JPH08126479A - Food, food material or confection supplied and enriched with calcium - Google Patents

Abstract

PURPOSE: To obtain the subject food, food material or confection containing glycine calcium as a calcium-supplying source and enabling to effectively absorb and ingest a large amount of the calcium in a relatively small amount of the food. CONSTITUTION: Approximately 0.2-5wt.%, preferably 0.5-2wt.%, of glycine calcium is added to a food, food material or confection. The glycine calcium is prepared e.g. by adding glycine to the aqueous suspension of calcium hydroxide, heating the mixture to a temperature near to the boiling point, and subsequently removing the unreacted calcium hydroxide from the reaction product. When shells, bones, etc., containing impurities are used as the calcium source, the reaction product reacted with the glycine is preferably purified with activated carbon or the like.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a calcium supplement-enriched food, foodstuff or confectionery containing glycine calcium as a calcium supplement source.

[0002]

2. Description of the Related Art Calcium is an essential component for humans to maintain the formation of bones and teeth, and calcium deficiency not only causes poor growth of bones and teeth and osteoporosis, but also high blood pressure, arteriosclerosis, arthralgia, and diabetes. It has been confirmed that it also causes diseases such as immune diseases and obesity.

As calcium-containing foods, various foods such as dried sardines, sardines, hijiki seaweed, and grilled seaweed are known, and milk is widely used as the most representative calcium-containing beverage. In addition, recently, various soft drinks containing a calcium component are commercially available, and a large number of calcium agents comprising calcium salts of essential amino acids are also commercially available.

More recently, foods in which cookie-shaped or wafer-shaped confectionery contains a large amount of calcium and can be ingested as if it were confectionery have been marketed.

By the way, the most popular source of calcium supplement is milk, and cheese and the like made from milk contains a considerable amount of calcium and is regarded as an effective calcium supplement source. ing. However, the amount of calcium contained in milk is at most 1
It is about 00 mg / 100 ml, and even a drink containing a calcium salt of an amino acid such as lactic acid or aspartic acid has a very low solubility in water, and a large amount must be drunk to ingest a sufficient amount of calcium. I won't.

[0006] For example, JP-A-5-161480 discloses a calcium drink containing amino acids,
According to this, tyrosine is added to baked products such as shells, coral and bones.
Disclosed is a calcium beverage in which a calcium-containing compound containing two or more amino acids such as proline and valine is dissolved in a fermented lactic acid aqueous solution. The calcium content in the calcium beverage is 0.005 with respect to the amino acid. It is very small, about 0.2% by weight, and it is not easy to ensure a satisfactory calcium intake.

On the other hand, in the method of adding calcium to a solid food such as the cookie-shaped confectionery, it is not necessary to dissolve calcium, and therefore a large amount of calcium can be contained as compared with milk or the like. At first glance, it seems to be extremely useful as a calcium supplement. However,
Since calcium itself has low solubility in water, even if a large amount of calcium is added to food such as a harmless inorganic salt such as carbonate, the amount of calcium actually absorbed and ingested by the body is only a part of it. However, most of the calcium content passes through the digestive tract, such as the gastrointestinal tract, and is released to the outside of the body, so that it does not always become the expected calcium supplement source.

[0008]

The present invention has been made in view of the above problems, and its purpose is to effectively absorb and ingest a large amount of calcium with a relatively small amount of food. It aims to provide foods, foodstuffs and confectionery that can be done.

[0009]

Means for Solving the Problems The composition of a calcium supplement fortified beverage according to the present invention, which has achieved the above object, has the gist of containing calcium as glycine calcium in foods, foodstuffs or confectionery. is there.
Here, food means noodles such as udon, soba, and ramen,
Alternatively, it includes bread and the like, and the food material includes grain flour such as wheat and carbohydrates such as buckwheat flour and various starches which are the raw materials thereof, and further, skins such as dumplings, maimai and wonton. Examples of confectionery include caramel, candy, chocolate, chewing gum, baked confectionery, biscuits, rice confectionery, snack confectionery, Japanese and Western confectionery, and the like. The preferred content of glycine calcium incorporated in these foods, foodstuffs or confectionery is in the range of 0.2 to 5% by weight, more generally 0.5 to 2% by weight.

[0010]

In the present invention, glycine calcium [(NH ₂ COO) ₂ Ca] is used as the calcium source contained in the food, foodstuff or confectionery as described above. That is, glycine has the smallest molecular weight of all amino acids, not only can it contain calcium in the highest proportion as a salt, but it has already been confirmed that it is safe as a food additive. Since it has the above sweetness, it is an amino acid that can be used as a sweetener.

[0011] Therefore, the inventor of the present invention considered that glycine can be effectively used as a calcium supplement source by converting it into a calcium salt, and proceeded with research. As a result, glycine calcium has excellent thermal stability and high solubility and storage stability in a wide pH range in water. For example, it is 30% by weight or more in neutral water. Dissolves at solubility.

Therefore, this glycine calcium is dissolved in water and mixed with the above-mentioned raw material powder of food, foodstuff or confectionery, or glycine calcium is added to the raw material powder and uniformly mixed to obtain the final product. When processed into the properties according to the product form, foods, foodstuffs or confectionery containing a large amount of calcium can be obtained. Moreover, glycine calcium has a very high solubility in water as described above, and dissolves quickly after ingestion, so compared to conventional confectioneries containing calcium as carbonate, etc. It has a high absorption and intake efficiency, and is extremely effective as a calcium supplement source.

Incidentally, the solubility of calcium lactate, which is the most typical calcium supplement source other than calcium carbonate, in water is about 3% by weight, and even if a large amount of calcium lactate is exceeded in the food, the excess calcium content is exceeded. Remains undissolved and passes through the digestive system without being absorbed. However, as described above, glycine calcium mixed in foods has a very high solubility in water and immediately dissolves in the body, so that it is absorbed very efficiently in the gastrointestinal tract.

The present invention effectively utilizes such characteristics of glycine calcium, and by incorporating it into foods, foodstuffs or confectionery as described above, it has a high calcium content and is ingested in the body. It is provided as a highly-enhanced calcium supplemented food.

The method for incorporating the glycine calcium into foods, foodstuffs or confectionery is as briefly described above. Powdered in an appropriate amount,
Further, by kneading the mixture with water or the like and shaping it into an arbitrary shape, a processed food material such as gyoza or shumai skin can be obtained. When producing foods such as bread and noodles, glycine calcium powder is mixed in the raw material powder thereof, or glycine calcium is dissolved or dispersed in an appropriate amount of water and then kneaded with the raw material powder to give a predetermined shape. After shaping, yeast fermentation, aging, baking, etc. may be carried out as necessary to prepare the final product form. Further, in the case of a calcium-fortified confectionery, an appropriate amount of glycine calcium is mixed in the confectionery raw material, and kneading, shaping, baking, etc. are performed according to the form to prepare the final product form. However, the present invention is not limited to a method of adding or containing glycine calcium, and various addition / kneading methods can be adopted according to the form of the final product, and all of them are technical technical points of the present invention. Included in the range.

There is no limitation on the method for producing glycine calcium used in the present invention. For example, glycine is added to an aqueous suspension of calcium hydroxide, the temperature is raised to around the boiling point to react, and then unreacted. A method of removing calcium hydroxide or the like can be adopted. When the reaction solution is concentrated and then cooled, crystals of glycine calcium hydrate can be obtained. As the calcium source used at this time,
In addition to calcium hydroxide, calcium oxide or a compound containing them as a main component can be used. When using a crushed powder of a natural product containing impurities as a calcium source, it is desirable to remove and purify those impurities by treating them with an adsorbent such as activated carbon after the reaction with glycine.

In the above-mentioned Japanese Patent Laid-Open No. 5-161480, powders of shells, bones and the like are used as a calcium source, which is used in combination with a small amount of an amino acid mixture (glycine is disclosed as one of the amino acids). Although a composition having improved absorbability in the body and a fermented lactic acid beverage containing the same have been described, this technique discloses that the calcium content in the body can be increased by incorporating two or more amino acids together with the calcium-containing powder. In addition, the technical idea of positively producing the amino acid calcium does not exist, and the amino acid calcium is not produced by such simple mixing. Furthermore, as in the present invention, glycine having the smallest molecular weight among amino acids is selected, and the high solubility of glycine calcium in water and its excellent properties as a sweetener are utilized, as a calcium supplement ingredient in foods, foodstuffs or confectionery. There is no idea of inclusion.

The glycine calcium has a pH of 3-11.
It has a high solubility in a wide range of acidity to alkalinity, and shows excellent stability not only in the process until it is processed into the final product, but also in the storage as the final product. It does not deteriorate or decompose even in the coexistence of auxiliary additives such as fragrances, etc., and there is no fear of adversely affecting the storage stability as foods, etc., and it is extremely safe and has a high calcium intake efficiency. Since it is excellent or can efficiently ingest calcium like a sweet, it is widely used as a health food without any resistance not only for adults but also for infants and the elderly, pregnant women and postpartum women. be able to.

The content of glycine calcium in these foods and the like is not particularly limited and may be arbitrarily adjusted according to the form of the final product, the demand for calcium supplementation, etc. Alternatively, the content rate in the confectionery is 0.2 to 5% by weight, and more commonly 0.5 to 2% by weight.

[0020]

EXAMPLES Next, examples of the present invention will be shown, but the present invention is not limited by the following examples, and may be carried out with appropriate modifications within a range compatible with the gist of the preceding and following description. Of course, it is possible, and all of them are included in the technical scope of the present invention.

EXAMPLE 472.9 g (6.3 mol) of glycine and 222.3 g (3.0 mol) of calcium hydroxide were added to 1500 g of water, and the mixture was heated under reflux for 60 minutes with stirring to give a suspension of hydroxylation. Most of the calcium disappeared. The reaction solution was passed through an adsorption layer filled with activated carbon to remove impurities and unreacted materials, and then concentrated under reduced pressure until the total amount reached 900 g.
Then, the mixture was cooled to 18 ° C., and the produced crystal (glycine calcium monohydrate) was collected by filtration. Yield 219g: Yield 3
5.5% by weight.

Using the glycine calcium hydrate obtained above, its solubility and stability were investigated. 1) pH 5% aqueous glycine calcium solution: pH 11.4 1% aqueous calcium lactate solution: pH 7.2 2) Stability of aqueous solution 20% aqueous glycine calcium solution: 5 ° C x 30 days (clear) 1% aqueous calcium lactate solution: 5 ° C × 30 days (clear) 3) Stability in pH range (pH adjusted with citric acid or sodium hydroxide) Glycine calcium 10% aqueous solution pH 11.4: 5 ° C × 30 days (clear) pH 10: 5 ° C × 30 days ( Clearness pH 8: 5 ° C x 30 days (clearness) pH 6: 5 ° C x 30 days (clearness) pH 3: 5 ° C x 30 days (clearness)

4) Example of addition to foods etc. (1) 1 powder of the glycine calcium hydrate obtained above
g, dissolve in 20 cc of water, add 100 g of wheat flour and a small amount of sugar to this, mix evenly, further add a small amount of yeast and knead well, then age for 1 hour at room temperature to shape the shape After filling, put in the oven at 170 ℃ for 30
Bake containing glycine calcium was prepared by baking for a minute. The texture of the obtained bread was almost the same as that of the bread obtained in the same manner as above except that glycine calcium was not added. (2) In the manufacturing process of hand-made noodles, 5% by weight of the above-mentioned glycine calcium was mixed with the raw material powder and kneaded uniformly with water, and this was stretched to manufacture hand-made noodles.
When this raw udon was used for food, it was confirmed that it had a taste and texture without any discomfort. (3) Add 5% by weight glycine calcium to flour,
When hot cakes and okonomiyaki were made using this wheat flour, the taste and texture which were completely the same as those of the ordinary wheat flour were obtained. (4) Commercially available chocolate was melted in a hot water bath, and 2% by weight of the above-mentioned glycine calcium was added to and uniformly mixed with it. Then, this was shaped and put in a refrigerator to be cooled and solidified. The reclaimed chocolate thus obtained was almost the same as the chocolate before reclaiming in taste and texture.

[0024]

EFFECTS OF THE INVENTION The present invention is constituted as described above, and glycine calcium having a low molecular weight, a very high solubility in water, and an excellent effect as a sweetener is added to foods, foodstuffs or confectionery. By containing it, the calcium content is high and the ingestion efficiency in the body is high, and further, it is possible to provide foods, foodstuffs and confectionery which are safe and useful as a calcium supplement source without impairing the storage stability of foods and the like. Became. And since this food etc. can be eaten with a normal diet or snack sense rather than a chemical sense, it is an excellent calcium supplement source not only for adults but also for infants and the elderly, pregnant women, and even postpartum women. Is extremely effective as

Claims (2)

[Claims] 1. A calcium supplement-enriched food, foodstuff or confectionery, characterized in that glycine calcium is contained in a foodstuff, foodstuff or confectionery. 2. The calcium supplement-enriched food, foodstuff or confectionery according to claim 1, which contains 0.2 to 5% by weight of glycine calcium.