決定されたペクチンの添加
割合で均一に分散し得る乳由来のカルシウムの添加割合
を調べるために行った。Test Example 5 This test was conducted to examine the addition ratio of milk-derived calcium that can be uniformly dispersed at the addition ratio of pectin determined in Test Example 3.
【００３７】（１）試料の調製 市販の牛乳（森永乳業社製）３００ｇに脱脂粉乳（森永
乳業社製）８０ｇ、無塩バター（森永乳業社製）１０
ｇ、及び水３３０ｇを添加し、攪拌し、７０℃に加温し
て１５０ kg/cm2 の圧力で均質化した。これとは別に水
にペクチン（ユニペクチン社製）４ｇ、及び乳由来のカ
ルシウム（ニュージーランド・デイリー・ボード製）を
カルシウム換算で０．０４％、０．０５％、０．０１
％、０．１５％、又は０．２％の割合で添加し、ホモミ
キサー（特殊機械工業社製）で均一に混合し、最終的に
２５０ｇに調整した。前記両液を均一に混合し、９０℃
で１５分間加熱殺菌し、４０℃に冷却し、ラクトバシル
ス・ブルガリクス及びストレプトコッカス・サーモフィ
ルス（いずれもハンセン社製）の混合スターター３０ｇ
を接種し、均一に混合し、３７℃の発酵室で５時間発酵
させ、のち５℃に冷却し、試料を調製した。(1) Preparation of sample In 300 g of commercially available milk (manufactured by Morinaga Milk Industry Co., Ltd.), 80 g of skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.), and salt-free butter (manufactured by Morinaga Milk Industry Co., Ltd.) 10
g, and 330 g of water, stirred, heated to 70 ° C., and homogenized at a pressure of 150 kg / cm 2. Separately, 4 g of pectin (manufactured by Unipectin) and milk-derived calcium (manufactured by New Zealand Daily Board) are added to water in an amount of 0.04%, 0.05%, 0.01% in terms of calcium.
%, 0.15%, or 0.2%, and uniformly mixed with a homomixer (manufactured by Tokushu Kikai Kogyo KK), and finally adjusted to 250 g. The two solutions are mixed uniformly, and 90 ° C.
For 15 minutes, and cooled to 40 ° C., and 30 g of a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus (both manufactured by Hansen).
Was inoculated, mixed uniformly, fermented in a 37 ° C. fermentation room for 5 hours, and then cooled to 5 ° C. to prepare a sample.
【００３８】（２）試験方法 試験例２と同一の方法によった。(2) Test Method The same method as in Test Example 2 was used.
【００３９】（３）試験結果 この試験の結果は表４に示すとおりである。表４から明
らかなようにカルシウムとして０．１５％を超える割合
で乳由来のカルシウムを添加した試料では、ペクチンの
最大量（０．４％）を添加した場合でもカルシウムの均
一な分散が維持されず、下層に乳由来のカルシウムが沈
澱し、ざらつきがあり、望ましくなかった。(3) Test Results The results of this test are as shown in Table 4. As is clear from Table 4, in the sample in which milk-derived calcium was added at a ratio exceeding 0.15% as calcium, even when the maximum amount of pectin (0.4%) was added, the uniform dispersion of calcium was maintained. In addition, calcium derived from milk precipitated in the lower layer, and was rough, which was not desirable.
【００４０】従って、試験例３により決定されたペクチ
ンの添加割合０．０１〜０．４％の範囲で乳由来のカル
シウムの均一な分散が維持できる乳由来のカルシウムの
最大の添加割合は、カルシウム換算で０．１５％以下で
あることが判明した。食品にカルシウムを強化するため
には、可及的に多量のカルシウムを添加するのが望まし
いが、この試験結果から明らかなように風味、食感、組
織を維持して強化できるカルシウムの上限の量は制限さ
れる。一方、下限の量は制限されないが、カルシウムを
強化するのにあまりに少ない量では望ましくないので、
０．０５％程度が下限である。尚、ペクチンの種類、及
び原料の配合を変更して試験もほぼ同等の結果が得られ
た。又、表４においてカルシウム含量が添加したカルシ
ウム量よりも多くなっているのは、原料に由来するカル
シウムが定量されたことによるものである。Therefore, the maximum addition ratio of milk-derived calcium which can maintain a uniform dispersion of milk-derived calcium in the range of 0.01 to 0.4% of pectin added determined in Test Example 3 is It turned out that it is 0.15% or less in conversion. In order to enhance calcium in foods, it is desirable to add as much calcium as possible.However, as is evident from the test results, the upper limit of calcium that can be strengthened while maintaining flavor, texture, and tissue. Is restricted. On the other hand, the lower amount is not limited, but too small an amount to strengthen calcium is undesirable,
The lower limit is about 0.05%. In addition, almost the same results were obtained in the tests by changing the kind of pectin and the blending of the raw materials. In Table 4, the reason why the calcium content is larger than the added calcium amount is that the calcium derived from the raw material was determined.
【００４１】[0041]
【表４】 [Table 4]
【００４２】次に実施例を示して本発明を更に詳述する
が、本発明は以下の実施例に限定されるものではない。Next, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.
【００４３】[0043]
実施例１ 市販の牛乳（森永乳業社製）１５．０ｋｇに脱脂粉乳
（森永乳業社製）４．０ｋｇ、無塩バター（森永乳業社
製）０．５ｋｇ、砂糖（三井精糖社製）３．０ｋｇ及び
水１３．５ｋｇを添加し、攪拌し、７０℃に加温して１
５０ kg/cm2 の圧力で均質化した。これとは別に水１
２．５ｋｇにペクチン（ユニペクチン社製）５０ｇ、及
び乳由来のカルシウム（ニュージーランド・デイリー・
ボード製）１５０ｇを添加し、ホモミキサー（特殊機械
工業社製）で均一に混合した。前記両液を混合し、更に
粉末寒天（伊那食品社製）５０ｇを添加し、均一に混合
し、９０℃で１５分間加熱殺菌し、４０℃に冷却し、ラ
クトバシルス・ブルガリクス及びストレプトコッカス・
サーモフィルス（いずれもハンセン社製）の混合スター
ター１．２５ｋｇを接種し、均一に混合し、１００ｍｌ
容のヨーグルト・カップに９０ｍｌづつ充填し、３７℃
の発酵室で５時間発酵させ、のち５℃に冷却し、固形状
のカルシウム強化ヨーグルト５００個を得た。Example 1 1.50 kg of skim milk powder (manufactured by Morinaga Dairy Co., Ltd.), 0.5 kg of unsalted butter (manufactured by Morinaga Dairy Co., Ltd.), and sugar (produced by Mitsui Seito Co., Ltd.) 0 kg and 13.5 kg of water were added, stirred and heated to 70 ° C.
Homogenization was performed at a pressure of 50 kg / cm2. Water 1 separately
2.5 kg of pectin (Unipectin) 50 g and milk-derived calcium (New Zealand Daily
150 g) (made by a board) and uniformly mixed with a homomixer (manufactured by Tokushu Kikai Kogyo KK). The two liquids were mixed, and 50 g of powdered agar (manufactured by Ina Foods Co., Ltd.) was added. The mixture was uniformly mixed, sterilized by heating at 90 ° C. for 15 minutes, cooled to 40 ° C., and treated with Lactobacillus bulgaricus and Streptococcus.
Inoculate 1.25 kg of Thermofils (all manufactured by Hansen) mixed starter, mix uniformly, and mix 100 ml
90ml of yogurt cup at 37 ℃
And then cooled to 5 ° C. to obtain 500 solid calcium-reinforced yogurts.
【００４４】得られたヨーグルトは、ペクチンを０．１
％、及び乳由来のカルシウムを０．１％の割合で含有
し、１４日間５℃で保存した後も風味、食感、組織が良
好であり、ホエー分離及び上層と下層におけるカルシウ
ム含量の相違は実質的に認められなかった。[0044] The obtained yogurt contains 0.1% pectin.
% And milk-derived calcium at a rate of 0.1%. Even after storage at 5 ° C. for 14 days, the flavor, texture and texture are good, whey separation and the difference in calcium content between the upper and lower layers are Substantially not observed.
【００４５】実施例２ 市販の脱脂粉乳（森永乳業社製）４．４ｋｇ、粉末ゼラ
チン（新田ゼラチン社製）０．０６ｋｇ、寒天（伊那食
品社製）０．０６ｋｇ、及び砂糖（三井精糖社製）３．
５２ｋｇを水２０．８ｋｇに添加し、攪拌して均一に混
合した。これとは別に水１０．０ｋｇにペクチン（ユニ
ペクチン社製）４０ｇ、及び乳由来のカルシウム（ニュ
ージーランド・デイリー・ボード製）９６ｇを添加し、
ホモミキサー（特殊機械工業社製）で均一に混合した。
前記両液を混合し、９０℃で１５分間加熱殺菌し、４０
℃に冷却し、ラクトバシルス・ブルガリクス及びストレ
プトコッカス・サーモフィルス（いずれもハンセン社
製）の混合スターター１．０ｋｇを接種し、均一に混合
し、１００ｍｌ容のヨーグルト・カップに９０ｍｌづつ
充填し、３７℃の発酵室で５時間発酵させ、のち５℃に
冷却し、ハードタイプのカルシウム強化ヨーグルト４０
０個を得た。Example 2 4.4 kg of commercially available skim milk powder (manufactured by Morinaga Milk Products Co., Ltd.), 0.06 kg of powdered gelatin (manufactured by Nitta Gelatin Co., Ltd.), 0.06 kg of agar (manufactured by Ina Foods Co., Ltd.), and sugar (Mitsui Seito Co., Ltd.) 2.)
52 kg was added to 20.8 kg of water and stirred to mix uniformly. Separately, 40 g of pectin (Unipectin) and 96 g of milk-derived calcium (New Zealand Daily Board) are added to 10.0 kg of water,
The mixture was uniformly mixed with a homomixer (manufactured by Tokushu Kikai Kogyo KK).
The two solutions were mixed, and sterilized by heating at 90 ° C. for 15 minutes.
C., inoculated with 1.0 kg of a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus (both manufactured by Hansen), mixed uniformly, filled into 90 ml yogurt cups in a volume of 90 ml at 37 ° C. 5 hours fermentation in a fermentation room, then cooled to 5 ℃, hard type calcium-enriched yogurt 40
0 pieces were obtained.
【００４６】得られたヨーグルトは、ペクチンを０．１
％、及び乳由来のカルシウムを０．０８％の割合で含有
し、１４日間５℃で保存した後も風味、食感、組織が良
好であり、ホエー分離及び上層と下層におけるカルシウ
ム含量の相違は実質的に認められなかった。The obtained yogurt contained pectin at 0.1%.
% And milk-derived calcium at a rate of 0.08%, and after 14 days of storage at 5 ° C, the flavor, texture and texture are good, whey separation and the difference in calcium content between the upper and lower layers are Substantially not observed.
【００４７】実施例３ 市販の脱脂粉乳（森永乳業社製）５．５ｋｇ、及び砂糖
（三井精糖社製）０．５ｋｇを水２０．０ｋｇに添加
し、攪拌して均一に混合した。これとは別に水１２．５
ｋｇにペクチン（ユニペクチン社製）１００ｇ、及び乳
由来のカルシウム（ニュージーランド・デイリー・ボー
ド製）１８０ｇを添加し、ホモミキサー（特殊機械工業
社製）で均一に混合した。前記両液を混合し、９０℃で
１５分間加熱殺菌し、４０℃に冷却し、ラクトバシルス
・ブルガリクス及びストレプトコッカス・サーモフィル
ス（いずれもハンセン社製）の混合スターター１．２２
ｋｇを接種し、均一に混合し、３７℃の発酵室で５時間
発酵させ、のち５℃に冷却し、ストロベリー・ソース
（長谷川香料社製）１０ｋｇを添加して均一に混合し、
１００ｍｌ容のヨーグルト・カップに９０ｍｌづつ充填
し、ソフトタイプのカルシウム強化ヨーグルト５００個
を得た。Example 3 5.5 kg of commercially available skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.) and 0.5 kg of sugar (manufactured by Mitsui Seiko Co., Ltd.) were added to 20.0 kg of water, and the mixture was stirred and uniformly mixed. Separately, water 12.5
100 g of pectin (manufactured by Unipectin) and 180 g of milk-derived calcium (manufactured by New Zealand Daily Board) were added to the kg and uniformly mixed with a homomixer (manufactured by Tokushu Kikai Kogyo KK). The two solutions were mixed, sterilized by heating at 90 ° C. for 15 minutes, cooled to 40 ° C., and mixed starter 1.22 of Lactobacillus bulgaricus and Streptococcus thermofilus (both manufactured by Hansen).
kg, inoculate uniformly, ferment in a fermentation room at 37 ° C. for 5 hours, cool to 5 ° C., add 10 kg of strawberry sauce (manufactured by Hasegawa Inc.) and mix uniformly,
90 ml was filled into a 100 ml yogurt cup to obtain 500 soft-type calcium-reinforced yogurts.
【００４８】得られたヨーグルトは、ペクチンを０．２
％、及び乳由来のカルシウムを０．１２％の割合で含有
し、１４日間５℃で保存した後も風味、食感、組織が良
好であり、ホエー分離及び上層と下層におけるカルシウ
ム含量の相違は実質的に認められなかった。[0048] The obtained yogurt was prepared by adding pectin to 0.2.
% And milk-derived calcium at a rate of 0.12%. Even after storage at 5 ° C. for 14 days, the flavor, texture and texture are good, whey separation and the difference in calcium content between the upper and lower layers are Substantially not observed.
【００４９】実施例４ 粉末ゼラチン（新田ゼラチン社製）０．８ｋｇ及び砂糖
（三井精糖社製）７．４２５ｋｇを水１６．５ｋｇに添
加し、攪拌して均一に混合し、９０℃で１０分間加熱殺
菌し、４０℃に冷却し、泡立てた卵白２．５ｋｇを加
え、均一に混合した。これとは別に水１２．５ｋｇにペ
クチン（ユニペクチン社製）５０ｇ、及び乳由来のカル
シウム（ニュージーランド・デイリー・ボード製）２２
５ｇを添加し、ホモミキサー（特殊機械工業社製）で均
一に混合した。前記両液を混合し、９０℃で２０分間加
熱殺菌し、６０℃に冷却し、白ワイン（サントリー社
製）１０ｋｇを添加し、均一に混合し、１００ｍｌ容の
ヨーグルト・カップに９０ｍｌづつ充填し、のち５℃の
冷蔵庫で固化させ、カルシウム強化ワインゼリー５００
個を得た。Example 4 0.8 kg of powdered gelatin (manufactured by Nitta Gelatin Co., Ltd.) and 7.425 kg of sugar (manufactured by Mitsui Seika Co., Ltd.) were added to 16.5 kg of water, and the mixture was stirred and uniformly mixed. The mixture was sterilized by heating for 40 minutes, cooled to 40 ° C., added with 2.5 kg of whipped egg white, and mixed uniformly. Separately, 50 g of pectin (manufactured by Unipectin) and calcium derived from milk (manufactured by New Zealand Daily Board) are added to 12.5 kg of water.
5 g was added and uniformly mixed with a homomixer (manufactured by Tokushu Kikai Kogyo KK). The two solutions were mixed, sterilized by heating at 90 ° C. for 20 minutes, cooled to 60 ° C., 10 kg of white wine (manufactured by Suntory Ltd.) was added, mixed uniformly, and filled into a 100 ml yogurt cup in 90 ml portions. , Then solidified in a refrigerator at 5 ° C, calcium-enriched wine jelly 500
Got a piece.
【００５０】得られたゼリーは、ペクチンを０．１％、
及び乳由来のカルシウムを０．１５％の割合で含有し、
１４日間５℃で保存した後も風味、食感、組織が良好で
あり、上層と下層におけるカルシウム含量の相違は実質
的に認められなかった。The obtained jelly contains 0.1% of pectin,
Containing 0.15% of calcium derived from milk and
Even after storage at 5 ° C. for 14 days, the flavor, texture and texture were good, and no substantial difference in calcium content between the upper and lower layers was observed.
【００５１】実施例５ 水３６００ｇにペクチン（ユニペクチン社製）４８ｇ、
硫酸カルシウム（和光純薬工業社製）１６０ｇ、及び乳
由来のカルシウム（ニュージーランド・デイリー・ボー
ド製）１９２ｇを添加し、ホモミキサー（特殊機械工業
社製）で均一に混合し、常法により調製した豆乳３６ｋ
ｇに添加し、再度均一に混合し、９０℃に加熱し、４０
０ｍｌ容の直方体容器に３５０ｍｌずつ充填し、密封
し、９０℃の温湯に４０分間浸漬して凝固させ、のち５
℃に冷却し、カルシウム強化豆腐１００個を得た。Example 5 48 g of pectin (manufactured by Unipectin) in 3600 g of water,
160 g of calcium sulfate (manufactured by Wako Pure Chemical Industries, Ltd.) and 192 g of calcium derived from milk (manufactured by New Zealand Daily Board) were added, uniformly mixed with a homomixer (manufactured by Tokushu Kikai Kogyo Co., Ltd.), and prepared by a conventional method. 36k soy milk
g, mix evenly again, heat to 90 ° C.,
A 0 ml rectangular parallelepiped container is filled with 350 ml each, sealed, immersed in hot water of 90 ° C. for 40 minutes to solidify, and then
It cooled to ° C and obtained calcium-reinforced tofu 100 pieces.
【００５２】得られた豆腐は、ペクチンを０．１２％、
及び乳由来のカルシウムを０．１２％の割合で含有し、
２日間５℃で保存した後も風味、食感、組織が良好であ
り、上層と下層におけるカルシウム含量の相違は実質的
に認められなかった。[0052] The resulting tofu was 0.12% pectin,
And containing 0.12% of milk-derived calcium,
Even after storage at 5 ° C. for 2 days, the flavor, texture and texture were good, and no substantial difference in calcium content between the upper and lower layers was observed.
【００５３】実施例６ 市販の牛乳（森永乳業社製）５．７ｋｇに砂糖（三井精
糖社製）１．２ｋｇ、ペクチン（ユニペクチン社製）１
６ｇ、及び乳由来のカルシウム（ニュージーランド・デ
イリー・ボード製）４４ｇを添加し、ホモミキサー（特
殊機械工業社製）で均一に混合し、８０℃に加温した。
これとは別に卵２．７ｋｇを泡立器（愛工舎製作所製）
で泡立て、前記の混合液と混合し、ブランディー（メル
シャン社製）４０ｇを添加して均一に混合し、予めカラ
メルソース３ｇを充填した１２０ｍｌ容のガラス製容器
に９７ｍｌずつ充填し、１６０℃に保持したオーブン
（日立製作所製）で４０分間加熱し、のち５℃に冷却
し、カルシウム強化カスタード・プディング１００個を
得た。Example 6 1.2 kg of sugar (manufactured by Mitsui Seiko) and pectin (manufactured by Unipectin) were added to 5.7 kg of commercially available milk (manufactured by Morinaga Milk Industry Co., Ltd.).
6 g and 44 g of milk-derived calcium (manufactured by New Zealand Daily Board) were added, mixed uniformly with a homomixer (manufactured by Tokushu Kikai Kogyo KK), and heated to 80 ° C.
Separately, 2.7 kg of egg whisk (manufactured by Aikosha Seisakusho)
The mixture was mixed with the above mixture, and 40 g of Brandy (manufactured by Mercian) was added and mixed uniformly, and 97 ml each was filled in a 120 ml glass container previously filled with 3 g of caramel sauce. The mixture was heated in an oven (manufactured by Hitachi, Ltd.) for 40 minutes and then cooled to 5 ° C. to obtain 100 calcium-enriched custard puddings.
【００５４】得られたカスタード・プディングは、ペク
チンを０．１６％、及び乳由来のカルシウムを０．１０
％の割合で含有し、７日間５℃で保存した後も風味、食
感、組織が良好であり、上層と下層におけるカルシウム
含量の相違は実質的に認められなかった。The resulting custard pudding was 0.16% pectin and 0.10% calcium from milk.
%, And after storage at 5 ° C. for 7 days, the flavor, texture and texture were good, and the difference in calcium content between the upper layer and the lower layer was not substantially recognized.
【００５５】実施例７ 市販の牛乳（森永乳業社製）５．０ｋｇにペクチン（ユ
ニペクチン社製）２０ｇ、及び乳由来のカルシウム（ニ
ュージーランド・デイリー・ボード製）８０ｇを添加
し、ホモミキサー（特殊機械工業社製）で均一に混合し
た。これとは別に市販の牛乳（森永乳業社製）７．４ｋ
ｇに泡立器（愛工舎製作所製）で均一に攪拌した卵黄
２．６ｋｇ、砂糖（三井精糖社製）２．３５ｋｇ、及び
市販の生クリーム（森永乳業社製）２．５ｋｇを添加
し、６８℃で３０分間加熱殺菌し、５℃に冷却し、前記
の混合液及びバニラフレーバー（長谷川香料社製）５０
ｇを添加して均一に混合し、１００ｍｌ容のアイスクリ
ーム・カップに９０ｍｌずつ充填し、−３０℃の冷凍庫
で４時間硬化させ、カルシウム強化アイスクリーム２０
０個を得た。Example 7 To 5.0 kg of commercially available milk (manufactured by Morinaga Milk Products Co., Ltd.) was added 20 g of pectin (manufactured by Unipectin) and 80 g of milk-derived calcium (manufactured by New Zealand Daily Board). (Manufactured by Machine Industry Co., Ltd.). Separately, commercially available milk (manufactured by Morinaga Milk Products) 7.4k
2.6 g of egg yolk, 2.35 kg of sugar (manufactured by Mitsui Seiko Co., Ltd.), and 2.5 kg of commercially available fresh cream (manufactured by Morinaga Milk Industry Co., Ltd.) were added to g. Heat sterilize at 68 ° C. for 30 minutes, cool to 5 ° C., and mix the above mixture and vanilla flavor (Hasegawa Koryo Co., Ltd.) 50
g, add 90 g to a 100 ml ice cream cup, cure in a freezer at −30 ° C. for 4 hours, and add calcium-enriched ice cream 20
0 pieces were obtained.
【００５６】得られたアイスクリームは、ペクチンを
０．１０％、及び乳由来のカルシウムを０．１０％の割
合で含有し、１０日間−２０℃で保存した後も風味、食
感、組織が良好であり、上層と下層におけるカルシウム
含量の相違は実質的に認められなかった。The obtained ice cream contains 0.10% of pectin and 0.10% of milk-derived calcium, and the flavor, the texture and the texture are kept even after storing at −20 ° C. for 10 days. The calcium content was good, and no substantial difference in calcium content between the upper layer and the lower layer was observed.
【００５７】[0057]
【発明の効果】本発明によって奏せられる効果は次のと
おりである。 （１）水難溶性であるため均一に分散させることが困難
であった乳由来のカルシウムが強化され、均一に分散さ
れた各種食品が得られる。 （２）乳由来のカルシウムを均一に分散するための補助
剤が微量なので、優れた風味、食感、組織を有する食品
が得られる。 （３）乳由来のカルシウムが強化され、均一に分散され
た各種食品を簡便に製造する方法を提供できる。The effects of the present invention are as follows. (1) Calcium derived from milk, which was difficult to disperse uniformly due to poor water solubility, is strengthened, and various foods uniformly dispersed can be obtained. (2) Since the amount of the auxiliary agent for uniformly dispersing calcium derived from milk is very small, a food having excellent flavor, texture and texture can be obtained. (3) A method for easily producing various foods in which milk-derived calcium is fortified and uniformly dispersed can be provided.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 1/20 １０４ Ａ２３Ｌ 1/20 １０４Ｚ Ａ６１Ｋ 33/06 Ａ６１Ｋ 33/06 (56)参考文献 特開 昭60−248152（ＪＰ，Ａ) 特開 昭55−50885（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/304 A23C 9/00 - 9/133 A23L 1/05 - 1/06 ＪＡＦＩＣファイル（ＪＯＩＳ)──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. 7 Identification symbol FI A23L 1/20 104 A23L 1/20 104Z A61K 33/06 A61K 33/06 (56) References JP-A-60-248152 (JP, A) JP-A-55-50885 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/304 A23C 9/00-9/133 A23L 1/05-1/06 JAFIC File (JOIS)
Claims (2)
（重量）の割合の、酸ホエーのパーミエートから分離、
回収した水難溶性の乳由来のカルシウム、及び０．０１
〜０．４％（重量）の割合のペクチンの少なくとも２成
分を添加剤として含有し、水難溶性の乳由来のカルシウ
ムが均一に分散された固形又は半固形のカルシウム強化
食品。1. 0.05 to 0.15% in terms of calcium
Separated from acid whey permeate by weight
Recovered calcium from poorly water-soluble milk, and 0.01
A solid or semi-solid calcium-enriched food containing, as an additive, at least two components of pectin at a ratio of .about.0.4% (by weight) and in which poorly water-soluble milk-derived calcium is uniformly dispersed.
製造法において、当該食品の製造用原料にカルシウム換
算で０．０５〜０．１５％（重量）の割合の、酸ホエー
のパーミエートから分離、回収した水難溶性の乳由来の
カルシウム、及び０．０１〜０．４％（重量）の割合の
ペクチンを添加し、混合し、水難溶性の乳由来のカルシ
ウムを均一に分散させることを特徴とする固形又は半固
形のカルシウム強化食品の製造法。2. A method for producing a solid or semi-solid calcium-enriched food, wherein the raw material for producing the food is acid whey in a ratio of 0.05 to 0.15% (by weight) in terms of calcium.
Calcium derived from poorly water-soluble milk and pectin at a ratio of 0.01 to 0.4 % (by weight) separated and recovered from the permeate are added and mixed to uniformly disperse the calcium derived from poorly water-soluble milk. Solid or semi-solid
Manufacturing method of calcium-enriched food in the form .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04056012A JP3090235B2 (en) | 1992-02-07 | 1992-02-07 | Calcium-enriched food and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04056012A JP3090235B2 (en) | 1992-02-07 | 1992-02-07 | Calcium-enriched food and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05252903A JPH05252903A (en) | 1993-10-05 |
| JP3090235B2 true JP3090235B2 (en) | 2000-09-18 |
Family
ID=13015147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04056012A Expired - Fee Related JP3090235B2 (en) | 1992-02-07 | 1992-02-07 | Calcium-enriched food and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3090235B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2810058C1 (en) * | 2023-04-04 | 2023-12-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of fruit jelly marmalade production without added sugar based on syrup and whey permeate |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07143863A (en) * | 1993-11-24 | 1995-06-06 | Maguoole Sci Kk | Method for producing magnesium-reinforced food |
| TW323330B (en) * | 1994-10-17 | 1997-12-21 | Toshiba Co Ltd | |
| JP3483820B2 (en) * | 1999-12-24 | 2004-01-06 | 三栄源エフ・エフ・アイ株式会社 | Calcium fortified food |
| JP2002330710A (en) * | 2001-02-20 | 2002-11-19 | Fuji Oil Co Ltd | Method for producing dispersion stabilizer and dispersion-stabilized product |
| JP2003189814A (en) * | 2001-12-28 | 2003-07-08 | Naoki Obata | Bean curd |
| JP4059169B2 (en) * | 2003-08-21 | 2008-03-12 | 不二製油株式会社 | Calcium-added soymilk and process for producing the same |
| JP2011046621A (en) * | 2009-08-25 | 2011-03-10 | Kao Corp | Method for producing mixed crushed product of calcium compound and cellulose |
| JP6800036B2 (en) * | 2017-02-09 | 2020-12-16 | ユニテックフーズ株式会社 | How to make fermented milk drink |
-
1992
- 1992-02-07 JP JP04056012A patent/JP3090235B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2810058C1 (en) * | 2023-04-04 | 2023-12-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of fruit jelly marmalade production without added sugar based on syrup and whey permeate |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05252903A (en) | 1993-10-05 |
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